오미자 에탄올 추출물 처리에 의한 균체의 지방산과 단백질 분석 및 형태 변화에 미치는 영향을 비교하였다. 오미자 처리에 의한 L. monocytogenes를 전자 현미경으로 관찰한 결과 오미자 추출물을 처리하지 않은 대조구는 smooth한 모양을 나타내었으나, 오미자 추출물을 첨가한 처리구는 전체적인 균체 표면이 불규칙한 모양을 나타내었고, 세포벽과 세포막의 파괴, 균체의 팽윤현상을 나타내었다. 단백질 변화를 살펴본 결과 오미자 처리에 의한 L. monocytogenes의 균체 단백질은 거의 소실되었다. 균체 지방산은 L. monocytogenes Scott A와 L. monocytogenes ATCC 19111의 경우 13-methylpentadecanoic acid(i-15:0), 12-methylpentadecanoic acid(a-15:0)와 15-methylpentadecanoic acid (i-17:0)의 함량은 감소하였으나 Cis-9,12 octadecanoic acid($18:2^{9,12}$)와 cis-9-octadecanoic acid($18:1^9$)의 함량은 증가하였다. L. monocytogenes Brei I는 13-methylpentadecanoic acid(i-15:0)와 12-methylpentadecanoic acid(a-15:0)의 함량은 감소한 반면 Cis-9,12 octadecanoic acid($18:2^{9,12}$)와 cis-9-octadecanoic acid($18:1^9$)의 함량은 증가하였다. 특히, 세 균주 모두 12-methylpentadecanoic acid(a-15:0)의 함량은 뚜렷이 감소한 반면에 Cis-9,12 octadecanoic acid($18:2^{9,12}$)의 함량은 뚜렷이 증가하였다.
Fatty acid composition, protein content, and shape change of Listeria monocytogenes treated with ethanol extracts from Schizandra chinensis were examined. Transmission electron micrography of cells treated with ethanolic S. chinensis extracts showed development of morphological changes. Cell surfaces were irregular, swollen, or even disrupted after treatment with ethanol extracts, compared with the smooth surfaces of normal cells. Interestingly, cell protein content was decreased by ethanol extract treatment. Cell fatty acid composition was also changed after treatment with ethanol extracts. The levels of 13-methylpentadecanoic acid (i-15:0), 12-methylpentadecanoic acid (a-15:0) and 15-methylpentadecanoic acid (i-17:0) of L. monocytogenes Scott A and L. monocytogenes ATCC 19111 were decreased, but the concentrations of Cis-9,12 octadecanoic acid ($18:2^{9,12}$) and cis-9-octadecanoic acid ($18:1^9$) were increased. 13-methylpentadecanoic acid (i-15:0) and 12-methylpentadecanoic acid (a-15:0) levels in L. monocytogenes Brie I were decreased but the concentrations of Cis-9,12 octadecanoic acid ($18:2^{9,12}$) and cis-9-octadecanoic acid ($18:1^9$) were increased after treatment with ethanolic extracts. Notably, the levels of 12-methylpentadecanoic acid (a-15:0) significantly were decreased but those of cis-9,12 octadecanoic acid ($18:2^{9,12}$) significantly were increased in all tested microorganisms.
