Departmental Bulletin Paper 梅干し中の有機酸及びアミグダリン関連物質の抗菌作用
Antibacterial Activities of Organic acids and Amygdalin related compounds in pickled Japanese apricot (Umeboshi)

岩﨑, 啓子  ,  野村, 秀一  ,  Keiko, IWASAKI  ,  Shuichi, NOMURA

To identify ingredients responsible for the antibacterial properties of umeboshi, the inhibitory effects of organic acids and amygdalin-related compounds (citric acid, malic acid, acetic acid, amygdalin, benzaldehyde, and benzyl alcohol) against Staphylococcus aureus FDA 209P and Escherichia coli NIHJ JC-2 were compared at concentrations found in 20% salt pickled Japanese apricot (Umeboshi) using the paper disc diffusion method and an assay of rapid bactericidal capacity. Citric acid showed a potent antibacterial activity, suggesting that this predominant organic acid plays a major role in the antibacterial properties of Umeboshi. A mixture of citric, malic, and acetic acids exhibited higher antibacterial activity than citric acid alone, and the addition of salt to the mixture at a concentration of 20% resulted in a much higher activity. No antibacterial activity was observed with amygdalin, benzaldehyde, or benzyl alcohol. These results suggested that the antibacterial properties of Umeboshi may be attributed to the synergistic effects of its organic acid content and salt added during processing.

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