4.7 Article

Arabinogalactan and glycyrrhizin based nanopesticides as novel delivery systems for plant protection

Journal

ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH
Volume 27, Issue 6, Pages 5864-5872

Publisher

SPRINGER HEIDELBERG
DOI: 10.1007/s11356-019-07397-9

Keywords

Glycyrrhizic acid; Arabinogalactan; Nanopesticides; Delivery systems; Penetration enhancement; NMR

Funding

  1. Russian Foundation for Basic Research and Government of the Novosibirsk region [15-29-05792, 18-416540007]
  2. Russian Ministry of Science and Education [0304-2017-0009]

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During the past decade, nanotechnologies opened a new era in delivery of plant protection products through the development of nanosized controlled release systems, such as polymer nanoparticles, micelles, and so on using a wide variety of materials. To increase the pesticides penetration into the grain under the presowing seed treatment, a new approach based on non-covalent associate preparation with natural polysaccharides and oligosaccharides as delivery systems (DSs) was applied. Earlier, this approach was tested on antidote 1,8-naphthalic anhydride (NA). Enhancement of the NA solubility and penetration into the barley and wheat seeds had been demonstrated. In the present study, these DSs were used to prepare nanocomposites of pesticides (tebuconazole, imidacloprid, imazalil, prochloraz). The composite formation of the pesticides with poly- and oligosaccharides was proved by NMR relaxation method. Enhancement of the pesticides solubility and improvement of its penetration into the seeds of corn and rapeseeds has been detected. The strongest enhancement of penetration ability was observed for arabinogalactan nanocomposites: 5-folds for tebuconazole and imidacloprid, and more than 10-folds for imazalil and prochloraz. Our data show that the effect of polysaccharides and oligosaccharides on the nanopesticide penetration might be associated with the solubility enhancement, affinity of DSs to the surface of grains, and the modification of cell membranes by poly- and oligosaccharides.

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