Antimicrobial peptides isolated from the blood of farm animals
Pak-Lam Yu A C , Danitsja S. van der Linden A , Haryadi Sugiarto A and Rachel C. Anderson BA Biotechnology Group, School of Engineering and Advanced Technology, Massey University, Palmerston North 4442, New Zealand.
B Food, Metabolism and Microbiology Section, Food and Textiles Group, AgResearch Grasslands, Palmerston North 4442, New Zealand.
C Corresponding author. Email: p.yu@massey.ac.nz
Animal Production Science 50(7) 660-669 https://doi.org/10.1071/EA07185
Submitted: 26 June 2007 Accepted: 19 April 2010 Published: 30 July 2010
Abstract
The development of antimicrobial resistance by pathogenic bacteria has fuelled the search for alternatives to conventional antibiotics. Endogenous antimicrobial peptides have the potential to be used as new antimicrobial substances because they have low minimum inhibitory concentration in vitro, have broad-spectrum activity, neutralise lipopolysaccharides, promote wound healing and have synergistic effects with conventional antibiotics. Farm animals, in particular the blood that is a by-product of the meat and poultry industries, are an abundant, and currently underutilised, source of such antimicrobial peptides. These antimicrobial peptides could be isolated and developed into high-value products such as biopreservatives, topical neutraceutical products and pharmaceuticals. There have been some clinical trials of antimicrobial peptides as pharmaceutical products, but up to now, the trials have shown disappointing results. Further research and development is still needed before such peptides can be commercialised and full advantage taken of this waste product of the meat and poultry industries.
Acknowledgements
This work was supported by Meat Biologics Research Limited and the Massey University Research Fund.
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