ارزیابی اثر متقابل دارویی و فعالیت ضدمیکروبی اسانس آویشن شیرازی بر تعدادی از باکتری‌های گرم مثبت و گرم منفی

نویسندگان
الناز صفاری سامانی
حسین جوینده
بهروز علیزاده بهبهانی
گروه علوم و مهندسی صنایع غذایی، دانشکده علوم دامی و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی، ایران
10.52547/fsct.17.104.1
چکیده
گیاه آویشن شیرازی با نام علمی Zataria multiflora Boiss یک گیاه درختچه­ای معطر ادویه­­ای است که متعلق به خانواده نعناعیان است. در طب سنتی، از این گیاه به­عنوان طعم­دهنده، نگهدارنده مواد غذایی و نوشیدنی­ها، درمان عفونت­های دستگاه تنفسی، برطرف­کننده نفخ و همچنین به­عنوان داروی ضد­اسپاسم، ضد­عفونی کننده و بی­حس­ کننده استفاده می­شود. هدف از انجام این پژوهش، بررسی فعالیت ضد­باکتریایی اسانس آویشن شیرازی به­صورت تنهایی و توأم با آنتی­بیوتیک­های جنتامایسین و کلرامفنیکل بر تعدادی از باکتری­های بیماری­زای غذازاد بود. جهت بررسی اثر متقابل دارویی اسانس آویشن شیرازی با آنتی­بیوتیک­های جنتامایسین و کلرامفنیکل، از غلظت تحت مهاری استفاده شد. از روش­های دیسک دیفیوژن آگار و چاهک آگار برای تعیین قطر هاله عدم رشد استفاده شد. تعیین حداقل غلظت مهارکنندگی و حداقل غلظت کشندگی به­ترتیب با روش­های رقیق­سازی در مایع و پورپلیت انجام گردید. نتایج نشان داد که باکتری­های گرم منفی دارای هاله عدم رشد بزرگتری نسبت به باکتری­های گرم مثبت بودند. در حالت ترکیب اسانس آویشن شیرازی با آنتی­بیوتیک­های جنتامایسین و کلرامفنیکل، هاله عدم رشد به­طور معنی­داری برای باکتری لیستریا اینوکوا افزایش پیدا کرد. حداقل غلظت بازدارندگی از رشد اسانس آویشن شیرازی برای باکتری­های سودوموناس ائروژینوزا، سالمونلا تیفی­موریوم، اشرشیا کلی، استافیلوکوکوس اورئوس و لیستریا اینوکوا به ترتیب 5/0، 25/0، 5/0، 25/0 و 25/0 میلی­گرم بر میلی­لیتر بود. حداقل غلظت کشندگی اسانس آویشن شیرازی برای تمامی سویه­های بیماری­زا 2 میلی­گرم بر میلی­لیتر بود. با توجه به نتایج این تحقیق، گیاه آویشن شیرازی از پتانسیل بالایی به­عنوان نگهدارنده در صنعت غذا علاوه بر کاربرد آن به­منظور طعم­دهنده غذا و استفاده در دم­نوش برخوردار است.
کلیدواژه‌ها
آویشن شیرازی
آنتی‌بیوتیک‌های جنتامایسین و کلرامفنیکل
رقیق‌سازی در مایع

موضوعات

عنوان مقاله English

Evaluation of reciprocal pharmaceutical effect and antimicrobial activity of Shirazi thyme essential oil against some Gram-positive and Gram-negative bacteria

نویسندگان English

Elnaz Saffari Samani
Hossein Jooyandeh
Behrooz Alizadeh Behbahani
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

Shirazi thyme with the scientific name of Zataria multiflora Boiss is an aromatic seasoning shrub related to Lamiaceae family. In traditional medicine, this herbal plant has been used as a flavoring agent, food and beverages preservative, respiratory tract infection treatment, preventing fluctuation and as antispasmodic, disinfectant and anaesthetic drug. The aim of this investigation was to assess the antibacterial activity of Zataria multiflora essential oil (ZMEO) as alone and in combination with gentamicin and chloramphenicol antibiotics against some foodborne pathogenic bacteria. To determine the mutual pharmaceutical effect of ZMEO with the gentamicin and chloramphenicol antibiotics, the sub-minimum inhibitory concentration (sub-MIC) method was used. Disk diffusion agar and well diffusion agar were also used to determine the inhibition zone diameter of ZMEO. Determination of minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) were performed using with microdilution broth and pour plate techniques, respectively. Results showed that Gram-negative bacteria had higher inhibition zone diameter as compare with Gram-positive ones. In case of simultaneous application of ZMEO with gentamicin and chloramphenicol antibiotics, the inhibition zone diameter for Listeria innocua was significantly increased. The MIC of ZMEO for Pseudomonas aeruginosa, Salmonella typhimurium, Escherichia coli, Staphylococcus aureus and Listeria innocua were determined as 0.50, 0.25, 0.50, 0.25 and 0.25 mg/mm, respectively. The MBC of ZMEO for all the pathogenic strains was 2 mg/mm. According to the result of this study, Shirazi thyme has a great potential as a preservative in food industry in addition to its application as seasoning agent and herbal-tea production.

کلیدواژه‌ها English

Avishan Shirazi
Gentamicin and chloramphenicol antibiotics
Microdilution broth
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