In vitro studies of antibacterial and antifungal wound dressings comprising H2TiO3 and SiO2 nanoparticles

Abstract

A b s t r a c tThe incidence rate of the infected and complex wound is established at approximately 40 000/1 million of the world's adult population. The aim of this study was to assess the efficiency of three novel types of wound dressings comprising sodium chloride, metatitanic acid and silicon dioxide nanoparticles. The study design was to prove their antimicrobial properties against the microorganisms most commonly causing wound infections. The study evaluated the antimicrobial effect of tested dressings on referenced strains of bacteria (ATCC collection, Argenta, Poland) and strains of fungi species (our own collection of fungi cultured from patients). The dressings were tested with both bacterial and fungal strains on solid media (Mueller-Hinton, Sobouraud, bioMerieux, France) in the standard method. The results confirmed the inhibition of growth of bacteria and revealed zones of inhibition for Escherichia coli, Staphylococcus aureus and Enterococcus faecalis. Significant zones of inhibition were established for Staphylococcus aureus and for fungi species of the Candida sp. These results would be crucial due to the fact of the low availability of antifungal therapeutics for both systemic and topical usage. Moreover, the current standard of antifungal treatment is associated with high costs and high toxicity in general. The preliminary results are very promising but further studies are necessary. Based on the obtained results, the tested dressings may contribute to the development of the surgical armamentarium of complex wound management in the near future.

Elucidating the Antibacterial Potential of PEG Modified Silver Nanoparticles

“…It has widely been accepted that nanoparticlesbased platforms can be successfully exploited in the field of biotechnology, immunosensing, biomedical sciences and of course in food packaging industries [1][2][3]. The outstanding features of nanoscaled structures such as their ability to reduce gaseous diffusion, particle mobility and increase in the functional surface area to volume ratio make them excellent nanomaterials to be incorporated with traditionally used polymer based food packaging to obtain an improved packaging material [4,5].…”