Development and characterization of phosphatidylcholine nanovesicles, containing garlic extract, with antilisterial activity in milk

Food Chemistry

Volumn 220, Issue , 2017, Pages 470-476

  Pinilla, Cristian Mauricio Barreto ^a   Noreña, Caciano Pelayo Zapata ^a   Brandelli, Adriano ^a  

^a FEDERAL UNIVERSITY OF RIO GRANDE DO SUL   (Brazil)

Author keywords

Allicin; Antimicrobial; Garlic extract; Listeria; Nanoparticle

Indexed keywords

DISEASES; LIPOSOMES; LISTERIA; MICROORGANISMS; NANOPARTICLES; PARTICLE SIZE; PHOSPHOLIPIDS;

ALLICIN; ANTI-MICROBIAL ACTIVITY; ANTIMICROBIAL; ENTRAPMENT EFFICIENCY; GARLIC EXTRACT; MULTIPLE APPLICATIONS; PHOSPHATIDYLCHOLINE; POLYDISPERSITY INDICES;

ANTIMICROBIAL AGENTS;

ALLICIN; GARLIC EXTRACT; LIPOSOME; PHOSPHATIDYLCHOLINE; ANTIINFECTIVE AGENT; NANOPARTICLE; PLANT EXTRACT;

ANTIBACTERIAL ACTIVITY; ARTICLE; CONTROLLED STUDY; DISPERSITY; DRUG STABILITY; ELECTRON MICROSCOPY; GROWTH INHIBITION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LIPOSOMAL DELIVERY; LISTERIA; MILK; NANOENCAPSULATION; NONHUMAN; PARTICLE SIZE; PHYSICAL CHEMISTRY; SHOOT; ZETA POTENTIAL; ANIMAL; BOVINE; CHEMISTRY; DRUG EFFECTS; GARLIC; GROWTH, DEVELOPMENT AND AGING; LISTERIA MONOCYTOGENES;

ANIMALS; ANTI-INFECTIVE AGENTS; CATTLE; GARLIC; LIPOSOMES; LISTERIA MONOCYTOGENES; MILK; NANOPARTICLES; PHOSPHATIDYLCHOLINES; PLANT EXTRACTS;

EID: 84992051073     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.10.027     Document Type: Article

References (39)

1. Amagase, H., Clarifying the real bioactive constituents of garlic. Journal of Nutrition 136 (2006), 716S–725S.
2. Arzanlou, M., Bohlooli, S., Introducing of green garlic plant as a new source of allicin. Food Chemistry 120 (2010), 179–183.
3. Bhatti, M., Veeramachaneni, A., Shelef, L.A., Factors affecting the antilisterial effects of nisin in milk. International Journal of Food Microbiology 97 (2004), 215–219.
4. Borlinghaus, J., Albrecht, F., Gruhlke, M.C.H., Nwachukwu, I.D., Slusarenko, A.J., Allicin: Chemistry and biological properties. Molecules 19 (2014), 12591–12618.
5. Brandelli, A., Taylor, T.M., Nanostructured and nanoencapsulated natural antimicrobials for use in food products. Taylor, T.M., (eds.) Handbook of natural antimicrobials for food safety and quality, 2015, Elsevier, Oxford, 229–257.
6. Busquet, M., Calsamiglia, S., Ferret, A., Carro, M.D., Kamel, C., Effect of garlic oil and four of its compounds on rumen microbial fermentation. Journal of Dairy Science 88 (2005), 4393–4404.
7. Cho, S.J., Rhee, D.K., Pyo, S., Allicin, a major component of garlic, inhibits apoptosis of macrophage in a depleted nutritional state. Nutrition 22 (2006), 11–12.
8. Chollet, E., Sebti, I., Martial-Gros, A., Degraeve, P., Nisin preliminary study as a potential preservative for sliced ripened cheese: NaCl, fat and enzymes influence on nisin concentration and its antimicrobial activity. Food Control 19 (2008), 982–989.
9. Chung, K.S., Kim, J.Y., Kim, Y., Comparison of antibacterial activities of garlic juice and heat-treated garlic juice. Korean Journal of Food Science and Technology 35 (2003), 540–543.
10. Colas, J., Shi, W., Rao, V., Omri, A., Mozafari, M., Singh, H., Microscopical investigations of nisin-loaded nanoliposomes prepared by Mozafari method and their bacterial targeting. Micron 38 (2007), 841–847.
11. Haase, H., Hieke, N., Plum, L.M., Gruhlke, M.C.H., Slusarenko, A.J., Rink, L., Impact of allicin on macrophage activity. Food Chemistry 134 (2012), 141–148.
12. Hirsch, K., Danilenko, M., Giat, J., Miron, T., Rabinkov, A., Wilchek, M., et al. Effect of purified allicin, the major ingredient of freshly crushed garlic, on cancer cell proliferation. Nutrition and Cancer 38 (2000), 245–254.
13. Hsieh, Y., Yan, M., Liu, J., Hwang, J., The synergistic effect of nisin and garlic shoot juice against Listeria spp. in soymilk. Journal of the Taiwan Institute of Chemical Engineers 42 (2011), 576–579.
14. Kim, E.L., Choi, N.H., Bajpai, V.K., Kang, S.C., Synergistic effect of nisin and garlic shoot juice against Listeria monocytogenes in milk. Food Chemistry 110 (2008), 375–382.
15. Kim, J.E., Choi, N.H., Kang, S.C., Anti-listerial properties of garlic shoot juice at growth and morphology of Listeria monocytogenes. Food Control 18 (2007), 1198–1203.
16. Liang, Y., Zhang, J.J., Zhang, Q.B., Wang, Z.X., Yin, Z.N., Li, X.X.,.. Ye, L.M., Release test of alliin/alliinase double-layer tablet by HPLC-allicin determination. Journal of Pharmaceutical Analysis 3 (2013), 187–192.
17. Lu, Q., Lu, P.M., Piao, J.H., Xu, X.L., Chen, J., Zhu, L., et al. Preparation and physicochemical characteristics of an allicin nanoliposome and its release behavior. LWT Food Science and Technology 57 (2014), 686–695.
18. Lu, X.N., Ross, C.F., Powers, J.R., Aston, D.E., Rasco, B.A., Determination of total phenolic content and antioxidant activity of garlic (Allium sativum) and elephant garlic (Allium ampeloprasum) by attenuated total reflectance-fourier transformed infrared spectroscopy. Journal of Agricultural and Food Chemistry 59 (2011), 5215–5221.
19. Malheiros, P.S., Brandelli, A., Noreña, C.P.Z., Tondo, E.C., Acid and thermal resistance of a Salmonella enteritidis strain involved in several foodborne outbreaks. Journal of Food Safety 29 (2009), 302–317.
20. Malheiros, P.S., Micheletto, Y.M.S., Silveira, N.P., Brandelli, A., Development and characterization of phosphatidylcholine nanovesicles containing the antimicrobial peptide nisin. Food Research International 43 (2010), 1198–1203.
21. Malheiros, P.S., Sant'Anna, V., Micheletto, Y.M.S., Silveira, N.P., Brandelli, A., Nanovesicle encapsulation of antimicrobial peptide P34: Physicochemical characterization and mode of action on Listeria monocytogenes. Journal of Nanoparticle Research 13 (2011), 3545–3552.
22. Miron, T., Wilchek, M., Sharp, A., Nakagawa, Y., Naoi, M., Nozawa, Y., Akao, Y., Allicin inhibits cell growth and induces apoptosis through the mitochondrial pathway in HL60 and U937 cells. Journal of Nutritional Biochemistry 19 (2008), 524–535.
23. Mozafari, M.R., Johnson, C., Hatziantoniou, S., Demetzos, C., Nanoliposomes and their applications in food nanotechnology. Journal of Liposome Research 18 (2008), 309–327.
24. Neethirajan, S., Jayas, D.S., Nanotechnology for the food and bioprocessing industries. Food and Bioprocess Technology 4 (2011), 39–47.
25. Neves, A.R., Lúcio, M., Martins, S., Lima, J.L.C., Reis, S., Novel resveratrol nanodelivery systems based on lipid nanoparticles to enhance its oral bioavailability. International Journal of Nanomedicine 8 (2013), 177–187.
26. Okada, Y., Tanaka, K., Sato, E., Okajima, H., Kinetic and mechanistic studies of allicin as an antioxidant. Organic & Biomolecular Chemistry 4 (2006), 4113–4117.
27. Pecora, R., Berne, B.J., Dynamic light scattering with applications to chemistry, biology and physics. 2000, Dover Publications, New York.
28. Rivlin, R.S., Historical perspective on the use of garlic. Journal of Nutrition 31 (2001), 951S–954S.
29. Sant'Anna, V., Malheiros, P.S., Brandelli, A., Liposome encapsulation protects bacteriocin-like substance P34 against inhibition by Maillard reaction products. Food Research International 44 (2011), 326–330.
30. Sou, K., Electrostatics of carboxylated anionic vesicles for improving entrapment capacity. Chemistry and Physics of Lipids 164 (2011), 211–215.
31. Taylor, T.M., Bruce, B.D., Weiss, J., Davidson, P.M., Listeria monocytogenes and Escherichia coli O157:H7 inhibition in vitro by liposome-encapsulated nisin and ethylene diaminetetraacetic acid. Journal of Food Safety 28 (2008), 183–197.
32. Taylor, T.M., Gaysinsky, S., Davidson, P.M., Bruce, B.D., Weiss, J., Characterization of antimicrobial-bearing liposomes by z-potential, vesicle size, and encapsulation efficiency. Food Biophysics 2 (2007), 1–9.
33. Teixeira, M.L., Santos, J., Silveira, N.P., Brandelli, A., Phospholipid nanovesicles containing a bacteriocin-like substance for control of Listeria monocytogenes. Innovative Food Science and Emerging Technologies 9 (2008), 49–53.
34. Tucak, M., Cupic, T., Popovic, S., Stjepanovic, M., Gantner, R., Meglic, V., Agronomic evaluation and utilization of red clover (Trifolium pratense L.) germplasm. Notulae Botanicae Horti Agrobotanici Cluj-Napoca 37 (2009), 206–210.
35. Verma, D.D., Verma, S., Blume, G., Frahr, A., Particle size of liposomes influences dermal delivery of substances into skin. International Journal of Pharmaceutics 258 (2003), 141–151.
36. Wang, H., Li, X., Shen, D., Oiu, Y., Song, J., Diversity evaluation of morphological traits and allicin content in garlic (Allium sativum L.) from China. Euphytica 198 (2014), 243–254.
37. Wang, Y.F., Shao, J.J., Wang, Z.L., Lu, Z.X., Study of allicin microcapsules in beta-cyclodextrin and porous starch mixture. Food Research International 49 (2012), 641–647.
38. Wang, H.J., Zhao, P.Q., Liang, X.F., Gong, X.Q., Song, T., Niu, R.F., et al. Folate-PEG coated cationic modified chitosan-cholesterol liposomes for tumor targeted drug delivery. Biomaterials 31 (2010), 4129–4138.
39. Washington, C., Particle size analysis in pharmaceutics and other industries: Theory and practice. 1992, Ellis Horwood, Chichester.