Study on Abiotic Factors Effects on Antibacterial Activities of Chitosan

Abstract

Abstract: The effects of abiotic factors such as acid solvent、metal ion、ion strength and pH on the antibacterial activitiesof chitosan were investigated by using two kinds of typical pathogens: Escherichia coli and Staphylococcus aureus as testmicroorganisms. The results showed that organic acids with low carbon number are better solvents for chitosan than those inorganicacid. pH6.0 was optimum to the antibacterial activity of chitosan oweing to the chelating capacity of chitosan toward metal ions.The addition of Zn2+ ions inhibited the antibacterial activity of chitosan the most, while the addition of Mg2+ ions inhibited theantibacterial activity of chitosan the least. The antibacterial activity of chitosan increased with ionic strength.

Key words: chitosan, abiotic factor, antibacterial activity, pathogen

WU Jun, XIA Wen-Shui. Study on Abiotic Factors Effects on Antibacterial Activities of Chitosan[J]. FOOD SCIENCE, 2004, 25(7): 52-55.

[1]	YANG Huixuan, LUO Xin, ZHU Lixian, YANG Xiaoyin, HAN Guangxing, DONG Pengcheng, ZHANG Yimin. Progress in Application of Bacteriophages in Control of Meatborne Pathogens [J]. FOOD SCIENCE, 2021, 42(9): 293-301.
[2]	GU Qian, ZHOU Jing, ZHANG Jianmei, SHANG Zhi, SHEN Ting, YANG Xiaojun, HU Weicheng. Preparation of Ginsenoside Rh2-Loaded Chitosan Nanoparticles and Its Cytotoxicity to A549 Cells [J]. FOOD SCIENCE, 2021, 42(7): 162-168.
[3]	LI Jiayi, CHEN Sai, LIU Yongle, YU Jian, LI Xianghong, HUANG Yiqun, WANG Faxiang. Effect of Chitosan Coating Incorporated with Food Preservatives on the Muscle Quality of Grass Carp during Cold Storage [J]. FOOD SCIENCE, 2021, 42(7): 220-225.
[4]	CHEN Xiaohan, PANG Jie, WU Chunhua. Fabrication and Characterization of Antimicrobial Food Packaging Materials Composed of Konjac Glucomannan, Chitosan and Fulvic Acid [J]. FOOD SCIENCE, 2021, 42(7): 232-239.
[5]	REN Hongrong, LI Miaoyun, ZHU Yaodi, ZHAO Gaiming, ZHAO Lijun, WU Huilin, XIAO Kang, CUI Wenming. Recent Progress in Hazards and Control of Clostridium perfringens in Foods [J]. FOOD SCIENCE, 2021, 42(7): 352-359.
[6]	ZHAO Xinxin, NING Ming, ZHANG Qin, CAI Wenchao, SHAN Chunhui, TANG Fengxian. Isolation and Identification of Pathogenic Microorganisms Causing Postharvest Spoilage in Hami Melons [J]. FOOD SCIENCE, 2021, 42(6): 325-335.
[7]	MEI Jialin, LIU Quanwei, LI Tingting, LI Jianrong, MOU Weili, GUO Xiaohua. Characteristics of Chitosan/Vanillin/Polyvinyl Alcohol Composite Electrospun Nanofiber Film and Its Application in the Preservation of Turbot [J]. FOOD SCIENCE, 2021, 42(5): 221-227.
[8]	QIN Dandan, WU Qiong, BAI Yang, CAO Huixin, LIU Menglin. Preparation of Auricularia auricular Polysaccharide/Chitosan Edible Composite Film and Its Preservative Effect on Fresh Beef [J]. FOOD SCIENCE, 2021, 42(5): 246-251.
[9]	LIU Rong, CUI Yuanyuan. Effect of UV-C Irradiation and Chitosan Coating on Preserving the Quality of Fresh-Cut Chinese Yam [J]. FOOD SCIENCE, 2021, 42(3): 289-295.
[10]	CHEN Fengxia, CAO Jun, LIU Yumei. Effect of Hops Extract on the Properties and Release Behavior of Chitosan/Polyethylene Bilayer Film [J]. FOOD SCIENCE, 2021, 42(3): 219-226.
[11]	MAO Zhijuan, ZHANG Kunming, HUANG Yongchun, GUO Yan, YANG Feng, REN Xian’e, AI Shuo. Ultrasonic-assisted Preparation and Stability Evaluation of W/O Emulsion Containing Chitosan [J]. FOOD SCIENCE, 2021, 42(2): 8-16.
[12]	SUN Tianmei, LIU Yangtai, WANG Xiang, DONG Xiaolu, LIU Hong, LI Hongmei, DONG Qingli. Censored Data Analysis in Estimation of Foodborne Pathogen Contamination: A Review [J]. FOOD SCIENCE, 2021, 42(17): 325-332.
[13]	GUO Xin, LIN Yuzhao, LIN Hetong, LI Qian, DUAN Ruiqi, ZHU Wenjing. Effect of Chitosan Treatment on Disease Index, Disease Resistant-Related Enzyme Activities and Disease Resistance-Related Substance Contents in Passiflora caerulea L. Fruit during Storage [J]. FOOD SCIENCE, 2021, 42(15): 206-212.
[14]	XU Yanhong, MIN Jun, ZHOU Honglei, ZHANG Yi, LIU Wei, HU Xiaoke. Recent Advances in Big Defensins of Marine Invertebrates [J]. FOOD SCIENCE, 2021, 42(15): 251-260.
[15]	LI Yijuan, SHAO Kaisheng, ZHANG Na, MENG Yingping, TAO Xueying, ZHOU Yingyu, WEI Hua, ZHANG Zhihong. Directional Screening for Reuterin-Producing Lactobacillus reuteri and Its Biological Characteristics [J]. FOOD SCIENCE, 2021, 42(14): 32-38.

Study on Abiotic Factors Effects on Antibacterial Activities of Chitosan

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments