Scholarlink

<p>This study aimed to evaluate the physicochemical properties and antimicrobial efficacy of the encapsulated microcin J25 variant G12Y [MccJ25(G12Y)] using brea gum (BG) as a carrier matrix via spray-drying. The encapsulation process yielded 67% (w/w), producing a fine, homogeneous, non-agglomerated powder with a Sauter mean diameter of 12.2 ± 0.5&#xa0;μm, high encapsulation efficiency, and stability for at least 120&#xa0;days at 4&#xa0;°C or 25&#xa0;°C. The powder exhibited low moisture content (7.55 ± 0.17%) and water activity (0.27 ± 0.03), ensuring physical stability. Sorption isotherms indicated pronounced moisture uptake above 0.55 aw, consistent with the hydrophilic nature of the matrix. GAB modeling outperformed BET (R<sup>2</sup> &gt; 0.90), supporting a thermodynamically favorable and exothermic water-sorption process. The identity and purity of the purified MccJ25(G12Y) peptide were confirmed using MALDI-TOF mass spectrometry. A monoisotopic mass of 2212&#xa0;Da was experimentally determined for the first time, in full agreement with the theoretical mass increase expected from the glycine-to-tyrosine substitution at position 12 of the parental MccJ25. In vitro antimicrobial assays against foodborne Gram-negative pathogens, including <i>Salmonella</i>, <i>Escherichia</i>, <i>Shigella</i>, and <i>Enterobacter</i> spp., showed effective concentrations ranging from 0.6 to 9.4&#xa0;mg/mL. Efficacy was further confirmed in a ground beef model, where the treatment with 4&#xa0;mg/g of the powder reduced <i>Escherichia coli</i> O157 (NCTC 12900) viability by approximately 4 log CFU/g in 72&#xa0;h. Encapsulated MccJ25(G12Y) in brea gum presents a promising strategy for food biopreservation, offering a stable powder with extended antimicrobial functionality and demonstrated effectiveness in food systems.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Formulation, Characterization and Assessment of the Inhibitory Effect of Microencapsulated Microcin J25(G12Y)

  • 期刊论文

  • 发表日期：

    2025年7月25日

查看全文
  • Matías A. Pioli,
  • Rita A. Sandoval,
  • María E. Vázquez,
  • Leonardo Acuña,
  • Julio R. Nasser,
  • Paula Vincent,
  • Aníbal Slavutsky,
  • Natalia S. Corbalán

摘要

This study aimed to evaluate the physicochemical properties and antimicrobial efficacy of the encapsulated microcin J25 variant G12Y [MccJ25(G12Y)] using brea gum (BG) as a carrier matrix via spray-drying. The encapsulation process yielded 67% (w/w), producing a fine, homogeneous, non-agglomerated powder with a Sauter mean diameter of 12.2 ± 0.5 μm, high encapsulation efficiency, and stability for at least 120 days at 4 °C or 25 °C. The powder exhibited low moisture content (7.55 ± 0.17%) and water activity (0.27 ± 0.03), ensuring physical stability. Sorption isotherms indicated pronounced moisture uptake above 0.55 aw, consistent with the hydrophilic nature of the matrix. GAB modeling outperformed BET (R2 > 0.90), supporting a thermodynamically favorable and exothermic water-sorption process. The identity and purity of the purified MccJ25(G12Y) peptide were confirmed using MALDI-TOF mass spectrometry. A monoisotopic mass of 2212 Da was experimentally determined for the first time, in full agreement with the theoretical mass increase expected from the glycine-to-tyrosine substitution at position 12 of the parental MccJ25. In vitro antimicrobial assays against foodborne Gram-negative pathogens, including Salmonella, Escherichia, Shigella, and Enterobacter spp., showed effective concentrations ranging from 0.6 to 9.4 mg/mL. Efficacy was further confirmed in a ground beef model, where the treatment with 4 mg/g of the powder reduced Escherichia coli O157 (NCTC 12900) viability by approximately 4 log CFU/g in 72 h. Encapsulated MccJ25(G12Y) in brea gum presents a promising strategy for food biopreservation, offering a stable powder with extended antimicrobial functionality and demonstrated effectiveness in food systems.