Center of Food Colloids and Delivery for Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Beijing Engineering Research Center of Protein and Functional Peptides, China National Research Institute of Food and Fermentation Industries Co., Ltd., Beijing 100015, China.
Center of Food Colloids and Delivery for Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Food Chem. 2024 Dec 1;460(Pt 2):140544. doi: 10.1016/j.foodchem.2024.140544. Epub 2024 Jul 31.
A novel antibacterial film based on arabinoxylan (AX) was prepared by introducing ferulic acid (FA) to AX through a laccase-catalyzed procedure. The ferulic acid-arabinoxylan conjugates (FA-AX conjugates) have been characterized. Results showed that FA was successfully grafted onto the AX chains by covalent linkages, likely through nucleophilic addition between O-Ph in the phenolic hydroxyl group of FA, or through Michael addition via O-quinone intermediates. FA-AX conjugates showed improved crystallinity, thermal stability, and rheological properties, as well as a distinct surface morphology, compared with those of native AX. Moreover, FA-AX conjugates exhibited enhanced antibacterial ability against Staphylococcus aureus, Escherichia coli, Shewanella sp., and Pseudomonas sp. Mechanistic studies revealed that the enhanced antibacterial ability was due to the penetration of bacterial membrane by the phenolic molecule and the steric effect of FA-AX conjugates. The study demonstrates that the laccase-induced grafting method was effective in producing FA-AX conjugates; we have demonstrated its antibacterial ability and great potential in prolonging the shelf life of fresh seafood products.
一种新型的基于阿拉伯木聚糖(AX)的抗菌膜通过过氧化物酶(laccase)催化将阿魏酸(FA)引入到 AX 中制备得到。对阿魏酸-阿拉伯木聚糖缀合物(FA-AX 缀合物)进行了表征。结果表明,FA 通过共价键连接成功接枝到 AX 链上,可能是通过 FA 中酚羟基的 O-Ph 之间的亲核加成,或者通过 O-醌中间体的迈克尔加成。与天然 AX 相比,FA-AX 缀合物表现出更高的结晶度、热稳定性和流变性能,以及明显的表面形貌。此外,FA-AX 缀合物对金黄色葡萄球菌、大肠杆菌、希瓦氏菌和假单胞菌表现出增强的抗菌能力。机制研究表明,增强的抗菌能力归因于酚分子穿透细菌膜和 FA-AX 缀合物的空间位阻效应。该研究表明,过氧化物酶诱导的接枝方法在制备 FA-AX 缀合物方面是有效的;我们已经证明了它的抗菌能力及其在延长新鲜海鲜产品保质期方面的巨大潜力。