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초석잠의 잎 추출물의 항균 활성

Antimicrobial activity of the hexane extract of Stachys sieboldii MIQ leaf

  • 류병호 (경성대학교 식품공학과) ;
  • 박법규 (경성대학교 식품공학과)
  • 발행 : 2002.12.01

초록

초석잠 헥산 추출물이 식중독균에 대한 천연 항균 활성 가능성을 검토하였다. 초석잠 헥산 추출물의 항균 작용을 알아보기 위하여 공시 균주인 Bacillus cereus, Staphylococcus aureus, E, coli 및 Listeria monocytogenes등에 대하여 disc법으로 실험한 결과 그람음성 및 그람 양성균에 대하여 15~20 mm의 clear zone이 나타났다. 초석잠 헥산 추출물의 MIC는 Bacillus cereus에 대해 250${\mu}g$/$m\ell$ Listeria monocytogenes에 대해 250~500/$m\ell$그리고 Staphylococcus aureua와 Pseudomonoas aeruginosa에 대해 각각 500${\mu}g$/$m\ell$ 나타내었다. 초석잠 추출물을 처리한 전자현미경(TEM)상에서는 처리균주들의 세포막이 파괴되어 세포내용물이 용출된 것을 볼 수 있었다. 초석잠 추출물을 처리한 균주의 세포막 손상의 정도를 알아보기 위하여 균체내 효소인 $\beta$-galactosidase 활성을 측정한 결과 클로로포름보다 세포막을 더 손상시키는 것이 확인되었다. 그리고 초석잠 추출물의 pH 및 열 안정성을 실험한 결과 매우 안정하였다.

The present study was carried out for research and development of natural antimicrobial from extract of Stachys sieboldii MIQ against food borne bacteria. The hexane extract of Stachys sieboldii MIQ at 250$\mu\textrm{g}$/$m\ell$ per disc showed 15 ~ 20 mm inhibition zone against gram positive and gram negative barteria. Minimum inhibitory concentration (MIC) of hexane extract was 250${\mu}g$/$m\ell$against Bacillus cereus, 250~500${\mu}g$/$m\ell$against Listeria monocytogenes, 500${\mu}g$/$m\ell$ against Staphylococcus aureus, Psedomonas aeruginosa. Observation by transmission electron microscope, showed that disruption of the cell wall assumed to be due to the bactericidal activity. In addition, the membrane integrity of the sensitive cells was disrupted by exposure to Stachys sieboldii MIQ extract on the D-$\beta$-galatosidase activity as substrate of O-nitrophenol-$\beta$-D-galacto-pyranoside. The hexane extract of Stachys sieboldii MIQ was very stable on the pH and thermal stability.

키워드

참고문헌

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  3. Nutritional Components and Antioxidant Activities of Various Stachys Sieboldii Miq Parts vol.28, pp.2, 2017, https://doi.org/10.7856/kjcls.2017.28.2.203
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  5. A New Triterpene Saponin from the Tubers of Stachys sieboldii vol.35, pp.5, 2014, https://doi.org/10.5012/bkcs.2014.35.5.1553
  6. Physicochemical and Sensory Properties of Soup Added with Stachys sieboldii Miq Root Powder vol.45, pp.4, 2016, https://doi.org/10.3746/jkfn.2016.45.4.557
  7. Quality Characteristics and Antioxidant Activity of Noodles added with Chinese Artichoke Powder vol.27, pp.1, 2017, https://doi.org/10.17495/easdl.2017.2.27.1.61
  8. Physicochemical and Sensory Characteristics of Tarakjuk with Stachys sieboldii Miq Root Powder vol.45, pp.6, 2016, https://doi.org/10.3746/jkfn.2016.45.6.859