Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Bactericidal Effect of the Extracts of Polygonum cuspidatum on Bacillus cereus

Kim, Yong-Suk;Kim, Hyeng-Hyoi;Yoo, Mi-Ji;Shin, Dong-Hwa

  • Published : 20040800
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Abstract

Bactericidal effects of Polygonum cuspidatum extract on Bacillus cereus were detected through measurement of intracellular-and extracellular adenosine triphosphate (ATP), and analyses with transmission electron microscope (TEM) and scanning electron microscope (SEM). TEM analysis revealed B. cereus treated with P. cuspidatum volatile extracts obtained by simultaneous steam distillation and solvent extraction (SDE) method showed intracellular shape change. SEM analysis revealed several holes on cell wall of bacteria treated with SDE extracts of P. cuspidatum. Intracellular ATP concentrations of the cells treated with P. cuspidatum or 2-hexenal decreased to $0.272\;and\;0.232{\mu}M$ from $0.618{\mu}M$, respectively. Extracellular ATP concentrations of control, and bacteria treated with P. cuspidatum extracts and 2-hexenal were $0.062,\;0.301,\;and\;0.326{\mu}M$, showing increases of 4.9-and 5.3-fold, respectively. Results suggest bactericidal effects of P. cuspidatum SDE extracts are due to change in intracellular shape or permeability caused by damage to cell membrane.

Keywords

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