Food Science and Biotechnology

, Volume 26, Issue 6, pp 1649–1657 | Cite as

Characterization and evaluation of antimicrobial activity of actinonin against foodborne pathogens

  • Dongyun Jung
  • Su-Jin Yum
  • Hee Gon JeongEmail author


This study revealed the antimicrobial properties of actinonin against major foodborne pathogens, Escherichia coli O157:H7, Listeria monocytogenes, Salmonella Typhimurium, Staphylococcus aureus, and Vibrio vulnificus. Among them, actinonin caused growth defect in S. Typhimurium and V. vulnificus. Minimal inhibitory concentration (MIC) values of actinonin were determined by broth microdilution methods. The MICs of actinonin were ≤0.768 μg/ml for S. Typhimurium and ≤0.192 μg/ml for V. vulnificus. Susceptibility to actinonin in both pathogens was measured by colony-forming ability and disc diffusion test. The results showed actinonin had antimicrobial activity against S. Typhimurium and V. vulnificus in a dose-dependent manner. The inhibitory effects on swarming motility were determined, and cytotoxicity of each pathogen against HeLa cells was decreased significantly by actinonin treatment. Furthermore, actinonin showed an antimicrobial efficacy in food models infected with these pathogens. These results demonstrate that actinonin is potentially an effective agent for food sanitization or preservation.


Actinonin Foodborne pathogens Antimicrobial agent 



This work was supported by a Grant from the National Research Foundation of Korea funded by the Korean Government (NRF-2014R1A1A1002580) and the Ministry of Food and Drug Safety, Republic of Korea (14162MFDS972).

Compliance with ethical standards

Conflicts of interest

The authors declare no conflict of interest.


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Copyright information

© The Korean Society of Food Science and Technology and Springer Science+Business Media B.V. 2017

Authors and Affiliations

  1. 1.Department of Food Science and Technology, College of Agriculture and Life SciencesChungnam National UniversityYuseong-GuSouth Korea

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