한국환경과학회지 제28권 제2호 (p.225-233)

|ORIGINAL ARTICLE|
천연물 성분을 이용한 환경 유해미생물의 biofilm 생성 저해능 비교에 관한 연구

Comparison of In vitro Anti-Biofilm Activities of Natural Plant Extracts Against Environment Harmful Bacteria
키워드 :
Biofilm inhibition,Anti-microbial activity,Natural materials,Environment harmful bacteria,Plant extracts

목차

Abstract
1. 서 론
2. 재료 및 방법
  2.1. 식물 추출물 제조
  2.2. 사용균주 및 배지
  2.3. 항균 활성 측정
  2.4. 최소 생육 저해 농도
  2.5. 바이오필름 대사활성 저해 측정
  2.6. 현미경 관찰
  2.7. Biofilm 내 생균수 측정
3. 결과 및 고찰
  3.1. 항균 활성
  3.2. 최소 생육 저해 농도
  3.3. Biofilm 대사활성 저해 (XTT reduction assay)
  3.4. 현미경 관찰
  3.5. Biofilm안에 생균 CFU 비교
4. 결 론
REFERENCES

초록

In this study, we investigated the in vitro anti-biofilm activities of plant extracts of chives (Allium tuberosum), garlic (Allium sativum), and radish (Raphanus sativus L.) against environment harmful bacteria (gram-positive Staphylococcus aureus and, gram-negative Salmonella typhimurium and Escherichia coli O157:H7). In the paper disc assay, garlic extracts exhibited the highest anti-biofilm activity. The Minimal Inhibitory Concentration (MIC) of all plant extracts was generally higher for gram-negative bacteria than it was for gram-positive bacteria. Gram-negative bacteria were more resistant to plant extracts. The tetrazolium dye (XTT) assay revealed that, each plant extract exhibited a different anti-biofilm activity at the MIC value depending on the pathogen involved. Among the plant extracts tested, garlic extracts (fresh juice and powder) effectively reduced the metabolic activity of the cells of food-poisoning bacteria in biofilms. These anti-biofilm activities were consistent with the results obtained through light microscopic observation. Though the garlic extract reduced biofilm formation for all pathogens tested, to elucidate whether this reduction was due to antimicrobial effects or anti-biofilm effects, we counted the colony forming units of pathogens in the presence of the garlic extract and a control antimicrobial drug. The garlic extract inhibited the E. coli O157:H7 biofilm effectively compared to the control antimicrobial drug ciprofloxacin; however, it did not inhibit S. aureus biofilm significantly compared to ciprofloxacin. In conclusion, garlic extracts could be used as natural food preservatives to prevent the growth of foodborne pathogens and elongater the shelf life of processed foods.