شنبه 17 خرداد 1404
[Archive]
دوره 32، شماره 155 - ( 8-1403 )
جلد 32 شماره 155 صفحات 437-427 |
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Ethics code: IR.ZUMS.REC.1397.194
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Hosseinali Khani F, Yazdinezhad A, Sadighian S, mohseni M. Development and Characterization of Cumin Oil-Nanoemulsions and its Enhanced Antibacterial Activity against Some Bacteria. J Adv Med Biomed Res 2024; 32 (155) :427-437
URL: http://journal.zums.ac.ir/article-1-7402-fa.html
URL: http://journal.zums.ac.ir/article-1-7402-fa.html
Development and Characterization of Cumin Oil-Nanoemulsions and its Enhanced Antibacterial Activity against Some Bacteria. Journal of Advances in Medical and Biomedical Research. 1403; 32 (155) :427-437
چکیده: (269 مشاهده)
Background & Objective: Antibiotic resistance has become a global problem. This study aimed to develop and evaluate nanoemulsions' capacity to improve Cuminum cyminum's antibacterial activity essential oil as an appropriate approach to prevent microbial resistance.
Materials & Methods: Gas chromatography-mass spectrometry was used to determine the main constituent of C. cyminum essential oil. FT-IR was used to investigate the functional groups of chemical composition. A nanoemulsion was generated using high-shear homogenization, followed by several physicochemical characterizations. The antibacterial activity of essential oil in both pure and nanoemulsion forms against important food-borne pathogens, and drug-resistant bacteria was determined by measuring the Minimum Inhibitory Concentration (MIC) and the Minimum Bactericidal Concentration (MBC).
Results: Cumin aldehyde with 20.08%w/v is the main constituent of essential oil. The prepared nanoemulsions had an average size of 72 nm, particle distribution of 0.234, and zeta potential of 26 mV. Nanoemulsion formulations of essential oils are more effective compared to pure ones. Klebsiella pneumonia and Pseudomonas aeruginosa have the highest and the lowest antimicrobial effects of essential oil among all studied bacteria, respectively. In contrast, in resistant samples, the major and minor effects were contributed to Methicillin-resistant Staphylococcus aureus and vancomycin-resistant Enterococcus, respectively.
Conclusion: Cumin oil-nanoemulsion had an acceptable function against antibiotic-resistant bacteria. It is advisable to combine this formulation with synthetic antibiotics in order to reduce bacterial resistance and serve as a preservative in the pharmaceutical and food industries.
Materials & Methods: Gas chromatography-mass spectrometry was used to determine the main constituent of C. cyminum essential oil. FT-IR was used to investigate the functional groups of chemical composition. A nanoemulsion was generated using high-shear homogenization, followed by several physicochemical characterizations. The antibacterial activity of essential oil in both pure and nanoemulsion forms against important food-borne pathogens, and drug-resistant bacteria was determined by measuring the Minimum Inhibitory Concentration (MIC) and the Minimum Bactericidal Concentration (MBC).
Results: Cumin aldehyde with 20.08%w/v is the main constituent of essential oil. The prepared nanoemulsions had an average size of 72 nm, particle distribution of 0.234, and zeta potential of 26 mV. Nanoemulsion formulations of essential oils are more effective compared to pure ones. Klebsiella pneumonia and Pseudomonas aeruginosa have the highest and the lowest antimicrobial effects of essential oil among all studied bacteria, respectively. In contrast, in resistant samples, the major and minor effects were contributed to Methicillin-resistant Staphylococcus aureus and vancomycin-resistant Enterococcus, respectively.
Conclusion: Cumin oil-nanoemulsion had an acceptable function against antibiotic-resistant bacteria. It is advisable to combine this formulation with synthetic antibiotics in order to reduce bacterial resistance and serve as a preservative in the pharmaceutical and food industries.
نوع مطالعه: مقاله پژوهشی |
موضوع مقاله:
Bionanotechnology
دریافت: 1402/9/17 | پذیرش: 1403/4/7 | انتشار: 1403/7/19
دریافت: 1402/9/17 | پذیرش: 1403/4/7 | انتشار: 1403/7/19
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