Colicins and Salmocins – New Classes of Plant-Made Non-antibiotic Food Antibacterials

Recently, several plant-made recombinant proteins received favorable regulatory review as food antibacterials in the United States through the Generally Recognized As Safe (GRAS) regulatory procedure, and applications for others are pending. These food antimicrobials, along with approved biopharmace...

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Detalles Bibliográficos
Autores principales: Hahn-Löbmann, Simone, Stephan, Anett, Schulz, Steve, Schneider, Tobias, Shaverskyi, Anton, Tusé, Daniel, Giritch, Anatoli, Gleba, Yuri
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2019
Materias:
Plant Science
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6465592/
https://www.ncbi.nlm.nih.gov/pubmed/31024601
http://dx.doi.org/10.3389/fpls.2019.00437
Descripción
Sumario:Recently, several plant-made recombinant proteins received favorable regulatory review as food antibacterials in the United States through the Generally Recognized As Safe (GRAS) regulatory procedure, and applications for others are pending. These food antimicrobials, along with approved biopharmaceuticals and vaccines, represent new classes of products manufactured in green plants as production hosts. We present results of new research and development and summarize regulatory, economic and business aspects of the antibacterial proteins colicins and salmocins as new food processing aids.

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