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Food Science and Biotechnology

, Volume 27, Issue 1, pp 203–210 | Cite as

Enhancing the antimicrobial activity of ginseng against Bacillus cereus and Staphylococcus aureus by heat treatment

  • Soyoung Na
  • Jin-Hee Kim
  • Young Kyoung Rhee
  • Se-Wook OhEmail author
Article

Abstract

This study evaluated the antimicrobial activities [diffusion inhibition zone, minimum inhibitory concentration (MIC), and minimum bactericidal concentration], of heated ginseng extracts (ethanol and methanol). The extract yields, ginsenoside compositions, growth inhibitory effects against Bacillus cereus and Staphylococcus aureus and bacterial cell membrane potential changes, were also investigated. Methanol extracts of heated ginseng, showed higher antimicrobial activity than ethanol extracts. B. cereus was more easily inhibited than S. aureus. Ginseng heated at 100 °C for 2 and 16 h, showed maximum antimicrobial activity against B. cereus and S. aureus, respectively. In the growth inhibitory test, S. aureus and B. cereus were completely inhibited after 2 and 8 h culture at the MIC. The cell membrane potential decreased with increasing concentration of extract, indicating cell metabolism disruption. Ginsenosides Rg3, a potent antibacterial substance, which were absent in non-heated ginseng, were produced by heating ginseng at 100 °C for 4 and 8 h, respectively.

Keywords

Ginseng Antimicrobial activity Methanol Ethanol Heat treatment 

Notes

Acknowledgements

This study was supported by the Main Research Program of the Korea Food Research Institute funded by the Ministry of Science, ICT, and Future Planning.

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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 and NutritionKookmin UniversitySeoulRepublic of Korea
  2. 2.Korea Food Research InstituteSeongnamRepublic of Korea

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