Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

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

DOI QR Code

Antimicrobial Effect of Ethanol Extracts of Quercus spp. against Foodborne Pathogens

병원성 식중독 미생물에 대한 참나무과 식물 부위별 에탄올 추출물의 항균효과

  • 윤재원 (강원대학교 바이오산업공학부) ;
  • 유미영 (강원대학교 바이오산업공학) ;
  • 박부길 (강원대학교 바이오산업공학) ;
  • 이명구 (강원대학교 산림과학대학 제지공학) ;
  • 오덕환 (강원대학교 바이오산업공학부)
  • Published : 2004.03.01
Download PDF
⟨ Previous Next ⟩

Abstract

This study was conducted to determine the antimicrobial effect of leaf, bark and xylem of 6 kinds of Quercus spp. against food borne disease bacteria. All of the samples tested showed the antimicrobial effect against food borne disease bacteria. Bacillus cereus, Listeria monocytogenes, and Staphylococcus aureus was more sensitive than gram negative bacteria such as Salmonella typhimurium and Escerichia coli O157:H7, but no antimicrobial activity was observed against yeast and molds. Based on antimicrobial activity for kinds of Quercus spp., the antimicrobial activities of Quercus aliena Blume, Quercus mongolica Fisch, and Quercus dentata Thunb were stronger than those of Quercus variebilis Blume, Quercus serrata Thunb, and Quercus acutissima Carruth. In the meantime, the ethanol extract of Quercus spp. leaves showed the strongest antimicrobial activity compared to that of bark and xylem. Especially, the ethanol extract of Quercus aliena Blume leaf showed the strongest antimicrobial effect against foodborne disease bacteria among 6 kinds of Quercus spp.

병원성 식중독 미생물에 대한 참나무류 6종의 부위 별 항균력을 검색한 결과, 참나무류 부위별 에탄올 추출물의 항균력은 그람양성 세균과 음성 세균에 대해 높은 항균 활성을 나타내었으며, 그람음성균인 E. coli 0157:H7이나 S. typhimurium보다 그람양성균인 B. cereus, L. monocytogenes, S. aureus균에 대하여 더 강한 항균력을 나타내었다. 반면에, 효모와 곰팡이에 대해서는 항균력을 나타내지 않았다. 수종별 항균 활성은 갈참, 떡갈 신갈나무 에탄올 추출물이 졸참, 상수리, 굴참나무 에탄올 추출물보다 더 강하였으며, 부위별로는 잎이 가장 높은 항균활성을 나타내었고 수피와 목질부는 유사한 항균력을 나타내었다. 6종의 부위별 참나무수종 중에서 갈참나무 잎 에탄올 추출물이 가장 강한 항균력을 나타내었으며, B. cereus ATCC 9634와 L. monocytogenes ATCC 19111에서는 500 $\mu\textrm{g}$/mL에서, E. coli O157:H7는 1 mg/mL의 농도에서 생육저해효과를 나타내었다.

Keywords

References

  1. Todd ECD. 1989. Preliminary estimates of costs of foodborne disease in the United States. J Food Prot 1: 595-601.
  2. Scott VN. 1988. Safety considerations for new generation refrigerated foods. Dairy Food Environ Sanitation 1: 5-10.
  3. Frank JF. 1990. Control of L. monocytogenes in food processing environments. J Korean Soc Food Nutr 19: 491-493.
  4. Brane AL. 1975. Toxicological and biochemistry of butylateed hydroxyanusole and butylated hydroxytoluene. JAOCS 52: 59-63. https://doi.org/10.1007/BF02901825
  5. Beuchat LR, David AG. 1989. Antimicrobials occurring naturally in foods. J Food Technology 43: 134-142.
  6. Maria BZ, Lamar SR, Jose SM, Minam LS, Amaldo RL. 1984. Volatile sulfides of the amazonian garlic bush. J Agric Food chem 32: 1009-1010. https://doi.org/10.1021/jf00125a014
  7. Jamal NB, Ibrahim AW. 1994. Citric acid and antimicrobial affect microbiological stability and quality of tomato juice. J Food Sci 59: 130-134. https://doi.org/10.1111/j.1365-2621.1994.tb06916.x
  8. Fleming HP, Walter WM, Etchells JL. 1969. Isolation of a bacterial inhibitor from green olives. Appl Microbiol 18: 856-860.
  9. Kang HY. 1994. The biochemical role of tree extractives. Mokchae Konghak 22: 5-11.
  10. Yoon JH. 1994. Introduction of Forestry. 1st ed. Kangwon National University Academic Press Inc, Chunchon. p 29.
  11. Kim TU. 1996. The forest of Korea. 1st ed. Kyohak Press Inc, Seoul. p 20.
  12. Lee BW, Shin DH. 1991. Antimicrobial effect of some plant extracts and their fractionates for food spoilage microorganisms. Korean J Food Sci Technol 23: 205-211.
  13. Ohara S, Hemingway RW. 1989. The phenolic extractines in southern red oak (Quercus falcata Michx. var. falcata) bark. Holz fors Chung 43: 149-154.
  14. Mallea M, Pesando D, Bernard P, Khoulalene B. 1991. Comparison between antifungal and antibacterial activities of several strains of Epicoccum purpurascens form Mediterranean area. Mycopathologia 115: 83-88. https://doi.org/10.1007/BF00436796
  15. Kong YJ, Hong TP, Kwon HJ, Hong JK, Park BK, Oh DH. 2001. Antimicrobial activities of Quercus mongolia spp. leaf ethanol extract against foodborne disease microorganisms. J Korean Soc Food Sci Nutr 30: 415-420.
  16. Kong YJ, Kang GS, Lee MK, Park BK, Oh DH. 2001. Antimicrobial and antioxidative activities of solvent fractions of Quercus mongolia leaf. J Korean Soc Food Sci Nutr 30: 338-343.
  17. Lee BW, Shin DH. 1991. Screen of natural antimicrobial plant extracts on food spoilage microorganisms. Korean J Food Sci Technol 23: 200-204.
  18. Kim SJ, Park SJ. 1996. Antimicrobial substance in leek (Allium tuberosum). Korean J Food Sci 28: 604-608.
  19. Kong YJ, Oh DH. 2001. Effect of ethanol extract of Quercus mongolia leaf as natural food preservative. J Korean Soc Food Sci Nutr 30: 243-249.

Cited by

  1. Antioxidative Effects of Extracts from Different Parts of Epimedium koreanum Nakai vol.45, pp.2, 2016, https://doi.org/10.3746/jkfn.2016.45.2.188
  2. Antioxidative and Antimicrobial Activities of Castanopsis cuspidata var. sieboldii Extracts vol.24, pp.2, 2011, https://doi.org/10.7732/kjpr.2011.24.2.200
  3. 질경이 추출물의 DPPH 라디칼 소거효과 및 항균활성 vol.33, pp.10, 2004, https://doi.org/10.3746/jkfn.2004.33.10.1601
  4. 병원성 식중독 미생물에 대한 천년초 선인장 추출물의 항균 활성 vol.33, pp.8, 2004, https://doi.org/10.3746/jkfn.2004.33.8.1268
  5. 자생식물 열수추출액의 항균효능 검색 vol.14, pp.6, 2004, https://doi.org/10.5352/jls.2004.14.6.951
  6. 갈참나무 부위별 에탄을 추출물 및 분획물의 항균효과 vol.34, pp.6, 2005, https://doi.org/10.3746/jkfn.2005.34.6.910
  7. Plant leaves for wrapping zongzi in China: an ethnobotanical study vol.15, pp.None, 2004, https://doi.org/10.1186/s13002-019-0339-7