Browse > Article
http://dx.doi.org/10.3746/jkfn.2005.34.6.910

Antimicrobial Effects of Ethanol-Extracted and Sub-Fractionated Materials from Different Parts of Quercus aliena Blume  

Yoon, Jae-Won (School of Biotechnology and Bioengineering, Kangwon National University)
Yoo, Mi-Young (School of Biotechnology and Bioengineering, Kangwon National University)
Choi, Jae-Ho (School of Biotechnology and Bioengineering, Kangwon National University)
Lee, Myoung-Ku (Dept. of Paper Science and Engineering, College of Forest Sciences, Kangwon National University)
Oh, Deog-Hwan (School of Biotechnology and Bioengineering, Kangwon National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.34, no.6, 2005 , pp. 910-914 More about this Journal
Abstract
This study was to determine the inhibitory effect of ethanol extract of leaf, bark and xylem of Quercus aliena Blume and, consecutively, of organic solvent subfractions against food borne pathogens. The ethanol extracts of leaf, bark and xylem of Quercus aliena Blume were shown to have antimicrobial effect against Gram-positive and Gram-negative bacteria. Listeria monocytogenes and Salmonella Typhimurium were more resistant to ethanol extracts of the Quercus aliena Blume tissues compared with Bacillus cereus and Escherichia coli O157:H7. The ethanol extract of Quercus aliena Blume leaf showed the strongest antimicrobial activity against food borne pathogens, followed by those of xylem and bark. The ethanol extract treatment $(500\~1,000\mu g/mL)$ of Quercus aliena Blume leaf completely reduced the growth of B. cereus and L. monocytogenes within 24 hour whereas $2,000\mu g/mL$ of ethanol extract was needed for complete growth inhibition of E. coli O157:H7 and S. Typhimurium. Among organic solvent subfractions obtained from the ethanol extract of leaf, bark and xylem of Quercus aliena Blume, the ethyl acetate fraction showed the strongest antimicrobial activity, but no antimicrobial activity was observed in chloroform, hexane and water fractions.
Keywords
antimicrobial activity; Quercus aliena Blume; food borne pathogens;
Citations & Related Records
연도 인용수 순위
  • Reference
1 Kang HY. 1994. The biochemical role of tree extractives. Mokchae Konghak 22: 5-11
2 Sasaya T, Kim YG, Moon CK. 1997. On the recent investigation of the wood extractives. Res Bull Experiment Forests (Gyeongsang Nat'l Univ) 7: 39-51
3 Kim YG. 1998. The bioactivities of the extractives from Abies koreana Wilsom. PhD Dissertation. Gyeongsang Nat'l Univ
4 만세석, 황상요, 박경식. 1984. 식품첨가물. 개문사, 서울
5 김태욱. 1996. 한국의 수목. 교학사, 서울
6 배영수. 1995. 참나무의 추출성분. 숲과 문화 연구회, 서울
7 Lee BW, Shin DH. 1991. Screening of natural antimicrobial plant extract on food spoilage microorganisms. Korean J Food Sci Technol 23: 200-204
8 Yun JW, Yoo MY, Park BK, Lee MK, Oh DE. 2004. Antimicrobial effect of ethanol extracts of Quercus spp. against foodborne pathones. J Korean Soc Food Sci Nutr 33: 463-468   DOI   ScienceOn
9 Kim MY, Kim YG, Kim TH. 2000. Antimicrobial activity and antioxidative activity in the extractives of Quercus dentata Thunberg. Mokchae Konghak 28: 42-51
10 Kong YJ, Kang TS, Lee MK, Park BK, Oh DH. 2001. Antimicrobial and anti oxidative activities of solvent fractions of Quercus mongolica leaf. J Korean Soc Food Sci Nutr 30: 415-420
11 Kim HY, Lee YJ, Kim SH, Hong KH, Kwon YK, Lee JY, Ha SC, Cho HY, Chang IS, Lee CW, Kim KS. 1999. Studies of the development of natural preservatives from natural products. Korean J Food Sci Technol 31: 1667-1678
12 Chung DO, Jung JH. 1992. Studies on antimicrobial substances of Canoderma lucidum. Korean J Food Sci Technol 24: 552-557
13 Davidson PM, Post LS. 1983. Naturally occurring and miscellaneous food antimicrobials. In Antimicrobials in foods. Branen AL, Davidson PM, eds. Marcel Dekker, Inc., New York. p 371-390
14 Maria BZ, Lamar SR, Jose SM, Minam LS, Amaldo RL. 1984. Volatile sulfides of the amazonian garlic bush. J Agric Food Chem 32: 1009-1010   DOI
15 Jamal NB, Ibrahim AW. 1994. Citric acid and antimicrobial affect microbiological stability and quality of tomato juice. J Food Sci 59: 130-134   DOI   ScienceOn
16 Shin DH. 1990. Present status of natural antimicrobial compoundant their application. Food Science and Industry 23: 68-77