文献类型：期刊文献

中文题名：抗菌脂肽制备羧甲基壳聚糖纳米粒稳定混悬液及其抑菌活性

英文题名：Preparation and Antibacterial Activity of Stable Carboxymethyl Chitosan Nanoparticles Suspension with Antibacterial Lipopeptide

作者：李振华[1];孙力军[1];王雅玲[1];王林[1];徐德峰[1];刘唤明[1];张永平[1];聂芳红[1]

机构：[1]广东省水产品加工与安全重点实验室 广东海洋大学食品科技学院,广东湛江524088

年份：2013

卷号：33

期号：1

起止页码：4

中文期刊名：微生物学杂志

外文期刊名：Journal of Microbiology

收录：CSTPCD、、CSCD_E2013_2014、CSCD

基金：国家自然科学基金(30972287;31171634);国家"十二五"科技支撑计划项目(2012BAD29B06);广东省科技厅省部产学研项目(2011B090400154);湛江科技计划项目(2011D02)

语种：中文

中文关键词：抗菌脂肽;羧甲基壳聚糖;纳米粒;稳定;抑菌

外文关键词：antibacterial lipopeptide; earboxymethyl ehitosan; nanoparticles; stable; antibacterial

中文摘要：利用抗菌脂肽解决羧甲基壳聚糖纳米粒制备过程中出现的团聚问题,并考察其对羧甲基壳聚糖纳米粒的抑菌效果影响。通过抗菌脂肽乳化分散离子交联法制备羧甲基壳聚糖纳米粒,静置观察其稳定性,乌氏粘度计测定其粘度变化,扫描电镜考察其形态改变,比浊法测定不同浓度纳米粒溶液对金黄色葡萄球菌和大肠埃希菌的抑制作用。实验发现,加入抗菌脂肽制备的纳米粒稳定性好,粘度降低,形态均一,并能显著增强对金黄色葡萄球菌和大肠埃希菌的抑制作用。结果表明,抗菌脂肽的加入能很好的解决纳米粒制备过程中出现的团聚现象,而且其抑菌效果也有很大改善。

外文摘要：The gathering problem appeared during the preparation of carboxymethyl chitosan nanoparticles （CCN） was solved by antibacterial lipopeptide, and investigated the effect of it on the inhibitory activity of earboxymethyl chitosan nanoparticles. The CCN were prepared by emulsion-dispersed with antibacterial lipopeptide ionic erosslinking method and observed its stability by setting it still aside, and measured its viscosity changes by Ubbelohde viscometer, observed its morphological change by scanning electron microscope. The effect of different concentration of nanoparticles on the inhibition against Streptococcus aureus and E. coli were tested by turbidimetry. It was found that nanoparticles which were prepared by adding antibacterial lipopeptide were highly homogeneous and had good stability and low viscosity. It also significantly enhanced the inhibitory effect on S. aureus and E. coll. The results indicated that adding antibacterial lipopeptide could not only solve the gathering phenomenon in the preparation of the CCN but also improve its antibacterial effect.