اثرات ضدمیکروبی و مولکولی اسید سینامیک و آب مغناطیسی‌شده بر باکتری‌های بیماری‌زای موجود در گوشت طیور: یک مطالعه کاربردی چندرویکردی

نوع مقاله : مقاله پژوهشی

نویسندگان

1 گروه بیوتکنولوژی کشاورزی، مؤسسه فنی کوت، دانشگاه فنی میانی، عراق.

2 گروه تولیدات دامی، دانشکده کشاورزی و تالاب‌ها، دانشگاه ذی‌قار، عراق.

3 گروه فناوری‌های تولیدات دامی، مؤسسه فنی شطره، دانشگاه فنی جنوب، عراق.

چکیده

هدف: باکتری‌های اشرشیا کلی (Escherichia coli)، گونه‌های سالمونلا (Salmonella spp.) و استافیلوکوکوس اورئوس (Staphylococcus aureus) از مهم‌ترین عوامل بیماری‌زایی هستند که موجب آلودگی گوشت طیور می‌شوند و این آلودگی یکی از چالش‌های اساسی در حوزه ایمنی مواد غذایی به شمار می‌رود. امروزه، مقاومت آنتی‌بیوتیکی به‌طور فزاینده‌ای در حال افزایش است؛ ازاین‌رو، گرایش به استفاده از رویکردهای ضدمیکروبی جایگزین مبتنی بر ترکیبات طبیعی اهمیت بیشتری یافته است. بنابراین، هدف از این مطالعه بررسی اثرات ضدمیکروبی و مولکولیِ منفرد و هم‌افزایانه‌ی اسید سینامیک ۱% و آب مغناطیسی‌شده بر پاتوژن‌های شایع گوشت طیور تحت شرایط نگهداری در دمای یخچال بود.
مواد و روش‌ها: نمونه‌های گوشت مرغ تازه که به‌طور طبیعی به باکتری‌های هدف آلوده بودند، تحت چهار تیمار شامل اسید سینامیک (G1)، آب مغناطیسی‌شده (G2)، ترکیب اسید سینامیک و آب مغناطیسی‌شده (G3) و گروه شاهد (G4) که در محلول سالین استریل غوطه‌ور شده بود، قرار گرفتند. برای شمارش بار میکروبی در زمان‌های ۰، ۱۲ و ۲۴ ساعت از محیط‌های کشت انتخابی استفاده شد. فعالیت ضدمیکروبی به‌وسیله‌ی روش انتشار در چاهک آگار تعیین گردید و به‌منظور بررسی تغییرات مولکولی و ارزیابی سلامت DNA باکتری‌های هدف، از واکنش زنجیره‌ای پلیمراز (PCR) و الکتروفورز ژل استفاده شد.
نتایج: بیشترین کاهش جمعیت باکتریایی در تیمار ترکیبی G3 مشاهده شد؛ به‌طوری‌که شمار E. coli، Salmonella spp. و S. aureus پس از ۲۴ ساعت به‌ترتیب 3/52، 5/15، و 42 CFU/g بود، در حالی‌که این مقادیر در گروه شاهد به‌ترتیب 55/11، 65/4، و 42 CFU/g گزارش شد. تیمار G3 بیشترین قطر هاله عدم رشد (14 میلی‌متر در مورد E. coli) را نشان داد که بیانگر فعالیت ضدمیکروبی هم‌افزای قوی بود. اسید سینامیک به‌تنهایی اثرگذاری متوسطی داشت، در حالی‌که آب مغناطیسی‌شده به‌صورت منفرد اثربخشی کمتری نشان داد. نتایج الکتروفورز حاکی از تخریب قابل‌توجه DNA باکتریایی در تیمار G3، به‌ویژه در Salmonella spp. بود که می‌تواند نشان‌دهنده‌ی اثرات ژنوتوکسیک تیمار ترکیبی باشد.
نتیجه‌گیری: ترکیب اسید سینامیک و آب مغناطیسی‌شده می‌تواند به‌طور مؤثری به‌عنوان یک عامل مهارکننده میکروبی در گوشت طیور مورد استفاده قرار گیرد و این ترکیب پتانسیل جایگزینی روش‌های نگهداری متداول با یک نگه‌دارنده طبیعی و ایمن را دارد. نتایج این مطالعه، استفاده از این ترکیب را به‌عنوان بخشی از راهکارهای حفظ و نگهداری گوشت به‌منظور افزایش ایمنی مواد غذایی و مقابله با مقاومت ضدمیکروبی تأیید می‌کند.

کلیدواژه‌ها

عنوان مقاله [English]

Antimicrobial and molecular effects of cinnamic acid and magnetized water on pathogenic bacteria in poultry meat: a multi-approach applied study

نویسندگان [English]

  • Ali Ahmed Khalaf 1
  • Mustafa Ressan Kazem 2
  • Dheyab D. Radhi 3
1 Department of Agricultural Biotechnology, Kut-Technical Institute, Middle Technical University Iraq.
2 Department of Animal Production, College of Agriculture and marshes, University of Thiqar, Iraq.
3 Department of Animal Production Technologies, Shatra Technical Institute, Southern Technical University, Iraq.
چکیده [English]

Objective
Escherichia coli, Salmonella spp., and Staphylococcus aureus are among the most important pathogenic bacteria that contaminate poultry meat. One of the main challenges in the field of food safety is this food contamination. Today, antibiotic resistance is increasing day by day. For this reason, we must move towards using alternative antimicrobial approaches based on natural compounds more and more. Therefore, the aim of this study was to study the individual and synergistic antimicrobial and molecular effects of 1% cinnamic acid and magnetized water on common poultry pathogens under refrigerated storage conditions.
Materials and methods
The samples of fresh chicken meat naturally contaminated with target bacteria were treated in four conditions, namely, cinnamic acid (G1), magnetized water (G2), the mixture of the two (G3), and the control group (G4) immersed in sterile saline. Selective media were used to enumerate microbial loads at 0, 12 and 24 hours. Agar well diffusion was used to determine antimicrobial activity and PCR and gel electrophoresis were used to determine molecular changes to ascertain DNA integrity of target bacteria.

Results
The greatest reduction in bacteria was observed with the combined treatment (G3), where counts of the bacteria E. coli, Salmonella spp. and S. aureus were 52.3, 15.5 and 42 CFU/g at 24 hours, respectively, compared to higher counts in the control (11.55, 4.65, and 67.1 CFU/g). G3 (14.00 mm in the case of E. coli) showed the widest inhibition zones, which showed high synergistic antimicrobial activities. Cinnamic acid on its own had a moderate level of effectiveness whereas on its own, magnetized water was less effective. The outcomes of the electrophoresis revealed that bacterial DNA was significantly degraded by G3, especially in Salmonella spp. and this could be indicating the presence of genotoxic effects of the combined treatment.
Conclusion
The combination of cinnamic acid and magnetized water could be significantly used as a microbial suppressive agent in poultry meat, which has potential to replace conventional preservation with a natural and safe preservative. The results endorse their inclusion as a part of meat preservation measures to enhance food safety and fight antimicrobial resistance.

کلیدواژه‌ها [English]

  • cinnamic acid
  • magnetized water
  • poultry meat safety

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مجله بیوتکنولوژی کشاورزی
دوره 18، شماره 1
فروردین 1405
صفحه 381-398

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