대장균 O157에 대한 마늘의 항균활성에 관한 연구

A Study on the Antibacterial Activity of Garlic against Escherichia coli O157

The antibacterial activity of garlic extract against E. coli O157 was tested with nutrient agar media and LB agar media. In water contaminated with E. coli O157, the antibacterial activity of garlic extract was observed for 7 days after the treatment of garlic extract. In the water treated with garlic extract, the number of E. coli O157 rapidly decreased from the first day after treatment. From the fourth day the E. coli was barely detected. The antibacterial activity of garlic extract was recognized in all concentrations (20%, 10%, 5%, 2.5%, and 1%) tested in this experiment. If heated, however, garlic extract weakly shows antibacterial activity against E. coli O157. When analyzed by SDS-polyacrylamide gel electrophoresis, the E. coli treated with garlic extract did not show any structural changes on the polypeptides. It was also found that three polypeptides with approximate molecular weights of 35K, 32K and 23K were major proteins of the E. coli O157.