Antibacterial activity and action mechanism of a novel chitosan oligosaccharide-hydroxypyridinone conjugate and its application in shrimp preservation.

IF 3.3 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2025-06-14 DOI:10.1002/jsfa.14421

Jie Xu, Yun-Tao Wu, Wei Xia, Tao Zhou

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Abstract

Background: To develop new antibacterial agents with the potential application in shrimp preservation, a novel chitosan oligosaccharide (COS)-hydroxypyridinone (HPO) conjugate (COS-HPO2) with strong antioxidant and anti-tyrosinase activities was investigated for its preservation effect on shrimp.

Results: The antibacterial activity assay indicated that COS-HPO2 possessed greater antibacterial activity than COS against five bacterial strains (Staphylococcus aureus, Listeria monocytogenes, Shewanella putrefaciens, Escherichia coli and Pseudomonas aeruginosa). The antibacterial mechanism survey against S. putrefaciens RMS1 revealed that COS-HPO2 could increase cellular permeability, resulting in the leakage of intracellular substances. COS-HPO2 could also kill the bacteria by chelating iron ions in the environment and inhibiting DNA replication. The treatment with COS-HPO2 was found to extend the shelf life of shrimp to 10 days at 4 °C, whereas the shelf life of shrimp treated with COS, ε-polylysine (ε-PL) and the control group was 8, 8 and 5 days, respectively. Treatment of shrimp with a formulation containing COS-HPO2 and ε-PL (1 g L^-1) further extended its shelf life to 12 days.

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新型壳聚糖-羟基吡啶酮缀合物的抑菌活性、作用机理及其在虾类保鲜中的应用。

背景：为了开发具有潜在应用前景的虾类保鲜抗菌剂，研究了一种具有较强抗氧化和抗酪氨酸酶活性的新型壳寡糖(COS)-羟基吡啶酮（HPO）偶联物（COS- hpo2）对虾类的保鲜效果。结果：COS- hpo2对金黄色葡萄球菌、单核增生李斯特菌、腐败希瓦氏菌、大肠杆菌和铜绿假单胞菌5种细菌的抑菌活性均高于COS。对S. putrefaciens RMS1的抑菌机制调查表明，COS-HPO2可增加细胞通透性，导致细胞内物质渗漏。COS-HPO2还可以通过螯合环境中的铁离子和抑制DNA复制来杀死细菌。在4℃条件下，COS- hpo2处理可将虾的货架期延长至10 d，而COS、ε-聚赖氨酸（ε-PL）和对照组的货架期分别为8、8和5 d。用含有COS-HPO2和ε-PL （1 g L-1）的配方处理对虾，可将其保质期延长至12天。结论：COS-HPO2在虾类保鲜中具有一定的应用价值。©2025化学工业协会。

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.