TAILIEUCHUNG - Enhancing the antibacterial effect of bacteriocin from lactococcus lactis subsp. lactis using chitosan nanoparticles

The results revealed that the Invitro release within 24 hours of chitosan nanoparticles conjugate bacteriocin was controlled by about (79%) with cumulative and sustained effect when compared with free bacteriocin (94%). | ENHANCING THE ANTIBACTERIAL EFFECT OF BACTERIOCIN FROM LACTOCOCCUS LACTIS SUBSP. LACTIS USING CHITOSAN NANOPARTICLES Emad Atef Helmy Guirguis Address es 1 Department of Food Hygiene National Nutrition Institute NNI General Organization of Teaching Hospitals and Institutes GOTHI Cairo Egypt. Mob. 201225132595. Corresponding author dr_emad_atef@ https ARTICLE INFO ABSTRACT Received 1. 10. 2020 Chitosan a cationic polymer derived from the hot alkali deacetylation of chitin has numerous biological applications with non-toxicity biocompatibility and biodegradability. Chitosan nanoparticles were prepared and encapsulated with bacteriocin extracted from Revised 8. 6. 2021 Lactococcus lactis subsp lactis to produce chitosan nanoparticles conjugate bacteriocin using ionic gelation method. This formulation Accepted 16. 6. 2021 was examined for its antibacterial activity representing food bio-preservative against Salmonella typhimurium Escherichiae coli Published Bacillus cereus and Staphylococcus aureus compared with chitosan nanoparticles crud chitosan and free bacteriocin. Agar diffusion method was applied to evaluate the in-vitro drug release effect of pH and temperature on its stability. The results revealed that the In- Regular article vitro release within 24 hours of chitosan nanoparticles conjugate bacteriocin was controlled by about 79 with cumulative and sustained effect when compared with free bacteriocin 94 . Chitosan nanoparticles conjugate bacteriocin exhibit the highest antibacterial activity with significant difference p lt followed by free bacteriocin and chitosan nanoparticles while crud chitosan was the lowest representing thermal stability 70ºC when subjected to low pH. Gram-positive bacteria were more susceptible than Gram-negative bacteria to all of the components. Chitosan nanoparticles contribute successful safe food preservative enhancement when incorporated with bacteriocin against the common .

• Sinh học
• Biotechnology and food sciences
• Chitosan nanoparticles
• Nanoparticles conjugate bacteriocin
• Lactococcus lactis subsp lactis
• Food borne pathogenic bacteria
• Bacteriophages target
• Food borne pathogens in food industry
• Food borne illnesses
• Bacterial pathogens
• Design of novel pyrimidine analogs
• Synthesis of novel pyrimidine analogs
• Anti tubercular agents targeting thymidine kinase domain
• Molecular docking
• Thymidine kinase
• Nutritional factors influencing the biosynthesis
• Amyloid bioemulsifier beam1 applicable in food industry
• Plackett Burman
• Response surface method
• Solibacillus silvestris AM1 S silvestris
• Serotyping of salmonella isolates
• Salmonella isolates from food matrices
• Clinical specimens from Lebanon
• Multidrug resistant bacteria
• Foodborne diseases
• Maillard reaction marker
• Foods including jam
• Baby food
• Formation of chosen MRPs
• Nutritional content of souro
• Iranian traditional food
• In vitro evaluation
• Bile salt resistance
• Bacterial diversity in raw fish ceviche
• Raw fish ceviche
• Food safety
• The analyzed samples
• Magnetic micro dispersive solid phase extraction
• Food additive
• The FDA guidelines
• Self assembling manner
• Salt reduction
• Sensory preference
• Physicochemical parameters
• Image analysis
• External preference mapping
• Antitumor properties of vegetable oil extract
• Green microalga coelastrella sp
• Vegetable oil extract
• Antitumor activity
• Sunflower oil extract
• Taxonomic investigation of euplanktonic diatom communities
• New record
• High copper exposed area
• Harmful species Halamphora coffeiformis
• Virulence factors among
• ESBLs producing escherichia coli clinical isolates
• ESBLs producing escherichia coli
• Phylogenetic groups
• Pathogenicity islands PAIs
• Morphological of different cassava varieties
• Chemical characteristics of different cassava varieties
• The quality attributes
• Cassava varieties
• Quercetin functional parameters
• Dihydroquercetin on functional parameters
• Rat liver mitochondria
• Antioxidant activity
• Bioconversion of wine pomace by lentinus edodes
• Solid state system
• Lentinus edodes
• Phenolic compounds
• High polymer DNA
• Sspecies of hydrobionts
• Bovine spleen 4 11 times
• Degree of depolymerization
• Gray mold disease
• Visible/near infrared
• Early detection
• Multivariate data analysis
• Principal component analysis
• Usnea longissima
• Infectious disease
• Chromobacterium violaceum
• Evaluate antimicrobial
• Antiquorum sensing
• Locally available preservatives
• The fungus causing tomato fruit rot disease
• The shelf life of tomatoes
• Seasonal variations
• Fatty acid composition of common carp
• Open waters
• Fatty acid composition
• High PUFA content
• Burkholderia cepacia bam 12
• Mungbean field in Rajasthan augments plant growth
• Agricultural field soil of Gujarat
• Burkholderia cepacia catecholate
• Phosphate solubilizing bacteria
• Novel association between GnRHR gene
• Growth traits in awassi
• Single strand conformation polymorphism
• GnRHR gene exon 2
• Bio profiling
• Antimycobacterial bacteriocin
• Bacillus subtilis of ethnomedicinal origin
• Bioassay guided TLC techniques
• Bacteriocin producing lactic acid bacteria
• Salted dried camel meat
• Goat cheese against staphylococcus aureus
• Staphylococcus aureus