Adsorption of antimicrobial peptide onto chitosan-coated iron oxide nanoparticles fosters oxidative stress triggering bacterial cell death

Leena Panigrahi, Lipsa; Shekhar, Shashank; Sahoo, Banishree; Arakha, Manoranjan

doi:10.1039/d3ra04070d

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RSC Adv.

2023

DOI: 10.1039/d3ra04070d

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Adsorption of antimicrobial peptide onto chitosan-coated iron oxide nanoparticles fosters oxidative stress triggering bacterial cell death

Lipsa Leena Panigrahi,

Shashank Shekhar,

Banishree Sahoo

et al.

Abstract: A facile approach towards the formulation of antimicrobial peptide adsorbed magnetic nano-conjugates with oxidative stress mediated bacterial cell death.

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2024

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Cited by 8 publications

References 43 publications

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Bacteriocins sourced from traditional fermented foods for ensuring food safety: the microbial guards

Bisht,

Das,

Navani

2024

J Sci Food Agric

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Concerns about food safety have consistently driven the exploration of potent antimicrobials with probiotic origins. Identification of probiotic‐derived bacteriocins as robust alternatives to antibiotics has gained traction following the COVID‐19 pandemic. Additionally, the global market is witnessing an increasing preference for minimally processed food products free from chemical additives. Another contributing factor to the search for potent antimicrobials is the escalating number of infections caused by antibiotic‐resistant bacteria and the need to mitigate the significant damage inflicted on the commensal human microbiota by broad‐spectrum antibiotics. As an alternative bio‐preservation strategy, there is substantial enthusiasm for the use of bacteriocins or starter cultures producing bacteriocins in preserving a variety of food items. This review specifically focuses on bacteriocins originating from lactic acid bacteria associated with fermented foods and explores their technological applications as nanobiotics. The food‐grade antibiotic alternatives, whether utilized independently or in combination with other antimicrobials and administered directly or encapsulated, are anticipated to possess qualities of safety, stability and non‐toxicity suitable for application in the food sector. © 2024 Society of Chemical Industry.

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Bacteriocins sourced from traditional fermented foods for ensuring food safety: the microbial guards

Bisht,

Das,

Navani

2024

J Sci Food Agric

View full text Add to dashboard Cite

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Chitosan nanocomposites as a nano-bio tool in phytopathogen control

Bhatt,

Pathak,

Punetha

et al. 2024

Carbohydrate Polymers

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Advances in the delivery and application of antimicrobial peptide-based nanomaterials

Deng,

Zhang,

et al. 2024

Chemical Engineering Journal

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Adsorption of antimicrobial peptide onto chitosan-coated iron oxide nanoparticles fosters oxidative stress triggering bacterial cell death

Abstract: A facile approach towards the formulation of antimicrobial peptide adsorbed magnetic nano-conjugates with oxidative stress mediated bacterial cell death.

Cited by 8 publications

References 43 publications

Bacteriocins sourced from traditional fermented foods for ensuring food safety: the microbial guards

Bacteriocins sourced from traditional fermented foods for ensuring food safety: the microbial guards

Chitosan nanocomposites as a nano-bio tool in phytopathogen control

Advances in the delivery and application of antimicrobial peptide-based nanomaterials

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