Scientific Production Faculty

Antimicrobial Activity of Se-Nanoparticles from Bacterial Biotransformation



Castañeda Ovando, Araceli

2021

Meyli Claudia Escobar-Ramírez, Araceli Castañeda-Ovando, Emmanuel Pérez-Escalante, Gabriela Mariana Rodríguez-Serrano, Esther Ramírez-Moreno, Aurora Quintero-Lira,Elizabeth Contreras-López, Javier Añorve-Morga, Judith Jaimez-Ordaz, Luis Guillermo González-Olivares. Antimicrobial Activity of Se-Nanoparticles from Bacterial Biotransformation. Fermentation 2021, 7(3), 130; https://doi.org/10.3390/fermentation7030130


Abstract


Selenium nanoparticles (SeNPs) are gaining importance in the food and medical fields due to their antibacterial properties. The microbial inhibition of these kinds of particles has been tested in a wide range of Gram (+) and Gram (?) pathogenic bacteria. When SeNPs are synthesized by biological methods, they are called biogenic SeNPs, which have a negative charge caused by their interaction between surface and capping layer (bioorganic material), producing their high stability. This review is focused on SeNPs synthesis by bacteria and summarizes the main factors that influence their main characteristics: shape, size and surface charge, considering the bacteria growth conditions for their synthesis. The different mechanisms of antimicrobial activity are revised, and this review describes several biosynthesis hypotheses that have been proposed due to the fact that the biological mechanism of SeNP synthesis is not fully known.






Related articles

MICROBIOLOGICAL QUALITY OF WATER-BASED AND DAIRY-BASED POPSICLES PRODUCED IN THE STATE OF HIDALGO, MEXICO

Chemical and Physicochemical Properties of Maize Starch After Industrial Nixtamalization

Frequency and Behavior of Salmonella and Escherichia coli on Whole and Sliced Jalapeño and Serrano P...

Chemical composition of barley grown under different tillage conditions in three different localities....

Incidence and Behavior of Salmonella and Escherichia coli on Whole and Sliced Zucchini Squash (Cucur...

EVALUATION OF THE PHYSICOCHEMICAL CHARACTERISTICS OF THE BEAN SPECIES PHASEOLUS VULGARIS FROM THE V...

Evaluation of the Antihyperglycemic Effect of Orange (Citrus sinensis var.Valencia) Bagasse in Est...

INCREASING THE COLOR STABILITY OF BLACKBERRY EXTRACTS BY CONDENSATION REACTIONS.

PHYSICOCHEMICAL CHARACTERIZATION OF WHEY IN THE VALLEY OF TULANCINGO

INCORPORATION OF OMEGA-3 FATTY ACIDS IN EGGS FROM LAYING HENS THROUGH SUPPLEMENTATION WITH OMEGA-3 FATTY ACIDS ...