مقایسه اثرات ضد باکتریایی دو نوع هیدروژل کیتوزانی و کربوکسی متیل سلولزی حاوی عصاره سیر بر باکتری های استافیلوکوکوس اورئوس، اشریشیاکلی و سودوموناس آئروژینوزا

ﭼﮑﯿﺪه ﺳﯿﺮ garlic ﺑﺎ ﻧﺎم ﻋﻠﻤﯽ allium sativum ﮔﯿﺎﻫﯽ ﺳﺖ ﻣﺘﻌﻠﻖ ﺑﻪ ﺧﺎﻧﻮاده ﻟﯿﻠﯿﺎﺳﻪ ﮐﻪ ﺑﻮﻣﯽ آﺳﯿﺎی ﻣﯿﺎﻧﻪ اﺳﺖ. اﯾﻦ ﮔﯿﺎه از ﻗﺮن ﻫﺎ ﻗﺒﻞ ﺑﻪ ﻋﻨﻮان ادوﯾﻪ و ﭼﺎﺷﻨﯽ ﻏﺬا و ﻧﯿﺰ ﺑﻪ ﻋﻨﻮان دارو در ﻃﺐ ﮔﯿﺎﻫﯽ در درﻣﺎن اﻧﻮاع ﻣﺨﺘﻠﻒ ﺑﯿﻤﺎری ﻫﺎ اﺳﺘﻔﺎده ﻣﯽ ﮔﺮدﯾﺪ. ﺧﺎﺻﯿﺖ ﺿﺪ ﻣﯿﮑﺮوﺑﯽ ﻋﺼﺎره ﺳﯿﺮ از ﻃﺮﯾﻖ ﺗﺴﺖ آﻧﺘﯽ ﺑﯿﻮﮔﺮام ﺑﺮرﺳﯽ ﮔﺮدﯾﺪ. ﺣﺪاﻗﻞ ﻏﻠﻈﺖ ﮐﺸﻨﺪﮔﯽ mbc و ﺣﺪاﻗﻞ ﻏﻠﻈﺖ ﺑﺎزدارﻧﺪﮔﯽ mic ﺑﻪ روش رﻗﺖ ﺳﺎزی در ﻟﻮﻟﻪ و ﭼﺎﻫﮏ ﮔﺬاری ﻣﻄﺎﻟﻌﻪ ﺷﺪ. ﭘﺲ از آن ﻫﯿﺪروژل ﺑﺮ ﭘﺎﯾﻪ ﮐﯿﺘﻮزان و ﻫﻤﭽﻨﯿﻦ ﻫﯿﺪروژل ﺑﺮ ﭘﺎﯾﻪ ﮐﺮﺑﻮﮐﺴﯽ ﻣﺘﯿﻞ ﺳﻠﻮﻟﺰ ﺳﻨﺘﺰ ﺷﺪﻧﺪ. ﺳﺎﺧﺘﺎر ﻫﯿﺪروژل ﻫﺎ ﺗﻮﺳﻂ دﺳﺘﮕﺎه ﻫﺎی ﻃﯿﻒ ﺳﻨﺞ ﺗﺒﺪﯾﻞ ﻓﻮرﯾﻪ-ﻣﺎدون ﻗﺮﻣﺰ، ﻣﯿﮑﺮوﺳﮑﻮپ اﻟﮑﺘﺮوﻧﯽ روﺑﺸﯽ و ﺳﻨﺠﺶ ﺗﻮزﯾﻦ ﺣﺮارﺗﯽ ﺑﺮرﺳﯽ ﺷﺪ. ﻣﯿﺰان ﺗﻮرم ﻫﯿﺪروژل و رﻫﺎﯾﺶ ﻋﺼﺎره از ﻫﯿﺪروژل اﻧﺪازه ﮔﯿﺮی ﺷﺪ. ﺳﭙﺲ ﺧﺎﺻﯿﺖ ﺿﺪ ﻣﯿﮑﺮوﺑﯽ ﻫﯿﺪروژل ﺣﺎوی ﻋﺼﺎره ﺳﯿﺮ ﻣﻮرد ﺑﺮرﺳﯽ ﻗﺮار ﮔﺮﻓﺖ. ﻧﺘﺎﯾﺞ ﺗﺴﺖ ﺣﺪاﻗﻞ ﻏﻠﻈﺖ ﺑﺎزدارﻧﺪﮔﯽ ﻋﺼﺎره ﺑﺮای اﺳﺘﺎﻓﯿﻠﻮﮐﻮﮐﻮس اورﺋﻮس و اﺷﺮﯾﺸﯿﺎﮐﻠﯽ ﺑﻪ ﺗﺮﺗﯿﺐ 0/024 و 0/049 ﮔﺮم ﺑﺮ ﻣﯿﻠﯽ ﻟﯿﺘﺮ ﺑﻮد. ﻫﻤﭽﻨﯿﻦ ﺣﺪاﻗﻞ ﻏﻠﻈﺖ ﮐﺸﻨﺪﮔﯽ ﻋﺼﺎره ﺑﺮای اﺳﺘﺎﻓﯿﻠﻮﮐﻮﮐﻮس اورﺋﻮس و اﺷﺮﯾﺸﯿﺎﮐﻠﯽ ﺑﻪ ﺗﺮﺗﯿﺐ ﺑﺮاﺑﺮ ﺑﺎ 0/049 و 0/098 ﮔﺮم ﺑﺮ ﻣﯿﻠﯽ ﻟﯿﺘﺮ ﺑﻪ دﺳﺖ آﻣﺪ. ﺑﺪﯾﻦ ﺗﺮﺗﯿﺐ ﻣﺸﺨﺺ ﮔﺮدﯾﺪ ﻓﻌﺎﻟﯿﺖ ﺿﺪﻣﯿﮑﺮوﺑﯽ ﮔﯿﺎه ﺳﯿﺮ روی ﺑﺎﮐﺘﺮی ﮔﺮم ﻣﺜﺒﺖ اﺳﺘﺎﻓﯿﻠﻮﮐﻮﮐﻮس اورﺋﻮس ﺑﯿﺸﺘﺮ از ﺑﺎﮐﺘﺮی ﮔﺮم ﻣﻨﻔﯽ اﺷﺮﯾﺸﯿﺎﮐﻠﯽ ﺑﻮد. ﻋﺼﺎره ﺑﺎرﮔﺬاری ﺷﺪه در ﻫﺮ دو ﻫﯿﺪروژل رﻫﺎﺳﺎزی ﺗﺪرﯾﺠﯽ ﺑﻮد. ﻫﻤﭽﻨﯿﻦ ﻫﯿﺪروژل ﻫﺎی ﺣﺎوی ﻋﺼﺎره ﺧﺎﺻﯿﺖ ﻣﻬﺎر رﺷﺪ و ﻣﺮگ را در ﺎﮐﺘﺮی ﻫﺎی اﺳﺘﺎﻓﯿﻠﻮﮐﻮﮐﻮس اورﺋﻮس و اﺷﺮﯾﺸﯿﺎﮐﻠﯽ ﻧﺸﺎن دادﻧﺪ اﻣﺎ روی ﺑﺎﮐﺘﺮی ﺳﻮدو ﻣﻮﻧﺎس اﺋﺮوژﻧﻮزا ﻫﯿﭻ ﮔﻮﻧﻪ اﺛﺮی ﻧﺪاﺷﺘﻨﺪ.

comparison of antibacterial effects of chitosan and carboxy methyl cellulose hydrogels containing garlic extract on staphylococcus aureus, escherichia coli and pseudomonas aeruginosa

garlic (scientifically known as allium sativum) is a plant belongs to the lilyaceae family, whichis native to central asia. this plant has been used for centuries as a spice and food seasoningand as a medicine in herbal medicine in the treatment of various diseases. the antimicrobialproperty of garlic extract was evaluated by antibiogram test. minimum bactericidalconcentration (mbc) and minimum inhibitory concentration (mic) were studied by diskdiffusion and tube dilution method. afterward, chitosan-based hydrogel and carboxy methylcellulose-based hydrogel were synthesized. the structure of hydrogels was investigated byfourier transform infrared spectroscopy (ft-ir), scanning electron microscopy (sem) andthermogravimetric analysis (tga) devices. the swelling rate of the hydrogel and the release ofthe extract from the hydrogel were measured. then, the antimicrobial property of hydrogelscontaining garlic extract was investigated. the mic of garlic extract against staphylococcusaureus and escherichia coli were 0.024 and 0.049 g / ml, respectively. the mbc of the extractfor s. aureus, e. coli was 0.049 and 0.098 g / ml, respectively. thus, it was found that theantimicrobial activity of garlic on gram-positive bacteria s. aureus was higher than gramnegativebacteria e. coli. the extract loaded on both hydrogels was controlled release. hydrogelscontaining the extract also showed growth inhibition and death in s. aureus and e. coli, but hadno effect on pseudomonas aeruginosa .