Suppr超能文献

曲酸接枝壳寡糖的合成、表征及抗菌活性

Synthesis, characterization, and antimicrobial activity of kojic acid grafted chitosan oligosaccharide.

作者信息

Liu Xiaoli, Xia Wenshui, Jiang Qixing, Xu Yanshun, Yu Peipei

机构信息

State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University , Lihu Road 1800, Wuxi, 214122 Jiangsu, People's Republic of China.

出版信息

J Agric Food Chem. 2014 Jan 8;62(1):297-303. doi: 10.1021/jf404026f. Epub 2013 Dec 23.

Abstract

A novel water-soluble chitosan oligosaccharide (COS) derivative, chitosan oligosaccharide/kojic acid grafts assigned as COS/KA, was prepared by using the selective partial alkylation of N-benzylidene COS and chlorokojic acid in the presence of dimethyl sulfoxide (DMSO) and pyridine (Py). The derivative was characterized by UV-vis spectroscopy, FTIR, (1)H NMR, TGA, SEM, and XRD techniques, which showed that the alkylation reaction took place at the C-6 and C-3 positions of COS. The results showed that the degree of substitution (DS) for COS/KA was from 0.38 to 1.21, and the product exhibited an excellent solubility in organic solvents and distilled water. The antibacterial results indicated that the antibacterial activity of COS/KA was strengthened relative to COS with the increase of DS for Staphylococcus aureus , Escherichia coli , Aspergillus niger and Saccharomyces cerevisiae . These findings provide important supports for developing new antibacterial agents and expand the scope of application of COS in the food industry.

摘要

通过在二甲基亚砜(DMSO)和吡啶(Py)存在下,利用N-苄叉壳寡糖与氯曲酸的选择性部分烷基化反应,制备了一种新型水溶性壳寡糖(COS)衍生物,即壳寡糖/曲酸接枝物,记为COS/KA。采用紫外可见光谱、傅里叶变换红外光谱、核磁共振氢谱、热重分析、扫描电子显微镜和X射线衍射等技术对该衍生物进行了表征,结果表明烷基化反应发生在壳寡糖的C-6和C-3位。结果显示,COS/KA的取代度(DS)为0.38至1.21,该产物在有机溶剂和蒸馏水中均表现出优异的溶解性。抗菌结果表明,对于金黄色葡萄球菌、大肠杆菌、黑曲霉和酿酒酵母,随着COS/KA取代度的增加,其抗菌活性相对于壳寡糖有所增强。这些发现为开发新型抗菌剂提供了重要支持,并拓展了壳寡糖在食品工业中的应用范围。

文献检索

告别复杂PubMed语法,用中文像聊天一样搜索,搜遍4000万医学文献。AI智能推荐,让科研检索更轻松。

立即免费搜索

文件翻译

保留排版,准确专业,支持PDF/Word/PPT等文件格式,支持 12+语言互译。

免费翻译文档

深度研究

AI帮你快速写综述,25分钟生成高质量综述,智能提取关键信息,辅助科研写作。

立即免费体验