Chitin/chitosan: bioresources, applications field, production technologies

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Abstract

The present review is devoted to such biotechnologically interesting polymers as chitin and chitosan, which form the cuticle of arthropods and the core of fungal cell wall. Chitosan is a linear polysaccharide containing D-glucosamine and N-acetyl-D-glucosamine residues, which has valuable biological properties. It is a product of deacetylation of chitin. Possessing pronounced muco-adhesive properties and controlled release ability, the chitosan is widely used in delivery of various therapeutic agents, such as anticancer drugs, antibiotics, proteins, nucleic acids, etc. Chitosan nanoparticles, micro- and nanocapsules, as well as hydrogels, can be developed for targeted delivery of drugs to specific organs and tissues. Initially, the attention of biotechnologists was focused on animal chitin, and basic methods for extracting and purifying this biopolymer took shape at this stage. Despite the complexity of the organization of the arthropod cuticle, the chitin in it is not covalently bound to other linear biopolymers and is organized into nanofibrils that form a fairly homogeneous matrix, therefore it is easier to extract than from the mycelium mass of fungi, where this biopolymer is tightly packed into microfibrils bound to the glucan matrix. The main stages of chitin extraction and its further modification into chitosan are deproteinization, demineralization, deacetylation, and the main methods of chitosan purification are filtration, dialysis and reprecipitation. After isolation, chitosan should be dried. To extract chitin from the fungi, the above classical chemical methods are often combined with the methods of “green chemistry” and industrial microbiology. The profitability of the production of chitin/chitosan from crustaceans and edible mushrooms is approximately at the same level. The cost of mushroom products can be reduced by using agricultural or forestry waste as nutrient substrates. This makes the use of fungi as sources of chitin/chitosan in forest regions rather promising.

About the authors

Vladimir V. Perelygin

Saint Petersburg State Chemical and Pharmaceutical University

Email: vladimir.pereligin@pharminnotech.com

Dr. Med. Sci., Professor, Head of the Industrial Ecology Department

Russian Federation, Saint Petersburg

Tatyana A. Nekrasova

MEDPROF Limited Liability Company

Email: Nekrasova555@mail.ru

PhD in Pharmacy

Russian Federation, Saint Petersburg

Mikhail V. Zharikov

Saint Petersburg State Chemical and Pharmaceutical University

Author for correspondence.
Email: zharikov.mihail@pharminnotech.com

Senior laboratory assistant at the Department of Industrial Ecology

Russian Federation, Saint Petersburg

Anna O. Werner

Saint Petersburg State Chemical and Pharmaceutical University

Email: verner.anna@spcpu.ru

Undergraduate Student, the Industrial Ecology Department

Russian Federation, Saint Petersburg

Ivan V. Zmitrovich

Komarov Botanical Institute of the Russian Academy of Sciences

Email: iv_zmitrovich@mail.ru

D.Sc. in Biology, Leading Researcher, Laboratory of Systematics and Geography of the Fungi

Russian Federation, Saint Petersburg

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2. Fig. 1. Chemical structure of the chitin monomer (top) and the chitosan monomer (bottom)

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3. Fig. 2. Generalized diagram of the organization of the arthropode cuticle. Chitin nanofibrils are immersed in an amorphous matrix formed by cuticular proteins and sometimes the lime granules (according to: [70])

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4. Fig. 3. Primary – quaternary structure of chitin in fungal cell wall (according to: [106])

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Согласие на обработку персональных данных с помощью сервиса «Яндекс.Метрика»

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2. Категории обрабатываемых данных: файлы «cookies» (куки-файлы). Файлы «cookie» – это небольшой текстовый файл, который веб-сервер может хранить в браузере Пользователя. Данные файлы веб-сервер загружает на устройство Пользователя при посещении им Сайта. При каждом следующем посещении Пользователем Сайта «cookie» файлы отправляются на Сайт Оператора. Данные файлы позволяют Сайту распознавать устройство Пользователя. Содержимое такого файла может как относиться, так и не относиться к персональным данным, в зависимости от того, содержит ли такой файл персональные данные или содержит обезличенные технические данные.

3. Цель обработки персональных данных: анализ пользовательской активности с помощью сервиса «Яндекс.Метрика».

4. Категории субъектов персональных данных: все Пользователи Сайта, которые дали согласие на обработку файлов «cookie».

5. Способы обработки: сбор, запись, систематизация, накопление, хранение, уточнение (обновление, изменение), извлечение, использование, передача (доступ, предоставление), блокирование, удаление, уничтожение персональных данных.

6. Срок обработки и хранения: до получения от Субъекта персональных данных требования о прекращении обработки/отзыва согласия.

7. Способ отзыва: заявление об отзыве в письменном виде путём его направления на адрес электронной почты Оператора: info@rcsi.science или путем письменного обращения по юридическому адресу: 119991, г. Москва, Ленинский просп., д.32А

8. Субъект персональных данных вправе запретить своему оборудованию прием этих данных или ограничить прием этих данных. При отказе от получения таких данных или при ограничении приема данных некоторые функции Сайта могут работать некорректно. Субъект персональных данных обязуется сам настроить свое оборудование таким способом, чтобы оно обеспечивало адекватный его желаниям режим работы и уровень защиты данных файлов «cookie», Оператор не предоставляет технологических и правовых консультаций на темы подобного характера.

9. Порядок уничтожения персональных данных при достижении цели их обработки или при наступлении иных законных оснований определяется Оператором в соответствии с законодательством Российской Федерации.

10. Я согласен/согласна квалифицировать в качестве своей простой электронной подписи под настоящим Согласием и под Политикой обработки персональных данных выполнение мною следующего действия на сайте: https://journals.rcsi.science/ нажатие мною на интерфейсе с текстом: «Сайт использует сервис «Яндекс.Метрика» (который использует файлы «cookie») на элемент с текстом «Принять и продолжить».