Antibacterial Effects of Burdock (Arctium Lappa L.) Extract on Vibrio parahemolyticus

doi:A

NATURAL PRODUCT RESEARCH AND DEVELOPMENT ›› 2012, Vol. 23 ›› Issue (3): 381-384. doi: A

• Article • Previous Articles Next Articles

Antibacterial Effects of Burdock (Arctium Lappa L.) Extract on Vibrio parahemolyticus

HE Ju-ping^1,2, ZHAO Yong¹, SUN Xiao-hong¹, WU Vivian Chi-Hua³, PAN Ying-jie^1*

¹College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China;²Food Department of Xuzhou Institute of Technology, Xuzhou 221008, China; ³Department of Food science and Human Nutrition, University of Maine, ME 04469-5735, USA

Received:2011-02-16 Online:2012-03-26 Published:2012-03-31

Abstract

Abstract: The antibacterial activities of burdock roots against Vibrio parahemolyticus were investigated. The peel and peeled root of two varieties of burdock named Liuchuan and Huangji were extracted with 80% ethanol, classed as LP, LR, HP and HR respectively. The data from disk diffusion method and minimum inhibitory concentration (MIC) values showed that the antibacterial activity of LP was more significant than that of LR, HP and HR. The time–kill study indicated that V. parahemolyticus was reduced to non-detectable levels with 1000 μL/mL LP extract treatment at 4 and 25 ℃ for 7 h in DW and no bacteria cell was detected with all treatment on Day 1 at 4 and 25 ℃ in BHI. Basing on its good antibacterial activitiy, LP could be useful in control of V. parahemolyticus.

Key words: Burdok concentrate, antibacterial effects, Vibrio parahemolyticus, time-dependent antibacterial

CLC Number:

Q284.2

HE Ju-ping, ZHAO Yong, SUN Xiao-hong, WU Vivian Chi-Hua, PAN Ying-jie. Antibacterial Effects of Burdock (Arctium Lappa L.) Extract on Vibrio parahemolyticus[J]. NATURAL PRODUCT RESEARCH AND DEVELOPMENT, 2012, 23(3): 381-384.

References

1 Lin CC,Lin JM,Yang JJ,et al.Anti-in?ammatory and adical scavenge effects of Arctium lappa.Am J Chin Med,1996,24:127–137.
2 Lou ZX,Wang HX,Lv WP,et al.Assessment of antibacterial activity of fractions from burdock leaf against food-related bacteria,Food Contr,2010,21:1272-1278
3 Liston J.Microbial hazards of seafood consumption.Food Technol,1990,44:56–62.
4 Liu H,Wang K,Yang Z.Analysis of the mass food poisoning in Shanghai.Shanghai J Prev Med,1999,11:454–456.
5 Si GJ(斯国静),Wu,QZ(吴奇志),Wei,DF(韦东芳),et al.Analysis of pathogenic bacteria food poisoning from 2001 to 2003 in Hangzhou City.Chin J Health Lab Technol(中国卫生检验杂志),2004,14:320.
6 Wu Vivian Chi-Hua,Qiu XJ,Bushway A,et al.Antibacterial effects of American cranberry (Vaccinium macrocarpon) concentrate on foodborne pathogens.LWT-Food Sci Technol,2008,41:834-1841
7 Ferracane R,Graziani G,Gallo M,et al.Metabolic profile of the bioactive compounds of burdock (Arctium lappa) seeds,roots and leaves.J Pharm Biomed Anal.2010.51:399-404
8 Chen F,Wu Anbang,Chen CY.The in fluence of different treatments on the free radical scavenging activity of burdock and variations of its active components.Food Chem,2004,86 :479-484.
9 Lin XZ(林学政),Liu CY(柳春燕),Chen KS(陈靠山),et al.Extraction and content comparison of chlorogenic acid in Arctium lappa L. leaves collected from different terrain and restraining bacteria test.Nat Prod Res Dev(天然产物研究与开发),2004,16(4):328-330
10 Lin XZ(林学政),Liu CY(柳春燕),He PQ(何培青),et al.Study on the inhibitory effects of chlorogenic acid originated from the leaves of Arctium lappa L. on pathogenic fungi.Plant Prot(植物保护),2005,31(3):35-38
11 He JP(贺菊萍),Liang S(梁思),Zhao Y(赵勇),et al.Study on antioxidative activity and antibacterial effect of extracts from Arctium lappa L.Sci Technol Food Ind(食品工业科技),2010.31(6),131-133

Antibacterial Effects of Burdock (Arctium Lappa L.) Extract on Vibrio parahemolyticus

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 1

Recommended Articles

Metrics

Comments