Active Compounds and Antimicrobial Effects from Castanea crenata Leaf

밤나무 잎의 항미생물 효과 및 활성물질

  • Choi Ok-Beom (Dept. of Hotel Culinary Arts and Nutrition, Jeonbuk Science College)
  • 최옥범 (전북과학대학 호텔조리영양과)
  • Published : 2005.12.01

Abstract

Antimicrobial effects of the extracts from Castanea crenata leaf were investigated. The antimicrobial effects of methanol extract (8 mg, 20 mg) of 0.2 g and 0.5 g. eq. of Castanea crenata leaf was stronger than that of 0.65 mg of benzoic acid against Gram(+) bacteria such as Staphylococcus aureus, Staphylococcus epidermidis, Micrococcus luteus, Leuconostoc mesenteroides and Bacillus subtilig and Gram(-) bacteria such as Escherichia coli, Salmonella typhimurium, and Pseudomonas aeruginosa. Growth inhibition of various microorganisms was observed in Castanea crenata leaf, therefor the Castanea crenata leaf were solvent fractionated. The ethyl acetate-soluble acidic and phenolic fraction were showed remarkable antimicrobial activity against microorganisms tested. The acidic fraction was purified with silica gel adsorption column chromatography, Sephadex LH-20 column chromatography and HPLC, subsequantly. The antimicrobial active substance isolated from the acid fraction of Castanea crenata leaf was characterized as stigmast-5-en-3-ol($\beta$-sitosterol) by MS and NMR analysis.

밤나무 잎에 함유된 기능성 물질 검색의 일환으로 항미생물 효과를 검정하고 활성물질의 분석을 시도하였다. 예비실험을 통해 추출물의 활성을 확인한 후 시료를 n-hexane, EtOAc, MeOH로 순차 추출하여 정제한 다음 활성이 강한 MeOH 분획의 0.2 g, 0.5 g에 해당하는 추출물로 13종의 미생물에 대해 활성을 측정한 결과, Cram 양성 세균 중에서 S. aureus와 S. epidermidis는 대조구로 사용한 benzoic acid보다 강한 활성이 나타났고, M. luteus와 L. mesenteroides, B. subtilis에서도 활성이 인정되었으며, Gram 음성 세균인 E. coli, S. typhimurium, P. aeruginosa에서도 강한 활성이 나타나 밤나무 잎 추출물은 비교적 넓은 항균 spectra와 활성이 있음이 확인되었다. 이에 활성물질을 규명하고자 시료를 solvent fractionation, silica gel adsorption column chromatography, Sephadex LH-20 column chromatography, HPLC 등으로 정제하고 활성이 나타난 산성 획분과 페놀성 획분의 물질을 분리한 후 MS, $^1H-NMR,\;^{13}C-NMR$ 등으로 분석한 결과, 산성 획분에서는 stigmast- 5-en-3-ol($\beta$-sitosterol)이 활성을 갖는 물질로 나타났다.

Keywords

References

  1. Smith, JL, Buchanan, RL and Palumbo, SA. Effect of food environment on staphylococcal enterotoxin synthesis(review). J. Food Prot. 46:545. 1983
  2. Munekazu, I, Hironori, T, Masaru, S, Junii, Y, Masayoshi, O, Yasutoshi, O and Teruhisa, F. Flavanones with potent antibacterial activity against methicillin resistant Staphylococcus aureus. J. Pharm. Phrmacol. 46:892. 1994
  3. Nellie, G. Production of chitin and chitosan from crustacean waste and their use as a food processing aid. Thesis of MS., McGill Univ., Montreal, Canada 1993
  4. Nguyen, VCh, Tadao, K, Hiromichi, K and Masao, F. Antimicrobial activity of Kumazasa(Sasalbo-marginata). Agrc. Biol. Chem. 46:971. 1982
  5. Gould, GW. Mechanisms of action of food preservation procedures. pp.336-340. Elsevier Applied Sci., New York. 1989
  6. Hoover, DG. Minimally processed fruits and vegetables(Reducing microbial load) by nonthemal physical treatments. Food Tech. 51:66. 1997
  7. Kadinaal, AFM, Waalkens-Berendsen, DH and Arts, CJM. Pseudo-Oestrogen in the diet: Health benefits and safety concerns. Trends in Food Sci. Technol. 8:327-333. 1997 https://doi.org/10.1016/S0924-2244(97)01070-4
  8. Larry, RB and David, A. Golden, antimicrobials occurring naturally in foods. Food Tech. 43:134. 1989
  9. Council for Agr. Sci. and Technol, Naturally occuring antimicrobials in food. Task Force Report, No. 132 (1998)
  10. Farag, RS, Daw, ZY, Hewedi, FM and El-Baroty, GSA. Antimicrobial activity of some Egyptian spice essential oils. J. Food Prot., 52:665. 1989
  11. Farag, RS, Daw, ZY, Hewedi, FM and Abo-Raya, SH. Influence of some spice essential oils on Aspergillus parasiticus growth and production of aflatoxins in a synthetic medium. J. Food Sci. 54:74. 1989
  12. Bester, BH and Lombard, SH. Influence of lysozyme on selected bacteria associated with gouda cheese. J. Food Prot. 53:306. 1990
  13. Ouattara, B, Simard, RE, Holley, RA, Piette, GJP and Begin, A. Inhibitory effect of organic acids upon meat spoilage bacteria. J. Food Prot. 60:246. 1997
  14. El-Gazzar, FE, Rusul, G and Marth, EH. Growth and aflatoxin production by Aspergillus parasiticus NRRL 2999 in the presence of lactic acid and at different initial pH values. J. Food Prot. 50:940. 1987 https://doi.org/10.4315/0362-028X-50.1.7
  15. Berry, ED, Liewen, MB, Mandigo, RW and Hutkins, RW. Inhibition of Listeria monocytogenes by bacteriocin producing Pediococcus during the manufacture of fermented semidry sausage. J. Food Prot. 53: 194. 1990
  16. Spelhaug, SR and Harlander, SK. Inhibition of food borne bacterial pathogens by bacteriocins from Lactococcus lactis and Pediococcus pentosaceous. J. Food Prot., 52:856. 1989
  17. Branen, AL, Go, HC and Genske, RP. Purification and properties of antimicrobial substances produced by Streptococcus diacetilactis and Leuconostoc citrovorum. J. Food Sci. 40:446. 1975 https://doi.org/10.1111/j.1365-2621.1975.tb12501.x
  18. Sadaki, O. The development of functional foods and materials, Bio Industry 13:44-50. 1996
  19. Elliott, M, Jr. Biological properties of plant flavonoids, An overview. J. Pharmacognosy 34:344-348. 1996 https://doi.org/10.1076/phbi.34.5.344.13245
  20. Choi, OB, Yoo, GS and Park, KH. The processing of tea with Castanea crenata leaves and its chemical composition. J. Kor. Tea Soc., 3:105-115. 1997
  21. Choi, OB, Kim, KM, Yoo, GS and Park, KH. Anti-allergic effects of Castanea crenata leaf tea. Korean J. Food Sci. Technol. 30:468-471. 1998
  22. Zaika, LL. Spices and herbs, thier antimicrobial activity and it's determination. J. Food Safety 9:97-118. 1988 https://doi.org/10.1111/j.1745-4565.1988.tb00511.x
  23. Davidson, PM and Parish, ME. Methods for testing the efficacy of food antimicrobials. J. Food Technol. 43:148-155. 1989