Caracterización de nanopartículas de plata y evaluación de su efecto antimicrobiano sobre Salmonella
DOI:
https://doi.org/10.33448/rsd-v9i9.6435Palabras clave:
Nanopartículas de plata; Antimicrobianos; Industria de alimentos.Resumen
Actualmente, el éxito de la nanotecnología afecta varias áreas de la ciencia, la medicina, la tecnología y, especialmente, la industria alimentaria. Se destacan las nanopartículas de plata (Ag-NP), con su efecto antimicrobiano. La salmonella es una causa de enfermedades transmitidas por los alimentos y hay informes de serotipos resistentes. El uso de Ag-NP es una alternativa para el control bacteriano en los alimentos. El objetivo de este estudio fue sintetizar, caracterizar y verificar la actividad antimicrobiana de Ag-NP en los serotipos de Salmonella. Se calculó el tamaño de Ag-NP y fue posible detectar dos poblaciones de 4.7 ± 0.09 y 35.7 ± 2.12. El potencial zeta fue de -33.7 ± 11.8 mV, lo que indica una buena estabilidad de la dispersión. La actividad antimicrobiana Ag-NP se determinó a partir de la concentración inhibitoria mínima (MIC). La MIC más baja encontrada fue de 4.7 μg • mL-1 para Salmonella Enteritidis y la más alta fue de 27.7 μg • mL-1 para el aislado de Salmonella Infantis 1. El uso de Ag-NPs es prometedor con respecto a la actividad antimicrobiana, sin embargo, se deben explorar mejoras en los métodos de síntesis para hacer viable el uso comercial.
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Derechos de autor 2020 Luana Virgínia Souza, Daniela Abrantes Leal, Tayara Rodrigues da Costa, Regina Célia Santos Mendonça
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