Effect of subcritical water hydrolysate in the brown seaweed Saccharina japonica as a potential antibacterial agent on food-borne pathogens

Meillisa, Aviannie; Siahaan, Evi Amelia; Park, Jung-Nam; Woo, Hee-Chul; Chun, Byung-Soo

Effect of subcritical water hydrolysate in the brown seaweed Saccharina japonica as a potential antibacterial agent on food-borne pathogens

2013

Meillisa, Aviannie | Siahaan, Evi Amelia | Park, Jung-Nam | Woo, Hee-Chul | Chun, Byung-Soo

Seaweeds are rich in bioactive compounds which have well-documented antioxidant properties. They also have antimicrobial activities against food pathogenic microorganisms. This study uses an extract of the brown seaweed, Saccharina (Laminaria) japonica, produced by subcritical water hydrolysis (SWH) for investigating its potential to inhibit bacteria. De-oiled S. japonica was obtained by supercritical carbon dioxide extraction. The reaction temperatures for hydrolysis of raw and de-oiled S. japonica were maintained from 200 to 280 °C. The experiment was done with condition 1.3–6.0 MPa for the reaction pressure and 1:10 (w/v) for the ratio of material to water. The antibacterial activities of raw and de-oiled S. japonica produced by SWH were determined by using the agar diffusion method. Antibacterial activity was tested against two Gram-negative (Escherichia coli and Salmonella typhimurium) and two Gram-positive bacteria (Staphylococcus aureus and Bacillus cereus). The antibacterial activities of hydrolysate water with catalyst at 240 °C showed better bacterial inhibition than the others. Strong antibacterial activity was found using de-oiled material with acetic acid added, with a zone of inhibition of S. typhimurium (14.33 ± 0.06 mm) and E. coli (13.00 ± 0.09 mm). On the other hand, the weakest antibacterial inhibition was found for S. aureus (12.83 ± 0.10 mm) and B. cereus (12.50 ± 0.09 mm).

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