鳀鱼抗菌肽脂质体的制备与抗单增李斯特菌生物被膜 - 现代食品科技.pdf

现代食品科技 Modern Food Science and Technology 2017, Vol.33, No.1 鳀鱼抗菌肽脂质体的制备与抗单增李斯特菌生物 被膜活性研究 蒲传奋，唐文婷 （青岛农业大学食品科学与工程学院，山东青岛 266109） 摘要：本文采用薄膜蒸发法制备得到鳀鱼抗菌肽AAP 脂质体，分析了脂质体的平均粒径、形态结构、包封率和贮存稳定性，研 究了其对单增李斯特菌及其生物被膜的抑制活性。结果表明制备得到的AAP 脂质体平均粒径为（131.65±1.63 ） nm ，包封率为69.75%， AAP 有效载量为 4.17% ，为内部呈环形层状分布的近球形。脂质体在4 ℃下的贮存稳定性高于其在25 ℃下的稳定性。脂质体型AAP 和未包封AAP 均能抑制单增李斯特菌的生长，但因脂质体的控释作用，两者对指示菌生长曲线的改变历程略有差异。脂质体型AAP 抗单增李斯特菌生物被膜活性高于未包封 AAP。结晶紫染色和银染实验结果表明AAP 脂质体能抑制单增李斯特菌生物被膜的形成。 扫描电镜和激光共聚焦显微镜形态观察表明 AAP 脂质体可引起细菌细胞结构的明显坍塌、细胞膜破损和胞内物质外溢，从而抑制生 物被膜的形成。 关键词：抗菌肽；脂质体；单增李斯特菌；生物被膜 文章篇号：1673-9078(2017)1-54-61 DOI: 10.13982/j.mfst.1673-9078.2017.1.009 Anchovy Antibacterial Peptide Liposome Preparation and Antibiofilm Activity against Listeria monocytogenes PU Chuan-fen, TANG Wen-ting (Food Science Engineering College, Qingdao Agricultural University, Qingdao 266109, China) Abstract: Anchovy antibacterial peptide (AAP) liposomes were prepared via thin film evaporation technique in this work. The average particle diameter, morphological structure, encapsulation efficiency, and stability of the prepared liposomes were analyzed, and the antibacterial and antibiofilm activities against Listeria monocytogenes were also evaluated. The results showed that the average particle size of AAP liposomes was 131.65±1.63 nm, the encapsulation efficiency was 69.75%, and the effective load of AAP was 4.17%. The liposomes were nearly spherical with an annular lamellar distribution. The storage stability of the liposomes under 4 ℃ was higher than that of those under 25 ℃. AAP and its liposomes could inhibit the growth o