College of Food Science and Technology, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Marine Food, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, Guangdong Ocean University, Zhanjiang 524088, China.
College of Agriculture, Guangdong Ocean University, Zhanjiang 524088, China.
Food Chem. 2020 Jun 1;314:126244. doi: 10.1016/j.foodchem.2020.126244. Epub 2020 Jan 18.
A novel bacteriocin CAMT2, produced by Bacillus amyloliquefaciens ZJHD3-06, has potential as a natural biopreservative for the control of food-borne spoilage and pathogenic bacteria. To avoid interaction of CAMT2 with components of food that may adversely impact its antibacterial activity, CAMT2 was encapsulated into nanovesicles prepared from soybean phosphatidylcholine. The encapsulation of CAMT2 exhibited a limited impact on functional structure and crystallinity of bacteriocin CAMT2, but a high anti-listerial activity in agar, and increase its stability in food at refrigeration temperature (4 °C). The results also showed that both encapsulated and free CAMT2 had good anti-listerial effect in skim milk at refrigeration temperature. However, encapsulated CAMT2 performed better than free CAMT2 against Listeria in whole milk. These results showed that nano-encapsulation is an effective method of protecting bacteriocin from fat in milk and retaining its antimicrobial efficacy.
由解淀粉芽孢杆菌 ZJHD3-06 产生的新型细菌素 CAMT2 有望作为天然生物防腐剂来控制食源性腐败菌和病原菌。为了避免 CAMT2 与食物成分相互作用，从而影响其抗菌活性，将 CAMT2 包封到由大豆卵磷脂制备的纳米囊泡中。CAMT2 的包封对细菌素 CAMT2 的功能结构和结晶度的影响有限，但在琼脂中对李斯特菌的抑菌活性较高，并提高了其在冷藏温度（4°C）下食品中的稳定性。结果还表明，包封和游离的 CAMT2 在冷藏温度下的脱脂乳中均对李斯特菌具有良好的抑菌效果。然而，包封的 CAMT2 对全脂乳中的李斯特菌的抑菌效果优于游离的 CAMT2。这些结果表明，纳米包封是保护细菌素免受乳脂影响并保持其抗菌功效的有效方法。
