College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China.
College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China.
Food Chem. 2018 Apr 15;245:756-760. doi: 10.1016/j.foodchem.2017.11.116. Epub 2017 Dec 2.
Nisin is applied broadly in the food industry as an antimicrobial peptide. The objective of this study is to prepare nisin nanoparticles using free nisin by a facile nanoprecipitation technique and to investigate their antimicrobial activity after high-temperature processing. Transmission electron microscopic images showed that the size of extra-small nisin nanoparticles with different initial concentrations of nisin (0.1%, 0.3% and 0.5%) was 5, 10 and 15 nm, respectively. The nisin nanoparticles were stable at pH 5.0 with the smallest size. Moreover, nisin nanoparticles exhibited a higher antimicrobial activity than free nisin at a concentration below 2.0 mg/ml after autoclave treatment. These results suggested that nisin nanoparticles could serve as a potential food preservative.
乳链菌肽作为一种抗菌肽，在食品工业中得到了广泛的应用。本研究旨在通过简便的纳米沉淀技术，利用游离乳链菌肽制备乳链菌肽纳米粒子，并研究其在高温处理后的抗菌活性。透射电子显微镜图像显示，不同初始浓度乳链菌肽（0.1%、0.3%和 0.5%）的超小乳链菌肽纳米粒子的粒径分别为 5、10 和 15nm。乳链菌肽纳米粒子在 pH 值为 5.0 时最稳定，粒径最小。此外，经高压釜处理后，乳链菌肽纳米粒子在浓度低于 2.0mg/ml 时的抗菌活性高于游离乳链菌肽。这些结果表明，乳链菌肽纳米粒子可用作一种潜在的食品防腐剂。
