اثر محیط کشت بر پایداری شیمیایی و فعالیت ضد میکروبی آلیسین

ارزنلو, محسن (1396) اثر محیط کشت بر پایداری شیمیایی و فعالیت ضد میکروبی آلیسین. [ research project ]

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English Abstract

Minimum Inhibitory Concentration (MIC) of allicin were determined for 11 bacterial strains using 6 culture media including Todd Hewitt Broth (THB), Brain Heart Infusion (BHI) Broth, Tryptic Soy Broth (TSB), Mueller Hinton Broth (MHB), Luria Bertani (LB) Broth, and Brucella Broth (BB) at 37 °C. The chemical stability of allicin as a function of media was measured by HPLC. The MICs for most individual isolates grown at the same temperature varied with the media used. Higher MICs were obtained in BB, THB, BHI, TSB/MHB and LB with geometric mean values of 272.7, 145.2, 90.5, 77.3/72.6 and 46.7 μg ml−1 respectively. In media with higher MICs a big percent of allicin disappeared within the first 4 h of incubation and apparently allicin had shorter half-life compared to those with lower MIC values. The results showed that temperature directly influences the stability of allicin and shorter half-life was found at 37 °C. We conclude that the type of culture media, markedly influences the chemical stability of allicin and accordingly its MIC in a given bacterial species

Item Type: research project
زبان سند : فارسی
project status : اتمام یافته
مجری اصلی :محسن ارزنلو
تاریخ اتمام :7 August 1396
Subjects:QW Microbiology and Immunology
Divisions:Faculty of Medicine > Department of Basic Sciences > Department of Microbiology
ID Code:9313
Deposited By: MS Soghra Golmaghani
Deposited On:07 Aug 1396 08:57
Last Modified:05 Oct 1397 08:56

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