壳寡糖美拉德反应产物对凡纳滨对虾的抑菌活性和防腐效果。
Antibacterial activities and preservative effect of chitosan oligosaccharide Maillard reaction products on Penaeus vannamei.
机构信息
College of Food Science & Technology, Shanghai Ocean University, Shanghai, 201306, PR China.
College of Food Science & Technology, Shanghai Ocean University, Shanghai, 201306, PR China.
出版信息
Int J Biol Macromol. 2017 Dec;105(Pt 1):764-768. doi: 10.1016/j.ijbiomac.2017.07.100. Epub 2017 Jul 18.
The purpose of this study was to understand the influence of Maillard reaction (MR) on bioactivity of chitosan oligosaccharide (COS). The antibacterial activity against Pseudomonas aeruginosa and Vibrio parahaemolyticus and preservative effect of two kinds of COS MR products (MRPs) on Penaeus vannamei were evaluated. The structures of CG (MRPs of COS and glucose) and CM (MRPs of COS and maltose) were characterized by FT-IR and their molecular weights were measured by gel permeation chromatography (GPC). The results showed that CG has enhanced antibacterial activity and preservative effect compared to COS by evaluating total volatile base-nitrogen (TVB-N), trimethylamine (TMA), pH, total bacterial count (TBC) and sensory evaluation. Meanwhile, CM showed decreased antibacterial activity and preservative effect compared to COS by evaluating TMA, pH and TBC. The results indicated that antibacterial activity and preservative effect of COS increased or decreased after MR. In other words, the type of reducing sugar involved in MR had a great impact on the functional properties of COS-saccharide MRPs and their application to be used as a food preservative.
本研究旨在探讨美拉德反应（MR）对壳寡糖（COS）生物活性的影响。评估了两种壳寡糖美拉德反应产物（MRPs）（MRP-G 和 MRP-M）对副溶血性弧菌和凡纳滨对虾的抗菌活性和保鲜效果。通过傅里叶变换红外光谱（FT-IR）对 CG（COS 和葡萄糖的 MRP）和 CM（COS 和麦芽糖的 MRP）的结构进行了表征，并通过凝胶渗透色谱（GPC）测量了它们的分子量。结果表明，通过评估总挥发性碱基-氮（TVB-N）、三甲胺（TMA）、pH 值、总细菌计数（TBC）和感官评价，CG 比 COS 具有更高的抗菌活性和保鲜效果。同时，CM 比 COS 表现出降低的抗菌活性和保鲜效果。结果表明，MR 后 COS 的抗菌活性和保鲜效果增加或降低。换句话说，参与 MR 的还原糖的类型对 COS-糖 MRPs 的功能特性及其作为食品防腐剂的应用有很大影响。
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