Ben Amara Chedia, Kim Lanhee, Oulahal Nadia, Degraeve Pascal, Gharsallaoui Adem
Université Lyon 1, ISARA Lyon, Laboratoire BioDyMIA (Bioingénierie et Dynamique Microbienne aux Interfaces Alimentaires), Equipe Mixte d'Accueil n°3733, IUT Lyon 1, technopole Alimentec, rue Henri de Boissieu, F-01000 Bourg en Bresse, France.
Université Lyon 1, ISARA Lyon, Laboratoire BioDyMIA (Bioingénierie et Dynamique Microbienne aux Interfaces Alimentaires), Equipe Mixte d'Accueil n°3733, IUT Lyon 1, technopole Alimentec, rue Henri de Boissieu, F-01000 Bourg en Bresse, France.
Food Chem. 2017 Dec 1;236:32-40. doi: 10.1016/j.foodchem.2017.04.168. Epub 2017 Apr 27.
The aim of this study is to investigate the potential of complexation to encapsulate nisin (5g/L concentration) using spray-drying technique and to evaluate how complexation with pectin or alginate (2g/L concentration) can preserve nisin structure and antimicrobial activity. Spray-drying of nisin-low methoxyl pectin or nisin-alginate electrostatic complexes has led to the microencapsulation of the peptide in different networks that were highly influenced by the polysaccharide type. Turbidity and particle size measurements indicated that while spray-drying promoted the aggregation of nisin-pectin complexes, it favored the dissociation of nisin-alginate aggregates to form individual complexes. Structural changes of nisin induced by complexation with pectin or alginate and spray-drying were studied by using UV-Vis absorption and fluorescence spectroscopy. The results showed that complexation with pectin or alginate preserved nisin structure as well as its antimicrobial activity during spray-drying.
本研究的目的是利用喷雾干燥技术研究络合作用包裹乳酸链球菌素（浓度为5g/L）的潜力，并评估与果胶或海藻酸盐（浓度为2g/L）络合如何能保持乳酸链球菌素的结构和抗菌活性。对乳酸链球菌素-低甲氧基果胶或乳酸链球菌素-海藻酸盐静电复合物进行喷雾干燥，已导致该肽在受多糖类型高度影响的不同网络中实现微囊化。浊度和粒径测量表明，虽然喷雾干燥促进了乳酸链球菌素-果胶复合物的聚集，但它有利于乳酸链球菌素-海藻酸盐聚集体的解离以形成单个复合物。通过紫外可见吸收光谱和荧光光谱研究了与果胶或海藻酸盐络合以及喷雾干燥对乳酸链球菌素结构的影响。结果表明，在喷雾干燥过程中，与果胶或海藻酸盐络合可保持乳酸链球菌素的结构及其抗菌活性。
