TY - JOUR
T1 - Nanoencapsulation of a Bacteriocin from Pediococcus acidilactici ITV26 by Microfluidization
AU - García-Toledo, J. A.
AU - Torrestiana-Sánchez, B.
AU - Martínez-Sánchez, C. E.
AU - Tejero-Andrade, J. M.
AU - García-Bórquez, A.
AU - Mendoza-García, P. G.
N1 - Publisher Copyright:
© 2018, Springer Science+Business Media, LLC, part of Springer Nature.
PY - 2019/1/1
Y1 - 2019/1/1
N2 - The bacteriocin (pediocin) produced by Pediococcus acidilactici ITV26 is a bioconservative with antilisterial activity that can be inactivated when added in free form into foods. Proteolytic enzymes or interaction/binding with some food components are among the factors that can affect its antimicrobial activity. Hence, there is a need to protect these peptides by encapsulation into liposomes as well as to control their release. The aim of this research was to establish conditions to obtain stable liposomes with pediocin, to keep their activity and to control the release of the encapsulated bacteriocin. Pediocin was purified by adsorption-desorption and liposomes were prepared by using different phosphatidylcholine concentrations (1, 3, and 5% w/v) and different operating conditions in the microfluidizer (500–1000 bar and 1–2 cycles). The liposomes obtained were characterized by using dynamic light scattering, backscattering light, and cryo transmission electron microscopy. In addition, the effect of pH on the kinetics of pediocin release was studied, and its antimicrobial activity was tested by following the growth kinetics of Listeria innocua AST-062 under different treatments with pediocin-encapsulated liposomes.
AB - The bacteriocin (pediocin) produced by Pediococcus acidilactici ITV26 is a bioconservative with antilisterial activity that can be inactivated when added in free form into foods. Proteolytic enzymes or interaction/binding with some food components are among the factors that can affect its antimicrobial activity. Hence, there is a need to protect these peptides by encapsulation into liposomes as well as to control their release. The aim of this research was to establish conditions to obtain stable liposomes with pediocin, to keep their activity and to control the release of the encapsulated bacteriocin. Pediocin was purified by adsorption-desorption and liposomes were prepared by using different phosphatidylcholine concentrations (1, 3, and 5% w/v) and different operating conditions in the microfluidizer (500–1000 bar and 1–2 cycles). The liposomes obtained were characterized by using dynamic light scattering, backscattering light, and cryo transmission electron microscopy. In addition, the effect of pH on the kinetics of pediocin release was studied, and its antimicrobial activity was tested by following the growth kinetics of Listeria innocua AST-062 under different treatments with pediocin-encapsulated liposomes.
KW - Bacteriocin
KW - Liposome
KW - Microfluidization
KW - Nanoencapsulation
UR - http://www.scopus.com/inward/record.url?scp=85055352125&partnerID=8YFLogxK
U2 - 10.1007/s11947-018-2184-4
DO - 10.1007/s11947-018-2184-4
M3 - Artículo
SN - 1935-5130
VL - 12
SP - 88
EP - 97
JO - Food and Bioprocess Technology
JF - Food and Bioprocess Technology
IS - 1
ER -