Applied Biological Chemistry

The Korean Society for Applied Biological Chemistry (한국응용생명화학회)
권호 표지

Anti-microbial Effect of Irradiated Green Tea Polyphenol Addition into Cosmetic Composition

방사선 조사 및 녹차 폴리페놀을 첨가한 화장품의 항균효과

  • Park, Tae-Soon (Department of Cosmeceutical Science, Daegu Haany University) ;
  • Lee, Jin-Young (Department of Cosmeceutical Science, Daegu Haany University) ;
  • Hyun, Sok-Jun (Department of Cosmeceutical Science, Daegu Haany University) ;
  • Park, Gun-Hye (Department of Cosmeceutical Science, Daegu Haany University) ;
  • Cho, Young-Je (Department of Food Engineering, Sangju National University) ;
  • Kim, Se-Gie (LeeJiHam Cosmetics Ltd.) ;
  • An, Bong-Jeun (Department of Cosmeceutical Science, Daegu Haany University)
  • 박태순 (대구한의대학교 화장품약리학과) ;
  • 이진영 (대구한의대학교 화장품약리학과) ;
  • 현석준 (대구한의대학교 화장품약리학과) ;
  • 박근혜 (대구한의대학교 화장품약리학과) ;
  • 조영제 (상주대학교 식품공학과) ;
  • 김세기 ((주)이지함 화장품) ;
  • 안봉전 (대구한의대학교 화장품약리학과)
  • Published : 2007.09.30
Download PDF
⟨ Previous Next ⟩

Abstract

Cosmetic products including skin and essence were manufactured to analyze the effect of green tea polyphenols addition. In addition, irradiation was applied to remove an undesirable color of green tea polyphenol(GTP), which may cause a problem in the marketing, of a final product; moreover, comparative studies were conducted with the cosmetic products on whether or not antiseptics were treated to verify its use for the development of non-antiseptic cosmetic products. Growth inhibition zones were shown in the microbial study except for Candida albicans. The minimum inhibitory concentration(MIC) of E. coli and C. albicans was 2,500 ppm but that of S. aureus was 1,000 ppm. The numbers of E. coli and S. aureus were reduced to undetected levels when 10,000 and 5,000 ppm of polyphenol were added, respectively. Results indicate that the addition of irradiated green tea polyphenol provides a good method to manufacture functional cosmetics including skin and essence with various biological activities such as antimicrobial activity without antiseptics.

방사선 조사한 녹차 폴리페놀을 스킨과 에센스에 첨가하여 방부제를 첨가하지 않았을 때의 항균효과 및 방부효과를 검증하고 무방부제 화장품으로서의 가능성을 검토하였다. 항균력 측정 결과, C. albicans를 제외한 모든 균주에서 항균효과가 나타났으며, 피부상재균인 S. aureus에서 항균효과가 높게 나타났다. MIC 측정 결과, E. coli와 C. albicans의 경우 2,500 ppm에서, S. aureus의 경우 1,000 ppm에서 저해농도를 나타내었으며, MBC 측정 결과, C. albicans를 제외한 모든 균주에서 측정이 가능하였으며, E. coli의 경우 10,000 ppm, S. aureus의 경우 5,000 ppm에서 모든 균이 사멸하였다. 시간에 따른 생균수 측정 결과, 시간이 지남에 따라 균의 증식을 억제하여 항균력이 뛰어남을 알 수 있었다. 이와 같은 결과로 미루어 보아 녹차폴리페놀은 스킨과 에센스에 첨가 시 항균효과가 우수하여 화장품 첨가제로 이용이 가능할 것으로 사료된다.

Keywords

References

  1. Spooner, D. F. (1973) Microbiology training and pharmaceutical production. Bull Parenter Drug Assoc. 27, 257-265
  2. Gonzalez, C. F. and Gryczka, A. J. (1988) Derived nisin producing microorganisms, method of production and use and products obtained thereby: a assigned to Microlife Technics Inc. Biotechnology Advances. 6, 236
  3. Janssens, L., De Pooter, H. L., Schamp, N. M. and Vandamme, E. J. (1992) Production of flavours by microorganisms. Process Biochem. 27, 195-215 https://doi.org/10.1016/0032-9592(92)80020-4
  4. Orth, D. S. (1980) Use of parabens as cosmetic preservatives. Int. J. Dermatol. 19, 504-505 https://doi.org/10.1111/j.1365-4362.1980.tb00369.x
  5. Tomita, T., Hitomi, S., Nagase, T., Matsui, H., Matsuse, T., Kimura, S. and Ouchi, Y. (2000) Effect of ions on antibacterial activity of human beta defensin 2. Microbiol. Immunol. 44, 749-754 https://doi.org/10.1111/j.1348-0421.2000.tb02559.x
  6. Walker, J. D. and Colwell, R. R. (1976) Enumeration of petroleum-degrading micro-organisms. Appl. Environ. Microbiol 31, 198-207
  7. Scheda, R. and Bos, P. (1996) Hydrocarbons as substrates of yeast. Nature. 211, 660 https://doi.org/10.1038/211660a0
  8. Duke, A. M. (1978) Inclusion of antimicrobial agents as preservatives in cosmetic products. J. Appl. Bacteriol. 44, 35- 42
  9. Yook, H. S., Kim, D. H., Jo, C. U., Kim, Y. J. and Byun, M. W. (2003) Radiation Sterilization of Food and Hygienic Products. Korean J. Food Preserv. 10, 584-597
  10. Cho, Y. J., An, B. J. and Choi, C. (1993) Inhibition effect of against angiotensin converting enzyme of flavan-3-ols isolated Korean green tea. Korean J. Food Sci. Technol. 25, 238-242
  11. Ho, C. T., Chen, Q., Shi, H., Zhang, K. Q. and Rosen, R. T. (1992) Antioxidative effect of polyphenol extract prepared from various Chinese teas. Prev. Med. 21, 520-525 https://doi.org/10.1016/0091-7435(92)90059-Q
  12. Park, C. O., Jin, S. H. and Ryu, B. H. (1996) Antioxidant activity of green tea extracts toward human low density lipoprotein. Korean J. Food Sci. Technol. 28, 850-858
  13. Kim, H. K., Kim, Y. E., Do, J. R., Lee, Y. C. and Lee, B. Y. (1995) Antioxidative activity and physiological activity of some Korean medicinal plant. Korean J. Food Sci. Technol. 27, 80- 85
  14. Michels, K. B, Holmberg, L., Bergkvist, L. and Wolk, A. (2002) Coffee, tea, and caffeine consumption and breast cancer incidence in a cohort of Swedish women. Ann. Epidemiol. 12, 21-26 https://doi.org/10.1016/S1047-2797(01)00238-1
  15. Lee, S. R., Choi, S. I. and Lee, J. H. (1994) Effect of green tea beverage for the removal of cadmium and lead by animal experiment. Korean J. Food Sci. Technol. 26, 745-749
  16. Fukai, K., Ishigami, T. and Hara, Y. (1991) Antibacteral activity of tea polyphenols against phytopathogenic bacterial. Agric. Biol. Chem. 55, 1895-1897
  17. Cao, J. (1995) External test and clinical observation and evaluation of the caries preventive effect of tea. The 3rd International Symposium on Green Tea, Seoul, Korea. 28, 59- 63
  18. Chung, H. Y. and Yokozawa, T. (1995) Studies on antioxidative and antimutagenic mechanism of epicatechin 3-O-gallate isolated from green tea. The 3rd International Symposium of Green Tea, Seoul, Korea. 3, 65-81
  19. Kim, J. K., Cha, W. S., Park, J. H., Oh, S. L., Cho, Y. J., Chun, S. S. and Choi, C. (1997) Inhibition effect against tyrosinase of condensed tannins from Korean green tea. Korean J. Food Sci. Technol. 29, 173-177
  20. Choi, S. H. and Moon, S. H. (1997) Antimutagenic effect of the volatile aroma compounds identified from green tea. Korean J. Food Sci. Technol. 6, 83-86
  21. Choi, S. I., Lee, J. H. and Lee, S. R. (1994) Effect of Green Tea Beverage on the Removal of Cadmium and Lead by Membrane Filtration. Korean J. Food Sci. Technol. 26, 740- 744
  22. Conner, D, E. and Beuchat, L. R. (1984) Sensitivity of heatstressed yeasts to essential oils of plants. Appl. Environ. Microbiol. 47, 229-233
  23. Park, Y., Lee, D. G., Kim, P. I., Woo, E. R., Cheong, G. W., Choi, C. H. and Hahm, K. S. (2003) A Leu-Lys-rich antimicrobial peptide: activity and mechanism. Biochem. Biophys. Acta 1645, 172-182
  24. Hindler, J. (1994) Non-traditional approaches for quality control of antimicrobial susceptibility tests. Adv. Exp. Med. Biol. 349, 67-85
  25. National Committee for Clinical Laboratory Standards. (1993) Methods fordilution antimicrobial susceptibility tests for bacteria that grow aerobically, 3rd ed. Approved standard M7- A3. National Committee for Clinical Laboratory Standards, Villanova, Pa
  26. National Committee for Clinical Laboratory Standards. (1994) Performance standards for antimicrobial susceptibility tests. Fifth informational supplement M100S5. National Committee for Clinical Laboratory Standards, Villanova, Pa
  27. Bae, J. H. (2004) Antimicrobial effect of Lithospermum erythrorhizon extracts on the food-borne pathogens. Korean J. Food Sci. Technol. 36, 823-827
  28. Lee, S. Y., Hwang, E. J., Kim, G. H., Choi, Y. B., Lim, C. Y., Kim, S. M. (2005) Antifungal and antioxidant activities of extracts from leaves and flower of Camellia japonica L. Korean J. Medicinal Crop Sci. 13, 93-100
  29. Nakamura, S., Kato, A. M. and Kobayashi, K. (1991) New antimicrobial characteristics of lysozyme-dextran conjugate. J. Agric. Food Chem. 39, 647-650 https://doi.org/10.1021/jf00004a003
  30. Oh, D. H., Ham, S. S., Park, B. K., An, C. and Yu, J. Y. (1998) Antimicrobial activities of natural medicinal herbs on the food spoilage or foodborne disease microorganisms. Korean J. Food Sci. Technol. 30, 957-963
  31. Bae, J. H. (2004) Antimicrobial effect of Fraxinus rhynchophylla extracts on food-borne pathogens. Korean J. Microbiol Biotechnol. 32, 277-281