녹차 추출물 중 카테킨 성분 농도에 따른 항균활성 비교 연구

• Published in: 동의생리병리학회지 Vol. 19; no. 5; pp. 1233 - 1237
• Main Authors: 최경민(Kyung Min Choi), 윤용갑(Young Gab Yun), 강경화(Jing Hua Jiang), 오성수(Sung Su Oh), 양환덕(Hwan Deok Yang), 김형준(Hyoung Jun Kim), 전병훈(Byung Hun Jeon), 박현(Hyun Park)
• Format: Journal Article
• Language: Korean
• Published: 한의병리학회 2005
• Subjects: 한의학; MRSA(methicillin-resistant Staphylococcus aureus); Catechin; antibacterial; Salmonella typhimurium Sal-13; Escherichia coli
• ISSN: 1738-7698; 2288-2529; 2283-2529

Catechin products in green tea extract was prepared to investigate antibacterial activity on the pathogenic bacteria. Survival of pathogenic bacteria (MASA - methicillin resistant Staphylocouus aureus, E.coli O157 and S. typhimurium Sal-13) in tryptic soy agar(TSA) containing Catechin products powder incubated at various concentration was evaluated. TSA containing $0{\sim}2%(w/v)$ of Catechin products was inoculated approximately $10^4\;CFU/ml$ of pathogenic bacteria and incubated at $37^{\circ}C$ for 24 hours. The plate counting technique and clear zoon test were used to test survival effect of the Catechin products. Minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) was derived from the survival curves of pathogenic bacteria. S. typhimurium Sal-13 was the most sensitive strain to Catechin products. This result suggested that Catechin products can be used as an effective natural antibacterial agent.