Biobased Organic Nanoparticles: A Promising Versatile Green Tool for Novel Antimicrobial Agents for Improved Safety.

IF 3.1 Q2 FOOD SCIENCE & TECHNOLOGY
International Journal of Food Science Pub Date : 2025-07-18 eCollection Date: 2025-01-01 DOI:10.1155/ijfo/7955106
Edith Dube, Grace Emily Okuthe
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引用次数: 0

Abstract

Biobased organic nanoparticles possess nanoscale size, large surface area, tunable surface charge, and strong functionalization capacity, significantly enhancing their antimicrobial performance. Derived from renewable materials such as polysaccharides, proteins, and plant-based compounds, they provide a sustainable and ecofriendly alternative to synthetic antimicrobial agents. Their antimicrobial effects include disrupting microbial membranes, generating reactive oxygen species, and interfering with essential cellular processes, making them effective even against drug-resistant pathogens. Additionally, when used as drug delivery systems, they improve therapeutic outcomes by enhancing compound stability, bioavailability, and targeted delivery while minimizing toxicity. This review comprehensively analyses their structural features, mechanisms of action, and dual roles in infection control and drug delivery. It also addresses key challenges, including nanoparticle stability, scalability, and biosafety. The review concludes with future directions, emphasizing the need to optimize nanoparticle design, understand their interactions with microbial cells, and develop safe, cost-effective, and environmentally friendly synthesis methods to support their broader application in sustainable healthcare.

Abstract Image

Abstract Image

生物基有机纳米颗粒:一种有前途的多功能绿色工具,用于提高安全性的新型抗菌剂。
生物基有机纳米颗粒具有纳米级尺寸、大表面积、表面电荷可调、功能化能力强等特点,显著提高了其抗菌性能。它们来源于可再生材料,如多糖、蛋白质和植物基化合物,为合成抗菌剂提供了一种可持续和环保的替代品。它们的抗菌作用包括破坏微生物膜,产生活性氧,干扰基本的细胞过程,使它们甚至对耐药病原体也有效。此外,当用作药物递送系统时,它们通过增强化合物稳定性、生物利用度和靶向递送来改善治疗结果,同时最大限度地减少毒性。本文就其结构特点、作用机制及其在感染控制和给药中的双重作用作一综述。它还解决了一些关键挑战,包括纳米颗粒的稳定性、可扩展性和生物安全性。综述总结了未来的发展方向,强调需要优化纳米颗粒的设计,了解其与微生物细胞的相互作用,并开发安全、经济、环保的合成方法,以支持其在可持续医疗保健中的更广泛应用。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
International Journal of Food Science
International Journal of Food Science Agricultural and Biological Sciences-Food Science
CiteScore
6.20
自引率
2.50%
发文量
105
审稿时长
11 weeks
期刊介绍: International Journal of Food Science is a peer-reviewed, Open Access journal that publishes research and review articles in all areas of food science. As a multidisciplinary journal, articles discussing all aspects of food science will be considered, including, but not limited to: enhancing shelf life, food deterioration, food engineering, food handling, food processing, food quality, food safety, microbiology, and nutritional research. The journal aims to provide a valuable resource for food scientists, food producers, food retailers, nutritionists, the public health sector, and relevant governmental and non-governmental agencies.
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