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Kyung-Ah Lee,Sun Hee Moon,김기태,Aubrey F. Mendonca,백현동 한국식품과학회 2010 Food Science and Biotechnology Vol.19 No.1
Flavonoids have biofunctional effects as antioxidant and antimicrobial agents. The objective of this study was to evaluate the bactericidal activity and anti-lipopolysaccharide (LPS) effects of flavonoids on Escherichia coli O157:H7. The effects of flavonoids on the growth of E. coli O157:H7 were bacteriostatic rather than bactericidal at concentrations below 200 μM, and there was no significant difference among the flavonoids tested (p<0.05). LPS production in E. coli O157:H7 treated with 200 μM quercetin and naringenin decreased by 34.06±1.03and 19.90±1.51%, respectively, relative to the control (no flavonoid). Luteolin, genkwanin, hesperetin, and apigenin caused decreases in LPS production of 69.85±1.03,61.18±1.15, 60.74±1.10, and 58.93±0.98%, respectively,relative to the control. Based on these results, luteolin had the greater inhibitory effect on LPS production by E. coli O157:H7 than other flavonoids tested in this study.
문선희,이경아,박근규,김기태,박용선,나승열,Aubrey F. Mendonca,백현동 한국축산식품학회 2011 한국축산식품학회지 Vol.31 No.3
The antimicrobial effects of the natural flavonoids kaempferol, quercetin, apigenin, and naringenin as well as a novel flavonoid 7-O-butyl naringenin against the growth of four meat-born Staphylococcus aureus strains were evaluated. First, the flavonoids were screened for inhibitory effects against the growth of each strain using the paper disc diffusion method. Second,the growth inhibitory effects of flavonoids that showed antimicrobial activity were measured using the microplate method. Third, the bactericidal effects of flavonoids were evaluated in a 0.8% (w/v) NaCl solution. All flavonoids showed bacteriostatic effects at >20 mM. Among the flavonoids studied, quercetin was more effective than the others tested. However,the inhibitory effect of 7-O-butyl naringenin on growth of S. aureus KCCM 32395 was greater than that of quercetin at the same concentration. Additionally, 7-O-butyl naringenin exhibited significant bactericidal effects at >25 μM. When bacterial cells were examined using scanning electron microscopy, it appeared that the S. aureus membranes were damaged or morphologically changed when treated with quercetin and 7-O-butyl naringenin at 200 μM.
Moon, Sun- Hee,Lee, Kyoung-Ah,Park, Keun-Kyu,Kim, Kee-Tae,Park, Yong-Sun,Nah, Seung-Yeal,Mendonca, Aubrey F.,Paik, Hyun-Dong Korean Society for Food Science of Animal Resource 2011 한국축산식품학회지 Vol.31 No.3
The antimicrobial effects of the natural flavonoids kaempferol, quercetin, apigenin, and naringenin as well as a novel flavonoid 7-O-butyl naringenin against the growth of four meat-born Staphylococcus aureus strains were evaluated. First, the flavonoids were screened for inhibitory effects against the growth of each strain using the paper disc diffusion method. Second, the growth inhibitory effects of flavonoids that showed antimicrobial activity were measured using the microplate method. Third, the bactericidal effects of flavonoids were evaluated in a 0.8% (w/v) NaCl solution. All flavonoids showed bacteriostatic effects at >20 mM. Among the flavonoids studied, quercetin was more effective than the others tested. However, the inhibitory effect of 7-O-butyl naringenin on growth of S. aureus KCCM 32395 was greater than that of quercetin at the same concentration. Additionally, 7-O-butyl naringenin exhibited significant bactericidal effects at >25 ${\mu}M$. When bacterial cells were examined using scanning electron microscopy, it appeared that the S. aureus membranes were damaged or morphologically changed when treated with quercetin and 7-O-butyl naringenin at 200 ${\mu}M$.