쇠비름 추출물 발효액이 Campylobacter jejuni에 미치는 영향 = The Effect of Fermented Extracts of Portulaca oleracea against Campylobacter jejuni

다국어 초록 (Multilingual Abstract)

One of the main microorganisms causing diarrheal diseases is Campylobacter jejuni. Purslane or Portulaca oleracea is an edible plant containing polyphenols that has been widely used as a folk remedy for treatment of diarrhea for a long time. This study was performed to investigate the antimicrobial activity of fermented P. oleracea extracts made with probiotics and plant-origin lactic acid bacteria(PLAB) isolated from P. oleracea against C. jejuni. Lactobacillus rhamnosus, L. acidophilus, L. bulgaricus, L. delbrueckii, L. plantarum, Leuconostoc mesenteroides and Bifidobacterium longum were applied to P. oleracea to make a fermentation broth of purslane. Leuconostoc mesenteroides and the lactic acid bacteria isolated from P. oleracea grew best in the fermentation broth of P. oleracea extracts when the broth was combined with 2% yeast extract, 1% peptone, and 0.05 to 1% potassium phosphate. The number of viable cells in the fermentation broth containing purslane extracts after 48 hours increased to 1×1012 CFU/㎖ and remained at 1.3×1010 CFU/㎖ after refrigeration for 2 weeks. The pH and acidity of purslane-fermented broth after 48 hours of fermentation was 3.7 and 3.14, respectively, which show that the fermentation broth was within the range of the general standards of fermented dairy products. The antimicrobial activity of the fermented P. oleracea extracts was determined using the liquid culture method. The 10 ㎎/㎖ concentration of the fermented P. oleracea extract made with Leuconostoc mesenteroides and the lactic acid bacteria isolated from purslane showed the strongest antimicrobial activity against C. jejuni. The fermentation broth of purslane with the probiotics retarded the growth of C. jejuni for 48 hours at 42℃.

국문 초록 (Abstract)

본 연구에서는 신생아 질환과 사망 원인 중 첫 번째에 해당하는 설사의 주된 원인균인 Campylbactor jejuni에 대한 쇠비름 발효액의 항균 효과를 검증해 보고자 하였다. 민간요법과 한방에서 널리 이용되어온 쇠비름은 각종 항균 효과나 항염증, 항암 효과 등이 있는 것으로 알려져 있는 식용 식물로,여기에서 식물성 유산균을 분리해 각종 프로바이오틱스와 더불어 쇠비름 발효액을 제조하였다. Lactobacillus rhamnosus, L.
acidophilus, L. bulgaricus, L. delbrueckii, L. plantarum, Leuconostoc mesenteroides 및 Bifidobacterium longum과 쇠비름에서 분리한균을 쇠비름 추출물에 적용하였을 때, Leuconostoc mesenteroides 와 쇠비름에서 분리한 식물성 유래 유산균이 쇠비름 추출액에서 가장 잘 자랐고, 여기에 2% yeast extract, 1% peptone 및0.05～1% 인산을 첨가하였을 때 가장 적합한 발효액을 만들수 있었다. 쇠비름 발효액에 들어있는 생균수는 발효 48시간후 1×1012 CFU/㎖로 증가하였고, 2주간 냉장 보관을 한 이후에도 생균수가 1.3×1010 CFU/㎖로 남아있었다. 쇠비름 발효액의 pH와 산도는 발효 48시간 이후 3.7과 3.14로 각각 나타나 일반 유제품 발효액의 기준 범위 안에 들어감을 알 수 있었다. PLAB과 Leuconostoc mesenteroides로 만든 쇠비름 발효액은 10 ㎎/㎖ 이상의 농도에서 C. jejuni에 대해 증식 억제효과를 나타냈으며, 이 억제 효과는 48시간 동안 지속되었다.

참고문헌 (Reference)

1 장대련, "풀무원 건강생활의 ‘풀무원 식물성유산균’ 광고캠페인 : 성장하는 시장에서의 새로운 카테고리의 창출" 한국광고학회 21 (21): 257-269, 2010

2 박소해, "쇠비름 추출물의 항산화 효과 및 Helicobacterpylori에 대한 항균 활성" 한국식품영양학회 24 (24): 306-311, 2011

3 Park SF, "The physiology of Campylobacter species and its relevance to their role as foodborne pathogen" 74 : 177-188, 2002

4 Bezkorovainy A, "Probiotics: determinants of survival and growth in the gut" 73 : 399S-405S, 2001

5 Friedman M, "Overview of antibacterial, antitoxin, antiviral, and antifungal activities of tea flavonoids and teas" 51 : 116-134, 2007

6 Ley RE, "Obesity alters gut microbial ecology" 102 : 11070-11075, 2005

7 Gonzalez-Sarrias A, "NF-kappaB-dependent anti-inflammatory activity of urolithins, gut microbiota ellagic acid-derived metabolites, in human colonic fibroblasts" 104 : 503-512, 2010

8 Saavedra JM, "Microbes to fight microbes: a not so novel approach to controlling diarrheal disease" 21 : 125-129, 1995

9 Karimi O, "Indications and challenges of probiotics, prebiotics, and synbiotics in the management of arthralgias and spondyloarthropathies in inflammatory bowel disease" 42 : 136S-141S, 2008

10 Fooks LJ, "In vitro investigations of the effect of probiotics and prebiotics on sicected human intestinal pathogens" 39 : 67-75, 2002

11 Bhatnagar S, "Efficacy of milk versus yoghurt offered as part of a mixed diet in acute noncholera diarrhea among malnourished children" 132 : 999-1003, 1998

12 Mattar AF, "Effect of probiotics on enterocyte bacterial translocation in vitro" 17 : 265-268, 2001

13 Lee MD, "Campylobacter in poultry: filling an ecological niche" 50 : 1-9, 2006

14 Nannapaneni R, "Campylobacter and Arcobacter species sensitivity to commercial orange oil fractions" 129 : 43-49, 2009

15 Friedman M, "Bactericidal activities of plant essential oils and some of their isolated constituents against Campylobacter jejuni, Escherichia coli, Listeria monocytogenes, and Salmonella enterica" 65 : 1545-1560, 2002

16 Rooks MG, "Bacteria, food and cancer" 3 : 12-18, 2011

17 Ji-Hyun Bae, "Antimicrobial Effect of Portulaca oleracea Extracts on Food-Borne Pathogens" 한국식품영양과학회 9 (9): 306-311, 2004

18 Larrosa M, "Anti-inflammatory properties of a pomegranate extract and its metabolite urolithin-A in a colitis rat model and the effect of colon inflammation on phenolic metabolism" 21 : 717-725, 2010

19 Ganan M, "Alternative strategies to use antibiotics or chemicalproducts for controlling Campylobacter in the food chain" 24 : 6-14, 2012