Preparation and antimicrobial mechanism of Maillard reaction products derived from ε-polylysine and chitooligosaccharides

Lang, Ai; Lan, Weiqing; Xie, Jing‐Tian

doi:10.1016/j.bbrc.2023.01.078

Cited by 17 publications

(4 citation statements)

References 34 publications

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“…This is consistent with the previous swelling test results, and the swelling equilibrium of the hydrogel can be reached at 2.5 h, after which it will gradually dissolve. The presence of the buffer weakened the hydrogen bonding between cellulose molecules, leading to its decomposition into bulk debris after 10 h. Between 15 and 20 h, the debris gradually became finer and settled at the bottom of the solution, causing the solution’s color to deepen, possibly due to side reactions between amino acid molecules and aldehyde groups . After 25 h, the hydrogel had completely decomposed.…”

Section: Resultsmentioning

confidence: 99%

“…The presence of the buffer weakened the hydrogen bonding between cellulose molecules, leading to its decomposition into bulk debris after 10 h. Between 15 and 20 h, the debris gradually became finer and settled at the bottom of the solution, causing the solution's color to deepen, possibly due to side reactions between amino acid molecules and aldehyde groups. 51 After 25 h, the hydrogel had completely decomposed. The dressing's ability to decompose smoothly in the external environment serves to reduce secondary injury to the wound when used.…”

Section: Hemostasis and In Vitromentioning

confidence: 99%

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Development of a Multifunctional Composite Hydrogel for Enhanced Wound Healing: Hemostasis, Sterilization, and Long-Term Moisturizing Properties

Dong,

Sun,

et al. 2024

ACS Appl. Mater. Interfaces

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Meeting the diverse requirements of effective wound repair while surpassing the single-function limitations of traditional wound dressings is a significant challenge. In this study, we successfully synthesized an inclusion complex of 2-hydroxypropyl-βcyclodextrin (HP-β-CD) and iodine using the saturated aqueous solution method. Additionally, dialdehyde cellulose (DAC) was extracted from fat-free cotton through oxidation. To enhance wound healing, L-glutamine (L-glu) was utilized as a functional molecule, resulting in composite hydrogels with hemostatic, sterilizing, and wound-healing-promoting properties that were achieved by adsorbing the resulting inclusion complex. Through TG and SEM analysis, we confirmed that iodine was effectively accommodated by cyclodextrin and was uniformly attached to the hydrogel. The hydrogel exhibits exceptional long-term moisturizing and bactericidal properties, while also demonstrating excellent swelling, oxygen permeability, hemolytic, and mechanical properties, fully satisfying the requirements of wound treatment. External coagulation tests revealed that the hydrogel can rapidly coagulate 4.5 times its own weight of blood. Moreover, in a full-thickness scald mouse model, the hydrogel effectively promotes wound healing. The development of this multifunctional composite hydrogel presents a novel approach to advance wound dressing research, holding substantial potential for practical applications.

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Section: Resultsmentioning

confidence: 99%

Section: Hemostasis and In Vitromentioning

confidence: 99%

Development of a Multifunctional Composite Hydrogel for Enhanced Wound Healing: Hemostasis, Sterilization, and Long-Term Moisturizing Properties

Dong,

Sun,

et al. 2024

ACS Appl. Mater. Interfaces

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“…ε-PL is a broad-spectrum bacteriostatic agent that meets food safety requirements without affecting taste and improves fruit disease resistance ( 19 , 20 ). ε-PL has been approved by the FDA as a safe food additive since 2003 and has been used in various food preservation applications in various countries ( 21 ). Both nisin and ε-PL are natural food preservatives, and previous studies ( 22 ) have confirmed that a single nisin, a single ε-PL, and a combined treatment significantly affect food preservation.…”

Section: Introductionmentioning

confidence: 99%

Nisin and ε-polylysine combined treatment enhances quality of fresh-cut jackfruit at refrigerated storage

Zeng,

Fan,

Yang

et al. 2024

Front. Nutr.

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This study investigated the effects of nisin combined with ε-polylysine on microorganisms and the refrigerated quality of fresh-cut jackfruit. After being treated with distilled water (control), nisin (0.5 g/L), ε-polylysine (0.5 g/L), and the combination of nisin (0.1 g/L) and ε-polylysine (0.4 g/L), microporous modified atmosphere packaging (MMAP) was carried out and stored at 10 ± 1°C for 8 days. The microorganisms and physicochemical indexes were measured every 2 days during storage. The results indicated that combined treatment (0.1 g/L nisin, 0.4 g/L ε-polylysine) had the best preservation on fresh-cut jackfruit. Compared with the control, combined treatment inhibited microbial growth (total bacterial count, mold and yeast), reduced the weight loss rate, respiratory intensity, polyphenol oxidase and peroxidase activities, and maintained higher sugar acid content, firmness, and color. Furthermore, it preserved higher levels of antioxidant compounds, reduced the accumulation of malondialdehyde and hydrogen peroxide, thereby reducing oxidative damage and maintaining high nutritional and sensory qualities. As a safe application of natural preservatives, nisin combined with ε-polylysine treatment has great application potential in the fresh-cut jackfruit industry.

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“…It could effectively enhance the antioxidant level and inhibit the deterioration of fruit. ε-Polylysine (ε-PL), derived from the fermentation of Streptomyces albulus in a glucose matrix [14], is a nontoxic, safe, and biodegradable compound that has attracted wide attention due to its great commercial potential [15]. According to the study of Tuersuntuoheti et al, ε-PL has been employed for preserving postharvest fruits and vegetables, such as apple, bamboo shoot, kiwi, carrot, and citrus [14], and effectively inhibited the aging and extended the shelf life of fruits and vegetables.…”

Section: Introductionmentioning

confidence: 99%

Effects of Chitosan Combined with ε-Polylysine Treatment on the Postharvest Quality and Antioxidant Status of Winter Jujube

Chang,

Zhang

2024

Journal of Food Processing and Preservation

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During storage, winter jujube often experiences physiological disorders that can result in postharvest quality deterioration. To address this concern, a combination of 1% chitosan (CTS) and varying concentrations (0.02, 0.2, and 2 mg mL-1) of ε-polylysine (ε-PL) was applied. The findings indicated that the treatment involving the combination of 1% CTS with 0.2 mg mL-1ε-PL exhibited superior efficacy in preserving the hardness and titratable acid content of winter jujube. Additionally, the jujube fruits of this treatment exhibited a deceleration in the rise of decay incidence, red index, and weight loss rate. Simultaneously, the application of CTS combined with ε-PL treatment improved the levels of antioxidant enzyme activities (SOD, CAT, POD, and APX) and enhanced contents of antioxidant compounds (AsA and GSH). Moreover, the generation of reactive oxygen species (H2O2 and O2-.) was suppressed. Consequently, CTS combined with ε-PL treatment effectively enhanced postharvest quality and regulated antioxidant status of winter jujube.

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Preparation and antimicrobial mechanism of Maillard reaction products derived from ε-polylysine and chitooligosaccharides

Cited by 17 publications

References 34 publications

Development of a Multifunctional Composite Hydrogel for Enhanced Wound Healing: Hemostasis, Sterilization, and Long-Term Moisturizing Properties

Development of a Multifunctional Composite Hydrogel for Enhanced Wound Healing: Hemostasis, Sterilization, and Long-Term Moisturizing Properties

Nisin and ε-polylysine combined treatment enhances quality of fresh-cut jackfruit at refrigerated storage

Effects of Chitosan Combined with ε-Polylysine Treatment on the Postharvest Quality and Antioxidant Status of Winter Jujube

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