title: Synergistic in vitro and in vivo antimicrobial effect of a mixture of ZnO nanoparticles and Lactobacillus fermentation liquor.
abstract: In this study, we investigated the antibacterial activity of ZnO nanoparticles (NPs) and Lactobacillus-fermentation liquor (LFL) against two pathogenic bacteria in vitro and in vivo. Bactericidal tests were performed on solid agar plates and quantitative real-time PCR (qPCR), and denaturing gradient gel electrophoresis (DGGE) techniques were used to examine the antibacterial activity of the mixture of ZnO NPs and LFL in vivo. The results showed that the mixture exhibited higher antibacterial activity against Salmonella typhimurium in vitro in comparison with ZnO NPs alone. The results showed that ZnO NPs and LFL significantly enhanced microbial diversity in mouse intestine which suggested a synergistic antibacterial activity against the tested pathogenic bacteria that could be used for the control of the spread and persistence of bacterial infections.
authors.affiliation: State Key Laboratory of Food Science and Technology, Nanchang University, 235 Nanjing East Road, Nanchang, 330047, People's Republic of China.
authors.forename: Huijuan
authors.initials: H
authors.lastname: Kuang
authors.affiliation: State Key Laboratory of Food Science and Technology, Nanchang University, 235 Nanjing East Road, Nanchang, 330047, People's Republic of China.|Jiangxi-OAI Joint Research Institute, Nanchang University, 235 Nanjing East Road, Nanchang, 330047, China.
authors.forename: Lin
authors.initials: L
authors.lastname: Yang
authors.affiliation: Food and nutritional Science, School of Biological Science, the University of Hong Kong, Hong Kong, China.
authors.forename: Nagendra P
authors.initials: NP
authors.lastname: Shah
authors.affiliation: Zystein, LLC, Fayetteville, AR, 72704, USA.
authors.forename: Zoraida P
authors.initials: ZP
authors.lastname: Aguilar
authors.affiliation: State Key Laboratory of Food Science and Technology, Nanchang University, 235 Nanjing East Road, Nanchang, 330047, People's Republic of China.
authors.forename: Lijun
authors.initials: L
authors.lastname: Wang
authors.affiliation: State Key Laboratory of Food Science and Technology, Nanchang University, 235 Nanjing East Road, Nanchang, 330047, People's Republic of China. kidyxu@163.com.
authors.forename: Hengyi
authors.initials: H
authors.lastname: Xu
authors.affiliation: Jiangxi-OAI Joint Research Institute, Nanchang University, 235 Nanjing East Road, Nanchang, 330047, China. weihua114@live.cn.
authors.forename: Hua
authors.initials: H
authors.lastname: Wei
mesh_terms: D000818:Animals; D005260:Female; D005285:Fermentation; D006801:Humans; D007778:Lactobacillus / Q000378:metabolism*; D051379:Mice; D053758:Nanoparticles / Q000008:administration & dosage* / Q000737:chemistry / Q000633:toxicity; D012480:Salmonella Infections / Q000188:drug therapy* / Q000382:microbiology; D012486:Salmonella typhimurium / Q000187:drug effects* / Q000254:growth & development; D012995:Solubility; D015034:Zinc Oxide / Q000008:administration & dosage* / Q000737:chemistry / Q000633:toxicity
chemical_list: D015034:Zinc Oxide
keywords: Antibacterial activity; Lactobacillus-fermentation liquor; ZnO nanoparticles