Inhibitory effect of liposome-entrapped lemongrass oil on the growth of Listeria monocytogenes in cheese
Inhibitory effect of liposome-entrapped lemongrass oil on the growth of Listeria monocytogenes in cheese
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DOI：
10.3168/jds.2016-11133
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发表时间：
2016-08-01
影响因子：
3.5
通讯作者：
Lin, L.
中科院分区：
文献类型：
--
作者：
Cui, H. Y.;Wu, J.;Lin, L.
乳制品中的单核细胞增生李斯特菌感染越来越受到公众关注。为了抑制细菌生长，我们设计了含有柠檬草油的刺激响应脂质体用于这项研究。脂质体包埋的香茅油的控制释放是由L.单核细胞增多症研究了香茅油脂质体对乳杆菌的抗菌活性。奶酪中的单核细胞增多症我们还评估了它们对奶酪质量的可能影响。结果表明，含柠檬草油（5.0 mg/mL）的脂质体具有最佳的多分散性指数（0.246）、zeta电位（-58.9 mV）和包封率（25.7%）。脂质体对L.奶酪中的单核细胞增多症在4摄氏度的储存期间。我们没有观察到对脂质体处理后的奶酪的物理和感官特性的影响。
Listeria monocytogenes infection in dairy products is of mounting public concern. To inhibit bacterial growth, we engineered stimuli-responsive liposomes containing lemongrass oil for this study. The controlled release of liposome-entrapped lemongrass oil is triggered by listerolysin O, secreted by L. monocytogenes. We investigated the antibiotic activities of lemongrass oil liposomes against L. monocytogenes in cheese. We also assessed their possible effects on the quality of the cheese. Liposomes containing lemongrass oil (5.0 mg/mL) presented the optimal polydispersity index (0.246), zeta-potential (-58.9 mV) and entrapment efficiency (25.7%). The liposomes displayed satisfactory antibiotic activity against L. monocytogenes in cheese over the storage period at 4 degrees C. We observed no effects on the physical and sensory properties of the cheese after the liposome treatment.