천연식물 추출물의 항균성에 관한 연구 = Studies on the Antimicrobial Activity of Extract from Natural Plants

다국어 초록 (Multilingual Abstract)

In order to develop natural food preservatives, antimicrobial activity of extract from natural plants against food-borne pathogens and flood-related microorganisms was investigated. The ethanol extract from Salvia miltiorrhiza had strong growth inhibition activity against Gram-positive bacteria(MIC, 3.13∼50 ㎍/㎖) such as B. cereus, B. subtilis, L. monocytogenes, S. aureus, Sc. mutans. Among Gram-positive bacteria tested, Bacillus species was the most susceptible to the extracted substance. The antimicrobial activity of the ethanol extract from the sample was weak to Gram-negative bacteria and yeasts, for example MIC for Gram-negative bacteria and yeasts was 0.8 mg/㎖ and 0.4∼0.8 mg/㎖, respectively. The ethanol extract from the root bark of Morus alba had strong antimicrobial activity against Gram positive bacteria(MIC, 6.4∼19.2 ㎍/㎖)such as B. subtilis. B. cereus, L. monocytogenes and S. aureus. Especially, Bacillus species was the most susceptible to the extracted substance. The ethanol extract showed antimicrobial activity against Gram negative bacteria(MIC, 160∼1600 ㎍/㎖) and yeasts(MIC, 1600 ㎍/㎖) such as C. albicans, and S. acidifaeciens. The extract also showed growth inhibition against molds such as A. niger, A. parasiticus, A. versicolor and T. viride. The n-Hexane fraction from cinnamon bark(Cinnamomum cassia) showed the strongest antimicrobial activity on the growth of almost all submitted microorganisms. Specially, molds such as Aspergillus sp. Penicillium sp. were inhibited strongly The n-hexane fraction was further purified by silica gel and flash column chromatography. The strong antifungal activity was found in the fraction 2 and compound I at 7.24 and 3.1 ㎍ per disk, respectively. The purified compound I was analyzed and compared with authentic specimens by ^(1)H-NMR spectroscopy. On the basis of ^(1)H-NMR spectral data, compound I was identified as trans-cinnamaldehyde.

목차 (Table of Contents)

• 목차
• 1. 서론
• 2. 재료 및 방법
• 2.1 실험재료
• 2.2 사용균주 및 배지
• 2.3 항균성 물질의 추출
• 2.4 항균력 측정
• 2.5 최소발육저지농도(Minimum inhibitory concentration, MIC)측정
• 2.6 항진균성 물질의 분리. 정제
• 2.7 Nuclear magnetic resonance(NMR)
• 3. 결과 및 고찰
• 3.1 단삼 추출물의 항균성
• 3.2 상백피 추출물의 항균성
• 3.3 계피 추출물의 항균성
• 3.4 항진균성 물질의 분리. 정제
• 3.5 NMR에 의한 구조해석
• 4. 결론
• 참고문헌