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  1. 紀要論文
  2. 琉球大学農学部学術報告
  3. 47号
  1. 部局別インデックス
  2. 農学部

ウコン精油の抗菌活性およびその熱安定性

http://hdl.handle.net/20.500.12000/3426
http://hdl.handle.net/20.500.12000/3426
8b1de1e7-1f00-405e-8688-c3d1cacefa03
名前 / ファイル ライセンス アクション
KJ00000161906.pdf KJ00000161906.pdf
Item type デフォルトアイテムタイプ(フル)(1)
公開日 2008-02-08
タイトル
タイトル ウコン精油の抗菌活性およびその熱安定性
言語 ja
タイトル
タイトル Antibacterial activity of essential oil derived from Curcuma sp. (Zingiberaceae) against foodborne pathogenic bacteria and its heat-stability
言語 en
作成者 上地, 俊徳

× 上地, 俊徳

ja 上地, 俊徳

Search repository
石嶺, 行男

× 石嶺, 行男

ja 石嶺, 行男

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本郷, 富士弥

× 本郷, 富士弥

ja 本郷, 富士弥

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Uechi, Shuntoku

× Uechi, Shuntoku

en Uechi, Shuntoku

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Ishimine, Yukio

× Ishimine, Yukio

en Ishimine, Yukio

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Hongo, Fujiya

× Hongo, Fujiya

en Hongo, Fujiya

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アクセス権
アクセス権 open access
アクセス権URI http://purl.org/coar/access_right/c_abf2
主題
言語 ja
主題Scheme Other
主題 抗菌活性
主題
言語 ja
主題Scheme Other
主題 ウコン
主題
言語 ja
主題Scheme Other
主題 精油
主題
言語 ja
主題Scheme Other
主題 最小発育阻止濃度
主題
言語 en
主題Scheme Other
主題 Antibacterial activity
主題
言語 en
主題Scheme Other
主題 Curcuma
主題
言語 en
主題Scheme Other
主題 Essential oil
主題
言語 en
主題Scheme Other
主題 Minimum inhibitory concentration
内容記述
内容記述タイプ Other
内容記述 ウコン, キョウオウ, ガジュツおよび発酵ウコンから直接蒸留法で得られた各精油について, 一般的な食中毒起因細菌5菌種6菌株に対する抗菌活性をディスク拡散法とブイヨン培地希釈法/寒天平板法を用いて調べた。まずディスク拡散法を用いて抗菌活性の有無をスクリーニングした。精油原液50μlをペーパーディスクに浸み込ませ, それを含菌寒天平板培地に載せたままで37℃, 24時間培養後, 阻止円の形成の有無と直径を測定した。その結果すべての供試菌株, すなわちナグビブリオ菌, サルモネラ菌, 毒素原性大腸菌, 腸管出血性大腸菌O-157,黄色ブドウ球菌およびセレウス菌の6菌株に対して阻止円を形成したのはウコンだけであった。キョウオウ, ガジュツおよび発酵ウコンはいずれも6菌株中4菌株に対してだけ阻止円を形成した。次にブイヨン培地希釈法/寒天平板法を用いて, 阻止円が認められた組合せについて最小発育阻止濃度(Minimum Inhibitory Concentration;MIC)を調べた。すなわち各精油の2倍段階希釈系列(9.0%∿0.018%, v/v)からなるブイヨン培地中に各菌を接種し, MICを測定した。その結果ウコン, キョウオウおよびガジュツのいずれもがセレウス菌に対して最も強い抗菌活性を示し, MICは0.281%, 0.018%および0.035%であった。発酵ウコンの抗菌活性は概して弱く, MICはいずれも9%以上であった。なお各精油の熱安定性についてセレウス菌に対する抗菌活性を指標にディスク拡散法を用いて調べたところ, 121℃, 20分間の加熱処理ではいずれの精油にも抗菌活性の低下は認められなかった。
内容記述
内容記述タイプ Other
内容記述 The purpose of this work was to study the antibacterial activities of the essential oils against six bacteria strains. The essential oils were obtained from Curcuma aromatica Salisb., Curcuma longa L., Curcuma zedoaria Roscoe and fermented turmeric. Except for fermented turmeric, the essential oils were extracted from homogenates of fresh tubers by steam distillation method, and were then sterilized by filtration before the antibacterial tests. Their antibacterial activities were examined against four gram-negative [non-01 vibrio cholerae (NVC), Salmonella enteritidis (SE), Enterotoxigenic E. coli (ETEC), Enterohemorrhagic E. coli O-157 (EHEC)], and two gram-positive [Staphylococcus aureus (SA) and Bacillus cereus ATCC 11707 (BC)]bacteria, including foodborne pathogenic bacteria. Both a disc diffusion method and a broth dilution method were used for evaluating the antibacterial activities of the essential oils. In the disc diffusion method, four essential oil specimens inhibited the growth of bacteria used in the test at different ratios. Curcuma longa L. showed antibacterial activity against all the bacteria strains used, but each of the other oils did not inhibit the growth of two strains of bacteria among six bacteria used in this test. In the broth dilution method, the minimum inhibitory concentration (MIC) of Curcuma aromatica Salisb., Curcuma longa L., Curcuma zedoaria Roscoe and fermented turmeric against BC that had the highest sensitivity among six strains of bacteria tested proved to be 0.018,0.281,0.035 and >9.0% (v/v), respectively. In general, the antibacterial activity of these oils against the other bacteria except for BC was moderate. In addition, the effect of the heating the essential oils on their antibacterial activities was also examined. The antibacterial activities against BC remained unaffected after heating at 121℃, for 20 minutes.
内容記述
内容記述タイプ Other
内容記述 紀要論文
出版者
言語 ja
出版者 琉球大学農学部
言語
言語 jpn
資源タイプ
資源タイプ departmental bulletin paper
資源タイプ識別子 http://purl.org/coar/resource_type/c_6501
出版タイプ
出版タイプ VoR
出版タイプResource http://purl.org/coar/version/c_970fb48d4fbd8a85
識別子
識別子 http://hdl.handle.net/20.500.12000/3426
識別子タイプ HDL
収録物識別子
収録物識別子タイプ ISSN
収録物識別子 0370-4246
収録物識別子
収録物識別子タイプ NCID
収録物識別子 AN00250548
収録物名
言語 ja
収録物名 琉球大学農学部学術報告
収録物名
言語 en
収録物名 The Science Bulletin of the Faculty of Agriculture. University of the Ryukyus
書誌情報
号 47, p. 129-136
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