Galactosylated derivatives of chitosan obtained through amide formation: influence on lactobacillus and bifidobacterium growth
| Autor: | Cardelle-Cobas, Alejandra, Ruiz-Matute, Ana I., Martins, M., Tavaria, F. K., Pintado, Manuela E., Corzo, Nieves |
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| Přispěvatelé: | Consejo Superior de Investigaciones Científicas (España), Ministerio de Economía y Competitividad (España), European Commission, Fundación Española para la Ciencia y la Tecnología |
| Rok vydání: | 2013 |
| Předmět: | |
| Zdroj: | Digital.CSIC. Repositorio Institucional del CSIC instname |
| Popis: | Resumen del póster presentado al IV Workshop Probióticos, Prebióticos y Salud: Evidencia Científica celebrado en Madrid (España) del 31 de enero al 1 de febrero de 2013. Glycosylation of chitosan with lactobionic acid (LA) through amide formation give rise to branched derivatives with modified properties compared to native chitosan. LA is resistant to digestive enzymes, being fermented by the intestinal flora and chitosan presents antimicrobial properties due to the presence of free amino groups. In this sense, chitosan modification with LA could give rise to derivatives with lower antimicrobial activity and new properties. In this work, the effect of chitosan-LA derivatives, on Bifidobacterium and Lactobacillus spp growth has been studied. Besides, a study of influence of molecular weight (MW) and substituted amino groups on chitosan fermentability has been carried out. Chitosan derivatives, with different molecular weights (MW) (140 and 9 kDa) but with similar degree of substitution (DS - 15%) were prepared. Fermentations with pure strains of Lactobacillus and Bifidobacterium were carried out using the purified derivatives as the sole carbon source, and bacteria growth was evaluated at 620 nm. Galactosyl chitosan derivatives with higher MW (140 kDa) were not used as carbon source by the bacteria whereas those with lower MW (9 kDa) were fermented by the strains tested. Chitosans used as controls were neither used by bacteria. This indicates that modification with LA could be a new way to obtain fermentable carbohydrates based on chitosan. However, special attention must be paid to large molecules since they seems not be fermented by the bacteria. Although more studies are necessary to evidence their possible prebiotic effect, this study could constitute a first step to amplify chitosan use as a functional ingredient. This work was financed under the projects AGL 2008-00941/ALI, Consolider Ingenio 2010, Fun-C-Food, CSD2007-00063, Ana I. Ruiz-Matute thanks her JAE Doc contract from CSIC. Alejandra Cardelle-Cobas thanks Fundación Española para la Ciencia y la Tecnologia (FECyT) for a postdoctoral grant (EX2009-0061). |
| Databáze: | OpenAIRE |
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