Please use this identifier to cite or link to this item: http://hdl.handle.net/10397/101616
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Title: Characterization and antibacterial activity of silver nanoparticles prepared with a fungal exopolysaccharide in water
Authors: Chen, X 
Yan, JK 
Wu, JY 
Issue Date: Feb-2016
Source: Food hydrocolloids, Feb. 2016, v. 53, p. 69-74
Abstract: This work demonstrates a simple and feasible approach for the synthesis of silver nanoparticles (AgNPs) in water with a high molecular weight (MW) exopolysaccharide fraction, EPS1 produced by a medicinal fungus Cs-HK1. The formation and properties of AgNPs were evaluated at various temperatures, time periods, and silver nitrate/EPS1 concentrations in water. At suitable conditions (100 °C, 60 min and 10 mM AgNO3 with 1.0 mg/mL EPS1), AgNPs were formed with an average diameter of 50 nm and a narrow size distribution, remaining as a stable dispersion for at least 2 months. EPS1 may be acting as a reducing and stabilizing agent for the formation of AgNPs, which were attached to the hydroxyl groups of EPS1. The AgNPs formed in EPS1 solution exhibited a concentration-dependent inhibition of both Gram-negative and -positive bacteria but a very low cytotoxicity on the RAW264.7 murine macrophage cells. The results demonstrated the feasibility for green synthesis of AgNPs as potential antibacterial agents using natural polysaccharides dissolved in water.
Keywords: Antibacterial activity
Exopolysaccharide
Medicinal fungus
Silver nanoparticles
Publisher: Elsevier
Journal: Food hydrocolloids 
EISSN: 0268-005X
DOI: 10.1016/j.foodhyd.2014.12.032
Rights: © 2015 Elsevier Ltd. All rights reserved.
© 2015. This manuscript version is made available under the CC-BY-NC-ND 4.0 license https://creativecommons.org/licenses/by-nc-nd/4.0/
The following publication Chen, X., Yan, J. K., & Wu, J. Y. (2016). Characterization and antibacterial activity of silver nanoparticles prepared with a fungal exopolysaccharide in water. Food Hydrocolloids, 53, 69-74 is available at https://doi.org/10.1016/j.foodhyd.2014.12.032.
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