Wheat as a Storehouse of Natural Antimicrobial Compounds

Antimicrobial resistance (AMR) represents a global health challenge, contributing to elevated rates of morbidity and mortality. This growing problem is attributed to the widespread and indiscriminate use of antimicrobial agents. In response, current research is focused on identifying novel strategies to combat AMR, with particular attention to alternative therapeutic agents. Natural antimicrobials have emerged as promising candidates. Among these, wheat, one of the most cultivated food crops in the world, is identified as a valuable source of such bioactive compounds. Beyond its nutritional importance and prevalent use in food production, wheat is rich in polyphenols, small peptides, benzoxazinoids, 1,4-benzoquinones, and 5-n-alkylresorcinols. In vitro investigations have demonstrated that these phytochemicals possess broad-spectrum antimicrobial activities, exhibiting efficacy against Gram-positive and Gram-negative bacteria, as well as various fungi.

Two databases, i.e., Google Scholar and Scopus, were screened using different keywords.

A series of key compounds responsible for these effects were identified, evaluating wheat's potential role as a sustainable source of novel and potent antimicrobial agents.

This review aims to collect the latest findings regarding the antimicrobial potential of different wheat varieties and their by-products.