The effect of microbial omega ۳ and ۶ against pathogenic bacteria

Background and Aim : Human health and development have been related to dietary intake of essential fatty acids (omega ۳, ۶ and ۹) and important for brain development, immune system function, and blood pressure regulation. Essential oils are plant or microorganism-derived compounds that may view as more natural and safer alternatives to synthetic preservatives. These oils have been demonstrated to have antibacterial activity within food systems and may be ideal additives to food formulations. The increasing resistance of traditional antibiotics against pathogen infections provided the attention of scientists to these compounds. Zygomycete fungi are well-known as good candidate for production of essential oilsMethods : Essential oils of fungi Mucor rouxii, Mucor circinelloides and Cuninghamella echinulata were extracted and fatty acids were analyzed by GC, for the first, antimicrobial activity of the fungi essential oils against foodborne pathogenic bacteria E.coli, S.aureus, B.cereus, B.subtilis, and S.enterica was examined by disc diffusion and well diffusion methods and the minimal inhibitory concentrations (MIC) of oils were determined by microtiter plate.Results : The fungi oils were exhibited the strong antibacterial effect against Gram-positive bacteria, B. Cereus, S. aureus and B.subtilis higher than gram-negative and commercial oleic acid and linoleic acid. The MIC of the fungi oil extracts was ۰.۲۵ mg/ml for B.cereus and B.subtilis and ۰.۵ mg/ml about S. aureusConclusion : Results indicate that microbial essential oils may be suitable for their antimicrobial properties in food. However, that combination or whole oils may be beneficial as a means of preventing the development of microbial resistance than each fatty acid alone

کلیدواژه ها:

Essential Fatty acid ، Omega ۳ ، ۶ ، Pathogen ، MIC