A large range of ingredients for food and food products are subject to fungal contamination, which is a major cause of destruction of crops, exposure of animals and humans to invasive mycotoxins, and food spoilage. The resistance of fungal species to common preservation methods highlights the necessity of new ways to increase the shelf life of raw material for food and food products. Antimicrobial peptides and proteins (AMPs) are essential members of the immune system of most living organisms. Due to their broad range of activity and their stability to commonly used food processes, they represent promising alternatives to traditional preservatives. However, despite the growing number of reports of potential food applications of these AMPs, the number of approved peptides is low. Poor solubility, toxicity, and a time‐consuming extraction are hurdles that limit their application in food products. Thanks to a deep understanding of the key determinants of their activity, the development of optimized synthetic peptides has reduced these drawbacks. This review presents natural and synthetic antifungal peptides/proteins (AFPs), effective against food‐related fungi, with particular emphasis on AFPs from plant sources. The design of novel antifungal peptides via key elements of antifungal activity is also reviewed. The potential applications of natural and synthetic AFPs as novel antifungal food preservatives are finally discussed.

中文翻译：

---

天然抗真菌肽/蛋白质作为新型食品防腐剂的模型

食品和食品中的多种成分都受到真菌的污染，这是造成农作物破坏，动物和人类暴露于侵袭性霉菌毒素以及食物变质的主要原因。真菌对普通保存方法的抵抗力凸显了增加食品和食品原料原材料保质期的新方法的必要性。抗菌肽和蛋白质（AMP）是大多数活生物体免疫系统必不可少的组成部分。由于其广泛的活性和对常用食品加工的稳定性，它们代表了传统防腐剂的有前途的替代品。然而，尽管有关这些AMPs在食品中的潜在应用的报道越来越多，但批准的肽的数量却很少。溶解性差，毒性，以及费时的提取是限制其在食品中应用的障碍。由于深入了解其活性的关键决定因素，优化合成肽的开发减少了这些缺点。这篇综述介绍了对食物相关真菌有效的天然和合成抗真菌肽/蛋白质（AFP），特别是植物来源的AFP。还综述了通过抗真菌活性关键要素设计新型抗真菌肽的方法。最后讨论了天然和合成AFP作为新型抗真菌食品防腐剂的潜在应用。这篇综述介绍了对食物相关真菌有效的天然和合成抗真菌肽/蛋白质（AFP），特别是植物来源的AFP。还综述了通过抗真菌活性关键要素设计新型抗真菌肽的方法。最后讨论了天然和合成AFP作为新型抗真菌食品防腐剂的潜在应用。这篇综述介绍了对食物相关真菌有效的天然和合成抗真菌肽/蛋白质（AFP），特别是植物来源的AFP。还综述了通过抗真菌活性关键要素设计新型抗真菌肽的方法。最后讨论了天然和合成AFP作为新型抗真菌食品防腐剂的潜在应用。