نانوکپسولاسیون عصاره چای سبز به‌روش Thin film layer و ویژگی آنتی‌اکسیدانی و ضد‌میکروبی آن

محورهای موضوعی : علوم و صنایع غذایی

بهشاد نوعدوست ¹ (دانشجوی تخصصی گروه بهداشت و کنترل مواد غذایی، دانشکده دامپزشکی دانشگاه تهران، تهران، ایران)
نگین نوری ² (دانشیار گروه بهداشت و کنترل مواد غذایی، دانشکده دامپزشکی دانشگاه تهران، تهران، ایران)
حسن گندمی نصرآبادی ³ (استادیار گروه بهداشت و کنترل مواد غذایی، دانشکده دامپزشکی دانشگاه تهران، تهران، ایران)
افشین آخوندزاده بستی ⁴ (استاد گروه بهداشت و کنترل مواد غذایی، دانشکده دامپزشکی دانشگاه تهران، تهران، ایران)

تاریخ دریافت : 1394/06/21 تاریخ پذیرش : 1394/10/13 تاریخ انتشار : 1395/06/01

کلید واژه: فعالیت ضدمیکروبی, فعالیت آنتی‌اکسیدانی, عصاره چای سبز, کپسولاسیون نانولیپوزومی, فیلم نازک,

چکیده مقاله :

استفاده از ترکیبات طبیعی از جمله عصاره چای سبز در آماده‌سازی مواد غذایی و صنایع داروسازی محدود می‌باشد.کپسولاسیون مواد در نانولیپوزوم ها می تواند به‌عنوان یک سیستم محافظتی از ترکیبات طبیعی در طی فرآوری و نگهداری آن‌ها مورد استفاده قرار گیرد. در این مطالعه خصوصیات فیزیکوشیمیایی نانولیپوزوم عصاره چای سبز و همچنین محتوای فنولی، فعالیت آنتی‌اکسیدانی و ضدمیکروبی آن مورد بررسی قرار گرفت. فعالیت آنتی‌اکسیدانی با روش DPPH و خاصیت ضدمیکروبی به روش چاهک بر علیه باکتری‌های باسیلوس سرئوس، سالمونلا تیفی موریوم138 فاژتایپ 2، اشریشیا کولای O157:H7 و لیستریا مونوسایتوژنز تعیین شد. میانگین قطر نانولیپوزوم‌ها حدود 9/1 ± 7/44 نانومتر و شاخص پلی‌دیسپرسیتی 014/0± 203/0بود. بازده محصورسازی نانولیپوزوم چای سبز تحت شرایط بهینه 97٪ به‌دست آمد. فعالیت ضدمیکروبی عصاره چای سبز به‌طور معنی‌داری پس از کپسوله کردن در نانولیپوزوم افزایش یافت (05/0P<). بیشترین فعالیت ضد میکروبی نانولیپوزوم چای سبز مربوط به باکتری لیستریا مونوسیتوژنز با منطقه مهار رشد 2/16 میلی‌متر بود، درحالی‌که باکتری اشریشیا کولای با هاله عدمرشد 14 میلی‌متری مقاوم‌ترین باکتری شناسایی شد. علاوه‌بر این، فعالیت آنتی‌اکسیدانی عصاره آبی چای سبز پس از کپسولاسیون در نانولیپوزوم به‌طور معنی‌داری افزایش داشت (05/0P<). به‌طوری که میزان IC50 آن به 78/1میکروگرم در میلی‌لیتر کاهش یافت. براساس یافته‌های این تحقیق می‌توان گفت که نانوکپسولاسیون به‌طور مؤثری تأثیرات مفید عصاره چای سبز از جمله خواص ضد‌میکروبی و فعالیت‌های آنتی‌اکسیدانی آن را افزایش می‌دهد. لذا جهت افزایش پایداری ترکیبات طبیعی در طی فرایندهای مختلف پیشنهاد می‌گردد.

چکیده انگلیسی:

The application of natural compounds including green tea extract (GTE) in food preparation and pharmaceutical industries is limited. Encapsulation in nanoliposomes could be used as a delivery system to protect these compounds during processing and storage. In this study physicochemical characterization, total phenol content and antibacterial and antioxidant activity of green tea extract encapsulated in nanoliposomes were evaluated. GTE was encapsulated in liposomes by thin film layer method and reached to nanoscale with sonication. The antioxidant activity of nanoliposomal GTE was estimated by DPPH assay. The antibacterial activity of nanoliposomal GTE against Bacillus cereus (ATCC11778), Salmonella typhimurium 138 phage type 2, Escherichia coli O157:H7 and Listeria monocytogenes (ATCC19118) was determined using well diffusion technique. The mean diameter of nanoliposomes was about 44.7±1.9 nm and had 0.203±0.014 polydispersity index. Entrapment efficiency of nanoliposomal GTE under the optimum conditions was 97%. Antibacterial activity of GTE was significantly increased after encapsulation in nanoliposomes. The strongest antibacterial activity of nanoliposomal GTE was seen against L. monocytogenes with an inhibition zone of 16.2 mm while E. coli was the most resistance strain with an inhibition zone of 14 mm. Furthermore, the antioxidant activity of GTE was significantly increased after nanoliposome encapsulation since the IC50 value of nanoliposomal GTE was decreased to 1.78 μg/ml. Nanoencapsulation effectively enhanced beneficial properties of GTE including antimicrobial and antioxidant activities.

منابع و مأخذ:

● Amarowicz, R., Pegg, R. and Bautista, D. (2000). Antibacterial activity of green tea polyphenols against Escherichia coli K ₁₂. Food/Nahrung, 44: 60-62.

● Barros, L., Baptista, P., Estevinho, L.M. and Ferreira, I.C. (2007). Effect of fruiting body maturity stage on chemical composition and antimicrobial activity of Lactarius sp. mushrooms. Journal of Agricultural and Food Chemistry, 55: 8766-8771.

● Burits, M. and Bucar, F. (2000). Antioxidant activity of Nigella sativa essential oil. Phytotherapy Research, 323-328.

● Donsì, F., Annunziata, M., Sessa, M. and Ferrari, G. (2011). Nanoencapsulation of essential oils to enhance their antimicrobial activity in foods. LWT - Food Science and Technology, 44: 1908-1914.

● Elabbadi, A., Jeckelmann, N., Haefliger, O.P. and Ouali, L. (2011). Complexation/encapsulation of green tea polyphenols in mixed calcium carbonate and phosphate micro-particles. Journal of Microencapsulation, 28: 1-9.

● Fan, M., Xu, S., Xia, S. and Zhang, X. (2008). Preparation of salidroside nano-liposomes by ethanol injection method and in vitro release study. European Food Research and Technology, 227: 167-174.

● Fang, J.Y., Hung, C.F., Hwang, T.L. and Huang, Y.L. (2005). Physicochemical characteristics and in vivo deposition of liposome-encapsulated tea catechins by topical and intratumor administrations. Journal of Drug Targeting, 13: 19-27.

● Fang, J.-Y., Lee, W.-R., Shen, S.-C. and Huang, Y.-L. (2006). Effect of liposome encapsulation of tea catechins on their accumulation in basal cell carcinomas. Journal of dermatological science, 42: 101-109.

● Fang, Y.P., Tsai, Y.H., Wu, P.C. and Huang, Y.B. (2008). Comparison of 5-aminolevulinic acid-encapsulated liposome versus ethosome for skin delivery for photodynamic therapy. International Journal of Pharmaceutics, 356: 144-152.

● Fočo, A., Gašperlin, M. and Kristl, J. (2005). Investigation of liposomes as carriers of sodium ascorbyl phosphate for cutaneous photoprotection. International Journal of Pharmaceutics, 291: 21-29.

● Gülseren, İ., Guri, A. and Corredig, M. (2012). Encapsulation of tea polyphenols in nanoliposomes prepared with milk phospholipids and their effect on the viability of HT-29 human carcinoma cells. Food Digestion, 3: 36-45.

● Gülseren, I. and Corredig, M. (2013). Storage stability and physical characteristics of tea-polyphenol-bearing nanoliposomes prepared with milk fat globule membrane phospholipids. Journal of Agricultural and Food Chemistry, 61: 3242-3251.

● Hara, Y. (1989). Antibacterial activities of tea polyphenols against foodborne pathogenic bacteria (Studies on antibacterial effects of tea polyphenols Part III). Nippon Shokuhin Kogyo Gakkaishi, 36: 996-999.

● Hara, Y. and Ishigami, T. (1989). Nippon Shokuhin Kogyo Gakkaish, 36: 996–999.

● Heurtault, B., Saulnier, P., Pech, B., Proust, J.E. and Benoit, J.P. (2003). Physico-chemical stability of colloidal lipid particles. Biomaterials, 24: 4283-4300.

● Huang, Y.B., Tsai, M.J., Wu, P.C., Tsai, Y.H., Wu, Y.H. and Fang, J.Y. (2011). Elastic liposomes as carriers for oral delivery and the brain distribution of (+)-catechin. Journal of Drug Targeting, 19: 709-718.

● Lee, C.M., Lee, H.C. and Lee, K.Y. (2005). O-palmitoylcurdlan sulfate (OPCurS)-coated liposomes for oral drug delivery. Journal of Bioscience and Bioengineering, 100: 255-259.

● Liang, J., Li, F., Fang, Y., Yang, W., An, X., Zhao, L., et al. (2011). Synthesis, characterization and cytotoxicity studies of chitosan-coated tea polyphenols nanoparticles. Colloids and Surfaces B: Biointerfaces, 82: 297-301.

● Liolios, C., Gortzi, O., Lalas, S., Tsaknis, J. and Chinou, I. (2009). Liposomal incorporation of carvacrol and thymol isolated from the essential oil of Origanum dictamnus L. and in vitro antimicrobial activity. Food chemistry, 112: 77-83.

● Lu, Q., Li, D.C. and Jiang, J.G. (2011). Preparation of a tea polyphenol nanoliposome system and its physicochemical properties. Journal of Agricultural and Food Chemistry, 59: 13004-13011.

● Luximon-Ramma, A., Bahorun, T., Soobrattee, M.A. and Aruoma, O.I. (2002). Antioxidant activities of phenolic, proanthocyanidin, and flavonoid components in extracts of Cassia fistula. Journal of Agricultural and Food Chemistry, 50: 5042-5047.

● Manosroi, A., Podjanasoonthon, K. and Manosroi, J. (2002). Stability and release of topical tranexamic acid liposome formulations. Journal of Cosmetic Science, 53: 375-386.

● Molan, A., Flanagan, J., Wei, W. and Moughan, P. (2009). Selenium-containing green tea has higher antioxidant and prebiotic activities than regular green tea. Food Chemistry, 114: 829-835.

● Namita, P., Mukesh, R. and Vijay, K.J. (2012). Camellia sinensis (green tea): a review. Global Journal of Pharmacology, 6: 52-59.

● Naz, S., Siddiqi, R., Ahmad, S., Rasool, S. and Sayeed, S. (2007). Antibacterial activity directed isolation of compounds from Punica granatum. Journal of Food Science, 72: 341-345.

● NCCLS (1999). Performance standards for antimicrobial susceptibility testing. 3th International Supplement: M100-S109.

● Spigno, G., Donsì, F., Amendola, D., Sessa, M., Ferrari, G. and De Faveri, D.M. (2013). Nanoencapsulation systems to improve solubility and antioxidant efficiency of a grape marc extract into hazelnut paste. Journal of Food Engineering, 114: 207-214.

● Su, P., Henriksson, A., Nilsson, C. and Mitchell, H. (2008). Synergistic effect of green tea extract and probiotics on the pathogenic bacteria, Staphylococcus aureus and Streptococcus pyogenes. World Journal of Microbiology and Biotechnology, 24: 1837-1842.

● Takahashi, M., Inafuku, K.i., Miyagi, T., Oku, H., Wada, K., Imura, T., et al. (2005). Efficient preparation of liposomes encapsulating food materials using lecithins by a mechanochemical method. Journal of oleo science, 56: 35-42.

● Tepe, B., Donmez, E., Unlu, M., Candan, F., Daferera, D., Vardar-Unlu, G., et al. (2004). Antimicrobial and antioxidative activities of the essential oils and methanol extracts of Salvia cryptantha (Montbret et Aucher ex Benth.) and Salvia multicaulis (Vahl). Food Chemistry, 84: 519-525.

● Trotta, M., Peira, E., Debernardi, F. and Gallarate, M. (2002). Elastic liposomes for skin delivery of dipotassium glycyrrhizinate. International Journal of Pharmaceutics, 241: 319-327.

● Yamamoto, T., Juneja, L.R. and Kim, M. (1997). Chemistry and applications of green tea, CRC press.

● Yang, T. and Koo, M. (1997). Hypocholesterolemic effects of Chinese tea. Pharmacological Research, 35: 505-512.

● Zou, L.q., Liu, W., Liu, W., Liang, R., Li, T., Liu, C., et al. (2014). Characterization and bioavailability of tea polyphenol nanoliposome prepared by combining an ethanol injection method with dynamic high-pressure microfluidization. Journal of Agricultural and Food Chemistry, 62: 934-941.

 

 

 

 

● Anonymous (1992). Practical Microbiology Guideline. Merk’s Trading Publishing .pp. 1-15.

● Berends, B.R., Van den Bogaard, A.E., van Knapen, F. and Snijders, J.M. (2001). Human health hazards associated with the administration of antimicrobials to slaughter animals, Veterinary Quarterly, 23(1): 2-10.

● Botsoglou, N.A. and Fletouris, D.J. (2001). Drug Residue in Foods. New York. Marcel Dekker. pp. 456-572.

● Dewdney, J.M., Mesa, L., Raynaud, J.P., Blanc, F., Scheid, J.P., Jackson, T., Lens, S. and Vershvers, C. (1991). Risk assessment of antibiotic residues of betalactams and macrolids in food products with regard to their immunoallergic potential. Journal of Food Chemistry and Toxicology, 26: 477-483.

● Elnasri Hind, A., Salman Adil, M. and El Rade, S.A. (2014). Screening of antibiotic residues in poultry liver, kidney and muscle in Khartoum state,Sudan. Journal of Applied and Industrial Sciences, 2(3):116-122.

● Institute of Standards and Industrial Research of Iran (1379). Control instructions veterinary drugs, Standard, No. 5592. [in Persian]

● Karim, G., Kiaei, S.M.M., Rokni, N. and Razavi Rouhani, S.M. (2011). Antibiotic residue contamination in milk during last forty years in Iran, Journal Food Hygiene, 1(1): 23-30. [in Persian]

● Khan Nazer, A.H., Hoseinzadeh, S. and Parvandeh, H. (1999). Determination of antibiotic residues in the poultry carcasses using four plates tested in slaughterhouses around Shiraz, Journal of Veterinary Research of Tehran University, 54(3): 83-79. [in Persian]

● Khan Nazer, A.H., Shekarfrosh, S.Sh. and Ghanei, H. (1995). Means of F.P.T (four –plate – test) method for determination of antibiotic residues in carcasses of sheep, Pajouhesh-va-Sazandegi, No. 26: 183-180. [in Persian]

● Khan Nazer, A.H. and Kahba, H. (1999). Study of antibiotics and sulfonamide residues in poultry with Means of F.P.T (four –plate – test) method and thermal effect on them, Pajouhesh-va-Sazandegi, No. 43: 65-62. [in Persian]

● Pavlov, Al., Lashev, L., Vachin, I. and Rusev, V. (2008). Residues of antimicrobial drugs in chicken meat and offals. Trakia Journal of Sciences, 6: 23-25.

● Rokni, N., Kamkar, A., Salehzadeh, F. and Madani, R. (2007). Study on the Enrofloxacin Residues in Chicken Tissues by HPLC, Iranian Journal of Nutrition Sciences & Food Technology, 4(2): 17-11. [in Persian]

● Tajick, M.A. and Shohreh, B. (2006). Detection of antibiotics residue in chicken meat using TLC. International Journal of Poultry Science. 5(7): 611-612.

● Torbati, M.A., Shamshiri, M. and Javadi, A. (2011). Detection of Antibiotic Residues in Edible Tissue of Slaughtered Cows in Tabriz Abattoir with FPT Method, Journal of Food Hygiene, 1(2): 29-37. [in Persian]

● Vahedi, N., Motaghedi, A. and Golchin, M. (2011). Determination of antibiotic residues in industrial poultry carcass by means of F.P.T (four –plate – test) method in Mazandaran province, Iranian Journal of Nutrition Sciences & Food Technology, 8(1): 72-65. [in Persian]