بررسی اثرات ضد باکتریایی عصاره هیدروالکلی پوست لیمو ترش بر روی باکتری های گرم منفی و گرم مثبت

نویسندگان
زهرا لطیفی 1
مارال بهزادی نیا 2
سپیده قرا 3
پگاه پرهیزکار 4
محمد عباسی 5
زهرا جعفری 6
1 دانشجوی دکتری، گروه علوم و صنایع غذایی، دانشکده علوم و صنایع غذایی، واحد نور، دانشگاه آزاد اسلامی، مازندران، ایران
2 دانشجوی کارشناسی، گروه علوم و صنایع غذایی، دانشکده علوم دارویی، واحد تهران، دانشگاه علوم پزشکی آزاد اسلامی، تهران، ایران
3 دانش آموخته کارشناسی ارشد، گروه علوم و صنایع غذایی، دانشکده کشاورزی، واحد مشهد، ،دانشگاه دولتی فردوسی، خراسان رضوی، ایران
4 دانشجوی کارشناسی ارشد، گروه علوم و صنایع غذایی، دانشکده علوم و فنون دریایی، واحد تهران شمال، دانشگاه آزاد اسلامی، تهران، ایران
5 دانشجوی کارشناسی ارشد، گروه علوم و صنایع غذایی، دانشکده کشاورزی، واحد شاهرود، ،دانشگاه صنعتی، سمنان، ایران
6 دانشجوی دکتری، گروه علوم و صنایع غذایی، دانشکده علوم و صنایع غذایی، واحد سروستان، دانشگاه آزاد اسلامی، فارس، ایران
10.52547/fsct.18.116.55
چکیده
استفاده از داروهای آنتی­بیوتیکی با مشکلاتی نظیر عوارض جانبی ناخواسته و مقاومت دارویی همراه است و کمبود داروهای ضدمیکروبی جدید و طبیعی که دارای اثرات جانبی کمتری نسبت به آنتی­بیوتیک­ها هستند احساس می­شود. هدف از این پژوهش، بررسی اثرات ضدباکتری عصاره هیدروالکلی پوست لیموترش علیه تعدادی از سوش­های استاندارد باکتری­های گرم منفی و گرم مثبت می­باشد. غلظت­های 25، 50، 100 و 200 میلی­گرم بر میلی­لیتر از عصاره­ استخراج شده به روش پرکولاسیون به منظور بررسی اثرات ضدباکتریایی تهیه و با استفاده از روش انتشار چاهک علیه ده گونه مختلف از باکتری­های گرم مثبت و گرم منفی بررسی شد، سپس حداقل غلظت مهارکنندگی رشد باکتری (MIC) و حداقل غلظت کشندگی باکتری (MBC) به روش رقت در لوله­ای ارزیابی شد. عصاره الکلی پوست لیموترش بصورت وابسته به دوز، سبب افزایش معنی­داری در قطر هاله ممانعت از رشد باکتری­ها بویژه باکتری­های گرم مثبت در مقایسه با گرم منفی گردید (05/0 >p). در غلظت 200 میلی­گرم بر میلی­لیتر حداکثر و حداقل قطر هاله عدم رشد به ترتیب مربوط به استرپتوکوکوس پیوژنز برابر با ۲۰ میلی­متر و سالمونلا تیفی­موریوم برابر با 12 میلی­متر بود. روش­هایMIC و MBC هم بیش­ترین اثر را برروی استرپتوکوکوس پیوژنز و کمترین اثر را بر روی اشریشیاکلی و سالمونلا تیفی­موریوم داشت. عصاره پوست لیموترش دارای اثرات ضدمیکروبی قابل ملاحظه­ای می­باشد که می­تواند به عنوان جایگزینی مناسب برای آنتی­بیوتیک­های سنتزی که مقاومت میکروبی به آن­ها روز به روز در حال افزایش است، بکار رود.
کلیدواژه‌ها
عصاره پوست لیموترش
هاله عدم رشد
باکتری های گرم مثبت و گرم منفی

موضوعات

عنوان مقاله English

Antimicrobial Effects of Hydroalcoholic Extract of Sour Lemon Peel on G- Bacteria and G+ Bacteria

نویسندگان English

yasamin latifi 1
Maral Behzadinia 2
Sepide Qara 3
Pegah Parhizkar 4
Mohammad Abbasi 5
zahra jafari 6
1 Ph.D. Student,Department of Food Science and Technology, Islamic Azad University, NoorBranch, Mazandaran, Iran.
2 B.Sc. Student, Department of Food Science and Technology, University of Medical Sciences ,College of Pharmaceutical Sciences Islamic Azad University, Tehran, Iran
3 Master graduate, Department of Food Science and Technology,Faculty of Agriculture, Ferdowsi University of Mashhad, Khorasan Razavi,Iran
4 Master student , food industry engineering department, Marine Science and Technology Islamic Azad University-Tehran North Branch,Tehran,iran.
5 master of food science,food industry department, agricultural school,shahrood technical university,Semnan,iran.
6 Phd student, Department of Food Science and technology, Faculty of Science and Food Industry, Branch of sarvestan, Islamic Azad University, Fars, Iran
چکیده English

The use of antibiotic drugs is associated with problems, such as unwanted side effects and drug resistance, and the lack of new and natural antimicrobial drugs that have fewer side effects than antibiotics. The aim of this study, investigating the effects of hydroalcoholic extract of sour lemon peel on a few of standard strains of G+ and G- bacteria. Concentrations of 25,50,100 and 200 mg/ml of extracts by percolation method were prepared to determine antibacterial effects and using a well publication method against ten different species of G+ and G- bacteria, then the Minimum Inhibitory Concentration of bacterial growth (MIC) and Minimum Bacterial Concentration (MBC) were evaluated by dilution in tube. Alcoholic extract of sour lemon peel in a dose-dependent manner significantly increased the diameter of zone to inhibit the growth of the bacteria, especially G+ bacteria, as compared to G- (p <0.05). In the concentration of 200 mg/ml, the maximum and minimum diameter of the inhibition zone was 20 mm for Streptococcus pyogenes and 12 mm for salmonella typhimurium, respectively. MIC and MBC methods had the strongest effect on Streptococcus pyogenes and had the least effect on Escherichia coli and Salmonella typhimurium. Extract of sour lemon peel has a significant antimicrobial effect, which can be used as an alternative to synthetic antibiotics with increasing microbial resistance.

کلیدواژه‌ها English

Extract of sour lemon peel
zone of inhibition
Gram positive and gram negative bacteria
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