Production of Chitooligosaccharide with Antibacterial Activity and Application in Food

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Project title

Code/計畫編號

NSC90-2313-B019-048

Translated Name/計畫中文名

幾丁質類物質在食品、農業、化工及醫藥上之應用---抗菌活性幾丁寡醣的生產及其在食品上的應用

Project Coordinator/計畫主持人

Guo-Jane Tsai

Funding Organization/主管機關

National Science and Technology Council

Department/Unit

Department of Food Science

Website

https://www.grb.gov.tw/search/planDetail?id=648904

Year

2001

Start date/計畫起

01-08-2001

Expected Completion/計畫迄

01-07-2002

Bugetid/研究經費

882千元

ResearchField/研究領域

食品科技(農)

本研究首先利用價廉的工業級纖維素脢探討其水解幾丁聚醣之條件，以得到抗菌活性水解液，接著由抗菌活性水解液分離其中聚醣與寡醣，探討其對病原細菌、真菌及腸道益生菌生長之影響。工業級纖維素脢水解幾丁聚醣之最適作用pH及溫度分別為5.2及55.degree.C，纖維素脢對幾丁聚醣的水解能力，隨著去乙醯度的增加而增加，水解液的抗菌活性以90%去乙醯度幾丁聚醣(DD90)水解18小時最強。進一步以甲醇區分水解液，得水溶性低分子量幾丁聚醣(LMWC)與幾丁寡醣，以11株病原細菌及酵母菌進行抗菌試驗，發現其中B. cereus、P. aeruginosa、S. aureus和S. typhi對LMWC相當敏感，而寡醣部份則不具抗菌效果。另外，在腸道細菌方面，病原菌Clostridium pergringens對低分子量幾丁聚醣具高敏感性，在濃度25 ppm下可將此菌完全抑制，幾丁聚醣水解液濃度在50 ppm下可將此菌完全抑制，而幾丁寡醣在高濃度1,000 ppm下仍不具有抗菌活性。益生菌乳桿菌屬對幾丁聚醣水解液、低分子量幾丁聚醣、幾丁寡醣的抗性則隨菌種不同而異，其中以L. acidophilus CCRC 14026及 L. acidophilus CCRC 10695最為敏感。雙叉桿菌屬則對幾丁聚醣各個水解產物均有良好的抗性，於培養48小時其殘存菌數比皆在94%以上。 The aims of this study were to investigate first the effects of pH, temperature and the degree of deacetylation (DD) of chitosan on the cellulase digestion of shrimp chitosan, and then, to separate the low-molecular-weight chitosan (LMWC) from the chitooligosaccharides in the hydrolysate and investigate their antimicrobial activity. The optimal reaction pH and temperature for cellulase digestion on chitosan were pH 5.2 and 55.degree.C, respectively. The hydrolytic activity of cellulase on chitin/chitosan increased with increasing of deacetylation degree of substrate, with DD95 being highest. The neutralized chitosan hydrolysate obtained from cellulase digestion on DD90 at pH 5.2 for 18 hr showed the highest antibacterial activity. The LMWC and chitooligosaccharides in the neutralized chitosan hydrolysate were further separated by methanol precipitation. The antibacterial activity of the chitosan hydrolysate, LMWC and chitooligo- saccharide against 11 strains of phathogen were evaluated. LMWC showed stronger activity against B. cereus, P. aeruginosa, S. aureus and S. typhi, and the oligosaccharides showed little antibacterial activity. In the aspect of intestinal microflora, LMWC showed stronger activity against C. perfringens than chitosan hydrolysate did, with the minimal leathal concentration being 25 ppm for the former and 50 ppm for the latter; whereas little antibacterial activity was observed for chitooligosaccharides at 1,000 ppm. The antibacterial activity of these three products against Lactobacillus was various with the species tested. The two strains of L. acidophillus tested were much more sensitive to LMWC and chitosan hydrolysate than L. casei. and L. plantarum. The species of Bifidobacterium were quite resistant to these products.

Keyword(s)

幾丁寡醣
抗菌活性
生產
食品工業
Chitooligosaccharide
Antimicrobial activity
Production
Food industry

DSpace CRIS

Production of Chitooligosaccharide with Antibacterial Activity and Application in Food

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