World Journal of Food Science and Technology

| Peer-Reviewed |

Oligosaccharide Chitosan: Viscosity, Molecular Weight, Antibacterial Activity, and Impact of γ Radiation

Received: Mar. 17, 2020    Accepted: Mar. 30, 2020    Published: Apr. 29, 2020
Views:       Downloads:

Share This Article

Abstract

Chitosan is a bioactive polymer produced from shrimp and crab shells, etc. According to VASEP (Vietnam Association of Seafood Exporters and Producers), the production of raw shrimp cultured in Vietnam was about 800,000 tons in 2018. Therefore, the shrimp processing industry has generated about 320,000 tons of wastes, including heads and shells. If wastes are not utilized and managed in proper ways, it can lead to serious environmental problems. In our study, shrimp shells were used to produce chitosan and further obtained oligochitosan for application in food preservation. The cobalt-60 radiation technology has been used to segment chitosan into oligochitosan. The radiation dose applied to chitosan solution was in the range of 25 ÷ 50 kGy and in the range of 66 ÷ 166 kGy for chitosan flakes. The results showed that the chitosan solution had higher segmental efficiency compared to that of chitosan flakes. The antibacterial activities of oligosaccharide chitosan segmented from chitosan flakes were higher than those of oligosaccharide chitosan segmented from chitosan solution. The highest antibacterial activities were observed in the oligochitosan segmented from chitosan flakes at the radiation dose of 66 kGy for all tested bacteria: E. coli O157:H7, Salmonella typhimurium, Listeria monocytogenes, Staphylococcus aureus, Bacillus subtilis. In addition, oligochitosan segmented from chitosan flakes at the radiation dose of 66 kGy had higher antibacterial activities on bacteria gram (-) than bacteria gram (+). The strongest antibacterial activities on L. monocytogenes and B. subtilis at the concentration of 0.3125%.

DOI 10.11648/j.wjfst.20200402.14
Published in World Journal of Food Science and Technology ( Volume 4, Issue 2, June 2020 )

This article belongs to the Special Issue Marine Bio-Polymer: Bio-Activity, Extraction and Application

Page(s) 40-45
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Radiation, Chitosan, Oligochitosan, Antibacterial, Bacteria Gram (-), Bacteria Gram (+)

References
[1] Yongjae L., Hyun-Wook, K. and Yuan, H. B. K. (2018). New route of chitosan extraction from blue crabs and shrimp shells as flocculants on soybean solutes. Food Sci Biotechnol, 27 (2): 461-466.
[2] Thirunavukkarasu N. and Shanmugam, A. (2009). Extraction of chitin and chitosan from Mud crab scylla tranquebarica (fabricius, 1798). Int J Applied Bioeng, 4 (2): 31-33.
[3] Dang X. D. and Bui, X. V. (2019). Study on preparation of water-soluble chitosan with varying molecular weights and its antioxidant activity. Adv Mater Sci Eng (Special): 1-8.
[4] Bing Y., Lu Li, Congxia, X., Kun, L. and Shitao, Y. (2014). Preparation of oligochitosan via In situ enzymatic hydrolysis of chitosan by amylase in [Gly] BF4 ionic liquid/water homogeneous system. J Appl Polym Sci, 131 (23): 1-9.
[5] Shuang L., Yaxuan, S. and Xueling, D. (2018). A review of the preparation, analysis and biological functions of chitooligosaccharide. Int J Mol Sci, 19 (8): 2197.
[6] Nguyen N. D., Dang, V. P., Nguyen, T. A. and Nguyen, Q. H. (2011). Synergistic degradation to prepare oligochitosan by γ-irradiation of chitosan solution in the presence of hydrogen peroxide. Radiat Phys Chem, 80 (7): 848-853.
[7] Andrew J. (2001). Determination of minimum inhibitory concentrations. J Antimicrob Chemother, 48 (S1): 5-16.
[8] Duy N. N., Phu, D. V., Anh, N. T. and Hien, N. Q. (2011). Synergistic degradation to prepare oligochitosan by γ-irradiation of chitosan solution in the presence of hydrogen peroxide. Radiat Phys Chem, 80 848-853.
[9] Alburquenque C., Bucarey, S., Neira-Carrillo, A., Urzúa, B., Hermosilla, G. and Tapia, C. (2010). Antifungal activity of low molecular weight chitosan against clinical isolates of Candida spp. Med Mycol, 48 (8): 1018-1023.
[10] Hai L., Diep, T. B., Naotsugu, N., Fumio, Y. and Tamikazu, K. (2003). Radiation depolymerization of chitosan to prepare oligomers. Nucl Instrum Methods Phys Res B, 208 466-470.
[11] Czechowska-Biskup R., Wach, R., Rosiak, J. and Ulański, P. (2018). Progress on Chemistry and Application of Chitin and its Derivatives. Progress on chemistry and application of chitin and its derivatives. Poland. XXIII.
[12] Naoual J., Abdelaziz, B. and Mohammed, B. (2011). Probiotic Potential of Lactobacillus trains isolated from known popular traditonal Moroccan dairy products. Br Microbiol Res J, 1 (4): 79-94.
[13] Seyfarth F., Schliemann, S., Elsner, P. and Hipler, U. (2008). Antifungal effect of high- and low-molecular-weight chitosan hydrochloride, carboxymethyl chitosan, chitosan oligosaccharide and N-acetyl-D-glucosamine against Candida albicans, Candida krusei and Candida glabrata. Int J Pharm, 353 (1-2): 139-148.
[14] Ulanski P. and Rosiak, J. (1992). Preliminary study on radiation-induced changes in chitosan. Radiat Phys Chem, 39 53-57.
[15] Hiroaki S., et al. (2019). Antibacterial activity of lysozyme-chitosan oligosaccharide conjugates (LYZOX) against Pseudomonas aeruginosa, Acinetobacter baumannii and Methicillin-resistant Staphylococcus aureus. PLoS One, 14 (5): e0217504.
[16] Suyeon K. (2018). Competitive biological activities of chitosan and its derivatives: Antimicrobial, antioxidant, anticancer, and anti-inflammatory activities. Int J Polym Sci 1-13.
[17] Suphavadee C. (2018). Antibacterial activity of chito-oligosaccharides (COSS) from shrimp shells wastes. Adv Plants Agric Res, 8 (6): 392‒394.
[18] Zivanovic S., Basurto, C., Chi, S., Davidson, P. and Weiss, J. (2004). Molecular weight of chitosan influences antimicrobial activity in oil-in-water emulsions. J Food Prot, 67 (5): 952-959.
[19] Jeon S., Oh, M., Yeo, W.-S., Galva˜o, K. and Jeong, K. (2014). Underlying mechanism of antimicrobial activity of chitosan microparticles and implications for the treatment of infectious diseases. PLoS ONE, 9 (3): e92723.
[20] Andres Y., Giraud, L., Gerente, C. and Cloirec, P. L. (2007). Antibacterial effects of chitosan powder: Mechanisms of action. Environ Technol, 28 (12): 1357-1363.
[21] Jianhui L., Yiguang, W. and Liqing, Z. (2016). Antibacterial activity and mechanism of chitosan with ultra high molecular weight. Carbohydr Polym, 148 (5): 200-205.
[22] Chen W., Wu, Q., Zhang, J. and Wu, H. (2008). Antibacterial mechanism of chitosan. Wei Sheng Wu Xue Bao, 48 (2): 164-168.
Cite This Article
  • APA Style

    Vu Ngoc Boi, Nguyen Thi My Trang, Dang Xuan Cuong, Vu Thi Hoan, Le Hai. (2020). Oligosaccharide Chitosan: Viscosity, Molecular Weight, Antibacterial Activity, and Impact of γ Radiation. World Journal of Food Science and Technology, 4(2), 40-45. https://doi.org/10.11648/j.wjfst.20200402.14

    Copy | Download

    ACS Style

    Vu Ngoc Boi; Nguyen Thi My Trang; Dang Xuan Cuong; Vu Thi Hoan; Le Hai. Oligosaccharide Chitosan: Viscosity, Molecular Weight, Antibacterial Activity, and Impact of γ Radiation. World J. Food Sci. Technol. 2020, 4(2), 40-45. doi: 10.11648/j.wjfst.20200402.14

    Copy | Download

    AMA Style

    Vu Ngoc Boi, Nguyen Thi My Trang, Dang Xuan Cuong, Vu Thi Hoan, Le Hai. Oligosaccharide Chitosan: Viscosity, Molecular Weight, Antibacterial Activity, and Impact of γ Radiation. World J Food Sci Technol. 2020;4(2):40-45. doi: 10.11648/j.wjfst.20200402.14

    Copy | Download

  • @article{10.11648/j.wjfst.20200402.14,
      author = {Vu Ngoc Boi and Nguyen Thi My Trang and Dang Xuan Cuong and Vu Thi Hoan and Le Hai},
      title = {Oligosaccharide Chitosan: Viscosity, Molecular Weight, Antibacterial Activity, and Impact of γ Radiation},
      journal = {World Journal of Food Science and Technology},
      volume = {4},
      number = {2},
      pages = {40-45},
      doi = {10.11648/j.wjfst.20200402.14},
      url = {https://doi.org/10.11648/j.wjfst.20200402.14},
      eprint = {https://download.sciencepg.com/pdf/10.11648.j.wjfst.20200402.14},
      abstract = {Chitosan is a bioactive polymer produced from shrimp and crab shells, etc. According to VASEP (Vietnam Association of Seafood Exporters and Producers), the production of raw shrimp cultured in Vietnam was about 800,000 tons in 2018. Therefore, the shrimp processing industry has generated about 320,000 tons of wastes, including heads and shells. If wastes are not utilized and managed in proper ways, it can lead to serious environmental problems. In our study, shrimp shells were used to produce chitosan and further obtained oligochitosan for application in food preservation. The cobalt-60 radiation technology has been used to segment chitosan into oligochitosan. The radiation dose applied to chitosan solution was in the range of 25 ÷ 50 kGy and in the range of 66 ÷ 166 kGy for chitosan flakes. The results showed that the chitosan solution had higher segmental efficiency compared to that of chitosan flakes. The antibacterial activities of oligosaccharide chitosan segmented from chitosan flakes were higher than those of oligosaccharide chitosan segmented from chitosan solution. The highest antibacterial activities were observed in the oligochitosan segmented from chitosan flakes at the radiation dose of 66 kGy for all tested bacteria: E. coli O157:H7, Salmonella typhimurium, Listeria monocytogenes, Staphylococcus aureus, Bacillus subtilis. In addition, oligochitosan segmented from chitosan flakes at the radiation dose of 66 kGy had higher antibacterial activities on bacteria gram (-) than bacteria gram (+). The strongest antibacterial activities on L. monocytogenes and B. subtilis at the concentration of 0.3125%.},
     year = {2020}
    }
    

    Copy | Download

  • TY  - JOUR
    T1  - Oligosaccharide Chitosan: Viscosity, Molecular Weight, Antibacterial Activity, and Impact of γ Radiation
    AU  - Vu Ngoc Boi
    AU  - Nguyen Thi My Trang
    AU  - Dang Xuan Cuong
    AU  - Vu Thi Hoan
    AU  - Le Hai
    Y1  - 2020/04/29
    PY  - 2020
    N1  - https://doi.org/10.11648/j.wjfst.20200402.14
    DO  - 10.11648/j.wjfst.20200402.14
    T2  - World Journal of Food Science and Technology
    JF  - World Journal of Food Science and Technology
    JO  - World Journal of Food Science and Technology
    SP  - 40
    EP  - 45
    PB  - Science Publishing Group
    SN  - 2637-6024
    UR  - https://doi.org/10.11648/j.wjfst.20200402.14
    AB  - Chitosan is a bioactive polymer produced from shrimp and crab shells, etc. According to VASEP (Vietnam Association of Seafood Exporters and Producers), the production of raw shrimp cultured in Vietnam was about 800,000 tons in 2018. Therefore, the shrimp processing industry has generated about 320,000 tons of wastes, including heads and shells. If wastes are not utilized and managed in proper ways, it can lead to serious environmental problems. In our study, shrimp shells were used to produce chitosan and further obtained oligochitosan for application in food preservation. The cobalt-60 radiation technology has been used to segment chitosan into oligochitosan. The radiation dose applied to chitosan solution was in the range of 25 ÷ 50 kGy and in the range of 66 ÷ 166 kGy for chitosan flakes. The results showed that the chitosan solution had higher segmental efficiency compared to that of chitosan flakes. The antibacterial activities of oligosaccharide chitosan segmented from chitosan flakes were higher than those of oligosaccharide chitosan segmented from chitosan solution. The highest antibacterial activities were observed in the oligochitosan segmented from chitosan flakes at the radiation dose of 66 kGy for all tested bacteria: E. coli O157:H7, Salmonella typhimurium, Listeria monocytogenes, Staphylococcus aureus, Bacillus subtilis. In addition, oligochitosan segmented from chitosan flakes at the radiation dose of 66 kGy had higher antibacterial activities on bacteria gram (-) than bacteria gram (+). The strongest antibacterial activities on L. monocytogenes and B. subtilis at the concentration of 0.3125%.
    VL  - 4
    IS  - 2
    ER  - 

    Copy | Download

Author Information
  • Faculty of Food Technology, Nha Trang University, Nha Trang, Vietnam

  • Faculty of Food Technology, Nha Trang University, Nha Trang, Vietnam

  • Organic Matterial from Marine Resource, Nhatrang Institute of Technology Application and Research, Vietnam Academy of Science and Technology (VAST), Ha Noi, Vietnam

  • Institute of Biotechnology and Food, Industrial University of Ho Chi Minh City, Ho Chi Minh, Vietnam

  • Da Lat Nuclear Research Institute, Vietnam Atomic Energy Insitute, Da Lat, Vietnam

  • Section