Antimicrobial Action of Silver Nanoparticles Manufactured from Cinnamon Bark Extract Against Bacteria Isolated from Fresh Sheep Meat in Baquba City
Antimicrobial Action of Silver Nanoparticles Manufactured from Cinnamon Bark Extract Against Bacteria Isolated from Fresh Sheep Meat in Baquba City
Shaymaa Jabbar Hassoon1*, Hiba Ibrahim Ali2, Ayat Jasim Mohammed3, Oras Salman4
ABSTRACT
This study was done to examine the antibacterial properties of silver nanoparticles synthesized from cinnamon extract against bacteria isolated from fresh sheep meat. Silver nanoparticles were synthesized by mixing 1ml of Cinnamon extract (0.025) % with (50ml) of silver nitrate solution (1.25)% and the ratio was (1:50) (v:v) at room temperature for (8hrs.) with pH(6.5-7) , later 8hrs, A higher pigment amount was seen. The physical features of AgNPs were proved by UV-VIS, Field Emission Scanning Electron Microscopy (FESEM) and Fourier-Transform Infrared Spectroscopy (FTIR), X-Ray Diffraction (XRD) and transmission electron microscope (TEM). The results showed the meat samples comprised Staphylococcus aureus (14%), Escherichia coli(8%) and pseudomonas(2%) , all isolated bacteria were confirmed by VITEK 2 system. The results of UV-Vis analysis showed a silver surface plasmon resonance band at 420 nm. AgNPs’ spherical form and diverse diameters D1 (21.10) and D2 (21.39) were observed using SEM. While FT-IR spectrum noticed the existence of diverse efficient clutches accountable in order to reduction and stabilization Ag-NPs. The nanoparticles after XRD analysis were crystalline form with face-centered cubic structure of the bulk silver with wide beaks 37.80°, 44.0°, and 64.19°. TEM showed Ag-NPs spherical shape. Diverse concentrations of AgNPs were used in agar well diffusion test (1024, 512, 256 and 128µg/ml), different inhibition zones alongside bacterial were isolated with an rise in agent concentrations. The full inhibition zone for Ag-NPs biosynthesized showed a significant difference in the effectiveness of AgNPs-cinnamon extract compared to the cinnamon extract alone with p value (0.0032) , but the least zone was established alongside pseudomonas with clear significant difference in the effectiveness of AgNPs-cinnamon extract compared to the cinnamon extract alone with p value (0.0165), while the moderate zone showed E.coli with a clear significant difference in the effectiveness of AgNPs-cinnamon extract compared to the cinnamon extract alone Pvalue (0.051). From this study concluded the silver nanoparticles synthesized from cinnamon extract had antimicrobial properties against pathogenic isolated bacteria and offering a novel way in the combat alongside bacterial contagions.
Keywords | Silver nanoparticles, Cinnamon bark, Fresh sheep meat, Antimicrobial activity, Staphylococcus aureus, Escherichia coli
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