Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지

Antimicrobial Activity of an Aqueous Extract of Green Tea against Food Putrefactive Microorganisms

변패미생물에 대한 녹차 물추출물의 항균 활성 분석

  • Shin, Young-Hee (Department of Food Science and Technology, Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Oh, Byung-Tae (Department of Food Science and Technology, Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Choi, Sung-Gil (Department of Food Science and Technology, Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Heo, Ho-Jin (Department of Food Science and Technology, Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Lee, Seung-Cheol (Department of Food Science and Biotechnology, Kyungnam University) ;
  • Cho, Sung-Hwan (Department of Food Science and Technology, Institute of Agriculture and Life Science, Gyeongsang National University)
  • 신영희 (경상대학교 식품공학과.농업생명과학연구원) ;
  • 오병태 (경상대학교 식품공학과.농업생명과학연구원) ;
  • 최성길 (경상대학교 식품공학과.농업생명과학연구원) ;
  • 허호진 (경상대학교 식품공학과.농업생명과학연구원) ;
  • 이승철 (경남대학교 식품생명학과) ;
  • 조성환 (경상대학교 식품공학과.농업생명과학연구원)
  • Published : 2009.06.30
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Abstract

Recent studies indicate that green tea may have anticancer, antioxidant, and antihypertensive effects, and aids body weight control and the promotion of various desirable physiological functions. However, few studies have investigated the antimicrobial effects of green tea. We sought to determine the antimicrobial activity of green tea extract against food spoilage microorganisms. The extract showed remarkable antimicrobial effects against a wide spectrum of putrefactive and food spoilage microorganisms when used at concentrations greater than $500{\mu}g/ml$. The extract showed thermal and pH stability in the range of $40{\sim}150^{\circ}C$ and pH 3.11, respectively. Green tea extract seems to be an ideal natural antimicrobial, considering both efficacy and thermal and pH stabilities. Antimicrobial substances in green tea extract were investigated using electron microscopy and a $\beta$-galactosidase assay. The data showed that the extract contains several efficacious materials, and that their activities are not synergistic but are instead independent. Our data indicate that hydrophilic antimicrobial substances in green tea extract might control food spoilage microorganisms owing to perturbation of the microbial cell membrane.

녹차는 생리활성의 촉진작용뿐아니라 항암, 항산화, 고혈압 억제효과, 체중조절 등 다방면의 약리효과를 보이는 것으로 보고되고 있다. 아울러, 녹차의 항균 및 항진균 작용에 관한 연구결과도 발표되고 있으나, 항균작용 기작에 접근한 기초 연구는 별로 많지 않다. 본 연구는 식품변패미생물에 대한 녹차추출물의 항균작용을 구명하는 기초자료를 획득하는데 그 목적이 있다. 녹차추출물의 항균력을 조사한 결과, $500{\mu}g/mL$ 이상의 농도에서 뚜렷한 항균활성을 보였고, 광역의 병원성 및 부패성 미생물들에 대하여 항균활성을 나타내었다. 또한, 녹차추출물의 항균물질은 넓은 범위의 온도($40{\sim}150^{\circ}C$) 및 pH($3{\sim}11$)에서 안정성을 나타냈다. 따라서 녹차추출물의 항균물질은 항균활성이 높고, 항균 대상 미생물의 분야가 광범위할 뿐아니라, 넓은 범위의 온도 및 pH에 안정하여 이상적인 천연 항균제로서의 개발가능성을 제시하였다. 아울러, 녹차추출물의 항균작용을 알기 위하여, 녹차추출물 처리가 미생물 세포막 기능에 미치는 영향을 조사한 결과, 녹차추출물의 주요 작용기작은 세포막 perturbation에 기인한 것으로 사료되었다.

Keywords

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