Synergistic bactericidal and antibiofilm effects of curcumin and nisin dual-loaded liposomes combined with photodynamic treatment on Listeria monocytogenes

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-07-19 DOI:10.1016/j.foodchem.2025.145557

Jie Zhang , Jinfan Qin , Zeyue Fu, Wenting Tang, Chuanfen Pu, Qingjie Sun

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引用次数: 0

Abstract

To explore more effective strategies for combating Listeria monocytogenes, the liposomes loaded with curcumin (Cu@Lips), nisin (N@Lips) separately and simultaneously (Cu/N@Lips) were prepared to treat the planktonic and biofilm cells in combination with the photodynamic treatment (PDT). The three liposomes showed a homogeneous vesicle structure, the encapsulation efficiency of Cu/N@Lips for curcumin and nisin reached 84.78 % and 74.92 %. The spectral analyses proved that curcumin and nisin were both encapsulated in the liposomes successfully. All three liposomes showed inhibitory and eradicative effects on L. monocytogenes and biofilms. Cu/N@Lips-PDT showed highest cell inhibition (83.79 %), biofilm inhibition (76.20 %), and eradication (69.19 %) rates. Its antilisterial effect was mediated through cell disruption of membrane integrity, inhibition of bacterial metabolism, extracellular polymeric substances (EPS) production, decrease of hydrophobicity and aggregation. This work provides valuable references regarding the inhibition and eradication of L. monocytogenes and its biofilm in food systems by PDT combined with liposomal antibacterial agent.

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姜黄素和乳酸链球菌素双载脂质体联合光动力处理对单核增生李斯特菌的协同杀菌和抗菌作用

为了探索更有效的抗单核增生李斯特菌的策略，制备了分别装载姜黄素（Cu@Lips）和nisin （N@Lips）并同时装载（Cu/N@Lips）的脂质体，并结合光动力处理（PDT）对浮游和生物膜细胞进行处理。3种脂质体均呈均匀的囊泡结构，Cu/N@Lips对姜黄素和nisin的包封率分别为84.78 %和74.92 %。光谱分析结果表明，姜黄素和nisin均被成功地包裹在脂质体中。三种脂质体对单核增生乳杆菌和生物膜均有抑制和根除作用。Cu/N@Lips-PDT具有最高的细胞抑制率（83.79 %）、生物膜抑制率（76.20 %）和根除率（69.19 %）。其抗利斯特菌作用是通过破坏细胞膜完整性、抑制细菌代谢、胞外聚合物质（EPS）的产生、降低疏水性和聚集性来介导的。本研究为PDT联合脂质体抗菌剂对食品系统中单核增生乳杆菌及其生物膜的抑制和根除提供了有价值的参考。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.