Antimicrobial Activity of Myagropsis myagroides and Interaction with Food Composition
2011
Lee, S.Y., Korea Food Research Institute, Seongnam, Republic of Korea | Song, E.J., Pukyong National University, Busan, Republic of Korea | Kim, K.B.W.R., Pukyong National University, Busan, Republic of Korea | Lim, S.I., Korea Food Research Institute, Seongnam, Republic of Korea | Hong, Y.K., Pukyong National University, Busan, Republic of Korea | Ahn, D.H., Pukyong National University, Busan, Republic of Korea
Ethanol extract of Myagropsis myagroides (MMEE) has substantial antimicrobial activity against Gram-positive bacteria and some of the yeasts. The minimum inhibitory concentration (MIC) of MMEE ranged from 0.0625 to 0.125 mg/mL for Bacillus subtilis, Listeria monocytogenes, and Clostridium perfringens. Chloroform fraction obtained through liquid-liquid extraction possessed the strongest antimicrobial activity, and was separated by silica gel column chromatography. Among 22 of sub-fraction, CH4 showed the strongest activity (4-8 times MIC of the crude extract). The antimicrobial activity of CH4 to Staphylococcus aureus was reduced at high concentrations of starch, but the bactericidal effect of CH4 was maintained at 1 and 5% starch model media. The efficacy of CH4 against S. aureus diminished in the presence of greater than 5% beef extract and greater than 1% soybean oil. In acute toxicity test, no mortalities occurred in mice administered 5 g/kg body weight of MMEE over 2 weeks observation.
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