اثر ضد قارچي عصاره هاي آبي، متانولي و اتانولي آليوم ساتيووم بر قارچ هاي ساپروفيتي و سم زاي جدا شده از مايونز

Antifungal effect of aqueous, methanolic and ethanolic extracts of Allium sativum L. on saprophytic, and toxigenic fungi isolated from mayonnaise

ﺳﯿﺮ ﺑﺪﻟﯿﻞ ﻃﻌﻢ دﻫﻨﺪﮔﯽ، وﯾﮋﮔﯽ ﻫﺎي ﭘﯿﺸﮕﯿﺮي و درﻣﺎﻧﯽ، ﺿﺪﻗﺎرﭼﯽ و ﺿﺪ ﺑﺎﮐﺘﺮﯾﺎﯾﯽ ﯾﮑﯽ از ﻣﻬﻢ ﺗﺮﯾﻦ ﮔﯿﺎﻫﺎن ﻣﻮرد اﺳﺘﻔﺎده در ﻏﺬاﻫﺎ اﺳﺖ. ﺑﺮﺧﯽ از ﻗﺎرچ ﻫﺎ در ﻣﻮاد ﻏﺬاﯾﯽ رﺷﺪ ﮐﺮده و ﻣﯽ ﺗﻮاﻧﻨﺪ ﺑﺎﻋﺚ آﻟﻮدﮔﯽ ﻣﻮاد ﻏﺬاﯾﯽ ﺷﻮﻧﺪ. آﺳﭙﺮژﯾﻠﻮس، ﭘﻨﯽ ﺳﯿﻠﯿﻮم، آﻟﺘﺮﻧﺎرﯾﺎ و ﻓﻮزارﯾﻮم از ﺟﻤﻠﻪ راﯾﺞ ﺗﺮﯾﻦ ﻗﺎرچ ﻫﺎي ﺗﻮﻟﯿﺪ ﮐﻨﻨﺪه ﻣﺎﯾﮑﻮﺗﻮﮐﺴﯿﻦ ﻫﺴﺘﻨﺪ و اﻏﻠﺐ از ﻣﻮاد ﻏﺬاﯾﯽ ﺟﺪا ﻣﯽ ﺷﻮﻧﺪ. ﻫﺪف از اﯾﻦ ﻣﻄﺎﻟﻌﻪ، ارزﯾﺎﺑﯽ ﻓﻌﺎﻟﯿﺖ ﺿﺪ ﻗﺎرﭼﯽ ﻋﺼﺎره ﻫﺎي آﻟﯿﻮم ﺳﺎﺗﯿﻮوم ﺑﺮ روي ﻗﺎرچ ﻫﺎي رﺷﺘﻪ اي ﺟﺪا ﺷﺪه از ﺳﺲ ﻣﺎﯾﻮﻧﺰ ﺑﻮد. ﻗﺎرچ ﻫﺎي رﺷﺪ ﯾﺎﻓﺘﻪ ﺑﺮ روي ﻣﺎﯾﻮﻧﺰ در ﻣﺤﯿﻂ ﺳﺎﺑﻮرودﮐﺴﺘﺮوز آﮔﺎر ﻣﺤﺘﻮي ﮐﻠﺮآﻣﻔﻨﯿﮑﻞ ﮐﺸﺖ داده ﺷﺪ. ﻗﺎرچ ﻫﺎ ﺑﺮ اﺳﺎس وﯾﮋﮔﯿﻬﺎي ﻇﺎﻫﺮي و رﯾﺰﺑﯿﻨﯽ ﺷﻨﺎﺳﺎﺋﯽ ﮔﺮدﯾﺪﻧﺪ. روش ﻫﺎي ﭼﺎﻫﮏ ﭘﻠﯿﺖ و دﯾﺴﮏ اﻧﺘﺸﺎري ﺑﺮاي اﻧﺪازه ﮔﯿﺮي اﺛﺮات ﻣﻤﺎﻧﻌﺖ ﮐﻨﻨﺪه ﻋﺼﺎره ﻫﺎ ﻋﻠﯿﻪ ﺳﻮﯾﻪ ﻫﺎي ﻫﺪف ﻣﻮرد ﻧﻈﺮ در آزﻣﺎﯾﺶ، ﺑﮑﺎر ﮔﺮﻓﺘﻪ ﺷﺪﻧﺪ، ﻫﻤﭽﻨﯿﻦ ﺣﺪاﻗﻞ ﻏﻠﻈﺖ ﻣﻤﺎﻧﻌﺖ ﮐﻨﻨﺪه ﻫﺮ ﻋﺼﺎره ﺗﻌﯿﯿﻦ ﮔﺮدﯾﺪ. ﻗﺎرﭼﻬﺎي آﺳﭙﺮژﯾﻠﻮس ﻧﯿﺠﺮ، آ. ﻓﻮﻣﯿﮕﺎﺗﻮس، آ. ﻓﻼووس ، ﭘﻨﯽ ﺳﯿﻠﯿﻮم، ﻣﻮﮐﻮر، راﯾﺰوﭘﻮس ، ﮐﻼدوﺳﭙﻮرﯾﻮم ، ﻓﻮزارﯾﻮم ، آﻟﺘﺮﻧﺎرﯾﺎ و ژﺋﻮﺗﺮﯾﮑﻮم ﺷﻨﺎﺳﺎﯾﯽ ﮔﺮدﯾﺪ. ﻋﺼﺎره ﻫﺎي آﺑﯽ ﻓﻌﺎﻟﯿﺖ ﺿﺪﻗﺎرﭼﯽ ﺑﯿﺸﺘﺮي ﻧﺴﺒﺖ ﺑﻪ ﻋﺼﺎره ﻫﺎي ﻣﺘﺎﻧﻮﻟﯽ و اﺗﺎﻧﻮﻟﯽ ﻧﺸﺎن داد. ﺣﺪاﻗﻞ ﻏﻠﻈﺖ ﻣﻤﺎﻧﻌﺖ ﮐﻨﻨﺪه ﺑﺮاي آ. ﻧﯿﺠﺮ، آ. ﻓﻼووس، آ. ﻓﻮﻣﯿﮕﺎﺗﻮس، ﭘﻨﯽ ﺳﯿﻠﯿﻮم ، ﻣﻮﮐﻮر ، راﯾﺰوﭘﻮس و آﻟﺘﺮﻧﺎرﯾﺎ ﺑﺮاﺑﺮ ﺑﺎ 350 و ﺑﺮاي ﮐﻼدوﺳﭙﻮرﯾﻮم ، ﻓﻮزارﯾﻮم و ژﺋﻮﺗﺮﯾﮑﻮم 300 ﻣﯿﮑﺮوﮔﺮم ﺑﺮ ﻣﯿﻠﯽ ﻟﯿﺘﺮ ﺗﻌﯿﯿﻦ ﺷﺪ. ﺣﺪاﻗﻞ ﻏﻠﻈﺖ ﻣﻤﺎﻧﻌﺖ ﮐﻨﻨﺪه ﻋﺼﺎره ﻫﺎي ﻣﺘﺎﻧﻮﻟﯽ و اﺗﺎﻧﻮﻟﯽ ﺑﺎﻻﺗﺮ از ﻣﻘﺎدﯾﺮ ﻣﺮﺑﻮط ﺑﻪ ﻋﺼﺎره آﺑﯽ ﺑﻮد. ﻧﺘﺎﯾﺞ ﻧﺸﺎن داد ﮐﻪ ﺳﯿﺮ ﻣﯿﺘﻮاﻧﺪ ﺑﻪ ﻋﻨﻮان ﯾﮏ ﻋﺎﻣﻞ ﺿﺪ ﻗﺎرچ ﻃﺒﯿﻌﯽ در ﻣﻮاد ﻏﺬاﯾﯽ اﺳﺘﻔﺎده ﺷﻮد

For its flavoring, prophylactic, and medicinal qualities, Allium sativum is one of the most common plants used in foods. Food poisoning is caused by fungi that grow on foods. The goal of this study was to see whether Allium sativum extracts had antifungal efficacy against saprophytic and toxigenic fungi isolated from contaminated mayonnaise sauce. The mayonnaise-grown fungi were moved to sabouraud's dextrose agar supplemented with chloramphenicol, and macroscopic and microscopic characteristics were used to identify them. The extracts' inhibitory effects against all of the targeted strains studied in the experiment were measured using disc and well diffusion techniques, as well as the minimum inhibitory concentration of each extract. Aspergillus niger, Aspergillus flavus, Aspergillus fumigatus, Penicillium sp., Mucor sp., Rhizopus sp., Cladosporium sp., Fusarium sp., Alternaria sp., and Geotrichum sp. were found. The aqueous extract with the greatest antifungal activity was collected at a concentration of 300 g/ml. Fusarium (33.2 mm) and A. niger (25.2 mm) had the highest and lowest inhibition zones, respectively. Aquatic extract's MIC was estimated to be 350 g/ml for A. niger, A. fumigatus, A. flavus, Mucor sp., Rhizopus sp., Penicillium sp., and Alternaria sp., and 300 g/ml for Cladosporium sp., Fusarium sp., and Geotrichum sp. The MIC of methanol and ethanol extracts was greater than that of aqueous extracts.