تأثیر ضد شیگلایی ترکیب کورکومین زردچوبه

فصلنامه کیفیت و ماندگاری تولیدات کشاورزی و مواد غذایی

دوره 1، شماره 4، خرداد 1401، صفحه 64-73   

نوع مقاله: مقاله پژوهشی

شناسه دیجیتال (DOI): 10.30495/qafj.2022.1956439.1027

نویسندگان

نگین سادات میرعشقی^{* 1}؛ زهره جعفری²؛ بهروز شجاعی سعدی³

¹دانشجوی کارشناسی ارشد، گروه میکروبیولوژی، واحد اراک، دانشگاه آزاد اسلامی، اراک، ایران

²استادیار، گروه میکروبیولوژی، باشگاه پژوهشگران جوان و نخبگان، واحد اراک، دانشگاه آزاد اسلامی، اراک، ایران

³مربی، گـروه میکروبیولـوژی، واحــد اراک، دانشــگاه آزاد اسلامی، اراک، ایران

چکیده

شیگلا باکتری­هایی گرم منفی، بدون حرکت و اسپور می­باشند که بیماری به نام شیگلوز یا اسهال خونی باسیلی را ایجاد می­کنند. شیگلا به دلیل دوز عفونی کم (100 – 10 عدد باکتری) و عوارض بالا، افزایش سویه­های مقاوم به آنتی­بیوتیک­ها قابل توجه هستند. بیماری شیگلوز دومین عامل اصلی مرگ و میر در کودکان زیر 5 سال می­باشد. تشخیص به موقع و درمان آنتی­بیوتیکی در کاهش عوارض و مرگ و میر نقش اساسی دارد. کورکومین یک ترکیب فنولی استخراج شده از زردچوبه می­باشد که خواص فارماکولوژیک و آنتی­باکتریال زردچوبه به دلیل وجود این ترکیب می­باشد. مطالعات اخیر نشان داده است که کورکومین در دوزهای مناسب باعث مهار رشد شیگلا می­شود. هدف از این مطالعه بررسی اثر ضد شیگلایی ترکیب کورکومین می­باشد. مطالعه حاضریک پژوهش مروری می­باشد. تحقیقات نشان داده است که رقت‌­های مهاری کورکومین بر روی شیگلا 256-80 میکروگرم در میلی‌لیتر و حداقل غلظت کشندگی آن 512 میکروگرم در میلی­لیتر است. با توجه به اینکه کورکومین به عنوان یک ماده غذایی کاربرد فراوان دارد می­توان از آن به عنوان داروغذا در شرایط بالینی استفاده کرد.

کلیدواژه‌ها

شیگلا؛ شیگلوز؛ دیسانتری؛ مسمومیت غذایی؛ کورکومین

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