Publication: Modification of chicha gum: antibacterial activity, ex vivo mucoadhesion, antioxidant activity and cellular viability
Authors
Freitas, Alessandra R. ; Ribeiro, António J. ; Ribeiro, Alessandra B. ; Collado-González, Mar ; Silva, Luís R. ; Alves, Luís ; Melro, Elodie ; Antunes, Filipe E. ; Veiga, Francisco ; Morais, Alan I. S. ; Bezerra, Roosvelt D. S. ; Soares-Sobrinho, José L. ; Osajima, Josy A. ; Silva-Filho, Edson C.
item.page.secondaryauthor
item.page.director
Publisher
Elsevier
publication.page.editor
publication.page.department
DOI
https://doi.org/10.1016/j.ijbiomac.2022.12.204
item.page.type
info:eu-repo/semantics/article
Description
Abstract
The aim of the present work was to modify the exuded gum of Sterculia striata tree by an amination reaction. The viscosity and zero potential of the chicha gum varied as a function of pH. The modification was confirmed by Xray diffraction (XRD), infrared spectroscopy (FTIR), size exclusion chromatography (SEC), zeta potential, thermogravimetric analysis (TG), and differential scanning calorimetry (DSC). Furthermore, the chemical modification changed the molar mass and surface charge of the chicha gum. In addition, the gums were used in tests for ex vivo mucoadhesion strength, antibacterial activity against the standard strain of Staphylococcus aureus (ATCC 25923), inhibitory activity of α-glucosidase, antioxidant capacity, and viability of Caco-2 cells. Through these tests, it was found that amination caused an increase in the mucoadhesive and inhibitory activity of chicha gum against the bacterium Staphylococcus aureus. In addition, the gums (pure and modified) showed antioxidant capacity and an inhibitory effect against the α-glucosidase enzyme and did not show cytotoxic potential.
publication.page.subject
Citation
International Journal of Biological Macromolecules (2023) 228:594-603
item.page.embargo
Collections
Ir a Estadísticas
Este ítem está sujeto a una licencia Creative Commons. http://creativecommons.org/licenses/by-nc-nd/4.0/