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The competitive release kinetics and synergistic antibacterial characteristics of tea polyphenols/ε‐poly‐l‐lysine hydrochloride core–shell microcapsules against Shewanella putrefaciens
International Journal of Food Science & Technology ( IF 2.6 ) Pub Date : 2020-06-25 , DOI: 10.1111/ijfs.14687 Hua Yang 1 , Qiuying Li 1 , Lili Yang 1, 2 , Tong Sun 1 , Xuepeng Li 1 , Bin Zhou 3 , Jianrong Li 1
International Journal of Food Science & Technology ( IF 2.6 ) Pub Date : 2020-06-25 , DOI: 10.1111/ijfs.14687 Hua Yang 1 , Qiuying Li 1 , Lili Yang 1, 2 , Tong Sun 1 , Xuepeng Li 1 , Bin Zhou 3 , Jianrong Li 1
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To obtain the antibacterial agents with long‐acting and slow‐release properties, the microcapsules were prepared with tea polyphenols (TP), ε‐poly‐l‐lysine hydrochloride (ε‐PL) and TP/ε‐PL as core materials. Meanwhile, the microcapsules were characterised, their release properties were measured, and their antimicrobial mechanisms against Shewanella putrefaciens were studied. At the initial release phase, TP and ε‐PL are competitively released from the composite microcapsules. The release of TP and ε‐PL is both fitted to the logistic model, indicating that the primary release mechanism is the disintegration and dissolution. The long‐acting antibacterial properties of the microcapsules are better than those of the free antibacterial agent. The microcapsules can destroy the integrity of the cell membrane, and make the permeability improve. Also, the synthesis and expression of bacterial proteins are inhibited. Because of long‐term antibacterial properties, the microcapsules have potential value for application in the preservation of food.
中文翻译：
茶多酚/ε-聚-l-赖氨酸盐酸盐核壳微胶囊对恶臭希瓦氏菌的竞争释放动力学和协同抗菌特性
与长效和缓释特性获得抗菌剂，用茶多酚（TP），ε -聚-制备微胶囊升赖氨酸盐酸盐（ε-PL）和TP /ε-PL作为核心材料。同时，表征了微胶囊，测量了它们的释放性能，以及它们对腐烂希瓦氏菌的抗菌机理。被研究了。在初始释放阶段，TP和ε‐PL从复合微囊中竞争释放。TP和ε‐PL的释放均符合logistic模型，表明主要释放机制是崩解和溶解。微胶囊的长效抗菌性能优于游离抗菌剂。微胶囊会破坏细胞膜的完整性，并使通透性提高。同样，细菌蛋白的合成和表达也受到抑制。由于长期的抗菌性能，微胶囊在食品保鲜中具有潜在的应用价值。
更新日期：2020-06-25
中文翻译：
茶多酚/ε-聚-l-赖氨酸盐酸盐核壳微胶囊对恶臭希瓦氏菌的竞争释放动力学和协同抗菌特性
与长效和缓释特性获得抗菌剂，用茶多酚（TP），ε -聚-制备微胶囊升赖氨酸盐酸盐（ε-PL）和TP /ε-PL作为核心材料。同时，表征了微胶囊，测量了它们的释放性能，以及它们对腐烂希瓦氏菌的抗菌机理。被研究了。在初始释放阶段，TP和ε‐PL从复合微囊中竞争释放。TP和ε‐PL的释放均符合logistic模型，表明主要释放机制是崩解和溶解。微胶囊的长效抗菌性能优于游离抗菌剂。微胶囊会破坏细胞膜的完整性，并使通透性提高。同样，细菌蛋白的合成和表达也受到抑制。由于长期的抗菌性能，微胶囊在食品保鲜中具有潜在的应用价值。
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