Rhamnolipids functionalized intrinsically active liposomes loaded with cinnamaldehyde: Potent antimicrobial and antibiofilm activity against Salmonella Typhimurium and Salmonella Enteritidis

IF 3.1 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY Food Science and Biotechnology Pub Date : 2024-11-04 DOI:10.1007/s10068-024-01735-5

Noureen Zafeer, Sajida Mushtaq, Saima Shabbir, Tayyaba Noor, Muhammad Imran

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Abstract

Intrinsically active rhamnolipids functionalized liposomes (rhamnosomes) as a carrier for cinnamaldehyde were developed to enhance the antibacterial activity against foodborne Salmonella isolates. Stable rhamnosomes were optimized with an excellent encapsulation efficiency of 85 ± 1%. SEM revealed slightly rough surface morphology and the mean diameter was slightly increased after the incorporation of cinnamaldehyde in rhamnosomes from 77 to 137 ± 2 nm. However, negative zeta-potential values were reduced from -18.2 ± 4 mV to − 13.4 ± 2 mV for cinnamaldehyde-loaded rhamnosomes. FTIR analyses revealed chemical interactions between rhamnolipids and phospholipids, which facilitated the development of rhamnosomes. Cinnamaldehyde-loaded rhamnosomes exhibited higher anti-Salmonella activity as compared to free cinnamaldehyde and void-rhamnosomes, and 75–80% reduction in biomass was observed due to their enhanced binding with the bacterial membrane in the antibiofilm assays. Antimicrobial results revealed that cinnamaldehyde-loaded rhamnosomes inhibited bacterial growth, displayed adequate biocompatibility and stability while providing an innovative strategy to control foodborne-resistant pathogens.

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鼠李糖脂功能化的内在活性脂质体载肉桂醛：对鼠伤寒沙门氏菌和肠炎沙门氏菌具有有效的抗菌和抗生物膜活性

本研究开发了具有内在活性的鼠李糖脂功能化脂质体（鼠李糖质体）作为肉桂醛的载体，以增强其对食源性沙门氏菌的抗菌活性。稳定的鼠李糖包封率为85±1%。扫描电镜显示，肉桂醛掺入鼠李糖后，鼠李糖表面形貌略微粗糙，平均直径从77 nm增加到137±2 nm。然而，负载肉桂醛的鼠李糖的负电位值从-18.2±4 mV降至- 13.4±2 mV。FTIR分析揭示了鼠李糖脂和磷脂之间的化学相互作用，促进了鼠李糖的发育。与游离肉桂醛和空鼠李糖相比，负载肉桂醛的鼠李糖具有更高的抗沙门氏菌活性，在抗菌膜实验中，由于与细菌膜的结合增强，其生物量减少了75-80%。抗菌结果表明，载肉桂醛鼠李糖抑制细菌生长，具有良好的生物相容性和稳定性，同时为控制食源性耐药病原体提供了一种创新策略。

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.