اثر ضدمیکروبی اسانس سیر بر تعدادی از باکتری‌های بیماری‌زای غذازاد، تعیین ترکیبات شیمیایی و پتانسیل آنتی‌اکسیدانی آن

نویسندگان
امیرحسین انصاری پور 1
محمدامین مهرنیا 2
محمد نوشاد 3
حسن برزگر 4
بهروز علیزاده بهبهانی 3
1 دانشجوی کارشناسی ارشد، گروه علوم و مهندسی صنایع غذایی، دانشکده علوم دامی و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی، ایران
2 2- استادیار، گروه علوم و مهندسی صنایع غذایی، دانشکده علوم دامی و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی، ایران
3 استادیار، گروه علوم و مهندسی صنایع غذایی، دانشکده علوم دامی و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی، ایران
4 دانشیار، گروه علوم و مهندسی صنایع غذایی، دانشکده علوم دامی و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی، ایران
چکیده
در این پژوهش، فعالیت ضدباکتریایی اسانس سیر با روش­های انتشار در آگار به کمک دیسک، رقیق سازی در مایع (حداقل غلظت بازدارندگی) و حداقل غلظت کشندگی بر تعدادی از سویه­های بیماری­زای غذازاد (سودوموناس آئروژینوزا، اشرشیا کلی، لیستریا اینوکوا و استافیلوکوکوس اورئوس) در شرایط برون­تنی مورد بررسی قرار گرفت. ترکیبات شیمیایی اسانس سیر با دستگاه کروماتوگرافی گازی شناسایی شد. پتانسیل آنتی اکسیدانی، فنل کل و فلاونوئید به ترتیب با روش­های کاهش ظرفیت رادیکالی، فولین – سیکالتو و رنگ سنجی آلومنیوم تری­کلرید تعیین گردید. نتایج نشان داد که حداقل غلظت مهارکنندگی اسانس سیر برای سویه­های سودوموناس ائروژینوزا، اشرشیا کلی، استافیلوکوکوس اورئوس و لیستریا اینوکوا به ترتیب 128، 128، 32 و 64 میلی­گرم بر میلی­لیتر بود. با افزایش غلظت اسانس سیر قطر هاله عدم رشد افزایش یافت. بیشترین هاله عدم رشد با قطر 55/0±70/31 میلی­متر مربوط به استافیلوکوکوس اورئوس بود. نتایج نشان داد که باکتری­های گرم منفی اشرشیا کلی و سودوموناس ائروژینوزا مقاوم­ترین باکتری­ها در برابر اسانس سیر بودند. نتایج حاصل از شناسایی ترکیبات شیمیایی اسانس سیر نشان داد که، ترکیب دی آلیل دی سولفید با 3/40 درصد بیشترین ترکیب بود. میزان فنول کل، فلاونوئید و فعالیت آنتی­اکسیدانی اسانس سیر به ترتیب برابر با 53/0 میلی­گرم گالیک اسید در گرم، 24/0 میلی­گرم کوئرسیتین در گرم و 80 درصد بود. نتایج این پژوهش نشان داد که گیاه سیر می­تواند به عنوان یک منبع بالقوه جهت تولید ترکیبات دارویی مورد استفاده قرار گیرد.
کلیدواژه‌ها
اسانس سیر
شناسایی ترکیبات شیمیایی
باکتری‌های‌ گرم مثبت و گرم منفی
اثر ضدباکتریایی

موضوعات

عنوان مقاله English

Antimicrobial effect of garlic essential oil on a number of food-borne pathogens and determination of its chemical composition and antioxidant potential

نویسندگان English

amirhosein Ansari pour 1
Mohammad Amin Mehrnia 2
Mohammad Noshad 3
hassan barzegar 4
Behrooz Alizadeh behbahani 3
1 M. Sc Student, Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran
2 Assistant Professor, Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran
3 Assistant Professor, Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran
4 Associate Professor, Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran
چکیده English

In this study, Antibacterial activity of garlic essential oil used by disk diffusion method, micro-dilution broth (minimum inhibitory concentration) and minimum bactericidal concentration (MBC) on a number of pathogenic strains (Pseudomonas aeruginosa, Escherichia coli, Listeria innocua and Staphylococcus aureus) was studied in vitro. Chemical compounds of garlic essential oil were identified by gas chromatography. The antioxidant potential, total phenol and flavonoid were determined using radical reduction capacity, Folin–Ciocalteu and aluminum trichloride colorimetric, respectively. The results showed that the minimum inhibitory concentration of garlic essential oil was 128, 128, 32 and 64 mg/ml for Pseudomonas aeruginosa, Escherichia coli, Staphylococcus aureus and Listeria innocua respectively. By increasing the concentration of essential oil, the diameter of the inhibition zone increased. The highest inhibition zone with 31.70 ± 0.55 mmm diameter was due to Staphylococcus aureus. The results showed that gram-negative bacteria of Escherichia coli and Pseudomonas aeruginosa were the most resistant to garlic essential oil. The results of identification of the chemical compounds of garlic essential oil showed that the combination of di-allyl disulfide was 40.3% higher. Total phenol, flavonoids and antioxidant activity of garlic essential oil was 0.33 mg gallic acid in gram, 0.24 mg quercetin in grams and 80% respectively. The results of this study showed that garlic can be used as a potential source for the production of pharmaceutical compounds.

کلیدواژه‌ها English

Garlic essential oil
Identification of chemical compounds
Gram positive and gram negative bacteria
Antibacterial effect
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