Studies on the Antibacterial Activity of the Derivative from Glucosamine and Monosodium Glutamate

• Main Authors: Tsung-Han Yang, 楊宗翰
• Other Authors: 李飛鵬
• Format: Others
• Language: zh-TW
• Published: 2007
• Online Access: http://ndltd.ncl.edu.tw/handle/45153642941090736433

碩士 === 臺北醫學大學 === 醫學研究所 === 95 === Glucosamine is an aminosugar. It occurs in many polysaccharides of vertebrate tissues and is also a major component of chitin. It can inhibit the growth of tumor cells, and is used extensively to treat osteoarthritis clinically. Monosodium glutamate is a sodium salt of a non-essential amino acid, glutamate. It improves the flavor of food, and is mostly used by the families of Japan, Taiwan and Southeast Asia. In this thesis, we prove through experiments that after the combination under high temperature and pressure, these non-bacteria-inhibiting chemicals can form a derivative that is capable of inhibiting the growth of both Gram positive and negative bacteria. The minimal inhibitory concentrations are between 1.25 to 2.5 microgram per microliter. However, this derivative also shows cytotoxicity to rat fibroblast. How to take advantage of this new derivative to fight against bacteria and avoid its cytotoxicity will be the issues to be explored. In the meanwhile, we also propose the possibility of producing a toxic substance during cooking with the addition of both monosodium glutamate and glucosamine.