Seeds, fermented foods, and agricultural by-products as sources of plant-derived antibacterial peptides

  • Tsun-Thai Chai, Yen-Nee Tan, Kah-Yaw Ee, Jianbo Xiao, Fai-Chu Wong
  • Critical Reviews in Food Science and Nutrition, January 2019, Taylor & Francis
  • DOI: 10.1080/10408398.2018.1561418

Antibacterial peptides from underexplored seeds, fermented foods, and agro by-products

Photo by Utsman Media on Unsplash

Photo by Utsman Media on Unsplash

What is it about?

Current progress in antibacterial peptide discovery from plant sources

Why is it important?

Promising sources in the form of protein hydrolysates and peptides are highlighted. Attention to underexplored seeds, fermented plant foods, and agricultural by-products.

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The following have contributed to this page: Associate Professor Tsun-Thai Chai and Dr Jianbo Xiao