Green synthesis of silver nanoparticles by using aqueous mint (Mentha piperita) and cabbage (Brassica oleracea var. capitata) extracts and their antibacterial activity

• Autorzy: Sosnowska M. , Kutwin M. , Adamiak A. , Gawin K. , Bugajska Z. , Daniluk K.

Warianty tytułu

PL

Zielona synteza nanocząstek srebra przy użyciu wodnych ekstraktów z mięty (Mentha piperita) i kapusty (Brassica oleracea var. capitata) oraz ich aktywność przeciwbakteryjna

• Języki publikacji: EN

Abstrakty

EN

Green synthesis of silver nanoparticles by using aqueous mint (Mentha piperita) and cabbage (Brassica oleracea var.capitata) extracts and their antibacterial activity. The objective of this study was the synthesis of silver nanoparticles (Ag-NP) using leaves of mint and cabbage extracts as the reducing and stabilising agents. The presence of nanoparticles was initially confirmed by the obtained colour and next by transmission electron microscope (TEM). TEM analysis of obtained Ag-NP indicated that their size ranged 5-50 nm for mint and 10-150 nm for cabbage. The antibacterial activity of nanoparticles against pathogenic strains Escherichia coli, Staphylococcus aureus and Salmonella enterica were assessed by evaluation of metabolic activity, using the PrestoBlue and XTT test. The higher inhibition of bacterial viability was observed against Gram negative (E. coli, S. enterica) than Gram positive (S. aureus) bacteria.

PL

Zielona synteza nanocząstek srebra przy użyciu wodnych ekstraktów z mięty (Mentha piperita) i kapusty (Brassica oleracea var.capitata) oraz ich aktywność przeciwbakteryjna. Celem pracy była synteza nanocząstek srebra (Ag-NP) przy użyciu ekstraktów z liści mięty i kapusty jako czynników redukujących i stabilizujących. Obecność nanocząstek była początkowo stwierdzona przez zmianę koloru i następnie przez transmisyjną mikroskopię elektronową (TEM). Analiza TEM uzyskanych Ag-NP wykazała, że ich rozmiary były w przedziale wielkości 5-50 nm dla mięty i 10-150 nm dla kapusty. Aktywność przeciwbakteryjną nanocząstek przeciwko patogennym szczepom Escherichia coli, Staphylococcus aureus and Salmonella enterica oceniano przez oszacowanie aktywności metabolicznej z użyciem testu PrestoBlue i XTT. Wyższą inhibicję żywotności bakteryjnej obserwowano przeciwko Gram ujemnym (E. coli, S. enterica) niż Gram dodatnim (S. aureus) bakteriom.

Słowa kluczowe

EN

green analytical chemistry; silver nanoparticle; mint; Mentha piperita; cabbage; Brassica oleracea var.capitata; plant extract; antibacterial activity; bioreduction; Escherichia coli; Staphylococcus aureus; Salmonella enterica

• Wydawca: -
• Czasopismo: Annals of Warsaw University of Life Sciences - SGGW. Animal Science
• Rocznik: 2017
• Tom: 56[1]
• Opis fizyczny: p.137-145,fig.,ref.

Twórcy

autor

Sosnowska M.

• Department of Animal Nutrition and Biotechnology, Warsaw University of Life Sciences - SGGW, Ciszewskiego 8, 02-786 Warsaw, Poland

autor

Kutwin M.

• Department of Animal Nutrition and Biotechnology, Warsaw University of Life Sciences - SGGW, Ciszewskiego 8, 02-786 Warsaw, Poland

autor

Adamiak A.

• Department of Animal Nutrition and Biotechnology, Warsaw University of Life Sciences - SGGW, Ciszewskiego 8, 02-786 Warsaw, Poland

autor

Gawin K.

• Department of Animal Nutrition and Biotechnology, Warsaw University of Life Sciences - SGGW, Ciszewskiego 8, 02-786 Warsaw, Poland

autor

Bugajska Z.

• Department of Animal Nutrition and Biotechnology, Warsaw University of Life Sciences - SGGW, Ciszewskiego 8, 02-786 Warsaw, Poland

autor

Daniluk K.

• Department of Animal Nutrition and Biotechnology, Warsaw University of Life Sciences - SGGW, Ciszewskiego 8, 02-786 Warsaw, Poland

Bibliografia

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Identyfikatory

DOI

DOI 10.22630/AAS.2017.56.1.16