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Sun D, Liao T, Lin H, Sang Y, Liu Y, Ma Q, Yu Z, Zhang B, Jiang W. Sustainable double-synergistic silver-hydroxyapatite composite catalyst derived from fish bones for efficient disinfection of Vibrio parahaemolyticus. Food Chem 2024; 456:139915. [PMID: 38852451 DOI: 10.1016/j.foodchem.2024.139915] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2023] [Revised: 05/17/2024] [Accepted: 05/28/2024] [Indexed: 06/11/2024]
Abstract
Vibrio parahaemolyticus is a food-borne pathogen that poses a serious threat to seafood safety and human health. An efficient, nontoxic, and sustainable disinfection material with a stable structure is urgently needed. Herein, silver (Ag)-hydroxyapatite (HAP) composite catalysts were prepared using HAP derived from waste fish bones. The Ag2.50%-HAP showed a 100% disinfection rate against V. parahaemolyticus, disinfecting nearly 7.0 lg CFU mL-1 within 15 min at a low concentration of 300 μg mL-1. This efficient disinfection activity could be attributed to the double-synergistic effect of Ag and superoxide radicals, which resulted in the destruction of bacterial cell structures and the leakage of intracellular proteins. Importantly, the composite also exhibited high activity in controlling the growth of pathogens during the storage process of Penaeus vannamei. These findings provided sustainable composite catalysts for disinfecting V. parahaemolyticus in seafood and a high-value utilization strategy for waste fish bones.
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Affiliation(s)
- Di Sun
- Key Laboratory of Key Technical Factors in Zhejiang Seafood Health Hazards, College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China; National Engineering Research Center for Marine Aquaculture, Zhejiang Ocean University, Zhoushan 316022, China
| | - Tengyang Liao
- Key Laboratory of Key Technical Factors in Zhejiang Seafood Health Hazards, College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China
| | - Hongyong Lin
- National Engineering Research Center for Marine Aquaculture, Zhejiang Ocean University, Zhoushan 316022, China
| | - Yaoyao Sang
- National Engineering Research Center for Marine Aquaculture, Zhejiang Ocean University, Zhoushan 316022, China
| | - Yu Liu
- Key Laboratory of Key Technical Factors in Zhejiang Seafood Health Hazards, College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China; National Engineering Research Center for Marine Aquaculture, Zhejiang Ocean University, Zhoushan 316022, China
| | - Qingbao Ma
- National Engineering Research Center for Marine Aquaculture, Zhejiang Ocean University, Zhoushan 316022, China
| | - Zhongjie Yu
- National Engineering Research Center for Marine Aquaculture, Zhejiang Ocean University, Zhoushan 316022, China
| | - Bin Zhang
- Key Laboratory of Key Technical Factors in Zhejiang Seafood Health Hazards, College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China
| | - Wei Jiang
- Key Laboratory of Key Technical Factors in Zhejiang Seafood Health Hazards, College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China; National Engineering Research Center for Marine Aquaculture, Zhejiang Ocean University, Zhoushan 316022, China.
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Chen J, Zhang W, Chen Y, Li M, Liu C, Wu X. Effect of glycosylation modification on structure and properties of soy protein isolate: A review. J Food Sci 2024; 89:4620-4637. [PMID: 38955774 DOI: 10.1111/1750-3841.17181] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2024] [Revised: 05/24/2024] [Accepted: 06/06/2024] [Indexed: 07/04/2024]
Abstract
Soybean protein isolate (SPI) is a highly functional protein source used in various food applications, such as emulsion, gelatin, and food packaging. However, its commercial application may be limited due to its poor mechanical properties, barrier properties, and high water sensitivity. Studies have shown that modifying SPI through glycosylation can enhance its functional properties and biological activities, resulting in better application performance. This paper reviews the recent studies on glycosylation modification of SPI, including its quantification method, structural improvements, and enhancement of its functional properties, such as solubility, gelation, emulsifying, and foaming. The review also discusses how glycosylation affects the bioactivity of SPI, such as its antioxidant and antibacterial activity. This review aims to provide a reference for further research on glycosylation modification and lay a foundation for applying SPI in various fields.
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Affiliation(s)
- Jinjing Chen
- College of Food Science and Engineering, Changchun University, Changchun, Jilin, China
| | - Wanting Zhang
- College of Food Science and Engineering, Changchun University, Changchun, Jilin, China
| | - Yiming Chen
- College of Food Science and Engineering, Changchun University, Changchun, Jilin, China
| | - Meng Li
- College of Food Science and Engineering, Changchun University, Changchun, Jilin, China
| | - Chang Liu
- College of Food Science and Engineering, Changchun University, Changchun, Jilin, China
| | - Xiuli Wu
- College of Food Science and Engineering, Changchun University, Changchun, Jilin, China
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Aonishi K, Miyao S, Yokoi L, Kitaoka N, Koyama K, Matsuura H, Koseki S. Isolation and Identification of the Antibacterial Compounds Produced by Maillard Reaction of Xylose with Phenylalanine or Proline. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:16010-16017. [PMID: 38965162 DOI: 10.1021/acs.jafc.4c04911] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 07/06/2024]
Abstract
Maillard reaction products (MRPs) of xylose with phenylalanine and xylose with proline exhibit high antibacterial activity. However, the active antibacterial compounds in MRPs have not yet been identified or isolated. This study aimed to isolate the active compounds in the two antibacterial MRPs. The organic layer of the MRP solution was separated and purified using silica gel chromatography and high-performance liquid chromatography. The chemical structures of the isolated compounds were determined by mass spectrometry and nuclear magnetic resonance spectroscopy. The compounds inhibited the growth of Bacillus cereus and Salmonella Typhimurium at 25 °C for 7 days at a concentration of 0.25 mM. Furthermore, the isolated compounds inhibited the growth of naturally occurring microflora of lettuce and chicken thighs at 25 °C for 2 days at a concentration of 0.5-1.0 mM. The antibacterial compounds found in MRPs demonstrated a wide range of effectiveness and indicated their potential as alternative preservatives.
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Affiliation(s)
- Kazuho Aonishi
- Graduate school of agriculture, Hokkaido University, Sapporo 0608589, Japan
| | - Shungo Miyao
- Graduate school of agriculture, Hokkaido University, Sapporo 0608589, Japan
| | - Lisa Yokoi
- Graduate school of agriculture, Hokkaido University, Sapporo 0608589, Japan
| | - Naoki Kitaoka
- Research faculty of agriculture, Hokkaido University, Sapporo 0608589, Japan
| | - Kento Koyama
- Research faculty of agriculture, Hokkaido University, Sapporo 0608589, Japan
| | - Hideyuki Matsuura
- Research faculty of agriculture, Hokkaido University, Sapporo 0608589, Japan
| | - Shigenobu Koseki
- Research faculty of agriculture, Hokkaido University, Sapporo 0608589, Japan
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Zhang F, Liu J, Uyanga VA, Tang C, Qu Y, Qin X, Chen Y, Liu Y. Preparation and functional properties of rice bran globulin-chitooligosaccharide-quercetin-resveratrol covalent complex. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:4977-4988. [PMID: 38567804 DOI: 10.1002/jsfa.13506] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/04/2023] [Revised: 08/25/2023] [Accepted: 04/03/2024] [Indexed: 04/14/2024]
Abstract
BACKGROUND As the major protein (approximately 36%) in rice bran, globulin exhibits excellent foaming and emulsifying properties, endowing its useful application as a foaming and emulsifying agent in the food industry. However, the low water solubility restricts its commercial potential in industrial applications. The present study aimed to improve this protein's processing and functional properties. RESULTS A novel covalent complex was fabricated by a combination of the Maillard reaction and alkaline oxidation using rice bran globulin (RBG), chitooligosaccharide (C), quercetin (Que) and resveratrol (Res). The Maillard reaction improved the solubility, emulsifying and foaming properties of RBG. The resultant glycosylated protein was covalently bonded with quercetin and resveratrol to form a (RBG-C)-Que-Res complex. (RBG-C)-Que-Res exhibited higher thermal stability and antioxidant ability than the native protein, binary globulin-chitooligosaccharide or ternary globulin-chitooligosaccharide-polyphenol (only containing quercetin or resveratrol) conjugates. (RBG-C)-Que-Res exerted better cytoprotection against the generation of malondialdehyde and reactive oxygen species in HepG2 cells, which was associated with increased activities of antioxidative enzymes superoxide dismutase (SOD), catalase (CAT) and glutathione peroxidase (GSH-Px) through upregulated genes SOD1, CAT, GPX1 (i.e. gene for glutathione peroxidase-1), GCLM (i.e. gene for glutamate cysteine ligase modifier subunit), SLC1A11 (i.e. gene for solute carrier family 7, member 11) and SRXN1 (i.e. gene for sulfiredoxin-1). The anti-apoptotic effect of (RBG-C)-Que-Res was confirmed by the downregulation of caspase-3 and p53 and the upregulation of B-cell lymphoma-2 gene expression. CONCLUSION The present study highlights the potential of (RBG-C)-Que-Res conjugates as functional ingredients in healthy foods. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Fengjiao Zhang
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, China
| | - Jinguang Liu
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, China
| | | | - Caiyun Tang
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, China
| | - Yanan Qu
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, China
| | - Xu Qin
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, China
| | - Yilun Chen
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, China
| | - Yuqian Liu
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, China
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Lan W, Shao Z, Lang A, Xie J. Effects of slightly acidic electrolyzed water combined with ԑ-polylysine-chitooligosaccharide Maillard reaction products treatment on the quality of vacuum packaged sea bass (Lateolabrax japonicas). Int J Biol Macromol 2024; 260:129554. [PMID: 38246458 DOI: 10.1016/j.ijbiomac.2024.129554] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2023] [Revised: 12/05/2023] [Accepted: 01/15/2024] [Indexed: 01/23/2024]
Abstract
In this study, a new natural preservative, ε-polylysine (ε-PL) and chitooligosaccharides (COS) Maillard reaction products (LC-MRPs), was prepared by Maillard reaction. The preservation effect of LC-MRPs combined with slightly acidic electrolyzed water (SAEW) pretreatment (SM) on vacuum-packed sea bass during refrigerated storage was evaluated. The results showed that after 16 days, SM treatment could effectively inhibit the microbial growth and prevent water migration in sea bass. In addition, the highest water holding capacity (69.79 %) and the best sensory characteristics, the lowest malonaldehyde (MDA) (58.96 nmol/g), trimethylamine (TMA) (3.35 mg/100 g), total volatile basic nitrogen (TVB-N) (16.93 mg N/100 g), myofibril fragmentation index (MFI) (92.2 %) and TCA-soluble peptides (2.16 μmol tyrosine/g meat) were related to SM group. Combined with sensory analysis, we can conclude that the combined treatment of SAEW and LC-MRPs could prolong the shelf-life of sea bass for another 11 days compared with the DW group. Results disclosed that the composite treatment of SAEW and LC-MRPs is a promising technology to improve the shelf-life of vacuum-packed sea bass during refrigerated storage.
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Affiliation(s)
- Weiqing Lan
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University), Shanghai 201306, China.
| | - Zhe Shao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Ai Lang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University), Shanghai 201306, China.
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Doan CT, Tran TN, Tran TPH, Nguyen TT, Nguyen HK, Tran TKT, Vu BT, Trinh THT, Nguyen AD, Wang SL. Chitosanase Production from the Liquid Fermentation of Squid Pens Waste by Paenibacillus elgii. Polymers (Basel) 2023; 15:3724. [PMID: 37765578 PMCID: PMC10537793 DOI: 10.3390/polym15183724] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2023] [Revised: 09/06/2023] [Accepted: 09/07/2023] [Indexed: 09/29/2023] Open
Abstract
Chitosanases play a significant part in the hydrolysis of chitosan to form chitooligosaccharides (COS) that possess diverse biological activities. This study aimed to enhance the productivity of Paenibacillus elgii TKU051 chitosanase by fermentation from chitinous fishery wastes. The ideal parameters for achieving maximum chitosanase activity were determined: a squid pens powder amount of 5.278% (w/v), an initial pH value of 8.93, an incubation temperature of 38 °C, and an incubation duration of 5.73 days. The resulting chitosanase activity of the culture medium was 2.023 U/mL. A chitosanase with a molecular weight of 25 kDa was isolated from the culture medium of P. elgii TKU051 and was biochemically characterized. Liquid chromatography with tandem mass spectrometry analysis revealed that P. elgii TKU051 chitosanase exhibited a maximum amino acid identity of 43% with a chitosanase of Bacillus circulans belonging to the glycoside hydrolase (GH) family 46. P. elgii TKU051 chitosanase demonstrated optimal activity at pH 5.5 while displaying remarkable stability within the pH range of 5.0 to 9.0. The enzyme displayed maximum efficiency at 60 °C and demonstrated considerable stability at temperatures ≤40 °C. The presence of Mn2+ positively affected the activity of the enzyme, while the presence of Cu2+ had a negative effect. Thin-layer chromatography analysis demonstrated that P. elgii TKU051 chitosanase exhibited an endo-type cleavage pattern and hydrolyzed chitosan with 98% degree of deacetylation to yield (GlcN)2 and (GlcN)3. The enzymatic properties of P. elgii TKU051 chitosanase render it a promising candidate for application in the production of COS.
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Affiliation(s)
- Chien Thang Doan
- Faculty of Natural Science and Technology, Tay Nguyen University, Buon Ma Thuot 630000, Vietnam; (C.T.D.); (T.N.T.); (T.P.H.T.); (T.T.N.); (H.K.N.); (T.K.T.T.); (B.T.V.); (T.H.T.T.)
| | - Thi Ngoc Tran
- Faculty of Natural Science and Technology, Tay Nguyen University, Buon Ma Thuot 630000, Vietnam; (C.T.D.); (T.N.T.); (T.P.H.T.); (T.T.N.); (H.K.N.); (T.K.T.T.); (B.T.V.); (T.H.T.T.)
| | - Thi Phuong Hanh Tran
- Faculty of Natural Science and Technology, Tay Nguyen University, Buon Ma Thuot 630000, Vietnam; (C.T.D.); (T.N.T.); (T.P.H.T.); (T.T.N.); (H.K.N.); (T.K.T.T.); (B.T.V.); (T.H.T.T.)
| | - Thi Thanh Nguyen
- Faculty of Natural Science and Technology, Tay Nguyen University, Buon Ma Thuot 630000, Vietnam; (C.T.D.); (T.N.T.); (T.P.H.T.); (T.T.N.); (H.K.N.); (T.K.T.T.); (B.T.V.); (T.H.T.T.)
| | - Huu Kien Nguyen
- Faculty of Natural Science and Technology, Tay Nguyen University, Buon Ma Thuot 630000, Vietnam; (C.T.D.); (T.N.T.); (T.P.H.T.); (T.T.N.); (H.K.N.); (T.K.T.T.); (B.T.V.); (T.H.T.T.)
| | - Thi Kim Thi Tran
- Faculty of Natural Science and Technology, Tay Nguyen University, Buon Ma Thuot 630000, Vietnam; (C.T.D.); (T.N.T.); (T.P.H.T.); (T.T.N.); (H.K.N.); (T.K.T.T.); (B.T.V.); (T.H.T.T.)
| | - Bich Thuy Vu
- Faculty of Natural Science and Technology, Tay Nguyen University, Buon Ma Thuot 630000, Vietnam; (C.T.D.); (T.N.T.); (T.P.H.T.); (T.T.N.); (H.K.N.); (T.K.T.T.); (B.T.V.); (T.H.T.T.)
| | - Thi Huyen Trang Trinh
- Faculty of Natural Science and Technology, Tay Nguyen University, Buon Ma Thuot 630000, Vietnam; (C.T.D.); (T.N.T.); (T.P.H.T.); (T.T.N.); (H.K.N.); (T.K.T.T.); (B.T.V.); (T.H.T.T.)
| | - Anh Dzung Nguyen
- Institute of Biotechnology and Environment, Tay Nguyen University, Buon Ma Thuot 630000, Vietnam;
| | - San-Lang Wang
- Department of Chemistry, Tamkang University, New Taipei City 25137, Taiwan
- Life Science Development Center, Tamkang University, New Taipei City 25137, Taiwan
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Panahi HKS, Dehhaghi M, Amiri H, Guillemin GJ, Gupta VK, Rajaei A, Yang Y, Peng W, Pan J, Aghbashlo M, Tabatabaei M. Current and emerging applications of saccharide-modified chitosan: a critical review. Biotechnol Adv 2023; 66:108172. [PMID: 37169103 DOI: 10.1016/j.biotechadv.2023.108172] [Citation(s) in RCA: 12] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2022] [Revised: 04/15/2023] [Accepted: 05/06/2023] [Indexed: 05/13/2023]
Abstract
Chitin, as the main component of the exoskeleton of Arthropoda, is a highly available natural polymer that can be processed into various value-added products. Its most important derivative, i.e., chitosan, comprising β-1,4-linked 2-amino-2-deoxy-β-d-glucose (deacetylated d-glucosamine) and N-acetyl-d-glucosamine units, can be prepared via alkaline deacetylation process. Chitosan has been used as a biodegradable, biocompatible, non-antigenic, and nontoxic polymer in some in-vitro applications, but the recently found potentials of chitosan for in-vivo applications based on its biological activities, especially antimicrobial, antioxidant, and anticancer activities, have upgraded the chitosan roles in biomaterials. Chitosan approval, generally recognized as a safe compound by the United States Food and Drug Administration, has attracted much attention toward its possible applications in diverse fields, especially biomedicine and agriculture. Even with some favorable characteristics, the chitosan's structure should be customized for advanced applications, especially due to its drawbacks, such as low drug-load capacity, low solubility, high viscosity, lack of elastic properties, and pH sensitivity. In this context, derivatization with relatively inexpensive and highly available mono- and di-saccharides to soluble branched chitosan has been considered a "game changer". This review critically reviews the emerging technologies based on the synthesis and application of lactose- and galactose-modified chitosan as two important chitosan derivatives. Some characteristics of chitosan derivatives and biological activities have been detailed first to understand the value of these natural polymers. Second, the saccharide modification of chitosan has been discussed briefly. Finally, the applications of lactose- and galactose-modified chitosan have been scrutinized and compared to native chitosan to provide an insight into the current state-of-the research for stimulating new ideas with the potential of filling research gaps.
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Affiliation(s)
- Hamed Kazemi Shariat Panahi
- Henan Province Engineering Research Center for Forest Biomass Value-added Products, School of Forestry, Henan Agricultural University, Zhengzhou 450002, China; Neuroinflammation Group, Department of Biomedical Sciences, Faculty of Medicine, Health and Human Sciences, Macquarie University, NSW, Australia
| | - Mona Dehhaghi
- Neuroinflammation Group, Department of Biomedical Sciences, Faculty of Medicine, Health and Human Sciences, Macquarie University, NSW, Australia
| | - Hamid Amiri
- Department of Biotechnology, Faculty of Biological Science and Technology, University of Isfahan, Isfahan 81746-73441, Iran; Environmental Research Institute, University of Isfahan, Isfahan 81746-73441, Iran
| | - Gilles J Guillemin
- Neuroinflammation Group, Department of Biomedical Sciences, Faculty of Medicine, Health and Human Sciences, Macquarie University, NSW, Australia
| | - Vijai Kumar Gupta
- Centre for Safe and Improved Food, SRUC, Kings Buildings, West Mains Road, Edinburgh EH9 3JG, UK; Biorefining and Advanced Materials Research Center, SRUC, Kings Buildings, West Mains Road, Edinburgh EH9 3JG, UK
| | - Ahmad Rajaei
- Department of Food Science and Technology, Faculty of Agriculture, Shahrood University of Technology, Shahrood, Iran
| | - Yadong Yang
- State Key Laboratory of Efficient Utilization of Arid and Semi-arid Arable Land in Northern China, Institute of Agricultural Resources and Regional Planning, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Wanxi Peng
- Henan Province Engineering Research Center for Forest Biomass Value-added Products, School of Forestry, Henan Agricultural University, Zhengzhou 450002, China.
| | - Junting Pan
- State Key Laboratory of Efficient Utilization of Arid and Semi-arid Arable Land in Northern China, Institute of Agricultural Resources and Regional Planning, Chinese Academy of Agricultural Sciences, Beijing 100081, China.
| | - Mortaza Aghbashlo
- Henan Province Engineering Research Center for Forest Biomass Value-added Products, School of Forestry, Henan Agricultural University, Zhengzhou 450002, China; Department of Mechanical Engineering of Agricultural Machinery, Faculty of Agricultural Engineering and Technology, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran.
| | - Meisam Tabatabaei
- Henan Province Engineering Research Center for Forest Biomass Value-added Products, School of Forestry, Henan Agricultural University, Zhengzhou 450002, China; Higher Institution Centre of Excellence (HICoE), Institute of Tropical Aquaculture and Fisheries (AKUATROP), Universiti Malaysia Terengganu, Kuala Nerus, Terengganu 21030, Malaysia; Department of Biomaterials, Saveetha Dental College, Saveetha Institute of Medical and Technical Sciences, Chennai 600 077, India.
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8
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Liu X, Li X, Bai Y, Zhou X, Chen L, Qiu C, Lu C, Jin Z, Long J, Xie Z. Natural antimicrobial oligosaccharides in the food industry. Int J Food Microbiol 2023; 386:110021. [PMID: 36462348 DOI: 10.1016/j.ijfoodmicro.2022.110021] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2022] [Revised: 11/06/2022] [Accepted: 11/14/2022] [Indexed: 11/19/2022]
Abstract
An increase in the number of antibiotic resistance genes burdens the environment and affects human health. Additionally, people have developed a cautious attitude toward chemical preservatives. This attitude has promoted the search for new natural antimicrobial substances. Oligosaccharides from various sources have been studied for their antimicrobial and prebiotic effects. Antimicrobial oligosaccharides have several advantages such as being produced from renewable resources and showing antimicrobial properties similar to those of chemical preservatives. Their excellent broad-spectrum antibacterial properties are primarily because of various synergistic effects, including destruction of pathogen cell wall. Additionally, the adhesion of harmful microorganisms and the role of harmful factors may be reduced by oligosaccharides. Some natural oligosaccharides were also shown to stimulate the growth probiotic organisms. Therefore, antimicrobial oligosaccharides have the potential to meet food processing industry requirements in the future. The latest progress in research on the antimicrobial activity of different oligosaccharides is demonstrated in this review. The possible mechanism of action of these antimicrobial oligosaccharides is summarized with respect to their direct and indirect effects. Finally, the extended applications of oligosaccharides from the food source industry to food processing are discussed.
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Affiliation(s)
- Xuewu Liu
- The State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
| | - Xingfei Li
- The State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
| | - Yuxiang Bai
- The State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Xing Zhou
- The State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Long Chen
- The State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Chao Qiu
- The State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Cheng Lu
- The State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Bioengineering, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Zhengyu Jin
- The State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
| | - Jie Long
- The State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China.
| | - Zhengjun Xie
- The State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China.
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Ahmed HB, El-Shahat M, Allayeh AK, Emam HE. Maillard reaction for nucleation of polymer quantum dots from chitosan-glucose conjugate: Antagonistic for cancer and viral diseases. Int J Biol Macromol 2022; 224:858-870. [DOI: 10.1016/j.ijbiomac.2022.10.172] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2022] [Revised: 10/12/2022] [Accepted: 10/20/2022] [Indexed: 11/05/2022]
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10
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Properties of phenolic acid-chitosan composite films and preservative effect on Penaeus vannamei. J Mol Struct 2021. [DOI: 10.1016/j.molstruc.2021.130531] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Dantas JMDM, Araújo NKD, Silva NSD, Torres-Rêgo M, Furtado AA, Assis CFD, Araújo RM, Teixeira JA, Ferreira LDS, Fernandes-Pedrosa MDF, Dos Santos ES. Purification of chitosanases produced by Bacillus toyonensis CCT 7899 and functional oligosaccharides production. Prep Biochem Biotechnol 2021; 52:443-451. [PMID: 34370621 DOI: 10.1080/10826068.2021.1961273] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
Chitooligosaccharides (COS) have a great potential to be used by pharmaceutical industry due to their many biological activities. The use of enzymes to produce them is very advantageous, however it still faces many challenges, such as discovering new strains capable to produce enzymes that are able to generate bioactive oligosaccharides. In the present study a purification protein protocol was performed to purify chitosanases produced by Bacillus toyonensis CCT 7899 for further chitosan hydrolysis. The produced chitooligosaccharides were characterized by mass spectroscopy (MS) and their antiedematogenic effect was investigated through carrageenan-induced paw edema model. The animals were treated previously to inflammation by intragastric route with COS at 30, 300 and 600 mg/kg. The purification protocol showed a good performance for the chitosanases purification using 0.20 M NaCl solution to elute it, with a 9.54-fold purification factor. The treatment with COS promoted a decrease of paw edema at all evaluated times and the AUC0-4h, proving that COS produced showed activity in acute inflammation like commercial anti-inflammatory Dexamethasone (corticosteroid). Therefore, the strategy used to purification was successfully applied and it was possible to generate bioactive oligosaccharides with potential pharmacological use.
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Affiliation(s)
| | | | | | - Manoela Torres-Rêgo
- Department of Phamarcy, Federal University of Rio Grande do Norte, Natal, Brazil.,Chemistry Institute, Federal University of Rio Grande do Norte, Natal, Brazil
| | | | | | | | | | | | | | - Everaldo Silvino Dos Santos
- Department of Chemical Engineering, Technology Center, Federal University of Rio Grande do Norte, Natal, Brazil
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12
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Cui T, Jia A, Yao M, Zhang M, Sun C, Shi Y, Liu X, Sun J, Liu C. Characterization and Caco-2 Cell Transport Assay of Chito-Oligosaccharides Nano-Liposomes Based on Layer-by-Layer Coated. Molecules 2021; 26:molecules26144144. [PMID: 34299419 PMCID: PMC8306128 DOI: 10.3390/molecules26144144] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2021] [Revised: 07/05/2021] [Accepted: 07/05/2021] [Indexed: 01/15/2023] Open
Abstract
Chito-oligosaccharides (COSs) were encapsulated by the film-ultrasonic method into three nano-liposomes, which were uncoated liposomes (COSs-Lip), chitosan-coated liposomes (CH-COSs-Lip), and sodium alginate (SA)/chitosan (CH)-coated liposomes (SA/CH-COSs-Lip). The physicochemical and structural properties, as well as the stability and digestive characteristics, of all three nano-liposomes were assessed in the current study. Thereafter, the characteristics of intestinal absorption and transport of nano-liposomes were investigated by the Caco-2 cell monolayer. All nano-liposomes showed a smaller-sized distribution with a higher encapsulation efficiency. The ζ-potential, Z-average diameter (Dz), and polydispersity index (PDI) demonstrated that the stability of the SA/CH-COSs-Lip had much better stability than COSs-Lip and CH-COSs-Lip. In addition, the transport of the nano-liposomes via the Caco-2 cell monolayer indicated a higher transmembrane transport capacity. In summary, the chitosan and sodium alginate could serve as potential delivery systems for COSs to fortify functional foods and medicines.
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Affiliation(s)
- Tingting Cui
- Biology Institute, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250103, China; (T.C.); (M.Y.); (M.Z.); (Y.S.); (X.L.); (J.S.); (C.L.)
- China-Australia Joint Laboratory for Native Bioresource Industry Innovation, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250103, China
| | - Airong Jia
- Biology Institute, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250103, China; (T.C.); (M.Y.); (M.Z.); (Y.S.); (X.L.); (J.S.); (C.L.)
- China-Australia Joint Laboratory for Native Bioresource Industry Innovation, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250103, China
- Correspondence: ; Tel.: +86-531-82605355
| | - Mengke Yao
- Biology Institute, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250103, China; (T.C.); (M.Y.); (M.Z.); (Y.S.); (X.L.); (J.S.); (C.L.)
- China-Australia Joint Laboratory for Native Bioresource Industry Innovation, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250103, China
| | - Miansong Zhang
- Biology Institute, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250103, China; (T.C.); (M.Y.); (M.Z.); (Y.S.); (X.L.); (J.S.); (C.L.)
- China-Australia Joint Laboratory for Native Bioresource Industry Innovation, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250103, China
| | - Chanchan Sun
- College of Life Sciences, Yantai University, Yantai 264005, China;
- Key Laboratory of Food Nutrition and Safety (Tianjin University of Science &Technology), Ministry of Education, Tianjin 300457, China
| | - Yaping Shi
- Biology Institute, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250103, China; (T.C.); (M.Y.); (M.Z.); (Y.S.); (X.L.); (J.S.); (C.L.)
- China-Australia Joint Laboratory for Native Bioresource Industry Innovation, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250103, China
| | - Xue Liu
- Biology Institute, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250103, China; (T.C.); (M.Y.); (M.Z.); (Y.S.); (X.L.); (J.S.); (C.L.)
- China-Australia Joint Laboratory for Native Bioresource Industry Innovation, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250103, China
| | - Jimin Sun
- Biology Institute, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250103, China; (T.C.); (M.Y.); (M.Z.); (Y.S.); (X.L.); (J.S.); (C.L.)
- China-Australia Joint Laboratory for Native Bioresource Industry Innovation, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250103, China
| | - Changheng Liu
- Biology Institute, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250103, China; (T.C.); (M.Y.); (M.Z.); (Y.S.); (X.L.); (J.S.); (C.L.)
- China-Australia Joint Laboratory for Native Bioresource Industry Innovation, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250103, China
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Affes S, Maalej H, Li S, Abdelhedi R, Nasri R, Nasri M. Effect of glucose substitution by low-molecular weight chitosan-derivatives on functional, structural and antioxidant properties of maillard reaction-crosslinked chitosan-based films. Food Chem 2021; 366:130530. [PMID: 34303204 DOI: 10.1016/j.foodchem.2021.130530] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2020] [Revised: 06/10/2021] [Accepted: 07/02/2021] [Indexed: 01/18/2023]
Abstract
In this study, the effects of different temperatures, incubation times and types of reducing sugars, including glucose and different low molecular weight (Mw) chito-oligosaccharides (COS) with varying acetylation degree (AD), on the extent of Maillard reaction (MR) on chitosan-based films were studied. Interestingly, an improvement of structural and functional properties of all MR-crosslinked films was noted, which is more pronounced by heating at higher temperature and exposure time. These findings were proved through Fourier-transform infrared and X-ray diffraction analyses. In addition, color change and Ultraviolet spectra demonstrate that glucose addition provides the high extent of MR, followed by COS1 (Mw < 4.4 kDa; AD, 18.20%) and COS2 (Mw < 4.4 kDa; AD, 10.63%). These results were confirmed by enhanced water resistance and thermal properties. Moreover, MR-chitosan/COS films showed the highest mechanical properties, whereas, glucose-loaded films were brittle, as demonstrated by scanning electron microscopy micrographs. Furthermore, MR-chitosan/COS1 films exhibited the better antioxidant behavior followed by chitosan/glucose and chitosan/COS2 films, mainly at higher heating-conditions. Thereby, MR-crosslinked chitosan/COS based films were attractive to be applied as functional and active coating-materials in various fields.
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Affiliation(s)
- Sawsan Affes
- Laboratory of Enzyme Engineering and Microbiology, National School of Engineering of Sfax (ENIS), University of Sfax, P.O. Box 1173, Sfax 3038, Tunisia.
| | - Hana Maalej
- Laboratory of Enzyme Engineering and Microbiology, National School of Engineering of Sfax (ENIS), University of Sfax, P.O. Box 1173, Sfax 3038, Tunisia; Department of Life Sciences, Faculty of Science of Gabes, Omar Ibn Khattab Street, Gabes 6029, Tunisia.
| | - Suming Li
- Institut Européen des Membranes, IEM-UMR 5635, Univ Montpellier, ENSCM, CNRS, 34095 Montpellier, France
| | - Rania Abdelhedi
- Laboratory of Molecular and Cellular Screening Processes, Centre of Biotechnology of Sfax, University of Sfax, Route Sidi Mansour, Po Box 1177, 3018 Sfax, Tunisia
| | - Rim Nasri
- Laboratory of Enzyme Engineering and Microbiology, National School of Engineering of Sfax (ENIS), University of Sfax, P.O. Box 1173, Sfax 3038, Tunisia; Higher Institute of Biotechnology of Monastir, University of Monastir, Rue Taher Haddad, Monastir 5000, Tunisia
| | - Moncef Nasri
- Laboratory of Enzyme Engineering and Microbiology, National School of Engineering of Sfax (ENIS), University of Sfax, P.O. Box 1173, Sfax 3038, Tunisia
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14
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Yue L, Zheng M, Wang M, Khan IM, Wang B, Ma X, Peng C, Wang Z, Xia W. A general strategy to synthesis chitosan oligosaccharide-O-Terpenol derivatives with antibacterial properties. Carbohydr Res 2021; 503:108315. [PMID: 33865180 DOI: 10.1016/j.carres.2021.108315] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/25/2020] [Revised: 04/03/2021] [Accepted: 04/06/2021] [Indexed: 02/04/2023]
Abstract
The objectives of the present study are to synthesize a series of chitosan oligosaccharide-O-Terpenol (COS-O-Ter) derivatives and their implication to evaluate in vitro antibacterial activity. Herein, a general strategy is described for preparing COS-O-Ter derivatives, including substitution and deprotection reactions. The structures of COS-O-Ter derivatives were characterized by FT-IR, 1H NMR, XRD, TGA, and elemental analysis. COS-O-Ter derivatives revealed the excellent solubility and in vitro antibacterial activity. Moreover, their antibacterial activities were more sensitive to Staphylococcus aureus (S. aureus) than Escherichia coli (E. coli) indicating the effective potential application of COS-O-Ter derivatives as natural antibacterial agents. The aforementioned study opens a pave to expand the application scope of COS and its derivatives in the food and pharmaceutical industries.
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Affiliation(s)
- Lin Yue
- State Key Laboratory of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi, 214122, PR China; School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi, 214122, PR China; International Joint Laboratory on Food Safety, Jiangnan University, Lihu Road 1800, Wuxi, 214122, PR China; Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Lihu Road 1800, Wuxi, 214122, PR China.
| | - Meihong Zheng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi, 214122, PR China; School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi, 214122, PR China
| | - Min Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi, 214122, PR China; School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi, 214122, PR China
| | - Imran Mahmood Khan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi, 214122, PR China; School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi, 214122, PR China
| | - Bin Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi, 214122, PR China; School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi, 214122, PR China; International Joint Laboratory on Food Safety, Jiangnan University, Lihu Road 1800, Wuxi, 214122, PR China; Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Lihu Road 1800, Wuxi, 214122, PR China
| | - Xiaoyuan Ma
- State Key Laboratory of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi, 214122, PR China; School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi, 214122, PR China; International Joint Laboratory on Food Safety, Jiangnan University, Lihu Road 1800, Wuxi, 214122, PR China; Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Lihu Road 1800, Wuxi, 214122, PR China
| | - Chifang Peng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi, 214122, PR China; School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi, 214122, PR China; International Joint Laboratory on Food Safety, Jiangnan University, Lihu Road 1800, Wuxi, 214122, PR China; Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Lihu Road 1800, Wuxi, 214122, PR China
| | - Zhouping Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi, 214122, PR China; School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi, 214122, PR China; International Joint Laboratory on Food Safety, Jiangnan University, Lihu Road 1800, Wuxi, 214122, PR China; Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Lihu Road 1800, Wuxi, 214122, PR China
| | - Wenshui Xia
- State Key Laboratory of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi, 214122, PR China; School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi, 214122, PR China; International Joint Laboratory on Food Safety, Jiangnan University, Lihu Road 1800, Wuxi, 214122, PR China; Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Lihu Road 1800, Wuxi, 214122, PR China
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15
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Affes S, Nasri R, Li S, Thami T, Van Der Lee A, Nasri M, Maalej H. Effect of glucose-induced Maillard reaction on physical, structural and antioxidant properties of chitosan derivatives-based films. Carbohydr Polym 2021; 255:117341. [DOI: 10.1016/j.carbpol.2020.117341] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2020] [Revised: 10/11/2020] [Accepted: 10/27/2020] [Indexed: 01/12/2023]
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16
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Functional properties of chitosan derivatives obtained through Maillard reaction: A novel promising food preservative. Food Chem 2021; 349:129072. [PMID: 33556729 DOI: 10.1016/j.foodchem.2021.129072] [Citation(s) in RCA: 37] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2020] [Revised: 01/06/2021] [Accepted: 01/06/2021] [Indexed: 01/17/2023]
Abstract
This review provides an insight about the functional properties of chitosan obtained through Maillard reaction to enhance the shelf life and food quality. Maillard reaction is a promising and safe method to obtain commercial water-soluble chitosan's through Schiff base linkage and Amadori or Heyns rearrangement. Likewise, chitosan derivatives exert an enhanced antimicrobial, antioxidant, and emulsifying properties due to the development of Maillard reaction products (MRPs) like reductones and melanoidins. Additionally, the application of chitosan-MRPs effectively inhibited the microbial spoilage, reduced lipid oxidative, and extended the shelf life and the quality of fresh food products. Therefore, understand the potential of chitosan-MRPs derivatives as a functional biomaterial to improve the postharvest quality and extending the shelf life of food products will scale up its application as a food preservative.
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17
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Benchamas G, Huang G, Huang S, Huang H. Preparation and biological activities of chitosan oligosaccharides. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2020.11.027] [Citation(s) in RCA: 67] [Impact Index Per Article: 22.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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18
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Gan H, Lv M, Lv C, Fu Y, Ma H. Inhibitory effect of chitosan‐based coating on the deterioration of muscle quality of Pacific white shrimp at 4°C storage. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.15167] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Affiliation(s)
- Hui Gan
- Guangxi Aquatic Animal and Husbandry College Nanning China
| | - Min Lv
- Guangxi Key Laboratory of Aquatic Genetic Breeding and Healthy Aquaculture Guangxi Academy of Fishery Science Nanning China
| | - Chenfei Lv
- College of Horticulture and Landscape Tianjin Agricultural University Tianjin China
| | - Yuchun Fu
- Food Science Center Guangxi Agricultural Vocational College Nanning China
| | - Huawei Ma
- Guangxi Key Laboratory of Aquatic Genetic Breeding and Healthy Aquaculture Guangxi Academy of Fishery Science Nanning China
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Yuliana T, Hayati F, Cahyana Y, Rialita T, Mardawati E, Harahap BM, Safitri R. Indigenous Bacteriocin of Lactic Acid Bacteria from "Dadih" a Fermented Buffalo Milk from West Sumatra, Indonesia as Chicken Meat Preservative. Pak J Biol Sci 2020; 23:1572-1580. [PMID: 33274889 DOI: 10.3923/pjbs.2020.1572.1580] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
BACKGROUND AND OBJECTIVE The bacteriocin isolated from fermented buffalo milk from West Sumatra-Indonesia, called Dadih, can be considered as a natural and safe antimicrobial compound for food products. The objective of this research was to evaluate the antimicrobial activity of bacteriocin from Dadih and its effectiveness as a preservative in chicken meat. MATERIALS AND METHODS This study used experimental method followed by statistical analysis using 3 experiments with duplication including experiment of meat samples (0 and 10% bacteriocin), storage temperatures (7 and 26°C) and storage duration (0, 1, 2, 3, 4, 5, 6 days and 0, 6, 12 hrs). Each experiment consists of a bacteriocin test, antimicrobial activity assay, physicochemical measurement and storability. RESULTS From 10 LAB isolates successfully obtained from Dadih, two isolates with D7 code and D10 code had the highest antimicrobial activity, reaching 11.75 mm and 12 mm, respectively. The meat treated by 10% of bacteriocin gave the lower total microbial (3rd and 5th day) and total E. coli (5th day) at 7 and 26°C. The pH and water activity (aw) values of chicken meat with 10% of bacteriocin showed lower values at 7 and 26°C. The application of bacteriocin to chicken meat was able to inhibit the microbial growth that was still below standard for 3 days at 7°C and 6 hrs at 26°C. CONCLUSION Based on research, lactic acid bacteria isolated from buffalo milk curd produced bacteriocin compound which has antimicrobial properties. This bacteriocin showed potential as a natural preservative for chicken meat by inhibiting the growth of pathogen microorganisms.
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Liu X, Xia B, Hu L, Ni Z, Thakur K, Wei Z. Maillard conjugates and their potential in food and nutritional industries: A review. FOOD FRONTIERS 2020. [DOI: 10.1002/fft2.43] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022] Open
Affiliation(s)
- Xiang Liu
- School of Food and Biological Engineering Hefei University of Technology Hefei China
| | - Bing Xia
- School of Food and Biological Engineering Hefei University of Technology Hefei China
| | - Long‐Teng Hu
- School of Food and Biological Engineering Hefei University of Technology Hefei China
| | - Zhi‐Jing Ni
- School of Food and Biological Engineering Hefei University of Technology Hefei China
- School of Biological Science and Engineering North Minzu University Yinchuan China
- Anhui Province Key Laboratory of Functional Compound Seasoning Anhui Qiangwang Seasoning Food Co. Ltd. Jieshou China
| | - Kiran Thakur
- School of Food and Biological Engineering Hefei University of Technology Hefei China
| | - Zhao‐Jun Wei
- School of Food and Biological Engineering Hefei University of Technology Hefei China
- School of Biological Science and Engineering North Minzu University Yinchuan China
- Anhui Province Key Laboratory of Functional Compound Seasoning Anhui Qiangwang Seasoning Food Co. Ltd. Jieshou China
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21
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Doan CT, Tran TN, Nguyen VB, Tran TD, Nguyen AD, Wang SL. Bioprocessing of Squid Pens Waste into Chitosanase by Paenibacillus sp. TKU047 and Its Application in Low-Molecular Weight Chitosan Oligosaccharides Production. Polymers (Basel) 2020; 12:polym12051163. [PMID: 32438616 PMCID: PMC7284385 DOI: 10.3390/polym12051163] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2020] [Revised: 05/16/2020] [Accepted: 05/17/2020] [Indexed: 12/17/2022] Open
Abstract
Chitosan oligosaccharide (COS) has become of great interest in recent years because of its worthy biological activities. This study aims to produce COS using the enzymatic method, and investigates Paenibacillus sp. TKU047, a chitinolytic-producing strain, in terms of its chitosanase productivity on several chitinous material-containing mediums from fishery process wastes. The highest amount of chitosanase was produced on the medium using 2% (w/v) squid pens powder (0.60 U/mL) as the single carbon and nitrogen (C/N) source. The molecular mass of TKU047 chitosanase, which could be the smallest one among chitinases/chitosanases from the Paenibacillus genus, was approximately 23 kDa according to the sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) method. TKU047 chitosanase possessed the highest activity at 60 °C, pH 7, and toward chitosan solution with a higher degree of deacetylation (DDA) value. Additionally, the hydrolysis products of 98% DDA chitosan catalyzed by TKU047 chitosanase showed the degree of polymerization (DP) ranging from 2 to 9, suggesting that it was an endo-type activity chitosanase. The free radical scavenging activity of the obtained chitosan oligosaccharide (COS) was determined. The result showed that COS produced with Paenibacillus sp. TKU047 chitosanase expressed a higher 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity than that from the commercial COSs with maximum activity and IC50 values of 81.20% and 1.02 mg/mL; 18.63% and 15.37 mg/mL; and 15.96% and 15.16 mg/mL, respectively. As such, Paenibacillus sp. TKU047 may have potential use in converting squid pens waste to produce chitosanase as an enzyme for bio-activity COS preparation.
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Affiliation(s)
- Chien Thang Doan
- Department of Chemistry, Tamkang University, New Taipei City 25137, Taiwan; (C.T.D.); (T.N.T.)
- Department of Science and Technology, Tay Nguyen University, Buon Ma Thuot 630000, Vietnam;
| | - Thi Ngoc Tran
- Department of Chemistry, Tamkang University, New Taipei City 25137, Taiwan; (C.T.D.); (T.N.T.)
- Department of Science and Technology, Tay Nguyen University, Buon Ma Thuot 630000, Vietnam;
| | - Van Bon Nguyen
- Institute of Research and Development, Duy Tan University, Da Nang 550000, Vietnam;
| | - Trung Dung Tran
- Department of Science and Technology, Tay Nguyen University, Buon Ma Thuot 630000, Vietnam;
| | - Anh Dzung Nguyen
- Institute of Biotechnology and Environment, Tay Nguyen University, Buon Ma Thuot 630000, Vietnam;
| | - San-Lang Wang
- Department of Chemistry, Tamkang University, New Taipei City 25137, Taiwan; (C.T.D.); (T.N.T.)
- Life Science Development Center, Tamkang University, New Taipei City 25137, Taiwan
- Correspondence: ; Tel.: +886-2-2621-5656; Fax: +886-2-2620-9924
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22
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Zhang J, Mei Z, Huang X, Ding Y, Liang Y, Mei Y. Inhibition of Maillard reaction in production of low-molecular-weight chitosan by enzymatic hydrolysis. Carbohydr Polym 2020; 236:116059. [PMID: 32172874 DOI: 10.1016/j.carbpol.2020.116059] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2019] [Revised: 02/16/2020] [Accepted: 02/20/2020] [Indexed: 10/25/2022]
Abstract
A low-molecular-weight chitosan (LMWC) sample was prepared by enzymatic hydrolysis, and used for investigation of special Maillard reaction products (MRPs) and factors affecting LMWC bioactivities. After undergoing MR, LMWC turned to brown color (termed BLMWC), showed reduction of several indices of rice growth promotion. This alteration of bioactivities was attributable to MRPs in BLMWC. A special MRP, 5-hydroxy-2-pyridine methanol isomer (5-H-2PMIS), was identified by HPLC and LC-MS. Analysis of key factors affecting MR, using this MRP as monitoring target compound and OD420 value, suggested that MR process can be minimized by storing LMWC under vacuum in a dry, low-temperature, neutral-pH environment. Na2SO3 was effective for inhibition of MR, at optimal concentration 0.5 %. Chemical and FTIR analyses showed that Na2SO3-treated sample conformed to the Chinese National Standard of chitosan (GB 29941-2013). Control of MR is essential for application of LMWC in food, pharmaceutical, and other industries.
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Affiliation(s)
- Jun Zhang
- State Key Laboratory of Agricultural Microbiology, College of Life Science and Technology, Huazhong Agricultural University, Wuhan, 430070, PR China
| | - Zewen Mei
- State Key Laboratory of Agricultural Microbiology, College of Life Science and Technology, Huazhong Agricultural University, Wuhan, 430070, PR China
| | - Xingxi Huang
- State Key Laboratory of Agricultural Microbiology, College of Life Science and Technology, Huazhong Agricultural University, Wuhan, 430070, PR China
| | - Yueyue Ding
- State Key Laboratory of Agricultural Microbiology, College of Life Science and Technology, Huazhong Agricultural University, Wuhan, 430070, PR China
| | - Yunxiang Liang
- State Key Laboratory of Agricultural Microbiology, College of Life Science and Technology, Huazhong Agricultural University, Wuhan, 430070, PR China
| | - Yuxia Mei
- State Key Laboratory of Agricultural Microbiology, College of Life Science and Technology, Huazhong Agricultural University, Wuhan, 430070, PR China.
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Duan X, Duan S, Wang Q, Ji R, Cao Y, Miao J. Effects of the natural antimicrobial substance from Lactobacillus paracasei FX-6 on shelf life and microbial composition in chicken breast during refrigerated storage. Food Control 2020. [DOI: 10.1016/j.foodcont.2019.106906] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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24
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Functional and biological properties of Maillard conjugates and their potential application in medical and food: A review. Food Res Int 2020; 131:109003. [PMID: 32247496 DOI: 10.1016/j.foodres.2020.109003] [Citation(s) in RCA: 116] [Impact Index Per Article: 29.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2019] [Revised: 12/23/2019] [Accepted: 01/12/2020] [Indexed: 01/13/2023]
Abstract
Protein and peptides are usually sensitive to environmental stresses, such as pH changes, high temperature, ionic strength, and digestive enzymes amongst other, which limit their food and medicinal applications. Maillard reaction (also called Maillard conjugation or glycation) occurs naturally without the addition of chemical agents and has been vastly applied to boost protein/peptide/amino acid functionalities and biological properties. Protein/peptide-saccharide conjugates are currently used as emulsifiers, antioxidants, antimicrobials, gelling agents, and anti-browning compounds in food model systems and products. The conjugates also possess the excellent stabilizing ability as a potent delivery system to enhance the stability and bioaccessibility of many bioactive compounds. Carbonyl scavengers such as polyphenols are able to significantly inhibit the formation of advanced glycation end products without a significant effect on early Maillard reaction products (MRPs) and melanoidins, which are currently applied as functional ingredients. This review paper highlights the technological functionality and biological properties of glycoconjugates in food model systems and products. Recent applications of MRPs in medical sciences are also presented.
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Dietary Supplementation with Chitosan Oligosaccharides Alleviates Oxidative Stress in Rats Challenged with Hydrogen Peroxide. Animals (Basel) 2019; 10:ani10010055. [PMID: 31888046 PMCID: PMC7022516 DOI: 10.3390/ani10010055] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2019] [Revised: 12/21/2019] [Accepted: 12/23/2019] [Indexed: 01/16/2023] Open
Abstract
Simple Summary Oxidative stress adversely affects animal health and performance. Feed additives with antioxidant abilities supplementation can alleviate oxidative stress. The aim of this study was to evaluate the hypothesis that dietary supplementation with COS alleviates the damage caused by oxidative stress in Sprague Dawley rats challenged with hydrogen peroxide (H2O2). The results shown that COS exhibited better radical scavenging capacity of 1, 1-diphenyl-2-picrylhydrazyl (DPPH), superoxide anion (O2−), H2O2, and ferric ion reducing antioxidant power (FRAP) than butylated hydroxy anisole (BHA), increasing activity of SOD, CAT, GSH-Px, GSH, and T-AOC, as well as decreasing MDA level in serum, liver, spleen, and kidney. Our results indicated that COS can protect Sprague Dawley rats from H2O2 challenge by reducing lipid peroxidation and restoring antioxidant capacity. Abstract Oxidative stress is induced by excessive oxidative radicals, which directly react with biomolecules, and damage lipids, proteins and DNA, leading to cell or organ injury. Supplementation of antioxidants to animals can be an effective way to modulate the antioxidant system. Chitosan oligosaccharides (COS) are the degraded products of chitosan or chitin, which has strong antioxidant, anti-inflammatory, and immune-enhancing competency. Therefore, the current study was conducted to evaluate the hypothesis that dietary supplementation with COS alleviates the damage caused by oxidative stress in Sprague Dawley rats challenged with hydrogen peroxide (H2O2). The rats were randomly divided into three groups: CON, control group, in which rats were fed a basal diet with normal drinking water; AS, H2O2 group, in which rats were fed the basal diet and 0.1% H2O2 in the drinking water; ASC, AS + COS group, in which rats were fed the basal diet with 200 mg/kg COS, and with 0.1% H2O2 in the drinking water. In vitro, COS exhibited better radical scavenging capacity of 1, 1-diphenyl-2-picrylhydrazyl (DPPH), superoxide anion (O2−), H2O2, and ferric ion reducing antioxidant power (FRAP) than butylated hydroxy anisole (BHA). In vivo, dietary supplementation with COS alleviated the H2O2-induced oxidative damage, evidenced by comparatively increasing activity of SOD, CAT, GSH-Px, GSH, and T-AOC, and comparatively decreasing level of MDA in serum, liver, spleen, and kidney. COS also comparatively alleviated the H2O2-induced inflammation. In conclusion, COS supplementation reduced lipid peroxidation and restored antioxidant capacity in Sprague Dawley rats, which were challenged with H2O2.
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Chitosan Oligosaccharides Protect Sprague Dawley Rats from Cyclic Heat Stress by Attenuation of Oxidative and Inflammation Stress. Animals (Basel) 2019; 9:ani9121074. [PMID: 31816916 PMCID: PMC6940990 DOI: 10.3390/ani9121074] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2019] [Revised: 11/28/2019] [Accepted: 11/29/2019] [Indexed: 02/07/2023] Open
Abstract
Simple Summary Heat stress has negative effects on animal health and performance, and chitosan oligosaccharides (COS) exhibits antioxidant and anti-inflammatory properties. The aim of this study was to evaluate the effects of COS alleviation of oxidative stress and inflammatory response in heat-stressed rats. The results indicated heat stress decreased (p < 0.05) growth performance; the relative weight of spleen and kidney; and the level of antioxidant enzymes and IL-10 in liver, spleen, and kidney, while it increased (p < 0.05) the MDA and inflammatory cytokines concentration. Dietary COS supplementation enhanced (p < 0.05) ADG, the relative weight of spleen and kidney, and the level of antioxidant enzymes and IL-10 in liver, spleen, and kidney. Collectively, COS was beneficial to heat-stressed rats by alleviating oxidative damage and inflammatory response. Abstract Chitosan oligosaccharides (COS) exhibits antioxidant and anti-inflammatory properties. The aim of this study was to evaluate the effects of COS on antioxidant system and inflammatory response in heat-stressed rats. A total of 30 male rats were randomly divided to three groups and reared at either 24 °C or 35 °C for 4 h/d for this 7-day experiment: CON, control group with basal diet; HS, heat stress group with basal diet; HSC, heat stress with 200mg/kg COS supplementation. Compared with the CON group, HS significantly decreased (p < 0.05) average daily gain (ADG); average daily feed intake (ADFI); the relative weight of spleen and kidney; the level of liver CAT, GSH-Px, T-AOC, and IL-10; spleen SOD, GSH-Px, GSH, and IL-10; and kidney SOD, GSH-Px, T-AOC, and IL-10, while significantly increased the MDA concentration in liver, spleen, and kidney; the liver IL-1β concentration; and spleen and kidney IL-6 and TNF-α concentration. In addition, dietary COS supplementation significantly improved (p < 0.05) ADG; the relative weight of spleen and kidney; the level of liver GSH-Px, spleen GSH-Px, GSH, and IL-10; and kidney GSH-Px, while significantly decreased (p < 0.05) liver IL-1β concentration under heat stress condition. Collectively, COS was beneficial to heat-stressed rats by alleviating oxidative damage and inflammatory response.
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Antimicrobial Polymer with Enhanced Activity and Reduced Toxicity upon Grafting to Chitosan Oligosaccharide. ARABIAN JOURNAL FOR SCIENCE AND ENGINEERING 2019. [DOI: 10.1007/s13369-019-04260-4] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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Nazari M, Majdi H, Milani M, Abbaspour-Ravasjani S, Hamishehkar H, Lim LT. Cinnamon nanophytosomes embedded electrospun nanofiber: Its effects on microbial quality and shelf-life of shrimp as a novel packaging. Food Packag Shelf Life 2019. [DOI: 10.1016/j.fpsl.2019.100349] [Citation(s) in RCA: 40] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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Zheng X, He Y, Zhou H, Xiong C. Effects of Chitosan Oligosaccharide–Nisin Conjugates Formed by Maillard reaction on the preservation of
Collichthys niveatus. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14116] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
- Xiaojie Zheng
- School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou PR China
- Wenzhou Academy of Agricultural Sciences Wenzhou PR China
| | - Yue He
- Wenzhou Academy of Agricultural Sciences Wenzhou PR China
| | - Huan Zhou
- Wenzhou Academy of Agricultural Sciences Wenzhou PR China
| | - Chunhua Xiong
- School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou PR China
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Yu X, Jing Y, Yan F. Chitooligosaccharide–Lysine Maillard Reaction Products: Preparation and Potential Application on Fresh-Cut Kiwifruit. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02284-0] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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Chitosan oligosaccharide (COS): An overview. Int J Biol Macromol 2019; 129:827-843. [DOI: 10.1016/j.ijbiomac.2019.01.192] [Citation(s) in RCA: 186] [Impact Index Per Article: 37.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2018] [Revised: 01/14/2019] [Accepted: 01/28/2019] [Indexed: 02/07/2023]
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Doan CT, Tran TN, Nguyen VB, Nguyen AD, Wang SL. Production of a Thermostable Chitosanase from Shrimp Heads via Paenibacillus mucilaginosus TKU032 Conversion and its Application in the Preparation of Bioactive Chitosan Oligosaccharides. Mar Drugs 2019; 17:md17040217. [PMID: 30974812 PMCID: PMC6520834 DOI: 10.3390/md17040217] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2019] [Revised: 04/08/2019] [Accepted: 04/09/2019] [Indexed: 12/13/2022] Open
Abstract
Chitosanase has attracted great attention due to its potential applications in medicine, agriculture, and nutraceuticals. In this study, P. mucilaginosus TKU032, a bacterial strain isolated from Taiwanese soil, exhibited the highest chitosanase activity (0.53 U/mL) on medium containing shrimp heads as the sole carbon and nitrogen (C/N) source. Using sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) analysis, a chitosanase isolated from P. mucilaginosus TKU032 cultured on shrimp head medium was determined at approximately 59 kDa. The characterized chitosanase showed interesting properties with optimal temperature and thermal stability up to 70 °C. Three chitosan oligosaccharide (COS) fractions were isolated from hydrolyzed colloidal chitosan that was catalyzed by TKU032 chitosanase. Of these, fraction I showed the highest α-glucosidase inhibitor (aGI) activity (65.86% at 20 mg/mL); its inhibitory mechanism followed the mixed noncompetitive inhibition model. Fractions II and III exhibited strong 2,2-diphenyl1-picrylhydrazyl (DPPH) radical scavenging activity (79.00% at 12 mg/mL and 73.29% at 16 mg/mL, respectively). In summary, the COS fractions obtained by hydrolyzing colloidal chitosan with TKU032 chitosanase may have potential use in medical or nutraceutical fields due to their aGI and antioxidant activities.
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Affiliation(s)
- Chien Thang Doan
- Department of Chemistry, Tamkang University, New Taipei City 25137, Taiwan.
- Department of Science and Technology, Tay Nguyen University, Buon Ma Thuot 630000, Vietnam.
| | - Thi Ngoc Tran
- Department of Chemistry, Tamkang University, New Taipei City 25137, Taiwan.
- Department of Science and Technology, Tay Nguyen University, Buon Ma Thuot 630000, Vietnam.
| | - Van Bon Nguyen
- Department of Science and Technology, Tay Nguyen University, Buon Ma Thuot 630000, Vietnam.
| | - Anh Dzung Nguyen
- Institute of Biotechnology and Environment, Tay Nguyen University, Buon Ma Thuot 630000, Vietnam.
| | - San-Lang Wang
- Department of Chemistry, Tamkang University, New Taipei City 25137, Taiwan.
- Life Science Development Center, Tamkang University, New Taipei City 25137, Taiwan.
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Sun T, Guo X, Zhong R, Ma L, Li H, Gu Z, Guan J, Tan H, You C, Tian M. Interactions of oligochitosan with blood components. Int J Biol Macromol 2018; 124:304-313. [PMID: 30445093 DOI: 10.1016/j.ijbiomac.2018.11.109] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2018] [Revised: 10/15/2018] [Accepted: 11/12/2018] [Indexed: 02/05/2023]
Abstract
Oligochitosan (OCHI) is known to have some specific biological activities. However, its interactions with blood components and related correlation with molecular structures remains to be clarified due to its growing use in biomedical areas. Herein, a series of OCHI were prepared by hydrogen peroxide induced degradation combined fractionation in ethanol solutions and their molecular structures were characterized by GPC, FTIR, 1H and 13C NMR, and then the interactions of the prepared OCHI with blood components, including red blood cells (hemolysis, deformability, and aggregation), coagulation system, complement (C3a, and C5a activation), and platelet (activation, and aggregation), were investigated. For red blood cells, OCHI has a quite low risk of hemolysis in a dose- and MW-dependent manner and the deformability and aggregation were observed in its high MW fraction. The coagulation tests revealed that OCHI is capable of a mild anticoagulation through blocking the intrinsic pathway and the anticoagulation corresponding MW was identified. In terms of complement, OCHI could inhibit C3a in a dose-dependent manner and activate C5a with its high MW fraction. In addition, there is no significant effect of OCHI on platelet activation and aggregation. Based on above results, the interactions related mechanism was discussed and proposed.
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Affiliation(s)
- Tong Sun
- Department of Neurosurgery, West China Hospital, Sichuan University, Chengdu, Sichuan 610041, PR China; Neurosurgery Research Laboratory, West China Hospital, Sichuan University, Chengdu, Sichuan 610041, PR China
| | - Xi Guo
- Department of Neurosurgery, West China Hospital, Sichuan University, Chengdu, Sichuan 610041, PR China; Neurosurgery Research Laboratory, West China Hospital, Sichuan University, Chengdu, Sichuan 610041, PR China
| | - Rui Zhong
- Institute of Blood Transfusion, Chinese Academy of Medical Sciences, Peking Union Medical College, Chengdu, Sichuan 610052, PR China
| | - Lu Ma
- Department of Neurosurgery, West China Hospital, Sichuan University, Chengdu, Sichuan 610041, PR China
| | - Hao Li
- Department of Neurosurgery, West China Hospital, Sichuan University, Chengdu, Sichuan 610041, PR China
| | - Zhipeng Gu
- Guangdong Provincial Key Laboratory of Sensor Technology and Biomedical Instrument, School of Engineering, Sun Yat-sen University, Guangzhou, 510275, PR China
| | - Junwen Guan
- Department of Neurosurgery, West China Hospital, Sichuan University, Chengdu, Sichuan 610041, PR China
| | - Hong Tan
- College of Polymer Science and Engineering, State Key Laboratory of Polymer Materials Engineering, Sichuan University, Chengdu, Sichuan 610065, PR China
| | - Chao You
- Department of Neurosurgery, West China Hospital, Sichuan University, Chengdu, Sichuan 610041, PR China; Neurosurgery Research Laboratory, West China Hospital, Sichuan University, Chengdu, Sichuan 610041, PR China; West China Brain Research Centre, West China Hospital, Sichuan University, Chengdu, Sichuan 610041, PR China
| | - Meng Tian
- Department of Neurosurgery, West China Hospital, Sichuan University, Chengdu, Sichuan 610041, PR China; Neurosurgery Research Laboratory, West China Hospital, Sichuan University, Chengdu, Sichuan 610041, PR China; West China Brain Research Centre, West China Hospital, Sichuan University, Chengdu, Sichuan 610041, PR China.
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Doan CT, Tran TN, Nguyen VB, Nguyen AD, Wang SL. Reclamation of Marine Chitinous Materials for Chitosanase Production via Microbial Conversion by Paenibacillus macerans. Mar Drugs 2018; 16:E429. [PMID: 30400216 PMCID: PMC6265764 DOI: 10.3390/md16110429] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2018] [Revised: 10/30/2018] [Accepted: 10/31/2018] [Indexed: 01/21/2023] Open
Abstract
Chitinous materials from marine byproducts elicit great interest among biotechnologists for their potential biomedical or agricultural applications. In this study, four kinds of marine chitinous materials (squid pens, shrimp heads, demineralized shrimp shells, and demineralized crab shells) were used to screen the best source for producing chitosanase by Paenibacillus macerans TKU029. Among them, the chitosanase activity was found to be highest in the culture using the medium containing squid pens as the sole carbon/nitrogen (C/N) source. A chitosanase which showed molecular weights at 63 kDa was isolated from P. macerans cultured on a squid pens medium. The purified TKU029 chitosanase exhibited optimum activity at 60 °C and pH 7, and was stable at temperatures under 50 °C and pH 3-8. An analysis by MALDI-TOF MS revealed that the chitosan oligosaccharides (COS) obtained from the hydrolysis of water-soluble chitosan by TKU029 crude enzyme showed various degrees of polymerization (DP), varying from 3⁻6. The obtained COS enhanced the growth of four lactic acid bacteria strains but exhibited no effect on the growth of E. coli. By specialized growth enhancing effects, the COS produced from hydrolyzing water soluble chitosan with TKU029 chitinolytic enzymes could have potential for use in medicine or nutraceuticals.
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Affiliation(s)
- Chien Thang Doan
- Department of Chemistry, Tamkang University, New Taipei City 25137, Taiwan.
- Department of Science and Technology, Tay Nguyen University, Buon Ma Thuot 630000, Vietnam.
| | - Thi Ngoc Tran
- Department of Chemistry, Tamkang University, New Taipei City 25137, Taiwan.
- Department of Science and Technology, Tay Nguyen University, Buon Ma Thuot 630000, Vietnam.
| | - Van Bon Nguyen
- Department of Science and Technology, Tay Nguyen University, Buon Ma Thuot 630000, Vietnam.
| | - Anh Dzung Nguyen
- Institute of Biotechnology and Environment, Tay Nguyen University, Buon Ma Thuot 630000, Vietnam.
| | - San-Lang Wang
- Department of Chemistry, Tamkang University, New Taipei City 25137, Taiwan.
- Life Science Development Center, Tamkang University, New Taipei City 25137, Taiwan.
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Sun T, Qin Y, Xie J, Xue B, Zhu Y, Wu J, Bian X, Li X. Antioxidant activity of oligochitosan Maillard reaction products using oligochitosan as the amino or carbonyl groups donors. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2018.1493605] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- Tao Sun
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, Shanghai, China
| | - Yingying Qin
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, Shanghai, China
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, Shanghai, China
| | - Bin Xue
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, Shanghai, China
| | - Yun Zhu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, Shanghai, China
| | - Jikui Wu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, Shanghai, China
| | - Xiaojun Bian
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, Shanghai, China
| | - Xiaohui Li
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, Shanghai, China
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Ouyang QQ, Hu Z, Lin ZP, Quan WY, Deng YF, Li SD, Li PW, Chen Y. Chitosan hydrogel in combination with marine peptides from tilapia for burns healing. Int J Biol Macromol 2018; 112:1191-1198. [DOI: 10.1016/j.ijbiomac.2018.01.217] [Citation(s) in RCA: 59] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2017] [Revised: 01/29/2018] [Accepted: 01/31/2018] [Indexed: 12/31/2022]
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One-step procedure for enhancing the antibacterial and antioxidant properties of a polysaccharide polymer: Kojic acid grafted onto chitosan. Int J Biol Macromol 2018; 113:1125-1133. [PMID: 29505872 DOI: 10.1016/j.ijbiomac.2018.03.007] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2017] [Revised: 02/25/2018] [Accepted: 03/02/2018] [Indexed: 12/13/2022]
Abstract
The purpose of this work was to develop a nontoxic bioactive material based on a natural pyrone compound (kojic acid, KA) and chitosan oligosaccharides (COS). The bioactive material, chitosan oligosaccharide-N-kojic acid polymer (COS-N-KA), was prepared by one-step environmentally friendly approach. Then, the physicochemical properties and biological activities of COS-N-KA as a prepared water-soluble COS derivative were evaluated. The polymer was characterized by using UV-vis, FTIR, 1H NMR, and 13C NMR spectroscopy, Mw, PID, TGA, water solubility, hemolysis assay, and animal toxicity studies. Particularly, the antioxidant and antimicrobial assays revealed that COS-N-KA significantly enhanced the antimicrobial and antioxidant activities, which remarkably stronger than that of free COS and KA. Hence, the low hemolytic activity to human red blood cells, and nontoxic to female mice of SLAC KM strain made this novel polymer material a promising and effective compound for food and pharmaceutical industries.
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