Sustained-release antibacterial gelatin films: Effects of diatomite/carvacrol complex on their structure, physicochemical and antibacterial properties

Wu, Hejun; Ma, Ling; Li, Sen; Wang, Jie; Li, Ting; Peng, Lu; Li, Shasha; Li, Qingye; Yuan, Xiangyang; Zhou, Man; Zhang, Zhiqing; Liu, Yuntao

doi:10.1016/j.fpsl.2022.101019

Cited by 21 publications

(4 citation statements)

References 65 publications

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“…35 CAR damaged the L. monocytogenes cell membrane and changed its structure, which increased cell content permeability, induced intracellular substance leakage, destroyed key enzyme systems, facilitated cytoplasm access and acted on intracellular targets to inhibit cell metabolis. 36 A higher MB concentration increased the TVC value 6 h after the lowest value and reached equilibrium at 12 h. The high CAR antibacterial activity was related to the hydrophobicity of parsley and the hydrophilicity of the phenolic hydroxyl groups in its structure. 37 Therefore, the main hypothesis of this study states that adding MB interacting with phenolics limits the quantity of 'free' phenolics, which could accumulate on the L. monocytogenes cell surfaces.…”

Section: Resultsmentioning

confidence: 89%

“…Membrane disruption is the most frequently reported mechanism of the antibacterial action of plant phenolics 35 . CAR damaged the L. monocytogenes cell membrane and changed its structure, which increased cell content permeability, induced intracellular substance leakage, destroyed key enzyme systems, facilitated cytoplasm access and acted on intracellular targets to inhibit cell metabolis 36 . A higher MB concentration increased the TVC value 6 h after the lowest value and reached equilibrium at 12 h. The high CAR antibacterial activity was related to the hydrophobicity of parsley and the hydrophilicity of the phenolic hydroxyl groups in its structure 37 .…”

Section: Resultsmentioning

confidence: 99%

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Influence of myoglobin on the antibacterial activity of carvacrol and the binding mechanism between the two compounds

Yuan,

Du,

Xin

et al. 2023

J Sci Food Agric

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BackgroundMyoglobin (MB), a pigmentation protein, can adversely affect the antibacterial activity of carvacrol (CAR) and weaken its bacteriostasis effect. This study aimed to clarify the influence of MB on the antibacterial activity of CAR and ascertain the mechanism involved in the observed influence, especially the interaction between the two compounds.ResultsMicrobiological analysis indicated that the presence of MB significantly suppressed the antibacterial activity of CAR against Listeria monocytogenes. UV/Visible spectrometry and fluorescence spectroscopy analysis confirmed the interaction between CAR and MB. The stoichiometric number was determined as approximately 0.7 via double logarithmic Stern‐Volmer equation analysis, while thermodynamic analysis showed that the conjugation of the two compounds occurred as an exothermal reaction (ΔH° = ‐32.3±11.4 kJ·mol−1 and ΔS° = −75 J mol−1 K−1). Circular dichroism (CD), Fourier transform infrared spectroscopy (FTIR), and nuclear magnetic resonance (NMR) spectroscopy showed hydrogen bonding in the carvacrol‐myoglobin complex (CAR‐MB). Molecular docking analysis confirmed that amino acid residues, including GLY80 and HIS82, were most likely to form hydrogen bonds with CAR, while hydrogen bonds represented the main driving force for CAR‐MB formation.ConclusionThe CAR antibacterial activity was significantly inhibited by the presence of MB in the environment due to the notable reduction in the effective concentration of CAR caused by CAR‐MB formation.This article is protected by copyright. All rights reserved.

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Section: Resultsmentioning

confidence: 89%

Section: Resultsmentioning

confidence: 99%

Influence of myoglobin on the antibacterial activity of carvacrol and the binding mechanism between the two compounds

Yuan,

Du,

Xin

et al. 2023

J Sci Food Agric

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“…The system demonstrated stability even when stored for 14 days under light exposure. Carvacrol is susceptible to oxidation, and we believe that the effect of light on the carvacrol present in the system (CS-CARV) was limited, since its degradation could disrupt the intermolecular interactions formed between CS and CARV and consequently modify its system. The maintenance of the system’s size indicates that the effect of light and storage for 14 days did not affect the system’s stability.…”

Section: Resultsmentioning

confidence: 99%

Micellar Casein as a Nanocarrier for Carvacrol: Binding Mechanism, Antioxidant Activity, and Antimicrobial Activity against Escherichia coli

Lelis,

Silva,

Torres Neto

et al. 2023

ACS Food Sci. Technol.

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In this study, micellar casein (CS) and carvacrol (CARV) nanoparticles were successfully prepared by altering the pH of the medium. Fluorescence analysis confirmed that the hydrophobic interactions are the primary forces in the CS-CARV complex. Fourier transform infrared spectroscopy (FTIR) data revealed structural modifications following nanoencapsulation and ultrasound application. The insertion of CARV into the CS structure led to a size reduction, indicating that CARV interacts with the hydrophobic interior of the CS, approaching its protein fractions. The formed nanoparticles showed antioxidant potential, although they did not consistently outperform free CARV. The antimicrobial activity of CARV against Escherichia coli was enhanced after nanoencapsulation (↓87% for minimum inhibitory concentration, MIC, and ↑ 40% for the diameter of the inhibition zone). The nanoencapsulation of CARV within the CS protected against temperature, light, and phase separation over time. Despite sonication, which reduced the size and polydispersity of the nanoparticles, no significant improvements in antimicrobial activity and stability were observed that would justify its use.

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“…The use of edible films and coatings has also attracted considerable interest due to their edibility, biodegradability, and use for various purposes in the food industry [ 30 ]. Many types of polymeric materials have been used in the development of edible films and coatings with various functional properties, especially as effective carriers for bioactive compounds [ 31 , 32 , 33 ]. Among the various formulations, collagen (gelatin) and whey proteins have been widely used for incorporating live bacteria such as LAB into edible packaging [ 32 , 34 , 35 , 36 ].…”

Section: Introductionmentioning

confidence: 99%

Prevention of Fungal Contamination in Semi-Hard Cheeses by Whey–Gelatin Film Incorporated with Levilactobacillus brevis SJC120

Silva

Teixeira

Silva

2023

Foods

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Cheese whey fermented by lactic acid bacteria (LAB) was used to develop an edible film with antifungal properties. Five LAB strains isolated from artisanal cheeses were screened for antifungal activity and incorporated into a whey–gelatin film. Of the strains tested, Levilactobacillus brevis SJC120 showed the strongest activity against five filamentous fungi isolated from cheese and cheese-making environment, at both 10 °C and 20 °C. The cell-free supernatant from L. brevis inhibited fungal growth by more than 80%. Incorporation of bacterial cells into the film did not alter the moisture content, water vapor permeability, or mechanical and optical properties. The whey–gelatin film was also able to maintain the viability of L. brevis cells at 107 log CFU/g after 30 days at 10 °C. In cheeses wrapped with L. brevis film, the size of fungal colonies decreased by 55% to 76%. Furthermore, no significant differences (p > 0.05) were observed in cheese proteolysis or in the moisture, fat, and protein content of the cheese wrapped with films. The results showed that whey–gelatin film with L. brevis SJC120 can reduce the contamination of cheese with filamentous fungi and could be used as an alternative to conventional cheese preservation and packaging.

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Sustained-release antibacterial gelatin films: Effects of diatomite/carvacrol complex on their structure, physicochemical and antibacterial properties

Cited by 21 publications

References 65 publications

Influence of myoglobin on the antibacterial activity of carvacrol and the binding mechanism between the two compounds

Influence of myoglobin on the antibacterial activity of carvacrol and the binding mechanism between the two compounds

Micellar Casein as a Nanocarrier for Carvacrol: Binding Mechanism, Antioxidant Activity, and Antimicrobial Activity against Escherichia coli

Prevention of Fungal Contamination in Semi-Hard Cheeses by Whey–Gelatin Film Incorporated with Levilactobacillus brevis SJC120

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