نوع مقاله : مقاله پژوهشی

نویسندگان

1 گروه علوم و صنایع غذایی،دانشکده تغذیه،دانشگاه علوم پزشکی تبریز، تبریز، ایران

2 استاد، گروه علوم و صنایع غذایی،دانشکده تغذیه،دانشگاه علوم پزشکی تبریز، تبریز، ایران

چکیده

انسان همیشه به دنبال راهی برای حفظ مواد غذایی در برابر تخریب شیمیایی، میکروبی و بیماری­زا‌های غذایی است. مصرف پروبیوتیک‌ها امروزه با چالش‌هایی روبه‌رو است. برای برون‌رفت از این بن‌بست می‌توان پروبیوتیک‌ها را تبدیل به پست بیوتیک کرد و در تیمار بیماری‌های مختلف به کار گرفت پست بیوتیک­ها منبع انرژی قابل توجهی را برای سلول‌های اپیتلیال روده بزرگ فراهم می‌کنند و در رشد و تمایز آنها نقش دارند. برای ارزیابی اثر ضدمیکروبی، عصاره پست‌بیوتیک از باکتری لاکتوباسیلوس‌کازئی استخراج و علیه بیماری­زا‌های اشریشیا کلی، استافیلوکوکوس ائوروس، پنی‌سیلیوم نوتاتوم و کاندیدا آلبیکانس با روش انتشار در چاهک و اندازه‌گیری قطر هاله عدم رشد ارزیابی شد. برای بررسی نرمال بودن داده‌ها از شاخص‌های چولگی (skewness) و کشیدگی (kurtosis) استفاده شد. در ارزیابی اثر ضدمیکروبی عصاره پست‌بیوتیک به روش انتشار در چاهک، بزرگ‌ترین قطر در غلظت µl/ml800 در باکتری‌های اشریشیا کلی و استافیلوکوکوس اورئوس تشکیل شد. اما در پنی‌سیلیوم نوتاتوم و کاندیدا آلبیکانس بعد از سه بار تکرار هیچ‌گونه هاله عدم رشد مشاهده نشد. با توجه به نتایج به دست آمده از تحقیق حاضر می‌توان نتیجه گرفت که پست‌بیوتیک می‌تواند علیه باکتری‌های بیماری‌زا از جمله اشریشیا کلی و استافیلوکوکوس اورئوس اثر مهارکنندگی داشته باشد. نتایج به دست آمده در اندازه‌گیری قطر هاله عدم رشد بیماریزا‌های ارزیابی شده نشان از تفاوت در اثر عصاره پست‌بیوتیک دارد.

کلیدواژه‌ها

موضوعات

عنوان مقاله [English]

Evaluating the Antimicrobial Effect of Postbiotic Extract From Lactobacillus Casei on E.coli, S.aureus, P.nutatum, and C.albicans by Using the Well Diffusion Agar Method

نویسندگان [English]

  • samira hosseini 1
  • Aziz Homayuoni rad 2

1 , Faculty of Nutrition and Food Sciences, Tabriz University of Medical Science, Tabriz, Iran

2 Professor Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Science, Tabriz, Iran

چکیده [English]

Humans are always looking for a way to preserve food from chemical, microbial, and food pathogen spoilage. The use of probiotics is facing challenges today. To get out of this impasse, probiotics can be converted into postbiotics and used in the treatment of various diseases. postbiotics provide a significant source of energy for colon epithelial cells and play a role in their growth and differentiation. To evaluate the antimicrobial effect, the postbiotic and was evaluated against the pathogens Escherichia. coli, Staphylococcus aureus, Penicillium notatum, and Candida albicans by Well Diffusion Agar method in measuring the diameter of the halo of non-growth. Skewness and kurtosis indices were used to check the normality of the data. In evaluating the antimicrobial effect of the postbiotic extract by diffusion method in the well and measuring, the largest diameter was formed in the concentration of 800 µl/ml in E. coli and Staphylococcus aureus bacteria. in Penicillium notatum and Candida albicans, a non-growth halo was observed after three repetitions. According to the results obtained from the present research, it can be concluded that Lactobacillus casei is one of the bacteria, whose postbiotics can have an inhibitory effect against pathogenic bacteria such as E. coli and Staphylococcus aureus. The results obtained in the measurements of the diameter of the non-growth halo of the evaluated pathogens showed a difference in the effect of the postbiotic extract.

کلیدواژه‌ها [English]

  • Lactobacillus casei
  • probiotics
  • postbiotics
  • pathogenic pathogens
  • Well Diffusion Agar method
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