title: Morphology, release characteristics, and antimicrobial effect of nisin-loaded electrospun gelatin fiber mat.
abstract: Gelatin electrospun (e-spun) fiber mats containing nisin were produced by electrostatic spinning of gelatin-nisin in 70% (vol/vol) acetic acid aqueous solutions. Varying nisin loading concentration (0 to 3% [wt/wt]) did not affect the fiber average diameter, whereas increasing gelatin concentration from 20 to 24% (wt/vol) caused an increase in the average diameter. All nisin-loaded gelatin e-spun fiber mats demonstrated inhibition against Lactobacillus plantarum TISTR 850. However, all fiber mats were fragile and easily dissolved in water. Cross-linking by saturated glutaraldehyde vapor at 37 degrees C for 5 min was done to strengthen the mat. Tensile strength, Young's modulus, and elongation of the cross-linked gelatin-nisin e-spun fiber mats varied in the range of 2.6 to 20.3 MPa, 163 to 966 MPa, and 1.7 to 5.9% , respectively. Cross-linking did not affect the mat's inhibition activity against L. plantarum TISTR 850. Nisin retention in cross-linked antimicrobial gelatin e-spun fiber mats was in the range of 1.0 to 1.22% . Increasing temperature caused an increase in nisin release, but increasing water activity did not cause a significant difference in nisin release over 50 h. After storage at 25 degrees C for 5 months, the antimicrobial gelatin e-spun fiber mat still showed inhibition against L. plantarum TISTR 850. The mats also inhibited the growth of Staphylococcus aureus and Listeria monocytogenes but not Salmonella Typhimurium.
authors.affiliation: Department of Food Technology, Faculty of Science, Chulalongkorn University, Patumwan, Bangkok 10330, Thailand.
authors.forename: Chanuttaporn
authors.initials: C
authors.lastname: Dheraprasart
authors.forename: Sirirat
authors.initials: S
authors.lastname: Rengpipat
authors.forename: Pitt
authors.initials: P
authors.lastname: Supaphol
authors.forename: Jirarat
authors.initials: J
authors.lastname: Tattiyakul
mesh_terms: D019342:Acetic Acid / Q000494:pharmacology; D000900:Anti-Bacterial Agents / Q000737:chemistry / Q000494:pharmacology; D003257:Consumer Product Safety; D003432:Cross-Linking Reagents / Q000737:chemistry*; D004305:Dose-Response Relationship, Drug; D005506:Food Contamination / Q000517:prevention & control; D018857:Food Packaging / Q000295:instrumentation* / Q000379:methods; D005520:Food Preservatives / Q000737:chemistry / Q000494:pharmacology*; D005780:Gelatin / Q000737:chemistry / Q000494:pharmacology*; D006801:Humans; D048191:Lactiplantibacillus plantarum / Q000187:drug effects; D008089:Listeria monocytogenes / Q000187:drug effects; D008826:Microbial Sensitivity Tests; D009561:Nisin / Q000737:chemistry* / Q000494:pharmacology*; D013211:Staphylococcus aureus / Q000187:drug effects; D013696:Temperature; D014867:Water / Q000378:metabolism
chemical_list: D000900:Anti-Bacterial Agents; D003432:Cross-Linking Reagents; D005520:Food Preservatives; D014867:Water; D009561:Nisin; D005780:Gelatin; D019342:Acetic Acid