کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7588219 | 1492081 | 2016 | 33 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Assessment of the encapsulation effect of phenolic compounds from Spirulina sp. LEB-18 on their antifusarium activities
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
This study aimed to investigate the antifungal activity of liposomal systems containing Spirulina sp. LEB-18 phenolic extract (PE) against Fusarium graminearum (Fg) isolates. The interaction between PE and phosphatidylcholine-based liposomes was monitored by HATR-FTIR, NMR, DSC, and cryo-TEM. After encapsulation, the active principle was released slower than the free PE, a fact that makes the former very promising as a natural antifungal. The PE encapsulation in the liposomes was responsible for changes in the dynamics of specific regions. These compounds affected the membrane hydration degree, ordered the lipid phosphate region and increased the disorder of the acyl chain methylenes. These physico-chemical effects may be related to the strong inhibition of four Fg isolates. Results were discussed by correlating structural similarities, as well as the membrane effects of the PE under study on antifusarium activities, and those found in the literature, thus enabling the PE mechanisms of action to be analyzed.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 211, 15 November 2016, Pages 616-623
Journal: Food Chemistry - Volume 211, 15 November 2016, Pages 616-623
نویسندگان
Fernanda Arnhold Pagnussatt, Vânia Rodrigues de Lima, Cristiana Lima Dora, Jorge Alberto Vieira Costa, Jean-Luc Putaux, Eliana Badiale-Furlong,