Structure and antimicrobial mechanism of ε-polylysine-chitosan conjugates through Maillard reaction

被引：76
作者：
Liang, Chunxuan [1 ]
Yuan, Fang [1 ]
Liu, Fuguo [1 ]
Wang, Yingying [1 ]
Gao, Yanxiang [1 ]
机构：
[1] China Agr Univ, Coll Food Sci & Nutr Engn, Beijing Key Lab Funct Food Plant Resources, Beijing 100094, Peoples R China
来源：
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES | 2014年 / 70卷
基金：
中国国家自然科学基金;
关键词：
epsilon-Polylysine-chitosan conjugate; Structure; Antimicrobial activity; ANTIBACTERIAL ACTION; BACTERICIDAL ACTION; OUTER-MEMBRANE; KILLS BACTERIA; GALACTOMANNAN; LYSOZYME; DEXTRAN; PROTEIN; CHITIN; LYSINE;
D O I：
10.1016/j.ijbiomac.2014.07.012
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
The aim of the study was to testify the formation and antimicrobial activity of epsilon-polylysine-chitosan conjugate through Maillard reaction. The results of UV absorbance, browning index and fluorescence changes of Maillard reaction products (MRPs) between epsilon-polylysine and chitosan indicated there existed Maillard reaction between epsilon-polylysine and chitosan and the formation of their conjugate. The conjugate showed strong antibacterial activity against Escherichia coli, Staphylococcus aureus, Bacillus subtilis and beer yeast. Morphologies of E. coli and S. aureus treated with the conjugate were observed by transmission electron microscopy (TEM). The results revealed that the conjugate of epsilon-polylysine and chitosan increased the permeability of the outer membrane (OM) and inner membrane (IM) and ultimately disrupted bacterial cell membranes, with the release of cellular cytoplasm. Crown Copyright (C) 2014 Published by Elsevier B.V. All rights reserved.
引用
收藏
页码：427 / 434
页数：8
相关论文
共 34 条
  • [1] Effects of pH on caramelization and Maillard reaction kinetics in fructose-lysine model systems
    Ajandouz, EH
    Tchiakpe, LS
    Dalle Ore, F
    Benajiba, A
    Puigserver, A
    [J]. JOURNAL OF FOOD SCIENCE, 2001, 66 (07) : 926 - 931
  • [2] Effect of chitosan conjugation on the functional properties and bactericidal activity of gluten peptides
    Babiker, EE
    [J]. FOOD CHEMISTRY, 2002, 79 (03) : 367 - 372
  • [3] An infrared investigation in relation with chitin and chitosan characterization
    Brugnerotto, J
    Lizardi, J
    Goycoolea, FM
    Argüelles-Monal, W
    Desbrières, J
    Rinaudo, M
    [J]. POLYMER, 2001, 42 (08) : 3569 - 3580
  • [4] Antioxidant formation by γ-irradiation of glucose-amino acid model systems
    Chawla, S. P.
    Chander, Ramesh
    Sharma, Arun
    [J]. FOOD CHEMISTRY, 2007, 103 (04) : 1297 - 1304
  • [5] Interactions between dendrimer biocides and bacterial membranes
    Chen, CZS
    Cooper, SL
    [J]. BIOMATERIALS, 2002, 23 (16) : 3359 - 3368
  • [6] In vitro antimicrobial activity of a chitooligosaccharide mixture against Actinobacillus actinomycetemcomitans and Streptococcus mutans
    Choi, BK
    Kim, KY
    Yoo, YJ
    Oh, SJ
    Choi, JH
    Kim, CY
    [J]. INTERNATIONAL JOURNAL OF ANTIMICROBIAL AGENTS, 2001, 18 (06) : 553 - 557
  • [7] Chung YC, 2004, ACTA PHARMACOL SIN, V25, P932
  • [8] Chitosan disrupts the barrier properties of the outer membrane of Gram-negative bacteria
    Helander, IM
    Nurmiaho-Lassila, EL
    Ahvenainen, R
    Rhoades, J
    Roller, S
    [J]. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2001, 71 (2-3) : 235 - 244
  • [9] Hiraki J., 2000, FINE CHEM, V29, P18
  • [10] Improving emulsifying activity of ε-polylysine by conjugation with dextran through the Maillard reaction
    Ho, YT
    Ishizaki, S
    Tanaka, M
    [J]. FOOD CHEMISTRY, 2000, 68 (04) : 449 - 455
1234