Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Reviews Review Faculty Publications- Reviews Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Production, Delivery, and Regulatory Aspects for Application of Plant-Based Anti-microbial Peptides: a Comprehensive Review Subject The topic of the resource Bioinformatics; Food spoilage; Nano delivery; Plant antimicrobial peptides; Synthetic peptides Description An account of the resource Antimicrobial peptides (AMPs) are small, positively charged biomolecules produced by various organisms such as animals, microbes, and plants. These AMPs play a significant role in defense mechanisms and protect from adverse conditions. The emerging problem of drug resistance in microbes poses a global health challenge in treating diseases. This plant-based antimicrobial peptide is a promising candidate for fighting against drug-resistant microbes. The PAMPs process specific key properties, proving their efficacy as antimicrobial agents against a broad spectrum of microbes such as Gram-positive, Gram-negative, and fungi. Extensive research on PAMPs has explored their potential as plant growth regulators and therapeutic agents. Their diverse mode of action on microbes encouraged their application in food industries. ThePAMPs are isolated and purified from various plant species organs such as roots, shoots, leaves, flowers, and seeds. These are bioactive molecules with significant stability, and low toxicity has encouraged their application as food additives. Furthermore, to meet the consumer demand, mass production of AMPs was possible with recombinant DNA technology. The advanced and nanotechnology-based delivery system has significantly improved the efficacy and bioavailability of PAMPs as food preservatives for improved shelf-life and prevent spoilage of food products. ThePAMPs are of green origin and can be used as natural bio preservatives that do not alter the sensory properties of food and are harmless to consumers. Plants being the rich resource of AMPs to support their quick identification, and retrieval for commercial applications there is a need to integrate the omics approach with databases. TheAMPs are small, positively charged biomolecules produced by various organisms such as animals, microbes, and plants. These AMPs play a significant role in defense mechanisms and protect from adverse conditions. The emerging problem of drug resistance in microbes poses a global health challenge in treating diseases. This plant-based antimicrobial peptide is a promising candidate for fighting against drug-resistant microbes. The PAMPs process specific key properties, proving their efficacy as antimicrobial agents against a broad spectrum of microbes such as Gram-positive, Gram-negative, and fungi. Extensive research on PAMPs has explored their potential as plant growth regulators and therapeutic agents. Their diverse mode of action on microbes encouraged their application in food industries. ThePAMPs are isolated and purified from various plant species organs such as roots, shoots, leaves, flowers, and seeds. These are bioactive molecules with significant stability, and low toxicity has encouraged their application as food additives. Furthermore, to meet the consumer demand, mass production of AMPs was possible with recombinant DNA technology. The advanced and nanotechnology-based delivery system has significantly improved the efficacy and bioavailability of PAMPs as food preservatives for improved shelf-life and prevent spoilage of food products. ThePAMPs are of green origin and can be used as natural bio preservatives that do not alter the sensory properties of food and are harmless to consumers. Plants being the rich resource of AMPs to support their quick identification, and retrieval for commercial applications there is a need to integrate the omics approach with databases. The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2024. Creator An entity primarily responsible for making the resource Nagella P.; Balasubramanian B.; Park S.; Singh U.; Jayan A.; Mukherjee S.; Nizam A.; Meyyazhagan A.; Pappuswamy M.; Sebastian J.K.; Lakshmaiah V.V.; Mousavi Khaneghah A. Source A related resource from which the described resource is derived Probiotics and Antimicrobial Proteins Publisher An entity responsible for making the resource available Springer Date A point or period of time associated with an event in the lifecycle of the resource 2025-01-01 Identifier An unambiguous reference to the resource within a given context <a href="https://doi.org/10.1007/s12602-024-10421-1" target="_blank" rel="noreferrer noopener">https://doi.org/10.1007/s12602-024-10421-1</a> <br /><br /><a href="https://www.scopus.com/inward/record.uri?eid=2-s2.0-85214136925&amp;doi=10.1007%2Fs12602-024-10421-1&amp;partnerID=40&amp;md5=1b64893f932c21b2a5f24239be8aed33" target="_blank" rel="noreferrer noopener">https://www.scopus.com/inward/record.uri?eid=2-s2.0-85214136925&amp;doi=10.1007%2fs12602-024-10421-1&amp;partnerID=40&amp;md5=1b64893f932c21b2a5f24239be8aed33</a> Rights Information about rights held in and over the resource Restricted Access Relation A related resource ISSN: 18671306 Format The file format, physical medium, or dimensions of the resource Online Language A language of the resource English Type The nature or genre of the resource Review Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant Nagella P., Department of Life Sciences, Christ University, Karnataka, Bangalore, 560 029, India; Balasubramanian B., Department of Food Science and Biotechnology, College of Life Science, Sejong University, Seoul, 05006, South Korea; Park S., Department of Food Science and Biotechnology, College of Life Science, Sejong University, Seoul, 05006, South Korea; Singh U., Department of Life Sciences, Christ University, Karnataka, Bangalore, 560 029, India; Jayan A., Department of Life Sciences, Christ University, Karnataka, Bangalore, 560 029, India; Mukherjee S., Department of Life Sciences, Christ University, Karnataka, Bangalore, 560 029, India; Nizam A., Department of Chemistry, Christ University, Karnataka, Bangalore, 560 029, India; Meyyazhagan A., Department of Life Sciences, Christ University, Karnataka, Bangalore, 560 029, India; Pappuswamy M., Department of Life Sciences, Christ University, Karnataka, Bangalore, 560 029, India; Sebastian J.K., Department of Life Sciences, Christ University, Karnataka, Bangalore, 560 029, India; Lakshmaiah V.V., Department of Life Sciences, Christ University, Karnataka, Bangalore, 560 029, India; Mousavi Khaneghah A., Faculty of Biotechnologies (BioTech), ITMO University, 9 Lomonosova Street, Saint Petersburg, 191002, Russian Federation