فعالیت ضدمیکروبی موسیلاژ میوه سپستان بر باکتری‌های بیماری‌زا: مطالعه در شرایط آزمایشگاهی “in vitro”

نویسندگان
Mohsen محسن 1
حسین جوینده 2
بهروز علیزاده بهبهانی 3
محمد نوشاد 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 دانشیار، 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
10.52547/fsct.17.101.71
چکیده
در این پژوهش، موسیلاژ میوه سپستان با استفاده از نسبت آب به دانه 1:6 ، دمای 58 درجه سانتی­گراد و pH برابر 4 استخراج شد. بعد از استریل کردن موسیلاژ استخراج شده، فعالیت ضدباکتریایی آن بر باکتری­های بیماری­زای سالمونلا تیفی، اشرشیا کلی، سودوموناس ائروژینوزا، لیستریا اینوکوآ، استافیلوکوکوس اورئوس، باسیلوس سرئوس، باسیلوس سابتلیس و استافیلوکوکوس اپیدرمیس در شرایط آزمایشگاهی بررسی شد. فعالیت ضدمیکروبی موسیلاژ در غلظت­های 5/37، 75، 150 و 300 میلی­گرم بر میلی­لیتر به روش­های دیسک دیفیوژن و حفره در آگار ارزیابی شد. برهمکنش موسیلاژ سپستان با آنتی­بیوتیک­های جنتامایسین و کلرامفنیکل نیز بررسی شد. نتایج نشان داد که قطر هاله بازدارندگی مشاهده شده در اطراف دیسک­ها با افزایش غلظت­ موسیلاژ میوه سپستان به­طور قابل توجهی افزایش یافت. بیشترین قطر هاله بازدارندگی در روش دیسک دیفیوژن در غلظت 300 میلی­گرم بر میلی­لیتر برای باکتری استافیلوکوکوس اپیدرمیس با قطر 10/11 میلی­متر مشاهده شد. حداقل غلظت مهارکنندگی برای باکتری­های سالمونلا تیفی، اشرشیا کلی، سودوموناس آئروژینوزا، لیستریا اینوکوآ، استافیلوکوکوس اورئوس، باسیلوس سرئوس، باسیلوس سابتلیس و استافیلوکوکوس اپیدرمیس به ترتیب 64، 64، 16، 32، 128، 64، 256 و 64 میلی­گرم بر میلی­لیتر بود. نتایج نشان داد که حداقل غلظت کشندگی موسیلاژ میوه سپستان برای تمامی سویه­های باکتریایی بزرگتر از حداقل غلظت مهارکنندگی بود.
کلیدواژه‌ها
موسیلاژ
میوه سپستان
اثر متفابل
شرایط برون‌تنی

موضوعات

عنوان مقاله English

Antimicrobial potential of Cordia myxa fruit on pathogenic bacteria: A study “in vitro” laboratory conditions

نویسندگان English

Ebrahimi ابرهیمی همتی کیخا 1
Hossein Jooyandeh 2
Behrooz Alizadeh behbahani 3
Mohammad Noshad 3
1 MSc. 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 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.
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.
چکیده English

In this investigation, the Cordia myxa fruit mucilage (CMFM) was extracted by water to seed ratio 1:6, extraction temperature 58 ᵒC, and pH 4. After sterilization of extracted mucilage, its antibacterial activity was assessed on pathogenic bacteria including Salmonella typhi, Escherichia coli, Pseudomonas aeruginosa, Listeria innocua, Staphylococcus aureus, Bacillus cereus, Bacillus subtilis and Staphylococcus epidermidis under laboratory conditions. Antimicrobial potential of mucilage, at the different CMFM levels: 37.5, 75, 150 and 300 mg/ml was evaluated using disk diffusion agar and well diffusion agar methods. Furthermore, the interaction of CMFM with gentamicin and chloramphenicol antibiotics was assessed. Results shown that by increasing the CMFM concentrations, the inhibition zone diameter around the discs were noticeably increased. In the disk diffusion agar method, the highest inhibition zone diameter was observed at the concentration of 300 mg/ml CMFM for Staphylococcus epidermidis with 11.10 mm. The minimum inhibitory concentration (MIC) for Salmonella typhi, Escherichia coli, Pseudomonas aeruginosa, Listeria innocua, Staphylococcus aureus, Bacillus cereus, Bacillus subtilis and Staphylococcus epidermidis was 64, 64, 16, 32, 128, 64, 256 and 64 mg/ml, respectively. Results shown that the minimum bactericidal concentration (MBC) of CMFM for the all tested bacterial strains was greater than their MIC.

کلیدواژه‌ها English

Mucilage
Sepestan fruit
Interaction effect
In vitro
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