تهیه نانوذرات لیپوزومی حاوی اسانس کاکوتی و ارزیابی فعالیت ضدمیکروبی آن

نوع مقاله : مقاله پژوهشی فارسی

نویسندگان

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

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

² دانشگاه علوم پزشکی یزد

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

مراجع

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