Journal of Food Hygiene and Safety (한국식품위생안전성학회지)

The Korean Society of Food Hygiene and Safety (한국식품위생안전성학회)
권호 표지

Antibacterial Activity of Fresh Prunus mume and Prunus mume Liqueur Byproduct

매실과 리큐르 부산물인 매실박의 항균활성 비교

  • Park, La-Yeung (Faculty of Food Service and Technology, Catholic University of Daegu) ;
  • Chae, Myeung-Hee (Faculty of Food Service and Technology, Catholic University of Daegu) ;
  • Lee, Shin-Ho (Faculty of Food Service and Technology, Catholic University of Daegu)
  • 박나영 (대구가톨릭대학교 식품외식산업학부) ;
  • 채명희 (대구가톨릭대학교 식품외식산업학부) ;
  • 이신호 (대구가톨릭대학교 식품외식산업학부)
  • Published : 2007.06.30
Download PDF
⟨ Previous Next ⟩

Abstract

Antimicrobial activity of both fresh Prunus mume and Prunus mume liqueur byproduct (PLB), generated after producing Prunus mume liqueur were examined against various pathogeinc bacteria such as Listeria monocytogenes Scott A, Listeria monocytogenes ATCC 19115, Bacillus cereus KCCM 11341, Staphylococcus aureus KCCM 12255, Pseudomonas fluorescens ATCC 21541, Escherichia coli O157:H7, Salmonella Typhimurium ATCC 14028, and Shigella sonnei. PLB showed strong antibacterial effects against tested pathogenic bacteria.L. monocytogenes ATCC 19115, B. cereus KCCM 11341, S. sonnei, and E. coli O157:H7 were not detected in trytpic soy broth containing 1% of prunus mume or PLB after 24-hour incubation at $37^{\circ}C$, respectively. Prunus mume showed higher antimicrobial activities than that of PLB against tested pathogens.

매실 리큐르 제조 부산물인 매실(매실박)에도 항균활성이 잔존하는지 알아보기 위해 생매실과 매실박을 동결 건조한 분말기 에탄을 추출물이 병원성 미생물에 대한 항균활성을 측정한 결과, 매실박의 항균활성이 생매실에 비해 감소하였으나 높은 항균활성을 유지하였다. 공시 병원성 미생물은 배양 12시간째까지 급격하게 증가하였으며 배양 24시간째 $10^7CFU/mL{\sim}10^9CFU/mL$을 나타내어 비교적 양호한 성장을 나타내었다. L. monocytogenes ATCC 19115, B. cereus KCCM 11341은 생매실과 매실박 추출물 1% 첨가시 배양 12시간째부터 성장이 관찰되지 않았으며, S. sonnei SG 48, E. coli O157:H7은 배양 24시간째에 검출되지 않았다. Sal. Typhimurium ATCC 14028의 경우, 매실박 추출물 1% 첨가구는 24시간째 $10^2CFU/mL$을 나타내어 배양 시간이 증가할수록 균수가 감소하였으나, 생매실 추출물의 경우 배양 12시간째부터 균이 검출되지 않았다. 매실 및 매실박 추출물은 L. monocytogenes Scott A의 성장을 뚜렷하게 억제하였으며, 매실박과 생매실 간의 항균활성의 차이는 뚜렷하게 나타나지 않았다. Staph. aureus KCCM 12255와 P. fluorescens ATCC 21541은 배양기간 동안 생매실 또는 매실박 첨가구가 대조구에 비해 성장이 뚜렷이 억제되었다. 공시 병원미생물에 대해 생매실 추출물은 매실박 추출물에 비해 높은 항균활성을 나타내었으며, 매실 리큐르 제조 후 부산물로 나오는 매실박 추출물도 병원성미생물에 대한 항균효과는 뚜렷하였다.

Keywords

References

  1. Kang, M.Y., Jeong, Y.H. and Eun, J.B.: Physical and chemical characteristics of flesh and pomace of Japanese apricots( Prunus mume Sieb. Zucc). Korean J. Food Sci. Technol., 31, 1434-1439 (1999)
  2. Park, Y.S.: Effect of Prumus mume extract on the sensory quality and shelf life of cooked rice. Korean J. Soc. Food Sci., 14, 503-508 (1998)
  3. Lee, S.J.: Studies on the origin of Korean folk medicines. Korean J. Pharmacog. 6, 75-92 (1975)
  4. Ryu, K.S., Yook, C.S. and Hong, N.D.: Resources of medicinal plants in Korea. Korean J. Pharmacog, 2, 125-156 (1971)
  5. Cha, H.S.: Changes in physicochemical properties of korean mume(Japanese apricot, Prunus mume Sieb et Zucc) fruits during maturation and storage. Ph.D. Thesis. Kyunghee University. Korea (1998)
  6. Shim, K.H., Sung, N.K., Choi, J.S. and Kang, K.S.: Chagnes in major components of Japanese apricot during ripening. J. Korean Soc. Food Nutr., 18, 101-108 (1989)
  7. Kim, K.J. and Bae, J.H.: Effects of sports drink including the extract from Prumuns mume on the changes of respiratory variables, heart rate, and blood lactate concentration in submaximal exercise. J. East Asian Dietary Life, 9, 177-187 (1999)
  8. Kim, K.J. and Bae, J.H.: Comparison of heart rate and blood lactate between ingestion of Prunus mume solution and water during graded maximal exercise in hot environment. J. East Asian Dietary Life, 9, 356-362 (1999)
  9. Sheo, H.J., Lee, M.Y. and Chung, D.L.: Effect of Prunus mume extract on gastric secretion in rats and carbon tetrachloride induced liver damage of rabbits. J. Korean Soc. Food Nutr., 19, 21-26 (1990)
  10. Sheo, H.J., Ko, E.Y and Lee, M.Y.: Effects of Prunus mume extract on experimentally alloxan induced diabetes in rabbits. J. Korean Soc. Food Nutr., 16, 41-47 (1987)
  11. Bae, J.H., Kim, K.J., Kim, S.M., Lee, W.J. and Lee, S.J.: Development of the functional beverage containing the Prunus mume extracts. Korean J. Food Sci. Technol., 32, 713- 719 (2000)
  12. Jung, J.H. and Bae, J.H: Inhibitory effect of Purnus mume extracts on the growth of cell lines SNU-16 and SNU-C2A. Food Sci. Biotechnol., 11, 268-273 (2002)
  13. Lim, J.W.: Studies on the antibacterial and physiological activities of Prunus mume. MS Thesis. KyungHee University. Korea (1999)
  14. Han, J.T., Lee, S.Y., Kim, K.N. and Baek, N.I.: Rutin, antioxidant compound isolated from the fruit of Prunus memu. J. Korean Soc. Agric. Chem. Biotechnol., 44, 35-37 (2001)
  15. Shirasaka, N., Kurematsu, A., Kondo, S., Ida, M., Hase, T. and Yoshizumi, H.: Isolation and characterization of antioxidative compounds from ume(Prunus mume). J. Jpn. Soc. Food Sci. Technol., 46, 792-798 (1999) https://doi.org/10.3136/nskkk.46.792
  16. Hwang, J.Y., Ham, J.W. and Nam, S.H.: Effects of maesil( Prunus mume) juice on the alcohol metabolizing enzyme activities. Korean J. Food Sci. Technol., 36, 329-332 (2004)
  17. Lim, J.W. and Lee, G.B.: Studies on the antimicrobial activities of Prunus mume. J. East Asian Soc Dietary Life. 9, 442- 451(1999)
  18. Han, J.S., Shin, D.H., Yun, S.E. and Kim, M.S.: Antimicrobial effects on Listeria monocytogenes by some edible plant extracts. Korean J. Food Sci. Technol., 26, 545-551 (1994)
  19. Bae, J.H. and Kim, K.J.: Effect of Prunus mume extract containing beverages on the proliferation of food-borne pathogens. J. East Asian Dietary Life., 9, 214-222(1999)
  20. Bae, J.H. and Lee, S.M.: Identification of antimicrobial substances from Prunus mume on the growth of food-borne pathogens. Food Sci. Biotechnol., 12, 128-132 (2003)
  21. Lee, H.A., Nam, E.S. and Park, S.I.: Effect of maesil(Prunus mume) juice on antimicrobial activity and shelf-life of wet noodle. Korean J. Food Culture., 18, 428-436 (2003)
  22. Lee, H.A., Nam, E.S. and Park, S.I.: Antimicrobial activity of maesil(Prunus mume) juice against selected pathogenic microorganisms. Korean J. Food & Nutr., 16, 29-34 (2003)
  23. Kim, Y.S., Park, Y.S. and Lim, M.H.: Antimicrobial activity of Prunus mume and Schizandra chinenis H-20 extracts and their ecfects on quality of functional Kochujang. Korean J. Food Sci. Technol., 35, 893-897 (2003)
  24. Lee, Y.H., Park, L.Y. and Lee, S.H.: Studies on antibitic resistance and growth characteristics of Shigella sonnei isolated from patients of shigellosis. J. Fd Hyg. Safety., 16, 27- 32 (2001)
  25. Chae, M.H., Park, N.Y., Jeong, E.J. and Lee, S.H.: Quality characteristics of the bread added with Prunus mume byproducts obtained from liquer manufacture. J. Korean soc. Food Sci., 35, 1267-1272 (2006) https://doi.org/10.3746/jkfn.2006.35.9.1267