pH-driven construction of lactoferrin nanoparticles to enhance antimicrobial activity of glycyrrhetinic acid with charge-designable properties

Methicillin-resistant Staphylococcus aureus (MRSA) poses a significant threat to food safety, emphasizing the urgent necessity for innovative antimicrobial strategies. Glycyrrhetinic acid (GA) has demonstrated promising anti-MRSA potential; however, its poor water solubility limits its application in the food industry. To improve the solubility and anti-MRSA efficacy of GA, Glycyrrhetinic acid-lactoferrin nanoparticles (GA-LF NPs) were developed by the pH-driven method. The resultant nanoparticles significantly reduced the minimum inhibitory concentration (MIC) of GA to 29.38 μg/mL, and the formation of biofilms to 27.04 %. These nanoparticles exhibited surface charge-dependent antibiofilm activity. When modified to carry a positive surface charge, the GA-LF NPs achieved a markedly higher biofilm inhibition ratio of 7.31 %. Notably, GA-LF NPs maintained biocompatibility with beneficial probiotic strains such as Lactococcus lactis ( L. lactis ) and Lactobacillus acidophilus ( L. acidophilus ). This charge-adjustable, food-sourced nanoparticles system offers a promising targeted strategy against MRSA contamination, while preserving the microbial balance in food systems.