en The Effects of Autoclaving, Salt and Protein on Antimicrobial Activities of Iranian Sumac فارماكولوژی و سم شناسی Pharmacology & Toxicology پژوهشی Research <div dir="ltr" style="text-align: justify;"><span new="" roman="" times="">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.</span></div> <div style="text-align: justify;"><span new="" roman="" style="FONT-FAMILY: " times="">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.</span></div> Iranian sumac, Autoclaving, Food interactions, Minimum inhibitory concentration (MIC), Minimum bactericidal concentrations (MBC) Iranian sumac, Autoclaving, Food interactions, Minimum inhibitory concentration (MIC), Minimum bactericidal concentrations (MBC) 49 53 http://jmp.ir/browse.php?a_code=A-10-70-2&slc_lang=en&sid=1 Gh Amin Gh Amin amin@tums.ac.ir 100319475328460038840 100319475328460038840 Yes Department of Pharmacognosy, School of Pharmacy and Medicinal Plants Research Center, Medical Sciences/ University of Tehran, Tehran Department of Pharmacognosy, School of Pharmacy and Medicinal Plants Research Center, Medical Sciences/ University of Tehran, Tehran MM Ahmadian - Attari Ahmadian - Attari 100319475328460038841 100319475328460038841 No Department of Pharmaceutical and Food Control, School of Pharmacy and Pharmaceutical Science Research Center, Medical Sciences/ University of Tehran Department of Pharmaceutical and Food Control, School of Pharmacy and Pharmaceutical Science Research Center, Medical Sciences/ University of Tehran MR Fazeli MR Fazeli 100319475328460038842 100319475328460038842 No Department of Pharmaceutical and Food Control, School of Pharmacy and Pharmaceutical Science Research Center, Medical Sciences/ University of Tehran Department of Pharmaceutical and Food Control, School of Pharmacy and Pharmaceutical Science Research Center, Medical Sciences/ University of Tehran H Jamalifar Jamalifar 100319475328460038843 100319475328460038843 No Department of Pharmaceutical and Food Control, School of Pharmacy and Pharmaceutical Science Research Center, Medical Sciences/ University of Tehran Department of Pharmaceutical and Food Control, School of Pharmacy and Pharmaceutical Science Research Center, Medical Sciences/ University of Tehran H Ashtiani H Ashtiani 100319475328460038844 100319475328460038844 No Department of Pharmaceutical and Food Control, School of Pharmacy and Pharmaceutical Science Research Center, Medical Sciences/ University of Tehran Department of Pharmaceutical and Food Control, School of Pharmacy and Pharmaceutical Science Research Center, Medical Sciences/ University of Tehran A Ghobadi Ghobadi 100319475328460038845 100319475328460038845 No Department of Pharmaceutical and Food Control, School of Pharmacy and Pharmaceutical Science Research Center, Medical Sciences/ University of Tehran Department of Pharmaceutical and Food Control, School of Pharmacy and Pharmaceutical Science Research Center, Medical Sciences/ University of Tehran R Shakiba Shakiba 100319475328460038846 100319475328460038846 No Department of Pharmaceutical and Food Control, School of Pharmacy and Pharmaceutical Science Research Center, Medical Sciences/ University of Tehran Department of Pharmaceutical and Food Control, School of Pharmacy and Pharmaceutical Science Research Center, Medical Sciences/ University of Tehran M Khanlarbeik Khanlarbeik 100319475328460038847 100319475328460038847 No Department of Pharmaceutical and Food Control, School of Pharmacy and Pharmaceutical Science Research Center, Medical Sciences/ University of Tehran Department of Pharmaceutical and Food Control, School of Pharmacy and Pharmaceutical Science Research Center, Medical Sciences/ University of Tehran