بررسی ویژگی‌های شیمیایی و فعالیت ضدمیکروبی عصاره رازک بر Staphylococcus aureus، Listeria monocytogenes، Escherichia coli و Enterobacter aerogenes در شرایط برون‌تنی

نویسندگان
محمد نوشاد 1
بهروز علیزاده بهبهانی 2
مصطفی رحمتی جنیدآباد 3
1 1- دانشیار، گروه علوم و مهندسی صنایع غذایی، دانشکده علوم دامی و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی، ایران
2 2- استادیار، گروه علوم و مهندسی صنایع غذایی، دانشکده علوم دامی و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی، ایران
3 3- استادیار، گروه علوم و مهندسی باغبانی، دانشکده کشاورزی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی، ایران
10.22034/FSCT.19.126.143
چکیده
در این مطالعه، عصاره اتانولی گیاه رازک با استفاده از روش خیساندن تهیه شد. فعالیت ضدمیکروبی آن در برابر باکتری‌های پاتوژن (Staphylococcus aureus، Listeria monocytogenes، Escherichia coli و Enterobacter aerogenes) مطابق روش‌های دیسک دیفیوژن آگار، چاهک آگار، حداقل غلظت مهارکنندگی و حداقل غلظت کشندگی بررسی گردید. از روش رنگ سنجی معرف فولین-سیوکالتو و کلرید آلومینیوم جهت اندازه‌گیری محتوای فنول و فلاونوئید کل عصاره استفاده شد. فعالیت آنتی‌اکسیدانی عصاره نیز با روش‌های مهار رادیکال آزاد DPPH و ABTS بررسی گردید. بیشترین و کمترین قطر هاله عدم رشد در روش‌های دیسک دیفیوژن (9/16 میلی‌متر در برابر 5/12 میلی‌متر) و چاهک آگار (6/17 میلی‌متر در برابر 9/13 میلی‌متر) به ترتیب در باکتری‌های S. aureus و E. aerogenes مشاهده شد. باکتری‌های گرم مثبت نسبت به انواع گرم منفی در برابر عصاره اتانولی گیاه رازک حساس‌تر بودند. محتوای فنول و فلاونوئید کل عصاره به ترتیب برابر با mg GAE/g 47/96 و mg QE/g 5/28 بود. اثر آنتی‌اکسیدانی عصاره اتانولی رازک بر اساس روش‌های مهار رادیکال آزاد DPPH و ABTS به ترتیب 63/58 و 5/66 درصد اندازه‌گیری گردید. با توجه به نتایج، عصاره اتانولی گیاه رازک را می‌توان بعنوان ترکیب ضد میکروب و آنتی‌اکسیدان طبیعی جهت جلوگیری از رشد باکتری‌های پاتوژن و گسترش اکسیداسیون لیپید در انواع محصولات غذایی استفاده نمود.
کلیدواژه‌ها
عصاره رازک
آنتی‌اکسیدان
ضد میکروب
باکتری پاتوژن
نگهدارنده طبیعی

موضوعات

عنوان مقاله English

Investigation of the chemical properties and antimicrobial activities of Humulus lupulus extract on Staphylococcus aureus, Listeria monocytogenes, Escherichia coli, and Enterobacter aerogenes in vitro

نویسندگان English

Mohammad Noshad 1
Behrooz Alizadeh Behbahani 2
Mostafa Rahmati-Joneidabad 3
1 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.
2 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.
3 Assistant Professor, Department of Horticultural Science, Faculty of Agriculture, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran.
چکیده English

In this study, the ethanolic extract of Humulus lupulus was prepared by the maceration method. Its antimicrobial effect was evaluated against pathogenic bacteria (Staphylococcus aureus, Listeria monocytogenes, Escherichia coli, and Enterobacter aerogenes) through disk diffusion agar, well diffusion agar, minimum inhibitory concentration, and minimum bactericidal concentration. Total phenol and flavonoid contents of the extract were measured by Folin-Ciocalteu and aluminum chloride colorimetric methods, respectively. The antioxidant activity of the ethanolic extract was also measured by DPPH and ABTS free radical scavenging methods. The highest and lowest inhibition zones in disk diffusion agar (16.9 mm vs. 12.5 mm) and well diffusion agar (17.6 mm vs. 13.9 mm) methods were accounted for S. aureus and E. aerogenes, respectively. Gram-positive bacterial species were more sensitive to H. lupulus ethanolic extract compared to Gram-negative ones. Total phenol and flavonoid contents of the extract were found to be 96.47 mg GAE/g and 28.5 mg QE/g, respectively. The antioxidant effects of the H. lupulus ethanolic extract, based on DPPH and ABTS radical scavenging activities, were 58.63% and 66.5%, respectively. Based on the results, the ethanolic extract of H. lupulus could be used as a natural antimicrobial and antioxidant agent to inhibit the growth of pathogenic bacteria and lipid oxidation progression in various food products.

کلیدواژه‌ها English

Humulus lupulus extract
Antioxidant
Antimicrobe
Pathogenic bacteria
natural preservative
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