Antifreeze proteins, also known as ice structuring proteins, are a family of polypeptides generated by many plant, bacterium, fungal, and fish species as a natural survival reaction to the extreme cold. These proteins attach to tiny ice crystals to prevent ice from growing and recrystallizing, which causes cell harm. Extremophiles are organisms that carry these antifreeze proteins and can survive in harsh settings. Antifreeze proteins are charged compound proteins that have a sugar group connected to them. On the basis of structural properties, these proteins are divided into three types: type I, type II, and type III. Also, there is a piece of increasing evidence that AFPs interact with mammalian cell membranes in order to protect them from cold damage.
During the projection period, the antifreeze protein market would benefit from increased use of antifreeze proteins in the pharmaceutical industry, as well as increased R&D efforts. Antifreeze protein is used to increase the bioavailability of medications due to different bioactive effects such as antibacterial activity and physiological benefits that can underpin overall human health, in addition to dietary uses.
Plants, fish, insects, bacteria, and fungus create antifreeze proteins, which allow them to survive in extremely cold settings. Antifreeze proteins are widely employed to prevent food damage in the frozen food and beverage industries. Fungi, bacteria, plants, fish, and insects all contain them. The proteins aid in the restriction of ice crystal development in the organism, allowing it to survive in harsh conditions. Antifreeze proteins are used to combat the issue and keep frozen foods without losing their texture.
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