Huang Haibing, Wang Qing, Ning Zichen, Ma Yake, Huang Yayan, Wu Yaqing, Yang Yucheng, Xiao Meitian, Ye Jing
College of Chemical Engineering, Huaqiao University, Xiamen 361021, China.
College of Chemical Engineering, Huaqiao University, Xiamen 361021, China; Xiamen Engineering and Technological Research Center for Comprehensive Utilization of Marine Biological Resources, Xiamen 361021, China.
Int J Biol Macromol. 2024 May;266(Pt 1):131021. doi: 10.1016/j.ijbiomac.2024.131021. Epub 2024 Mar 22.
κ-Carrageenan (KC) is a polysaccharide widely used in food industry. It has been widely studied for its excellent physicochemical and beneficial properties. However, the high molecular weight and high viscosity of KC make it difficult to be absorbed and to exert its' biological activities, thus limit its extensive industrial application. In order to solve this problem, five low molecular weight κ-carrageenans (DCPs) were prepared by the degradation of KC using hydrogen peroxide (HO) and ascorbic acid (AH). The chemical compositions and structure characteristics of the DCPs were then determined. The results showed that HO and AH could effectively degrade KC to DCPs, and DCPs remained the basic skeletal structure of KC. DCPs showed good antibacterial activities against Escherichia coli, Staphylococcus aureus, Pseudomonas aeruginosa and Bacillus subtilis. The Minimum Inhibitory Concentration (MIC) of DCPs with the highest antibacterial effects were 5.25, 4.5, 5.25, and 4.5 mg/mL, respectively. This is due to the underlying mechanism of DCPs that bind to the bacterial membrane proteins and change the membrane permeability, thus exerting antibacterial activity. In addition, Spearman's rank correlation and Ridge regression analysis revealed that the molecular weight and the contents of 3,6-anhydro-D-galactose, aldehyde group, carboxyl, and sulfate were the main structural characteristics affecting the antibacterial activity. Our findings reveal that the HO-AH degradation treatment could significantly improve the antibacterial activity of KC and provide insights into the quantitative structure-activity relationships of the antibacterial activity of DCPs.
κ-卡拉胶（KC）是一种广泛应用于食品工业的多糖。因其优异的物理化学性质和有益特性，它已得到广泛研究。然而，KC的高分子量和高粘度使其难以被吸收并发挥其生物活性，从而限制了其广泛的工业应用。为了解决这个问题，使用过氧化氢（HO）和抗坏血酸（AH）对KC进行降解，制备了五种低分子量κ-卡拉胶（DCPs）。然后测定了DCPs的化学组成和结构特征。结果表明，HO和AH能有效地将KC降解为DCPs，且DCPs保留了KC的基本骨架结构。DCPs对大肠杆菌、金黄色葡萄球菌、铜绿假单胞菌和枯草芽孢杆菌表现出良好的抗菌活性。抗菌效果最高的DCPs的最低抑菌浓度（MIC）分别为5.25、4.5、5.25和4.5mg/mL。这是由于DCPs与细菌膜蛋白结合并改变膜通透性从而发挥抗菌活性的潜在机制。此外，Spearman秩相关和岭回归分析表明，分子量以及3,6-脱水-D-半乳糖、醛基、羧基和硫酸盐的含量是影响抗菌活性的主要结构特征。我们的研究结果表明，HO-AH降解处理可显著提高KC的抗菌活性，并为DCPs抗菌活性的定量构效关系提供了见解。
