Characterization of Antimicrobial-bearing Liposomes by [zeta]-Potential, Vesicle Size, and Encapsulation Efficiency

• Published in: Food biophysics 2007-03, Vol.2 (1), p.1
• Main Authors: Taylor, T Matthew, Gaysinsky, Sylvia, Davidson, P Michael, Bruce, Barry D, Weiss, Jochen
• Format: Article
• Language: English
• Subjects: Antimicrobial agents; Bacteria; Food; Heat treatment; High temperature; Microorganisms; Particle size; Zeta potential
• ISSN: 1557-1858; 1557-1866
• DOI: 10.1007/s11483-007-9023-x

Liposome entrapment may improve activity of protein or polypeptide antimicrobials against a variety of microorganisms. In this study, ability of liposomes to withstand exposure to environmental and chemical stresses typically encountered in foods and food processing operations were tested. Liposomes consisting of distearoylphosphatidylcholine (PC) and distearoylphosphatidylglycerol (PG), with 0, 5, or 10 μg/ml of the antimicrobial peptide nisin entrapped, were exposed to elevated temperatures (25-75 °C) and a range of pH (5.5-11.0). Ability of liposomes to maintain integrity was assessed by measuring the encapsulation efficiency (EE), ζ-potential, and particle size distribution of liposomes. Distearoylphosphatidylcholine, PC/PG 8:2, and PC/PG 6:4 (mole fraction) liposomes retained between ~70-90% EE despite exposure to elevated temperature and alkaline or acidic pH. Particle size of liposomes averaged between 100 and 240 nm depending on liposome preparation. Liposomal surface charge depended primarily on phospholipid composition and changed little with inclusion of nisin. Surface charge was not affected by temperature for PC and PC/PG 8:2 but decreased for PC/PG 6:4 liposomes. Our results suggest that liposomes containing nisin may be suitable for use as antimicrobial-active ingredients in low- or high-pH foods subjected to moderate heat treatments.[PUBLICATION ABSTRACT]