Kojic acid (KA) with antibacterial activities produced by fermentation was grafted onto konjac glucomannan oligosaccharide (KGO) composed of glucose and mannose linked by β-1,4 glycosidic bonds. A novel KGO derivative, konjac glucomannan oligosaccharide kojic acid (KGOK) possessing both moisture retention and antibacterial activities was synthesized. The structure of KGOK was characterized and analyzed by thermogravimetric analysis (TG), XRD, UV-vis absorption, FTIR, and 1H NMR. The analysis results suggest that KA was linked to the KGO molecular chain through a covalent bond, and the reaction site of KA was the methylol group. The studies demonstrate that KGOK maintained the excellent moisture absorption and retention properties of KGO and the good antibacterial activities of KA. The minimum inhibitory concentration (MIC) of KGOK is 2 mg/mL for Staphylococcus aureus, Staphylococcus epidermidis, Shewanella putrefaciens, and Salmonella enterica, while its MIC is 3 mg/mL for Escherichia coli. The multi-functionality of the KGOK synthesized from natural sources provides a theoretical foundation for their potential applications in the preservation of food, beverage, aquatic, and cosmetic products.
Keywords: antibacterial; kojic acid; konjac glucomannan oligosaccharides; moisture retention; synthesis.