TY - JOUR
T1 - Modification of chicha gum antibacterial activity, ex vivo mucoadhesion, antioxidant activity and cellular viability
AU - Freitas, Alessandra R.
AU - Ribeiro, António J.
AU - Ribeiro, Alessandra B.
AU - Collado-Gonzalez, Maria Del Mar
AU - Silva, Luís R.
AU - Alves, Luís
AU - Melro, Elodie
AU - Antunes, Filipe E.
AU - Veiga, Francisco
AU - Morais, Alan I. S.
AU - Bezerra, Roosevelt D. S.
AU - Soares-Sobrinho, José L.
AU - Osajima, Josy A.
AU - Silva-Filho, Edson C.
N1 - Funding Information:
The authors thank CAPES , CNPq , FAPEPI and UFPI for financial and/or structural support.
Publisher Copyright:
© 2022 Elsevier B.V.
PY - 2023/2/15
Y1 - 2023/2/15
N2 - 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 X-ray 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.
AB - 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 X-ray 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.
KW - Antimicrobial activity
KW - Antioxidant activity
KW - Cell viability
KW - Chicha gum
KW - Mucoadhesion
UR - http://www.scopus.com/inward/record.url?scp=85145324560&partnerID=8YFLogxK
U2 - 10.1016/j.ijbiomac.2022.12.204
DO - 10.1016/j.ijbiomac.2022.12.204
M3 - Article
C2 - 36563812
AN - SCOPUS:85145324560
SN - 0141-8130
VL - 228
SP - 594
EP - 603
JO - International Journal of Biological Macromolecules
JF - International Journal of Biological Macromolecules
ER -