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Bio-evaluation of crustacean and fungal nano-chitosan for applying as food ingredient

Chitosan, bio-polyaminosacharide, is derived from chitin. Two sources (shrimp wastes and fungus biomass) were used to produce chitosan. And then the chitosan was produced in the nano-form followed by characterization by transmission electron microscopy. The images obtained clearly showed that the si...

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Autores principales: Darwesh, Osama M., Sultan, Yousef Y., Seif, Mohamed M., Marrez, Diaa A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2018
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5977412/
https://www.ncbi.nlm.nih.gov/pubmed/29854604
http://dx.doi.org/10.1016/j.toxrep.2018.03.002
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author Darwesh, Osama M.
Sultan, Yousef Y.
Seif, Mohamed M.
Marrez, Diaa A.
author_facet Darwesh, Osama M.
Sultan, Yousef Y.
Seif, Mohamed M.
Marrez, Diaa A.
author_sort Darwesh, Osama M.
collection PubMed
description Chitosan, bio-polyaminosacharide, is derived from chitin. Two sources (shrimp wastes and fungus biomass) were used to produce chitosan. And then the chitosan was produced in the nano-form followed by characterization by transmission electron microscopy. The images obtained clearly showed that the size of nano-chitosan ranged between 7 and 13 and 3–6 nm with spherical shape for shrimp and fungal sources, respectively. The antimicrobial activities of the tested concentrations of chitosan and nano-chitosan were examined and found to have high activity against the tested pathogens. The evaluation of the toxicity of the tested concentrations of the produced chitosan and its nano-size were performed using brine shrimp and rat bioassay. Toxicity examination of chitosan and their nano derivatives is an essential procedure to assess the possibility of using these concentrations as food ingredient. Nine groups of rats were treated with either chitosan or nano-chitosan of both sources at 100 and 200 mg kg(−1) bw. Adding chitosan in the diet of all groups showed no significant changes in both the blood biochemical and oxidative stress parameters when compared with control group. The histopathology of liver, kidney and stomach confirmed the results of the previous parameters. No signs of inflammation, fibrosis or cirrhosis were found in examined organs. It is concluded that chitosan and nano-chitosan of shrimp and Rhizopus stolonifer had high antimicrobial activity and are not toxic in the same time and it can be used as food ingredients.
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spelling pubmed-59774122018-05-31 Bio-evaluation of crustacean and fungal nano-chitosan for applying as food ingredient Darwesh, Osama M. Sultan, Yousef Y. Seif, Mohamed M. Marrez, Diaa A. Toxicol Rep Article Chitosan, bio-polyaminosacharide, is derived from chitin. Two sources (shrimp wastes and fungus biomass) were used to produce chitosan. And then the chitosan was produced in the nano-form followed by characterization by transmission electron microscopy. The images obtained clearly showed that the size of nano-chitosan ranged between 7 and 13 and 3–6 nm with spherical shape for shrimp and fungal sources, respectively. The antimicrobial activities of the tested concentrations of chitosan and nano-chitosan were examined and found to have high activity against the tested pathogens. The evaluation of the toxicity of the tested concentrations of the produced chitosan and its nano-size were performed using brine shrimp and rat bioassay. Toxicity examination of chitosan and their nano derivatives is an essential procedure to assess the possibility of using these concentrations as food ingredient. Nine groups of rats were treated with either chitosan or nano-chitosan of both sources at 100 and 200 mg kg(−1) bw. Adding chitosan in the diet of all groups showed no significant changes in both the blood biochemical and oxidative stress parameters when compared with control group. The histopathology of liver, kidney and stomach confirmed the results of the previous parameters. No signs of inflammation, fibrosis or cirrhosis were found in examined organs. It is concluded that chitosan and nano-chitosan of shrimp and Rhizopus stolonifer had high antimicrobial activity and are not toxic in the same time and it can be used as food ingredients. Elsevier 2018-03-06 /pmc/articles/PMC5977412/ /pubmed/29854604 http://dx.doi.org/10.1016/j.toxrep.2018.03.002 Text en © 2018 Published by Elsevier B.V. http://creativecommons.org/licenses/by-nc-nd/4.0/ This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
spellingShingle Article
Darwesh, Osama M.
Sultan, Yousef Y.
Seif, Mohamed M.
Marrez, Diaa A.
Bio-evaluation of crustacean and fungal nano-chitosan for applying as food ingredient
title Bio-evaluation of crustacean and fungal nano-chitosan for applying as food ingredient
title_full Bio-evaluation of crustacean and fungal nano-chitosan for applying as food ingredient
title_fullStr Bio-evaluation of crustacean and fungal nano-chitosan for applying as food ingredient
title_full_unstemmed Bio-evaluation of crustacean and fungal nano-chitosan for applying as food ingredient
title_short Bio-evaluation of crustacean and fungal nano-chitosan for applying as food ingredient
title_sort bio-evaluation of crustacean and fungal nano-chitosan for applying as food ingredient
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5977412/
https://www.ncbi.nlm.nih.gov/pubmed/29854604
http://dx.doi.org/10.1016/j.toxrep.2018.03.002
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