Effects of chitosan and its constituents oligosaccharides and monosaccharides on digestion of DNA by pepsin

ZHANG Jing, JIANG Xiao-chen, DONG Ping, LI Jing, LIANG Xing-guo

Journal of Dalian Fisheries University ›› 2019, Vol. 34 ›› Issue (6) : 834-939.

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Journal of Dalian Fisheries University ›› 2019, Vol. 34 ›› Issue (6) : 834-939. DOI: 10.16535/j.cnki.dlhyxb.2018-289

Effects of chitosan and its constituents oligosaccharides and monosaccharides on digestion of DNA by pepsin

  • ZHANG Jing, JIANG Xiao-chen, DONG Ping*, LI Jing, LIANG Xing-guo
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Abstract

The effect of chitosan and its constituents oligosaccharides(chitosan oligosaccharides)and monosaccharides (glucosamine and N-acetylglucosamine)in the matrix of aquatic products on digestion of DNA by pepsin was investigated to understand theory of pepsin digestion of DNA and to further explore its mechanism. The effects of different mass ratios of sugar to DNA on pepsin digestion of salmon sperm DNA and λDNA were evaluated in vitro by using simulated gastric juice. The electrophoresis showed that chitosan inhibited the degradation of DNA at mass ratio of chitosan to nucleic acid = 0.5∶1 for 2 hours at physiological pH, the obvious inhibition at mass ratio of oligochitosan to nucleic acid = 5∶1. However, there was no inhibitory effect of glucosamine and N-acetylglucamine on digestion within the range of 1∶1-240∶1 mass ratio of DNA to glucosamine. It is concluded that chitosan and oligochitosan can inhibit the digestion of DNA by pepsin due to the interaction of positively charged sugars with negatively charged DNA, or due to the binding of sugars with pepsin as to protect DNA from digestion.

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chitosan / oligochitosan / pepsin / DNA / digestion

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ZHANG Jing, JIANG Xiao-chen, DONG Ping, LI Jing, LIANG Xing-guo.

Effects of chitosan and its constituents oligosaccharides and monosaccharides on digestion of DNA by pepsin

[J]. Journal of Dalian Fisheries University, 2019, 34(6): 834-939 https://doi.org/10.16535/j.cnki.dlhyxb.2018-289
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