ABSTRACT
Since the identification of the first antibacterial protein family, thionins, during the early 1970s, over 700 antimicrobial proteins and peptides have been identified in plants and animals (1). The widespread distribution of potent, broad-spectrum antimicrobial peptides in multicellular organisms suggests that they could be used to fend off a wide range of microbes, including bacteria, fungi, viruses, and protozoa. An increased expression of antimicrobial peptides in an organism could enhance its innate immunity and increase its resistance against microorganisms and diseases in the natural environment. Furthermore, recent studies have shown that these antimicrobial peptides perform multiple roles in host defense, inflammation, and tissue regeneration. A better understanding of the basic biological properties and actions of antimicrobial peptides may allow the engineering of pathogen-resistant crops and stimulate the development of novel therapeutic approaches to the treatment of diseases. It is therefore our intent to provide an overview of the current status of some of the more commonly found antimicrobial peptides that exist as peptides at the source or that can be derived by proteolysis, in terms of their widespread occurrence, their basic structural biology, mechanisms of their antimicrobial activity, and their applications in agriculture, foods, and clinical treatments.
