Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지

Antimicrobial Activity of Omija (Schizandra cheinensis) Extracts

오미자(Schizandra chjinensis) 추출물의 항균활성

  • Published : 2001.02.01
Download PDF
⟨ Previous Next ⟩

Abstract

This research was conducted to investigate the antimicrobial activities of ethanol extracts from omija against the 12 icroorganism including bacteria, yeast and mold. The extracts inhibited the growth of bacteria, but not yeast or mold. Minimum bactericidal concentration (MBC) of B. subtilis and S. aureus was 1.6~3.2 mg/mL, and those of gram(-) bacteria, including E. coli, were 6.3~12.5 mg/mL. Growth of B. subtilis and S. aureus were retarded by adding 900 ppm and 300 ppm of ethanol extracts. Anthimicrobial activity of the ethanol extracts was not destroyed by heating. In comparison of endocarps extracts with the ethanol from the seed extracts, the ethanol extracts of endocarps showed the high antimicrobial activity.

오미자 에탄올 추출물의 항미생물 활성을 측정하기 위하여 세균, 효모, 곰팡이가 포함되는 12종류의 미생물에 대한 항미생물 활성을 측정하였다. 추출물은 세균의 생육을 억제하지만 효모와 곰팡이의 생육은 억제하지 못하였다. B. subtilis와 S. aureus에 대한 최소치사농도는 1.6~3.2 mg/mL이었으며, E. coli를 비롯한 gram음성 세균의 최소치사농도는 6.3~12.5 mg/mL이였다. B. subtilis와 S. aureus의 생육은 각 각 900 ppm과 300 ppm에서 억제되었으며 gram음성 세균의 생육은 2,000 ppm 첨가시 4시간 정도 생육이 억제되었다. 오미자 추출물의 항균활성은 열처리에 안정하였으며 부위에 따른 추출물의 항균활성은 오미자 과육의 추출물이 주로 항균력을 나타내는 것으로 나타났다.

Keywords

References

  1. The Plant of Korea Kim T. S.
  2. An Actual Output of Crop for Srecial Use Ministry of Agriculture and Forestery
  3. Herb Plant Medicine Han D. S.
  4. Natural Spice and Tar Pigment Lee C. Y.;kim Y. J.
  5. Natural Food of Health Shin Y. S.
  6. J Korean Soc. Food Sci. Nutr. v.21 Screening of antimicrobial activity for medicinal herb extracts Park U. Y.;Chang D. S.;Cho H. R.
  7. Kor. J. Appl. Microbial. Biotechnol. v.25 Effects of omija(Schizandra chinensis) extract on the growth of lactic acid bateria isolated from kimchi Lee S. H.;Im Y. S.
  8. Food Technol. v.43 Antimicrobials occurring naturally in foods Beuchat L. R.;Goiden D. A.
  9. Buffers for pH and metal ion control Perrin D. D.;Boyd D.
  10. Food Technol. v.40 Antimicrobial agents Judie D. D.
  11. Korean J. Food Sci. Technol. v.23 Screening of natural antimicrobial plant extract on food spoilang Microorganism Lee B. W.;Shin D. H
  12. Food Technol. v.43 Methods for testing the efficiency of food antimicrobials Davidson P. M.;Parish M. E.
  13. Antibiotics in Laboratory Medicine (2nd ed.) Lorian M. D.
  14. J. Agric. Food Chem. v.41 Bactericidal activity of anacardic acid against Strepcoccus mutans and their potentiation Hisae M.;Isao K.
  15. Japanese J. Food Safrty v.25 Effect of sodium salts of some organic acids on the germination and thermal resistance of genus Bacillus spores Susumu I. K.;Kikuchi J.;Tadao W. B.
  16. Horean J. Food Sci. Technol v.23 Screening of antimicrobial activity of leaf mustard(Brassica juncea) extract Kang S. K.;Sung N. K.;Kim Y. D.;Shin S. C.;Seo J. S.;Choi K. S.;Park S. K.
  17. Kor. J. Appl. Microbial Biotechnol v.20 Antibacterial activity of Ulmus pulmila L. Extract Lee H. Y.;Kim C. K.;Sung T. K.;Mun T. K.;Lim C. J.
  18. J. Korean Soc. Food Sci. Nutr. v.24 Antioxidative effect of tea extract from green tea, oolong tea and black tea Yeo S. G.;Ahn C. W.;Lee Y. W.;Lee T. G.;Park Y. H.;Kim S. B.
  19. Korea J. Appl. Microbial. Biotechnol. v.25 Effect of Schizandra Chinensis(omija) extract on the fermentation of kimchi Lee S. H.;Choi W. J.;Im Y. S.