tailieunhanh - Enhancing the antibacterial effect of bacteriocin from lactococcus lactis subsp. lactis using chitosan nanoparticles

The results revealed that the Invitro release within 24 hours of chitosan nanoparticles conjugate bacteriocin was controlled by about (79%) with cumulative and sustained effect when compared with free bacteriocin (94%). | ENHANCING THE ANTIBACTERIAL EFFECT OF BACTERIOCIN FROM LACTOCOCCUS LACTIS SUBSP. LACTIS USING CHITOSAN NANOPARTICLES Emad Atef Helmy Guirguis Address es 1 Department of Food Hygiene National Nutrition Institute NNI General Organization of Teaching Hospitals and Institutes GOTHI Cairo Egypt. Mob. 201225132595. Corresponding author dr_emad_atef@ https ARTICLE INFO ABSTRACT Received 1. 10. 2020 Chitosan a cationic polymer derived from the hot alkali deacetylation of chitin has numerous biological applications with non-toxicity biocompatibility and biodegradability. Chitosan nanoparticles were prepared and encapsulated with bacteriocin extracted from Revised 8. 6. 2021 Lactococcus lactis subsp lactis to produce chitosan nanoparticles conjugate bacteriocin using ionic gelation method. This formulation Accepted 16. 6. 2021 was examined for its antibacterial activity representing food bio-preservative against Salmonella typhimurium Escherichiae coli Published Bacillus cereus and Staphylococcus aureus compared with chitosan nanoparticles crud chitosan and free bacteriocin. Agar diffusion method was applied to evaluate the in-vitro drug release effect of pH and temperature on its stability. The results revealed that the In- Regular article vitro release within 24 hours of chitosan nanoparticles conjugate bacteriocin was controlled by about 79 with cumulative and sustained effect when compared with free bacteriocin 94 . Chitosan nanoparticles conjugate bacteriocin exhibit the highest antibacterial activity with significant difference p lt followed by free bacteriocin and chitosan nanoparticles while crud chitosan was the lowest representing thermal stability 70ºC when subjected to low pH. Gram-positive bacteria were more susceptible than Gram-negative bacteria to all of the components. Chitosan nanoparticles contribute successful safe food preservative enhancement when incorporated with bacteriocin against the common .