Intelligent release of cinnamon oil from engineered proteoliposome via stimulation of Bacillus cereus protease
2016; Elsevier BV; Volume: 67; Linguagem: Inglês
10.1016/j.foodcont.2016.02.036
ISSN1873-7129
AutoresHaiying Cui, Wei Li, Changzhu Li, Lin Lin,
Tópico(s)Enzyme Catalysis and Immobilization
ResumoInspired by the hydrolysis of casein by protease, a new approach to deliver antimicrobials against bacterial infections was developed in this study. As a natural antibacterial agent, cinnamon oil was encapsulated into engineered liposomes inlaid with casein. The average particle size of proteoliposomes was 615.0 nm and their entrapment efficiency (EE) was 40.0%. In this work, Bacillus cereus (B. cereus) was chosen as model bacterium. The controlled release of liposome-encapsulated cinnamon oil was realized via bacterial protease secreted from B. cereus. As a result, 99.99% of the bacteria could be efficiently inhibited in rice and wheat flour.
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