• Korean Journal of Microbiology
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• v.19 no.3
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• pp.103-107
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• 1981

Increasing the concentration of the nonionic surfactants the solubility of methyl paraben was increased. This is called the solubilization phenomenon and caused inactivation of the preservatives used. The MICs(minimum inhibitory concentrations) on E. coli were increased at the same time. So the relation between the solubility and the mic could be expressed as $S-S_0=R^{\prime}/R^{\prime\prime}\;(M-M_0)$ and in this case $R^{\prime}/R^{\prime\prime}$ was about 2.

• Journal of the Korea Convergence Society
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• v.9 no.7
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• pp.149-154
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• 2018

This article intended to examine the anti-plaque activity of 4 essential oils of Lavender, Tea tree, Eucalyptus, Lemongrass against Streptococcus mutans. In the results of measuring the anti-plaque effect against Streptococcus mutans, Minimum anti-adhesive concentration of Lavender oil was 1.0% and that of Tea tree, Eucalyptus, lemongrass essential oils was 0.5 %. Also, it was confirmed that the essential oils have the effect of inhibiting acid generation by Streptococcus mutans. It was confirmed that pH of the concentration was lowered by the acid generation under the MAC by measuring pH of the solution after incubating Streptococcus mutans and the essential oils in the thermostatic bath varying their concentration. From these results, the essential oils, particularly, Tea tree, Eucalyptus, Lemongrass essential oils are the natural material inhibiting the plaque generation and the potential that they can be used to develop the oral care products was confirmed.

• Journal of Veterinary Clinics
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• v.27 no.3
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• pp.252-256
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• 2010

Bovine mastitis, defined as an inflammation of the mammary gland, is usually associated with bacterial infection. Thus, treatment and control of mastitis relies primarily on antimicrobial therapy. This study investigated the bactericidal actions of silver ion against causing various bovine mastitis pathogens. Minimal inhibitory concentrations (MICs), minimum bactericidal concentrations (MBCs) and bactericidal activity times and concentrations of silver ion against pathogens were determined. The effect of silver ion on bacterial morphology was studied by scanning electron microscopy (SEM). The MICs and MBCs of silver ion for various bacteria strains ranged from 1.9-15.6 ${\mu}g$/ml. SEM images indicated formation of a pit, distortion and disruption of cell walls in silver treated Staphylococcus aureus and Escherichia coli. The results demonstrate that silver ion has a bactericidal capacity against causing various pathogens of bovine mastitis and suggest that silver ions may be exploitable as a therapeutic/preventative tool of bovine mastitis.

• Journal of Periodontal and Implant Science
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• v.36 no.2
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• pp.375-383
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• 2006

사람치주인대섬유모세포(human periodontal ligament fibroblast, PDLF)의 기능 손상과 클로르헥시딘(Chlorhexidine, CHX)의 세포독성에 관한 분자적인 기전은 최근까지도 불명확하다. 이 연구의 목적은 PDLF에 의한 골결절 형성에 있어서 CHX의 효과를 평가하고, 치주수술후에 치주병원균의 최소억제농도(minimal inhibitory concentration, MIC)를 평가하고자 하였다. CHX의 세포독성을 평가하기 위해서 MTT assay법을 실시하였다. CHX은 0.12%에서 0.00012%까지, 즉 10-1000배로 희석시킨 후 30, 60, 120초 동안 PDLF에 적용되었고, 석회화된 결절은 alizarin red 용엑에 염색되었다. 치주병원균에 대한 CHX의 MIC가 평가되었다. 이 연구 결과, 세포생존율 검사에서는, 단지 0.12% CHX 에 노출되었던 세포들만 세포 증식 소견을 다소 나타내었다. 모든 CHX 농도(0.12%-0.00012%)에서 PDLF에 의한 골결절 형성은 의미있는 감소를 나타내었다. 또한 치주병원균에 대한 CHX의 MIC는 0.0012%로 나타났다. PDLF의 골결절 형성에 영향을 주는 농도(0.00012%)는 세포독성을 나타내는 농도(0.12%)보다 더 낮은 농도를 보였고, 치주병원균의 최소억제에 필요한 농도는 0.0012%로 나타났다. 이런한 결과들은 통상적으로 상용되는CHX이 PDLF에 의한 골결절 형성에 있어서 영향을 미칠 수 있음을 시사하였다.

• Microbiology and Biotechnology Letters
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• v.45 no.3
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• pp.265-270
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• 2017

A key virulence factor for urinary tract pathogens is the enzyme urease, which catalyzes the hydrolysis of urea into ammonium ions and carbonic acid. Urease activity plays an important role in the pathogenesis of urinary tract infection. In this study, the inhibitory effect of zerumbone against six urease-producing bacteria (Klebsiella oxytoca, K. pneumoniae, Morganella morganii, Proteus mirabilis, P. vulgaris, and Staphylococcus saprophyticus) and their urease activities were evaluated. The results of the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) tests showed that zerumbone had antibacterial effect against these six urease-producing bacteria. The MIC and MBC of zerumbone ranged from 0.5 to 2 mM and 1 to 4 mM, respectively. In the urease inhibitory assay, zerumbone showed better urease inhibition ($56.28{\pm}2.45-37.83{\pm}3.47%$) than the standard urease inhibitor, acetohydroxamic acid ($40.46{\pm}1.94-22.99{\pm}3.53%$). However, zerumbone did not affect the levels of the urease subunit. These results clearly indicated that zerumbone has antibacterial potential against urease-producing bacteria and possesses excellent bacterial urease inhibition properties.

• Journal of Aquaculture
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• v.14 no.3
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• pp.157-163
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• 2001

The antibacterial effect of fish diet soaked in the extract of Salvia miltiorriza was tested to determine its levels of antibacterial activity, minimum inhibition concentration (MIC) and minimum bactericidal concentration (MBC). The extract showed strong activity against gram positive bacteria, but was weak against gram negative bacteria. Concentration levels of 13.4~40.3 and 67.2~403.0 $\mu\textrm{g}$/ml were determined as the MIC and MBC, respectively. However, levels above 403.0 $\mu\textrm{g}$/ml was neither bacteriostatic nor bactericidal against Edwardsiella tarta, a gram negative strain. The fish diet, soaked in the extract of Salvia miltiorriza, inhibited the growth of all strains of Streptococcus genus and Vibrio anguillarum. The relationship formula between weight of fish diet and Salvia miltiorriza extract absorbed into the fish diet was Y＝2.4953X＋3.3276 ($R^2$= 0.9999). The antibacterial activity of the fish diet, soaked in the extract, was stable from 10 to 35$^{\circ}C$ during the storage period of 28 days.

• Journal of the Korean Society of Food Culture
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• v.5 no.4
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• pp.425-430
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• 1990

The taste describing terms of Monosodium glutamate(MSG) was surveyed by questionnaires, and the sensory threshold value of MSG solution was compared to those of other basic taste substances. The effects of MSG addition to the other basic tastes were also evaluated. From the 96 responders, the taste of MSG itself was expressed as greasy(58%) or nauseous(24%), but the taste expected when MSG was added to food was expressed as sapidity and relish(79%). From the sensory evaluation, the panel expressed greasy, bitter or sweet at the absolute threshold level(0.002 M) of MSG solution, but changed to greasy and salty at the recognition threshold level(0.006 M). When MSG was added to salt solution, it expanded the salty taste, but with citric acid solution it suppressed the sourness. When MSG was added to sugar solution, it expanded sweet taste at the lower concentration of MSG(0.01 M), but suppressed the sweet taste as MSG concentration increased.

• Journal of the korean academy of Pediatric Dentistry
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• v.33 no.3
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• pp.447-456
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• 2006

In this study, the antimicrobial effects of Horseradish (Armoracia rusticana) root extracts against oral pathogens were investigated, and also compared with that of chlorhexidine. The following 7 microorganisms were used in this study, Streptococcus mutans ATCC 25175, Streptococcus sobrinus(d) ATCC 27607, Lactobacillus casei ATCC 393, Staphylococcus aureus ATCC 25923, Enterococcus faecalis ATCC 29212, Actinobacillus actinomycetemcomitans ATCC 29522. Candida albicans ATCC 10261. Horseradish root extracts and chlorhexidine were tested to determine their minimum inhibitory concentration(MIC) and minimum bactericidal concentration(MBC). The results of this study can be summarized as follows : 1. Horseradish root extracts showed antimicrobial effect against the tested oral pathogens. MIC and MBC of this extracts were 30-125, 125-500ppm, respectively. Especially, it was the most effective against C. albicans of other tested microorganisms. 2. Chlorhexidine also showed antimicrobial effect against the tested oral pathogens. MIC of chlorhexidine range between 0.15 and 2.5%, MBC are 0.4-2.5%. In conclusion, it was suggested that AIT had similar antimicrobial effects in the lower concentration, compared with that of chlorhexidine.

• Korean Journal of Oriental Medicine
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• v.12 no.1
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• pp.69-75
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• 2006

This research was aimed to search for natural antimicrobial agents that are sefe for humans and specific for oral pathogens. Acanthoic was isolated from the chloroform fraction of methanol extract of Acanthopanax koreanum $N_{AKAI}$ and its structure were elucidated by 13-NMR, 1H-NNR and ESIMS. Antibacterial activity of acanthoic acid was investigated by the minimum inhibitory (MIC) and minimun bactericidal (MBC) concentration. MIC/MBC of acanthoic acid against Streptococcus mutans $N_{AKAI}$ causing dental caries was determined to be $2/4\;{\mu}g/mL$, which was much lower than these of other natural antimicrobial agents such as $8/16\;{\mu}g/mL$ of sangurinarine and $250/500\;{\mu}/mL$ of green tea extract, $500/600\;{\mu}g/mL$ of thymol and borneol. Acanthoic and significantly inhibited the growth of other cariogenic bacteria such as Streptococcus sobrinus $N_{AKAI}$ and Streptococcus sanguis $N_{AKAI}$, and Streptococcus gordonii $N_{AKAI}$ in the MIC range of $4{\sim}32\;{\mu}g/mL$. My finding suggests that acanthoic acid could be employed as a potential antibacterial agent for preventing dental caries.

• Journal of the korean academy of Pediatric Dentistry
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• v.46 no.2
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• pp.135-138
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• 2019

The aim of this study was to investigate the susceptibility of Mutans streptococci in both planktonic and biofilm states to erythrosine. S. mutans was cultured in brain-heart infusion (BHI) broth. Erythrosine was diluted in BHI broth and prepared at a concentration range of $0.02-10000{\mu}g/L$. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) were measured using the microdilution method. After forming biofilms on 96-well plates, the minimum biofilm inhibitory concentration (MBIC) and minimum biofilm eradication concentration (MBEC) were measured. S. mutans was susceptible to erythrosine in both planktonic and biofilm states. MIC and MBC values were both $19.5{\mu}g/L$ for the planktonic state, while MBIC and MBEC values were $313{\mu}g/L$ and $2500{\mu}g/L$, respectively, for the biofilm state. Erythrosine ($19.5{\mu}g/L$) exhibited a bactericidal effect on S. mutans (killing 99.9%) in the planktonic state. For biofilms, erythrosine inhibited biofilm growth and eradicated 99.9% of biofilm bacteria at higher concentrations than MIC and MBC. These MBIC and MBEC concentrations are much lower than known noxious doses, and the MIC, MBC, and MBIC values were even lower than clinical concentrations.