اثر ضدمیکروبی عصاره آبی تلخه بر باکتری‌های اشرشیا کلی، سالمونلا تیفی، لیستریا مونوسیتوژنز و باسیلوس سرئوس در شرایط برون‌تنی

نویسندگان
حسن برزگر
بهروز Alizadeh Behbahani
دانشیار، گروه علوم و مهندسی صنایع غذایی، دانشکده علوم دامی و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی، ایران
10.22034/FSCT.20.143.150
چکیده
گیاه تلخه به عنوان یک داروی پایین آورنده قند خون شناخته می­شود و خواص ضدمیکروبی عصاره­ها و اسانس­های تولیدی از آن به اثبات رسیده است؛ بنابراین، این مطالعه با هدف استخراج عصاره آبی گیاه تلخه و بررسی فعالیت ضدمیکروبی آن انجام شد. استخراج عصاره آبی تلخه با استفاده از روش خیساندن صورت گرفت. فعالیت ضد باکتریایی عصاره آبی تلخه در برابر باکتری­های اشرشیا کلی، سالمونلا تیفی، لیستریا مونوسیتوژنز و باسیلوس سرئوس با استفاده از روش­های دیسک دیفیوژن آگار، چاهک آگار، حداقل غلظت مهارکنندگی و حداقل غلظت کشندگی بررسی گردید. نتایج این پژوهش نشان داد که فعالیت ضدمیکروبی عصاره وابسته به غلظت بوده و بالاترین قطر هاله عدم رشد در غلظت 100 میلی‌گرم در میلی‌لیتر عصاره مشاهده گردید. بر اساس آزمون‌های دیسک دیفیوژن آگار و چاهک آگار، باکتری لیستریا مونوسیتوژنز بالاترین و اشرشیا کلی، سالمونلا تیفی‏ و باسیلوس سرئوس کمترین قطر هاله عدم رشد را به خود اختصاص دادند. حداقل غلظت مهارکنندگی برای باکتری‌های اشرشیا کلی، سالمونلا تیفی، لیستریا مونوسیتوژنز و باسیلوس سرئوس به ترتیب برابر با 64، 64، 16 و 32 میلی‌گرم در میلی‌لیتر به دست آمد و مقادیر حداقل غلظت کشندگی برای این باکتری‌ها به ترتیب 512، 512، 256 و 256 میلی‌گرم در میلی‌لیتر بود. بطور کلی، باکتری‌های گرم مثبت در مقایسه با انواع گرم منفی در برابر عصاره حساس‌تر بودند. رشد باکتری‌های پاتوژن و بیماری‌های منتقله از این باکتری­ها را می­توان با استفاده از ترکیبات ضد میکروب طبیعی مانند عصاره آبی گیاه تلخه کنترل نمود.
کلیدواژه‌ها
گیاه تلخه
فعالیت ضدمیکروبی
عصاره آبی
باکتری‌های پاتوژن
بیماری‌های ناشی از غذا

موضوعات

عنوان مقاله English

Antimicrobial effect of Russian knapweed aqueous extract on Escherichia coli, Salmonella typhi, Listeria monocytogenes, and Bacillus cereus in vitro

نویسندگان English

Hassan Barzegar
Behrooz Alizadeh Behbahani
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.
چکیده English

The plant Russian knapweed is known as a blood sugar lowering drug, and the antimicrobial properties of its extracts and essential oils have been proven; Therefore, this study was conducted with the aim of extracting the aqueous extract of R. knapweed and investigating its antimicrobial activity. The aqueous extract of R. knapweed was extracted by the maceration method. The antibacterial activity of the extract against Escherichia coli, Salmonella typhi, Listeria monocytogenes, and Bacillus cereus was investigated using disk diffusion agar, well diffusion agar, minimum inhibitory concentration, and minimum bactericidal concentration methods. The results of this research showed that the antimicrobial activity of the extract was dependent on the concentration and the highest diameter of the inhibition zone was observed at the concentration of 100 mg/ml of the extract. Based on disk diffusion agar and well diffusion agar tests, Listeria monocytogenes bacteria had the highest and Escherichia coli, Salmonella typhi, and Bacillus cereus had the lowest inhibition zones, respectively. The minimum inhibitory concentration for Escherichia coli, Salmonella typhi, Listeria monocytogenes, and Bacillus cereus bacteria was obtained as 64, 64, 16, and 32 mg/ml, respectively, and the minimum bactericidal concentration values for these bacteria were 512, 512, 256, and 256 mg/ml, respectively. In generally, the Gram-positive bacteria were more sensitive to the extract compared to the Gram-negative types. The growth of pathogenic bacteria and the diseases transmitted by these bacteria can be controlled by using natural antimicrobial compounds such as R. knapweed aqueous extract.

کلیدواژه‌ها English

Russian knapweed
Antimicrobial activity
Aqueous extract
Pathogenic bacteria
Foodborne diseases
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