بررسی تأثیر عصاره الکلی سیر بر روی برخی از باکتری‌های بیماریزای با منشاء مواد غذایی
محورهای موضوعی :
علوم و صنایع غذایی
مهدی قیامی راد
1
(استادیار گروه میکروب‌شناسی، واحد اهر، دانشگاه آزاد اسلامی، اهر، ایران)
رضا اکبری
2
(دانش‌آموخته کارشناسی‌ارشد میکروب‌شناسی، واحد اهر، دانشگاه آزاد اسلامی، اهر، ایران)
علی صفری
3
(دانش‌آموخته کارشناسی‌ارشد میکروب‌شناسی، واحد اهر، دانشگاه آزاد اسلامی، اهر، ایران)
تاریخ دریافت : 1393/11/25
تاریخ پذیرش : 1395/09/28
تاریخ انتشار : 1395/12/01
کلید واژه:
حداقل غلظت کشندگی,
عصاره سیر,
حداقل غلظت بازدارندگی,
اثر ضدباکتریایی,
چکیده مقاله :
با توجه به رویکرد مردم به مصرف محصولات غذایی فاقد مواد نگهدارنده و یا دارای مواد نگهدارنده طبیعی، امروزه استفاده از عصاره های گیاهی به‌عنوان نگهدارنده مواد غذایی به‌جای مواد شیمیایی رونق یافته است. این مطالعه با هدف تعیین اثر غلظت‌های مختلف عصاره الکلی گیاه سیر (Allium sativum) بر روی سویه های استاندارد باکتری‌های سالمونلا اینتریتیدیس، باسیلوس سوبتیلیس، لیستریا مونوسیتوژنز و یرسینیا اینتروکولتیکا با روش انتشار از چاهک در محیط آگار انجام گرفت. حداقل غلظت مهاری و حداقل غلظت باکتری‌کشی عصاره به روش میکروتیترپلیت و با استفاده از رزازورین تعیین گردید. یافته ها نشان دادند که عصاره الکلی گیاه سیر اثر بازدارنده بر روی هر چهار باکتری مورد آزمایش دارد. بیشترین تأثیر بر روی باکتری باسیلوس سوبتیلیس و کمترین تأثیر روی باکتری سالمونلا اینترتیدیس مشاهده شد. حداقل غلظت مهار‌کنندگی رشد باکتری در مورد باسیلوس سوبتیلس با 39/0 و بیشترین مقدار آن در باکتری سالمونلا اینتریتیدیس با غلظت 5/12 میلی‌گرم در هر میلی‌لیتر مشاهده شد. با عنایت به یافته‌های حاصل از تحقیق حاضر در مجموع می‌توان گفت که عصاره الکلی سیر دارای خاصیت ضدباکتریایی مناسب علیه باکتری‌های مورد مطالعه بود و به‌عنوان یک نگهدارنده طبیعی در مواد غذایی مختلف می‌تواند مورد ارزیابی قرار گیرد.
چکیده انگلیسی:
According to consumers' desire to consume foods without preservatives or containing a natural preservative, the use of plant extracts as a food preservative instead of chemicals has increased. This study was conducted to determine the antibacterial effect of different concentration of alcoholic extract of garlic (Allium sativum) on standard strains of Salmonella enteritidis, Bacillus subtilis, Listeria monocytogenes and Yersinia entrocolitica. For this purpose, the agar well diffusion method was used. Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) were measured with microtiter plate method using the rezazurin reagent. The results showed that garlic alcoholic extract had an inhibitory effect on any four tested bacteria. The highest inhibitory effect was observed on B. subtilis;meanwhile,the slightest effect was found on S. enteritidis. The minimum inhibitory concentration of 0.39 mg/ml was observed for B. subtilis, however the highest amount was estimated at 12.5 mg/ml for S. enteritidis. According to the results of recent research it was concluded that alcoholic extract of garlic had appropriate antibacterial impact against bacteria and therefore could be used as a natural preservative in various foods.
منابع و مأخذ:
· Aliporyegane M., Tajik, H., Zadehashem, E., Farkhondeh, T., Sadighara, P. and Sabah S. (2009). Inhibitory effect of garlic extract on the growth of Salmonella Typhimurium and Shigella dysenteric. Knowledge & Health; 4(2): 6–9 [In Persian].
· Alqattan, K., Alnaqeeb, M. and Ali, M. (1999). The antihypertensive effect of garlic (Allium sativum) in the rat two-kidney–one-clip Goldblatt model. Journal of Journal of Ethnopharmacology, 66(2): 217–222.
· Ankri, S. and Mirelman, D. (1999). Antimicrobial properties of allicin from garlic. Microbes Infection, 1(2):75–80.
· Bahmani, M., Avijgan, M., Hossaini, S.R., Najafzadeh Varizi, H., Bahmani E. and Mehrzadi, S. (2010). Traditional application of medicinal plants in southern area of Ilam province for treatment diseases and clinical syndromes in small ruminants. Journal of Herbal Drugs .1(2): 49–57.
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· Canillac, N. and Mourey, A. (2001). Antibacterial activity of the essential oil of Picea excelsa on Listeria, Staphylococcus aureus and coliform bacteria. Food Microbiology, 18(3): 261–268.
· Djenane, D., Yanguela, J., Amrouche, T., Boubrit, S., Boussad, N. and Roncales, P., (2011). Chemical composition and antimicrobial effects of essential oils of Eucalyptus globulus, Myrtus communis and Satureja hortensis against Escherichia coli O157: H7 and Staphylococcus aureus in minced beef. Food Science and Technology International, 17(6): 505–515.
· Erturk, Ö. (2006). Antibacterial and antifungal activity of ethanolic extracts from eleven spice plants. Biologia bratislava, 61(3): 275–278.
· Ghadimipour, R., Sedigh-Eteghad, S., Chalangar, R., Alipoor-yeganeh, M., Khadiri, B., Afkari, G. (2015). In Vitro antibacterial properties of aqueous extract of garlic against on common diarrhea causing bacteria. Journal of North Khorasan University of Medical Sciences, 7(2): 357–367 [In Persian].
· Hadjzadeh, M., Tavakol, Afshari, J., Ghorbani, A., Shakeri, M. (2006). The effects of aqueous extract of Garlic (Allium sativum L.) on laryngeal cancer cells (Hep-2) and L929 cells in vitro. Journal of Medicinal Plant. 2 (18): 41–48 [In Persian]
· Harris, J. C., Cottrel, S. L., Plummer, S. and Lloyd, D. (2001). Antimicrobial properties of Allium sativum (garlic). Appllied Microbiology and Biotechnology, 57(3): 282–286.
· Islam, M., Barua, S., Das, S., Khan, M. and Ahmed, A. (2008). Antibacterial activity of some indigenous medicinal plants. Journal of Soil Nature, 2(3): 26–28.
· Jalali, M.R., Jafari, H., Owlia, P., Fallah, N. andDavati A. (2008). In vivo antibacterial effects of garlic aqueous extract on Salmonella typhimurium infected rabbits. Iranian Journal of Medicinal and Aromatic Plant. 23(4): 453–457 [In Persian].
· Jafari H., Jalali, M.R. and Ghrebaghi, R. (2004). Effect of garlic on Salmonella typhimurium colonies. The Journal of Qazvin University of Medical Sciences, 7(25): 8–12 [In Persian].
· Jensen, W.B. (2007). The origin of the Soxhlet extractor. Journal of Chemical Education, 84(12): 13–19.
· Joerger, R. (2003). Alternatives to antibiotics: bacteriocins, antimicrobial peptides and bacteriophages. Poultry Science, 82(4): 640–647
· Kazemipour, Y., Rezaei, M. and Keivany, Y. (2005). Qualitative comparison of effects of garlic and mallow and motherworth extracts in healing of superfacial wounds in the common carp (Cyprinus carpio). Pajouhesh & Sazandegi. 66: 93–97 [In Persian].
· Orekhov, A.N. and Grunwald, J. (1997). Effects of garlic on atherosclerosis. Nutrition, 13(7): 656–663.
· Sadeghizali, M., Abbasiazar, M., Hashempour, A., Delshad, R. and Farahpour, H. (2010). The effect of aqueous extract of garlic on the bacteria Streptococcus agalactiae and Pasteurella multocida in vitro. Navidno; 9(47-48): 81–84 [In Persian].
· Sagdic, O., Karahan, A., Ozcan, M. and Ozkan, G. (2003). Note: effect of some spice extracts on bacterial inhibition. Food Science and Technology International, 9(5): 353–358.
· Salouti S. (2002). Application of garlic as a preservative in industries tomato paste. Journal of Medicinal Plants, 1(3):45–50 [In Persian].
· Shetty, S., Thomas, B., Shetty, V., Bhandry, R. and Shetty, R.M. (2013). An in-vitro evaluation of the efficacy of garlic extract as an antimicrobial agent on periodontal pathogens: A microbiological study. Ayu, 34(4): 445–451.
· Skandamis, P., Tsigarida, E. and Nychas, G.E. (2002). The effect of oregano essential oil on survival/death of Salmonella typhimurium in meat stored at 5°C under aerobic, VP/MAP conditions. Food Microbiology, 19(1): 97–103.
· Tajik, H., Shokuhi, S. and Jalali, F. (2008). In vitro assessment of antimicrobial efficacy of aqueous extract of garlic against wound-infecting microorganisms. Journal of Medicinal Plant. 2(26): 10–15. [In Persian].
· Smith-palmer, A., Stewart, J. and Fyfe, L. (1998). Antimicrobial properties of plant essential oils and essences against five important food-borne pathogens. Letters in applied microbiology, 26(2): 118–122.
· Thomson, M. and Ali, M. (2003). Garlic (Allium sativum): a review of its potential use as anti-cancer agent. Current Cancer Drug Targets. 3(1): 67–81.
· Vanne, L., Karwoski, M., Karppinen, S. and Sjoberg, J.A.M. (1996). HACCP-based food quality control and rapid detection methods for microorganisms. Food Control, 7(6): 263–276.
· Zarghari, E. (1996). Iran Medicinal Plant. Tehran University Press. pp: 256–271 and 619–626 [In Persian].
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· Aliporyegane M., Tajik, H., Zadehashem, E., Farkhondeh, T., Sadighara, P. and Sabah S. (2009). Inhibitory effect of garlic extract on the growth of Salmonella Typhimurium and Shigella dysenteric. Knowledge & Health; 4(2): 6–9 [In Persian].
· Alqattan, K., Alnaqeeb, M. and Ali, M. (1999). The antihypertensive effect of garlic (Allium sativum) in the rat two-kidney–one-clip Goldblatt model. Journal of Journal of Ethnopharmacology, 66(2): 217–222.
· Ankri, S. and Mirelman, D. (1999). Antimicrobial properties of allicin from garlic. Microbes Infection, 1(2):75–80.
· Bahmani, M., Avijgan, M., Hossaini, S.R., Najafzadeh Varizi, H., Bahmani E. and Mehrzadi, S. (2010). Traditional application of medicinal plants in southern area of Ilam province for treatment diseases and clinical syndromes in small ruminants. Journal of Herbal Drugs .1(2): 49–57.
· Biedermann, B. (1995). [Garlic a" secret miracle of God"?]. Praxis, 84: 7–10.
· Bokaeian, M., Kyghobadi, S., Farazmand, R. and Saeidi, S. (2015). Study of antimicrobial activity of Allium sativum extract on Staphylococcus aureus strains resistant to different antibiotics, 28(1): 34–41 [In Persian].
· Canillac, N. and Mourey, A. (2001). Antibacterial activity of the essential oil of Picea excelsa on Listeria, Staphylococcus aureus and coliform bacteria. Food Microbiology, 18(3): 261–268.
· Djenane, D., Yanguela, J., Amrouche, T., Boubrit, S., Boussad, N. and Roncales, P., (2011). Chemical composition and antimicrobial effects of essential oils of Eucalyptus globulus, Myrtus communis and Satureja hortensis against Escherichia coli O157: H7 and Staphylococcus aureus in minced beef. Food Science and Technology International, 17(6): 505–515.
· Erturk, Ö. (2006). Antibacterial and antifungal activity of ethanolic extracts from eleven spice plants. Biologia bratislava, 61(3): 275–278.
· Ghadimipour, R., Sedigh-Eteghad, S., Chalangar, R., Alipoor-yeganeh, M., Khadiri, B., Afkari, G. (2015). In Vitro antibacterial properties of aqueous extract of garlic against on common diarrhea causing bacteria. Journal of North Khorasan University of Medical Sciences, 7(2): 357–367 [In Persian].
· Hadjzadeh, M., Tavakol, Afshari, J., Ghorbani, A., Shakeri, M. (2006). The effects of aqueous extract of Garlic (Allium sativum L.) on laryngeal cancer cells (Hep-2) and L929 cells in vitro. Journal of Medicinal Plant. 2 (18): 41–48 [In Persian]
· Harris, J. C., Cottrel, S. L., Plummer, S. and Lloyd, D. (2001). Antimicrobial properties of Allium sativum (garlic). Appllied Microbiology and Biotechnology, 57(3): 282–286.
· Islam, M., Barua, S., Das, S., Khan, M. and Ahmed, A. (2008). Antibacterial activity of some indigenous medicinal plants. Journal of Soil Nature, 2(3): 26–28.
· Jalali, M.R., Jafari, H., Owlia, P., Fallah, N. andDavati A. (2008). In vivo antibacterial effects of garlic aqueous extract on Salmonella typhimurium infected rabbits. Iranian Journal of Medicinal and Aromatic Plant. 23(4): 453–457 [In Persian].
· Jafari H., Jalali, M.R. and Ghrebaghi, R. (2004). Effect of garlic on Salmonella typhimurium colonies. The Journal of Qazvin University of Medical Sciences, 7(25): 8–12 [In Persian].
· Jensen, W.B. (2007). The origin of the Soxhlet extractor. Journal of Chemical Education, 84(12): 13–19.
· Joerger, R. (2003). Alternatives to antibiotics: bacteriocins, antimicrobial peptides and bacteriophages. Poultry Science, 82(4): 640–647
· Kazemipour, Y., Rezaei, M. and Keivany, Y. (2005). Qualitative comparison of effects of garlic and mallow and motherworth extracts in healing of superfacial wounds in the common carp (Cyprinus carpio). Pajouhesh & Sazandegi. 66: 93–97 [In Persian].
· Orekhov, A.N. and Grunwald, J. (1997). Effects of garlic on atherosclerosis. Nutrition, 13(7): 656–663.
· Sadeghizali, M., Abbasiazar, M., Hashempour, A., Delshad, R. and Farahpour, H. (2010). The effect of aqueous extract of garlic on the bacteria Streptococcus agalactiae and Pasteurella multocida in vitro. Navidno; 9(47-48): 81–84 [In Persian].
· Sagdic, O., Karahan, A., Ozcan, M. and Ozkan, G. (2003). Note: effect of some spice extracts on bacterial inhibition. Food Science and Technology International, 9(5): 353–358.
· Salouti S. (2002). Application of garlic as a preservative in industries tomato paste. Journal of Medicinal Plants, 1(3):45–50 [In Persian].
· Shetty, S., Thomas, B., Shetty, V., Bhandry, R. and Shetty, R.M. (2013). An in-vitro evaluation of the efficacy of garlic extract as an antimicrobial agent on periodontal pathogens: A microbiological study. Ayu, 34(4): 445–451.
· Skandamis, P., Tsigarida, E. and Nychas, G.E. (2002). The effect of oregano essential oil on survival/death of Salmonella typhimurium in meat stored at 5°C under aerobic, VP/MAP conditions. Food Microbiology, 19(1): 97–103.
· Tajik, H., Shokuhi, S. and Jalali, F. (2008). In vitro assessment of antimicrobial efficacy of aqueous extract of garlic against wound-infecting microorganisms. Journal of Medicinal Plant. 2(26): 10–15. [In Persian].
· Smith-palmer, A., Stewart, J. and Fyfe, L. (1998). Antimicrobial properties of plant essential oils and essences against five important food-borne pathogens. Letters in applied microbiology, 26(2): 118–122.
· Thomson, M. and Ali, M. (2003). Garlic (Allium sativum): a review of its potential use as anti-cancer agent. Current Cancer Drug Targets. 3(1): 67–81.
· Vanne, L., Karwoski, M., Karppinen, S. and Sjoberg, J.A.M. (1996). HACCP-based food quality control and rapid detection methods for microorganisms. Food Control, 7(6): 263–276.
· Zarghari, E. (1996). Iran Medicinal Plant. Tehran University Press. pp: 256–271 and 619–626 [In Persian].
