Antimicrobial peptides in green coconut water: from nutritional benefits to multifunctional applications for human health

IF 3.2 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

European Food Research and Technology Pub Date : 2025-05-03 DOI:10.1007/s00217-025-04754-6

Hoa Doan Ngan, Binh Le Huy, Chi Le Uyen, Hai Bui Thi Phuong, Huy Luong Xuan

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Abstract

Green coconut water is a widely consumed natural beverage known for its nutritional benefits and traditional medicinal applications. Recent studies have identified three antimicrobial peptides (AMPs) in coconut water: Cn-AMP1, Cn-AMP2, and Cn-AMP3. They were demonstrated to exhibit broad-spectrum antimicrobial activity against bacteria and fungi, as well as anticancer properties. Among them, Cn-AMP1 stands out as the most potent compound, showing significantly lower cytotoxicity than many conventional drugs and other AMPs. Hence, these findings highlight the potential of these coconut peptides as potent multifunctional agents that could revolutionize how we approach food safety, nutrition, and therapeutic interventions. Nonetheless, their moderate efficacy and susceptibility to enzymatic degradation necessitate structural modifications and innovative delivery strategies to enhance therapeutic potential. This review explores the structural characteristics, biological activities, and future prospects of coconut AMPs, emphasizing their role in functional food and therapeutic applications.

Graphic abstract

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绿色椰子水中的抗菌肽：从营养效益到对人体健康的多功能应用

绿色椰子水是一种被广泛消费的天然饮料，以其营养价值和传统医学用途而闻名。最近的研究已经在椰子水中发现了三种抗菌肽：Cn-AMP1， Cn-AMP2和Cn-AMP3。它们被证明对细菌和真菌具有广谱抗菌活性，以及抗癌特性。其中，Cn-AMP1是最有效的化合物，其细胞毒性明显低于许多常规药物和其他amp。因此，这些发现强调了这些椰子肽作为有效的多功能药物的潜力，可以彻底改变我们如何处理食品安全，营养和治疗干预。尽管如此，它们的中等疗效和对酶降解的易感性需要结构修改和创新的递送策略来增强治疗潜力。本文综述了椰子抗菌肽的结构特点、生物活性及发展前景，重点介绍了其在功能食品和治疗中的应用。图形抽象

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来源期刊

European Food Research and Technology 工程技术-食品科技

CiteScore

6.60

自引率

3.00%

发文量

232

审稿时长

2.0 months

期刊介绍： The journal European Food Research and Technology publishes state-of-the-art research papers and review articles on fundamental and applied food research. The journal''s mission is the fast publication of high quality papers on front-line research, newest techniques and on developing trends in the following sections: -chemistry and biochemistry- technology and molecular biotechnology- nutritional chemistry and toxicology- analytical and sensory methodologies- food physics. Out of the scope of the journal are: - contributions which are not of international interest or do not have a substantial impact on food sciences, - submissions which comprise merely data collections, based on the use of routine analytical or bacteriological methods, - contributions reporting biological or functional effects without profound chemical and/or physical structure characterization of the compound(s) under research.