卤化姜黄素修饰的新型壳寡糖衍生物:合成、表征及其在光动力失活保存中的应用

IF 8 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Shuyi Zhao , Qianyun Han , Long Jiao , Xiaoye Zhang , Soottawat Benjakul , Xiang Chen , Bin Zhang
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引用次数: 0

摘要

为了提高姜黄素(Cur)的水溶性和光动力失活(PDI)活性,通过亲核取代反应合成了三种新型壳低聚糖衍生物COS-N-XCur (X = F, Cl, or Br)。结果表明,由于没有分子聚集,COS-N-FCur具有最高的单线态氧(1O2)生成能力(捕集剂法),达到78.52%。cos - n - fcur介导的大黄鱼(Larimichthys crocea) PDI在4°C下保存8 d后表现出最高的感官可接受性和最佳的颜色稳定性。贮藏结束时,处理组pH、细菌总数、挥发性碱性氮(TVB-N)含量最低,抑菌效果显著(P <;0.05),分别为7.02±0.03、6.23±0.11 lg CFU/g和19.18±0.37 mg/100 g。高通量测序分析显示,PDI处理后微生物群落多样性显著降低。其中,贮藏第8天,与对照组相比,COS-N-FCur处理组假单胞菌数量显著减少,降幅达19.16%。此外,COS-N-FCur对RAW264.7细胞几乎没有细胞毒性作用,在COS-N-FCur浓度为10 mmol/L时,细胞存活率为99.47±0.22%。因此,本研究结果为高光敏活性光敏剂的制备和水产品中PDI的保存提供了重要的见解。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Novel chitooligosaccharide derivatives modified with halogenated curcumin: Synthesis, characterization, and application for photodynamic inactivation preservation

Novel chitooligosaccharide derivatives modified with halogenated curcumin: Synthesis, characterization, and application for photodynamic inactivation preservation
To improve the water solubility and photodynamic inactivation (PDI) activity of curcumin (Cur), three novel chitooligosaccharide derivatives, COS-N-XCur (X = F, Cl, or Br), modified with halogenated curcumin were synthesized via nucleophilic substitution reactions. The results revealed that, owing to the absence of molecular aggregation, COS-N-FCur exhibited the highest singlet oxygen (1O2) generation capability (capture agent method), reaching 78.52 %. The COS-N-FCur-mediated PDI of large yellow croaker (Larimichthys crocea) demonstrated the highest sensory acceptability and the best color stability after 8 days of storage at 4 °C. At the end of the storage period, the pH, total bacterial count, and total volatile basic nitrogen (TVB-N) content of the treatment group showed the lowest values, indicating significant inhibitory effects (P < 0.05), with values of 7.02 ± 0.03, 6.23 ± 0.11 lg CFU/g, and 19.18 ± 0.37 mg/100 g, respectively. High-throughput sequencing analysis revealed that the microbial community diversity was significantly reduced after PDI treatment. Specifically, on the 8th day of storage, compared to the control group, the COS-N-FCur treatment group presented a significant reduction in Pseudomonas, with a decrease of 19.16 %. Furthermore, the COS-N-FCur had almost no cytotoxic effect on RAW264.7 cells, and the cell survival rate was 99.47 ± 0.22 % (COS-N-FCur concentration of 10 mmol/L). Therefore, the findings of this study provide important insights into the preparation of photosensitizers with high photosensitive activity and PDI preservation in aquatic products.
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来源期刊
Food Research International
Food Research International 工程技术-食品科技
CiteScore
12.50
自引率
7.40%
发文量
1183
审稿时长
79 days
期刊介绍: Food Research International serves as a rapid dissemination platform for significant and impactful research in food science, technology, engineering, and nutrition. The journal focuses on publishing novel, high-quality, and high-impact review papers, original research papers, and letters to the editors across various disciplines in the science and technology of food. Additionally, it follows a policy of publishing special issues on topical and emergent subjects in food research or related areas. Selected, peer-reviewed papers from scientific meetings, workshops, and conferences on the science, technology, and engineering of foods are also featured in special issues.
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