Chitooligosaccharides and their biological activities: A comprehensive review

Liaqat, Fakhra; Eltem, Rengin

doi:10.1016/j.carbpol.2017.12.067

Cited by 363 publications

(274 citation statements)

References 183 publications

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“…This resulted in higher reduction in viscosity and MW. COS generally has been reported to have MW higher than 10 kDa (Liaqat & Eltem 2018). COS produced from commercial chitosan using chitosanase and papain had MWs of 40 and 41 kDa, respectively (Laokuldilok et al 2017;Rahman et al 2015).…”

Section: Characteristics and Properties Of Cos-l Intrinsic Viscositymentioning

confidence: 99%

Chitooligosaccharides from squid pen prepared using different enzymes: characteristics and the effect on quality of surimi gel during refrigerated storage

Singh

Benjakul

Prodpran

2019

Food Prod Process and Nutr

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Chitooligosaccharides (COS) from squid pen produced using amylase, lipase and pepsin were characterized. COS produced by 8% (w/w) lipase (COS-L) showed the maximum FRAP and ABTS radical scavenging activity than those prepared using other two enzymes. COS-L had the average molecular weight (MW) of 79 kDa, intrinsic viscosity of 0.41 dL/g and water solubility of 49%. DPPH, ABTS radical scavenging activities, FRAP and ORAC of COS-L were 5.68, 322.68, 5.66 and 42.20 μmol TE/g sample, respectively. Metal chelating activity was 2.58 μmol EE/g sample. For antibacterial activity, minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of COS-L against the targeted bacteria were in the range of 0.31-4.91 mg/mL and 0.62-4.91 mg/mL, respectively. Sardine surimi gel added with 1% (w/w) COS-L showed the lower PV, TBARS and microbial growth during 10 days of storage at 4°C. COS-L from squid pen could inhibit lipid oxidation and extend the shelf-life of refrigerated sardine surimi gel.

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Section: Characteristics and Properties Of Cos-l Intrinsic Viscositymentioning

confidence: 99%

Chitooligosaccharides from squid pen prepared using different enzymes: characteristics and the effect on quality of surimi gel during refrigerated storage

Singh

Benjakul

Prodpran

2019

Food Prod Process and Nutr

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“…In addition, various NMR spectroscopy could also be applied to study chitin, chitosan and its derivatives via 13 C [60], 1 H [61], 31 P [62] NMR. However, NMR spectroscopy demands concentrated samples and COS with a degree of polymerization less than 5 [23]. Fortunately, there is an enzymatic/mass spectrometric fingerprinting approach whose accuracy is identical to NMR but requires a minute amount of sample [63].…”

Section: Analysis Of Cosmentioning

confidence: 99%

“…COS should be stored under inert conditions and below −20 °C for long-term storage due to its sensitivity to autooxidation. The shelf life of COS is prominently prolonged when antioxidants like vitamin C or salts like sodium chloride are stored with COS [23]. In this review, we will provide an up-to-date overview of the preparation, analysis and biological activity of COS. COS preparation and analysis process are presented in Scheme 1.…”

Section: Introductionmentioning

confidence: 99%

A Review of the Preparation, Analysis and Biological Functions of Chitooligosaccharide

Liang

Sun

Dai

2018

IJMS

122

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Chitooligosaccharide (COS), which is acknowledged for possessing multiple functions, is a kind of low-molecular-weight polymer prepared by degrading chitosan via enzymatic, chemical methods, etc. COS has comprehensive applications in various fields including food, agriculture, pharmacy, clinical therapy, and environmental industries. Besides having excellent properties such as biodegradability, biocompatibility, adsorptive abilities and non-toxicity like chitin and chitosan, COS has better solubility. In addition, COS has strong biological functions including anti-inflammatory, antitumor, immunomodulatory, neuroprotective effects, etc. The present paper has summarized the preparation methods, analytical techniques and biological functions to provide an overall understanding of the application of COS.

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“…Three families of COS can be differentiated ( Figure 1): fully acetylated chitooligosaccharides (faCOS) (formed exclusively by GlcNAc), partially acetylated chitooligosaccharides (paCOS) (composed of GlcN and GlcNAc), and fully deacetylated chitooligosaccharides (fdCOS) (formed exclusively by GlcN) [4]. The bioactivity of COS is well reported [5][6][7], in particular their anti-inflammatory [8], neuroprotective [9], antibacterial [10], antiviral [11], antihypertensive [12] antiangiogenic [13], and antitumor [14] properties, among others. The size of COS (defined by the degree of polymerization, For the hydrolysis of chitosan, chitosanases (EC 3.2.1.132) catalyze specifically the cleavage of β (1→4) glycosidic linkages between GlcN moieties [29][30][31][32].…”

Section: Introductionmentioning

confidence: 98%

Tailored Enzymatic Synthesis of Chitooligosaccharides with Different Deacetylation Degrees and Their Anti-Inflammatory Activity

et al. 2019

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By controlled hydrolysis of chitosan or chitin with different enzymes, three types of chitooligosaccharides (COS) with MW between 0.2 and 1.2 kDa were obtained: fully deacetylated (fdCOS), partially acetylated (paCOS), and fully acetylated (faCOS). The chemical composition of the samples was analyzed by high-performance anion exchange chromatography with pulsed amperometric detection (HPAEC-PAD) and MALDI-TOF mass spectrometry. The synthesized fdCOS was basically formed by GlcN, (GlcN)2, (GlcN)3, and (GlcN)4. On the contrary, faCOS contained mostly GlcNAc, (GlcNAc)2 and (GlcNAc)3, while paCOS corresponded to a mixture of at least 11 oligosaccharides with different proportions of GlcNAc and GlcN. The anti-inflammatory activity of the three COS mixtures was studied by measuring their ability to reduce the level of TNF-α (tumor necrosis factor) in murine macrophages (RAW 264.7) after stimulation with a mixture of lipopolysaccharides (LPS). Only fdCOS and faCOS were able to significantly reduce the production of tumor necrosis factor (TNF)-α at 6 h after stimulation with lipopolysaccharides.

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Chitooligosaccharides and their biological activities: A comprehensive review

Cited by 363 publications

References 183 publications

Chitooligosaccharides from squid pen prepared using different enzymes: characteristics and the effect on quality of surimi gel during refrigerated storage

Chitooligosaccharides from squid pen prepared using different enzymes: characteristics and the effect on quality of surimi gel during refrigerated storage

A Review of the Preparation, Analysis and Biological Functions of Chitooligosaccharide

Tailored Enzymatic Synthesis of Chitooligosaccharides with Different Deacetylation Degrees and Their Anti-Inflammatory Activity

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