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Comparison of In vitro Anti-Biofilm Activities of Natural Plant Extracts Against Environment Harmful Bacteria

천연물 성분을 이용한 환경 유해미생물의 biofilm 생성 저해능 비교에 관한 연구

  • Kang, Eun-Jin (Department of Life-Science, Handong Global University) ;
  • Park, Ji Hun (Department of Life-Science, Handong Global University) ;
  • Jin, Seul (Department of Life-Science, Handong Global University) ;
  • Kim, Young-Rok (Department of Life-Science, Handong Global University) ;
  • Do, Hyung-Ki (Department of Life-Science, Handong Global University) ;
  • Yang, Woong-Suk (Nodaji R&D Center, Nodaji Co., Ltd.) ;
  • Lee, Jae-Yong (Department of Advanced Aerospace Materials Engineering, Kyungwoon University) ;
  • Hwang, Cher-Won (Global Leadership School, Handong Global University)
  • 강은진 (한동대학교 생명과학부) ;
  • 박지헌 (한동대학교 생명과학부) ;
  • 진슬 (한동대학교 생명과학부) ;
  • 김영록 (한동대학교 생명과학부) ;
  • 도형기 (한동대학교 생명과학부) ;
  • 양웅석 (포항노다지마을(주)) ;
  • 이재용 (경운대학교 항공신소재공학과) ;
  • 황철원 (한동대학교 GLS학부)
  • Received : 2018.12.13
  • Accepted : 2018.01.22
  • Published : 2019.02.28

Abstract

In this study, we investigated the in vitro anti-biofilm activities of plant extracts of chives (Allium tuberosum), garlic (Allium sativum), and radish (Raphanus sativus L.) against environment harmful bacteria (gram-positive Staphylococcus aureus and, gram-negative Salmonella typhimurium and Escherichia coli O157:H7). In the paper disc assay, garlic extracts exhibited the highest anti-biofilm activity. The Minimal Inhibitory Concentration (MIC) of all plant extracts was generally higher for gram-negative bacteria than it was for gram-positive bacteria. Gram-negative bacteria were more resistant to plant extracts. The tetrazolium dye (XTT) assay revealed that, each plant extract exhibited a different anti-biofilm activity at the MIC value depending on the pathogen involved. Among the plant extracts tested, garlic extracts (fresh juice and powder) effectively reduced the metabolic activity of the cells of food-poisoning bacteria in biofilms. These anti-biofilm activities were consistent with the results obtained through light microscopic observation. Though the garlic extract reduced biofilm formation for all pathogens tested, to elucidate whether this reduction was due to antimicrobial effects or anti-biofilm effects, we counted the colony forming units of pathogens in the presence of the garlic extract and a control antimicrobial drug. The garlic extract inhibited the E. coli O157:H7 biofilm effectively compared to the control antimicrobial drug ciprofloxacin; however, it did not inhibit S. aureus biofilm significantly compared to ciprofloxacin. In conclusion, garlic extracts could be used as natural food preservatives to prevent the growth of foodborne pathogens and elongater the shelf life of processed foods.

Keywords

Biofilm inhibition;Anti-microbial activity;Natural materials;Environment harmful bacteria;Plant extracts

Acknowledgement

Supported by : 한국연구재단

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