Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Antimicrobial Activity of Whangkumtang Extract and Scutellariae Radix Extract on the Food-Borne Pathogens

황금탕 및 황금추출물의 식중독 세균들에 대한 생육억제 효과

  • 서진종 (광주광역시보건환경연구원) ;
  • 이종기 (초당대학교 의약관리학과)
  • Published : 2005.12.01
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Abstract

The effects of Whangkumtang extract and Scutellariae radix extract on the microbial growth were investigated. The antimicrobial activities and cell growth inhibiting effects were investigated to selected strains with different concentrations of Whangkmtang and Scutellariae radix extracts. Whangkmtang and Scutellariae radix extracts showed the antimicrobial activities on Staphylococcus aureus, Bacillus cereus, Shigella sonnei, Shigella flexneri, Salmonella Typhimurium, Salmonella Enteritidis, Vibrio parahaemolyticus, Escherichia coli O111 and Escherichia coli O126. Whangkumtang and Scutellariae radix extracts did not show the antimicrobial activity on Listeriamonocytogenes. Scutellariae radix extract showed the antimicrobial activity on Escherichia coli O157 but Whangkumtang extract did not, Minimum inhibitory concentrations (MIC) of Whangkumtang extract for each strain appeared to 40 mg/mL on Staphylococcus aureus and Bacillus cerus, 100 mg/mL on Shigella Flexneri and Salmonella enteritidis. The MICs of Sutellariae radix extract appeared to 10 mg/mL on Bacillus cereus, 20 mg/UL on Staphylococn aureus, Shigellanexneri and Salmonella Enteritidis. Scutellariae radix extract showed the higher antimicrobial activity than Whangkumtang extract. The cell growth inhibitions by Whangkumtang and Scutellariae radix extracts were observed from Staphylococcus aureus and Bacillus cereus, repectively, during 48-hr incubation period.

각종 식중독의 원인균으로 중요시되는 11종의 균주에 대해서 황금탕 및 황금 추출물의 항균력을 검토한 결과, 황금탕 추출물은 Staphylococcus aureus, Bacillus cereus, Shigella sonnei, Shigella flexneri, Salmonella Typhimurium, Salmonella Enteritidis, Vibrio parahaemolyticus, Escherichia coli O111 및 Escherichia coli O126에서 항균력을 나타내었고, 황금 추출물은 Staphyoccus aureus, Bacillus cereus, Shigella sonnei, Shigella flexneri, Salmonella Typhimurium, Salmonella Enteritidis, Vibrio parahaemolyticus, Escherichia coli O111, Escherichia coli O126 및 Escherichia coli O157에서 항균력을 나타내었다. Listeria monocytogenes에 대해서는 황금탕 및 황금 추출물 모두 항균력이 없었고, Escherichia coli O157에 대해서는 황금탕 추출물은 항균력이 없었으나, 황금 추출물은 항균력을 나타내었다. 황금탕 추출물의 최소저해농도는Staphyloccus aureus와 Bacillus cereus에서 40 mg/mL, Shigella flexneri 와 Salmonella Enteritidis에서 100 mg/mL이었고, 황금 추출물의 최소저해농도는 Bacillus cereus에서 10 mg/mL, Staphylococcus aureus, Shigella flexneri 및 Salmonella Enteritidis에서 20 mg/mL이었으며, 황금탕 및 황금 추출물 모두 Staphyloccus aureus와 Bacillus cereus에 대해 48시간까지 배양하는 동안 최소저해농도 이상에서는 균이 거의 생육하지 못하였다. 이상에서 황금탕 추출물보다는 황금 추출물의 항균력이 더 강하며, 황금탕 추출물의 식중독 세균들에 대한 항균력은 황금에 의한 것으로 생각된다. 또한, 항균력이 확인된 세균으로 인한 각종 식중독에 황금탕의 사용 가능성을 고려할 만하며, 황금 추출물에 대한 천연 식품 보존료로서의 이용 가능성을 검토할 가치가 있다고 사료된다.

Keywords

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