Antimicrobial effects and evaluation of total phenols flavonoids and flavonols contents of ethanolic extracts of Scrophularia striata

زمینه و هدف: ترکیبات فنولی و فلاونوئیدی گیاهان غالباً اثر ضد میکروبی دارند. لذا این مطالعه با هدف بررسی اثرات ضد میکروبی و تعیین میزان ترکیبات فنولی، فلاونوئیدی و فلاونولی عصاره اتانولی گیاه گل میمونی (Scrophularia striata) انجام گرفت. روش بررسی: در این مطالعه توصیفی آزمایشگاهی، عصاره اتانولی گیاه تهیه و برای تعیین حداقل غلظت ممانعت کننده از رشد باکتری (MIC) و حداقل غلظت کشندگی باکتری (MBC) از روش ماکرودایلوشن علیه باکتری Ecoli O157:H7 استفاده شد، آمیکاسین (µg30) به عنوان ماده ضد میکروبی مرجع بکار رفت. همچنین ترکیبات فنولی، فلاونولی و فلاونوئیدی آن با استفاده از روش های رنگ سنجی فولین- سیوکالتیو و کلرید آلومینیوم اندازه گیری شد. یافته ها: میزان ترکیبات فنولی، فلاونولی و فلاونوئیدی عصاره اتانولی گل میمونی به ترتیب 66/6±180، 6/3±74 و 66/6±100 mg/gبود. همچنین مقدار MIC و MBC در روش ماکرودایلوشن به ترتیب برابر mg/ml 90 و mg/ml100 بود. نتیجه گیری: نتایج نشان داد که عصاره گیاه گل میمونی دارای اثر ضد میکروبی بر روی باکتری مذکور بوده و علیرغم این مطلب، انجام تحقیقاتی بالینی و همچنین استفاده از دیگر روش های عصاره گیری، اثرات ضد باکتریایی گل میمونی را روشن تر خواهد کرد.

Residues of oxytetracycline in cultured rainbow trout

Nowadays, antibiotics are widely used in aquatic animals to control and treatment of infections or as food supplement for growth increase and animal output. With increasing use of veterinary drugs in food production, there is global consideration about the consumption of antimicrobial residues in aquatic foods and their effects on human health. This study was aimed to evaluate the Oxytetracycline (OTC) residues in Rainbow trout meat in Shahre-kord (Iran) markets before and after frying. After randomized collection of 50 samples of fish in Shahre-kord markets in a six months period were examined. The prepared samples were examined for OTC residues using HPLC analytical method before and after frying. Results showed that 3 (6) of the samples before frying and 12 (24) after frying were having lower than Maximum residual limits (MRLs) in Codex alimentarius. However, mean OTC residues before and after frying samples were above MRLs. The mean amounts of OTC were 2260±1090 and 1110±930 ng g-1 before and after frying, respectively. These findings show that the frying of fish reduces OTC residual. Nevertheless, the usage of OTC should be reduced to an acceptable level in fishery industry. © 2013 Asian Network for Scientific Information

Antioxidant activity of Zataria multiflora hydroalcoholic extract and its antibacterial effect on Staphylococcus aureus

Background and purpose: Nowadays, adding natural preservatives is one of the main methods for increasing shelf-life. This study evaluated the antioxidant activity of Zataria multiflora hydroalcoholic extract and its antibacterial effect on Staphylococcus aureus in hamburger. Materials and methods: In this experimental study, after collection and extraction of Zataria multiflora, total amount of phenols and flavonoids as well as flavonols were colorimetrically determined. The antioxidant activity was evaluated by β-Carotene bleaching assey. Then the effect of different concentrations of Zataria multiflora extract (0.0, 0.5 and 1.5) in 4±1°C at different storage times (0, 1, 3, 6, 9 and 12 days) was evaluated on growth of Staphylococcus aureus in hamburger. Results: Total phenol content in Zataria multiflora extract was 283.43±11.06 mg/gr as gallic acid equivalent. Total flavonoid and total flavonol contents were 131.23±4.5 and 92±5.67mg/g as rutin equivalent, respectively. Antioxidant activity was 71±4 percent. Also Zataria multiflora extract in 4±1°C decreased the growth rate of Staphylococcus aureus in hamburger. Conclusion: These findings showed that Zataria multiflora had antibacterial effect and could be used as an antibacterial preservative in hamburger or other meat products

Artemisia species as a new candidate for diabetes therapy: a comprehensive review

Diabetes mellitus (DM) is a chronic disease and a threatening problem for world health. Allopathic medications are not efficient enough in controlling DM and its complications. Therefore, much attention has been directed towards the traditional medicine system. Plant derived-natural compounds with medicinal properties play an essential role in DM management and treatment. Artemisia is a varied and widespread genus of the family Asteraceae, which has more than 500 species with beneficial economic and therapeutic significance. Electronic databases such as Science Direct, Scopus, Pubmed, Web of Science, medRixv, and Wiley were used to search scientific literature. In folklore medicine, Artemisia species have been widely utilized for diabetes management. Molecular investigations have revealed that the NF-κB suppression, Notch 1 inhibition, cell cycle stop at S+G2/M-phase, enhanced Bax protein concentrations, mitochondrial membrane potential attenuation, activation of p53 and caspase, Bcl-2 regulation, and ROS formation are crucial mechanisms that could be targeted via various Artemisia species. Anti-diabetic effects of single or multiple doses of alcoholic and aqueous extracts of Artemisia species are due to the presence of bioactive compounds, and they are completely efficient in lowering levels of blood glucose in experimental examinations. In spite of the available anti-diabetic drugs, therapeutic agents obtained from the mentioned plants have been used for the treatment of this disease and its complications with less adverse impacts. Taken together, multiple lines of evidence indicated that Artemisia species could be introduced as a potential therapeutic candidate in the treatment and management of diabetes