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Inhibitory Effect of Prunus mune Extracts on Physiological Function of Food Spoilage microorganisms  

Ha, Myung-Hee (Department of Cosmetology, Jin Ju Health College)
Park, Woo-Po (Division of Food Science, Masan College)
Lee, Seung-Cheol (Division of Food and Biotechnology, Kyungnam University)
Heo, Ho-Jin (Department of Food Science and Technology, Institute of Agriculture and Life Sciences, Gyeongsang National University)
Oh, Byung-Tae (Department of Food Science and Technology, Institute of Agriculture and Life Sciences, Gyeongsang National University)
Cho, Sung-Hwan (Department of Food Science and Technology, Institute of Agriculture and Life Sciences, Gyeongsang National University)
Publication Information
Food Science and Preservation / v.14, no.3, 2007 , pp. 323-327 More about this Journal
Abstract
Moderate consumption of maesil(Prunus mune) was associated with pharmaceutical and physiological effects on human health. The object of this study was to determine the inhibitory effects of Prunus mune extracts(PME) on food spoilage microorganisms. PME was found to have an antibacterial effect on Colletotrichum fragariae. The hydrophilic fractions of PME showed more effective inhibition than did the hydrophobic fractions. In addition, the hydrophilic fractions of PME seemed to inhibit(12-40%) metabolic enzymes related to energy production, including glucose-6-phosphate dehydrogenase, succinate dehydrogenase, malate dehydrogenase, and hexokinase. Our data suggest that hydrophilic components of PME might control food spoilage microorganisms because of suppression of membrane enzymatic function.
Keywords
maesil; Prunus mume extracts; spoilage microorganisms; antibacterial properties; hydrophilic fractions; metabolic enzymes;
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Times Cited By KSCI : 5  (Citation Analysis)
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