Preparation of extra-small nisin nanoparticles for enhanced antibacterial activity after autoclave treatment

被引：23

作者：

Chang, Ranran ^{[1
]}

Lu, Hao ^{[1
]}

Li, Man ^{[1
]}

Zhang, Shuangling ^{[1
]}

Xiong, Liu ^{[1
]}

Sun, Qingjie ^{[1
]}

机构：

[1] Qingdao Agr Univ, Coll Food Sci & Engn, 700 Changcheng Rd, Qingdao 266109, Shandong, Peoples R China

来源：

FOOD CHEMISTRY | 2018年 / 245卷

关键词：

Antimicrobial peptides; Antimicrobial activity; Nisin; Staphylococcus aureus; KINETICS; DELIVERY;

D O I：

10.1016/j.foodchem.2017.11.116

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Nisin is applied broadly in the food industry as an antimicrobial peptide. The objective of this study is to prepare nisin nanoparticles using free nisin by a facile nanoprecipitation technique and to investigate their antimicrobial activity after high-temperature processing. Transmission electron microscopic images showed that the size of extra-small nisin nanoparticles with different initial concentrations of nisin (0.1%, 0.3% and 0.5%) was 5, 10 and 15 nm, respectively. The nisin nanoparticles were stable at pH 5.0 with the smallest size. Moreover, nisin nanoparticles exhibited a higher antimicrobial activity than free nisin at a concentration below 2.0 mg/ml after autoclave treatment. These results suggested that nisin nanoparticles could serve as a potential food preservative.

引用

收藏

页码：756 / 760

页数：5

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