Journal Article <論文・報告>薬味野菜による抗菌作用の相乗効果

望月, 達人  ,  河野, 健一  ,  矢野, 義明  ,  松崎, 勝巳

1pp.58 - 62 , 2016-03 , 京都大学学際融合教育研究推進センター高大接続科学教育ユニット
The recent appearance of drug-resistant bacteria is a serious emerging problem. One way to inhibit the growth of drug-resistant bacteria is to identify novel classes of antimicrobial substances. In this study, fresh food juices were screened for antimicrobial activity using the paper disk diffusion assay. Consistent with previous studies, garlic and green onion exhibited antimicrobial properties. We therefore examined the synergistic antimicrobial effects of these traditional condiment vegetables as well as ginger (3G condiments). Significant synergistic inhibitory effects were observed against gram-positive bacteria by using combinations of garlic and green onion, or garlic and ginger. Since garlic and green onion contain the same enzymes, the bioactive substance may be rapidly produced by efficient conversion of substrates in the mixture. In contrast, surfactant-like components in ginger are thought to enhance the membrane permeability of antibacterial substances derived from garlic. These results indicate the existence of reasonable synergistic antimicrobial effects in traditional combinations of condiment vegetables.

Number of accesses :  

Other information