SALVİA TÜRÜ UÇUCU YAĞLARIN BUHAR FAZININ ANTİMİKROBİYAL AKTİVİTESİ

Öz

Amaç: Çoklu ilaca dirençli mikroorganizmaların artışı ve artan antibiyotik direnci, solunum yolu hastalıklarının tedavisi ve önlenmesi için alternatif stratejiler keşfetme ihtiyacını artırmıştır. Hastalıkların tedavisinde bitkilerin kullanımı binlerce yıl öncesine dayandığı ve bitkisel kaynaklı bileşenlerin ilaç endüstrisinin temelini oluşturduğu bilinmektedir. Önemli bitkisel kaynaklardan uçucu yağlar, bitkilerin oda sıcaklığında buharlaşabilen aromatik sekonder metabolitleri olarak tanımlanmaktadır. Uçucu olmaları nedeniyle bu yağlar, solunum yollarına sistemik tedavilerden daha hızlı ulaşabilmektedir. Bu çalışmada, üç farklı Salvia türünden elde edilen uçucu yağların buhar fazlarının antimikrobiyal aktiviteleri, solunum yolu enfeksiyonlarına neden olan mikroorganizmalara karşı değerlendirilmiştir. Gereç ve Yöntem: Uçucu yağların buhar fazlarının antimikrobiyal aktivitesi buhar difüzyon yöntemi kullanılarak belirlenmiştir. Buhar fazının Minimum İnhibitör Konsantrasyonu (MİK) testi farklı konsantrasyonlardaki uçucu yağ buharıyla mikroorganizma temasını sağlayacak şekilde hazırlanan mikrotüplerde gerçekleştirilmiştir. Buhar difüzyonunun değerlendirilmesi sırasında Petri kapları hermetik olarak kapatılmamış dış ortama buhar fazının çıkışına izin verilmiştir, buhar fazı MİK deneylerinde, mikrotüplerin kapakları kapatılarak mikroorganizmaların sadece uçucu yağ buharıyla doğrudan teması sağlanmıştır. Sonuç ve Tartışma: Yapılan testlerde en yüksek aktiviteyi Salvia aucheri subsp. canascens uçucu yağı göstermiştir. Bu uçucu yağın buhar difüzyon testinde S. aureus ATCC 29213 test bakterisine karşı 8±1 mm inhibisyon zonu çapı kaydedilmiştir. Buhar fazının MİK testinde ise K. pneumoniae ATCC 13883’e karşı 3.15 mg/ml'lik bir konsantrasyonda etki göstermiştir. Aynı uçucu yağın farklı bakterilerde yüksek etki göstermesi; deneyler sırasında ortam koşullarında bulunan buhar fazının değişkenliği ve oksijen seviyelerinin farklılığı ile açıklanabilir.

Anahtar Kelimeler

• Buhar fazı
• patojen bakteri
• Salvia
• uçucu yağ

ANTIMICROBIAL ACTIVITY OF VAPOR PHASE OF SALVIA SPECIES ESSENTIAL OILS

Öz

Objective: The rise of multidrug-resistant microorganisms and increasing antibiotic resistance have heightened the need to explore alternative strategies for the treatment and prevention of respiratory tract infections. The use of plants in disease treatment dates back thousands of years, and plant-derived compounds are known to form the basis of the pharmaceutical industry. Among significant plant-derived resources, essential oils are defined as aromatic secondary metabolites that can evaporate at room temperature. Because of their volatile properties, essential oils can penetrate the respiratory tract faster than systemic therapies. In this study, the antimicrobial activities of the vapor phases of essential oils obtained from three different Salvia species were evaluated against microorganisms responsible for respiratory tract infections. Material and Method: The antimicrobial activity of the vapor phase of essential oils was determined using vapor diffusion method. The Minimum Inhibitory Concentration (MIC) test for the vapor phase was conducted in microtubes designed to ensure direct contact between microorganisms and essential oil’s vapors at different concentrations. During the evaluation of vapor diffusion, Petri dishes were not hermetically sealed, allowing the vapor phase to disperse into the external environment. However, in MIC experiments, microtube caps were closed to ensure that microorganisms were exposed solely to essential oil vapor. Result and Discussion: The essential oil of Salvia aucheri subsp. canascens exhibited the highest activity. In vapor diffusion tests, inhibition zone diameters of 8±1 mm was recorded against Staphylococcus aureus ATCC 29213. In the vapor phase MIC test, the essential oil exhibited activity against Klebsiella pneumoniae ATCC 13883 at a concentration of 3.15 mg/ml. The high efficacy of the same essential oil against different bacteria may be explained by the variability of the vapor phase in environmental conditions and differences in oxygen levels during the experiments.

Anahtar Kelimeler

• Essential oil
• pathogenic bacteria
• Salvia
• vapor phase

Kaynakça

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