Author/Authors :
Zabihi، A. نويسنده Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran , , Akhondzadeh Basti، A. نويسنده Professor of the Department of Food Hygiene, Faculty of Veterinary Medicine , , Amoabediny، G. نويسنده Department of Chemical Engineering, Faculty of Engineering, University of Tehran, Tehran, Iran , , Khanjari، A. نويسنده Assistant Professor of the Department of Food Hygiene, Faculty of Veterinary Medicine , , Tavakkoly Bazzaz، J. نويسنده Department of Medical Genetics, School of Medicine, Tehran University of Medical Sciences, Tehran, Iran , , Mohammadkhan، F. نويسنده Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran , , Hajjar Bargh، A. نويسنده Department of Food Sciences and Technology, Faculty of Food Sciences, Islamic Azad University, Science and Research Branch, Tehran, Iran , , Vanaki، E. نويسنده Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran ,
Abstract :
Background: Escherichia coli O157:H7 is a Gram-negative and facultative anaerobic
food-borne bacterial pathogen. The major purpose of this study was to evaluate physicochemical
characteristics of nanoliposome garlic Essential Oil (EO) and its antibacterial
effect on E. coli O157:H7.
Methods: Nanoliposome garlic EO was prepared by ethanol injection method and its
physicochemical properties were evaluated. After inoculation of E. coli O157:H7 to
experimental groups, minimum inhibitory concentration and minimum bactericidal
concentration were assessed. Data were analyzed using SPSS software (version 16.0).
Results: The average particle sizes of prepared nanoliposomes were 131.73±14.31 nm
with a polydispersity index of 0.212±0.013. The percentage of liposome permeability
after 5, 10, 30, and 50 days were 0.46%, 2.47%, 5.63%, as well as 7.29%, respectively,
revealing significant difference (p < 0.05) among various intervals. Also, the minimum
inhibitory concentration as well as minimum bactericidal concentration values of the
nanoliposome encapsulated garlic EO against E. coli O157:H7 were 0.02% and 0.03%,
respectively, and for non-encapsulated EO were 0.03% and 0.04%, respectively.
Conclusion: Nanoliposome encapsulated garlic EO showed enhancing antimicrobial
activity against E. coli O157:H7 in comparison with the non-encapsulated one.
