Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Comparison of the Antibacterial Activity of Domestic Cirsium japonicum Collected from Different Regions

지역별 국내 자생 엉겅퀴 추출물의 항균 활성

  • Jang, Miran (Plant Resources Research Institute, Duksung Women's University) ;
  • Park, Hyejin (Department of Food & Nutrition, Duksung Women's University) ;
  • Hong, Eunyeong (Food R&D, CJ Cheiljedang Corporation) ;
  • Kim, Gun-Hee (Plant Resources Research Institute, Duksung Women's University)
  • 장미란 (덕성여자대학교 식물자원연구소) ;
  • 박혜진 (덕성여자대학교 식품영양학과) ;
  • 홍은영 (CJ제일제당(주)) ;
  • 김건희 (덕성여자대학교 식물자원연구소)
  • Received : 2014.03.27
  • Accepted : 2014.05.23
  • Published : 2014.06.30
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Abstract

This study was investigated the antibacterial activities of Cirsium japonicum from extracts five regions(Chungnam, Gyeonggi, Gangwon, Jeju and Jeonnam) extract against six food-borne pathogenes(Bacillus cereus, Bacillus subtilis, Staphylococcus aureus, Listeria monocytogenes, Salmonella enterica and Vibrio vulnificus) using the broth dilution and agar diffusion method. At concentrations between 0 and $750{\mu}g/mL$ the extracts showed an antibacterial effect against all tested bacteria. The antibacterial activities of Cirsium japonicum from Jeju and Gangwon are stronger than others. The minimum inhibitory concentration(MIC) values against the six bacteria ranged from 93.75 to $750{\mu}g/mL$. In time killing assay(cell growth curves), the tested bacteria inactivated upon exposure to the extracts for 24h. At the 24h exposure to the extracts, all bacteria were inhibited to over 70% for growth. In particular, Bacillus subtilis, Salmonella enterica and Vibrio vulnificus conveyed an inhibition of growth to almost complete. It is anticipated that Cirsium japonicum extracts may have greater potential as natural food preservatives.

Keywords

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