Formulation, Characterization and Assessment of the Inhibitory Effect of Microencapsulated Microcin J25(G12Y)

IF 3.2 4区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Food Biophysics Pub Date : 2025-07-25 DOI:10.1007/s11483-025-10003-w

Matías A. Pioli, Rita A. Sandoval, María E. Vázquez, Leonardo Acuña, Julio R. Nasser, Paula Vincent, Aníbal Slavutsky, Natalia S. Corbalán

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Abstract

This study aimed to evaluate the physicochemical properties and antimicrobial efficacy of the encapsulated microcin J25 variant G12Y [MccJ25(G12Y)] using brea gum (BG) as a carrier matrix via spray-drying. The encapsulation process yielded 67% (w/w), producing a fine, homogeneous, non-agglomerated powder with a Sauter mean diameter of 12.2 ± 0.5 μm, high encapsulation efficiency, and stability for at least 120 days at 4 °C or 25 °C. The powder exhibited low moisture content (7.55 ± 0.17%) and water activity (0.27 ± 0.03), ensuring physical stability. Sorption isotherms indicated pronounced moisture uptake above 0.55 aw, consistent with the hydrophilic nature of the matrix. GAB modeling outperformed BET (R² > 0.90), supporting a thermodynamically favorable and exothermic water-sorption process. The identity and purity of the purified MccJ25(G12Y) peptide were confirmed using MALDI-TOF mass spectrometry. A monoisotopic mass of 2212 Da was experimentally determined for the first time, in full agreement with the theoretical mass increase expected from the glycine-to-tyrosine substitution at position 12 of the parental MccJ25. In vitro antimicrobial assays against foodborne Gram-negative pathogens, including Salmonella, Escherichia, Shigella, and Enterobacter spp., showed effective concentrations ranging from 0.6 to 9.4 mg/mL. Efficacy was further confirmed in a ground beef model, where the treatment with 4 mg/g of the powder reduced Escherichia coli O157 (NCTC 12900) viability by approximately 4 log CFU/g in 72 h. Encapsulated MccJ25(G12Y) in brea gum presents a promising strategy for food biopreservation, offering a stable powder with extended antimicrobial functionality and demonstrated effectiveness in food systems.

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微囊化微霉素J25（G12Y）的制备、表征及抑菌效果评价

本研究以松胶（BG）为载体基质，通过喷雾干燥的方法，对微霉素J25变体G12Y [MccJ25(G12Y)]的理化性质和抑菌效果进行了评价。包封率为67% (w/w)，包封率为12.2±0.5 μm，包封效率高，在4°C或25°C下稳定性至少为120天。该粉体具有较低的含水率（7.55±0.17%）和水活度（0.27±0.03），具有较好的物理稳定性。吸附等温线显示明显的吸湿大于0.55 aw，与基质的亲水性一致。GAB模型优于BET (R2 > 0.90)，支持热力学有利的放热吸水过程。利用MALDI-TOF质谱法对纯化的MccJ25（G12Y）肽进行鉴定和纯度鉴定。实验首次确定了2212da的单同位素质量，完全符合亲本MccJ25的12位甘氨酸取代到酪氨酸的理论质量增加预期。对食源性革兰氏阴性病原体（包括沙门氏菌、埃希氏菌、志贺氏菌和肠杆菌）的体外抗菌试验显示，有效浓度范围为0.6至9.4 mg/mL。在碎牛肉模型中进一步证实了其功效，其中4mg /g的粉末处理在72小时内使大肠杆菌O157 （NCTC 12900）的活力降低了约4 log CFU/g。将MccJ25（G12Y）封装在brea gum中为食品生物保存提供了一种有前途的策略，提供了一种具有扩展抗菌功能的稳定粉末，并在食品系统中证明了有效性。

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来源期刊

Food Biophysics 工程技术-食品科技

CiteScore

5.80

自引率

3.30%

发文量

审稿时长

1 months

期刊介绍： Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell. A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.