بررسی فعالیت ضدمیکروبی اسانس بادرشبو (Dracocephalum moldavica) و برهمکنش آن با برخی آنتی‌بیوتیک‌های رایج درمانی علیه تعدادی از باکتری‌های بیماری‌زا

نویسندگان
میترا قدسی شیخ جان 1
علی فضل آرا 2
محمد حجتی 3
بهروز علیزاده بهبهانی 4
1 دانشجوی دکتری بهداشت مواد غذایی، دانشکده دامپزشکی، دانشگاه شهید چمران اهواز، اهواز، ایران
2 استاد گروه بهداشت و مواد غذایی، دانشکده دامپزشکی، دانشگاه شهید چمران اهواز، اهواز، ایران
3 3- استاد، گروه علوم و مهندسی صنایع غذایی، دانشکده علوم دامی و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی، ایران
4 4- 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.21.156.150
چکیده
امروزه با توجه به اثر سوء نگهدارنده‌های شیمیایی در فراورده‌های غذایی و نیز مقاومت‌های آنتی بیوتیکی ایجاد شده، تلاش محققین برای استفاده از ترکیب‌های ضد‌میکروبی طبیعی و بی‌خطر از جمله اسانس‌های گیاهی افزایش یافته است. در پژوهش حاضر پس از جمع آوری گیاه بادرشبو از مزارع اطراف شهر ارومیه و خشک کردن آن، اسانس‌گیری از گیاه به وسیله دستگاه کلونجر انجام شد و تاثیر ضد‌میکروبی اسانس مذکور بر تعدادی از باکتری‌های گرم مثبت و گرم منفی بیماری‌زای ناشی از غذا با روش‌های انتشار در دیسک، انتشار در چاهک، حداقل غلظت بازدارندگی، حداقل غلظت کشندگی و بر‌همکنش با چهار آنتی‌بیوتیک رایج درمانی شامل: ونکومایسین، اریترومایسین، کلرامفنیکل و جنتامایسین انجام شد. نتایج آزمایش‌های دیسک و چاهک نشان داد که اسانس بادرشبو تاثیر ضد‌میکروبی قابل ملاحظه‌ای بر همه باکتری‌های مورد مطالعه داشت و باکتری‌های گرم مثبت حساسیت بیشتری نسبت به اسانس داشتند. نتایج حداقل غلظت مهارکنندگی اسانس برای سویه‌های سالمونلا تایفی‌موریوم، اشرشیا‌کلی، سودوموناس آئروژینوزا، شیگلا دیسانتری، استافیلوکوکوس اورئوس، باسیلوس سرئوس و لیستریا مونوسیتوژنز به ترتیب 5/2، 25/1، 25/1، 625/0، 312/0، 25/1 و 25/1 میلی‌گرم بر میلی‌لیتر بود. حداقل غلظت کشندگی برای سویه‌های مذکور به ترتیب 5، 5، 5/2، 5، 5/2، 5/2، و 5/2 میلی‌گرم بر میلی‌لیتر بود. همچنین نتایج حاصل از اثر ترکیبی اسانس بادرشبو با آنتی‌بیوتیک‌های ذکر شده نیز حاکی از تاثیر هم‌افزایی اسانس مذکور با هر چهار آنتی بیوتیک مورد آزمایش بود. با توجه به اثر قابل ملاحظه ضدمیکروبی مشاهده شده برای اسانس بادرشبو در پژوهش حاضر، می توان از آن در صنایع غذایی و دارویی استفاده کرد.
کلیدواژه‌ها
اسانس
آنتی‌بیوتیک
بادرشبو
ضدمیکروبی
باکتری‌های گرم مثبت و گرم منفی

موضوعات

عنوان مقاله English

Evaluation of the antimicrobial effect of Badrashboo (Dracocephalum moldavica) essential oil and its interaction with some common antibiotics against some pathogenic bacteria

نویسندگان English

Mitra Ghodsi Sheikhjan 1
ALI FAZLARA 2
Mohammad Hojjati 3
Behrooz Alizadeh Behbahani 4
1 Ph.D. Student of Department of Food Hygiene, Faculty of Veterinary Medicine, Shahid Chamran University of Ahvaz, Ahvaz, Iran.
2 Professor, Department of Food Hygiene, Faculty of Veterinary Medicine, Shahid Chamran University of Ahvaz, Ahvaz, Iran.
3 3- Professor, Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran.
4 4- 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

Nowadays, due to the harmful effects of chemical preservatives in food products and antibiotic resistance too, the efforts of researchers to use natural and safe antimicrobial compounds, including plant essential oils, have increased. In the present study, after collecting the Badrashboo plant from the fields around Urmia city and drying it, extracting the essential oil from the plant was carried out using a Clevenger device, and the antimicrobial effects of this essential oil against some Gram-positive and Gram-negative food-borne pathogenic bacteria were determined by methods: Disk Diffusion Agar (DDA), Well Diffusion Agar (WDA), Minimum inhibitory concentration (MIC), Minimum bactericidal concentration (MBC) and interaction with four common broad-spectrum antibiotics including Vancomycin, Erythromycin, Chloramphenicol and Gentamicin were performed. The results of the DDA and WDA tests showed that the essential oil of Badreshbo had significant antimicrobial effects on all the tested bacteria in this study. The gram-positive bacteria were more sensitive than the gram-negative bacteria in front of this essential oil. The results of the MIC test of the essential oil for Salmonella typhimurium, Escherichia coli, Pseudomonas aeruginosa, Shigella dysentery, Staphylococcus aureus, Bacillus cereus, and Listeria monostogenes were 2.5, 1.25, 1.25, 0.625, 0.312, 1.25 and 1.25 mg/ml. The MBC of the mentioned strains were 5, 5, 2.5, 5, 2.5, 2.5, and 2.5 mg/mL, respectively. Also, the results of the study of the interaction effect of Badreshbo essential oil with the mentioned antibiotics indicate synergistic effects of the essential oil with all four antibiotics tested. Therefore, considering the significant antimicrobial effects observed for Badrashbo essential oil in this study, it can be used in the food and pharmaceutical industries.

کلیدواژه‌ها English

Antimicrobial effects
Badrashboo
Essential oils
Gram-negative and Gram-positive bacteria
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