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author:

Zhang, J. (Zhang, J..) [1] | Yang, X. (Yang, X..) [2] | Qiu, J. (Qiu, J..) [3] | Zhang, W. (Zhang, W..) [4] | Yang, J. (Yang, J..) [5] | Han, J. (Han, J..) [6] | Ni, L. (Ni, L..) [7]

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Abstract:

This paper provides a comprehensive review of antimicrobial peptides (AMPs) derived from Bacillus spp. The classification and structure of Bacillus-derived AMPs encompass a diverse range. There are 89 documented Bacillus-derived AMPs, which exhibit varied sources, amino acid sequences, and molecular structures. These AMPs can be categorized into classes I, Ia, IIa, IIb, IIc, and IId. The synthesis pathway of the AMPs primarily involves either ribosomally synthesized or non-ribosomally synthesized approaches. Additionally, the antimicrobial activity of these AMPs is versatile, targeting bacteria, fungi, and viruses, through disrupting intracellular DNA and the cell wall and membrane, as well as modulating immune responses. Moreover, the Bacillus-derived AMPs demonstrate promising application in the pharmaceutical industry, environmental protection, food preservation, and bio-control in agriculture. The commonly employed strategies for enhancing the production of Bacillus-derived AMPs involve optimizing cultivation conditions, implementing systems metabolic engineering, employing genome shuffling techniques, optimizing promoters, and improving expression host optimization. This review can provide a valuable reference for comprehending the current research status on advancements and sustainable production of Bacillus-derived AMPs. © The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2024.

Keyword:

Advancement Antimicrobial peptides Bacillusspp Review Sustainable production

Community:

  • [ 1 ] [Zhang J.]Food Nutrition and Health Research Center, School of Advanced Manufacturing, Fuzhou University, Fujian, Jinjiang, 362200, China
  • [ 2 ] [Yang X.]Food Nutrition and Health Research Center, School of Advanced Manufacturing, Fuzhou University, Fujian, Jinjiang, 362200, China
  • [ 3 ] [Qiu J.]Food Nutrition and Health Research Center, School of Advanced Manufacturing, Fuzhou University, Fujian, Jinjiang, 362200, China
  • [ 4 ] [Zhang W.]Food Nutrition and Health Research Center, School of Advanced Manufacturing, Fuzhou University, Fujian, Jinjiang, 362200, China
  • [ 5 ] [Zhang W.]Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fujian, Fuzhou, 350108, China
  • [ 6 ] [Yang J.]Jiangsu Key Laboratory of Marine Bioresources and Environment, Jiangsu Ocean University, Jiangsu, Lianyungang, 222005, China
  • [ 7 ] [Yang J.]Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Jiangsu, Lianyungang, 222005, China
  • [ 8 ] [Han J.]Food Nutrition and Health Research Center, School of Advanced Manufacturing, Fuzhou University, Fujian, Jinjiang, 362200, China
  • [ 9 ] [Han J.]Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fujian, Fuzhou, 350108, China
  • [ 10 ] [Ni L.]Food Nutrition and Health Research Center, School of Advanced Manufacturing, Fuzhou University, Fujian, Jinjiang, 362200, China
  • [ 11 ] [Ni L.]Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fujian, Fuzhou, 350108, China

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Source :

Probiotics and Antimicrobial Proteins

ISSN: 1867-1306

Year: 2025

Issue: 3

Volume: 17

Page: 1624-1647

4 . 4 0 0

JCR@2023

CAS Journal Grade:2

Cited Count:

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SCOPUS Cited Count:

ESI Highly Cited Papers on the List: 0 Unfold All

WanFang Cited Count:

Chinese Cited Count:

30 Days PV: 2

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