Browse > Article

Antibacterial Activities of Essential Oil from Zanthoxylum schinifolium Against Food-Borne Pathogens  

Jang, Mi-Ran (Plant Resources Research Institute, Duksung Women's University)
Seo, Ji-Eun (Plant Resources Research Institute, Duksung Women's University)
Lee, Je-Hyuk (Plant Resources Research Institute, Duksung Women's University)
Kim, Gun-Hee (Plant Resources Research Institute, Duksung Women's University)
Publication Information
Korean journal of food and cookery science / v.26, no.2, 2010 , pp. 206-213 More about this Journal
Abstract
In this study, the antibacterial activities of essential oil from Zanthoxylum schinifolium against four Gram-positive bacteria and six Gram-negative bacteria were investigated. The antibacterial activity of the oils was determined using the agar-well diffusion assay, MIC (minimum inhibitory concentration) and MBC (minimum bactericidal concentration). In particular, essential oil from Z. schinifolium showed higher antibacterial activity against Gram-positive bacteria than against Gram-negative bacteria. Essential oil from Z. schinifolium displayed large inhibition zones especially against Bacillus cereus (31 mm). At concentrations between 0 and $20\;{\mu}g/mL$ the oils showed an antibacterial effect against both Gram-negative and Gram-positive bacteria. The minimum inhibitory concentration (MIC) values against nine bacteria ranged from 1.25 to $5\;{\mu}g/mL$. The minimum bactericidal concentration (MBC) values against eight bacterial ranged from 2.5 to $20\;{\mu}g/mL$, except Shigella sonnei. Furthermore, our finding on the antibacterial activities of essential oils from Zanthoxylum schinifolium validated the use of this plant for medical purposes.
Keywords
Zanthoxylum schinifolium; essential oil; agar-well diffusion assay; minimal inhibitory concentration (MIC); minimum bactericidal concentration (MBC);
Citations & Related Records
Times Cited By KSCI : 4  (Citation Analysis)
연도 인용수 순위
1 Fazeli MR, Amin G, Attari MMA, Ashtiani H, Jamalifar H, Samadi N. 2007. Antimicrobial activities of Iranian sumac and avishan-e shirazi (Zataria multiflora) against some foodborne bacteria. Food Control 18(6): 646-649   DOI   ScienceOn
2 Ji LL, Luo YM, Yan GL. 2008. Studies on the antimicrobial activities of extracts from Eupatorium lindleyanum DC against food spoilage and food-borne pathogens. Food Control 19(10): 995-1001   DOI   ScienceOn
3 Yu JQ, Lei J, Yu H, Cai X, Zou G. 2004. Chemical composition and antimicrobial activity of the essential oil of Scutellaria barbata. Phytochemistry 65(7): 881-884   DOI   ScienceOn
4 Medeiros R, Passos GF, Vitor CE, Koepp J, Mazzuco TL, Pianowski LF. 2007. Effect of two active compounds obtained from the essential oil of Cordia verbenacea on the acute inflammatory responses elicited by LPS in the rat paw. Br J Pharmacol 151(5):618-627   DOI   ScienceOn
5 G'omez NE, Witte L. 2001. A Simple Method to Extract Essential Oils from Tissue Samples by Using Microwave Radiation. J Chem Ecol 27(11):2351-2359   DOI   ScienceOn
6 Choi S, Chang K, Lee Y, Kim G. 2008a. Antibacterial Activity of Essential Oils from Zanthoxylum piperitum A.P. DC. and Zanthoxylum schinifolium. Food Sci Biotechnol 17(1): 195-198   과학기술학회마을
7 이수정, 류홍수, 문숙임. 1997. 산초처리 및 저장조건에 따른 건조미꾸라지육의 품질변화: 항국식품영양과학회, 정기총회 및 제 41차 춘계학술대회
8 NCLLS (National Committee for Clinical Laboratory Standard). 1999. Performance standards for anrimicrobial susceptibility testing, 9th International supplement. Wayne, PA, pp M100-S9
9 Lee J. 1998. Volatile FlavorComponents of korean sancho fruit and tree (Zanthoxylum schinifolium). Korean J Food & Nutr 11(5):493-498
10 Mann CM, Markham JL. 1998. A new method for determining the minimum inhibitory concentration of essential oils. J Appl Microbiol 84(4):538-544   DOI   ScienceOn
11 Caldefied-Chezet F. Zet M. Guerry J. Chalchat C. Fusillier M. Vasson. 2004. Anti-inflammatory effects of melaleuca alternifolia essential oil on human polymorphonuclear neutrophils and monocytes. Free Radic Res 38(8): 805-811   DOI   ScienceOn
12 Rocourt J, Moy G, Vierk K, Schlundt J. 2003. Present state of foodborne disease in OECD countries,In anonymous. Geneva, Switzerland: Food Safety Department. World Health Organization, Geneva, Switzerland. pp 1-39
13 Sylvestre MA, Pichette A, Longtin F, Nagau J, Legault 2006. Essential oil analysis and anticancer activity of leaf essential oil of Croton flavens L. from Guadeloupe. J Ethnopharmacol 103(1):99-102   DOI   ScienceOn
14 Tauxe RV. 2002. Emerging foodborne pathogens. Int J Food Microbiol 78(1):31-41   DOI   ScienceOn
15 Kim JS, Koo KM, Jung YH, Yang JG, Lee GG. 2004. Antimicrobial activities of Zanthoxylum schinifolium extract against Vibrio parahaemolyticus. J Korean Soc Food Sci Nutr 33(3):500-504   과학기술학회마을   DOI   ScienceOn
16 Kim S, Han Y. 1997. Isolation and identification of antimicrobial compound from Sancho (Zanthoxylum schinifolium). Korean J Soc Food Sci 13(1):56-63
17 Choi S, Hong E, Lee J, Lee Y, Kim G. 2008b. Antioxidant and Antimicrobial Activities of the Ethanol Extract of Allium victoriallis L. var. platyphyllum. Food Sci Biotechnol 17(2): 313-318   과학기술학회마을
18 Datta AR. 2003. Listeria monocytogenes, In Miliotis, M. D.,Bier, J. W., nternational handbook of foodborne pathogens. New York: Marcel Dekker Inc. pp 105-121
19 Paik S, Koh K, Beak S, Paek S, Kim J. 2005. The essential oils from Zanthoxylum schinifolium pericarp induce apoptosis of HepG2 human hepatoma cells through increased production of reactive oxygen species. Biol Pharm Bull 28(5): 802-807   DOI   ScienceOn
20 Owen RJ, Palombo EA. 2007. Anti-listerial activity of ethanolic extracts of medicinal plants, Eremophila alternifolia and Eremophila duttonii, in food homogenates and milk. Food Control 18(5):387-390   DOI   ScienceOn
21 Greig JD, Ravel A. 2009. Analysis of foodborne outbreak data reported internationally for source attribution. Int J Food Microbiol 130(2):77-87   DOI   ScienceOn
22 Ko Y, Han H. 1996. Chemical constituents of Korean Chopi (Zanthoxylum poperitum) and Sancho (Zanthoxylum schinifolium). Korean J Food Sci Technol 28(1):19-27
23 Lee M, Chung M. 2000. Analysis of volatile flavor components from Zanthoxylum schinifolium and Sensory evaluation as natural spice. Korean J Soc Food Sci 16(3):216-220
24 Lee J, Chang K, Kim G. 2009. Composition and anti-inflammatory activities of Zanthoxylum schinifolium essential oil: suppression of inducible nitric oxide synthase, cyclooxygenase- 2, cytokines and cellular adhesion. J Sci Food Agric 89(10):1762-1769   DOI   ScienceOn
25 Harris RC. 1988. Review of selected bacterial enterotoxins and their role in gastroenteritis. Ann Clin Lab Sci 18(2):102- 108
26 Hiruma-Lima CA, Gracioso JS, Bighetti EJB, Grassi-Kassisse D, Nunes DS, Souza-Brito ARM. 2002. Effect of essential oil obtained from Croton cajucara Benth. on gastric ulcer healing and protective factors of the gastric mucosa. Phytomed 9(6):523-529   DOI   ScienceOn
27 Kim HJ, Bae J, Lee I. 2005. Inhibitive effects of edible Mushrooms extracts on pathogenic bacteria and proliferation of cancer cells. Korean J Food Preserv 12(6):637-642   과학기술학회마을
28 Choi YJ. 1992. Academy book. Seoul, Korea, pp.137-143
29 Misaghi A, Basti AA. 2007. Effects of Zataria Multiflora boiss. essential oil and nisin on Bacillus cereus ATCC 11778. Food Control 18(9):1043-1049   DOI   ScienceOn
30 Mun S, Ryu H, Lee H, Park J. 1994. Further Screening for Antioxidant Activity of Vegetable Plants and Its Active Principles from Zanthoxylum schinifolum. J Korean Soc Food Sci Nutr 23(3):466-471
31 Kim J, Cho Y, Seo K, Joo O, Shim K. 2000. Antimicrobial activities of Zanthoxylum schinifolium and Zanthoxylum poperitum Leaves. Korean J Postharvest Sci Technol 7(2): 195-200
32 Dillon VM, Board RG. 1994. Future prospects for natural antimicrobial food preservation systems, In Dillon, V. M., Natural antimicrobial systems and food preservation. Wallingford, UK: CAB. pp 297-305
33 Al-Reza SM, Rahman A, Lee J, Kang SC. 2010. Potential roles of essential oil and organic extracts of Zizyphus jujuba in inhibiting food-borne pathogens. Food Chem 119: 981-986   DOI   ScienceOn