| تعداد نشریات | 286 |
| تعداد نشریات سازمان | 84 |
| تعداد شماره‌ها | 3,005 |
| تعداد مقالات | 33,631 |
| تعداد مشاهده مقاله | 44,472,224 |
| تعداد دریافت فایل اصل مقاله | 29,925,768 |
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 | ||
|
- Boziaris, I.S. and Nychas, G.J.E., 2006. Effect of nisin on growth boundaries of Listeria monocytogenes Scott A, at various temperatures, pH and water activities. Food Microbiology, 23(8): 779-784. - Bouttefroy, A., Mansour, M., Linder, M. and Milliere, J.B., 2000. Inhibitory combination of nisin, sodium chloride and pH on Listeria monocytogenes ATCC 15313 in broth by an experimental design approach. International Journal of Food Microbiology, 54(1-2): 109-115. - Canillac, N. and Mourey, A., 2004. Effects of several environmental factors on the anti-Listeria monocytogenes activity of an essential oil of Picea excelsa. International Journal of Food Microbiology, 92(1): 95-103. - Chauhan, R.S., Kaul, M.K., Shahi, A.K., Kumar, A., Ram, G. and Tawa, A., 2009. Chemical composition of essential oils in Mentha spicata L. accession [IIIM(J)26] from North-West Himalayan region, India.Industrial Crops and Products, 29(2-3): 654-656. - Evrendilek, G.A. and Balasubramaniam, V.M., 2011. Inactivation of Listeria monocytogenes and Listeria innocua in yogurt drink applying combination of high pressure processing and mint essential oils. Food Control, 22(8): 1435-1441. - Govindarajan, M., Sivakumar, R., Rajeswari, M. and Yogalakshmi, K., 2012. Chemical composition and larvicidal activity of essential oil from Mentha spicata (Linn.) against three mosquito species. Parasitology Research, 110(5): 2023-2032. - Hsieh, Y.H., Yan, M., Liu, J.G. and Hwang, J.C., 2011. The synergistic effect of nisin and garlic shoot juice against Listeria spp. in soymilk. Journal of the Taiwan Institute of Chemical Engineers, 42(4): 576-579. - Karina, P., Julio, C., Leda, G. and Noemi, Z., 2011. Behavior of Listeria monocytogenes type1 355/98 (85) in meat emulsions as affected by temperature, pH, water activity, fat and microbial preservatives. Food Control, 22(10): 1573-1581. - Kotzekidou, P., Giannakidis, P. and Boulamatsis, A. 2008. Antimicrobial activity of some plant extracts and essential oils against foodborne pathogens in vitro and on the fate of inoculated pathogens in chocolate. LWT-Food Science and Technology, 41(1): 119-127. - Koutsoumanis, K.P., Kendall, P.A. and Sofos, J.N., 2004. A comparative study on growth limits of Listeria monocytogenes as affected by temperature, pH and aw when grown in suspension or on a solid surface. Food Microbiology, 21(4): 415-422. - Kumar, P., Mishra, S., Malik, A. and Satya, S., 2011. Insecticidal properties of Mentha species: A review. Industrial Crops and Products, 34(1): 802-817. - Le Marc, Y., Huchet, V., Bourgeois, C.M., Guyonnet, J.P., Mafart, P. and Thuault, D., 2002. Modelling the growth kinetics of Listeria as a function of temperature, pH and organic acid concentration. International Journal of Food Microbiology, 73(2-3): 219-237. - Lv, F., Liang, H., Yuan, Q. and Li, C., 2011. In vitro antimicrobial effects and mechanism of action of selected plant essential oil combinations against four food-related microorganisms. Food Research International, 44(9): 3057-3064. - Magalhães, L. and Nitschke, M., 2013. Antimicrobial activity of rhamnolipids against Listeria monocytogenes and their synergistic interaction with nisin. Food Control, 29(1): 138-142. - Mahboubi, M. and Haghi, Gh., 2008. Antimicrobial activity and chemical composition of Mentha pulegium L. essential oil. Journal of Ethnopharmacology, 119(2): 325-327. - Mastronicolisa, S.K., Bouraa, A., Karaliota, A., Magiatisc, P., Arvanitisa, N., Litos, C., Tsakirakis, A., Paraskevas, P., Moustaka, H. and Heropoulos, G., 2006. Effect of cold temperature on the composition of different lipid classes of the foodborne pathogen Listeria monocytogenes: focus on neutral lipids. Food Microbiology, 23(2): 184-194. - Noriega, E., Newman, J., Saggers, E., Robertson, J., Laca, A., Díaz, M. and Brocklehurst, T.F., 2010. Antilisterial activity of carrots: effect of temperature and properties of different carrot fractions. Food Research International, 43(10): 2425-2431. - Rasooli, I., Rezaei, M.B. and Allameh, A., 2006. Ultrastructural studies on antimicrobial efficacy of thyme essential oils on Listeria monocytogenes. International Journal of Infectious Diseases, 10(3): 236-241. - Razavi Rohani, S.M., Moradi, M., Mehdizadeh, T., Saei-Dehkordi, S.S. and Griffiths, M.W., 2011. The effect of nisin and garlic (Allium sativum L.) essential oil separately and in combination on the growth of Listeria monocytogenes. LWT-Food Science and Technology, 44(10): 2260-2265. - Rivas, L., McDonnell, M.J., Burgess, C.M., O'Brien, M., Navarro-Villa, A., Fanning, S. and Duffy, G., 2010. Inhibition of verocytotoxigenic Escherichia coli in model broth and rumen systems by carvacrol and thymol. International Journal of Food Microbiology, 139(1-2): 70-78. - Shannon, E.M., Milillo, S.R., Johnson, M.G. and Ricke, S.C., 2011. Inhibition of Listeria monocytogenes by exposure to a combination of nisin and cold-pressed terpeneless valencia oil. Journal of Food Science, 76(9): M600-604. - Tajkarimi, M. and Ibrahim, S.A., 2011. Antimicrobial activity of ascorbic acid alone or in combination with lactic acid on Escherichia coli O157:H7 in laboratory medium and carrot juice. Food Control, 22(6): 801-804. - Telci, I., Demirtas, I., Bayram, E., Arabaci, O. and Kacar, O., 2010. Environmental variation on aroma components of pulegone/piperitone rich spearmint (Mentha spicata L.). Industrial Crops and Products, 32(3): 558-592. - Tyagi, A.K., Malik, A., Gottardi, D. and Guerzoni, M.E., 2012. Essential oil vapour and negative air ions: A novel tool for food preservation. Trends in Food Science and Technology, 26(2): 99-113. - Weerakkody, N.S., Caffin, N., Turner, M.S. and Dykes, G.A., 2010. In vitro antimicrobial activity of less-utilized spice and herb extracts against selected food-borne bacteria. Food Control, 21(10): 1408-1414. - Xi, Y., Sullivan, G.A., Jackson, A.L., Zhou, G.H. and Sebranek, J.G., 2011. Use of natural antimicrobials to improve the control of Listeria monocytogenes in a cured cooked meat model system. Meat Science, 88(3): 503-511. - Yoon, J.I., Bajpai, V.K. and Kang, S.C., 2011. Synergistic effect of nisin and cone essential oil of Metasequoia glyptostroboides Miki ex Hu against Listeria monocytogenes in milk samples. Food and Chemical Toxicology, 49(1): 109-114. - Zhou, F., Ji, B., Zhang, H., Jiang, H., Yang, Z. Li, J., Li, J. and Yan, W., 2007. The antibacterial effects of cinnamaldehyde, thymol, carvacrol and their combinations against the foodborne pathogen Salmonella typhimurium. Journal of Food safety, 27(2): 124-133. - Znini, M., Bouklah, M., Majidi, L., Kharchouf, S., Aouniti, A., Bouyanzer, A., Hammouti, B., Costa, J. and Al-Deyab, S.S., 2011. Chemical composition and inhibitory effect of Mentha spicata essential oil on the corrosion of steel in molar hydrochloric acid. International Journal of Electrochemical Science, 6(1): 691-704. | ||
|
آمار تعداد مشاهده مقاله: 2,281 تعداد دریافت فایل اصل مقاله: 961 |
||