Journal of Food Hygiene and Safety (한국식품위생안전성학회지)

The Korean Society of Food Hygiene and Safety (한국식품위생안전성학회)
권호 표지

Antibacterial Activity of Sodium Phytate Against Salmonella typhimurium in Meats

식육에서 피틴산염의 Salmonella typhimurium균에 대한 항균효과

  • Baek, Dong-Jin (College of Veterinary Medicine and Research Institute of Veterinary Medicine, Chungbuk National University) ;
  • Hue, Jin-Joo (College of Veterinary Medicine and Research Institute of Veterinary Medicine, Chungbuk National University) ;
  • Lee, Yea-Eun (College of Veterinary Medicine and Research Institute of Veterinary Medicine, Chungbuk National University) ;
  • Lee, Ki-Nam (College of Veterinary Medicine and Research Institute of Veterinary Medicine, Chungbuk National University) ;
  • Nam, Sang-Yoon (College of Veterinary Medicine and Research Institute of Veterinary Medicine, Chungbuk National University) ;
  • Yun, Young-Won (College of Veterinary Medicine and Research Institute of Veterinary Medicine, Chungbuk National University) ;
  • Jeong, Jae-Hwang (Department of Bio-industry, Seowon National University) ;
  • Lee, Sang-Hwa (Department of Food and Nutrition, Seowon University) ;
  • Lee, Beom-Jun (College of Veterinary Medicine and Research Institute of Veterinary Medicine, Chungbuk National University)
  • 백동진 (충북대학교 수의과대학 및 동물의학연구소) ;
  • 허진주 (충북대학교 수의과대학 및 동물의학연구소) ;
  • 이예은 (충북대학교 수의과대학 및 동물의학연구소) ;
  • 이기남 (충북대학교 수의과대학 및 동물의학연구소) ;
  • 남상윤 (충북대학교 수의과대학 및 동물의학연구소) ;
  • 윤영원 (충북대학교 수의과대학 및 동물의학연구소) ;
  • 정재황 (서원대학교 바이오산업학과) ;
  • 이상화 (서원대학교 식품영양학과) ;
  • 이범준 (충북대학교 수의과대학 및 동물의학연구소)
  • Published : 2007.12.31
Download PDF
⟨ Previous Next ⟩

Abstract

The approval of use of certain food-grade phosphates as food additives in a wide variety of meat products greatly stimulated research on the applications of phosphates in foods. Phytic acid is a natural plant inositol hexaphosphate constituting 1-5% of most cereals, nuts, legumes, oil seeds, pollen, and spores. In this study, we investigated antibacterial activity of sodium phytate (SPT) against Salmonella typhimurium in tryptic soy broth with different pHs and in chicken, pork and beef. In tryptic soy broth, SPT at the concentrations of 0.1, 0.5, and 1.0% effectively inhibited the growth of Salmonella typhymurium in a concentration-dependent manner. At pH 5.5-7.0 similar to meat pHs, 1% SPT almost completely inhibited the bacterial growth. The inhibitory effect of SPT was stronger at pH 7.0 than pH 5.5. In chicken, pork, and beef, SPT at the concentrations of 0.1, 0.5, and 1% significantly inhibited the growth of Salmonella typhimurium in a dose-dependant manner (p<0.01). The addition of 1% SPT in the meats significantly increased the meat pHs. These results indicate that SPT is very effective for inhibition of bacterial growth as a muscle food additive for increasing food safety and functions.

피틴산(phytic acid)은 inositol hexaphosphate로서 식물성식품 및 씨 중에 1-5%가량 존재하는 자연 항산화 물질로서 소화효소에 의해 쉽게 분해되지 않는다. 한편 인산염은 식육에서 품질개량제로 식육에서의 항균 효과에 대해서는 이미 여러 보고가 있으나 그 결과는 다양하다. 일반적으로 생육에서는 그 효능이 낮은데 이것은 생육에 존재하는 phosphatase의 작용에 의해 인산염들이 가수분해되기 때문이다. 한편 피틴산염은 열에 강하고 쉽게 분해되지 않으므로 생육이나 멸균 처리된 식육에서 공히 인산염들이 가지고 있는 항균효과를 기대할 수 있다. 본 실험에서는 pH가 다른 선택배지에서 Salmonella typhimurium에 대한 피틴산의 항균효과를 평가하였고, 더불어 생육에서 Salmonella typhimurium의 접종 후에 항균 효과를 평가하였다. 선택된 배지인 tryptic soy broth에서 Salmonella typhimurium에 대한 항균 효과는 0.1, 0.5 및 1%의 세 가지 농도에서 농도에 의존적으로 유의성 있게 나타났다. 생육인 닭고기, 돼지고기 및 소고기에 피틴산염을 각각 0.1, 0.5, 그리고 1%의 농도별로 첨가했을 때 Salmonella typhimurium의 증식이 모두 유의성 있게 감소하였다(p<0.01). 또한 피틴산염의 첨가는 모든 식육에서 pH를 0.5-0.6단위만큼 증가시켰다. 이러한 결과로부터 피틴산염은 배지 및 식육에서 항균효과가 뛰어나며 따라서 축산식품의 첨가제로서 사용시 식품의 기능성 향상과 더불어 매우 유용하게 사용될 수 있을 것이다.

Keywords

References

  1. Darmadji, P. and Izumimoto, M.: Effect of chitosan in meat preservation. Meat Sci., 38, 243-254 (1994) https://doi.org/10.1016/0309-1740(94)90114-7
  2. Lee, B.J. and Hendricks, D.G.: Phytic acid protective effect against beef round muscle lipid peroxidation. J. Food Sci., 60, 241-244 (1995) https://doi.org/10.1111/j.1365-2621.1995.tb05646.x
  3. Lee, B.J. and Hendricks, D.G.: Metal-catalyzed oxidation of ascorbate, deoxyribose and linoleic acids as affected by phytic acid in a model system. J. Food Sci., 62, 935-938 (1997) https://doi.org/10.1111/j.1365-2621.1997.tb15010.x
  4. Lee, B.J., Hendricks, D.G. and Cornforth, D.P.: Antioxidant effects of carnosine and phytic acid in a model beef system. J. Food Sci., 63, 394-398 (1998) https://doi.org/10.1111/j.1365-2621.1998.tb15750.x
  5. Lee, B.J., Hendricks, D.G. and Cornforth, D.P.: Effect of sodium phytate, sodium pyrophosphate and sodium tripolyphosphate on physico-chemical characteristics of restructured beef. Meat Sci., 50, 273-283 (1998) https://doi.org/10.1016/S0309-1740(98)00002-3
  6. Graf, E. and Eaton, J.W.: Antioxidant functions of phytic acid. Free Radical. Biol. Med., 8, 61-69 (1990) https://doi.org/10.1016/0891-5849(90)90146-A
  7. Reddy, N.R. and Salunkhe, D.K.: Interactions between protein and minerals in whey fractions of black gram. J. Food Sci., 46, 564-568 (1981) https://doi.org/10.1111/j.1365-2621.1981.tb04911.x
  8. Johnson, L.F. and Tate, M.E. : Structure of phytic acids. Can. J. Chem., 47, 63-73 (1969) https://doi.org/10.1139/v69-008
  9. Lee, B.J., Kim, Y.C. and Cho, M.H.: Effects of phytic acid content, storage time and temperature on lipid peroxidation in muscle foods. J. Food Hyg. Safety, 3, 309-314 (1999)
  10. Lee, B.J., Lee, Y.S. and Cho, M.H.: Effects of carnosine and phytate on water-holding capacity, color, and TBA values in a dilute beef model system. Food Sci. Biotechnol., 8, 118-123 (1999)
  11. Flores, L.M., Sumner, S.S., Peters, D.L. and Mandigo, R.: Evaluation of a phosphate to control pathogen growth in fresh and processed meat products. J. Food Protect., 59, 356-359 (1996) https://doi.org/10.4315/0362-028X-59.4.356
  12. Li L, Hue J.J., Lee Y.E., Nam S.Y., Yun Y.W., Jeong J.H., Lee S.H., Yoo H.S. and Lee B.J.: Antibacterial activity of sodium phytate and sodium phosphates against Escherichia coli O157:H7 in acidic pH. Kor. J. Vet. Publ. Hlth., 30, 19-25(2006)
  13. Hue J.J., Li L., Lee Y.E., Lee K.N., Nam S.Y., Yun Y.W., Jeong J.H., Lee S.H., Yoo H.S. and Lee B.J. : Antibacterial activity of sodium phytate and sodium phosphates against Escherichia coli O157:H7 in meats. J. Fd. Hyg. Safety, 22, 37-44 (2007)
  14. USDA. 1982. Meat and poultry products: phosphates and sodium hydroxide. Fed. Register, 47, 10779
  15. Klebanoff, S.J. 1992. Bactericidal effect of $Fe^{2+}$, ceruloplasmin, and phosphate. Arch. Biochem. Biophys., 295, 302-308 (1992) https://doi.org/10.1016/0003-9861(92)90522-X
  16. Spencer, J.V. and Smith, L.E.: The effect of chilling chicken fryers in a solution of polyphosphates upon moisture uptake, microbial spoilage, tenderness, juiceness and flavor. Poultry Sci., 41, 1685-1688 (1962)
  17. Steinhauer, J.E. and Banwart, G.J.: The effect of food grade polyphosphates on the microbial population of chicken meat. Poultry Sci., 43, 618-620 (1963)
  18. Chen, T.V., Culotta, J.T. and Wang, W.S.: Effect of water and microwave energy precooking on microbiological quality of chicken parts. J. Food Sci., 38, 155-157 (1973) https://doi.org/10.1111/j.1365-2621.1973.tb02801.x
  19. Giese, J.: Salmonella reduction process receives approval. Food Technol., 41, 505-510.(1993)
  20. Molins, R.A., Kraft, A.A., Olson, D.G. and Hotchkiss, D.K.: Recovery of selected bacteria in media containing 0.5% food grade poly- and pyrophosphates. J. Food Sci,. 49, 948-950 (1984) https://doi.org/10.1111/j.1365-2621.1984.tb13248.x
  21. Lee, R.M., Hartman, P.A., Olson, D.S. and Williams, F.D.: Bactericidal and bacteriolytic effects of selected food-grade phosphates, using Staphylococcu aureus as a model system. J. Food Protect., 57, 276-283 (1994) https://doi.org/10.4315/0362-028X-57.4.276
  22. Lee, R.M., Hartman, P.A., Olson, D.S. and Williams, F.D.: Metal ions reverse the inhibitory effects of selected foodgrade phosphates in Staphylococcus aureus. J. Food Protect., 57, 284-288 (1994) https://doi.org/10.4315/0362-028X-57.4.284
  23. Molins, R.A., Kraft, A.A., Walker, H.W., Rust, R.E., Olson, D.G. and Merkenich, K.: Effect of inorganic polyphosphates on ground beef characteristics: Some chemical, physical, and sensory effects on frozen beef patties. J. Food Sci., 52, 50-52 (1987) https://doi.org/10.1111/j.1365-2621.1987.tb13970.x