Facile synthesis, characterization, antioxidant activity, and antibacterial activity of carboxymethyl inulin salt derivatives

A series of novel carboxymethyl inulin derivatives bearing thiosemicarbazide salts, aminoguanidine salts, and aniline salts were prepared via a facile method and employed to evaluate in vitro antioxidant activity and antibacterial activity. Their structures were characterized by Fourier-transform infrared spectroscopy (FTIR) and nuclear magnetic resonance (NMR). The characterization results confirmed the successful synthesis of carboxymethyl inulin salt derivatives. The in vitro antioxidant activity evaluation results presented a significant improved superoxide radical scavenging ability, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging ability, and reducing ability of carboxymethyl inulin salt derivatives as compared to inulin and carboxymethyl inulin. In particular, the series of carboxymethyl inulin derivatives containing thiosemicarbazide salts and aminoguanidine salts showed remarkable free radical scavenging ability and reducing ability. Moreover, the carboxymethyl inulin derivatives containing thiosemicarbazide salts and aniline salts displayed potential antibacterial activity against Escherichia coli and Staphylococcus aureus bacteria. The cytotoxicity assay was also carried out on L929 cells by CCK-8 method, and all samples showed weak cytotoxicity. Furthermore, hemolysis results showed no hemolytic activity of most prepared inulin derivatives. In summary, the inulin derivatives containing thiosemicarbazide salts exhibited outstanding antioxidant activity, antibacterial activity, and biocompatibility, and the all-inclusive properties highlighted their potential use in food and medical applications.