Anti-Oxidant and Anti-Diabetes Potential of Water-Soluble Chitosan–Glucose Derivatives Produced by Maillard Reaction

Abstract

Chitosan-sugar derivatives demonstrate some useful biology activities (for example anti-oxidant and anti-microbial activities). In this study, water-soluble chitosan–glucose derivatives (WSCGDs) were produced from a water-soluble chitosan hydrochloride (WSC) with 12.5 kDa of molecular weight and 24.05% of degree of acetylation (DA) via Maillard reaction with the heating temperatures of 100 °C and 121 °C. The Maillard reaction between WSC and glucose was investigated by measuring the absorbances at 420 nm and 294 nm, indicating that the reaction took place more effectively at 121 °C. All WSCGDs exhibited higher anti-oxidant activity than WSC, in which WSCGDs obtained at the treatment 121 °C for 2 h, 3 h, and 4 h expressed the highest ability (IC50 range from 1.90–1.05 mg/mL). Increased anti-α-amylase and anti-α-glucosidase activities were also observed in WSCGDs from the treatment at 121 °C. In detail, the highest IC50 values of anti-α-amylase activity were 18.02 mg/mL (121 °C, 3 h) and 18.37 mg/mL (121 °C, 4 h), whereas the highest IC50 values of anti-α-glucosidase activity were in range of 7.09–5.72 mg/mL (121 °C, for 1–4 h). According to the results, WSCGD obtained from 121 °C for 3 h was selected for further characterizing by high performance liquid chromatography size exclusion chromatography (HPLC SEC), colloid titration, FTIR, as well as 1H-NMR, indicating that the derivative of WSC and glucose was successfully synthesized with a molecular weight of 15.1 kDa and degree of substitution (DS) of 34.62 ± 2.78%. By expressing the excellent anti-oxidant and anti-diabetes activities, WSCGDs may have potential use in health food or medicine applications.

Microbial Conversion of Shrimp Heads to Proteases and Chitin as an Effective Dye Adsorbent

“…It occurs abundantly in the exoskeleton of arthropods, the gladius of squid, and the cell walls of fungi [ 2 , 3 ]. Chitin and its derivatives have been used in many fields; for instance, environmental treatment, agriculture, medicine, and food [ 4 , 5 , 6 , 7 , 8 ]. Chitinous fishery by-products, such as shrimp heads, shrimp shells, crab shells, and squid pens are the major sources for chitin and chitosan preparations [ 7 , 8 , 9 , 10 , 11 , 12 ].…”

Bioprocessing of Squid Pens Waste into Chitosanase by Paenibacillus sp. TKU047 and Its Application in Low-Molecular Weight Chitosan Oligosaccharides Production

“…The optimal pH for Paenibacillus sp. TKU047 chitosanase activity was determined by adding the enzyme into substrate solutions at different pH (3)(4)(5)(6)(7)(8)(9)(10)(11). The pH stability of the enzyme of Paenibacillus sp.…”

“…Chitosan is a linear polymer that is produced from chitin via the deacetylation process [ 1 ]. Chitosan comprises some excellent properties including non-toxicity, adsorption, biocompatibility, and biodegradability, thus, it can potentially be used in many fields such as medicine, wastewater treatment, agriculture, and functional food [ 2 , 3 , 4 , 5 , 6 , 7 ]. One of the most challenging applications of chitosan is its poor solubility in a neutral aqueous solution.…”

Preparation, Bioactivities and Applications in Food Industry of Chitosan-Based Maillard Products: A Review

“…Some studies also use the ratio of A 294 /A 420 to evaluate the extent of the Maillard reaction. The increased A 294 /A 420 indicates the intermediate stage, while the decreased A 294 /A 420 indicates the final stage of the reaction [ 16 , 74 ]. During the Maillard reaction, fluorescent compounds (the intermediates) are also developed and recognized as the precursors of the brown compounds [ 3 , 81 , 82 ].…”

“…The fluorescence intensity was measured at an excitation wavelength of 346 nm and emission wavelength of 415 nm on a fluorescence spectrophotometer [ 83 ]. Studies showed that the increased fluorescence intensity of the mixtures suggesting the CMRPs formation and decreased fluorescence ability observed during the reaction suggesting the final stage of the formation of CMRPs [ 70 , 74 ].…”