@article {49974, title = {Understanding the antimicrobial and antioxidant potential of bioinspired platinum nanoparticles synthesized using ocimum tenuiflorum}, journal = { BioNanoScience}, volume = {15}, year = {2025}, month = {JAN}, pages = {1789}, type = {Article}, abstract = {

The emergence of infectious diseases has highlighted the need for novel and effective antimicrobial agents. Platinum nanoparticles (PtNPs) could act as a potent antimicrobial agent due to their unique physicochemical properties. However, the chemical or physical synthesis methods of PtNPs have drawbacks, like irregular shape and use of toxic chemicals. These drawbacks can be effectively overcome by using the biological method synthesis. Thus, this study presents the green synthesis of platinum nanoparticles (PtNPs) using\ Ocimum tenuiflorum\ leaf extract as a bio-reductant. The study also comprehensively encompasses the role of multiple process parameters for the green synthesis of PtNPs. The high-resolution transmission electron microscopy (HR-TEM) revealed spherical PtNPs with an average size of 2.36 {\textpm} 0.5 nm that exhibits excellent stability (zeta potential, -45.67 {\textpm} 2.57 mV). Phytochemical analysis of aqueous\ O. tenuiflorum\ leaf extract was performed to assess the bioactive compounds like saponins, phenols, and tannins, reducing sugars and flavonoids. The PtNPs demonstrated significant antioxidant activity of 86.9 {\textpm} 0.12\% at 10 {\textmu}g/mL. Further, the biosynthesized PtNPs showed efficient antimicrobial activity with a minimum inhibitory concentration (MIC) of 6.25 {\textmu}g/mL against\ Escherichia coli\ and 1.5 {\textmu}g/mL against\ Staphylococcus aureus. These findings highlight the therapeutic potential of eco-friendly PtNPs for pharmaceutical and biotechnological applications.

}, author = {Varma, Sanjana and Bamb, Aagam Lalit and Tambe, Sayali A. and Burade, Dimpal K. and Jagdale, Swati and Pande, Bharat and Vamkudoth, Koteswara Rao and Chaudhari, Bhushan P.} } @article {49272, title = {Unlocking the potential of lactococcus lactis subsp. lactis BIONCL17752 strain on fumonisin B1 production by fusarium verticillioides}, journal = {Food Control}, volume = {168}, year = {2025}, month = {FEB}, pages = {110910}, type = {Article}, abstract = {

Mycotoxins are the potent toxic chemical agent{\textquoteright}s linked to food safety, pose a serious risk to human and animal health globally. The management of toxigenic fungi is a challenging task in food and feed industries. The present investigation aimed to use probiotic potentials of lactic acid bacteria (LAB), and fermented cell-free broth as antifungal agents and neutralization of carcinogenic mycotoxin, fumonisin B1 (FB1) in food and feed considered as {\textquoteleft}{\textquoteleft}turned waste into treasure{\textquoteright}{\textquoteright}. We strived to investigate the probiotic potential of Lactococcus lactis subsp. lactis BIONCL17752 strain on prevention of growth and neutralization of FB1 produced by Fusarium verticillioides BIONCL4 strain to emulate as as a food grade bio-preservative. The BIONCL17752 strain exhibited excellent inhibitory activity against BIONCL4 strain. It was cultivated in MRS medium, and obtained cells pellet (CP) and cell-free supernatant (CFS) was lyophilized, and used for their antifungal activity against BIONCL4 strain. The minimum fungicidal concentration (MFC) determined as 12.5 mu g/mL. Nevertheless, CFS assessed for neutralization of FB1 production which exhibited complete inhibition and downregulation of FB1 encoding FUM1 gene expression using quantitative real-time PCR (qPCR). Furthermore, CFS induced transcriptomic studies against BIONCL4 strain endorsed a significant downregulation of virulence, FB1, fusaric acid, fusarin, and chitin biosynthetic pathway genes. The CFS and cells reticent spore germination and FB1 production in the range of 40-61\% and 74-85\%, respectively under stored maize for 60 days. The current findings suggest BIONCL17752 strain apprehend the fungal growth and inhibit the FB1, and other toxigenic molecules biosynthesis, and can be employed as food grade preservative in the food industries to ensure the food safety and human health.

}, keywords = {Food grade preservative, Food safety, Fumonisin B-1, Fusarium verticillioides, lactis, Lactococcus lactis subsp., Maize}, issn = {0956-7135}, doi = {10.1016/j.foodcont.2024.110910}, author = {Navale, Vishwambar D. and Vamkudoth, Koteswara Rao} }