Korean Journal of Food Science and Technology (한국식품과학회지)

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

DOI QR Code

Antimicrobial Activity of Psoralea corylifolia, Schisandra chinensis, and Spatholobus suberectus Extracts

보골지, 오미자, 계혈등 추출물의 항균활성

  • Choi, Eun-Jeong (Department of Food and Nutrition, Yeungnam University) ;
  • Jang, Sung-Ran (Department of Food and Nutrition, Yeungnam University) ;
  • Kang, Ok-Ju (Department of Food and Nutrition, Kyungnam University) ;
  • Bang, Woo-Suk (Department of Food and Nutrition, Yeungnam University)
  • 최은정 (영남대학교 식품영양학과) ;
  • 장성란 (영남대학교 식품영양학과) ;
  • 강옥주 (경남대학교 식품영양학과) ;
  • 방우석 (영남대학교 식품영양학과)
  • Received : 2013.03.26
  • Accepted : 2013.05.28
  • Published : 2013.08.31
Download PDF
⟨ Previous Next ⟩

Abstract

This study was performed to identify safe natural food preservatives from medicinal herbs and to evaluate the antimicrobial effects of medicinal plants against microorganisms. Medicinal herbs were extracted 3 times with methanol at $45^{\circ}C$ for 3 h and fractionated with n-hexane. The antimicrobial effects of the fractions were determined by measuring the diameter of the inhibition zone by using an agar-well diffusion assay. The MIC of fractions for the inhibition of microorganisms was determined using a microplate reader. The antimicrobial effects of fractions were greater against gram positive bacteria than against gram negative bacteria, but the difference was not significant. The antimicrobial effects of fractions were concentration dependent. While these results have implications, the underlying mechanisms of microbial inactivation need to be further elucidated. The results showed the possibility of developing safer food preservatives.

약용식물 3종에 대한 항균활성 결과, 보골지와 오미자 분획층에서 계혈등 분획층보다 높게 나타났다. 계혈등과 보골지 n-hexane 분획층에서 그람 음성균보다 그람 양성균에 대한 항균활성이 유의적으로 높게 나타났으며(p<0.05), 항균활성은 농도가 증가함에 따라 증가하였다. 계혈등 n-hexane 분획층의 L. monocytogenes에 대한 MIC는 7.765 (mg/mL), 보골지 n-hexane 분획층의 B. cereus, L. monocytogenes, E. coli 균에 대한 MIC는 2.03 (mg/mL), 오미자 분획층의 (L. monocytogenes), E. coli 균에 대한 MIC는 8.5 (mg/mL)로 나타났으며, 오미자 n-hexane 분획층의 MIC가 모든 균주에서 가장 낮게 나타났다. 약용식물 추출물의 항균활성에 대한 열 안정성 실험결과, L. monocytogens에 대한 계혈등 n-hexane 분획층을 제외하고는 $100^{\circ}C$에서 10분간의 열처리에도 항균 활성의 변화가 없었다. 본 연구 결과 보골지와 오미자 n-hexane 분획층에서 비교적 높은 항균활성을 나타냈다. 이러한, 약용 식물은 다양한 생리활성 및 기능성 성분을 포함하고 있어 천연 항균제의 유용한 자원으로 이용 될 수 있으며, 식품산업 발달에 기여 할 수 있을 것으로 사료된다.

Keywords

References

  1. Hong KH, Nam ES, Park SI. Effects of omija (Schizandra chinensis) extracts on the growth inhibition of food borne pathogens in yoghurt. Korean J. Food Sci. Ani. Resour. 23: 342-349 (2003)
  2. Lee YJ, Ahn MS, Oh WT. A study on the catechins contents and antioxidative effect of various solvent extracts of green, oolong and black tea. J. Fd. Hyg. Safety 13: 370-376 (1998)
  3. Wang W, W J, Z D, Liu H, Zhou W, Chen K. Comparison of Spatholobus suberectus Dunn, Euonymus alatus (Thunb.) Sied. and eupolyphaga sinensis walker on regulation of plasm lipid. Zhongguo Zhong Yao Za Zhi. (J. China. Chinese materia medica) 16: 299-301 (1991)
  4. Lee JY, Min YK, Kim HY. Isolation of antimicrobial substance from Schizandra chinensis baillon and antimicrobial effect. Korean J. Food Sci. Technol. 33: 389-394 (2001)
  5. Cho HL, Park UY, Chang DS. Studies on the shelf-life extension of jeotkal salted and fermented seafood. Korean J. Food Sci. Technol. 34: 652-660 (2002)
  6. Kim HY, Lee YJ, Kim SH, Hong KH, Kwon YK, Lee JY, Ha SC, Cho HY, Chang IS, Lee CW, Kim KS. Studies on the development of natural preservatives from natural products. Korean J. Food Sci. Technol. 31: 1667-1678 (1999)
  7. Kim YS, Park YS, Lim MH. Antimicrobial activity of Prunus mume and Schizandra chinenis H-20 extracts and their effects on quality and functional kochujang. Korean J. Food Sci. Technol. 35: 893-897 (2003)
  8. Cho MH, Bae EK, Ha SD, Park JY. Application of natural antimicrobials to food industry. Food Sci. Indus. 38(2): 36-45 (2005)
  9. Chung KH, Lee SH, Lee YC, Kim JT. Antmicrobial activity of omija (Schizandra chinensis) Extracts. J. Korean Soc. Food Sci. Nutr. 30: 127-132 (2001)
  10. Ji WD, Jeong MS, Chung HC, Choi UK, Jeong WH, Kwoen DJ, Kim SY, Chung YG. Growth inhibition of water extract of Schizandra chinensis bullion on the bacteria. J. Fd. Hyg. Safety 16: 89-95 (2001)
  11. Guo JP, Pang J, Wang XW, Shen ZQ, Jin M, Li JW. In vitro screening of traditionally used medicinal plants in China against enteroviruses. World. J. Gastroentero. 12: 4078-4181 (2006)
  12. Yoon SY, Lee SY, Kim KBWR, Song EJ, Kim SJ, Lee SJ, Lee CJ, Ahn DH. Antimicrobial activity of the solvent extract from different parts of Orostachys japonicus. J. Korean Soc. Food Sci. Nutr. 38: 14-18 (2009) https://doi.org/10.3746/jkfn.2009.38.1.014
  13. Shin SY, Bajpai VK, Hou CT, Choi UK, Kim HR, Kang SC. Antibacterial activity of bioconverted linoleic acid produced by Pseudomoneas aeruginosa PR3. Agric. Chem. Biotechnol. 48: 167-169 (2005)
  14. Yin S, Fan C-Q, Wang Y, Dong L, Yue J-M. Antibacterial prenylflavone derivatives from Psoralea corylifolia, and their sturecture- activity relationship study. Bioorgan. Med. Chem. 12: 4387- 4392 (2005)
  15. Kim SR, Won JH, Kim MR. Antimicrobial activity against food hazardous microorganisms and antimutagenicity against Salmonella serotype Typhimurium TA100 of an ethanol extract from Sanguisorba officinalis L.. Korean J. Food Cookery Sci. 27: 17- 26 (2011) https://doi.org/10.9724/kfcs.2011.27.4.017
  16. Lee SH, Lee YC, Yoon SK. Isolation of the antimicrobial compounds from omija (Schizandra chinensis) extract. Korean J. Food Sci. Technol. 35: 483-487 (2003)
  17. Kim MJ, Park EJ. Antioxidative and antigenotoxic effect of omija (Schizandra chinensis B.) extracted with various solvents. J. Korean Soc. Food Sci. Nutr. 39: 487-493 (2010) https://doi.org/10.3746/jkfn.2010.39.4.487
  18. Kim MH, Jo SH, Ha KS, Song JH, Jang HD, Kwon YI. Antimicrobial activities of 1,4-benzoquinones and wheat germ extract. J. Microbiol. Biotechn. 20: 1204-1209 (2010) https://doi.org/10.4014/jmb.1004.04037
  19. Jay MJ, Rivers GM. Antimicrobial activity of some food flavoring compounds. J. Food Safety 6: 129-139 (1984) https://doi.org/10.1111/j.1745-4565.1984.tb00609.x
  20. Lee EJ, Bae SY, Nam KW, Lee YH. Antibacterial and antiinflammatory effects of medicinal plants against acne-inducing bacteria. J. Soc. Cosmet. Scientists Korea 36: 57-63 (2010)
  21. Knobloch K, Pauli A, Iberl B, Weigand H, Weis N. Antibacterial and antifungal properties of essential oil components. J. Essent. Oil Res. 1: 119-128 (1989) https://doi.org/10.1080/10412905.1989.9697767
  22. Lee YC, Oh SW, Hong HD. Antimicrobial characteristics of edible medicinal herbs extracts. Korean J. Food Sci. Technol. 34: 700-709 (2002)
  23. Do JR, Kim KJ, Park SY, Lee OH, Kim BS, Kang SN. Antimicrobial and antioxidant activities of ethanol extracts of medicinal plants. J. Food Sci. Nutr. 10: 81-87 (2005) https://doi.org/10.3746/jfn.2005.10.1.081
  24. Kim SH, Kim DH, Sung HJ, Shin YS, Lee KS. Inhibitory effect of lactic acid bacteria and its metabolites on the growth of Staphylococcus aureus. Korean J. Food Sci. Technol. 26: 644-648 (1994)
  25. Shin JH, Lee HG, Kang MJ, Lee SJ, Sung NJ. Antioxidant activity of solvent fraction from black garlic. J. Korean Soc. Food Sci. Nutr. 39: 933-940 (2010) https://doi.org/10.3746/jkfn.2010.39.7.933
  26. Jang MR, Kim GH, Jeong MS, Lee JH, Seo JE. Antibacterial action against food-borne pathogens by the volatile flavor of essential oil from Chrysanthemum morifolium flower. Korean J. Food Nutr. 23: 154-161 (2010)
  27. Ahn YT, Lim JH, Kang HJ, Jang YH, Kim HU. Survival of Esherichia coli O157:H7 and Salmonella ser. Typhimurium in fermented milk products. J. Fd. Hyg. Safety 12: 175-180 (1997)
  28. Lee SY, Song EJ, Kim KBWR, Yoon SY, Kim SJ, Lee SJ, Hong YK, Lim SM, Ahn DH. Antimicrobial activity of ethanol extract from Sargassum thunbergii. J. Korean Soc. Food Sci. Nutr. 38: 502-508 (2009) https://doi.org/10.3746/jkfn.2009.38.4.502

Cited by

  1. Screening for Inhibition Activity of Plant Extracts on Microorganism Contaminating in Cosmetics vol.23, pp.1, 2015, https://doi.org/10.7783/KJMCS.2015.23.1.57
  2. Antimicrobial Effects on Food-Borne Pathogens and the Antioxidant Activity of Torreya Nucifera Extract vol.26, pp.4, 2015, https://doi.org/10.7856/kjcls.2015.26.4.697
  3. spp., and Coliforms Isolated from Agricultural Herb Products from the Market vol.47, pp.4, 2017, https://doi.org/10.4167/jbv.2017.47.4.171
  4. pp.08938849, 2018, https://doi.org/10.1111/jwas.12516
  5. Effect of Resveratrol on Cell Differentiation and Mineralization in Cultured Odontoblasts vol.43, pp.3, 2018, https://doi.org/10.11620/IJOB.2018.43.3.133
  6. vol.48, pp.1, 2018, https://doi.org/10.4167/jbv.2018.48.1.31
  7. Potential of Schisandra chinensis (Turcz.) Baill. in Human Health and Nutrition: A Review of Current Knowledge and Therapeutic Perspectives vol.11, pp.2, 2019, https://doi.org/10.3390/nu11020333