Synthesis of Nano Phytosomes of Shallot Extract and its Effect on E. Coli Bacteria

Recent researches have indicated that phytochemicals compounds are important as antioxidants and antimicrobials in food. The use of nano carrier-based formulations in controlled release and protection of these compounds is an effective way to maintain these properties. In this study, Iranian shallot with the scientific name of Allium stipitatum Regel has been used due to the unique phytochemicals of this plant. This study aimed to prepare and characterize the synthesized nano-phytosomes containing shallot phytochemical compounds and their antimicrobial effects in comparison with shallot extract.

An aqueous-alcoholic extract of shallot was obtained from dried shallot. The structure of the nano-phytosome was prepared by the thin layer hydroxylation method. The structure of the synthesized nano-phytosomes was examined by SEM microscope and dynamic light scattering DLS. Finally, antimicrobial properties were evaluated on Escherichia coli bacteria. Antibacterial assay was performed using MIC and MBC tests for shallot extract and nano-phytosome samples at successive concentrations of the sample.

Structure study of nano-phytosomes indicated the spherical shape and size between 5-10 nm of nano-phytosomes. Dispersion of nano-phytosomes in the colloidal medium was observed in a suitable form and PDI index equal to 0.586. The results of microbial tests showed that the effect of nano-phytosomes on bacteria was significantly greater than the antimicrobial power of nano phytosomes compared to shallot extract on Escherichia coli samples.

This study can prove the effect of shallot extract nano-phytosome as an antimicrobial nanobiostructure.