Antimicrobial effects of chitosan nanoparticles, silver nanoparticles stabilized bychitosan, and silver-chitosan nanocomposites

سال انتشار: 1401
نوع سند: مقاله کنفرانسی
زبان: انگلیسی
مشاهده: 151

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شناسه ملی سند علمی:

SDNCONF08_018

تاریخ نمایه سازی: 4 آذر 1401

چکیده مقاله:

Nanotechnology have been recently well developed in the antimicrobial activity field. Chitosannanoparticles are one of the considerable approach grown for delivering antibacterial activity. Thisstudy aimed to assess antibacterial properties of synthesized chitosan-base nanoparticles onbacteria, including E. coli, E. coli ۰۱۵۷:H۷, S. typhimurium, S. aureus, L. monocytogenes, and B.cereus. The chitosan nanoparticles, silver nanoparticles (SNPs) stabilized by chitosan, silverchitosannanocomposites were initially synthesized, and their sizes were measured using dynamicoptical scattering (DLS) method. Their antimicrobial activities were then evaluated at twoconcentration of ۱۰ and ۵ μg/ml. The results revealed an appropriate antimicrobial activities of thechitosan-based nanoparticles. The highest antibacterial effect belonged to silver nanoparticlesstabilized by chitosan (۱۰ μg/ml) with the inhibition zone diameters of ۱۱-۱۴ mm. Interestingly,E. coli ۰۱۵۷:H۷, a highly infected foodborne pathogen, was only affected by SNPs.In conclusion, the study showed the considerable antimicrobial properties of chitosan-basednanoparticles on the both Gram-negative and Gram-positive bacteria, especially foodbornepathogens. The differences in the antibacterial effects of the nanoparticles can be attributed tovarious factors, principally size of the nanoparticles, and synthesis method of the nanoparticles.This study highly recommended the application of chitosan-based silver nanoparticles, particularlySNPs stabilized by chitosan, against bacterial pathogens.

نویسندگان

Maryam Montaseri,

Department of Food Hygiene and Public Health, School of Veterinary Medicine, Shiraz University, Shiraz, Iran

Laya Ebrahimi,

Department of Food Hygiene and Public Health, School of Veterinary Medicine, Shiraz University, Shiraz, Iran

Saeid Hosseinzadeh

Department of Food Hygiene and Public Health, School of Veterinary Medicine, Shiraz University, Shiraz, Iran