TARÇIN (CINNAMOMUM CASSIA) EKSTRAKTLARININ BAZI LAKTOBASİLLUS TÜRLERİ ÜZERİNE ANTİBAKTERİYEL AKTİVİTESİ

Abstract

Bu çalışma, Cinnamomum cassia ekstraktlarının antioksidan özelliklerini ve bazı probiyotik lactobasiller üzerine antimikrobiyel aktivitelerini araştırmak için tasarlanmıştır. Bu amaçla, üç farklı toz tarçının etanol, metanol, kloroform ve sulu ekstraktları hazırlanmış; ekstraktların fonksiyonel grupları ATR-FTIR ile analiz edilmiştir. DPPH radikal temizleme aktiviteleri UV-görünür spektrofotometre ile belirlenmiş ve toplam fenolik bileşen içeriği ölçülmüştür. Tarçın ekstraktlarnın bazı probiyotik bakteri suşları (Lacticaseibacillus rhamnosus, Lactiplantibacillus plantarum, Lactobacillus acidophilus, Lactobacillus gasserii, Lacticaseibacillus casei) üzerindeki in vitro antimikrobiyel aktiviteleri agar-kuyu difüzyon ve mikroseyreltme yöntemi kullanılarak değerlendirilmiş ve tarçın ekstraktlarının araştırılan probiyotik laktobasilleri inhibe ettiği belirlenmiştir. Tarçının sulu ekstraktları incelenen hiçbir laktobasil üzerinde antimikrobiyel aktivite göstermemiştir. Kloroform ekstraktları diğerlerine göre daha az antimikrobiyal etkiye sahipti. Lactobacillus acidophilus'un tarçının etanol, metanol ve kloroform ekstraktlarına en duyarlı bakteri olduğu saptanmıştır.

Keywords

• Cinnamon extracts
• Cinnamomum cassia
• probiotics
• antibacterial effect
• minimum inhibition concentrations

ANTIBACTERIAL ACTIVITY OF CINNAMON (CINNAMOMUM CASSIA) EXTRACTS ON SOME LACTOBACILLUS SPECIES

Abstract

This study is designed to investigate the antioxidant properties of Cinnamomum cassia extracts and their antimicrobial activities against selected probiotic Lactobacillus strains. For this purpose, ethanol, methanol, chloroform, and aqueous extracts of three different powdered cinnamon spices were produced, and the functional groups of the extracts were analyzed by ATR-FTIR. DPPH radical scavenging activities were determined with a UV-visible spectrophotometer, and the total phenolic content of the extracts was measured. It was determined that cinnamon extracts inhibited the growth of the selected probiotic lactobacilli (Lacticaseibacillus rhamnosus, Lactiplantibacillus plantarum, Lactobacillus acidophilus, Lactobacillus gasserii, Lacticaseibacillus casei) by using agar-well diffusion and microdilution methods. The cinnamon aqueous extract did not show antibacterial activity on any of the examined Lactobacillus strains. Chloroform extracts had less antimicrobial effect than the others. Lactobacillus acidophilus was found to be the most sensitive bacteria to the ethanol, methanol and chloroform extracts of cinnamon.

Keywords

• Cinnamon extracts
• Cinnamomum cassia
• probiotics
• antibacterial effect
• minimum inhibition concentrations

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