Plant-Derived Antimicrobial Peptides: Mechanism of Action, Safety and Integrated Applications

In recent years, plant-derived antimicrobial peptides (PAMPs) have attracted considerable interest due to their diverse types and abundant, easily accessible plant resources, offering new prospects for the development of novel natural antimicrobial agents. With rising pathogenic antibiotic resistance and growing demand for novel antimicrobials, PAMPs show unique advantages against foodborne pathogens and multidrug-resistant bacteria due to high efficiency, low toxicity, and low propensity to induce drug resistance, garnering wide attention in food and pharmaceutical fields. This review discusses antimicrobial peptides derived from various plant parts (rhizomes, leaves, flowers, and seed kernels) and analyzes their mechanisms of action against bacteria, fungi, and viruses. It outlines the safety of PAMPs and corresponding evaluation methods, further explores their applications in the food, agricultural, and pharmaceutical sectors. It aims to provide theoretical references for the exploration and comprehensive utilization of PAMPs, and promote the high-value utilization of plant peptides.