Journal of Medicinal Plants
فصلنامه گياهان دارویی
J. Med. Plants
Medical Sciences
http://jmp.ir
1
admin
2717-204X
2717-2058
10.61186/jmp
14
8888
13
en
jalali
1386
11
1
gregorian
2008
2
1
7
25
online
1
fulltext
en
The Effects of Autoclaving, Salt and Protein on Antimicrobial Activities of Iranian Sumac
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