Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Synergistic Antimicrobial Effect of Achyranthes japonica Nakai Extracts and Bifidobacterium Supernatants Against Clostridium difficile

  • Jung, Sun-Mi (Department of Biological Engineering, Inha University) ;
  • Choi, Soo-Im (Department of Biological Engineering, Inha University) ;
  • Park, Sang-Min (Department of Biological Engineering, Inha University) ;
  • Heo, Tae-Ryeon (Department of Biological Engineering, Inha University)
  • Published : 2008.04.30
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Abstract

The synergistic antimicrobial effect of Achyranthes japonica Nakai (AJN) and Bifidobacterium extracellular factors against Clostridium difficile were measured using a turbidity method. Each broth supernatant of Bifidobacterium infantis ($68.8{\pm}0.02%$) and Bifidobacterium adolescentis ($33.2{\pm}0.2%$) obtained by adding ethyl acetate soluble fractionate from A. japonica Nakai ethanolic extracts (AJNEA, 100 ppm, no inhibition) showed high synergistic antimicrobial activity against C. difficile. In addition, the antimicrobial activity in a laboratory medium and yogurt products against C. difficile were evaluated. In yogurt prepared with a starter 5 (Lactobacillus acidophilus: Streptococcus thermophilus: B. adolescentis =1 : 1 : 1) and a starter 4 (L. acidophilus: S. thermophilus: B. infantis=1 : 1 : 1) and 0.5% AJNEA powder, high antimicrobial effects were recorded that measured 79.0 and 65.2%, respectively. The results indicated the potential of AJN extract for use as an antimicrobial agent. In addition, the efficiency of the antimicrobial activity of the extracts was further improved in combination with lactic acid bacteria, which suggests that they have the potential to be used as a highly effective antibiotic-tolerant microorganism prevention system. Such a strategy can be used for alternative drugs or functional food additives for treatment of antibiotic-associated diarrhea.

Keywords

References

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