Korean Journal of Plant Resources (한국자원식물학회지)

The Plant Resources Society of Korea (한국자원식물학회)
권호 표지

Antimicrobial Effect of Oregano (Origanum majorana L.) Extract on Food-borne Pathogens

오레가노 추출물이 식중독세균에 대한 항균효과

  • Published : 2008.10.31
Download PDF
⟨ Previous Next ⟩

Abstract

This study was performed to investigate the antimicrobial effects of Origanum majorana L. ethanol extract against food-borne pathogens. The antimicrobial activity of Origanum majorana L. extract was determined using a paper disc method. The extract exhibited growth inhibiting activities in a concentration dependent manner on 10 species microorganisms. The extract of Origanum majorana L. showed the highest antimicrobial activity against Salmonella enteritidis. The growth inhibitory effects of Origanum majorana L. extract on food poisoning microorganisms were determined against Salmonella typhimurium and Listeria monocytogenes, gram negative and positive bacteria, respectively. The extract of Origanum majorana L. had strong antimicrobial activity against Salmonella typhimurium and Listeria monocytogenes at the concentration of $700 mg{\cdot}L^{-1}$. At this concentration, the extract of Origanum majorana L. inhibited the growth of Salmonella typhimurium and Listeria monocytogenes up to 60 and 36 hours, respectively. The results in the present study demonstrate antimicrobial effects of Origanum majorana L. ethanol extract against food-borne pathogens, suggesting that Origanum majorana L. could be an effective natural antibacterial agent in food.

본 연구는 천연 식품보존료 개발의 일환으로 식품에 널리 이용되고 있는 오레가노를 에탄올로 추출하여 식중독에 관련이 있는 세균에 대해 농도 의존적으로 항균효과를 보였으며, 그 중에서 Salmonella enteritdis균에 대해 가장 높은 항균효과를 보였다. 또 오레가노 에탄올 추출물이 식중독 유발세균의 성장에 미치는 효과를 검정하기 위해 Salmonella typhimurium, Listeria monocytogenes의 배양액에 오레가노 에탄올 추출물을 각 농도별로 첨가하여 생육을 조사한 결과, Salmonella typhimurim와 Listeria monocytogenes 생육은 오레가노 에탄올 추출물 $700 mg{\cdot}L^{-1}$ 농도에서 각각 60시간 및 36시간까지 억제됨을 관찰할 수 있었다. 본 연구결과는 오레가노 에탄올 추출물이 식중독을 유발시키는 세균에 대하여 우수한 항균작용을 나타내고 있으며, 따라서 오레가노가 효과적인 천연보존료로서 이용될 수 있음을 시사하고 있다.

Keywords

References

  1. Ahn, B.Y. 1992. Antimicrobial activity of the essential oils of Artemsia princeps var. orientalis. Kor J Food Hygiene. 7: 157-160.(in Korean)
  2. Alma, M.H., A. Mavi, A. Yildirim, M. Digrak and T. Hirata. 2003. Screening chemical composition and in vitro antioxidant and antimicrobial activities of the essential oils from Origanum syriacumL. growing in turkey. Biol. Pharm. Bull. 26: 1725-1729 https://doi.org/10.1248/bpb.26.1725
  3. Bae, J.H. 2005. Antimicrobial effect of Hedyotis diffusa extracts on food-borne pathogens. J. korean Soc Food Sci Nutr. 34: 107-112.(in Korean) https://doi.org/10.3746/jkfn.2005.34.1.107
  4. Bae, J.H.,H. J. Jang and J. I. Jung. 2005.Antimicrobial effect of Rubia okane Nakai extract on food-borne pathogens. J. Korean Soc Food. Sci Nutr. 34: 389-394.(in Korean) https://doi.org/10.3746/jkfn.2005.34.3.389
  5. Brane, A.L.1975. Toxicological and biochemistry of butylated hydroxyanusole and butylated hydroxytoluene. J. Am. oil Chem. Sci. 52: 59-63 https://doi.org/10.1007/BF02901825
  6. Conner, D.E. and L.R. Beuchat. 1984. Effect of essential oils fromplants on food spoilage yeasts. J.Food Sci. 49: 429-434 https://doi.org/10.1111/j.1365-2621.1984.tb12437.x
  7. Deans, S.G and K. P. Svoboda. 1990. The antimicrobial properties ofMajoram(Origanum majorana L.) volatile oil. Flavour Fragrance J. 5: 187-190 https://doi.org/10.1002/ffj.2730050311
  8. Dorman, H.J.D and S. G. Deans. 2000. Antimicrobial agents from plants: antibacterial activity of plant volatile oils. J. Appl. Microbiol. 88: 308-316 https://doi.org/10.1046/j.1365-2672.2000.00969.x
  9. Elgayyar, M., F.A. Draughon, D. A. Golden and J.R. Mount. 2001. Antimicrobial activity of essential oils from plants against selected pathogenic and saprophyticmicroorganisms. J. Food Prot. 7: 1019-1024
  10. Farrell, K.T. 1985. Spices, condiments and seasonings: Van Nostrand Reinhold Co. New York, p.165-168
  11. Han, B.J., S. W. Lee and H. K. Shin. 1994. Effects of edibled herbs on the growth of in vitro intestianl microorganism. Korean J Nutr. 27: 819-823.(in Korean)
  12. Han, J.S., D. H. Shin, S. E. Yun and M. S. Kim. 1994. Antimicrobial effects on Listeria monocytogenes by some edible plant extracts. Korean J. Food Sci. Technol. 26: 545-551.(in Korean)
  13. Huang, D., B. Ou,M. Hampsch-Woodill, J. A. Flanagan and R. L. Prior. 2002. High-throughput assay of oxygen radical absorbance capacity (ORAC) using a multichannel liquid handling system coupled with a microplate fluorescence reader in 96-well format. J. Agric. Food Chem. 50: 4437-4444 https://doi.org/10.1021/jf0201529
  14. Jeong, M.R., J. D. Cha and Y. E. Lee. 2005. Antibacterial activity of korean fig(Ficus carica L.) against food poisoning bacteria. Korean J. Food Cookery Sci. 2: 84-93.(in Korean)
  15. Kong, Y.J., B.K. Park and D.H. Oh. 2001. Antimicrobial activity of Quercus mongolica leaf ethanol extract and organic acids against food-borne microorganism. Korean J. Food Sci. Technol. 33: 180-184.(in Korean)
  16. Kweon,O.G., J.C. Son, S. C.Kim, S.K. Chung and S.W. Park. 1998. Antimicrobial and antioxidative activities from moutan cortex extract. Korean J. Postharvest Sci. Technol. 5: 281-285.(in Korean)
  17. Lee,H.A., E.S. Nam and S.I. Park. 2003. Antimicrobial activity of Maesil(Prunus mume) juice against selected pathogenic microorganism. Korean J. Food and Nutr. 16: 29-34.(in Korean)
  18. Park, C.S. 1997. Effect of spices on the growth of pathogenic bacteria. Korean J. Soc. Food Sci. 13: 330-337.(in Korean)
  19. Park, C.S. 2000. Effect of pine needle and green tea extracts on the survival of pathogenic bacteria. Korean J. Soc. Food Sci. 16: 40-46.(in Korean)
  20. Sivropoulou, A., E. Papanikolaou, C. Nikolaou, S. Kokkini, T. Lanaras andM. Arsenakis.1996. Antimicrobial and cytotoxic activities of Origanum essential oils. J. Agric. Food Chem. 44: 1202-1205 https://doi.org/10.1021/jf950540t
  21. Zgorka, G and K. Glowniak. 2001. Variation of free phenolic acids inmedicinal plants belonging to the Lamiaceae family. J. Pharm. biomed. Anal. 26: 79-87 https://doi.org/10.1016/S0731-7085(01)00354-5