اثر ضد میکروبی عصاره آبی گلبرگ زعفران بر برخی از باکتری‌های بیماری‌زای غذایی
محورهای موضوعی :
علوم و صنایع غذایی
لیلا اعظمی
1
,
علیرضا باباپور
2
,
میثم قره چاهی
3
1 - دانشگاه آزاد اسلامی، واحد علوم و تحقیقات تهران، دانشکده علوم تخصصی دامپزشکی، گروه بهداشت مواد غذایی، دانشجوی دکتری تخصصی بهداشت مواد غذایی، تهران، ایران.
2 - دانشگاه آزاد اسلامی، واحد علوم و تحقیقات تهران، دانشکده علوم تخصصی دامپزشکی، گروه بهداشت مواد غذایی، دانشجوی دکتری تخصصی بهداشت مواد غذایی، تهران، ایران.
3 - دانشگاه آزاد اسلامی، واحد علوم و تحقیقات تهران، دانشکده علوم تخصصی دامپزشکی، گروه بهداشت مواد غذایی، دانشجوی دکتری تخصصی بهداشت مواد غذایی، تهران، ایران.
تاریخ دریافت : 1391/03/03
تاریخ پذیرش : 1391/08/24
تاریخ انتشار : 1391/03/01
کلید واژه:
عصاره آبی زعفران,
باکتری‌های بیماری‌زای غذایی,
حداقل غلظت ممانعت‌کننده,
چکیده مقاله :
با توجه به نگرانی‌های عمومی در خصوص عوارض نگه دارنده‌های شیمیایی، تمایل به مصرف محصولات فاقد مواد نگه دارنده و یا داری نگه دارنده های طبیعی افزایش یافته است. در این مطالعه اثر ضد باکتریایی عصاره آبی گلبرگ زعفران در محیط آزمایشگاهی و با بکارگیری روش دیسک انتشاری بر باکتری های استافیلوکوکوس اورئوس، سالمونلا تیفی موریوم، اشریشیا کولای O157:H7، لیستریا مونوسیتوژنز و باسیلوس سرئوس که از مهمترین باکتری‌های ایجادکننده مسمومیت و عفونت غذایی هستند، مورد بررسی قرار گرفت. همچنین حداقل غلظت بازدارنده MIC)) عصاره گلبرگ زعفران به روی 4 باکتری مورد مطالعه به روش رقت سازی در محیط کشت جامد و محیط کشت مایع مورد مطالعه قرار گرفت. در بین باکتری های مورد مطالعه سالمونلا تیفی موریوم حساس ترین باکتری و استافیلوکوکوس اورئوس و اشریشیا کولایO157:H7به عنوان مقاوم ترین باکتری شناسایی گردید. به علاوه بر اساس نتایج حاصله میزان MIC عصاره آبی گلبرگ زعفران در روش میکرودایلوشن برای تمام باکتری های فوق 40 میلی گرم در میلی لیتر محاسبه گردید. مطالعه حاضر نشان داد، عصاره آبی گلبرگ زعفران را می‌توان به عنوان نگه دارنده طبیعی بر ضد باکتری های فوق استفاده نمود.
چکیده انگلیسی:
Ever-increasing public debates over the adverse effects that may result from exposure to the chemical preservatives have enhanced the interests for the consuming of preservative-free foods or at least the product containing natural preservatives. In this laboratory experiment, the antimicrobial effect of aqueous extracts of Saffron petals against Salmonella typhimurium, Listeria monocytogenes, Escherichia coli O157:H7, Bacillus cereus and Staphylococcus aureus were investigated using the disk diffusion method. Moreover, the Minimum Inhibitory Concentration (MIC) of the extract was assessed by agar dilution and broth microdilution method. According to the results, S. typhimurium was found asthe most sensitive, while, S. aureus and E. coli O157:H7asthe most resistant species. MICs of the extract by microdilution method were estimated at 40 mg/ml for all of the 4 bacterial species. The results also revealed that the extract of Saffron petals could be used as a natural preservative against the aforementioned bacteria.
منابع و مأخذ:
Abullaev, FI. (2002). Cancer chemopreventive and tumoricidal properties of saffron, 227(1): 20-25.
Abu-Shanab, B., Adwan, G., Jarrar, N., Abu-hijleh, A. and Adwan, K. (2006). Antibacterial activity of four plant extracts used in Palestine in Folkloric Medicine against Methicillin-Resistance Staphylococcus aureus. Turkish Journal of Biology, 30: 195-198.
Arques, J.L., Rodriquez, E., Gaya, P., Medina, M. and Nunez, M. (2005). Effect of combinations of high pressure treatment and bacteriocin producing lactic acid bacteria on the survival of Listeria monocytogenes in raw milk cheese. International Dairy Journal, 15: 893-900.
Canillac, N. and Mourey, A. (2001). Antibacterial activity for the essential oil of picea excelsa on Listeria, Staphylococcus aureus and colifom bacteria. Food Microbiology, 18: 261-268.
Chi-Zhang, Y., Yam, K.L., Chikindas, M.L. (2004). Effective control of Listeria monocytogenes by combination of nisin formulated and slowly released into a broth system. International Journal of Food Microbiology, 90(1): 15-22.
Erturk, O. (2006). Antibacterial and antifungal activity of ethanolic extracts from eleven spice plants. Section Cellular and Molecular Biology, 61(3): 275-278.
Fisgin, N.T., Cayci, Y.T., Coban, A.Y., Ozatli, D., Tanyel, E., Durupinar, B. and Tulek, N. (2009). Antimicrobial activity of plant extracts Ankaferd Blood Stopper. Fitoterapia, 80: 48-50.
Hosein zade, H. (2005). Effect of anti-tumor cytotoxicity of saffron stigma and petal discs of potato and brineshrimp. Herb Quarterly, 4(15): 59[In Farsi].
Islam, M.J., Barua, S., Das, S., Khan, M.S. and Ahmad, A. (2008). Antibacterial activity of some indigenous medicinal plants. Journal of Soil of Nature, 2(3):26-28.
Jalali, M. (2008). Antimicrobial effects of ethanol extracts of some medicinal plants against Listeriamonocytogenes. Journal of Shahrekord University of Medical Sciences, 8(3): 23-25[In Farsi].
Jalali, M. (2007). Several different types of fruits, plant extracts microbial Asrzd review Pycnocycla spinosa. Journal of Mazandaran University of Medical Sciences, 17(59): 26-37[In Farsi].
Lee, S., Musa, N., Wendy, W., Musa, N. and song, C.T. (2007). Antimicrobial property of 12 spieces and methanol extract of Oramental sea anmon against Edwarsiella agent and other bacteria. Advanced in Biological Research, 1(5-6): 164-166.
Mirheydar, H. (1996). Herbal Education. Office of the Islamic culture. Volume 2, 2nd Edition[In Farsi].
Mortazavi, A. (2002). Food Microbiology. Mashhad Ferdowsi University Press, pp. 559-531[In Farsi].
Mortazavi, A. (2006). Modern Food Microbiology. Mashhad Ferdowsi University Press, pp. 285-479[In Farsi].
Nair, R. and Chanda, S.V. (2007). Antibacterial activities of some medicinal plants of the western region of India. Turkish Journal of Biology, 31: 231-236.
Nakhaei, M., Khajeh-Karamoddin, M. and Ramezani, M. (2008). Inhibition of Helicobacter pylori growth in vitro by saffron (Croccus sativus L). Iranian Journal of Basic Medical Sciences, 11(2): 91-96.
Oussalah, M., Caillet, S., Saucier, L. and Lacroix, M. (2007). Inhibitory effects of selected plant essential oils on the growth of four pathogenic bacteria: E.coli O157:H7, Salmonella typhimurium, Staphylococcus aureus and Listeria monocytogenes. Food Control, 18: 414-420.
Ozkan, G., Ozcan, M., Karahan, A.G. and Sagdic, O. (2003). Effect of some spice extracts on bacterial inhibition. Food Science and Technology International, 9(5): 353-358.
Parlatan, A., Saricoban, C. and Zcan, M.M. (2008). Chemical composition and antimicrobial activity of the extracts of Kefe cumin (Laser trilobum L) fruits from different regions: International Journal of Food Science and Nutrition, 84(1): 22-25.
Razaghi, R. (2003). Investigation of antibacterial compounds of saffron stigma. Third National Conference on Saffron, Iran[In Farsi].
Razavilar, V. (2002). Epidemiology of pathogenic microbes in food and food poisoning. Printing, Publishingand Printing Institute of Tehran University, pp. 154-1[In Farsi].
Report of Research Project Search and anthocyanins extracted from the petals of saffronand its stability in a model beverage. Iranian Research Organization for Science and Technology-Food Technology Research Institute of Iran[In Farsi].
Rios, J.L., Recio, M.C., Giner, R.M. and Manez, S. (1996). An update review of saffron and its active compounds. Phytotherapy Research, 10(3): 189-193.
Sengul, M., Yildiz, H., Gungor, N., Cetin, B., Eser, Z. and Ercisly, S. (2009). Total phenolic content, antioxidant and antimicrobial activities of some medicinal plants. Pakistanian Journal of Pharmacology, 22(1): 102-106.
Seyydnejad, S.M., Niknejad, M., Darabpoor, I. and Motamedi, H. (2010). Antibacterial Activity of Hydroalcoholic Extract of Callistemon citrinus and Albizia lebbeck. American Journal of Applied Sciences, 7(1): 13-16.
Sharifa, A.A., Neoh, Y.L., Iswadi, M.I., Khairul, O., Abdul Halim, M., Jamaludin, M., Mohamed Azman, A.B. and Hing, H.L. (2008). Effects of Methanol, Ethanol and Aqueous Extract of Plantago major on Gram Positive Bacteria. Gram Negative Bacteria and Yeast, 8: 42-44.
Sharon, B. (2001). Electroimmunoassay technology for foodborn pathogen detection. IVD Technology, 16: 13-34.
Singh, B., Bernadette, F.M. and Adams, M.R. (2001). Synergistic inhibition of Listeria monocytogenes by nisin and garlic exteract. Food Microbiology, 18: 133-139.
Skandamis, P., Tsingarida, E. and Nychas, G-J.E. (2002). The effect of organo essential oil on survival/death of salmonella thyphimurium in meat stored at 5º under aerobic, VP/MAP Conditions. Food Microbiology, 19(1): 97-103.
Tajalli, F. (2008). Two methods to determine antioxidant properties of saffron petals DPPH and linoleic acid model system. The National Congress of Food Science and Technology, Iran[In Farsi].
Takdani, A. (2001). Saffron and its medicinal properties. Third National Conference on Saffron, Iran [In Farsi].
Tavakol, A. (2003). Effect of human liver carcinoma cells on cellcytotoxicity saffron. Third National Conference on Saffron, Iran[In Farsi].
Tayel, A.A., EL-Tras, W.F. (2009). Possibility of fighting foodborne bacteria by Egyptian folk medicinal herbs and spices extracts. Journal of Egypt Public Health Association, 84(1-2): 21-32.
Vahidi, H., Kamalinejad, M. and Sedaghati, N. (2002). Antimicrobial Properties of Croccus sativus L. Iranian Journal of Pharmaceutical Research, 1: 33-35.
Vanne, L., Karwoski, M., Karppinen, S. and Sjoberg, A.M. (1996). HACCP-based food quality control and rapid detection methods for micro organisms. Food Control, 7(6): 263-276.
Vukovic, N., Sukdolak, S., Milosevic, T. and Solujic, S. (2007). Antimicrobial activities of essential oil and methanol extract of Teucrium montanum. eCAM, 4: 17-20.
Wuthrich, B., Schmid-Grendelmeyer, P. and Lunberg, M. (1997). Anaphylaxis to saffron Allergy, 52(4): 476-477.
Zahraei, T. (2009). Salmonella. Tehran University Press, pp. 26-37[In Farsi].
Zlem, B., Medine, G., Fikrettin, H., Hakan, Z., Hamdullah, K., Nevver, M., Kmens, S. and Lin, T. (2006).Biological activities of the essential oil and methanol extract of Achillea biebersteinii Afan. (Asteraceae). Turkish Journal of Biology, 30: 65-73.
