Modification of chicha gum antibacterial activity, ex vivo mucoadhesion, antioxidant activity and cellular viability

Alessandra R. Freitas, António J. Ribeiro, Alessandra B. Ribeiro, Maria Del Mar Collado-Gonzalez, Luís R. Silva, Luís Alves, Elodie Melro, Filipe E. Antunes, Francisco Veiga, Alan I. S. Morais, Roosevelt D. S. Bezerra, José L. Soares-Sobrinho, Josy A. Osajima, Edson C. Silva-Filho*

*Autor correspondente para este trabalho

Resultado de pesquisarevisão de pares

7 Citações (Scopus)
5 Transferências (Pure)

Resumo

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.
Idioma originalEnglish
Páginas (de-até)594-603
Número de páginas10
RevistaInternational Journal of Biological Macromolecules
Volume228
DOIs
Estado da publicaçãoPublicado - 15 fev. 2023

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