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Antibacterial properties of copper nanoparticles and amino acid chelated copper nanoparticles prepared by soybean extract

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Document pages: 6 pages

Abstract: The antibacterial properties of amino acid chelated copper and nano copper against Escherichia coli, Staphylococcus aureus and Enterococcus faecalis were compared. These copper amino acid chelates were synthesized from soybean water extract, and copper nanoparticles were prepared from copper amino acid chelates. The antibacterial activity of the samples was evaluated using the standard microdilution method (CLSI m100-s25, January 2015). In the determination of antibacterial activity, copper ion and copper EDTA chelate are used as references, so copper amino acid chelates are particularly suitable for antibacterial agents, so they are excellent candidates for specific applications. In addition,,o confirm the antimicrobial mechanism on bacterial cells, MTT assay (3-[4,5-dimethylthiazol-2-yl]-2,5-diphenyltetrazolium bromide) was carried out. A significant enhanced antimicrobial activity and a specific strain were found for copper chelates over E. faecalis. Its results would eventually lead to better utilization of copper-amino acids chelate for specific application where copper nanoparticles can be not used.

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