본 연구에서는 벼메뚜기 탈지 추출물을 이용한 친환경 적인 은나노입자(AgNPs)의 생합성 가능성을 확인하고, 합 성된 AgNPs의 물리·화학적 특성과 항균 활성을 평가하였 다. AgNPs의 형성은 용액 색상 변화와 함께, 448 nm 부 근에서 특유의 표면 플라스몬 공명 흡광 피크가 관찰된 UV-Vis 스펙트럼을 통해 확인되었다. DLS 및 zeta potential 분석 결과, 평균 입자 크기는 98.4±0.9 nm, zeta potential은 -22.8±0.5 mV로 안정적인 분산 특성을 나타냈다. TEM 및 HR-XRD 분석을 통해 구형의 결정성 입자가 관찰되었 고, FT-IR 결과에서는 단백질 유래 작용기가 AgNPs의 환 원 및 안정화에 관여한 것으로 나타났다. 항균 활성은 disk diffusion assay를 통해 확인되었으며, 합성된 AgNPs는 S. Typhimurium, E. coli, S. aureus, B. cereus를 포함한 4종 식중독균에 대해 유의미한 항균 효과를 보였다. 이상의 결 과는 벼메뚜기 탈지 추출물이 AgNPs의 생합성 소재로 활 용 가능함을 시사하며, 향후 식품안전 응용에 활용될 수 있는 가능성을 제시한다.

In this study, the potential for green synthesis of silver nanoparticles (AgNPs) using defatted Oxya chinensis sinuosa extract was evaluated, and the physicochemical properties and antibacterial activity of the synthesized AgNPs were investigated. AgNP formation was initially indicated by a visible color change of the reaction solution and further confirmed by the appearance of a characteristic surface plasmon resonance absorption peak at approximately 448 nm in the UV–Vis spectrum. Dynamic light scattering (DLS) and zeta potential analyses revealed an average particle size of 98.4±0.9 nm and a zeta potential of −22.8±0.5 mV, indicating good colloidal stability. Transmission electron microscopy (TEM) and high-resolution X-ray diffraction (HR-XRD) confirmed the spherical morphology and crystalline nature of the particles. Fourier-transform infrared (FT-IR) spectroscopy demonstrated that protein-derived functional groups in the extract were involved in reducing and stabilizing AgNPs. The antibacterial activity was assessed using a disk diffusion assay, and the AgNPs significantly inhibited four foodborne pathogens: Salmonella Typhimurium, Escherichia coli, Staphylococcus aureus, and Bacillus cereus. These findings suggest that defatted Oxya chinensis sinuosa extract can serve as an effective biomaterial for the green synthesis of AgNPs, with potential applications in food safety.

ABSTRACT
Materials and Methods
    재료 및 시약
    벼메뚜기 탈지 분말 제작
    벼메뚜기 탈지 추출물 준비 및 AgNPs 합성
    합성된 AgNPs의 특성 분석
    항균 활성 평가
Results and Discussion
    AgNPs의 형성 및 초기 특성 확인
    AgNPs의 물리·화학적 특성 분석
    AgNPs의 항균활성 확인
Conclusion
Acknowledgement
국문 요약
Conflict of interests
ORCID
References

• 김태용(한국식품연구원 안전유통연구단) | Tai-Yong Kim (Research Group of Food Safety and Distribution, Korea Food Research Institute, Wanju, Korea)
• 옥경식(한국식품연구원 안전유통연구단) | Gyeongsik Ok (Research Group of Food Safety and Distribution, Korea Food Research Institute, Wanju, Korea)
• 김세민(한국식품연구원 안전유통연구단, 중앙대학교 일반대학원 식품공학부 식품생명공학과) | Se-Min Kim (Research Group of Food Safety and Distribution, Korea Food Research Institute, Wanju, Korea, Department of Food Science and Biotechnology, Chung-Ang University, Anseong, Korea)
• 임민철(한국식품연구원 안전유통연구단, 과학기술연합대학원대학교 식품생명공학스쿨) | Min-Cheol Lim (Research Group of Food Safety and Distribution, Korea Food Research Institute, Wanju, Korea, Department of Food Biotechnology, Korea University of Science and Technology, Daejeon, Korea) Corresponding author
• 최윤상(한국식품연구원 가공공정연구단) | Yun-Sang Choi (Research Group of Food Processing, Korea Food Research Institute, Wanju, Korea)