DOI QR코드

DOI QR Code

Antimicrobial Activity of the Ethanol Extract from Rubus coreanum against Microorganisms Related with Foodborne Illness

복분자 에탄올 추출물의 식중독 관련 위해 세균에 대한 항균활성 분석

  • Jeon, Yeon-Hee (Department of Food Science and Nutrition, Kyungpook National University) ;
  • Sun, Xiaoqing (Department of Food Science and Nutrition, Kyungpook National University) ;
  • Kim, Mee-Ra (Department of Food Science and Nutrition, Center for Beautiful Aging, Kyungpook National University)
  • 전연희 (경북대학교 식품영양학과) ;
  • 순샤오칭 (경북대학교 식품영양학과) ;
  • 김미라 (경북대학교 식품영양학과.장수생활과학연구소)
  • Published : 2012.02.28

Abstract

This study analyzed the antibacterial activity of a Rubus coreanum (Bokbunja) ethanol extract. The antimicrobial activity was determined by disc diffusion, minimum inhibitory concentration (MIC), and growth inhibition methods with seven kinds of bacteria related to foodborne illness (Bacillus cereus, Escherichia coli, Escherichia coli O157:H7, Listeria monocytogenes, Pseudomonas aeruginosa, Staphylococcus aureus, and Salmonella typhimurium). In the results, disc diffusions of the ethanol extract from R. coreanum (9.8-17.5 mm at $4,000{\mu}g/disc$) clearly showed the antimicrobial activity of the extract against all tested microorganisms. Rubus coreanum promoted an inhibitory effect as follows: E. coli O157:H7 > P. aeruginosa > L. monocytogenes > E. coli > S. aureus > B. cereus ${\geq}$ S. typhimurium. In the MIC test, R. coreanum showed high antimicrobial effect against L. monocytogenes at 500 ppm. Moreover, the R. coreanum ethanol extract showed strong growth inhibition against microorganisms, similar to the MIC results. These results show that a R. coreanum ethanol extract has powerful antimicrobial activity against all tested microorganisms, suggesting that R. coreanum will be useful as a potential natural preservative.

Keywords

References

  1. 배기환. 2000. 한국의 약용식물. 교학사. 서울. pp 127-129
  2. Bauer AW, Kirby WMM, Sherris JC, Turck M. 1966. Antibiotic susceptibility testing by a standardized single disk method. Am J Clin Pathol 45:493-496
  3. Beuchat LR, Golden DA. 1989. Antimicrobials occurring naturally in foods. Food Technol 43(1):134-142
  4. Bunzel M, Ralph J, Martia JM, Hatfield RD, Steinhart H. 2001. Diferulates as structural components in soluble and insoluble cereal dietary fiber. J Sci Food Agric 81:653-660 https://doi.org/10.1002/jsfa.861
  5. Cho EJ, Yang MO, Hwang CH, Kim WJ, Kim MJ, Lee MK. 2006. Quality characteristics of Sulfidduk added with Rubus coreanum Miquel during storage. J East Asian Soc Dietary Life 16(4):458-467
  6. Cho GS, Kim HY. 2003. Screening of antimicrobial activity from Castanea crenata Sieb. et Zucc. leaves and flowers. II. Screening of antimicrobial activities. J Korean Soc Agric Chem Biotechnol 46(3):262-267
  7. Chung HY, Jung DH, Park YJ. 2000. The screening and pattern comparison of organic acids in 3 kinds of medicinal herbal extracts. Korean J Food Sci Technol 32(5):997-1001
  8. Cursino L, Chartone-Souza E, Nascimento AMA. 2005. Synergic interaction between ascorbic acid and antibiotics against Pseudomonas aeruginosa. Braz Arch Biol Technol 48(3):379-384 https://doi.org/10.1590/S1516-89132005000300007
  9. Dabidson PM, Parish ME. 1989. Methods for testing the efficacy of food antimicrobials. Food Technol 43:148-155
  10. Demircia F, Guvenb K, Demircia B, Dadandic MY, Basera KHC. 2008. Antibacterial activity of two Phlomis essential oils against food pathogens. Food Control 19(12):1159-1164 https://doi.org/10.1016/j.foodcont.2008.01.001
  11. Doh ES. 2010. Antibacterial activity of medicinal plant extracts to S. aureus KCCM12256 and V. parahaemolyticus KCCM11965. J East Asian Soc Dietary Life 20(6):881-887
  12. Han SH, Woo NRY, Lee SD, Kang MH. 2006. Antioxidative and antibacterial activities of endemic plants extracts in Korea. Korean J Medicinal Crop Sci 14(1):49-55
  13. Jang JS, Lee HJ, Oh BY, Lee JM, Go JM, Kim YH. 2007. Inactivation of Escherichia coli O157:H7, Salmonella and Listeria monocytogenes by organic acid. Kor J Env Hlth 33(5):403-407 https://doi.org/10.5668/JEHS.2007.33.5.403
  14. Jeon TW, Cho YS, Lee SH, Cho SM, Cho HM, Chang KS, Park HJ. 2005. Studies on the biological activities and physicochemical characteristics of pigments extracted from Korean purple-fleshed potato. Korean J Food Sci Technol 37(2):247-254
  15. Jeon YH, Choi SW, Kim MR. 2009. Antimutagenic and cytotoxic activity of ethanol and water extracts from Rubus coreanum. Korean J Food Cookery Sci 25(3):379-386
  16. Kang SK. 1995. Isolation and antimicrobial activity of antimicrobial substance obtained from leaf mustard (Brassica juncea). J Korean Soc Food Nutr 24(5):695-701
  17. Kim DH, Park JH, Kim JH, Kim CH, You JH, Kwon MC, Lee HY. 2005. Enhancement of immune activities of Ephedrae herba and Rubi fructus at low temperature extraction. Korean J Medicinal Crop Sci 13(3):81-86
  18. Kim HY, Lee YJ, Kim SH, Hong KH, Kwon YK, Lee JY, Ha SC, Cho HY, Chang IS, Lee CW, Kim KS. 1999. Studies on the development of natural preservatives from natural products. Korean J Food Sci Technol 31(6):1667-1678
  19. Kim JY, Lee JA, Kim KN, Song GP, Park SY. 2007. Antioxidative and antimicrobial activities of Euphorbia helioscopia extracts. J Korean Soc Food Sci Nutr 36(9):1106-1112 https://doi.org/10.3746/jkfn.2007.36.9.1106
  20. Kim JY, Yoon WJ, Yim EY, Park SY, Kim YJ, Song GP. 2011. Antioxidative and antimicrobial activities of Castanopsis cuspidata var. sieboldii extracts. Korean J Plant Res 24(2):200-207 https://doi.org/10.7732/kjpr.2011.24.2.200
  21. Kwak CS, Lim SJ, Kim SA, Park SC, Lee MS. 2004. Antioxidative and antimutagenic effects of Korean buckwheat, sorghum, millet and Jop's tears. J Korean Soc Food Sci Nutr 33(6):921-929 https://doi.org/10.3746/jkfn.2004.33.6.921
  22. Kwak DJ, Nam SY, Lee DS. 2002. Antibacterial activity of phellodendri cortex on dental caries bacteria Sterptococcus sanguis. J Kor Aca Den Technol 24(1):43-49
  23. Lee BW, Shin DH. 1991. Antimicrobial effect of some plant extracts and their fractionates for food spoilage microorganisms. Korean J Food Sci Technol 23(2):205-211
  24. Lee JJ, Kim SH, Chang BS, Lee JB, Huh CS, Kim TJ, Baek YJ. 1999. The antimicrobial activity of medicinal plants extracts against Helicobacter pylori. Korean J Food Sci Technol 31(3):764-770
  25. Lee KI, Kim SM, Kim SM, Pyo BS. 2011. Comparison of fatty acids and antibacterial activity against pathogen of acne in different parts of ripened black raspberry (Rubus coreanus Miquel). J Korean Soc Food Sci Nutr 40(3):466-469 https://doi.org/10.3746/jkfn.2011.40.3.466
  26. Lee KU, Ju YR, Park MS, Oh KS, Kang YS, Lee KJ, Lee YJ. 1994. Evaluation of the antimicroial activity of disinfectants using in Korea. The Report of National Institute of Health 31(1):60-71
  27. Lee YC, Oh SW, Hong HD. 2002. Antimicrobial characteristics of edible medicinal herbs extracts. Korean J Food Sci Technol 34(4):700-709
  28. Liu RH. 2004. Potential synergy of phytochemicals in cancer prevention: mechanism of action. J Nutr 134:3479-3485
  29. McFarland J (1907). Nephelometer: an instrument for estimating the number of bacteria in suspensions used for calculating the opsonic index and for vaccines. J Am Med Assoc 14:1176-1178
  30. Moon GS. 1991. Constituents and uses of medicinal herbs. Ilweolseogak. Seoul. pp 310-311
  31. Moreno MI, Isla MI, Sampetro AR, Vattuone MA. 2000. Comparison of the free radical-scavenging activity of propolis from several regions of Argentina. J Ethnopharmacol 71:109-114 https://doi.org/10.1016/S0378-8741(99)00189-0
  32. Oh DH, Lee MK, Park BK. 1999. Antimicrobial activities of commercially available tea on the harmful foodborne organisms. Korea Soc Food Sci Nutr 28(1):100-106
  33. Oh SW, Lee YC, Hong HD. 2002. Effects on the shelf-life tofu with ethanol extracts of Rubus coreanus Miquel, Therminalia chebula Retz and Rhus javanica. Korean J Food Sci Technol 34(4):746-749
  34. Park JH, Oh SM, Lim SS, Lee YS, Shin HK, Oh YS, Choe NH, Park JHY, Kim JK. 2006. Induction of heme oxygenase-1 mediates the anti-inflammatory effects of the ethanol extract of Rubus c􊼁reanus in murine macrophages. BBRC 351:146-152
  35. Park YS. 2002. Antioxidative activities and contents of polyphenolic compound of medicinal herb extracts. J Fast Asian Soc Dietary Life 12(1):23-31
  36. Ryu SW, Jin CW, Lee HS, Lee JY, Sapkota K, Lee BG, Yu CY, Lee MK, Kim MJ, Cho DH. 2006. Changes in total polyphenol, total flavonoid contents and antioxidant activities of Hibiscus cannabinus L. Kor J Med Crop 14(5):307-310 https://doi.org/10.1007/s10725-004-4500-4
  37. Shin DH, Kim MS, Han JS. 1997. Antimicrobial effects of ethanol extracts from some medicinal herbs and their fractionates against food-born bacteria. Korean J Food Sci Technol 29(4):808-186
  38. Singleton VL, Rossi JA. 1965. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am J Enol Vitic 16(3):144-158
  39. Sosulski F, Krygier K, Hogge L. 1982. Free, esterified, and insoluble-bound phenolic acids. 3. Composition of phenolic acids in cereal and potato flours. J Agric Food Chem 30:337-340 https://doi.org/10.1021/jf00110a030
  40. Tabak M, Armom R, Potasman I, Neeman I. 1996. In vitro inhibition of Helicobacter pylori by extracts of thyme. J Appl Bacteriol 80:667-672 https://doi.org/10.1111/j.1365-2672.1996.tb03272.x
  41. Tabak M, Armon R, Rosenblot G, Stermer E, Neeman I. 2003. Divers effect of ascorbic acid and palmitoyl ascorbate on Helicobacter pylori survival and growth. FEMS Microbiol Lett 224:247-253 https://doi.org/10.1016/S0378-1097(03)00439-7
  42. Youn AR, Kwon KH, Kim BS, Noh BS, Cha HS. 2009. Quality changes in Rubus coreanus Miquel during frozen storage. Korean J Food Preserv 16(5):618-622
  43. Yu YE, Park EY, Jung DH, Byun SH, Kim SC. 2010. Antibacterial activity of oriental medicinal herb extracts against skin pathogens. J Life Sci 20(7):1143-1150. https://doi.org/10.5352/JLS.2010.20.7.1143
  44. http://e-stat.kfda.go.kr. Accessed Sep. 10, 2011

Cited by

  1. Characteristics of Lactic Acid Fermentation of Black Raspberry Juice Using the Lactobacillus plantarum GBL17 Strain vol.31, pp.6, 2015, https://doi.org/10.9724/kfcs.2015.31.6.773
  2. Antioxidant Activities and Quality Characteristics of Gravy Sauce Added with Bokbunja (Rub coreanus Miquel), Mulberry and Blueberry vol.32, pp.4, 2016, https://doi.org/10.9724/kfcs.2016.32.4.458
  3. Comparison of chemical composition and antimicrobial activity of essential oils from three Pinus species vol.44, 2013, https://doi.org/10.1016/j.indcrop.2012.10.026
  4. Growth inhibition effect ofRubus coreanusMiquel onCandida albicans vol.39, pp.3, 2015, https://doi.org/10.11149/jkaoh.2015.39.3.168
  5. Antioxidant and quality characteristics of mungbean starch gel added with peach seed powder vol.20, pp.3, 2013, https://doi.org/10.11002/kjfp.2013.20.3.372
  6. Influence of Extraction Duration on the Chemical Composition and Biological Activities of Essential Oil of Thymus pallescens de Noé vol.40, pp.7, 2015, https://doi.org/10.1007/s13369-015-1694-x
  7. Analysis of Food Components of Carthamus Tinctorius L. Seed and its Antimicrobial Activity vol.20, pp.2, 2013, https://doi.org/10.11002/kjfp.2013.20.2.227
  8. 천연방부제로 사용된 한약재의 항균활성에 대한 동향 분석 vol.29, pp.1, 2015, https://doi.org/10.15188/kjopp.2015.02.29.1.101
  9. Antimicrobial effect of black raspberry (Rubus occidentalis, Bokbunja) extract against Escherichia coli and Staphylococcus aureus vol.26, pp.3, 2019, https://doi.org/10.11002/kjfp.2019.26.3.360
  10. Synergistic Effect of Rubus crataegifolius and Ulmus macrocarpa Against Helicobacter pylori Clinical Isolates and Gastritis vol.11, pp.None, 2012, https://doi.org/10.3389/fphar.2020.00004
  11. Evaluation of Antimicrobial Potential and Comparison of HPLC Composition, Secondary Metabolites Count, and Antioxidant Activity of Mentha rotundifolia and Mentha pulegium Extracts vol.2021, pp.None, 2012, https://doi.org/10.1155/2021/9081536
  12. HPLC-Analysis, Biological Activities and Characterization of Action Mode of Saudi Marrubium vulgare against Foodborne Diseases Bacteria vol.26, pp.17, 2012, https://doi.org/10.3390/molecules26175112
  13. Natural Extracts as Inhibitors of Microorganisms and Lipid Oxidation in Emulsion Sausage during Storage vol.41, pp.6, 2012, https://doi.org/10.5851/kosfa.2021.e58