Journal of Food Hygiene and Safety (한국식품위생안전성학회지)

The Korean Society of Food Hygiene and Safety (한국식품위생안전성학회)
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Antibacterial Activity of Sodium Phytate and Sodium Phosphates Against Escherichia coli O157:H7 in Meats

식육에서 피틴산염과 인산염의 Escherichia coli O157:H7균에 대한 항균효과

  • Hue, Jin-Joo (College of Veterinary Medicine and Research Institute of Veterinary Medicine, Chungbuk National University) ;
  • Li, Lan (College of Veterinary Medicine and Research Institute of Veterinary Medicine, Chungbuk National University) ;
  • Lee, Yea-Eun (College of Veterinary Medicine and Research Institute of Veterinary Medicine, Chungbuk National University) ;
  • Lee, Ki-Nam (College of Veterinary Medicine and Research Institute of Veterinary Medicine, Chungbuk National University) ;
  • Nam, Sang-Yoon (College of Veterinary Medicine and Research Institute of Veterinary Medicine, Chungbuk National University) ;
  • Yun, Young-Won (College of Veterinary Medicine and Research Institute of Veterinary Medicine, Chungbuk National University) ;
  • Jeong, Jae-Hwang (Department of Bio-industry Seowon University) ;
  • Lee, Sang-Hwa (Department of Food and Nutrition, Seowon University) ;
  • Yoo, Han-Sang (Department of Infectious Diseases, College of Veterinary Medicine, KRF Zoonotic Priority Research Institute and BK21 for Veterinary Science, Seoul National University) ;
  • Lee, Beom-Jun (College of Veterinary Medicine and Research Institute of Veterinary Medicine, Chungbuk National University)
  • 허진주 (충북대학교 수의과대학 및 동물의학연구소) ;
  • 리란 (충북대학교 수의과대학 및 동물의학연구소) ;
  • 이예은 (충북대학교 수의과대학 및 동물의학연구소) ;
  • 이기남 (충북대학교 수의과대학 및 동물의학연구소) ;
  • 남상윤 (충북대학교 수의과대학 및 동물의학연구소) ;
  • 윤영원 (충북대학교 수의과대학 및 동물의학연구소) ;
  • 정재황 (서원대학교 바이오산업학과) ;
  • 이상화 (서원대학교 식품영양학과) ;
  • 유한상 (서울대학교 수의과대학 BK21 수의과학인력양성사업단 및 인수공통질병연구소) ;
  • 이범준 (충북대학교 수의과대학 및 동물의학연구소)
  • Published : 2007.03.30
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Abstract

The approval of use of certain food-grade phosphates as food additives in a wide variety of meat products greatly stimulated research on the applications of phosphates in foods. Although phosphates have never been classified as antimicrobial agents, a number of investigators have reported that phosphates have antimicrobial activities. Phytic acid is a natural plant inositol hexaphosphate constituting 1-5% of most cereals, nuts, legumes, oil seeds, pollen, and spores. In this study, we investigated antibacterial activities of sodium phytate(SPT), sodium pyrophosphate (SPP), sodium tripolyphosphate (STPP) on Escherichia coli O157:H7 on tryptic soy broth and in beef, pork and chicken. In tryptic soy broth, SPT, SPP and STPP at the concentrations of 0.05, 0.1, and 0.5% effectively inhibited the growth of Escherichia coli O157:H7 in a concentration-dependent manner. The bactericidal activity of SPT was the stronger than that of SPP or STPP at the same concentrations. In addition, the antibacterial effects of SPT, SPP and STPP at the concentrations of 0.05, 0.1, 0.3, and 0.5% on Escherichia coli O157:H7 were also investigated in raw or cooked meats including beef, pork and chicken. SPT, SPP and STPP significantly inhibited the bacterial growth in a dose-dependant manner (p<0.05). The bactericidal effect of SPT was stronger than that of SPP or STPP. The addition of SPT, SPP and STPP in meats increased meat pHs. SPP and STPP also increased the levels of soluble orthophosphate in meats but STP did not. These results indicate that SPT is very effective for inhibition of bacterial growth and that can be used as a muscle food additive for increasing functions of meats.

피틴산(Phytic acid)dms inositol hexaphosphate로서 식물성 식품 및 씨 중에 1-5%가량 존재하는 자연 항산화 물질로서 소화효소에 의해 쉽게 분해되지 않는다. 한편 인산염은 식육에서 품질개량제로 식육에서의 항균 효과에 대해서는 이미 여러 보고가 있으나 그 결과는 다양하다. 일반적으로 생육에서는 그 효능이 낮은데 이것은 생육에 존재하는 phosphatase의 작용에 의해 인산염들이 가수분해되기 때문이다. 한편 피틴산염은 열에 강하고 쉽게 분해되지 않으므로 생육이나 멸균 처리된 식육에서 공히 인산염들이 가지고 있는 항균효과를 기대할 수 있다. 본 실험에서는 선택배지에서 E. coli O157:H7에 대한 sodium phytate(STP), sodium pyrophosphate(SPP) 및 sodium tripolyphosphate(STPP)의 항균효과를 평가하였고,더불어 생육 및 가열 처리된 식육모델에서 E. coli O157:H7 접종 후에 항균 효과를 비교 평가하였다. 선택된 배지인 tryptic soy broth에서 E. coli O157:H7에 대한 항균 효과는 SPT, SPP 및 STPP의 0.05, 0.1, 0.5%의 세 가지 농도에서 농도에 의존적으로 유의성 있게 세균 증식을 억제시켰으며, 항균효과는 SPP에서 가장 강하게 나타났다. 생육인 닭고기, 돼지고기 및 소고기에 SPT, SPP 및 STPP를 각각 0.05, 0.1, 0.3 그리고 0.5%의 농도별로 첨가했을 때 E. coli O157:H7의 증식이 모두 유의성 있게 감소하였다 (p<0.05). 또한 가열 처리한 식육에서도 이러한 항균효과가 유의적으로 관찰되었으며(p<0.05), SPT는 SPP나 STPP보다 더 강한 항균효과를 보였다. 이러한 항균효과들은 가열처리된 식육보다 생육에서 더욱 강하게 나타났다. SPT, SPP 및 STPP의 첨가는 식육에서 pH를 증가시켰으며, STP의 첨가는 식육에서 soluble orthophosphate 유리에 영향을 주지 않았으나, SPP 및 STPP의 첨가는 식육에서 soluble orthophosphate의 유리를 증가시켰다. 이러한 결과로부터 피틴산염은 이미 알려진 인산염들보다 미약하나마 항균효과가 뛰어나며 더불어 축산식품의 첨가제로서 사용시 식품의 기능성 향상과 더불어 매우 유용하게 사용될 수 있을 것이다.

Keywords

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