食品与发酵工业 >

2023 , Vol. 49 >Issue 8: 121 - 127

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.032638

研究报告

细菌素QY-C与虾青素复合纳米脂质体制备及其特性评价

  • 李啟彬 ,
  • 吕丽铙 ,
  • 富思逸 ,
  • 刘颖 ,
  • 张静
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  • 1(广东海洋大学 食品科技学院,广东省水产品加工与安全重点实验室,广东省海洋食品工程技术研究中心,广东省海洋生物制品工程实验室,水产品深加工广东普通高等学校重点实验室,广东 湛江,524088)
    2(海洋食品精深加工关键技术省部共建协同创新中心(大连工业大学),辽宁 大连,116034)
第一作者：李啟彬(硕士研究生)和吕丽铙(本科生)为共同第一作者(张静高级实验师为通信作者,E-mail:13828280156@139.com)

收稿日期: 2022-06-10

  修回日期: 2022-07-05

  网络出版日期: 2023-05-16

基金资助

广东海洋大学创新创业训练计划项目(CXXL2022026);广东省科技计划项目(2016A020222014)

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Preparation and properties of complex nanoliposomes with bacteriocin QY-C and astaxanthin

  • LI Qibin ,
  • LYU Linao ,
  • FU Siyi ,
  • LIU Ying ,
  • ZHANG Jing
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  • 1(College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Province Engineering Laboratory for Marine Biological Products, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China)
    2(Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034,China)

Received date: 2022-06-10

  Revised date: 2022-07-05

  Online published: 2023-05-16

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摘要

该研究以细菌素QY-C和虾青素为活性物质,包封率为评价指标确定虾青素和细菌素QY-C的添加量,采用反相蒸发法制备细菌素QY-C与虾青素复合纳米脂质体。采用纳米粒度电位仪测量其表征,傅里叶红外光谱分析虾青素与细菌素的包埋情况,最后评价抗氧化活性和抑菌活性。结果表明,制备获得的复合纳米脂质体的粒径(158.03 nm),多分散指数(polydispersity index,PDI)值(0.372)以及Zeta电位(-31.1 mV)3个表征指标良好,并且对细菌素与虾青素的包封率均达到了80%以上。红外光谱(Fourier transform infrared spectroscopy,FT-IR)的分析显示,虾青素与细菌素QY-C均被成功负载到复合脂质体中,并且没有出现新的吸收峰,判断复合纳米脂质体包埋方式为物理包埋。对DPPH自由基和ABTS阳离子自由基的清除率分别为87.67%与99.35%;最小抑菌浓度(minimal inhibitory concentration,MIC)为8.75 mg/mL,效价为151.63 AU/mL。该研究制备的细菌素QY-C与虾青素复合纳米脂质体包封率高、粒径小、稳定性好、抗氧化与抑菌活性强,表明在食品防腐保鲜领域具有潜在的应用前景。

关键词： 虾青素; 细菌素; 纳米脂质体; 抑菌活性; 抗氧化活性

本文引用格式

李啟彬 , 吕丽铙 , 富思逸 , 刘颖 , 张静 . 细菌素QY-C与虾青素复合纳米脂质体制备及其特性评价[J]. 食品与发酵工业, 2023 , 49(8) : 121 -127 . DOI: 10.13995/j.cnki.11-1802/ts.032638

Abstract

In this study, bacteriocin QY-C and astaxanthin were used as active substances, and the encapsulation efficiency was regarded as the evaluation index to determine the addition amount of astaxanthin and bacteriocin QY-C. The reversed-phase evaporation method was used to prepare complex nanoliposomes of bacteriocin QY-C and astaxanthin. Its characterization was measured by a particle size and zeta potential analyzer, the entrapment of astaxanthin and bacteriocin was analyzed by Fourier transform infrared spectroscopy (FT-IR), and its antioxidant activity and bacteriostatic activity were finally evaluated. The results showed that the particle size (158.03 nm), PDI value (0.372), and zeta potential (-31.1 mV) of the prepared complex nanoliposomes were well characterized, and the encapsulation efficiency of bacteriocin and astaxanthin both reached more than 80%. The result of FT-IR showed that astaxanthin and bacteriocin QY-C were successfully loaded into the liposomes, and no new absorption peak appeared. It was judged that the encapsulation method of the composite nanoliposomes was physical entrapment. The scavenging rates of DPPH free radicals and ABTS free radicals were 87.67% and 99.35%, respectively. The minimum inhibitory concentration (MIC) was 8.75 mg/mL, and the potency was 151.63 AU/mL. The complex nanoliposomes with bacteriocin QY-C and astaxanthin prepared in this study have high encapsulation efficiency, small particle size, good stability, strong antioxidant and bacteriostatic activities, indicating that they have application potential in food preservation.

Key words： astaxanthin; bacteriocin; liposomes; antibacterial activity; antioxidant capacity

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