مجله علوم و صنایع غذایی ایران

مجله علوم و صنایع غذایی ایران

مقایسه اثر ضد میکروبی عصاره های هیدروالکلی میوه و ریشه کهورک بر استرپتوکوک های عامل پوسیدگی دندان و باکتری های عامل عفونت و مسمومیت غذایی

نوع مقاله : مقاله پژوهشی

نویسندگان
1 خیر
2 گروه علوم و صنایع غذایی، واحد شهر قدس، دانشگاه آزاد اسلامی، شهر قدس، ایران
چکیده
چکیده
امروزه به دلیل مصرف خودسرانه داروها و پیرو آن افزایش مقاومت به آنتی بیوتیک ها، تمایل به سمت استفاده از گیاهان داروئی به دلیل عوارض کمتر رو به افزایش است. اکثر گیاهان ترکیباتی تحت عنوان متابولیت های ثانویه تولید می کنند که خواص بی شماری از جمله ضد میکروبی دارند. از طرفی پوسیدگی دندان در بین بیماری های دهان و دندان شایع بوده و عوامل مختلفی از جمله تغذیه بر آن اثرگذار است. در این پژوهش، مقایسه اثر ضد میکروبی عصاره های هیدروالکلی میوه (HEPFF) و ریشه کهورک (HEPFR) بر استرپتوکوک های عامل پوسیدگی دندان شامل: استرپتوکوکوس موتانس، استرپتوکوکوس سانگویس، استرپتوکوکوس سالیواریس، استرپتوکوکوس سوبرینوس و همچنین، باکتری های عامل مسمومیت غذایی (اشریشیا کلای، سالمونلا تیفی موریوم و استافیلوکوکوس اورئوس) در شرایط آزمایشگاهی مورد بررسی قرار گرفت. عصاره ها به روش استخراج تسهیل شده با فراصوت تهیه شدند و سپس، محتوای فنل کل و فلاونوئید کل در آن ها به طور جداگانه تعیین گردید. خواص ضد میکروبی این عصاره ها از طریق روش انتشار چاهک و محاسبه میزان MIC و MBC ارزیابی شد. نتایج نشان داد که HEPFF دارای محتوای فنل کل و فلاونوئید کل بالاتری در قیاس با HEPFR بود (05/0>p)؛. همچنین، HEPFF در مقایسه با HEPFR در برابر تمامی سویه های مورد بررسی، فعالیت ضد میکروبی قوی تری از خود نشان داد. بنابراین، می توان نتیجه گرفت که HEPFF خواص ضد میکروبی مطلوبی دارد و می توان از آن در صنایع غذایی و دارویی بهره مند شد.
کلیدواژه‌ها
موضوعات

عنوان مقاله English

Comparison of the Antimicrobial Effect of Hydroalcoholic Extracts of Fruit and Root of Prosopis farcta on Cariogenic Streptococci and Bacteria Causing Infection and Food Poisoning

نویسندگان English

shima mehrabi 1
vajiheh fadaei 2
mania salehifar 2
1 no
2 Department of Food Science and Technology, ShQ.C., Islamic Azad University, Shahr-e Qods, Iran
چکیده English

Abstract
Nowadays, due to the indiscriminate use of drugs and the consequent increase in antibiotic resistance, the tendency towards the use of medicinal plants is increasing because of their fewer side effects. Most plants produce compounds called secondary metabolites that possess numerous properties, including antimicrobial effects. On the other hand, dental caries is a common oral disease, and various factors, including nutrition, influence it. In this study, the antimicrobial effects of hydroalcoholic extracts of fruit (HEPFF) and root of Prosopis farcta (HEPFR) on cariogenic Streptococci, including Streptococcus mutans, Streptococcus sanguis, Streptococcus salivarius, and Streptococcus sobrinus, as well as food poisoning bacteria (Escherichia coli, Salmonella typhimurium, and Staphylococcus aureus) were investigated under laboratory conditions. The extracts were prepared using the ultrasound-assisted extraction method, and then their total phenolic content and total flavonoid content were determined separately. The antimicrobial properties of these extracts were evaluated by the well diffusion method and by determining (MIC) and (MBC) values. The results showed that (HEPFF) had higher total phenolic content and total flavonoid content compared to (HEPFR) (P < 0.05). Furthermore, (HEPFF) exhibited stronger antimicrobial activity against all examined strains compared to (HEPFR). Therefore, it can be concluded that (HEPFF) has desirable antimicrobial properties and can be utilized in the food and pharmaceutical industries.

کلیدواژه‌ها English

Keywords: Hydroalcoholic extract of Prosopis farcta fruit and root
Antimicrobial activity
Total phenolic content
Total flavonoid content
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