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نانوامولسیون کردن اسانس آویشن توسط مخلوط امولسیونه کنندهها و ارزیابی فعالیت ضد باکتریای DH5α E.coli | ||
| زیست شناسی کاربردی | ||
| مقاله 6، دوره 37، شماره 2 - شماره پیاپی 80، شهریور 1403، صفحه 61-72 اصل مقاله (995.43 K) | ||
| نوع مقاله: مقاله پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22051/jab.2023.45307.1594 | ||
| نویسندگان | ||
| فاطمه شاکری1؛ فاطمه مرادیان* 2؛ پویان مهربان جوبنی3؛ مهران رستمی4 | ||
| 1کارشناسی ارشد، گروه علوم پایه، دانشگاه علوم کشاورزی و منابع طبیعی ساری، مازندران، ساری | ||
| 2دانشیار، گروه علوم پایه، دانشگاه علوم کشاورزی و منابع طبیعی ساری، مازندران، ساری | ||
| 3استادیار، گروه علوم پایه، دانشگاه علوم کشاورزی و منابع طبیعی ساری، مازندران، ساری | ||
| 4دانشیار، گروه پژوهشی نانوفناوری رنگ و پوشش، پژوهشگاه صنایع رنگ، تهران، ایران | ||
| چکیده | ||
| هدف: مطالعه حاضر با هدف نانوامولسیونکردن اسانس گیاه آویشن(Thymus vulgaris) جهت افزایش پایداری و بررسی اثرات ضد باکتریایی آن در باکتریDH5α E. coli صورت گرفت. روشها: ابتدا میکروامولسیون اولیه در فاز روغنی تهیه و سپس با التراسوند به نانو امولیسیون تبدیل شد. میزان بار سطحی، ویسکوزیته، اندازه ذرات و مورفولوژی نانوامولسیون اسانس توسط دستگاه پتانسیل زتا، DLS و میکروسکوپ الکترونی TEM مورد بررسی قرار گرفت. نتایج: نتایج نشان داد که پتانسیل زتای نانوامولسیون حاوی 10 و 30 درصد اسانس، به ترتیب برابر با 5/11- و mV 1/11- بود. مورفولوژی نانوذرات هر دو نمونه به صورت کروی یکدست و میانگین اندازه نانوذرات نانوامولسیون دارای 10 و 30 درصد اسانس، به ترتیب 43 و30 نانومتر بود. نتایج اثرات ضدباکتریایی نانوامولسیونها نشان داد که نانوامولسیون حاوی 10 درصد اسانس(v/v)، با حجم 30 میکرولیتر و نانوامولسیون حاوی 30 درصد اسانس(v/v)، با حجم 20 میکرولیتر، تقریبا 50 درصد اثر مهارکنندگی (IC50) بر رشد باکتری E. coli DH5α داشتند. همچنین اسانس اولیه بر روی رشد باکتری در 20 میکرولیتر تقریبا 50 درصد مهار (IC50) را نشان داد. نتیجه گیری: باتوجه به پایداری نانوامولسیونهای اسانس گیاه آویشن تولیدشده، میتوان نتیجه گرفت که اثرات ضد باکتریایی این ترکیب در مقایسه با اسانس اولیه افزایش یافته است | ||
| کلیدواژهها | ||
| " ضد میکروب "؛ " گیاه آویشن"؛ " نانوتکنولوژی"؛ "IC50" | ||
| عنوان مقاله [English] | ||
| Nanoemulsification of Thyme essence by a mixture of emulsifiers and evaluation of the antibacterial activity of E.coli DH5α | ||
| نویسندگان [English] | ||
| Fatemeh Shakeri1؛ Fatemeh Moradian2؛ Pouyan Mehraban jobini3؛ Mehran Rostami4 | ||
| 1Master's degree, Department of Basic Sciences, Sari University of Agricultural Sciences and Natural Resources, Mazandaran, Sari | ||
| 2Associated professor, Department of Basic Sciences, Sari Agricultural Sciences and Natural Resources University, Sari, Mazandaran, Iran. | ||
| 3Assistant professor, Department of Basic Sciences, Sari Agricultural Sciences and Natural Resources University, Sari, Mazandaran, Iran. | ||
| 4Associated professor, Department of Nano Materials and Nano Coatings, Institute for Color Science and Technology, Tehran, Iran. | ||
| چکیده [English] | ||
| Subject: The present study was conducted with the aim of nanoemulsifying Thymus vulgaris essential oil to increase its stability and investigate its antibacterial effects on E. coli DH5α bacteria. Methods: First, the initial microemulsion was prepared in the oil phase and then it was transformed into a nanoemulsion by ultrasound. The amount of surface charge, viscosity, particle size and morphology of essential oil nanoemulsion was investigated by zeta potential device, DLS and TEM electron microscope. Results: The results showed that the zeta potential of nanoemulsion containing 10 and 30% essential oil was -11.5 and -11.1 mV, respectively. The morphology of the nanoparticles of both samples was spherical and the average size of the nanoemulsion nanoparticles with 10% and 30% essential oil was 43 and 30 nm, respectively. The results of the antibacterial effects of nanoemulsions showed that the nanoemulsion containing 10% essential oil (v/v), with a volume of 30 µl, and the nanoemulsion containing 30% essential oil (v/v), with a volume of 20 µl, had approximately 50% inhibitory effect (IC50) on the growth of E. coli DH5α. Also, the primary essential oil showed approximately 50% inhibition (IC50) on bacterial growth in 20 µl. Conclusion: According to the stability of the produced thyme essential oil nanoemulsions, it can be concluded that the antibacterial effects of this compound have increased compared to the original essence. | ||
| کلیدواژهها [English] | ||
| "Antimicrobe", " IC50", "Nanotechnology", "Thymus vulgaris plant" | ||
| مراجع | ||
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