荆芥精油抗氧化、抗菌和抗真菌性能的评价

S. Valizadeh, Tayebeh Fakheri, R. Mahmoudi, F. Katiraee, P. Gajarbeygi
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引用次数: 19

摘要

背景:木香属是木香科芳香植物。木兰花属(木兰花科)由30多种芳香草本植物和灌木组成,广泛分布于地中海地区。该属在伊朗有14种,其中8种为特有种。据报道,Satureja属的许多物种具有芳香和药用特性。这种植物的叶子、花和茎被用作草药茶,在传统医学中用于治疗各种疾病。目的:研究生长在伊朗阿德比尔省萨巴兰山的香树精油的抑菌活性和抗氧化活性。材料与方法:采用圆盘扩散法和琼脂孔扩散法对2种细菌进行了体外抑菌试验,采用微量肉汤稀释法对4种细菌和3种念珠菌进行了体外抑菌试验。测定了其对总酚、类黄酮和自由基的清除能力。结果:用Folin-Ciocalteu试剂(32.65 mg/g)测定总酚含量,1 g样品中以没食子酸当量表示。DPPH法对EO和抗坏血酸的IC50分别为277.9和19.34µg。霍氏葡萄球菌对鼠伤寒沙门菌、单核增生李斯特菌、大肠杆菌和蜡样芽孢杆菌的最低抑菌浓度分别为2.5%、2.5%、5%和2.5%。两种方法对蜡样芽孢杆菌的抑菌区均大于对鼠伤寒沙门氏菌的抑菌区,蜡样芽孢杆菌对EO更为敏感。在肉汤微量稀释法中,hortensis EO对白色念珠菌、假丝酵母菌和克鲁氏念珠菌的MIC与最小杀真菌浓度(MFC)比分别为0.048%:0.048%、0.024%:0.024%和0.012%:0.012%。结论:本研究结果表明,黄茎叶提取物具有较强的抗氧化、抗菌和抗真菌活性。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Evaluation of Antioxidant, Antibacterial, and Antifungal Properties of Satureja hortensis Essential Oil
Background: Satureja is a genus belonging to the aromatic plants of Lamiaceae family. The genus Satureja L. (Lamiaceae) comprises more than 30 species of aromatic herbs and shrubs, widely distributed over the Mediterranean region. The genus is represented by 14 species in Iran of which, eight are endemic. Many species of the genus Satureja are reported to have aromatic and medicinal properties. The leaves, flowers, and stems of this plant are used as herbal tea and in treatment of various ailments in traditional medicine. Objectives: The aim of this study was to investigate antimicrobial and antioxidant activity of essential oil (EO) of Satureja hortensis (Lamiaceae) that grows in Sabalan Mountain (Ardebil province, Iran). Materials and Methods: This EO was tested in vitro against two bacterial species by disk and agar well diffusion methods and against four bacterial species and three Candida strains by broth microdilution method. Total phenol, flavonoid, and free radical scavenging activity of EO were evaluated. Results: Total phenolic content was determined by using Folin-Ciocalteu reagent (32.65 mg/g), which was presented as gallic acid equivalent in 1 g of sample. IC50 of EO and ascorbic acid in DPPH method were respectively 277.9 and 19.34 µg. Minimum inhibitory concentration of the EO of S. hortensis against Salmonella typhimurium, Listeria monocytogenes, Escherichia coli, and Bacillus cereus was respectively 2.5%, 2.5%, 5%, and 2.5%. The inhibition zone of EO in disk and agar well diffusion method showed that inhibitory zone on B. cereus was higher than that on S. typhimurium in both methods and B. cereus was more sensitive to EO. MIC to minimal fungicidal concentration (MFC) ratio of S. hortensis EO against Candida albicans, Candida parapsilosis, and Candida krusei in broth microdilution method were respectively 0.048%:0.048%, 0.024%:0.024%, and 0.012%:0.012%. Conclusions: The data of the study clearly indicated that the EO of S. hortensis has a strong antioxidant, antibacterial, and antifungal activity.
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