4.7 Review

Chitin/chitosan derivatives and their interactions with microorganisms: a comprehensive review and future perspectives

Journal

CRITICAL REVIEWS IN BIOTECHNOLOGY
Volume 40, Issue 3, Pages 365-379

Publisher

TAYLOR & FRANCIS LTD
DOI: 10.1080/07388551.2020.1713719

Keywords

Antimicrobial; chitosan; chitosan derivatives; microorganisms; infectious disease; food safety

Funding

  1. National Natural Science Foundation of China [21606152]
  2. Natural Science Foundation of Guangdong Province [2016A030313053]
  3. Special Fund for Development of Strategic Emerging Industries in Shenzhen [JCYJ20160520174823939, JCYJ20170817100522830, 20170424181248489]

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Chitosan, obtained as a result of the deacetylation of chitin, one of the most important naturally occurring polymers, has antimicrobial properties against fungi, and bacteria. It is also useful in other fields, including: food, biomedicine, biotechnology, agriculture, and the pharmaceutical industries. A literature survey shows that its antimicrobial activity depends upon several factors such as: the pH, temperature, molecular weight, ability to chelate metals, degree of deacetylation, source of chitosan, and the type of microorganism involved. This review will focus on the in vitro and in vivo antimicrobial properties of chitosan and its derivatives, along with a discussion on its mechanism of action during the treatment of infectious animal diseases, as well as its importance in food safety. We conclude with a summary of the challenges associated with the uses of chitosan and its derivatives.

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