title: Structure and antimicrobial mechanism of ɛ-polylysine-chitosan conjugates through Maillard reaction.
abstract: The aim of the study was to testify the formation and antimicrobial activity of ɛ-polylysine-chitosan conjugate through Maillard reaction. The results of UV absorbance, browning index and fluorescence changes of Maillard reaction products (MRPs) between ɛ-polylysine and chitosan indicated there existed Maillard reaction between ɛ-polylysine and chitosan and the formation of their conjugate. The conjugate showed strong antibacterial activity against Escherichia coli, Staphylococcus aureus, Bacillus subtilis and beer yeast. Morphologies of E. coli and S. aureus treated with the conjugate were observed by transmission electron microscopy (TEM). The results revealed that the conjugate of ɛ-polylysine and chitosan increased the permeability of the outer membrane (OM) and inner membrane (IM) and ultimately disrupted bacterial cell membranes, with the release of cellular cytoplasm.
authors.affiliation: Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China.
authors.forename: Chunxuan
authors.initials: C
authors.lastname: Liang
authors.affiliation: Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China.
authors.forename: Fang
authors.initials: F
authors.lastname: Yuan
authors.affiliation: Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China.
authors.forename: Fuguo
authors.initials: F
authors.lastname: Liu
authors.affiliation: Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China.
authors.forename: Yingying
authors.initials: Y
authors.lastname: Wang
authors.affiliation: Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China. Electronic address: gyxcau@126.com.
authors.forename: Yanxiang
authors.initials: Y
authors.lastname: Gao
mesh_terms: D000900:Anti-Bacterial Agents / Q000737:chemistry / Q000494:pharmacology; D000890:Anti-Infective Agents / Q000737:chemistry* / Q000494:pharmacology; D000935:Antifungal Agents / Q000737:chemistry / Q000494:pharmacology; D001419:Bacteria / Q000187:drug effects; D002462:Cell Membrane / Q000187:drug effects / Q000378:metabolism; D002463:Cell Membrane Permeability / Q000187:drug effects; D048271:Chitosan / Q000737:chemistry* / Q000494:pharmacology; D015416:Maillard Reaction; D008826:Microbial Sensitivity Tests; D011107:Polylysine / Q000737:chemistry*; D017550:Spectroscopy, Fourier Transform Infrared
chemical_list: D000900:Anti-Bacterial Agents; D000890:Anti-Infective Agents; D000935:Antifungal Agents; D011107:Polylysine; D048271:Chitosan
keywords: Antimicrobial activity; Structure; ɛ-Polylysine–chitosan conjugate