بررسی تأثیر اسانس و عصاره الکلی گیاه آنیسون (Pimipinella anisum) بر اشریشیاکلی و استافیلوکوکوس اورئوس به‌صورت برون‌تنی (In vitro)

نوع مقاله : مقاله کامل

نویسندگان

1 دانشکده دامپزشکی، دانشگاه رازی، کرمانشاه، ایران

2 گروه علوم پایه و پاتوبیولوژی، دانشکده دامپزشکی، دانشگاه رازی، کرمانشاه، ایران

3 گروه علوم دامی، پردیس کشاورزی و منابع طبیعی، دانشگاه رازی، کرمانشاه، ایران

چکیده

به‌رغم رشد فزآینده صنعت غذا و رعایت اصول بهداشتی در تولید و فرّآوری مواد غذایی و نیز ضوابط سختگیرانه‌ای که در کارخانجات موادغذایی و یا کشتارگاه‌ها صورت گرفته است، هنوز هم درصد قابل توجهی از ساکنین کشورهای صنعتی و غیرصنعتی از بیماری‌های ناشی از میکروب‌های مضر غذایی متأثر می‌شوند. از این رو یافتن ترکیبات و روش‌های جدید برای به حداقل رساندن رشد و فعالیت میکروب‌های مضر غذایی کاملاً ضروری به نظر می‌رسد. این مطالعه جهت بررسی اثرات سطوح مختلف (9 رقت) از اسانس و عصاره الکلی آنیسون (هرکدام 5 تکرار) بر باکتری‌های اشریشیاکلی و استافیلوکوکوس اورئوس انجام پذیرفت. اسانس آنیسون در رقت 32/1 گرم در میلی‌لیتر و عصاره الکلی آن در رقت‌های 4/1، 8/1 و 16/1 گرم در میلی‌لیتر، بیشترین اثر ضدمیکروبی را روی هر دو باکتری مورد مطالعه داشت. به طورکلی در هر دو روش (چاهک و دیسک) اثر اسانس و عصاره الکلی آنیسون بر باکتری اشریشیاکلی بیشتر از باکتری استافیلوکوکوس اورئوس بود. حداقل غلظت مهارکنندگی (MIC) و حداقل غلظت کشندگی (MBC) اسانس آنیسون بر باکتری اشرشیاکلی و استافیلوکوکوس اورئوس به ترتیب 256/1 و 128/1 گرم در میلی‌لیتر بود. MIC عصاره برای هر دو باکتری 16/1 و MBC عصاره برای اشرشیاکلی 8/1 و برای استافیلوکوکوس اورئوس 4/1 بود. نتایج این مطالعه نشان داد که عصاره الکلی این گیاه دارویی و غلظت‌های بالای اسانس آن فعالیت ضدمیکروبی خوبی را از خود نشان می‌دهد. 

کلیدواژه‌ها


عنوان مقاله [English]

In vitro Effects of essential oil and alcoholic extract of Anise (Pimipinella anisum) on Escherichia coli and Staphylococcus aureus

نویسندگان [English]

  • A. Chahardoli 1
  • A. Foroughi 2
  • M. E. Nooriyan-soroor 3
1 Faculty of Veterinary Medicine, Razi University, Kermanshah, Iran.
2 Department of Basic Sciences and Pathobiology, Faculty of Veterinary Medicine, Razi University, Kermanshah, Iran.
3 Animal Science Department, Agriculture and Natural Resource faculty, Razi University, Kermanshah, Iran.
چکیده [English]

In spite of the growing of food industry and the observance of the hygienic principles in production and processing of foodstuffs, as well as the strict criteria that have been put in food factories or slaughterhouses, a significant percentage of industrial and non-industrialized countries residents are affected by foodborne diseases. Therefore, it is absolutely necessary to find new compounds and methods to minimize the growth and activity of harmful microbes transmitted by foods. This study was conducted to evaluate the effects of different levels (9 serial dilutions) of Pimipinella anisum essential oil and alcohol extract (5 repetitions of each) on Escherichia coli and Staphylococcus aureus. Disk diffusion and agar well diffusion methods were applied. Anise essential oil at dilution of 1/32 g/ml and its alcoholic extract at dilutions 1/4, 1/8 and 1/16 g/ml, had the most antimicrobial effect on both bacteria. Generally, in both methods, the effect of essential oil and alcoholic extract on E. coli was higher than that of S. aureus. Minimum inhibitory concentration (MIC) and minimum inhibitory concentration (MBC) of Anise essential oil were 1/256 and 1/128 g/ml on Escherichia coli and Staphylococcus aureus, respectively. MIC for extract were 1/16 for both bacteria and MBCs for which were of 1/8 and 1/4 for E. coli and S.aureus, respectively. The results of this study revealed that the alcoholic extract of this medicinal herb and high concentrations of its essential oil show a good antimicrobial activity.
    

کلیدواژه‌ها [English]

  • Pimipinella anisum
  • Essential oil
  • Alcoholic extract
  • E. coli
  • S. aureus
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