فعالیت ضد باکتریایی عصاره چای سبز بر روی پنج باکتری بیماریزای گیاهی
محورهای موضوعی : Biotechnological Journal of Environmental Microorganisms
1 - گروه گیاه‌پزشکی، واحد رشت، دانشگاه آزاد اسلامی، رشت، ایران
کلید واژه: حلال, چای سبز, ضد باکتری, عصاره آبی و الکلی, کنترل بیولوژیک ,
چکیده مقاله :
در تهیه چای سبز، برگها پس از برداشت، خشک شده و بعد استفاده می شوند و عمل تخمیر صورت نمی گیرد. عصارهی چای خواص ضد میکروبی دارد، اما اطلاعات کمی در این ارتباط وجود دارد. روش کار: برگ های سه کلون 100، هیبرید بذری و آسام از باغات چای جمع آوری شد سپس برگ های جمع آوری شده خشک گردید. از سه حلال آبی، متانولی و اتانولی برای عصاره گیری استفاده گردید. اثر این عصاره ها روی تکثیر پنج باکتری Clavibacter michiganensis، Xanthomonas arboricola، Pseudomonas syringae، Dikeya zeae و Pectobacterium carotovorum با روش دیسکهای کاغذی با اندازه گیری هاله عدم رشد مورد بررسی قرار گرفت. نتایج نشان داد بالاترین غلظتهای عصاره های آبی، اتانولی و متانولی(5.0 میلی لیتر در یک میلی لیتر) موثرترین غلظت بر باکتری های مورد بررسی بودند. تمامی عصارهها قابلیت کنترل کنندگی روی باکتری ها را داشتند. میزان تاثیر گذاری عصارهها روی باکتریها، متفاوت بود. عصارههای حاصل از کلون 100 بیشترین میزان بازدارندگی را روی باکتریهای مورد مطالعه نشان دادند. در بین عصارهها و کلونها بیشترین میزان بازدارندگی روی باکتری گرم مثبت C. michiganensis توسط عصارهی آبی بود. بطور متوسط بیشترین تاثیر را عصاره آبی و کمترین تاثیر را عصارهی اتانولی روی باکتریها نشان داد. بیشترین مقاومت را باکتری D. zeae در مقابل عصارهها از خود نشان داد. بحث: بنظر می رسد عوامل مختلف همانند نوع حلال، غلظت، انواع میکروارگانیسم در میزان بازدارندگی عصارهی چای سبز تاثیر گذار هستند.
Tea is one of the medicinal plants that is used all over the world. In the preparation of green tea, the leaves are dried after harvesting and then used, and fermentation is not done. Tea extract has antimicrobial properties, but there is little information about this. The leaves of three clones of 100, seed hybrid and Assam were collected from tea gardens, and then the collected leaves were dried. Three solvents; aqueous, methanolic and ethanolic, were used for extraction. The effect of these extracts on the proliferation of five bacteria Clavibacter michiganensis, Xanthomonas arboricola, Pseudomonas syringae, Dikeya zeae and Pectobacterium carotovorum was investigated by the paper disc method by measuring the non-growth halo. The results showed that the highest dilutions of aqueous, ethanolic and methanolic extracts (50%) were the most effective dilutions on the investigated bacteria. All extracts had the ability to control bacteria. The effects of the extracts on bacteria were different. The extracts obtained from clone 100 showed the highest inhibition rate on the studied bacteria. Among the extracts and clones, the highest amount of inhibition on gram positive bacteria C. michiganensis was by water extract. On average, aqueous extract showed the most effect and ethanol extract showed the least effect on bacteria. D. zeae showed the highest resistance against the extracts. It seems that different factors such as type of solvent, concentration, types of microorganisms are effective in the inhibition rate of green tea extract.
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