Chitosan decoration improves the rapid and long-term antibacterial activities of cinnamaldehyde-loaded liposomes

In this work, cinnamaldehyde-loaded liposomes decorated with different concentrations of chitosan (0, 0.25, 0.5, 1, 2, 3, and 4 mg/mL) were prepared and their physical and antibacterial properties were evaluated. The results showed that the physical decoration of chitosan improved the encapsulation efficiency and storage stability of the liposomes. Liposomes decorated with chitosan at the concentration of 0.25 to 4 mg/mL were able to achieve an obvious antibacterial efficiency against Staphylococcus aureus after only 10 min of incubation. The antibacterial efficiency of chitosan-decorated liposomes was still higher than 90% after being stored for 28 d when the chitosan concentration was greater than 1 mg/mL. Besides, increasing the chitosan concentration significantly decreased the minimum inhibitory concentration of the liposomes. The comparison of the antibacterial activities and mechanisms of cinnamaldehyde-loaded liposomes decorated with chitosan at a concentration of 4 mg/mL (CH-CL), cinnamaldehyde-loaded liposomes (CL), cinnamaldehyde, and chitosan revealed that chitosan and cinnamaldehyde exerted a cumulative and synergistic bacteriostatic effect in the liposomes. This led to damage to the cell membrane integrity, causing cell death by inducing leakage of intracellular components. These results can potentially provide guidance for the preparation and application of natural preservatives with rapid and long-term bacteriostatic effects. (C) 2020 Elsevier B.V. All rights reserved.

Automated summary

In this study, cinnamaldehyde-loaded liposomes decorated with varying concentrations of chitosan were found to exhibit improved encapsulation efficiency and storage stability. The chitosan decoration at certain concentrations showed significant antibacterial efficacy against Staphylococcus aureus, with a cumulative and synergistic bacteriostatic effect of chitosan and cinnamaldehyde causing cell death. The results suggest potential for the development and application of natural preservatives with rapid and long-term bacteriostatic effects.