疏水深共晶溶剂-水纳米乳的抑菌机理:实验与分子动力学模拟研究

IF 2.9 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Benyang Li, Meng Shi, Si Qin, Chaoxi Zeng
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引用次数: 0

摘要

脂肪酸基疏水深共晶溶剂(hess)具有广谱抗菌活性。然而,在实验和分子水平上对其抗菌机制的系统研究尚缺乏。本研究利用己酸(HEA)和l -薄荷醇(LST)形成HDES,制备了稳定且有效抑制大肠杆菌生长的HDES水纳米乳。在此基础上,我们系统地研究了HDES对大肠杆菌的抗菌机制,检测了细胞膜的流动性、完整性和通透性,对大肠杆菌进行了形态学分析和分子动力学(MD)模拟。结果表明,HDES可以降低细胞膜流动性,增加细胞膜通透性,MD模拟结果进一步支持了这一结论。此外,HEA和LST可以插入细胞膜,使磷脂双分子层不稳定,膜厚度减少,破坏细胞膜的完整性,导致细胞内物质外排,进一步促进抗菌活性。本研究对开发基于hdes的天然抗菌药物以应对日益严峻的食品安全挑战具有重要意义。图形抽象
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Antibacterial mechanism of hydrophobic deep eutectic solvents-in-water nanoemulsion: experimental and molecular dynamic simulation studies

Fatty acids-based hydrophobic deep eutectic solvents (HDESs) have broad-spectrum antimicrobial activity. However, there is a lack of systematic studies on their antimicrobial mechanism at both experimental and molecular levels. In this work, we utilized hexanoic acid (HEA) and L-menthol (LST) to form HDES, and prepared HDES-in-water nanoemulsion, which is stable and effective in inhibiting the growth of E. coli. On this basis, we systematically investigated the antimicrobial mechanism of HDES against E. coli, examining the fluidity, integrity and permeability of cell membrane, morphological analysis of E. coli and molecular dynamics (MD) simulations. The results showed that HDES could decrease cell membrane fluidity and increase cell membrane permeability, which was further supported by MD simulations. In addition, HEA and LST can insert into the cell membrane, causing destabilization of the phospholipid bilayer, reduction of the membrane thickness, and disruption of the integrity of the cell membrane, leading to the efflux of intracellular material, which further promotes antimicrobial activity. The present work is important for the development of HDES-based natural antimicrobial agents to meet the increasing food safety challenges.

Graphical Abstract

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来源期刊
Journal of Food Measurement and Characterization
Journal of Food Measurement and Characterization Agricultural and Biological Sciences-Food Science
CiteScore
6.00
自引率
11.80%
发文量
425
期刊介绍: This interdisciplinary journal publishes new measurement results, characteristic properties, differentiating patterns, measurement methods and procedures for such purposes as food process innovation, product development, quality control, and safety assurance. The journal encompasses all topics related to food property measurement and characterization, including all types of measured properties of food and food materials, features and patterns, measurement principles and techniques, development and evaluation of technologies, novel uses and applications, and industrial implementation of systems and procedures.
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