Journal of Food Hygiene and Safety (한국식품위생안전성학회지)

The Korean Society of Food Hygiene and Safety (한국식품위생안전성학회)
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Volatile Components of Essential Oils from Spices and It's Inhibitory Effects against Biofilm Formed by Food Poisoning Bacteria

향신료 정유의 휘발성 성분 및 식중독 세균에 의해 형성된 biofilm 억제 효과

  • Kim, Hyeong-Eun (Sauce Industrialization Center, The Food Industry Promotional Agency of Korea) ;
  • Kim, Yong-Suk (Department of Food Science and Technology, Jeonbuk National University)
  • Received : 2022.07.01
  • Accepted : 2022.07.18
  • Published : 2022.08.30
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Abstract

The ability of volatile components of essential oils (EO) from cinnamon, clove, and lemongrass to inhibit biofilms formed on polyethylene and stainless steel by six types of food poisoning bacteria was investigated. The main components of cinnamon EO were identified as cinnamaldehyde (38.30%), linalool (9.61%), β-caryophyllene (8.90%), and 1,3,4-eugenol (8.19%). 1,3,4-Eugenol (61.84%) was the dominant component of clove EO. The major component of lemongrass EO was citral. Citral is a natural mixture of two isomeric acyclic monoterpene aldehydes: geranial (trans-citral, 19.11%) and neral (cis-citral, 19.23%). Among these major compounds, cinnamaldehyde, linalool, eugenol, and citral exhibited comparatively strong antimicrobial activity in the disc diffusion assay. Treatments with 0.1% eugenol and citral were highly effective on biofilm inhibition on both tested surfaces. Cinnamaldehyde (0.1%) was effective against biofilm formation by Listeria monocytogenes ATCC 19112 and Staphylococcus aureus KCCM 11812. These results suggested the potential of cinnamaldehyde, eugenol, and citral treatments in inhibiting the formation of biofilms by food poisoning bacteria.

식중독 세균에 의한 biofilm 형성을 억제하는 효과를 시험하기 위하여 cinnamon, clove 및 lemongrass 정유의 휘발성 성분을 분석하였다. 또한 정유의 주요 항균활성 성분이 polyethylene과 stainless steel 표면에서 식중독 세균에 의한 biofilm 형성을 억제하는 효과에 대하여 조사하였다. Cinnamon 정유의 주요 휘발성 성분은 cinnamaldehyde (38.30%), linalool (9.61%), β-caryophyllene (8.90%) 및 1,3,4-eugenol (8.19%)로 동정되었다. Clove 정유의 주요 휘발성 성분은 1,3,4-eugenol (61.84%)로 분석되었다. Lemongrass의 주요 휘발성 성분은 citral의 이성질체인 geranial (19.11%)과 neral (19.23%)로 검출되었으며, citral은 isomeric acyclic monoterpene aldehydes로서 geranial (trans-citral, 19.11%)과 neral (cis-citral, 19.23%)의 혼합물로 분석되었다. Cinnamon, clove 및 lemongrass의 주요 성분 중 cinnamaldehyde, linalool, eugenol 및 citral이 disc diffusion assay에 의해 시험한 6종의 식중독 세균에 대하여 강한 항균활성을 나타냈다. Eugenol (0.1%)과 citral은 polyethylene 및 stainless steel coupon 표면에서 식중독 세균에 의해 형성된 biofilm에 대하여 강한 억제 작용을 나타났다. Cinnamaldehyde (0.1%)는 Listeria monocytogenes ATCC 19112와 Staphylococcus aureus KCCM 11812에 의해 형성된 biofilm에 대해 장한 억제 작용을 나타냈다. 연구 결과 cinnamaldehyde, eugenol 및 citral 처리에 의해 식중독 세균에 의한 biofilm 형성을 억제가 가능할 것으로 판단된다.

Keywords

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