Synthesis and characterisation of alternan-stabilised silver nanoparticles and determination of their antibacterial and antifungal activities against foodborne pathogens and fungi


Yilmaz M. T. , Ispirli H., Taylan O., DERTLİ E.

LWT-FOOD SCIENCE AND TECHNOLOGY, cilt.128, 2020 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 128
  • Basım Tarihi: 2020
  • Doi Numarası: 10.1016/j.lwt.2020.109497
  • Dergi Adı: LWT-FOOD SCIENCE AND TECHNOLOGY

Özet

In this study, alternan isolated from Lactobacillus reuteri E81 was used as the stabilising agent to produce alternan-stabilised silver nanoparticles (AgNPs-Alt) and AgNPs-Alt were characterized and their antibacterial and antifungal activities were tested. The formation and the stability of AgNPs-Alt were determined by UV-vis spectroscopy analysis. SEM and TEM analysis revealed the uniform morphology of AgNPs-Alt with an average size of similar to 50 nm. The crystalline nature of the AgNPs-Alt was confirmed by XRD analysis. The interactions of alternan functional groups with silver was observed by FTIR analysis and thermal characteristics of AgNPs-Alt were determined by DSC analysis. Finally, the antibacterial and the antifungal activities of AgNPs-Alt were tested and AgNPs-Alt revealed inhibitory effects to pathogenic strains at 0.25 mg ml(-1) concentration and this activity was observed to be concentration dependent. For the antifungal activity, a higher level of AgNPs-Alt was required compared to the antibacterial activity.