Zno-kill.png

Source

  • A. Chandrasekaran, J. Mayandi, J. Osborne, M. Frost, C. Ekstrum, J. M. Pearce. Inhibition of growth of S. epidermidis by hydrothermally synthesized ZnO nanoplates” Materials Research Express 4(7) 075401. https://doi.org/10.1088/2053-1591/aa796d open access

Abstract
The antibacterial effect of zinc oxide (ZnO#1) as prepared and annealed (ZnO#2) at 400 °C, Cu doped ZnO (CuZnO), and Ag doped ZnO (AgZnO) nanoplates on Staphylococcus epidermidis was investigated for the inhibition and inactivation of cell growth. The results shows that pure ZnO and doped ZnO samples exhibited antibacterial activity against Staphylococcus epidermidis (S. epidermidis) as compared to tryptic soy broth (TSB). Also it is observed that S. epidermidis was extremely sensitive to treatment with ZnO nanoplates and it is clear that the effect is not purely depend on Cu/Ag. Phase identification of a crystalline material and unit cell dimensions were studied by x-ray powder diffraction (XRD). The scanning electron microscopy (SEM) provides information on sample's surface topography and the EDX confirms the presence of Zn, O, Cu and Ag. X-ray photo-electron spectroscopy (XPS) was used to analyze the elemental composition and electronic state of the elements that exist within the samples. These studies confirms the formation of nanoplates and the presence of Zn, O, Ag, Cu with the oxidation states  +2, −2, 0 and  +2 respectively. These results indicates promising antibacterial applications of these ZnO-based nanoparticles synthesized with low-cost hydrothermal methods.

Keywords[edit | edit source]

zinc oxide;Staphylococcus epidermidis;bactericide; nanoplate; nanotechnology

See also[edit | edit source]

Page data
Authors Joshua M. Pearce
Published 2017
License CC-BY-SA-4.0
Impact Number of views to this page and its redirects. Updated once a month. Views by admins and bots are not counted. Multiple views during the same session are counted as one. 58
Cookies help us deliver our services. By using our services, you agree to our use of cookies.