5 종류의 밀 추출물의 항균 및 항산화 활성을 비교하였다. Escherichia coli KCTC 2593 (E. coli), Salmonella typhimurium KCTC 2054 (S. typhimurium), Staphylococcus aureus KCTC 1927 (...
5 종류의 밀 추출물의 항균 및 항산화 활성을 비교하였다. Escherichia coli KCTC 2593 (E. coli), Salmonella typhimurium KCTC 2054 (S. typhimurium), Staphylococcus aureus KCTC 1927 (S. aureus), Bacillus cereus KCTC 1014(B. cereus), and Listeria monocytogenes KCTC 3569 (L. monocytogenes) 에 대한 항균활성을 측정하였고, Well diffusion assay 를 이용하여 5종류의 밀 추출물 중 높은 항균 활성을 나타내는 Winter wheat(WW) 과 Uri wheat(WR) 을 선별하여 MIC(Minimum Inhibitory Concentration)와 TKC (Time kill curve) 를 조사했다. 항산화 활성측정을 위해 DPPH scavenging, ABTS radical inhibition, 그리고 Peroxyl radical scavenging 활성을 측정하였고, 밀 추출물내의 Total phenolic(TP) 함량을 분석하였다. 또한, 항균활성 지표물질인 DMBQ의 함량을 측정하였다. 5종의 밀 추출물 중 겨울밀인 WW가 가장 우수한 항균활성과 DMBQ 함량을 가진 것을 알 수 있었다. 항산화 활성평가 결과, WW가 역시 가장 높은 항산화 활성을 (DPPH and ABTS scavenging activities) 나타냈으며, 총 피놀릭 함량은 각각 2.05 mg/g-E.W.(Chloroform 추출물; CF extract), 2.51 mg/g-E.W. (Ethyl acetate 추출물; EA extract)이었다. 밀 추출물의 항균 활성에 대한 항산화 활성, TP 그리고 DMBQ 함량의 상호 연관성을 알아보기 위해Pearson’s correlation coefficient를 계산한 결과, Antimicrobial activity 대비 TP (Pearson’s correlation coefficient, EA extract; 0.994, CF extract; 0.407), Antimicrobial activity 대비 ABTS radical inhibition (Pearson’s correlation coefficient, EA extract; 0.978, and CF extract; 0.716)으로 높은 비례도를 나타냈다. Antimicrobial activity 대비 DMBQ content (Pearson’s correlation coefficient, EA extract; 0.968, CF extract; 0.841) 역시 비례함을 알 수 있었다. 이상의 결과로 보아, 높은 DMBQ 함량을 가진 WW 추출물의 항산화 활성과 항균 활성이 우수함을 알 수 있었으며, WW의 두가지 활성 (항균 및 항산화)을 이용하면 식품 및 화장품의 보존제로서 부패의 방지와 동시에 산패의 조절에 유효한 소재로의 개발이 가능할 것으로 사료된다.
5 종류의 밀 추출물의 항균 및 항산화 활성을 비교하였다. Escherichia coli KCTC 2593 (E. coli), Salmonella typhimurium KCTC 2054 (S. typhimurium), Staphylococcus aureus KCTC 1927 (S. aureus), Bacillus cereus KCTC 1014(B. cereus), and Listeria monocytogenes KCTC 3569 (L. monocytogenes) 에 대한 항균활성을 측정하였고, Well diffusion assay 를 이용하여 5종류의 밀 추출물 중 높은 항균 활성을 나타내는 Winter wheat(WW) 과 Uri wheat(WR) 을 선별하여 MIC(Minimum Inhibitory Concentration)와 TKC (Time kill curve) 를 조사했다. 항산화 활성측정을 위해 DPPH scavenging, ABTS radical inhibition, 그리고 Peroxyl radical scavenging 활성을 측정하였고, 밀 추출물내의 Total phenolic(TP) 함량을 분석하였다. 또한, 항균활성 지표물질인 DMBQ의 함량을 측정하였다. 5종의 밀 추출물 중 겨울밀인 WW가 가장 우수한 항균활성과 DMBQ 함량을 가진 것을 알 수 있었다. 항산화 활성평가 결과, WW가 역시 가장 높은 항산화 활성을 (DPPH and ABTS scavenging activities) 나타냈으며, 총 피놀릭 함량은 각각 2.05 mg/g-E.W.(Chloroform 추출물; CF extract), 2.51 mg/g-E.W. (Ethyl acetate 추출물; EA extract)이었다. 밀 추출물의 항균 활성에 대한 항산화 활성, TP 그리고 DMBQ 함량의 상호 연관성을 알아보기 위해Pearson’s correlation coefficient를 계산한 결과, Antimicrobial activity 대비 TP (Pearson’s correlation coefficient, EA extract; 0.994, CF extract; 0.407), Antimicrobial activity 대비 ABTS radical inhibition (Pearson’s correlation coefficient, EA extract; 0.978, and CF extract; 0.716)으로 높은 비례도를 나타냈다. Antimicrobial activity 대비 DMBQ content (Pearson’s correlation coefficient, EA extract; 0.968, CF extract; 0.841) 역시 비례함을 알 수 있었다. 이상의 결과로 보아, 높은 DMBQ 함량을 가진 WW 추출물의 항산화 활성과 항균 활성이 우수함을 알 수 있었으며, WW의 두가지 활성 (항균 및 항산화)을 이용하면 식품 및 화장품의 보존제로서 부패의 방지와 동시에 산패의 조절에 유효한 소재로의 개발이 가능할 것으로 사료된다.
The antibacterial activities and antioxidant activities of 5 selected Wheat were investigated. The antibacterial activity of 5 selected wheat extract against food-borne pathogens such as Escherichia coli KCTC 2593 (E. coli), Salmonella typhimurium KCTC 2054 (S. typhimurium), Staphylococcus aureus KC...
The antibacterial activities and antioxidant activities of 5 selected Wheat were investigated. The antibacterial activity of 5 selected wheat extract against food-borne pathogens such as Escherichia coli KCTC 2593 (E. coli), Salmonella typhimurium KCTC 2054 (S. typhimurium), Staphylococcus aureus KCTC 1927 (S. aureus), Bacillus cereus KCTC 1014(B. cereus) and Listeria monocytogenes KCTC 3569 (L. monocytogenes) were evaluated. The antibacterial activity was first tested in vitro by the well diffusion assay. WW and WR were the most highly inhibitory to S.aureus. Then the minimum inhibitory concentration (MIC) and Time kill curve of WW and WR were determined. DPPH, ABTS, and peroxyl radical scavenging activities were also investigated. Furthermore, bioactive compound 2,6-dimethoxy-1,4-benzoquineno (DMBQ) in extracts of 5 selected wheat (JK; Jokyoung wheat, DNS; Dark nourthern spring wheat, KK; Keumkang wheat, UR; Uri wheat, WW; Winter wheat) was measured by high-performance liquid chromatography (HPLC). WW and WR which had highest DMBQ content showed significant antibacterial activity; the most sensitive organism was S. aureus with an MIC (WW; 0.50 mg/ml and WR; 1.25 mg/ml, respectively). WW extract had higher DPPH and ABTS scavenging activities then those of WR. Total phenolic content of WW was 2.05 mg/g-E.W. (in CF extract) and 2.51 mg/g-E.W. (in EA extract), respectively. Antibacterial activity in Wheat extracts was correlated with total phenolic content (Pearson’s correlation coefficient, EA extract; 0.994 and CF extract: 0.407), ABTS radical scavenging activity (Pearson’s correlation coefficient, EA extract; 0.978, and CF extract; 0.716) and DMBQ content (Pearson’s correlation coefficient, EA extract; 0.968, and CF extract; 0.841). Results suggest that selected WW extract which have high antibacterial and antioxidant activities have the potential to develop natural antimicrobials and food preservatives via controlling food-borne pathogens and oxidative damage.
The antibacterial activities and antioxidant activities of 5 selected Wheat were investigated. The antibacterial activity of 5 selected wheat extract against food-borne pathogens such as Escherichia coli KCTC 2593 (E. coli), Salmonella typhimurium KCTC 2054 (S. typhimurium), Staphylococcus aureus KCTC 1927 (S. aureus), Bacillus cereus KCTC 1014(B. cereus) and Listeria monocytogenes KCTC 3569 (L. monocytogenes) were evaluated. The antibacterial activity was first tested in vitro by the well diffusion assay. WW and WR were the most highly inhibitory to S.aureus. Then the minimum inhibitory concentration (MIC) and Time kill curve of WW and WR were determined. DPPH, ABTS, and peroxyl radical scavenging activities were also investigated. Furthermore, bioactive compound 2,6-dimethoxy-1,4-benzoquineno (DMBQ) in extracts of 5 selected wheat (JK; Jokyoung wheat, DNS; Dark nourthern spring wheat, KK; Keumkang wheat, UR; Uri wheat, WW; Winter wheat) was measured by high-performance liquid chromatography (HPLC). WW and WR which had highest DMBQ content showed significant antibacterial activity; the most sensitive organism was S. aureus with an MIC (WW; 0.50 mg/ml and WR; 1.25 mg/ml, respectively). WW extract had higher DPPH and ABTS scavenging activities then those of WR. Total phenolic content of WW was 2.05 mg/g-E.W. (in CF extract) and 2.51 mg/g-E.W. (in EA extract), respectively. Antibacterial activity in Wheat extracts was correlated with total phenolic content (Pearson’s correlation coefficient, EA extract; 0.994 and CF extract: 0.407), ABTS radical scavenging activity (Pearson’s correlation coefficient, EA extract; 0.978, and CF extract; 0.716) and DMBQ content (Pearson’s correlation coefficient, EA extract; 0.968, and CF extract; 0.841). Results suggest that selected WW extract which have high antibacterial and antioxidant activities have the potential to develop natural antimicrobials and food preservatives via controlling food-borne pathogens and oxidative damage.
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