| تعداد نشریات | 282 |
| تعداد نشریات سازمان | 80 |
| تعداد شماره‌ها | 3,262 |
| تعداد مقالات | 36,058 |
| تعداد مشاهده مقاله | 55,187,673 |
| تعداد دریافت فایل اصل مقاله | 94,186,177 |
مطالعه ترکیب‌های شیمیایی و فعالیت ضدباکتریایی اسانس شوید (Anethum graveolens L.) به‌عنوان نگهدارنده و طعم‌دهنده طبیعی در آب کرفس | ||
| تحقیقات گیاهان دارویی و معطر ایران | ||
| مقاله 12، دوره 37، شماره 2 - شماره پیاپی 106، خرداد و تیر 1400، صفحه 350-363 اصل مقاله (798.33 K) | ||
| نوع مقاله: مقاله پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22092/ijmapr.2021.352505.2894 | ||
| نویسندگان | ||
| الهام کیانی فر1؛ ساغر کتابچی* 2 | ||
| 1دانشجوی کارشناسی ارشد، گروه میکروبیولوژی، واحد شیراز، دانشگاه آزاد اسلامی، شیراز، ایران | ||
| 2استادیار، گروه بیماری‌شناسی گیاهی و گیاه‌پزشکی، واحد شیراز، دانشگاه آزاد اسلامی، شیراز، ایران | ||
| چکیده | ||
| شناسه دیجیتال (DOR): 98.1000/1735-0905.1400.37.350.106.2.1605.1587 امروزه با توجه به اثرات جانبی نگهدارنده‌های شیمیایی و توجه تولیدکنندگان مواد غذایی به نگهدارنده‌های طبیعی، ارزیابی اثرات ضدمیکروبی نگهدارنده‌های طبیعی در مدل‌های آزمایشگاهی و غذایی ضروری به نظر می‌رسد. در این تحقیق اسانس‌گیری از ساقه و برگ گیاه شوید (Anethum graveolens L.) با روش تقطیر و شناسایی ترکیب‌های آن با استفاده از GC-MS انجام شد. آب کرفس تازه به‌مدت 7 روز در دمای اتاق نگهداری شد تا فاسد گردید سپس از آن رقّت‌‌سازی سریالی تهیه شد و کشت باکتریایی به روش پورپلیت (pour plate) انجام گردید. جدایه‌های مختلف باکتری خالص‌سازی شدند و اثر ضدباکتریایی غلظت‌های مختلف اسانس به روش انتشار دیسک روی باکتری‌های غالب بررسی شد. باکتری‌های حساس به اسانس شوید با روش‌های استاندارد میکروبیولوژی و روش تکثیر ژن 16S rRNA مورد شناسایی قرار گرفتند. سپس از غلظت مؤثر به آب کرفس اضافه و اثر اسانس بر جمعیت باکتری‌های کل و غالب بررسی شد. پذیرش حسی غلظت‌های مختلف اسانس مورد مطالعه نیز در بین گروه‌های مردمی توسط پرسشنامه هدونیک پنج نقطه‌ای بررسی گردید. این تحقیق در غالب طرح کاملاً تصادفی و با سه تکرار انجام شد. براساس نتایج حاصل از GC-MS، دیلاپیول (21.2%)، آلفا-فلاندرن (37.2%) و بتا-فلاندرن (9.2%) مهم‌ترین ترکیب‌های تشکیل‌دهنده اسانس شوید بودند. نتایج حاصل از بلاست توالی‌ها نشان داد که دو باکتری Bacillus cereus و Acetobacter fabarum غالب‌ترین باکتری‌های فاسدکننده آب کرفس بودند. براساس نتایج حاصل در بین پنج گروه غلظت از لحاظ قطر هاله در باکتری‌ها اختلاف معنی‌داری وجود داشت. بیشترین قطر هاله در هر دو باکتری در غلظت 1000 بدست آمد. به‌طور کلی نتایج مطالعه حاضر نشان داد که اسانس شوید براساس نتایج ارزیابی حسی و از نظر کنترل باکتری‌های فاسدکننده، افزودنی مناسبی برای آب کرفس می‌باشد. | ||
| کلیدواژه‌ها | ||
| Bacillus cereus؛ Acetobacter fabarum؛ Anethum graveolens L؛ روش انگشت‌نگاری 16S rRNA؛ آلفا-فلاندرن | ||
| عنوان مقاله [English] | ||
| Study on chemical compounds and antibacterial activity of Anethum graveolens L. essential oil as a natural preservative and flavoring in celery juice | ||
| نویسندگان [English] | ||
| E. Kianifar1؛ S. Ketabchi2 | ||
| 1M.Sc. student, Department of Microbiology, Shiraz Branch, Islamic Azad University, Shiraz, Iran | ||
| 2Department of Plant Pathology and Plant Protection, Shiraz Branch, Islamic Azad University, Shiraz, Iran | ||
| چکیده [English] | ||
| Nowadays, considering the side effects of chemical preservatives and the attention of food manufacturers to the natural preservatives, it seems necessary to evaluate the antimicrobial effects of natural preservatives in the laboratory and food models. In this study, the stems and leaves essential oil of Anethum graveolens L. was extracted by Clevenger apparatus and its compounds were identified using GC-MS. The fresh celery juice was stored for 7 days at the room temperature until it was rotten, then the serial dilution was prepared and the bacterial culture was performed using pour plate method. The different bacterial isolates were purified and the antibacterial effect of different essential oil concentrations was investigated by disk diffusion method on the dominant bacteria. The sensitive bacteria to the dill essential oil were identified by the standard microbiological methods and 16S rRNA gene amplification method. Then the effective concentration was added to the celery juice and the effect of essential oil on the population of total and dominant bacteria was investigated. The sensory acceptance of different essential oil concentrations among the population groups was assessed by a five-point hedonic questionnaire. This research was conducted in a completely randomized design with three replications. Based on the GC-MS results, dillapiole (21.2%), α-phellandrene (37.2%), and β-phellandrene (9.2%) were the most important constituents of dill essential oil. The results of sequence blasting showed that Bacillus cereus and Acetobacter fabarum were the most dominant putrefactive bacteria in the celery juice. Based on the results, there was a significant difference between the five concentration groups in terms of halo diameter in the bacteria. The highest halo diameter in both bacteria was obtained at the concentration of 1000. In general, the results of the present study showed that dill essential oil is a suitable additive for the celery juice based on the results of sensory evaluation and in terms of controlling the putrefactive bacteria. | ||
| کلیدواژه‌ها [English] | ||
| Bacillus Cereus, Acetobacter fabarum, Anethum graveolens L, 16S rRNA, fingerprinting method, α-Phellandrene | ||
| مراجع | ||
|
- Aljančić, I., Vajs, V., Menković, N., Karadžić, I., Juranić, N., Milosavljević, S. and Macura, S., 1999. Flavones and sesquiterpene lactones from Achillea atrata subsp. multifida: antimicrobial Activity. Journal of Natural Product, 62: 909-911. - Arora, D.S. and Kaur, G.J., 2007. Antibacterial activity of some Indian medicinal plants. Journal of Natural Medicin; 61: 313-317. - Alizadeh, A. and Shaabani, M., 2012. Essential oil composition, phenolic content, antioxidant and antimicrobial activity in Salvia officinalis L. cultivated in Iran. Advance in Environmental Biology, 6: 221-226. - Askari, M., Nazari, H., Rahimizadeh, S.H., Sadeghimansorkhani, H. and neshpayeh, N.A., 2016. The Effect of the hydroalcoholic extract of dill (Anethum graveolens) seed on lipid profile in diabetic male rats TT. Armaghan Danesh, 21: 446-454. - Ali, E., Mahmoodi, R., Kazeminia, M., Hazrati, R. and Azarpey, F., 2017. Herbal essential oils as natural medicinal compounds. Journal of the Faculty of Medicin, Tehran Univercity of Medical Science, 75(7): 480-489. - Bellaloui, N. and Brown, P.H., 1998. Cultivar differences in boron uptake and distribution in celery (Apium graveolens), tomato (Lycopersicon esculentum) and wheat (Triticum aestivum). Plant and Soil. 198: 153-158. - Bromand, A., Hamedi, M., Emam jome, Z., Razavi, H. and Golmakani, M., 2012. Investigate the Antimicrobial properties of seed essential oil of Anethum graveolens and Coriangrum sativum on Staphylococcus aureus, Escherichia coli, Salmonella typhimurium using a dilution sensitivity test in a liquid environment. Iranian Food Science and Technology Research, 4(1): 59-68. - Capriotti, A.L., Cavaliere, C., Foglia, P., Samperi, R. and Laganà, A., 2011. Intact protein separation by chromatographic and/or electrophoretic techniques for top-down proteomics. Journal of Chromatography, 1218: 8760-8787. - Derakhshan, S., Navidinia, M. and Ahmad, A., 2017. Antibacterial activity of dill (Anethum graveolens) essential oil and antibiofilm activity of Cumin (Cuminum cyminum) alcoholic extract. Infection Epidemiology and Microbiology, 3(4): 122-126. - Everard, J.D., Gucci R., Kann, S.C., Flore, J.A. and Loescher, WH., 1994. Gas exchange and carbon partitioning in the leaves of celery (Apium graveolens L.) at various levels of root zone salinity. Plant Physiology, 106: 281-292. - Garrity, G., Boone, M. and David, R., 2004. Bergy`s Manual of Systematic Bacteriology. Springer publication, Mishigan United State University, 964p. - Ghaderi, S., Falahati hosein abad, A. and Sarayelo, M., 2012. Evaluation of the antibacterial effect of essential oils of three plants: coriander, yarrow and dill in laboratory conditions. Journal of Shahrekord Univercity of Medical Science, 12(3): 13-90. - Ghalandari, S., Kariman, N., Sheikhan, Z., Shahrahmani, H. and Asadi, N., 2016. Systematic review on variety of effective treatment methods for postpartum hemorrhage in Iran and world. The Iranian Journal of Obstetrics, Gynecology and Infertility. 19: 16-38. - Heath Farris, M., Duffy, C., Findlay, R.H. and Olson, J.B., 2011. Streptomyces scopuliridis sp. nov., a bacteriocin-producing soil streptomycete. International Journal of Systematic and Evolutionary Microbiology, 61(9): 2112-2116. - Ivanović, M., Alañón, M.E., Arráez-Román, D. and Segura-Carretero, A., 2018. Enhanced and green extraction of bioactive compounds from Lippia citriodora by tailor-made natural deep eutectic solvents. Food Research International, 111: 67-76. - Jozdaemi, F., GHorbani, M., Sadeghi Mahonaki, A. and Hagh Nazari, S., 2009. Investigating the sensory and physicochemical properties of fruit drinks made from yogurt water. Journal of Food Processing and Preservation, 1(4): 63-78. - Jafarzadeh Khaledi, K., Aghazadeh Meshgi, M., Sharian, A. and Larijani, K., 2010. Investigation of the effect of Rosemary essential oil on the growth process of Staphylococcus aureus bacteria in commercially prepared soup. Comparative Biopathology of Iran, 7(2): 255-262. - Kazemi, M. and Abdossi, V., 2015. Chemical composition of the essential oils of Anethum graveolens L. Bangladesh Journal Botany, 44(1): 159-161. - Khadivi, F. and Dehnad, A.R., 2009. Potential of gold nanoparticles obtained by Actinomistalls Maku soil and hot springs of Ardabil (above 40◦C) [Dissertation]. Zanjan Branch, Zanjan: Islamic Azad Univercity, Zanjan, Iran. - Krasaekoopt, W. and Watcharapoka, S., 2014. Effect of addition of inulin and galactooligosaccharide on the survival of microencapsulated probiotics in alginate beads coated with chitosan in simulated digestive system, yogurt and fruit juice. LWT-Food Science and Technology, 57: 761-766. - Lambert, R.J.W., Skandamis, P.N., Coote, P. and Nychas, G.J.E., 2001. A study of the minimum inhibitory concentration and mode of action of oregano essential oil, thymol and carvacrol. Journal of Applied Microbiology, 91: 453-462. - Munda, S., Dutta, S., Pandey, S.K., Sarma, N. and Lal, M., 2019. Antimicrobial activity of essential oils of medicinal and aromatic plants of the North East India. Journal of Essential Oil Bearing Plants, 22: 105-119. - Pandid, L., Kumar, S., Karunasagar, I. and Karanasagar, I.D., 2005. Diagnosis of partially treated culturenegative bacterial meningitis using 16S rRNAuniversal primers and restriction endonucleasedigestion. Journal of Medical Microbiology, 54: 539-542. - Peerakam, N., Wattanathorn, J., Punjaisee, S., Buamongkol, S., Sirisa-ard, P. and Chansakaow, S., 2014. Chemical profiling of essential oil composition and biological evaluation of Anethum graveolens L. (Seed) Grown in Thailand. Journal of Natural Science Research, 4(16): 34-41. - Purnavab, S., Ketabchi, S. and Rowshan, V., 2015. Chemical composition and antibacterial activity of methanolic extract and essential oil of Iranian Teucrium polium against some of phytobacteria. Natural Product Research, 29(14): 1376-1379. - Papari Moghadam Fard, M. and Ketabchi, S., 2017. Natural Ingredients of Native Plants of Iran: Along with the Introduction of identification Devices and Methods. Takht Jamshid Publication, Shiraz, Iran, 128p. - Papari Moghadam Fard, M. and Ketabchi, S., 2018. Identification of rolatile campounds of Haplophllum bakhteganicum. Second International Conference on Medical Plants, Organic Agriculture, Natural Resources and Pharmceutical, Mashhad, Iran, 13 March. - Papari Moghadam Fard, M., Ketabchi, S., Farjam, M.H., 2020. Chemical composition, antimicrobial and antioxidant potential of essential oil of Ziziphus spina-christi var aucheri grown wild in Iran. Journal of Medicinal Plants and By-products 1: 67-71. - Sepahvand, A., Kord bache, B., Delphan, F., Zeini, S., Hashemi, J. and Mahmoodi, M., 2007. Anti-fungal effects of essential oil of Satureja khuzestanika plant in Lorestan region by method. Journal of Lorestan University of Medical Science; 2: 37-43. - Sofia, P.K., Prasad, R., Vijay, V.K. and Srivastava, A.K., 2007. Evaluation of antibacterial activity of Indian spices against common foodborne pathogens. International Journal of Food Science & Technology, 42: 910-915. - Shafquat, A., Joice, R., Simmons, S.L. and Huttenhower, C., 2014. Functional and phylogenetic assembly of microbial communities in the human microbiome. Trends Microbiology, 22: 261-266. - Shahriari, A. and Davari, A., 2015.The effect of drought and salinity stresses on seed germination of Alyssum hamalocarpum in Iran’s arid lands. International Journal of Agriculture. Technology, 11: 1625-1639. - Walter, C., Shinwari, Z., Afzal, I. and Malik, R., 2011. Antibacterial activity in herbal products used in Pakistan. Pakistan Journal of Botany, 43: 155-162. | ||
|
آمار تعداد مشاهده مقاله: 1,872 تعداد دریافت فایل اصل مقاله: 738 |
||