Contribution of Phosphorylation Modification to Stability and Antibacterial Activity of Egg White Protein Nanogels Loaded with Cinnamon Bark Essential Oil
This study evaluated the potential usage of phosphorylated egg white protein (P-EWP) nanogels fabricated via microwave-induced phosphorylation modification and gel process and further ultrasonic nanometrization as novel delivery systems for cinnamon bark essential oil (CBEO). Compared to EWP-CBEO na...
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MDPI AG
2024-12-01
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| Series: | Gels |
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| author | Sheng-Qi Rao Xin-Ru Gao Hui Liu Zhi-Rong Wang Zhen-Quan Yang |
| author_facet | Sheng-Qi Rao Xin-Ru Gao Hui Liu Zhi-Rong Wang Zhen-Quan Yang |
| author_sort | Sheng-Qi Rao |
| collection | DOAJ |
| description | This study evaluated the potential usage of phosphorylated egg white protein (P-EWP) nanogels fabricated via microwave-induced phosphorylation modification and gel process and further ultrasonic nanometrization as novel delivery systems for cinnamon bark essential oil (CBEO). Compared to EWP-CBEO nanogels without chemical phosphorylation, the obtained P-EWP-CBEO nanogels have shown smaller average hydrodynamic diameter (133.6 nm), relatively uniform size distribution (polydispersity index around 0.265), enhanced negative surface charge (−35.4 mV), and improved stability under the conditions of high temperature (up to 90 °C) and ionic strength (up to 200 mM NaCl). Moreover, P-EWP-CBEO nanogels, with hydrophobic interactions and disulfide bonds as the main intermolecular forces, exhibited a remarkable conformational change in microstructures. In addition, the results of the antibacterial experiments on <i>Escherichia coli</i>, <i>Staphylococcus aureus</i>, and <i>Listeria monocytogenes</i> showed that the MIC values of P-EWP-CBEO nanogels were two times lower than those of EWP-CBEO nanogels and could completely inhibit the growth of pathogenic bacteria within 108 h. Hence, we have suggested that P-EWP-CBEO nanogels are successfully fabricated with improved physicochemical properties as novel potential natural preservatives in the food industry. |
| format | Article |
| id | doaj-art-48a032eb49fd42d58fb1c82a2be801c9 |
| institution | Kabale University |
| issn | 2310-2861 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Gels |
| spelling | doaj-art-48a032eb49fd42d58fb1c82a2be801c92025-01-24T13:33:45ZengMDPI AGGels2310-28612024-12-011111210.3390/gels11010012Contribution of Phosphorylation Modification to Stability and Antibacterial Activity of Egg White Protein Nanogels Loaded with Cinnamon Bark Essential OilSheng-Qi Rao0Xin-Ru Gao1Hui Liu2Zhi-Rong Wang3Zhen-Quan Yang4College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, ChinaCollege of Food Science and Engineering, Yangzhou University, Yangzhou 225127, ChinaCollege of Food Science and Engineering, Yangzhou University, Yangzhou 225127, ChinaCollege of Food Science and Engineering, Yangzhou University, Yangzhou 225127, ChinaCollege of Food Science and Engineering, Yangzhou University, Yangzhou 225127, ChinaThis study evaluated the potential usage of phosphorylated egg white protein (P-EWP) nanogels fabricated via microwave-induced phosphorylation modification and gel process and further ultrasonic nanometrization as novel delivery systems for cinnamon bark essential oil (CBEO). Compared to EWP-CBEO nanogels without chemical phosphorylation, the obtained P-EWP-CBEO nanogels have shown smaller average hydrodynamic diameter (133.6 nm), relatively uniform size distribution (polydispersity index around 0.265), enhanced negative surface charge (−35.4 mV), and improved stability under the conditions of high temperature (up to 90 °C) and ionic strength (up to 200 mM NaCl). Moreover, P-EWP-CBEO nanogels, with hydrophobic interactions and disulfide bonds as the main intermolecular forces, exhibited a remarkable conformational change in microstructures. In addition, the results of the antibacterial experiments on <i>Escherichia coli</i>, <i>Staphylococcus aureus</i>, and <i>Listeria monocytogenes</i> showed that the MIC values of P-EWP-CBEO nanogels were two times lower than those of EWP-CBEO nanogels and could completely inhibit the growth of pathogenic bacteria within 108 h. Hence, we have suggested that P-EWP-CBEO nanogels are successfully fabricated with improved physicochemical properties as novel potential natural preservatives in the food industry.https://www.mdpi.com/2310-2861/11/1/12cinnamon bark essential oilphosphorylationegg white proteinnanogelsantibacterial properties |
| spellingShingle | Sheng-Qi Rao Xin-Ru Gao Hui Liu Zhi-Rong Wang Zhen-Quan Yang Contribution of Phosphorylation Modification to Stability and Antibacterial Activity of Egg White Protein Nanogels Loaded with Cinnamon Bark Essential Oil Gels cinnamon bark essential oil phosphorylation egg white protein nanogels antibacterial properties |
| title | Contribution of Phosphorylation Modification to Stability and Antibacterial Activity of Egg White Protein Nanogels Loaded with Cinnamon Bark Essential Oil |
| title_full | Contribution of Phosphorylation Modification to Stability and Antibacterial Activity of Egg White Protein Nanogels Loaded with Cinnamon Bark Essential Oil |
| title_fullStr | Contribution of Phosphorylation Modification to Stability and Antibacterial Activity of Egg White Protein Nanogels Loaded with Cinnamon Bark Essential Oil |
| title_full_unstemmed | Contribution of Phosphorylation Modification to Stability and Antibacterial Activity of Egg White Protein Nanogels Loaded with Cinnamon Bark Essential Oil |
| title_short | Contribution of Phosphorylation Modification to Stability and Antibacterial Activity of Egg White Protein Nanogels Loaded with Cinnamon Bark Essential Oil |
| title_sort | contribution of phosphorylation modification to stability and antibacterial activity of egg white protein nanogels loaded with cinnamon bark essential oil |
| topic | cinnamon bark essential oil phosphorylation egg white protein nanogels antibacterial properties |
| url | https://www.mdpi.com/2310-2861/11/1/12 |
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