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ارزیابی ویژگی‌های فیزیکی‌شیمیایی و ضدمیکروبی نانولیپوزوم حاوی اسانس کاکوتی‌کوهی (Ziziphora clinopodioides)

نوع مقاله : مقاله پژوهشی

نویسندگان

1 گروه صنایع غذایی- مرکز تحقیقات و آموزش کشاورزی و منابع طبیعی خراسان رضوی

2 گروه صنایع غذایی، دانشگاه آزاداسلامی قوچان

چکیده

درون‌پوشانی اسانس‌های خوراکی در نانولیپوزوم‌ها، روشی مؤثر برای محافظت از تخریب آنها در مقابل نور، اکسیژن و عوامل شیمیایی است. در این مطالعه، نانولیپوزوم‌های حاوی اسانس کاکوتی‌کوهی با غلظت‌های مختلف لستین-کلسترول (30-30، 40-20، 50-10 و 60-0 میلی‌گرم) با استفاده از روش هیدراتاسیون لایه
نازک-امواج فراصوت تهیه شد. از روش اسپکتروسکوپی GC-Mass برای مطالعه ترکیب‌های تشکیل دهنده اسانس استفاده شد. نتایج نشان داد که پولگون (05/49%) عمده‌ترین ترکیب اسانس است. اندازه ذرات، شاخص پراکندگی، پتانسیل زتا و کارایی سیستم درون‌پوشانی برای تعیین ویژگی‌های فیزیکی ارزیابی شد. فعالیت ضدباکتریایی نانولیپوزوم‌ها بر علیه باکتری اشریشیا کلی O157H:7 با استفاده از روش انتشار در آگار به کمک دیسک بررسی و حداقل غلظت بازدارندگی رشد (MIC) و حداقل غلظت کشندگی (MBC) تعیین شد. اندازه ذرات و شاخص پراکندگی به‌ترتیب در محدوده 6/88-97/121 نانومتر و 114/0-169/0 قرار داشتند. نتایج بررسی‌ها نشان می‌دهد استفاده از بالاترین غلظت کلسترول برای آماده‌سازی نانولیپوزوم‌های حاوی اسانس موجب افزایش اندازه و شاخص پراکندگی شده ولی کارایی درون‌پوشانی را کاهش داده است. معلوم شد غلظت کلسترول تأثیر معنی‌داری بر پتانسیل زتا ندارد و فقط نمونه حاوی 30 میلی‌گرم کلسترول، پتانسیل زتای بیشتری دارد. MIC و MBC نانولیپوزوم فاقد کلسترول حاوی اسانس به‌ترتیب 14 و 14 و نمونه کنترل (اسانس) 15 و 30 میکروگرم بر میلی‌لیتر بود که با افزایش میزان کلسترول در نمونه‌ها از شدت ویژگی ضدمیکروبی نانولیپوزوم‌ها کاسته شد. نتایج این مطالعه نشان می‌دهد نانولیپوزوم می‌تواند حامل مناسبی برای اسانس کاکوتی‌کوهی به‌منظور کنترل رشد اشریشیا کلی باشد.

کلیدواژه‌ها

موضوعات

عنوان مقاله [English]

Evaluation of Physicochemical and Antimicrobial Properties of Nanoliposomes Containing Kakuti (Ziziphora Clinopodioides) Essential Oil

چکیده [English]

The encapsulation of essential oils in nanoliposomes is an effective method for protecting them from light, oxygen and chemical degradation. In this study, nanoliposomes containing kakuti essential oil were prepared from different concentrations of lecithin-cholesterol (60:0, 50:10, 40:20 and 30:30 mg) by thin-layer hydration-sonication method. The GC-Mass spectroscopy method was used to study essential oil composition and the results showed that Pulegone (49.05%) was the main component of essential oil. Particle size, poly dispersity index (PdI), zeta potential, and the encapsulation efficiency were evaluated to determine the physical properties. Antibacterial activity of nanoliposomes against E. coli O157H:7 were investigated using a disk diffusion agar method, the minimum inhibitory concentration (MIC) and minimum bactricidal concentration (MBC). The size of particles and PdI were in the range of 88.60-121.97 nm and 0.114-0.169, respectively. The results showed that using the highest concentration of cholesterol for preparing of nanoliposomes containing essential oil increased the size and PdI, but reduced the encapsulation efficiency. Cholesterol concentration did not have a significant effect on zeta potential, and only the sample containing 30 mg of cholesterol had a higher zeta potential. MIC and MBC of cholesterol-free nanoliposomes containing essential oils were 14 and 14 μg/ml and for the control sample (free essential oil) were 15 and 30 μg/ml, respectively. The antimicrobial activity of nanoliposomes decreased with increasing cholesterol levels in the samples. The results of this study showed that nanoliposomes could be a suitable carrier for kakuti essential oil to control the growth of E. coli.

کلیدواژه‌ها [English]

  • Cholesterol
  • E. coli O157H:7
  • Encapsulation
  • Essential oils
  • Lecithin
  • Pulegone
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تحقیقات مهندسی صنایع غذایی
دوره 19، شماره 1 - شماره پیاپی 68
شهریور 1399
صفحه 169-184
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هم رسانی
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