EFFECT OF FERULA ASSAFOETIDA FRUITS ESSENTIAL OIL ON GROWTH OF ESCHERICHIA COLI 7H: 157O AND SHIGOTOXIN 2 PRODUCTION

Background and Aim:Today awareness and concerns on the use of artificial preservatives to prevent of food infection and intoxication resulted to increase in usage of natural preservatives. Ferula assa-foetida is an ancient medical plant used for many years in Iran. Escherichia coli 7H: 157O is one of the food-borne pathogens had infectious doses in humans. The aim of this study was to investigate the effect of Ferula assa-foetida essential oil on growth of Escherichia coli 7H: 157O and production of Shigotoxin 2.Methods:Minimum growth inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) were measured. In agar medium, essential oil injectd to the 6 mm diameter discs and the inhibition zones on the Petri dishes was determined. Moreover, production Shigotoxin-2 was evaluated by Shigotoxin assay kit. The essential oil was analyzed by gas chromatographyResults:The major component of Ferula assa-foetida essentioal oil were epi-α-cadinol (29.43%), 1-propenyl Sec butyl disulfide (14.17%) and germacrene B (13.86%). MIC and MBC of Ferula assa-foetida essential oil on Escherichia coli 7H: 157O was obtained 0.065% and 0.16%, respectively. The highest inhibition zone was obtained 35 mm for a concentration equal to MIC 0.75. The concentrations of 0.016% and 0.032% of this essential oil reduced the production of Shigotoxin 2 whereas the concentration of 0.05 inhibited toxin productionConclusion:this essential oil is an important source of active biochemical compounds has a significant inhibitory effect on the growth and production of Shigotoxin 2 by Escherichia coli 7H: 157O

Keywords:

Ferula assa-foetida , Shigotoxin 2 , Escherichia coli 7H: 157O