밀배아와 밀기울 추출물(Chloroform, ethyl acetate)의 항균 및 항산화 활성을 비교하였다. Escherichia coli KCTC 2593 (E. coli), Salmonella typhimurium KCTC 2054 (S. typhimurium), ...
밀배아와 밀기울 추출물(Chloroform, ethyl acetate)의 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, MIC(Minimum Inhibitory Concentration)와 TKC (Time kill curve) 를 조사했다. 항산화 활성측정을 위해 DPPH scavenging, Peroxyl radical scavenging 활성을 측정하였고, 밀배아와 밀기울의 Total phenolic (TP)함량을 분석하였다. 또한, 항균활성 지표물질인 DMBQ의 함량을 측정하였다. Chloroform 추출물보다 Ethyl acetate 추출물이 항균활성과 DMBQ 함량이 높은 것을 알 수 있었고, 밀배아 보다 밀기울이 가장 우수한 항균활성과 DMBQ 함량을 가진 것을 알 수 있었다. 항산화 활성평가 결과, 밀배아 보다 밀기울이 역시 가장 높은 항산화 활성을 (DPPH and ORAC) 나타냈으며, 총 피놀릭 함량은 각각 밀배아6.08 mg/100 mg-E.W., 밀기울 7.02 mg/100 mg-E.W.(Chloroform 추출물; CF extract), 밀배아 5.49 mg/100 mg-E.W., 밀기울 10.75 mg/100 mg-E.W. 이었다. 밀 추출물의 항균활성에 대한 TP, 항산화 활성 그리고 DMBQ 함량의 상호 연관성을 알아보기 위해Pearson’s correlation coefficient를 계산한 결과, Antimicrobial activity 대비 TP (Pearson’s correlation coefficient, CF extract; 0.986, and EA extract; 0.987), Antimicrobial activity 대비 ORAC (Pearson’s correlation coefficient, CF extract; 0.994, and EA extract; 0.863)으로 높은 비례도를 나타냈다. Antimicrobial activity 대비 DMBQ content (Pearson’s correlation coefficient, CF extract; 0.999, EA extract; 0.804) 역시 비례함을 알 수 있었다.
이상의 결과로 보아, 높은 DMBQ 함량을 가진 밀기울 추출물의 항산화 활성과 항균 활성이 밀배아 보다 우수함을 알 수 있었으며, 밀기울의 두가지 활성 (항균 및 항산화)을 이용하면 식품 및 화장품의 보존제로서 부패의 방지와 동시에 산패의 조절에 유효한 소재로의 개발이 가능할 것으로 사료된다.
밀배아와 밀기울 추출물(Chloroform, ethyl acetate)의 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, MIC(Minimum Inhibitory Concentration)와 TKC (Time kill curve) 를 조사했다. 항산화 활성측정을 위해 DPPH scavenging, Peroxyl radical scavenging 활성을 측정하였고, 밀배아와 밀기울의 Total phenolic (TP)함량을 분석하였다. 또한, 항균활성 지표물질인 DMBQ의 함량을 측정하였다. Chloroform 추출물보다 Ethyl acetate 추출물이 항균활성과 DMBQ 함량이 높은 것을 알 수 있었고, 밀배아 보다 밀기울이 가장 우수한 항균활성과 DMBQ 함량을 가진 것을 알 수 있었다. 항산화 활성평가 결과, 밀배아 보다 밀기울이 역시 가장 높은 항산화 활성을 (DPPH and ORAC) 나타냈으며, 총 피놀릭 함량은 각각 밀배아6.08 mg/100 mg-E.W., 밀기울 7.02 mg/100 mg-E.W.(Chloroform 추출물; CF extract), 밀배아 5.49 mg/100 mg-E.W., 밀기울 10.75 mg/100 mg-E.W. 이었다. 밀 추출물의 항균활성에 대한 TP, 항산화 활성 그리고 DMBQ 함량의 상호 연관성을 알아보기 위해Pearson’s correlation coefficient를 계산한 결과, Antimicrobial activity 대비 TP (Pearson’s correlation coefficient, CF extract; 0.986, and EA extract; 0.987), Antimicrobial activity 대비 ORAC (Pearson’s correlation coefficient, CF extract; 0.994, and EA extract; 0.863)으로 높은 비례도를 나타냈다. Antimicrobial activity 대비 DMBQ content (Pearson’s correlation coefficient, CF extract; 0.999, EA extract; 0.804) 역시 비례함을 알 수 있었다.
이상의 결과로 보아, 높은 DMBQ 함량을 가진 밀기울 추출물의 항산화 활성과 항균 활성이 밀배아 보다 우수함을 알 수 있었으며, 밀기울의 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 WG and WB were investigated. The antibacterial activity of WG and WB extract against food/cosmetic spoilage related pathogens such as Escherichia coli KCTC 2593 (E. coli), Salmonella typhimurium KCTC 2054 (S. typhimurium), Staphylococcus aur...
The antibacterial activities and antioxidant activities of WG and WB were investigated. The antibacterial activity of WG and WB extract against food/cosmetic spoilage related 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. WG and WB were the most highly inhibitory to S. aureus. Then the minimum inhibitory concentration (MIC) and Time kill curve of WG and WB were determined. DPPH, peroxyl radical scavenging activities were also investigated. Furthermore, bioactive compound 2,6-dimethoxy-1,4-benzoquineno (DMBQ) in extracts of WG and WB measured by high-performance liquid chromatography (HPLC). WG and WB which had highest DMBQ content showed significant antibacterial activity; the most sensitive organism was S. aureus with an MIC (WG; 5.00 mg/ml and WB; 1.25 mg/ml, respectively in CF extract), 2.50 mg/ml of WG and 0.625 mg/ml of WB (EA extract). WB extract had higher DPPH scavenging activities then those of WG. Total phenolic content of WG 6.08 mg/100 mg, WB was 11.12 mg/100 mg (CF extract), WG 5.49 mg/ 100 mg-E.W., WB was 10.75 mg/100 mg-E.W. respectively.
Antibacterial activity in Wheat extracts was correlated with total phenolic content (Pearson’s correlation coefficient, CF extract; 0.986, and EA extract; 0.987), ORAC (Pearson’s correlation coefficient, CF extract; 0.994, and EA extract; 0.863) and DMBQ content (Pearson’s correlation coefficient, CF extract; 0.999, and EA extract; 0.804).
Results suggest that WB extract which have high antibacterial and antioxidant activities have the potential to develop natural antimicrobials and food/cosmetic preservatives via controlling food-borne pathogens and oxidative damage.
The antibacterial activities and antioxidant activities of WG and WB were investigated. The antibacterial activity of WG and WB extract against food/cosmetic spoilage related 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. WG and WB were the most highly inhibitory to S. aureus. Then the minimum inhibitory concentration (MIC) and Time kill curve of WG and WB were determined. DPPH, peroxyl radical scavenging activities were also investigated. Furthermore, bioactive compound 2,6-dimethoxy-1,4-benzoquineno (DMBQ) in extracts of WG and WB measured by high-performance liquid chromatography (HPLC). WG and WB which had highest DMBQ content showed significant antibacterial activity; the most sensitive organism was S. aureus with an MIC (WG; 5.00 mg/ml and WB; 1.25 mg/ml, respectively in CF extract), 2.50 mg/ml of WG and 0.625 mg/ml of WB (EA extract). WB extract had higher DPPH scavenging activities then those of WG. Total phenolic content of WG 6.08 mg/100 mg, WB was 11.12 mg/100 mg (CF extract), WG 5.49 mg/ 100 mg-E.W., WB was 10.75 mg/100 mg-E.W. respectively.
Antibacterial activity in Wheat extracts was correlated with total phenolic content (Pearson’s correlation coefficient, CF extract; 0.986, and EA extract; 0.987), ORAC (Pearson’s correlation coefficient, CF extract; 0.994, and EA extract; 0.863) and DMBQ content (Pearson’s correlation coefficient, CF extract; 0.999, and EA extract; 0.804).
Results suggest that WB extract which have high antibacterial and antioxidant activities have the potential to develop natural antimicrobials and food/cosmetic preservatives via controlling food-borne pathogens and oxidative damage.
※ AI-Helper는 부적절한 답변을 할 수 있습니다.