title: Integration of lysozyme into chitosan nanoparticles for improving antibacterial activity.
abstract: Lysozyme was integrated into chitosan nanoparticles (CS-NPs) to improve the antibacterial activity. CS-NPs and chitosan-lysozyme nanoparticles (CS-Lys-NPs) were prepared according to the ionic gelation technique and then characterized by average size, zeta potential, polydispersity index (PDI), atomic force microscopy (AFM), fourier transform infrared (FT-IR), small-angle X-ray scattering (SAXS), circular dichroism (CD) and UV-visible spectroscopy. Antibacterial properties were investigated by transmission electron microscopy (TEM) based on observation of the inhibition zone and measurement of the minimum inhibitory concentration (MIC) and minimum bacterial concentration (MBC) of CS-NPs and CS-Lys-NPs against E. coli and B. subtilis. The CS-NPs had particle sizes of 476.2-548.1nm, while an increase to ∼488.8 to 613.5nm was observed upon loading with lysozyme. The results suggested that the integration of lysozyme into CS-NPs enhanced the antibacterial activity against E. coli and B. subtilis, which may show great potential for use in the food industry and other applications in the form of direct addition or incorporation into packaging.
authors.affiliation: Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang University, Zhejiang R & D Center for Food Technology and Equipment, Hangzhou 310058, PR China.
authors.forename: Tiantian
authors.initials: T
authors.lastname: Wu
authors.affiliation: Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang University, Zhejiang R & D Center for Food Technology and Equipment, Hangzhou 310058, PR China; Division of Applied Biosciences, Graduate School of Agriculture, Kyoto University, Kyoto, Japan.
authors.forename: Chunhua
authors.initials: C
authors.lastname: Wu
authors.affiliation: Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang University, Zhejiang R & D Center for Food Technology and Equipment, Hangzhou 310058, PR China.
authors.forename: Shalu
authors.initials: S
authors.lastname: Fu
authors.affiliation: Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang University, Zhejiang R & D Center for Food Technology and Equipment, Hangzhou 310058, PR China.
authors.forename: Liping
authors.initials: L
authors.lastname: Wang
authors.affiliation: Department of Food Production and Environmental Management, Faculty of Agriculture, Iwate University, Morioka, Iwate 020-8550, Japan.
authors.forename: Chunhong
authors.initials: C
authors.lastname: Yuan
authors.affiliation: Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang University, Zhejiang R & D Center for Food Technology and Equipment, Hangzhou 310058, PR China.
authors.forename: Shiguo
authors.initials: S
authors.lastname: Chen
authors.affiliation: Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang University, Zhejiang R & D Center for Food Technology and Equipment, Hangzhou 310058, PR China. Electronic address: yqhu@zju.edu.cn.
authors.forename: Yaqin
authors.initials: Y
authors.lastname: Hu
mesh_terms: D000900:Anti-Bacterial Agents / Q000494:pharmacology*; D001412:Bacillus subtilis / Q000187:drug effects; D048271:Chitosan / Q000737:chemistry*; D004926:Escherichia coli / Q000187:drug effects; D018625:Microscopy, Atomic Force; D009113:Muramidase / Q000494:pharmacology*; D053758:Nanoparticles; D010316:Particle Size; D053838:Scattering, Small Angle; D017550:Spectroscopy, Fourier Transform Infrared; D014961:X-Ray Diffraction
chemical_list: D000900:Anti-Bacterial Agents; D048271:Chitosan; D009113:Muramidase
keywords: Antibacterial activity; Chitosan nanoparticles; Chitosan-lysozyme nanoparticles; Ionotropic gelation; Sodium tripolyphosphate