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Yang H, Zhang Y, Zhou F, Guo J, Tang J, Han Y, Li Z, Fu C. Preparation, Bioactivities and Applications in Food Industry of Chitosan-Based Maillard Products: A Review. Molecules 2020; 26:molecules26010166. [PMID: 33396532 PMCID: PMC7795806 DOI: 10.3390/molecules26010166] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2020] [Revised: 12/26/2020] [Accepted: 12/29/2020] [Indexed: 02/07/2023] Open
Abstract
Chitosan, a biopolymer possessing numerous interesting bioactivities and excellent technological properties, has received great attention from scientists in different fields including the food industry, pharmacy, medicine, and environmental fields. A series of recent studies have reported exciting results about improvement of the properties of chitosan using the Maillard reaction. However, there is a lack of a systemic review about the preparation, bioactivities and applications in food industry of chitosan-based Maillard reaction products (CMRPs). The presence of free amino groups in chitosan allows it to acquire some stronger or new functional properties via the Maillard reaction. The present review aims to focus on the current research status of synthesis, optimization and structural identification of CMRPs. The applications of CMRPs in the food industry are also discussed according to their biological and technological properties such as antioxidant, antimicrobial activities and inducing conformational changes of allergens in food. Some promising directions for future research are proposed in this review, aiming to provide theoretical guidance for the further development of chitosan and its derivatives.
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Affiliation(s)
- Huijuan Yang
- College of Standardization, China Jiliang University, Hangzhou 310018, China;
| | - Yuyu Zhang
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing 100048, China;
- Correspondence: ; Tel.: +86-150-0134-9082
| | - Fang Zhou
- Fujian University Key Laboratory of Biotechnology for Offshore Resources, Quanzhou Normal University, Quanzhou 362000, China; (F.Z.); (J.G.)
- National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou 215123, China; (J.T.); (Y.H.); (Z.L.)
| | - Juanjuan Guo
- Fujian University Key Laboratory of Biotechnology for Offshore Resources, Quanzhou Normal University, Quanzhou 362000, China; (F.Z.); (J.G.)
| | - Jiajie Tang
- National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou 215123, China; (J.T.); (Y.H.); (Z.L.)
| | - Yanqing Han
- National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou 215123, China; (J.T.); (Y.H.); (Z.L.)
| | - Zhanming Li
- National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou 215123, China; (J.T.); (Y.H.); (Z.L.)
| | - Caili Fu
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing 100048, China;
- Fujian University Key Laboratory of Biotechnology for Offshore Resources, Quanzhou Normal University, Quanzhou 362000, China; (F.Z.); (J.G.)
- National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou 215123, China; (J.T.); (Y.H.); (Z.L.)
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Garavand F, Cacciotti I, Vahedikia N, Rehman A, Tarhan Ö, Akbari-Alavijeh S, Shaddel R, Rashidinejad A, Nejatian M, Jafarzadeh S, Azizi-Lalabadi M, Khoshnoudi-Nia S, Jafari SM. A comprehensive review on the nanocomposites loaded with chitosan nanoparticles for food packaging. Crit Rev Food Sci Nutr 2020; 62:1383-1416. [DOI: 10.1080/10408398.2020.1843133] [Citation(s) in RCA: 47] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Farhad Garavand
- Department of Food Chemistry and Technology, Teagasc Food Research Centre, Cork, Ireland
| | - Ilaria Cacciotti
- Department of Engineering, INSTM RU, University of Rome “Niccolò Cusano”, Roma, Italy
| | - Nooshin Vahedikia
- Department of Food Technology, Institute of Chemical Technologies, Iranian Research Organization for Science & Technology (IROST), Tehran, Iran
| | - Abdur Rehman
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Özgür Tarhan
- Department of Food Engineering, Engineering Faculty, Uşak University, Uşak, Turkey
| | - Safoura Akbari-Alavijeh
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, Iran
| | - Rezvan Shaddel
- Department of Food Science and Technology, Faculty of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil, Iran
| | - Ali Rashidinejad
- Riddet Institute Centre of Research Excellence, Massey University, Palmerston North, New Zealand
| | - Mohammad Nejatian
- Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Research Center for Environmental Determinants of Health, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Shima Jafarzadeh
- School of Industrial Technology, Universiti Sains Malaysia, Penang, Malaysia
| | - Maryam Azizi-Lalabadi
- Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Research Center for Environmental Determinants of Health, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Sara Khoshnoudi-Nia
- Seafood Processing Research Group, School of Agriculture, Shiraz University, Shiraz, Iran
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
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Yadav MK, Pokhrel S, Yadav PN. Novel chitosan derivatives of 2-imidazolecarboxaldehyde and 2-thiophenecarboxaldehyde and their antibacterial activity. JOURNAL OF MACROMOLECULAR SCIENCE PART A-PURE AND APPLIED CHEMISTRY 2020. [DOI: 10.1080/10601325.2020.1763809] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Manoj Kumar Yadav
- Central Department of Chemistry, Tribhuvan University, Kathmandu, Nepal
| | - Shanta Pokhrel
- Department of Chemistry, Tri-Chandra Multiple Campus, Tribhuvan University, Kathmandu, Nepal
| | - Paras Nath Yadav
- Central Department of Chemistry, Tribhuvan University, Kathmandu, Nepal
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Bai R, Yu Y, Wang Q, Shen J, Yuan J, Fan X. Laccase-catalyzed polymerization of hydroquinone incorporated with chitosan oligosaccharide for enzymatic coloration of cotton. Appl Biochem Biotechnol 2019; 191:605-622. [PMID: 31828592 DOI: 10.1007/s12010-019-03169-w] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2019] [Accepted: 10/23/2019] [Indexed: 11/27/2022]
Abstract
Chitosan oligosaccharide (COS), a water-soluble carbohydrate obtained from chemical or enzymatic hydrolysis of chitosan, has similar structure and properties to non-toxic, biocompatible, and biodegradable chitosan. However, COS has many advantages over chitosan due to its low molecular weight and high water solubility. In the current work, COS was incorporated in the laccase-catalyzed polymerization of hydroquinone. The laccase-catalyzed polymerization of hydroquinone with or without COS was investigated by using simple structure of glucosamine hydrochloride as an alternative to COS to understand the mechanism of COS-incorporated polymerization of hydroquinone. Although polyhydroquinone can be regarded as the polymeric colorant with dark brown color, there is no affinity or chemical bonding between polyhydroquinone and cotton fibers. Cotton fabrics were successfully in-situ dyed into brown color through the laccase-catalyzed polymerization of hydroquinone by incorporating with COS as a template. The presence of COS enhanced the dye uptake of polyhydroquinone on cotton fibers due to high affinity of COS to cotton and covalent bonding between COS and polyhydroquinone during laccase catalysis. This novel approach not only provides a simple route for the biological coloration of cotton fabrics but also presents a significant way to prepare functional textiles with antibacterial property.
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Affiliation(s)
- Rubing Bai
- Key Laboratory of Science and Technology of Eco-Textile, Ministry of Education, Jiangnan University, Wuxi, 214122, Jiangsu, China
- Textile Engineering and Materials Research Group, School of Design, De Montfort University, The Gateway, Leicester, LE1 9BH, UK
| | - Yuanyuan Yu
- Key Laboratory of Science and Technology of Eco-Textile, Ministry of Education, Jiangnan University, Wuxi, 214122, Jiangsu, China
| | - Qiang Wang
- Key Laboratory of Science and Technology of Eco-Textile, Ministry of Education, Jiangnan University, Wuxi, 214122, Jiangsu, China.
| | - Jinsong Shen
- Textile Engineering and Materials Research Group, School of Design, De Montfort University, The Gateway, Leicester, LE1 9BH, UK
| | - Jiugang Yuan
- Key Laboratory of Science and Technology of Eco-Textile, Ministry of Education, Jiangnan University, Wuxi, 214122, Jiangsu, China
| | - Xuerong Fan
- Key Laboratory of Science and Technology of Eco-Textile, Ministry of Education, Jiangnan University, Wuxi, 214122, Jiangsu, China
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The effects of nanoclay on thermal, mechanical and rheological properties of LLDPE/chitosan blend. JOURNAL OF POLYMER ENGINEERING 2017. [DOI: 10.1515/polyeng-2015-0350] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
The objective of this study was to prepare linear low density polyethylene (LLDPE)/chitosan/closite nanocomposites by using various concentrations of LLDPE, chitosan, and closite clay mineral. The nanocomposites were then characterized for their thermal, mechanical, and rheological properties by using different analytical techniques including thermogravimetric analysis (TGA), differential scanning calorimetry (DSC), rheological characterization, tensile strength study, and scanning electron microscopy. The TGA demonstrated that crosslinked composites are thermally more stable than non-crosslinked composites. The DSC stated that the percentage crystallinity of crosslinked composites is lower than the non-crosslinked composites. It is also observed that the increasing quantity of chitosan and closite also reduces the percentage crystallinity of the prepared nanocomposites. Rheological characterization revealed that, crosslinked composites are viscoelastic in nature and have high complex viscosities (η*) and high dynamic shear storage modulus (G′), while non-crosslinked composites showed high dynamic shear loss modulus (G″). Tensile strength of crosslinked composites was much higher than non-crosslinked composites, however elongation at break (Eb) values of non-crosslinked composites are higher than crosslinked composites. The scanning electron microscopy displayed strong adhesion between matrix-filler-interphase in crosslinked composites, while some gaps were also observed in non-crosslinked composites. As a conclusion, chitosan, closite clay, and the LLDPE based nanocomposites with improved thermal, mechanical, and rheological properties can be successfully prepared by employing a peroxide-initiated melt compounding technique.
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Hafsa J, Smach MA, Charfeddine B, Limem K, Majdoub H, Rouatbi S. Antioxidant and antimicrobial proprieties of chitin and chitosan extracted from Parapenaeus Longirostris shrimp shell waste. ANNALES PHARMACEUTIQUES FRANÇAISES 2015; 74:27-33. [PMID: 26687000 DOI: 10.1016/j.pharma.2015.07.005] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2015] [Revised: 07/13/2015] [Accepted: 07/20/2015] [Indexed: 11/29/2022]
Abstract
INTRODUCTION Chitosan, the linear polymer, is produced by alkali deacetylation of chitin (CHI). Recently chitin and chitosan were attracted marked interest due to their biocompatibility, biodegradability and non-toxicity. MATERIALS AND METHODS In this study, chitin was extracted from shrimp shell (Parapenaeus longirostris) and chitosan was deacetylated by classical and ultrasound-assisted method. The identification of functional groups and the determination of degree of deacetylation of chitin (CHI), classical deacetylated chitosan (CDC) and ultrasound-assisted deacetylated chitosan (UDC) were carried through Fourier Transform-Infrared Spectroscopy. Their antimicrobial and antioxidant activity were also investigated. RESULTS The degree of deacetylation of CHI, CDC and UDC is 33.64%, 73.68% and 83.55%, respectively. Results showed that CHI, CDC and UDC exhibited a good antimicrobial activity against (S. aureus, E. coli, P. aeruginosa, K. pneumonia) and (C. albicans and C. parapsilosis). The scavenging ability of CHI, CDC and UDC on 1,1-diphenyl-2-picrylhydrazyl radicals is ranging from 4.71% to 21.25%, 11.45% to 32.78% and 18.27% to 44.17%, respectively, at the concentrations of 0.25 to 1mg/mL. The inhibition of lipid peroxidation with thiobarbituric acid-reacting substances is ranging from 11.7% to 51.63%, 17.24% to 63.52% and 29.31% to 77.39%, respectively, at varying concentrations of 0.25 to 1mg/mL. CONCLUSION The effectiveness of CHI, CDC and UDC is correlated with their degree of deacetylation. The results indicate the possibility of exploiting chitin and chitosan as antimicrobial agent.
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Affiliation(s)
- J Hafsa
- University of Sousse, Department of Biochemistry, Faculty of Medicine Sousse, 4002 Sousse, Tunisia.
| | - M A Smach
- University of Sousse, Department of Biochemistry, Faculty of Medicine Sousse, 4002 Sousse, Tunisia
| | - B Charfeddine
- University of Sousse, Department of Biochemistry, Faculty of Medicine Sousse, 4002 Sousse, Tunisia
| | - K Limem
- University of Sousse, Department of Biochemistry, Faculty of Medicine Sousse, 4002 Sousse, Tunisia
| | - H Majdoub
- University of Monastir, Laboratory of interfaces and advanced materials, Faculty of Monastir, Monastir 5000, Tunisia
| | - S Rouatbi
- University of Sousse, Department of Biochemistry, Faculty of Medicine Sousse, 4002 Sousse, Tunisia
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Chawla SP, Kanatt SR, Sharma AK. Chitosan. POLYSACCHARIDES 2015. [DOI: 10.1007/978-3-319-16298-0_13] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022] Open
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Ramos OL, Fernandes JC, Silva SI, Pintado ME, Malcata FX. Edible films and coatings from whey proteins: a review on formulation, and on mechanical and bioactive properties. Crit Rev Food Sci Nutr 2012; 52:533-52. [PMID: 22452733 DOI: 10.1080/10408398.2010.500528] [Citation(s) in RCA: 84] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Abstract
The latest decade has witnessed joint efforts by the packaging and the food industries to reduce the amount of residues and wastes associated with food consumption. The recent increase in environmental awareness has also contributed toward development of edible packaging materials. Viable edible films and coatings have been successfully produced from whey proteins; their ability to serve other functions, viz. carrier of antimicrobials, antioxidants, or other nutraceuticals, without significantly compromising the desirable primary barrier and mechanical properties as packaging films, will add value for eventual commercial applications. These points are tackled in this review, in a critical manner. The supply of whey protein-based films and coatings, formulated to specifically address end-user needs, is also considered.
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Affiliation(s)
- Oscar L Ramos
- CBQF/Escola Superior de Biotecnologia, Universidade Católica Portuguesa, R. Dr. António Bernardino de Almeida, Porto, Portugal
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Dutta J, Tripathi S, Dutta P. Progress in antimicrobial activities of chitin, chitosan and its oligosaccharides: a systematic study needs for food applications. FOOD SCI TECHNOL INT 2011; 18:3-34. [DOI: 10.1177/1082013211399195] [Citation(s) in RCA: 116] [Impact Index Per Article: 8.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
In recent years, active biomolecules such as chitosan and its derivatives are undergoing a significant and very fast development in food application area. Due to recent outbreaks of contaminations associated with food products, there have been growing concerns regarding the negative environmental impact of packaging materials of antimicrobial biofilms, which have been studied. Chitosan has a great potential for a wide range of applications due to its biodegradability, biocompatibility, antimicrobial activity, nontoxicity and versatile chemical and physical properties. It can be formed into fibers, films, gels, sponges, beads or nanoparticles. Chitosan films have been used as a packaging material for the quality preservation of a variety of foods. Chitosan has high antimicrobial activities against a wide variety of pathogenic and spoilage microorganisms, including fungi, and Gram-positive and Gram-negative bacteria. A tremendous effort has been made over the past decade to develop and test films with antimicrobial properties to improve food safety and shelf-life. This review highlights the preparation, mechanism, antimicrobial activity, optimization of biocide properties of chitosan films and applications including biocatalysts for the improvement of quality and shelf-life of foods.
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Affiliation(s)
- J. Dutta
- Department of Chemistry, Disha Institute of Management and Technology, Raipur 400701, India
| | - S. Tripathi
- Department of Chemistry, Motilal Nehru National Institute of Technology, Allahabad 211004, India
| | - P.K. Dutta
- Department of Chemistry, Motilal Nehru National Institute of Technology, Allahabad 211004, India
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Watthanaphanit A, Supaphol P, Furuike T, Tokura S, Tamura H, Rujiravanit R. Novel Chitosan-Spotted Alginate Fibers from Wet-Spinning of Alginate Solutions Containing Emulsified Chitosan−Citrate Complex and their Characterization. Biomacromolecules 2008; 10:320-7. [DOI: 10.1021/bm801043d] [Citation(s) in RCA: 59] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Anyarat Watthanaphanit
- The Petroleum and Petrochemical College and The Center of Excellence for Petroleum, Petrochemicals and Advanced Materials, Chulalongkorn University, Bangkok 10330, Thailand, and Faculty of Chemistry, Materials and Bioengineering, Kansai University, Osaka 564-8680, Japan
| | - Pitt Supaphol
- The Petroleum and Petrochemical College and The Center of Excellence for Petroleum, Petrochemicals and Advanced Materials, Chulalongkorn University, Bangkok 10330, Thailand, and Faculty of Chemistry, Materials and Bioengineering, Kansai University, Osaka 564-8680, Japan
| | - Tetsuya Furuike
- The Petroleum and Petrochemical College and The Center of Excellence for Petroleum, Petrochemicals and Advanced Materials, Chulalongkorn University, Bangkok 10330, Thailand, and Faculty of Chemistry, Materials and Bioengineering, Kansai University, Osaka 564-8680, Japan
| | - Seiichi Tokura
- The Petroleum and Petrochemical College and The Center of Excellence for Petroleum, Petrochemicals and Advanced Materials, Chulalongkorn University, Bangkok 10330, Thailand, and Faculty of Chemistry, Materials and Bioengineering, Kansai University, Osaka 564-8680, Japan
| | - Hiroshi Tamura
- The Petroleum and Petrochemical College and The Center of Excellence for Petroleum, Petrochemicals and Advanced Materials, Chulalongkorn University, Bangkok 10330, Thailand, and Faculty of Chemistry, Materials and Bioengineering, Kansai University, Osaka 564-8680, Japan
| | - Ratana Rujiravanit
- The Petroleum and Petrochemical College and The Center of Excellence for Petroleum, Petrochemicals and Advanced Materials, Chulalongkorn University, Bangkok 10330, Thailand, and Faculty of Chemistry, Materials and Bioengineering, Kansai University, Osaka 564-8680, Japan
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Macfarlane GT, Steed H, Macfarlane S. Bacterial metabolism and health-related effects of galacto-oligosaccharides and other prebiotics. J Appl Microbiol 2008; 104:305-44. [PMID: 18215222 DOI: 10.1111/j.1365-2672.2007.03520.x] [Citation(s) in RCA: 181] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Abstract
Most studies involving prebiotic oligosaccharides have been carried out using inulin and its fructo-oligosaccharide (FOS) derivatives, together with various forms of galacto-oligosaccharides (GOS). Although many intestinal bacteria are able to grow on these carbohydrates, most investigations have demonstrated that the growth of bifidobacteria, and to a lesser degree lactobacilli, is particularly favoured. Because of their safety, stability, organoleptic properties, resistance to digestion in the upper bowel and fermentability in the colon, as well as their abilities to promote the growth of beneficial bacteria in the gut, these prebiotics are being increasingly incorporated into the Western diet. Inulin-derived oligosaccharides and GOS are mildly laxative, but can result in flatulence and osmotic diarrhoea if taken in large amounts. However, their effects on large bowel habit are relatively minor. Although the literature dealing with the health significance of prebiotics is not as extensive as that concerning probiotics, considerable evidence has accrued showing that consumption of GOS and FOS can have significant health benefits, particularly in relation to their putative anti-cancer properties, influence on mineral absorption, lipid metabolism, and anti-inflammatory and other immune effects such as atopic disease. In many instances, prebiotics seem to be more effective when used as part of a synbiotic combination.
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Affiliation(s)
- G T Macfarlane
- Dundee University Gut Group, Ninewells Hospital Medical School, Dundee, UK.
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Liu N, Chen XG, Park HJ, Liu CG, Liu CS, Meng XH, Yu LJ. Effect of MW and concentration of chitosan on antibacterial activity of Escherichia coli. Carbohydr Polym 2006. [DOI: 10.1016/j.carbpol.2005.10.028] [Citation(s) in RCA: 228] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Vishu Kumar A, Varadaraj M, Gowda L, Tharanathan R. Characterization of chito-oligosaccharides prepared by chitosanolysis with the aid of papain and Pronase, and their bactericidal action against Bacillus cereus and Escherichia coli. Biochem J 2005; 391:167-75. [PMID: 15932346 PMCID: PMC1276913 DOI: 10.1042/bj20050093] [Citation(s) in RCA: 133] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2005] [Revised: 05/06/2005] [Accepted: 06/02/2005] [Indexed: 11/17/2022]
Abstract
Papain (from papaya latex; EC 3.4.22.2) and Pronase (from Streptomyces griseus; EC 3.4.24.31) caused optimum depolymerization of chitosan at pH 3.5 and 37 degrees C, resulting in LMMC (low molecular mass chitosan) and chito-oligomeric-monomeric mixture. The yield of the latter was 14-16% and 14-19% respectively for papain- and Pronase-catalysed reactions, depending on the reaction time (1-5 h). HPLC revealed the presence of monomer(s) and oligomers of DP (degree of polymerization) 2-6, which was also confirmed by matrix-assisted laser-desorption ionization-time-of-flight MS. Along with the chito-oligomers, the appearance of only GlcNAc (N-acetylglucosamine) in Pronase-catalysed chitosanolysis was indicative of its different action pattern compared with papain. Fourier-transform infrared, liquid-state 13C-NMR spectra and CD analyses of chito-oligomeric-monomeric mixture indicated the release of GlcNAc/GlcNAc-rich oligomers. The monomeric sequence at the non-reducing ends of chito-oligomers was elucidated using N-acetylglucosaminidase. The chito-oligomeric-monomeric mixture showed better growth inhibitory activity towards Bacillus cereus and Escherichia coli compared with native chitosan. Optimum growth inhibition was observed with chito-oligomers of higher DP having low degree of acetylation. The latter caused pore formation and permeabilization of the cell wall of B. cereus, whereas blockage of nutrient flow due to the aggregation of chito-oligomers-monomers was responsible for the growth inhibition and lysis of E. coli, which were evidenced by scanning electron microscopy analysis. The spillage of cytoplasmic enzymes and native PAGE of the cell-free supernatant of B. cereus treated with chito-oligomeric-monomeric mixture further confirmed bactericidal activity of the latter. Use of papain and Pronase, which are inexpensive and easily available, for chitosanolysis, is of commercial importance, as the products released are of considerable biomedical value.
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Key Words
- bactericidal activity
- chitosan
- chitosanolysis
- oligomer
- papain
- pronase
- bhi, brain–heart infusion
- cfu, colony-forming unit
- da, degree of acetylation
- dp, degree of polymerization
- ftir, fourier-transform infrared
- gpc, gel-permeation chromatography
- lmmc, low molecular mass chitosan
- maldi–tof-ms, matrix-assisted laser-desorption ionization–time-of-flight ms
- rp, reverse phase
- sem, scanning electron microscopy
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Affiliation(s)
- Acharya B. Vishu Kumar
- *Department of Biochemistry and Nutrition, Central Food Technological Research Institute (CFTRI), Mysore 570020, India
| | - Mandyam C. Varadaraj
- †Human Resource Development, Central Food Technological Research Institute, Mysore 570020, India
| | - Lalitha R. Gowda
- ‡Protein Chemistry and Technology, Central Food Technological Research Institute, Mysore 570020, India
| | - Rudrapatnam N. Tharanathan
- *Department of Biochemistry and Nutrition, Central Food Technological Research Institute (CFTRI), Mysore 570020, India
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Kumar ABV, Gowda LR, Tharanathan RN. Non-specific depolymerization of chitosan by pronase and characterization of the resultant products. ACTA ACUST UNITED AC 2004; 271:713-23. [PMID: 14764087 DOI: 10.1111/j.1432-1033.2003.03975.x] [Citation(s) in RCA: 39] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
Pronase (type XXV serine protease from Streptomyces griseus) efficiently depolymerizes chitosan, a linear beta-->1,4-linked polysaccharide of 2-amino-deoxyglucose and 2-amino-2-N-acetylamino-D-glucose, to low-molecular weight chitosans (LMWC), chito-oligomers (degree of polymerization, 2-6) and monomer. The maximum depolymerization occurred at pH 3.5 and 37 degrees C, and the reaction obeyed Michaelis-Menten kinetics with a Km of 5.21 mg.mL(-1) and Vmax of 138.55 nmoles.min(-1).mg(-1). The molecular mass of the major product, LMWC, varied between 9.0 +/- 0.5 kDa depending on the reaction time. Scanning electron microscopy of LMWC showed an approximately eightfold decrease in particle size and characterization by infrared spectroscopy, circular dichroism, X-ray diffractometry and 13C-NMR revealed them to possess a lower degree of acetylation, hydration and crystallinity compared to chitosan. Chitosanolysis by pronase is an alternative and inexpensive method to produce a variety of chitosan degradation products that have wide and varied biofunctionalities.
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Affiliation(s)
- Acharya B Vishu Kumar
- Department of Biochemistry and Nutrition, Central Food Technological Research Institute, Mysore, India
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No HK, Meyers SP. Preparation of tofu using chitosan as a coagulant for improved shelf-life. Int J Food Sci Technol 2004. [DOI: 10.1046/j.0950-5423.2003.00772.x] [Citation(s) in RCA: 31] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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No HK, Nah JW, Meyers SP. Effect of time/temperature treatment parameters on depolymerization of chitosan. J Appl Polym Sci 2003. [DOI: 10.1002/app.11628] [Citation(s) in RCA: 29] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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No H, Park N, Lee S, Hwang H, Meyers S. Antibacterial Activities of Chitosans and Chitosan Oligomers with Different Molecular Weights on Spoilage Bacteria Isolated from Tofu. J Food Sci 2002. [DOI: 10.1111/j.1365-2621.2002.tb10314.x] [Citation(s) in RCA: 68] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Rhoades J, Roller S. Antimicrobial actions of degraded and native chitosan against spoilage organisms in laboratory media and foods. Appl Environ Microbiol 2000; 66:80-6. [PMID: 10618206 PMCID: PMC91788 DOI: 10.1128/aem.66.1.80-86.2000] [Citation(s) in RCA: 282] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/1999] [Accepted: 09/28/1999] [Indexed: 11/20/2022] Open
Abstract
The objective of this study was to determine whether chitosan (poly-beta-1,4-glucosamine) and hydrolysates of chitosan can be used as novel preservatives in foods. Chitosan was hydrolyzed by using oxidative-reductive degradation, crude papaya latex, and lysozyme. Mild hydrolysis of chitosan resulted in improved microbial inactivation in saline and greater inhibition of growth of several spoilage yeasts in laboratory media, but highly degraded products of chitosan exhibited no antimicrobial activity. In pasteurized apple-elderflower juice stored at 7 degrees C, addition of 0.3 g of chitosan per liter eliminated yeasts entirely for the duration of the experiment (13 days), while the total counts and the lactic acid bacterial counts increased at a slower rate than they increased in the control. Addition of 0.3 or 1.0 g of chitosan per kg had no effect on the microbial flora of hummus, a chickpea dip; in the presence of 5.0 g of chitosan per kg, bacterial growth but not yeast growth was substantially reduced compared with growth in control dip stored at 7 degrees C for 6 days. Improved antimicrobial potency of chitosan hydrolysates like that observed in the saline and laboratory medium experiments was not observed in juice and dip experiments. We concluded that native chitosan has potential for use as a preservative in certain types of food but that the increase in antimicrobial activity that occurs following partial hydrolysis is too small to justify the extra processing involved.
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Affiliation(s)
- J Rhoades
- School of Applied Science, South Bank University, London SE1 0AA, United Kingdom
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