Chemical Composition and Antimicrobial Activities of Houttuynia cordata Thunb.

어성초의 화학성분 및 항미생물 활성

  • Kim, Keun-Young (Department of Food Science and Technology, Chonnam National University) ;
  • Chung, Dong-Ok (Department of Environmental Engineering, Chodang University) ;
  • Chung, Hee-Jong (Department of Food Science and Technology, Chonnam National University)
  • 김근영 (전남대학교 식품공학과) ;
  • 정동옥 (초당산업대학교 환경공학과) ;
  • 정희종 (전남대학교 식품공학과)
  • Published : 1997.06.01

Abstract

Chemical composition and antimicrobial activity of Houttuynia cordata Thunb. were investigated to develop a natural food preservative from it. Aspartic acid, glutamic acid, glycine and arginine were major amino acids of Houttuynia cordata Thunb., but were present in a trace amount. Free sugars were composed of glucose, fructose, sucrose and maltose and major fatty acids were linolenic acid, linoleic acid, oleic acid, and palmitic acid. Mineral elements were potassium, calcium, magnesium, iron, zinc, and copper. Antimicrobial activities were shown in acidic, neutral and phenolic fraction of Houttuynia cordata Thunb., but not in basic fraction. Among the four fractions, neutral fraction showed the strongest antimicrobial activities against microorganisms tested, such as Pseudomnas aeruginosa, Micrococcus luteus, Bacillus subtilis, Aspergillus parasiticus and Aspergillus flavus. Minimum inhibitory concentration (MIC) and minimum lethal concentration (MLC) of the neutral fraction varied according to microoganisms tested. The lowest values of MIC (0.0075 g eq./mL) and MLC (0.10 g eq./mL) were obtained from Pseudomonas aeruginosa.