通过美拉德反应形成的ε-聚赖氨酸-壳聚糖共轭物的结构与抗菌机制
Structure and antimicrobial mechanism of ɛ-polylysine-chitosan conjugates through Maillard reaction.
作者信息
Liang Chunxuan, Yuan Fang, Liu Fuguo, Wang Yingying, Gao Yanxiang
机构信息
Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China.
Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China.
出版信息
Int J Biol Macromol. 2014 Sep;70:427-34. doi: 10.1016/j.ijbiomac.2014.07.012. Epub 2014 Jul 15.
The aim of the study was to testify the formation and antimicrobial activity of ɛ-polylysine-chitosan conjugate through Maillard reaction. The results of UV absorbance, browning index and fluorescence changes of Maillard reaction products (MRPs) between ɛ-polylysine and chitosan indicated there existed Maillard reaction between ɛ-polylysine and chitosan and the formation of their conjugate. The conjugate showed strong antibacterial activity against Escherichia coli, Staphylococcus aureus, Bacillus subtilis and beer yeast. Morphologies of E. coli and S. aureus treated with the conjugate were observed by transmission electron microscopy (TEM). The results revealed that the conjugate of ɛ-polylysine and chitosan increased the permeability of the outer membrane (OM) and inner membrane (IM) and ultimately disrupted bacterial cell membranes, with the release of cellular cytoplasm.
本研究的目的是通过美拉德反应验证ε-聚赖氨酸-壳聚糖共轭物的形成及其抗菌活性。ε-聚赖氨酸与壳聚糖之间美拉德反应产物（MRPs）的紫外吸光度、褐变指数及荧光变化结果表明，ε-聚赖氨酸与壳聚糖之间存在美拉德反应并形成了它们的共轭物。该共轭物对大肠杆菌、金黄色葡萄球菌、枯草芽孢杆菌和啤酒酵母具有较强的抗菌活性。通过透射电子显微镜（TEM）观察了用该共轭物处理后的大肠杆菌和金黄色葡萄球菌的形态。结果显示，ε-聚赖氨酸与壳聚糖的共轭物增加了外膜（OM）和内膜（IM）的通透性，最终破坏了细菌细胞膜，导致细胞质释放。
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