Antimicrobial activity of nanocellulose conjugated with allicin and lysozyme |
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Authors: | Ali Jebali Seyedhossein Hekmatimoghaddam Aliasghar Behzadi Iraj Rezapor Bahador Haji Mohammadi Tahereh Jasemizad Seyed Ali Yasini Morteza Javadzadeh Asiye Amiri Mansoure Soltani Zeynab Rezaei Najme Sedighi Mina Seyfi Mohammad Rezaei Mehran Sayadi |
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Affiliation: | 1. Department of Medical Nanotechnology, Pajoohesh Lab, Yazd, Iran 2. Department of Laboratory Sciences, School of Paramedicine, Shahid Sadoughi University of Medical Sciences, Yazd, Iran 3. Department of Food Hygiene and Safety, School of Health, Shahid Sadoughi University of Medical Science, Yazd, Iran 4. Department of Environmental Health, Faculty of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran 5. Department of Food Science and Technology, Science and Research Branch of Islamic Azad University, Yazd, Iran 6. Department of Food Safety and Hygiene, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
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Abstract: | In this study, cellulose nanoparticles were prepared by acid hydrolysis, separately conjugated with allicin and lysozyme by a carbodiimide cross-linker, and characterized by scanning electron microscopy, dynamic light scattering, and Fourier transform infrared spectroscopy. Then, their antimicrobial properties were evaluated by the microdilution method and compared with allicin, lysozyme, and nanocellulose alone. The results showed that nanocellulose had few antimicrobial activities, but allicin-conjugated nanocellulose (ACNC) and lysozyme-conjugated nanocellulose (LCNC) had good antifungal and antibacterial effects against standard strains of Candida albicans, Aspergillus niger, Staphylococcus aureus, and Escherichia coli. Noticeably, although allicin and lysozyme had different minimum inhibitory concentrations (MICs) against all strains, the same quantity of MIC50 and MIC90 was observed for both ACNC and LCNC. The authors suggest that both ACNC and LCNC can be used in industries as an antimicrobial agent in food packaging, inside foodstuffs, and in textile materials. |
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