اثر ضدمیکروبی و برهمکنش عصاره آبی انجبار بر تعدادی از میکروارگانیسم های بیماری زا در شرایط آزمایشگاهی

نوع مقاله : پژوهشی اصیل

نویسندگان
بهروز علیزاده بهبهانی 1
محمد گلباشی 2
علا الهاشمی 3
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
3 Food Science Department, College of Agriculture, University of Basrah, 61004 Basrah, Iraq.
10.48311/fsct.2025.84025.0
چکیده
بیماری‌های ناشی از غذا که توسط میکروارگانیسم‌های بیماری‌زا ایجاد می‌شوند، با حدود 600 میلیون مورد و 420،000 مرگ سالانه، یک چالش بهداشت جهانی مهم است. در مطالعه حاضر، پتانسیل ضد میکروبی عصاره آبی انجبار (Bistorta officinalis) در برابر عوامل بیماری‌زای غذایی از جمله لیستریا مونوسیتوژنز، استافیلوکوکوس اپیدرمیدیس، اروینیا امیلوورا، سودوموناس سیرینگه، زانتوموناس کمپستریس و سالمونلا تیفی مورد بررسی قرار گرفت. عصاره با خیساندن پودر ریشه خشک شده در آب مقطر و سپس فیلتراسیون و سانتریفیوژ تهیه شد. فعالیت ضد میکروبی با استفاده از روش‌های دیسک دیفیوژن آگار، چاهک آگار و حداقل غلظت مهارکننده (MIC) و حداقل غلظت باکتری‌کشی (MBC) ارزیابی شد. نتایج نشان داد که لیستریا مونوسیتوژنز و استافیلوکوکوس اپیدرمیدیس با مناطق بازدارندگی به ترتیب 06/12 و 95/11  میلی‌متر در غلظت 100 میلی‌گرم بر میلی‌لیتر حساس‌ترین حساسیت‌ها بودند. مقادیر MIC از 4 میلی‌گرم در میلی‌لیتر برای لیستریا مونوسیتوژنز تا 16 میلی‌گرم در میلی‌لیتر برای اروینیا امیلوورا و سالمونلا تیفی متغیر بود. مقادیر MBC برای لیستریا مونوسیتوژنز کمترین (128 میلی‌گرم در میلی‌لیتر) و برای اروینیا امیلوورا و سالمونلا تیفی بالاترین بود. هنگامی که عصاره با تتراسایکلین ترکیب شد، یک اثر هم‌افزایی مشاهده شد. این مطالعه اثر ضد میکروبی وابسته به غلظت عصاره انجبار، به ویژه در برابر باکتری‌های گرم مثبت، به دلیل ساختار دیواره سلولی نفوذپذیر آنها را برجسته می‌کند. این یافته‌ها نشان می‌دهد که عصاره انجبار می‌تواند به عنوان یک نگهدارنده طبیعی عمل کند و جایگزینی امن و سازگار با محیط زیست برای افزودنی‌های مصنوعی در نگهداری مواد غذایی باشد.

 
کلیدواژه‌ها
انجبار
فعالیت ضد میکروبی
پاتوژن های غذایی
نگهدارنده های طبیعی
حداقل غلظت بازدارنده
اثر هم‌افزایی

موضوعات

عنوان مقاله English

Antimicrobial and Interactive Effects of the Aqueous Extract of Bistorta officinalis (Anjbar) on Selected Pathogenic Microorganisms In Vitro

نویسندگان English

Behrooz Alizadeh behbahani 1
Mohammad Golbashy 2
Alaa G Al-Hashimi3 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 Plant Production and Genetics, Faculty of Agriculture, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran.
3 Food Science Department, College of Agriculture, University of Basrah, 61004 Basrah, Iraq.
چکیده English

Foodborne diseases caused by pathogenic microorganisms pose a significant global health challenge, with an estimated 600 million cases and 420,000 deaths annually. This study investigates the antimicrobial potential of Bistorta officinalis (Anjbar) aqueous extract against foodborne pathogens, including Listeria monocytogenes, Staphylococcus epidermidis, Erwinia amylovora, Pseudomonas syringae, Xanthomonas campestris, and Salmonella typhi. The extract was prepared by soaking dried root powder in distilled water, followed by filtration and centrifugation. Antimicrobial activity was evaluated using disk diffusion agar, well diffusion agar, and minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) methods. Results showed that L. monocytogenes and S. epidermidis were the most susceptible, with inhibition zones of 12.06 mm and 11.95 mm, respectively, at 100 mg/mL extract concentration. The MIC values ranged from 4 mg/mL for L. monocytogenes to 16 mg/mL for E. amylovora and S. typhi. The MBC values were lowest for L. monocytogenes (128 mg/mL) and highest for E. amylovora and S. typhi. A synergistic effect was observed when the extract was combined with tetracycline. The study highlights the concentration-dependent antimicrobial efficacy of B. officinalis extract, particularly against Gram-positive bacteria, due to their permeable cell wall structure. These findings suggest that B. officinalis extract can serve as a natural preservative, offering a safe and eco-friendly alternative to synthetic additives in food preservation.

 

کلیدواژه‌ها English

Bistorta officinalis
antimicrobial activity
foodborne pathogens
natural preservatives
minimum inhibitory concentration
synergistic effect
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