Search

International audience

"nOne of the great challenges in the treatment of infectious diseases is the resistance of pathogenic bacteria against antibiotics, and antibiotic resistance to Shigella is broadly observed in different parts of the world. The object of this study was to determine Shigella antibiotic resistance pattern against the antibiotics such as ampicillin, amoxicillin, trimethoprim-sulfamethoxazole, chloramphenicol, nalidixic acid, ciprofloxacin and ceftriaxone. In this cross-sectional study, a total of 147 Shigella strains were collected from the diarrheic patients referring to different medical centers of Zahedan. Specific antisera were used for serotyping of isolated Shigella and their antibiotic resistance patterns were determined by standard Kirby-Bauer method. Of the 147 studied Shigella strains, 102 (69.3%) belonged to S. flexneri, 32 (21.7 %) to S. dysenteriae, 11 (7.4%) to S. boydii, and 2 (1.36%) to S. sonnei species. The isolated strains showed resistance to ampicillin (99.3%), trimethoprim-sulfamethoxazole (52%) and nalidixic acid (1.3%), but there was no resistance against ciprofloxacin and ceftriaxone. According to the findings, it is suggested that antibiotics should not be used without laboratory testing (antibiogram).

Background: Autoxidation is considered to be the main route of edible oil deterioration, which produces undesirable odors and flavors (attributed to primary and secondary products of unsaturated fatty acids) during storage and heating. Objective: Antioxidant activities of Zataria multiflora (ZMEO) and Bunium persicum (BPEO) essential oils (EOs) in linseed oil (containing higher ω-3 in vegetable sources) were studied with 4 indexes. Methods: Total phenol content, electropositive potential (by bleaching using violet ethanol solution of DPPH˚), antioxidant capacity (by radical cation of ABTS), scavenging activity of hydrogen peroxide and Fe-reducing power of the EOs were measured. Then ZMEO and BPEO (0.6, 1, 1.4, 1.8 mg/ml) were added to linseed oils peroxide and tiobarbituric acid in 0th- 15th days (at 60 ○C) were compared with TBHQ (0.01, 0.02) and BHT (0.1, 0.2). Results: IC50 of ZMEO and BPEO in mentioned assays were 0.78 and 1.52 0.11 and 7.50 0.31 and 0.72 mg/ml and RP0.5 for reducing power assay was 0.76 and 2.12 mg/ml. Total phenolic compound of ZMEO and BPEO were 322 and 50.6 mg/ml. The best antioxidant levels of reductive oxidation were 600 for ZMEO and BPEO and 20 for TBHQ. Conclusion: PV and TBA values demonstrated that both of EOs in linseed oil had the same antioxidant activity in 600 ppm (ZMEO>BPEO) in 4 tests, and EOs will be used as natural antioxidants as a good replacement in 600 ppm with BHT (100) and TBHQ (10) as synthetic.

Background: Autoxidation is considered to be the main route of edible oil deterioration, which produces undesirable odors and flavors during storage and heating. The unpleasant flavor of oxidized oil has been attributed to primary and secondary products of unsaturated fatty acids. The microwave heating is a rapid method when compared with other methods of heating. Objective: In this research, the effect of microwave heating on the oxidative stability of soybean oil amended with either of Satureja hortensis L. (SHEO) and Zataria multiflora Boiss (ZMEO) essential oils was evaluated and compared with synthetic antioxidant (butylated hydroxyl toluene= BHT 200 ppm). Methods: Soybean oil containing with SHEO (200 and 1000 ppm), ZMEO (200 and 1000 ppm) and BHT (200 ppm) were heated using microwave oven (600 W) for 25 min and spectrophotometer was used to determine UV absorption. Peroxide value (PV), conjugated dienes (CD) and conjugated trienes (CT) indices were measured. Results: Statistical results showed that PV after 25 min were increased in all treatments and the stability of soybean oil treated with synthetic antioxidant (BHT, 200 ppm) was higher than oil treated with the studied essential oils (SHEO and ZMEO, 200 and 1000 ppm). Diene and triene indices increased during the heating. There was a positive correlation between PV, diene and triene indices during the process of microwave heating. Conclusion: The two essential oils (SHEO and ZMEO, in concentrations of 200 and 1000 ppm) showed fairly good antioxidant activities as compared with BHT (200 ppm) in soybean oil control sample (refined- bleached- deodorized soybean oil without any additives).