ارزیابی فعالیت ضد‌میکروبی عصاره آبی گیاه گزنه (Urtica dioica) بر تعدادی از باکتری‌های گرم مثبت و گرم منفی در شرایط آزمایشگاهی

نویسندگان
پریسا قاسمی 1
بهروز علیزاده بهبهانی 2
محمد نوشاد 2
1 1. دانشجوی دکتری، گروه علوم و مهندسی صنایع غذایی، دانشکده علوم دامی و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی، ایران
2 2. 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.21.154.173
چکیده
گیاهان دارویی از دیرباز به عنوان منبعی برای درمان بیماری­ها مورد استفاده قرار گرفته اند. گیاه گزنه (Urtica dioica) دارای خواص ضد التهابی، دیورتیک، آنتی هیستامین، ضد میکروبی و تقویت کننده سیستم ایمنی است. هدف از این مطالعه، بررسی اثر ضد­میکروبی عصاره آبی برگ گزنه با روش­های دیسک دیفیوژن آگار، چاهک آگار، حداقل غلظت مهارکنندگی و حداقل غلظت کشندگی بر تعدادی از باکتری های گرم مثبت و گرم منفی در شرایط آزمایشگاهی بود. نتایج آزمون­های دیسک دیفیوژن آگار و چاهک آگار نشان داد که حساس­ترین و مقاوم­ترین سویه بیماری­زا نسبت به عصاره آبی برگ گزنه استافیلوکوکوس اورئوس و سالمونلا تیفی می­باشند. با افزایش غلظت عصاره برگ گزنه قطر هاله عدم رشد برای تمامی سویه­های بیماری­زا مورد بررسی به­طور معنی­داری افزایش یافت. نتایج نشان داد که حداقل غلظت مهارکنندگی برای باکتری­های گرم منفی از جمله اشرشیا کلی، سالمونلاتیفی و سودوموناس ائروژینوزا به ترتیب 128، 256 و 256 میلی­گرم بر میلی­لیتر و برای باکتری­های گرم مثبت از جمله لیستریا اینوکوا، استافیلوکوکوس اورئوس و باسیلوس سرئوس به ترتیب 128، 64 و 128 میلی­گرم بر میلی­لیتر بود. نتایج حداقل غلظت کشندگی برای همه سویه­های مورد بررسی بزرگتر از 512 میلی­گرم بر میلی­لیتر بود. مطالعه حاضر نشان داد که می­توان از عصاره آبی برگ گزنه به عنوان یک ترکیب ضد­میکروبی طبیعی در صنعت غذا بهره برد.
کلیدواژه‌ها
گیاه گزنه
باکتری های بیماری زا
ضد‌میکروبی
عصاره آبی

موضوعات

عنوان مقاله English

Evaluation of antimicrobial activity of Urtica dioica leaf aqueous extract against a number of Gram-positive and Gram-negative bacteria “in vitro”

نویسندگان English

Parisa Ghasemi 1
Behrooz Alizadeh Behbahani 2
Mohammad Noshad 2
1 1- Ph.D. Student, Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran.
2 2- 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

Medicinal plants have been used since ancient times as a source for treating diseases. Nettle (Urtica dioica) possesses anti-inflammatory, diuretic, antihistamine, antimicrobial, and immune-boosting properties.. The aim of this study was to investigate the antimicrobial effect of nettle leaf aqueous extract using agar disc diffusion, agar well diffusion, minimum inhibitory concentration (MIC), and minimum bactericidal concentration (MBC) methods against a number of Gram-positive and Gram-negative bacteria. Results from agar disc diffusion and agar well diffusion tests showed that the most sensitive and resistant fungal strains to nettle leaf aqueous extract were Staphylococcus aureus and Salmonella typhi, respectively. As the concentration of nettle leaf extract increased, the zone of inhibition for all tested fungal strains significantly increased. The results indicated that the minimum inhibitory concentration for gram-negative bacteria such as Escherichia coli, Salmonella typhi, and Pseudomonas aeruginosa was 128, 256, and 256 mg/ml, respectively, and for gram-positive bacteria including Listeria innocua, Staphylococcus aureus, and Bacillus cereus was 128, 64, and 128 mg/ml, respectively. The minimum bactericidal concentration for all tested strains was greater than 512 mg/ml. This study suggests that nettle leaf aqueous extract can be used as a natural antimicrobial compound in the food industry or in the treatment of certain infectious diseases.

کلیدواژه‌ها English

Nettle plant
Pathogenic bacteria
Antimicrobial
Aqueous extract
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