Antimicrobial and antioxidant capacity of glucosamine-zinc(II) complex via non-enzymatic browning reaction
2018
Shuping Wu, Jiangsu University, Zhenjiang, People's Republic of China | Xiangzi Dai, Jiangsu University, Zhenjiang, People's Republic of China | Fangdi Shilong, Jiangsu University, Zhenjiang, People's Republic of China | Maiyong Zhu, Jiangsu University, Zhenjiang, People's Republic of China | Xiaojuan Shen, Jiangsu University, Zhenjiang, People's Republic of China | Kan Zhang, Jiangsu University, Zhenjiang, People's Republic of China | Songjun Li, Jiangsu University, Zhenjiang, People's Republic of China
Coordination compounds play an important role in the life process, and have been widely used in food, cosmetics and pharmaceutical industry. Herein, we have developed a novel kind of glucosamine-zinc(II) complex (GlcN-ZC) for food additive using non-enzymatic browning reaction. The GlcN-ZC was characterized by FTIR and XRD. Moreover, UV absorbance changes, browning intensity, fluorescence changes, antioxidant activity and antimicrobial assessment of GlcN-ZC were also evaluated. Results showed the GlcN-ZC intermediate compounds were accumulated in non-enzymatic browning while prolonging heating time and melanoidins were produced in the final stage. The fluorescence changes confirmed that fluorophores were formed during the non-enzymatic reaction and fluorescence intensity reached a maximun at 60 min. The highest radical scavenging activity of GlcN-ZC formed after 180 min of heating was 79.2%. Furthermore, GlcN-ZC exhibited excellent antibacterial activity against E. coli and S. aureus. Therefore, GlcN-ZC can be used as a novel promising additive in the food industry.
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