Antimicrobial effect of black raspberry (Rubus occidentalis, Bokbunja) extract against Escherichia coli and Staphylococcus aureus 대장균과 황색포도상구균에 대한 복분자 추출물의 항균효과분석원문보기
Black raspberry (Rubus occidentalis), which is known as Bokbunja in Korea, has traditionally known to possess various physiological functions such as anticarcinogenic and antioxidant effects. Although these functions have been well studied previously, little work has been done on its antimicrobial ...
Black raspberry (Rubus occidentalis), which is known as Bokbunja in Korea, has traditionally known to possess various physiological functions such as anticarcinogenic and antioxidant effects. Although these functions have been well studied previously, little work has been done on its antimicrobial effect against foodborne pathogens. Thus, the objective of this study was to evaluate the antimicrobial activity of ethanolic and aqueous Bokbunja extracts against Escherichia coli, E. coli O157:H7 and Staphylococcus aureus cultures. The antimicrobial activity was assessed by determining the minimum inhibitory concentration (MIC) of each extract with each bacterial strain. The 10, 20 and 30% (w/v) EtOH extracts of the fruit pomace and an aqueous extract of the ripened fruit had lower MIC values (4-6 mg/100 μL) for both E. coli and S. aureus than the other extracts (8-12 mg/100 μL). Based on these results, these four extracts were further compared for their antimicrobial activities using time kill assay. Among the four extracts, the DW extract of ripened fruit decreased the populations of E. coli O157:H7 and S. aureus by 1.5 and 2.4 log CFU/mL for 24 h at 37℃, respectively, which were higher log reductions than those of the other three extracts. Thus, these results suggest that the DW extract of ripened Bokbunja fruit could be used as a natural preservative for the food products.
Black raspberry (Rubus occidentalis), which is known as Bokbunja in Korea, has traditionally known to possess various physiological functions such as anticarcinogenic and antioxidant effects. Although these functions have been well studied previously, little work has been done on its antimicrobial effect against foodborne pathogens. Thus, the objective of this study was to evaluate the antimicrobial activity of ethanolic and aqueous Bokbunja extracts against Escherichia coli, E. coli O157:H7 and Staphylococcus aureus cultures. The antimicrobial activity was assessed by determining the minimum inhibitory concentration (MIC) of each extract with each bacterial strain. The 10, 20 and 30% (w/v) EtOH extracts of the fruit pomace and an aqueous extract of the ripened fruit had lower MIC values (4-6 mg/100 μL) for both E. coli and S. aureus than the other extracts (8-12 mg/100 μL). Based on these results, these four extracts were further compared for their antimicrobial activities using time kill assay. Among the four extracts, the DW extract of ripened fruit decreased the populations of E. coli O157:H7 and S. aureus by 1.5 and 2.4 log CFU/mL for 24 h at 37℃, respectively, which were higher log reductions than those of the other three extracts. Thus, these results suggest that the DW extract of ripened Bokbunja fruit could be used as a natural preservative for the food products.
참고문헌 (22)
Korea Food Code Ministry of Food and Durg Safety 2018
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