Antibacterial potential of silver nanoparticles (SP-AgNPs) synthesized from Syzygium polyanthum (wight) Walp. against selected foodborne pathogens
Foodborne diseases continue to pose a significant global health concern, causing a considerable number of deaths worldwide. In response to concerns surrounding bacterial resistance and the limitations of traditional antibiotics, there is a growing interest in exploring natural antibacterial agents a...
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| Format: | Article |
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Elsevier BV
2023
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| _version_ | 1811137771535859712 |
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| author | Khan, Sadeeya Rukayadi, Yaya Jaafar, Anmad Haniff Ahmad, Nurul Hawa |
| author_facet | Khan, Sadeeya Rukayadi, Yaya Jaafar, Anmad Haniff Ahmad, Nurul Hawa |
| author_sort | Khan, Sadeeya |
| collection | UPM |
| description | Foodborne diseases continue to pose a significant global health concern, causing a considerable number of deaths worldwide. In response to concerns surrounding bacterial resistance and the limitations of traditional antibiotics, there is a growing interest in exploring natural antibacterial agents as potential alternatives for addressing foodborne pathogens. Nowadays efforts are being made on exploring the potential of natural antibacterial agents against foodborne pathogens. In this study, the antibacterial efficacy of silver nanoparticles synthesized using S. polyanthum leaves extract (SP-AgNPs) against selected Gram-negative and Gram-positive foodborne pathogens was investigated by using multiple assays, including the well diffusion assay (WDA), minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC), and time-kill assay. The well diffusion assay demonstrated the inhibitory potential of SP-AgNPs against all tested foodborne pathogens, with inhibition zones ranging from 10.16 + 1.25 to 13.16 + 1.52 mm. Furthermore, the MIC values ranged from 0.008 to 0.125 mg/mL, indicating the potent antibacterial activity of SP-AgNPs across a broad spectrum of foodborne pathogens. The MBC values, ranging from 0.008 to 0.250 mg/mL, further confirming the bactericidal ability of SP-AgNPs against these pathogens. In the time-kill experiment, most foodborne pathogens were entirely killed after 4 h of incubation at 4 — MIC concentration. However, only E. coli, K. pneumoniae, and S. Typhimurium showed a reduction in population to 3 Log10¯CFU/mL, indicating a strong bactericidal effect of SP-AgNPs on most tested pathogens. In conclusion, this study provides compelling evidence that SP-AgNPs exhibit potent antibacterial activity against selected foodborne pathogens. The findings suggest that SP-AgNPs synthesized using S. polyanthum leaves extract hold great promise as a novel antibacterial agent for effectively controlling foodborne pathogens. These findings contribute to continuing efforts in developing alternative strategies to prevent foodborne diseases and enhance food safety. |
| first_indexed | 2024-09-25T03:39:36Z |
| format | Article |
| id | upm.eprints-106606 |
| institution | Universiti Putra Malaysia |
| last_indexed | 2024-09-25T03:39:36Z |
| publishDate | 2023 |
| publisher | Elsevier BV |
| record_format | dspace |
| spelling | upm.eprints-1066062024-08-08T02:54:01Z http://psasir.upm.edu.my/id/eprint/106606/ Antibacterial potential of silver nanoparticles (SP-AgNPs) synthesized from Syzygium polyanthum (wight) Walp. against selected foodborne pathogens Khan, Sadeeya Rukayadi, Yaya Jaafar, Anmad Haniff Ahmad, Nurul Hawa Foodborne diseases continue to pose a significant global health concern, causing a considerable number of deaths worldwide. In response to concerns surrounding bacterial resistance and the limitations of traditional antibiotics, there is a growing interest in exploring natural antibacterial agents as potential alternatives for addressing foodborne pathogens. Nowadays efforts are being made on exploring the potential of natural antibacterial agents against foodborne pathogens. In this study, the antibacterial efficacy of silver nanoparticles synthesized using S. polyanthum leaves extract (SP-AgNPs) against selected Gram-negative and Gram-positive foodborne pathogens was investigated by using multiple assays, including the well diffusion assay (WDA), minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC), and time-kill assay. The well diffusion assay demonstrated the inhibitory potential of SP-AgNPs against all tested foodborne pathogens, with inhibition zones ranging from 10.16 + 1.25 to 13.16 + 1.52 mm. Furthermore, the MIC values ranged from 0.008 to 0.125 mg/mL, indicating the potent antibacterial activity of SP-AgNPs across a broad spectrum of foodborne pathogens. The MBC values, ranging from 0.008 to 0.250 mg/mL, further confirming the bactericidal ability of SP-AgNPs against these pathogens. In the time-kill experiment, most foodborne pathogens were entirely killed after 4 h of incubation at 4 — MIC concentration. However, only E. coli, K. pneumoniae, and S. Typhimurium showed a reduction in population to 3 Log10¯CFU/mL, indicating a strong bactericidal effect of SP-AgNPs on most tested pathogens. In conclusion, this study provides compelling evidence that SP-AgNPs exhibit potent antibacterial activity against selected foodborne pathogens. The findings suggest that SP-AgNPs synthesized using S. polyanthum leaves extract hold great promise as a novel antibacterial agent for effectively controlling foodborne pathogens. These findings contribute to continuing efforts in developing alternative strategies to prevent foodborne diseases and enhance food safety. Elsevier BV 2023 Article PeerReviewed Khan, Sadeeya and Rukayadi, Yaya and Jaafar, Anmad Haniff and Ahmad, Nurul Hawa (2023) Antibacterial potential of silver nanoparticles (SP-AgNPs) synthesized from Syzygium polyanthum (wight) Walp. against selected foodborne pathogens. Heliyon. pp. 1-13. ISSN 2405-8440 https://papers.ssrn.com/sol3/papers.cfm?abstract_id=4455137 10.2139/ssrn.4455137 |
| spellingShingle | Khan, Sadeeya Rukayadi, Yaya Jaafar, Anmad Haniff Ahmad, Nurul Hawa Antibacterial potential of silver nanoparticles (SP-AgNPs) synthesized from Syzygium polyanthum (wight) Walp. against selected foodborne pathogens |
| title | Antibacterial potential of silver nanoparticles (SP-AgNPs) synthesized from Syzygium polyanthum (wight) Walp. against selected foodborne pathogens |
| title_full | Antibacterial potential of silver nanoparticles (SP-AgNPs) synthesized from Syzygium polyanthum (wight) Walp. against selected foodborne pathogens |
| title_fullStr | Antibacterial potential of silver nanoparticles (SP-AgNPs) synthesized from Syzygium polyanthum (wight) Walp. against selected foodborne pathogens |
| title_full_unstemmed | Antibacterial potential of silver nanoparticles (SP-AgNPs) synthesized from Syzygium polyanthum (wight) Walp. against selected foodborne pathogens |
| title_short | Antibacterial potential of silver nanoparticles (SP-AgNPs) synthesized from Syzygium polyanthum (wight) Walp. against selected foodborne pathogens |
| title_sort | antibacterial potential of silver nanoparticles sp agnps synthesized from syzygium polyanthum wight walp against selected foodborne pathogens |
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