Preparation and antibacterial activity of chitosan derivative membrane complexation with iodine
Preparation and antibacterial activity of chitosan derivative membrane complexation with iodine
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DOI：
10.1039/c5ra13227d
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发表时间：
2015-09
期刊：
影响因子：
3.9
通讯作者：
Ningning Xu;Derun Ding
中科院分区：
文献类型：
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作者：
Ningning Xu;Derun Ding
采用“氨基保护-接枝反应-去保护”的方法合成了羟丙基壳聚糖盐酸双胍（HPCGH），然后以明胶和聚乙烯吡咯烷酮（PVP）为原料制备了HPCGH膜（HPCGH - PVP- m），再通过碘醇溶液对碘的吸附制备了碘膜（HPCGH - PVP- i2 - m）。采用傅里叶变换红外（FT-IR）、1H-NMR、x射线衍射（XRD）和热重分析（DTG）对HPCGH-PVP-I2-M的性质进行了表征。研究结果表明，与HPCGH-PVP-M相比，HPCGH-PVP-I2-M具有更好的非晶结构和热稳定性。对其碘含量的测定表明，HPCGH-PVP-M对碘具有较好的吸附性能。本工作对碘的释放研究表明，HPCGH-PVP-I2-M释放碘的速度较慢，碘的保存时间较长，具有缓释碘的特性，且温度越高、碘含量越高，碘的释放速度越快。实验还发现，HPCGH-PVP-I2-M对大肠杆菌和金黄色葡萄球菌的抑菌活性优于HPCGH-PVP-M，且抑菌带直径随碘量的增加而增大。当碘含量为16.02%，温度为37℃时，HPCGH-PVP-I2-M对大肠杆菌和金黄色葡萄球菌的抑菌带直径分别约为28±1 mm和30±1 mm，具有显著的抑菌活性。
Hydroxypropyl chitosan biguanide hydrochloride (HPCGH) was synthesized through the method of “amino protection–graft reaction–deprotection”, the HPCGH membrane (HPCGH–PVP-M) was then prepared from a mixture of gelatin and polyvinylpyrrolidone (PVP), following that, the iodine membrane (HPCGH–PVP–I2-M) was obtained via the adsorption of iodine in iodine alcohol solution. The properties of HPCGH–PVP–I2-M were characterized by Fourier-transform infrared (FT-IR), 1H-NMR, X-ray diffraction (XRD) as well as thermogravimetric analysis (DTG) studies. The investigation results suggest that HPCGH–PVP–I2-M has a better amorphous structure and a better thermal stability compared to that of HPCGH–PVP-M. Investigations were carried out on the iodine content demonstrating that HPCGH–PVP-M has superior properties for the adsorption of iodine. The iodine release studies in this work showed that HPCGH–PVP–I2-M emitted iodine slowly and kept the iodine for a long time, and that HPCGH–PVP–I2-M had the property of sustained-release iodine, furthermore, the higher the temperature and the higher the iodine content, the faster the release of iodine was. It was also found that the antibacterial activity of HPCGH–PVP–I2-M against E. coli and S. aureus was better than that of HPCGH–PVP-M and that the inhibition zone diameters increased with an increase in the amount of iodine. When the content of iodine was 16.02% and the temperature was 37 °C, the inhibition zone diameters of HPCGH–PVP–I2-M against E. coli and S. aureus were approximately 28 ± 1 mm and 30 ± 1 mm, respectively, hence the significant antibacterial activity.