Polydiacetylene nanovesicles as carriers of natural phenylpropanoids for creating antimicrobial food-contact surfaces

Navneet Dogra, Ruplal Choudhary, Punit Kohli, John D. Haddock, Sanjaysinh Makwana, Batia Horev, Yakov Vinokur, Samir Droby, Victor Rodov

Research output: Contribution to journalArticlepeer-review

36 Scopus citations

Abstract

The ultimate goal of this study was developing antimicrobial food-contact materials based on natural phenolic compounds using nanotechnological approaches. Among the methyl-β-cyclodextrin-encapsulated phenolics tested, curcumin showed by far the highest activity toward Escherichia coli with a minimum inhibitory concentration of 0.4 mM. Curcumin was enclosed in liposome-type polydiacetylene/phosholipid nanovesicles supplemented with N-hydroxysuccinimide and glucose. The fluorescence spectrum of the nanovesicles suggested that curcumin was located in their bilayer region. Free-suspended nanovesicles tended to bind to the bacterial surface and demonstrated bactericidal activity toward Gram-negative (E. coli) and vegetative cells of Gram-positive (Bacillus cereus) bacteria reducing their counts from 5 log CFU mL-1 to an undetectable level within 8 h. The nanovesicles were covalently bound to silanized glass. Incubation of E. coli and B. cereus with nanovesicle-coated glass resulted in a 2.5 log reduction in their counts. After optimization this approach can be used for controlling microbial growth, cross-contamination, and biofilm formation on food-contacting surfaces.

Original languageEnglish
Pages (from-to)2557-2565
Number of pages9
JournalJournal of Agricultural and Food Chemistry
Volume63
Issue number9
DOIs
StatePublished - Feb 2015
Externally publishedYes

Keywords

  • Bacillus cereus
  • Escherichia coli
  • antimicrobial surfaces
  • bactericidal
  • curcumin
  • glass
  • liposomes
  • methyl-β-cyclodextrin
  • nanoparticles
  • phenylpropanoids

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