Novel Polymer-Free Antimicrobial System Based on Octyl Gallate/Hydroxypropyl-β-Cyclodextrin Inclusion Complex Electrospun Nanofibers for Chinese Giant Salamander Preservation
{"title":"Novel Polymer-Free Antimicrobial System Based on Octyl Gallate/Hydroxypropyl-β-Cyclodextrin Inclusion Complex Electrospun Nanofibers for Chinese Giant Salamander Preservation","authors":"Zi-ke Wu, Ru-kang Chen, Yu Shi, Chen-min Zhu, Yi-ran Wang, Yu-gang Shi, Rammile Ettelaie, Qing Gu","doi":"10.1007/s11483-023-09824-4","DOIUrl":null,"url":null,"abstract":"<div><p>Octyl gallate (GAC8) as a bioactive compound has excellent antibacterial effectiveness, but its poor hydrophilicity limits its applications. In this work, GAC8 was encapsulated into hydroxypropyl-<i>β</i>-cyclodextrin (HP<i>β</i>CyD) cavity to form an inclusion complex (GAC8/HP<i>β</i>CyD-IC), and their antibacterial activities were investigated. Phase solubility test suggested that the aqueous solubility of GAC8 was prominently enhanced after forming the inclusion complex. The aqueous solution of GAC8/HP<i>β</i>CyD-IC yielded uniform fiber morphology with ~ 900 nm average fiber diameter. The fabricated GAC8/HP<i>β</i>CyD-IC nanofibers (GAC8/HP<i>β</i>CyD-IC NFs) were characterized by <sup>1</sup>H NMR, FT-IR, XRD, DSC, and TGA, revealing successful synthesis of GAC8/HP<i>β</i>CyD-IC NFs and the thermal stability of GAC8 was enhanced by inclusion complexation with HP<i>β</i>CyD. Furthermore, GAC8/HP<i>β</i>CyD-IC NFs possessed antibacterial activity against <i>E. coli</i> (12.5 mm zone of inhibition), <i>S. aureus</i> (18.5 mm zone of inhibition). The results of DNA and protein leakage in the experiment indicated that GAC8/HP<i>β</i>CyD-IC NFs can disrupt the membrane integrity of bacteria. Meanwhile, GAC8/HP<i>β</i>CyD-IC NFs suppressed the colony growth of <i>E. coli</i> on Chinese giant salamander meat. Overall, the nanofibers encapsulating GAC8/HP<i>β</i>CyD-IC were potential antibacterial food packaging materials.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"19 2","pages":"310 - 320"},"PeriodicalIF":2.8000,"publicationDate":"2024-01-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Biophysics","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s11483-023-09824-4","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
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Abstract
Octyl gallate (GAC8) as a bioactive compound has excellent antibacterial effectiveness, but its poor hydrophilicity limits its applications. In this work, GAC8 was encapsulated into hydroxypropyl-β-cyclodextrin (HPβCyD) cavity to form an inclusion complex (GAC8/HPβCyD-IC), and their antibacterial activities were investigated. Phase solubility test suggested that the aqueous solubility of GAC8 was prominently enhanced after forming the inclusion complex. The aqueous solution of GAC8/HPβCyD-IC yielded uniform fiber morphology with ~ 900 nm average fiber diameter. The fabricated GAC8/HPβCyD-IC nanofibers (GAC8/HPβCyD-IC NFs) were characterized by 1H NMR, FT-IR, XRD, DSC, and TGA, revealing successful synthesis of GAC8/HPβCyD-IC NFs and the thermal stability of GAC8 was enhanced by inclusion complexation with HPβCyD. Furthermore, GAC8/HPβCyD-IC NFs possessed antibacterial activity against E. coli (12.5 mm zone of inhibition), S. aureus (18.5 mm zone of inhibition). The results of DNA and protein leakage in the experiment indicated that GAC8/HPβCyD-IC NFs can disrupt the membrane integrity of bacteria. Meanwhile, GAC8/HPβCyD-IC NFs suppressed the colony growth of E. coli on Chinese giant salamander meat. Overall, the nanofibers encapsulating GAC8/HPβCyD-IC were potential antibacterial food packaging materials.
期刊介绍：
Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell.
A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.
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