Creating Iron Oxide Nanoparticles with Plant Extracts for Antibacterial Use

Jenn Hoskins
17th August, 2024

Creating Iron Oxide Nanoparticles with Plant Extracts for Antibacterial Use

Image Source: Natural Science News, 2024

Key Findings

  • Researchers at Tanta University, Egypt, synthesized iron oxide nanoparticles using cabbage, turnip, and moringa leaves
  • Moringa-derived nanoparticles at 200 ppm had the highest phenol content, enhancing their antibacterial properties
  • Turnip and moringa-derived nanoparticles showed maximum inhibition zones of 25 mm and 24 mm against Staphylococcus aureus and Escherichia coli, respectively
The biosynthesis of iron oxide nanoparticles (nFe) has garnered significant attention in food nanotechnology due to their non-toxicity, high efficiency, strong antibacterial properties, and decontamination capabilities. A recent study conducted by researchers at Tanta University, Egypt, explored the biosynthesis of these nanoparticles using leaves from cabbage (C), turnips (T), and moringa (M)[1]. This study aimed to evaluate the antibacterial activity of the synthesized nanoparticles against common bacterial pathogens, specifically Staphylococcus aureus and Escherichia coli. In this study, alcoholic extracts of the nanoparticles were prepared and tested for their antibacterial efficacy. The synthesized nanoparticles displayed particle sizes ranging from 12.99 to 22.72 nm and exhibited varied shapes, including spherical and irregular forms. These nanoparticles were also characterized by the presence of numerous functional groups and minerals, which contribute to their antibacterial properties. One of the key findings of the study was that iron nanoparticles modified with Moringa oleifera extract at a concentration of 200 ppm had the highest phenol content compared to other biosynthesized nanoparticles. Phenols are known for their antimicrobial properties, which likely enhanced the antibacterial activity of these nanoparticles. The study demonstrated that turnip-derived iron nanoparticles (TnFe) and moringa-derived iron nanoparticles (MnFe) at 200 ppm exhibited maximum inhibition zones of 25 mm and 24 mm against Staphylococcus aureus and Escherichia coli, respectively. In contrast, the minimum inhibition zone of 8.0 mm was observed at 25 ppm for nFe against Escherichia coli. The antibacterial activity observed in this study aligns with previous research on the efficacy of nanoparticles against bacterial pathogens. For instance, earlier studies have shown that zero-valent iron nanoparticles (nano-Fe0) possess strong bactericidal effects against Escherichia coli, primarily through physical disruption of cell membranes and oxidative stress induced by reactive oxygen species[2]. These findings support the notion that iron-based nanoparticles can effectively combat bacterial infections. Moreover, the study's results are consistent with previous research on the synthesis and characterization of iron oxide nanoparticles using plant extracts. For example, a study on the biosynthesis of iron oxide nanoparticles using brown seaweed (Sargassum muticum) demonstrated that these nanoparticles exhibit advantageous properties for various applications, including antibacterial activity[3]. Similarly, another study reported the synthesis of amorphous iron oxide nanoparticles using extracts from Hordeum vulgare and Rumex acetosa, highlighting the role of organic acids in stabilizing these nanoparticles and enhancing their efficacy[4]. The Tanta University study expands on these earlier findings by demonstrating that iron oxide nanoparticles synthesized from vegetable leaves can be effective antibacterial agents for stored foods. The use of plant extracts in the biosynthesis process not only provides a green and sustainable approach but also enhances the functional properties of the nanoparticles. In conclusion, the study conducted by Tanta University underscores the potential of biosynthesized iron oxide nanoparticles as powerful antibacterial agents. By utilizing leaves from cabbage, turnips, and moringa, the researchers have developed nanoparticles with significant antibacterial activity against Staphylococcus aureus and Escherichia coli. These findings pave the way for the application of such nanoparticles in food preservation and safety, offering a promising solution to combat bacterial contamination in stored foods.

BiotechBiochemPlant Science

References

Main Study

1) Biosynthesis of iron oxide nanoparticles using plant extracts and evaluation of their antibacterial activity.

Published 16th August, 2024

https://doi.org/10.1186/s13568-024-01746-9

Related Studies

2) Bactericidal effect of zero-valent iron nanoparticles on Escherichia coli.

Journal: Environmental science & technology, Issue: Vol 42, Issue 13, Jul 2008

3) Green biosynthesis and characterization of magnetic iron oxide (Fe₃O₄) nanoparticles using seaweed (Sargassum muticum) aqueous extract.

https://doi.org/10.3390/molecules18055954

4) Biosynthesis of stable iron oxide nanoparticles in aqueous extracts of Hordeum vulgare and Rumex acetosa plants.

https://doi.org/10.1021/la5011924


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