ε-聚赖氨酸-海藻酸钠纳米粒的制备与表征及其持续抗菌活性研究。
Elaboration and characterization of ε-polylysine‑sodium alginate nanoparticles for sustained antimicrobial activity.
机构信息
National Engineering Research Center for Rice and By-product Deep Processing, School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China; Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, College of Food and Chemical Engineering, Shaoyang University, Shaoyang 422099, China.
National Engineering Research Center for Rice and By-product Deep Processing, School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China.
出版信息
Int J Biol Macromol. 2023 Nov 1;251:126329. doi: 10.1016/j.ijbiomac.2023.126329. Epub 2023 Aug 16.
The ε-polylysine (ε-PL) is a food-grade antimicrobial substance. The cationic ε-PL molecules may interact with anionic components of food matrix causing turbidity, sedimentation, and hampering the antimicrobial activity. Herein, sodium alginate (SA) was used as wall material to encapsulate ε-PL, thereby to synthesize ε-PL-SA nanoparticles (ε-PL-SA-NPs). Monosaccharide composition and molecular weight of SA were characterized. The synthetic scheme is optimized and physicochemical characteristics and antimicrobial potential was investigated. Findings indicate that SA primarily consisted of mannuronic acid (95.25 %), weight average molecular weight (Mw) of SA was 176.464 kDa, and the molecular configuration of SA was irregular line clusters. The encapsulation efficiency (EE) of ε-PL in ε-PL-SA-NPs made under optimum strategy (at pH 6.0, mass ratio of ε-PL to SA is 0.14, and SA concentration is 6 mg/mL) is about 99.74 %. The particle size of ε-PL-SA-NPs is ∼541.86 nm. The SEM image showed that the ε-PL-SA-NPs had a nearly spherical morphology. Zeta-potential and FTIR data reveal the interaction between ε-PL and SA was electrostatic and the hydrogen bonding. Agar diffusion assay exhibit that ε-PL-SA-NPs had antimicrobial activity against Escherichia coli and Staphylococcus aureus. The salmon preservation experiments reveal sustained antimicrobial efficacy of ε-PL-SA-NPs.
ε-聚赖氨酸（ε-PL）是一种食品级抗菌物质。阳离子ε-PL 分子可能与食品基质的阴离子成分相互作用，导致浑浊、沉淀，并阻碍抗菌活性。本文中，使用海藻酸钠（SA）作为壁材来包封 ε-PL，从而合成 ε-PL-SA 纳米颗粒（ε-PL-SA-NPs）。对 SA 的单糖组成和分子量进行了表征。优化了合成方案，并研究了其物理化学特性和抗菌潜力。结果表明，SA 主要由甘露糖醛酸（95.25%）组成，SA 的重均分子量（Mw）为 176.464 kDa，SA 的分子构象为不规则线状簇。在最佳策略（pH 6.0，ε-PL 与 SA 的质量比为 0.14，SA 浓度为 6mg/mL）下，ε-PL 在 ε-PL-SA-NPs 中的包封效率（EE）约为 99.74%。ε-PL-SA-NPs 的粒径约为 541.86nm。SEM 图像显示，ε-PL-SA-NPs 具有近球形形态。Zeta 电位和 FTIR 数据表明，ε-PL 和 SA 之间的相互作用是静电和氢键的相互作用。琼脂扩散试验表明，ε-PL-SA-NPs 对大肠杆菌和金黄色葡萄球菌具有抗菌活性。三文鱼保鲜实验表明，ε-PL-SA-NPs 具有持续的抗菌效果。
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