한국식품저장유통학회지 (Korean J. Food Preserv.) 제9권 제1호 (p.102-108)

동충하초, 쑥 및 솔잎 추출물의 항균작용

Antibacterial Activities of Cordyceps spp., Mugwort and Pine Needle Extracts
키워드 :
Cordyceps spp.,mugwort,pine needle,antibacterial activity

초록

동충하초(눈꽃  동충하초, 번데기 동충하초), 쑥 및 솔잎 추출물의 항균작용을 조사하기 위하여 동충하초의 자실체와 균사체, 쑥 및 솔잎을 물과 70%  에탄올로 추출하였다. 항균실험에는 3종류의 그람양성균(Bacillus subtilis, Listeria monocytogenes,  Staphylococcus aureus)과 3종류의 그람음성(Escherichia coli, Shigella sonnei,  Salmonella typhimurium) 식중
The  purpose of this study was to investigate antibacterial activity of extracts  of Cordyceps spp.(Paecilomyces japonica and Cordyceps militaris), mugwort and  pine needle. Fruiting body and mycelium of Cordyceps spp., mugwort and pine  needle were extracted with water and 70% ethanol. Antibacterial activities of  each extracts against 3 kinds of Gram positive (Bacillus subtilis, Listeria  monocytogenes and Staphylococcus aureus) and 3 kinds of Gram negative  pathogenic bacteria(Escherichia coli O157 : H7, Shigella sonnei and  Salmonella typhimurium) were tested. The yields of water and ethanol extracts  of fruiting body (39∼58%) were 2.4 ∼4.4 times higher than mycellium(9∼24%) in  Cordyceps sup., while those of mugwort and pine needle were less than 9%.  Ethanol extract of P. japonica mycelium(JFE) had antibacterial to S.  monocytogenes at 1% level and ethanol extract of C. militaris fruiting body  (MFE) had antibacterial to S. aureus at 3% level. Ethanol extract of mugwort  was antibacterial against L monocytogenes and S. aureus at 1% level. Water  extracts of Cordyceps spp.(P. japonica and C. militaris) and mugwort had no  antibacterial activity against tested bacterial strains. Water extract of  pine needle had antibacterial activity against all bacterial strains except  E. coli and ethanol extract had antibacterial activity against all tested  bacterial strains at 1% level. Pine needle extracts had the most wide  antibacterial spectrum against bacterial strains used for this experiment.  Growth inhibiting activities of pine needle extracts were higher in ethanol  extract than water extract for most of tested bacteria in tryptic soy broth.