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Antimicrobial Activity of the Aerial Part of Artemisia capillaris Extracts on the Food - Borne Pathogens
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인진호 추출물의 식중독 세균들에 대한 생육억제 효과

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Type
Academic journal
Author
Journal
The korean Society of Food Science and Nutrition Journal of the Korean Society of Food Science and Nutrition Vol.32 No.8 KCI Accredited Journals SCOPUS
Published
2003.12
Pages
1,227 - 1,232 (6page)

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📌
Topic
인진호(Artemisia capillaris) 추출물이 식중독 세균에 대한 항균 효과를 조사하는 것을 연구 주제로 삼았다.
📖
Background
최근 천연물의 항균 물질을 활용한 식품 보존에 대한 연구가 활발해짐에 따라, 인진호의 항균성 성분을 다루고 이의 식품 보존 가능성을 탐색하고자 하였다.
🔬
Method
인진호를 아세톤, 메탄올, 에탄올 및 물로 추출하여 각 균주에 대한 항균력을 평가하였다. 최소 저해 농도(MIC) 실험을 통해 각 균주에 대한 항균 효과를 측정하였다.
🏆
Result
아세톤 추출물이 Staphylococcus aureus와 Bacillus subtilis에 대해 20 mg/mL, Vibrio parahaemolyticus에 대해 40 mg/mL, Salmonella typhimurium에 대해 80 mg/mL의 MIC를 보였다. 또한, 아세톤 추출물은 식중독균의 생육을 48시간 동안 억제했다.
Antimicrobial Activity of the Aerial Part of Artemisia capillaris Extracts on the Food - Borne Pathogens
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The solvent extracts of the aerial part of Artemisia capillaris extracted by using several solvents with different polarities were prepared and their antimicrobial activities were examined. The antimicrobial activities and cell growth inhibitions were investigated to each strain with the different concentrations of the aerial part of Artemisia capillaris. Acetone extract showed the highest antimicrobial activity. Minimum inhibitory concentrations (MIC) for each strain were appeared to 20 mg/mL at Staphylococcus aureus and Bacillus subtilis, 40 mg/mL at Vibrio parahaemolyticus, and 80 mg/mL at Salmonella typhimurium. The cell growth inhibitions were shown on Staphylococcus aureus, Bacillus subtilis, Vibrio parahaemolyticus, and Salmonella typhimurium for 48 hours. The acetone extract was further fractionated sequentially with hexane, chloroform, ethyl acetate, and butanol for purifying crude acetone extract. The solvent fraction of hexane, chloroform, ethyl acetate, and butanol showed the different antimicrobial activity, respectively.

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Topic

인진호(Artemisia capillaris) 추출물이 식중독 세균에 대한 항균 효과를 조사하는 것을 연구 주제로 삼았다.

Background

최근 천연물의 항균 물질을 활용한 식품 보존에 대한 연구가 활발해짐에 따라, 인진호의 항균성 성분을 다루고 이의 식품 보존 가능성을 탐색하고자 하였다.

Method

인진호를 아세톤, 메탄올, 에탄올 및 물로 추출하여 각 균주에 대한 항균력을 평가하였다. 최소 저해 농도(MIC) 실험을 통해 각 균주에 대한 항균 효과를 측정하였다.

Result

아세톤 추출물이 Staphylococcus aureus와 Bacillus subtilis에 대해 20 mg/mL, Vibrio parahaemolyticus에 대해 40 mg/mL, Salmonella typhimurium에 대해 80 mg/mL의 MIC를 보였다. 또한, 아세톤 추출물은 식중독균의 생육을 48시간 동안 억제했다.

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