بررسی فعالیت مهارکنندگی و کشندگی عصاره زوفا بر تعدادی از باکتری‌های گرم مثبت و گرم منفی: مطالعه در شرایط برون‌تنی

نویسندگان
بهروز علیزاده بهبهانی
محمد نوشاد
استادیار، گروه علوم و مهندسی صنایع غذایی، دانشکده علوم دامی و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی، ایران
چکیده
گیاه زوفا (Hyssopus officinalis L)، متعلق به خانواده Lamiaceae است که به طور وسیعی در ایران رشد می­کند. هدف از این پژوهش آزمایشگاهی، ارزیابی فعالیت ضدمیکروبی عصاره گیاه زوفا به 4 روش دیسک دیفیوژن، چاهک آگار، حداقل غلظت مهارکنندگی و حداقل غلظت کشندگی بر تعدادی از سویه­های بیماری­زا در شرایط آزمایشگاهی بود. نتایج نشان داد با افزایش غلظت عصاره زوفا قطر هاله عدم رشد افزایش یافت. بیشترین هاله بازدارندگی با قطر 70/19 میلی­متر در غلظت 80 میلی­گرم بر میلی­لیتر برای باکتری گرم مثبت استافیلوکوکوس اورئوس مشاهده شد. در غلظت 80 میلی­گرم بر میلی­لیتر عصاره اتانولی زوفا کم­ترین هاله عدم رشد با قطر 30/13 برای باکتری اشرشیا کلی مشاهده شد. نتایج نشان داد که حداقل غلظت مهارکنندگی عصاره گیاه زوفا برای باکتری­های سودوموناس ائروژینوزا، اشرشیا کلی، استافیلوکوکوس اورئوس و لیستریا اینوکوا به ترتیب 64، 64، 8 و 16 میلی­گرم بر میلی­لیتر بود. نتایج حداقل غلظت کشندگی عصاره زوفا نیز به ترتیب 128، 128، 32 و 64 میلی­گرم بر میلی­لیتر بود. داده­های به دست آمده در این مطالعه تایید می­کنند که عصاره زوفا مانع از رشد تعدادی از میکروارگانیسم­های بیماری­زا در شرایط برون­تنی شد.
کلیدواژه‌ها
زوفا
اثر ضدمیکروبی
هاله عدم رشد
غلظت

موضوعات

عنوان مقاله English

Evaluation of the minimum inhibitory concentration and minimum bactericidal concentration of Hyssopus officinalis extract on a number of Gram-positive and Gram-negative bacteria: A study "in vitro"

نویسندگان English

Behrooz Alizadeh behbahani
Mohammad Noshad
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

Hyssopus officinalis is a belongs to Lamiaceae family and a herb widely growing in Iran .The aim of this experimental study was to evaluate the antimicrobial effect of Hyssopus officinalis extract in 4 ways: disc diffusion agar, well diffusion agar, minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) on some microorganism pathogen “in vitro”. The results showed that with increasing the concentration of Hyssopus officinalis extract, the inhibition zone diameter increased. The highest inhibition zone with a diameter of 19.70 mm was observed at a concentration of 80 mg/ml for Gram-positive bacteria Staphylococcus aureus. At a concentration of 80 mg/ml, the ethanolic extract of Hyssopus officinalis showed the lowest inhibition zone observed with a diameter of 13.30 for Escherichia coli. The results showed that the MIC of Hyssopus officinalis extract for Pseudomonas aeruginosa, Escherichia coli Staphylococcus aureus and Listeria innocua was 64, 64, 8 and 16mg/ml respectively. The MBC for 128, 128, 32 and 64 mg/ml respectively. The data obtained in this study confirmed that Hyssopus officinalis extract inhibit growth some microorganism pathogen “in vitro”.

کلیدواژه‌ها English

Hyssopus officinalis
Antimicrobial effect
Inhibition zone
Concentration
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