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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2011.1
- 수록면
- 413 - 419 (7page)
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초록· 키워드
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The antimicrobial effects of the natural flavonoids kaempferol, quercetin, apigenin, and naringenin as well as a novel flavonoid 7-O-butyl naringenin against the growth of four meat-born Staphylococcus aureus strains were evaluated. First, the flavonoids were screened for inhibitory effects against the growth of each strain using the paper disc diffusion method. Second, the growth inhibitory effects of flavonoids that showed antimicrobial activity were measured using the microplate method. Third, the bactericidal effects of flavonoids were evaluated in a 0.8% (w/v) NaCl solution. All flavonoids showed bacteriostatic effects at >20 mM. Among the flavonoids studied, quercetin was more effective than the others tested. However, the inhibitory effect of 7-O-butyl naringenin on growth of S. aureus KCCM 32395 was greater than that of quercetin at the same concentration. Additionally, 7-O-butyl naringenin exhibited significant bactericidal effects at >25 ${\mu}M$. When bacterial cells were examined using scanning electron microscopy, it appeared that the S. aureus membranes were damaged or morphologically changed when treated with quercetin and 7-O-butyl naringenin at 200 ${\mu}M$.
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참고문헌 (35)
참고문헌 신청
Anastasia, K. / 2008 / Occurrenceof flavonoids in Ophrys (Orchidaceae) flower parts / Flora 203:602~609
Bang, W. / 2008 / Effect ofsalt and sodium nitrite on growth and enterotoxin productionof Staphylococcus aureus during the production of air-driedfresh pork sausage / J. Food Prot 71:191~195
Burt,S / 2004 / Essential oils: Their antibacterial propertiesand potential applications in foods-a review / In. J. FoodMicrobiol 94:223~253
Chang, C. C / 2002 / Estimation of total flavonoid content in propolis bytwo complementary colorimetric methods / J. Food DrugAnal 10:178~182
Conti, M. / 1998 / Anti-picornavirus activity of synthetic flavon-3-ylesters / J. Antiviral Chem. Chemother 9:511~515
Bang, W. / 2008 / Effect ofsalt and sodium nitrite on growth and enterotoxin productionof Staphylococcus aureus during the production of air-driedfresh pork sausage / J. Food Prot 71:191~195
Burt,S / 2004 / Essential oils: Their antibacterial propertiesand potential applications in foods-a review / In. J. FoodMicrobiol 94:223~253
Chang, C. C / 2002 / Estimation of total flavonoid content in propolis bytwo complementary colorimetric methods / J. Food DrugAnal 10:178~182
Conti, M. / 1998 / Anti-picornavirus activity of synthetic flavon-3-ylesters / J. Antiviral Chem. Chemother 9:511~515
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