Characterization and Antibacterial Activity of Silver Nanoparticles Synthesized from Oxya chinensis sinuosa
Se-Min Kim1,2, Tai-Yong Kim1, Yun-Sang Choi3
1Research Group of Food Safety and Distribution, Korea Food Research Institute, Wanju-gun 55365, Republic of Korea.
Abstract:
In this study, silver nanoparticles (AgNPs) were synthesized using a green method from an extract of the edible insect Oxya chinensis sinuosa (O_extract). The formation of AgNPs (O_AgNPs) was confirmed via UV-vis spectroscopy, and their stability was assessed using Turbiscan analysis. The size and morphology of the synthesized particles were characterized using transmission electron microscopy and field-emission scanning electron microscopy. Dynamic light scattering and zeta potential analyses further confirmed the size distribution and dispersion stability of the particles. The average particle size was 111.8 ± 1.5 nm, indicating relatively high stability. The synthesized O_AgNPs were further characterized using X-ray photoelectron spectroscopy (XPS), high-resolution X-ray diffraction (HR-XRD), and Fourier transform infrared (FTIR) spectroscopy. XPS analysis confirmed the chemical composition of the O_AgNP surface, whereas HR-XRD confirmed its crystallinity. FTIR analysis suggested that the O_extract plays a crucial role in the synthesis process. The antibacterial activity of the O_AgNPs was demonstrated using a disk diffusion assay, which revealed effective activity against common foodborne pathogens, including Salmonella Typhimurium, Escherichia coli, Staphylococcus aureus, and Bacillus cereus. O_AgNPs exhibited clear antibacterial activity, with inhibition zones of 15.08 ± 0.45 mm for S. Typhimurium, 15.03 ± 0.15 mm for E. coli, 15.24 ± 0.66 mm for S. aureus, and 13.30 ± 0.16 mm for B. cereus. These findings suggest that the O_AgNPs synthesized from the O_extract have potential for use as antibacterial agents against foodborne bacteria.
