바닷물과 조개에서 패혈증비브리오균 증식에 대한 천연물의 항균 효과

• Published in: Han'guk Sikp'um Kwahakhoe Chi = Korean Journal of Food Science and Technology Vol. 52; no. 1; pp. 89 - 93
• Main Authors: 홍영진(Yeongjin Hong), 류필열(Phil Youl Ryu), 김승용(Seung Yong Kim), 염경민(Kyung Min Yeom), 박정업(Jung Up Park), 조세진(Se Jin Jo), 궈루이홍(Rui Hong Guo), 트란더베치(The Bach Tran), 진항(Hang Jin), 김영란(Young Ran Kim)
• Format: Journal Article
• Language: Korean
• Published: Seoul 한국식품과학회 01.02.2020; Korean Society of Food Science & Technology
• Subjects: Antibacterial activity; Antiinfectives and antibacterials; Bacteria; Cytotoxicity; Liver diseases; Natural products; Opportunist infection; Seawater; Shellfish; Toxicity; Vibrio vulnificus; Waterborne diseases; 식품과학; antibacterial activity; natural products; shellfish; Vibrio vulnificus
• ISSN: 0367-6293; 2383-9635
• DOI: 10.9721/KJFST.2020.52.1.89

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.