Antimicrobial activity of nanocellulose conjugated with allicin and lysozyme

In this study, cellulose nanoparticles were prepared by acid hydrolysis, separately conjugated with allicin and lysozyme by a carbodiimide cross-linker, and characterized by scanning electron microscopy, dynamic light scattering, and Fourier transform infrared spectroscopy. Then, their antimicrobial...

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Bibliographic Details
Published in:Cellulose (London) 2013-12, Vol.20 (6), p.2897-2907
Main Authors: Jebali, Ali, Hekmatimoghaddam, Seyedhossein, Behzadi, Aliasghar, Rezapor, Iraj, Mohammadi, Bahador Haji, Jasemizad, Tahereh, Yasini, Seyed Ali, Javadzadeh, Morteza, Amiri, Asiye, Soltani, Mansoure, Rezaei, Zeynab, Sedighi, Najme, Seyfi, Mina, Rezaei, Mohammad, Sayadi, Mehran
Format: Article
Language:English
Subjects:
acid hydrolysis
allicin
antibacterial properties
Antiinfectives and antibacterials
Antimicrobial agents
Aspergillus niger
Bioorganic Chemistry
Candida albicans
Ceramics
Chemistry
Chemistry and Materials Science
Composites
Crosslinking
E coli
Escherichia coli
Food packaging
Food packaging industry
Fourier transform infrared spectroscopy
Fourier transforms
Fungicides
Glass
light scattering
Lysozyme
minimum inhibitory concentration
Nanoparticles
Natural Materials
Organic Chemistry
Original Paper
Photon correlation spectroscopy
Physical Chemistry
Polymer Sciences
Scanning electron microscopy
Staphylococcus aureus
Sustainable Development
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Summary:In this study, cellulose nanoparticles were prepared by acid hydrolysis, separately conjugated with allicin and lysozyme by a carbodiimide cross-linker, and characterized by scanning electron microscopy, dynamic light scattering, and Fourier transform infrared spectroscopy. Then, their antimicrobial properties were evaluated by the microdilution method and compared with allicin, lysozyme, and nanocellulose alone. The results showed that nanocellulose had few antimicrobial activities, but allicin-conjugated nanocellulose (ACNC) and lysozyme-conjugated nanocellulose (LCNC) had good antifungal and antibacterial effects against standard strains of Candida albicans, Aspergillus niger, Staphylococcus aureus, and Escherichia coli. Noticeably, although allicin and lysozyme had different minimum inhibitory concentrations (MICs) against all strains, the same quantity of MIC₅₀ and MIC₉₀ was observed for both ACNC and LCNC. The authors suggest that both ACNC and LCNC can be used in industries as an antimicrobial agent in food packaging, inside foodstuffs, and in textile materials.
ISSN:0969-0239
1572-882X
DOI:10.1007/s10570-013-0084-3