title: Preparation, characterization and antibacterial activity of octenyl succinic anhydride modified inulin.
abstract: Octenyl succinic anhydride modified inulin (In-OSA) was synthesized via chemical modification of inulin with octenyl succinic anhydride (OSA). The esterification of inulin with OSA was confirmed by Fourier transform infrared spectroscopy (FT-IR), scanning electron microscopy (SEM), and degree of substitution (DS) calculation. Antibacterial activity of In-OSA against Staphylococcus aureus and Escherichia coli was investigated by minimum inhibitory concentration (MIC) and inhibition rate determination. The results showed that inhibition rates against both E.coli and S. aureus increased with the increase of the In-OSA concentration. And the MICs against E. coli and S. aureus were 1% and 0.5% (w/v), respectively. The antibacterial mechanism was analyzed with the results of the proteins and nucleic acids leakage, SEM and negative staining transmission electron microscopy (TEM). Both the leakages of proteins and nucleic acids increased with the increase of the In-OSA concentration. The leakage occurred mainly in the early stage which indicated that cell membrane and wall were destroyed by In-OSA quickly. The images of SEM and negative staining TEM suggested that the cell membranes and cell walls of S. aureus were damaged more severely and even destroyed completely; but only pores appeared on the surface of E. coli.
authors: School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, People's Republic of China. Electronic address: zhangxiaoyungu@ujs.edu.cn.
authors: Xiaoyun
authors: X
authors: Zhang
authors: School of Pharmacy, Jiangsu University, Xuefu Rd. 301, Zhenjiang, 212013, People's Republic of China. Electronic address: zhangyewang@ujs.edu.cn.
authors: Ye-Wang
authors: YW
authors: Zhang
authors: School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, People's Republic of China.
authors: Hongyin
authors: H
authors: Zhang
authors: School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, People's Republic of China.
authors: Qiya
authors: Q
authors: Yang
authors: School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, People's Republic of China.
authors: Haiying
authors: H
authors: Wang
authors: School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, People's Republic of China.
authors: Guochao
authors: G
authors: Zhang
mesh_terms: D000900:Anti-Bacterial Agents / Q000737:chemistry* / Q000494:pharmacology*; D004926:Escherichia coli / Q000187:drug effects / Q000648:ultrastructure; D007444:Inulin / Q000737:chemistry* / Q000494:pharmacology*; D008826:Microbial Sensitivity Tests; D017550:Spectroscopy, Fourier Transform Infrared; D013211:Staphylococcus aureus / Q000187:drug effects / Q000648:ultrastructure; D013387:Succinic Anhydrides / Q000737:chemistry*
chemical_list: D000900:Anti-Bacterial Agents; D013387:Succinic Anhydrides; D007444:Inulin
keywords: Antibacterial activity; Inulin; Negative staining TEM; Octenyl succinic anhydride; SEM