May 22, 2024FoodsOpen Access

The Effect of Nanoscale Modification of Nisin by Different Milk-Derived Proteins on Its Physicochemical Properties and Antibacterial Activity

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Authors

JWJing WangJiangsu University RLRui LiuTianjin University of Traditional Chinese Medicine XHX.Y HuangHarbin Engineering University

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Implication

Experimental study reveals enhanced antibacterial efficacy of lactoferrin-nisin nanoparticles in Gram-positive bacteria, highlighting their potential as novel food preservatives.

Key Points

Lactoferrin-nisin nanoparticles exhibited superior stability and enhanced antibacterial efficacy over free nisin, primarily through the disruption of target bacterial cell membranes.
Nanoparticles achieved an average size of 29.83 ± 2.42 nm, displaying a dense reticular network with high thermal stability and robust emulsification in experimental food systems.
Assessment using a self-assembly technique examined bovine serum albumin, casein, and lactoferrin to evaluate hydrophobic interactions and hydrogen bonding with antimicrobial nisin.
May enable novel food preservative systems by improving the bioavailability of nisin, offering robust membrane-disrupting action against Staphylococcus aureus and related contaminants.

Cite This Study

Wang et al. (2024) studied this question.

synapsesocial.com/papers/68e68e76b6db64358761589c https://doi.org/10.3390/foods13111606

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Implication

Experimental study reveals enhanced antibacterial efficacy of lactoferrin-nisin nanoparticles in Gram-positive bacteria, highlighting their potential as novel food preservatives.

The Effect of Nanoscale Modification of Nisin by Different Milk-Derived Proteins on Its Physicochemical Properties and Antibacterial Activity

Discussion

Member takes

Implication

Key Points

Cite This Study

The Effect of Nanoscale Modification of Nisin by Different Milk-Derived Proteins on Its Physicochemical Properties and Antibacterial Activity

Discussion

Member takes

Implication

Key Points

Cite This Study

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