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 Activity of Bamboo (Sasa borealis) Leaves Fraction Extracts against Food Poisoning Bacteria

조릿대 잎 분획 추출물의 식중독균에 대한 항균활성

  • 박연옥 (농촌진흥청 국립원예특작과학원 배시험장) ;
  • 임현숙 (전남대학교 식품영양학과)
  • Received : 2010.08.27
  • Accepted : 2010.10.13
  • Published : 2010.12.31
Download PDF
⟨ Previous Next ⟩

Abstract

This study was conducted to investigate the antimicrobial activity of 70% ethanol (EtOH) extract and the five fractions of the crude extract from Sasa borealis leaves against seven food poisoning bacteria, Staphylococcus aureus, Micrococus luteus, Listeria monocytogens, Bacillus subtilis, Escherichia coli, Salmonella Typhimurium, and Pseudomonas aeruginosa. The yield of 70% EtOH extract was 11.4% and those of n-hexane, chloroform, ethyl acetate, n-butanol, and aqueous fractions were 3.0%, 1.1%, 0.6%, 1.3%, and 5.1%, respectively. The 70% EtOH extract and the four fractions except aqueous fraction demonstrated antimicrobial activity against all the seven food poisoning bacteria at a concentration of 0.5%, although it was less compared to benzoic acid. Minimal inhibitory concentration (MIC) of the 70% EtOH extract against all the food poisoning bacteria except S. aureus was $50{\mu}L$/disc. Moreover, chloroform fraction was $35{\mu}L$/disc against 3 food poisoning bacteria and $50{\mu}L$/disc against the other 4 food poisoning bacteria; ethyl acetate fraction was $50{\mu}L$/disc against all the food poisoning bacteria. In addition, n-butanol fraction was $50{\mu}L$/disc against all the food poisoning bacteria except S. aureus. Aqueous fraction, which did not show antimicrobial activity at 5%, was $200{\mu}L$/disc against only S. aureus and L. monocytogen. The 0.25%, and 0.5% of ethyl acetate fraction inhibited the growth of all the food poisoning bacteria 8 to 12 hours and 24 hours, respectively. These results indicate that the Sasa borealis leaves may be useful as a natural antimicrobial substance.

본 연구에서는 조릿대 잎의 70% ethanol 조추출물과 이의 분획추출물 5종이 식품부패균과 식중독균 7종에 대해 나타내는 항균활성과 최소저해농도 및 생육억제효과를 수행하였다. 70% ethanol 조추출물과 분획추출물 모두 1% 농도에서는 항균활성을 보이지 않았으나 5% 농도에서는 aqueous분획을 제외하고 대부분의 균주에 대해 항균활성이 나타났다. 즉 70% ethanol 추출물과 chloroform과 ethyl acetate 및 n-butanol 분획은 본 연구에서 실험한 7종의 모든 균에 대해 항균활성을 보였으며, 특히 chloroform 분획은 5종의 균에 대해, ethyl acetate 분획은 3종의 균에 대해 그리고 70% ethanol 추출물은 1종에 대해서 높은 항균활성을 보였다. 반면에 n-hexane 분획은 M. luteus와 B. subtilis 2종의 균에 대해서만 강한 항균활성을 나타냈다. 이들 조릿대 잎 추출물이 항균작용을 나타낸 최소저해농도는 70% ethanol 추출물은 S. aureus를 제외한 6종의 균에 대해 $50{\mu}L$/disc이었고, n-hexane 분획은 항균활성을 나타낸 M. luteus와 B. subtilis에 대해서만 $100{\mu}L$/disc의 최소저해농도를 보였으며, chloroform 분획은 3종의 균에 대해서는 $35{\mu}L$/disc의 낮은 최소저해농도를 보였고 나머지 4종에 대해서는 $50{\mu}L$/disc이었으며, ethyl acetate 분획은 7종 모든 균에 대해 $50{\mu}L$/disc가 최소저해농도이었다. 한편 n-butanol 분획은 S. aureus에 대해서는 $35{\mu}L$/disc가 그리고 나머지 6종에서는 $50{\mu}L$/disc가 최소저해농도이었다. 항균활성이 보이지 않았던 aqueous 분획은 S. aureus와 L. monocytogens에 대해 $200{\mu}L$/disc의 최소저해농도를 나타내었다. Ethyl acetate 분획의 생육저해효과는 0.1% 처리 시에는 2종의 균만 생육을 8시간 이상 저해하였고, 0.25% 처리는 2종에 대해서는 8시간까지 그리고 5종의 균에 대해서는 12시간까지 생육을 저해하였으며, 0.5% 처리는 7종 모든 균의 생육을 24시간까지 저해하였다. 이러한 생육저해효과는 용매로 사용된 70% ethanol의 기여도 있었지만 ethyl acetate 분획추출물에 함유된 항균물질의 작용임이 확인되었다. 결론적으로 본 연구 결과는 조릿대 잎이 천연 항균 소재로서의 활용 가능성이 있음을 확인해주었다.

Keywords

References

  1. Ko EM, Kim BY. 2004. Antimicrobial activity of $\epsilon-polylysine$mixtures against food-borne pathogens. J Korean Soc Food Sci Nutr 33: 705-710. https://doi.org/10.3746/jkfn.2004.33.4.705
  2. Jung JH, Cho SH. 2003. Effect of steeping treatment in the natural antimicrobial agent solution on the quality control of processed tofu. Korean J Food Preserv 10: 41-46.
  3. Kim SJ, Shin JY, Park YM, Chung KM, Lee JH, Kweon DH. 2006. Investigation of antimicrobial activity and stability of ethanol extracts of licorice root (Glycyrrhiza glabra). Korean J Food Sci Technol 38: 241-248.
  4. Lee KS, Kim MG, Lee KY. 2004. Antimicrobial effect of the extracts of cactus Chounnyouncho (Opuntia humifusa) against food borne pathogens. J Korean Soc Food Sci Nutr 33: 1268-1272. https://doi.org/10.3746/jkfn.2004.33.8.1268
  5. Kong YJ, Kang TS, Lee MK, Park BK, Oh DH. 2001. Antimicrobial and antioxidative activities of solvent fractions of Quercus mongolica leaf. J Korean Soc Food Sci Nutr 30: 338-343.
  6. Kim HT, Kim JW, Lim MK, Yeo SG, Jang KH, Oh TH, Lee KW. 2007. Antimicrobial effects of Artemisia capillaris extracts on the pathogenic bacteria in vitro. J Vet Clin 24: 130-136.
  7. Chung SK, Jung JD, Cho SH. 1999. Antimicrobial activities of Chopi (Zanthoxylum piperitum DC) extract. J Korean Soc Food Sci Nutr 28: 371-377.
  8. Cho SY, Choi JH, Ham SS, Oh DH. 2005. Antimicrobial activities of green tea extract and fractions on the E. coli O157:H7. J Fd Hyg Safety 20: 48-52.
  9. Hughuey VL, Johnson EA. 1987. Antimicrobial activity of lysozyme against bacteria involved in food spoilage and food borne disease. Appl Environ Microbial 53: 2165-2170.
  10. Orman JD, Reiter B. 1968. Inhibition of bacteria by lactoferrin and other iron chelating agents. Biochem Biophys Acta 170: 351-354. https://doi.org/10.1016/0304-4165(68)90015-9
  11. Oh SW, Hong SP, Kim HJ, Choi YJ. 1999. Antimicrobial effects of chitosans on Escherichia coli O157:H7, Staphylococcus and Candida albicans. Korean J Food Sci Technol 31: 1667-1678.
  12. Sakanara S, Aizawa M, Kim M, Yamamoto T. 1996. Inhibitory effects of green tea polyphenols on growth and cellular adherence of an oral bacterium, Prophyromonas gingivalis. Biosci Biotechnol Biochem 60: 745-749. https://doi.org/10.1271/bbb.60.745
  13. Tirillini B. 2000. Grapefruit: the last decade acquisitions. Fitoterapia 71: 29-37. https://doi.org/10.1016/S0367-326X(00)00176-3
  14. Shima S, Matsuoka H, Iwamoto T, Sakai H. 1984. Antimicrobial action of $\epsilon-poly-L-lysine$. J Antibiotics 37: 1449-1455. https://doi.org/10.7164/antibiotics.37.1449
  15. Jack RW, Wan J, Gorden J, Harmark K, Davidson BE, Hiller AJ, Wettenhall RE, Hickey MW, Conventry MJ. 1996. Characterization of the chemical and antimicrobial properties of pisciolin 126. a bacteriocin produced by Carnobacterium piscicola JG126. Appl Environ Microbiol 62: 2897-2903.
  16. Her J. 2005. Dongeuibogam. 3 turn revision. Yeogang publisher, Seoul, Korea. p 3059-3061.
  17. Choi JG. 2005. Effect of wild grass. The Korea Native Medicinal Herb Study of Society, Seoul, Korea. p 145-149.
  18. Her CG. 2000. North Dongeuibogam medicinal. Creation culture, Seoul, Korea. p 288-291.
  19. Jeong YH, Chung SY, Han AR, Sung MK, Jang DS, Lee J, Kwon YJ, Lee HJ, Seo EK. 2007. P-glycoprotein inhibitory activity of two phenolic compounds, (-)-syringaresinol and tricin from Sasa borealis. Chem Biodivers 4: 12-16. https://doi.org/10.1002/cbdv.200790001
  20. Yoon KD, Kim CY, Huh H. 2000. The flavone glycosides of Sasa borealis. Kor J Pharmacogn 31: 224-227.
  21. Park HS, Lim JH, Kim HJ, Choi HJ, Lee IS. 2007. Antioxidant flavone glycosides from the leaves of Sasa borealis. Arch Pham Res 30: 161-166. https://doi.org/10.1007/BF02977689
  22. Park YO, Lim HS. 2009. Antioxidant activities of bamboo (Sasa borealis) leaf extract according to extraction solvent. J Korean Soc Food Sci Nutr 38: 1640-1648. https://doi.org/10.3746/jkfn.2009.38.12.1640
  23. Ko MS. 2008. Chemical components in stalks and leaves of Sasa borealis makino and antioxidative and antimicrobial activities of extracts. Korean J Food Preserv 15: 125-132.
  24. Chung DK, Yu R. 1995. Antimicrobial activity of bamboo leaves extract on microorganisms related to Kimchi fermentation. Korean J Food Sci Technol 27: 1035-1038.
  25. Kim MJ, Byun MW, Jang MS. 1996. Physiological and antibacterial activity of bamboo (Sasa coreana Nakai) leaves. J Korean Soc Food Nutr 25: 135-142.
  26. Kim MJ, Kwon OJ, Jang MS. 1996. Antibacterial activity of the bamboo (Pseudosasa japonica Makino) leaves extracts lactic acid bacteria related to dongchimi. J Korean Soc Food Sci Nutr 25: 741-746.
  27. Bauer AW, Kibby MM, Sherria JC, Turck M. 1966. Antibiotic susceptibility testing by a standardized single disk method. Am J Clin Pathol 45: 493-496. https://doi.org/10.1093/ajcp/45.4_ts.493
  28. Baek JW, Chung SH, Moon GS. 2002. Antimicrobial activities of ethanol extracts from Korean bamboo culms and leaves. Korean J Food Sci Technol 34: 1073-1078.
  29. Kim NK, Cho SH, Lee SD, Ryu JS, Shim KH. 2001. Functional properties and antimicrobial activity of bamboo (Phyllostachys sp.) extracts. Korean J Postharvest Sci Technol 8: 475-480.

Cited by

  1. Antimicrobial Effects Against Food-borne Pathogens of Sanguisorbae Officinalis L. Ethanol Extract vol.24, pp.1, 2013, https://doi.org/10.7856/kjcls.2013.24.1.27
  2. Antimicrobial Activity against Food Hazardous Microorganisms and Antimutagenicity against Salmonella serotype Typhimurium TA100 of an Ethanol Extract from Sanguisorba officinalis L. vol.27, pp.4, 2011, https://doi.org/10.9724/kfcs.2011.27.4.017
  3. A study of the levels of natural preservatives in wild plants vol.21, pp.4, 2014, https://doi.org/10.11002/kjfp.2014.21.4.529
  4. 조릿대의 잎과 줄기 추출물 분획의 염증 및 비만 억제 효과 비교 vol.30, pp.4, 2010, https://doi.org/10.15188/kjopp.2016.08.30.4.229
  5. 황색포도상구균을 포함한 식중독 미생물들에 대한 홍삼의 항균효과 vol.35, pp.4, 2010, https://doi.org/10.13103/jfhs.2020.35.4.382