اثر ضدباکتریایی اسانس اسطوخودوس بر باکتری Xanthomonas campestris و Escherichia coli

محورهای موضوعی : بوم شناسی گیاهان زراعی

مریم ربانی ¹ , رویا رضائیان دلویی ² , مهدی جباری نوقابی ³

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تاریخ دریافت : 1393/01/23 تاریخ پذیرش : 1393/05/13 تاریخ انتشار : 1393/05/01

کلید واژه: آللوپاتی, باکتری ایستایی, باکتری کشی, حداقل غلظت کشندگی, حداقل غلظت مهارکنندگی, فعالیت ضدباکتریایی,

چکیده مقاله :

استفاده از فرآورده های طبیعی به جای مواد شیمیایی و آنتی بیوتیک ها در مهار باکتری ها مورد توجه پژوهشگران قرار گرفته است. این تحقیق با هدف تعیین اثر ضد باکتریایی اسانس اسطوخودوس بر دو باکتری Xanthomonas campestrisو Echerichia colis در شرایط آزمایشگاهی انجام گرفت. فعالیت ضدباکتریایی اسانس در مقایسه با آنتی بیوتیک جنتامایسین با استفاده از روش نشر در آگار تعیین گردید. حداقل غلظت باکتری ایستایی اسانس با استفاده از روش سری دو برابر رقت لوله ای با تهیه غلظت های مختلف از 004/0 تا ۴% در محیط کشت آگار مغذی مشخص شد. حداقل غلظت کشندگی نیز با استفاده از روش کشت در محیط آگار مغذی تعیین گردید. همچنین ترکیبات شیمیایی اسانس اسطوخودوس با استفاده از دستگاه کروماتوگرافی گازی شناسایی گردید. میانگین قطر هاله عدم رشد در باکتری X. campestris از ۳۵/۰ ± ۸۳/۳ تا ۷۷/۰ ± ۷/۱۸ میلی متر به ترتیب در غلظت های ۲۵/۰ تا ۴% و در باکتری E. coliدر غلظت های ۱۲۵/۰ تا ۴% از ۷/۰ ± ۵/۴ تا ۹/۰ ± ۶/۱۷ میلی متر متغیر بود. حداقل غلظت باکتری ایستایی و کشندگی اسانس اسطوخودوس علیه باکتری X. campestris به ترتیب معادل ۱ و ۲% و در مورد باکتری E. coliبه ترتیب معادل ۱۲۵/۰و ۲۵/۰% بود. بیشترین ترکیبات تشکیل دهنده اسانس اسطوخودوس شامل لینالول (۹۴/۴۴%) و ۸،۱- سینئول (۵/۲۱%) بودند. نتایج این مطالعه نشان داد که می توان از اسانس اسطوخودوس به عنوان ترکیب ضدمیکروبی طبیعی در مبارزه با این دو باکتری بیماریزا استفاده نمود.

چکیده انگلیسی:

Using of natural products instead of chemicals and antibiotics to control bacterial pathogens is interest of researchers. The aim of this study was to determine antibacterial effects of lavenderessential oil against Xanthomonas campestris and Escherichia coli in laboratory condition. Chemical compounds of lavender essential oils were identified by GC-MS. Antibacterial activity of essential oils in comparison with gentamicin antibiotic was determined using agar diffusion method. The minimum inhibitory concentration (MIC) of lavenderessential oils was evaluated by macrobroth dilution method by preparing different concentrations of 0.004 to 4% in nutrient broth medium. The minimum bactericidal concentration (MBC) was determined using culture method in nutrient agar medium. Zone of growth inhibition of X. campestris varied from 3.83 ± 0.35 to 18.7 ± 0.77 mm in concentration of 0.25 to 4% respectively and for E. coli in concentration 0.125 to 4 % from 4.5 ± 0.7 to 17.6 ± 0.9 mm. The MIC and MBC of lavenderessential oils against X. campestris equal of 1 and 2% and about E. coli equal to 0.125 and 0.25%, respectively. The most constitutive compounds of lavenderessential oils included of linalool (44.94%) and 1,8-cineol (21.5%). Lavender essential oils can be used as natural antimicrobial agents against pathogenic bacteria.

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