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1- Department of Environmental Health, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran.
2- Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran.
2- Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran.
Abstract: (261 Views)
Background: In recent years, the antimicrobial properties of nanoparticles have received significant attention due to increasing bacterial resistance to conventional antibiotics. In this study the antibacterial effects of green-synthesized silver nanoparticles with chemically synthesized silver nanoparticles have been comprised.
Methods: The physicochemical properties of the synthesized nanoparticles were evaluated through Ultraviolet-Visible (UV-Vis) spectrophotometry, Dynamic Light Scattering (DLS), Fourier Transform Infrared Spectroscopy (FT-IR), Field Emission Scanning Electron Microscopy (FESEM), and Energy Dispersive X-ray Analysis (EDAX) and antimicrobial activity by Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) values.
Results: DLS analysis revealed average sizes of 72.8 nm and 124.8 nm for green-synthesized and chemically synthesized AgNPs, respectively. FESEM images showed spherical shapes, while EDAX confirmed the presence of silver, carbon, and oxygen in the nanoparticles. Antimicrobial testing (MIC and MBC) showed that green-synthesized AgNPs exhibited stronger antibacterial activity than chemically synthesized ones. For Escherichia coli, the MIC and MBC for green-synthesized AgNPs were 0.028 mg/mL and 0.056 mg/mL, respectively, compared to 0.125 mg/mL and 0.25 mg/mL for chemically synthesized AgNPs. Similarly, for Staphylococcus aureus, the MIC and MBC values for green-synthesized nanoparticles were 0.226 mg/mL, while chemically synthesized nanoparticles had MIC and MBC values of 0.125 mg/mL and 0.25 mg/mL.
Conclusion: These results demonstrated a higher antimicrobial potential of plant-mediated silver nanoparticle synthesis over chemical methods, especially against Gram-negative bacteria.
Methods: The physicochemical properties of the synthesized nanoparticles were evaluated through Ultraviolet-Visible (UV-Vis) spectrophotometry, Dynamic Light Scattering (DLS), Fourier Transform Infrared Spectroscopy (FT-IR), Field Emission Scanning Electron Microscopy (FESEM), and Energy Dispersive X-ray Analysis (EDAX) and antimicrobial activity by Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) values.
Results: DLS analysis revealed average sizes of 72.8 nm and 124.8 nm for green-synthesized and chemically synthesized AgNPs, respectively. FESEM images showed spherical shapes, while EDAX confirmed the presence of silver, carbon, and oxygen in the nanoparticles. Antimicrobial testing (MIC and MBC) showed that green-synthesized AgNPs exhibited stronger antibacterial activity than chemically synthesized ones. For Escherichia coli, the MIC and MBC for green-synthesized AgNPs were 0.028 mg/mL and 0.056 mg/mL, respectively, compared to 0.125 mg/mL and 0.25 mg/mL for chemically synthesized AgNPs. Similarly, for Staphylococcus aureus, the MIC and MBC values for green-synthesized nanoparticles were 0.226 mg/mL, while chemically synthesized nanoparticles had MIC and MBC values of 0.125 mg/mL and 0.25 mg/mL.
Conclusion: These results demonstrated a higher antimicrobial potential of plant-mediated silver nanoparticle synthesis over chemical methods, especially against Gram-negative bacteria.
Type of Study: Original Article |
Subject:
Environmental Health, Sciences, and Engineering
Received: 2025/04/1 | Accepted: 2025/06/1 | Published: 2025/07/12
Received: 2025/04/1 | Accepted: 2025/06/1 | Published: 2025/07/12
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