Recent advances in antimicrobial lipopeptide fengycin secreted by Bacillus: Structure, biosynthesis, antifungal mechanisms, and potential application in food preservation

文献类型： 外文期刊

第一作者： Chen, Mengling

作者： Chen, Mengling;Wang, Hui;Zhang, Qiuqin;Xiao, Hongmei;Chen, Mengling;Wang, Hui;Zhang, Chuang;Zhang, Qiuqin;Chen, Xiaohong;Xiao, Hongmei;Sun, Hao;Yu, Lu;Zhang, Yue

作者机构：

关键词： Lipopeptides; Fengycin; Biological activity; Bacillus; Antifungal compound

期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）

ISSN： 0308-8146

年卷期： 2025 年 489 卷

页码：

收录情况： SCI

摘要： Fengycin, a cyclic lipopeptide generated by Bacillus, is a potent biocontrol agent against plant diseases. Compared with chemical antibiotics, fengycin exhibits high antifungal efficiency with low toxicity and great biodegradability, making it a promising alternatives to antibiotics. The structure and biosynthesis of fengycin are briefly covered in this review. The antifungal mechanisms of fengycin are mainly outlined as follows: (1) degrading the cell wall integrity; (2) disrupting cell membranes; (3) interfering with intracellular metabolism; (4) inducing programmed cell death and autophagy; and (5) inducing defense response in plants. Ultimately, a summary of fengycin's applications in fruits and vegetables preservation is provided. This comprehensive knowledge encourages the commercial use of fengycin and offers a foundation for in-depth research into molecular mechanism, which contributes to modifying the structure of fengycin and designing fengycin analogues with more stable chemical properties and higher biological activity.

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