Investigation of Combination Effect of Magnesium Oxide and Iron Oxide Nanoparticles on the Growth And Morphology of the Bacteria Staphylococcus Aureus and Escherichia Coli in Juice

torabi zarchi, mahdi; Mirhosseini, Mahboubeh

Volume 24, Issue 11 (Feb 2017) JSSU 2017, 24(11): 924-937 | Back to browse issues page

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torabi zarchi M, Mirhosseini M. Investigation of Combination Effect of Magnesium Oxide and Iron Oxide Nanoparticles on the Growth And Morphology of the Bacteria Staphylococcus Aureus and Escherichia Coli in Juice. JSSU 2017; 24 (11) :924-937
URL: http://jssu.ssu.ac.ir/article-1-3861-en.html

Investigation of Combination Effect of Magnesium Oxide and Iron Oxide Nanoparticles on the Growth And Morphology of the Bacteria Staphylococcus Aureus and Escherichia Coli in Juice

Mahdi Torabi zarchi

, Mahboubeh Mirhosseini ^*

Abstract: (7903 Views)

Introduction: Nanoparticles (NPs) are one of the antibacterial substances, among them nanoparticles type MgO and Fe₂O₃ are less toxic to mammalian cells. So, the aim of this study was investigation of combination effects of iron oxide and magnesium oxide nanoparticles on the growth of Staphylococcus aureus and Escherichia coli (E.coli) to achieve the optimum combination of nanoparticles inhibit the growth of Staphylococcus aureus and Escherichia coli in food (juice).

Methods: In this experimental research, the effect of MgO and Fe₂O₃ Nanoparticles compound on Staphylococcus aureus and Escherichia coli bacteria in liquid environment was investigated, and then their effect was investigated separately in juices of carrot, pomegranate and apple via colony count approach. Also, scanning electron microscopy was used to characterize the morphological changes of Staphylococcus aureus and Escherichia coli after antimicrobial treatments. The results of the research were analyzed using one way ANNOVA.

Results: The results of the research indicated that in liquid medium, these nanoparticles lead to reduce the growth of both bacteria. compound of 1.5Mg+0.5Fe₂O₃ was introduced as the most appropriate antibacterial compounds; Staphylococcus aureus sensitivity to Escherichia coli was higher against nanoparticles. The findings of research about the juices revealed that the combined effect of nanoparticles reduced the growth of both bacteria. the combined effect of Fe₂o₃ and MgO nanoparticles treatments distorted and damaged the cell membrane, resulting in a leakage of intracellular contents and eventually the death of bacterial cells.

Conclusion: Nanoparticles in the allowed concentrations have significant effect on Staphylococcus aureus and Escherichia coli bacteria.

Keywords: Nanoparticles, Magnesium Oxide (Mgo), Iron Oxide (Fe2o3), Juice, Food Pathogens

Full-Text [PDF 1033 kb] (3344 Downloads)

Type of Study: Original article | Subject: Microbiology
Received: 2016/08/28 | Accepted: 2016/12/10 | Published: 2017/04/24

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