Synthesis, characterization, and antibacterial activities of novel starch derivatives against E. coli and S. aureus

SOSA-SANTILLÁN, GERARDO DE JESÚS; ZUGASTI-CRUZ, ALEJANDRO; ENRÍQUEZ-MEDRANO, FRANCISCO JAVIER; LUC AVEOUS; POLLET, ERIC; VALDÉS-RAMOS, KARYME GUADALUPE; GOMEZ, CESAR GERARDO; ROMERO, MARCELO RICARDO; GARCIA-LOBATO, MARCO ANTONIO; PÉREZ-AGUILAR, NANCY VERÓNICA; PÉREZ-AGUILAR, NANCY VERÓNICA

STARCH/STARKE

WILEY-V C H VERLAG GMBH

Lugar: Weinheim; Año: 2022 p. 21001421 - 21001421

0038-9056

hree novel starch derivatives with antibacterial properties are synthesizedthrough a rather simple multistep synthesis route. In a first step, sodiumperiodate oxidation of the hydroxyl groups (C2?C3) of starch yields adi-aldehyde structure, which is used to attach N,N-dimethylbenzylamine bySchiff base formation. Then, the amino groups of aminated starch arequaternized with three different ammonium salts (4-bromobutyl-pyridiniumbromide, 4-bromobutyl-benzalkonium bromide, and4-bromobutyl-quinolinium bromide). The different resulting products are fullycharacterized by FTIR, 1H NMR, and SEC analysis. Their antibacterialproperties are evaluated against Escherichia coli and Staphylococcus aureus invitro to obtain minimum inhibitory and bactericidal concentrations. All thestarch derivatives show strong antibacterial activities against Gram-negativeE. coli strain and Gram-positive S. aureus. Finally, hemolysis assays show thattwo of the starch derivatives obtained have no significant hemolyti