alphapolylysine

Alphapolylysine, also known as poly-L-lysine or ε-polylysine, is a homopolymer of the amino acid L-lysine. It is a naturally occurring antimicrobial peptide produced by certain species of *Streptomyces* bacteria. Alphapolylysine is characterized by the peptide bonds forming between the alpha-amino group of one lysine residue and the carboxyl group of another. This linkage distinguishes it from other polylysine isomers.

The antimicrobial activity of alphapolylysine is primarily attributed to its ability to disrupt the cell membranes of various microorganisms, including bacteria, yeasts, and molds. Its positively charged lysine side chains interact electrostatically with the negatively charged components of microbial cell surfaces. This interaction leads to increased membrane permeability, leakage of intracellular contents, and ultimately cell death.

Alphapolylysine has gained attention for its potential applications as a food preservative due to its effectiveness against a broad spectrum of foodborne pathogens and spoilage organisms. It is considered safe for consumption and is approved for use in food products in several countries. Beyond food, research is exploring its use in other areas such as pharmaceuticals, cosmetics, and biomaterials due to its antimicrobial and biocompatible properties.