Cinnamyl alcohol modified chitosan oligosaccharide for enhancing antimicrobial activity

Lin Yue; Dan Sun; Imran Mahmood Khan; Xiaoli Liu; Qixing Jiang; Wenshui Xia

doi:10.1016/j.foodchem.2019.125513

Cinnamyl alcohol modified chitosan oligosaccharide for enhancing antimicrobial activity

Lin Yue, Dan Sun, Imran Mahmood Khan, Xiaoli Liu, Qixing Jiang, Wenshui Xia

Research output: Journal Publication › Article › peer-review

53 Citations (Scopus)

Abstract

The present study aims at synthesizing and in vitro antibacterial activity evaluation of chitosan oligosaccharide (COS) modified by Cinnamyl alcohol (Cin) onto the OH position of COS. Three different degrees of substitution (DS) COS-O-Cin1-3 were synthesized by changing different molar ratios of COS to Cin. UV–visible spectroscopy (UV–vis), Fourier transform infrared (FT-IR), ¹H nuclear magnetic resonance (¹H NMR), thermogravimetric analysis (TGA), X-ray diffraction (XRD) and elemental analysis were conducted to characterize the successful synthesis of COS-O-Cin1-3. The results showed that they exhibited higher thermal stability, weaker crystallinity and better antibacterial properties than that of COS. These results aided in obtaining the important supports for exploring new functional antibacterial agents, which expand the scope of COS's application in the food industry.

Original language	English
Article number	125513
Journal	Food Chemistry
Volume	309
DOIs	https://doi.org/10.1016/j.foodchem.2019.125513
Publication status	Published - 30 Mar 2020
Externally published	Yes

Keywords

Antibacterial activity
Chitosan oligosaccharide
Cinnamyl alcohol
Stability

ASJC Scopus subject areas

Analytical Chemistry
Food Science

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10.1016/j.foodchem.2019.125513

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title = "Cinnamyl alcohol modified chitosan oligosaccharide for enhancing antimicrobial activity",

abstract = "The present study aims at synthesizing and in vitro antibacterial activity evaluation of chitosan oligosaccharide (COS) modified by Cinnamyl alcohol (Cin) onto the OH position of COS. Three different degrees of substitution (DS) COS-O-Cin1-3 were synthesized by changing different molar ratios of COS to Cin. UV–visible spectroscopy (UV–vis), Fourier transform infrared (FT-IR), 1H nuclear magnetic resonance (1H NMR), thermogravimetric analysis (TGA), X-ray diffraction (XRD) and elemental analysis were conducted to characterize the successful synthesis of COS-O-Cin1-3. The results showed that they exhibited higher thermal stability, weaker crystallinity and better antibacterial properties than that of COS. These results aided in obtaining the important supports for exploring new functional antibacterial agents, which expand the scope of COS's application in the food industry.",

keywords = "Antibacterial activity, Chitosan oligosaccharide, Cinnamyl alcohol, Stability",

author = "Lin Yue and Dan Sun and {Mahmood Khan}, Imran and Xiaoli Liu and Qixing Jiang and Wenshui Xia",

note = "Publisher Copyright: {\textcopyright} 2019 Elsevier Ltd",

year = "2020",

month = mar,

day = "30",

doi = "10.1016/j.foodchem.2019.125513",

language = "English",

volume = "309",

journal = "Food Chemistry",

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TY - JOUR

T1 - Cinnamyl alcohol modified chitosan oligosaccharide for enhancing antimicrobial activity

AU - Yue, Lin

AU - Sun, Dan

AU - Mahmood Khan, Imran

AU - Liu, Xiaoli

AU - Jiang, Qixing

AU - Xia, Wenshui

PY - 2020/3/30

Y1 - 2020/3/30

N2 - The present study aims at synthesizing and in vitro antibacterial activity evaluation of chitosan oligosaccharide (COS) modified by Cinnamyl alcohol (Cin) onto the OH position of COS. Three different degrees of substitution (DS) COS-O-Cin1-3 were synthesized by changing different molar ratios of COS to Cin. UV–visible spectroscopy (UV–vis), Fourier transform infrared (FT-IR), 1H nuclear magnetic resonance (1H NMR), thermogravimetric analysis (TGA), X-ray diffraction (XRD) and elemental analysis were conducted to characterize the successful synthesis of COS-O-Cin1-3. The results showed that they exhibited higher thermal stability, weaker crystallinity and better antibacterial properties than that of COS. These results aided in obtaining the important supports for exploring new functional antibacterial agents, which expand the scope of COS's application in the food industry.

AB - The present study aims at synthesizing and in vitro antibacterial activity evaluation of chitosan oligosaccharide (COS) modified by Cinnamyl alcohol (Cin) onto the OH position of COS. Three different degrees of substitution (DS) COS-O-Cin1-3 were synthesized by changing different molar ratios of COS to Cin. UV–visible spectroscopy (UV–vis), Fourier transform infrared (FT-IR), 1H nuclear magnetic resonance (1H NMR), thermogravimetric analysis (TGA), X-ray diffraction (XRD) and elemental analysis were conducted to characterize the successful synthesis of COS-O-Cin1-3. The results showed that they exhibited higher thermal stability, weaker crystallinity and better antibacterial properties than that of COS. These results aided in obtaining the important supports for exploring new functional antibacterial agents, which expand the scope of COS's application in the food industry.

KW - Antibacterial activity

KW - Chitosan oligosaccharide

KW - Cinnamyl alcohol

KW - Stability

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DO - 10.1016/j.foodchem.2019.125513

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VL - 309

JO - Food Chemistry

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Cinnamyl alcohol modified chitosan oligosaccharide for enhancing antimicrobial activity

Abstract

Keywords

ASJC Scopus subject areas

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