National Engineering Laboratory for Rice and By-product Deep Processing, Hunan Key Laboratory of Processed Food For Special Medical Purpose, School of Food Science and Engineering, Center South University of Forestry and Technology, Changsha 410004, China.
National Engineering Laboratory for Rice and By-product Deep Processing, Hunan Key Laboratory of Processed Food For Special Medical Purpose, School of Food Science and Engineering, Center South University of Forestry and Technology, Changsha 410004, China.
Carbohydr Polym. 2019 Dec 1;225:115251. doi: 10.1016/j.carbpol.2019.115251. Epub 2019 Aug 27.
Nisin is a natural antimicrobial agent and food-grade material, while the poor stability and short duration of antimicrobial activity limit its widespread use in the food industry. In the present work, soluble soybean polysaccharide (SSPS)-based nanoparticles have been developed to improve the stability and sustained antimicrobial activity of nisin. The encapsulation efficiency (EE) of nisin-loaded SSPS nanoparticles (Nisin-SSPS-NPs) prepared under the optimized conditions can be up to 99.8%, and the particle size is about 112 nm. The formation of Nisin-SSPS-NPs was mainly mediated by the electrostatic interactions and hydrogen bonding, which was evidenced by the results of zeta potential and Fourier Transform infrared spectroscopy (FTIR). Agar diffusion assay exhibited that Nisin-SSPS-NPs had confirmed antimicrobial activity against Gram-positive bacteria, such as Listeria monocytogenes, Bacillus subtilis, and Staphylococcus aureus. The sustained release of nisin in Nisin-SSPS-NPs endows nisin with a long-lasting antimicrobial activity, which increases the shelf-life of the fresh tomato juice.
乳链菌肽是一种天然的抗菌剂和食品级物质，但抗菌活性的稳定性差、持续时间短限制了其在食品工业中的广泛应用。在本工作中，开发了基于可溶性大豆多糖（SSPS）的纳米粒来提高乳链菌肽的稳定性和持续抗菌活性。在优化条件下制备的负载乳链菌肽的 SSPS 纳米粒（Nisin-SSPS-NPs）的包封效率（EE）可达 99.8%，粒径约为 112nm。Nisin-SSPS-NPs 的形成主要是通过静电相互作用和氢键介导的，这可以通过zeta 电位和傅里叶变换红外光谱（FTIR）的结果得到证明。琼脂扩散试验表明，Nisin-SSPS-NPs 对革兰氏阳性菌（如单核细胞增生李斯特菌、枯草芽孢杆菌和金黄色葡萄球菌）具有确定的抗菌活性。Nisin-SSPS-NPs 中乳链菌肽的持续释放赋予了乳链菌肽持久的抗菌活性，从而延长了新鲜番茄汁的保质期。
