新型尼辛/碳酸克尔德兰复合物的抗菌稳定性
Long-Qing Li1, Yun-Bo Yu2, Shu-Yan Zhang1
1Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China.
Foods (Basel, Switzerland)
|December 11, 2025
概括
尼/碳素兰复合物增强了尼的稳定性和抗菌活性,对抗金黄色葡萄球菌. 这些复合物由于其改善的物理化学和热稳定性,显示出食品生物保存的广泛应用前景.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 生物技术是生物技术.
背景情况:
- 尼辛是一种天然的抗菌,广泛用于食品保存.
- 尼辛在各种食品加工条件下的不稳定性限制了其实际应用.
研究的目的:
- 为了评估尼/碳素 (C6-Cc) 复合物的抗菌活性和稳定性.
- 确定C6-Cc与尼的最佳比例,以提高稳定性和有效性.
主要方法:
- 尼和C6-Cc的复合物以不同的质量比合成.
- 使用抑制区直径和最小抑制度 (MIC) 评估了对黄金葡萄球菌的抗菌活性.
- 在各种pH值,盐度和温度范围内评估了物理化学和热稳定性.
主要成果:
- 尼/C6-Cc复合物在1: 8质量比 (w/w) 中显示出显著的抗菌活性,可对抗金黄色葡萄球菌.
- 这种复合物在pH值范围为1-4的范围内表现出强大的稳定性,并保持了高达121°C的有效性.
- 在低pH值 (<5) 和不同盐度 (0-100mM) 下观察到优异的物理化学稳定性,而28天的储存没有显著影响.
结论:
- 尼/C6-Cc复合物,特别是1: 8的比例,显著提高了尼的稳定性和抗菌功效.
- 这些增强的复合物为食品生物保存中广泛应用提供了有希望的潜力.
- 该研究强调了成功开发出一种更强大的基于尼的保存系统.
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