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首页> 外文期刊>RSC Advances >Bacterial protease-triggered clove oil release from proteoliposomes against S. aureus biofilms on dried soybean curd
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Bacterial protease-triggered clove oil release from proteoliposomes against S. aureus biofilms on dried soybean curd

机译：细菌触发的丁香油从蛋白脂质体释放出来，对抗干豆腐上的金黄色葡萄球菌生物膜

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The purpose of this study is to develop a new approach to deliver antimicrobials against bacterial infections by taking advantage of the hydrolysis of protease by casein. Clove oil was encapsulated into proteoliposomes (liposomes inlaid with casein) to enhance their stability and prolong action time. The controlled release of clove oil from proteoliposomes was triggered via bacterial proteases secreted from S. aureus. The average particle size of proteoliposomes containing clove oil was 701.5 nm with a polydispersity index (PDI) of 0.019, zeta potential of -38.6 mV and encapsulation efficiency of clove oil of 40.01%. The antibiofilm activities of proteoliposomes containing clove oil against S. aureus on dried soybean curd were assessed by a colony forming units (CFU) counting method. Compared to traditional liposomes, the application of the proteoliposomes could further enhance the antibiofilm effect of an essential oil against food-borne pathogens.
机译：这项研究的目的是开发一种利用酪蛋白水解蛋白酶的方法来提供抗细菌感染的抗菌剂。丁香油被封装到蛋白脂质体（镶嵌酪蛋白的脂质体）中，以增强其稳定性并延长作用时间。丁香油从蛋白脂质体中的受控释放是通过金黄色葡萄球菌分泌的细菌蛋白酶触发的。含丁香油的蛋白脂质体的平均粒径为701.5 nm，多分散指数（PDI）为0.019，ζ电位为-38.6 mV，丁香油的包封效率为40.01％。通过菌落形成单位（CFU）计数法评估了含有丁香油的蛋白脂质体对干燥大豆凝乳的金黄色葡萄球菌的抗生物膜活性。与传统脂质体相比，蛋白脂质体的应用可以进一步增强精油对食源性病原体的抗生物膜作用。

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