In-Vitro Evaluation of Crocus Sativus L. Petals and Stamens as Natural Antibacterial Agents Against Food-Borne Bacterial Strains Crocus sativus L. petals and stamens as natural antibacterial agents against food-borne bacterial strains
Iranian Journal of Pharmaceutical Sciences,
دوره 9 شماره 4 (2013),
1 تشرين الأول 2013
,
صفحه 69-82
https://doi.org/10.22037/ijps.v9.40861
چکیده
Growing interest to use natural preservatives and spices with antimicrobial effects and large amounts of floral bio-residues (92.6 g per 100 g) generated and wasted in the production of saffron spice guided this study to evaluate the opportunity to expand the uses of C. sativus flowers (petals and stamens), beyond the spice (dried stigmas). The antibacterial potential of total extracts and different sub-fractions of floral bio-residues of saffron production (petals and stamens) were primarily evaluated against five bacterial strains potentially causing food-borne disease (Bacillus cereus, Staphylococcus aureus, Salmonella enterica, Escherichia coli and Shigella dysenteriae) using well diffusion method. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) values were determined by macrodilution method. Methanol extract of petals had shown more antibacterial activity against S. aureus, S. enteric, and S. dysenteriae compared to stigma. Methanol extract and ethyl acetate sub-fraction of stamens showed more antimicrobial effect against B. cereus and E. coli. The petals total extract showed the most antibacterial activity against Shigella dysenteriae (MIC 15.6mg/ml) while the ethyl acetate and chloroform sub fractions showed the maximum effect against Bacillus cereus(MIC 62.5mg/ml). Stamen methanol total extract and aqueous sub fraction have the maximum effect against Staphylococcus aureus and Bacillus cereus (MIC 62.5mg/ml) while the ethyl acetate sub fraction has the best effect against Shigella dysenteriae (MIC 15.6mg/ml). Results showed that both petals and stamens could act as new and natural sources of antibacterial agents with food industrial applications.
- antibacterial
- Crocus sativus
- food-borne diseases
- petals
- stamens.
ارجاع به مقاله
مراجع
[2] Sabria N, Yassaa N, Fazeli MR, Alavi SHR, Fouladi F, Salimi L, Manayi A, Tofighi Z. Antibacterial Activity of Peucedanum ruthenicum, Johreniopsis seseloides and Cervaria cervariifolia Extracts. Iran J Pharm Sci. (2009) 5(1): 37-42.
[3] Caillet S, Cote J, Sylvain J, Lacroix M. Antimicrobial effects of fractions from cranberry products on the growth of seven pathogenic bacteria. Food Control (2012)23:419-28 .
[4] Sampaio FC, Pereira S, Dias CS, Costa VC, Conde NC, Buzalaf MA. In vitro antimicrobial activity of Caesalpinia ferrea martius fruits against oral pathogens. J Ethnopharmacol (2009)124:289-94.
[5] Khorasani GA, Hosseinimehr SJ, Zamani P, Ghasemi M, Ahmadi AH. The effect of Saffron (Crocus sativus) extract for healing of second-degree burn wounds in rats. Keio J Med (2008) 57(4): 190-95.
[6] Anwar Khan M, Naseer S, Nagoo S, Nehvi FA. Behaviour of Saffron (C. sativus) corms for daughter corm production. J Phytol( 2011)3(7): 47-49.
[7] Melnyk JP, Wang S, Marcone MF. Chemical and biological properties of the world's most expensive spice: saffron. Food Res Int (2010) 43(8): 1981-89.
[8] Winterhalter P, Straubinger M. Saffron-renewed interest in an ancient spice. Food Rev Int (2000) 16(1): 39-59.
[9] Serrano-Díaz J, Sanchez AM, Maggi L, Martinez-Tome M, Garcia-Diz L, Murcia MA. Increasing the applications of Crocus sativus flowers as natural antioxidants. J Food Sci (2012) 77(11): 1162-68.
[10] Kafi M, Kakhki AH, Karbasi A. Saffron (Crocus sativus) production and processing: Historical background, economy, acreage, production, yield and uses. Science Publisher, Enfield( 2006), p.39-57.
[11] Goli SAH, Mokhtari F, Rahimmalek M. Phenolic compounds and antioxidant activity from Saffron (Crocus sativus L.) petal. J Agri Sci (2012) 4(10): 175-81.
[12] Vahidi H, Kamalinejad M, Sedaghati N. Antimicrobial properties of C. sativus. Iranian J Pharmaceu Res (2002) 1: 33-35.
[13] Oussalah M, Caillet S, Saucier L, Lacroix M. Antimicrobial effects of selected plant essential oils on the growth of a Pseudomonas putida strain isolated from meat. Meat Sci (2006) 73(2): 236-44.
[14] Fazly Bazzaz BS, Khajehkaramadin M, Shokooheizadeh HR. Antibacterial activity of Rheum ribes extract obtained from various plant parts against clinical isolates of Gram-negative pathogens. Iran J Pharm Res (2005) 2: 87-91.
[15] Mahboubi A, Kamalinejad M, Ayatollahi AM, Babaeian M. Total Phenolic Content and Antibacterial Activity of Five Plants of Labiatae against Four Foodborne and Some Other Bacteria. . Iran J Pharm Res(2014) 13: 559-66.
[16] Mahboubi A, Kamalinejad M, Shalviri M, Karbasi Z, Jafariazar Z, Asgharian R. Evaluation of antibacterial activity of three Iranian medicinal plants. Afr J Microbiol Res (2012) 6(9): 2048-52.
[17] Milan S. Total phenolic content, flavonoid concentration and antioxidant activity of Marrubium peregrinum L. extracts. Kragujevac J. Sci (2011) 33: 63-72.
[18] Meda A, Lamien CE, Romito M, Millogo J, Nacoulma OG. Determination of the total phenolic, flavonoid and proline contents in burkina fasan honey, as well as their radical scavenging activity. Food Chem (2005)91: 571–577.
[19] Qadri F, Svennerholm AM, Faruque ASG, Bradley Sack R. Enterotoxigenic Escherichia coli in Developing Countries: Epidemiology, Microbiology, Clinical Features, Treatment, and Prevention. Clin Microbiol Rev (2005) 18(3): 465-483.
[20] Edwards BH. Salmonella and Shigella species. Clin Lab Med (1999) 19(3): 469-87.
[21] Ding T, Wang J, Park MS, Hwang CA, Oh DH. A probability model for enterotoxin production of Bacillus cereus as a function of pH and temperature. J Food Prot (2013)76(2): 343-47.
[22] Johler S, Tichaczek-Dischinger PS, Rau J, Sihto HM, Lehner A, Adam M, Stephan R. Outbreak of Staphylococcal food poisoning due to SEA-producing Staphylococcus aureus. Foodborne Pathog Dis (2013) 10(9): 777-81.
[23] Bryan FL. Epidemiology of milk-borne diseases. J Food Prot (1983) 46: 637-49.
[24] Mokhtarian H, Mohsenzadeh M, Khezri M. The survey on the bacterial contamination of traditional ice cream produced in Mashhad city. Horizon Med Sci (2004) 10(1): 42-46.
[25] Alzoreky NS, Nakahara K. Antibacterial activity of extracts from some edible plants commonly consumed in Asia. Int J Food Microbiol (2003) 80(3): 223-30.
[26] Lee W, Sakai T, Lee MJ, Hamakawa M, Lee SM, Lee IM. An epidemiological study of food poisoning in Korea and Japan. Int J of Food Microbiol (1996) 29(2): 141-48.
- چکیده مشاهده شده: 86 بار
- IJPS_Volume 9_Issue 4_Pages 69-82 (English) دانلود شده: 29 بار