文献类型：期刊文献

英文题名：Preparation, characterization and application of bacteriocin CAMT6 nanoliposomes using resveratrol as a novel stabilizer

作者：Li, Qibin[1];Lv, Linao[1];Liu, Ying[1,3];Fang, Zhijia[1];Deng, Qi[1];Liang, Weiqi[1];Wu, Yueying[1];Chen, Zhibao[2,3]

机构：[1]Guangdong Ocean Univ, Key Lab Adv Proc Aquat Prod Guangdong Higher Educ, Guangdong Prov Engn Technol Res Ctr Marine Food, Coll Food Sci & Technol,Guangdong Prov Key Lab Aqu, Zhanjiang 524088, Peoples R China;[2]Guangdong Ocean Univ, Coll Coastal Agr Sci, Zhanjiang 524088, Peoples R China;[3]Guangdong Ocean Univ, Coll Food Sci & Technol, Zhanjiang 524088, Peoples R China

年份：2023

卷号：403

外文期刊名：FOOD CHEMISTRY

收录：SCI-EXPANDED(收录号：WOS:000886542000010)、、EI(收录号：20224012822817)、Scopus(收录号：2-s2.0-85138825639)、WOS

基金：This work was supported by the Guangdong Province Science and Technology Project (grant numbers 2016A020222014, 2017A030303079) .

语种：英文

外文关键词：Nanoliposome; Resveratrol; Bacteriocin; Stabilizer

外文摘要：Nanoliposomes are ideal nanocarriers for encapsulated active compounds used in the food industry as they provide stability and controlled release. However, cholesterol may pose risks in large intake, which is the commonly-used nanoliposome stabilizers. In this study, resveratrol was used instead of cholesterol as a novel nanoliposome stabilizer to construct a resveratrol blank liposome (RBL) system. The RBL system was used to protect the bacteriocin CAMT6 to create bacteriocin-loaded nanoliposomes (BLLs). The RBLs and BLLs had favourable particle sizes (172.71 nm and 150.47 nm), polydispersity index (PDI) values (0.150 and 0.120) and zeta potentials (-41.54 mV and-43.53 mV, respectively). According to Differential scanning colourimetry (DSC) and X-ray diffraction (XRD) analyses, resveratrol altered the structure of the phospholipid layer. The phospholipid layers of the RBLs and BLLs had higher mobility when resveratrol was used as a stabilizer instead of cholesterol. Structurally, resveratrol was inserted egg yolk lecithin to constitute an RBL. CAMT6 was loaded in BLLs with spherical and shell-core structures. The BLL encapsulation efficiency was 97.32 % and exhibited three release phases, with the release rates reaching 62 %. In experiments with milk, the BLLs effectively protected the anti-Listeria activity of CAMT6. In summary, resveratrol is a suitable nanoliposome stabilizer and the proposed RBL system is an excellent way to improve the stability of water-soluble preservatives, such as bacteriocins, in complex food environments.