Cinnamyl alcohol modified chitosan oligosaccharide for enhancing antimicrobial activity

•COS-O-Cin1-3 were synthesized via substitution and deprotection reaction.•COS-O-Cin1-3 were identified by FT-IR, 1H NMR, UV–vis, etc.•COS-O-Cin1-3 exhibited a better antibacterial properties compared to COS.•COS-O-Cin1-3 exhibited better stability and solubility than Cin in distilled water. The pre...

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Veröffentlicht in:Food chemistry Jg. 309; S. 125513
Hauptverfasser: Yue, Lin, Sun, Dan, Mahmood Khan, Imran, Liu, Xiaoli, Jiang, Qixing, Xia, Wenshui
Format: Journal Article
Sprache:Englisch
Veröffentlicht: England Elsevier Ltd 30.03.2020
Schlagworte:
alcohols
Anti-Bacterial Agents - analysis
Anti-Bacterial Agents - chemical synthesis
Anti-Bacterial Agents - chemistry
Anti-Bacterial Agents - pharmacology
Antibacterial activity
antibacterial properties
antibiotics
chitosan
Chitosan - analysis
Chitosan - chemical synthesis
Chitosan - chemistry
Chitosan - pharmacology
Chitosan oligosaccharide
Cinnamyl alcohol
crystal structure
Escherichia coli - drug effects
food industry
Fourier transform infrared spectroscopy
Magnetic Resonance Spectroscopy
nuclear magnetic resonance spectroscopy
oligosaccharides
Propanols - analysis
Propanols - chemistry
Propanols - pharmacology
Spectroscopy, Fourier Transform Infrared
Stability
Staphylococcus aureus - drug effects
thermal stability
thermogravimetry
X-Ray Diffraction
Antibacterial activity
Stability
Chitosan oligosaccharide
Cinnamyl alcohol
ISSN:0308-8146, 1873-7072, 1873-7072
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Zusammenfassung:•COS-O-Cin1-3 were synthesized via substitution and deprotection reaction.•COS-O-Cin1-3 were identified by FT-IR, 1H NMR, UV–vis, etc.•COS-O-Cin1-3 exhibited a better antibacterial properties compared to COS.•COS-O-Cin1-3 exhibited better stability and solubility than Cin in distilled water. 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.
Bibliographie:ObjectType-Article-1
SourceType-Scholarly Journals-1
ObjectType-Feature-2
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ISSN:0308-8146
1873-7072
1873-7072
DOI:10.1016/j.foodchem.2019.125513