Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA.
Department of Chemistry and Biochemistry, North Dakota State University, Fargo, ND 58108, USA.
Food Chem. 2022 Feb 15;370:131032. doi: 10.1016/j.foodchem.2021.131032. Epub 2021 Sep 2.
Both microbiological and chemical food spoilages remain to be the major challenges in the food industry's efforts to combat food waste and loss because of the lack of high efficacy food preservatives. In this study, dual-functional conjugates that simultaneously suppress both lipid oxidation and microorganism growth are fabricated by covalently conjugating natural antioxidant gentisic acid (GA) on native antibacterial lysozyme (Lys). The mixing ratio of Lys and GA determines the particle size, morphology, antioxidant activity, and antimicrobial performance of the ensuing conjugates. With more of GA being grafted, a drastic decrease in the net surface charge with the concomitant occurrence of aggregations are observed in the conjugates. The maximum antioxidant activity and antibacterial performance of the conjugates is achieved when Lys:GA molar ratio is 1:112. The findings could guide the rational design of future functional food ingredients that combine multiple natural bioactive compounds to effectively intervene food waste and loss.
由于缺乏高效的食品防腐剂，微生物和化学食品变质仍然是食品工业努力防止食物浪费和损失的主要挑战。在这项研究中，通过将天然抗氧化剂没食子酸（GA）共价键合到天然抗菌溶菌酶（Lys）上，制备了同时抑制脂质氧化和微生物生长的双功能缀合物。Lys 和 GA 的混合比决定了随后缀合物的粒径、形态、抗氧化活性和抗菌性能。随着接枝 GA 的增加，观察到缀合物的净表面电荷急剧下降，同时发生聚集。当 Lys:GA 摩尔比为 1:112 时，缀合物的最大抗氧化活性和抗菌性能达到最佳。这些发现可以指导未来功能性食品成分的合理设计，这些成分将多种天然生物活性化合物结合起来，有效地干预食物浪费和损失。
