Irradiation-induced Maillard reaction with glucosamine: an advance strategy to modify chitosan Phản ứng Maillard với glucosamin bằng pháp chiếu xạ: một chiến lược ưu việt để cải biến chitosan
Main Article Content
Abstract
In this study, Maillard reaction with glucosamine (GA) induced by gamma irradiation was applied for chitosan (CT) and oligochitosan (OC) to improve the solution stability and antibacterial activity under alkaline condition. The mixture solutions of CT and/or OC with GA were irradiated at the dose of 25 kGy to form the Maillard reaction products (MRPs) respectively. The formations of MRPs were determined by spectrophotometric analyses at the wavelength of 284 nm and 420 nm. The improvement effect caused by the Maillard reaction on the stability of CT and OC solutions in alkaline condition was evaluated through the increase of pH value at the precipitation point of the solutions before and after irradiation. The antibacterial activity of the solutions against Escherichia coli was also investigated. The results showed that the CT-GA MRPs and OC-GA MRPs solutions could be remain their stability at pH 7, and the pH values at the precipitation point were 7.4 and 11.5 respectively. Moreover, at pH 7, the MRPs solutions exhibited high antibacterial activity with the reduction of ~ 4 log CFU/ml over control sample. Furthermore, 5-hydroxymethylfurfural (5-HMF), a known cytotoxic product formed by heat-induced Maillard reaction was not detected in both irradiated CT-GA and OC-GA solution. These results prove that the irradiation-induced Maillard reaction is an effective strategy to modify chitosan, and the MPRs of CT/OS with GA had a great potential to replace synthesis additives as a natural preservative for food applications
Article Details
Keywords
Maillard reaction, gamma irradiation, chitosan, solution stability, antibacterial activity
References
[2]. Kaur, S., Dhillon, G.S., "Recent trends in biological extraction of chitin from marine shell wastes: a review", Critical Reviews in Biotechnology, 35(1), pp. 44-61, 2015.
[3]. Dutta, P.K., Dutta, J., Tripathi, V.S., "Chitin and chitosan: Chemistry, properties and applications", Journal of Scientific & Industrial Research, 63, pp. 20-31, 2004.
[4]. Mahae, N., Chalat, C., Muhamud, P., "Antioxidant and antimicrobial properties of chitosan-sugar complex", International Food Research Journal, 18(4), pp. 1543-1551, 2011.
[5]. Bellich, B., D’Agostino, I., Semeraro, S., Gamini, A., Cesàro, A., ““The Good, the Bad and the Ugly” of Chitosans”, Marine Drugs, 14(5), 99, 2016.
[6]. Weiner, M.L., "An overview of the regulatory status and of the safety of chitin and chitosan as food and pharmaceutical ingredients", Advances in Chitin and Chitosan - Edited by C. J. Brine, P. A. Sandford and J. P. Zikakis. Elsevier Science Publishers, London, pp. 663-670, 1992.
[7]. Chung, Y.C., Kuo, C.L., Chen, C.C., “Preparation and important functional properties of water-soluble chitosan produced through Maillard reaction”, Bioresource Technology, 96, pp. 1743-1482, 2005.
[8]. Kanatt, S.R., Chander, R., Sharma, A., “Chitosan glucose complex – A novel food preservative”, Food Chemistry, 106, pp. 521-528, 2008.
[9]. Rao, M.S., Chawla, S.P., Chander, R., Sharma, A., "Antioxidant potential of Maillard reaction products formed by irradiation of chitosan-glucose solution", Carbohydrate Polymers, 83, pp. 714-719, 2011.
[10]. Chawla, S.P., Chander, R., Sharma, A., "Antioxidant formation by γ-irradiation of glucose-amino acid model system", Food Chemistry, 103, pp. 1297-1340, 2007.
[11]. Nguyen, N.T., Hoang, D.Q., Nguyen, N.D., Nguyen, Q.H., Nguyen, D.H., “Preparation, characterization, and antioxidant activity of water-soluble oligochitosan”, Green Processing and Synthesis, 6, pp. 461-468, 2017.
[12]. Theobald, A., Müller, A., Anklam, E., "Determination of 5-Hydroxymethylfurfural in Vinegar Samples by HPLC", Journal of Agricultural and Food Chemistry, 46, pp. 1850-1854, 1998.
[13]. Balouiri, M., Sadiki, M., Ibnsouda, S.K., "Methods for in vitro evaluating antimicrobial activity: A review", Journal of Pharmaceutical Analysis, 6, pp. 71-79, 2016.
[14]. Kanatt, S.R., Chander, R., Sharma, A., “Chitosan glucose complex – A novel food preservative”, Food Chemistry, 106, pp. 521-528, 2008.
[15]. Oh, S.H., Lee, Y.S., Lee, J.W., Kim, M.R., Yook, H.S., Byun, M.W., “The effect of γ-irradiation on the non-enzymatic browning reaction in the aqueous model solution”, Food Chemistry, 92, pp. 357-363, 2005.
[16]. Chawla, S.P., Chander, R., Sharma, A., "Antioxidant properties of Maillard reaction products by gamma-irradiation of whey protein", Food Chemistry, 116, pp. 122-128, 2009.
[17]. Chung, Y.C., Kuo, C.L., Chen, C.C., “Preparation and important functional properties of water-soluble chitosan produced through Maillard reaction”, Bioresource Technology, 96, pp. 1743-1482, 2005.
[18]. Ferrer, E., Algría, A., Farré, R., Abellán, P., Romero, F., "High-performance liquid chromatographic determination of furfural compounds in infant formulas changes during heat treatment and storage", Journal of Chromatography A, 947(1), pp. 85-95, 2002.
[19]. Ulbritch, R.J., Northup, S.J., Thomas, J.A., "A review of 5-hydroxymethyl furfural (HMF) in parenteral solutions", Fundamental and Applied Toxicology, 4, pp. 843-853, 1984.
[20]. No, H.K., Park, N.Y., Lee, S.H., Meyers, S.P., “Antibacterial activity of chitosan and chitosan oligomers with different molecular weights”, International Journal of Food Microbiology, 74, pp. 65-72, 2002
[21]. Darmadji, P., Izumimoto, M., “Effect of chitosan on meat preservation”, Indonesian Food and Nutrition Progress, 3(2), pp. 51-56, 1994.
[22]. Tsai, G.J., Su, W.H., Chen, H.C., Pan, C.L., “Antimicrobial activity of shrimp chitin and chitosan from different treatments and applications of fish preservation”, Fisheries Science, 68(1), pp. 170-177, 2002.