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KMID : 0881720150300010098
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Journal of Food Hygiene and Safety
2015 Volume.30 No. 1 p.98 ~ p.102
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Antimicrobial Activity of Oleanolic Acid for Foodborne Bacteria
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Choi Kyoung-Hee
Kim Se-jeong
Yoon Yo-Han
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Abstract
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Oleanolic acid and its derivatives are pentacyclic triterpene acids, which are produced in many plants and herbs. These are considered safe and thus, oleanolic acid is now used for cosmetic and pharmaceutical industry. Oleanolic acid affects peptidoglycan in cell wall of bacteria. Hence, the antimicrobial activity of oleanolic acid is not very obvious to Gram-negative bacteria such as Escherichia coli, Yersinia enterocolitica, Shigella flexneri, and Shigella sonnei because the peptidoglycan is covered with outer membrane. However, oleanolic acid derivatives showed improved antimicrobial activity to Gram-negative bacteria. For Gram-positive bacteria such as Staphylococcus aureus and Listeria monocytogenes, oleanolic acid was very effective on reducing the cell counts of the pathogens. In addition, the cytotoxicity of oleanolic acid for human cell lines was minimal. Therefore, oleanolic acid should be considered as an antimicrobial food additive and a therapeutic agent to control foodborne pathogens.
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KEYWORD
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oleanolic acid, antimicrobial, foodborne bacteria, antibiotic
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