Antimicrobial properties of chitosan and mode of action: A state of the art review

Owing to its high biodegradability, and nontoxicity and antimicrobial properties, chitosan is widely-used as an antimicrobial agent either alone or blended with other natural polymers. To broaden chitosan's antimicrobial applicability, comprehensive knowledge of its activity is necessary. The p...

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Bibliographic Details
Published in:International journal of food microbiology 2010-11, Vol.144 (1), p.51-63
Main Authors: Kong, Ming, Chen, Xi Guang, Xing, Ke, Park, Hyun Jin
Format: Article
Language:English
Subjects:
Anti-Infective Agents - chemistry
Anti-Infective Agents - pharmacology
Antimicrobial activity
antimicrobial properties
Application
Bacteria - drug effects
Biological and medical sciences
biopolymers
chitin
Chitosan
Chitosan - chemistry
Chitosan - pharmacology
Environment
Food industries
Food microbiology
functional foods
Fundamental and applied biological sciences. Psychology
Fungi - drug effects
literature reviews
Mechanism
mechanism of action
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Summary:Owing to its high biodegradability, and nontoxicity and antimicrobial properties, chitosan is widely-used as an antimicrobial agent either alone or blended with other natural polymers. To broaden chitosan's antimicrobial applicability, comprehensive knowledge of its activity is necessary. The paper reviews the current trend of investigation on antimicrobial activities of chitosan and its mode of action. Chitosan-mediated inhibition is affected by several factors can be classified into four types as intrinsic, environmental, microorganism and physical state, according to their respective roles. In this review, different physical states are comparatively discussed. Mode of antimicrobial action is discussed in parts of the active compound (chitosan) and the target (microorganisms) collectively and independently in same complex. Finally, the general antimicrobial applications of chitosan and perspectives about future studies in this field are considered.
ISSN:0168-1605
1879-3460
DOI:10.1016/j.ijfoodmicro.2010.09.012