التفاصيل البيبلوغرافية
| العنوان: |
鱼类低值副产物制备抗菌肽研究进展. (Chinese) |
| Alternate Title: |
Reviews on Preparation of Antimicrobial Peptides from Fish Low-valued By-products. (English) |
| المؤلفون: |
李海蓝, 陈亚楠, 刘文博, 赵青, 廖涛, 鉏晓艳 |
| المصدر: |
Food Research & Development; Dec2023, Vol. 45 Issue 23, p191-197, 7p |
| مصطلحات موضوعية: |
ANTIMICROBIAL peptides, ANTI-infective agents |
| Abstract (English): |
Currently, antimicrobial peptides (AMPs) are important candidate solutions to address the problem of antibiotic resistance caused by traditional antibiotics. Fish by-products, as significant potential sources of AMPs, have gained increasing attention. This article reviewed the current research on the preparation of AMPs from fish low -value by -products, discussed the sources of AMPs, production methods, antimicrobial activity testing methods, and antimicrobial mechanisms, and presented future research directions for the preparation of AMPs from fish low-value by-products, aiming to provide references for the research and development of AMPs and promote the high-value utilization and development of fish low-value by-products. [ABSTRACT FROM AUTHOR] |
| Abstract (Chinese): |
目前，抗菌肽是解决传统抗生素导致的耐药性难题的重要候选材料，而鱼类副产物作为抗菌肽的重要潜在 来源，受到越来越多的关注。该文综述鱼类低值副产物制备抗菌肽的研究现状，对抗菌肽的来源、生产方法、抗菌活 性检测方法以及抗菌机制进行阐述，对鱼类低值副产物制备抗菌肽的未来研究方向提出展望，旨在为抗菌肽的研 究和开发提供参考，促进鱼类低值副产物的高值化开发与利用。 [ABSTRACT FROM AUTHOR] |
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| قاعدة البيانات: |
Complementary Index |