Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Antimicrobial Activity of an Edible Wild Plant, Apiifolia Virgin's Bower (Clematis apiifolia DC)

  • Kyung, Kyu-Hang (Department of Food Science, Sejong University) ;
  • Woo, Yong-Ho (Department of Food Science, Sejong University) ;
  • Kim, Dong-Sub (Department of Hotel Culinary Arts, Shin Heung Junior College) ;
  • Park, Hun-Jin (Department of Western Cuisine and Culinary Arts, Youngsan University) ;
  • Kim, Youn-Soon (Department of Home Economy Education, Chosun University)
  • Published : 2007.12.31
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Abstract

An edible wild perennial plant with extremely potent antimicrobial activity was found and identified as apiifolia Virgin's Bower (Clematis apiifolia DC) which is easily found around wet wildernesses. Fresh fruit extract of C. apiifolia exhibited minimum inhibitory concentrations (MIC) in the vicinity of 0.1% against various yeasts and of less than or equal to 0.4% for non-lactic acid bacteria. MICs against lactic acid bacteria were about 2.0%. The antimicrobial activity of C. apiifolia fruit was even more potent than that of garlic which has been known for its potent antimicrobial activity. The principal antimicrobial compound of fruit extract of C. apiifolia was isolated and identified by high performance liquid chromatography and gas chromatography as protoanemonin (a gamma lactone of 4-hydroxy-2,4-pentadienoic acid). The antimicrobial activity of C. apiifolia was stable at high temperatures, and the activity was maintained after heating at $121^{\circ}C$ for 10 min. The antimicrobial compound of C. apiifolia was supposed to inhibit microorganisms by reacting with sulfhydryl groups of cellular proteins.

Keywords

References

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