استخراج، شناسایی ترکیبات شیمیایی و ارزیابی فعالیت ضد‌میکروبی اسانس نازبو بنفش بر باکتری‌های بیماری‌زا با منشاء غذایی و مقایسه آن با آنتی‌بیوتیک‌های ونکومایسین و جنتامایسین

نویسندگان
افسانه سمیعی 1
فریده طباطبایی یزدی 2
بهروز علیزاده بهبهانی 3
مصطفی مظاهری تهرانی 2
1 دانشگاه فردوسی مشهد،
2 دانشگاه فردوسی مشهد
3 دانشگاه علوم کشاورزی و منابع طبیعی خوزستان
چکیده
هدف از این پژوهش استخراج اسانس از برگ نازبو بنفش، شناسایی ترکیبات و اجزا تشکیل دهنده اسانس آن و بررسی فعالیت ضد­باکتریایی اسانس آن به روش­های مختلف کیفی و کمی بر تعدادی از باکترهای شاخص بیماری­زا غذا و در نهایت مقایسه آن با آنتی­بیوتیک­های ونکومایسین و جنتامایسین در شرایط برون­تنی بود. اجزای تشکیل دهنده اسانس توسط دستگاه کروماتوگرافی گازی شناسایی شدند. اثر ضد­میکروبی اسانس نازبو بنفش به روش چاهک در آگار تعیین و در نهایت حداقل غلظت مهارکنندگی اسانس با استفاده از میکرودایلوشن براث و معرف تری فنیل تترازولیوم کلراید انجام پذیرفت. نتایج نشان داد که 28 ترکیب شناسایی شده در مجموع 28/99 درصد ترکیبات اسانس را تشکیل می دهند. p-Allylanisole با 64/51 بیشترین ترکیب شناسایی شده اسانس بود، و به تنهایی بیش از 50 درصد از ترکیب اسانس را شامل می­شد. علاوه بر این ترکیبات اصلی دیگر شامل n-Tricosane (83/24%) و Linalool (81/14%) بود. متوسط قطر هاله عدم رشد در روش چاهک در آگار بر باکترهای گرم مثبت 9/15 میلی­متر و برای باکتری­های گرم منفی 15/11 میلی­متر بود. حداقل غلظت مهارکنندگی اسانس نازبو بنفش بر باکتری­های بیماری­زا در محدوده 6/4 تا 8/36 میلی­گرم بر میلی­لیتر بود. حداقل غلظت کشندگی اسانس نیز در رنج 6/4 تا 6/73 میلی­گرم بر میلی­لیتر بود. به طور کلی می­توان گفت که اسانس نازبو بنفش بر باکتری­های گرم مثبت در غلظت­های پایین­تر موثر بوده و توانست از رشد آن­ها جلوگیری کند.
کلیدواژه‌ها
نازبو بنفش
فعالیت ضدمیکروبی
جنتامایسین
ونکومایسین
رقیق‌سازی در مایع

موضوعات

عنوان مقاله English

Extraction, identification of chemical compounds and antimicrobial activity of purple basil essential oil on food-born pathogenic bacteria and its comparison with vancomycin and gentamicin antibiotics

نویسندگان English

Afsaneh Samiei 1
farideh tabatabaei yazdi 2
Behrooz Alizadeh behbahani 3
Mostafa Mazaheri Tehrani 2
1 Ferdowsi University of Mashhad, Mashhad
2 Ferdowsi University of Mashhad
3 Agricultural Sciences and Natural Resources University of Khuzestan
چکیده English

The objective of this study was to extract the essential oil of purple basil leaf, to identify its compounds and to investigate its antimicrobial effects on some food-borne pathogenic bacteria through different qualitative and quantitative methods, and eventually, to compare it with some antibiotics including vancomycin and gentamycin in vitro. The essential oil components were identified with GC/MS. The antimicrobial effect of basil essential oil was measured through well diffusion agar (WDA), and finally, the minimum inhibitory concentration (MIC) of the essential oil was determined using microdilution broth and triphenyl tetrazolium chloride. The results revealed that 28 identified compounds constituted 99.28% of the whole essential oil compounds. p-Allylanisole (51.64%) was the most abundant component of the essential oil. In addition, other main components such as n-Tricosane (24.83%) and Linalool (14.81%). In the wall in agar method, the mean free zone diameter was equal to 15.9 mm in the case of Gram-positive bacteria and 11.15 mm in the case of Gram-negative ones. The minimum MIC of purple basil essential oil ranged from 4.6 to 36.8 mg/ml in the case of pathogenic bacteria. Moreover, its minimum bactericidal concentration varied from 4.6 to 73.6. in conclusion, it can be said that purple basil essential oil was effective on Gram-positive bacteria at lower concentrations and could inhibit their growth.

کلیدواژه‌ها English

Purple basil
Antimicrobial activity
Gentamicin
Vancomycin
Broth microdilution
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