DOI QR코드

DOI QR Code

쇠비름 추출물 발효액이 Campylobacterjejuni의 증식에 미치는 영향

The Effect of Fermented Extracts of Portulaca oleracea against Campylobacter jejuni

  • 배지현 (계명대학교 식품영양학과)
  • Bae, Ji-Hyun (Dept. of Food Science and Nutrition, Keimyung University)
  • 투고 : 2012.04.07
  • 심사 : 2012.05.14
  • 발행 : 2012.06.30

초록

본 연구에서는 신생아 질환과 사망 원인 중 첫 번째에 해당하는 설사의 주된 원인균인 Campylbactor jejuni에 대한 쇠비름 발효액의 항균 효과를 검증해 보고자 하였다. 민간요법과 한방에서 널리 이용되어온 쇠비름은 각종 항균 효과나 항염증, 항암 효과 등이 있는 것으로 알려져 있는 식용 식물로, 여기에서 식물성 유산균을 분리해 각종 프로바이오틱스와 더불어 쇠비름 발효액을 제조하였다. Lactobacillus rhamnosus, L. acidophilus, L. bulgaricus, L. delbrueckii, L. plantarum, Leuconostoc mesenteroides 및 Bifidobacterium longum과 쇠비름에서 분리한 균을 쇠비름 추출물에 적용하였을 때, Leuconostoc mesenteroides와 쇠비름에서 분리한 식물성 유래 유산균이 쇠비름 추출액에서 가장 잘 자랐고, 여기에 2% yeast extract, 1% peptone 및 0.05~1% 인산을 첨가하였을 때 가장 적합한 발효액을 만들 수 있었다. 쇠비름 발효액에 들어있는 생균수는 발효 48시간 후 $1{\times}10^{12}\;CFU/m{\ell}$로 증가하였고, 2주간 냉장 보관을 한 이후에도 생균수가 $1.3{\times}10^{10}\;CFU/m{\ell}$로 남아있었다. 쇠비름 발효액의 pH와 산도는 발효 48시간 이후 3.7과 3.14로 각각 나타나 일반 유제품 발효액의 기준 범위 안에 들어감을 알 수 있었다. PLAB과 Leuconostoc mesenteroides로 만든 쇠비름 발효액은 10 $mg/m{\ell}$ 이상의 농도에서 C. jejuni에 대해 증식 억제효과를 나타냈으며, 이 억제 효과는 48시간 동안 지속되었다.

One of the main microorganisms causing diarrheal diseases is Campylobacter jejuni. Purslane or Portulaca oleracea is an edible plant containing polyphenols that has been widely used as a folk remedy for treatment of diarrhea for a long time. This study was performed to investigate the antimicrobial activity of fermented P. oleracea extracts made with probiotics and plant-origin lactic acid bacteria(PLAB) isolated from P. oleracea against C. jejuni. Lactobacillus rhamnosus, L. acidophilus, L. bulgaricus, L. delbrueckii, L. plantarum, Leuconostoc mesenteroides and Bifidobacterium longum were applied to P. oleracea to make a fermentation broth of purslane. Leuconostoc mesenteroides and the lactic acid bacteria isolated from P. oleracea grew best in the fermentation broth of P. oleracea extracts when the broth was combined with 2% yeast extract, 1% peptone, and 0.05 to 1% potassium phosphate. The number of viable cells in the fermentation broth containing purslane extracts after 48 hours increased to $1{\times}10^{12}\;CFU/m{\ell}$ and remained at $1.3{\times}10^{10}\;CFU/m{\ell}$ after refrigeration for 2 weeks. The pH and acidity of purslane-fermented broth after 48 hours of fermentation was 3.7 and 3.14, respectively, which show that the fermentation broth was within the range of the general standards of fermented dairy products. The antimicrobial activity of the fermented P. oleracea extracts was determined using the liquid culture method. The 10 $mg/m{\ell}$ concentration of the fermented P. oleracea extract made with Leuconostoc mesenteroides and the lactic acid bacteria isolated from purslane showed the strongest antimicrobial activity against C. jejuni. The fermentation broth of purslane with the probiotics retarded the growth of C. jejuni for 48 hours at $42^{\circ}C$.

키워드

참고문헌

  1. Bae JH. 2004. Antimicrobial effect of Portulaca oleracea extracts on food-brone pathogens. J Food Sci Nutr 9:306-311 https://doi.org/10.3746/jfn.2004.9.4.306
  2. Bezkorovainy A. 2001. Probiotics: determinants of survival and growth in the gut. Am J Clin Nutr 73:399S-405S https://doi.org/10.1093/ajcn/73.2.399s
  3. Bhatnagar S, Singh KD, Sazawal S, Saxena S, Bhan MK. 1998. Efficacy of milk versus yoghurt offered as part of a mixed diet in acute noncholera diarrhea among malnourished children. J Pediatrics 132:999-1003 https://doi.org/10.1016/S0022-3476(98)70398-1
  4. Chang DR, Kim JB. 2010. A case study on Pulmone healthy life's Pulmone vegetable lactic acid bacteria advertising campaign: Creating a new category in a growth market. Korean J Advertising 21:253-265
  5. Fooks LJ, Gibson GR. 2002. In vitro investigations of the effect of probiotics and prebiotics on sicected human intestinal pathogens. FEMS Microbiol Ecology 39:67-75 https://doi.org/10.1111/j.1574-6941.2002.tb00907.x
  6. Friedman M, Henika PR, Mandrell RE. 2002. Bactericidal activities of plant essential oils and some of their isolated constituents against Campylobacter jejuni, Escherichia coli, Listeria monocytogenes, and Salmonella enterica. J Food Protection 65:1545-1560 https://doi.org/10.4315/0362-028X-65.10.1545
  7. Friedman M. 2007. Overview of antibacterial, antitoxin, antiviral, and antifungal activities of tea flavonoids and teas. Mol Nutr Food Res 51:116-134 https://doi.org/10.1002/mnfr.200600173
  8. Ganan M, Silvan JM, Carrascosa AV, Martinez-Rodriguez AJ. 2012. Alternative strategies to use antibiotics or chemical products for controlling Campylobacter in the food chain. Food Control 24:6-14 https://doi.org/10.1016/j.foodcont.2011.09.027
  9. Gonzalez-Sarrias A, Larrosa M, Tomas-Barberan F, Dolara P, Espin JC. 2010. NF-kappaB-dependent anti-inflammatory activity of urolithins, gut microbiota ellagic acid-derived metabolites, in human colonic fibroblasts. Br J Nutr 104: 503-512 https://doi.org/10.1017/S0007114510000826
  10. Karimi O, Peria AS. 2008. Indications and challenges of probiotics, prebiotics, and synbiotics in the management of arthralgias and spondyloarthropathies in inflammatory bowel disease. J Clin Gastroenterol 42:136S-141S https://doi.org/10.1097/MCG.0b013e3181662455
  11. Larrosa M, Gonzalez-Sarrias A, Yanez-Gascon MJ, Selma MV, Azorin-Orturil M, Toti S, Tomas-Barberan F, Dolara P, Espin JC. 2010. Anti-inflammatory properties of a pomegranate extract and its metabolite urolithin-A in a colitis rat model and the effect of colon inflammation on phenolic metabolism. J Nutr Biochem 21:717-725 https://doi.org/10.1016/j.jnutbio.2009.04.012
  12. Lee MD, Newell DG. 2006. Campylobacter in poultry: filling an ecological niche. Avian Diseases 50:1-9 https://doi.org/10.1637/7474-111605R.1
  13. Ley RE, Backhed F, Turnbaugh P, Lozupone CA, Knight RD, Gordon JI. 2005. Obesity alters gut microbial ecology. Proc Natl Acad Sci 102:11070-11075 https://doi.org/10.1073/pnas.0504978102
  14. Mattar AF, Drongowski RA, Coran AG, Harmon CM. 2001. Effect of probiotics on enterocyte bacterial translocation in vitro. Pediatr Surg Int 17:265-268 https://doi.org/10.1007/s003830100591
  15. Nannapaneni R, Chalova VI, Crandall PG, Ricke SC, Johnson MG, O'Bryan CA. 2009. Campylobacter and Arcobacter species sensitivity to commercial orange oil fractions. International J Food Microbiol 129:43-49 https://doi.org/10.1016/j.ijfoodmicro.2008.11.008
  16. Park SF. 2002. The physiology of Campylobacter species and its relevance to their role as foodborne pathogen. International J Food Microbiol 74:177-188 https://doi.org/10.1016/S0168-1605(01)00678-X
  17. Park SH, Kim DK, Bae JH. 2011. The antioxidant effect of Portulaca oleracea extracts and its antimicrobial activity on Helicobacter pylori. Korean J Food & Nutr 24:306-311 https://doi.org/10.9799/ksfan.2011.24.3.306
  18. Rooks MG, Garrett WS. 2011. Bacteria, food and cancer. F1000Reports Biol 3:12-18
  19. Saavedra JM. 1995. Microbes to fight microbes: a not so novel approach to controlling diarrheal disease. J Pediatr Gastroenterol Nutr 21:125-129 https://doi.org/10.1097/00005176-199508000-00001

피인용 문헌

  1. Quality Characteristics and Antioxidant Activities of Morning Bread Containing Portulaca oleracea L. vol.31, pp.5, 2015, https://doi.org/10.9724/kfcs.2015.31.5.524
  2. Antioxidant Activities and Quality Characteristics of Sulgidduk Added with Portulaca oleracea L. vol.45, pp.10, 2016, https://doi.org/10.3746/jkfn.2016.45.10.1447
  3. Microbial Population of Foodborne Pathogens during Fermentation of Mulberry Wort vol.31, pp.6, 2016, https://doi.org/10.13103/JFHS.2016.31.6.458
  4. 약선죽(藥膳粥)에 대한 인지도 및 메뉴 개발 방향 - 대전지역 성인 여성을 중심으로 - vol.23, pp.2, 2017, https://doi.org/10.14373/jkda.2017.23.2.202