The Antimicrobial Effect of Water Soluble Chitosan

수용성 키토산의 항균효과

  • Jung, Byung-Ok (Department of Industrial Chemistry, Hanyang University) ;
  • Lee, Young-Moo (Department of Industrial Chemistry, Hanyang University) ;
  • Kim, Jae-Jin (Biomaterial Research Center, Division of Polymer Science, KIST) ;
  • Choi, Young-Ju (Department of Food Science and Technology, Seoul National University of Technology) ;
  • Jung, Kyung-Ja (Department of Food Science and Technology, Seoul National University of Technology) ;
  • Kim, Je-Jung (Department of Food Science and Technology, Seoul National University of Technology) ;
  • Chung, Suk-Jin (Department of Food Science and Technology, Seoul National University of Technology)
  • 정병옥 (한양대학교 공업화학과) ;
  • 이영무 (한양대학교 공업화학과) ;
  • 김재진 (한국과학기술연구원 고분자부 생체재료연구센타) ;
  • 최영주 (서울산업대학교 식품공학과) ;
  • 정경자 (서울산업대학교 식품공학과) ;
  • 김제중 (서울산업대학교 식품공학과) ;
  • 정석진 (서울산업대학교 식품공학과)
  • Received : 1998.10.01
  • Accepted : 1999.06.14
  • Published : 1999.08.10

Abstract

Structure of water soluble chitosan (WSC) was confirmed by Fourier transform infrared spectrometer (FT-IR), X-ray diffractometer and thermal analyser. The viscosity average molecular weight of WSC ranged from $3.0{\times}10^{4}$ to $4.5{\times}10^{4}$. Using the WSC having viscosity average molecular weight of $3.0{\times}10^{4}$, the antimicrobacterial effects against microorganism and oral microorganism showed 81.7% and 80.6% for Staphyloccus aureus and Bacillus subtilis, respectively, while the anitmicrobacterial effect exhibited 100% and 73.8% against Streptococcus mutans and Streptococcus sanguis, respectively. Therefore it is concluded that WSC is more effective against oral microorganism that microorganism in terms of antimicrobacterial effects. WSC sample with the viscosity average molecular weight of $4.5{\times}10^{4}$ exhibited a half of the antimicrobacterial effect of the low MW sample, indicating that the WSC with low MW was better than that with high MW. Chitin and chitosan showed a drastic decrease of acidity from pH 7.0 to 4.9 after 8 minute incubation time and reached an equilibrium after that. WSC, however, restrained pH of the sample from lowering up to about 16 minutes of incubation and reached an equilibrium after that. WSC obviously showed a buffering effect against pH change.

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