• Journal of Food Hygiene and Safety
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• v.10 no.3
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• pp.147-153
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• 1995

The ethanol extract from the root bark of Morus alba showed the strongest antimicrobial activity on the growth of almost all the tested microorganisms which were food-borne pathogens and food-related microorganisms. Therefore, fatty acid composition, amino acid composition and shape change of microorganisms treated with the ethanol extract from the root bark of Morus alba were examined. In effects of treatment with the ethanol extract on the fatty acid compositions of B. subtilis, S. aureus and E. coli, fatty aicd compositions such as hexadecanoic acid (16:0) and octadecanoic acid (18:2) of the tested strains were increased but pentadecanoic acid (15:0) heptadecanoic acid (17:0) and acid (16:1) and octadecenoic acid (18:1) of E. coli were decreased. The ethanol extract did not significantly affect the aminn acid composition of the tested strains. Transmission electron micrographs of microorgani는 treated with the ethanol extract exhibited morphological changes that irregularly contracted cell surface in S. aureus and destructed cell walls in B. subtilis and E. coli.

• Food Science and Preservation
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• v.3 no.2
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• pp.187-193
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• 1996

To investigate the antimicrobial activities and effect of grapefruit seed extract(GFSE) on the physiological function of microorganism, antimicrobial activity, fatty acids of bacterial cell lipid and amino acids of bacterial cell protein were measured. The change of cell morphotype was observed by transmission electron microscope. GFSE was very stable on the wide range temperture and pH. The growth rate of E. coli and B. suvtilis were decreased above 40ppm GFSE There fore, minimum inhibitory concentration (MIC) of the E. coli and B. subtilis to GFSE were determined around 40ppm. In the change of fatty acids quantities, hexadecanoate was significantly decreased on the treatment compared with control in case of E. coli, whereas tridecanoate was not detected in case of B. subtilis. In the change of amino acids quantities, alanine, glutamic acid, glycine, lysine were decreased on the treatment compared with control in case of E. coli and B. subtilis Transmission electron microsgraphs(TEM) showed the microbial cells were destroyed by GFSE.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.34 no.4
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• pp.311-316
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• 2008

In this study, we have investigated the effects of ultraviolet (UV) irradiation on the external and internal structure of human hair. For changes in morphological and chemical structure of UV-exposed hair, we utilized several microscopic techniques such as scanning electron microscope (SEM), transmission electron microscope (TEM), confocal laser scanning microscope (CLSM), and etc. The SEM showed the scales of UV-exposed hair appeared to be rough and bulkier because of chemical oxidation during UV irradiation. Small bulgy area of UV_exposed hair surface was appeared as a result of the decomposition in cysteic acid. In the TEM picture the UV-exposed hair showed the cleaved aperture of hair and destruction of melanin granules. Three dimensional topographical images were obtained by using CLSM. In the optical single section, high fluorescent intensity appeared in virgin hair. In the case of UV-exposed hair, low fluorescence intensity appeared. This means the aromatic amino acids in virgin hair were more abundant than UV-exposed hair.