열풍 건조한 옻나무 열수 추출물의 항균 및 항산화 활성

이상훈¹, 정헌상¹, 강태수²^,^*

Antimicrobial and Antioxidative Activities of Hot Water Extracts from Heat-Air Drid Rhus verniciflua Stokes

Sang-Hoon Lee¹, Heon-Sang Jeong¹, Tae-Su Kang²^,^*

¹충북대학교 식품공학과

²충북도립대학 바이오식품생명과학과

¹Department of Food Science and Technology, Chungbuk National University

²Department of Biofood Science and Biotechnology, Chungbuk Provincial University

^*Corresponding author: Tae-Su Kang, Department of Biofood Science and Biotechnology, Chungbuk Provincial University, Gumguri, Okcheon-eup, Okcheon-gun, Chungbuk 373-807, Korea. Tel: +82-43-220-5387; Fax: +82-43-730-6389, E-mail: tskang@cpu.ac.kr

ⓒ Copyright 2013 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Nov 05, 2012; Revised: Nov 09, 2012; Accepted: Nov 10, 2012

Published Online: Feb 28, 2013

Abatract

In this study, antimicrobial and antioxidative activities were investigated using the hot water extracts of Rhus verniciflua Stokes (RVS) in order to develop RVS as a natural antimicrobial and antioxidative material. The antimicrobial activity was not found against five strains of yeasts (Saccharomyces cerevisiae, Saccharomyces pastorianus, Torulaspora delbrueckii, Zygosaccharomyces rouxii, and Zygosaccharomyces bailii) while the activity was confirmed against five strains of bacteria (Bacillus subtilis, Staphylococcus aureus, Bacillus licheniformis, Escherichia coli, and Pseudomonas aeruginosa) at the RVS extract concentration of 0.2-1.0% (w/v) by plate cultural method. In the investigation for 24 hours by turbidometry, the antimicrobial activity showed a relatively high growth inhibition of 79.7% against Bacillus subtilis. The highest growth inhibition of 82.6% was against Bacillus licheniformis at the RVS extract concentration of 2,000 μg/mL. The lowest growth inhibition was 25.7-44.1% against E. coli at the extract concentration of 250 μg/mL and 2,000 μg/mL. The total polyphenol and flavonoid contents of the RVS extract were 42.48 mg/g and 5.42 mg/g, respectively. The highest antioxidative activity at 79.15% was observed at the RVS extract concentration of 0.5 mg/mL by DPPH. Also the antioxidative activity by ABTS demonstrated the highest level at 81.56% at the same concentration. It can be gleaned from these results that the hot water extract of RVS has a great potential to be a natural antioxidant and antimicrobial material against gram positive bacteria (Bacillus subtilis and Bacillus licheniformis).

Keywords: Rhus verniciflua Stokes; RVS; extract; antimicrobial; antioxidative