مقایسه عملکرد آنتی باکتریال عصاره‌های آبی گیاهان هل، گزنه، سنبل الطیب و زعفران بر روی دو باکتری گرم منفی و گرم مثبت
سپهر مصفاییان
1
(
دانشجو
)
شیلا صفاییان
2
(
گروه بیولوژی دریا، دانشکده علوم و فنون دریایی، دانشگاه آزاد اسلامی واحد تهران شمال
)
zahra Emam-Djomeh
3
(
Department of Food Science and Engineering, Faculty of Biosystem Engineering, College of Agriculture, University of Tehran, Karaj, Iran
)
الکلمات المفتاحية: عملکرد آنتی باکتریال, هل, گزنه, سنبل الطیب, زعفران,
ملخص المقالة :
چکیده سابقه و هدف :هدف از انجام اين تحقيق بررسي و مقایسه فعاليت آنتی باکتریال عصاره‌هاي هل، گزنه، سنبل الطیب و زعفران بر روي باكتري‌هاي گرم مثبت استافيلوكوكوس اورئوس و گرم منفی اشريشياكلي مي‌باشد. مواد و روش¬ها: پس از تهیه ادویه جات ابتدا عصاره آبی آنها آماده شده و بر اساس وزن خشك هر عصاره غلظت‌هاي مختلف تهيه گردید و با استفاده از روش‌هاي انتشار در سطح آگار و ايجاد چاهك در محيط حداقل غلظت بازدارندگي آنها و با روش رقیق‌سازی در میکرو پلیت حداقل غلظت كشندگي آنها مورد بررسي قرار گرفت. همچنین اثر بازدارندگی و کشندگی مخلوط عصاره‌های آبی نیز تعیین گردید. يافته¬ها: بر این اساس عصاره زعفران دارای بیشترین اثر آنتی باکتریال و عصاره هل دارای کمترین اثر آنتی باکتریال برروی هر دو باکتری گرم مثبت و گرم منفی بودند، گرچه اثر آنتی باکتریال همه عصاره‌ها بر روی باکتری گرم مثبت بیشتر بود. بحث: گیاهان دارویی می توانند بعنوان مکمل دارویی اثرات ضد میکروبی داشته باشند وعوارض کمتری را نسبت به مصرف داروهای شیمیایی داشته باشند.
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