Formulation and Engineering of Biomaterials

Synthesis and characterization of gold glyconanoparticles functionalized with sugars of sweet sorghum syrup

  1. C. Ganesh Kumar1,*,
  2. Suman Kumar Mamidyala1,
  3. Bojja Sreedhar2,
  4. Belum V. S. Reddy3

Article first published online: 14 JUN 2011

DOI: 10.1002/btpr.650

Issue

Biotechnology Progress

Biotechnology Progress

Volume 27, Issue 5, pages 1455–1463, September/October 2011

Additional Information

How to Cite

Kumar, C. G., Mamidyala, S. K., Sreedhar, B. and Reddy, B. V. S. (2011), Synthesis and characterization of gold glyconanoparticles functionalized with sugars of sweet sorghum syrup. Biotechnol Progress, 27: 1455–1463. doi: 10.1002/btpr.650

Author Information

  1. 1

    Chemical Biology Laboratory, Indian Institute of Chemical Technology, Uppal Road, Hyderabad, Andhra Pradesh 500 607, India

  2. 2

    Inorganic and Physical Chemistry Division, Indian Institute of Chemical Technology, Uppal Road, Hyderabad, Andhra Pradesh 500 607, India

  3. 3

    International Crops Research Institute for the Semi-Arid Tropics, Patancheru, Hyderabad, Andhra Pradesh 502 324, India

*Chemical Biology Laboratory, Indian Institute of Chemical Technology, Uppal Road, Hyderabad, Andhra Pradesh 500 607, India

Publication History

  1. Issue published online: 10 OCT 2011
  2. Article first published online: 14 JUN 2011
  3. Accepted manuscript online: 24 MAY 2011 10:07AM EST
  4. Manuscript Revised: 15 APR 2011
  5. Manuscript Received: 25 NOV 2010

Funded by

  • Council of Scientific and Industrial Research (CSIR)

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Keywords:

  • gold glyconanoparticles;
  • Sorghum syrup;
  • fructose;
  • glucose;
  • nanotechnology

Abstract

Gold glyconanoparticles were synthesized by a simple, rapid, and eco-friendly method by using sweet Sorghum syrup for application in biomedicine and biotechnology. The nanostructures of the prepared gold nanoparticles were confirmed by using UV-visible absorbance, TEM, SAED, FTIR, EDAX, XRD, and photoluminescence analyses. The formation of gold nanoparticles at both room and boiling temperatures and kinetics of the reaction were monitored by UV-visible spectroscopy and TEM studies. TEM analysis revealed that the obtained nanoparticles were mono-dispersed and spherical in shape with an average particle size of 7 nm. The size of the nanoparticles was influenced by the concentration of Sorghum syrup. The presence of elemental gold was confirmed by EDAX analysis. Based on the FTIR analysis, it was observed that the sugars present in the Sorghum syrup possibly acts as capping agents. The zeta potential analysis revealed that the glyconanoparticles were negatively charged with a potential of −25 mV. The XRD and SAED patterns also suggest that the nanoparticles were crystalline in nature and these particles were found to exhibit visible photoluminescence. Fructose and glucose present in sweet Sorghum syrup were demonstrated as responsible sugars for the reduction of gold ions, and sucrose stabilized the formed nanoparticles. The proposed mechanism for the formation and stabilization of gold glyconanoparticles is based on the phenomenon of “macromolecular crowding.” This is the first report on the use of sweet Sorghum syrup for the green synthesis of gold glyconanoparticles at both room and boiling temperatures. © 2011 American Institute of Chemical Engineers Biotechnol. Prog., 2011

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