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. 2018 Sep 5;23(9):2269.
doi: 10.3390/molecules23092269.

Antimicrobial Potential of Silver Nanoparticles Synthesized Using Medicinal Herb Coptidis rhizome

Garima Sharma  1 , Ju-Suk Nam  2 , Ashish Ranjan Sharma  3 , Sang-Soo Lee  4
Affiliations

Antimicrobial Potential of Silver Nanoparticles Synthesized Using Medicinal Herb Coptidis rhizome

Garima Sharma et al. Molecules. .

Abstract

Coptidisrhizome contains several alkaloids that are bioactive agents of therapeutic value. We propose an eco-friendly method to synthesize biocompatible silver nanoparticles (AgNPs) using the aqueous extract of Coptidisrhizome. Silver ions were reduced to AgNPs using the aqueous extract of Coptidisrhizome, indicating that Coptidisrhizome can be used for the biosynthesis of AgNPs. The time and the concentration required for conversion of silver ions into AgNPs was optimized using UV-absorbance spectroscopy and inductively coupled plasma spectroscopy (ICP). Biosynthesized AgNPs showed a distinct UV-Visible absorption peak at 420 nm. ICP analysis showed that the time required for the completion of biosynthesis was around 20 min. Microscopic images showed that nanoparticles synthesized were of spherical shape and the average diameter of biosynthesized AgNPs was less than 30 nm. XRD analysis also confirmed the size of AgNps and revealed their crystalline nature. The interaction of AgNPs with phytochemicals present in Coptidisrhizome extract was observed in FTIR analysis. The antimicrobial property of AgNPs was evaluated using turbidity measurements. Coptidisrhizome-mediated biosynthesized AgNPs showed significant anti-bacterial activities against Escherichia coli and Staphylococcus aureus that are commonly involved in various types of infections, indicating their potential as an effective anti-bacterial agent.

Keywords: Coptidis rhizome; antibacterial; biosynthesis; silver nanoparticles.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Multiple reactive monitoring (MRM) ion chromatogram of control raw soybean flour (RWSF). (1) l-phenylalanine; (2) protocatechuic acid; (3) daidzin; (4) p-hydroxybenzoic acid; (5) malonylglycitin; (6) malonyldaidzin; (7) genistin; (8) β-resorcylic acid; (9) acetyldaidzin; (10) acetylglycitin; (11) p-coumaric acid; (12) malonylgenistin; (13) acetylgenistin; (14) daidzein; (15) salicylic acid; (16) genistein.
Figure 2
Figure 2
MRM ion chromatogram of control roasted soybean flour (RSF). (1) l-phenylalanine; (2) protocatechuic acid; (3) chlorogenic acid; (4) daidzin; (5) p-hydroxybenzoic acid; (6) syringic acid; (7) genistin; (8) β-resorcylic acid; (9) acetyldaidzin; (10) acetylglycitin; (11) p-coumaric acid; (12) ferulic acid; (13) acetylgenistin; (14) daidzein; (15) glycitein; (16) salicylic acid; (17) genistein.
Figure 3
Figure 3
Composition of the PC in RWSF and RSF.
Figure 4
Figure 4
Composition of isoflavones in (A) RWSF and (B) RSF. The percentage of individual isoflavones indicates the ratio of each isoflavone content of aglycone equivalents over total isoflavone content of aglycone equivalents. DEIN: daidzein, GEIN: genistein, GLEIN: glycitein, DIN: daidzin, GIN: genistin, ADIN: acetyldaidzin, AGIN: acetylgenistin, AGLIN: acetylglycitin, MDIN: malonyldaidzin, MGIN: malonylgenistin, MGLIN: malonylglycitin.
Figure 5
Figure 5
Comparison of four isoflavone groups in RSF and RWSF.
Figure 6
Figure 6
Comparison of three isoflavone types in RWSF and RSF.
Figure 7
Figure 7
Comparison of the total phenolic acids in (A) RWSF and (B) RSF according to storage time and temperature. The blue, yellow, and green-colored bars indicate 4, 20 and 45 °C temperature, respectively. a–f Values with different statistically different superscripts depending on storage time (control, after 1, 2, 4, 12, 24, and 48 weeks) (p < 0.05). x–z Values with different statistically different superscripts between storage temperature (RFT, RT, and HT) (p < 0.05).
Figure 8
Figure 8
Changes of the isoflavone groups according to the storage time (control, 1, 2, 4, 12, 24, and 48 weeks) and temperature. RFT: Refrigerated temperature (4 °C); RT: Room temperature (20 °C); HT: High temperature (45 °C). Isoflavone content of each storage time indicates the ratio of the sum of each isoflavone group over the sum of total isoflavones.
Figure 8
Figure 8
Changes of the isoflavone groups according to the storage time (control, 1, 2, 4, 12, 24, and 48 weeks) and temperature. RFT: Refrigerated temperature (4 °C); RT: Room temperature (20 °C); HT: High temperature (45 °C). Isoflavone content of each storage time indicates the ratio of the sum of each isoflavone group over the sum of total isoflavones.
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