Ultrasound-assisted fermentation by Lactiplantibacillus paraplantarum for the preparation of camel milk polysaccharide-protein composite nanoparticles

文献类型： 外文期刊

第一作者： Song, Yunlong

作者： Song, Yunlong;Long, Haiqi;Li, Xiaoli;Liu, Lei;Song, Yunlong;Liu, Xiaocui;Rao, Yu;Li, Bin

作者机构：

关键词： Camel milk; Fermentation; Ultrasound; Nanoparticles; Natural protein-polysaccharide composite particles

期刊名称：ULTRASONICS SONOCHEMISTRY （ 影响因子：9.7； 五年影响因子：9.1 ）

ISSN： 1350-4177

年卷期： 2025 年 120 卷

页码：

收录情况： SCI

摘要： Polysaccharide-protein composite nanoparticles (PPNPs) are extensively utilized in food, drug delivery, and antioxidant materials due to their excellent biocompatibility, functionality, and environmental sustainability. Camel milk is abundant in bioactive compounds such as lactoferrin, lysozyme, and immunoglobulins, while also displaying low allergenicity, which provides an inherent advantage for functional particle preparation. Its unique nutritional profile and limited availability make it a promising resource for developing highly valuable nanoparticles (NPs). This study used camel milk as the fermentation substrate, Lactiplantibacillus paraplantarum (L. paraplantarum) LR-1 as the fermentation strain, and ultrasonic treatment for PPNP preparation. Throughout the fermentation process, the metabolic activity of the lactic acid bacteria facilitated protein-polysaccharide binding, improving the particle size, stability, and antioxidant capacity. Ultrasonic treatment further optimized the particle morphology and enhanced interfacial adsorption at the oil-water interface. The particles were characterized using scanning electron microscopy (SEM), Fourier-transform infrared spectroscopy (FT-IR), contact angle analysis, dynamic light scattering (DLS), and zeta-potential measurements. UV spectroscopy, sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), and in vitro antioxidant assays were also performed. The results indicated that the PPNPs exposed to ultrasonic treatment for 11 min exhibited superior antioxidant activity and stability, with particle sizes that complied with food-grade NP standards. This study presents an innovative approach for the effective utilization of camel milk and provides technical insights into the preparation of naturally fermented NPs.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序