Wheat as a Storehouse of Natural Antimicrobial Compounds

Area of Science:

• Agricultural Science
• Biochemistry
• Microbiology

Background:

• Antimicrobial resistance (AMR) is a growing global health threat driven by antimicrobial misuse.
• Natural antimicrobials are being explored as alternative therapeutic agents.
• Wheat is a globally cultivated crop rich in bioactive compounds with antimicrobial properties.

Purpose of the Study:

• To review the antimicrobial potential of wheat varieties and their by-products.
• To identify key compounds in wheat responsible for antimicrobial effects.
• To evaluate wheat as a sustainable source of novel antimicrobial agents.

Main Methods:

• Literature search conducted on Google Scholar and Scopus.
• Screening of databases using relevant keywords.

Main Results:

• Wheat contains polyphenols, peptides, benzoxazinoids, 1,4-benzoquinones, and 5-n-alkylresorcinols.
• These phytochemicals exhibit broad-spectrum in vitro activity against Gram-positive and Gram-negative bacteria and fungi.
• Key compounds contributing to wheat's antimicrobial effects were identified.

Conclusions:

• Wheat and its by-products represent a promising and sustainable source of natural antimicrobial agents.
• Further research into wheat-derived compounds could lead to novel strategies against AMR.