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Evaluation of antibacterial effect against major food poisoning bacteria and skin irritation test of Curcuma aromatica Salisb. extract

예방수의학회지 2020년 44권 3호 p.113 ~ 117
이다영, 손송이, 김석, 이후장,
소속 상세정보
이다영 ( Lee Da-Young ) - Gyeongsang National University Graduate School of Public Health Department of Environmental Health
손송이 ( Son Song-Ee ) - Gyeongsang National University College of Veterinary Medicine Institute of Animal Medicine
김석 ( Kim Suk ) - Gyeongsang National University College of Veterinary Medicine Institute of Animal Medicine
이후장 ( Lee Hu-Jang ) - Gyeongsang National University College of Veterinary Medicine Institute of Animal Medicine

Abstract


This study investigated the antibacterial activity against Staphylococcus (S.) aureus, Salmonella (S.) typhimurium and Escherichia (E.) coli O157:H7, and skin irritation in New Zealand white rabbits using methanol extracts of Curcuma (C.) aromatica Salisb. The minimum inhibitory concentration (MIC) of C. aromatica extracts against S. aureus, S. typhimurium and E. coli O157:H7 was 0.250, 0.250 and 0.125 mg/ml, respectively, and the minimum bactericidal concentration (MBC) of the extracts against S. aureus, S. typhimurium and E. coli O157:H7 was 0.50, 0.50, 0.250 mg/ml, correspondingly. From the skin irritation test, extremely minor erythema and very slight edema were formed at 24 h after application of the extracts on the skin on abraded lesions of 2 and 1 rabbits, respectively. The primary irritation index score was estimated to be 0.13 indicating non-irritation. In conclusion, this study suggests that C. aromatica extract has the antibacterial activity against major food-borne pathogens and is not irritant to skin.

키워드

Curcuma aromatica Salisb.; antibacterial activity; food-borne pathogens; skin irritation

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