Evaluation of Antibacterial Activity of Selenium Nanoparticles against Food-Borne Pathogens

Abstract

Selenium is an essential micronutrient for all mammals and plays an important role in maintaining human physiological functions. Selenium nanoparticles (SeNPs) have been shown to demonstrate antioxidant and antimicrobial activity. The objective of this study was to explore whether SeNPs have the potential to be used as food preservatives with which to reduce food spoilage. SeNPs were synthesized through ascorbic acid reduction of sodium selenite (Na2SeO3) in the presence of bovine serum albumin (BSA) as a capping and stabilizing agent. The chemically synthesized SeNPs had a spherical conformation with an average diameter of 22.8 ± 4.7 nm. FTIR analysis confirmed that the nanoparticles were covered with BSA. We further tested the antibacterial activity of these SeNPs against ten common food-borne bacteria. A colony-forming unit assay showed that SeNPs exhibited inhibition on the growth of Listeria Monocytogens (ATCC15313) and Staphylococcus epidermidis (ATCC 700583) starting at 0.5 µg/mL, but higher concentrations were required to slow down the growth of Staphylococcus aureus (ATCC12600), Vibrio alginolyticus (ATCC 33787), and Salmonella enterica (ATCC19585). No inhibition was observed on the growth of the other five test bacteria in our study. Our data suggested that the chemically synthesized SeNPs were able to inhibit the growth of some food-borne bacteria. The size and shape of SeNPs, method of synthesis, and combination of SeNPs with other food preservatives should be considered when SeNPs are to be used for the prevention of bacteria-mediated food spoilage.