ペクチン分解物の抗菌作用 : 日本産ぶどうとワインの色調と呈味成分に関する化学的研究 (第18報)

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Grape pectin from Koshu grape skins and commercial lemon pectin were hydrolyzed with a commerical pectic enzyme. The antibacterial activity of the hydrolysates against Escherichia coli, Bacillus subtilis, Pseudomonas aeruginosa, and Staphylococcus aureus was investigated at pH 5.0 with culture media containing varios concentrations of the hydrolysates (0.5 to 2.0%). While the undegraded pection and galacturonic acid had no antibacterial activity against any of the bacteria tested, the hydrolysates showed clear activities, sppressing completely the growth of the bacteria in media containing 2% of hydrolysate for up to 4 days after inoculation. When ethanol and either of the pectin hydrolysates were present together, they increased each other's antibacterial activity. The pection hydrolysates were chromatographed on Bio-Gel P-2. The elution patterns of the two hydrolysates, while different, indicated that both contained a high proportion of oligosaccharides (about 87% of the total). The lemon pectin hydrolysate was separated into four fractions, F1,F2,F3,and F4,by this chromatography, and the antibacterial activity of their lyophilisates on E. coli was tested. F1,which was eluted in the void volume, was obtained as a colorless powder with no antibacterial activity. F2,which was eluted second, was also obtained as a colorless powder. Of the four fractions, the yield, the percent esterification, and the antibacterial activity of F2 were the highest. F3 and F4,were obtained respectively as (pale) brown and rock salt- or caramel-like lyophilisates. F3 contained about 40% of neutral sugars, but F4 contained very little.These results indicate that the pectin hydrolysates contained antibacterial substances whose antibacterial activity seems to be due to free undissociated carboxyl groups and methyl esters bonded to carboxyl groups of polygalacturonic acid chains. Neutral Ssugars in the pectin hydrolysates may also affect the antibacterial activity.
社団法人日本生物工学会の論文
1984-01-25

ペクチン分解物の抗菌作用 : 日本産ぶどうとワインの色調と呈味成分に関する化学的研究 (第18報)

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