학술논문
키토산의 항균활성에 미치는 염화나트륨 및 유기산의 영향
Effects of NaCl and Organic Acids on the Antimicrobial Activity of Chitosan
Effects of NaCl and Organic Acids on the Antimicrobial Activity of Chitosan
Document Type
Article
Author
홍의범 / Yi Fan Hong; 김한근 / Hangeun Kim; 방면호 / Myun Ho Bang; 김현수 / Hyun Su Kim; 김태락 / Tae Rack Kim; 박윤희 / Yun Hee Park; 정대균 / Dae Kyun Chung
Source
한국미생물·생명공학회지 / Microbiology and Biotechnology Letters. Dec 31, 2014 42(4):413
Subject
Language
Korean
ISSN
1598-642x
Abstract
식품용 방부제로써의 가능성을 평가하기 위하여 염화나트륨, 아세트산, 젖산, 구연산이 포함된 배지를 사용하여 대장균 및 황색포도 상구균에 대한 키토산의 항균성을 조사하였다. 키토산의 억제활성은 100 ppm의 키토산(분자량 3,000)이 포함된 배양배지에 염화나트륨을 첨가시킴으로써 미세하게 감소하였다. 반면, 아세트산, 젖산, 구연산 등은 세균의 성장에 대한 키토산의 억제활성을 증가시켰다. 이러한 결과는 염화나트륨, 아세트산, 젖산, 구연산과 같은 식품 첨가 성분이 키토산의 항균활성에 심각한 영향을 미칠 수 있다는 것을 보여준다.
The antibacterial activity of chitosan against Escherichia coli and Staphylococcus aureus was investigated in the presence of NaCl, acetic acid, lactic acid, and citric acid to assess its potential use as a food preservative. The inhibitory activity of chitosan decreased slightly upon adding NaCl to culture broth containing 100 ppm of chitosan (MW 3,000), while adding acetic acid, lactic acid, or citric acid enhanced the inhibitory activity of chitosan on growing cells. Our results indicate that food components, such as NaCl, acetic acid, lactic acid, and citric acid, can significantly affect the bactericidal activity of chitosan.
The antibacterial activity of chitosan against Escherichia coli and Staphylococcus aureus was investigated in the presence of NaCl, acetic acid, lactic acid, and citric acid to assess its potential use as a food preservative. The inhibitory activity of chitosan decreased slightly upon adding NaCl to culture broth containing 100 ppm of chitosan (MW 3,000), while adding acetic acid, lactic acid, or citric acid enhanced the inhibitory activity of chitosan on growing cells. Our results indicate that food components, such as NaCl, acetic acid, lactic acid, and citric acid, can significantly affect the bactericidal activity of chitosan.