بررسی تأثیر اسانس Rosmarinus officinalis L. بر رشد و بیان ژنی انتروتوکسین‌های A، C و E استافیلوکوکوس اورئوس ATCC 29213

نوع مقاله: مقاله پژوهشی

نویسندگان

1 استادیار، دانشکده دامپزشکی، دانشگاه تخصصی فناوری‌های نوین آمل، ایران

2 استاد، گروه میکروبیولوژی و اکولوژی، دانشگاه والنسیا

3 گروه بیوتکنولوژی، انستیتو اگروشیمی و تکنولوژی مواد غذایی، والنسیا، اسپانیا

4 استادیار، گروه میکروبیولوژی و اکولوژی دانشگاه والنسیا، والنسیا، اسپانیا

چکیده

مسمومیت غذایی استافیلوکوکی به علت مصرف مواد غذایی که در آن استافیلوکوکوس انتروتوکسیژنیک رشد و تولید انتروتوکسین کرده است، رخ می‌دهد. هدف قرار دادن فاکتورهای بیماری‌زایی باکتریایی، در حال حاضر به‌عنوان یک راهبرد جایگزین برای توسعه انواع جدیدی از مواد نگهدارنده ضدمیکروبی مورد توجه بسیاری از پژوهشگران و محققان صنایع غذایی قرار گرفته است. هدف این تحقیق بررسی تأثیر اسانس Rosmarinus officinalis L. (رزماری) بر رشد و بیان ژنی انتروتوکسین‌های A، C و E استافیلوکوکوس اورئوس ATCC 29213 می‌باشد. در این مطالعه پس از تعیین حداقل غلظت بازدارنده رشد، رشد باکتری و ترشح SEA، SEC و SEE تحت تأثیر غلظت‌های بازدارنده اسانس رزماری (به روش ELISA) ارزیابی شد. علاوه‌بر این، تأثیر اسانس بر نسخه‌برداری ژن‌های sea، sec و see (ژن‌های کدکننده SEA، SEC و SEE) با استفاده از PCR نیمه کمّی بررسی شد. اسانس Ros در غلظت MIC 75% رشد باکتری را به میزان قابل ملاحظه‌ای کاهش داد. همچنین، اسانس از نسخه‌برداری ژن‌های sea، sec و see بازداری نمود و باعث کاهش ترشح SEA، SEC و SEE شد. غلظت‌های تحت بازدارنده اسانس تولید انتروتوکسین را در روند وابسته به دوز کاهش دادند. بنابراین داده‌های این مطالعه پیشنهاد می‌کند که اسانس رزماری می‌تواند به‌عنوان نگهدارنده طبیعی به‌منظور بازداری رشد و تولید انتروتوکسین توسط استافیلوکوکوس اورئوس در صنایع غذایی بکار رود.

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