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Antimicrobial activity of a high‐pressure enzymatic extracts using Prunus mume

The most common oral diseases are dental cavities and periodontal diseases, which are infectious diseases. Antimicrobial agents for the prevention and treatment of oral disease as alternatives to conventional oral antimicrobial agents, such as chlorohexidine, have been investigated. Numerous natural compounds have been reported to be effective in preventing and treating oral infections, and in maintaining good oral health. Among them, Prunus mume, known as Japanese apricot, is used as a traditional medicinal food in Korea, China, and Japan. However, the common methods of Prunus mume extraction, including solvent or aqueous thermal‐based extraction, result in low yields, long extraction times, and traces of organic solvents. Enzymatic extraction of bioactive compounds from plants is a potential alternative to conventional solvent or aqueous thermal‐based extraction. Enzymatic treatment is used in the food industry due to its low operating temperature and ability to increase extraction yields. High‐pressure processing is a novel technology that has shown potential for extraction of bioactive components. Therefore, the bioactive components are more easily washed out, such as flavonoids, alkaloids, vitamins, saponins and pigments. The high‐pressure extraction technique is associated with a short extraction time, high extraction yield and lower levels of impurities. Our goal was to evaluate high‐pressure processing combined with enzymatic treatment for extraction of Prunus mume by determining the optimum extraction conditions for the antimicrobial activity against oral bacteria. The maximum antimicrobial activity of Prunus mume extract obtained using Novozym 33095 was at pH 7.0, 45°C, 20 h, and 5 v/v%. Minimum inhibitory concentration values were 3.125 to 12.50%. These results indicated that high‐pressure enzymatic extraction yielded Prunus mume extract with antimicrobial activity which has the potential for improving oral environment.