ACS Applied Nano Materials
·
2026
·
IF 5.8
Minh Quan Ho,Nam-Son Dinh-Ngoc,Quynh-Anh Vu-Yen,Dang Nguyen Nha Khanh,Tan Anh Nguyen,Ngoc Thuy Trang Le
Abstract Pathogenic biofilms and complex biological environments significantly limit the therapeutic efficacy of antimicrobial peptides such as Nisin Z due to rapid degradation and poor penetration. In this study, we developed a Nisin Z-loaded chitosan-pectin coated liposome (LCPN) as a lipid-polymer hybrid nanosystem to overcome these limitations. The optimized LCP formulation exhibited an average particle size of 278.4 ± 3.1 nm, a polydispersity index of 0.229 ± 0.326, and a surface charge of −28.7 ± 0.8 mV. Furthermore, the nanosystem achieved a high encapsulation efficiency of 63.84% and demonstrated a sustained release profile, delivering 63.64% of Nisin Z over 72 h. In addition, LCPN exhibited a sustained release profile, contributing to prolonged antimicrobial activity. Functionally, the LCPN system demonstrated strong antibiofilm efficacy (88.13% at 350 μg/mL), effectively enhancing disruption of pre-formed biofilms and significantly reducing bacterial biomass compared to free Nisin Z. Notably, in vivo evaluation in a shrimp infection model showed enhanced antibacterial performance in hemolymph, resulting in improved survival rates (83.3% at 14 days post-infection) and growth performance following Vibrio challenge. These findings suggest that the chitosan-pectin coated liposomal platform is a highly stable and controlled-release delivery system for antimicrobial peptides, offering a promising and targeted strategy for disease management in aquaculture.
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高影响因子
CURRENT MICROBIOLOGY
·
2025
·Vol. 82
·期 6
·1-10
·
IF 2.6
Zhang Pei,Yang Huanggen,Ahmad Malik Taj,Zheng Qi,Nie Guochao,Ahmad Ayesha,Raza Muslim,Raza Saleem
Biofilm formation presents significant challenges in healthcare, food processing, and water treatment, contributing to antibiotic resistance and persistent infections. Effective strategies to combat biofilm-associated infections are urgently needed. This study introduces a novel approach to biofilm removal by bio-functionalizing T4 bacteriophage with modified Fe 3 O 4 nanoparticles (NPs) and Nisin, an antibacterial peptide, to form the Fe 3 O 4 -Phage-T4 + Nisin complex. The aim is to enhance antimicrobial efficacy and biofilm eradication. The Fe 3 O 4 -Phage-T4 + Nisin complex was synthesized by conjugating T4 bacteriophage with modified Fe 3 O 4 NPs and Nisin. The antimicrobial and antibiofilm activity of the complex was evaluated against multidrug-resistant Pseudomonas aeruginosa strains ( PA01 and PA14 ) using biofilm inhibition and eradication assays. Stability and efficacy were further tested across a pH range of 5 to 8. The Fe₃O₄-Phage-T4 + Nisin complex exhibited superior biofilm removal compared to its individual components. The integration of Nisin broadened the antibacterial spectrum, targeting both Gram-positive and Gram-negative bacteria , while the modified Fe₃O₄ NPs enhanced phage penetration and bacterial cell disruption. The complex demonstrated significant biofilm inhibition and eradication, addressing the challenge of biofilm-related antibiotic tolerance, which often necessitates high antibiotic doses. Additionally, it maintained stability and efficacy across varying pH conditions.
研究领域:
微生物学
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生物技术
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医药科学
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PubMed
高影响因子
PROGRESS IN ORGANIC COATINGS
·
2024
·
IF 6.5
Baoying Shi,Shuangshuang Liu,Yufeng Wang
The urgent need to prolong the shelf life of fruits and vegetables in a cost-effective and environmentally friendly manner has become paramount in addressing socio-economic challenges and minimizing food waste. In this study, a bio-composite coating was developed for fruit and vegetable preservation, utilizing egg protein as the bio-based film-forming component, egg yolk as the hydrophobic element, cellulose nanofibers for reinforcement, and Nisin as an antimicrobial agent. The preservation efficacy of this coating was examined using bananas and cherry tomatoes , and its mechanism was analyzed. The findings revealed that the coating successfully formed a thin layer on the surface of the fruits, ranging in thickness from nanometers to micrometers. This innovative coating prolonged the shelf life of the fruits by over 6 days under 20 °C, preserving their appearance, hardness, and nutrient content during storage. By inhibiting gas exchange and warding off microbial infestation, the coating effectively slowed the ripening and decay processes. Additionally, its edibility and washability alleviated food safety concerns without compromising the fruit's natural taste. This research offers an innovative solution to the global food waste problem, serving as an environmentally responsible and highly scalable method for maintaining freshness.
研究领域:
食品科学
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材料科学
·
生物学
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高影响因子
CyTA-Journal of Food
·
2019
·
IF 1.605
Min Pang,Lulu Cao,Lili Cao,Yi She,Hualin Wang
The properties of manufactured nisin-ZrO2/poly (vinyl alcohol)-wheat gluten (ZPWG) films were characterized. The formation of hydrogen bonds among the PVA, WG, and ZrO2 units were detected and caused a decrease in the film crystallinity. Also, the degradation rate was increased with WG content. As expected, the addition of WG and ZrO2 influenced the light transmission, tensile properties, gas permeability and water vapor permeability of the films. Nisin-loaded films presented a low initial burst release of the antimicrobial agent, followed by a gradual release. The initial diffusion of nisin (Mt/M∞<2/3) from the ZPWG film was formulated by the Fickian diffusion equation, showing a linear relationship (R2 > 0.998) between Mt/M∞ and t1/2, and the diffusion coefficient D increased with increasing WG content. Antimicrobial activity testing of nisin-ZPWG films with 40 wt% WG showed excellent inhibitory activity against Staphylococcus aureus, indicating its potential as a new active food packaging material.
研究领域:
食品科学
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材料科学
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高影响因子
CELLULOSE
·
2019
·Vol. 27
·期 1
·357-367
·
IF 3.917
Wu Hao,Tian HuaFeng,Li ShuJing,Wang YuTang,Ma ZhaoCheng,Song ZiHan,Wang JianGuo
Along with the concerns for food safety and environment, the demand of cost-effective and biodegradable materials in food treatment is increasing. In order to solve the problem of certain spoilage microorganisms, nisin anchored cellulose beads were prepared by a sol–gel transition method. By mixing γ -Fe 2 O 3 nanoparticles with cellulose in 8% LiOH·H 2 O/15% urea aqueous solution precooled at − 20 °C, regenerated cellulose beads mixed with γ -Fe 2 O 3 nanoparticles (RC) were fabricated via a dropping technology. Subsequently, cellulose beads were oxidized by sodium periodate in dark room and nisin was anchored on the beads (NCs) through Schiff base reaction. The oxidization process and grafting reaction between the amino groups of nisin and the aldehyde groups of oxidized cellulose were confirmed via Fourier transform infrared spectra, field emission scanning electron microscope, energy dispersive X-ray spectroscopy and X-ray diffraction. The beads containing γ -Fe 2 O 3 nanoparticles exhibits the sensitive magnetic response and excellent thermal stability with decomposition temperature over 200 °C. A long-term antimicrobial activity against Alicyclobacillus acidoterrestris DSM 3922 were investigated. To the best of our knowledge, this is the first report of such nisin-anchored beads. The biodegradable nisin-anchored beads are novel antimicrobial materials with great potential in food industry.
研究领域:
食品科学
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材料科学
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高影响因子
FOOD CHEMISTRY
·
2022
·
IF 9.231
Chunhua Wu,Zijian Zhi,Mengxia Duan,Jishuang Sun,Haixin Jiang,Jie Pang
To improve the sustainable antibacterial active of nisin, nisin-loaded carboxymethyl chitosan (CMCS-nisin) nanogels (CN NGs) are prepared via a combination method of electrostatic self-assembly and chemical cross-linking. The as-prepared CN NGs are profiled using dynamic light scattering, zeta potential, transmission electron microscopy, fourier transform infrared spectroscopy (FT-IR) and X-ray photoelectron spectroscopy (XPS). We found CN NGs to be spherical and well dispersed, with an average particle diameter of 45 ± 5.62 nm. Besides, the molecular interactions (electrostatic interactions and hydrogen bonding) between nisin and CMCS are the main driving force in the formation of CN NGs, which is demonstrated by FT-IR, XPS and molecular dynamic simulation analysis. Additionally, the CN NGs showed a great nisin-controlled release behavior and the excellent antimicrobial activity against food-borne bacteria. These results suggested that CN NGs have the potential to be used as a promising bio-preservative in food industry.
研究领域:
食品科学
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生物材料学
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微生物学
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PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2023
·
IF 8.2
Bingqing Cheng,Jiaofen Lin,Jinmei Zou,Yuanhong Zhuang,Linhua Zheng,Guoguang Zhang,Bingqing Huang,Peng Fei
In the paper, Nisin was grafted onto native pectin by the 1-ethyl-(3-dimethylaminopropyl) carbodiimide hydrochloride (EDC·HCl) method. Structure characterisation showed that the carboxyl group of pectin interacted with the amino group of Nisin and formed an amide bond. The highest grafting ratio of the modified pectin was up to 24.89 %. The emulsifying property of modified pectin, significantly improved, and emulsification performance improved with increasing grafting ratio. Emulsifying activity, emulsion stability, Zeta potential , and droplet morphology data demonstrate a notable enhancement in pectin's emulsifying properties due to Nisin's introduction, with the degree of grafting showing a direct correlation with the improvement observed. Pectin-based emulsion is utilized to load curcumin, enhancing its stability and bioavailability. Research findings highlight that the incorporation of Nisin-modified pectin significantly elevates curcumin encapsulation efficiency, while decelerating its release rate. Moreover, the stability of curcumin loaded in the modified pectin under light exposure, alkaline conditions, and long-term storage is also significantly improved. Ultimately, the bioavailability of curcumin escalates from 0.368 to 0.785.
研究领域:
食品科学
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生物化学
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材料科学
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PubMed
高影响因子
COLLOIDS AND SURFACES B-BIOINTERFACES
·
2022
·
IF 5.999
Peng Lu,Han Zhao,Meng Zhang,Xinyuan Bi,Xiaohui Ge,Min Wu
Foam packaging with good thermal insulation and antibacterial properties is promising for cold chain delivery to strengthen food safety. This study reports a novel antibacterial foam with thermal insulation templated from bagasse nanocellulose complex particle-stabilised acrylate epoxy soybean oil (AESO) Pickering emulsions . Nanocellulose/nisin complex particles (N-CNFs) were prepared by loading positively charged nisin onto negatively charged cellulose nanofibrils via electrostatic interactions, that highly enhanced the stability of nanocellulose at the AESO/water interface and imparted the corresponding foam with good antibacterial properties. The results show that the porosity of the foam prepared with N-CNFs increased from 10.9% to 29.9% compared with that of the foam corresponding with bare nanocellulose; the thermal conductivity of the N-CNF foam decreased substantially from 0.431 W/m·K to 0.197 W/m·K. Moreover, the prepared foam exhibited good antibacterial activity, and its bacteriostatic rate against Listeria monocytogenes was 91.33%. The incorporation of antibacterial peptides into nanocellulose has enriched the study of the Pickering emulsion templating method for preparing multifunctional foam materials and is expected to broaden the application of nanocellulose in the field of food packaging.
研究领域:
食品科学
·
材料科学
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PubMed
高影响因子
FOOD CONTROL
·
2016
·
IF 3.388
Ce Shi,Xiaowei Zhang,Xingchen Zhao,Rizeng Meng,Zonghui Liu,Xiangrong Chen,Na Guo
Staphylococcus aureus ( S . aureus ) is the leading cause of a broad range of human infections and associated with food poisoning worldwide. Nisin can be considered as a natural preservative and is widely used by the food industry. However, resistance of nisin has been reported in several species of bacteria. Identification of antibacterial agents that are synergistic with nisin is a method of minimising resistance to nisin. Cinnamaldehyde (CA), a well-studied essential oil isolated from cinnamon bark, has been reported to exhibit a broad spectrum of antimicrobial activity across a wide range of microorganisms. Previous studies have demonstrated that CA could be used in the food industry due to its active antibacterial activity and its safety. In this study, the synergistic antibacterial activity in vitro of nisin and CA against 13 food-borne isolates of S. aureus and S. aureus ATCC 29213 were evaluated by a checkerboard assay. The FICI values of nisin combined with CA ranged from 0.1875 to 0.375, which demonstrated a synergistic effect. The positive interactions were verified using the challenge tests in pasteurized milk and agar diffusion assays. The LIVE/DEAD BacLight experiment and scanning electron microscope (SEM) assay were also performed to distinguish the intact and damaged both of cell walls and membranes with the compounds, the combination group displayed stronger damage both of cell wall and cell membrane than when nisin or CA was used alone. These findings indicated that the combination of nisin and CA could not only be used as a promising naturally sourced food preservative but also to reduce the problem of bacterial resistance.
研究领域:
食品科学
·
微生物学
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高影响因子
ARCHIVES OF MICROBIOLOGY
·
2023
·Vol. 205
·期 5
·1-10
·
IF 2.8
Guo Hui,Yang Wei,Lei Bingshuang,Zhao Fengju,Guo Lili,Qian Junqing
Food safety is a major public health concern all over the world. Therefore, the prevention of food contamination is becoming extremely crucial. In this study, an antimicrobial nanoemulsion composed of water-soluble nisin and fat-soluble octanoic acid was successfully prepared. The results showed that the average particle size and the polymer dispersity index of the nisin−octanoic acid (NOA) nanoemulsion were around 52.21 nm and 0.253, respectively. The NOA nanoemulsion required less amounts of nisin and octanoic acid to achieve the effective antimicrobial effect against Escherichia coli and Staphylococcus aureus . In addition, the growth curves of E. coli and S. aureus were determined. The OD 600 of NOA nanoemulsion was significantly lower than free nisin after being incubated for 24 h ( p < 0.001), indicating that the antimicrobial effect of NOA nanoemulsion was outstanding. Meanwhile, the synergistic antimicrobial property of NOA nanoemulsion against E. coli and S. aureus was significantly better than free nisin under nonacid conditions ( p < 0.05). Overall, the results of this study may provide guidance for the further application of nisin in more forms.
研究领域:
食品科学
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微生物学
·
纳米技术
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DOI
PubMed
高影响因子
Frontiers in Nutrition
·
2024
·
IF 4
Liping Zeng,Aiping Fan,Guangming Yang,Yuping Nong,Yifan Lu,Ruopeng Yang
This study investigated the effects of nisin combined with ε-polylysine on microorganisms and the refrigerated quality of fresh-cut jackfruit. After being treated with distilled water (control), nisin (0.5 g/L), ε-polylysine (0.5 g/L), and the combination of nisin (0.1 g/L) and ε-polylysine (0.4 g/L), microporous modified atmosphere packaging (MMAP) was carried out and stored at 10 ± 1°C for 8 days. The microorganisms and physicochemical indexes were measured every 2 days during storage. The results indicated that combined treatment (0.1 g/L nisin, 0.4 g/L ε-polylysine) had the best preservation on fresh-cut jackfruit. Compared with the control, combined treatment inhibited microbial growth (total bacterial count, mold and yeast), reduced the weight loss rate, respiratory intensity, polyphenol oxidase and peroxidase activities, and maintained higher sugar acid content, firmness, and color. Furthermore, it preserved higher levels of antioxidant compounds, reduced the accumulation of malondialdehyde and hydrogen peroxide, thereby reducing oxidative damage and maintaining high nutritional and sensory qualities. As a safe application of natural preservatives, nisin combined with ε-polylysine treatment has great application potential in the fresh-cut jackfruit industry.
研究领域:
食品科学
·
微生物学
·
采后技术
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产品关联
DOI
PubMed
高影响因子
Food Bioscience
·
2025
·
IF 5.9
Hang Jia,Wenhao Zhang,Mengyao Wang,Yanli Xie,Renyong Zhao,Tianli Yue
Juice spoilage caused by microbial contamination has occurred worldwide, among these microorganisms, Alicyclobacillus spp. have received widespread attention owing to the thermos-acidophilic ability. To develop new non-thermal method, antibacterial peptide-mediated organic-inorganic hybrid nanoflowers were designed to control Alicyclobacillus acidoterrestris in this work. Investigation on antibacterial ability demonstrated that the constructed Nisin@NFs damaged bacterial membrane and caused the leakage of intracellular substance. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) against A. acidoterrestris were 4.0 μg mL −1 and 32.0 μg mL −1 , respectively. Besides, investigation on in vitro hemolysis assay and in vivo zebrafish toxicity evaluation implied that the synthesized nanoflowers displayed negligible adverse effects on biocompatibility. Further application researches indicated that Nisin@NFs possessed effective antibacterial ability against A. acidoterrestris in apple juice without affecting the juice quality. The construction of peptide-mediated organic-inorganic hybrid nanoflowers provided a new idea for the control of A. acidoterrestris contamination in the juice industry.
研究领域:
食品微生物学
·
应用微生物学
·
纳米生物技术
·
食品安全
·
分子生物学
·
毒理学
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高影响因子
危险品化学品经营许可证（带存储）