Effect of anionic groups on the antibacterial activity of magnesium oxide nanoparticles

MgO nanoparticles were obtained by liquid-phase precipitation of three Mg sources produced from magnesite in this study. The influence of anionic groups in solution on the physical properties and bacterial inhibition of nanomaterials during their formation is discussed. The analysis demonstrates that the process of MgO and Mg (OH)2 precursor generation exhibits a visible anionic effect. As the electronegativity of the anion increases, the degree of ionization becomes higher, the growth environment becomes freer, and the crystal morphology tends towards a desirable hexagonal lamellar structure. The inhibition effect of the three MgO nanomaterials on E. coli and S. aureus was validated by growth curve method and colony counting method. It was found that MgO(C), prepared using MgCl2.6 H2O as the magnesium source, had the best bactericidal performance, with more than 98% bactericidal activity against both E. coli and S. aureus within 2 h at a sample concentration of 600 ppm, which was closely related to the larger electronegativity of Cl-. This research has contributed to the preparation and production of antibacterial MgO nanoparticles.

Automated summary

This study prepared MgO nanoparticles using different magnesium sources and evaluated their antibacterial activity. The influence of anionic groups in solution on the physical properties and bacterial inhibition of nanomaterials during their formation was discussed. The study showed that the electronegativity of the anion affects the ionization degree, growth environment, and crystal morphology of MgO and Mg(OH)2 precursors. MgO(C) prepared with MgCl2·6H2O showed the best bactericidal performance, with over 98% activity against E. coli and S. aureus after 2 hours, likely due to the larger electronegativity of Cl-.