ارزیابی اتنوفارماکولوژی، میزان فنل، فلاوونوئید و خاصیت ضدباکتریایی عصاره الکلی گیاه بومی Allium cepa L. var. Ilkhichi

محورهای موضوعی : میکروب شناسی

یونس انزابی ¹ (گروه پاتوبیولوژی، واحد تبریز، دانشگاه آزاداسلامی، تبریز، ایران)

تاریخ دریافت : 1394/10/05 تاریخ پذیرش : 1395/04/01 تاریخ انتشار : 1395/12/01

کلید واژه: فنل, اتنوفارماکولوژی, آنتی باکتریال, پیاز قرمز, فلاوونویید, Allium cepa L,

چکیده مقاله :

هدف از انجام این تحقیق، ارزیابی خواص فیتوشیمیایی، اتنوفارماکولوژی و ضدباکتریایی عصاره الکلی مستخرج از روش خیساندن پیاز قرمز با نام علمی Allium cepa L. var. Ilkhichi که از گیاهان بومی استان آذربایجان شرقی به شمــار می‌رود، بر سویه‌های استاندارد 8 گونه از باکتری‌های مهم از نظر بهداشت مواد غذائی براساس سنجش فنل کل (برمبنای استاندارد اسید گالیک)، فلاوونوئید کل (بر مبنای استاندارد کوئرستین) و ارزیابی عملکرد آنتی‌باکتریایی گیاه با استفاده از روش دیسک دیفیوژن (انتشاردر دیسک) تعیین حداقل غلظت بازدارندگی از رشد (MIC)، حداقل غلظت باکتری کشی (MBC) با استفاده از روش مایکرو دایلوشن انجام گرفت.نتایج حاصله مقادیرmgGAEg-1 12/2±52/351 و mgQUEg-15/12±5/111 را به‌ترتیب در مورد میزان فنل و فلاوونوئید کل عصاره مورد آزمایش نشان داد. همچنین مشخص شد که این عصاره بیشترین تاثیر ضدباکتریایی را علیه باکتری انتروکوکوس فکالیس با MIC معادل µg/mL5/62 و نیز MBC معادل µg/mL125 داشته است، اما مقایسه نتایج آزمایشات آنتی بیوگرام عصاره و آنتی‌بیوتیک ونکومایسین در مورد باکتری مذکور در سطح (05/0p<) اختلاف معنی‌داری نشان نداد. با توجه به نتایج ثبت شده به نظر می‌رسد علی‌رغم این که عصاره الکلی واریته ایلخچی پیازقرمز ظاهرا می‌تواند به‌عنوان یک ترکیب ضد باکتریایی بر علیه تعدادی از باکتری‌های بیماریزا مورد استفاده قرار گیرد، ولی جایگزینی عصاره مذکور به‌عنوان یک ترکیب طبیعی به جای آنتی‌بیوتیک‌های متداول مورد تردید می‌باشد. لذا لازم است در این خصوص بررسی‌های تکمیلی مخصوصا بر روی مدل‌های حیوانی و موارد بالینی نیز انجام پذیرد.

چکیده انگلیسی:

Allium cepa L.var.Ilkhichi is an edible wild Onion in East of Azerbaygan province, which has been used as a tonic, nutritive and anti-infection. This study was evaluated by phytochemical, ethnopharmacology and antibacterial activity of Allium cepa L.var. Ilkhichi. ethanolic extract was obtained by maceration method, Total phenol (based on Gallic acid standard) and flavonoid (based on Quercetin) contents were obtained by spectrophotometry (Folin ciocalto and almonium chloride, respectively). Anti-bacterial activity of plant extracts were obtained by disc diffusion method against the 8 standard strains of food infectious bacteria and determinated by minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) by micro dilution methods. The results were showed that ethanol extract of plant had good amounts of total phenol (351.52±2.12 mgGAEg-1) and total flavonoid contents (111.5±12.5 mgQUEg-1),respectively.  Antibacterial results were showed that the Enterococcus faecalis with MIC=62.5 µg/mL and MBC=125µg/mL was the best sensitive bacteria against plant extract, but in comparison between anti biogram tests results and Vancomycin did not show significant difference (p<0.05). According to the results, despite the fact that alcoholic extracts of Red Onions )Allium cepa L. var. Ilkhichi) apparently can be used as an antibacterial drug against the number of bacteria were important in terms of food  infection ,but it can not  replaced as an ant infection drug as a natural compound replacing of the common antibiotics, certainly. So it’s necessary in this subject for further evaluation in animal models and clinical cases.  

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