مقایسه و بررسی ترکیب شیمیایی و اثرات ضدمیکروبی اسانس زوفا (Hyssopus officinalis) و اسانس کندر (Boswellia carteri) علیه تعدادی از میکروارگانیسم‌های شاخص عفونت و مسمومیت غذایی در شرایط آزمایشگاهی

نویسندگان
1 دانشجوی دکتری میکروبیولوژی مواد غذایی، گروه علوم و صنایع غذایی، دانشکده کشاورزی دانشگاه فردوسی مشهد
2 هیئت علمی
3 استاد گروه علوم و صنایع غذایی، دانشکده کشاورزی دانشگاه فردوسی مشهد
چکیده
زوفا (Hyssopus officinalis) و کندر (Boswellia carteri) به­عنوان دوگیاه دارویی ارزشمند، در طب دارویی سنتی کاربرد فراوانی دارند. با توجه به افزایش مقاومت میکروارگانیسم­های بیماری­زا به آنتی­بیوتیک­ها و افزایش هزینه­های درمان، توجه به ترکیبات با منشا طبیعی توسعه یافته است. در این مطالعه، اسانس زوفا و کندر به صورت جداگانه به روش تقطیر با آب استخراج گردیدند. اجزای تشکیل دهنده اسانس به وسیله GC/MS شناسایی شدند. تعیین قطر هاله عدم رشد و حداقل غلظت بازدارندگی رشد به ترتیب با روش­های انتشار دیسک در آگار و رقت­سازی در مایع انجام شد. جهت تشخیص حداقل غلظت کشندگی، از خانه­هایی که فاقد تغییر رنگ بودند، استفاده شد. در این مطالعه، به ترتیب 24 و 22 ترکیب در اسانس زوفا و کندر شناسایی شد. ترکیب عمده اسانس زوفا را، cis-3-pinanone (2/28%) تشکیل می­داد. و عمده­ترین ترکیب اسانس کندر –pineneα (22%) بود. هر دو اسانس زوفا و کندر دارای بالاترین تاثیر علیه باکتری­های استافیلوکوکوس اورئوس و باسیلوس سرئوس بودند، و کمترین میزان قطر هاله عدم رشد مربوط به باکتری­های گرم منفی اشرشیاکلی و سودوموناس ائروژینوزا بود. از سویی در این تحقیق مشخص شد که مخمر کاندیدا آلبیکنس حساس­تر از کپک آسپرژیلوس نیجر در برابر هر دو اسانس بود (p<0.05). نتایج نشان داد که گیاهان از نظر فرآورده­های ثانویه مثل ترپنوئیدها، آلکالوئیدها و فلاوونوئیدها بسیار غنی هستند که بیشتر آنها دارای اثرات ضدمیکروبی می­باشند.
کلیدواژه‌ها

موضوعات


عنوان مقاله English

Comparison and survey of chemical composition and antimicrobial effects Hyssopus officinalis and Frankincense (Boswellia carteri) oils against some of food infectious and spoiling microorganisms In Vitro

نویسندگان English

motahare pirnia 1
farideh tabatabaee yazdi 2
Seyed Ali Mortazavi 3
Mohebbat mohebbi 3
1 ferdowsi university of mashhad
2 science committee
3 science committee
چکیده English

Hyssopus officinalis and frankincense (Boswellia carteri), as valuable medicinal herbs, are widely used in traditional medicine. Due to the increased resistance of pathogenic microorganisms to antibiotics and increasing of treatment costs, attentions has been focused to compounds of natural origin. In this study, Hyssop and Frankincense oils were extracted separately by water distillation. The essential oils components were identified by GC/MS. Determination of inhibition zone diameter and minimum inhibitory concentration were performed by disk agar diffusion and macro dilution methods, respectively. Wells with no discoloration were used to detect the minimum bactericidal (fungicidal) concentration. In this research, 24 and 22 compounds were identified in Hyssop and Frankincense, respectively. The main component of Hyssop oil was cis-3-pinanone (%28.2), and the main component of Frankincense oil was α- pinene (%22). Both Hyssop and Frankincense oils had the highest effect on Staphylococcus aureus and Bacillus cereus, and the lowest growth zone diameter was related on Escherichia coli and Pseudomonas aeruginosa. Also, it was found that the Candida albicans was more sensitive than Aspergillus niger against both essential oils (p<0.05). The results showed that plants are rich in secondary products such as terpenoids, alkaloids and flavonoids, most of which have antimicrobial activity.

کلیدواژه‌ها English

Hyssopus officinalis
Boswellia carteri
Chemical composition
Antimicrobial effect
Fractional Inhibitory Concentration
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