اثر اسانس رزماری بر جمعیت لاکتوباسیل‌ها و میزان هیستامین طی دوره رسیدن در پنیر سنتی لیقوان
محورهای موضوعی :
علوم و صنایع غذایی
رامین شیشه گر
1
(دانشجوی دکترای بهداشت مواد غذائی، دانشگاه آزاد اسلامی واحد تریز، تبریز، ایران)
حمید میرزایی
2
(دانشیار گروه بهداشت مواد غذایی، دانشکده دامپزشکی، دانشگاه آزاد اسلامی واحد تبریز، تبریز، ایران)
خسرو محمدی
3
(استادیار گروه بهداشت مواد غذایی، دانشکده دامپزشکی، دانشگاه آزاد اسلامی واحد تبریز ، تبریز، ایران)
گیتی کریم
4
(استادگروه بهداشت و کنترل کیفی مواد غذائی، دانشکده دامپزشکی، دانشگاه تهران، تهران، ایران)
ودود رضویلر
5
(استاد گروه بهداشت مواد غذایی، دانشکده علوم تخصصی دامپزشکی، دانشگاه آزاد اسلامی واحد علوم و تحقیقات، تبریز، ایران)
تاریخ دریافت : 1397/04/06
تاریخ پذیرش : 1397/05/13
تاریخ انتشار : 1397/10/01
کلید واژه:
هیستامین,
پنیر لیقوان,
دوره رسیدن,
اسانس رزماری,
لاکتوباسیلوس‌ها,
چکیده مقاله :
مسمومیت هیستامینی یکی از نگرانی‌های مهم در سلامت پنیرهای سنتی رسیده بوده و مهم‌ترین عامل تولید آن میکرارگانیسم‌های دکربوکسیله کننده در طی دوره رسیدن می‌باشد. هدف از مطالعه حاضرتعیین تأثیر اسانس رزماری بر جمعیت لاکتو باسیلوس‌ها و میزان هیستامین در پنیر لیقوان در طول دوره رسیدن با روش HPLC بود. ترکیب شیمیائی اسانس با استفاده از GC/MS مورد شناسائی قرار گرفت. نمونههای پنیر حاوی صفر، 125 و ppm250 از اسانس رزماری تهیه شد. نمونه‌ها در روزهای صفر، 30، 90 و 150 دوره رسیدن از نظر تعداد باکترهای لاکتوباسیلوس و میزان هیستامین مورد آزمایش قرار گرفتند. آلفا‌پینن (Alfa pinene) با 1/11 درصد، کامفور ((Camphore با 2/10 درصد و لیمونن – د ( Limonene-d) با 9/5 درصد، 3 جزء عمده موجود در اسانس بود. میانگین تعداد لاکتوباسیل ها در روزهای 30، 90 و 150 دوره رسیدن در نمونههای حاوی 125 و ppm 250 اسانس رزماری به‌طور معنی‌داری کمتر از نمونههای شاهد بود (05/0>(P. در طول دوره رسیدن میزان هیستامین در نمونههای حاوی اسانس کمتر از نمونههای شاهد بوده و در انتهای دوره رسیدن میزان هیستامین در نمونههای شاهد، حاوی 125 و ppm 250 اسانس رزماری به‌ترتیب برابر 190، 170 و ppm 04/51 بود. در مجموع می‌توان گفت که غلظت‌های 125 و ppm250 از اسانس رزماری می‌تواند به‌عنوان یک ماده نگه‌دارنده طبیعی در پنیرهای سنتی لیقوان استفاده شود.
چکیده انگلیسی:
Histamine poisoning is one of the main concerns in traditional cheeses which is mainly produced by decarboxylating bacterial strains during cheese ripening period. The aim of this study was to determine the effect of Rosmarinus officinalis essential oil (EO) on lactobacillus count and histamine amount in Lighvan cheese using HPLC method. Moreover, the chemical composition of EO was assessed using GC/MS. Cheese samples containing 0, 125 and 250 ppm of Rosemary EO were prepared. Afterward, lactobacillus count and histamine content of the samples were measured on days 0, 30, 90 and 150 of the ripening period. Alfa pinene (11.1%), Camphor (10.2%) and Limonene (5.9%) were detected as three main components of the rosemary EO. During the ripening period lactobacillus count in all EO-treated groups (125 and 250 ppm) was found significantly (p<0.05) lower than the control group. Moreover, histamine contents in the control group, and 125 and 200 ppm containing rosemary EO cheese samples were determined as 190, 170 and 51.04 mg/kg, respectively. It could be concluded that the addition of 125 and 250 ppm of rosemary EO could act as a natural preservative in traditional Lighvan cheese.
منابع و مأخذ:
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Ferreira, A. and Viljoen, B. (2003). Yeasts as adjunct starters in matured Cheddar cheese. Journal of International Food Microbiology, 86:131-140.
Forouhandeh, H., Zununi Vahed, S., Hejazi, M.S., Naheal, M.R and Akbari Dibavar., M. (2010). Isolation and Phenotypic Characterization of Lactobacillus Species from Various Dairy Products. Current Research in Bacteriology, 3 (2): 84-88.
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_||_
· Adel Ibrahim, E.M. and Amer, A.A.M. (2010). Comparison of Biogenic Amines Levels in Different Processed Cheese Vatieties with Regulatory Specifications. World Journal of Dairy and Food Sciences, 5(2): 127-133.
Ali Akbarlu, J.J., Alizadeh. M., Razavi-Rohani, S.M. and Agh, N. (2011). Biogenic amines in Iranian white brine cheese: modelling and optimisation of processing factors. International Journal of Dairy Technology, 64(3): 417-424. [In Persian]
Amin afshar, M.H., Mahasti, P. and Emamjomeh, Z. (2016). Identification of forming compands, minimum inhibitory concentration of Rosemarinus officinalis EO cultivated in Shiraz. Journal of Medicinal Plants, 4(60): 112-122. [In Persian]
Andiç, S., Gençcelep, H., Tunçtürk, Y. and Köse, S. (2010). The effect of storage temperatures and packaging methods on properties of Motal cheese. Journal of Dairy Science, 93: 849-859.
Ayres, J.C., Mundt, J.O. and Sandine, W.E. (1980). Microbiology of Foods.W. H. Freeman and Co., San Francisco,CA, pp. 543.
Bagamboula, C., Uyttendaele, M. and Debevere, J. (2004). Inhibitory effect of thyme and basil essential oils, carvacrol, thymol, estragol, linalool and p-cymene towards Shigella sonnei and S. flexneri. Food Microbiology, 21:33–42.
Bakkali F, Averbeck S, (2008). Averbeck D, Idaomar M. Biological effects of essential oils – a review. Food and Chemical Toxicology, 46:446–475.
Beigi, O. (2000). Approches in producing and processing of medicinal plants. (2nd edition), Tarrahane basher publication, Vol 1, pp.246-255. [in Persian]
Brink, B., Damink, C., Joosten, H.M.L.J. and Huis in’t Veld, J.H.J. (1990). Occurrence and formation of biologically active amines in foods. International Journal of Food Microbiology, 11(1): 73-84.
Burt, S. (2004). Essential oils: Their antibacterial properties and potential applications in foods - A review. International Journal of Food Microbiology, 94:223-253.
Djeddi, S., Bouchenah, N., Settar, I. and Skaltsa, H. (2007). Composition and antimicrobial activity of the essential oil of Rosmarinus officinalis from Algeria. Chemistry of Natural Compounds, 43(4): 487-490.
Eshaghi Gorji, M., Noori, N., Nabizadeh, R., Khaniki, G., Rastkari, N. and Alimohammadi, M. (2014). The evaluation of Zataria Boiss Essential oil profile in Gouda cheese. Letters in Applies Microbiology, 59: 621–630.
European Food Safety Authority. (2011). Scientific opinion on risk based control of biogenic amine formation in fermented foods. EFSA Journal, 10, 2393.
Fernandez, M., Linares, D.M., del Rıo, B., Ladero, V., Alvarez, M.A. (2007). HPLC quantification of biogenic amines in cheeses: correlation with PCR-detection of tyramine-producing microorganisms. Journal of Dairy Research, 74:276 – 282.
Ferreira, A. and Viljoen, B. (2003). Yeasts as adjunct starters in matured Cheddar cheese. Journal of International Food Microbiology, 86:131-140.
Forouhandeh, H., Zununi Vahed, S., Hejazi, M.S., Naheal, M.R and Akbari Dibavar., M. (2010). Isolation and Phenotypic Characterization of Lactobacillus Species from Various Dairy Products. Current Research in Bacteriology, 3 (2): 84-88.
Gachkar, L., Yadegari, D., Rezaei, M.B., Taghizadeh, M., Alipoor Astaneh, S.H., Rasooli, I. (2007). Chemical and biological characteristics of Cuminum cyminum and Rosmarinus officinalis essential oils. Food Chemistry, 102: 898-904. [In Persian]
Halász, A., Baráth, A., Simon-Sarkadi, L., and Holzapfel, W. (1994). Biogenic amines and their production by microorganisms in food. Trends Food Science Technology, 5: 42-48.
Ivanovic, J., Misic, D., Zizovic, I. and Ristic, M. (2012). In vitro control of multiplication of some food-associated bacteria by thyme, rosemary and sage isolates. Food Control, 25: 110-116.
Jafarzadeh Khaledi, K., Aghazadeh Meshgi, M., Sharifan, A. and Larijani, K. (2011). Investigation of effect of the Rosemary essential oil on growth of Staphylococcus aureus in commercial instant soup, Iranian Comparative Pathobiologhy Journal, 7(2): 255-264. [In Persian]
Jiang, Y., Wu, N., Fu, Y.J., Wang, W., Luo, M., Zhao, C.J., Zu, Y.G. and Liu XL. (2011). Chemical composition and antimicrobial activity of the essential oil of Rosemary. Environmental Toxicology Pharmacology, 32(1):63-8.
Joosten, H.M.L.J. (1988). The biogenic amines contents of Dutch cheese and their toxicological significance. Netherlands Milk and Dairy Journal, 42: 25-42.
Lemonica, I. P., Demasceno, D. C. and Di-Stasi, L. C. (1996). Study of the embryonic effects of an extract of rosemary (Rosmarinus officinalis L.). Brazilian Journal Medical Biological Research, 29(2): 223-227.
Mahmoudi, R. (2014). Effects of ascalonicum essential oil on histamine formation in feta cheese. Academia Journal of Food Research, 2(1): 1-6. [In Persian]
Malakootian, M. and Hemmati, B. (2013). Survey of chemical composition and antibacterial activity of Rosemarinus officinalis EO on Ecoli and determining its kinetic. Journal of Toloo-e-behdasht, 12(1): 1-13. [In Persian]
Mangena, T.O. and Muyima, N.Y.O. (1999). Comparative evaluation of the antimicrobial activities of essential oils of Artemisia afra, Pteronia incana and Rosmarinus on selected bacteria and yeast strains. Letters In Applied Microbiology, 28(4): 291–296.
Mohtadinia, J., Khadem Haghighian, H. (2014). Determination of Histamine and Tyramine in Lyqvan Cheese and Tabriz Ultra Filtered in Different Ripening Periods by High Performance Liquid Chromatography. Alborz University Medical Journal, 3(2): 96-102. [In Persian]
Moret, S. and Conte L.S. (1996). High-performance liquid chromatographic evaluation of biogenic amines in foods. An analysis of different methods of sample preparation in relation to food characteristics. Journal of Chromatography, 729:363–369.
Nei, D., Nakamura, N., Ishihara, K., Kimura, M., Satomi, M. (2017). A rapid screening of histamine concentration in fish fillet by direct analysis in real time mass spectrometry (DART-MS). Food Control, 75: 181-186.
Okoh, O.O., Sadimenko, A.P., Afolayan A.J., (2010). Comparative evaluation of the antibacterial activities of the essential oils of Rosmarinus officinalis L. obtained by hydrodistillation and solvent free microwave extraction methods. Food Chemistry, 120:308–312.
Pandit, V.A. and Shelef, L.A. (1994). Sensitivity of Listeria monocytogenes to rosemary (Rosmarinus officinalis L.). Food Microbiology, 11: 57–63.
Petrovic, J., Babi_c, J., Jaksic, S., Kartalovic, B., Ljubojevic, D., & Cirkovic, M. (2015). Fish product-borne histamine intoxication outbreak and survey of imported fish and fish products in Serbia. Journal of Food Protection, 79:90-94.
Pircher A., Bauer F., Paulsen P. (2007). Formation of cadaverine, histamine, putrescine and tyramine by bacteria isolated from meat, fermented sausages and cheeses. European Food Research and Technology, 226 (1): 225-231.
Radaellia, M., Da Silvaa, B.P., Weidlicha, L., Hoehneb, L., Flachc, A., Mendonc¸ L.A., Da Costac, A., Ethurb, E.M. (2016). Antimicrobial activities of six essential oils commonly used as condiments in Brazil against Clostridium perfringens. Brazilian Journal of Microbiology, 47: 424–430.
Razavi Rouhani, S.M., Hasan Zadeh Azar, H. and Aliakbarlu, Javad. (2013). Determination of histamine of Koupe cheese, in west azarbaijan, Journal of Food Hygiene, 3(1):1-9. [In Persian]
Razavi, N., Molavi Choobini, Z., Salehian-Dehkordi, M., Saleh Riyahi, S., Salehian-Dehkordi, M. and Molavi Choobini, S. (2016). Overview of the antibacterial properties of essential oils and extracts of medicinal plants in Iran. Journal of Shahrekord University of Medical Sciences, 17: 41-52. [In Persian]
Roig-Sagues, A.X., Molina, A.P. and Hernandez-Herrero, M. (2002). Histamine and tyramine forming microorganisms in Spanish traditional cheeses. European Food Research and Technology, 215:96–100.
Semeniuc, C.A, Pop, C.R., and Rotar, A.M. 2017. Antibacterial activity and interactions of plant essential oil combinations against Gram-positive and Gram-negative bacteria. Journal of Food and Drug Analysis, 2 5:403 -408.
· Shalaby, A.R. (1996). Significance of biogenic amines to food safty and human health. International food research, 29: 675-690.
Shanli, T. and Shenel, E. (2015). Formation of biogenic amines in cheese processing and impact on active components in food, 27: 223-230.
Sienkiewicz, M., Lysakowska M., Pastuszka M., Bienias W., Kowalczyk E. (2013). The potential of use basil and rosemary essential oils as effective antibacterial agents. Molecules, 18: 9334-9351.
Sirocchi, V., Giovanni, C., Cecchini, C., Magdalena Coman, M., Cresci, A., Maggi, F., Papa, F., Ricciutelli, M., Vittori, S. and Sagratini, G. (2013). Biogenic amines as freshness index of meat wrapped in a new active packaging system formulated with essential oils of Rosmarinus officinalis. International Journal of Food Science and Noutrition, 64(8): 921-928.
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