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خواص ضدلیستریایی اسانس نعناع در مقادیر مختلف دما، pH و نمک | ||
| تحقیقات گیاهان دارویی و معطر ایران | ||
| مقاله 14، دوره 30، شماره 5 - شماره پیاپی 67، آذر 1393، صفحه 802-810 اصل مقاله (284.68 K) | ||
| نوع مقاله: مقاله پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22092/ijmapr.2014.10717 | ||
| نویسندگان | ||
| میرحسن موسوی* 1؛ نسیم شاویسی2 | ||
| 1استادیار، گروه بهداشت مواد غذایی و آبزیان، دانشکده دامپزشکی، دانشگاه تبریز | ||
| 2دانش‌آموخته دکترای حرفه‌ای دامپزشکی، گروه بهداشت مواد غذایی و آبزیان، دانشکده دامپزشکی، دانشگاه تبریز | ||
| چکیده | ||
| باکتری لیستریا مونوسیتوژنز یکی از مهمترین باکتری‌های بیماری‌زای منتقله از مواد غذایی بوده و در حال حاضر کنترل آن مهمترین چالش در کارخانجات صنایع غذایی محسوب می‌شود. هدف از این مطالعه بررسی اثر اسانس نعناع در کنترل رشد لیستریا مونوسیتوژنز در سه دما (4، 9 و 14 درجه سلسیوس)، سه pH (5، 6 و 7) و چهار غلظت نمک (0، 1، 2 و 4 درصد) می‌باشد. آنالیز ترکیب‌های تشکیل‌دهنده اسانس نعناع با استفاده از دستگاه کروماتوگرافی گازی متصل به طیف‌سنج جرمی (GC-MS) انجام گردید. تعیین میزان حساسیت باکتری به اسانس نعناع با اندازه‌گیری حداقل غلظت مهاری و به روش براث میکرودایلوشن انجام شد. ترکیب‌های اصلی تشکیل‌دهنده اسانس شامل کاروون (8/78%)، لیمونن (5/11%) و منتون (1%) بود. در این مطالعه غلظت مهاری حداقل اسانس نعناع μl/ml160 تعیین شد. نتایج این بررسی نشان داد که با افزایش غلظت نمک و دما و کاهش میزان pH خواص ضدباکتریایی اسانس نعناع افزایش یافت. بنابراین با توجه به نتایج بدست‌آمده می‌توان گفت که از اسانس نعناع می‌توان به‌عنوان یک نگهدارنده طبیعی در کنترل باکتری لیستریا مونوسیتوژنز استفاده نمود. | ||
| کلیدواژه‌ها | ||
| لیستریا مونوسیتوژنز؛ اسانس نعناع؛ دما؛ pH؛ نمک | ||
| عنوان مقاله [English] | ||
| Antilisterial effect of Mentha spicata in the presence of temperature, pH and NaCl | ||
| نویسندگان [English] | ||
| M. Moosavy1؛ N. Shavisi2 | ||
| 1Department of Food Hygiene and Aquatics, Faculty of Veterinary Medicine, University of Tabriz, Tabriz, Iran, | ||
| 2Veterinary Medicine Graduate Student, Department of Food Hygiene and Aquatics, Faculty of Veterinary Medicine, University of Tabriz, Tabriz, Iran | ||
| چکیده [English] | ||
| Listeria monocytogenes is an important food-borne pathogen and its control in foods is a significant challenge. This study evaluated the effectiveness of Mentha spicata essential oil on limitingL. monocytogenes growth at different temperatures (4, 9 and 14°C), pH (5, 6 and 7) and NaCl concentrations (0, 1, 2 and 4 g/100mL). Chemical constituents of the M. spicata essential oil were identified by gas chromatography/mass spectrometry (GC/MS). The susceptibility of bacterium was performed by the minimal inhibitory concentration (MIC) using the micro-broth dilution technique. The major detected components were carvone (78.76%), limonene (11.50%) and menthol (1%). The MIC value of essential oil was 160µl/mL. The results obtained showed that the effectiveness of M. spicata was pronounced by increasing of salt and temperature and decreasing pH. In conclusion, the encouraging results indicated that the essential oil of M. spicata might be exploited as natural preservative for the control of L. monocytogenes. | ||
| کلیدواژه‌ها [English] | ||
| Listeria monocytogenes, Mentha spicata, temperature, pH, NaCl | ||
| مراجع | ||
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