College of Pharmaceutical Science, Zhejiang University of Technology, China.
College of Pharmaceutical Science, Zhejiang University of Technology, China.
Carbohydr Polym. 2018 Oct 1;197:608-613. doi: 10.1016/j.carbpol.2018.05.080. Epub 2018 May 29.
Nisin is a small cationic peptide composed of 34 amino acid residues, it exhibits a wide spectrum antimicrobial activity against Gram-positive bacteria, but nisin has the disadvantages of poor stability and short duration of antibacterial activity. In order to improve the stability of nisin during food processing and storage period, the gum arabic (GA) is used to get GA-nisin microparticles. The analysis of zeta potential, SEM and FT-IR were used to characterize the combination of GA and nisin, test the antibacterial activity on Staphylococcus aureus and Escherichia coli, the bactericidal effect of GA-nisin microparticles decreased within 24 h compare to free nisin, however, GA-nisin microparticles after 121 °C treatment for 10 min, the activity loss rate is less than free nisin and has better sustained antibacterial effect at 25 °C. The results shown GA-nisin microparticles have better high-temperature stability and sustained bactericidal ability than the free nisin.
乳链菌肽是由 34 个氨基酸残基组成的小阳离子肽，它对革兰氏阳性菌表现出广谱抗菌活性，但乳链菌肽稳定性差，抗菌活性持续时间短。为了提高乳链菌肽在食品加工和储存期间的稳定性，使用阿拉伯胶（GA）得到 GA-乳链菌肽微球。通过zeta 电位分析、SEM 和 FT-IR 分析来表征 GA 和乳链菌肽的结合，测试对金黄色葡萄球菌和大肠杆菌的抗菌活性，GA-乳链菌肽微球在 24 h 内的杀菌效果比游离乳链菌肽降低，然而，GA-乳链菌肽微球在 121℃处理 10 min 后，活性损失率小于游离乳链菌肽，在 25℃时具有更好的持续抗菌效果。结果表明，GA-乳链菌肽微球比游离乳链菌肽具有更好的高温稳定性和持续杀菌能力。
