Mojtaba Raeisi , Fatemeh Hooshmand , Marziyeh Gheraati, Masood Aman Mohammadi , Negin Mehdinejad ,
Volume 19, Issue 4 (Jul-Aug 2025)
Abstract
Background: Due to the growing problem of antibiotic-resistant bacteria and rising consumer preference for natural food preservatives, there is an increased interest in plant-based antimicrobial agents. While Salix aegyptiaca (S. aegyptiaca), also known as Musk Willow, is a promising source of bioactive compounds, its antibacterial properties have not been extensively studied. Therefore, this research investigates the chemical composition and antibacterial effectiveness of essential oils extracted from the leaves and male inflorescences of S. aegyptiaca against important foodborne pathogens like Staphylococcus aureus (S. aureus), Escherichia coli (E. coli), Listeria monocytogenes (L. monocytogenes), and Salmonella enteritidis (S. enteritidis).
Methods: Essential oils were extracted from the leaves and male inflorescences of S. aegyptiaca through hydrodistillation. The chemical composition of these oils was then determined by gas chromatography-mass spectrometry (GC-MS) to identify their bioactive constituents. The antibacterial efficacy of the extracted oils was assessed using several methods, including the determination of the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC), as well as diffusion assays (Agar disk and agar well diffusion).
Results: GC-MS analysis revealed that the leaf oil was predominantly composed of 1,4-dimethoxybenzene, citronellol, and eugenol, whereas carvone was the main constituent of the male inflorescence oil. The leaf oil demonstrated superior antimicrobial activity, particularly against S. aureus, for which the MIC was determined to be 1250 µg/mL. Both oils indicated limited efficacy against Gram-negative bacteria. Of the strains tested, S. aureus proved to be the most susceptible, while E. coli exhibited the highest resistance.
Conclusion: The essential oils extracted from S. aegyptiaca, especially from its leaves, have shown significant antibacterial effects against common foodborne pathogens. This suggests they could be used as natural food preservatives, offering a viable alternative to synthetic additives. Additional research is necessary to investigate their use in food products and to establish their toxicological safety.
Bizhan Hooshmand Moghadam, Parisa Pournemati, Maryam Dalirani,
Volume 19, Issue 5 (9-2025)
Abstract
Introduction: The present study aimed to investigate and compare the impact of two methods of training, forward and backward running, on changes in body composition, lipid profiles, cardiovascular function, and some physical fitness indices in young men. Method: Thirty eligible young men were selected and put into two homogeneous groups of forward and backward running. Both groups performed interval running training four days a week for eight weeks (2 minutes of training with 60 to 85 percent of the maximum heart rate and 1 minute of active rest with 35 to 50 percent of the maximum heart rate). The interval training programs of both groups were exactly similar and only in opposite directions. Results: There was a significant difference between effects of two training methods on body fat percentages, waist-hip ratio, anaerobic power, agility, triglyceride and HDL-C (P<0.05), while they had no significant difference in terms of weight, body mass index, aerobic power, velocity, glucose, total cholesterol, LDL-C, heart rate (HR), systolic and diastolic blood pressure, and Rate Pressure Product (RPP) (P<0.05). Conclusion: Results of the present study indicated that eight weeks of backward interval running improved some factors of physical fitness, body composition and lipid profiles in young men compared with the forward interval running.
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