Inhibitory effect of Zataria multiflora Boiss. essential oil, alone and in combination with monolaurin, on Listeria monocytogenes

Publish Year: 1395
نوع سند: مقاله ژورنالی
زبان: English
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شناسه ملی سند علمی:

JR_VRFAN-7-1_002

تاریخ نمایه سازی: 25 آبان 1402

Abstract:

Listeria monocytogenes is one of the major causes of infections in developing countries. In this study, chemical composition and anti-listerial effect of the essential oil of Zataria multiflora Boiss. alone and in combination with monolaurin were evaluated at different pH values (۵, ۶, and ۷) and temperatures (۵ ˚C and ۳۰ ˚C). Chemical composition of Zataria multiflora Boiss. essential oil was evaluated by gas chromatography-mass spectrometry (GC-MS) analysis. Minimum inhibitory concentration (MIC) of the essential oil and monolaurin were determined using microbroth dilution method and the interactions of essential oil and monolaurinwere determined by the evaluation of fractional inhibitory concentrations (FIC) index.Carvacrol (۶۳.۲۰%) and thymol (۱۵.۱۰%) were found as the main components of the essential oil. The MIC values of the oil and monolaurin at pH ۷ and ۳۰ ˚C were measured as ۳۱۲.۵۰ µg mL-۱ and ۱۲۵.۰۰ µg mL-۱, respectively. Combination of monolaurin and Z. multiflora essential oil were found to act synergistically (FIC index < ۰.۵) against L. monocytogenes under different pH and temperature conditions. Decrease in the pH and temperature values have increased the anti-listerial activity of monolaurin and the essential oil. The lowest MIC value of monolaurin and essential oil was observed at pH ۵ and ۵ ˚C. According to our results, the oil alone or in combination with monolaurin at low pH and temperature conditions showed a promising inhibitory effect on L. monocytogenes.

Authors

Mojtaba Raeisi

Department of Public Health, Faculty of Health, Golestan University of Medical Sciences, Gorgan, Iran

Hossein Tajik

Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran

Seyed Mehdi Razavi Rohani

Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran

Bektas Tepe

Department of Molecular Biology and Genetics, Faculty of Science and Literature, Kilis ۷ Aralik University, Kilis, Turkey

Hossein Kiani

Bioprocessing and Biodetection Laboratory, Department of Food Science, Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj, Iran

Rahem Khoshbakht

Department of Food Hygiene and Public Health, Faculty of Veterinary Medicine, Amol University of Special Modern Technologies, Amol, Iran

Hesamaddin Shirzad Aski

Department of Pathobiology, School of Veterinary Medicine, Shiraz University, Shiraz, Iran

Hamed Tadrisi

Graduated of Veterinary Medicine, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran

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