ارزیابی خاصیت ضدباکتریایی اسانس به‌لیمو و پنج گونه نعنا روی باکتری‌های‌ بیمارگر Xanthomonas citri subsp citri، X. gardneri و X. perforans

نوع مقاله : علمی پژوهشی-فارسی

نویسندگان

1 دانشجوی کارشناسی ارشد رشته بیماری شناسی گیاهی، گروه گیاه‌پزشکی، دانشکده کشاورزی، دانشگاه لرستان، خرم‌آباد، ایران

2 استادیار گروه گیاه‌پزشکی، دانشکده کشاورزی، دانشگاه لرستان، خرم‌آباد، ایران

3 استاد گروه گیاه‌پزشکی، دانشکده کشاورزی، دانشگاه لرستان، خرم‌آباد، ایران

4 دانشیار گروه علوم باغبانی، دانشکده کشاورزی، دانشگاه لرستان، خرم‌آباد، ایران

چکیده

بیماری شانکر باکتریایی مرکبات ناشی از باکتری Xanthomonas citri subsp. citri و لکه‌برگی‌های باکتریایی ناشی از باکتری‌های بیمارگر Xanthomonas gardneriوXanthomonas perforans  از مهمترین بیماری‌های باکتریایی می‌باشند. کنترل این بیماگرها به دلیل محدودیت استفاده از سموم، آنتی‌بیوتیک‌ها و مقاومت آن‌ها نسبت به سموم با چالش جدی مواجه می‌باشد. از این‌رو اسانس‌های گیاهی به عنوان یک جایگزین مناسب برای کنترل بیمارگرهای گیاهی مطرح می‌باشند. در مطالعه حاضر اثر اسانس‌های به‌لیمو، پونه، نعنا فلفلی، نعنا سبز، نعنا سیب و نعنا آبی علیه باکتری‌های بیمارگر X. citri subsp. citri، X. gardneri وX. perforans  بررسی شده است. پس از استخراج اسانس‌های گیاهی، ترکیبات تشکیل‌دهنده‌ی آن‌ها با کروماتوگرافی گازی-طیف سنجی‌جرمی (GC-MS) شناسایی شدند. سپس اثر ضدباکتریایی اسانس‌ها با استفاده از روش نشت در دیسک بررسی گردید. همچنین حداقل غلظت بازدارندگی (MIC) و حداقل غلظت کشندگی (MBC)، اثر ترکیبی اسانس‌های گیاهی و اثر اسانس پونه علیه باکتری X. gardneri با استفاده از میکروسکوپ الکترونی عبوری مورد بررسی قرار گرفت. نتایج آنالیز GC-MS  اسانس‌ها نشان داد که در مجموع به ترتیب 28، 28، 30، 36، 39 و 42 ترکیب به عنوان ترکیبات اسانس‌های نعنا سیب، نعنا فلفلی، پونه، نعنا آبی، نعنا سبز و به‌لیمو شناسایی شد. بیشترین میزان هاله بازدارنده مربوط به گونه پونه روی باکتری X. citri subsp. citri به میزان ۰۸/۲ ± ۲۴ میلی‌متر و کمترین هاله بازدارنده مربوط به اسانس نعنا سیب روی X. gardneri  به میزان 66/0 ± 66/5 میلی‌متر بود. MIC و MBC برای اسانس‌های مورد بررسی علیه باکتری‌های بیمارگر به ترتیب بین 5-1 و 6-2 میکروگرم بر میلی‌لیتر بود. همچنین اثر سینرژیستی بین اسانس‌های مختلف مانند نعنا فلفلی-به‌لیمو، پونه-نعنا سبز، پونه-نعنا آبی روی باکتری‌های بیمارگر مشاهده گردید. مطالعات میکروسکوپ الکترونی عبوری نشان داد که اسانس پونه سبب تخریب کامل سلول، آسیب دیواره سلولی، ناحیه هسته‌ای متورم و تغییر در تراکم سیتوپلاسم سلول‌های باکتریایی X. gardneri شده است.

کلیدواژه‌ها

عنوان مقاله [English]

Evaluation of antibacterial properties of lemon essential oil and five types of mint on pathogenic bacteria Xanthomonas citri subsp citri, X. gardneri and X. perforans

نویسندگان [English]

  • S. Z. Mousavifar 1
  • H. Mirzaei Najafgholi 2
  • M. Darvishnia 3
  • H. Mumivand 4
1 M. Sc. student, Department of Plant Pathology, Faculty of Agriculture and Natural Resources, Lorestan University, Khorramabad, Iran
2 Assistant Professor, Department of Plant Pathology, Faculty of Agriculture and Natural Resources, Lorestan University, Khorramabad, Iran
3 Professor, Department of Plant Pathology, Faculty of Agriculture and Natural Resources, Lorestan University, Khorramabad, Iran
4 Associate Professor, Department of Horticultural Science, Faculty of Agriculture and Natural Resources, Lorestan University, Khorramabad, Iran
چکیده [English]

Background and Objectives
Citrus canker disease caused by Xanthomonas citri subsp. citri and bacterial leaf spots caused by X. gardneri and X. perforans are critical bacterial diseases. The control of these pathogens is a serious challenge due to the problems caused by the restrictions on the use of poisons and antibiotics, and the issue of toxic resistance. Therefore, plant essential oils can be a suitable alternative to control plant pathogens. In the present study, the effect of Lippia citriodora, Mentha piperita, M. aquatica, M. saulavens, M. spicata and M. pulegium essential oils against X. citri subsp. citri, X. gardneri and X. perforans have been evaluated.
Materials and Methods
After plant essential oils extraction by clevenger, their constituent compounds were identified by GC-MS. Then, the antibacterial effect of essential oils was surveyed using the disk diffusion method. Also, the Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC), the combined effect of plant essential oils, and the effect of M. pulegium essential oil against X. gardneri were investigated using Transmission electron microscopy.
Results
The results of GC-MS essential oils analysis showed that a total of 28, 28, 30, 36, 39, and 42 compounds were identified in M. saulavens, M. piperita, M. pulegium, M. aquatica, M. spicata, and L. citriodora essential oil compounds, respectively. The highest and lowest amount of inhibitory zone was related to oregano species on the bacteria X. citri subsp. citri with an amount of 24 ± 2.08 mm and apple mint essential oil on X. gardneri with an amount of 5.66 ± 0.66 mm, respectively. MIC and MBC for the examined essential oils against the pathogenic bacteria were between 1-5 and 2-6 μg/ml, respectively. Also, the synergistic effect was observed between different essential oils such as M. piperita- L. citriodora, M. pulegium- M. spicata, M. pulegium- M. aquatic, M. aquatic- M. piperita, M. aquatic- M. pulegium, M. pulegium- M. saulavens on pathogenic bacteria. Transmission electron microscope photos related to the effect of M. pulegium essential oil against X. gardneri bacteria showed complete cell destruction, cell wall damage, swollen nuclear, area and changes in the cytoplasm density of bacterial cells.
Discussion
Essential oils are regarded safe substances when considering the control limitations of bacterial infections, bacterial resistance to toxins, and environmental issues associated with the use of toxins. Also, due to the different compositions of essential oils and the observation of synergistic properties between them in this study, the risk of developing resistance to them decreases, and their antibacterial effect increases.

کلیدواژه‌ها [English]

  • MIC
  • MBC
  • GC-MS
  • essential oil

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گیاه پزشکی
دوره 45، شماره 4
اسفند 1401
صفحه 37-51

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