New nano-chemotherapeutic chitosans-garlic oil-antibiotics against diabetic foot virulent Proteus spp.

IF 1.3 Q4 MICROBIOLOGY
Khouloud M Barakat, Yousry M Gohar, Hasnaa E-B Ghonam, Ghada A Bashir
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引用次数: 0

Abstract

Background and objectives: Diabetes foot ulcer is recognized to have a major side effect that raises the risk of amputation. Diabetic ulcer bacterial infections caused by virulent and resistant bacteria like Proteus mirabilis lead to serious wounds that are incurable with conventional medications.

Materials and methods: In this study, we evaluated the antibacterial activity of a natural product nanochitosan - garlic oil against ten diabetic foot isolates of Proteus mirabilis. Various chitosans (Crab (CScr) - shrimp (CSsh) - squilla (CSsq)) in nano form were prepared and coated with garlic oil (GO). GC-MS analysis was carried out to determine the main components of the essential garlic oil. The physicochemical properties of GO-NCSsq were analyzed using dynamic light scattering (DLS), zeta potentials (ZP) and subsequently scan electron microscope (SEM). Additionally, the minimum inhibitory concentration (MIC) and fraction inhibitory concentration index (FICI) were determined.

Results: GC-MS analysis revealed the presence of major palmitic fatty acid. (GO) loaded on nanochitosan squilla (NCSsq) showed high activity. Although SEM showed lower nano-size, average size of the GO-NCSsq was 330.8 nm by DLS and its zeta potential formulation was +39.6 mV. The final formulation represented by GO-NCSsq + Pipercillin (Pi) inhibited the virulence factor of P. mirabilis and reduced the MIC value (p-value > 0.001). Moreover, the killing time at 9 h was found to be significantly higher for GO-NCSsq + pipercillin (Pi) against P. mirabilis.

Conclusion: In order to manage diabetic foot infections, GO-NCSsq is a legitimate antibacterial agent that can be coupled with other antibiotics.

新型纳米化学治疗壳聚糖-大蒜油-抗生素对糖尿病足带毒变形杆菌的作用
背景和目的:糖尿病足溃疡是公认的主要副作用,会增加截肢的风险。糖尿病足溃疡细菌感染由毒性和耐药性细菌(如变形杆菌)引起,导致严重伤口,传统药物无法治愈:在这项研究中,我们评估了天然产品纳米壳聚糖-大蒜油对十种糖尿病足分离出的奇异变形杆菌的抗菌活性。我们制备了各种纳米壳聚糖(蟹(CScr)-虾(CSsh)-鱿鱼(CSsq)),并将其涂在大蒜油(GO)上。通过气相色谱-质谱分析确定了大蒜精油的主要成分。随后使用动态光散射(DLS)、ZETA 电位(ZP)和扫描电子显微镜(SEM)分析了 GO-NCSsq 的理化性质。此外,还测定了最低抑菌浓度(MIC)和抑菌浓度指数(FICI):结果:气相色谱-质谱(GC-MS)分析表明,纳米材料中存在主要的棕榈脂肪酸。(结果:气相色谱-质谱分析表明,在纳米壳聚糖(NCSsq)上负载的棕榈脂肪酸(GO)具有很高的活性。虽然扫描电子显微镜(SEM)显示的纳米尺寸较小,但通过 DLS 分析,GO-NCSsq 的平均尺寸为 330.8 nm,其 zeta 电位配方为 +39.6 mV。以 GO-NCSsq + 哌羧西林(Pi)为代表的最终配方抑制了奇异变形杆菌的毒力因子,降低了 MIC 值(p 值 > 0.001)。此外,GO-NCSsq+哌哌西林(Pi)对奇异变形杆菌的杀灭时间(9 h)明显更长:结论:为了控制糖尿病足感染,GO-NCSsq 是一种可与其他抗生素联用的合法抗菌剂。
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来源期刊
CiteScore
2.40
自引率
7.10%
发文量
96
审稿时长
12 weeks
期刊介绍: The Iranian Journal of Microbiology (IJM) is an international, multi-disciplinary, peer-reviewed journal that provides rapid publication of the most advanced scientific research in the areas of basic and applied research on bacteria and other micro-organisms, including bacteria, viruses, yeasts, fungi, microalgae, and protozoa concerning the development of tools for diagnosis and disease control, epidemiology, antimicrobial agents, clinical microbiology, immunology, Genetics, Genomics and Molecular Biology. Contributions may be in the form of original research papers, review articles, short communications, case reports, technical reports, and letters to the Editor. Research findings must be novel and the original data must be available for review by the Editors, if necessary. Studies that are preliminary, of weak originality or merely descriptive as well as negative results are not appropriate for the journal. Papers considered for publication must be unpublished work (except in an abstract form) that is not under consideration for publication anywhere else, and all co-authors should have agreed to the submission. Manuscripts should be written in English.
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