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فصلنامه علمی پژوهشی گیاهان دارویی، جلد ۳، شماره ۵۵، صفحات ۶۶-۷۸
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عنوان انگلیسی Encapsulation of Green Tea Extract in Nanoliposomes and Evaluation of its Antibacterial, Antioxidant and Prebiotic Properties
چکیده انگلیسی مقاله Background: The application of natural compounds including green tea extract (GTE) in food and pharmaceutical industries is limited. Encapsulation in nanoliposomes could be used as a delivery system to protect these compounds during processing and storage. Objective: In this study encapsulation of green tea extract in nanoliposomes and evaluation of its antibacterial, antioxidant and prebiotic properties were evaluated. Methods: GTE was encapsulated in liposomes by thin film layer method and reached to nanoscale with sonication. The prebiotic activity of 1% nanoliposomal GTE was evaluated on the growth of lactobacillus casei and bifidobacterium lactis in MRS broth medium. Furthermore, 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, E. coli O157:H7 and Listeria monocytogenes (ATCC19118) was determined using well diffusion technique. Results: 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 listeria 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 &mug ml-1. Moreover, addition of 1 % nanoliposomal GTE enhanced the growth rate of Lactobacillus casei and Bifidobacterium lactis to a significant extent. Conclusion: Nanoencapsulation effectively enhanced beneficial properties of GTE.
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نویسندگان مقاله b نوع دست | b noudoost
department of food hygiene, faculty of veterinary medicine, university of tehran, tehran, iran

سازمان اصلی تایید شده: دانشگاه تهران (Tehran university)

n نوری | n noori
department of food hygiene, faculty of veterinary medicine, university of tehran, tehran, iran

سازمان اصلی تایید شده: دانشگاه تهران (Tehran university)

gh عمو عابدینی | gh amo abedini
department of chemical engineering, school of engineering, university of tehran, tehran, iran

سازمان اصلی تایید شده: دانشگاه تهران (Tehran university)

h گندمی | h gandomi
department of food hygiene, faculty of veterinary medicine, university of tehran, tehran, iran

سازمان اصلی تایید شده: دانشگاه تهران (Tehran university)

a آخوندزاده بستی | a akhondzadeh basti
department of food hygiene, faculty of veterinary medicine, university of tehran, tehran, iran

سازمان اصلی تایید شده: دانشگاه تهران (Tehran university)

a جبلی جوان | a jebeli javan
department of food hygiene, faculty of veterinary medicine, semnan university, semnan, iran

سازمان اصلی تایید شده: دانشگاه سمنان (Semnan university)

f قدمی | f ghadami
department of food hygiene, faculty of veterinary medicine, university of tehran, tehran, iran

سازمان اصلی تایید شده: دانشگاه تهران (Tehran university)

نشانی اینترنتی http://www.jmp.ir/browse.php?a_code=A-10-766-3&slc_lang=en&sid=fa
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زبان مقاله منتشر شده en
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