壳聚糖与DNA的作用及胺基对抑菌性能的影响
首发时间:2008-07-02
摘要:采用抑菌圈法研究了壳聚糖对大肠杆菌(E .coli)和金黄色葡萄球菌(St. aureus)的抑菌活性,并运用紫外吸收光谱和电化学的方法,研究了壳聚糖与DNA的相互作用,初步提出了壳聚糖对E. coli和St. aureus的抑菌机理。同时,利用壳聚糖的席夫碱反应,对壳聚糖的胺基进行保护后,研究了壳聚糖中的胺基对其抑菌性能的影响。研究结果表明,壳聚糖对E. coli和St. aureus具有很好的抑制作用,且抑菌活性与其胺基有关;壳聚糖能与细胞内带负电的核酸结合,使细胞正常的DNA复制生理功能受到影响,抑制细菌的繁殖,从而达到抑菌的目的。
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Interaction of chitosan with DNA and effect of amino group on antibacterial activity
Abstract:The antibacterial activity of chitosan against Escherichia coli (E.coli) and Staphylococcus aureus (St.aureus) were investigated by measuring inhibition zone. In order to illuminate the interaction of chitosan with DNA, UV absorption spectroscopy and electrochemical analysis were used, which can primarily put forward the antibacterial mechanism of chitosan. In addition, aimed to explain the effect of amino group on antibacterial activity of chitosan, the amino group of chitosan was protected by Schiff base reaction and four different kinds of chitosan Schiff bases were synthesized. The results showed that the antibacterial ability of chitosan was related to the amino group, and can bind with negative nucleic acids in cell, affect the normal replication function of DNA and ultimately inhibit the growth of bacteria.
Keywords: Chitosan, Antibacterial activity, Schiff base, Amino group, DNA
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No.2263121277012149****
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