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 Characteristics of Different Parts of Guava against Food-Borne Bacteria

식중독 세균에 대한 구아바 부위별 추출물의 항균 특성

  • Jo, Young-Hong (Dept. of Food Science and Biotechnology, Kyungnam University) ;
  • Ok, Dul-lee (Dept. of Food Science and Biotechnology, Kyungnam University) ;
  • Lee, Seung-Cheol (Dept. of Food Science and Biotechnology, Kyungnam University)
  • 조영홍 (경남대학교 식품생명학과) ;
  • 옥둘이 (경남대학교 식품생명학과) ;
  • 이승철 (경남대학교 식품생명학과)
  • Published : 2009.12.31
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Abstract

Guava (Psidium guajava L.) contains high amount of vitamins and minerals, and its leaves have been reported to be very effective on reducing blood pressure. In this study, antimicrobial characteristics of extracts from four different parts of guava (fruit, branch, leaf, and seed) with four different solvents (methanol, ethanol, acetone, and water) were evaluated. Four targeted food-borne microorganisms were selected; two Gram negatives (Escherichia coli O157:H7 and Salmonella Typhimurium) and two Gram positives (Staphylococcus aureus and Listeria monocytogenes). By the paper disc method, guava extracts showed stronger clear hollow zone against Gram positive bacteria than Gram negatives in nutrient broth agar plate. Especially, extracts of branches and leaves showed significant antibacterial activity. Guava extracts also showed significant inhibition activity on the growth of Gram positive food-borne bacteria in nutrient broth. For example, S. aureus did not grow at all at 200 ppm of acetone extracts of guava branch and leaf. In the case of L. monocytogenes, the same concentration of acetone extracts of guava branch and leaf inhibited the growth 33.5% and 55.4%, respectively, at 32 hrs of incubation time. The results indicated that extracts of guava branch and leaf showed significant antibacterial activities against food-borne Gram positive microorganisms, and that guava branches, the byproducts of guava, might be a valuable resource for antibacterial materials.

본 연구는 인공합성보존료를 대체할 수 있는 천연보존료의 개발을 위한 방안으로 대표적인 세균성 식중독 미생물로서 그람 음성균인 Escherichia coli O157:H7과 Salmonella Typhimurium, 그리고 그람 양성균인 Staphylococcus aureus와 Listeria monocytogenes에 대한 항균 특성을 조사하였다. 구아바 가지와 잎의 메탄올과 에탄올 추출물 S. aureus의 생육을 저해하였으며, 아울러 가지와 잎의 아세톤 추출물은 200 ppm 농도의 첨가에서 식중독 원인균 S. aureus균을 전혀 자라지 못하는 결과를 확인하였다. 이러한 결과는 구아바 잎과 가지의 추출물에 그람 양성균에 대한 높은 항균활성이 있음을 의미하며, 구아바 가지를 항균력을 가지는 소재로 이용될 수 있음을 시사한다.

Keywords

References

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