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بررسی تأثیر اسانس Rosmarinus officinalis L. بر رشد و بیان ژنی انتروتوکسین‌های A، C و E استافیلوکوکوس اورئوس ATCC 29213 | ||
| تحقیقات گیاهان دارویی و معطر ایران | ||
| مقاله 7، دوره 31، شماره 5، آذر 1394، صفحه 801-811 اصل مقاله (230.83 K) | ||
| نوع مقاله: مقاله پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22092/ijmapr.2015.103616 | ||
| نویسندگان | ||
| مریم عزیزخانی* 1؛ رزا ازنار2، 3؛ پاتریسیا الیزاکویویل4 | ||
| 1استادیار، دانشکده دامپزشکی، دانشگاه تخصصی فناوری‌های نوین آمل، ایران | ||
| 2استاد، گروه میکروبیولوژی و اکولوژی، دانشگاه والنسیا | ||
| 3گروه بیوتکنولوژی، انستیتو اگروشیمی و تکنولوژی مواد غذایی، والنسیا، اسپانیا | ||
| 4استادیار، گروه میکروبیولوژی و اکولوژی دانشگاه والنسیا، والنسیا، اسپانیا | ||
| چکیده | ||
| مسمومیت غذایی استافیلوکوکی به علت مصرف مواد غذایی که در آن استافیلوکوکوس انتروتوکسیژنیک رشد و تولید انتروتوکسین کرده است، رخ می‌دهد. هدف قرار دادن فاکتورهای بیماری‌زایی باکتریایی، در حال حاضر به‌عنوان یک راهبرد جایگزین برای توسعه انواع جدیدی از مواد نگهدارنده ضدمیکروبی مورد توجه بسیاری از پژوهشگران و محققان صنایع غذایی قرار گرفته است. هدف این تحقیق بررسی تأثیر اسانس Rosmarinus officinalis L. (رزماری) بر رشد و بیان ژنی انتروتوکسین‌های A، C و E استافیلوکوکوس اورئوس ATCC 29213 می‌باشد. در این مطالعه پس از تعیین حداقل غلظت بازدارنده رشد، رشد باکتری و ترشح SEA، SEC و SEE تحت تأثیر غلظت‌های بازدارنده اسانس رزماری (به روش ELISA) ارزیابی شد. علاوه‌بر این، تأثیر اسانس بر نسخه‌برداری ژن‌های sea، sec و see (ژن‌های کدکننده SEA، SEC و SEE) با استفاده از PCR نیمه کمّی بررسی شد. اسانس Ros در غلظت MIC 75% رشد باکتری را به میزان قابل ملاحظه‌ای کاهش داد. همچنین، اسانس از نسخه‌برداری ژن‌های sea، sec و see بازداری نمود و باعث کاهش ترشح SEA، SEC و SEE شد. غلظت‌های تحت بازدارنده اسانس تولید انتروتوکسین را در روند وابسته به دوز کاهش دادند. بنابراین داده‌های این مطالعه پیشنهاد می‌کند که اسانس رزماری می‌تواند به‌عنوان نگهدارنده طبیعی به‌منظور بازداری رشد و تولید انتروتوکسین توسط استافیلوکوکوس اورئوس در صنایع غذایی بکار رود. | ||
| کلیدواژه‌ها | ||
| استافیلوکوکوس اورئوس؛ انتروتوکسین؛ بیان ژنی؛ رزماری (Rosmarinus officinalis L.) | ||
| عنوان مقاله [English] | ||
| Effect of Rosmarinus officinalis L. essential oil on growth and enterotoxin A, C and E production of Staphylocuccus aureus ATCC 29213 | ||
| نویسندگان [English] | ||
| M. Azizkhani1؛ R. Aznar2، 3؛ P. Elizaquivel4 | ||
| 1Faculty of Veterinary Medicine, Amol University of Special Modern Technologies, Amol, Iran | ||
| 2Department of Microbiology and Ecology, University of Valencia | the Department of Biotechnology, Institute of Agro Chemical and Food Technology, Valencia, Spain | ||
| 3Department of Microbiology and Ecology, University of Valencia | the Department of Biotechnology, Institute of Agro Chemical and Food Technology, Valencia, Spain | ||
| 4Department of Microbiology and Ecology, University of Valencia, Valencia, Spain | ||
| چکیده [English] | ||
| Staphylococcal food poisoning is resulted from the consumption of a food in which enterotoxigenic staphylococci have grown and produced toxins. Targeting bacterial virulence factors is now gaining interest as an alternative strategy to develop new types of antimicrobial preservatives. The purpose of this study was to determine the effect of R. officianalis L. (Ros) essential oil (EO) on growth and gene expression of enterotoxins A, C, and E in Staphylococcus aureus ATCC 29213. In this study, after determining the minimum inhibitory concentration, the growth and secretion of SEA, SEC, and SEE (detected by ELISA method) by S. aureus treated with graded subinhibitory concentrations of EO was evaluated. In addition, the influence of the EO on the transcription of sea, sec and see (the genes encoding SEA, SEC and SEE, respectively) was analyzed by quantitative RT-PCR. Ros EO at a concentration of 75% MIC, significantly, reduced the growth of S. aureus. EO inhibited the transcription of sea, sec and see in S. aureus, in a dose-dependent manner, resulting in a reduction of SEA, SEC and SEE secretion. These data suggest that the Ros EO may be useful as a natural preservative against the growth and enterotoxin production of S.aureus in food industry. | ||
| کلیدواژه‌ها [English] | ||
| Staphylococcus aureus, enterotoxin, Gene expression, Rosmarinus officinalis L | ||
| مراجع | ||
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