تأثیر ضد شیگلایی ترکیب کورکومین زردچوبه
محورهای موضوعی : فصلنامه کیفیت و ماندگاری تولیدات کشاورزی و مواد غذایی
نگین سادات میرعشقی
1
,
زهره جعفری
2
,
بهروز شجاعی سعدی
3
1 - دانشجوی کارشناسی ارشد، گروه میکروبیولوژی، واحد اراک، دانشگاه آزاد اسلامی، اراک، ایران
2 - استادیار، گروه میکروبیولوژی، باشگاه پژوهشگران جوان و نخبگان، واحد اراک، دانشگاه آزاد اسلامی، اراک، ایران
3 - مربی، گـروه میکروبیولـوژی، واحــد اراک، دانشــگاه آزاد اسلامی، اراک، ایران
کلید واژه: شیگلوز, مسمومیت غذایی, دیسانتری, کورکومین, شیگلا,
چکیده مقاله :
شیگلا باکتری هایی گرم منفی، بدون حرکت و اسپور می باشند که بیماری به نام شیگلوز یا اسهال خونی باسیلی را ایجاد می کنند. شیگلا به دلیل دوز عفونی کم (100 – 10 عدد باکتری) و عوارض بالا، افزایش سویه های مقاوم به آنتی بیوتیک ها قابل توجه هستند. بیماری شیگلوز دومین عامل اصلی مرگ و میر در کودکان زیر 5 سال می باشد. تشخیص به موقع و درمان آنتی بیوتیکی در کاهش عوارض و مرگ و میر نقش اساسی دارد. کورکومین یک ترکیب فنولی استخراج شده از زردچوبه می باشد که خواص فارماکولوژیک و آنتی باکتریال زردچوبه به دلیل وجود این ترکیب می باشد. مطالعات اخیر نشان داده است که کورکومین در دوزهای مناسب باعث مهار رشد شیگلا می شود. هدف از این مطالعه بررسی اثر ضد شیگلایی ترکیب کورکومین می باشد. مطالعه حاضریک پژوهش مروری می باشد. تحقیقات نشان داده است که رقت های مهاری کورکومین بر روی شیگلا 256-80 میکروگرم در میلی‌لیتر و حداقل غلظت کشندگی آن 512 میکروگرم در میلی لیتر است. با توجه به اینکه کورکومین به عنوان یک ماده غذایی کاربرد فراوان دارد می توان از آن به عنوان داروغذا در شرایط بالینی استفاده کرد.
Shigella are gram-negative, motionless, spore-causing bacteria that cause a condition called shigellosis, or bacilli. Shigella Due to the low infectious dose (10-100 bacteria) and high side effects, the increase in antibiotic-resistant strains is significant. Shigellosis is the second leading cause of death in children under 5 years of age. Early diagnosis and antibiotic treatment play a key role in reducing complications and mortality. Curcumin is a phenolic compound extracted from Turmeric, which is due to the pharmacological and antibacterial properties of Turmeric. Recent studies have shown that Curcumin in appropriate doses inhibits Shigella growth. The aim of this study was to evaluate the anti-Shigella effect of Curcumin. The present study is a review research. Research has shown that the inhibitory dilutions of Curcumin on Shigella are 80-256 µg/ml and its minimum lethal concentration is 512 µg/ml. Due to the fact that Curcumin is widely used as a food, it can be used as a drug in clinical Conditions.
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