Cai Rui, Li Yanhui, Liang Yunhao, Yuan Yahong, Sheng Qingling, Gao Zhenpeng, Wang Zhouli, Yue Tianli
College of Food Science and Engineering, Northwest University, Xi'an, Shaanxi 710069, China.
College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China.
Int J Biol Macromol. 2024 Dec;282(Pt 6):137546. doi: 10.1016/j.ijbiomac.2024.137546. Epub 2024 Nov 12.
Epsilon-poly-lysine (EPL) is widely used in food preservatives. However, EPL can react with components in food substrates, resulting in the formation of precipitates that reduce its antimicrobial properties. Nanoencapsulation is a promising technique and represents a novel approach to enhance EPL activity. In this study, EPL nanoliposomes (EPLLP) were prepared by the thin film hydration method, and chitosan-coated nanoliposomes (CS-EPLLP) were developed by modifying EPLLP with 0.5 mg/mL chitosan. The obtained CS-EPLLP exhibited a spherical morphology with a particle size range of 85.27-89.77 nm, a polydispersity index (PDI) of 0.293-0.301, and an encapsulation efficiency of 83.01 ± 4.00 %. After 30 days of storage, no significant difference in particle size was observed and the PDI was <0.30. The release rate of EPLLP was up to 40 % in 1 h, while that of CS-EPLLP was <20 %. The physical and thermal stability of EPLLP could be effectively improved by chitosan. Moreover, CS-EPLLP could effectively eradicate A. acidocaldarius and A. acidoterrestris in apple juice at concentrations of 2.5 and 0.625 mg/L, respectively. The cytotoxicity test showed that CS-EPLLP exhibited excellent biocompatibility. Therefore, this study has developed a novel nanoliposome material that provides new insights into the control of bacterial contamination in fruit juices.
ε-聚赖氨酸（EPL）被广泛用作食品防腐剂。然而，EPL会与食品基质中的成分发生反应，导致沉淀物的形成，从而降低其抗菌性能。纳米包封是一种很有前景的技术，代表了一种增强EPL活性的新方法。在本研究中，采用薄膜水化法制备了EPL纳米脂质体（EPLLP），并用0.5mg/mL壳聚糖对EPLLP进行改性，制备了壳聚糖包被纳米脂质体（CS-EPLLP）。所制备的CS-EPLLP呈现球形形态，粒径范围为85.27-89.77nm，多分散指数（PDI）为0.293-0.301，包封率为83.01±4.00%。储存30天后，粒径无显著差异，PDI<0.30。EPLLP在1小时内的释放率高达40%，而CS-EPLLP的释放率<20%。壳聚糖可有效提高EPLLP的物理和热稳定性。此外，CS-EPLLP分别在浓度为2.5和0.625mg/L时可有效根除苹果汁中的嗜酸热硫化叶菌和嗜酸栖热菌。细胞毒性试验表明，CS-EPLLP具有优异的生物相容性。因此，本研究开发了一种新型纳米脂质体材料，为控制果汁中的细菌污染提供了新的见解。
