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Recently, the natural food polymer team of Shaanxi University of Science and Technology published apaper entitled "Garlic Essential Oil in Water Nanoemulsion Prepared by High-power Ultrasound: Properties, Stability and Its Antibacterial Mechanism against MRSA Isolated from Pork"
.
Dr.
Liu Miaomiao is the first author, master student Pan Yue is the second author, Associate Professor Cao Yungang is the corresponding author, and Shaanxi University of Science and Technology is the first author and sole corresponding author
.
This study reveals the properties, stability and antibacterial effect and internal mechanism of oil-in-water garlic essential oil nanoemulsion prepared by high-field ultrasonic ultrasound, and provides new ideas
for effective prevention and control of MRSA pollution and transmission in food.
.
Dr.
Liu Miaomiao is the first author, master student Pan Yue is the second author, Associate Professor Cao Yungang is the corresponding author, and Shaanxi University of Science and Technology is the first author and sole corresponding author
.
This study reveals the properties, stability and antibacterial effect and internal mechanism of oil-in-water garlic essential oil nanoemulsion prepared by high-field ultrasonic ultrasound, and provides new ideas
for effective prevention and control of MRSA pollution and transmission in food.
Study Introduction: Foodborne methicillin-resistant Staphylococcus aureus (MRSA) is an important threat to
food safety and human health.
Garlic essential oil (GEO) is a natural flavoring agent and bacteriostatic agent, with significant antibacterial activity, but its strong hydrophobicity and poor stability limit its further development and utilization
.
In this study, an oil-in-water nanoemulsion (GEON) with good stability was prepared by high-field phacoemulsification technology, and its activity and intrinsic mechanism of inhibition of pork-derived MRSA were studied
.
The results showed that with the extension of phacoemulsification time (0-10 min), the particle size of GENO decreased significantly (820.
3 nm to 215.
0 nm).
During 30 d storage, GEON treated for 10 min had better stability than other GEONs (0, 1, 5 min), and it also showed good thermal stability and relatively good ionic stability (NaCl, MgCl2 and glucose).
The bacteriostatic activity analysis showed that compared with other GEONs, GEON treated with 10 minutes had the highest antibacterial activity against pork-derived MRSA, and the lowest inhibitory concentration of GEO in the nanoemulsion was 0.
125%.
GEON (10 min) can significantly inhibit the growth of MRSA, induce cell membrane depolarization, and cause a large leakage
of intracellular DNA and proteins.
Laser scanning confocal microscopy and scanning electron microscopy also showed that GEON (10 min) significantly damaged the integrity of the cell membrane and severely damaged the bacterial structure
.
This study revealed that GEON prepared by ultrasonic emulsification technology has good potential and application value
in the prevention and control of foodborne MRSA pollution and transmission.
food safety and human health.
Garlic essential oil (GEO) is a natural flavoring agent and bacteriostatic agent, with significant antibacterial activity, but its strong hydrophobicity and poor stability limit its further development and utilization
.
In this study, an oil-in-water nanoemulsion (GEON) with good stability was prepared by high-field phacoemulsification technology, and its activity and intrinsic mechanism of inhibition of pork-derived MRSA were studied
.
The results showed that with the extension of phacoemulsification time (0-10 min), the particle size of GENO decreased significantly (820.
3 nm to 215.
0 nm).
During 30 d storage, GEON treated for 10 min had better stability than other GEONs (0, 1, 5 min), and it also showed good thermal stability and relatively good ionic stability (NaCl, MgCl2 and glucose).
The bacteriostatic activity analysis showed that compared with other GEONs, GEON treated with 10 minutes had the highest antibacterial activity against pork-derived MRSA, and the lowest inhibitory concentration of GEO in the nanoemulsion was 0.
125%.
GEON (10 min) can significantly inhibit the growth of MRSA, induce cell membrane depolarization, and cause a large leakage
of intracellular DNA and proteins.
Laser scanning confocal microscopy and scanning electron microscopy also showed that GEON (10 min) significantly damaged the integrity of the cell membrane and severely damaged the bacterial structure
.
This study revealed that GEON prepared by ultrasonic emulsification technology has good potential and application value
in the prevention and control of foodborne MRSA pollution and transmission.
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