Showing 5 results for Raeisi
M Raeisi, H Tajik, J Aliakbarlu,
Volume 6, Issue 2 (Autumn- Winter [PERSIAN] 2012)
Abstract
Abstract
Background and objectives: The presence of pathogenic bacteria and the factors causing food spoilage are the great challenge for public health. Attention to natural additives instead of chemical preservatives resulted in conducting several studies on plant essential oil and extracts. We aimed at evaluating the antibacterial effect of carboxymethyl cellulose coating enriched by Zataria multiflora essential oil and grape seed extract on rainbow trout meat.
Material and methods: In this study, two concentrations of Zataria multiflora essential oil (1% and 2%) and two concentrations of grape seed extract (0.5% and 1%) were used both alone and in combination with Carboxymethyl cellulose coating. Antibacterial effect of these treatments was evaluated by enumeration of bacteria in special culture media.
Results: The results obtained in this study demonstrate that Zataria multiflora essential oil in combination with grape seed extract significantly can decrease the number of bacteria and delay the spoilage of the samples (p<0.05).
Conclusion: Coating enriched by Zataria multiflora and grape seed extract can properly delay the growth of spoilage microorganisms and prolong the shelf life of meat products.
Key words: Carboxymethyl cellulose coating, Zataria multiflora essential oil, Grape seed extract, Microbial flora
Hashemi, M, Amin Zare, M, Naghibi, S, Raeisi, M, Hasanzad Azar, H,
Volume 9, Issue 3 (Jul,Aug2015[PERSIAN] 2015)
Abstract
Abstract
Background and Objective: The aim of this study was to evaluate chemical composition, antibacterial and antifungal effect and antioxidant property of Salvia officinalis, Mentha piperita and Mentha Longifolia.
Material and Methods: At first, chemical analysis of essential oils was determined using GC/MS. Then the antibacterial and antifungal effect of tested essential oils on L. monocytogenes, S. aureus, S. typhimurium and E. coli and two fungal strains including A. niger and A. flavus were determined using disk diffusion agar and broth microdilution methods. The antioxidant property of essential oils was evaluated using DPPH assay.
Results: Linalool (14.38%), l. menthone (19.03%) and δ-terpinene (21.78%) were the major components of Salvia officinalis, Mentha piperita and Mentha Longifolia, respectively. all tested essential oils had antibacterial effect on foodborne pathogens, which was comparable with tetracycline’s effect. In addition, all essences had appropriate antioxidant potential compared with BHT.
Conclusion: based on the results, Salvia officinalis, Mentha piperita and Mentha Longifolia can be introduced as appropriate natural preservatives.
Keywords: Salvia officinalis; Mentha piperita; Mentha Longifolia, Antibacterial Agents.
Hossein Naghili, Hossein Tajik, Mojtaba Raeisi, Hadi Ghasem Mahdi , Mehran Moradi, Majid Amin Zare, Touraj Mehdizadeh, Hasan Hasanzadazar , Fardin Hariri,
Volume 10, Issue 6 (Nov-Dec-2016 2016)
Abstract
ABSTRACT
Background and Objective: Several studies have
shown the antimicrobial activity of lactobacilli against Salmonella enterica (serotype typhimurium). The aim of this study was to evaluate the inhibitory potential of metabolites produced by probiotic culture of Lactobacillus casei against S. typhimurium and its impact on S. typhimurium motility and biofilm formation.
Methods: In order to evaluate the impact of the metabolites, L. casei cell-free culture supernatant (CFCS) was collected by centrifugation of L. casei secondary cultures. Effectiveness of the CFCS against Salmonella was evaluated by the well-diffusion method. In addition, in vitro effect of this treatment on motility in Swarm agar and biofilm formation by the bacteria was investigated.
Results: Inhibition zone diameters of S. typhimurium were 0.83 and 12.1 mm at concentrations of 50 and 100 μl of Lactobacillus CFCS against the log4 of S. typhimurium, respectively. Moreover, CFCS treatment inhibited the motility and biofilm formation by Salmonella. Concentrations of 5% and 10% were determined as the minimum inhibitory concentrations for motility and biofilm formation by S. typhimurium. Furthermore, effectiveness of the CFCS against Salmonella was dose-dependent (P<0.05).
Conclusion: L. casei CFCS is able to inhibit the growth, motility and biofilm formation in S. typhimurium.
Keywords: Anti-Bacterial, Lactobacillus Casei Metabolites, Phenotypic Characteristics of S. typhimurium
Mojtaba Raeisi , Fatemeh Ghorbani Bidkorpeh , Mohammad Hashemi , Bektas Tepe , Zahra Moghaddam , Masoud Aman Mohammadi, Seyyed Mohammad Ali Noori ,
Volume 13, Issue 2 (Mar-Apr 2019)
Abstract
ABSTRACT
Background and objectives: Utilization of essential oils instead of chemical preservatives has received significant attention in recent years. The present study aims to evaluate chemical composition and antibacterial and antioxidant properties of essential oils of Zataria multiflora, Artemisia deracunculus and Mentha piperita.
Methods: Chemical profile of the essential oils was analyzed by gas chromatography/mass spectrometry. The microwell dilution and agar disk diffusion methods were used to evaluate the antibacterial properties of the essential oils. Total phenolic content, β-carotene-linoleic acid bleaching test and 2,2-diphenyl-1-picrylhydrazyl (DPPH) assays were carried out to determine the antioxidant properties.
Results: Menthol (39.18%) and mentone (21.64%) were the main components of the essential oil of M. piperita, while estragol (34.75%) and limonene (15.72%) were the major components of the essential oil of A. dracunculus. The main components of the essential oil of Z. multiflora were carvacrol (36.81%) and thymol (33.04%). The essential oils of M. piperita and Z. multiflora showed greater antimicrobial effects. Moreover, Z. multiflora showed the greatest antioxidant activity among the essential oils. The total phenolic content of Z. multiflora was 228.14±0.45 mg gallic acid equivalent/g.
Conclusion: Given their favorable antioxidant and antimicrobial properties, the essential oils of Z. multiflora, A. deracunculus and M. piperita can be used as natural food preservatives.
Keywords: Zataria multiflora, Artemisia deracunculus, Mentha piperita, antibacterial effect, antioxidant effect.
Mojtaba Raeisi, Kamal Mirkarimi, Behrooz Jannat, Bahman Rahimi Esboei, Abdol Sattar Pagheh, Zahra Mehrbakhsh, Fatemeh Ghaffarifar, Oghlniaz Jorjani, Masoud Foroutan,
Volume 14, Issue 4 (Jul-Aug 2020)
Abstract
Background and objectives: Leishmaniasis is a tropical disease caused by protozoan parasites from the genus Leishmania. In this study, we aimed at investigating the in vitro anti-leishmanial effect of essential oils of Rosmarinus officinalis, Mentha pulegium, Foeniculum vulgare, Lippia citriodora and Pelargonium graveolens.
Methods: The essential oils were prepared from freshly dried and powdered plants with steam-distilled water. Iranian strain of Leishmania promastigotes was cultured in RPMI medium and the inhibitory effects of different concentrations (25, 32, 62.5, 125, 250, 500 and 1000 μg/ml) of the essential oils were investigated at 24, 48 and 72 hours. The number of live parasites before and after treatment with the essential oils was counted by trypan blue 10% staining and using neobar lam.
Results: The essential oils significantly decreased the number of promastigotes in a dose-dependent manner (P<0.05). However, the inhibitory effects of F. vulgare and R. officinalis essential oils were more profound compared to other essential oils. Moreover, concentrations of 500 and 1000 μg/ml of these two essential oils exerted equal and more anti-leishmanial potency compared to glucantime, the first-line drug used for treatment of leishmaniasis.
Conclusion: Based on the results, it is recommended to evaluate the in vivo anti-leishmanial effects of the tested essential oils, particularly F. vulgare and R. officinalis.
