تأثیر ضد شیگلایی ترکیب کورکومین زردچوبه
الموضوعات : فصلنامه کیفیت و ماندگاری تولیدات کشاورزی و مواد غذایی
نگین سادات میرعشقی
1
,
زهره جعفری
2
,
بهروز شجاعی سعدی
3
1 - دانشجوی کارشناسی ارشد، گروه میکروبیولوژی، واحد اراک، دانشگاه آزاد اسلامی، اراک، ایران
2 - استادیار، گروه میکروبیولوژی، باشگاه پژوهشگران جوان و نخبگان، واحد اراک، دانشگاه آزاد اسلامی، اراک، ایران
3 - مربی، گـروه میکروبیولـوژی، واحــد اراک، دانشــگاه آزاد اسلامی، اراک، ایران
الکلمات المفتاحية: شیگلوز, مسمومیت غذایی, دیسانتری, کورکومین, شیگلا,
ملخص المقالة :
شیگلا باکتری هایی گرم منفی، بدون حرکت و اسپور می باشند که بیماری به نام شیگلوز یا اسهال خونی باسیلی را ایجاد می کنند. شیگلا به دلیل دوز عفونی کم (100 – 10 عدد باکتری) و عوارض بالا، افزایش سویه های مقاوم به آنتی بیوتیک ها قابل توجه هستند. بیماری شیگلوز دومین عامل اصلی مرگ و میر در کودکان زیر 5 سال می باشد. تشخیص به موقع و درمان آنتی بیوتیکی در کاهش عوارض و مرگ و میر نقش اساسی دارد. کورکومین یک ترکیب فنولی استخراج شده از زردچوبه می باشد که خواص فارماکولوژیک و آنتی باکتریال زردچوبه به دلیل وجود این ترکیب می باشد. مطالعات اخیر نشان داده است که کورکومین در دوزهای مناسب باعث مهار رشد شیگلا می شود. هدف از این مطالعه بررسی اثر ضد شیگلایی ترکیب کورکومین می باشد. مطالعه حاضریک پژوهش مروری می باشد. تحقیقات نشان داده است که رقت های مهاری کورکومین بر روی شیگلا 256-80 میکروگرم در میلی‌لیتر و حداقل غلظت کشندگی آن 512 میکروگرم در میلی لیتر است. با توجه به اینکه کورکومین به عنوان یک ماده غذایی کاربرد فراوان دارد می توان از آن به عنوان داروغذا در شرایط بالینی استفاده کرد.
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