매실추출물의 항균특성 및 식품보존 효과 = Antimicrobial activites and preservative effect of Prunus mume extract

다국어 초록 (Multilingual Abstract)

In this study, few experiments were designed to develop a variety of antimicrobials, food preservatives and additives for food storage by using plum extract.
one, chemical components of PME, antibacterial stability of PME of various temperature and pH, the minimum concentration, atwhich PME has antibacterial activity.
two, understand how PME affect microbial metabolism by analysing enzyme activities,
three, eqlate the active components of PME and elucidate its chemical structure.
four, evaluate the safety of PME and active components.
five, investigate the effect of PME on freshness and shelf-lite of processed food products.
Results of the study can be described as follows. When its physicochemical characteristics were examined,
one, PEM contained such general ingredients as water(90.1%), coarse protein(0.8%), coarse fat(0.5%), ash(0.6%) and carbohydrate(8.0%). Inorganic ingredients of PEM were mostly K, followed by Ca, Fe, P and Mg in order. The extract also contained total and reducing sugars, respectively 8.7% and 3.9%, which included such free sugars as fructose(1.1%), glucose(1.3%) and sucrose(0.5%). PME contained watersoluble vitamins such as ascorbic acid(1.08 mg%), niacin(0.40 mg%), Flavin(0.05 mg%), Tyamin(0.03 mg%) and β-Caroten(1.22 ppm) and organic acids such as citric acid(0.47 mg%), malic acid(0.43%) and oxalic acid(0.25 mg%). Fatty acids contained in the extract were mostly linolenic acid(3.42%), followed by linoleic acid(1.99%), palmitic acid(0.69%) and oleic acid(0.30%) in the decreasing. PEM was 2.88 in pH, 5.78% in total acid and 29 kcal/100g in calorie. Volatile compounds were divided and identified through GC and GC/MSD to show that PEM contains a good amount of acetic acid(8.3%) and p-cumaric acid(13.1%), both of which are antibacterial substances, and 5-hydrixymethly furfural(32.3%), furfural(8.3%) and 3-methyl-2.3-furandione(2.3%), all of which are disinfecting substances.
two, PME showed a high antibacterial activity at 250 ppm or more. Various types of microorganisms also showed such activity. Antibacterial substances in PME were stable in wide ranges of pH(3 to 11) and temperature(40 to 120℃). Thus theantimicrobial substances in PME were found high in antibacterial activity, wide in the range of antibacterial spectrum and stable in wide ranges of pH and temperature, having the possibility of being developed into an ideal natural antimicrobial. Action modes of PME antibacterial substances were investigated to find that PME are related with two antibacterial substances or more which are not synergic or supplementary with each other, but independent in antibacterial activity.
three, With its antibacterial activity considered, PME is hydrophilic. Such activity can be found in some degree for energy metabolism-related enzyme systems. In this case, however, the main action mode of antibacterial substance may be attributed to cell membrane perturbation. Substances of antibacterial activity found in the plum extract were isoeugenol, nomilin and β-sitosterol.
four, Under the condition of oral administration, LD_(50) of PME was 7,500 mg/kg or over, which was higher than that of existing chemical preservatives, for example, sodium benzoate(2,700 mg/kg) and dehydroacetic acid(1,200∼1,400 mg/kg). In a skin stimulus test, it was found that PME made little stimulation at the concentration of 3,000 ppm.
five, This indicated that it might be a safe additive within the concentration range of food preservatives. When PME was added to agricultural, livestock, marine products and their processed goods, were treated with PME, it was found that PEM was really high in validity, though there were difference in its minimum concentration of antibacterial activity in accordance with the treated material.

목차 (Table of Contents)

• 목차 = ⅰ
• Table contents = ⅳ
• Figure contents = ⅵ
• Abstract = ⅹ
• Ⅰ.서론 = 1
• Ⅱ. 재료 및 방법 = 5
• 1. PME의 조제 및 항균력검색 = 5
• 1) 매실추출물(PME)의 조제 = 5
• 2) PME의 이화학적 성질 = 5
• 3) 매실추출물의 향균력 검사 = 12
• (1) 공시 균주 및 배지 = 12
• (2) 미생물에 대한 항균력 검사 = 13
• 4) PME중 항균물질의 열 및 pH 안정성 조사 = 14
• 5) PME에 의한 미생물 생육저해 = 14
• 2. 미생물의 에너지대사와 세포막의 기능성에 미치는 PME의 영향 = 15
• 1) PME 성분들의 분획화 = 15
• (1) 친수성 분획의 조제 = 15
• (2) 소수성 분획의 조제 = 15
• 2) PME가 에너지 생성대사 효소계에 미치는 영향 = 15
• (1) 효소원의 준비 = 15
• (2) 에너지생성대사 관여 효소들의 활성도 측정 = 16
• (3) Pentose phosphate pathway 관련 효소 활성에 미치는 영향 = 17
• 3) 세포막의 기능성에 미치는 PME 영향 = 17
• (1) 전자현미경을 이용한 미생물 세포조직 및 형태변화 조사 = 17
• (2) β-galactosidase (β-D-galactoside glalctohydrolase : EC 3.2.1.23)의 역가측정 = 19
• 3. 항균활성물질의 분리 및 동정 = 19
• 4. PME의 안전성 검사 = 21
• 1) 급성구강독성(Acute Oral Toxicity Test) = 21
• (1) 실험동물 = 21
• (2) 실험방법 = 21
• 2) 피부 자극 독성실험 = 21
• (1) 실험동물 = 21
• (2) 실험방법 = 21
• 5. 농축수산가공식품에 대한 PME의 처리효과 = 23
• 1) 처리방법 = 23
• 2) 오염총균수의 측정 = 25
• Ⅲ. 결과 및 고찰 = 27
• 1. PME의 이화학적 성질 = 27
• 2. PME의 항균효과 = 33
• 1) PME의 항균력 시험 = 33
• 2) 항균물질의 열 및 pH 안정성 = 36
• 3) 공시균주에 대한 생육저해 곡선 = 39
• 3. PME의 에너지 대사 효소계와 세포막의 기능성에 미치는 영향 = 40
• 1) 미생물의 성장에 미치는 PME 분획의 항균 활성 = 40
• 2) PME의 미생물 에너지 생성대사 효소계에 미치는 영향 = 43
• 3) 세포막의 기능성에 미치는 PME의 영향 = 44
• (1) 전자현미경을 이용한 미생물 세포조직 및 세포형태변화 = 44
• (2) PME 처리가 미생물 세포막의 기능에 미치는 영향 = 48
• 4. 항균활성 물질의 분리 및 동정 = 50
• 1) NMR에 의한 시료의 구조분석 = 52
• 2) 고분해능 질량분석 = 61
• 5. PME의 안전성 검사 = 64
• 6. 농축수산가공식품에 대한 PME의 처리효과 = 67
• 1) 농산물 = 67
• 2) 축산물 = 71
• 3) 수산물 = 74
• 4) 가공식품 = 78
• Ⅳ. 결론 = 87
• Ⅴ. 참고문헌 = 90