جستجوی مقالات مرتبط با کلیدواژه « عصاره ها » در نشریات گروه « دامپزشکی »

Nowadays, due to the high application of antibiotics, the emergence of pathogenic microorganisms resistant to antibiotics is considered a serious threat to poultry production industry. Therefore, reducing the use of antibiotics and using antibiotic alternatives is one of the main strategies to fight antibiotic resistance. Meanwhile, yeast-based prebiotics have been proposed as one of the best alternatives to antibiotics. The most important yeast-based prebiotics include hydrolyzed yeast, partially-hydrolyzed yeast, inactive yeast, yeast cell wall, yeast extract and autolyzed yeast. Yeast-based prebiotics contain functional compounds in various concentrations such as B vitamins, beta-carotene, ergosterol, ascorbic acid, polyamines, mycosins, enzymes, beta-glucans and mannan oligosaccharides, depending on the production and processing method. Yeast-based prebiotics are resistant to the acidic and alkaline conditions of the digestive system, and by inactivating pathogenic microorganisms, improving the immune system, stimulating the growth of probiotics, helping to establish beneficial microbial flora in the digestive system, and stimulating the production of volatile fatty acids, reducing intestinal acidity, improving the growth and differentiation of intestinal villi, stimulating the production of enzymes, increasing the production of antimicrobial peptides improve the production efficiency in poultry. Prebiotics also play a significant role in reducing the feed conversion ratio and mortality in poultry production industry.

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Salmonella is one of the important  food borne diseases, worldwide. Egg and meat are among the most important incriminated foods to cause salmonella infection in Iran. This study was designed to investigate possible inhibitory effects of ethanolic extract of basil on Salmonella in mayonnaise sauce. Salmonella is killed with baking food but there is problem with foods like sauce which contain raw egg and is not used any procedure for baking them while producing. The purpose of this project was to investigate the possibility to use ethanol extract of basil to control Salmonella Typhimurium in sauce. In the study, first of all the anti-bacterial property of ethanol extract of basil was tested. So, by appearing result test for final investigation densities of extract was purposed 0.25, 0.5 and 0.75%. Then anti-bacterial property of ethanol extract of basil on growth of salmonella in mayonnaise sauce for a period of 30 days in condition of 25oc and 4oc was investigated.The results of statistical studies showed that the three concentrations studied significantly (p <0.05) compared to the control sample reduced the growth of Salmonella Typhimurium during storage and with increasing the concentration of the extract increased the antibacterial activity of the extract so that the extract Basil with a concentration of 7500 ppm was significantly lower than other treatments in most cases (p<0.05). Sensory evaluation test was performed by 5-point hedonic method and the results of sensory analysis of appearance and color in different treatments were not significantly different from each other. Regarding the flavour, texture and total acceptability of the sauce, the lowest sensory score was related to the treatment with a concentration of 0.75%. Based on the obtained results, the amount of bacteria in both temperatures decreased in all treatments and this decrease was little in the control treatment and its antibacterial activity increased with increasing the concentration of the extract.

Aeromonas hydrophila bacteria is an opportunistic bacterium that can reduce the use of chemical and synthetic drugs by using medicinal plants to inhibit its growth in food. Considering the antibacterial properties of three plants, Yarrow, Lavender and Thyme, this study was conducted with the aim of investigating the antibacterial and synergistic effects of these three plants against Aeromonas hydrophila bacteria. In this study, Aeromonas hydrophila bacteria was first prepared from fish samples and confirmed by biochemical and PCR methods. Then extraction was done by maceration method and the sensitivity of isolated bacteria was checked by disk diffusion method in Mueller Hinton culture medium. Also, the minimum inhibitory concentration of medicinal plants was investigated. According to the results, the prevalence of Aeromonas hydrophila bacteria was 5%. The isolated bacteria were resistant to all the investigated antibiotics. The lowest inhibitory concentration and the lowest lethal concentration were related to the yarrow plant, which shows its stronger antibacterial effects than the other two plants. The highest lethality concentration was reported for lavender plant, and this difference was statistically significant compared to other two plants (p<0.05). In general, tracking the prevalence of these pathogens in aquatic animals, along with investigating the prevalence of drug resistance and using alternative treatments such as the use of medicinal plants with antimicrobial properties that can overcome drug resistance and prevent the further spread of these factors in the aquaculture industry It seems necessary.

The purpose of this research is extracting propolis using the methods of soaking in 20% and 70% ethanol and the effect of ultrasound in 20% ethanol, and evaluating its physicochemical, antioxidant and antimicrobial properties as a natural preservative used in the food industry. The physicochemical properties, the amount of phenolic and flavonoid compounds, the antioxidant and antimicrobial properties of the extracts were measured. The results showed that most of the number of phenolic compounds (94.19 mg/g), flavonoid (89.46 mg/g) and antioxidant property by DPPH method (92.63%) in ultrasonic extracts. And the lowest number of phenolic compounds (87.85 mg/g), flavonoid (82.20 mg/g) and antioxidant property (85.87%) are in the method of soaking in 20% ethanol. Also, the results of the investigation of the antimicrobial property by the diffusion ability method from the well showed that the most sensitive bacterium was Staphylococcus aureus (20 mm) in front of the ultrasonic extract. Regarding the ability of Pseudomonas aeruginosa bacteria, there was no significant difference between the extracts (p<0.05) and none of the extracts had antibacterial power against Pseudomonas aeruginosa bacteria. The highest ability of Candida albicans (36 mm) was with ultrasonic extract, and in the investigation of the growth of Aspergillus niger after spraying for 8 days, the lowest growth rate was obtained with ultrasonic extract (9 mm) and then 70% ethanol extract (10 mm). Based on this, the amount of phenolic, flavonoid, antioxidant and antimicrobial compounds was 70% more than the 20% ethanol extract, and in the ultrasound, method based on Hurdel technology, a large number of active compounds were found in the 20% ethanol solvent in a short period of time.

Salmonella Typhimurium (S. Typhimurium) is one of the most important worldwide public health concerns capable of forming biofilms on food contact surfaces. The aim of this study was to evaluate the antibacterial and anti-biofilm activity of Satureja sahendica hydroalcoholic extract (SSHE) and Trisodium Phosphate (TSP) against S. Typhimurium (n= 20) isolated from poultry. The Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) were determined using the microdilution broth method. To evaluate the anti-biofilm effects, the isolates were treated with inhibitory and sub-inhibitory concentrations of both substances and after 24 hours, the biofilm formation was evaluated. According to the results, the MICs of SSHE and TSP against S. Typhimurium isolates were ranged from 1.25-10 and 5-80 mg ml-1, respectively. Also, MBCs value of SSHE and TSP were varied against isolates and were ranging from 40-160> and 80-160> mg ml-1, respectively. The results of statistical analysis showed that both of SSHE and TSP significantly reduced biofilm formation in S. Typhimurium compared to the control group (p <0.05). Also, the statistical results showed that SSEH reduces the rate of biofilm formation more than TSP (p <0.05). According to these results, SSHE can be a suitable alternative to chemicals such as TSP in the food industry to reduce bacterial contamination. However, its application requires further studies to determine its safety and toxicity.

Based on the historical and recently published documents, it has been demonstrated that Mirabilis jalapa as a herbal medicine may be used as remedies for various health problems included wound healing purposes.

The present study aimed to investigate the effect of ethanolic extract of Laleh abbasi green leaf on healing open wounds induced by skin puncture in the back of rats.

Collecting and drying Laleh abbasi leaves, leaf extracting through Soxhlet procedure, analyzing the extract via gc / ms method, and preparing eucerin-based extract ointment were done according to recommended routine procedures. Herein, we recruited 40 male rats that were randomly divided into five groups of eight, namely the control, phenytoin treatment, eucerin, 5% eucerin extract, and 7.5% eucerin extract ointment treatment groups. Skin puncture and application of ointments on the induced wounds were carried out. Subsequently, tissue samples were taken on days 3, 7, 10, and 14, followed by which histological slides were prepared and stained with H&E and Masson’s trichrome staining methods. In vitro mycological studies were conducted using opportunistic fungi, including Candida, Mucor, and Aspergillus species.

Based on the macroscopic evaluations of the wound healing process and microscopic assessments of tissue samples stained with Harris H&E and Masson’s trichrome methods, the groups treated with eucerin-based ointments containing ethanolic extract of Laleh abbasi leaf had statistically significant positive wound healing responses compared to the other groups. However, the 7.5% ointment group showed statistically better responses compared to the 5% ointment group. The data obtained in the present preliminary experiment on rat model indicated that the extract could facilitate the wound healing process in terms of healing parameters, such as accelerating epithelium repair, creating a favorable inflammatory reaction, angiogenesis, fibroplasia, and collagen precipitation. The antifungal effects of ethanolic extract of Laleh abbasi leaves on Aspergillus fumigatos, fusarium, Candida albicans and Candida cruzei were demonstrated in vitro using saboro dextrose agar medium.

According to the findings of this experimental study and the findings of other researchers, it can be concluded that ethanolic extract from Laleh abbasi leaves is of healing and antifungal properties.

Staphylococcus aureus is a food pathogen and is a serious threat to humans. This study was conducted in order to evaluate the antibacterial effects of Hibiscus sabdariffa in inhibiting Staphylococcus aureus bacteria alone and together with nisin in Vanami shrimp minced meat. The plant was extracted using a vacuum evaporation method with the help of a rotary machine. The effect of different concentrations of alcoholic extract of Hibiscus sabdariffa (0, 1, 2.5, 3.5, 5%) and nisin (0, 0.5, 2.5 micrograms/gram) and the combination of different amounts of nisin (micrograms per gram) and extract (%) (0.25+3.5), (0.25+5), (0.5+1), (2.5+1), (2.5+2.5) were investigated on the growth behavior of the bacteria at a 4°C during 21 days. The results showed that bacterial growth in low concentrations of Hibiscus sabdariffa extract (2.5.1%) had no significant difference in inhibiting bacterial growth. Combined treatments of the extract with nisin could stop the growth of bacteria from the 6th day onwards. According to the findings of this research, it can be suggested that Hibiscus sabdariffa extract and nisin have inhibitory effects and are introduced as a natural food preservative instead of its chemical and industrial types. The combined use of these compounds proved their synergistic effects.

Eggs are highly perishable due to high moisture content and nutrients. This study aimed to investigate the effect of coating with black seed oil and rosemary extract on egg physical, chemical, functional and microbial characteristics. For this purpose, 300 eggs consisted of control group, eggs coated with black seed oil, and samples coated with black seed oil and 1, 2, and 3% rosemary extract were prepared. Throughout the six weeks of storage at 4 °C, thickness, weight loss, Haugh unit, yolk index, pH, amount of egg white foam production and microbial features were investigated. The weight loss in the control group was 6.64 and 4.80 g in the control group and the treatment with 3% rosemary extract, respectively. In the control group, Haugh unit was decreased from about 75 on the first day to 31.38 after six weeks storage. Haugh unit in the egg group coated with 3% rosemary extract was 41.76. The microbial load of shell after six weeks of storage in the control sample was 4.59 log CFU/g, and in the samples coated with black seed oil alone and in the presence of 1%, 2% and 3% rosemary extract were 4.32 and 3.99, 3.27, 2.30 log CFU/g, respectively. Due to the bactericidal effect of coating components, egg-shell microbial load was decreased. The coating was able to increase the shelf life up to six weeks.

Thymus vulgaris is a plant of family Lamiaceae that has high antimicrobial properties. The present study was performed to evaluate the antimicrobial effects of the ethanolic extract of Thymus vulgaris on food-borne bacteria. Aerial part of Thymus vulgaris was used to prepare methanolic extract. The diameter of the growth inhibition zone of bacteria was assessed using disk diffusion. Minimum inhibitory concentration (MIC) and Minimum Bacterial Concentration (MBC) of ethanolic extract of Thymus vulgaris were evaluated on the target bacteria using ELISA plate. The diameter of the growth inhibition zone of bacteria against the ethanolic extract of Thymus vulgaris ranged from 7.87±0.61 to 16.99±0.37 mm. Application of 50 mg/ml concentration of ethanolic extract of Thymus vulgaris caused the highest diameter of the growth inhibition zone of Pseudomonas aeruginosa (11.38±0.43 mm), Escherichia coli (12.00±0.35 mm), Staphylococcus aureus (16.33±0.69 mm) and Listeria monocytogenes (16.99±0.37 mm). The antimicrobial effects of ethanolic extract of Thymus vulgaris were dose-dependent (P <0.05). The diameter of growth inhibition zone of 50 mg/ml of ethanolic extract of Thymus vulgaris on Pseudomonas aeruginosa, Staphylococcus aureus and Listeria monocytogenes was higher than all antibiotics (P <0.05). The lowest MIC and MBC values were obtained for Staphylococcus aureus (4 and 6 mg/ml, respectively) and Listeria monocytogenes (4 and 6 mg/ml, respectively). Thymus vulgaris ethanolic extract can be used as a combination with antimicrobial properties in food.

The aim of this study was evaluation of cryo-viability of rooster semen supplemented with Rosemary and Fennel extracts in extender on quality of cryopreserved sperm under acute stress. A total of 24 roosters randomly divided into two groups: without stress (CON) or under oxidative stress, with administration of dexamethasone, 4 mg/Kg body weight, three times, every other day for 1 week, (DEX). Collected semen samples of birds were pooled in each groups and used in one of following treatments: 1) CON: with no extract supplementation or dexamethasone administration, 2) DEX: Dexamethasone group, 3) CON+Ros: semen of control group supplemented with 10 ml rosemary extract per deciliter of extender, 4) DEX+Ros; semen of DEX group supplemented with 10 ml rosemary extract per deciliter of extender, 5) CON+Fen: semen of control group supplemented with 6 ml fennel extract per deciliter of extender and 6) CON+Fen: semen of DEX group supplemented with 6 ml fennel extract per deciliter of extender. Results showed induced stress decreased sperm motility and biochemical parameters (P<0.05). Viability and membrane integrity of sperm were higher in CON+Ros and CON+Fen than other experimental groups (P<0.05). Similarly, supplementation of extender with rosemary and fennel extract in groups DEX+Fen and DEX+Ros improved mentioned parameters in rooster’s semen under physiologic stress. Totally, results showed supplementation of rosemary and fennel extract in cryopreservation extender can improve the quality of frozen-thawed semen in roosters reared under physiologic stress.

Staphylococcus aureus beyond the cause of food poisoning, can cause wide spectrum of infections in human and is a serious threat in food industry. This study was conducted to evaluate antibacterial effect of alcoholic extract of garlic (Allium sativum) alone and in combination with nisin on inhibition of Staphylococcus aureus in minced meat of the tilapia fish. Garlic Extract was prepared by vacuum evaporation method using the rotary device. The effects of different concentrations of garlic alcoholic extract (0, 1, 2.5, 3.5, 5%) and nisin (0, 0.5 and 2.5 μg / g) and the combinations of nisin (micrograms per gram) and Extract (%) (0.25+3.5), (0.25+5), (0.5+1), (0.5+2.5), (2.5+1), (2.5+2.5) were studied on the growth of the S. aureus at 4 ° C for 21 days. The results showed that the bacterial growth was stopped at 3.5% and 5% concentrations of garlic extract from days 12 and 9 respectively, and It was stopped at 0.5, 2.5 μg/g of nisin from days 9 and 6 respectively. Low concentrations of garlic extract (1 and 2.5%) did not inhibit the growth of bacteria. Combined treatments of extract and nisin were able to stop bacterial growth from day 6 onwards. According to this study, garlic extract and nisin have inhibitory effect on growth of bacteria and they are introduced as a natural preservative of food instead of chemical preservative. This research approved the synergistic effect of nisin and alcoholic extract on the inhibition of the S. aureus growth.

Hypericum perforatum is a medicinal plant of the genus Hypercasia that has phenolic and flavonoid compounds with high antimicrobial and antioxidant properties. The present study was performed to evaluate the antimicrobial effects of the methanolic extract of Hypericum perforatum on food-borne bacteria. Aerial part of Hypericum perforatum was prepared from the research farm, and after approval by experts, it was dried and powdered and used to prepare methanolic extract. The diameter of the growth inhibition zone of Pseudomonas aeruginosa, Escherichia coli and Staphylococcus aureus was assessed using disk diffusion and compared with antibiotics. Minimum inhibitory concentration (MIC) and Minimum Bacterial Concentration (MBC) of methanolic extract of Hypericum perforatum were evaluated on the target bacteria using ELISA plate. The diameter of the growth inhibition zone of bacteria against the methanolic extract of Hypericum perforatum ranged from 9.33±0.45 to 15.28±0.60 mm. Application of 100 mg/ml concentration of methanolic extract of Hypericum perforatum caused the highest diameter of the growth inhibition zone of Pseudomonas aeruginosa (12.27±0.53 mm), Escherichia coli (13.20±0.59 mm) and Staphylococcus aureus (15.28±0.60 mm). The antimicrobial effects of methanolic extract of fenugreek were dose-dependent (P <0.05). The lowest and highest levels of MIC and MBC of methanolic extract of Hypericum perforatum were obtained for Staphylococcus aureus (0.0010 and 0.0019, respectively) and Escherichia coli (0.50 and 1.00, respectively). The diameter of the growth inhibition zone of bacteria treated with methanolic extract of Hypericum perforatum was higher compared to some antibiotic discs.

One of the main challenges for food producers is to ensure the health and high quality of food during the production, storage and consumption stages. Due to the concern about the safety of chemical antimicrobial compounds, the use of medicinal plants and their health properties in the food industry can ensure the health of consumers. So, the objective of this study was to evaluate antimicrobial activity of essential oil, ethanolic and methanolic extracts of Mentha piperita L cultivated in Medicinal plants farm of agricultural research institute of zabol university, against spoilage and pathogenic microorganisms in food products including Pseudomonas aeruginosa, Bacillus cereus, Micrococcus luteus, listeria monocytogenes and Escherichia coli. The essential oil was obtained by water-distillation using a Clevenger-type system and ethanolic and methanolic extracts were obtained by wet method. Antimicrobial activity of the extracts was measured by agar well diffusion method and minimum inhibitory concentration (MIC) was subsequently determined. The results of diameter of inhibition zone and MIC values indicate that antibacterial activity of the extracts of Mentha piperita L was related to the type of extract and the type of microorganism. Unlike methanolic and ethanolic extracts of Mentha piperita L, which were ineffective in all concentrations against Listeria monocytogenes (0 mm), its essential oil had a strong inhibitory effect on all studied bacteria and with diameter of inhibition zone of 39.3 mm showed the highest significant antimicrobial activity on the same microorganism. In this study, Pseudomonas aeruginosa was the most resistant bacteria to the essential oil and methanolic extracts. The findings of this study indicated that Mentha piperita L essential oil has a strong antimicrobial activity on spoilage and pathogenic microorganisms associated with food.  Therefore, the mentioned compound can be suggested as a very valuable antimicrobial preservative in food.

Today, the use of biodegradable film is considered due to its environmental friendliness and ability to store biologically active compounds. A novel antimicrobial film was made from the soluble-phase of the Persian gum (SPG) incorporated methanolic extracts of Croccus sativus L. stigmas alone or in combination with nisin. Initially, the minimum inhibitory concentration (MIC) and the minimum bactricidal concentration (MBC) value of saffron and nisin extracts was determined by micro-dilution method and films by disk diffusion method against Listeria monocytogenes, Pseudomonas aerogenesis, Bacillus cereus, Escherichia coli and Salmonella typhimurium. Then saffron extract (MIC: 31.25 mg/ml and MBC: 62.5 mg/ml), and nisin (MIC: 0.256mg/ml) was added to the film formulation. The effect of films on the control of total viable count, Enterobacteriaceae, lactic acid bacteria, Pseudomonas spp., mold and yeast of chicken breast during 12 days of storage at 4±1 °C, was studied every three days. The results showed that nisin compared to saffron extract has a better inhibitory effect on controlling the population of pathogenic bacteria. Also, the addition of nisin to the Persian gum film containing saffron extract showed a synergistic effect (%25) on inhibiting the growth of microbes. Based on the acceptable limit for total viable count (<7 log CFU/g) in fresh poultry meat, growth inhibition of target bacteria and shelf life (up to 12 days), Persian gum + nisin + saffron (MBC) film seems appropriate.

In spite of the growing of food industry and the observance of the hygienic principles in production and processing of foodstuffs, as well as the strict criteria that have been put in food factories or slaughterhouses, a significant percentage of industrial and non-industrialized countries residents are affected by foodborne diseases. Therefore, it is absolutely necessary to find new compounds and methods to minimize the growth and activity of harmful microbes transmitted by foods. This study was conducted to evaluate the effects of different levels (9 serial dilutions) of Pimipinella anisum essential oil and alcohol extract (5 repetitions of each) on Escherichia coli and Staphylococcus aureus. Disk diffusion and agar well diffusion methods were applied. Anise essential oil at dilution of 1/32 g/ml and its alcoholic extract at dilutions 1/4, 1/8 and 1/16 g/ml, had the most antimicrobial effect on both bacteria. Generally, in both methods, the effect of essential oil and alcoholic extract on E. coli was higher than that of S. aureus. Minimum inhibitory concentration (MIC) and minimum inhibitory concentration (MBC) of Anise essential oil were 1/256 and 1/128 g/ml on Escherichia coli and Staphylococcus aureus, respectively. MIC for extract were 1/16 for both bacteria and MBCs for which were of 1/8 and 1/4 for E. coli and S.aureus, respectively. The results of this study revealed that the alcoholic extract of this medicinal herb and high concentrations of its essential oil show a good antimicrobial activity.

Pumpkin (Cucurbita moschata) is one of the vegetables that has high nutritional value and bioactive compounds. The aim of this study was to compare the effect of hydroethanolic and aqueous solvents on the functional potential and to investigate the bioactive compounds of Pumpkin extract. For functional evaluation of extracts, the amount of ascorbic acid, total phenol and flavonoids, antioxidant capacity were performed by DPPH and FRAP methods and also the chemical compounds in the extracts were identified by GC/MS. The results showed highest levels of ascorbic acid, total phenol and flavonoids in the hydroethanolic extract were 98.66±13.29 mg/100g, 1.663±0.004 mg GA/100g and 0.381±0.01 mg QU/100g, respectively. Hydroethanolic extract showed the highest ability to inhibit DPPH radicals compared to aqueous extract in all prepared concentrations; so that hydroethanolic extract with a concentration of 800 μg/ml with 61.866% inhibition had the highest inhibitory properties. Detected chemical compounds in hydroethanolic and aqueous extracts using GC/MS were identified 16 and 7 chemical compounds, respectively, when the highest compound content in hydroethanolic extract equal to 34.86767% related to D-erythro-pentose, 2-deoxy and the aqueous extract was related to 5,2-dichlorophenol (74,2053%). The results of this study suggest the use of hydroethanolic solvent for higher extraction of bioactive compounds from pumpkin.