4.7 Article

Targeted pH-responsive chitosan nanogels with Tanshinone IIA for enhancing the antibacterial/anti-biofilm efficacy

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DOI: 10.1016/j.ijbiomac.2023.124177

Keywords

Chitosan nanogels; Tanshinone IIA; Biofilm targeting; Synergistic; pH-responsiveness

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In this study, chitosan-based nanogels were developed to enhance the antibacterial and anti-biofilm efficacy of Tanshinone IIA (TA) against Streptococcus mutans (S. mutans). The results showed that the nanogels had excellent encapsulation efficiency, uniform particle sizes, and enhanced stability of TA under harsh environments.
Persistent bacterial infection caused by biofilms is one of the most serious problems that threatened human health. The development of antibacterial agents remains a challenge to penetrate biofilm and effectively treat the underlying bacterial infection. In the current study, chitosan-based nanogels were developed for encapsulating the Tanshinone IIA (TA) to enhance the antibacterial and anti-biofilm efficacy against Streptococcus mutans (S. mutans). The as-prepared nanogels (TA@CS) displayed excellent encapsulation efficiency (91.41 +/- 0.11 %), uniform particle sizes (393.97 +/- 13.92 nm), and enhanced positive potential (42.27 +/- 1.25 mV). After being coated with CS, the stability of TA under light and other harsh environments was greatly improved. In addition, TA@CS displayed pH responsiveness, allowing it to selectively release more TA in acidic conditions. Further-more, the positively charged TA@CS were equipped to target negatively charged biofilm surfaces and efficiently penetrate through biofilm barriers, making it promising for remarkable anti-biofilm activity. More importantly, when TA was encapsulated into CS nanogels, the antibacterial activity of TA was enhanced at least 4-fold. Meanwhile, TA@CS inhibited 72 % of biofilm formation at 500 mu g/mL. The results demonstrated that the nanogels constituted CS and TA had antibacterial/anti-biofilm properties with synergistic enhanced effects, which will benefit pharmaceutical, food, and other fields.

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