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ویژگی ضد باکتریایی نانو ذرات نقره کلرید نقره بیوسنتزی با استفاده از عصاره برگ گیاه مرزه تحت تاثیر پرتو گاما.

Authors :
مریم قنادنیا
Source :
Journal of Innovation in Food Science & Technology; Summer2024, Vol. 16 Issue 2, p141-158, 19p
Publication Year :
2024

Abstract

One of the most important health problems worldwide is the increase in pathogenic microorganisms resistant to a variety of antimicrobial materials. In this study, the antibacterial properties of biosynthesized Ag/AgCl Nanoparticles (Ag NPs) by Satureja hortensis leaf extract under different gamma ray doses were compared. Biosynthesis of Ag NPs was performed by leaf extract of S. hortensis grown from seeds exposed to different gamma ray doses (0, 15, 30, 60 and 90 gray). Formation of Ag NPs confirmed by UV-Visible spectroscopy and X-ray diffraction (XRD) methods.The biosynthesized nanoparticles were characterized using Dynamic Light Scattering (DLS), Field Emission Scanning Electron Microscope (FESEM) and Energy Dispersive X-ray analysis (EDAX).The functional groups of the biomolecules involved in the process were identified using Fourier Transform Infrared Spectroscopy (FTIR) and antibacterial properties of the biosynthesized Ag NPs were performed by disc diffusion method. The highest antibacterial property of the biosynthesized Ag NPs was related to 15 gray dose of gamma radiation with mean diameter of the nanoparticles about 40.02 nm in size and zone of inhibition about 13 mm in diameter against Escherichia coli and the lowest was observed in treatment 90 gray with mean diameter about 170.62 nm in size and zone of inhibition about 10 mm in diameter against the same bacteria. Biosynthesized Ag NPs using S. hortensis extract under 15 gray dose of gamma irradiation revealed the highest antibacterial properties against Bacillus subtilis and especially Escherichia coli. The high biocompatibility of these biogenic nanoparticles makes them a suitable alternative to similar materials synthesized by non-biological methods. [ABSTRACT FROM AUTHOR]

Details

Language :
Persian
ISSN :
24234966
Volume :
16
Issue :
2
Database :
Complementary Index
Journal :
Journal of Innovation in Food Science & Technology
Publication Type :
Academic Journal
Accession number :
179955585
Full Text :
https://doi.org/10.30495/jfst.2022.1938228.1747