ویژگی‌های فیتوشیمی و اثر ضد میکروبی اسانس کاکوتی کوهی و اسانس بذر گشنیز و ترکیب آن‌ها بر تعدادی از باکتری‌های بیماریزای منتقله از غذا

نوع مقاله: مقاله پژوهشی

نویسندگان

1 دانش آموخته کارشناسی ارشد علوم و صنایع غذایی، واحد تهران‌شمال، دانشگاه آزاد اسلامی، تهران، ایران

2 استادیار گروه علوم و صنایع غذایی واحد تهران‌شمال، دانشگاه آزاد اسلامی، تهران، ایران

3 دانشیار گروه بهداشت مواد غذایی، دانشگاه تهران، تهران، ایران

چکیده

اسانس‌های گیاهی و اجزای تشکیل دهندۀ آن‌ها دارای اثرات شناخته شدۀ ضد باکتریایی می­باشند. در اﻳﻦ ﭘﮋوﻫﺶ ﺗﺮﻛﻴﺒﺎت ﻋﻤﺪه­ اسانس بذر ﮔـﺸﻨﻴﺰ (Coriandrum Sativum) و سرشاخه‌های هوایی کاکوتی کوهی (Ziziphora clinopodioides) با استفاده از سیستم GC-MS ﺷﻨﺎﺳﺎﻳﻲ شده و سپس اﺛﺮ غلظت‌های مختلف آن‌ها به­صورت تنها و توأم با هم جهت تعیین حداقل غلظتِ مهارکنندگی (MIC) و حداقل غلظت کشندگی (MBC) به‌روش ریز رقتِ مایع (Micro-dilution broth) در مورد باکتری‌های بیماری‌زای غذایی اشریشیا کلایO157:H7،استافیلوکوکوس­اورئوس، سالمونلاتیفی­موریوم، لیستریامونوسایتوژنز وباسیلوس­سرئوس بررسی گردید. نتایج مشخص کرد که بیشترین ترکیبات اسانس بذر گشنیز (CEO) را لینالوئولL، γ-ترپینن، α-پینن، ژرانیول استات و سایمن و در مورد اسانس کاکوتی کوهی (ZEO)، تیمول،  α-ترپینئول، کارواکرول، لینالوئولL وγ-ترپینن تشکیل داده­اند. براساس نتایج تعیین MIC و MBC، باسیلوس­سرئوس حساس‌ترین گونه (MIC معادل ppm 500 و MBC معادل  ppm1000) و سالمونلاتیفی­موریوم مقاوم‌ترین گونه (MIC معادل ppm2000 و MBC معادل ppm5000) در برابر CEO بودند. ZEO نیز اثر ضدمیکروبی بیشتری نسبت به باکتری‌های گرم مثبت استافیلوکوکوس­اورئوس، لیستریا­مونوسایتوژنز و باسیلوس­سرئوس (MIC معادل ppm500) در مقایسه با باکتری‌های گرم منفی اشریشیا کلایO157:H7و سالمونلا تیفی­موریوم(MIC معادل ppm1000) نشان داد. بررسی نتایج اثر ترکیبی اسانس‌های مذکور نشان داد که آن‌ها توانستند به‌صورت سینرژیستی (MIC معادل ppm125+250 و ppm250+125) رشد باکتریاستافیلوکوکوس­اورئوسرا مهار نمایند. به‌طور کلی نتایج این مطالعه نشان داد CEO و ZEO  به‌خصوص هنگامی­که به­صورت ترکیبی استفاده شوند، در برابر رشد باکتری‌هایی نظیر استافیلوکوکوس­اورئوس که یکی از پاتوژن‌های مهم به­شمار می‌رود و به­طور فزاینده‌ای نسبت به آنتی‌بیوتیک­های مختلف مقاومت نشان می‌دهد، بسیار اثربخش خواهد بود.

کلیدواژه‌ها


عنوان مقاله [English]

Phytochemical characteristics and antimicrobial effect of Ziziphora clinopodioides and Coriandrum Sativum seed essential oils and their combination on some food borne pathogenic bacter

نویسندگان [English]

  • S. Abbaszadeh 1
  • M. Kargozari 2
  • H. Gandomi NasrAbadi 3
1 MSc Graduate of Food Science and Technology, North Tehran Branch, Islamic Azad University, Tehran, Iran
2 Assistant Professor, Department of Food Science and Technology, North Tehran Branch, Islamic Azad University, Tehran, Iran
3 Associate Professor, Department of Food Hygiene, University of Tehran, Tehran, Iran
چکیده [English]

Essential oils and their components have known antibacterial effects. In this study the major components of essential oils of Coriandrum sativum seeds and aerial parts of Ziziphora clinopodioides were identified by means of GC-MS and the effect of different concentrations of them alone and in combination were then investigated in vitro to determine the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) against some foodborne pathogenic bacteria including Escherichia coli O157:H7, Staphylococcus aureus, Salmonella Typhimurium, Listeria monocytogenes and Bacillus cereus using broth micro-dilution method.  The most principle compounds composing Coriander seed essential oil (CEO) were Linalool L,γ-Terpinene, α-Pinene, Geraniol acetate and cymene. Thymol, α-Terpineol, Carvacrol, Linalool L and γ-Terpinene were the main chemical compounds found in Ziziphora essential oil (ZEO). Considering the results of MIC and MBC, B. cereus was the most sensitive (MIC 500ppm, MBC 1000ppm) and S. Typhimurium was the most resistant species (MIC 2000ppm and MBC 5000ppm) against CEO.ZEO also showed more antimicrobial effect against Gram positive bacteria Staphylococcus aureus, Listeria monocytogenes and Bacillus cereus (MIC 500ppm) compared to Gram negative bacteria of E. coli O157:H7andS. Typhimurium (MIC 1000ppm). The results of the evaluation of the combination effect of aforementioned EOs indicated that ZEO+CEO could synergistically suppress the growth ofS.aureus (MIC 125+250 ppm, 250+125 ppm). The results of this study showed that Ziziphora and Coriander EOs when used in combination are more effective against Gram+ bacterial growth especially against S. aureus which is an important bacterial 

کلیدواژه‌ها [English]

  • Phytochemistry
  • Ziziphora
  • Coriander
  • Pathogenic bacteria

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