|
KMID : 0613820190290020223
|
|
Journal of Life Science
2019 Volume.29 No. 2 p.223 ~ p.230
|
|
|
Anti-microbial Activity Effects of Ozonized Olive Oil Against Bacteria and Candida albicans
|
|
Chung Kyung-Tae
Kim Byung-Woo
|
|
|
Abstract
|
|
|
|
Ozone is a gaseous molecule able to kill microorganisms, such as yeast, fungi, bacteria, and protozoa. However, ozone gas is unstable and cannot be used easily. In order to utilize ozone properly and efficiently, plant oil can be employed. Ozone reacts with C-C double bonds of fatty acids, converting to ozonized oil. In this reaction, ozonide is produced within fatty acids and the resulting ozonized oil has various biological functions. In this study, we showed that ozonized oil has antimicrobial activity against fungi and bacteria. To test the antimicrobial activity of ozonized oil, we produced ozonized olive oil. Ozonized olive oil was applied to Staphylococcus aureus, methicillin-resistant Staphylococcus aureus (MRSA), Staphylococcus epidermidis, Pseudomonas aeruginosa, Escherichia coli, and Candida albicans. Antimicrobial activity was assayed using the disk diffusion method following the National Committee for Clinical Laboratory Standards. Minimal inhibitory concentrations (MIC) were 0.25 mg for S. aureus, 0.5 mg for S. epidermidis, 3.0 mg for P. aeruginosa, and 1.0 mg for E. coli. Gram positive bacteria were more susceptible than Gram negative bacteria. We compared growth inhibition zones against S. aureus and MRSA, showing that the ozonized olive oil was more effective on MRSA than S. aureus. Furthermore, the ozonized olive oil killed C. albicans within an hour. These data suggested that ozonized olive oil could be an alternative drug for MRSA infection and could be utilized as a potent antimicrobial and antifungal substance.
|
|
|
KEYWORD
|
|
|
Antibiotics, antimicrobial activity, MRSA, ozonized olive oil
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|