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2015 1 16 MM PDF
PRIRODNO-MATEMATIKI FAKULTET
DEPARTMAN ZA BIOLOGIJU I EKOLOGIJU
MASTER RAD
Efekat etarskog ulja celera (Apium graveolens var. dulce
(Mill.) Pers) na rast vrste Bacillus cereus u komercijalnoj
pileoj supi kao modelu hrane
Mentor:
Kandidat:
dr Zorica Stojanovi-Radi
Milena Milutinovi
Ni, 2014.
UNIVERSITY OF NI
FACULTY OF SCIENCES AND MATHEMATICS
DEPARTMENT OF BIOLOGY AND ECOLOGY
Master thesis
Mentor:
Candidate:
Milena Milutinovi
Ni, 2014.
Zahvalnica
Zahvaljujem se svom mentoru dr Zorici Stojanovi-Radi na ukazanom
poverenju, korektnoj saradnji i strunoj pomoi.
Najvie se zahvaljujem svojoj porodici koja mi je pruila nesebinu
ljubav i podrku tokom studiranja.
Biografija
Saetak
Abstract
Celery (Apium graveolens var. dulce (Mill.) Pers) is a spice plant, used in
almost all cuisines of the world. On the other hand, as a plant with a proven
antimicrobial activity, its use can be a short-term conservation of food spiced
with this plant. Until now, the efficiency of this plant, especially its essential oil
in the pure state has not been tested on a food model, which is only valid type
of the food-related research.
The goal of this master thesis was to investigate the potential of the
essential oil of celery in preventing spoilage of soup caused by Bacillus cereus
species. The essential oil was isolated from fresh plant material (root) by
hydrodistillation in Clevenger apparatus. Chemical composition of the obtained
essential oil was analyzed using gas chromatography-mass spectrometry. The
antimicrobial activity of essential oil was tested by determining the minimum
inhibitory concentration (MIC) on the two strains of Bacillus cereus (isolates
from food and ATCC strain). In order to determine the efficiency of celery oil
in real terms, its effect on the growth of Bacillus cereus has been tested on a
commercial chicken soup as a model. The test was performed at different
temperatures and different periods of incubation. After a total incubation
period, it was found that incubation with essential oil of celery significantly
reduces the number of cells of Bacillus cereus and that this essential oil can be
used as an effective preservative for these types of food.
Keywords: essential oil, celery (Apium graveolens var. dulce (Mill.)
Pers), antimicrobial activity, Bacillus cereus
SADRAJ
1. Uvod...1
1.1. Etarska ulja biljaka kao znaajni antimikrobni biljni sekundarni
metaboliti......3
1.1.1. Opti sastav etarskih ulja.....3
1.1.2. Etarska ulja kao antimikrobni agensi..5
1.1.3. Primena etarskih ulja...8
1.2. Opte karakteristike celera (Apium graveolens var. dulce (Mill.)
Pers)........................................................................................................10
1.2.1. Prinos i hemijski sastav celera......12
1.2.2. Pregled istraivanja antimikrobnog efekta etarskog ulja celera
(Apium graveolens var. dulce)......13
1.3. Opte karakteristike vrste Bacillus cereus......19
1.3.1. Znaaj vrste Bacillus cereus kao kontaminanta hrane..20
1.3.2. Toksini vrste Bacillus cereus....22
1.4. Ciljevi istraivanja.....24
2. Materijal i metode.....25
2.1. Rastvori, podloge i reagensi..25
2.2. Biljni materijal...27
2.3. Izolovanje etarskog ulja celera......27
2.4. Antimikrobna aktivnost vrste Apium graveolens var. dulce.28
2.4.1. Kulture mikroorganizama.....28
2.4.2. Mikrodiluciona metoda.....28
2.5. Model hrane...30
2.6. Statistika analiza dobijenih podataka.......32
3. Rezultati i diskusija...........33
3.1. Prinos etarskog ulja...33
3.2. Hemijski sastav etarskog ulja....34
3.3. Antimikrobna
aktivnost
etarskog
ulja
biljne
vrste
Apium
graveolens...38
3.4. Efekat etarskog ulja celera na rast vrste Bacillus cereus u modelu
hrane...40
4. Zakljuak......44
5. Literatura.......46
1.
UVOD
mogu
fenilpropanima (Andrade et al., 2011; De Sousa, 2011, Griffin et al., 1999) ili
ugljovodoninim i kiseoninim jedinjenjima (Akhila, 2006; Halm, 2008;
Hunter, 2009; Margaris et al., 1982; Pourmourtazavi & Hajimirsadeghi, 2007;
Shibamoto, 2010).
3
Mycobacterium
tuberculosis
8
(Pauli
&
Schilcher,
2003).
1.2.
Carstvo
Plantae
Razdeo
Magnoliophyta
Klasa
Magnoliopsida
Red
Apiales
Familija
Apiaceae
Rod
Apium
Vrsta
Apium graveolens
Slika 1. Apium graveolens var. dulce
10
11
bergapten,
apiumosid,
apigravrin,
ostenol,
isopimpinelin,
iz
sveeg
korena),
gde
je
utvreno
prisustvo
(Z)-3-
Vrsta
odreivanja
antimikrobne
Reference
aktivnosti
ekstrakta
etanol
Agar difuziona
metoda
Mahdi, 2011;
metanol
Sipailiene et
Disk difuziona
al., 2005;
metoda, agar
Shad et al.,
difuziona
2011.
heksan
Agar difuziona
metoda
etanol
Disk difuziona
Sipailiene et
metoda
al., 2005
etanol
Sipailiene et
Disk difuziona
metoda, agar
difuziona metoda
al., 2005;
Malik et al.,
2011;
List
Aboud et al.,
2014;
voda
Staphylococcus aureus
Majidah et al.,
2014
14
Modifikovana
Witkowska et
mikrodiluciona
al., 2013;
metoda,
Mii et al.,
Pseudomonas fluorescens,
mikrodiluciona
2008.
metoda
spp.,
Escherichia
coli
Pseudomonas
aeruginosa
pri
je
pokazao
znaajnu
antimikrobnu
15
aktivnost
na
bakteriju
aktivnost
na
bakteriju
Pseudomonas
aeruginosa
17
18
1.3.
21
cereus
sindrom:
BL i nehemolitini
23
1.4.
Ciljevi istraivanja
24
2.
MATERIJAL I METODE
2.1.
25
26
2.2.
Biljni materijal
Sve celer (Apium graveolens var. dulce) je kupljen na lokalnoj pijaci u
2.3.
ulja,
postupak
27
2.4.
29
2.5.
Model hrane
Za odreivanje efekta etarskog ulja celera u minimalnoj inhibitornoj
MIC
etarsko ulje
Supa
Tween 80
Zasejavanje
Temperatura
+, 105
18C
+, 105
18C
+, 105
4C
+, 105
4C
+, 105
30C
+, 105
18C
-, 0
18C
+, 105
18C
+, 105
4C
10
+, 105
30C
31
2.6.
32
3.
REZULTATI I DISKUSIJA
3.1.
u balonu za destilaciju
nakon destilacije
1750 g
98 mg
0.016%
1750 g
90 mg
0.005%
1kg
16 mg
0.002%
Prinos
3.2.
34
Tabela 4. Hemijski sastav etarskog ulja iz korena celera (Apium graveolens var. dulce)
Retenciono
vreme
Jedinjenje
Procenat
1.
3.38
Nonan
0.4
2.
3.91
-Pinen
0.1
3.
4.51
Sabinen
tr
4.
4.56
-Pinen
1.9
5.
4.72
Mircen
1.6
6.
5.01
Oktanal
0.3
7.
5.28
-Terpinen
0.1
8.
5.40
p-Cimen
0.2
9.
5.47
Limonen
15.0
10.
5.56
(Z)--Ocimen
2.7
11.
6.04
-Terpinen
1.7
12.
6.89
Undekan
0.1
13.
7.35
Nonanal
tr
14.
7.56
15.
7.96
16.
8.25
17.
9.38
-Terpineol
tr
18.
11.80
Tridekan
tr
19.
14.07
1-Tetradeken
tr
20.
14.75
(E)-Cariofilen
0.4
21.
15.12
trans--Bergamoten
0.1
trans-p-Menta-2,8dien-1-ol
cis-p-Menta-2,8dien-1-ol
5-Pentilcikloheksa1,3-dien
35
0.1
tr
11.1
22.
15.60
-Humulen
tr
23.
15.71
(E)--Farnesen
tr
24.
15.96
(E)-9-epi-Cariofilen
tr
25.
16.39
-Selinen
0.6
26.
16.63
-Selinen
0.1
27.
16.89
Kuparen
tr
28.
17.37
Kesan
tr
29.
18.66
Kariofilen oksid
0.1
30.
19.17
Rosifoliol
0.2
31.
19.76
-Eudesmol
0.1
32.
19.86
3-Butil
heksahidroftalid
4.4
3-Butil
33.
20.08
heksahidroftalid
0.2
izomer 1
34.
20.29
3-Butil ftalid
1.1
3-Butil
35.
20.40
heksahidroftalid
4.9
izomer 2
36.
20.72
37.
21.91
38.
22.12
3-Butil ftalid
izomer
Neoknidalid (sin.
sedanolid)
(Z)-Ligustilid
0.1
23.1
8.6
3-Butil
39.
22.30
tetrahidroftalid
16.0
izomer
40.
27.89
(Z)-Falkarinol
36
0.5
95.9
3.3.
Pri ispitivanju MIK etarskog ulja celera, ispitana su oba etarska ulja i
utvreno je da imaju iste minimalne inhibitorne koncentracije. Ovo je bio
oekivan rezultat poto je prethodno utvreno da nema razlike u njihovom
hemijskom sastavu. Rezultati antimikrobnog testiranja prikazani su u Tabeli 5,
gde se moe videti da su etarska ulja celera pokazala slabiju aktivnost u
poreenju sa referentnim antibiotikom hloramfenikolom.
Dosadanja istraivanja raena na etarskom ulju celera pokazuju da
postoji antimikrobna aktivnost ovog etarskog ulja (Tabela 1). Dokazano je da
etarsko ulje ove biljke ima inhibitorni uticaj na razliite bakterije (Bacillus
cereus,
Bacillus
subtilis,
Escherichia
coli,
Listeria
monocytogenes,
na
jaku
antimikrobnu
38
aktivnost
izolovanog
ulja.
antibiotik
Etarsko ulje
(g/mL)
soj
Bacillus cereus
spoljanji deo
korena
unutranji deo
korena
izolat iz hrane
0.39
0.39
0.19
ATCC 11778
0.78
0.78
0.19
hloramfenikol
3.4.
Efekat etarskog ulja celera na rast vrste Bacillus cereus u modelu hrane
Grafik 1. Efekat etarskog ulja celera (Apium graveolens) u minimalnoj inhibitornoj koncentraciji
na rast bakterije Bacillus cereus u komercijalnoj pileoj supi na razliitim temperaturama (4 C,
18 C i 30 C)
Grafik 2. Rast bakterije Bacillus cereus na razliitim temperaturama inkubacije (4C, 18C i
30C) u komercijalnoj pileoj supi bez dodatog etarskog ulja korena celera (kontrola rasta)
41
Grafik 3. Uporedni pregled rasta kontrole i kulture kojoj je dodato etarsko ulje korena celera u
MIK koncentraciji
4.
ZAKLJUAK
Na osnovu rezultata prezentovanih u ovom radu zakljuuje se:
1. Etarsko ulje korena peruna dobijeno hidrodestilacijom imalo je blago
ukastu boju, karakteristini miris celera i prinos od 0.023% (v/w). U
spoljanjem delu korena celera se nalazi vei procenat etarskog ulja.
2. Ovo etarsko ulje sadri neoknidalid (23.1%), 3-butil tetrahidroftalid izomer
(16%), limonen (15%) i 5-pentilcikloheksa-1,3-dien (11.1%) kao glavne
komponente.
3. Mikrodilucionom metodom je ispitivana antimikrobna aktivnost etarskog
ulja korena celera i utvrena je jaka antimikrobna aktivnost na vrstu Bacillus
cereus, pri koncentracijama od 0.39 i 0.78 mg/ml protiv izolata i ATCC soja.
4. Prilikom upotrebe komercijalne pilee supe kao modela hrane zapaeno je
da nie temperature inkubacije dovode do poveanja aktivnosti etarskog ulja
korena biljke Apium graveolens, a javlja se i efekat perioda inkubacije.
Najvei inhibitorni uticaj je zabeleen nakon 4 h inkubiranja gde se nakon
ovog vremenskog perioda manje ili vie javlja inhibirani rast u zavisnosti od
temperature inkubacije. Najmanje inhibiran rast se javlja na optimalnoj
temperature, dok se najvea inhibicija rasta javlja na najnioj temperaturi
inkubiranja.
5. Ukoliko hrana ili model hrane sadri vie od 103 CFU/ml Bacillus cereus
elija onda hrana nije bezbedna za korienje, a rezultati dobijeni ovim
istraivanjem ukazuju na visok potencijal etarskog ulja celera u ovom
pogledu. Etarsko ulje ove biljke je ispoljilo aktivnost pri vrlo visokim
koncentracijama elija u poetnoj koncentraciji, to je ekvivalent veoma
kontaminirane hrane na kojoj je makroskopski vidljivo da nije za korienje.
44
45
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56
O - M
, :
, :
, :
Monografska
, :
tekstualni/grafiki
, :
Master rad
, :
Milena Milutinovi
, :
Zorica Stojanovi-Radi
, :
Efekat etarskog ulja celera (Apium graveolens var. dulce (Mill.) Pers) na rast
vrste Bacillus cereus u komercijalnoj pileoj supi kao modelu hrane
, :
Srpski
, :
Engleski
, :
R. Srbija
, :
R. Srbija
, :
2014.
, :
autorski reprint
, :
, :
(// ////)
, :
Biologija
, :
Mikrobiologija
/ , :
Etarsko ulje, celer (Apium graveolens var. dulce (Mill.) Pers), antimikrobna
aktivnost, Bacillus cereus
547.913:635.128+561.23:641
, :
Biblioteka
, :
U ovom radu izvrena hidrodestilacija etarskog ulja korena celera (Apium
graveolens) u cilju ispitivanja hemijskog sastava i testiranja njegove
antimikrobne aktivnosti pomou mikrodilucione metode na vrstu Bacillus
cereus. Dalje analize u ovom radu vrene su u cilju ispitivanja dejstva istog
etarskog ulja u ovoj koncentraciji na modelu hrane. Ovo testiranje vreno je
praenjem broja bakterija u toku vremena koje su tretirane minimalnom
inhibitornom koncentracijom etarskog ulja na razliitim temperaturama i
periodima inkubacije, kako bi se ispitao i njihov uticaj na efikasnost ulja i
predloila eventualna primena ovog ulja.
, :
, :
08.10.2014.
, :
, : :
dr Nataa Jokovi
dr Slavia Stamenkovi
, :
dr Zorica Stojanovi-Radi
Q4.09.13 -
Monograph
Textual/graphic
Master thesis
Author, AU:
Milena Milutinovi
Mentor, MN:
Title, TI:
The effect of the essential oil of celery (Apium graveolens var. dulce (Mill.)
Pers) on the growth of Bacillus cereus in commercial chicken soup as a
model food
Serbian
Engish
Republic of Serbia
Serbia
2014.
Publisher, PB:
Autors reprint
(chapters/pages/ref./tables/pictures/graphs/appendixes)
Biology
Microbiology
essential oil,celery (Apium graveolens var. dulce (Mill.) Pers), antimicrobial activity,
Bacillus cereus
UC
547.913:635.128+561.23:641
Library
Note, N:
Abstract, AB:
In this thesis, the essential oil of celery root (Apium graveolens var. dulce
(Mill.) Pers) was isolated by hydrodistillation in order to investigate its
chemical composition and antimicrobial activity against Bacillus cereus by
microdilution method. Further analyss in this paper were carried out to
investigate the effects of the same essential oil in MIC concentration on real
food model. This testing was performed by monitoring the number of bacteria
in the course of time, treated with the minimal inhibitory concentration of the
essential oils, at various temperatures to determine their effect to essential oil
efficacy and to propose possible applications of this oil.
08.10.2014.
President:
Member:
Member, Mentor:
Q4.09.13 1