目的:阿塞拜疆的植物区系由Macrosciadium属的一种代表:Macrosciadiumalatum,属于伞形科。它常见于阿塞拜疆的大高加索地区和小高加索地区,作为亚高山草甸植物群落的一部分。M.Alatum的特点是健壮,厚,块茎根,长叶柄和几次羽状分裂的叶子,许多(30-50)白色伞形花序,和椭圆形的水果。该研究的主要目的是确定从M.alatum获得的水性提取物对革兰氏阴性和革兰氏阳性细菌的抗微生物潜力。在体外实验中使用的植物制剂是以浸渍的形式,输液,和作为水提取物的加氢蒸馏。M.alatum提取物对细菌(金黄色葡萄球菌,大肠杆菌,铜绿假单胞菌,蜡样芽孢杆菌,和肠炎沙门氏菌)菌株。暴露于M.alatum植物提取物后,观察到细菌细胞细胞质pH显著降低(p≤0.04).
方法:为了研究植物提取物的抗菌作用,使用众所周知的细菌菌株遵循普遍接受的程序,包括金黄色葡萄球菌,B.蜡质,大肠杆菌,S、肠炎和铜绿假单胞菌,它们是化脓性炎症过程的主要病原体。使用20%的水提取物。
结果:为确定植物提取物对微生物的影响而进行的实验表明,提取物显着影响细菌细胞膜。具体来说,pH值下降,和细胞膜的超极化发生。防腐效果的效力高度依赖于环境pH。1.20%的水提取物具有抗菌活性,可有效防止食源性病原体和腐败微生物的发展。2.20%的水提取物表现出抗菌活性,有效抑制食源性致病菌和腐败微生物的生长。3.提取物导致细菌细胞质中H+浓度增加,超过OH-浓度。4.M.alatum物种对金黄色葡萄球菌等微生物的生长具有显著的抑制作用,大肠杆菌,铜绿假单胞菌,和S.enteritidis。
结论:结果表明,从M.alatum提取物具有抗菌性能,使其成为天然食品防腐剂的潜在候选者。观察到的细胞膜超极化和pH降低进一步支持了其作为有效抗菌剂的潜力。
OBJECTIVE: The flora of Azerbaijan is represented by one species of the Macrosciadium genus: Macrosciadium alatum, belonging to the Apiaceae family. It is commonly found in the Greater and Lesser Caucasus regions of Azerbaijan, as part of subalpine meadow plant communities. M. alatum is characterized by its robust, thick, tuberous roots, long-petioled and several times pinnately divided leaves, numerous (30-50) white umbels, and oval-shaped fruits. The primary objective of this research is to determine the antimicrobial potential of the aqueous extract obtained from M. alatum against both Gram-negative and Gram-positive bacteria. The plant preparations utilized in in vitro experiments were in the form of maceration, infusion, and hydrodistillation as aqueous extracts. M. alatum extract exhibited maximum (measuring 22.3 ± 1.4 mm) inhibition zones against bacteria (Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa, Bacillus cereus, and Salmonella enteritidis) strains. Following exposure to the M. alatum plant extract, a significant reduction in bacterial cell cytoplasmic pH was observed (p≤0.04).
METHODS: In order to investigate the antimicrobial effects of the plant extract, commonly accepted procedures were followed using well-known bacterial strains, including S. aureus, B. cereus, E. coli, S. enteritis and P. aeruginosa, which are principal causative agents of purulent-inflammatory processes. The 20 % aqueous extract was used.
RESULTS: The conducted experiment to determine the impact of the plant extract on microorganisms revealed that the extract significantly affects the bacterial cell membrane. Specifically, there is a decrease in pH, and hyperpolarization of the cell membrane occurs. The efficacy of the preservative effect is highly dependent on the environmental pH. 1. The 20 % aqueous extract from exhibited antimicrobial activity and effectively preventing the development of foodborne pathogens and putrefactive microorganisms. 2. A 20 % aqueous extract of M. alatum exhibits antimicrobial activity, effectively inhibiting the growth of foodborne pathogens and spoilage microorganisms. 3. Extract led to an increase in H+ concentration within bacterial cell cytoplasm, surpassing the OH- concentration. 4. M. alatum species has a significant inhibitory effect on the growth of microorganisms such as S. aureus, E. coli, P. aeruginosa, and S. enteritidis.
CONCLUSIONS: The results suggest that the extract from M. alatum possesses antimicrobial properties, making it a potential candidate for use as a natural food preservative. The observed hyperpolarization of the cell membrane and pH reduction further support its potential as an effective antibacterial agent.