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首页> 外文期刊>Journal of Food Processing & Technology >Study of Antioxidant and Antimicrobial Activity of Chios Mastic Gum Fractions (Neutral, Acidic) Before and After Encapsulation in Liposomes
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Study of Antioxidant and Antimicrobial Activity of Chios Mastic Gum Fractions (Neutral, Acidic) Before and After Encapsulation in Liposomes

机译：脂质体包囊前后的Chios乳香胶级分（中性，酸性）的抗氧化和抗菌活性的研究

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Mastic is a well-known natural resin from the trunk and branches, of Pistacia lentiscus var. chia (Anacardiaceae), which is grown as endemic only in the Greek island of Chios. During this work, a total mastic gum extract was prepared after removal of the contained insoluble polymer in order to ameliorate solubility and enhance in vivo activity. To overcome the drawbacks (i.e solubility, bioavailability, etc.) of mastic gum extracts (acidic and neutral fraction), the selection of a suitable carrier is crucial. Three different methods of preparation, thin-film evaporation, freezing-thawing, and ethanol injection were used for the preparation of liposomes consisting of Phosphatidylcholine (PC) and Cholesterol (CH). The effect of PC: CH molar ratio on the percentage of mastic extract encapsulated was investigated. Mastic gum extracts components-liposomes interaction was studied using Fourier transform infrared (FT-IR) spectroscopy. The effects of different preparation methods on the physicochemical properties of colloidal systems were evaluated by means of surface morphology, field emission Scanning Electron Microscopy (SEM), and size distribution using a particle size analyzer. For the determination of the antioxidant activity two methods were used: I) The Rancimat method where the protection factor was determined for each sample and compared with known antioxidants. II) Differential Scanning Calorimetry (DSC) where the temperature of oxidation for each sample was determined. Moreover, the crude extract (EtOAc-MeOH) of mastic, as well as, its acidic and neutral fractions was assayed against a panel of 9 human and food pathogenic gram (±) bacteria and fungi.
机译：乳香树脂是从黄连木的树干和树枝中提取的一种著名的天然树脂。 chia（Anacardiaceae），仅在希腊希俄斯岛上流行。在这项工作中，在除去所含的不溶性聚合物后，制备了总的乳香胶提取物，以改善溶解性并增强体内活性。为了克服乳香胶提取物（酸性和中性级分）的缺点（即溶解性，生物利用度等），选择合适的载体是至关重要的。三种不同的制备方法：薄膜蒸发，冻融和乙醇注射被用于制备由磷脂酰胆碱（PC）和胆固醇（CH）组成的脂质体。研究了PC：CH摩尔比对封装的乳香提取物百分比的影响。使用傅立叶变换红外（FT-IR）光谱研究了乳香树胶提取物组分与脂质体的相互作用。通过表面形态学，场发射扫描电子显微镜（SEM）和使用粒度分析仪的粒度分布，评估了不同制备方法对胶体系统理化性质的影响。为了确定抗氧化剂活性，使用了两种方法：I）Rancimat方法，其中确定每个样品的保护因子并将其与已知的抗氧化剂进行比较。 II）差示扫描量热法（DSC），其中确定每个样品的氧化温度。此外，针对一组9种人类和食物致病性革兰氏（±）细菌和真菌，对乳香的粗提取物（EtOAc-MeOH）及其酸性和中性成分进行了分析。

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