Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

Antibacterial and Sporicidal Activity of Macelignan Isolated from Nutmeg (Myristica fragrans Houtt.) against Bacillus cereus

  • Rukayadi, Yaya (Department of Biotechnology, College of Life Science and Biotechnology, Yonsei University) ;
  • Lee, Kwan-Hyoung (Department of Biomaterials Science and Engineering, College of Life Science and Biotechnology, Yonsei University) ;
  • Han, Sung-Hwa (Department of Biomaterials Science and Engineering, College of Life Science and Biotechnology, Yonsei University) ;
  • Kim, Sung-Kyung (Department of Biomaterials Science and Engineering, College of Life Science and Biotechnology, Yonsei University) ;
  • Hwang, Jae-Kwan (Department of Biotechnology, College of Life Science and Biotechnology, Yonsei University)
  • Published : 2009.10.31
Download PDF
⟨ Previous Next ⟩

Abstract

Macelignan is a bioactive compound isolated from nutmeg (Myristica fragrans Houtt.) which has been traditionally used for the food and pharmaceutical purposes. In this study, the activities of macelignan against vegetative cells and spores of Bacillus cereus were evaluated in vitro. Our results showed that the vegetative cells of B. cereus were significantly inhibited in growth by macelignan with minimum inhibitory concentration (MIC) of $4{\mu}g/mL$. The vegetative cells of B. cereus were completely killed with minimum bactericidal concentration (MBC) of $8{\mu}g/mL$ of macelignan. Killing time of macelignan against vegetative cells of B. cereus was very fast; endpoint of macelignan was reached after 4 hr of incubation at $4{\times}MIC$. Macelignan inactivated more than 3-log (99.9%) of spores/mL of B. cereus at the concentration of $100{\mu}g/mL$. Macelignan was found to be effective against vegetative cells and spores of B. cereus. These results suggest that macelignan might be good to be developed as a food preservative.

Keywords

References

  1. Malakar PK, BarkerGC, Peck MW. Modeling the prevalence of Bacillus cereus spores during the production of a cooked chilled vegetable product. J. Food Protect. 67: 939-946 (2004)
  2. Van Opstal I, Bagamboula CF, Vanmuysen SCM, Wuytack EY, Michiels CW. Inactivation of Bacillus cereus spores in milk by mild pressure and heat treatments. Int. J. Food Microbiol. 92: 227-234 (2004) https://doi.org/10.1016/j.ijfoodmicro.2003.09.011
  3. Beattie SH, Williams AG. Detection of toxigenic strains of Bacillus cereus and other Bacillus spp. with an improved cytotoxicity assay. Lett. Appl. Microbiol. 28: 221-225 (1999) https://doi.org/10.1046/j.1365-2672.1999.00498.x
  4. Notermans S, Dufrenne J, Teunis P, Beumeu R, Giffel MT, Weem PP. A risk assesment study of Bacillus cereus present in pasteurized milk. Food Microbiol. 14: 143-151 (1997) https://doi.org/10.1006/fmic.1996.0076
  5. Valero M, Frances E. Synergistic bactericidal effect of carvacrol, cinnamaldehyde, or thymol and refrigeration to inhibit Bacillus cereus in carrot broth. Food Microbiol. 23: 68-73 (2006) https://doi.org/10.1016/j.fm.2005.01.016
  6. Gould GW. Industry perspectives on the use of natural antimicrobials and inhibitors for food applications. J. Food Protect. Suppl.: 82-86 (1996)
  7. Davidson PP. Chemical preservatives and natural antimicrobial compounds. pp. 520-556. In: Foods Microbiology Fundamentals and Frontiers. Doyle MP, Beuchat LR, Montville TJ (eds). ASM Publications, Washington, DC, USA (1997)
  8. Rios JL, Recio MC. Medicinal plants and antimicrobial activity. J. Ethopharmacol. 100: 80-84 (2005) https://doi.org/10.1016/j.jep.2005.04.025
  9. Cho WI, Choi JB, Lee K, Chung MS, Pyun YR. Antimicrobial activity of torilin isolated from Torilis japonica fruit against Bacillus subtilis. J. Food Sci. 73: M37-M46 (2008) https://doi.org/10.1111/j.1750-3841.2007.00639.x
  10. Smith-Palmers A, Stewart J, Fyfe L. Antimicrobial properties of plant essential oils and essences against five important foodborne pathogens. Lett. Appl. Microbiol. 26: 118-122 (1998) https://doi.org/10.1046/j.1472-765X.1998.00303.x
  11. Yanti, Rukayadi Y, Kim KH, Hwang JK. In vitro anti-biofilm activity of macelignan isolated from Myristica fragrans Houtt. against oral primary colonizer bacteria. Phytother. Res. 22: 308-312 (2008) https://doi.org/10.1002/ptr.2312
  12. Sohn JH, Han KL, Choo JH, Hwang JK. Macelignan protects HepG2 cells against tert-butylhydroperoxide-induced oxidative damage. BioFactors 29: 1-10 (2007) https://doi.org/10.1002/biof.5520290101
  13. Chung JY, Choo JH, Lee MH, Hwang JK. Anticariogenic activity of macelignan isolated from Myristica fragrans (nutmeg) against Streptococcus mutans. Phytomedicine 13: 261-266 (2006) https://doi.org/10.1016/j.phymed.2004.04.007
  14. Jin DQ, Lim CS, Hwang JK, Ha I, Han JS. Anti-oxidant and antiinflammatory activities of macelignan in murine hippocampal cell line and primary culture of rat microglial cells. Biochem. Bioph. Res. Co. 331: 1264-1269 (2005) https://doi.org/10.1016/j.bbrc.2005.04.036
  15. Long SK, Adak GK, O'brien SJ, Gillespie LA. General outbreak of infectious intestinal disease linked with salad vegetables and fruit, England and Wales, 1999-2000. Commun. Dis. Public Health 5: 101-105 (2002)
  16. Russell AD. Bacterial spores and chemical sporicidal agents. Clin. Microbiol. Rev. 3: 99-119 (1990)
  17. [CLSI] Clinical Laboratory Standards Institute. Reference method for dilution antimicrobial susceptibility tests for bacteria that grow aerobically. Approved Standard M7-A6. National Committee for Clinical Laboratory Standards, Wayne, PA, USA (2003)
  18. Kida N, Mochizuki Y, Taguchi F. An effective iodide formulation for killing Bacillus and Geobacillus spores over a wide temperature range. J. Appl. Microbiol. 97: 402-409 (2004) https://doi.org/10.1111/j.1365-2672.2004.02315.x
  19. Kida N, Mochizuki Y, Taguchi F. An effective sporicidal reagent against Bacillus subtilis spores. Microbiol. Immunol. 47: 279-283 (2003)
  20. Palhano FL, Vilches TT, Santos RB, Orlando MT, Ventura JA, Fernandes P. Inactivation of Colletotrichum gloeosporioides spores by high hydrostatic pressure combined with citral or lemongrass essential oil. Int. J. Food Microbiol. 95: 61-66 (2004) https://doi.org/10.1016/j.ijfoodmicro.2004.02.002
  21. Ultee A, Smid EJ. Influence of carvacrol on growth and toxin production by Bacillus cereus. Int. J. Food Microbiol. 64: 373-378 (2001) https://doi.org/10.1016/S0168-1605(00)00480-3
  22. Arima H, Ashida H, Danno GI. Rutin-enhance antibacterial activities of flavonoids against Bacillus cereus and Salmonella enteriditis. Biosci. Biotech. Bioch. 66: 1009-1014 (2002) https://doi.org/10.1271/bbb.66.1009
  23. Rutala WA, Weber DJ. Disinfection of endoscopes: Review of new chemical sterilants used for high-level disinfection. Infect. Cont. Hosp. Ep. 20: 69-76 (1999) https://doi.org/10.1086/501544
  24. Tassou CC, Nychas GJE, Board RG. Effect of phenolic compounds and oleuropein on germination of Bacillus cereus T spores. Biotechnol. Appl. Bioc. 13: 231-237 (1991)
  25. Tsukiyama RI, Katsura H, Tokuriki Z, Kobayashi M. Antibacterial activity of licochalcone A against spore-forming bacteria. Antimicrob. Agents Ch. 46: 1226-1230 (2002) https://doi.org/10.1128/AAC.46.5.1226-1230.2002