Lei Zhihui, Ren Yixuan, Wang Jinyao, Shi Haisu, Lin Hu, Chen Hong, Bi Lijun, Wang Yutang, Zhang Hongtai
College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, China.
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China.
Front Cell Infect Microbiol. 2025 Jun 25;15:1582416. doi: 10.3389/fcimb.2025.1582416. eCollection 2025.
With the increasing prevalence of drug-resistant (), the development of novel anti-mycobacterial agents has become urgent. In this study, a curcumin-cinnamon essential oil (Cur-CEO) nanoemulsion was developed with optimized preparation parameters, including a 10% CEO volume fraction, 7.5 minutes of ultrasonic treatment, and 350 W ultrasound power, yielding a particle size of 101.14 nm. The nanoemulsion demonstrated high encapsulation efficiency (90.2%) and stability, with a stability coefficient of 0.984. Structural analysis revealed a dense network structure of the nanoemulsion and amorphous forms of Cur and CEO, enhanced by hydrogen bonding and electrostatic interactions, which improved solubility and bioavailability. The Cur-CEO nanoemulsion exhibited potent antimicrobial activity against mycobacteria, demonstrating MIC values of 2 µg/mL and 0.25 µg/mL against and , respectively, representing a fourfold reduction compared to the CEO solution alone, owing to its ability to induce substantial damage to mycobacterial cell membranes and consequently enhance nucleic acid and protein leakage. Furthermore, the aerosol form of the nanoemulsion effectively inhibited both surface and airborne mycobacteria, with no significant changes in structural properties post-atomization. Lung deposition studies indicated that 75.6% of aerosol particles of the nanoemulsion reached the alveolar region, suggesting its potential as an inhalation agent. Additionally, the Cur-CEO nanoemulsion exhibited negligible effects on macrophage viability, maintaining a survival rate exceeding 85% even at concentrations up to 1250 ng/mL. These findings indicate that the Cur-CEO nanoemulsion, formulated using natural ingredients, holds significant promise as a food-grade antibacterial agent for the prevention and control of mycobacterial infections.
随着耐药性（）的日益普遍，新型抗分枝杆菌药物的研发变得迫在眉睫。在本研究中，制备了姜黄素-肉桂精油（Cur-CEO）纳米乳剂，优化了制备参数，包括10%的CEO体积分数、7.5分钟的超声处理和350W的超声功率，得到的粒径为101.14nm。该纳米乳剂表现出高包封率（90.2%）和稳定性，稳定性系数为0.984。结构分析显示纳米乳剂具有致密的网络结构以及Cur和CEO的无定形形式，通过氢键和静电相互作用得到增强，这提高了溶解度和生物利用度。Cur-CEO纳米乳剂对分枝杆菌表现出强大的抗菌活性，对 和 的最低抑菌浓度（MIC）值分别为2μg/mL和0.25μg/mL，与单独的CEO溶液相比降低了四倍，这是由于其能够对分枝杆菌细胞膜造成实质性损伤，从而增加核酸和蛋白质泄漏。此外，纳米乳剂的气雾剂形式有效抑制了表面和空气中的分枝杆菌，雾化后结构性质无显著变化。肺部沉积研究表明，纳米乳剂75.6%的气雾剂颗粒到达肺泡区域，表明其作为吸入剂的潜力。此外，Cur-CEO纳米乳剂对巨噬细胞活力的影响可忽略不计，即使在浓度高达1250ng/mL时，存活率仍超过85%。这些发现表明，使用天然成分制备的Cur-CEO纳米乳剂作为预防和控制分枝杆菌感染的食品级抗菌剂具有巨大潜力。
