Open AccessBiofabrication of ZnO nanoparticles using Acacia arabica leaf extract and their antibiofilm and antioxidant potential against foodborne pathogens
Author(s) -
Sumreen Hayat,
Asma Ashraf,
Muhammad Zubaır,
Bilal Aslam,
Muhammad Hussnain Siddique,
Mohsin Khurshid,
Muhammad Saqalein,
Arif Muhammad Khan,
Ahmad Almatroudi,
Zilursh Naeem,
Saima Muzammil
Publication year - 2022
Publication title -
plos one
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.99
H-Index - 332
ISSN - 1932-6203
DOI - 10.1371/journal.pone.0259190
Subject(s) - dpph , chemistry , food science , salmonella enterica , microbiology and biotechnology , minimum inhibitory concentration , biofilm , nanoparticle , antioxidant , antimicrobial , biology , bacteria , escherichia coli , biochemistry , materials science , nanotechnology , genetics , gene
Emergence of multidrug resistant pathogens is increasing globally at an alarming rate with a need to discover novel and effective methods to cope infections due to these pathogens. Green nanoparticles have gained attention to be used as efficient therapeutic agents because of their safety and reliability. In the present study, we prepared zinc oxide nanoparticles (ZnO NPs) from aqueous leaf extract of Acacia arabica . The nanoparticles produced were characterized through UV-Visible spectroscopy, scanning electron microscopy, and X-ray diffraction. In vitro antibacterial susceptibility testing against foodborne pathogens was done by agar well diffusion, growth kinetics and broth microdilution assays. Effect of ZnO NPs on biofilm formation (both qualitatively and quantitatively) and exopolysaccharide (EPS) production was also determined. Antioxidant potential of green synthesized nanoparticles was detected by DPPH radical scavenging assay. The cytotoxicity studies of nanoparticles were also performed against HeLa cell lines. The results revealed that diameter of zones of inhibition against foodborne pathogens was found to be 16–30 nm, whereas the values of MIC and MBC ranged between 31.25–62.5 μg/ml. Growth kinetics revealed nanoparticles bactericidal potential after 3 hours incubation at 2 × MIC for E . coli while for S . aureus and S . enterica reached after 2 hours of incubation at 2 × MIC, 4 × MIC, and 8 × MIC. 32.5–71.0% inhibition was observed for biofilm formation. Almost 50.6–65.1% (wet weight) and 44.6–57.8% (dry weight) of EPS production was decreased after treatment with sub-inhibitory concentrations of nanoparticles. Radical scavenging potential of nanoparticles increased in a dose dependent manner and value ranged from 19.25 to 73.15%. Whereas cytotoxicity studies revealed non-toxic nature of nanoparticles at the concentrations tested. The present study suggests that green synthesized ZnO NPs can substitute chemical drugs against antibiotic resistant foodborne pathogens.