ArticleACS omega2026
Chitosan Stabilizes Curcumin against Hydrolysis and Potentiates Antimicrobial Activity against
Article in ACS omega, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Authors and funding
2 authors.
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Abstract
Curcumin exhibits antimicrobial activity against Gram-negative bacteria but is limited by rapid hydrolytic degradation at near-neutral pH. We hypothesized that chitosan, a cationic polymer that independently destabilizes the Gram-negative outer membrane, could simultaneously stabilize curcumin and potentiate its antibacterial activity. Curcumin degradation kinetics in cation-adjusted Mueller-Hinton broth (35-85 °C) revealed a concentration-dependent transition in chitosan-mediated stabilization: low chitosan ratios (1:0.5-1:1) reduced degradation rates without altering activation energy (∼33-35 kJ/mol), consistent with kinetic shielding, whereas higher ratios (1:2-1:3) increased activation energy to 39.0-45.8 kJ/mol, indicating formation of a protective curcumin-chitosan complex. Complementary microplate kinetic spectroscopy at 35 °C across pH 6.6, 7.2, and 7.4 confirmed that chitosan-mediated stabilization is itself pH-dependent, extending curcumin's half-life by up to 10.8-fold at pH 7.2 (1:2 ratio) and 5.9-fold at pH 6.6 (1:3 ratio). Checkerboard synergy assays against six
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