抗菌肽的制备方法及作用机理研究进展  

Research Progress in Preparation and Mechanism of Antibactrerial Peptids

作　　者：赵学良[1] 史振霞[1] 

机构地区：[1]廊坊师范学院生命科学学院,河北廊坊065000

出　　处：《食品研究与开发》2014年第1期128-131,共4页Food Research and Development

基　　金：2012年廊坊市科学技术研究与发展计划项目(2012012011)

摘　　要：抗菌肽是外源微生物入侵时生物体产生的小分子肽类,是生物免疫的第一道防线,成为非特异性免疫的重要组成部分,具有广阔的应用前景,在食品、医学、畜牧业、农业等领域被列为重点研究项目之一。本文简要综述了抗菌肽在不同领域中的研究及应用现状。As a kind of small molecules molecular which produced by the organisms when the exogenous microbial invade the organisms, antibacterial peptide which had wide application prospect. because it It was the first defensive line for the biological immunity , and was an important part of the Non specific immunity. Antibacterial peptide has been one of the key research project in Medicine, Animal husbandry, Agriculture and Food.This research overviewed the research progress and applications of antibacterial peptids in some of the fields.

关 键 词：抗菌肽 制备 作用 

分 类 号：Q516[生物学—生物化学]