육계로부터 분리한 병원성 세균에 대한 봉독의 항균효과
Antibacterial effects of purified bee venom against some pathogenic bacteria isolated from dead chickens
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Clostridium perfringens, Salmonella thyphimurium and S. Montevideo isolated from the intestines of dead broiler chickens in Korea were tested for antibacterial effects to purifed bee venom. Purified bee venom from Apis mellifera L. has been used as natural antimicrobial compounds in pigs, cows, dairy cattle and chicken farms in Korea. To investigate antibacterial effect of purified bee venom was eval-uated by agar well diffusion method, minimum inhibitory concentraion (MIC), minimum bactericidal concentration (MBC), and postantibiotic effect (PAE). Purified bee venom exhibited significant in-hibition of bacterial growth of C. perfringens, S. thyphimurium and S. Montevideo with MIC value of 0.85, 0.68 and 0.69 g/mL, respectively. The MBC value of purified bee venom against C. perfringens, S. thyphimurium and S. Montevideo were 3.33, 2.66 and 2.86 μg/mL. Furthermore, the results of PAE values against C. perfringens, S. thyphimurium and S. Montevideo showed the bacterial effect with 3.5, 4.0 and 3.5 hr. Stability of pufifed bee venom at acidity from pH 1 to pH 8 for 24 hr was the anti-bacterial activity for C. perfringens, S. thyphimurium and S. Montevideo and melittin contents. Also pu-rified bee venom processed through the heating for 15 min, there was no signification loss of the anti-bacterial activity and melittin at below 100oC. These results obtained in this study suggest that purified bee venom might be utilized as a feed additive in poultry diets.
Abstract
Clostridium perfringens, Salmonella thyphimurium and S. Montevideo isolated from the intestines of dead broiler chickens in Korea were tested for antibacterial effects to purifed bee venom. Purified bee venom from Apis mellifera L. has been used as natural antimicrobial compounds in pigs, cows, dairy cattle and chicken farms in Korea. To investigate antibacterial effect of purified bee venom was eval-uated by agar well diffusion method, minimum inhibitory concentraion (MIC), minimum bactericidal concentration (MBC), and postantibiotic effect (PAE). Purified bee venom exhibited significant in-hibition of bacterial growth of C. perfringens, S. thyphimurium and S. Montevideo with MIC value of 0.85, 0.68 and 0.69 g/mL, respectively. The MBC value of purified bee venom against C. perfringens, S. thyphimurium and S. Montevideo were 3.33, 2.66 and 2.86 μg/mL. Furthermore, the results of PAE values against C. perfringens, S. thyphimurium and S. Montevideo showed the bacterial effect with 3.5, 4.0 and 3.5 hr. Stability of pufifed bee venom at acidity from pH 1 to pH 8 for 24 hr was the anti-bacterial activity for C. perfringens, S. thyphimurium and S. Montevideo and melittin contents. Also pu-rified bee venom processed through the heating for 15 min, there was no signification loss of the anti-bacterial activity and melittin at below 100oC. These results obtained in this study suggest that purified bee venom might be utilized as a feed additive in poultry diets.
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