有增强过氧化酶活性的Na/N化碳点纳米酶,用于抗微生物食品保存
Dangfeng Wang1, Yifan Hou1, Likun Ren1
1College of Food Science and Technology, Bohai University; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, China Light Industry Key Laboratory of Marine Fish Processing, Jinzhou, Liaoning 121013, China.
Food chemistry
|June 28, 2025
概括
新的和添加碳点纳米酶 (Na/N-CDs纳米酶) 有效地对抗食品腐烂微生物. 这些纳米酶表现出增强的稳定性和强大的抗菌活性,保护鱼片并减少废物.
科学领域:
- 材料科学 材料科学 材料科学
- 纳米技术纳米技术
- 食品科学 食品科学 食品科学
背景情况:
- 全球食品腐烂,主要是由于微生物污染,导致每年大量的损失.
- 传统的抗菌纳米材料面临的局限性包括高剂量要求,不足的催化活性和不良的稳定性.
- 开发具有增强性质的新型纳米酶对于有效控制食品保存中的微生物至关重要.
研究的目的:
- 开发和表征和化碳点纳米酶 (Na/N-CDs纳米酶) 作为一种新型抗菌剂.
- 评估Na/N-CDs纳米酶的增强结构稳定性和过氧化酶模拟活性.
- 评估Na/N-CDs纳米酶的抗菌疗效和食品保存潜力.
主要方法:
- 纳米/N-CDs纳米酶的合成和结构特征.
- 对过氧化酶模拟活性的测定,与胡卜过氧化酶 (HRP) 和其他合碳点相比.
- 确定最小抑制度 (MIC) 和评估抗菌机制 (细胞膜损伤,DNA降解,酶抑制).
- 用于延长鱼片的保质期的应用.
主要成果:
- Na/N-CDs纳米酶表现出增强的结构稳定性.
- 过氧化酶模拟活性是HRP的4.3倍,催化活性是前体物质的32倍以上.
- Na/N-CDs纳米酶表现出强大的抗微生物活性,其低MIC为0.03 mg·mL-1,显著优于Fe和Cu-doped碳点.
- 使用Na/N-CDs纳米酶,将鱼片的保质期延长了3天.
结论:
- Na/N-CDs纳米酶是一种高效和稳定的抗菌剂,具有卓越的催化活性.
- 该机制涉及ROS生成,细胞膜损伤,DNA降解和酶抑制.
- Na/N-CDs纳米酶显示出在水产品保存和减少食品腐烂方面应用的巨大潜力.
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