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http://dx.doi.org/10.5668/JEHS.2008.34.3.207

Anti-microbial Activity of Korean Fermented Soybean Paste (Doen-jang) Against Oral Microbes  

Lee, Sung-Lim (Department of Dental Hygiene, Gwangyang Health College)
Kim, Jong-Gyu (Department of Public Health, Keimyung University)
Publication Information
Journal of Environmental Health Sciences / v.34, no.3, 2008 , pp. 207-212 More about this Journal
Abstract
This study was performed to investigate the anti-microbial activity of extract from Korean fermented soybean paste (doen-jang) against 16 types of oral microbes, and to determine the minimum inhibition concentration (MIC) of the extract for three major microbes causing human oral diseases (Streptococcus mutans, Porphyromonas gingivalis, and Candida albicans). The extract was prepared using ethyl acetate and it was treated with the oral microbes at a concentration of 5.00 mg/ml (0.5%). The anti-microbial activity and MIC were measured using broth dilution method. Significant reduction of microbial activities of 16 types of oral microbes occurred when the soybean paste extract was added to the broth compared to the control (p<0.01), and striking inhibition (more than 99%) was observed in ten types. S. mutans, which causes dental caries, showed MIC at a concentration of 1.25 mg/ml for the extract. P. gingivalis, which causes adult periodontal disease, showed MIC at a concentration of 2.50 mg/ml for the extract. C. albicans, which causes denture stomatitis and angular stomatitis, showed MIC at a concentration of 20 mg/ml for the extract. These results indicate that ethyl acetate extract of doen-jang showed strong anti-microbial effect against 16 types of oral microbes, and the anti-microbial effect of the extract against oral microbes was stronger against bacteria than against fungi. The anti-microbial effect might be possibly enhanced by the fermentation of soybeans.
Keywords
soybean paste; ethyl acetate extract; anti-microbial activity; oral microbes;
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Times Cited By KSCI : 3  (Citation Analysis)
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