Producción Científica Profesorado

Antimicrobial Activity of Se-Nanoparticles from Bacterial Biotransformation



Contreras López, Elizabeth

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.






Artículos relacionados

CARACTERIZACIÓN FISICOQUÍMICA DEL LACTOSUERO EN EL VALLE DE TULANCINGO

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

Behavior of Salmonella Typhimurium, Staphylococcus aureus, Listeria monocytogenes, and Shigella flex...

EFECTO DEL EXTRACTO DE LA CEREZA EN LA REDUCCIÓN DE COLESTEROL.

AUMENTO DE LA ESTABILIDAD DEL COLOR DE EXTRACTOS DE ZARZAMORA MEDIANTE REACCIONES DE CONDENSACIÓN.

The Avrami Index and the Fractal Dimension in Vegetable Oil Crystallization

EFECTO DE LA MODIFICACIÓN ÁCIDA DE ALMIDÓN DE MAÍZ AZUL (Zea mays) CON DIFERENTES SOLVENTES ACIDIFIC...

Composición química de cebadas cultivadas bajo diferentes condiciones de labranza en tres localidade...

Evaluación del Efecto Antihiperglucémico del Bagazo de Naranja (Citrus sinensis var.Valencia) en Est...

Sensory profile and Chemicals composition of Opuntia joconostle from Hidalgo, Mexico