ارزیابی فعالیت ضدمیکروبی عصاره آبی شوید و برهمکنش آن با آنتی بیوتیک کلرامفنیکل: یک مطالعه آزمایشگاهی

نویسندگان
بهروز علیزاده بهبهانی 1
محمد گلباشی 2
1 دانشیار، گروه علوم و مهندسی صنایع غذایی، دانشکده علوم دامی و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی، ایران
2 استادیار گروه مهندسی تولید و ژنتیک گیاهی، دانشکده کشاورزی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی، ایران
10.22034/FSCT.22.161.275
چکیده
شوید (Anethum graveolens) از گیاهان دارویی سنتی بوده که به طور گسترده‌ای برای درمان بیماری‌های مختلف استفاده می‌شود. در این مطالعه، پتانسیل ضد باکتریایی عصاره آبی برگ شوید در برابر باکتری‌های اروینیا امیلوورا، سودوموناس سیرینگه، زانتوموناس کمپستریس، سالمونلا تیفی، استافیلوکوکوس اپیدرمیدیس و لیستریا مونوسیتوژنز مورد ارزیابی قرار گرفت. از روش‌های دیسک دیفیوژن آگار، چاهک آگار، حداقل غلظت مهارکنندگی و کشندگی و برهمکنش با آنتی‌بیوتیک کلرامفنیکول برای این منظور استفاده گردید. افزایش غلظت عصاره از 20 میلی‌گرم در میلی‌لیتر به 110 میلی‌گرم در میلی‌لیتر سبب افزایش معنادار فعالیت ضدمیکروبی گردید. نتایج آزمون‌های دیسک دیفیوژن آگار و چاهک آگار نشان داد که بیشترین قطر هاله عدم رشد برای باکتری استافیلوکوکوس اپیدرمیدیس (قطر هاله به ترتیب 90/12 میلی‌متر و 37/14 میلی‌متر) و کمترین قطر هاله عدم رشد مربوط به سالمونلا تیفی (قطر هاله به ترتیب 23/9 میلی‌متر و 38/10 میلی‌متر) بود. نتایج برهمکنش میان عصاره آبی شوید و آنتی‌بیوتیک کلرامفنیکول نشان داد که در حالت ترکیبی عصاره با آنتی‌بیوتیک، حالت سینرژیستی برای تمام سویه‌ها مشاهده شد. اثر ضد باکتریایی نشان داده شده توسط این گیاه یک پایه علمی را فراهم می‌کند و بنابراین، استفاده سنتی آن را به عنوان داروهای خانگی تائید می‌کند. جداسازی و خالص‌سازی فیتوکمیکال‌های مختلف ممکن است عوامل ضد باکتریایی قابل توجهی تولید کند.

 
کلیدواژه‌ها
شوید
ضدمیکروبی
عصاره زیست فعال
نگهدارنده طبیعی
طب سنتی

موضوعات

عنوان مقاله English

Evaluation of the antimicrobial activity of dill aqueous extract and its interaction with chloramphenicol antibiotic: An in vitro study

نویسندگان English

Behrooz Alizadeh behbahani 1
Mohammad Golbashy 2
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 Plant Production and Genetics, Faculty of Agriculture, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran.
چکیده English

Dill (Anethum graveolens) is a traditional medicinal plant widely used for the treatment of various diseases. In this study, the antibacterial potential of dill leaf aqueous extract against Erwinia amylovora, Pseudomonas syringae, Xanthomonas campestris, Salmonella typhi, Staphylococcus epidermidis and Listeria monocytogenes was evaluated. Disk diffusion agar, well diffusion agar, minimum inhibitory and bactericidal concentrations and interaction with the antibiotic chloramphenicol were used for this purpose. Increasing the extract concentration from 20 mg/ml to 110 mg/ml significantly increased the antimicrobial activity. The results of disk diffusion agar and well diffusion agar tests showed that the largest diameter of the inhibition zone was for Staphylococcus epidermidis (12.90 mm and 14.37 mm, respectively) and the smallest diameter of the inhibition zone was for Salmonella typhi (9.23 mm and 10.38 mm, respectively). The results of the interaction between dill aqueous extract and the antibiotic chloramphenicol showed that in the combined state of the extract with the antibiotic, a synergistic state was observed for all strains. The antibacterial effect shown by this plant provides a scientific basis and, therefore, confirms its traditional use as a home remedy. Isolation and purification of various phytochemicals may produce significant antibacterial agents.

 

کلیدواژه‌ها English

Dill
Antimicrobial
Bioactive extract
natural preservative
Traditional medicine
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