Edikresnha Dhewa, Suciati Tri, Munir Muhammad Miftahul, Khairurrijal Khairurrijal
Department of Physics, Faculty of Mathematics and Natural Sciences, Institut Teknologi Bandung Jalan Ganesa 10 Bandung 40132 Indonesia
Research Center for Biosciences and Biotechnology, Institute for Research and Community Services, Institut Teknologi Bandung Jalan Ganesa 10 Bandung 40132 Indonesia.
RSC Adv. 2019 Aug 22;9(45):26351-26363. doi: 10.1039/c9ra04072b. eCollection 2019 Aug 19.
The antibacterial activity of garlic () is believed to be due to its organosulfur compounds, which can supposedly be used further in biomedical applications. This paper reported the use of electrospinning to encapsulate a garlic extract and glycerine in nanofibrous mats. Polyvinylpyrrolidone (PVP) and cellulose acetate (CA) were the building blocks of the composite fibres that served as the hydrophilic matrix to encapsulate the garlic extract with glycerine added mainly to improve the mechanical characteristics of the composite fibres. The combinations of the fibres were PVP/CA, PVP/CA/garlic, PVP/CA/glycerine, and PVP/CA/glycerine/garlic. The characterizations included the morphology, chemical interaction, swelling degree, weight loss, acidity level, wettability, antibacterial test, and release behaviour test. The composite nanofibrous mats were uniform, bead-free with a size ranging from 350 nm to 900 nm. The Fourier-transform infrared spectra proved the presence of the garlic extract and glycerine in the fibres. The swelling degree test showed that the fibrous mats generally did have maximum swelling degrees above 100% except for the PVP/CA fibrous mat, whose maximum value was not achieved within 48 hours. The fibrous mat with glycerine showed generally larger weight loss compared to the fibrous mats without glycerine. The result of the contact angle measurement proved that the composite fibres are all hydrophilic with the PVP/CA/glycerine/garlic fibres being the least hydrophilic. The pH level of the fibre mats was from 3.7 to 4.0 due to the use of acetic acid. The Young's modulus and ultimate tensile strength of the mats were significantly reduced due to the presence of glycerine. The encapsulation of the garlic extract in the fibres did not eliminate the antibacterial activity of the garlic extract, as proven in the antibacterial test. The release of the garlic extract from the composite PVP/CA/glycerine/garlic fibres was found to be the largest due to the large diameter of the fibres, while the blend of PVP with CA successfully reduced the rate of release due to the insolubility of CA. We successfully encapsulated the garlic extract and glycerine in the PVP/CA nanofibrous mats with antibacterial activity.
大蒜的抗菌活性被认为归因于其有机硫化合物，这些化合物据推测可进一步用于生物医学应用。本文报道了利用静电纺丝将大蒜提取物和甘油封装在纳米纤维垫中。聚乙烯吡咯烷酮（PVP）和醋酸纤维素（CA）是复合纤维的组成成分，它们作为亲水性基质来封装大蒜提取物，添加甘油主要是为了改善复合纤维的机械性能。纤维的组合有PVP/CA、PVP/CA/大蒜、PVP/CA/甘油以及PVP/CA/甘油/大蒜。表征包括形态、化学相互作用、溶胀度、失重、酸度水平、润湿性、抗菌测试以及释放行为测试。复合纳米纤维垫均匀无珠，尺寸范围为350纳米至900纳米。傅里叶变换红外光谱证明纤维中存在大蒜提取物和甘油。溶胀度测试表明，除了PVP/CA纤维垫在48小时内未达到最大值外，纤维垫通常确实具有超过100%的最大溶胀度。与不含甘油的纤维垫相比，含甘油的纤维垫通常失重更大。接触角测量结果证明复合纤维均为亲水性，其中PVP/CA/甘油/大蒜纤维亲水性最差。由于使用了醋酸，纤维垫的pH值在3.7至4.0之间。由于甘油的存在，垫的杨氏模量和极限拉伸强度显著降低。如抗菌测试所证明的，纤维中大蒜提取物的封装并未消除大蒜提取物的抗菌活性。发现复合PVP/CA/甘油/大蒜纤维中大蒜提取物的释放量最大，这是由于纤维直径较大，而PVP与CA的共混物由于CA的不溶性成功降低了释放速率。我们成功地将大蒜提取物和甘油封装在具有抗菌活性的PVP/CA纳米纤维垫中。
