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Integration of lysozyme into chitosan nanoparticles for improving antibacterial activity
Tiantian Wu1, Chunhua Wu2, Shalu Fu1
1Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang University, Zhejiang R & D Center for Food Technology and Equipment, Hangzhou 310058, PR China.
Abstract:
Lysozyme was integrated into chitosan nanoparticles (CS-NPs) to improve the antibacterial activity. CS-NPs and chitosan-lysozyme nanoparticles (CS-Lys-NPs) were prepared according to the ionic gelation technique and then characterized by average size, zeta potential, polydispersity index (PDI), atomic force microscopy (AFM), fourier transform infrared (FT-IR), small-angle X-ray scattering (SAXS), circular dichroism (CD) and UV-visible spectroscopy. Antibacterial properties were investigated by transmission electron microscopy (TEM) based on observation of the inhibition zone and measurement of the minimum inhibitory concentration (MIC) and minimum bacterial concentration (MBC) of CS-NPs and CS-Lys-NPs against E. coli and B. subtilis. The CS-NPs had particle sizes of 476.2-548.1nm, while an increase to ∼488.8 to 613.5nm was observed upon loading with lysozyme. The results suggested that the integration of lysozyme into CS-NPs enhanced the antibacterial activity against E. coli and B. subtilis, which may show great potential for use in the food industry and other applications in the form of direct addition or incorporation into packaging.
