文獻(xiàn)名： Chitosan decoration improves the rapid and long-term antibacterial activities of cinnamaldehyde-loaded liposomes

作者： Xingwei Wang， Fangyuan Cheng， Xuejiao Wang， Tingting Feng， Shuqin Xia， Xiaoming Zhang

State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, China

School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, China

摘要：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.

關(guān)鍵詞：Cinnamaldehyde; Liposome; Antibacterial activity; Chitosan; Staphylococcus aureus