Applied Biological Chemistry

The Korean Society for Applied Biological Chemistry (한국응용생명화학회)
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Screening of the Antimicrobial Activity against Helicobacter pylori from Herb Plants

Herb식물로부터 Helicobacter pylori에 대한 항균효과 탐색

  • Cho, Young-Je (Department of Food Engineering Sangju National University) ;
  • Chun, Sung-Sook (Department of Food Science & Technology Yeungnam University) ;
  • Yoon, So-Jung (Department of Food Engineering Sangju National University) ;
  • Kim, Jeung-Hoan (Department of Food Engineering Sangju National University) ;
  • Kim, Tae-Wan (Institute of Agricultural Science & Technology Kyungpook National University) ;
  • Choi, Ung-Kyu (Department of Oriental Medical Food & Nutrition Asia University)
  • 조영제 (상주대학교 식품공학과) ;
  • 천성숙 (영남대학교 식품가공학과) ;
  • 윤소정 (상주대학교 식품공학과) ;
  • 김정환 (상주대학교 식품공학과) ;
  • 김태완 (경북대학교 농업과학기술연구소) ;
  • 최웅규 (아시아대학교 한방식품영양학과)
  • Published : 2005.06.30
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Abstract

Ethanol extracts were prepared from 40 herbs, the extracts of herbs were tested their microbial inhibition activities against Helicobacter pylori. Antimicrobial activity against H. pylori was shown by clear zone and inhibition of cell growth in 24 herbs and 26 herbs extracts. Antimicrobial activity showed the high value in ethanol extracts of Salvia officinalis, Phlomis fruticosa, Creeping Rosemarinus officinalis, Lavandula, Cymtpogan citratus, Rosemarinus officinalis, Cherry Salvia officinalis, Hypericum perforatum, Ruta graveloens, Thymus vulgaris, Oreganum vulgare and Salvia officinalis. Phenol content of herb extracts have high concentration as $134.3-533.33\;{\mu}g/ml$, respectively.

다양한 기능성을 갖는 herb 40종을 대상으로 Helicobacter pylori에 대한 항균물질 개발의 일환으로 에탄올 추출물의 항균 효과를 검색한 결과, herb 추출물의 Helicobacter pylori에 대한 항균효과는 24종의 herb 추출물에서 clear zone이 형성이 되었고, 액체배양에 의한 생육저해실험에서도 26종의 herb에서 억제효과가 관찰되었으며, 이들 중 저해 활성이 강한 것으로는 가든세이지, 예루살렘세이지, 크리핑로즈마리, 라벤더, 레몬그라스, 로즈마리, 체리세이지, 세인트존스워트, 루, 타임, 오레가노 및 세이지 등 약 12종의 herb가 H. pylori에 대한 억제효과가 높은 것으로 나타났다. Herb 추출물의 phenol 함량은 $134.13-533.33\;{\mu}g/ml$로 다양하게 나타났으며, 비교적 phenol성 물질의 함량이 높게 함유되어 있음을 알 수 있었다.

Keywords

References

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