جلد 7 - Supplement 4 (English)
سال 7 - Supplement 4 (English) صفحات 53-49 |
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Amin G, Ahmadian - Attari M, Fazeli M, Jamalifar H, Ashtiani H, Ghobadi A, et al . The Effects of Autoclaving, Salt and Protein on Antimicrobial Activities of Iranian Sumac. J. Med. Plants 2008; 7 (S4) :49-53
URL: http://jmp.ir/article-1-563-fa.html
URL: http://jmp.ir/article-1-563-fa.html
Amin Gh، Ahmadian - Attari ، Fazeli MR، Jamalifar ، Ashtiani H، Ghobadi ، و همکاران.. The Effects of Autoclaving, Salt and Protein on Antimicrobial Activities of Iranian Sumac. فصلنامه گياهان دارویی. 1386; 7 (S4) :49-53
Gh Amin* 
1، Ahmadian - Attari2 ، MR Fazeli2 ، Jamalifar2 ، H Ashtiani2 ، Ghobadi2 ، Shakiba2 ، Khanlarbeik2
1، Ahmadian - Attari2 ، MR Fazeli2 ، Jamalifar2 ، H Ashtiani2 ، Ghobadi2 ، Shakiba2 ، Khanlarbeik2
1- Department of Pharmacognosy, School of Pharmacy and Medicinal Plants Research Center, Medical Sciences/ University of Tehran, Tehran ، amin@tums.ac.ir
2- Department of Pharmaceutical and Food Control, School of Pharmacy and Pharmaceutical Science Research Center, Medical Sciences/ University of Tehran
2- Department of Pharmaceutical and Food Control, School of Pharmacy and Pharmaceutical Science Research Center, Medical Sciences/ University of Tehran
چکیده: (5374 مشاهده)
Although many compounds have already approved for use in food as antimicrobials, research for finding greater number of these compounds are still interesting because most currently approved food antimicrobials have limited applications due to food compound interactions. Finding new food antimicrobials requires expensive investigations. Traditional herbal antimicrobial agents like sumac can play an important role. If it is demanded to promote sumac to the rank of a food antimicrobial agent, its stability and interactions must be evaluated. The evaluation of sumac heat stability was done by measuring MICs and MBCs of the extract against some food- related bacteria in extreme condition of autoclaving. The main components of sumac extract are tannic compounds. Tannins have interactions with salt and proteins, and they become sediment in such conditions. Antimicrobial activities of the extract were measured by well diffusion method in the presence of salt and protein and compared with the activities of pure extract. The results show that sumac is heat stable but has interactions with salt and proteins that reduce its activity against Gram- negatives.
واژه‌های کلیدی: Iranian sumac، Autoclaving، Food interactions، Minimum inhibitory concentration (MIC)، Minimum bactericidal concentrations (MBC)
نوع مطالعه: پژوهشی |
موضوع مقاله:
فارماكولوژی و سم شناسی
دریافت: 1386/10/26 | پذیرش: 1386/11/13 | انتشار: 1386/12/29
دریافت: 1386/10/26 | پذیرش: 1386/11/13 | انتشار: 1386/12/29
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