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병원성 세균에 대한 마늘추출물의 항균효과

Antimicrobial Effect of Garlic Extract against Pathogenic Bacteria

  • 문원희 (대전보건대학교 보건의료정보과) ;
  • 육근돌 (대전보건대학교 임상병리과)
  • Moon, Weon-Hee (Dept. of Health & Medical Information, Daejeon Health Sciences College) ;
  • Yook, Keun-Dol (Dept. of Clinical Laboratory Science, Daejeon Health Sciences College)
  • 투고 : 2014.08.16
  • 심사 : 2014.10.20
  • 발행 : 2014.10.28

초록

본 연구는 마늘추출물의 병원성 세균에 대한 항균효과를 검증하기 위한 목적으로 시행된 실험연구이다. 항균효과의 대조 항생제로서 Ampicillin $10{\mu}g$(BBL)을 사용하였다. 실험은 2013년 11월과 2014년 1월로 두 차례에 걸쳐 진행하였다. Kirby-Bauer의 disc diffusion method에 따라 감수성을 측정하였고 CLSI에서 제시한 판독기준에 따라 감수성 여부를 판독하였다. 연구결과, 생마늘은 추출법과 관계없이 Ampicillin $10{\mu}g$에 비해 항균효과가 높게 나타났다. 반면 흑마늘은 제조법과 추출방법과 관계없이 4종의 균주에서 저항성을 발현하였다. CLSI의 감수성 판독기준에 따르면 S. aureus와 E. coli에 Ampicillin $10{\mu}g$은 강력한 항균효과를 발현한 반면, 모든 균주들이 흑마늘 추출물에는 저항성을 발현하였다. 다만, 15일의 자연숙성발효한 흑마늘의 에탄올 추출물은 S. aureus와 E. coli에서 성장저지환이 각각 8 mm와 7 mm로 나타나 항균효과의 가능성을 발견하였다는 점에서 본 연구의 의의가 있다하겠다. 향후 마늘의 천연식품보존제 개발 가능성을 검증하기 위해서 흑마늘의 다양한 추출법을 활용한 항균효과에 대한 반복 연구를 제언한다.

The purpose of this study is to verify the antimicrobial effect of garlic and black garlic against pathogenic bacteria. For the comparative analysis of antibacterial effects of garlic, Ampicillin $10{\mu}g$ (BBL) was used as control antibiotics. Research experiments were conducted on each of November 2013 and January 2014. Susceptibility to the antimicrobial effect was measured through Kirby-Bauer disc diffusion method and verified according to the standard proposed by the CLSI. Antimicrobial effect of fresh garlic was higher regardless of the method to extract than Ampicillin $10{\mu}g$. In contrast, the manufacturing methods of the black garlic had no effective differentiations. In antimicrobial susceptibility test, black garlic showed resistance to all of 4 strains. However, in the ethanol-extract of fermented black garlic(natural aging of 15 days.) was found the small changes of the growth-inhibition-zone against S. aureus (8 mm)and E. coli(7 mm). This study proposes a variety attempts about the extraction methods of black garlic for the possibility of food preservation.

키워드

참고문헌

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피인용 문헌

  1. Microbiological and Physicochemical Quality Characteristics of Raw Noodle with Natural Food Preservatives vol.26, pp.5, 2016, https://doi.org/10.17495/easdl.2016.10.26.5.435