Lee Eun Hee, Khan Imran, Oh Deog-Hwan
Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon, Gangwon-do 200-701 Republic of Korea.
J Food Sci Technol. 2018 Mar;55(3):1127-1133. doi: 10.1007/s13197-017-3028-3. Epub 2018 Jan 15.
The current study aimed to fabricate nisin-loaded chitosan (N-CS) nanoparticles through ionic interactions between positive amino groups of chitosan and negatively charged tripolyphosphate ions in the presence of nisin and to evaluate their efficacy against foodborne pathogens in orange juice. The synthesized nanoparticles were sphere-shaped and homogenous with an average size of 64.34 ± 2.1 and 147.93 ± 2.9 for chitosan and N-CS nanoparticles, respectively. The encapsulation efficiency of nisin into nanoparticles was 67.32 ± 0.63%. Both chitosan and N-CS nanoparticles showed greater stability, as indicated by a higher zeta potential value of + 49.3 and + 33.4 mV, respectively. The in vitro antibacterial activities of chitosan and N-CS nanoparticles were investigated against the Gram-positive bacteria and and the Gram-negative bacteria O157:H7 and Typhimurium. N-CS nanoparticles showed higher activity compared with chitosan nanoparticles. The highest reduction of microorganisms was recorded for of 3.82 log CFU/ml and of 3.61 log CFU/ml. The antimicrobial activity of N-CS nanoparticles in orange juice for 48 h revealed higher activity compared with the control against all the tested strains. The highest microbial reduction was recorded for N-CS nanoparticles against with a 3.84 log CFU/ml reduction. and 0157:H7 were reduced by 3.54 and 3.44 log CFU/ml, respectively. The results showed high potential for the N-CS nanoparticles to be used as potent antibacterial agents in food and other related areas.
本研究旨在通过在乳酸链球菌素存在的情况下，壳聚糖的正氨基与带负电荷的三聚磷酸根离子之间的离子相互作用，制备负载乳酸链球菌素的壳聚糖（N-CS）纳米颗粒，并评估其对橙汁中食源性病原体的功效。合成的纳米颗粒呈球形且均匀，壳聚糖纳米颗粒和N-CS纳米颗粒的平均尺寸分别为64.34±2.1和147.93±2.9。乳酸链球菌素在纳米颗粒中的包封效率为67.32±0.63%。壳聚糖和N-CS纳米颗粒均表现出更高的稳定性，其zeta电位值分别为更高的+49.3和+33.4 mV。研究了壳聚糖和N-CS纳米颗粒对革兰氏阳性菌和革兰氏阴性菌O157:H7及鼠伤寒沙门氏菌的体外抗菌活性。与壳聚糖纳米颗粒相比，N-CS纳米颗粒表现出更高的活性。微生物减少量最高的记录为[具体菌株1]减少3.82 log CFU/ml和[具体菌株2]减少3.61 log CFU/ml。N-CS纳米颗粒在橙汁中48小时的抗菌活性显示，与对照相比，对所有测试菌株均具有更高的活性。N-CS纳米颗粒对[具体菌株3]的微生物减少量最高，减少了3.84 log CFU/ml。[具体菌株4]和O157:H7分别减少了3.54和3.44 log CFU/ml。结果表明，N-CS纳米颗粒在食品及其他相关领域作为强效抗菌剂具有很高的潜力。
