ε-聚赖氨酸与壳寡糖美拉德反应产物的制备及其抗菌机制
Preparation and antimicrobial mechanism of Maillard reaction products derived from ε-polylysine and chitooligosaccharides.
作者信息
Lang Ai, Lan Weiqing, Xie Jing
机构信息
College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306, China.
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.
出版信息
Biochem Biophys Res Commun. 2023 Apr 2;650:30-38. doi: 10.1016/j.bbrc.2023.01.078. Epub 2023 Feb 1.
Chitooligosaccharides can be combined with amino acids or polypeptide to form Maillard reaction products (MRPs) with the antibacterial characteristics through Maillard reaction. This research aims to clarify the structure, antimicrobial effect and mechanism against Shewanella putrefaciens (S. putrefaciens) of ε-polylysine and chitooligosaccharides Maillard reaction products (LC-MRPs). The results of intrinsic fluorescence (IF) spectroscopy, Fourier transform infrared (FT-IR) spectroscopy, X-ray diffraction, proton nuclear magnetic resonance (H NMR) spectra and scanning electron microscope (SEM) indicated Maillard reaction occurred between ε-polylysine and chitooligosaccharides. The observation of confocal laser scanning microscopy (CLSM), SEM and growth curves of S. putrefaciens evidenced that LC-MRPs have the strongest antibacterial effects. The leakage of alkaline phosphatase (AKP) and lactate dehydrogenase (LDH) implied that LC-MRPs sabotaged bacterial barrier (cell wall and cell membrane). The changes in content of nucleic acids, reactive oxygen species (ROS) level, lipid peroxidation content (LPO), succinate dehydrogenase (SDH) activity and adenosine triphosphate (ATP) content showed LC-MRPs will affect bacterial genetic gene transcription, material and energy metabolism. Therefore, the LC-MRPs were effective antibacterial agents to inhibit S. putrefaciens, which will help to preserve food with S. putrefaciens as the main spoilage bacteria.
壳寡糖可与氨基酸或多肽结合，通过美拉德反应形成具有抗菌特性的美拉德反应产物（MRPs）。本研究旨在阐明ε-聚赖氨酸与壳寡糖美拉德反应产物（LC-MRPs）对腐败希瓦氏菌（S. putrefaciens）的结构、抗菌效果及作用机制。内源荧光（IF）光谱、傅里叶变换红外（FT-IR）光谱、X射线衍射、质子核磁共振（H NMR）光谱和扫描电子显微镜（SEM）结果表明，ε-聚赖氨酸与壳寡糖之间发生了美拉德反应。共聚焦激光扫描显微镜（CLSM）观察、SEM观察以及腐败希瓦氏菌生长曲线证明LC-MRPs具有最强的抗菌效果。碱性磷酸酶（AKP）和乳酸脱氢酶（LDH）的泄漏表明LC-MRPs破坏了细菌屏障（细胞壁和细胞膜）。核酸含量、活性氧（ROS）水平、脂质过氧化含量（LPO）、琥珀酸脱氢酶（SDH）活性和三磷酸腺苷（ATP）含量的变化表明LC-MRPs会影响细菌遗传基因转录、物质和能量代谢。因此，LC-MRPs是抑制腐败希瓦氏菌的有效抗菌剂，这将有助于以腐败希瓦氏菌为主要腐败菌的食品保鲜。
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