Improvement of the Antimicrobial Activity of Oregano Oil by Encapsulation in Chitosan—Alginate Nanoparticles

Oregano oil (OrO) possesses well-pronounced antimicrobial properties but its application is limited due to low water solubility and possible instability. The aim of this study was to evaluate the possibility to incorporate OrO in an aqueous dispersion of chitosan—alginate nanoparticles and how this...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autores principales:	Krassimira Yoncheva, Niko Benbassat, Maya M. Zaharieva, Lyudmila Dimitrova, Alexander Kroumov, Ivanka Spassova, Daniela Kovacheva, Hristo M. Najdenski
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	oregano oil chitosan—alginate nanoparticles antimicrobial activity in vitro cytotoxicity skin irritation test Organic chemistry QD241-441
Acceso en línea:	https://doaj.org/article/41e1e73cb38340c68a95ee8dbac4a064
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

id	oai:doaj.org-article:41e1e73cb38340c68a95ee8dbac4a064
record_format	dspace
spelling	oai:doaj.org-article:41e1e73cb38340c68a95ee8dbac4a0642021-11-25T18:29:13ZImprovement of the Antimicrobial Activity of Oregano Oil by Encapsulation in Chitosan—Alginate Nanoparticles10.3390/molecules262270171420-3049https://doaj.org/article/41e1e73cb38340c68a95ee8dbac4a0642021-11-01T00:00:00Zhttps://www.mdpi.com/1420-3049/26/22/7017https://doaj.org/toc/1420-3049Oregano oil (OrO) possesses well-pronounced antimicrobial properties but its application is limited due to low water solubility and possible instability. The aim of this study was to evaluate the possibility to incorporate OrO in an aqueous dispersion of chitosan—alginate nanoparticles and how this will affect its antimicrobial activity. The encapsulation of OrO was performed by emulsification and consequent electrostatic gelation of both polysaccharides. OrO-loaded nanoparticles (OrO-NP) have small size (320 nm) and negative charge (−25 mV). The data from FTIR spectroscopy and XRD analyses reveal successful encapsulation of the oil into the nanoparticles. The results of thermogravimetry suggest improved thermal stability of the encapsulated oil. The minimal inhibitory concentrations of OrO-NP determined on a panel of Gram-positive and Gram-negative pathogens (ISO 20776-1:2006) are 4–32-fold lower than those of OrO. OrO-NP inhibit the respiratory activity of the bacteria (MTT assay) to a lower extent than OrO; however, the minimal bactericidal concentrations still remain significantly lower. OrO-NP exhibit significantly lower in vitro cytotoxicity than pure OrO on the HaCaT cell line as determined by ISO 10993-5:2009. The irritation test (ISO 10993-10) shows no signs of irritation or edema on the application site. In conclusion, the nanodelivery system of oregano oil possesses strong antimicrobial activity and is promising for development of food additives.Krassimira YonchevaNiko BenbassatMaya M. ZaharievaLyudmila DimitrovaAlexander KroumovIvanka SpassovaDaniela KovachevaHristo M. NajdenskiMDPI AGarticleoregano oilchitosan—alginate nanoparticlesantimicrobial activityin vitro cytotoxicityskin irritation testOrganic chemistryQD241-441ENMolecules, Vol 26, Iss 7017, p 7017 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	oregano oil chitosan—alginate nanoparticles antimicrobial activity in vitro cytotoxicity skin irritation test Organic chemistry QD241-441
spellingShingle	oregano oil chitosan—alginate nanoparticles antimicrobial activity in vitro cytotoxicity skin irritation test Organic chemistry QD241-441 Krassimira Yoncheva Niko Benbassat Maya M. Zaharieva Lyudmila Dimitrova Alexander Kroumov Ivanka Spassova Daniela Kovacheva Hristo M. Najdenski Improvement of the Antimicrobial Activity of Oregano Oil by Encapsulation in Chitosan—Alginate Nanoparticles
description	Oregano oil (OrO) possesses well-pronounced antimicrobial properties but its application is limited due to low water solubility and possible instability. The aim of this study was to evaluate the possibility to incorporate OrO in an aqueous dispersion of chitosan—alginate nanoparticles and how this will affect its antimicrobial activity. The encapsulation of OrO was performed by emulsification and consequent electrostatic gelation of both polysaccharides. OrO-loaded nanoparticles (OrO-NP) have small size (320 nm) and negative charge (−25 mV). The data from FTIR spectroscopy and XRD analyses reveal successful encapsulation of the oil into the nanoparticles. The results of thermogravimetry suggest improved thermal stability of the encapsulated oil. The minimal inhibitory concentrations of OrO-NP determined on a panel of Gram-positive and Gram-negative pathogens (ISO 20776-1:2006) are 4–32-fold lower than those of OrO. OrO-NP inhibit the respiratory activity of the bacteria (MTT assay) to a lower extent than OrO; however, the minimal bactericidal concentrations still remain significantly lower. OrO-NP exhibit significantly lower in vitro cytotoxicity than pure OrO on the HaCaT cell line as determined by ISO 10993-5:2009. The irritation test (ISO 10993-10) shows no signs of irritation or edema on the application site. In conclusion, the nanodelivery system of oregano oil possesses strong antimicrobial activity and is promising for development of food additives.
format	article
author	Krassimira Yoncheva Niko Benbassat Maya M. Zaharieva Lyudmila Dimitrova Alexander Kroumov Ivanka Spassova Daniela Kovacheva Hristo M. Najdenski
author_facet	Krassimira Yoncheva Niko Benbassat Maya M. Zaharieva Lyudmila Dimitrova Alexander Kroumov Ivanka Spassova Daniela Kovacheva Hristo M. Najdenski
author_sort	Krassimira Yoncheva
title	Improvement of the Antimicrobial Activity of Oregano Oil by Encapsulation in Chitosan—Alginate Nanoparticles
title_short	Improvement of the Antimicrobial Activity of Oregano Oil by Encapsulation in Chitosan—Alginate Nanoparticles
title_full	Improvement of the Antimicrobial Activity of Oregano Oil by Encapsulation in Chitosan—Alginate Nanoparticles
title_fullStr	Improvement of the Antimicrobial Activity of Oregano Oil by Encapsulation in Chitosan—Alginate Nanoparticles
title_full_unstemmed	Improvement of the Antimicrobial Activity of Oregano Oil by Encapsulation in Chitosan—Alginate Nanoparticles
title_sort	improvement of the antimicrobial activity of oregano oil by encapsulation in chitosan—alginate nanoparticles
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/41e1e73cb38340c68a95ee8dbac4a064
work_keys_str_mv	AT krassimirayoncheva improvementoftheantimicrobialactivityoforeganooilbyencapsulationinchitosanalginatenanoparticles AT nikobenbassat improvementoftheantimicrobialactivityoforeganooilbyencapsulationinchitosanalginatenanoparticles AT mayamzaharieva improvementoftheantimicrobialactivityoforeganooilbyencapsulationinchitosanalginatenanoparticles AT lyudmiladimitrova improvementoftheantimicrobialactivityoforeganooilbyencapsulationinchitosanalginatenanoparticles AT alexanderkroumov improvementoftheantimicrobialactivityoforeganooilbyencapsulationinchitosanalginatenanoparticles AT ivankaspassova improvementoftheantimicrobialactivityoforeganooilbyencapsulationinchitosanalginatenanoparticles AT danielakovacheva improvementoftheantimicrobialactivityoforeganooilbyencapsulationinchitosanalginatenanoparticles AT hristomnajdenski improvementoftheantimicrobialactivityoforeganooilbyencapsulationinchitosanalginatenanoparticles
_version_	1718411070223155200

Improvement of the Antimicrobial Activity of Oregano Oil by Encapsulation in Chitosan—Alginate Nanoparticles

Ejemplares similares