College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China.
College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
Carbohydr Polym. 2019 Dec 1;225:115238. doi: 10.1016/j.carbpol.2019.115238. Epub 2019 Aug 23.
Four phenolic acid-grafted-chitosan conjugates were prepared with different phenolic acids including gallic acid (GLA), caffeic acid (CA), gentisate acid (GTA) and sinapic acid (SA), and their characteristics were analyzed. Furthermore, the antioxidant and antimicrobial activities of conjugates were compared to screen out the optimal conjugates. The characterization analysis showed that the UV absorption peaks of CA-g-CS were stronger than that of GLA-g-CS, indicating a higher substitution degree. In addition, the substitution degree and antioxidant activity of caffeic acid-grafted-chitosan (CA-g-CS) and gallic acid-grafted-chitosan (GLA-g-CS) had significantly (p < 0.05) higher than CS and other two conjugates. However, CA-g-CS demonstrated stronger bacteriostatic ability, of which the minimum inhibitory concentrations (MICs) against Pseudomonas aeruginosa, Escherichia coli, Bacillus subtilis and Staphylococcus aureus were lower, and the inhibitory zones were larger than GLA-g-CS. In summary, the present findings will provide a theoretical basis for the expanding of CS application in food processing and preservation.
制备了 4 种不同酚酸（包括没食子酸（GLA）、咖啡酸（CA）、龙胆酸（GTA）和芥子酸（SA））接枝壳聚糖的共轭物，并对其特性进行了分析。此外，还比较了共轭物的抗氧化和抗菌活性，以筛选出最佳的共轭物。特征分析表明，CA-g-CS 的紫外吸收峰强于 GLA-g-CS，表明取代度更高。此外，咖啡酸接枝壳聚糖（CA-g-CS）和没食子酸接枝壳聚糖（GLA-g-CS）的取代度和抗氧化活性均显著（p < 0.05）高于 CS 和其他两种共轭物。然而，CA-g-CS 表现出更强的抑菌能力，其对铜绿假单胞菌、大肠杆菌、枯草芽孢杆菌和金黄色葡萄球菌的最小抑菌浓度（MIC）较低，抑菌圈较大。总之，本研究结果将为壳聚糖在食品加工和保鲜中的应用提供理论依据。
