Elsevier

Food Hydrocolloids

Volume 29, Issue 1, October 2012, Pages 48-56
Food Hydrocolloids

Antibacterial activity of chitin, chitosan and its oligomers prepared from shrimp shell waste

https://doi.org/10.1016/j.foodhyd.2012.02.013Get rights and content

Abstract

The antimicrobial activities of chito-oligosaccharides against four Gram-positive and seven Gram-negative bacteria were compared to chitosan and chitin with an emphasis on the effects of biopolymer molecular weight (Mv) and degree of deacetylation (DD). Chitin was isolated from shrimp (Parapenaeus longirostris) shell waste by sequential chemical treatments. Chitosan and its oligomers N-acetyl chito-oligosaccharides and chito-oligosaccharides were prepared by deacetylation and chemical hydrolysis, respectively. Chitin exhibited a bacteriostatic effect on Gram-negative bacteria, Escherichia coli ATCC 25922, Vibrio cholerae, Shigella dysenteriae, and Bacteroides fragilis. Chitosan exhibited a bacteriostatic effect on all bacteria tested, except Salmonella typhimurium. The oligomers exhibited a bactericidal effect on all bacteria tested.

Graphical abstract

Highlights

► Chitin and chitosan were prepared from shrimp shells. ► Antibacterial activity of chitin and chitosan oligomers were assessed. ► Chitosan exhibited a bacteriostatic effect on all bacteria tested. ► Due to their higher activity, oligomers were more soluble in water. ► Chito-oligomers showed advantages as new antimicrobial agents.

Keywords

Chitin
Chitosan
Oligomers of chitin and chitosan
Valorization
Shrimp
Antibacterial effect

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