Antibacterial activity of chitosans and chitosan oligomers with different molecular weights

No, Hong Kyoon; Park, Na Young; Lee, Shin Ho; Meyers, Samuel P.

doi:10.1016/s0168-1605(01)00717-6

Cited by 1,366 publications

(753 citation statements)

References 22 publications

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“…Likewise, Chaiyakosa et al (2007) obtained reductions of 81 and 96% while applying 0.25% chitosan solutions for 10 and 30 min, respectively, on shrimp infected with V. parahaemolyticus. Lower values were reported by No et al (2002), who used 0.1% chitosan against V. parahaemolyticus and obtained a 50% reduction. In another study, Terzi & Gucukoglu (2010) tested 0.05% chitosan for 30 min against V. parahaemolyticus and obtained a 33% reduction in mussels.…”

Section: Microbiological Analysesmentioning

confidence: 63%

Effect of chitosan-carvacrol edible coatings on the quality and shelf life of tilapia (Oreochromis niloticus) fillets stored in ice

et al. 2015

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Fish consumption has increased in recent years. However, fish meat is highly perishable, which demonstrates the need for technologies to preserve its quality. Edible coatings (EC) might provide an alternative to extend the shelf life of fish. The goal of this study was to evaluate the effect of EC of chitosan (C) in combination with carvacrol (CAR) on the physical and microbiological changes of tilapia fillets. Fillets were submerged for two minutes in different treatments (T1: control; T2: C 2%; T3: C 2% + 0.125% CAR; T 4: C 2% + 0.25% CAR). At the end of storage, T1 and T2 showed the lowest values of total volatile bases (TVB). The color parameters L*, a* and b* varied from each treatment. The texture decreased and the different treatments reduced the microbial population in relation to the control; T3 and T4 were the most effective. These results show that the use of C with CAR might be an alternative method to preserve the quality and safety of tilapia fillets.Keywords: chitosan; essential oils; edible coating; tilapia fillets. Practical Application:The use edible coatings of chitosan-carvacrol could be an alternative to preserve the quality and increase the shelf-life of tilapia fillets.

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Section: Microbiological Analysesmentioning

confidence: 63%

Effect of chitosan-carvacrol edible coatings on the quality and shelf life of tilapia (Oreochromis niloticus) fillets stored in ice

et al. 2015

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“…The antimicrobial activity of chitosan is dependent on its molecular weight and degree of deacetylation. 29 Fujiwara et al 15 have proved that the highly deacetylated and lower molecular chitosan showed bactericidal activity. Present findings suggested that the supplementation of chitosan to dentifrice is an effective method to control the demineralization of enamel around brackets.…”

Section: Discussionmentioning

confidence: 99%

Does a chitosan-containing dentifrice prevent demineralization around orthodontic brackets?

Uysal¹,

Amasyalı²,

Özcan³

et al. 2011

The Angle Orthodontist

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Objective: To test the null hypothesis that there is no significant difference between the chitosancontaining and conventional nonfluoridated dentifrices in inhibition of enamel demineralization around orthodontic brackets. Materials and Methods: Sixteen orthodontic patients who were scheduled to have extraction of four first premolars for orthodontic reasons were divided into two groups after the power of the study was estimated. Patients in the experimental group were instructed to use chitosan-containing dentifrice (AloeDent), and patients in the control group were instructed to use nonfluoridated dentifrice (Sensodyne Mint). After 60 days, the teeth were extracted and longitudinally sectioned. The demineralization was assessed by cross-sectional microhardness. The determinations were made at the bracket edge cementing limits and at occlusal and cervical points, 100 mm and 200 mm away from the edge. In all these positions, indentations were made at depths of 10, 20, 30, 50, 70, and 90 mm from the enamel surface. Analysis of variance (ANOVA) and Tukey test were used for statistical evaluation at P , .05 level. Results: ANOVA showed statistically significant differences for the factors of dentifrice type, position, and depth (P 5 .000). Statistically significant differences for microhardness values between two tested dentifrices were observed up to 20 mm of depth from the enamel surface (P , .05). Lower microhardness values were found for nonfluoridated dentifrice. Significant microhardness differences were also determined between materials at occlusal and cervical 0 mm positions (P , .05). At these positions, chitosan-containing dentifrice showed lower demineralization than the control. Conclusion: Chitosan-containing dentifrice may reduce the enamel decalcification found in patients with poor oral hygiene. The null hypothesis is rejected. (Angle Orthod. 2011;81:319-325.)

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“…Proses penghambatan pertumbuhan mikroba berkaitan dengan karakteristik chitosan sebagai agen antimikroba (Rabea et al, 2003). Kemampuan chitosan sebagai agen antimikroba juga berkaitan dengan kemampuannya melapisi bahan, mengikat air daging dan memiliki gugus amino yang reaktif serta berfungsi sebagai chelating agent yang secara selektif mengikat mineral misalnya zat besi sehingga menghambat pertumbuhan dan mencegah produksi toksin oleh mikroba (No et al, 2002 Mekanisme utama chitosan dalam menghambat pertumbuhan mikroba adalah chitosan mempunyai gugus amino positif yang mampu mengikat gugus karboksilat negatif yang berada dipermukaan sel bakteri (Rabea et al, 2003 ). Beberapa ikatan elektrokimia dapat mengubah distribusi muatan positif dan negatif pada permukaan membran sel, sehingga menyebabkan pelemahan atau kerusakan membran diikuti komponen sel mikroba (Juneja et al, 2006).…”

Section: Hasil Dan Pembahasanunclassified

Efektifitas Penggunaan Chitosan Sebagai Agen Antimikroba Pada Daging Ayam Broiler

Rahayu

2012

el–Hayah

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ABSTRAKSalah satunya adalah dengan penggunaan chitosan.Chitosan (β-1,4 amino-2-dioksi-D-glukosa) merupakan biopolimer karbohidrat yang diperoleh dari proses deasetilasi chitin, yakni produk samping (limbah) dari pengolahan industri perikanan, khususnya dari cangkang crustacea seperti udang dan rajungan. Chitosan dapat terdegradasi secara biologis karena sifatnya alami, tidak beracun. Dari hasil beberapa penelitian, chitosan memperlihatkan kemampuannya dalam melawan mikroba perusak dan patogen (Rabea et al., 2003).Chitosan digunakan sebagai preservasi pada daging sapi, dan mampu menghambat pertumbuhan bakteri perusak seperti Bacillus subtillis IFO 3025, Escherichia coli, Pseudomonas fragi IFO 3458 pada konsentrasi 0,1 sampai 1% (Darmaji dan Izumimoto, 1994). Chitosan pada konsentrasi 2% mampu menghambat pertumbuhan Listeria monocytogenes pada steak daging babi (Ye et al., 2007), menghambat pertumbuhan mikroba pada daging babi panggang (Yingyuad et al., 2006). Chitosan pada konsentrasi 0,1 sampai 1% dapat menghambat pertumbuhan Aspergillus niger (Sebti et al., 2005), juga dapat menghambat pertumbuhan spora Clostridium perfringens pada daging sapi dan kalkun yang digiling dengan konsentrasi 3% (Juneja et al., 2006).Penelitian ini bertujuan untuk mengetahui efektivitas chitosan dalam menghambat pertumbuhan total mikroba dan terhadap angka TVBN. Manfaat penelitian ini adalah memberikan informasi ilmiah mengenai seberapa efektif penggunaan chitosan dalam menghambat pertumbuhan mikroba dan pengaruhnya terhadap angka TVBN. Materi dan Metode PenelitianMateri yang digunakan dalam penelitian adalah ayam broiler sebanyak 28 ekor. Ayam tersebut dipilih berdasarkan umur yang sama dengan bobot berkisar 1,5-1,7 kg dengan. Daging yang diambil adalah bagian Pectoralis superficialis.

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Antibacterial activity of chitosans and chitosan oligomers with different molecular weights

Cited by 1,366 publications

References 22 publications

Effect of chitosan-carvacrol edible coatings on the quality and shelf life of tilapia (Oreochromis niloticus) fillets stored in ice

Effect of chitosan-carvacrol edible coatings on the quality and shelf life of tilapia (Oreochromis niloticus) fillets stored in ice

Does a chitosan-containing dentifrice prevent demineralization around orthodontic brackets?

Efektifitas Penggunaan Chitosan Sebagai Agen Antimikroba Pada Daging Ayam Broiler

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