Assessment of the encapsulation effect of phenolic compounds from Spirulina sp. LEB-18 on their antifusarium activities. (15th November 2016)

• Record Type: Journal Article
• Authors: Pagnussatt, Fernanda Arnhold; de Lima, Vânia Rodrigues; Dora, Cristiana Lima; Costa, Jorge Alberto Vieira; Putaux, Jean-Luc; Badiale-Furlong, Eliana
• Is Part Of: Food chemistry. Volume 211(2016)
• Page Start: 616
• Page End: 623
• Publication Date: 2016-11-15
• Subjects: Liposomes -- Phenolic compounds -- Fungal inhibition -- Fusarium; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2016.05.098
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: The antifusarium properties of phenols are preserved after incorporation in liposomes. The phenolic compounds induce modifications in model lipid membranes. The systems were characterized by NMR, DSC, FTIR, laser diffraction and cryo-TEM. Abstract: 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.