含有多肽抗菌剂的磷脂纳米胶囊的尺寸、稳定性及包封率
Size, stability, and entrapment efficiency of phospholipid nanocapsules containing polypeptide antimicrobials.
作者信息
Were Lilian M, Bruce Barry D, Davidson P Michael, Weiss Jochen
机构信息
Department of Food Science and Technology, Walter Life Sciences, and Food Safety Center of Excellence, The University of Tennessee, Knoxville, TN 37996, USA.
出版信息
J Agric Food Chem. 2003 Dec 31;51(27):8073-9. doi: 10.1021/jf0348368.
The effect of lipid composition [phosphatidylcholine (PC), phosphatidylglycerol (PG), and cholesterol] on size, stability, and entrapment efficiency of polypeptide antimicrobials in liposomal nanocapsules was investigated. PC, PC/cholesterol (70:30), and PC/PG/cholesterol (50:20:30) liposomes had entrapment efficiencies with calcein of 71, 57, and 54% with particle sizes of 85, 133, and 145 nm, respectively. Co-encapsulation of calcein and nisin resulted in entrapment efficiencies of 63, 54, and 59% with particle sizes of 144, 223, and 167 nm for PC, PC/cholesterol (70:30), and PC/PG/cholesterol (50:20:30), respectively. Co-encapsulation of calcein and lysozyme yielded entrapment efficiencies of 61, 60, and 61% with particle sizes of 161, 162, and 174 nm, respectively. The highest concentration of antimicrobials was encapsulated in 100% PC liposomes. Nisin induced more calcein release compared to lysozyme. Results demonstrate that production and optimization of stable nanoparticulate aqueous dispersions of polypeptide antimicrobials for microbiological stabilization of food products depend on selection of suitable lipid-antimicrobial combinations.
研究了脂质组成（磷脂酰胆碱（PC）、磷脂酰甘油（PG）和胆固醇）对脂质体纳米胶囊中多肽抗菌剂的大小、稳定性和包封效率的影响。PC脂质体、PC/胆固醇（70:30）脂质体和PC/PG/胆固醇（50:20:30）脂质体对钙黄绿素的包封效率分别为71%、57%和54%，粒径分别为85nm、133nm和145nm。钙黄绿素和乳链菌肽共包封时，PC脂质体、PC/胆固醇（70:30）脂质体和PC/PG/胆固醇（50:20:30）脂质体的包封效率分别为63%、54%和59%，粒径分别为144nm、223nm和167nm。钙黄绿素和溶菌酶共包封时，包封效率分别为61%、60%和61%，粒径分别为161nm、162nm和174nm。100%PC脂质体中包封的抗菌剂浓度最高。与溶菌酶相比，乳链菌肽诱导更多的钙黄绿素释放。结果表明，为食品的微生物稳定化生产和优化多肽抗菌剂的稳定纳米颗粒水分散体取决于合适的脂质-抗菌剂组合的选择。
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