Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지

Antimicrobial Activities of (-)Epicatechin from Ulmus davidiana var. japonica Cortex

  • Lee, Gyu-Hee (Department of Food Science and Technology, Chungnam National University) ;
  • Shim, Chang-Ju (Department of Food Science and Technology, Chungnam National University) ;
  • Chang, Yeong-Il (Department of Food Science and Technology, Chungnam National University) ;
  • Park, Seong-Hyun (Department of Food Science and Technology, Chungnam National University) ;
  • Oh, Hong-Rock (Division of Animal Science and Resoures, Chungnam National University) ;
  • Oh, Man-Jin (Department of Food Science and Technology, Chungnam National University)
  • Published : 2001.12.01
Download PDF
⟨ Previous Next ⟩

Abstract

The extract of Ulmus davidiana var. japonica cortex has known as natural anti-inflammatory substance in East Asia. For the identification of antimicrobial substance, it was extracted by using methanol and fractionated by using different organic solvents. The fraction of butanol was represented the highest antimicrobial activities. Therefore, the butanol fraction was purified and identified the chemical structure by $^1$H and $^{13}$ C-NMR spectra, FT-IR and EI/MS spectroscopies. The isolated antimicrobial substance was identified as cis-2-[3,4-dihydroxy phenyl]-3,4-dihydro-2H-1-benzopyran-3,5,7-triol, which has commonly known as (-)epicatechin. Its minimum inhibitory concentrations (MICs) against Staphylococcus aureus and Listeria monocytogenes were shown as 100 $\mu\textrm{g}$/mL, respectively.

Keywords

References

  1. ACS symposium series v.534 The series analytic : Human medicinal agents from plants. "Discovery and development of novel prototype antibiotics for opportunistic infections related to acquired immunodeficiency syndrome" Clark, A.M.;Hufford, C.D.;Kinghorn, A.D.(ed.);Balandrin, M.F.(ed.)
  2. J. Food Sci. v.41 Sensitivity of Vibrio parahaemolyticus to spices and organic acids Beuchat, L.R.
  3. J. Food Sci. v.45 Sensitivity of some common food borne bacteria to the spices sage, rosemary and allspice Shelef, L.A.;Naglik, O.A;Bogen, D.W.
  4. Phytochem. v.30 Kobophenol B, a tetrastillbene form Carex kobomugi Kawabada, J.;Mishima, M.;Kurihara, H.;Mizutani, J.
  5. Phytochem. v.30 Oligostillbenes from Carex kobomugi Kurihara, H.;Kawabada, J.;Ichkawa, S.;Mishima, M.;Mizutani, J.
  6. Phytochem. v.30 Antimicrobial compound from Cercidiphyllum japonicum Tada, M.;Sakurai, K.
  7. Phytochem. v.30 A flavanol rhamnoside from Hypericum japonicum Ishiguro, Y.;Nagata, S.;Fukumoto, H.;Yamaki, M.;Takagi, S.;Isoi, K.
  8. Phytochem. v.30 Plicatin B, the antimicrobial principle of Psoralea juncea Schmitt, A.;Telikepalli, H.;Mitscher, L.A.
  9. Phytochem. v.30 Bioactive monoterpene glycoside from Erigeron linifolius Ragasa;Consolacion, Y.;Rideout, John A.;Sy, Jennifer, O.
  10. Phytochem. v.30 Antimicrobial phenylpropanoids from Piper sarmentosum Masuda, T.;Inazumi, A.;Yamada, Y.;Padolina, W.G.;Kikuzaki, H.;Nakatani, N.
  11. ACS symposium series;Antimicrobial activity of green tea flaor components, Effectiveness against Streptococcus mutans v.525 Bioactive volatile compounds from plants Kubo, I.;Teranishi, R.(ed.);Buttery, R.G.(ed.);Sugisawa, H.(ed.)
  12. Kor. J. Pharmacogn. v.21 A study on efficacy of Ulmi cortex Hong, N.D.;Rho, Y.S.;Kim, N.J.;Kim, J.S.
  13. Kor. J. Pharmacogn. v.21 Studies on the constituents of Ulmi cortex Hong, N.D.;Rho, Y.S.;Kim, N.J.;Kim, J.S.
  14. J. Korean Soc. Food Sci. Nutr. v.28 Antimicrobial activity of Ulmi cortex extract Park, J.S.;Shim, C.J.;Jeong, J.H.;Lee, G.H.;Sung, C.K.;Oh, M.J.
  15. Kor. J. Pharmacogn. v.19 Studies on the constitutions of the roots of Rubus parvifolius (Ⅰ) Do, J.C.;Son, K.H.;Kang, S.S.
  16. J. Food Prot. v.52 The antimicrobial activity of phenolic compounds against Listeria monocytogenes and their effectiveness in a model milk system Payne, K.D.;Rico-munoz, E.;Davidson, P.M.
  17. J. Agric. Food Chem. v.45 Antioxidant properties of catechins and green tea extracts on model food emulsions Roedig-Penman, A.;Gordon, M.H.