PDF(Pubmed)
Abstract：
Yeasts resistant to antifungals have become an increasing risk to human health. One of the best antimicrobial properties is reported to be present in silver nanoparticles (AgNPs); however, little is known about the antimicrobial potential of AgNPs produced using thermophilic bacteria. How AgNPs cause cell death is different depending on the type of the cell, and the mode of death induced is cell-type specific. Apoptosis, one of the types of regulated cell death, can be extremely useful in the fight against infection because surrounding cells that have phagocytic activity can efficiently absorb the apoptotic bodies formed during apoptosis. In the course of this work, for the first time, comprehensive antifungal studies of AgNPs were performed using thermophilic Geobacillus spp. bacteria against Candida guilliermondii, also with the addition of the model yeast Saccharomyces cerevisiae. The determined minimal inhibitory concentrations (MICs) were 10 μg/mL against C. guilliermondii and 50 μg/mL against S. cerevisiae for Geobacillus sp. strain 25 AgNPs, and for Geobacillus sp. 612 the MICs were 5 μg/mL and 25 μg/mL, respectively. It was shown for the first time that the exposure of the yeast cells leads to caspase activation in both S. cerevisiae and C. guilliermondii after exposure to Geobacillus spp. AgNPs. Also, a statistically significant change in the number of cells with permeable membranes was detected. Moreover, it was shown that the antimicrobial effect of the AgNPs is related to ROS generation and lipid peroxidation in C. guilliermondii yeast.
摘要：
对抗真菌药具有抗性的酵母已经成为对人类健康的增加的风险。据报道，最好的抗菌性能之一存在于银纳米颗粒（AgNPs）中；然而，对使用嗜热细菌产生的AgNPs的抗菌潜力知之甚少。AgNPs如何导致细胞死亡取决于细胞的类型，诱导的死亡模式是细胞类型特异性的。细胞凋亡,调节细胞死亡的类型之一，在对抗感染中非常有用，因为具有吞噬活性的周围细胞可以有效地吸收凋亡过程中形成的凋亡体。在这项工作的过程中，第一次,AgNPs的全面抗真菌研究是使用嗜热地芽孢杆菌属进行的。针对念珠菌的细菌，还添加了模型酵母酿酒酵母。对于地芽孢杆菌，确定的最低抑制浓度（MIC）为10μg/mL，对酿酒酵母为50μg/mL。菌株25AgNPs，和地芽孢杆菌。612的MIC分别为5μg/mL和25μg/mL，分别。首次显示，酵母细胞的暴露导致酿酒酵母和C.gilliermondii在暴露于地芽孢杆菌属后都激活了caspase。AgNPs。此外，检测到具有渗透膜的细胞数量有统计学意义的变化。此外，研究表明，AgNPs的抗菌作用与念珠菌酵母中ROS的产生和脂质过氧化有关。
