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KMID : 0380620200520010089
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Korean Journal of Food Science and Technology
2020 Volume.52 No. 1 p.89 ~ p.93
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Antibacterial effects of natural products on Vibrio vulnificus growth in seawater and shellfish
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Hong Yeong-Jin
Ryu Phil-Youl
Kim Seung-Yong
Yeom Kyung-Min
Park Jung-Up
Jo Se-Jin
Guo Rui Hong
Tran The Bach
Jin Hang
Kim Young-Ran
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Abstract
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Vibrio vulnificus, an opportunistic pathogen, causes septicaemia when raw shellfish and fish are eaten by patients with hepatic diseases or reduced immunity. In this study, we evaluated inhibitory effects of some natural products on V. vulnificus growth using 96-well microplate assay. We found that Phyllanthus emblica L., Rosa chinensis Jacq., Rosa rugose Thub., and Chukrasia tabularis A. Juss. significantly inhibited V. vulnificus growth in Luria-Bertani (LB) broth.
Among these four extracts, the inhibition diameter of Chukrasia tabularis was 16.00 ± 0.58 mm in disc diffusion assay on V. vulnificus growth. In addition, these four natural products protected HeLa cells from V. vulnificus-induced cytotoxicity. A cocktail containing these four products showed an inhibitory effect on V. vulnificus growth in seawater and shellfish by reducing its growth by 75.7% and 97%, respectively. These results suggest that these four natural products are safe and effective natural antimicrobial candidates to prevent V. vulnificus infection.
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KEYWORD
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Vibrio vulnificus, antibacterial activity, shellfish, natural products
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