Combinatorial Chemistry and its Applications in Agriculture and Food
Combinatorial chemistry has become a major focus of research activity in the pharmaceutical industry for development new therapeutic compounds. The same techniques could be potentially applied to benefit agricultural and food research. This article reviews the various procedures used in combinatorial chemistry, outlines some of the strengths and limitations of the various methods, and proposes potential areas in agriculture and food that could be benefited by this technology. These areas include developing new antimicrobial agents, antioxidants, and other additives, creating antigen-binding molecules for the detection or removal of food pathogens or toxicants, engineering food proteins and enzymes for specific functions, and modifying biosynthetic pathways for the production of novel natural products.
KeywordsAmide Oligomer Polystyrene Disulfide Pseudomonas
Unable to display preview. Download preview PDF.
- Nokihara, K., Yasuhara, T., Muramoto, K., Ando, E., and Wray, V. 1997. Studies on peptides exhibiting antioxidative activity: Construction of a peptide library and screening. Peptide Chemistry 1996, ed. C. Kitada, Protein Research Foundation, Osaka, Japan.Google Scholar
- Yomo, T., and Urabe, I. Properties of artificial proteins with random sequences. Enzyme Engineering XIV Conference, Beijing, China, Oct. 12-17, 1997.Google Scholar
- Wong, D. W. S. 1995. Food Enzymes: Structure and Mechanism. Chapman and Hall, New York.Google Scholar
- Wong, D. W. S., Pavlath, A. E., and Robertson, G. H. 1995. Combinatorial approach in generating RNA and DNA enzymes. Proc. UNJR Protein Panel Meeting, Tsukuba Science City, Japan.Google Scholar