مجله علوم و صنایع غذایی ایران

مجله علوم و صنایع غذایی ایران

سنتز سبز نانو ذرات نقره با استفاده از عصاره آبی برگ شوید و ارزیابی فعالیت ضد باکتریایی آن

نوع مقاله : پژوهشی اصیل

نویسندگان
1 استادیار گروه مهندسی تولید و ژنتیک گیاهی، دانشکده کشاورزی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی، ایران
2 دانشیار، گروه علوم و مهندسی صنایع غذایی، دانشکده علوم دامی و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی، ایران
چکیده
علاقه به بیوسنتز نانوذرات در دوره گذشته توسط محققان افزایش یافته است. نانوذرات کاربردهای متعددی در زمینه‌های مختلف دارند. سنتز نانوذرات با روش‌های سبز برای محیط زیست بی‌خطر است و باید به‌طور عمومی مورد بررسی قرار گیرد، زیرا گیاهان مختلف قابلیت بالایی برای تشکیل این نانوذرات دارند. در این پژوهش، عصاره آبی برگ گیاه شوید جهت بیوسنتز نانوذرات نقره مورد استفاده قرار گرفت. فعالیت ضدمیکروبی نانوذرات نقره در برابر میکروارگانیسم‌های اروینیا امیلوورا، سودوموناس سیرینگه، زانتوموناس کمپستریس، سالمونلا تیفی، استافیلوکوکوس اپیدرمیدیس و لیستریا مونوسیتوژنز مطابق روش‌های دیسک دیفیوژن آگار، چاهک آگار و حداقل غلظت مهارکنندگی و باکتری­کشی مورد بررسی قرار گرفت. افزایش غلظت نانوذرات نقره از 20 به 110 میلی‌گرم در میلی‌لیتر سبب افزایش قطر هاله عدم رشد از 75/7 میلی‌متر به 17/11 میلی‌متر در روش دیسک دیفیوژن آگار و از 05/8 میلی‌متر به 85/11 میلی‌متر در روش چاهک آگار گردید. زانتوموناس کمپستریس و سودوموناس سیرینگه بعنوان حساس‌ترین و لیستریا مونوسیتوژنز و استافیلوکوکوس اپیدرمیدیس بعنوان مقاوم‌ترین سویه‌ها در برابر نانوذرات نقره شناسایی شدند. نتایج این پژوهش نشان داد که عصاره برگ گیاه شوید قادر به سنتز نانوذرات نقره می‌باشد و نانوذرات تولیدی اثر ضدمیکروبی مناسبی بر سویه‌های بیماری‌زا در شرایط برون‌تنی از خود نشان دادند.
 
کلیدواژه‌ها
موضوعات

عنوان مقاله English

Green synthesis of silver nanoparticles using aqueous extract of dill leaves and evaluation of its antibacterial activity

نویسندگان English

Mohammad Golbashy 1
Behrooz Alizadeh behbahani 2
1 Assistant Professor, Department of Plant Production and Genetics, Faculty of Agriculture, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran.
2 Associate Professor, Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran.
چکیده English

Interest in the biosynthesis of nanoparticles has increased in recent years by researchers. Nanoparticles have numerous applications in various fields. Synthesis of nanoparticles by green methods is environmentally safe and should be widely investigated, because different plants have a high ability to form these nanoparticles. In this study, the aqueous extract of dill (Anethum graveolens) leaves was used for the biosynthesis of silver nanoparticles. The antimicrobial activity of silver nanoparticles against microorganisms Erwinia amylovora, Pseudomonas syringae, Xanthomonas campestris, Salmonella typhi, Staphylococcus epidermidis and Listeria monocytogenes was investigated according to the disk diffusion agar, well diffusion agar, and minimum inhibitory concentration and bactericidal concentration methods. Increasing the concentration of silver nanoparticles from 20 to 110 mg/ml increased the diameter of the zone of inhibition from 7.75 mm to 11.17 mm in the disk diffusion agar and from 8.05 mm to 11.85 mm in the well diffusion agar method. X. campestris and P. syringae were identified as the most sensitive strains, and L. monocytogenes and S. epidermidis were identified as the most resistant strains to silver nanoparticles. The results of this study showed that dill leaf extract is capable of synthesizing silver nanoparticles and the produced nanoparticles showed a suitable antimicrobial effect on pathogenic strains in vitro.
 

کلیدواژه‌ها English

Dill extract
Biosynthesis
Silver nanoparticles
Antimicrobial activity
Reducing activity
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