Preparation of Barije (Ferula gummosa) Essential Oil–Loaded Liposomes and Evaluation of Physical and Antibacterial Effect on Escherichia coli O157:H7

Abstract

ABSTRACT The aim of this study was to load liposomes with Barije (Ferula gummosa) essential oil (EO) and to evaluate their physical and antibacterial properties. Liposomes were produced with specific ratios of lecithin/cholesterol by thin-film hydration and sonication. The chemical composition of the EO was analyzed by gas chromatography and mass spectroscopy. The physical properties of the liposomes (particle size, polydispersity index, zeta potential, and encapsulation efficiency) were evaluated. The antimicrobial effects of these liposomes against Escherichia coli O157:H7 were determined based on the MIC and disk diffusion results. The effect of subinhibitory concentrations (sub-MICs) of EO against the growth of the bacterium over 24 h was evaluated before and after encapsulation. The major components of EO were β-pinene (60.84%) and α-pinene (9.14%). The mean liposome radius of EO-loaded liposomes was 74.27 to 99.93 nm, which was significantly different from that of the empty liposomes (138.76 nm) (P < 0.05). Addition of cholesterol to the lecithin bilayer increased the particle size and reduced the encapsulation efficiency (P < 0.05). The electrostatic stability of the empty liposomes was improved by adding cholesterol, but when the EO was replaced in the liposomes, there was no significant change in electrostatic stability of liposomes with cholesterol (P < 0.05). MICs were 14.5 μg/mL for the EO-loaded nanoliposomes containing 30 mg of lecithin and 30 mg of cholesterol and 10 μg/mL for nonencapsulated EO. This trend was confirmed by measuring the inhibition zone diameter. Sub-MICs of liposomal EO (containing 60 mg of lecithin) decreased bacterial levels to a greater degree than did free EO, especially at 50 and 75% of the MIC. HIGHLIGHTS