Antibacterial Activity of Enzymolysate of Haw Pectin

概要

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Pectins were extracted from the dried fruit Crataegus sanguinea pall (Sanzashi in Japanese) with cold and hot water (neutral in pH), and then with an ammonium oxalate solution. Cold waterextracted pectin (C-pectin) showed the highest viscosity of these pectins, and the viscosity was much higher than that of commercially available lemon pectin. The enzymatic hydrolyzate of C-pectin showed much higher antibacterial activity than that of lemon pectin. A comparison of the activity of each oligomer revealed a correlation of the structure with the activity of the oligomers. That is, an oligomer should not be ionized, and should be at least 5 to 6 in DP.
日本応用糖質科学会の論文