Enhancement of antimicrobial effect of some spices extract by using biosynthesized silver nanoparticles

Doaa M Abd El-Aziz, . and N .M. H. Yousef, . Enhancement of antimicrobial effect of some spices extract by using biosynthesized silver nanoparticles. pp. 589-596. ISSN 2231-7546

Spices and silver nanoparticles are well recognized for its antimicrobial effect against food borne pathogens. The target of this research was to estimate the antimicrobial activity of four spices (clove rosemary thyme and black pepper) and the biosynthesized silver nanoparticles alone and in the combination of each spice with the biosynthesized silver nanoparticles. Broth microdilution method and subsequent checkerboard assay were used for evaluation of the antimicrobial activity. The antimicrobial activity was assessed against bacterial strains (Pseudomonas aeruginosa Salmonella typhimurium Escherichia coli ATCC 8739 Bacillus subtilis ATCC 6633) and yeasts (Candida parapsilosis AUMC 8909 and Trichosporon domesticum AUMC 8918). Silver nanoparticles showed good antimicrobial effect and clove exhibited the best antimicrobial effect within the examined spices. The combination demonstrated 8 synergistic and 8 additive effects for inhibition of growth of the tested microorganisms. The microbicidal effects were 7 synergistic and 10 additive effects. The results recommended the addition of spice in combination with silver nanoparticles for enhancement of antimicrobial activity even for meat packaging in nontoxic concentrations.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/25%20(02)%202018/(19).p...

Abstract

Spices and silver nanoparticles are well recognized for its antimicrobial effect against food borne pathogens. The target of this research was to estimate the antimicrobial activity of four spices (clove rosemary thyme and black pepper) and the biosynthesized silver nanoparticles alone and in the combination of each spice with the biosynthesized silver nanoparticles. Broth microdilution method and subsequent checkerboard assay were used for evaluation of the antimicrobial activity. The antimicrobial activity was assessed against bacterial strains (Pseudomonas aeruginosa Salmonella typhimurium Escherichia coli ATCC 8739 Bacillus subtilis ATCC 6633) and yeasts (Candida parapsilosis AUMC 8909 and Trichosporon domesticum AUMC 8918). Silver nanoparticles showed good antimicrobial effect and clove exhibited the best antimicrobial effect within the examined spices. The combination demonstrated 8 synergistic and 8 additive effects for inhibition of growth of the tested microorganisms. The microbicidal effects were 7 synergistic and 10 additive effects. The results recommended the addition of spice in combination with silver nanoparticles for enhancement of antimicrobial activity even for meat packaging in nontoxic concentrations.

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Item Type:	Article
AGROVOC Term:	Spices
AGROVOC Term:	Thyme
AGROVOC Term:	Cloves
AGROVOC Term:	Thyme
AGROVOC Term:	Rosemary
AGROVOC Term:	Black pepper
AGROVOC Term:	Extracts
AGROVOC Term:	Leaf extracts
AGROVOC Term:	Antimicrobial properties
AGROVOC Term:	Biosynthesis
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:29
URI:	http://webagris.upm.edu.my/id/eprint/24684

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