Characterisation, Antibacterial and Antioxidant Effects of Mountain Tea (Sideritis L.) Mediated Silver Nanoparticles in Preventing Dna Damage

Abstract

Nanoparticle-based products formed by combining atomic and molecular level materials find their place in many fields such as industry, cosmetics, medicine and pharmacy. In our study, we synthesised Ag NPs from mountain tea (Sideritis L.) using green chemistry method and demonstrated their material properties by characterisations such as SEM, EDX, FT-IR, XRD and UV-Vis spectroscopy. It was observed that the obtained silver nanoparticles formed inhibition zone diameters of 18 mm, 10 mm and 10 mm against Bacillussubtilis ATCC 6633, Pseudomonasaeruginosa ATCC 27853 and Staphylococcusaureus ATTC 29213 bacteria, respectively. Candidaalbicans ATTC 90028 pathogen, which we used as a fungus, formed a zone diameter of 10 mm. In addition the effect of Ag NPs against DNA damage was determined by gel electrophoresis method. In the images, it is seen that the damaged DNA in the 2 end well is preserved due to the increase in concentration. The effects of Ag NPs used in the 5th and 6 th wells are much better seen compared to the others. Ag NPs showed strong resistance to possible DNA damage. DPPH method was used to investigate the antioxidant effects of AgNPs produced by green synthesis, which is a biological procedure, and as a result, the radical quenching activity of mountain tea was found to be quite good with a value of 80% compared to the positive control BHA. We hope that Ag NPs synthesised from mountain tea, whose structure and properties have been extensively elucidated by various methods, may have a wide range of uses that can serve humanity.