Recent Patents on Food, Nutrition & Agriculture

Bing-Huei Chen  
Department of Nutrition and Food Science
Fu Jen University
Taipei
Taiwan

Back

Fatty Acid Conjugation Enhances the Activities of Antimicrobial Peptides

Author(s): Zhining Li, Penghui Yuan, Meng Xing, Zhumei He, Chuanfu Dong, Yongchang Cao, Qiuyun Liu.

Abstract:

Antimicrobial peptides are small molecules that play a crucial role in innate immunity in multi-cellular organisms, and usually expressed and secreted constantly at basal levels to prevent infection, but local production can be augmented upon an infection. The clock is ticking as rising antibiotic abuse has led to the emergence of many drug resistance bacteria. Due to their broad spectrum antibiotic and antifungal activities as well as anti-viral and anti-tumor activities, efforts are being made to develop antimicrobial peptides into future microbial agents. This article describes some of the recent patents on antimicrobial peptides with fatty acid conjugation. Potency and selectivity of antimicrobial peptide can be modulated with fatty acid tails of variable length. Interaction between membranes and antimicrobial peptides was affected by fatty acid conjugation. At concentrations above the critical miscelle concentration (CMC), propensity of solution selfassembly hampered binding of the peptide to cell membranes. Overall, fatty acid conjugation has enhanced the activities of antimicrobial peptides, and occasionally it rendered inactive antimicrobial peptides to be bioactive. Antimicrobial peptides can not only be used as medicine but also as food additives.

Keywords: Antimicrobial peptide, aliphatic chain length, cell membrane, fatty acid conjugation, hemolytic, oligomerize potency, selectivity, self-assembly, enantiomer, Methicillin-resistant.

Order Reprints Order Eprints Rights & PermissionsPrintExport

Article Details

VOLUME: 5
ISSUE: 1
Year: 2013
Page: [52 - 56]
Pages: 5
DOI: 10.2174/2212798411305010008