Browse > Article

Composition of Methanol Extract from Hwangryeon (Coptidis rhizoma) and Antimicrobial Activity against Food Spoilage and Foodborne Disease Microorganisms  

Lim, Mee-Kyoung (Department of Food Science and Nutrition, Kyungpook National University)
Kim, Mee-Ra (Department of Food Science and Nutrition, Kyungpook National University)
Publication Information
International Journal of Human Ecology / v.7, no.1, 2006 , pp. 145-153 More about this Journal
Abstract
Hwangryeon (Coptidis rhizoma) was extracted by methanol and its antimicrobial activities against food spoilage and foodborne disease microorganisms were investigated by the paper-disc method. The microorganisms used in this experiment included 5 species of bacteria (Escherichia coli, Pseudomonas aeruginosa, Salmonella typhimurium, Klebsiella pneumoniae, and Staphylococcus aureus) and 3 species of fungi (Fusarium solani, Aspergillus flavus, and Penicillium citreonigrum). The Hwangryeon extract showed antimicrobial effect against P. aeruginosa, S. aureus, S. typhimurium, and K. pneumonia. The minimum inhibitory concentration on S. aureus, S. typhimurium, and K. pneumoniae was 300 mg/mL, but on P. aeruginosa it was 200 mg/mL. In the methanol extracts from Hwangryeon, 190 compounds were separated by GC/MS. The extraction yields of phenols, furans, alcohols, acids and esters, ketones, and miscellaneous compounds were 28.10%, 2.67%, 1.79%, 12.89%, and 2.35%, respectively. The phenolic compounds, generally understood to be an antimicrobial active substance, was measured at 28.10%, a relatively remarkable amount.
Keywords
Hwangryeon (Coptidis rhizoma); antimicrobial activity; minimum inhibitory concentration;
Citations & Related Records
연도 인용수 순위
  • Reference
1 Kang, S. K., Sung, N. K., Kim, Y. D., Shin, S. C., Seo, J. S., Choi, K. S., & Park, S. K. (1994). Screening of antimicrobial activity of leaf mustard extract. J Korean Soc Food Nutr, 23, 1008-1013   과학기술학회마을
2 Lee, S. H., & Lim, Y. S. (1998). Antimicrobial effects of Schizandra chinensis extract on pathogenic microorganism. J Korean Soc Food Sci Nutr, 27, 239-245   과학기술학회마을
3 Zaika, L. L., & Kissinger, J. C. (1981). Inhibitory and stimulatory effects of oregano on Lactobacillus plantarum and Pediococcus cerevisiae. J Food Sci, 46, 1205-1210   DOI
4 Kim, K. H., Chu, H. J., & Han, Y. S. (1998). Screening of antimicrobial activity of the dandelion (Taraxacum platycarpum) extract. J Korean Soc Food Sci, 14, 114-117
5 Sharma, A., Tewari, G. M., Shrikhande, A. J., Padwal- Desai, S. R., & Bandyopadhyay, C. (1979). Inhibition of aflatoxin-producing fungi by onion extracts. J Food Sci, 44, 1545-1547   DOI
6 Clark, A. M., El-Feraly, F. S., & Li, W. S. (1981). Antimicrobial activity of phenolic constituents of Magnolia grandiflora L. J Pharm Sci, 70, 951-952   DOI
7 Ahn, E. S., Kim, M. S., & Shin, D. H. (1998). Screening of natural antimicrobial edible plant extract for doobo, fish paste, makkili spoilage microorganism. Korean J Food Sci Technol, 26, 733-739
8 Cho, S. Y., Yoo, B. J., Chang, M. H., Lee, S. J., Sung, N. J., & Lee, E. H. (1994). Screening for antimicrobial compounds in unused marine resources by the paper disc method. J Korean Food Sci Technol, 26, 261-265   과학기술학회마을
9 Mok, J. S., Park, U. Y., Kim Y. M., & Chang, D. S. (1994). Effects of solvents and extracting condition on the antimicrobial activity of Salviae miltiorrhizae Radix (Salvia miltiorrhiza) extract. J Korean Soc Food Nutr, 23(6), 1001- 1007   과학기술학회마을
10 Song, J. H., Kwon, H. D., Lee, W. K., & Park, I. H. (1998). Antimicrobial activity and composition of extract from Smilax china root. J Korean Soc Food Sci Nutr, 27, 574-584   과학기술학회마을
11 Yamamoto, Y., Hiashi, K., & Yoshi, H. (1984). Inhibitory activity of acetic acid on yeast. Nippon Shokuhin Kogyo Gakkaishi, 31, 772   DOI
12 Park, U. Y., Chang, D. S., & Cho, H. R. (1992). Screening of antimicrobial activity for medicinal herb extract. J Korean Soc Food Nutr, 21, 91-96   과학기술학회마을
13 Lee, B. W., & Shin, D. H. (1991). Antimicrobial effect of some plant extracts and their fractionates for food spoilage microorganisms. Korean J Food Sci Tehcnol, 23(2), 205-211
14 Lim M. K. (1999). Antimicrobial activity and composition of methanol extract from medicinal herbs against food-borne microorganism. Kyungpook National University. Master thesis. pp. 4-8
15 Song J. C., & Park H. J. (1998). Food additive. Jee Sung Publishing. pp.82-83
16 Hwang, J. S., Chun, H. J., & Han Y. S. (2000). Isolation and identification of antimicrobial compound from Jakyak (Paeonia japonica var. pilosa NAKAI). Korean J Soc Food Sci, 16(5), 445- 454
17 Park, S. K, Lee, S. W., Sung N. K., Kang, S. K., & Shin, K. H. (1995). Antimicrobial activity and heat stability of water-pretreated extract of leaf Mustard Dolsan. J Korean Soc Food Nutr, 24, 707-711   과학기술학회마을
18 Kim, S. I., & Han, Y. S. (1997). Isolation and Identification of Antimicrobial Compound from Sancho (Zanthoxylum Schinifolium). Korean J Soc Food Sci, 13(1), 56-63
19 Bullerman, L. B., Lieu, F. Y., & Seier, S. A. (1977). Inhibition of growth and aflatoxin production by cinnamon and clove olis, cinnamic aldehyde and eugenol. J Food Sci, 42, 1107-1109, 1116   DOI