Stability and enzyme inhibition activities of au nanoparticles using an aqueous extract of clove as a reducing and stabilizing agent

Gold nanoparticles (AuNPs) were synthesized in one pot using aqueous extract of clove buds (CB) to reduce HAuCl/sub 4/ and stabilize gold in its atomic form at room temperature. To determine the potential of gold nanoparticles with clove buds (AuCB) for in vivo applications, the stability of the nanoparticles was explored as a function of temperature, pH and salt concentration. The suspensions were found to be stable for salt concentrations up to 1 mol/L, temperatures of up to 100 degree C and a pH range of 2-13. Our results indicate that CB exhibited comparable activities to standards of urease and carbonic anhydrase, but its conjugation to Au knocks out the enzyme inhibition activity by about two times. In case of xanthine oxidase activity, CB and its gold Au bio-conjugates (AuCB) are found to be absolutely inactive. (author)