Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

Antimicrobial Activity of the Sargassum fulvellum Ethanol Extract and the Effect of Temperature and pH on Their Activity

모자반 에탄올 추출물의 항균활성과 열 및 pH 안정성

  • Yoon, So-Young (Department of Food Science and Technology/Institute of Food Science, Pukyong National University) ;
  • Lee, So-Young (Traditional Food Research Group, Korea Food Research Institute) ;
  • Kim, Koth-Bong-Woo-Ri (Department of Food Science and Technology/Institute of Food Science, Pukyong National University) ;
  • Song, Eu-Jin (Department of Food Science and Technology/Institute of Food Science, Pukyong National University) ;
  • Lee, So-Jeong (Department of Food Science and Technology/Institute of Food Science, Pukyong National University) ;
  • Lee, Chung-Jo (Department of Food Science and Technology/Institute of Food Science, Pukyong National University) ;
  • Park, Na-Bi (Department of Food Science and Technology/Institute of Food Science, Pukyong National University) ;
  • Jung, Ji-Yeon (Department of Food Science and Technology/Institute of Food Science, Pukyong National University) ;
  • Kwak, Ji-Hee (Department of Food Science and Technology/Institute of Food Science, Pukyong National University) ;
  • Nam, Ki-Wan (Department of Marine Biology, Pukyong National University) ;
  • Ahn, Dong-Hyun (Department of Food Science and Technology/Institute of Food Science, Pukyong National University)
  • 윤소영 (부경대학교 식품공학과/식품연구소) ;
  • 이소영 (한국식품연구원 전통식품연구단) ;
  • 김꽃봉우리 (부경대학교 식품공학과/식품연구소) ;
  • 송유진 (부경대학교 식품공학과/식품연구소) ;
  • 이소정 (부경대학교 식품공학과/식품연구소) ;
  • 이청조 (부경대학교 식품공학과/식품연구소) ;
  • 박나비 (부경대학교 식품공학과/식품연구소) ;
  • 정지연 (부경대학교 식품공학과/식품연구소) ;
  • 곽지희 (부경대학교 식품공학과/식품연구소) ;
  • 남기완 (부경대학교 자원생물학과) ;
  • 안동현 (부경대학교 식품공학과/식품연구소)
  • Received : 2009.09.28
  • Accepted : 2009.12.08
  • Published : 2010.04.30
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Abstract

The antimicrobial activity of Sargassum fulvellum (SF) was investigated using the agar diffusion assay and MIC test. In addition, the stability of this activity under extreme heat and pH conditions was examined. The SF ethanol extract was shown to display strong antimicrobial activities against B. subtilis, C. perfringens, L. plantarum, S. aureus, L. monocytogenes, S. cerevisae and C. tropicalis in the agar diffusion assay at the concentration of 4 mg/mL. The MIC value of the SF ethanol extract against the tested microbes ranged from 0.05 to 0.0063%. In the heat and pH stability test, the antimicrobial activity of the SF ethanol extract was not altered when the temperature was maintained at $121^{\circ}C$ for 15 min, and it was also not affected in the pH range of 2-10. These results suggest that the SF ethanol extract is highly stable against drastic changes in temperature and pH.

본 연구에서는 국내 자생 해조류인 모자반의 항균활성을 조사하기 위하여 paper disc법과 MIC(Minimum Inhibitory Concentration) test를 이용하여 식품의 부패 및 식중독 관련 미생물 16종에 대한 항균활성을 조사하였다. 그 결과 물추출물에서는 항균효과를 나타내지 않았으나 에탄올 추출물은 4 mg/mL 농도에서 실험에 사용된 모든 그람 양성균, Saccharomyces cerevisiae와 Candida tropicalis에 대해 항균활성을 나타내었는데, 특히 Bacillus subtilis, Clostridium perfringens, Listeria inoccua 및 Listeria monocytogenes 및 C. tropicalis에 대하여 높은 항균활성을 보였다. 그러나 그람 음성균, Candida albicans 및 곰팡이 2종에는 항균 효과가 나타나지 않았다. 모자반 에탄올 조추출물에 대한 MIC test를 실시한 결과, 0.0063% 농도에서 C. perfringens와 C. tropicalis의 생육을 억제하였으며, 0.0125% 농도에서 L. monocytogenes의 생육을 억제하였다. 또한 0.025% 농도에서 B. subtilis, L. inoccua 및 Lactobacillus plantarum의 생육을 효과적으로 억제하였다. 열 및 pH 안정성 실험결과, $121^{\circ}C$에서 15분간 열처리와 pH 2-10 처리에도 항균활성이 감소하지 않는 것으로 보아 모자반 에탄올 추출물은 열과 pH에 비교적 안정하다고 사료된다.

Keywords

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