식인성질병원인균에 대한 녹차추출물의 항균작용

• 영문명: Antimicrobial Effects of Green Tea Extract Against Food-borne Pathogens
• 발행기관: 한국차학회
• 저자명: 은종방(Jong-Bang Eun) 김지현(Ji-Hyun Kim) 정현정(Hyun-Jung Chung)
• 간행물 정보: 『한국차학회지』제15권 제1호, 1~11쪽, 전체 11쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2009.04.30

영문 초록

Recently, there has been growing interest and consumption for green tea as healthy beverage. The major biologically active compounds of green tea extract are caffeine and catechins, especially(-)-epigallocatechin gallate that is effective in not only cancer prevention and anticariogenic but also antioxidation. The green tea extract is highly effective in antimicrobial activity against pathogenic bacteria. Antimicrobial activity of ethanol extract of green tea was stronger than that of water extract. The activity is shown against broad spectrum food-borne pathogens, including Staphylococcus aureus, Escherichiacoli O157:H7 and Salmonella typhimurium and spoilage bacteria, Bacillus subtilis, Bacillus pumilus and Bacillus cereus. Crude catechin shows also strong antimicrobial effect against oral bacteria, Streptococcusmutans, Acinetobacter baumannii, and Enterobacter aerogenes. Many food products supplemented with green tea extract, such as sausage, chicken, pyeonyuk, steamed bread, yogurt and jelly have been continuously developed and commercially available with improved antimicrobial effect as well as increased shelf life.

키워드

green tea extract antimicrobial activity food-borne pathogens oral bacteria