Journal of Life Science (생명과학회지)

Korean Society of Life Science (한국생명과학회)
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The Antimicrobial Activity of Fermented Extracts from Korean Dendropanax morbifera

국내 황칠나무 발효 추출물의 항균력 평가

  • Lee, Jae-Yeul (Department of Applied Chemistry, Kumoh National Institute of Technology) ;
  • Park, Tae-Hee (Department of Applied Chemistry, Kumoh National Institute of Technology) ;
  • Park, Se-Ho (Department of Applied Chemistry, Kumoh National Institute of Technology) ;
  • Yang, Seun-Ah (Department of Food Science and Technology, Keimyung University) ;
  • Jhee, Kwang-Hwan (Department of Applied Chemistry, Kumoh National Institute of Technology)
  • 이재열 (금오공과대학교 응용화학과) ;
  • 박태희 (금오공과대학교 응용화학과) ;
  • 박세호 (금오공과대학교 응용화학과) ;
  • 양선아 (계명대학교 식품가공학과) ;
  • 지광환 (금오공과대학교 응용화학과)
  • Received : 2018.10.11
  • Accepted : 2018.11.19
  • Published : 2019.01.30
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Abstract

We investigated the fermentation conditions for extracts of leave/branches and sap from Korean Dendropanax morbifera (D. morbifera) using Lactobacillus plantarum (L. plantarum) ilchiwhangchil 1785 and L. plantarum ilchiwhangchil 2020. Log growth phase cultured L. plantarum ilchiwhangchil 1785 and L. plantarum ilchiwhangchil 2020 were used for fermentation. The pH and growth of the microorganisms in broth were monitored during the fermentation period. The results revealed that the optimum fermentation conditions for 20 wt% of leave/branches extracts and 1 wt% of sap extract was 2 days incubation at $37^{\circ}C$. The minimum inhibitory concentration (MIC) method and a disk diffusion assay were used to evaluate the antimicrobial activity of the fermented extracts of the leave/branches and sap against Escherichia coli, Staphylococcus aureus, and Pseudomonas aeruginosa. The antimicrobial activity increased in all three strains grown on the medium containing fermented extracts of the leave/branches and sap as compared with that of the strains grown on medium containing non fermented extracts. Furthermore, the antimicrobial activity increased in proportion to the contents of the fermented extracts. Our data suggest that fermented extracts of leave/branches and sap of D. morbifera have applications as natural bio functional materials, such as preservatives, cosmetic materials, and natural packaging materials.

본 연구에서는 Lactobacillus plantarum (L. plantarum) ilchiwhangchil 1785와 L. plantarum ilchiwhangchil 2020을 이용하여 황칠나무 잎 가지 추출물 및 수액의 발효 조건을 검토하였다. 지수성장기의 L. plantarum ilchiwhangchil 1785와 L. plantarum ilchiwhangchil 2020 균주를 발효에 사용하였다. 발효 중에 발효액의 pH 변화와 생균수의 변화를 분석하였다. 그 결과, 적당한 발효 조건은 잎 가지 추출물 20 wt% 및 수액 1 wt%를 함유하고, $37^{\circ}C$에서 2일간 발효시키는 것이었다. 잎 가지, 수액 발효 추출물의 항균력은 최소저해농도법(MIC)과 disk diffusion 방법을 이용하여 대장균(Escherichia coli, E. coli), 포도상구균(Staphylococcus aureus, S. aureus), 녹농균(Pseudomonas aeruginosa, P. aeruginosa)을 대상으로 비교하였다. 비발효 추출물을 함유한 배지에서 배양한 것보다 황칠나무 잎 가지 추출물 및 수액의 발효액을 함유한 배지에서 배양한 세 가지 균주 모두에서 항균활성이 증가하였다. 또한, 황칠나무 발효 추출물의 함량에 비례하여 항균 활성이 증가하였다. 연구 결과는 황칠나무 잎 가지 추출물 및 수액의 발효물의 천연보존제, 화장품소재 및 천연물 포장소재 등 천연 생기능성 물질로의 응용가능성을 시사한다.

Keywords

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Fig. 1. Fermentation process of Dendropanax morbifera (A) leave/branches extracts, (B) sap.

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Fig. 2. Growth curves of Lactobacillus plantarum ilchiwhangchil 1785 and Lactobacillus plantarum ilchiwhangchil 2020.

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Fig. 3. The changes of pH and the viable cells during of fermentation process. (A) pH changes during fermentation of Dendropanax morbifera leave/branches extracts with Lactobacillus plantarum ilchiwhangchil 1785, and (B) Lactobacillus plantarum ilchiwhangchil 2020, (C) the number of viable cells changes during fermentation of Dendropanax morbifera leave/branches extracts with Lactobacillus plantarum ilchiwhangchil 1785, and (D) Lactobacillus plantarum ilchiwhangchil 2020, (E) the number of viable cells changes during fermentation of Dendropanax morbifera sap with Lactobacillus plantarum ilchiwhangchil 1785, and (F) Lactobacillus plantarum ilchiwhangchil 2020.

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Fig. 4. Antimicrobial activities of fermented Dendropanax morbifera leave/branches extracts, using (A) Lactobacillus plantarum ilchiwhangchil 1785 (1785) against Escherichia coli, (B) Lactobacillus plantarum ilchiwhangchil 1785 (1785) against Pseudomonas aeruginosa, and (C) Lactobacillus plantarum ilchiwhangchil 2020 (2020) against Staphylococcus aureus. (1) control (distilled water), (2) 1 mg, (3) 2 mg, (4) 3 mg of Dendropanax morbifera extracts, respectively, (5) chloramphenicol (10 μg).

Table 1. Inhibition zones of fermented Dendropanax morbifera leave/branches extracts, and sap using Lactobacillus plantarum ilchi-whangchil 1785 (1785) and Lactobacillus plantarum ilchiwhangchil 2020 (2020) against Escherichia coli

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Table 2. Inhibition zones of fermented Dendropanax morbifera leave/branches extracts, and sap using Lactobacillus plantarum ilchi-whangchil 1785 (1785) and Lactobacillus plantarum ilchiwhangchil 2020 (2020) against Staphylococcus aureus

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Table 3. Inhibition zones of fermented Dendropanax morbifera leave/branches extracts, and sap using Lactobacillus plantarum ilchi-whangchil 1785 (1785) and Lactobacillus plantarum ilchiwhangchil 2020 (2020) against Pseudomonas aeruginosa

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Table 4. Minimum inhibitory concentration of fermented Dendropanax morbifera leave/branches extracts, and sap using Lactobacillus plantarum ilchiwhangchil 1785 (1785) and Lactobacillus plantarum ilchiwhangchil 2020 (2020)

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