Antimicrobial Nanomaterials in the Food Industry

Authors

  • Dagmar Chudobová Department of Chemistry and Biochemistry, Faculty of Agronomy, Mendel University in Brno, Zemedelska 1, CZ-613 00 Brno, Czech Republic
  • Kristyna Cihalova Department of Chemistry and Biochemistry, Faculty of Agronomy, Mendel University in Brno, Zemedelska 1, CZ-613 00 Brno, Czech Republic
  • Pavel Kopel Central European Institute of Technology, Brno University of Technology, Technicka 3058/10, CZ-616 00 Brno, Czech Republic, European Union
  • Branislav Ruttkay-Nedecky Central European Institute of Technology, Brno University of Technology, Technicka 3058/10, CZ-616 00 Brno, Czech Republic, European Union
  • Marketa Vaculovicova Central European Institute of Technology, Brno University of Technology, Technicka 3058/10, CZ-616 00 Brno, Czech Republic, European Union
  • Rene Krozek Department of Chemistry and Biochemistry, Faculty of Agronomy, Mendel University in Brno, Zemedelska 1, CZ-613 00 Brno, Czech Republic
  • Vojtech Adam Department of Chemistry and Biochemistry, Faculty of Agronomy, Mendel University in Brno, Zemedelska 1, CZ-613 00 Brno, Czech Republic; Central European Institute of Technology, Brno University of Technology, Technicka 3058/10, CZ-616 00 Brno, Czech Republic, European Union

DOI:

https://doi.org/10.18832/kp2015008

Keywords:

food industry, metal nanoparticles, bacteria, toxicity

Abstract

Nanoparticles of metals interacting with cellular components and biomacromolecules including DNA and RNA alter cellular processes. Concerning the antimicrobial activity, the metal nanoparticles in nanomolar concentrations inhibit the growth of bacterial strains. Even though the general mechanism of metal nanoparticle action has not been fully understood yet, among current accepted schemes belong the damage of the microbial enzymes by the release of metal ions, the membrane integrity changes, penetration into the cytoplasm of bacteria and accumulation in the periplasmic space or the reactive oxygen species formation due to the effect of metal nanoparticles. Moreover, G+ bacteria react remarkably later on the effect of metal nanoparticles compared to G- bacteria, which is reflected in the later inhibition of cell division. The aim of this study is to describe the properties of metal nanoparticles (silver, selenium, copper or zinc nanoparticles) and to compare their antimicrobial properties in complex with chitosan on the bacterial strains Staphylococcus aureus and Escherichia coli.

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Published

2015-02-10

How to Cite

Chudobová, D., Cihalova, K., Kopel, P., Ruttkay-Nedecky, B., Vaculovicova, M., Krozek, R., & Adam, V. (2015). Antimicrobial Nanomaterials in the Food Industry. KVASNÝ PRŮMYSL, 61(2), 51-56. https://doi.org/10.18832/kp2015008

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Articles