Abstract
In the present study, a facile environmentally friendly approach was described to prepare monodisperse iron oxide (Fe3O4) nanoparticles (IONPs) by low temperature solution route. The synthesized nanoparticles were characterized using x-ray diffraction spectroscopy (XRD), Raman spectroscopy, field emission scanning electron microscopy (FESEM) measurements, Fourier-Transform Infrared Spectroscopy (FTIR), and Thermogravimetric analysis (TGA) analyses. XRD patterns revealed high crystalline quality of the nanoparticles. SEM micrographs showed the monodispersed IONPs with size ranging from 6 to 9 nm. Synthesized nanoparticles demonstrated MICs of 32, 64, and 128 μg/ml against Gram negative bacteria i.e., Serratia marcescens, Escherichia coli, and Pseudomonas aeruginosa, respectively, and 32 μg/ml against Gram positive bacteria Listeria monocytogenes. IOPNs at its respective sub-MICs demonstrated significant reduction of alginate and exopolysaccharide production and subsequently demonstrated broad-spectrum inhibition of biofilm ranging from 16 to 88% in the test bacteria. Biofilm reduction was also examined using SEM and Confocal Laser Scanning Microscopy (CLSM). Interaction of IONPs with bacterial cells generated ROS contributing to reduced biofilm formation. The present study for the first time report that these IONPs were effective in obliterating pre-formed biofilms. Thus, it is envisaged that these nanoparticles with broad-spectrum biofilm inhibitory property could be exploited in the food industry as well as in medical settings to curtail biofilm based infections and losses.
Highlights
Bacteria grow in planktonic form and in sessile form attached to a surface called biofilm
The other aim of this study was to decipher the plausible mechanism of action of the synthesized iron oxide (Fe3O4) nanoparticles (IONPs) on the bacterial cells
The structural and crystalline nature of the IONPs was studied through X-ray diffraction analysis
Summary
Bacteria grow in planktonic form and in sessile form attached to a surface called biofilm. To combat the threat of biofilm formation in food industry, efficient cleaning and disinfection procedures should be followed These procedures are quite effective as they efficiently remove food debris and inactivate biofilm cells and prevent contamination of food (Chmielewski and Frank, 2003; Srey et al, 2013). Disinfectants such as quaternary ammonium compounds, acids, peroxides and chlorine are used in food industries but currently, their use is being restricted due to the toxicity and environmental concerns associated with them (Da Costa et al, 2014; Yang et al, 2014; Pechacek et al, 2015; Lavorgna et al, 2016). The scientific community is searching for safe and eco-friendly alternatives to biocides
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