Evaluation of Antimicrobial Activity of Allyl Isothiocyanate (AITC) Adsorbed in Oyster Shell on Food-borne Bacteria

Jung-Ho Han; Raju Ahmed; Byung-Soo Chun

Clean Technology, Vol.21, No.4, 241-247, December, 2015

DOI10.7464/ksct.2015.21.4.241 Export Citation

Evaluation of Antimicrobial Activity of Allyl Isothiocyanate (AITC) Adsorbed in Oyster Shell on Food-borne Bacteria

Jung-Ho Han, Raju Ahmed, and Byung-Soo Chun^†

Department of Food Science and Technology, Pukyong National University, 45 Yongso-ro, Nam-gu, Busan 608-737, Korea

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초록

굴 패각은 한국 남쪽의 해안의 바다 양식 폐기물로써 처리문제로 대두되고 있다. 폐기물인 굴 패각을 실용화하기 위해서, 현지 회사에서 구입한 소성된 굴 패각(COS)에 AITC (allyl isothiocyanate)를 흡착시킨 후 식품 감염 질병을 일으키는 박테리아에 대해 성장억제능력을 시험하였다. COS 분말은 Escherichia coli, Staphylococcus aureus, Salmonella thyphimurium 균에 대해 1% 정도의 농도에서 세균 발육 억제 효과를 3에서 5 log 10 CFU/mL로 나타냄으로써 세균 발육 억제 효과를 보였으며, 순수 AITC의 MIC 결과는 Escherichia coli, Staphylococcus aureus, Salmonella thyphimurium에 대해 각각 1 mg/mL, 0.8 mg/mL 0.7 mg/mL을 나타내었다. 소성된 굴 패각은 소성과정에서 기공이 생성되어 225 mg/g의 AITC를 흡착하였고, FTIR 결과로 COS에 AITC가 흡착이 되었음을 확인하였다. 입자의 특성은 매우 미세한 입자 크기 및 높은 선상 표면을 나타내었다. AITC가 흡착된 소성된 굴 패각(ACOS)은 1% 농도에서 완전히 세균 세포를 억제함에 따라, ACOS는 COS보다 더 나은 항균활성을 나타냄을 확인하였으며, 이는 박테리아에 대해 AITC와 소성된 굴 패각의 상승효과가 있음을 나타내었다.

Oyster shells are a waste product from mariculture that creates a major disposal problem in coastal regions of southeast Korea. To make practical use of unused oyster shells, calcined oyster shell (COS) collected from a local company was allowed to adsorb AITC (allyl isothiocyanate), and then tested the powder's ability to inhibit the growth of some potential food borne disease-causing bacteria. COS powder showed bacteriostatic effect that inhibited cell growth of Escherichia coli, Staphylococcus aureus and Salmonella typhimurium from 3 to 5 log10 CFU/mL at concentrations around 1%. The MIC of pure AITC was found as 1 mg/mL, 0.8 mg/mL and 0.7 mg/mL for Escherichia coli, Staphylococcus aureus and Salmonella typhimurium, respectively. The calcined powder adsorbed about 225 mg of AITC per gram of shell, indicating porous material was created by calcination. FTIR data confirmed the adsorption of AITC by COS. Characterization of particle data showed very fine particle size and highly convoluted surface. AITC adsorbed calcined oyster shell (ACOS) completely inhibited bacterial cell at 1% concentration. ACOS showed better antibacterial effect than COS, indicating synergistic effect of AITC and calcined oyster shell powder on bacteria.

Keywords:Calcination;Oyster;Allyl isothiocyanate (AITC);Antimicrobial

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[10] Suhara H, Food. Indus., 38, 32 (1195)

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[12] Nakashima T, Sakagami Y, Matsuo M, Biocontrol Sci., 6, 9 (2001)

[13] Sawai J, Yoshikawa T, J. Appl. Microbiol., 96(4), 803 (2004)

[14] Kim Y, Ahn E, Shin D, J. Food. Sci., 67(1), 274 (2002)

[15] Zhang Y, Mol. Nutr. Food Res., 54(1), 127 (2010)

[16] Dufour V, Alazzam B, Ermel G, Thepaut M, Rossero A, Tresse O, Baysse C, Front Cell. Inf. Microbiol., 2 (2012)

[17] Siahaan EA, Meillisa A, Woo HC, Lee CW, Han JH, Chun BS, Food Sci. Biotechnol., 22(1), 19 (2013)

[18] Zou Y, Jung LS, Lee SH, Kim S, Cho Y, Ahn J, Int. J. Food Sci. Techchnol., 48(2), 324 (2013)

[19] Graumann GH, Holley RA, J. Sci. Food Agril., 89(4), 617 (2009)

[20] Kim WT, Chung H, Shin IS, Yan KL, Chung D, Carbohydr. Polym., 71(4), 566 (2008)

[21] Park SY, Barton M, Pendleton P, Food Control, 23, 478 (2012)

[22] Siahaan EM, Pendleton P, Woo HC, Chun BS, Food Chem., 152, 11 (2014)

[23] Isshiki K, Tokuoka K, Mori R, Chiba S, Biosci. Biotechnol. Biochem., 56(9), 1476 (1992)

[24] Kim YS, Choi YM, Noh DO, Cho SY, Suh HJ, Food Chem., 103, 155 (2007)

[25] Li M, Yao ZTT, Chen T, Lou ZHH, Xia MS, Powder Technol., 264, 577 (2014)

[26] Oikawa K, Asada T, Yamamoto K, Wakabayashi H, Sasaki M, Sato M, Matsuda J, J. Health Sci., 46, 98 (2000)

[27] Hasegawa N, Matsumoto Y, Hoshino A, Iwashita K, Int. J. Food Microbiol., 49(1-2), 27 (1999)

[28] Lin CM, Kim J, Du WX, Wei CI, J. Food Prot., 63(1), 25 (2000)

[29] Shin IS, Han JS, Choi KD, Chung DH, Choi GP, Ahn J, Food Control, 21(8), 1081 (2010)

[30] Lin CM, Preston JF, Wei CI, J. Food Prot., 63(6), 727 (2000)

[31] Inatsu Y, Bari ML, Kawasaki S, Kawamoto S, J. Food Sci., 70, 393 (2005)

[32] Jin T, Gurtler JB, J. Appl. Microbiol., 110(3), 704 (2011)