ABSTRACT
Nisin, a bacteriocin widely used in the food industry, and curcumin, the yellow pigment extracted from turmeric (Curcuma longa L.) stand out among the numerous natural preservatives that have antimicrobial activity. The conversion of these compounds into nanoparticles could be interesting as an alternative to improve technological aspects (such as the low water solubility of curcumin) and to evaluate how synergism could take place in the case of co-encapsulation. The main objective of the present work was to evaluate the combination of nisin (Nis) with nanoencapsulated curcumin (NCur, nanoencapsulated to promote water solubility), as well as the co-encapsulated curcumin and nisin (NCurNis), against the foodborne bacteria Staphylococcus aureus, Escherichia coli and Salmonella Typhimurium. Minimum inhibitory concentration and the minimum bactericidal concentration were evaluated for NCur and Nis, as well as their combination with the fractional inhibitory concentration assay. High effectiveness was found against S. aureus and the combination of both compounds resulted in Nis- nisin; synergism against the same microorganism. The co-encapsulation of curcumin and nisin was carried out based on the synergism tests and the characterization analyses demonstrated that a solid dispersion of the components in the PVP matrix was formed. The inhibitory effect of the curcumin and nisin co-encapsulate was improved when compared to the curcumin nanoparticles or nisin alone. Supplementary Information: The online version contains supplementary material available at 10.1007/s13197-022-05641-8.
ABSTRACT
Este estudo teve como objetivo verificar a composição química e atividade antioxidante do Cogumelo do Sol (Agaricus blazei) e seu efeito sobre o ciclo celular de Allium cepa. A análise da composição química revelou uma elevada concentração em compostos fenólicos (65,36 mg/ EAG), ácido ascórbico (1,74mg/g), ß-caroteno (384,28µg/mg) e licopeno (33,61µg/mg). A eficiência no sequestro de radicais livres do DPPH foi considerada primária (68,15%) e a análise do ciclo celular mostrou que o tratamento com Agaricus blazei promove atraso na fase de anáfase da mitose em células meristemáticas de Allium cepa. Os resultados sugerem que a composição química e antioxidante de Agaricus blazei pode influenciar na modulação do ciclo celular de Allium cepa e possivelmente reduz a taxa de mutação espontânea, por diminuir a velocidade de disjunção e migração dos cromossomos durante a mitose. (AU)
The chemical composition and antioxidant activity of mushrooms Agaricus blazei and its effect on the Allium cepa cell cycle was investigated. Chemical analysis showed high concentration of phenolic compounds (65.36 mg/GAE), ascorbic acid (1.74 mg/g), ß-carotene (384.28 µg/mg) and lycopene (33.61 µg/mg). The efficiency free radical DPPH scavenging acitvity was primary (68.15%). Analysis of cell cycle demonstrated that treatment with Agaricus blazei delayed the mitosis anaphase phase in meristem cells of Allium cepa. The results suggest that the chemical composition and antioxidant activity of Agaricus blazei may affect the modulation of the Allium cepa cell cycle, and possibly reduce the spontaneous mutation rate, by decreasing the disjunction and migration speed of chromosomes during mitosis. (AU)
