수용성 키토산의 항균효과

정병옥; 이영무; 김재진; 최영주; 정경자; 김제중; 정석진

Journal of the Korean Industrial and Engineering Chemistry, Vol.10, No.5, 660-665, August, 1999

Export Citation

수용성 키토산의 항균효과

The Antimicrobial Effect of Water Soluble Chitosan

정병옥, 이영무, 김재진, 최영주, 정경자, 김제중, 정석진

초록

수용성 키토산을 제조하여 적외선 분광광도계를 이용, 구조확인을 하였으며, X-선 회절분석기로 결정성을, 열분석기로 열안정을 확인을 하였으며, 고유점도법에 의한 점도평균분자량을 측정한 결과 3.0×10⁴와 4.5×10⁴이었다. 점도평균분자량이 3.0×10⁴인 수용성 키토산의 첨가량 따른 일반미생물과 구강미생물에 대한 shaker flask method로 항균효과를 측정한 결과 0.2%의 첨가량에서 Staphylococcus aureus와 Bacillus subtilis는 81.7%dhk 80.6%의 항균효과를 Escherichia coli는 42.4%의 저해율로 제일 낮은 항균효과를 나타냈으며, 구강미생물인 Streptococcus mutans와 Streptococcus sanguis는 100%의 항균효과를 Streptococcus mitis는 73.8%의 항균효과를 나타냄으로서 일반미생물 보다 구강미생물이 더 우수한 항균력을 나타내었다. 점도평균분자량이 4.5×10⁴인 수용성 키토산은 점도평균분자량이 3.0×10⁴인 수용성 키토산의 1/2 정도의 항균효과를 나타내므로서 점도평균분자량이 작은 수용성 키토산의 항균효과가 월등히 좋았다. 구강미생물의 산도저하 억제효과는 대조군의 경우 배양 후 8분 이내에 pH7.0에서 4.9로 급격한 pH의 저하를 보인 반면 그 이상에서는 평형을 유지하였으며, 수용성 키토산은 16분 정도까지는 대조군에 비해 현격히 원만한 산도저하 억제효과를 나타내다가 그 이상에서는 평형을 유지하는 것으로 보아 pH 변화에 대한 완충효과가 있음을 알 수 있었다.

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 3.0×10⁴ to 4.5×10⁴. Using the WSC having viscosity average molecular weight of 3.0×10⁴, 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 4.5×10⁴ 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.

Keywords:Chitin;Chitosan;Water soluble chitosan;Antimicrobacterial

[References]

Muzzarelli RAA, Chitin, Pergamon Press, Oxford (1977)
Hirano S, Noisiki Y, J. Biomed. Mater. Res., 19, 413 (1985)
Kojima K, Yoshikuni M, Suzuki T, J. Appl. Polym. Sci., 24, 1587 (1979)
Kim CH, Jung BO, Choi KS, Kim JJ, J. Korean Ind. Eng. Chem., 7(1), 118 (1996)
Jung BO, Chung TS, J. Korean Ind. Eng. Chem., 9(3), 451 (1998)
Bough MA, Food Product Development, 11, 90 (1977)
Allan CR, Hadwiger LA, Exp. Mycol., 3, 285 (1979)
Kendra DF, Hadwiger LA, Exp. Mycol., 8, 276 (1984)
Uchida Y, Food Chem., 2, 22 (1988)
Kim CH, Kim SY, Choi KS, Polym. Adv. Technol., 8, 319 (1997)
Kim CH, Choi JW, Chun HJ, Choi KS, Polym. Bull., 38(4), 387 (1997)
Fang SW, Li CF, Shin DYC, J. Food Protection, 57, 136 (1994)
Shepherd MG, Microbial Cell Wall Synthesis and Autolysis, ed. by C. Nombela, p. 73, Elsevier Science Publishers (1984)
Shibasaki KI, Sano H, Matsukubo T, Takaesu Y, Bull. Tokyo Dent. Coll., 35, 33 (1994)
Shibasaki KI, Sano H, Matsukubo T, Takaesu Y, Bull. Tokyo Dent. Coll., 35, 61 (1994)
Mima S, Miya M, Iwamoto R, Yoshikawa S, J. Appl. Polym. Sci., 28, 1909 (1983)
Seo SB, U.S. Patent, 5,730,876 (1992)
Cho SK, Kim SJ, Jung BO, Kim JJ, Choi KS, Lee YM, J. Korean Ind. Eng. Chem., 5(5), 899 (1994)
Deanin RD, Polymer Structure, Properties and Application, p. 311, Cahners Press, U.S.A. (1972)
Chen GC, Johnson BR, Appl. Environ. Microbial., 46, 13 (1983)
竹本喜一, 砂本順三, 明石滿, 高分子と醫療, p. 459, 三田出版會, 東京 (1989)
Franklin TJ, Black GA, Devision VE, Microbiology Principles & Applications, Chapter 14, p. 337, Prentice Hall, New Jersey (1990)
Saito K, Shimojoh M, Fukushima K, "Growth Inhibition of Chitosan From Suid pen Against Oral Streptococci," Chitin, Chitosan Report, p. 77 (1994)
Sano H, Matsukubo T, Shibasaki K, Itoi H, Tadaesu Y, Bull. Tokyo Dent. Coll., 32, 9 (1991)
Shibasaki K, Sano H, Matsukubo T, Takaesu Y, Bull. Tokyo Dent. Coll., 35, 33 (1994)
Tatevossian A, Newbrun E, Archs. Oral Biol., 28, 109 (1983)

[1] Muzzarelli RAA, Chitin, Pergamon Press, Oxford (1977)

[2] Hirano S, Noisiki Y, J. Biomed. Mater. Res., 19, 413 (1985)

[3] Kojima K, Yoshikuni M, Suzuki T, J. Appl. Polym. Sci., 24, 1587 (1979)

[4] Kim CH, Jung BO, Choi KS, Kim JJ, J. Korean Ind. Eng. Chem., 7(1), 118 (1996)

[5] Jung BO, Chung TS, J. Korean Ind. Eng. Chem., 9(3), 451 (1998)

[6] Bough MA, Food Product Development, 11, 90 (1977)

[7] Allan CR, Hadwiger LA, Exp. Mycol., 3, 285 (1979)

[8] Kendra DF, Hadwiger LA, Exp. Mycol., 8, 276 (1984)

[9] Uchida Y, Food Chem., 2, 22 (1988)

[10] Kim CH, Kim SY, Choi KS, Polym. Adv. Technol., 8, 319 (1997)

[11] Kim CH, Choi JW, Chun HJ, Choi KS, Polym. Bull., 38(4), 387 (1997)

[12] Fang SW, Li CF, Shin DYC, J. Food Protection, 57, 136 (1994)

[13] Shepherd MG, Microbial Cell Wall Synthesis and Autolysis, ed. by C. Nombela, p. 73, Elsevier Science Publishers (1984)

[14] Shibasaki KI, Sano H, Matsukubo T, Takaesu Y, Bull. Tokyo Dent. Coll., 35, 33 (1994)

[15] Shibasaki KI, Sano H, Matsukubo T, Takaesu Y, Bull. Tokyo Dent. Coll., 35, 61 (1994)

[16] Mima S, Miya M, Iwamoto R, Yoshikawa S, J. Appl. Polym. Sci., 28, 1909 (1983)

[17] Seo SB, U.S. Patent, 5,730,876 (1992)

[18] Cho SK, Kim SJ, Jung BO, Kim JJ, Choi KS, Lee YM, J. Korean Ind. Eng. Chem., 5(5), 899 (1994)

[19] Deanin RD, Polymer Structure, Properties and Application, p. 311, Cahners Press, U.S.A. (1972)

[20] Chen GC, Johnson BR, Appl. Environ. Microbial., 46, 13 (1983)

[21] 竹本喜一, 砂本順三, 明石滿, 高分子と醫療, p. 459, 三田出版會, 東京 (1989)

[22] Franklin TJ, Black GA, Devision VE, Microbiology Principles & Applications, Chapter 14, p. 337, Prentice Hall, New Jersey (1990)

[23] Saito K, Shimojoh M, Fukushima K, "Growth Inhibition of Chitosan From Suid pen Against Oral Streptococci," Chitin, Chitosan Report, p. 77 (1994)

[24] Sano H, Matsukubo T, Shibasaki K, Itoi H, Tadaesu Y, Bull. Tokyo Dent. Coll., 32, 9 (1991)

[25] Shibasaki K, Sano H, Matsukubo T, Takaesu Y, Bull. Tokyo Dent. Coll., 35, 33 (1994)

[26] Tatevossian A, Newbrun E, Archs. Oral Biol., 28, 109 (1983)