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Isolation of Growth Inhibition Substance on Food borne Microorganisms from Hypericum ascyron L. and Application to Food Preservation  

Han, Ji-Sook (Faculty of Biotechnology (Food Science and Technology), Chonbuk National University)
Lee, Ji-Young (Faculty of Biotechnology (Food Science and Technology), Chonbuk National University)
Baek, Nam-In (Graduate School of Biotechnology and Plant Metabolism Research Center, Kyunghee University)
Back, Il-Woung (Division of Food, Environmental and Chemical Engineering, Howon University)
Shin, Dong-Hwa (Faculty of Biotechnology (Food Science and Technology), Chonbuk National University)
Publication Information
Korean Journal of Food Science and Technology / v.34, no.2, 2002 , pp. 274-282 More about this Journal
Abstract
The ethanol extract and n-hexane fraction from Hypericum ascyron L. showed strong growth inhibition at 25 ppm on 5 strains of Listeria monocytogenes for 72 hr at $32^{\circ}C$. The purified substance, H2-5-2 fraction, was isolated by silica gel column and preparative thin layer chromatography from n-hexane fraction of Hypericum ascyron L. The H2-5-2 fraction showed a strong bacteriostatic activity on 5 strains of L. monocytogenes at 10 ppm in tryptic soy broth, and the viable cell was reduced 1 log cycle compared to initial cell number. The n-hexane fraction of Hypericum ascyron L. showed strong growth inhibition at 25 ppm on Bacillus cereus and Staphylococcus aureus, and at 50 ppm on Vibrio parahaemolyticus for 72 hr. The purified antimicrobial substance, the H2-5-2 fraction, was assumed as high unsaturated sterol by $^1H-NMR$ and $^{13}C-NMR$. On application test using minced Alaska pollack and ground beef, the n-hexane fraction of Hypericum ascyron L. at the level of 250 ppm was applied at $32^{\circ}C$ and $5^{\circ}C$. At $32^{\circ}C$ storage condition, the antimicrobial substances did not reduced L. monocytogenes ATCC 19113, meanwhile at $5^{\circ}C$ storage condition, L. monocytogenes ATCC 19113 was reduced in viable number.
Keywords
Hypericum ascyron L.; food borne microorganisms; antimicrobial effect; high unsaturated sterol;
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