Zhejiang Key Laboratory of Intelligent Food Logistic and Processing, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food Science and Engineering, Ningbo University, Ningbo 315211, China.
Faculty of Engineering, The University of Hong Kong (HKU), Hong Kong 999077, China.
Int J Biol Macromol. 2024 Nov;279(Pt 4):135517. doi: 10.1016/j.ijbiomac.2024.135517. Epub 2024 Sep 10.
Escherichia coli and Staphylococcus aureus are the most prevalent pathogenic bacteria, often resulting in the foodborne disease outbreaks through food spoilage and foodborne infections. To prevent and control food spoilage and foodborne infections induced by Escherichia coli and Staphylococcus aureus, the antibacterial hydrogels were fabricated using fibrinogen hydrolysate-carrageenan (AHs-C) and flavonoids (apigenin and quercetin), and the antibacterial effect of the composite hydrogels against Escherichia coli and Staphylococcus aureus was further investigated. The results of mechanical property exhibited that the composite hydrogels with 0.2 % of apigenin and quercetin (AHs-C-Ap/Que) showed the highest hardness and swelling property compared with the separate addition of apigenin or quercetin. Scanning electron microscopy and atomic force microscopy showed that the dense networks were formed in the hydrogels of AHs-C-Ap/Que., and the average roughness of AHs-C-Ap/Que. significantly increased to 30.70 nm compared with AHs-C. H NMR and FTIR spectra demonstrated that apigenin and quercetin were bound to AHs-C by hydrogen bond, hydrophobic interaction and Schiff base, where the interactions between Ap/Que. and AHs-C was stronger compared with the separate addition of apigenin or quercetin. The hydrogels of AHs-C-Ap/Que. showed the highest antibacterial capacity and antibacterial adhesion against Escherichia coli and Staphylococcus aureus. The antibacterial adhesion assay showed that 99 % removal ratios for E. coli and S. aureus were observed in AHs-C-Ap/Que. hydrogels, which showed a great potential to prevent food spoilage and foodborne infections.
大肠杆菌和金黄色葡萄球菌是最常见的致病菌，它们经常通过食物腐败和食源性感染导致食源性疾病爆发。为了预防和控制大肠杆菌和金黄色葡萄球菌引起的食物腐败和食源性感染，采用纤维蛋白原水解物-卡拉胶（AHs-C）和类黄酮（芹菜素和槲皮素）制备了抗菌水凝胶，并进一步研究了复合水凝胶对大肠杆菌和金黄色葡萄球菌的抗菌作用。力学性能结果表明，与单独添加芹菜素或槲皮素相比，添加 0.2%的芹菜素和槲皮素（AHs-C-Ap/Que）的复合水凝胶具有最高的硬度和溶胀性能。扫描电子显微镜和原子力显微镜显示，在 AHs-C-Ap/Que 的水凝胶中形成了致密的网络，并且与 AHs-C 相比，AHs-C-Ap/Que 的平均粗糙度显著增加到 30.70nm。1H NMR 和 FTIR 光谱表明，芹菜素和槲皮素通过氢键、疏水相互作用和希夫碱与 AHs-C 结合，其中芹菜素和槲皮素与 AHs-C 之间的相互作用强于单独添加芹菜素或槲皮素。AHs-C-Ap/Que 的水凝胶表现出对大肠杆菌和金黄色葡萄球菌的最高抗菌能力和抗菌粘附能力。抗菌粘附试验表明，AHs-C-Ap/Que 水凝胶对大肠杆菌和金黄色葡萄球菌的去除率达到 99%，在预防食物腐败和食源性感染方面具有很大的潜力。
