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Titolo:
Antibacterial activity of shrimp chitosan against Escherichia coli
Autore:
Tsai, GJ; Su, WH;
Indirizzi:
Natl Taiwan Ocean Univ, Dept Food Sci, Keelung, Taiwan Natl Taiwan Ocean Univ Keelung Taiwan v, Dept Food Sci, Keelung, Taiwan
Titolo Testata:
JOURNAL OF FOOD PROTECTION
fascicolo: 3, volume: 62, anno: 1999,
pagine: 239 - 243
SICI:
0362-028X(199903)62:3<239:AAOSCA>2.0.ZU;2-C
Fonte:
ISI
Lingua:
ENG
Soggetto:
CULTURED GLYCINE-MAX; MEMBRANE-PERMEABILITY; FUSARIUM-SOLANI; CELLS; CHITIN; GROWTH; LEAVES;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Citazioni:
25
Recensione:
Indirizzi per estratti:
Indirizzo: Tsai, GJ Natl Taiwan Ocean Univ, Dept Food Sci, Keelung, Taiwan Natl Taiwan Ocean Univ Keelung Taiwan ood Sci, Keelung, Taiwan
Citazione:
G.J. Tsai e W.H. Su, "Antibacterial activity of shrimp chitosan against Escherichia coli", J FOOD PROT, 62(3), 1999, pp. 239-243

Abstract

The effects of cell age, reaction temperature, pH value, and salts on the inhibitory activity of shrimp chitosan (98% deacetylated) against Escherichia coli were investigated. The age of a bacterial culture affected its susceptibility to chitosan, with cells in the late exponential phase being mostsensitive to chitosan. Higher temperature (25 and 37 degrees C) and acidicpH increased the bactericidal effects of chitosan. Sodium ions (100 mM Na+) might complex with chitosan and accordingly reduce chitosan's activity against E. coli. Divalent cations at concentrations of 10 and 25 mM reduced the antibacterial activity of chitosan, in the order of Ba2+ > Ca2+ > Mg2+. Chitosan also caused leakage of glucose and lactate dehydrogenase from E. coli cells. These data support the hypothesis that the mechanism of chitosanantibacterial action involves a cross-linkage between the polycations of chitosan and the anions on the bacterial surface that changes the membrane permeability.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 29/03/20 alle ore 15:12:00