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Selenium is an especially important element for the functioning of antioxidative enzymes, making it one of the essential micronutrients. Although selenium is required in extremely small amounts, often it is lacking from the organism. However, inorganic and organic sources of selenium are known to possess considerable toxicity. Recently, the nanoparticle form of selenium has been shown to exhibit lesser toxicity, and also better antimicrobial and other biological effects, than selenium-containing compounds. Nanotechnology has already found application in many fields, for improving material properties for various purposes, among them, in the process of improving food characteristics. It is possible that selenium nanoparticles can be applied as antimicrobial agents in food, and there has been growing interest in this area of research. We have synthesized selenium nanoparticles (SeNPs) by chemical reduction method, using sodium selenite, ascorbic acid, and bovine serum albumin. The antimicrobial activity of these particles has been assessed by minimum inhibitory concentration assay and colony-forming units count, on Listeria monocytogenes and Salmonella enterica, which are common bacterial food contaminants. As intestinal microbiota, especially probiotic bacteria, have been shown to play important role in organism functioning, we also tested how SeNPs influence Lactobacillus rhamosus and Lactobacillus plantarum. To evaluate cytotoxicity, we used MTT assay on the human intestinal cell line (HT-29). Antioxidative properties were assessed by DPPH assay. SeNPs showed higher antibacterial activity on pathogenic bacteria than on probiotic strains. Cytotoxic effect was present only in the highest tested concentrations. The antioxidative activity was considerable, resulting in above 80% reduction of DPPH free radical, at 1 g/ml of SeNPs. Based on these results, SeNPs are a promising subject for further research in developing materials for food packaging or as antimicrobial selenium additives. |
