Functional Properties of Chitosan Oligomers Obtained by Enzymatic Hydrolysis

Kulig, Dominika; Król-Kilińska, Żaneta; Bobak, Łukasz; Żarowska, Barbara; Jarmoluk, Andrzej; Zimoch-Korzycka, Anna

doi:10.3390/polym15183801

Cited by 6 publications

(2 citation statements)

References 38 publications

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“…COS with a molecular weight of 1100 exhibits higher radical scavenging activity compared to that with a molecular weight of 500 [ 29 ]. Additionally, for COS with molecular weights below 3000, when the DP is less than 2, the activity is particularly low [ 30 ]. As the DP of the COS used in this study was 2–6 and its average molecular weight was estimated to be ~1000, the COS used in this study is presumed to possess a certain level of radical scavenging activity, and it is speculated that this activity may exert an inhibitory effect on osteoclast differentiation.…”

Section: Discussionmentioning

confidence: 99%

Effect of Chitosan Degradation Products, Glucosamine and Chitosan Oligosaccharide, on Osteoclastic Differentiation

Takeuchi,

Oyama,

Hatanaka

2024

BioTech

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Chitosan, a natural cationic polysaccharide derived from crustaceans and shellfish shells, is known for its advantageous biological properties, including biodegradability, biocompatibility, and antibacterial activity. Chitosan and its composite materials are studied for their potential for bone tissue repair. However, the effects of chitosan degradation products, glucosamine (GlcN) and chitosan oligosaccharide (COS), on osteoclasts remain unclear. If these chitosan degradation products promote osteoclastic differentiation, careful consideration is required for the use of chitosan and related materials in bone repair applications. Here, we assessed the effects of high (500 μg/mL) and low (0.5 μg/mL) concentrations of GlcN and COS on osteoclastic differentiation in human peripheral blood mononuclear cells (PBMCs) and murine macrophage-like RAW264 cells. A tartrate-resistant acid phosphatase (TRAP) enzyme activity assay, TRAP staining, and actin staining were used to assess osteoclastic differentiation. High concentrations of GlcN and COS, but not low concentrations, suppressed macrophage colony-stimulating factor (M-CSF)- and RANKL-dependent increases in TRAP enzyme activity, TRAP-positive multinuclear osteoclast formation, and actin ring formation in PBMCs without cytotoxicity. Similar effects were observed in the RANKL-dependent osteoclastic differentiation of RAW264 cells. In conclusion, chitosan degradation products do not possess osteoclast-inducing properties, suggesting that chitosan and its composite materials can be safely used for bone tissue repair.

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Section: Discussionmentioning

confidence: 99%

Effect of Chitosan Degradation Products, Glucosamine and Chitosan Oligosaccharide, on Osteoclastic Differentiation

Takeuchi,

Oyama,

Hatanaka

2024

BioTech

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“…The thermal stability of AC and AOC, C, and CC was measured by thermal gravimetric analysis using a TGA 5500 thermogravimetric analyzer from TA Instruments Company (Tokyo, Japan). The analysis temperature was performed from room temperature to 300 • C in an inert nitrogen atmosphere with a flow rate of 25 mL/min and a warming rate of 10 K/min according to Kulig et al [27].…”

Section: Thermal Gravimetric Analysis (Tga)mentioning

confidence: 99%

Effect of Chemical Degradation of Sodium Alginate on Capsaicin Encapsulation

Kulig,

Bobak,

Jarmoluk

et al. 2023

Molecules

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Capsaicin is known as an oily extract of paprika that is characterized by pungent taste and bioactivity. It also may cause irritation to the mouth and stomach which is why is so important to immobilize capsaicin on a carrier to prevent it. The usage of alginate oligomers, which has an antioxidant potential compared to alginate, is of benefit because it may be used in the immobilization of bioactive substances that are fragile to oxidation. The purpose of this study was to use sodium alginate oligomers as a coating material in the encapsulation process of paprika oleoresin. Alginate oligomers were produced by chemical degradation with hydrogen peroxide. The characteristics of the samples were obtained by measuring the viscosity, the contact angle of the surface, and the surface tension of solutions. The obtained solution of alginate oligomers served as the carrier material for the immobilization of capsaicin. Capsules were prepared by ionic gelation using a calcium chloride solution as a crosslinking agent. In this way, capsules without and with the core (capsaicin) were prepared and their ability to scavenge free radicals (DPPH) and iron-reducing properties (FRAP) were determined. The stability of the capsules was examined by thermal decomposition and under conditions of the gastric and small intestine, and capsaicin content was detected using high-performance liquid chromatography. It was found that alginate oligomers could be used in the encapsulation of bioactive compounds and the efficiency was above 80%. Capsule production from alginate oligomers affected their thermal stability. The use of alginate derivatives as a carrier increased the antioxidant properties of the finished product, as well as its ability to reduce iron ions. The use of alginate oligomers as a coating material prevented the active substance from being released too early in the conditions of the small intestine, prolonged the stability of the capsules, and supported their durability in gastric conditions.

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Evaluation of Physicochemical and Biological Properties of Chitosan Hydrolysate Produced by Microwave-Assisted Cellulase Hydrolysis

Ewais,

Ghany,

Sitohy

2024

Food Bioprocess Technol

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This work estimated the biochemical nature of the enzymatic chitosan hydrolysate (CH) as oligomeric chitooligosaccharide products resulting from microwave-aided cellulase hydrolysis of chitosan from shrimp and crab as well as their biological effects and potential preservative application. The microwave irradiation was conducted at 125 W for 15 min simultaneously during the cellulase degradation of shrimp and crab chitosan, previously prepared by a 30-min microwave-aided deacetylation (86.7% and 82.7% degree of deacetylation), producing shrimp chitosan hydrolysate (SCH) and crab chitosan hydrolysate (CCH), respectively. The products SCH and CCH were tested for their solubility in distilled water, viscosity, molecular weight (Mw), FTIR, mass spectra, antioxidant, and antibacterial activities. The obtained SCH and CCH were incorporated into two food systems (yogurt and orange juice) at proportions of 0.08–0.12 g/100 mL as potential preservatives. The average Mw of SCH and CCH was 14.79 and 13.18 kDa, respectively, coupled in each case with 1–6° of polymerization (DP), strong antibacterial and antioxidant activities, and the capacity to dissolve in water in all proportions, becoming more soluble as weight decreased. The chemical, microbiological, and sensory changes in orange juice and yogurt were investigated at 0, 15, and 30 days of cold storage after being enriched with these ingredients. Over the 30-day storage period, the orange juice and yogurt showed enhanced physicochemical, microbiological, and sensory characteristics based on the content of chitosan hydrolysate. The study provided potentially a new and safe preservation technology for food systems.

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Functional Properties of Chitosan Oligomers Obtained by Enzymatic Hydrolysis

Cited by 6 publications

References 38 publications

Effect of Chitosan Degradation Products, Glucosamine and Chitosan Oligosaccharide, on Osteoclastic Differentiation

Effect of Chitosan Degradation Products, Glucosamine and Chitosan Oligosaccharide, on Osteoclastic Differentiation

Effect of Chemical Degradation of Sodium Alginate on Capsaicin Encapsulation

Evaluation of Physicochemical and Biological Properties of Chitosan Hydrolysate Produced by Microwave-Assisted Cellulase Hydrolysis

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