Document Type : Original Articles
Authors
1
Bacteriology Department,Benha Provincial Laboratory, Animal Health Research Institue,Agriculture Research Center(ARC), Cairo,Egypt.
2
Foof Hygiene Deptartment, Benha Provincial Laboratory, Animal Health Research Institute, Agriculture Research Center,Benha, Egypt
3
Biochemistry Deptartment, Benha Provincial Laboratory, Animal Health Research Institute, Agriculture Research Center,Benha, Egypt
10.22059/ijvm.2023.362975.1005428
Abstract
The effect of some Nano plant extract on bacteria producing biogenic amines isolated from minced
meat
1 - Abstract:-
Background: Biogenic amines are the end products of bacterial decarboxylation of amino acids which occurs as a result of bacterial contamination. Causing a series of problems for human health
Objective: - isolated different bacteria that can produce decarboxylase enzymes and trail to control it by using Garlic, Onion and Ginger nano-emulsions.
Methods: Isolation and identification of some bacteria producing decarboxylase enzymes from minced meat, investigating the cytotoxicity of nanoparticles by SRB assay, detect the antibacterial effect of Garlic, union and Ginger nano-emulsions 60% on isolated bacteria by MIC method and the effect on biogenic amines levels by HPLC
Results: The (Salmonella species (“Salmonella Typhimurium1, 4{5}, 12: i: 1.2 and S. Arizonae”), E. coli “serotype O44:K74 and O125:K70”, Klebsiella pneumonia, Enterobacter spp, S. aureus, Aeromonas hydrophila, Proteus mirabilis, Pasteurella multocida and Lactobacillus species) were the most isolated bacteria. The biogenic amines that were detected on positive samples were Putrescine, Cadaverine, Spermidine, Spermine, Putrescine , B-phenyl ethyl amine, Histamine and tyramine . The ginger oil emulsion 60% NPs, garlic oil emulsion 60% NPs and onion oil emulsion 60% NPs were safe and have sizes (222.6 ± 2.22 nm, 420.7 ± 36.95 nm and 202.9 ± 2.1 nm) respectively. Salmonella spp , E.coli and S.areus were the most sensitive to the three nanoparticles at 7.5%, while Klebseilla pneumonia and Enterobacter spp were the most resistant. The three nanoparticles at level 7.5% had a significant effect on the concentration of biogenic amines. As in histamine, the untreated samples were 2.3mg/kg, while in treated samples it was zero. Also tyramine was 1.19mg/kg, while in treated samples was zero , Cadaverine, was 38.59mg/kg in untreated while in treated was 2.66 , 1.5 and 1.29 mg/kg (garlic , onion and ginger ) ,Putrescine was 8.3mg/kg in untreated while in treated was 5.8 , 4.7 and 7.8 mg/kg (garlic , onion and ginger
Conclusion: Using plant extract such as ginger, garlic and onion nano emulsion oils as antibacterial more effective in their action and reduction of biogenic amine formation.
Keywords
Article Title [Persian]
تأثیر برخی از عصاره‌های نانو گیاه بر باکتری‌های بیوژنیک مولد
آمین های جدا شده از گوشت چرخ کرده
Authors [Persian]
-
امانی عمر سلیم
1
-
مروه مگدی عبدالسلام
2
-
راش نقیب عبدالله حسن
2
-
گهان السعید حسن
3
-
زینب عبدالرحمان مهدی
1
1
گروه باکتریولوژی، آزمایشگاه استانی بنها، پژوهشکده بهداشت دام،
مرکز تحقیقات کشاورزی، بنها، مصر
2
گروه بهداشت مواد غذایی ،آزمایشگاه استانی بنها، موسسه تحقیقات بهداشت حیوانات، مرکز تحقیقات کشاورزی (ARC)، قاهره، مصر.
3
گروه بیوشیمی، آزمایشگاه استانی بنها، موسسه تحقیقات بهداشت حیوانات،
مرکز تحقیقات کشاورزی، بنها، مصر
Keywords [Persian]
-
آمین های بیوژن
-
باکتری های گرم منفی و گرم مثبت
-
HPLC
-
گوشت چرخ کرده
-
امولسیون های نانو طبیعی
)