Chemical characterization, antioxidant and anti-listerial activity of non-animal chitosan-glucan complexes

Autor: Mayssa Al Kharboutly, Alain Castellan, Anna Zimoch-Korzycka, Véronique Coma, Andrzej Jarmoluk, Isabelle Pianet, Christian Gardrat
Přispěvatelé: Laboratoire de Chimie des Polymères Organiques (LCPO), Centre National de la Recherche Scientifique (CNRS)-Institut Polytechnique de Bordeaux-Ecole Nationale Supérieure de Chimie, de Biologie et de Physique (ENSCBP)-Université de Bordeaux (UB)-Institut de Chimie du CNRS (INC), Wroclaw Univ Environm & Life Sci, Wroclaw University of Environmental and Life Sciences, Institut des Sciences Moléculaires (ISM), Centre National de la Recherche Scientifique (CNRS)-École Nationale Supérieure de Chimie et de Physique de Bordeaux (ENSCPB)-Université Sciences et Technologies - Bordeaux 1-Université Montesquieu - Bordeaux 4-Institut de Chimie du CNRS (INC), Team 2 LCPO : Biopolymers & Bio-sourced Polymers, Centre National de la Recherche Scientifique (CNRS)-Institut Polytechnique de Bordeaux-Ecole Nationale Supérieure de Chimie, de Biologie et de Physique (ENSCBP)-Université de Bordeaux (UB)-Institut de Chimie du CNRS (INC)-Centre National de la Recherche Scientifique (CNRS)-Institut Polytechnique de Bordeaux-Ecole Nationale Supérieure de Chimie, de Biologie et de Physique (ENSCBP)-Université de Bordeaux (UB)-Institut de Chimie du CNRS (INC)
Jazyk: angličtina
Rok vydání: 2016
Předmět:
Zdroj: Food Hydrocolloids
Food Hydrocolloids, Elsevier, 2016, 61, pp.338-343. ⟨10.1016/j.foodhyd.2016.05.019⟩
ISSN: 0268-005X
1873-7137
DOI: 10.1016/j.foodhyd.2016.05.019⟩
Popis: International audience; Three commercial fungal chitosan-glucan complexes with different low molecular weights (CS1, CS2, CS3) were studied for antioxidant power determined by the ferric ion reducing antioxidant power (FRAP) method and antimicrobial potential evaluated against Listeria monocytogenes. The impact of the acid type (lactic and acetic) and concentration as well as the pH of film forming chitosan-glucan solutions were investigated. The quantitative evaluation of chitosan-glucan complexes was proposed using the degrees of deacetylation calculated from (i) elemental analysis of carbon and nitrogen and (ii) infra-red absorbance of the ratio amide I/hydroxyl bands. The amount of glucans in CS1, CS2 and CS3 is 6%, 10% and 5%, respectively. Whatever the pH, the reducing capacity of chitosans was higher using lactic acid than acetic acid. It depended on the molecular weight, the degree of deacetylation and the glucan percentage. As the pH increased, the antioxidant activity improved when higher amounts of glucans were present, for similar values of molecular weights and degrees of deacetylation. The chitosan anti-listerial activity was higher with chitosan lactate than with chitosan acetate. As the pH increased, the inhibition slightly felt. Usage of lactic acid in pH = 5 caused fully reduction with variants CS1 and CS3 in concentration of 0.5%. The inhibition was higher when pH decreased for chitosan containing the highest concentration of glucans. Complete reduction was observed in pH = 3 for all samples, except CS2 dissolved in acetic acid in amount of 0.5%. The chitosan with the highest glucan amount displayed the highest antioxidant properties and the lowest anti-listerial activity. (C) 2016 Elsevier Ltd. All rights reserved.
Databáze: OpenAIRE
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