State Key Laboratory of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, PR China; School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, PR China.
State Key Laboratory of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, PR China; School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, PR China; International Joint Laboratory on Food Safety, Jiangnan University, Lihu Road 1800, Wuxi 214122, PR China; Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Lihu Road 1800, Wuxi 214122, PR China.
Carbohydr Polym. 2023 Aug 1;313:120852. doi: 10.1016/j.carbpol.2023.120852. Epub 2023 Mar 25.
Curcumin (Cur) is a natural pigment with excellent biological activity. The poor stability and insolubility of Cur in water severely limit its application. Therefore, to overcome these dilemmas which are big hindrances in their application, a novel derivative (COCS-Cur) was prepared by the esterification reaction of carboxylated chitosan (COCS) and Cur. The structure and properties of conjugate were determined through a series of characterizations. The derivatives had excellent solubility as well as stability. In addition, antioxidant and photodynamic antibacterial experiments proved that COCS-Cur had the excellent free radical scavenging ability and photodynamic antibacterial activity. The derivatives presented a better antibacterial effect on Staphylococcus aureus (S. aureus) than Escherichia coli (E. coli). Noteworthy, the COCS-Cur derivatives showed no obvious toxicity which makes them a stronger contender and potential antimicrobial agent or functional nutrient for application in the food industry.
姜黄素（Cur）是一种具有优异生物活性的天然色素。Cur 在水中的稳定性和溶解度差严重限制了其应用。因此，为了克服这些在应用中是巨大障碍的困境，通过羧基化壳聚糖（COCS）与 Cur 的酯化反应制备了一种新型衍生物（COCS-Cur）。通过一系列的表征确定了共轭物的结构和性质。该衍生物具有优异的溶解性和稳定性。此外，抗氧化和光动力抗菌实验证明，COCS-Cur 具有优异的自由基清除能力和光动力抗菌活性。该衍生物对金黄色葡萄球菌（S. aureus）的抗菌效果优于大肠杆菌（E. coli）。值得注意的是，COCS-Cur 衍生物没有明显的毒性，这使它们成为更有竞争力的潜在抗菌剂或功能性营养素，可应用于食品工业。
