Antimicrobial Activity of Ethanol Extract from Sargassum thunbergii

지충이(Sargassum thunbergii) 에탄올 추출물의 항균활성

  • Lee, So-Young (Dept. of Food Science & Technology/ Institute of Food Science, Pukyong National University) ;
  • Song, Eu-Jin (Dept. of Food Science & Technology/ Institute of Food Science, Pukyong National University) ;
  • Kim, Koth-Bong-Woo-Ri (Dept. of Food Science & Technology/ Institute of Food Science, Pukyong National University) ;
  • Yoon, So-Young (Dept. of Food Science & Technology/ Institute of Food Science, Pukyong National University) ;
  • Kim, Seo-Jin (Dept. of Food Science & Technology/ Institute of Food Science, Pukyong National University) ;
  • Lee, So-Jeong (Dept. of Food Science & Technology/ Institute of Food Science, Pukyong National University) ;
  • Hong, Yong-Ki (Dept. of Biotechnology, Pukyong National University) ;
  • Lim, Sung-Mee (Dept. of Food Science & Technology, Tongmyong University) ;
  • Ahn, Dong-Hyun (Dept. of Food Science & Technology/ Institute of Food Science, Pukyong National University)
  • 이소영 (부경대학교 식품공학과/ 식품연구소) ;
  • 송유진 (부경대학교 식품공학과/ 식품연구소) ;
  • 김꽃봉우리 (부경대학교 식품공학과/ 식품연구소) ;
  • 윤소영 (부경대학교 식품공학과/ 식품연구소) ;
  • 김서진 (부경대학교 식품공학과/ 식품연구소) ;
  • 이소정 (부경대학교 식품공학과/ 식품연구소) ;
  • 홍용기 (부경대학교 생물공학과) ;
  • 임성미 (동명대학교 식품공학과) ;
  • 안동현 (부경대학교 식품공학과/ 식품연구소)
  • Published : 2009.04.30


Antimicrobial activity of Sargassum thunbergii was determined by paper disc assay and minimum concentration inhibitor (MIC) test. A water extract of S. thunbergii did not show the antimicrobial activity, but an ethanol extract of S. thunbergii (SHE) inhibited Serratia liquefaciens, Salmonella Typhimurium, Pseudomonas aerogenosa and all of the tested gram-positive bacteria at 4 mg/mL. Especially, Bacillus subtilis, Clostridium perfringens and Listeria monocytogenes were susceptible to SHE. As the results of MIC test, SHE inhibited the growth of B. subtilis, Staphylococcus aureus and Listeria monocytogenes at concentration of $0.1{\sim}0.3%$, and inhibited C. perfringens at 0.01%. In the thermal and pH stability test for SHE, antibacterial activities of SHE were maintained when the SHE was treated at $121^{\circ}C$ for 15 minutes or under pH $2{\sim}8$. SHE was partitioned in the order of n-hexane, chloroform, ethyl acetate and butanol. As the results of the MIC test for each obtained fraction, no fraction exhibited higher antibacterial activity than that of the crude SHE. However, a mixture of chloroform, ethylacetate and ethanol fractions showed higher antibacterial activity than SHE.


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