Protective effect of β-cyclodextrin on stability of nisin and corresponding interactions involved

被引：23

作者：

Li, Jingjing ^{[1
]}

Pan, Dan ^{[1
]}

Yi, Juanjuan ^{[1
]}

Hao, Limin ^{[2
]}

Kang, Qiaozhen ^{[1
]}

Liu, Xin ^{[1
]}

Lu, Laizheng ^{[3
]}

Lu, Jike ^{[1
]}

机构：

[1] Zhengzhou Univ, Sch Life Sci, Zhengzhou 450001, Henan, Peoples R China

[2] Acad Mil Sci PLA China, Quartermaster Res Inst Engn & Technol, Beijing 100010, Peoples R China

[3] Zhengzhou Mindtek Biotechnol Co Ltd, Zhengzhou 450001, Henan, Peoples R China

来源：

CARBOHYDRATE POLYMERS | 2019年 / 223卷

基金：

中国国家自然科学基金;

关键词：

Nisin; beta-cyclodextrin; Protective; Effect; Stability; Interaction; SHELF-LIFE; ANTIBACTERIAL ACTIVITY; LOADED PECTIN; NANOPARTICLES; SAFETY; ACID; ALGINATE; QUALITY; WATER;

D O I：

10.1016/j.carbpol.2019.115115

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Nisin has been extensively employed in food industry as an antimicrobial peptide, but the proteolytic degradation and interference by food components resulted in the decrease of its antimicrobial activity. This study intends to explore the protective effect of beta-cyclodextrin (beta-CD) on nisin and corresponding interactions involved. The antibacterial experiments indicated that the combination of nisin and beta-CD could provide a better antibacterial effect on cooked pork meat. Spectral analysis with UV-vis and fluorescence spectroscopy showed that the micro-environment of nisin could be influenced by beta-CD. Tricine-SDS-PAGE results exhibited that the combination of nisin and beta-CD could delay the degradation of nisin and improve its stability in the presence of trypsin. In sum, the study provided a potential approach to improve the stability of nisin, especially in the presence of trypsin.

引用

页数：6

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