4.7 Article

Inhibition of Staphylococcus aureus biofilms by poly-L-aspartic acid nanoparticles loaded with Litsea cubeba essential oil

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DOI: 10.1016/j.ijbiomac.2023.124904

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Poly-L-aspartic acid; Foodborne pathogen; Antibacterial packaging

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This study demonstrated that Poly-L-aspartic acid (PASP) can damage Staphylococcus aureus (S. aureus) biofilms by affecting bacterial adhesion, metabolic activity, and extracellular polymeric substances. The generation of eDNA was reduced by 49.4% after treatment with PASP. Nanoparticles prepared by PASP and hydroxypropyl trimethyl ammonium chloride chitosan showed long-lasting anti-biofilm activity and significant permeation and dispersion effects on biofilms. The sensory properties of chicken breast were not affected by these nanoparticles.
Staphylococcus aureus (S. aureus) biofilms contamination on various food-contacting surfaces is considered a significant threat in the field of food. Poly-L-aspartic acid (PASP) was proven to damage biofilm by affecting bacterial adhesion, metabolic activity, and extracellular polymeric substances in this study. Especially for eDNA, its generation was reduced by 49.4 %. After treatment with 5 mg/mL of PASP, the number of S. aureus in the biofilm at different growth stages decreased by 1.20-1.68 log CFU/mL. The nanoparticles prepared by PASP and hydroxypropyl trimethyl ammonium chloride chitosan were used to embed LC-EO (EO@PASP/HACCNPs). The results indicated that the particle size of the optimized nanoparticles was 209.84 nm with an encapsulation rate of 70.28 %. Compared to LC-EO alone, EO@PASP/HACCNPs had more significant permeation and dispersion effects on biofilms and possessed long-lasting anti-biofilm activity. For the biofilm grown for 72 h, the population of S. aureus in the EO@PASP/HACCNPs-treated biofilm was additionally reduced by 0.63 log CFU/mL compared with the LC-EO-treated group. EO@PASP/HACCNPs were also applied to different food-contacting materials. The lowest inhibition rate of EO@PASP/HACCNPs on S. aureus biofilm still reached 97.35 %. The sensory properties of the chicken breast were not affected by EO@PASP/HACCNPs.

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