Krivorotova Tatjana, Staneviciene Ramune, Luksa Juliana, Serviene Elena, Sereikaite Jolanta
Dept. of Chemistry and Bioengineering, Vilnius Gediminas Technical University, Vilnius, Lithuania.
Dept. of Polymer Chemistry, Vilnius University, Vilnius, Lithuania.
Biotechnol Prog. 2017 Jan;33(1):245-251. doi: 10.1002/btpr.2391. Epub 2016 Nov 18.
The relationship between pectin structure and the antimicrobial activity of nisin-loaded pectin particles was examined. The antimicrobial activity of five different nisin-loaded pectin particles, i.e., nisin-loaded high methoxyl pectin, low methoxyl pectin, pectic acid, dodecyl pectin with 5.4 and 25% degree of substitution were tested in the pH range of 4.0-7.0 by agar-diffusion assay and agar plate count methods. It was found that the degree of esterification of carboxyl group of galacturonic acid in pectin molecule is important for the antimicrobial activity of nisin-loaded pectin particles. Nisin-loaded particles prepared using pectic acid or the pectin with low degree of esterification exhibit higher antimicrobial activity than nisin-loaded high methoxyl pectin particles. Pectins with free carboxyl groups or of low degree of esterification are the most suitable for particles preparation. Moreover, nisin-loaded pectin particles were active at close to neutral or neutral pH values. Therefore, they could be effectively applied for food preservation. © 2016 American Institute of Chemical Engineers Biotechnol. Prog., 33:245-251, 2017.
研究了果胶结构与载有乳链菌肽的果胶颗粒抗菌活性之间的关系。通过琼脂扩散试验和琼脂平板计数法,在4.0 - 7.0的pH范围内测试了五种不同的载有乳链菌肽的果胶颗粒的抗菌活性,即载有乳链菌肽的高甲氧基果胶、低甲氧基果胶、果胶酸、取代度为5.4%和25%的十二烷基果胶。结果发现,果胶分子中半乳糖醛酸羧基的酯化程度对载有乳链菌肽的果胶颗粒的抗菌活性很重要。用果胶酸或低酯化度果胶制备的载有乳链菌肽的颗粒比载有乳链菌肽的高甲氧基果胶颗粒表现出更高的抗菌活性。具有游离羧基或低酯化度的果胶最适合制备颗粒。此外,载有乳链菌肽的果胶颗粒在接近中性或中性pH值时具有活性。因此,它们可有效地应用于食品保鲜。© 2016美国化学工程师学会生物技术进展,33:245 - 251,2017。