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

محورهای موضوعی : علوم و صنایع غذایی

سارا عباس زاده ¹ ( دانش آموخته کارشناسی ارشد علوم و صنایع غذایی، واحد تهران‌شمال، دانشگاه آزاد اسلامی، تهران، ایران )
مینا کارگزاری ² ( استادیار گروه علوم و صنایع غذایی واحد تهران‌شمال، دانشگاه آزاد اسلامی، تهران، ایران )
حسن گندمی نصرآبادی ³ ( دانشیار گروه بهداشت مواد غذایی، دانشگاه تهران، تهران، ایران )

تاریخ دریافت : 1396/02/04 تاریخ پذیرش : 1397/07/11 تاریخ انتشار : 1398/01/01

کلید واژه: گشنیز, فیتوشیمی, کاکوتی کوهی, باکتری‌های بیماریزا,

چکیده مقاله :

اسانس‌های گیاهی و اجزای تشکیل دهندۀ آن‌ها دارای اثرات شناخته شدۀ ضد باکتریایی می باشند. 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 به صورت 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،استافیلوکوکوس اورئوس، سالمونلاتیفی موریوم، لیستریامونوسایتوژنز وباسیلوس سرئوس 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 داده اند. براساس نتایج تعیین MIC و MBC، باسیلوس سرئوس حساس‌ترین گونه (MIC معادل ppm 500 و MBC معادل ppm1000) و سالمونلاتیفی موریوم مقاوم‌ترین گونه (MIC معادل ppm2000 و MBC معادل ppm5000) در برابر CEO بودند. ZEO نیز اثر ضدمیکروبی بیشتری نسبت به باکتری‌های گرم مثبت استافیلوکوکوس اورئوس، لیستریا مونوسایتوژنز و باسیلوس سرئوس (MIC معادل ppm500) در مقایسه با باکتری‌های گرم منفی اشریشیا کلایO157:H7و سالمونلا تیفی موریوم(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 باکتریاستافیلوکوکوس اورئوسرا مهار نمایند. به‌طور کلی نتایج این مطالعه نشان داد CEO و ZEO به‌خصوص هنگامی که به صورت ترکیبی استفاده شوند، در برابر رشد باکتری‌هایی نظیر استافیلوکوکوس اورئوس که یکی از پاتوژن‌های مهم به شمار می‌رود و به طور فزاینده‌ای نسبت به آنتی‌بیوتیک های مختلف مقاومت نشان می‌دهد، بسیار اثربخش خواهد بود.

چکیده انگلیسی:

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 

منابع و مأخذ:

· Astrup, A. and Brand-Miller, J. (2012). Diet composition and obesity. The Lancet, 379: 1100-1101.· Atarés, L. and Chiralt, A. (2016). Essential oils as additives in biodegradable films and coatings for active food packaging. Trends in Food Science and Technology, 48: 51-62.
· Ayari, S., Han, J., Vu, K.D. and Lacroix, M. (2016). Effects of gamma radiation, individually and in combination with bioactive agents, on microbiological and physicochemical properties of ground beef. Food Control, 64: 173-180.
· Bakkali, F., Averbeck, S., Averbeck, D. and Idaomar, M. (2008). Biological effects of essential oils–a review. Food and chemical toxicology, 46: 446-475.
· Batooli, H.,   Akhbari, M., and  Hosseinizadeh, S.M.J. (2012). Effect of different distillation methods on quantity and quality of essential oil of two Ziziphora L. species. Journal of herbal drugs, 3: 135-146. [In Persian]
· Biswas, B., Rogers, K., McLaughlin, F., Daniels, D., and Yadav, A. (2013). Antimicrobial activities of leaf extracts of guava (Psidium guajava L.) on two gram-negative and gram-positive bacteria. International journal of microbiology, DOI: org/10.1155/2013/746165.
· Bhuiyan, M.N. I., Begum, J. and Sultana, M. (2009). Chemical composition of leaf and seed essential oil of Coriandrum sativum L. from Bangladesh. Bangladesh Journal of Pharmacology, 4: 150-153.
· Broomand, A., Hamedi, M., Emamjomeh, Z., Razavi, S.H., and Gholmakani,  M.T. (2009). Investigation on the antimicrobial effects of essential oils from dill and coriander seeds on Staphylococcus aureus, Escherichia coli O157:H7 and Salmonella typhimuruim. Food Science and Technology Research Journal,4(1): 59-68. [In Persian]
· Burt, S. (2004). Essential oils: their antibacterial properties and potential applications in foods-a review. International journal of food microbiology, 94: 223-253.
· Chachoyan A.A. and Oganesyan G.B. (1996). Antitumor activity of some spices of the  family Lamiaceae. Rastitelnye Resursy, 32(4): 59-64.
· Dadalioglu, I. and Evrendilek, G.A. (2004). Chemical compositions and antibacterial effects of essential oils of Turkish oregano (Origanum minutiflorum), bay laurel (Laurus nobilis), Spanish lavender (Lavandula stoechas L.), and fennel (Foeniculum vulgare) on common foodborne pathogens. Journal of agricultural and food chemistry, 52: 8255-8260.
· Fernandes, R., Do Rosario, V. A., Mocellin, M.C., Kuntz, M.G. and Trindade, E.B. (2016). Effects of inulin-type fructans, galacto-oligosaccharides and related synbiotics on inflammatory markers in adult patients with overweight or obesity: A systematic review. Clinical Nutrition, DOI:org/10.1016/j.clnu.2016.10.003.
· Ghaderi S., Falahati-HosseinAbad, A., Sarailoo, M.H., and Ghanbari, V. (2012). Investigation of the components and antibacterial effects of three plant's essential oil Coriandrum sativum, Achillea millefolium, Anethum graveolens in vitro, Journal of Shahrekord University of Medical Sciences, 14(5): 74-82. [In Persian]
· Gharibzahedi, S. M.T. and Mohammadnabi, S. (2017). Effect of novel bioactive edible coatings based on jujube gum and nettle oil-loaded nanoemulsions on the shelf-life of Beluga sturgeon fillets. International Journal of Biological Macromolecules, 95: 769-777.
· Goncharenko, A. and Timoshchenko, A. (2014). Evaluation of the grain antioxidant activity of winter rye varieties. Russian Agricultural Sciences, 40: 303-308.
· Kakaei, S. and Shahbazi, Y. (2016). Effect of chitosan-gelatin film incorporated with ethanolic red grape seed extract and Ziziphora clinopodioides essential oil on survival of Listeria monocytogenes and chemical, microbial and sensory properties of minced trout fillet. LWT-Food Science and Technology, 72: 432-438.
· Laribi, B., Kouki, K., M'hamdi, M. and Bettaieb, T. (2015). Coriander (Coriandrum sativum L.) and its bioactive constituents. Fitoterapia, 103: 9-26.
· Mahdavi, S.Kh., Asghari, P., Mazandarani, M., Hosseini, S.A.,  and Human, B. (2013). Evaluation of hypericin in Hypericum perforatum L. (Case study: Golestan National Park and Ramian). Eco-phytochemical Journal of Medical Plants, 2: 71-84. [In Persian]
· Mastromatteo, M., Lucera, A., Sinigaglia, M. and Corbo, M.R. (2009). Combined effects of thymol, carvacrol and temperature on the quality of non conventional poultry patties. Meat science, 83: 246-254.
· Mohajerfar, T., Hosseinzadeh, A., Akhondzadeh-Basti, A., Khanjari, A., Misaghi, and Gandomi Nasrabadi, H. (2013). Determination of minimum inhibitory concentration (MIC) of Zataria multiflora boiss. essential oil and lysozim on  L. monocytogenes.Journal of Medicinal Plants,4: 70-78. [In Persian]
· 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.
· Ozturk, S. and Ercisli, S. (2007). Antibacterial activity and chemical constitutions of Ziziphora clinopodioides. Food control, 18: 535-540.
· Pajouhi, M.R., Taajik, H., Akhondzadeh, A., Gandomi Nasrabadi, H., Ehsani, A., and Shokouhi Sabet Jalali, F. (2010). Evaluation of the chemical composition and antimicrobial activity of essential oil of oregano (Mentha longifolia L.)  and cumin seeds (Cuminum cyminum L.) alone and in combination with nisin. Urmia University of Medical Science, 21(4): 324-331. [In Persian]
· Rahman, A., and Kang, S. C., (2009). In vitro control of food-borne and food spoilage bacteria by essential oil and ethanol extracts of Lonicera Japonica Thunb. Food Chemistry, 116(3): 670-675.
· Raut, J.S., and Karuppayil, S.M. (2014). A status review on the medicinal properties of essential oils. Industrial Crops and Products, 62: 250-264.
· Sadiki, A.Y., Balouiri, M., Barkai, H., Maataoui, H., Koraichi, S.I., and Elabed, S. (2014). Synergistic antibacterial effect of Myrtus communis and Thymus vulgaris essential oils fractional inhibitory concentration index. International Journal of Pharmacy and Pharmaceutical Sciences, 6: 121-124.
· Salehi, P., Sonboli, A., Eftekhar, F., Nejad-Ebrahimi, S. and Yousefzadi, M. (2005). Essential oil composition, antibacterial and antioxidant activity of the oil and various extracts of Ziziphora clinopodioides subsp. rigida (Boiss.) RECH. f. from Iran. Biological and pharmaceutical bulletin, 28: 1892-1896.
· Schaffer, A.C. and Lee, J.C. (2008). Vaccination and passive immunisation against Staphylococcus aureus. International journal of antimicrobial agents, 32: S71-S78.
· Shahbazi, Y., Shavisi, N. and Mohebi, E. (2016). Potential application of Ziziphora clinopodioides essential oil and nisin as natural preservatives against Bacillus cereus and Escherichia coli O157: H7 in commercial barley soup. Journal of Food Safety, 36(4): 435-441.
· Silva, F. and Domingues, F.C. (2017). Antimicrobial activity of coriander oil and its effectiveness as food preservative. Critical reviews in food science and nutrition, 57: 35-47.
· Smaoui, S., Hsouna, A.B., Lahmar, A., Ennouri, K., Mtibaa-Chakchouk, A., Sellem, I., et al. (2016). Bio-preservative effect of the essential oil of the endemic Mentha piperita used alone and in combination with BacTN635 in stored minced beef meat. Meat science, 117: 196-204.
· Smith-Palmer, A., Stewart, J. and Fyfe, L. (2001). The potential application of plant essential oils as natural food preservatives in soft cheese. Food microbiology, 18: 463-470.
· Soltaninezhad, S.H., Mokhtari, T. and Rahbarian, P. (2009). Antibacterial activity of the essential oil and methanolic extract of Ziziphora clinopodioides on some pathogenic bacteria. Microbial Biotechnology, 2(5): 1-6. [In Persian]
· Tabatabaei Yazdi, F., Alizadeh Behbahani, B. Vasiee, A.R., Mortazavi, S.A., and Moradi, S. (2016). Investigation of the extracts antibacterial effect of Hibiscus Sabdariffa against strains of antibiotic resistance on pathogenic bacteria “in vitro”, Iranian Journal of Food Science and Industry, 55: 23-31 [In Persian].
· Wang, Y., Xia, Y., Zhang, P., Ye, L., Wu, L. and He, S. (2017). Physical Characterization and Pork Packaging Application of Chitosan Films Incorporated with Combined Essential Oils of Cinnamon and Ginger. Food and Bioprocess Technology, 10(3): 503-511.

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· Astrup, A. and Brand-Miller, J. (2012). Diet composition and obesity. The Lancet, 379: 1100-1101.· Atarés, L. and Chiralt, A. (2016). Essential oils as additives in biodegradable films and coatings for active food packaging. Trends in Food Science and Technology, 48: 51-62.
· Ayari, S., Han, J., Vu, K.D. and Lacroix, M. (2016). Effects of gamma radiation, individually and in combination with bioactive agents, on microbiological and physicochemical properties of ground beef. Food Control, 64: 173-180.
· Bakkali, F., Averbeck, S., Averbeck, D. and Idaomar, M. (2008). Biological effects of essential oils–a review. Food and chemical toxicology, 46: 446-475.
· Batooli, H.,   Akhbari, M., and  Hosseinizadeh, S.M.J. (2012). Effect of different distillation methods on quantity and quality of essential oil of two Ziziphora L. species. Journal of herbal drugs, 3: 135-146. [In Persian]
· Biswas, B., Rogers, K., McLaughlin, F., Daniels, D., and Yadav, A. (2013). Antimicrobial activities of leaf extracts of guava (Psidium guajava L.) on two gram-negative and gram-positive bacteria. International journal of microbiology, DOI: org/10.1155/2013/746165.
· Bhuiyan, M.N. I., Begum, J. and Sultana, M. (2009). Chemical composition of leaf and seed essential oil of Coriandrum sativum L. from Bangladesh. Bangladesh Journal of Pharmacology, 4: 150-153.
· Broomand, A., Hamedi, M., Emamjomeh, Z., Razavi, S.H., and Gholmakani,  M.T. (2009). Investigation on the antimicrobial effects of essential oils from dill and coriander seeds on Staphylococcus aureus, Escherichia coli O157:H7 and Salmonella typhimuruim. Food Science and Technology Research Journal,4(1): 59-68. [In Persian]
· Burt, S. (2004). Essential oils: their antibacterial properties and potential applications in foods-a review. International journal of food microbiology, 94: 223-253.
· Chachoyan A.A. and Oganesyan G.B. (1996). Antitumor activity of some spices of the  family Lamiaceae. Rastitelnye Resursy, 32(4): 59-64.
· Dadalioglu, I. and Evrendilek, G.A. (2004). Chemical compositions and antibacterial effects of essential oils of Turkish oregano (Origanum minutiflorum), bay laurel (Laurus nobilis), Spanish lavender (Lavandula stoechas L.), and fennel (Foeniculum vulgare) on common foodborne pathogens. Journal of agricultural and food chemistry, 52: 8255-8260.
· Fernandes, R., Do Rosario, V. A., Mocellin, M.C., Kuntz, M.G. and Trindade, E.B. (2016). Effects of inulin-type fructans, galacto-oligosaccharides and related synbiotics on inflammatory markers in adult patients with overweight or obesity: A systematic review. Clinical Nutrition, DOI:org/10.1016/j.clnu.2016.10.003.
· Ghaderi S., Falahati-HosseinAbad, A., Sarailoo, M.H., and Ghanbari, V. (2012). Investigation of the components and antibacterial effects of three plant's essential oil Coriandrum sativum, Achillea millefolium, Anethum graveolens in vitro, Journal of Shahrekord University of Medical Sciences, 14(5): 74-82. [In Persian]
· Gharibzahedi, S. M.T. and Mohammadnabi, S. (2017). Effect of novel bioactive edible coatings based on jujube gum and nettle oil-loaded nanoemulsions on the shelf-life of Beluga sturgeon fillets. International Journal of Biological Macromolecules, 95: 769-777.
· Goncharenko, A. and Timoshchenko, A. (2014). Evaluation of the grain antioxidant activity of winter rye varieties. Russian Agricultural Sciences, 40: 303-308.
· Kakaei, S. and Shahbazi, Y. (2016). Effect of chitosan-gelatin film incorporated with ethanolic red grape seed extract and Ziziphora clinopodioides essential oil on survival of Listeria monocytogenes and chemical, microbial and sensory properties of minced trout fillet. LWT-Food Science and Technology, 72: 432-438.
· Laribi, B., Kouki, K., M'hamdi, M. and Bettaieb, T. (2015). Coriander (Coriandrum sativum L.) and its bioactive constituents. Fitoterapia, 103: 9-26.
· Mahdavi, S.Kh., Asghari, P., Mazandarani, M., Hosseini, S.A.,  and Human, B. (2013). Evaluation of hypericin in Hypericum perforatum L. (Case study: Golestan National Park and Ramian). Eco-phytochemical Journal of Medical Plants, 2: 71-84. [In Persian]
· Mastromatteo, M., Lucera, A., Sinigaglia, M. and Corbo, M.R. (2009). Combined effects of thymol, carvacrol and temperature on the quality of non conventional poultry patties. Meat science, 83: 246-254.
· Mohajerfar, T., Hosseinzadeh, A., Akhondzadeh-Basti, A., Khanjari, A., Misaghi, and Gandomi Nasrabadi, H. (2013). Determination of minimum inhibitory concentration (MIC) of Zataria multiflora boiss. essential oil and lysozim on  L. monocytogenes.Journal of Medicinal Plants,4: 70-78. [In Persian]
· 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.
· Ozturk, S. and Ercisli, S. (2007). Antibacterial activity and chemical constitutions of Ziziphora clinopodioides. Food control, 18: 535-540.
· Pajouhi, M.R., Taajik, H., Akhondzadeh, A., Gandomi Nasrabadi, H., Ehsani, A., and Shokouhi Sabet Jalali, F. (2010). Evaluation of the chemical composition and antimicrobial activity of essential oil of oregano (Mentha longifolia L.)  and cumin seeds (Cuminum cyminum L.) alone and in combination with nisin. Urmia University of Medical Science, 21(4): 324-331. [In Persian]
· Rahman, A., and Kang, S. C., (2009). In vitro control of food-borne and food spoilage bacteria by essential oil and ethanol extracts of Lonicera Japonica Thunb. Food Chemistry, 116(3): 670-675.
· Raut, J.S., and Karuppayil, S.M. (2014). A status review on the medicinal properties of essential oils. Industrial Crops and Products, 62: 250-264.
· Sadiki, A.Y., Balouiri, M., Barkai, H., Maataoui, H., Koraichi, S.I., and Elabed, S. (2014). Synergistic antibacterial effect of Myrtus communis and Thymus vulgaris essential oils fractional inhibitory concentration index. International Journal of Pharmacy and Pharmaceutical Sciences, 6: 121-124.
· Salehi, P., Sonboli, A., Eftekhar, F., Nejad-Ebrahimi, S. and Yousefzadi, M. (2005). Essential oil composition, antibacterial and antioxidant activity of the oil and various extracts of Ziziphora clinopodioides subsp. rigida (Boiss.) RECH. f. from Iran. Biological and pharmaceutical bulletin, 28: 1892-1896.
· Schaffer, A.C. and Lee, J.C. (2008). Vaccination and passive immunisation against Staphylococcus aureus. International journal of antimicrobial agents, 32: S71-S78.
· Shahbazi, Y., Shavisi, N. and Mohebi, E. (2016). Potential application of Ziziphora clinopodioides essential oil and nisin as natural preservatives against Bacillus cereus and Escherichia coli O157: H7 in commercial barley soup. Journal of Food Safety, 36(4): 435-441.
· Silva, F. and Domingues, F.C. (2017). Antimicrobial activity of coriander oil and its effectiveness as food preservative. Critical reviews in food science and nutrition, 57: 35-47.
· Smaoui, S., Hsouna, A.B., Lahmar, A., Ennouri, K., Mtibaa-Chakchouk, A., Sellem, I., et al. (2016). Bio-preservative effect of the essential oil of the endemic Mentha piperita used alone and in combination with BacTN635 in stored minced beef meat. Meat science, 117: 196-204.
· Smith-Palmer, A., Stewart, J. and Fyfe, L. (2001). The potential application of plant essential oils as natural food preservatives in soft cheese. Food microbiology, 18: 463-470.
· Soltaninezhad, S.H., Mokhtari, T. and Rahbarian, P. (2009). Antibacterial activity of the essential oil and methanolic extract of Ziziphora clinopodioides on some pathogenic bacteria. Microbial Biotechnology, 2(5): 1-6. [In Persian]
· Tabatabaei Yazdi, F., Alizadeh Behbahani, B. Vasiee, A.R., Mortazavi, S.A., and Moradi, S. (2016). Investigation of the extracts antibacterial effect of Hibiscus Sabdariffa against strains of antibiotic resistance on pathogenic bacteria “in vitro”, Iranian Journal of Food Science and Industry, 55: 23-31 [In Persian].
· Wang, Y., Xia, Y., Zhang, P., Ye, L., Wu, L. and He, S. (2017). Physical Characterization and Pork Packaging Application of Chitosan Films Incorporated with Combined Essential Oils of Cinnamon and Ginger. Food and Bioprocess Technology, 10(3): 503-511.