مجله علوم پزشکی پارس

بررسی اثر ضدباکتریایی عصاره متانولی برگ ازگیل (Mespilus germanica) علیه برخی از باکتری‌های بیماری زای مواد غذایی

نویسندگان

1 دانش آموخته کارشناسی ارشد میکروبیولوژی، گروه زیست شناسی، دانشکده علوم پایه، دانشگاه ایلام، ایلام،ایران

2 دانشیار، گروه زیست شناسی سلولی و مولکولی، دانشکده علوم پایه، دانشگاه مازندران، بابلسر، ایران

3 دانش آموخته کارشناسی پرستاری، دانشکده پرستاری، دانشگاه آزاد اسلامی، واحد علوم پزشکی تهران، ایران

چکیده

مقدمه: امروزه استفاده از ترکیبات طبیعی در صنعت مواد غذایی یکی از بحث­ های مهم حوزه بیوتکنولوژی است. ازگیل یکی از گیاهانی است که اثرات درمانی آن از زمان های بسیار دور مورد توجه بوده است. هدف از این مطالعه تعیین اثرات ضد باکتریایی عصاره متانولی برگ درخت ازگیل علیه برخی از باکتری های بیماری زای مواد غذایی در شرایط آزمایشگاهی بود.
روش کار: در این مطالعه آزمایشگاهی، برگ تازه درخت ازگیل از روستای لالم جمع آوری شد. تهیه عصاره برگ ازگیل به روش سوکسله انجام شد. به منظور بررسی اثر ضد باکتریایی از روش انتشار دیسک و برای تعیین حداقل غلظت بازدارندگی و حداقل غلظت کشندگی از روش رقیق کردن در محیط مایع استفاده شد.  
یافته ها: بیشترین تاثیر ضدباکتریایی این عصاره روی باکتری استافیلوکوکوس اورئوس با میانگین قطر هاله عدم رشد 31.83 میلیمتر مشاهده شد. حداقل غلظت مهارکنندگی موثر روی تمامی باکتری ها به استثناء سودوموناس آئروژینوزا 62.5 میلی گرم بر میلی لیتر و حداقل غلظت کشندگی در محدوده 62.5 تا 500 میلی گرم بر میلی لیتر متغیر بود.
نتیجه گیری:  عصاره متانولی برگ ازگیل روی هر دو گروه باکتری های گرم مثبت و گرم منفی بیماری زای موارد غذایی دارای اثر ضدباکتریایی مطلوبی است. از این رو، احتمالاً این عصاره می تواند به عنوان فرآورده گیاهی طبیعی به صورت یک ترکیب ضد میکروبی یا نگه دارنده برای مواد غذایی مدنظر قرار گیرد.

کلیدواژه‌ها

عنوان مقاله [English]

Antibacterial Effects of Methanolic Extract of Medlar (Mespilus Germanica) Leaves against Some of Foodborne Pathogenic Bacteria

نویسندگان [English]

  • Moein Safari 1
  • Salman Ahmady-Asbchin 2
  • Maryam Kamali 3

1 MSc in Microbiology, Department of Biology, Faculty of Basic Science, Ilam University, Ilam, Iran

2 Associate Professor, Department of Molecular and Cell Biology, Faculty of Basic Science, University of Mazandaran, Babolsar, Iran

3 BSc in Nursing, School of Nursing, Islamic Azad University, Tehran Medical Branch, Tehran, Iran

چکیده [English]

Introduction: Today, the use of natural ingredients in the food industry is one of important considerations in biotechnology. Medlar is one of herbs that its therapeutic effects has been considered from the past years. The aim of this study was to determine of the antibacterial effects of methanolic extract of medlar leaves against some of foodborne pathogenic bacteria in vitro.
Materials and Methods: In this in vitro study, the fresh leaves of the Medlar were collected from the Lalam village. Soxhlet
method was used to preparation of the medlar leaf extract. Disk diffusion method was used to evaluate of the antibacterial effect and broth micro-dilution method was used to determine the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC).
Results: The maximum antibacterial activity of this extract was against Staphylococcus aureus that inhibitory zone diameter around it was 31.83 millimeters. MIC for all tested bacteria except Pseudomonas aeruginosa was 62.5 mg/ml and MBC value of the leaves extract was variable from 62.5 to 500 mg/ml.
Conclusion: Methanolic extract of medlar leaves has a strong antibacterial effect on both gram positive and gram
negative foodborne pathogenic bacteria, therefore this extract probably can be considered as a natural herbal ingredient in the form of antimicrobial or food preservative agent.

کلیدواژه‌ها [English]

  • Antibacterial
  • Foodborne Pathogens
  • Disk Diffusion
  • Medlar
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مجله علوم پزشکی پارس
دوره 17، شماره 2 - شماره پیاپی 48
تیر 1398
صفحه 15-22