Antibacterial activities of magnesium oxide (MgO) nanoparticles against foodborne pathogens
Antibacterial activities of magnesium oxide (MgO) nanoparticles against foodborne pathogens
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DOI：
10.1007/s11051-011-0595-5
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发表时间：
2011-12-01
影响因子：
2.5
通讯作者：
He, Yiping
中科院分区：
文献类型：
--
作者：
Jin, Tony;He, Yiping
研究了纳米氧化镁（MgO NP）单独或与其他抗菌剂（nisin和ZnO NP）组合对大肠杆菌O157：H7和沙门氏菌Stanley的抗菌活性。结果表明，MgO NP对病原体具有很强的杀菌活性，实现了细菌计数超过7个对数的减少。MgO纳米粒的抗菌活性随MgO浓度的增加而增强。还观察到MgO与乳链菌肽组合的协同效应。然而，添加ZnO NP到MgO NP中并没有增强MgO对这两种病原体的抗菌活性。扫描电镜观察了E.大肠杆菌O157：H7。结果表明，MgO NP处理扭曲和破坏细胞膜，导致细胞内内容物的泄漏，并最终导致细菌细胞死亡。这些结果表明，MgO NP单独或与乳链菌肽组合可潜在地用作有效的抗菌剂以提高食品安全性。
The antibacterial activities of magnesium oxide nanoparticles (MgO NP) alone or in combination with other antimicrobials (nisin and ZnO NP) against Escherichia coli O157:H7 and Salmonella Stanley were investigated. The results show that MgO NP have strong bactericidal activity against the pathogens, achieving more than 7 log reductions in bacterial counts. The antibacterial activity of MgO NP increased as the concentrations of MgO increased. A synergistic effect of MgO in combination with nisin was observed as well. However, the addition of ZnO NP to MgO NP did not enhance the antibacterial activity of MgO against both pathogens. Scanning electron microscopy was used to characterize the morphological changes of E. coli O157:H7 before and after antimicrobial treatments. It was revealed that MgO NP treatments distort and damage the cell membrane, resulting in a leakage of intracellular contents and eventually the death of bacterial cells. These results suggest that MgO NP alone or in combination with nisin could potentially be used as an effective antibacterial agent to enhance food safety.