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Food Chem. 2013 Jun 1;138(2-3):1312-9. doi: 10.1016/j.foodchem.2012.10.118. Epub 2012 Nov 12.

Antioxidant and antimicrobial activity of xylan-chitooligomer-zinc complex.

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  • 1College of Resource and Environmental Sciences, Wuhan University, Wuhan 430079, China.

Abstract

In this study, a ternary complex based on natural polysaccharides was explored as a novel food preservative. Chitooligomer was obtained by enzyme hydrolysis of chitosan with immobilised neutral protease, and the degree of polymerisation (DP) was mainly from 2 to 5. Chitooligomer-zinc complex (CGZC) was first produced and then co-heated with xylan to prepare xylan-chitooligomer-zinc complex (XCGZC). XCGZC showed higher antioxidant and antibacterial activity than chitooligomer, chitooligomer-zinc and xylan-chitooligomer. The IC(50) of XCGZC was 5.37 mg/mL, which was equal to the antioxidant ability of 3.28 mg/mL BHT. The diameter of the inhibition zone for XCGZC against Escherichia coli and Staphylococcus aureus was 17.2 ± 0.4 and 30.3 ± 0.6mm vs. control of 6.0mm. Besides, XCGZC had excellent antibacterial activity against Bacillus subtilis, Salmonella typhimurium, Bacillus megaterium. Therefore, XCGZC can be used as a novel promising preservative with antibacterial and antioxidant properties in the food industry.

PMID:
23411248
DOI:
10.1016/j.foodchem.2012.10.118
[PubMed - indexed for MEDLINE]
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