Effect of VitB2@TiO2NPs and Starch@TiO2NPs in the susceptibility of bacterial strains

SALUSSO A; SILVERO C MJ; HALLET-TAPLEY G; BECERRA MC

Cordoba

Congreso; VI Reunion Internacional de Ciencias Farmacéuticas. RICIFA 2021; 2021

Dpto. Cs Farmaceuticas, FCQ UNC y Univ. Nac de Rosario.

Nanoparticles are frequently used as food additives or preservatives because they offer better organoleptic properties, better nutrient release and greater stability. Titanium dioxide nanoparticles (TiO2@NPs) are one of the types most found in food and cosmetics, however, its biocompatibility is not well established, and there is also no research on the effects of these in prokaryotic cells. The goal was to analyze the effect on the antibiotic susceptibility of bacteria strain when they are constantly exposed to low doses of uncapped@TiO2NPs and functionalized@TiO2NPs (with vitamin B2 and starch). Four strains, two nanoparticles and 6 antibiotics were tested at 2 and 24 h of exposure. We observed that VitB2@TiO2NPs and Starch@TiO2NPs do not affect cell viability or sensitivity to antibiotics in MS and a clinical strain of S. aureus. On the other hand, ESBL-E. coli turns 100% sensitive to the tested antibiotics after 24 h of incubation with VitB2 and VitB2@TiO2NPs. Interestingly, an inhibitory effect by Starch and Starch@TiO2NPs in E. coli ATCC and ESBL-E. coli after 24 h of incubation was detected. Microdilution method to check the MIC of these nanoparticles is being carried out to expand this study.