首页|Effect of electrostatic interactions and complexes formation between nisin and bacterial exopolysaccharides on nisin antimicrobial efficacy

Effect of electrostatic interactions and complexes formation between nisin and bacterial exopolysaccharides on nisin antimicrobial efficacy

扫码查看
原文链接
  • NSTL
  • Elsevier
This study aims to describe interactions that may occur between nisin and bacterial exopolysaccharides (EPS) when they are present together in a model solution. For this purpose, two EPS, namely EPS-GM and EPS-BMS, produced by potential probiotic Bacillus tequilensis-GM and Leuconostoc citreum-BMS, respectively, were used. Results showed that maximal complexation occurred at pH 5.0 between anionic EPS (1.5 g/L) and cationic nisin (1 g/L) mainly through electrostatic interactions. Results provided by scanning electron microscopy, epifluorescence microscopy and turbidity measurements showed that EPS-GM was able to form bigger and higher amounts of complexes with nisin. The nisin antimicrobial activity was interestingly not affected and even improved after its complexation with EPS suggesting that these latter may act as protective agents of the nisin antimicrobial activity when applied in foods. The results of this study should help food technologists to optimize the physicochemical conditions for optimal formulation of food products containing EPS.

ExopolysaccharidesNisinElectrostatic interactionsComplexesAntimicrobial activity

Abid, Yousra、Ben Amara, Chedia、Gharsallah, Houda、Dumas, Emilie、Chihib, Nour-Eddine、Attia, Hamadi、Azabou, Samia、Gharsallaoui, Adem

展开 >

Univ Sfax, Lab Anal Valorisat & Securite Aliments, ENIS, Sfax, Tunisia

Univ Lyon, Univ Claude Bernard Lyon 1, CNRS, LAGEPP UMR 5007, 43 Bd 11 Novembre 1918, F-69622 Villeurbanne, France

Univ Lille, INRA, CNRS, UMR 8207 UMET PIHM, 369 Rue Jules Guesde, F-59651 Villeneuve Dascq, France

2021

10.1016/j.lwt.2021.111116

LWT-Food Science & Technology

LWT-Food Science & Technology

ISSN：0023-6438
年,卷(期)：2021.143
  • 3
  • 35