柚皮苷-壳寡糖复合物的制备及其抗氧化和抑菌活性研究

Preparation of naringin-chitooligosaccharide complex and the analysis of its antioxidant and antibacterial activities

为提高柚皮苷的溶解性,增加其生物活性和生物利用度,将柚皮苷分别与壳寡糖A和壳寡糖B制备复合物,通过扫描电子显微镜、傅里叶变换红外光谱、X射线衍射确定柚皮苷与壳寡糖A、壳寡糖B能否形成复合物,分析比较复合物和柚皮苷在水中的溶解性、抗氧化和抑菌活性。结果显示,柚皮苷与壳寡糖通过非共价键等形式形成稳定复合物,复合物能显著提高柚皮苷的水溶性,其大小为柚皮苷-壳寡糖A(30.13%)>柚皮苷-壳寡糖B(16.06%)>柚皮苷(0.55%)。复合物能增加柚皮苷对DPPH自由基、羟自由基和ABTS阳离子自由基的清除率,同时也提高了柚皮苷对大肠杆菌、金黄色葡萄球菌和鼠伤寒沙门氏菌的抑菌活性,且柚皮苷与壳寡糖在比例为1∶3和1∶5时有杀菌效果。柚皮苷-壳寡糖复合物能提高柚皮苷的生物活性,为柚皮苷的开发利用提供理论依据。

The aim of this study is to improve the solubility of naringin,increase its biological activity and bioavailability.Naringin and chitooligosaccharide A and chitooligosaccharide B were used to prepare complexes.Microscope,Fourier transform infrared spectroscopy(FT-IR),X-ray diffraction(XRD) were used to evaluate naringin complexes.The solubility,antioxidant and antibacterial activity of complex were further analyzed.The results showed that naringin and chitooligosaccharides formed stable complexes through non-covalent bonds.The complexes could significantly improve the water solubility of naringin [naringin-chitooligosaccharide A(30.13%)>naringin-chitooligosaccharide B(16.06%)>naringin(0.55%)].Moreover,the complex could increase the scavenging rate of naringin on DPPH free radicals,hydroxyl radicals and ABTS cation free radicals,and also improved the antibacterial activity of naringin on Escherichia coli,Staphylococcus aureus and Salmonella typhimurium when the ration of naringin and chitooligosaccharides was 1∶3 and 1∶5.Naringin-chitooligosaccharide complex improves the biological activity of naringin,which provides a theoretical basis for the development and utilization of naringin.