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Yan Y, Jiang N, Liu X, Pan J, Li M, Wang C, Camargo PHC, Wang J. Enhanced Spontaneous Antibacterial Activity of δ-MnO 2 by Alkali Metals Doping. Front Bioeng Biotechnol 2022; 9:788574. [PMID: 35059387 PMCID: PMC8764136 DOI: 10.3389/fbioe.2021.788574] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2021] [Accepted: 11/15/2021] [Indexed: 11/29/2022] Open
Abstract
Recently, the widespread use of antibiotics is becoming a serious worldwide public health challenge, which causes antimicrobial resistance and the occurrence of superbugs. In this context, MnO2 has been proposed as an alternative approach to achieve target antibacterial properties on Streptococcus mutans (S. mutans). This requires a further understanding on how to control and optimize antibacterial properties in these systems. We address this challenge by synthesizing δ-MnO2 nanoflowers doped by magnesium (Mg), sodium (Na), and potassium (K) ions, thus displaying different bandgaps, to evaluate the effect of doping on the bacterial viability of S. mutans. All these samples demonstrated antibacterial activity from the spontaneous generation of reactive oxygen species (ROS) without external illumination, where doped MnO2 can provide free electrons to induce the production of ROS, resulting in the antibacterial activity. Furthermore, it was observed that δ-MnO2 with narrower bandgap displayed a superior ability to inhibit bacteria. The enhancement is mainly attributed to the higher doping levels, which provided more free electrons to generate ROS for antibacterial effects. Moreover, we found that δ-MnO2 was attractive for in vivo applications, because it could nearly be degraded into Mn ions completely following the gradual addition of vitamin C. We believe that our results may provide meaningful insights for the design of inorganic antibacterial nanomaterials.
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Affiliation(s)
- Yali Yan
- College of Science, Donghua University, Shanghai, China
| | - Ning Jiang
- Department of Oral and Craniomaxillofacial Science, Shanghai Key Laboratory of Stomatology, College of Stomatology, Ninth People's Hospital, Shanghai Jiao Tong University School of Medicine, Shanghai, China
| | - Xin Liu
- Department of Dental Materials, Shanghai Key Laboratory of Stomatology, Shanghai Biomaterials Research and Testing Center, National Center for Stomatology, National Clinical Research Center for Oral Diseases, Shanghai Ninth People's Hospital, Shanghai Jiao Tong University School of Medicine, College of Stomatology, Shanghai Jiao Tong University, Shanghai, China
| | - Jie Pan
- Department of Orthodontics, Shanghai Stomatological Hospital, Fudan University, Shanghai, China.,Shanghai Key Laboratory of Craniomaxillofacial Development and Diseases, Fudan University, Shanghai, China
| | - Mai Li
- College of Science, Donghua University, Shanghai, China
| | - Chunrui Wang
- College of Science, Donghua University, Shanghai, China
| | | | - Jiale Wang
- College of Science, Donghua University, Shanghai, China.,Shanghai Institute of Intelligent Electronics and Systems, Donghua University, Shanghai, China
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Amft J, Steffen-Heins A, Schwarz K. Analysis of radical formation by EPR in complex starch-protein-lipid model systems and corn extrudates. Food Chem 2020; 331:127314. [DOI: 10.1016/j.foodchem.2020.127314] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2019] [Revised: 05/26/2020] [Accepted: 06/09/2020] [Indexed: 11/29/2022]
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Impact of phosphatidylcholine and phosphatidylethanolamine on the oxidative stability of stripped peanut oil and bulk peanut oil. Food Chem 2020; 311:125962. [DOI: 10.1016/j.foodchem.2019.125962] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2019] [Revised: 11/25/2019] [Accepted: 11/26/2019] [Indexed: 11/17/2022]
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4
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Chen H, Wang Y, Cao P, Liu Y. Effect of temperature on thermal oxidation of palmitic acid studied by combination of EPR spin trapping technique and SPME-GC–MS/MS. Food Chem 2017; 234:439-444. [DOI: 10.1016/j.foodchem.2017.04.135] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2016] [Revised: 04/10/2017] [Accepted: 04/20/2017] [Indexed: 11/16/2022]
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Chen H, Cao P, Li B, Sun D, Wang Y, Li J, Liu Y. Effect of water content on thermal oxidation of oleic acid investigated by combination of EPR spectroscopy and SPME-GC-MS/MS. Food Chem 2017; 221:1434-1441. [DOI: 10.1016/j.foodchem.2016.11.008] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2016] [Revised: 11/01/2016] [Accepted: 11/01/2016] [Indexed: 11/16/2022]
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6
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Yu X, Sheng Y, Zhao Y, Fan A. Employment of bromophenol red and bovine serum albumin as luminol signal co-enhancer in chemiluminescent detection of sequence-specific DNA. Talanta 2016; 148:264-71. [DOI: 10.1016/j.talanta.2015.11.002] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2015] [Revised: 10/28/2015] [Accepted: 11/01/2015] [Indexed: 12/27/2022]
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7
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Naik A, Meda V, Lele SS. Application of EPR Spectroscopy and DSC for Oxidative Stability Studies of Nigella sativa and Lepidium sativum Seed Oil. J AM OIL CHEM SOC 2014. [DOI: 10.1007/s11746-014-2430-5] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Chemical Stability of the Lipid Phase in Concentrated Beverage Emulsions Colored with Natural β-Carotene. J AM OIL CHEM SOC 2012; 90:483-491. [PMID: 23539089 PMCID: PMC3606518 DOI: 10.1007/s11746-012-2194-8] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2012] [Revised: 10/30/2012] [Accepted: 12/06/2012] [Indexed: 11/04/2022]
Abstract
The aim of this study was to examine the oxidation of selected plant oils in concentrated beverage emulsions colored with natural β-carotene. Carotenoid preparations obtained from carrots were dissolved in cold-pressed linseed oil, refined canola oil, and refined palm olein. Oxidative stability of the lipids was examined with and without addition of the pigment to the oil/water (O/W) emulsion. Carotenoid/lipid hydro peroxide (LOOH) concentration was evaluated using two different methods: LOOH + Fe2+ reaction connected with a colored complex of ammonium thiocyanate determined with the help of a spectrophotometer, and LOOH determined with the help of a chemiluminometer. It was shown that oxidation rate of lipids in the O/W emulsions strongly depended on chemical composition of the lipid fraction (type of oil used). Presence of the carotenoid pigment increased the rate. Therefore, if a carotenoid-containing emulsion is to be stable, it should be based on oils of a high oxidative stability.
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Pingret D, Durand G, Fabiano-Tixier AS, Rockenbauer A, Ginies C, Chemat F. Degradation of edible oil during food processing by ultrasound: electron paramagnetic resonance, physicochemical, and sensory appreciation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:7761-8. [PMID: 22804736 DOI: 10.1021/jf301286f] [Citation(s) in RCA: 58] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/17/2023]
Abstract
During ultrasound processing of lipid-containing food, some off-flavors can be detected, which can incite depreciation by consumers. The impacts of ultrasound treatment on sunflower oil using two different ultrasound horns (titanium and pyrex) were evaluated. An electron paramagnetic resonance study was performed to identify and quantify the formed radicals, along with the assessment of classical physicochemical parameters such as peroxide value, acid value, anisidine value, conjugated dienes, polar compounds, water content, polymer quantification, fatty acid composition, and volatiles profile. The study shows an increase of formed radicals in sonicated oils, as well as the modification of physicochemical parameters evidencing an oxidation of treated oils.
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Affiliation(s)
- Daniella Pingret
- Sécurité et Qualité des Produits d'Origine Végétale, Université d'Avignon et des Pays de Vaucluse, INRA, UMR408, F-84000 Avignon, France
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