The Synergy of Graphene Oxide and Polydopamine Assisted Immobilization of Lysozyme to Improve Antibacterial Properties

Antibacterial coatings are rapidly developing in recent years and applying to medical treatment, water reservoir and other fields. Here we report an easy, feasible and biocompatible method that combines the adhesive property of polydopamine (PDA), loaded platforms effect, antibacterial property of g...

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Veröffentlicht in:ChemistrySelect (Weinheim) 2017-02, Vol.2 (6), p.2174-2182
Hauptverfasser: Hao, Xiangping, Chen, Shougang, Zhu, Hongzheng, Wang, Longqiang, Zhang, Yue, Yin, Yansheng
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Sprache:eng
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Zusammenfassung:Antibacterial coatings are rapidly developing in recent years and applying to medical treatment, water reservoir and other fields. Here we report an easy, feasible and biocompatible method that combines the adhesive property of polydopamine (PDA), loaded platforms effect, antibacterial property of graphene oxide (GO) with the antimicrobial enzyme lysozyme of chicken egg(cLY), endowing substrate like glass slides with antimicrobial actions. The PDA/rGO‐cLY film is determined by Fourier transforms infrared spectroscopy (FT‐IR), Raman; the micromorphology of the PDA/rGO film is observed by scanning electron microscopy (SEM). The loading quantity of cLY onto PDA/rGO film is confirmed by fluorescence microscope and Quartz crystal microbalance (QCM). More significantly, the PDA/rGO‐cLY film indicated extraordinary antibacterial property for Escherichia coli (E.coli), and maintained a high bacteriostatic percentage after a period of time. This platform should be applicable also to other bactericide and the modified surface could be used in many fields. A novel complex platform is proposed here synthesis of polydomapine (PDA) and graphene oxide (GO). The PDA/GO platform can immobilize more lysozyme of chicken egg white through electrostatic interaction and hydrogen bond interaction. The antibacterial properties of GO synergy lysozyme of chicken egg white can improve the antibacterial activity and prolong the serving time.
ISSN:2365-6549
2365-6549
DOI:10.1002/slct.201601794