Antimicrobial Action of Raphanus raphanistrum subsp. sativus (radish) Extracts against Foodborne Bacteria Present in Various Milk Products: A Preliminary Study원문보기
Lim, Hyun-Woo
(KU Center for Food Safety and Dept. of Public Health, College of Veterinary Medicine, Konkuk University)
,
Song, Kwang-Young
(KU Center for Food Safety and Dept. of Public Health, College of Veterinary Medicine, Konkuk University)
,
Chon, Jung-Whan
(KU Center for Food Safety and Dept. of Public Health, College of Veterinary Medicine, Konkuk University)
,
Jeong, Dongkwan
(Dept. of Food and Nutrition, Kosin University)
,
Seo, Kun-Ho
(KU Center for Food Safety and Dept. of Public Health, College of Veterinary Medicine, Konkuk University)
Seeds and leaves of Raphanus raphanistrum subsp. sativus (radish) are known to contain "raphanin," which has the potential to inhibit pathogenesis associated with foodborne pathogenic bacteria and fungi. In this study, ethanol extracts from R. raphanistrum subsp. sativus (radish) powder was evaluate...
Seeds and leaves of Raphanus raphanistrum subsp. sativus (radish) are known to contain "raphanin," which has the potential to inhibit pathogenesis associated with foodborne pathogenic bacteria and fungi. In this study, ethanol extracts from R. raphanistrum subsp. sativus (radish) powder was evaluated for antimicrobial action against 6 different foodborne pathogenic bacteria. The current study demonstrated the potential of R. raphanistrum subsp. sativus (radish) in inhibiting the growth of Salmonella enteritidis 110, Cronobacter sakazakii KCTC 2949, Bacillus cereus ATCC 10876, and Staphylococcus aureus ATCC 6538. However, these antimicrobial action were not observed against Listeria monocytogenes ATCC 51776 and Escherichia coli 23716. Hence, this study indicates that R. raphanistrum subsp. sativus (radish) could be used as a natural biopreservative with antimicrobial effects for improving food safety, and as a functional food in the commercial food industry.
Seeds and leaves of Raphanus raphanistrum subsp. sativus (radish) are known to contain "raphanin," which has the potential to inhibit pathogenesis associated with foodborne pathogenic bacteria and fungi. In this study, ethanol extracts from R. raphanistrum subsp. sativus (radish) powder was evaluated for antimicrobial action against 6 different foodborne pathogenic bacteria. The current study demonstrated the potential of R. raphanistrum subsp. sativus (radish) in inhibiting the growth of Salmonella enteritidis 110, Cronobacter sakazakii KCTC 2949, Bacillus cereus ATCC 10876, and Staphylococcus aureus ATCC 6538. However, these antimicrobial action were not observed against Listeria monocytogenes ATCC 51776 and Escherichia coli 23716. Hence, this study indicates that R. raphanistrum subsp. sativus (radish) could be used as a natural biopreservative with antimicrobial effects for improving food safety, and as a functional food in the commercial food industry.
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대상 데이터
Therefore, attention would be focused on the safety of milk (or dairy products) [17,18]. Among various foodborne pathogenic bacteria, six different foodborne pathogenic bacteria such as Listeria monocytogenes ATCC 51776, Salmonela Enteritidis 110, Escherichia coli 23716, Cronobacter sakazakii KCTC 2949, Bacillus cereus ATCC 10876, and Staphylococcus aureus ATCC 6538 that were often found in milk (or dairy products) were selected and investigated.
Listeria monocytogenes ATCC 51776, Salmonela Enteritidis 110, Escherichia coli 23716, Cronobacter sakazakii KCTC 2949, Bacillus cereus ATCC 10876, and Staphylococcus aureus ATCC 6538 were obtained from KU Center for Food Safety, College of Veterinary, Konkuk University in Seoul, Korea. These bacteria were grown on nutrient agar (NA) (Oxoid, UK) overnight.
데이터처리
The inhibition of various concentration of Raphanus raphanistrum subsp. sativus (radish) ethanol extracts against Listeria monocytogenes ATCC 51776, Salmonela Enteritidis 110, Escherichia coli 23716, Cronobacter sakazakii KCTC 2949, Bacillus cereus ATCC 10876, and Staphylococcus aureus ATCC 6538 were analyzed by ANOVA (one-way analysis of variance), and all experiments were carried out independently in duplicate replications, and statistical significance was accepted at the p=0.05 level.
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