Synthesis of zinc oxide nanoparticle using mushroom extract to carry drug compounds

Abstract

The mushroom extract was applied for the synthesis of zinc oxide nanoparticle (ZnONP) by a greener method to act as reducing agent and stabilizer. The mushroom can be considered as a low-cost or freely available material that has been selected as a residue for this synthesis and also mushroom has the best reductant characteristic and this makes it very attractive for several applications. By using mushroom, we also were able to turn a waste resource into a very useful material. The obtained mushroom capped synthesis zinc oxide nanoparticle is determined by the colour change. The Zinc oxide obtained is in grey colour. Furthermore, the morphological, optical and structural characteristic of the synthesized ZnONP is investigated using various technologies. The sampling of the mixture is carried out to analyzed the bioreduction of the aqueous zinc ion to ZnONP using UV-Visible spectroscopy. The absorption peak at wavelength 220 nm shows the presences of ZnONP in the reaction mixture. The FESEM and FETEM test shows the ZnONP produce is in spherical shape. Furthermore, the EDX studies certify the presence of zinc and oxygen in the ZnONP. XRD analysis indicates that the mushroom extract capped ZnONP diameter size is 20 nm. The antimicrobial activity for zinc acetate, mushroom extract and the synthesized zinc oxide nanoparticle is also identified by using disc diffusion method by measuring the diameter minimum inhibitory concentration (MIC) zone. For the observation, it is clearly can been seen that when the concentration is high the zone of inhibition is high as well. Other than that all zinc acetate, mushroom extract and synthesized zinc oxide nanoparticle have shown great sensitivity in gram negative bacteria then gram positive bacteria. This is due to the thin layer of peptidoglycan, the components of the mushroom extract, zinc acetate and zinc oxide nanoparticle can easily diffuse through the cell wall of gram-negative bacteria and impede the cellular function of the bacteria. The difference in the thickness of cell wall of gram positive and gram negative bacteria causes the zone of microbial inhibition for E. coli to be larger than that for Bacillus sp.