Sulfation, characterization, antibacterial activity, and action mechanism of rice bran polysaccharides

文献类型： 外文期刊

第一作者： Chen, Bing-Jie

作者： Chen, Bing-Jie;Yu, Gang;Fu, Ling-Lin;Chen, Bing-Jie;Qiao, Yong-Jin;Wang, Xiao;Zhang, Yi

作者机构：

关键词： Rice bran polysaccharide; Sulfated modification; Antibacterial activity; Antibacterial mechanism

期刊名称：FOOD BIOSCIENCE （ 影响因子：5.2； 五年影响因子：5.4 ）

ISSN： 2212-4292

年卷期： 2024 年 59 卷

页码：

收录情况： SCI

摘要： In this study, the rice bran polysaccharide (RBP) was modified using the sulfur trioxide-pyridine complexation method. The effects of sulfation modification on the physicochemical properties, structure, bacterial inhibition, and inhibitory mechanism of the polysaccharide were investigated. Sulfated modification reduces the carbohydrate and protein content, increases the molecular weight, and changes the proportion of monosaccharides of RBP. UV-Vis, FT-IR, and NMR spectra confirmed that the modification was successful and the sulfation substitution occurred on hydroxyl groups at C-6. The sulfated rice bran polysaccharide (SRBP) inhibited all the five pathogenic bacterial strains, among which Staphylococcus aureus was the most sensitive, with an MIC of 4 mg/ mL. Scanning electron microscopy images revealed that SRBP caused morphological damage and cell rupture of the bacterium, thereby causing an increase in nucleic acid and protein contents, conductivity, alkaline phosphatase, and Na+/K+-ATPase. Clearly, SRBP can act as an alternative derivative of natural antibacterial agents for industrial applications.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序