مطالعه اثر ضدمیکروبی نیسین و عصاره الکلی سیر بر فعالیت استافیلوکوکوس اورئوس ATCC1113 تلقیح شده در فیله چرخ شده ماهی تیلاپیا در 4 درجه سلسیوس
محورهای موضوعی :
بهداشت مواد غذایی
سارا پیشادست
1
,
محمد رهنما
2
,
مجید علیپور اسکندانی
3
,
داریوش سعادتی
4
,
افسانه نوری جنگی
5
,
محمدامین حیدرزادی
6
1 - دانش آموخته دکتری حرفه ای دامپزشکی، دانشکده دامپزشکی، دانشگاه زابل، زابل، ایران
2 - دانشیار گروه بهداشت و کنترل کیفی مواد غذایی، دانشکده دامپزشکی، دانشگاه زابل، زابل، ایران
3 - دانشیار گروه بهداشت وکنترل کیفی مواد غذایی، دانشکده دامپزشکی، دانشگاه زابل، زابل،
4 - دانشیار گروه بهداشت وکنترل کیفی مواد غذایی، دانشکده دامپزشکی، دانشگاه زابل، زابل، ایران
5 - دانش آموخته کارشناسی ارشد فراوری محصولات شیلاتی، اداره شیلات شهرستان زهک، زهک ، ایران
6 - دانش آموخته بهداشت و کنترل کیفی مواد غذایی ، دانشکده دامپزشکی، دانشگاه زابل، زابل، ایران
تاریخ دریافت : 1400/08/19
تاریخ پذیرش : 1400/12/01
تاریخ انتشار : 1400/08/01
کلید واژه:
استافیلوکوکوس اورئوس,
نیسین,
عصاره الکلی,
سیر,
ماهی تیلاپیا,
چکیده مقاله :
استافیلوکوکوس اورئوس علاوه بر مسمومیت غذایی عامل ایجاد بسیاری از عفونت ها در انسان می باشد و برای صنعت غذایی خطری جدی محسوب می شود. این مطالعه به‌منظور ارزیابی عصاره الکلی سیر (Allium sativum) و اثرات ضد باکتریایی آن در مهار باکتری استافیلوکوکوس اورئوس (Staphylococcus aureus) به‌تنهایی و توأم با نیسین در گوشت چرخ شده ماهی تیلاپیا انجام گردید. استخراج عصاره الکلی سیر با روش تبخیر در خلأ و توسط دستگاه روتاری صورت پذیرفت. اثر غلظت‌های مختلف عصاره الکلی سیر (0، 1، 5/2، 5/3، 5 درصد) و نیسین (0، 5/0، 5/2 میکروگرم برگرم) و ترکیب مقادیر مختلف نیسین (میکروگرم برگرم ) و عصاره (درصد) (25/0+5/3)، (25/0+5)، (5/0+1)، (5/0+5/2)، (5/2+1)، (5/2+5/2) بر رفتار رشد باکتری مذکور در دمای 4 درجه سلسیوس طی 21 روز بررسی گردید. نتایج نشان داد که رشد باکتری در غلظت‌های 5/3 و 5 درصد عصاره سیر به ترتیب از روزهای 12 و 9 به بعد و نیسین 5/0، 5/2 به ترتیب از روزهای 9 و 6 به بعد متوقف شد. غلظت‌های پایین عصاره سیر (1 و 5/2 درصد) باکتری را مهار نکرد. تیمارهای ترکیبی عصاره به همراه نیسین توانستند از روز 6 به بعد رشد باکتری را متوقف نمایند. با توجه به یافته های این تحقیق می‌توان گفت عصاره سیر و باکتریوسین نیسین به‌تنهایی دارای خاصیت مهارکنندگی بوده و به‌عنوان یک نگه‌دارنده طبیعی مواد غذایی به‌جای انواع شیمیایی و صنعتی آن معرفی می شوند. به‌کارگیری توأم این ترکیبات اثرات سینرژیست آن‌ها را در کنار هم به اثبات رساند.
چکیده انگلیسی:
Staphylococcus aureus beyond the cause of food poisoning, can cause wide spectrum of infections in human and is a serious threat in food industry. This study was conducted to evaluate antibacterial effect of alcoholic extract of garlic (Allium sativum) alone and in combination with nisin on inhibition of Staphylococcus aureus in minced meat of the tilapia fish. Garlic Extract was prepared by vacuum evaporation method using the rotary device. The effects of different concentrations of garlic alcoholic extract (0, 1, 2.5, 3.5, 5%) and nisin (0, 0.5 and 2.5 μg / g) and the combinations of nisin (micrograms per gram) and Extract (%) (0.25+3.5), (0.25+5), (0.5+1), (0.5+2.5), (2.5+1), (2.5+2.5) were studied on the growth of the S. aureus at 4 ° C for 21 days. The results showed that the bacterial growth was stopped at 3.5% and 5% concentrations of garlic extract from days 12 and 9 respectively, and It was stopped at 0.5, 2.5 μg/g of nisin from days 9 and 6 respectively. Low concentrations of garlic extract (1 and 2.5%) did not inhibit the growth of bacteria. Combined treatments of extract and nisin were able to stop bacterial growth from day 6 onwards. According to this study, garlic extract and nisin have inhibitory effect on growth of bacteria and they are introduced as a natural preservative of food instead of chemical preservative. This research approved the synergistic effect of nisin and alcoholic extract on the inhibition of the S. aureus growth.
منابع و مأخذ:
Abdollahzadeh, E., Rezaei, M. and Hosseini, H. )2014(. Antibacterial activity of plant essential oils and extracts: The role of thyme essential oil, nisin, and their combination to control Listeria monocytogenes inoculated in minced fish meat. Food Control, 35(1): 177-183.
Afamefuna, L. (2010). In vitro determination of bactericidal effects of garlic (Allium sativum) on Staphylococcus aureus and Escherichi coli. Journal of Technology and Education In Nijeria, 3(1), 152-156.
Alizadeh Behbahani, B., Tabatabaei Yazdi, F., Shahidi, F., Mohebbi, M.)2013(. Antifungal effect of edible film (CMC) containing aqueousand ethanolic mangrove plant extract oncitrus pathogens in vitro. Agricultural Advances, 2(1): 47-52.
Amagase, H., Petesch, BL., Matasuura, H., Kasuga, S. and Itakura, Y.,) 2001(. Recent advances on the nutritional effects associated with the use of garlic as a supplement: Intake of garlic and its bioactive componants. Journal of Nutrition, 131(Suppl. 3): 955-962.
Bakaian, M., Farazmand, R., Ki Ghobadi, S. & Saeedi, S. (2015). Antimicrobial effect of garlic ethanolic extract (Allium Sativum) on strains of Staphylococcus aureus resistant to various antibiotics. Journal of Plant Research, 28(1): 34-41.
Baqalian, K., Ziaei, S, A., Naghavi, M, R. And NaqdiBadi, H,A. (2003). Pre-culture evaluation of Iranian garlic ecotypes in terms of allicin content and botanical characteristics, Journal of Medicinal Plants, 1(1): 59-50.
Basti, A. A., Misaghi, A. and Khaschabi, D.)2007(. Growth response and modelling of the effect of Zataria multi flora Boiss. Essential oil, pH and temperature on Salmonella typhimurium and Staphylococcus aureus. LWT- Food Science and Technology, 40(6): 973-981.
Choobkar, N., AkhundzadehBasti, A., Soltani, M., Sari, A., Malekshahi, A., Nemati, G. And Partovi, R. (2009). Study of Staphylococcus aureus growth in processed silver carp fillets of Banmak and Nisin. Journal of Veterinary Research, 65(3): 198-193.[Is Persian]
Delves-broughton, J. )2005(. Nisin as a food preservative. Food Australia, 57(12): 525-527.
Gómez-Guillén, M. C., Pérez-Mateos, M., Gómez-Estaca, J., López-Caballero, E., Giménez, B. and Montero, P.)2009(. Fish gelatin: a renewable material for developing active biodegradable films. Trends in Food Science Technology, 20(1): 3-16.
Guerra, N. P., Agrasar, A. T., Macías, C. L., Bernárdez, P. F. and Castro, L. P.)2007(. Dynamic mathematical models to describe the growth and nisin production by Lactococcus lactis subsp. lactis CECT 539 in both batch and re-alkalized fed-batch cultures. Journal of Food Engineering, 82(2): 103-113.
Hammou, M. B., Skali, S. N., Idaomar, S. N. and Abrini, J.) 2011(. The antimicrobial effect of riganum compactum essential oil, nisin and their combination against Escherichia coli in tryptic soy broth (TSB) and in sheep natural sausage casings during storage at 25 and 7° C. African Journal of Biotechnology, 10(71): 15998-16005.
Holley, R. A.)1997(. Asymmetric distribution and growth of bacteria in sliced vacuum-packaged ham and bologna. Journal of Food Protection, 60(5): 510-519.
Hurst, A. (1981). Nisin. Advances in Applied Microbiology, 60(27): 85-123.
Indu, M. N., Hatha, A. A. M., Abirosh, C., Harsha, U., & Vivekanandan, G.)2006(. Antimicrobial activity of some of the south-Indian spices against serotypes of Escherichia coli, Salmonella, Listeria monocytogenes and Aeromonas hydrophila. Brazilian Journal of Microbiology, 37(2): 153-158.
Jay, J. M.)2000(. Staphylococcal gastroenteritis,Bayan M. Abu-Ghazaleh (Editors), Modern Food Microbiology, 6th Edition, New York, 288-340
Leistner, L. and Gorris, L. G.)1995(. Food preservation by hurdle technology. Trends in Food Science & Technology, 6(2): 41-46.
Levinson, W. E. and Jawetz, E.)2000(.Faculty leadership through self-assessment. Srividhya , P. Viji(Editors), Medical Microbiology and Immunology Examination and Board Review,5 th Edition, New York, pp. 18-21.
Mirsadeghi, H., AaliShahi, A., Shabanpour, B, and Ajagh, S M. (2015). Effect of garlic and lemon extract on the quality and shelf life of rainbow trout (Oncorhynchus mykiss) fillet closed in a vacuum during refrigeration. Journal of Aquatic Exploitation and Breeding, 4(2): 79-92.
Mulders, J. W., Boerrigter, I. J., Rolema, H. S., Sizen, R. J., and VOS, W. M.)1991(. Identification and characterization of the lantibiotic nisin Z., a natural nisin variant. Europan Journal of Biochemistry, 201(3): 581-584.
Normanno, G., Firinu, A., Virgilio, S., Mula, G., Dambrosio, A., Poggiu, A. and Di Giannatale, E. )2005(. Coagulase-positive Staphylococci and Staphylococcus aureus in food products marketed in Italy. International Journal of Food Microbiology, 98(1): 73-79.
Nouri, N., Rokni, N., Akhondzadeh, Afshin., Misaghi, Ali., Torian, Fahimeh. (2011). Antimicrobial effect of Zataria multiflora on E.coli O157: H7 in minced beef during refrigeration. Journal of Food Hygiene, 1(1):1-8.
Oroojalian, F., Kasra-Kermanshahi, K., Azizi, M., and M.R. Bassami. )2009(. Phytochemical composition of the essential oils from three Apiaceae species and their antibacterial effects on food-borne pathogens. Food Chemistry, 120(3):765-770.
Ranjbar, M., Sharifan, A., Shabani, Sh. And AminAfshar, M. (2013). Antimicrobial effect of garlic extract on Staphylococous aureus and Escherichia coli in ready-to-eat chicken meat model. Journal of Food Science and Nutrition, 11(4): 57-66.
Samelis, J., Kakouri, A., and Rementzis, J.)2000(. The spoilage microflora of cured, cooked turkey breasts prepared commercially with or without smoking. International Journal of Food Microbiology, 56(2): 133-143.
Sivam, G. P., Lampe, J. W., Ulness, B., Swanzy, S. R., and Potter, J. D. (1997). Helicobacter pylori—in vitro susceptibility to garlic (Allium sativum) extract. Nutrition and Cancer, 27(2): 118-121.
Solomakos, N., Govaris, A., Koidis, P. and Botsoglou, N. )2008(. The antimicrobial effect of thyme essential oil, nisin, and their combination against Listeria monocytogenes in minced beef during refrigerated storage. Food microbiology, 25(1): 120-127.
Thomas, L. V., Clarkson, M. R. and Delves-Broughton, J.)2000(. Nisin. In Natural Food Antimicrobial Systems, Naidu, A. S., E. D., CRC press, Boca Raton, Florida, pp. 463-524.
Véronique, C. O. M. A. (2008). Bioactive packaging technologies for extended shelf life of meat- based products. Meat science, 78(1): 90-103.
El_Sayed A.F.M.(2006).Tilapia culture in salt water: environmental requirements, Nutritional Implications and Economic Potentials, 29(2): 95-106.
H. M. (1993). Food irradiation-lessons and prospects for world food preservation and trade, Development of Food Science and Technology in South East Asia (O.B. Liang, A. Buchanan, and D. Fardiaz, eds.), IPB Press, Bogor, p. 86.
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Abdollahzadeh, E., Rezaei, M. and Hosseini, H. )2014(. Antibacterial activity of plant essential oils and extracts: The role of thyme essential oil, nisin, and their combination to control Listeria monocytogenes inoculated in minced fish meat. Food Control, 35(1): 177-183.
Afamefuna, L. (2010). In vitro determination of bactericidal effects of garlic (Allium sativum) on Staphylococcus aureus and Escherichi coli. Journal of Technology and Education In Nijeria, 3(1), 152-156.
Alizadeh Behbahani, B., Tabatabaei Yazdi, F., Shahidi, F., Mohebbi, M.)2013(. Antifungal effect of edible film (CMC) containing aqueousand ethanolic mangrove plant extract oncitrus pathogens in vitro. Agricultural Advances, 2(1): 47-52.
Amagase, H., Petesch, BL., Matasuura, H., Kasuga, S. and Itakura, Y.,) 2001(. Recent advances on the nutritional effects associated with the use of garlic as a supplement: Intake of garlic and its bioactive componants. Journal of Nutrition, 131(Suppl. 3): 955-962.
Bakaian, M., Farazmand, R., Ki Ghobadi, S. & Saeedi, S. (2015). Antimicrobial effect of garlic ethanolic extract (Allium Sativum) on strains of Staphylococcus aureus resistant to various antibiotics. Journal of Plant Research, 28(1): 34-41.
Baqalian, K., Ziaei, S, A., Naghavi, M, R. And NaqdiBadi, H,A. (2003). Pre-culture evaluation of Iranian garlic ecotypes in terms of allicin content and botanical characteristics, Journal of Medicinal Plants, 1(1): 59-50.
Basti, A. A., Misaghi, A. and Khaschabi, D.)2007(. Growth response and modelling of the effect of Zataria multi flora Boiss. Essential oil, pH and temperature on Salmonella typhimurium and Staphylococcus aureus. LWT- Food Science and Technology, 40(6): 973-981.
Choobkar, N., AkhundzadehBasti, A., Soltani, M., Sari, A., Malekshahi, A., Nemati, G. And Partovi, R. (2009). Study of Staphylococcus aureus growth in processed silver carp fillets of Banmak and Nisin. Journal of Veterinary Research, 65(3): 198-193.[Is Persian]
Delves-broughton, J. )2005(. Nisin as a food preservative. Food Australia, 57(12): 525-527.
Gómez-Guillén, M. C., Pérez-Mateos, M., Gómez-Estaca, J., López-Caballero, E., Giménez, B. and Montero, P.)2009(. Fish gelatin: a renewable material for developing active biodegradable films. Trends in Food Science Technology, 20(1): 3-16.
Guerra, N. P., Agrasar, A. T., Macías, C. L., Bernárdez, P. F. and Castro, L. P.)2007(. Dynamic mathematical models to describe the growth and nisin production by Lactococcus lactis subsp. lactis CECT 539 in both batch and re-alkalized fed-batch cultures. Journal of Food Engineering, 82(2): 103-113.
Hammou, M. B., Skali, S. N., Idaomar, S. N. and Abrini, J.) 2011(. The antimicrobial effect of riganum compactum essential oil, nisin and their combination against Escherichia coli in tryptic soy broth (TSB) and in sheep natural sausage casings during storage at 25 and 7° C. African Journal of Biotechnology, 10(71): 15998-16005.
Holley, R. A.)1997(. Asymmetric distribution and growth of bacteria in sliced vacuum-packaged ham and bologna. Journal of Food Protection, 60(5): 510-519.
Hurst, A. (1981). Nisin. Advances in Applied Microbiology, 60(27): 85-123.
Indu, M. N., Hatha, A. A. M., Abirosh, C., Harsha, U., & Vivekanandan, G.)2006(. Antimicrobial activity of some of the south-Indian spices against serotypes of Escherichia coli, Salmonella, Listeria monocytogenes and Aeromonas hydrophila. Brazilian Journal of Microbiology, 37(2): 153-158.
Jay, J. M.)2000(. Staphylococcal gastroenteritis,Bayan M. Abu-Ghazaleh (Editors), Modern Food Microbiology, 6th Edition, New York, 288-340
Leistner, L. and Gorris, L. G.)1995(. Food preservation by hurdle technology. Trends in Food Science & Technology, 6(2): 41-46.
Levinson, W. E. and Jawetz, E.)2000(.Faculty leadership through self-assessment. Srividhya , P. Viji(Editors), Medical Microbiology and Immunology Examination and Board Review,5 th Edition, New York, pp. 18-21.
Mirsadeghi, H., AaliShahi, A., Shabanpour, B, and Ajagh, S M. (2015). Effect of garlic and lemon extract on the quality and shelf life of rainbow trout (Oncorhynchus mykiss) fillet closed in a vacuum during refrigeration. Journal of Aquatic Exploitation and Breeding, 4(2): 79-92.
Mulders, J. W., Boerrigter, I. J., Rolema, H. S., Sizen, R. J., and VOS, W. M.)1991(. Identification and characterization of the lantibiotic nisin Z., a natural nisin variant. Europan Journal of Biochemistry, 201(3): 581-584.
Normanno, G., Firinu, A., Virgilio, S., Mula, G., Dambrosio, A., Poggiu, A. and Di Giannatale, E. )2005(. Coagulase-positive Staphylococci and Staphylococcus aureus in food products marketed in Italy. International Journal of Food Microbiology, 98(1): 73-79.
Nouri, N., Rokni, N., Akhondzadeh, Afshin., Misaghi, Ali., Torian, Fahimeh. (2011). Antimicrobial effect of Zataria multiflora on E.coli O157: H7 in minced beef during refrigeration. Journal of Food Hygiene, 1(1):1-8.
Oroojalian, F., Kasra-Kermanshahi, K., Azizi, M., and M.R. Bassami. )2009(. Phytochemical composition of the essential oils from three Apiaceae species and their antibacterial effects on food-borne pathogens. Food Chemistry, 120(3):765-770.
Ranjbar, M., Sharifan, A., Shabani, Sh. And AminAfshar, M. (2013). Antimicrobial effect of garlic extract on Staphylococous aureus and Escherichia coli in ready-to-eat chicken meat model. Journal of Food Science and Nutrition, 11(4): 57-66.
Samelis, J., Kakouri, A., and Rementzis, J.)2000(. The spoilage microflora of cured, cooked turkey breasts prepared commercially with or without smoking. International Journal of Food Microbiology, 56(2): 133-143.
Sivam, G. P., Lampe, J. W., Ulness, B., Swanzy, S. R., and Potter, J. D. (1997). Helicobacter pylori—in vitro susceptibility to garlic (Allium sativum) extract. Nutrition and Cancer, 27(2): 118-121.
Solomakos, N., Govaris, A., Koidis, P. and Botsoglou, N. )2008(. The antimicrobial effect of thyme essential oil, nisin, and their combination against Listeria monocytogenes in minced beef during refrigerated storage. Food microbiology, 25(1): 120-127.
Thomas, L. V., Clarkson, M. R. and Delves-Broughton, J.)2000(. Nisin. In Natural Food Antimicrobial Systems, Naidu, A. S., E. D., CRC press, Boca Raton, Florida, pp. 463-524.
Véronique, C. O. M. A. (2008). Bioactive packaging technologies for extended shelf life of meat- based products. Meat science, 78(1): 90-103.
El_Sayed A.F.M.(2006).Tilapia culture in salt water: environmental requirements, Nutritional Implications and Economic Potentials, 29(2): 95-106.
H. M. (1993). Food irradiation-lessons and prospects for world food preservation and trade, Development of Food Science and Technology in South East Asia (O.B. Liang, A. Buchanan, and D. Fardiaz, eds.), IPB Press, Bogor, p. 86.
