بررسی گروه‏های عاملی ترکیبات زیست‏فعال، توانایی رادیکال گیرندگی و فعالیت ضدمیکروبی عصاره آبی شنبلیله (Trigonella foenum) در شرایط برون‌تنی

نوع مقاله : مقاله پژوهشی

نویسندگان

• هدیه یوسفی پور ¹
• محمدامین مهرنیا ²
• بهروز علیزاده بهبهانی ¹
• حسین جوینده ²
• محمد حجتی ¹

¹ گروه علوم و مهندسی صنایع غذایی، دانشکده علوم دامی و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی، ایران.

² گروه علوم و مهندسی صنایع غذایی، دانشکده علوم دامی و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی، ایران

https://doi.org/10.22067/ifstrj.2021.72348.1092

چکیده

امروزه به دلیل اثرات سمی آنتی‌اکسیدان‌ها و ترکیبات ضدمیکروبی سنتزی تمایل به استفاده از عصاره‌ها و اسانس‌ها افزایش یافته است. از این‌رو در این پژوهش میزان فنول و فلاونوئید کل عصاره آبی گیاه شنبلیله، خواص آنتی‌اکسیدانی، ضدمیکروبی و برهمکنش عصاره با آنتی‌بیوتیک‌های کلرامفنیکل و آمفوتریسین B بررسی شد. همچنین گروه‌های عاملی عصاره آبی توسط طیف‌سنجی فروسرخ تبدیل فوریه مورد مطالعه قرار گرفت. میزان فنول کل عصاره برابر با 60/64 میلی‌گرم گالیک اسید در گرم عصاره و میزان فلاونوئید کل برابر با 57/37 میلی‌گرم کوئرستین در گرم عصاره بود. میزان فعالیت آنتی‌اکسیدانی عصاره در 3 روش مهار رادیکال آزاد 1 و 1- دیفنیل- 2-پیکریل- هیدرازیل، روش مهار رادیکال آزاد 2 و 2-آزینوبیس (3- اتیل بنزوتیازولین 6- سلفونیک اسید) و روش رنگ‌بری بتاکاروتن- لینولئیک اسید به‌ترتیب برابر با 55/60، 53/55 و 40/50 درصد بود. همچنین مشخص گردید که عصاره آبی گیاه شنبلیله دارای خاصیت ضدمیکروبی خوبی بوده و برهمکنش عصاره با آنتی‌بیوتیک‌های کلرامفنیکل و آمفوتریسین B اثر سینرژیستی را در برابر میکروارگانیسم­های Escherichia coli، Enterobacter aerogenes، Staphylococcus aureus، Bacillus cereus و Candida albicans نشان داد. ازاین‌رو، عصاره آبی گیاه شنبلیله می‌تواند یک جایگزین مناسبی برای ترکیبات ضدمیکروبی و آنتی‌اکسیدانی سنتزی به شمار رود.

کلیدواژه‌ها

• عصاره آبی شنبلیله
• فعالیت ضدمیکروبی
• خاصیت آنتی‌اکسیدانی
• فنول و فلاونوئید کل

موضوعات

• زیست فناوری مواد غذایی

عنوان مقاله [English]

Investigation of the functional groups of bioactive compounds, radical scavenging potential, antimicrobial activity of Trigonella foenum aqueous extract “in vitro”

نویسندگان [English]

• Hediyeh Yousefipour ¹
• Mohammad Amin Mehrnia ²
• Behrooz Alizadeh Behbahani ¹
• Hossein Jooyandeh ²
• Mohammad Hojjati ¹

¹ Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran

² Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran

چکیده [English]

[1]Introduction: Herbs and spices, which are essential part of the human diet, have been used in traditional medicine to increase the flavor, color, and aroma of various foods and food products. Herbs and spices are also known as preservative, antioxidative, and antimicrobial agents. Plant extracts and their components with pathogen-growth suppression effect and little toxicity to host cells could be considered as excellent candidates for developing new antimicrobial agents. Trigonella foenum- graceum is an annual herbaceous plant with bright yellow and sometimes purple-white flowers. Therapeutic effects of this plant include analgesia, anti-cancer, and treatment of diabetes by lowering blood sugar and lowering blood lipids. In ancient Egypt, this plant was used to embalm the dead and incense. The seeds of the plant are used to treat leprosy, hemorrhoids, and relieve bronchitis. The seeds of this plant contain various compounds such as vitamins, amino acids, saponins, fatty acids, and flavonoids. The antimicrobial and antioxidant effects of T. foenum have been detrmined byvarious studies. This study was therefore aimed to produce the T. foenum extract and evaluate its antioxidant and antimicrobial properties.
 
Materials and methods: Fifty g of powdered plant was added to 250 mL of water and stirred for 72 h. The solution was passed through the Whatman filter paper and then centrifuged at 3000 rpm for 10 min to discard the suspended solids. Next, a vacuum evaporator was used to remove the excess water and the obtained extract was packed and kept away from light at 4 °C. Total phenol and flavonoid contents were measured by colorimetric methods. The antimicrobial effect of the extract on Escherichia coli, Enterobacter aerogenes, Staphylococcus aureus, Bacillus cereus and Candida albicans was evaluated using disc diffusion agar (DDA), well diffusion agar (WDA), minimum inhibitory concentration (MIC) and minimum bactericidal /fungicidal concentration (MBC/MFC) methods. Interaction of aqueous extract and Chloramphenicol and Amphotericin B was also evaluated. Antioxidant effect of the extract was determined by ABTS, DPPH, and β-carotene/linoleic acid bleaching assay. Fourier-transform infrared spectroscopy (FTIR) was also used to identify the functional groups.
 
Results and discussion: Total phenol and flavonoid contents of the extract were 46.60 mg GAE/g and 37.57 mg QE/g, respectively. The aqueous extract also showed antioxidant effects of 60.55, 55.53 and 50.40%, based on DPPH, ABTS methods and β-carotene/linoleic acid assay, respectively. T. foenum aqueous extract had the inhibitory effect on all examined microorganisms, at all concentrations (20, 40, 60 and 80 mg/mL). The antibiotic effect of chloramphenicol for E. coli, E. aerogenes, S. aureus and B. cereus was 13.30, 14.50, 18 and 19.10 mm, respectively, and the effect of this antibiotic for C. albicans was not measured. Also, the antibiotic effect of amphotericin B for C. albicans was 15.10 mm. Furthermore, the interaction of T. foenum aqueous extract with the antibiotic chloramphenicol presented a synergistic effect on the examined bacteria and led to a significant increase in inhibition zone diameter. Additionally, the interaction of the extract with antibiotics showed a synergistic effect on C. albicans. In infrared spectrum, peaks at 3370, 2965, and 1613 cm^-1 were related to stretching vibration of O-H, C-H, C=C bonds of aromatic ring and aromatic groups of T. foenum aqueous extract. In general, the extract of T. foenum could be used as a natural antioxidant and antimicrobial agent in food and pharmaceutical industries.

کلیدواژه‌ها [English]

• Aqueous extract of Trigonella foenum
• Antimicrobial properties
• Antioxidant properties
• Total phenol and flavonoids

مراجع

1. Akbari, S., Abdurahman, N. H., Yunus, R. M., Alara, O. R., & Abayomi, O. O. (2019). Extraction, characterization and antioxidant activity of fenugreek (Trigonella-foenum graecum) seed oil. Materials Science for Energy Technologies, 2(2), 349-355. https://doi.org/10.1016/j.mset.2018.12.001
2. Akhtar, N., & Mirza, B. (2018). Phytochemical analysis and comprehensive evaluation of antimicrobial and antioxidant properties of 61 medicinal plant species. Arabian journal of chemistry, 11(8), 1223-1235. https://doi.org/10.1016/j.arabjc.2015.01.013
3. Alizadeh behbahani, B., & Shahidi, F. (2021). Evaluation of the antimicrobial effect of Carum copticum essential oil on some standard microbial strains, indices of infection and food poisoning: an in vitro study. FSCT, 18 (111), 37-44.
4. Alizadeh Behbahani, B., Falah, F., Lavi Arab, F., Vasiee, M., & Tabatabaee Yazdi, F. (2020). Chemical composition and antioxidant, antimicrobial, and antiproliferative activities of Cinnamomum zeylanicum bark essential oil. Evidence-based complementary and alternative medicine, 2020.
5. Alizadeh Behbahani, B., Falah, F., Vasiee, A., & Tabatabaee Yazdi, F. (2021). Control of microbial growth and lipid oxidation in beef using a Lepidium perfoliatum seed mucilage edible coating incorporated with chicory essential oil. Food Science & Nutrition, 9(5), 2458-2467.
6. Alizadeh Behbahani, B., Tabatabaei Yazdi, F., Shahidi, F., & Mohebbi, M. (2012). Antimicrobial activity of Avicennia marina extracts ethanol, methanol & glycerin against Penicillium digitatum (citrus green mold). Scientific Journal of Microbiology, 1(7), 147-151.
7. Ansari pour, A., Mehrnia, M. A., Noshad, M., Barzegar, H., & Alizadeh behbahani, B. (2019). Antimicrobial effect of garlic essential oil on a number of food-borne pathogens and determination of its chemical composition and antioxidant potential. FSCT, 16 (91), 17-29.
8. Arbab, M., Alizadeh, E., & Shahriari Moghadam, M. (2020). Effect of aqueous and ethanolic extracts of Trigonella foenum-graecum seed on the quality of Cyprinus carpio fillet inoculated with Staphylococcus aureus. Journal of Food Research, 29(4), 29-43.
9. Babuskin, S., Babu, P. A. S., Sasikala, M., Sabina, K., Archana, G., Sivarajan, M., & Sukumar, M. (2014). Antimicrobial and antioxidant effects of spice extracts on the shelf life extension of raw chicken meat. International journal of food microbiology, 171, 32-40. https://doi.org/10.1016/j.ijfoodmicro.2013.11.011
10. Barzegar, H., Alizadeh behbahani, B., & Mehrnia, M. A. (2019). Identification of the chemical compounds and antibacterial activity of Ocimum basilicum essential oil and the effects of its interaction with tetracycline and chloramphenicol antibiotics on some pathogenic microorganisms causing infection and food poisoning. FSCT, 16(90), 113-125
11. Barzegar, H., Alizadeh behbahani, B., & Noshad, M. (2021). Evaluation of total phenol and flavonoid contents, antioxidant and antimicrobial activity of Lawsonia inermis aqueous extract against some gram- positive and gram- negative bacteria. FSCT, 18 (116), 327-335.
12. Barzegar, H., Behbahani, B. A., & Mehrnia, M. A. (2020). Quality retention and shelf life extension of fresh beef using Lepidium sativum seed mucilage-based edible coating containing Heracleum lasiopetalum essential oil: an experimental and modeling study. Food Science and Biotechnology, 29(5), 717-728. https://doi.org/10.1007/s10068-019-00715-4
13. Barzegar, H., Mehrnia, M. A. & Behbahani, B. A. (2019). Determination of the chemical composition, antioxidant activity and the antimicrobial effect of Heracleum Lasiopetalum on infection and food poisoning microorganisms. Journal of Applied Microbiology in food industry, 4(4), pp.15-28.
14. Behbahani, B. A., & Fooladi, A. A. I. (2018). Antibacterial activities, phytochemical analysis and chemical composition Makhlaseh extracts against the growth of some pathogenic strain causing poisoning and infection. Microbial pathogenesis, 114, 204-208. https://doi.org/10.1016/j.micpath.2017.12.002
15. Behbahani, B. A., & Fooladi, A. A. I. (2018). Evaluation of phytochemical analysis and antimicrobial activities Allium essential oil against the growth of some microbial pathogens. Microbial pathogenesis, 114, 299-303. https://doi.org/10.1016/j.micpath.2017.11.055
16. Behbahani, B. A., Noshad, M., & Falah, F. (2019). Cumin essential oil: Phytochemical analysis, antimicrobial activity and investigation of its mechanism of action through scanning electron microscopy. Microbial pathogenesis, 136, 103716. https://doi.org/10.1016/j.micpath.2019.103716
17. Behbahani, B. A., Yazdi, F. T., Shahidi, F., Noorbakhsh, H., Vasiee, A., & Alghooneh, A. (2018). Phytochemical analysis and antibacterial activities extracts of mangrove leaf against the growth of some pathogenic bacteria. Microbial pathogenesis, 114, 225-232. https://doi.org/10.1016/j.micpath.2017.12.004
18. Chen, I. N., Chang, C. C., Ng, C. C., Wang, C. Y., Shyu, Y. T., & Chang, T. L. (2008). Antioxidant and antimicrobial activity of Zingiberaceae plants in Taiwan. Plant foods for human Nutrition, 63(1), 15-20. https://doi.org/10.1007/s11130-007-0063-7
19. Haque, A., Khatun, R., & Yaakob, Z. (2015). Gas chromatography mass spectrometry analysis and in vitro antibacterial activity of essential oil from Trigonella foenum-graecum. Asian Pacific Journal of Tropical Biomedicine, 5(12), 1033-1036. https://doi.org/10.1016/j.apjtb.2015.09.010
20. Hasanzadeh, E., Rezazadeh, S., Shamsa, S., Dolatabadi, R., Zarringhalam J. (2010). Review on phytochemistry and Therapeutic properties of Fenugreek (Trigonella foenum-graceum). Med. Plants, 9(34), 1-18.
21. Jaberian, H., Piri, K., & Nazari, J. (2013). Phytochemical composition and in vitro antimicrobial and antioxidant activities of some medicinal plants. Food chemistry, 136(1), 237-244. https://doi.org/10.1016/j.foodchem.2012.07.084
22. Kukić, J., Popović, V., Petrović, S., Mucaji, P., Ćirić, A., Stojković, D., & Soković, M. (2008). Antioxidant and antimicrobial activity of Cynara cardunculus extracts. Food chemistry, 107(2), 861-868. https://doi.org/10.1016/j.foodchem.2007.09.005
23. Majdi, B., Mehrnia, M. A., Barzegar, H., & Alizadeh Behbahani, B. (2021). Determination of the structure, chemical composition, antioxidant activity and the cytotoxic effect of Turmeric essential oil. Iranian Food Science and Technology Research Journal. 17(2), 261-271.
24. Mehrnia, M. A., Alizadeh Behbahani, B., Barzegar H, & Tanavar, H. (2021). Sclerorhachis platyrachis essential oil: Antioxidant power, total phenolic and flavonoid content and its antimicrobial activity on some Gram-positive and Gram-negative bacteria “in vitro”. FSCT, 18 (112), 189-198.
25. Modaresi, M., Mahdian, B. (2012). The effect of hydro-alcohol extract of Trigonella foenum- graceum on reproductive system in Balb/c. Journal of Medicinal Herbs, "J. Med Herb" (Formerly known as Journal of Herbal Drugs or J. Herb Drug), 2(4), 261-267.
26. Namazi, P., Barzegar, H., Alizadeh behbahani, B., & Mehrnia, M. A. (2021). Evaluation of functional groups of bioactive compounds, antioxidant potential, total phenolic and total flavonoid content of red bell pepper extracts. FSCT, 18 (113), 301-311.
27. Norziah, M. H., Fezea, F. A., Bhat, R., & Ahmad, M. (2015). Effect of extraction solvents on antioxidant and antimicrobial properties of fenugreek seeds (Trigonella foenum-graecum). International Food Research Journal, 22(3), 1261.
28. Shahidi, F., Yazdi F, T., Roshanak, S., Behbahani, B.A., Norouzi, N. & Vasiee, A. (2019). Antimicrobial Activity of Lepidium draba Extract on some Pathogenic Microorganisms “in vitro”. Iranian Journal of Infectious Diseases and Tropical Medicine, 24(85), pp.1-9.
29. Sharma, V., Singh, P., & Rani, A. (2016). Antimicrobial activity of Trigonella foenumgraecum Fenugreek). Eur Exp Biol, 7(1).
30. Singh, P., Vishwakarma, S. P., & Singh, R. L. (2014). Antioxidant, oxidative DNA damage protective and antimicrobial activities of the plant Trigonella foenum‐graecum. Journal of the Science of Food and Agriculture, 94(12), 2497-2504. https://doi.org/10.1002/jsfa.6585
31. Sosani Gharibvand, Z., Alizadeh Behbahani, B., Noshad, M., & Jooyandeh H. (2020). Investigation of the Functional Groups of Bioactive Compounds, Radical Scavenging Potential, Antimicrobial Activity and Cytotoxic Effect of Callistemon Citrinus Aqueous Extract on Cell Line HT29: A Laboratory Study. JRUMS, 19(5), 463-484
32. Subhashini, N., Thangathirupathi, A., & Lavanya, N. (2011). Antioxidant activity of Trigonella foenum graecum using various in vitro and ex vivo models. Int J pharm pharm Sci, 3(2), 96-102.
33. Sulieman, A. M. E., Ahmed, H. E., & Abdelrahim, A. M. (2008). The chemical composition of fenugreek (Trigonella foenum graceum L) and the antimicrobial properties of its seed oil. Gezira J. of Eng & Applied Sci, 3(2), 52-71.
34. Tabatabai Yazdi, F., Ali Zadeh Behbahani, B., Alghoneh, A., & Zanganeh, H. (2016). Optimization of extraction of Mespilus germanica by mixture design and investigation of its effect on Infectious Microorganisms “in vitro”. FSCT, 13(52), 131-145.
35. Vidhu, V. K., & Philip, D. (2014). Catalytic degradation of organic dyes using biosynthesized silver nanoparticles. Micron, 56, 54-62. https://doi.org/10.1016/j.micron.2013.10.006
36. Wagh, P., Rai, M., Deshmukh, S. K., & Durate, M. C. T. (2007). Bio-activity of oils of Trigonella foenum-graecum and Pongamia pinnata. African journal of Biotechnology, 6(13).
37. Yazdi, F. T., & Behbahani, B. A. (2013). Antimicrobial effect of the aqueous and ethanolic Teucrium polium extracts on gram positive and gram negative bacteria “in vitro”. Archives of Advances in Biosciences, 4(4).
38. Yeganegi, M., Yazdi, F. T., Mortazavi, S. A., Asili, J., Behbahani, B. A., & Beigbabaei, A. (2018). Equisetum telmateia extracts: Chemical compositions, antioxidant activity and antimicrobial effect on the growth of some pathogenic strain causing poisoning and infection. Microbial pathogenesis, 116, 62-67. https://doi.org/10.1016/j.micpath.2018.01.014