• Journal of Conservation Science
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• v.25 no.2
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• pp.197-206
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• 2009

Natural preservative agents are generally made of antibiotic substances that are extracted from plants. They are used mainly to keep in an original good state food, natural cosmetic goods and medicines which are likely to get rotten. The purpose of this study is to investigate whether natural preservative agents can be applied to fabrics for the preservation of textile cultural properties. For the purpose, this researcher experimented with a certain natural preservative agent which was developed to preserve natural cosmetic goods. The study found that when treated with the foresaid natural preservative agent whose ratio to water was 1%, fabrics showed little changes in color and tensile strength, almost neutral pH, high antibiosis and anti-fungus and high resistance to Bacillus cereus that is much detrimental to silk fabrics. As a part of the study, a preliminary test on the possibility of using natural preservative agents to preserve textile cultural properties, found that when kept covered up with the 1% natural preservative agent-treated fabrics for 72 hours, excavated textile relics showed a dramatic decrease in microbial growth.

• Journal of Korean Ophthalmic Optics Society
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• v.10 no.1
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• pp.63-69
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• 2005

The effects of R products of B company and natural disinfectant naringin, well-known chemical disinfectant on Corneal endothelium and epithelium of rabbit were observed by scanning electron microscope. The main component of naringin is extract of grapefruit seed, which is one of the flavonoid widely recognized as natural antioxidants and used as preservative agent of food and cosmetics. The chemical disinfectants cytotoxicity in cell cultures were announced by MIT assay and LDH leakage assay. But there has been no study about that chemical disinfectants and natural disinfectants is inserted drops on rabbit's cornea directly. In this test R products B company and natural disinfectants has been dropped on the cornea of rabbits for one weeks and observed cytotoxiciy by light camera after rose bengal staining. Also, we analysed the damage of corneal epithelium and endothelium morphologically after enucleating the cornea by scanning electron microscope.

• Journal of Korean Ophthalmic Optics Society
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• v.8 no.2
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• pp.65-69
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• 2003

The effects of grapefruit seed extract and $H_2O_2$ disinfectants on Pseudomonas aeruginosa were investigated by antimicrobial assay and scanning electron microscopy. Pseudomonas aeruginosa is a Gram negative bacteria and a common causative microorganism of bacterial keratitis. After incubation of soft contact lens in Pseudomonas aeruginosa suspension for 120 minutes containing the disinfectants, the grapefruit seed extract showed antimicrobial activity as good as the chemical disinfectant. The living rates of Pseudomonas aeruginosa in grapefruit seed extract and $H_2O_2$ disinfectants were $1{\times10^3CFU/m{\ell}$ and $0.5{\times}10^3CFU/m{\ell}$, respectively showing no major difference in the killing activity. However, the mechanisms of the antimicrobial activity were quite different as indicated by scanning electron microscopy of the bacterial surface morphology. Considering chemically or other toxins induced keratitis, the natural disinfectant isolated from grapefruit seed extract shows promising results as a soft contact lens disinfectant.

• Korean Journal of Food Science and Technology
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• v.37 no.4
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• pp.557-561
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• 2005

Effects of natural preservatives on quality and shelf-life of fresh pork were investigated by evaluating changes in physicochemical properties, sensory evaluation, and mcrobial properties during storage. Acidity and VBN values of pork with preservatives were lower than those of control. Total bacterial count of pork with preservatives was significantly lower than that of control during storage. Sensory results showed pork with preservatives had lower sensory color and off-flavor scores than control. Changes in pH, VBN, total bacterial count, coliform group, and sensory evaluation revealed pork with preservatives showed less quality changes than control during storage, regardless of storage temperature. Results indicated that addition of preservatives to pork increased shelf-life by 7 days at $4^{\circ}C$.

• Applied Microscopy
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• v.35 no.3
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• pp.129-134
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• 2005

The cytotoxicity that chemical disinfectants of K products and natural disinfectants of naringin & chitosan well-known preservative, have on endothelium and epithelium of rabbit's cornea were obseved by scanning electron microscope. The main component of naringin is grapefruit seed extract, which is one of the flavonoid widely recognized as natural antioxidants and used as preserved food and cosmetics. The chitosan also wildly distributed epithelium of crustacea, epidermis of insects, mould, fungi and so on. It is no harm of cytotoxicity of human body and recognized of antibacterial for various of bacteria. This study was performed to examine the cytotoxicity of natural and chemical preservative.

• 한국생물공학회:학술대회논문집
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• 2001.11a
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• pp.261-264
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• 2001

Cytotoxicity and antibacterial activity of preservatives were examined. Fibroblast cell L929 was used for cytotoxicity experiment and Pseudomonas aeruginosa A TCC27853, Staphylococcus aureus ATCC25923. Trichoderma reesei ATCC6967 were used for antibacteria and antifungi. Benzalkoniumchloride(BAK) as synthetic preservative and chitosan as natural preservative were used. Minimum inhibitary concentration (MIC) of BAK was 0.1 % for P. aeruginsa and 0.001% for S. aureus and 0.1 % for T reesei MIC of chitosan was 2% for P. aeruginosa and 1 % for S. aureus.

• Korean Journal of Food Science and Technology
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• v.31 no.3
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• pp.697-704
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• 1999

To investigate the combination effects of natural preservatives such as rosemary extract and ${\alpha}-tocopherol$, and vacuum packaging method on the shelf-life of herring (Clupea pallasi) fillet during cold and frozen storage, quality attributes including moisture content, pH, K-value, volatile basic nitrogen (VBN), viable cell count, peroxide value (POV) and color value were analyzed. Good qualities of the samples with air and vacuum packaging stored at $4^{\circ}C$ were maintained at least for 3 days (control; one day in air) and for 7 days (control; 3 days in vacuum), and those of the samples stored at $-20^{\circ}C$ were for 90 days (control; 80 days in air, 90 days in vacuum), while those of the samples stored at $20^{\circ}C$ deteriorated in one day.

• Journal of Korean Ophthalmic Optics Society
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• v.6 no.2
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• pp.149-153
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• 2001

This study was performed to examine the cytotoxicity and antimicrobial activity of synthetic or natural preservative. Fibroblast cells L929 were used for cytotoxicity test and Pseudomonas aeruginosa ATCC27853, Staphylococcus aureus ATCC25923, Escherichia coli ATCC25922, Trichoderma reesei ATCC6967 were used for antibacterial and antifungal activities. Benzalkonium chloride(BAC) as a synthetic preservative and chitosan as a natural preservative were used for this study. Minimum inhibitory concentration(MIC) of BAC was 0.1~0.01% for P. aeruginosa and 0.001~0.0001% for S. aureus and 0.1~0.01% for T. reesei, MIC of chitosan was 2% for P. aeruginosa and 1I % for S. aureus. This study suggest that chitosan might be useful as an eyedrop.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.2
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• pp.243-249
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• 2001

This study was investigated to determine the antimicrobial effect of the ethanol extract of Quercus mongolica leaf on microbial growth. The ethanol extract at the concentration of $250\;\mu\textrm{g}/mL\;and\;500\;\mu\textrm{g}/mL$ inhibited the growth of gram positive and gram negative food-borne disease bacteria for 40 hours in tryptic soy broth, respectively. Antimicrobial activity of the ethanol extract from Quercus mongolica leaf was not affected by pH and heat treatment. The comparision between ethanol extract and commercially available preservatives on antimicrobial activity in food system was conducted. When the 0.1% ethanol extract of Quercus mongolica leaf was added to pine needle drink and carrot juice, antimicrobial activity was similar to those of containing 0.05% benzoic acid and 0.5% grapefruit seed extract. Also addition of 2~3% ethanol extract to the soybean paste inhibited the microbial growth up to 7 week, comparable to the inhibition of 2% ethanol. Thus, this results indicate that the ethanol extract of Quercus mongolica leaf may be useful as natural antimicrobial agents.

• Journal of Korean Ophthalmic Optics Society
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• v.10 no.4
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• pp.283-292
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• 2005

This study investigated the effects of naringin, and chitosan in rabbits' corneas. Naringin, a glycone of naringenin, is a widely distributed bioflavonoid in the grapefruit and citrus peel, and it has already been reported as an antioxidant, antimicrobial, and anticancer agent. It has been used as a food preservatives and cosmetics. One of the natural preservatives, chitosan has also used in food preservatives, health drinks, and teas. Chitosan is distributed in the epithelium of crustacea, insects, and fungi. Naringin and chitosan have no harmful effects of cytotoxicity in the human body and they are recognized as an antibacterial for various forms of bacteria. The purpose of this study is to search for the ideal percentage of natural products to substitute the chemical preservatives occuring within the cornea and conjunctiva cytotoxicity and inflammations as wearing on soft contact lens. The present study compared the morphology of corneal epithelium and endothelium observed by light microscopy (LM) and transmission electron microscopy (TEM). In vivo methods, We investigated the effects of natural preservatives on soft contact lens. We inserted 3-4 drops of the naringin and chitosan, directly on rabbits' corneas 4 times per a day during one week. After enucleation of cornea, morphorgical damages of the epithelium and endothelium were observed by LM and TEM. In view of ultrastructure, chitosan caused siginficant damage on the epithelium and endothelium of cornea. The damage of cells was higher in chitosan treated cornea than 0.01, 0.1, and 1% of naringin. The 1% of naringin also expressed cell damage seriously. The results suggest that the most important thing is to use the reasonable percentage of preservatives for contact lens solutions.