Antioxidant properties of high molecular weight dietary chitosan in vitro and in vivo

Anraku, Makoto; Fujii, Takeshi; Kondô, Yûkô; Kojima, Eijiro; Hata, Toshiyuki; Tabuchi, Norihiko; Tsuchiya, Daiju; Goromaru, Tsuyoshi; Tsutsumi, Hiroyuki; Kadowaki, Daisuke; Maruyama, Toru; Otagiri, Masaki; Tomida, Hisao

doi:10.1016/j.carbpol.2010.08.009

Cited by 67 publications

(19 citation statements)

References 29 publications

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“…Because of the strong reduction, Vc exhibited a great DPPH• scavenging capacity, which is in accordance with the previous reports . The DPPH• scavenging activity of CSH could be attributed to the combination of its amino and the single electron in the DPPH• solution, which made the DPPH• radical paired, thus decreasing the absorbance of the reaction system.…”

Section: Resultssupporting

confidence: 90%

Microwave‐assisted synthesis of chitosan biguanidine hydrochloride and its antioxidant activity in vitro

Liu

Jin

et al. 2016

J of Applied Polymer Sci

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Chitosan biguanidine hydrochloride (CSGH) was synthesized by guanidinylation of chitosan hydrochloride (CSH) under microwave irradiation and characterized by Fourier transform infrared spectroscopy, gel permeation chromatography, and element analysis. The antioxidant activity of CSGH was evaluated by both chemical and cellular methods. The results showed that CSGH was better than CSH but slightly inferior to ascorbic acid (Vc) for scavenging 2,2‐diphenyl‐1‐picryl‐hydrazyl (DPPH) free radicals, and the DPPH• scavenging ability of CSGH was dose‐dependent. However, cell experiments indicated CSGH had a superior repairing effect on oxidatively damaged cells. The intervention of CSGH could excellently recover the cell morphology, decrease the level of malondialdehyde, and enhance the activity of superoxide dismutase and glutathione peroxidase. CSGH could be a potential antioxidant reagent, and its antioxidant activity was reflected not only in scavenging the free radicals but also in regulating the oxidation/antioxidation balance of damaged cells. © 2016 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2016, 133, 43570.

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Section: Resultssupporting

confidence: 90%

Microwave‐assisted synthesis of chitosan biguanidine hydrochloride and its antioxidant activity in vitro

Liu

Jin

et al. 2016

J of Applied Polymer Sci

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“…Among all the possible additives, chitosan, as a biopolymer with an interesting high antimicrobial capacity, has attracted the attention of the food industry as an alternative to replace the synthetic additives, in order to meet the needs and standards of food safety. [15][16][17] In vivo studies in animals have reported that chitosan exhibits hypocholesterolemic and hypolipidemic effects, including the reduction of blood and liver triglycerides (TG) and total cholesterol (TC) levels in animals. 13 Due to these properties, chitosan has been described as an interesting functional and technological ingredient, since it could act not only as an additive, but could also provide improved properties and a better nutritional profile to the final product.…”

Section: Introductionmentioning

confidence: 99%

Development of a low fat fresh pork sausage based on chitosan with health claims: impact on the quality, functionality and shelf-life

et al. 2015

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A low fat fresh pork sausage based on chitosan was developed with the objective of obtaining a new functional meat product with improved properties and health claims promoting cholesterol reduction. Sausages were formulated with chitosan (2%, w/w) and different fat levels (5%, 12.5% and 20%, w/w). The results indicated that incorporation of 2% chitosan into produced pork sausages with health claims of reduction of cholesterol is technologically feasible. In addition, the chitosan reduced the microbial growth, revealing interesting fat and water absorption capacities, reduced lipid oxidation, provided greater stability in terms of colorimetric parameters and promoted positive firmer texture and gumminess. The reduction of fat content to levels of 5% was positively achieved with the incorporation of chitosan. Sensorial analysis showed that panelists did not detect any significant difference in taste and any unfavorable effect on the sausage appearance as a consequence of chitosan addition and variation of fat.

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“…They control lipid oxidation by scavenging free radicals, which can be attributed to their ability to chelate metals. Anraku et al (52) investigated antioxidant effect of high molecular weight chitosan supplement (chitosamin) in normal human volunteers. Chitosamin decreased lipid hydro peroxides and uremic toxins in the gastrointestinal tract, thereby inhibiting the subsequent development of oxidative stress in the systemic circulation in human.…”

Section: -5-antioxidant Activitymentioning

confidence: 99%

Overview on Chitosan as a valuable ingredient and biostimulant in pharmaceutical industries and agricultural products

Qavami¹,

Badi²,

Labbafi³

et al. 2017

TJS

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Chitosan is a polysaccharide extracted from the shells of crustaceans, such as shrimp, crab, and cell walls of fungi. Chitosan is formed from chitin, a co-polymer of N-acetyl-D-glucosamine and Dglucosamine, when over 80% of the acetyl groups of the N-acetyl-D-glucosamine residues are removed. Chitosan and its derivatives have been shown to possess diverse biological activities, including antioxidant, anti-hypertensive, anti-coagulant, anti-diabetic, anti-obesity, anti-allergic, antiinflammatory, anti-microbial, and anti-cancer. Chitosan has been studied in recent years as a natural agrochemical biostimulant for applications in areas such as seed coating, preservation of fruits and vegetables, fungicides, growth biostimulants, elicitors, inducer of resistance to pathogens, etc. Chitosan as a biostimulant has biological properties and effective uses in the pharmaceutical industries, food industries, and agricultural products. This paper is a brief review on characterization, modification, and applications of chitosan.

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Antioxidant properties of high molecular weight dietary chitosan in vitro and in vivo

Cited by 67 publications

References 29 publications

Microwave‐assisted synthesis of chitosan biguanidine hydrochloride and its antioxidant activity in vitro

Microwave‐assisted synthesis of chitosan biguanidine hydrochloride and its antioxidant activity in vitro

Development of a low fat fresh pork sausage based on chitosan with health claims: impact on the quality, functionality and shelf-life

Overview on Chitosan as a valuable ingredient and biostimulant in pharmaceutical industries and agricultural products

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