List of Articles Anti-bacterial

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  1 - Synthesis of new coumarin based acetohydrazones, their correspounding oxadiazoles and oxadiazolines, and the investigation of their antibacterial activity
  Narjes Baharvand Enayatollah Mottaghinejad Mohsen Sargordan Fardarani Hosseini Doust
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  2 - Synergistic Effects of Taxus baccata Extract Mixtures with Silver Nanoparticles against Bacteria and Fungal
  M. Ghaedi M. Yousefi Nejad L. Delshad
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  3 - Anti-Inflammatory/Bacteria Potential of Gelatin/ZnO Nano Fiber Scaffold
  Hamed Zare Shahnaz Nayebzadeh Abolfazl Davodiroknabdi Seyedhasan Hataminasab
  10.30495/ijtnbm.2023.1976229.1019
  Based on healthy properties of gelatin, strengthening it for using as multi functional material is essential. In this paper nano scaffold of gelatin was doped with nano zinc oxide (ZnO) (with different percent) and electrospun. The morphology of obtained nano scaffold w More

  Based on healthy properties of gelatin, strengthening it for using as multi functional material is essential. In this paper nano scaffold of gelatin was doped with nano zinc oxide (ZnO) (with different percent) and electrospun. The morphology of obtained nano scaffold was study by Field Emission Scanning Electron Microscope (F E S E M) and elemental mapping proved the present and distribution of nano zinc oxide (ZnO) in scaffold. Also, X ray Fluorescence (XRF) test was done to confirm the amount of used nano material. The anti bacterial property of the obtained scaffold was investigated against both gram negative and gram positive bacteria (Shigella and Staphylococcus Aureus respectively) and the results show that the nano scaffold has more than 96% anti bacterial property. On the other hands, the anti inflammatory effect of nano scaffold was investigated on rats and the results illustrated that nano scaffold is effective for edema decrease Manuscript profile
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  4 - Effect of alcoholic extract of garlic (Allium sativum) on some food born pathogenic bacteria
  M. Ghiami Rad R. Akbari A. Safari
  According to consumers' desire to consume foods without preservatives or containing a natural preservative, the use of plant extracts as a food preservative instead of chemicals has increased. This study was conducted to determine the antibacterial effect of different c More

  According to consumers' desire to consume foods without preservatives or containing a natural preservative, the use of plant extracts as a food preservative instead of chemicals has increased. This study was conducted to determine the antibacterial effect of different concentration of alcoholic extract of garlic (Allium sativum) on standard strains of Salmonella enteritidis, Bacillus subtilis, Listeria monocytogenes and Yersinia entrocolitica. For this purpose, the agar well diffusion method was used. Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) were measured with microtiter plate method using the rezazurin reagent. The results showed that garlic alcoholic extract had an inhibitory effect on any four tested bacteria. The highest inhibitory effect was observed on B. subtilis;meanwhile,the slightest effect was found on S. enteritidis. The minimum inhibitory concentration of 0.39 mg/ml was observed for B. subtilis, however the highest amount was estimated at 12.5 mg/ml for S. enteritidis. According to the results of recent research it was concluded that alcoholic extract of garlic had appropriate antibacterial impact against bacteria and therefore could be used as a natural preservative in various foods. Manuscript profile
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  5 - The investigation on the anti-bacterial power of bioactive peptides obtained from enzymatic hydrolysis of pumpkin (Cucurbita pepo) oil cake protein
  Elham Nor Mohamadi Alireza Sadeghi Mahonaki Donya Shahrampoor Morteza Khamiri
  Nowadays a large part of microorganisms are going to become resistant against common antibiotics. In this study the effect of bioactive peptides obtained from enzymatic hydrolysis of pumpkin oil cake protein as natural anti-microbial agents was examined. In this researc More

  Nowadays a large part of microorganisms are going to become resistant against common antibiotics. In this study the effect of bioactive peptides obtained from enzymatic hydrolysis of pumpkin oil cake protein as natural anti-microbial agents was examined. In this research pumpkin (Cucurbita pepo) oil cake protein was hydrolyzed by pepsin, trypsin and alcalase. Optimum treatments were selected based on DPPH radical scavenging activity and anti-microbial activity of total and diluted extracts (1/2, 1/4, 1/8 and 1/16) were evaluated against Listeria monocytogenes, Bacillus cereus, Staphylococcus aureus and Escherichia coli. peptides produced by 1% pepsin, 30 ˚C and 2h hydrolysis (P3012), 1% pepsin, 35 ˚C, 3.5h hydrolysis (P35135), 1% alcalase, 50 ˚C, 3.5h hydrolysis (A50135), 2% alcalase 50 ˚C, 3.5h hydrolysis (A50235), 1% trypsin, 35 ˚C, 5h hydrolysis (T3551) and 1% trypsin, 45 ˚C and 5h hydrolysis (T4551) were selected as optimum treatments. Total extracts of P3012, T4551 and A50135 showed an appropriate inhibitory effect on tested bacteria while total extract of T3551 had no inhibitory activity against pathogens. The minimum inhibitory concentration of P35135 was 1/2­ against Bacillus, 1/8­ against Escherichia and 1/16 against Listeria. Minimum inhibitory concentration of A50235 was 1/4 on Staphylococcus and Bacillus and1/8 against Listeria. Based on the results, enzymatic hydrolysis can be employed as an effective approach to produce natural anti-oxidative and anti-microbial agents.  Manuscript profile
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  6 - Synthesis of pyrazolopyranopyrimidines catalyzed by caffeine supported on boehmite nanoparticles and their evaluation for anti-bacterial activities
  Mohammad Bakherad Rahele Doosti Mahdi Mirzaee Khosrow Jadidi
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  7 - The effect of sonication on thyme essential oil- containing nano-niosome as nano bio-detergents
  Zohre Karimi Samira Naderinezhad Fateme Haghiralsadat
  Background & Objectives: Due to antimicrobial properties of plants, lots of attention has been recently paid to the addition of natural ingredients to pharmaceutical, food and healthcare systems. The aim of this study was investigation and synthesis of  thyme e More

  Background & Objectives: Due to antimicrobial properties of plants, lots of attention has been recently paid to the addition of natural ingredients to pharmaceutical, food and healthcare systems. The aim of this study was investigation and synthesis of  thyme essential oil - containing nanoparticles as bio-detergents. Material & Methods: Thyme essential oil was extracted and purified using Clevenger apparatus. Then nano-niosomes containing thyme essential oil was prepared by Bangham method using Tween 60, Span 60 and lipid cholesterol. Then, two methods were investigated in order to reduce the particles size (bath and probe sonication). The nanoparticles were characterized in term of release rate, size, zeta potential, morphology, infrared spectra and loading efficiency. The antibacterial properties of the detergent against Staphylococcus aureus were studied in term of the minimum bactericidal concentration (MBC), Minimum Inhibitory Concentration (MIC) and inhibition zone. Results: The results showed a smaller particle size resulted from probe sonication compared to bath sonication. The essential oil loading efficiency of particles prepared by bath sonication was  4.65%  higher than the probe sonication method. Type of sonication did not change the zeta potential of nanoparticles. The essential oil was physically encapsulated in the nano-niosome, without changing its properties during encapsulation. The nanoparticle was uniformly disturbed with spherical structure. The results showed a significant anti-bacterial property of the detergents against Staphylococcus aureus (MBC of 15.625 µg/ml). Conclusion: Bath sonication is economically recommended compared to probe sonication in preparation of nanoparticles. The results of this preliminary study introduce an anti-bacterial herbal detergent which can be more developed in further studies. Manuscript profile
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  8 - Evaluation of antimicrobial and anticancer effects of silver nanoparticles synthesized by extracts of chamomile (Matricaria parthenium)
  shabnam shamaei Faezeh Bashiri Goodarzi
  10.30495/jmw.2023.1961808.2026
  Background &Objectives: Silver nanoparticles have been widely used due to their anti-bacterial activities and anticancer properties. The aim of this study was to investigate the antimicrobial effects and cell toxicity of silver nanoparticles synthesized using extrac More

  Background &Objectives: Silver nanoparticles have been widely used due to their anti-bacterial activities and anticancer properties. The aim of this study was to investigate the antimicrobial effects and cell toxicity of silver nanoparticles synthesized using extracts of chamomile on three neoplastic cell lines (A549, MCF-7 and HeLa). Materials & Methods: Silver nanoparticles were biologically synthesized using extracts of chamomile. After physical and chemical evaluation of the synthesized nanoparticles, their antimicrobial properties were estimated on Escherichia coli and Staphylococcus aureus. Finally, the inhibitory effect of synthesized nanoparticles evaluated by using MTT technique on 3       neoplastic cell lines. Results:  The average size of nanoparticles synthesized by the extract of chamomile were 19 nm. The synthesized nanoparticles could have a significant inhibitory and lethal effect on the two named bacteria. silver nanoparticles were able to show a 50% inhibitory effect on different cell lines at a concentration of 50 μg/ml. Conclusion: Based on the results, it can be stated that medicinal plants can be used in the successful biosynthesis of silver nanoparticles. After human studies and tests, chamomile-based silver nanoparticles can be used as effective therapeutic agent in the treatment of some cancers due to their coating of effective secondary metabolites and the release of silver ions (Ag+).   Manuscript profile