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KMID : 1007520080170061365
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Food Science and Biotechnology
2008 Volume.17 No. 6 p.1365 ~ p.1367
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Effects of Food Components on the Antibacterial Activity of Chitosan against Escherichia coli
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Yi Fan Hong
Moon Eun-Pyo
Park Yun-Heeq
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Abstract
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The antibacterial activity of chitosan against Escherichia coli was investigated in the presence of NaCl, sucrose,and ethanol to assess the potential use of chitosan as a biopreservative in food products containing these components. Theinhibitory activity of chitosan decreased slightly upon the addition of NaCl and sucrose, respectively to culture brothcontaining 100ppm of chitosan (Mw 3,000), while the addition of ethanol enhanced the inhibitory activity of chitosan ongrowing cells. The addition of these components to non-growing cells prior to chitosan treatment demonstrated that NaClprotected the cells from the inhibitory activity of chitosan, while sucrose had no effect. Ethanol addition to non-growing cellsincreased cell death by chitosan treatment. Finally, binding of fluorescein isothiocyanate (FITC)-labeled chitosan to E. coliwas measured in the presence of the food components. The FITC-labeled chitosan binding to cells decreased upon NaCladdition, was not affected by sucrose, and increased following treatment with ethanol.
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KEYWORD
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antibacterial activity, chitosan, fluorescein isothiocyanate-chitosan, food component effect, Escherichia coli
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