Antibacterial effect of protease-responsive cationic eugenol liposomes modified by gamma-polyglutamic acid against Staphylococcus aureus
Antibacterial effect of protease-responsive cationic eugenol liposomes modified by gamma-polyglutamic acid against Staphylococcus aureus
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DOI：
10.1080/08982104.2023.2280829
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发表时间：
2023-11-15
影响因子：
4.4
通讯作者：
Lin，Lin
中科院分区：
文献类型：
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作者：
Chen，Xiaochen;Wang，Yiwei;Lin，Lin
丁子香酚作为一种天然抗菌剂，因其对常见食源性致病菌金黄色葡萄球菌（S. aureus）的抑制作用而被广泛研究。然而，丁子香酚的广泛应用仍因其不稳定性和挥发性而受到限制。通过自组装成功构建了γ-聚谷氨酸包覆丁香酚阳离子脂质体（pGA-ECLPs），平均粒径为170.7 nm，包封率为36.2%。 pGA壳的形成显着提高了脂质体的稳定性，4℃保存30天后丁子香酚的包封率仅下降20.7%。另一方面，pGA层可以被S水解。金黄色葡萄球菌，通过对细菌刺激的反应实现有效控制释放。应用实验进一步证实pGA-ECLPs有效延长了新鲜鸡肉中丁子香酚的抗菌作用，且不对食品造成明显的感官影响。本研究的上述结果为延长天然抗菌物质的作用时间、开发新型刺激响应型抗菌系统提供了重要参考。
Eugenol, as a natural antibacterial agent, has been widely studied for its inhibitory effect on the common food-borne pathogenStaphylococcus aureus(S. aureus). However, the widespread application of eugenol is still limited by its instability and volatility. Herein, γ-polyglutamic acid coated eugenol cationic liposomes (pGA-ECLPs) were successfully constructed by self-assembly with an average particle size of 170.7 nm and an encapsulation efficiency of 36.2%. The formation of pGA shell significantly improved the stability of liposomes, and the encapsulation efficiency of eugenol only decreased by 20.7% after 30 days of storage at 4 °C. On the other hand, the pGA layer can be hydrolyzed byS. aureus, achieving effective control of release through response to bacterial stimuli. The application experiments further confirmed that pGA-ECLPs effectively prolonged the antibacterial effect of eugenol in fresh chicken without causing obvious sensory effects on the food. The above results of this study provide an important reference for extending the action time of natural antibacterial substances and developing new stimuli-responsive antibacterial systems.