Production, characterization, and potential applications of lipopeptides in food systems: A comprehensive review

IF 12 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2024-06-25 DOI:10.1111/1541-4337.13394

Salome Dini, Fatih Oz, Alaa El-Din A. Bekhit, Alan Carne, Dominic Agyei

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Abstract

Lipopeptides are a class of lipid–peptide-conjugated compounds with differing structural features. This structural diversity is responsible for their diverse range of biological properties, including antimicrobial, antioxidant, and anti-inflammatory activities. Lipopeptides have been attracting the attention of food scientists due to their potential as food additives and preservatives. This review provides a comprehensive overview of lipopeptides, their production, structural characteristics, and functional properties. First, the classes, chemical features, structure–activity relationships, and sources of lipopeptides are summarized. Then, the gene expression and biosynthesis of lipopeptides in microbial cell factories and strategies to optimize lipopeptide production are discussed. In addition, the main methods of purification and characterization of lipopeptides have been described. Finally, some biological activities of the lipopeptides, especially those relevant to food systems along with their mechanism of action, are critically examined.

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脂肽在食品系统中的生产、表征和潜在应用：全面综述。

脂肽是一类具有不同结构特征的脂肽结合化合物。这种结构多样性造就了它们多种多样的生物特性，包括抗菌、抗氧化和抗炎活性。由于脂肽具有作为食品添加剂和防腐剂的潜力，因此一直备受食品科学家的关注。本综述全面概述了脂肽及其生产、结构特点和功能特性。首先，概述了脂肽的类别、化学特征、结构-活性关系和来源。然后，讨论了脂肽在微生物细胞工厂中的基因表达和生物合成，以及优化脂肽生产的策略。此外，还介绍了纯化和表征脂肽的主要方法。最后，对脂肽的一些生物活性，特别是与食品系统相关的生物活性及其作用机理进行了严格审查。

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来源期刊

Comprehensive Reviews in Food Science and Food Safety 工程技术-食品科技

CiteScore

26.20

自引率

2.70%

发文量

182

期刊介绍： Comprehensive Reviews in Food Science and Food Safety (CRFSFS) is an online peer-reviewed journal established in 2002. It aims to provide scientists with unique and comprehensive reviews covering various aspects of food science and technology. CRFSFS publishes in-depth reviews addressing the chemical, microbiological, physical, sensory, and nutritional properties of foods, as well as food processing, engineering, analytical methods, and packaging. Manuscripts should contribute new insights and recommendations to the scientific knowledge on the topic. The journal prioritizes recent developments and encourages critical assessment of experimental design and interpretation of results. Topics related to food safety, such as preventive controls, ingredient contaminants, storage, food authenticity, and adulteration, are considered. Reviews on food hazards must demonstrate validity and reliability in real food systems, not just in model systems. Additionally, reviews on nutritional properties should provide a realistic perspective on how foods influence health, considering processing and storage effects on bioactivity. The journal also accepts reviews on consumer behavior, risk assessment, food regulations, and post-harvest physiology. Authors are encouraged to consult the Editor in Chief before submission to ensure topic suitability. Systematic reviews and meta-analyses on analytical and sensory methods, quality control, and food safety approaches are welcomed, with authors advised to follow IFIS Good review practice guidelines.