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No.47 (2000/12) >

 
Title :ウコン精油の抗菌活性およびその熱安定性
Title alternative :Antibacterial activity of essential oil derived from Curcuma sp. (Zingiberaceae) against foodborne pathogenic bacteria and its heat-stability
Authors :上地, 俊徳
石嶺, 行男
本郷, 富士弥
Authors alternative :Uechi, Shuntoku
Ishimine, Yukio
Hongo, Fujiya
Issue Date :1-Dec-2000
Abstract :ウコン, キョウオウ, ガジュツおよび発酵ウコンから直接蒸留法で得られた各精油について, 一般的な食中毒起因細菌5菌種6菌株に対する抗菌活性をディスク拡散法とブイヨン培地希釈法/寒天平板法を用いて調べた。まずディスク拡散法を用いて抗菌活性の有無をスクリーニングした。精油原液50μlをペーパーディスクに浸み込ませ, それを含菌寒天平板培地に載せたままで37℃, 24時間培養後, 阻止円の形成の有無と直径を測定した。その結果すべての供試菌株, すなわちナグビブリオ菌, サルモネラ菌, 毒素原性大腸菌, 腸管出血性大腸菌O-157,黄色ブドウ球菌およびセレウス菌の6菌株に対して阻止円を形成したのはウコンだけであった。キョウオウ, ガジュツおよび発酵ウコンはいずれも6菌株中4菌株に対してだけ阻止円を形成した。次にブイヨン培地希釈法/寒天平板法を用いて, 阻止円が認められた組合せについて最小発育阻止濃度(Minimum Inhibitory Concentration;MIC)を調べた。すなわち各精油の2倍段階希釈系列(9.0%∿0.018%, v/v)からなるブイヨン培地中に各菌を接種し, MICを測定した。その結果ウコン, キョウオウおよびガジュツのいずれもがセレウス菌に対して最も強い抗菌活性を示し, MICは0.281%, 0.018%および0.035%であった。発酵ウコンの抗菌活性は概して弱く, MICはいずれも9%以上であった。なお各精油の熱安定性についてセレウス菌に対する抗菌活性を指標にディスク拡散法を用いて調べたところ, 121℃, 20分間の加熱処理ではいずれの精油にも抗菌活性の低下は認められなかった。
The purpose of this work was to study the antibacterial activities of the essential oils against six bacteria strains. The essential oils were obtained from Curcuma aromatica Salisb., Curcuma longa L., Curcuma zedoaria Roscoe and fermented turmeric. Except for fermented turmeric, the essential oils were extracted from homogenates of fresh tubers by steam distillation method, and were then sterilized by filtration before the antibacterial tests. Their antibacterial activities were examined against four gram-negative [non-01 vibrio cholerae (NVC), Salmonella enteritidis (SE), Enterotoxigenic E. coli (ETEC), Enterohemorrhagic E. coli O-157 (EHEC)], and two gram-positive [Staphylococcus aureus (SA) and Bacillus cereus ATCC 11707 (BC)]bacteria, including foodborne pathogenic bacteria. Both a disc diffusion method and a broth dilution method were used for evaluating the antibacterial activities of the essential oils. In the disc diffusion method, four essential oil specimens inhibited the growth of bacteria used in the test at different ratios. Curcuma longa L. showed antibacterial activity against all the bacteria strains used, but each of the other oils did not inhibit the growth of two strains of bacteria among six bacteria used in this test. In the broth dilution method, the minimum inhibitory concentration (MIC) of Curcuma aromatica Salisb., Curcuma longa L., Curcuma zedoaria Roscoe and fermented turmeric against BC that had the highest sensitivity among six strains of bacteria tested proved to be 0.018,0.281,0.035 and >9.0% (v/v), respectively. In general, the antibacterial activity of these oils against the other bacteria except for BC was moderate. In addition, the effect of the heating the essential oils on their antibacterial activities was also examined. The antibacterial activities against BC remained unaffected after heating at 121℃, for 20 minutes.
Type Local :紀要論文
ISSN :0370-4246
Publisher :琉球大学農学部
URI :http://hdl.handle.net/20.500.12000/3426
Citation :琉球大学農学部学術報告 = The Science Bulletin of the Faculty of Agriculture. University of the Ryukyus no.47 p.129 -136
Appears in Collections:No.47 (2000/12)

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