مجله علوم و صنایع غذایی ایران

مجله علوم و صنایع غذایی ایران

اثر حامل ترکیبی مالتودکسترین-صمغ عربی و روش خشک کردن انجمادی بر فعالیت ضد باکتریایی پپتیدهای زیست فعال فانوس ماهی (Benthosema pterotum) علیه باکتری های عامل فساد مواد غذایی

نوع مقاله : مقاله پژوهشی

نویسندگان
1 دانش آموخته دکتری تخصصی، گروه فرآوری محصولات شیلاتی، دانشکده شیلات و محیط زیست، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران
2 استاد، گروه شیلات، دانشکده علوم دامی و شیلات، دانشگاه علوم کشاورزی و منابع طبیعی ساری، ساری، ایران
3 دانشجوی تحصیلات تکمیلی، گروه شیلات، دانشکده علوم دامی و شیلات، دانشگاه علوم کشاورزی و منابع طبیعی ساری، ساری، ایران
4 کارشناس آزمایشگاه، پژوهشکده اکولوژی دریای خزر، موسسه تحقیقات علوم شیلاتی کشور، سازمان تحقیقات، آموزش و ترویج کشاورزی، ساری، ایران
10.48311/fsct.2026.84087.0
چکیده
هدف تحقیق حاضر نانوکپسولاسیون پپتیدهای زیست­فعال تولیدشده از فانوس­ماهی (Benthosema pterotum) (با وزن مولکولی کمتر از 3 کیلودالتون) با استفاده از روش خشک­کردن انجمادی و پوشش ترکیبی مالتودکسترین-صمغ عربی و سپس ارزیابی فعالیت ضد باکتریایی نانوکپسول­های حامل و پپتیدهای آزاد علیه باکتری­های عامل فساد مواد غذایی از جمله لیستریا مونوسیتوژنز، استافیلوکوکوس اورئوس، کلستریدیوم پرفرنژنس، باسیلوس سرئوس، اشریشیا­کلی و­ سالمونلا تیفی­موریوم بود. مطابق نتایج، نانوریزپوشانی پپتیدهای زیست­فعال، علاوه بر اینکه موجب افزایش فعالیت ضد باکتریایی آن­ها شد (افزایش مقادیر قطر هاله عدم رشد باکتری­ها و کاهش MIC و MBC)، بلکه موجب پایداری این خصوصیت طی 60 روز نگهداری نانوکپسول­های حامل در دمای 4 درجه سانتی­گراد گردید (05/0>p). افزایش غلظت پپتیدهای زیست­فعال و نانوکپسول­های حامل آن­ها (از 30 به 150 میکروگرم بر میلی­لیتر) غالبا با افزایش قطر هاله عدم رشد باکتری­ها همراه بود (05/0>p). در بین باکتری­ها، بیشترین مقادیر قطر هاله عدم رشد و کمترین میزان MIC و MBC برای لیستریا مونوسیتوژنز ثبت شد. همچنین حساسیت باکتری­های گرم مثبت در برابر پپتیدهای زیست­فعال و نانوکپسول­های حامل، بیشتر از باکتری­های گرم منفی گزارش گردید. پپتیدهای آزاد در روز 60 و غلظت µg/ml500 قادر به مهار باکتری­های کلستریدیوم پرفرنژنس و اشریشیاکلی بودند اما نتوانستند این باکتری­ها را حذف کنند. این در حالیست که فرم نانوریزپوشانی­شده این پپتیدها (نانوکپسول­های حامل) در همین غلظت قادر به کشندگی باکتری مذکور بودند.
کلیدواژه‌ها
موضوعات

عنوان مقاله English

The effect of maltodextrin-gum arabic combined carrier and freeze drying method on the antibacterial activity of lanternfish (Benthosema pterotum) bioactive peptides against bacteria causing food spoilage

نویسندگان English

Soheyl Reyhani Poul 1
Sakineh Yeganeh 2
Farzaneh Shakerian 3
Faezeh Tork Pahnabi 4
Arash Rakhshani 3
1 PhD graduate, Department of Processing of Fishery Products, Faculty of Fisheries and Environment, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
2 Professor, Department of Fisheries, Faculty of Animal Science and Fisheries, Sari Agricultural Sciences and Natural Resources University, Sari, Iran.
3 Postgraduate education student, Department of Fisheries, Faculty of Animal Science and Fisheries, Sari Agricultural Sciences and Natural Resources University, Sari, Iran.
4 Laboratory expert, Caspian Sea Ecology Research Institute, Fisheries Science Research Institute, Agricultural Research Education And Extention Organization, Sari, Iran
چکیده English

The aim of the current research was nanoencapsulation of bioactive peptides produced from lanternfish (Benthosema pterotum) using freeze-drying method and maltodextrin-gum arabic combined coating and then evaluating the antibacterial activity of carrier nanocapsules and free peptides against food spoilage bacteria including Listeria monocytogenes, Staphylococcus aureus, Clostridium perfringens, Bacillus cereus, Escherichia coli and Salmonella typhimurium. According to the results, nanoencapsulation of bioactive peptides in addition to increasing their antibacterial activity (increasing the diameter values of non-growth halo of bacteria and reducing MIC and MBC), also caused the stability of this property during 60 days of storage of carrier nanocapsules at 4ºC. Increasing the concentration of bioactive peptides and nanocapsules carrying them (from 30 to 150 μg/ml) was often associated with increasing the diameter of the non-growth halo of bacteria. Among the bacteria, the highest diameter values of non-growth halo and the lowest MIC and MBC were recorded for Listeria monocytogenes. Also, the sensitivity of gram-positive bacteria to bioactive peptides and carrier nanocapsules was reported to be higher than gram-negative bacteria. The free peptides on day 60 and the concentration of 500 μg/ml were able to inhibit Clostridium perfringens and Escherichia coli bacteria, but they could not eliminate these bacteria. This is while the nanoencapsulated form of these peptides at the same concentration was able to kill the mentioned bacteria.

کلیدواژه‌ها English

Lanternfish
Bioactive peptides
Nanoencapsulation
Gum arabic
Listeria monocytogenes
MIC
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