year 13, Issue 50 (5-2014)
J. Med. Plants 2014, 13(50): 156-162 |
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Akhondzadeh Basti A, Mashak Z, Khanjari A, Rezaei M, Mohammadkhan F, Taheri Mirghaed A, et al . The Study on the Effects of Garlic Essential Oil on Growth Curve and TDH Toxin Production of Vibrio parahaemolyticus. J. Med. Plants 2014; 13 (50) :156-162
URL: http://jmp.ir/article-1-42-en.html
URL: http://jmp.ir/article-1-42-en.html
A Akhondzadeh Basti * 
1, Z Mashak2 , A Khanjari3 , MA Rezaei4 , F Mohammadkhan5 , A Taheri Mirghaed6 , P Faghih Fard7 , N Tayyar Hashtjin8
1, Z Mashak2 , A Khanjari3 , MA Rezaei4 , F Mohammadkhan5 , A Taheri Mirghaed6 , P Faghih Fard7 , N Tayyar Hashtjin8
1- Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran , aakhond@ut.ac.ir
2- Islamic Azad University, Karaj Branch
3- Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran
4- Islamic Azad University
5- Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran
6- Department of Aquatic Animals Health and Diseases, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran
7- Police University
8- University of Tehran
2- Islamic Azad University, Karaj Branch
3- Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran
4- Islamic Azad University
5- Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran
6- Department of Aquatic Animals Health and Diseases, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran
7- Police University
8- University of Tehran
Abstract: (8734 Views)
Background: Vibrio parahaemolyticus causes acute gastroenteritis associated with the consumption of contaminated raw or under cooked seafood. The virulence of vibrio parahaemolyticus is initially attributed to the production of a thermostable direct hemolysin (TDH). Objective: The survey of different concentrations of garlic essential oil (Allium sativum) on MIC, MBC, growth curve and production of TDH toxin of vibrio parahaemolyticus. Methods: The effects of garlic essential oil at concentrations of 0, 0.005, 0.015, 0.03 and 0.045% on the MIC, MBC, growth curve and production of TDH toxin of vibrio parahaemolyticus were studied in BHI model. Results: MIC and MBC of garlic essential oil was estimated 0.03%. The essential oil showed significant effect on toxin production, Titers of TDH production in 0 and 0.005% were 1/256 comparing to 1/64 in 0.015% concentration of EO. Concentrations of 0.005 and 0.015% of garlic essential oil reduced the bacterial growth rate significantly (p<0.05) compared to the control group. Conclusion: Garlic essential oil showed to be effective against bacterial growth and production of TDH toxin. Its potential application in food systems may be suggested.
Type of Study: Research |
Subject:
Pharmacognosy & Pharmaceutics
Received: 2014/01/6 | Accepted: 2014/04/22 | Published: 2014/09/27
Received: 2014/01/6 | Accepted: 2014/04/22 | Published: 2014/09/27
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