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Physicochemical and Antibacterial Properties of Sodium Tripolyphosphate/ε-Polylysine Complexes and their Application in Cooked Sausage
Food Biophysics ( IF 2.8 ) Pub Date : 2021-06-29 , DOI: 10.1007/s11483-021-09675-x
Yuecheng Meng , Xingfen He , Liang Guo , Yuyan Xu , Sheng Fang , Yanhua Li , Jie Chen

The aim of this study are to investigate the physicochemical and antibacterial properties of sodium tripolyphosphate (TPP)/ε-Polylysine(ε-PL) complexes. Their physicochemical properties were studied as a function of molar ratios by following changes in turbidity, particle size, and zeta potential. These results showed that the formation of stable and quest-stable complexes in aqueous solution was determined by the molar ratios. Moreover, Fourier Transform Infrared (FTIR) spectroscopy measurement demonstrated that the electrostatic force mainly dominated their complexation. Scanning electron microscopy (SEM), X-ray diffraction (XRD) and molecular dynamics simulation demonstrated that ε-PL and TPP molecules interacted and bound together to form a stable complex. In vitro antibacterial activity against Escherichia coli, Staphylococcus aureus, and Listeria monocytogenes, utilizing minimum inhibitory concentration (MIC), inhibition zone and time-kill assay, revealed that the antibacterial activity of R10 was the strongest. Furthermore, analogous bacterial membrane disruptions were observed in the treatments of complexes and ε-PL through scanning electron microscopy (SEM). In the application, cooked pork sausage was inoculated with the above-mentioned three-strain cocktails and stored at 12℃ for 6 days, cocktails’ total and individual colony counts were periodically monitored. Compared to other treatments, R10 behaved significantly different in all of the colony counts. Overall, this study confirmed that the antibacterial vehicle based on the TPP/ε-PL complex has a potential utilization in food application and pharmaceutics expected.



中文翻译:

三聚磷酸钠/ε-聚赖氨酸复合物的理化抗菌特性及其在熟香肠中的应用

本研究的目的是研究三聚磷酸钠 (TPP)/ε-聚赖氨酸 (ε-PL) 复合物的理化和抗菌性能。通过跟踪浊度、粒径和 zeta 电位的变化,研究了它们的物理化学性质作为摩尔比的函数。这些结果表明,在水溶液中形成稳定和追求稳定的复合物是由摩尔比决定的。此外,傅里叶变换红外 (FTIR) 光谱测量表明静电力主要支配它们的络合。扫描电子显微镜 (SEM)、X 射线衍射 (XRD) 和分子动力学模拟表明,ε-PL 和 TPP 分子相互作用并结合在一起形成稳定的复合物。体外对大肠杆菌的抗菌活性金黄色葡萄球菌单核细胞增生李斯特菌,利用最小抑菌浓度(MIC)、抑菌圈和时间杀伤试验,表明R 10的抗菌活性最强。此外,通过扫描电子显微镜 (SEM) 在复合物和 ε-PL 的处理中观察到类似的细菌膜破裂。在应用中,将煮熟的猪肉香肠接种上述三株鸡尾酒,并在12℃下储存6天,定期监测鸡尾酒的总菌落数和单个菌落数。与其他处理相比,R 10在所有菌落计数中表现明显不同。总的来说,这项研究证实了基于 TPP/ε-PL 复合物的抗菌载体在食品应用和制药方面具有潜在的应用价值。

更新日期:2021-06-29
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