低聚壳聚糖美拉德衍生物抑菌性能研究

本文研究了基于与葡萄糖、麦芽糖和木糖进行美拉德反应的低聚壳聚糖衍生物的抑菌性.测定低聚壳聚糖及其衍生物对大肠杆菌和金黄色葡萄球菌的抑制效果.结果显示:壳聚糖及其衍生物对金黄色葡萄球菌的抑制作用强于对大肠杆菌的抑制作用,且随着浓度增加,对两种菌的抑菌效果增强.大多数壳聚糖衍生物的抑菌效果优于壳聚糖本身,其中CG 1∶1 8 h(低聚壳聚糖的氨基与葡萄糖的羰基的物质量比为1∶1,反应8h)的抑菌效果最好,CM 1∶3 8 h(低聚壳聚糖的氨基与麦芽糖的羰基的物质量比为1∶3,反应8 h)抑菌性最差,这可能与参加反应的还原糖种类、反应物比例以及反应时间相关.

Antibacterial Activity of Chitosan Oligosaccharide Derivatives Produced by Maillard Reaction

The antibacterial activity of chitosan oligosaccharide(COS) derivatives produced by Maillard reaction between COS and glucose,maltose and xylose,respectively were studied.The antibacterial activity of COS and its derivatives on Escherichia coli and Staphylococcus aureus was determined.The results indicated that the COS and its derivatives exhibited higher antibacterial activity on S.aureus than that on E.coli,and the antibacterial activity increased with the increasing of concentrations.The antibacterial activity of most of the derivatives was better than that of COS,and the antibacterial activity of CG 1∶1 8 h(the molar ratio of amino and carbonyl was 1∶1, which reaction time is 8 hours) was the best,while CM 1∶3 8 h(the molar ratio of amino and carbonyl was 1∶3, which reaction time is 8 hours) showed the weakest inhibitory action to the two strains.The results showed that the antibacterial activity of COS derivatives may be related to the kind of reducing sugar,the ratio of COS and reducing sugar,as well as the time of reaction.