Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Antimicrobial Effect of Citrus unshiu Markovich Extracts on Food-Borne Pathogens

청피 추출물이 식중독 유발 미생물의 증식에 미치는 영향

  • Bae Ji-hyun (Dept. of Food Science and Nutrition, Keimyung University) ;
  • Park Hyo-eun (Dept. of Food Science and Nutrition, Keimyung University) ;
  • Bae Hee-jung (Dept. of Food Science and Nutrition, Keimyung University)
  • 배지현 (계명대학교 식품영양학과) ;
  • 박효은 (계명대학교 식품영양학과) ;
  • 배희정 (계명대학교 식품영양학과)
  • Published : 2005.02.01
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Abstract

This study was performed to investigate the antimicrobial effects of the Citrus unshiu Markovich extracts against food-borne pathogens. First, the Citrus unshiu Markovich was extracted with methanol at room temperature, and fractionation of the methanol extracts from Citrus unshiu Markovich was carried out by using petroleum ether, chloroform, ethyl acetate, and methanol. The antimicrobial activity of the Citrus unshiu Markovich extracts was determined using the paper disc method against food-borne pathogens and food spoilage bacteria. The ethyl acetate extracts of Citrus unshiu Markovich showed the highest antimicrobial activity against Bacillus cereus and Shigella sonnei. A synergistic effect was found in combined extracts of Citrus unshiu Markovich and Hedyotis diffusa Willd as compared to each extract alone. Finally, the growth inhibition curve was determined using ethyl acetate extracts of Citrus unshiu Markovich against Bacillus cereus and Shigella sonnei. The ethyl acetate extract of Citrus unshiu Markovich showed strong antimicrobial activity against Bacillus cereus at the concentration of 5,000 ppm. The 5,000 ppm of ethyl acetate extract from Citrus unshiu Markovich retarded the growth of Bacillus cereus more than 24 hours and Shigella sonnei up to 24 hours. The ethyl acetate extracts of Citrus unshiu Markovich have shown an antimicrobial effect against Bacillus cereus and Shigella sonnei.

본 연구에서는 식중독 유발세균에 대한 항균활성이 우수한 천연 항균성 물질을 검색하기 위해 예로부터 민간과 한방에서 널리 이용되어 온 청피를 각종 유기용매로 추출하여 식중독 유발세균에 대한 항균활성을 조사해 보았다. 청피를 petroleum ether, chloroform, ethly acetate, methanol를 이용하여 실온에서 각각 용매별로 계통 분획하고, 열수추출물을 얻은 후, 9종의 식중독 유발세균 (Staphylococcus-aureus, Bacillus cereus, Salmonella enteritidis, Shigella flexneri, Ercherichia coli. Salmonella typhimurium, Shigella dysenteriae, Pseudomonas aruginoia, Shigella sonnei) 에 대하여 항균효과를 조사하였다. 청피 추출물의 농도별 항균 활성 검색에서는 청피의 ethyl acetate 추출물이 가장 큰 항균 효과를 보였으며 Staphylococcus auren와 Pseudomonas aeruginosa가 가장 민감하게 반응하는 균주였다. 청피의 ethyl acetate 추출물과 백화사설초의 methanol 추출물을 혼합하여 항균력을 측정해 본 결과 두 추출물을 섞어 첨가했을 경우가 단독으로 사용했을 시 보다 상승효과를 나타내었다. 또한 청피의 ethyl acetate 추출물이 식중독 유발세균의 성장에 미치는 효과를 검정하기 위해 Bacillus cereus 및 Shigella sonnei의 배양액에 청피의 ethyl acetate 추출물온 각각 5,000 ppm 농도로 첨가했을 시, Bacillus cereus의 생육이 24시간 이상까지 억제됨을 관찰할 수 있었고, Shigella sonnei의 생육도 12시간까지 지연시킬 수 있었다.

Keywords

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