تهیه نانوذرات لیپوزومی حاوی اسانس کاکوتی و ارزیابی فعالیت ضدمیکروبی آن

نوع مقاله : مقاله پژوهشی

نویسندگان

• نگین جعفریان ¹
• افشین آخوندزاده بستی ²
• حمیده امتیازی ³

¹ دانشکده علوم و مهندسی صنایع غذایی، واحد علوم و تحقیقات تهران، دانشگاه آزاد اسلامی، تهران، ایران

² گروه بهداشت مواد غذایی، دانشکده دامپزشکی، دانشگاه تهران، تهران، ایران

³ دانشکده داروسازی، دانشگاه علوم پزشکی شهید صدوقی، یزد، ایران

https://doi.org/10.22067/ifstrj.2021.72160.1085

چکیده

درون­پوشانی اسانس­ها درون لیپوزوم­ها روشی نوظهور جهت افزایش فعالیت بیولوژیکی اسانس­ها، حفاظت از آن­ها در برابر عوامل مخرب محیطی و افزایش زیست دسترسی آن­ها است. اسانس­های گیاهی ترکیبات زیست­فعال ناپایدار با کاربرد­های تکنولوژیکی مختلف و با خواص سلامت­بخش متنوع برای مصارف انسانی هستند. در پژوهش حاضر نانولیپوزوم­های با دیواره از جنس فسفاتیدیل کولین سویا و کلسترول و حاوی اسانس کاکوتی با روش هیدراته کردن فیلم لایه نازک لیپیدی تهیه شد. اندازه ذرات نانولیپوزوم­ها و پتانسیل زتا با استفاده از روش پراش نور لیزر بررسی شد. به منظور تعیین حداقل غلظت مهارکننده رشد و حداقل غلظت کشنده اسانس در برابر باکتری­ها، از روش رقت­سازی در لوله آزمایش استفاده شد. همچنین، آزمایش فعالیت آنتی­اکسیدانی با روش مهار رادیکال آزاد  2،2- دی فنیل-1-پیکریل هیدرازیل انجام شد. نتایج بدست آمده در این پژوهش نشان داد که بالاترین راندمان درون­پوشانی اسانس (82/1±41/54 درصد) درون نانولیپوزوم­ها و حامل­های بهینه با استفاده از نسبت 80:20 فسفاتیدیل کولین سویا به کلسترول حاصل شد. پتانسیل زتای اندازه­گیری شده نانولیپوزوم برابر با 3/5- میلی­ولت و میانگین اندازه نانولیپوزوم­ها در دامنه 9/119-7/94 نانومتر با شاخص پراکندگی 2/0 تعیین شد که تأیید کننده یکنواختی توزیع اندازه ذرات و پایداری مطلوب آن­ها در طول زمان است. همچنین تصاویر بدست آمده از میکروسکوپ الکترونی نشانگر توزیع یکنواخت اندازه ذرات بود. رهایش تدریجی اسانس از درون نانولیپوزوم­ها با زمان رابطه مستقیم داشت و پس از گذشت 72 ساعت همچنان درصد بالایی از اسانس به صورت محصور شده در نانولیپوزوم­ها باقی ماند. درون­پوشانی لیپوزومی اسانس کاکوتی ویژگی­های ضد­میکروبی آن­را علیه دو باکتری بیماری­زای استافیلوکوکوس اورئوس و اشرشیاکلی افزایش داد. همچنین بررسی ویژگی­های آنتی­اکسیدانی اسانس آزاد و نانولیپوزوم­ها، نشان­دهنده افزایش ویژگی­های آنتی­اکسیدانی نانولیپوزوم­ها در برابر اسانس آزاد است. نتایج پژوهش حاضر نشان­دهنده بهبود ویژگی­های سلامت­بخش آنتی­اکسیدانی و عملکردی اسانس کاکوتی در برابر باکتری­های بیماری­زای مورد آزمون است.

کلیدواژه‌ها

• اسانس کاکوتی
• درون‌پوشانی
• فعالیت ضدمیکروبی
• نانولیپوزوم
• ویژگی‌های آنتی‌اکسیدانی

موضوعات

• شیمی مواد غذایی

عنوان مقاله [English]

Preparation of Liposomal Nanoparticles Containing Ziziphora tenuir Essential Oil and Evaluation of its Antimicrobial Effects

نویسندگان [English]

• Negin Jafarian ¹
• Afshin Akhondzadeh Basti ²
• Hamideh Emtiazi ³

¹ Department of Food Science & Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran

² Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran

³ Faculty of Pharmacy, Shahid Sadoughi University of Medical Sciences, Yazd, Iran

چکیده [English]

Background and Objectives
 Natural preservatives extracted from herbs are important sources for bioactive compounds that can be used in protection of food products. Essential oils are aromatic oily liquids, obtained from plant material like flowers, buds, seeds, leaves, and roots. Unfortunately, most natural compounds are biologically instable, poorly soluble in water and they distribute poorly to target sites. Currently, some novel methods have been introduced in order to improve their stability and their bioavailability, among which is the use of liposomal encapsulation. Microencapsulation reduces reactivity with the environment (water, oxygen, light), decreases the evaporation or the transfer rate to the outside environment, promotes handling ability, masks taste and enhances dilution to achieve a uniform distribution in the final product when used in very small amounts. Essential oils, as natural extracted compounds extracted from plants, are unstable compounds with low water solubility and unable to achieve target cells. Essential oils encapsulation by nanoliposomes is a novel method for increasing their biological activity and protecting them from destructive factors. The aim of this study was production and optimization of nanoliposomes containing Z. teniur essential oil and investigating their antibacterial effects against pathogens (Staphylococcus aureus and Escherichia coli).
 
Materials and Methods
 Lipid film hydration method was used to produce nanoliposomes containing Z. teniur essential oil. Soy phosphatidylcholine and cholesterol were the main wall materials and chloroform was used as the mixing solvent . The particle size of nanoliposomes and their zeta-potential were investigated using laser diffraction method. In order to determine the minimum inhibitory concentration and the minimum bactericidal concentration of Z. teniur essential oil against examined bacteria, serial dilution method was used. Also, antioxidant activity of free and nano-encapsulated essential oil of Z. teniur was determined by DPPH method.
 
Results
 According to the results, highest encapsulation efficiency achieved by using 80:20 ratio of soy phosphatidylcholine to cholesterol in nanoliposomes’ wall structures. In general, by increasing the ratio of phosphatidylcholine to cholesterol, encapsulation efficiency was improved. Zeta-potential of nanoliposomes was equal to -5.3 mv and mean particle sizes were in the range of 94.7-119.9 nm. Results indicated that essential oil ejection from nanoliposomes has direct relation to the time of storage and after 30 hours, ejection rate will increase considerably. Ejection rate was higher in phosphate buffer pH=7.4 in comparison with phosphate buffer pH=5.4. Minimum inhibitory concentration and minimum bactericidal concentration of free essential oil against Escherichia coli was 100 and 175 (µl/ml) respectively. Although, Minimum inhibitory concentration and minimum bactericidal concentration of nanoliposomes containing Z. teniur essential oil were equal to 75 and 150 (µl/ml) respectively. Also, results shown that , minimum inhibitory concentration and minimum bactericidal concentration of encapsulated Z. teniur essential oil against Staphylococcus aureus were lower in comparison with free form of Z. teniur essential oil. Staphylococcus aureus (as Gram-positive bacteria) was more susceptible than Escherichia coli (as Gram-negative bacteria).
 
Conclusion
 Encapsulation of Z. teniur essential oil by nanoliposomes led to improve antibacterial effects of essential oil against Staphylococcus aureus and Escherichia coli. Also, investigating of antioxidant activity showed that encapsulated Z. teniur essential oil in nanoliposomes was more effective than free form of Z. teniur essential oil in scavenging of DPPH free radicals. Using nanoliposome encapsulation technology can be an effective way for increasing the efficiency of natural antibacterial compounds and essential oils encapsulated in nanoliposomes are suitable alternatives for synthetic preservatives used in food industry nowadays. The use of liposomes containing Z. teniur essential oil can provide the necessary protection against growth of spoilage and pathogenic microorganisms such as Staphylococcus aureus and Escherichia coli in food products.
 

کلیدواژه‌ها [English]

• Antibacterial activities
• Antioxidant properties
• Encapsulation
• Nanoliposome
• Z. teniur essential oil

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