Food and Fermentation Industries >

2022 , Vol. 48 >Issue 9: 123 - 131

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027638

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

  • OUYANG Zhu ,
  • TAN Anqun ,
  • ZHOU Qi ,
  • YI Xin ,
  • CHENG Yujiao ,
  • HUANG Linhua ,
  • WANG Hua
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  • 1(Citrus Research Institute, Southwest University;Citrus Research Institute, Chinese Academy of Agricultural Sciences, Chongqing 400712, China)
    2(National Citrus Engineering Research Center, Chongqing 400712, China)

Received date: 2021-04-09

  Revised date: 2021-05-26

  Online published: 2022-05-26

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Abstract

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.

Key words： naringin; chitooligosaccharide; solubility; antibacterial activity; antioxidant

Cite this article

OUYANG Zhu , TAN Anqun , ZHOU Qi , YI Xin , CHENG Yujiao , HUANG Linhua , WANG Hua . Preparation of naringin-chitooligosaccharide complex and the analysis of its antioxidant and antibacterial activities[J]. Food and Fermentation Industries, 2022 , 48(9) : 123 -131 . DOI: 10.13995/j.cnki.11-1802/ts.027638

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