Endophytic Streptomyces laurentii Mediated Green Synthesis of Ag-NPs with Antibacterial and Anticancer Properties for Developing Functional Textile Fabric Properties.

Improvement of the medical textile industry has received more attention recently, especially with widespread of microbial and viral infections. Medical textiles with new properties, such as bacterial pathogens self-cleaning, have been explored with nanotechnology. In this study, an endophytic actinomycetes strain of Streptomyces laurentii R-1 was isolated from the roots of the medicinal plant Achillea fragrantissima. This is used as a catalyst for the mediated biosynthesis of silver nanoparticles (Ag-NPs) for applications in the textile industry. The biosynthesized Ag-NPs were characterized using UV-vis spectroscopy, Fourier transform infrared (FT-IR), transmission electron microscopy (TEM), and X-ray Diffraction (XRD), which confirmed the successful formation of crystalline, spherical metal nanoparticles. The biosynthesized Ag-NPs exhibited broad-spectrum antibacterial activity. Our data elucidated that the biosynthesized Ag-NPs had a highly cytotoxic effect against the cancerous caco-2 cell line. The selected safe dose of Ag-NPs for loading on cotton fabrics was 100 ppm, regarding their antibacterial activity and safe cytotoxic efficacy. Interestingly, scanning electron microscope connected with energy dispersive X-ray spectroscopy (SEM-EDX) of loaded cotton fabrics demonstrated the smooth distribution of Ag-NPs on treated fabrics. The obtained results highlighted the broad-spectrum activity of nano-finished fabrics against pathogenic bacteria, even after 5 and 10 washing cycles. This study contributes a suitable guide for the performance of green synthesized NPs for utilization in different biotechnological sectors.

Effects of Olive Leaf Extracts as Natural Preservative on Retailed Poultry Meat Quality.

Poultry meat is commonly marketed at refrigerated temperatures (2-5 °C). The major concern for retailers and consumers is the quality and safety of refrigerated poultry meat. During the chilling period, poultry meat undergoes too many undesirable changes due to microbial growth that leads to spoilage and economic loss. Therefore, this study was conducted to assess the effects of olive leaf extracts (OLE) used at three concentrations (0.25, 0.5, and 1%) on the sensory attributes, as well as the chemical and microbiological quality of raw poultry meat stored at 4 ± 1 °C for 15 days. The results revealed that the OLE addition reduced microbial growth successfully, and maintained the chemical quality and sensory attributes of poultry meat. Moreover, OLE extended the shelf-life of the poultry meat that held under proper refrigeration conditions up to 15 days compared to the control group, that was completely spoiled by the sixth day of storage. This study concludes that OLE could be used both as a natural antioxidant and an antimicrobial preservative for chilled poultry meat held at refrigerated temperature.