The study on the stability and antibacterial activity of Nisin-loaded liposome under different pH

Abstract

Abstract: Nisin-loaded liposomes were prepared with soy lecithin as wall materials by thin film evaporation-sonication traditional method.The internal structure of Nisin and lecithin were analyzed by infrared spectroscopy.The effects of different pH condition on the stability,encapsulation efficiency and sustained release rate of nisin-loaded liposomes were studied.The effects of heat treatment on the bacteriostatic properties of liposomes were compared under different pH as well.It was confirmed that Nisin was bound to inside of lecithin by electrostatic interaction.The results showed that the particle size was deteriorated and the variation regularity of the particles got worse with decreasing pH.At the same time,the encapsulation efficiency and the release rate decreased.Nisin-loaded liposomes tended to be unstable in the storage.An maximum encapsulation efficiency of 82.26% were obtained at pH 7.0.In addition,the system had the strongest sustained release ability at pH 6.0,and the total release rate reached 96.49% after 6 days.Minimum inhibitory concentration and minimum bactericidal concentration showed that the antibacterial effect of nisin-loaded liposomes was less affected by pH but slightly worse than that of free Nisin monomers.However,the nisin-loaded liposome still had good antibacterial effect even after high treatment at 121 ℃ for 15 min,indicating that the system has thermal stability.The time-killing kinetic curve showed that the nisin-loaded liposome showed a good bactericidal effect within 12 hours in a slow-release way.

Key words: Nisin, liposomes, antibacterial effect, particle size, encapsulation efficiency

CLC Number:

TS202.3

Yue-Cheng Meng. The study on the stability and antibacterial activity of Nisin-loaded liposome under different pH[J]. FOOD SCIENCE, 0, (): 0-0.

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