Puišo Judita, Jonkuvienė Dovilė, Mačionienė Irena, Šalomskienė Joana, Jasutienė Ina, Kondrotas Rokas
Kaunas University of Technology, Department of Physics, Studentų str. 50, LT-51368 Kaunas, Lithuania.
Kaunas University of Technology, Food Institute, Taikos av. 92, LT-51180 Kaunas, Lithuania.
Colloids Surf B Biointerfaces. 2014 Sep 1;121:214-21. doi: 10.1016/j.colsurfb.2014.05.001. Epub 2014 Jun 18.
In this study lingonberry and cranberry juices were used for silver nanoparticle synthesis. The berry juices were characterized by total phenolics, total anthocyanins and benzoic acid content, respectively 1.9-2.7mg/ml, 55.2-83.4mg/l and 590.8-889.2mg/l. The synthesis of silver nanoparticles was performed at room temperature assisting in solutions irradiated by ultraviolet for 30min. Ultraviolet-visible (UV-vis) spectroscopy and microscopy confirmed the formation of nanoparticles as well as the dark red color of colloid of silver samples showed the formation of stable nanoparticles. Broad localized surface plasmon resonance (LSPR) peaks in UV-vis spectra indicated the formation of polydispersive silver nanoparticles and LSPR was observed at 485nm and 520nm for the silver nanoparticles synthesis using lingonberry and cranberry juices, respectively. The antimicrobial activity of silver nanoparticles was determined against the reference strains of microorganisms that could be found in food products: Staphylococcus aureus ATCC 25923, Salmonella typhimurium ATCC 13076, Listeria monocytogenes ATCC 19111, Bacillus cereus ATCC 11778, Escherichia coli ATCC 25922, Bacillus subtilis ATCC 6633, Candida albicans ATCC 10231 and foodborne B. cereus producing and non-producing enterotoxins. Silver nanoparticles showed a broad spectrum of antimicrobial activity and were most active against S. aureus ATCC 25923, B. subtilis ATCC 6633 and B. cereus ATCC 11778 reference cultures, and less active against C. albicans ATCC 10231 and foodborne B. cereus. It can be concluded that lingonberry and cranberry juices could be used as bioreductants for silver ions.
在本研究中，越橘汁和蔓越莓汁被用于合成银纳米颗粒。这些浆果果汁分别以总酚、总花青素和苯甲酸含量为特征，含量分别为1.9 - 2.7毫克/毫升、55.2 - 83.4毫克/升和590.8 - 889.2毫克/升。银纳米颗粒的合成在室温下进行，辅助于用紫外线照射30分钟的溶液。紫外可见（UV-vis）光谱和显微镜证实了纳米颗粒的形成，并且银样品胶体的深红色表明形成了稳定的纳米颗粒。UV-vis光谱中宽的局域表面等离子体共振（LSPR）峰表明形成了多分散的银纳米颗粒，并且分别使用越橘汁和蔓越莓汁合成银纳米颗粒时，在485纳米和520纳米处观察到LSPR。测定了银纳米颗粒对食品中可能存在的微生物参考菌株的抗菌活性：金黄色葡萄球菌ATCC 25923、鼠伤寒沙门氏菌ATCC 13076、单核细胞增生李斯特氏菌ATCC 19111、蜡样芽孢杆菌ATCC 11778、大肠杆菌ATCC 25922、枯草芽孢杆菌ATCC 6633、白色念珠菌ATCC 10231以及产和不产肠毒素的食源性蜡样芽孢杆菌。银纳米颗粒显示出广谱的抗菌活性，对金黄色葡萄球菌ATCC 25923、枯草芽孢杆菌ATCC 6633和蜡样芽孢杆菌ATCC 11778参考培养物最具活性，而对白色念珠菌ATCC 10231和食源性蜡样芽孢杆菌活性较低。可以得出结论，越橘汁和蔓越莓汁可作为银离子的生物还原剂。
