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KMID : 1011620100260020206
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Korean Journal of Food and Cookey Science
2010 Volume.26 No. 2 p.206 ~ p.213
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Antibacterial Activities of Essential Oil from Zanthoxylum schinifolium Against Food-Borne Pathogens
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장미란:Jang Mi-Ran
서지은:Seo Ji-Eun/이제혁:Lee Je-Hyuk/김건희:Kim Gun-Hee
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Abstract
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In this study, the antibacterial activities of essential oil from Zanthoxylum schinifolium against four Gram-positive bacteria and six Gram-negative bacteria were investigated. The antibacterial activity of the oils was determined using the agar-well diffusion assay, MIC (minimum inhibitory concentration) and MBC (minimum bactericidal concentration). In particular, essential oil from Z. schinifolium showed higher antibacterial activity against Gram-positive bacteria than against Gram-negative bacteria. Essential oil from Z. schinifolium displayed large inhibition zones especially against Bacillus cereus (31 ㎜). At concentrations between 0 and 20 ㎍/mL the oils showed an antibacterial effect against both Gram-negative and Gram-positive bacteria. The minimum inhibitory concentration (MIC) values against nine bacteria ranged from 1.25 to 5 ㎍/mL. The minimum bactericidal concentration (MBC) values against eight bacterial ranged from 2.5 to 20 ㎍/mL, except Shigella sonnei. Furthermore, our finding on the antibacterial activities of essential oils from Zanthoxylum schinifolium validated the use of this plant for medical purposes.
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KEYWORD
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Zanthoxylum schinifolium, essential oil, agar-well diffusion assay, minimal inhibitory concentration (MIC), minimum bactericidal concentration (MBC)
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