Novel biocompatible silver nanoparticles for controlling the growth of lactic acid bacteria and acetic acid bacteria in wines

  1. García-Ruiz, A. 2
  2. Crespo, J. 1
  3. López-de-Luzuriaga, J.M. 1
  4. Olmos, M.E. 1
  5. Monge, M. 1
  6. Rodríguez-Álfaro, M.P. 2
  7. Martín-Álvarez, P.J. 2
  8. Bartolome, B. 2
  9. Moreno-Arribas, M.V. 2
  1. 1 Universidad de La Rioja
    info

    Universidad de La Rioja

    Logroño, España

    GRID grid.119021.a

  2. 2 Instituto de Investigación en Ciencias de la Alimentación
    info

    Instituto de Investigación en Ciencias de la Alimentación

    Madrid, España

    GRID grid.473520.7

Journal:
Food Control

ISSN: 0956-7135

Year of publication: 2015

Volume: 50

Pages: 613-619

Type: Article

Export: RIS
DOI: 10.1016/j.foodcont.2014.09.035 SCOPUS: 2-s2.0-84908312335 WoS: 000347581100085 GOOGLE SCHOLAR

Metrics

Cited by

  • Scopus Cited by: 30 (12-11-2021)

JCR (Journal Impact Factor)

  • Year 2015
  • Journal Impact Factor: 3.388
  • Best Quartile: Q1
  • Area: FOOD SCIENCE & TECHNOLOGY Quartile: Q1 Rank in area: 15/125 (Ranking edition: SCIE)

SCImago Journal Rank

  • Year 2015
  • SJR Journal Impact: 1.498
  • Best Quartile: Q1
  • Area: Biotechnology Quartile: Q1 Rank in area: 35/337
  • Area: Food Science Quartile: Q1 Rank in area: 17/318

CiteScore

  • Year 2015
  • CiteScore of the Journal : 6.0
  • Area: Food Science Percentile: 93
  • Area: Biotechnology Percentile: 85

Abstract

This paper reports the inhibitory potential of two new silver-based biocompatible nanoparticles (Ag NPs), specifically synthesized for this study, against Gram-negative and Gram-positive bacteria, such as Escherichia coli and Staphylococcus aureus, and different wine lactic acid bacteria (LAB) (Oenococcus oeni, Lactobacillus casei, Lactobacillus plantarum and Pediococcus pentosaceus) and acetic acid bacteria (AAB) (Acetobacter aceti and Gluconobacter oxydans). Both solid nanoparticles, dried PEG-Ag NPs 1 (20.01% silver content) and glutathione-stabilized GSH-Ag NPs 2 solution (0.197mg/mL silver content), showed homogeneous size distribution and physicochemical properties compatible with their use as antimicrobial agents. The nanoparticles showed different antimicrobial spectra, with PEG-Ag NPs 1 being more effective (lower IC50 values) against Gram-negative strains, whereas GSH-Ag NPs 2 showed similar efficiency against Gram-negative and Gram-positive strains, with the exception of O.oeni strains, which turned out to be notably susceptible to them (IC50 ~1μg/mL, Ag concentration). For the LAB and AAB tested, these nanoparticles showed IC50 values (particle concentration) of the same order as those for the widely used additive potassium metabisulphite, at least as calculated for PEG-Ag NPs 1. These results confirm the potential of Ag NPs in controlling microbial processes in winemaking, and open new investigations on the design and use of antimicrobial-specific silver-based nanoparticles in oenology.