Advances in nano research

  • 제11권1호
  • /
  • Pages.73-81
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  • 2021
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  • 2287-237X(pISSN)
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  • 2287-2388(eISSN)
테크노프레스 (Techno-Press)
권호 표지
DOI QR코드

DOI QR Code

Synthesis of hairpin DNA mediated Au-Ag bimetallic nanomushrooms for antibacterial application

  • Fu, Jingtai (School of Chemistry, Sun Yat Sen University) ;
  • Huang, Lu (School of Chemistry, Sun Yat Sen University) ;
  • Yu, Zhongning (School of Chemistry, Sun Yat Sen University) ;
  • Zhang, Zhuomin (School of Chemistry, Sun Yat Sen University) ;
  • Li, Gongke (School of Chemistry, Sun Yat Sen University)
  • 투고 : 2020.01.04
  • 심사 : 2021.05.11
  • 발행 : 2021.07.25
⟨ 이전 논문 다음 논문 ⟩

초록

Precise control of the synthesis of bimetallic nanoparticles with specific morphology and structure is of great significance due to their excellent catalytic, optical and biological property. DNA molecules are considered as a kind of efficient templates to mediate the precise synthesis of bimetallic nanoparticles with homogeneous morphology due to their specific and controllable structure. In this study specific hairpin DNA strands were successfully utilized as templates to mediate the synthesis of special mushroom-like Au-Ag bimetallic nanoparticles with a high yield of > 90%. Several key factors greatly influencing the precise control of the morphology and UV-Vis characteristics of the proposed Au-Ag nanomushrooms during synthesis were investigated and optimized in detail, including the structure of template DNA, loading amounts of DNA, types of reductant agents and surfactants. Then, the formation mechanism of hairpin DNA mediated Au-Ag nanomushrooms was studied. Finally, the proposed Au-Ag nanomushrooms with good biocompatibility were applied for the antibacterial study by the growth curve of E. coli. The proposed Au-Ag nanomushrooms showed the effective inhibition capability for the growth of E. coli. The results suggested that these DNA mediated Au-Ag nanomushrooms possessed great potential applications for biomedical science in future.

키워드

과제정보

The research described in this paper was financially supported by the National Natural Science Foundation of China (Nos. 22074161 and 21976213), Guangdong Basic and Applied Basic Research Foundation (No.2019A1515010107), the Research and Development Plan for Key Areas of Food Safety in Guangdong Province of China (No. 2019B020211001), the Science and Technology Planning Project of Guangzhou City (No. 202102080167), and National Key Research and Development Program of China (No. 2019YFC1606101), respectively.

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