Volume 20, Issue 136 (2023)
FSCT 2023, 20(136): 26-37 |
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Habibi P, tabatabaei yazdi F, Mortazavi S A, Farajollahi M M. Investigating the effect of free and nanoliposomal lactoferrin on polymicrobial biofilms derived from saliva in an Active Attachment biofilm model. FSCT 2023; 20 (136) :26-37
URL: http://fsct.modares.ac.ir/article-7-66004-en.html
URL: http://fsct.modares.ac.ir/article-7-66004-en.html
1- Ph.D. student of Ferdowsi University
2- Professor of Ferdowsi university ,tabatabai@um.ac.ir
3- Professor of Ferdowsi university
4- Professor of Iran University of Medical Sciences
2- Professor of Ferdowsi university ,
3- Professor of Ferdowsi university
4- Professor of Iran University of Medical Sciences
Abstract: (1030 Views)
Tooth decay is one of the most common problems in the world, which is caused by the growth of biofilm and acid production by them. Many solutions have been used to solve this problem. However, due to the increase in antibiotic resistance of microorganisms and the increasing need for antimicrobial substances, efforts are being made to use natural antimicrobial substances. Lactoferrin is a protein in milk and saliva with antimicrobial and anti-biofilm properties. In this research, lactoferrin was encapsulated by nanoliposomes to increase its antimicrobial properties. In order to measure the effect of lactoferrin on the number of bacteria in the polymicrobial biofilm and acid production, each of the free substances or nanoliposomes in 4 concentrations (0, 1.5, 3, 6 mg/ml) in the Active Attachment biofilm model with saliva and culture medium was incubated.
The results showed that lactoferrin nanocoating increased the ability to inhibit biofilm and acid production by this bacterium due to the slow release of lactoferrin from liposomes. When increasing the concentration of free and nanoliposomal lactoferrin to a concentration of 3 mg/ml, a significant decrease in the number of bacteria in the biofilm was observed compared to the control sample (P<0.01). However, increasing the concentration of free lactoferrin again increased the number of bacteria in the biofilm. Meanwhile, nanoliposomal lactoferrin at a concentration of 6 mg/ml still caused a decrease in bacteria in the biofilm, which was insignificant compared to the concentration of 3 mg/ml (P>0.01). From the obtained results, it can be concluded that nanoliposomal lactoferrin can be used to design products related to oral and dental health.
The results showed that lactoferrin nanocoating increased the ability to inhibit biofilm and acid production by this bacterium due to the slow release of lactoferrin from liposomes. When increasing the concentration of free and nanoliposomal lactoferrin to a concentration of 3 mg/ml, a significant decrease in the number of bacteria in the biofilm was observed compared to the control sample (P<0.01). However, increasing the concentration of free lactoferrin again increased the number of bacteria in the biofilm. Meanwhile, nanoliposomal lactoferrin at a concentration of 6 mg/ml still caused a decrease in bacteria in the biofilm, which was insignificant compared to the concentration of 3 mg/ml (P>0.01). From the obtained results, it can be concluded that nanoliposomal lactoferrin can be used to design products related to oral and dental health.
Article Type: Original Research |
Subject:
Nanotechnology in the food industry (nanoparticles, nanocapsulations, nanomolies, etc.)
Received: 2022/12/11 | Accepted: 2023/01/15 | Published: 2023/05/31
Received: 2022/12/11 | Accepted: 2023/01/15 | Published: 2023/05/31
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