Antimicrobial Effect of Viscum album var. coloratum Extracts on Food-Borne Pathogens

식중독 유발 세균의 증식에 미치는 겨우살이 추출물의 영향

  • Bae Ji-Hyun (Dept. of Food and Nutrition, Keimyung University) ;
  • No Suck-Hee (Dept. of Food and Nutrition, Keimyung University) ;
  • Park Hyo-Jung (Dept. of Food and Nutrition, Keimyung University)
  • 배지현 (계명대학교 식품영양학과) ;
  • 노숙희 (계명대학교 식품영양학과) ;
  • 박효정 (계명대학교 식품영양학과)
  • Published : 2005.04.01

Abstract

This study was performed to investigate the antimicrobial effect of the Viscum album var. coloratum extracts against food-borne pathogens. First, the Viscum album var. coloratum was extracted with methanol at room temperature and the fractionation of the methanol extracts was carried out by using petroleum ether, chloroform, and ethyl acetate, and methanol, respectively. The antimicrobial activity of the Viscum album var. coloratum extracts was determined by using a paper disc method against food-borne pathogens and food spoilage bacteria. The petroleum ether extracts of Viscum album var. coloratum showed the highest antimicrobial activity against Bacillus cereus and Shigella dysenteriae. Synergistic effect in inhibition was observed when Viscum album var. coloratum extract was mixed with Perillae folium extract as compared with each extract alone. Finally, the growth inhibition curves were determined by using petroleum ether extracts of Viscum album var. coloratum against Bacillus cereus and Shigella dysenteriae. The petroleum ether extract of Viscum album var. coloratum had strong antimicrobial activity against Bacillus cereus at the concentration of 5,000 ppm. At this concentration, the growth of Bacillus cereus was retarded more than 24 hours and up to 12 hours for Shigella dysenteriae. In conclusion, the petroleum ether extracts of Viscum album var. coloratum inhibit efficiently Bacillus cereus and Shigella dysenteriae.