Hint Yağı, Çörekotu Yağı ve Kayısı Yağının Antimikrobiyal Özelliklerinin Belirlenmesi

Bitkisel yağların ve türevlerinin antibakteriyel aktiviteleri birkaç yıldır araştırılmaktadır; ancak antimikrobiyal direncin gelişmesiyle ilgili artan endişeler nedeniyle patojenik mikroorganizmaları yok etmek ve alternatif stratejiler geliştirmek için daha fazla çalışmaya ihtiyaç vardır. Bu çalışmada amacımız, ticari olarak temin edilebilen üç farklı bitkisel yağın bakteri suşları üzerindeki minimum inhibitör konsantrasyon (MİK)’ larının belirlenmesidir. Bakteriler (standart ATCC suşları) üzerindeki antibakteriyel aktiviteleri belirlemek için ticari olarak temin edilen çörekotu yağı, hint yağı ve kayısı yağı olmak üzere üç bitkisel yağ kullanılmıştır. Gram-negatif bakterilerden Escherichia coli, fermente olmayan bakterilerden Acinetobacter baumannii, Pseudomonas aeuriginosa Gram pozitif bakterilerden Staphylococcus aureus seçilmiştir. Bitkisel yağların etkili MİK değerleri resazurin mikrotiter assay plate (REMA) tekniği kullanılarak tespit edildi. Tüm bitkisel yağlar, farklı konsantrasyonlarda standart bakteri suşları üzerinde etkili olmuştur. Bitkisel yağların her bir bakteri üzerindeki etkili konsantrasyon aralıkları aşağıdaki gibidir; Pseudomonas aeruginosa (ATCC 27853) için 125-500 μg/ml, Acinetobacter baumannii (ATCC 49139) için 250 μg/ml, Staphylococcus aureus (ATCC 29213) için 250 μg/ml, Escherichia coli (ATCC 25923) için 250 μg/ml. Sonuç olarak, bu çalışmada antimikrobiyal ajanlara karşı yaygın direnç nedeniyle daha zor hale gelen patojen mikroorganizmaların inhibisyonuna alternatif çözümler sunan bazı bitkisel yağların antimikrobiyal kapasiteleri değerlendirilmiştir. Bu çalışmanın bitkisel yağların antimikrobiyal etki mekanizmalarının belirlenmesi ile ilgili diğer çalışmalara katkı sağlayacağına inanıyoruz.

Anahtar Kelimeler:

Antimikrobiyal aktivite, Bitki yağları, Minimum inhibitör konsantrasyon, REMA

Determination of Antimicrobial Properties of Castor Oil, Black Cumin Oil and Apricot Oil

The antibacterial activities of herbal oils and their derivatives have been studied for several years; however, more studies are needed to develop alternative strategies to destroy pathogenic Microorganisms due to increasing concerns about the development of antimicrobial resistance amongst them. In this study, our aim was to investigate the minimal inhibitory concentrations (MIC) of 3 different commercially available herbal oils on bacteria strains). Three commercially available herbal oils, including black cumin, castor, apricot oil etc. were used to determine the antibacterial activities of bacteria (standard ATCC strains). Escherichia coli from Gram-negative bacteria, Acinetobacter baumannii, Pseudomonas aeuriginosa from non-fermentative bacteria, and Staphylococcus aureus from Gram-positive bacteria were selected. The effective MIC values of herbal oils were detected by using the resazurin microtiter assay plate (REMA) technique. All herbal oils were effective on standard bacteria strains in different concentrations. The effective concentration ranges of herbal oils on each bacteria were as follows; 125-500 μg/ ml for Pseudomonas aeruginosa (ATCC 27853), 250 μg/ ml for Acinetobacter baumannii (ATCC 49139), 250 μg/ml for Staphylococcus aureus (ATCC 29213), 250 μg/ml for Escherichia coli (ATCC 25923). In conclusion, the antimicrobial capacities of some herbal oils that provide alternative solutions to pathogen microorganisms inhibition, which are made more difficult due to widespread resistance to antimicrobial agents, were evaluated in this study. We believe that this study will contribute to other related studies on the identification of herbal oil antimicrobial mechanisms of action.

Keywords:

Antimicrobial activity, Herbal oils, Minimal inhibitory concentration, REMA,

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