成孔毒素刺激-响应型柠檬桉精油纳米脂质体制备及机制分析

开发高效、无毒副作用的天然生物性防腐技术已成为未来食品工业的主要发展方向，而如何防止天然抗菌剂挥发，延长其使用寿命是其应用中亟待解决的问题。本项目提出以大豆磷脂、胆固醇、柠檬桉精油为原料，通过薄膜-超声波分散法制备得到包裹柠檬桉精油的纳米脂质体微胶囊抗菌剂。首次利用食物中腐败菌和病原菌所产生的成孔毒素（PFTs）对细胞膜具有破坏作用的特性，与纳米脂质体外壳建立刺激-响应型机制，从而实现抗菌剂的控制释放。项目拟以柠檬桉精油和脂质体为研究对象，研究纳米脂质体微胶囊的配方和制备工艺对其微观结构、稳定性和包埋率的影响；揭示PFTs触发纳米脂质体微胶囊"智能"释放的途经和机制；阐明脂质体外壳和内部柠檬桉精油之间的相互作用，明确纳米脂质体胶囊的组成、微观结构和形貌与其释放及抗菌性能之间的关系。最终开发出柠檬桉纳米脂质体微胶囊抗菌剂的高效低成本制备方法，为今后在工业化生产中的应用奠定理论和实验基础。

The development of high-efficiency, safe and without side effects natural biopreservative is the future direction of food industry. However, there were several urgent problems in practical application, such as how to prevent volatilization of natural antibacterial agents and extend their life time. In this project, Eucalyptus citriodora oil-wrapped nanoliposomes were prepared from soybean lecithin, cholesterol and Eucalyptus citriodora oil by thin film evaporation and ultrasonic technique. The lesion effect of pore-forming toxins (PFTs)from spoilage bacteria and pathogens on cell membranes was utilized in order to establish the stimulus-responsive mechanism with nanoliposomes,achieving the controlled release of antibacterial ingredient. The project aims at Eucalyptus citriodora oil and nanoliposomes,the effects of composition, processing technology on microstructure, stability and embedding rate of nanoliposoms will be studied. Moreover,the interaction between PFTs and nanoliposomes as well as release mechanism of nanoliposome microcapsules are also discussed. The relationship between inner Eucalyptus citriodora oil and outer nanoliposome shell,together with the effects of composition, microstructure, morphology of nano-liposome on their controll release, antibacterial properties will also be presented. The ultimate goal is to develop a high-efficiency and low cost synthetic method, which will lay the solid theoretical and experimental foundation for future industrialization application.