• Korean Journal of Plant Resources
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• v.23 no.1
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• pp.14-18
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• 2010

Rosmarinic acid, an ester of caffeic acid with 3,4-dihydroxyphenyl lactic acid, is one of the main active constituents of Agastache rugosa Kuntze and has an astringent property, antioxidant capacity, anti-inflammatory activity, antimutagenic ability, antimicrobial capacity, and an antiviral property. Five different strains of Agrobacterium rhizogenes differed in their ability to induce Korean mint (Agastache rugosa Kuntze) hairy roots and also showed varying effects on the growth and rosmarinic acid production in hairy root cultures. A. rhizogenes R1601 is the most effective strain for the induction (72.90%), growth (13.50 g/l) and rosmarinic acid production (22.60 mg/g) in hairy root of Korean mint. Our results demonstrate that use of suitable strains of A. rhizogenes may allow study of the regulation of rosmarinic acid biosynthesis in hairy root cultures of Agastache rugosa.

• Korean Journal of Food Science and Technology
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• v.19 no.1
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• pp.54-60
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• 1987

Butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) were tested for their effectiveness in inhibiting the growth of microorganisms. Among the test microorganisms, the growth of three yeasts (Saccharomyces cerevisiae, Kloeckera apiculata, Cryptococcus hungaricus), three bacteria (Bacillus subtilu, Lactobacillus cases, Escherichia colt) and two molds (Aspergillus oryzae. Penicillium sp.) was progressively decreased as concentrations of BHA were increased. A. oyzae was completely inhibited with 100ppm of BHA and a majority of the test microorganisms (S. cerevisiae, K. apiculata. C. hungaricus, B. subtilis, A. oryzae) were completely inhibited by 150 ppm of BHA. The growths of L. casei, E. coli and Penicillium sp. were not affected as much as those of other microorganisms by BHA. Final cell yiedls were becoming lower as the concentration of BHA increased. The growth of C. hungaricus and L. casci was slightly inhibited by BHT. Other microorganisms were not effected by the test concentrations of BHT.

• Korean Journal of Microbiology
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• v.50 no.4
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• pp.334-344
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• 2014

The objective of this study was to evaluate the microbiological and physicochemical characteristics, and the antagonistic activity against Helicobacter pylori ATCC 43504, of yogurt fermented with the lactic acid bacteria from Baikkimchi kept under cold storage. The viable cell counts, titratable acidity, viscosity, and total solid content of the yogurt were different according to the bacterial strains used for fermentation. There was no significant change (P>0.05) in the various properties of refrigerated yogurt. Among the tested strains, the strongest resistance against artificial gastric juice and bile salt was found for Lactobacillus brevis BK11 and Lactobacillus paracasei BK57. Due to high lactic acid levels obtained from these two lactic acid bacteria, yogurt may show good anti-Helicobacter effects according to the time-kill assay. In particular, yogurt fermented with L. brevis BK11 significantly reduced the number of H. pylori adhering to gastric epithelial AGS cells and the urease activity of this pathogen (P<0.05).

• Korean journal of food and cookery science
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• v.29 no.1
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• pp.19-28
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• 2013

This study was carried out to investigate the quality characteristics and storage of noodle with added flowering cherry fruit powder. Wet noodles were prepared at concentration of 1, 2, and 3% (w/w) of the fruit based on flour weight. Moisture content of the noodles with or without flowering cherry fruit powder was 33.09~33.50%. Ca, K and Mg contents of flowering cherry fruit noodle were increasing at increasing concentrations of flowering cherry fruit powder. Cooked weight, volume, and water absorption decreased with increased fruit powder, whereas turbidity increased. For Hunter's color values of noodles, L (lightness) and b (yellowness) values decreased with increasing concentration of flowering cherry fruit powder, whereas a (redness) value increased. For mechanical characteristics of the noodles, adhesiveness of cooked noodle with flowering cherry fruit powder were higher than those of control. The pH of flowering cherry fruit noodle was lower than that of control during storage. Bacterial counts of wet noodle with flowering cherry fruit powders were lower than those of the control on the 10th day of storage at $5^{\circ}C$. From the sensory evaluation of 20's, texture, taste, and overall preference were not significantly different between the control and the fruit groups, but the color scores of 2% and 3% flowering cherry fruit noodle were significantly higher than that of 1% fruit noodle (p<0.05). In 40's sensory evaluation, color and overall preference scores of flowering cherry fruit noodle were significantly higher than those of control. In conclusion, the results of this study were suggested that the addition of flowering cherry fruit powder in combination with flour was tended to improve antimicrobial effects during storage when compared to control.

• Food Science of Animal Resources
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• v.28 no.4
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• pp.457-462
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• 2008

Lactococcus lactis NK34, isolated from jeotgal (Korean traditional fermented fish), produces bacteriocin against bovine mastitis pathogens such as Staphylococcus aureus 7, S. aureus 8, Staphylococcus chromogenes 10, S. chromogenes 19, Staphylococcus hominis 9, Streptococcus uberis E290, Enterococcus faecium E372, Streptococcus agalactiae ATCC 13813, Pseudonocardia autotrophia KCTC 9455, and Staphylococcus simulans 78. Lacticin NK34 was inactivated by protease XIV but not by protease IX, protease XIII, proteinase K, $\acute{a}$-chymotrypsin, trypsin, and pepsin. Also, lacticin NK34 was stable over a pH range of 2 to 9 for 4 hr and withstood exposure to temperatures of 30-$100^{\circ}C$ for 30 min. Lacticin NK34 showed bactericidal effects against S. simulans 78. This bacteriocin was purified using ammonium sulfate precipitation, ion exchange chromatography, ultrafiltration, and hydrophobic chromatography. Tricin-SDS-PAGE of purified bacteriocin gave the same molecular weight (3.5 kDa) as nisin. The gene encoding this bacteriocin was amplified by PCR using nisin gene-specific primers. It showed similar sequences to this nisin Z gene. These results indicate that lacticin NK34 is a nisin-like bacteriocin, and could be used as an antimicrobial alternative for livestock.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.5
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• pp.826-833
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• 2001

The effects of Monascus koji on the fermentation and quality of mul-kimchi (CCK) were investigated. Monascus koji at a final concentration of 1% against total amounts of saline and salted Chinese was added to MK and CCK, respectively, and fermented at 1$0^{\circ}C$. The koji of MK and CCK had a little effect on pH and acidity. Antimicrobial effect of water extracts from Monascus koji showed at the concentration of 3% for L. brevis and 5% for L. acidophilus and L. bulgaricus, respectively. Whereas no effect was founded in the strains of L. plantrum, L. GG and Leuc. mesenteroides. It was possible to control the color of kimchi by using Monascus koji instead of red pepper. Especially, color acceptability of MK added the koji was greatly improved. The content of reducing sugar and the score of sweet taste were slightly increased in the kimchi added the koji, whereas no great difference in the crispness was found. Overall acceptability of CCK was not apparent, but that of MK was greatly enhanced. It is apparent that the inhibitions of HMG-CoA reductase in MK and CCK added 1% Monascus koji were 10~20 and 7~16%, respectively.

• Journal of the Korean Wood Science and Technology
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• v.48 no.1
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• pp.95-106
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• 2020

The purpose of this study was to determine the effects of coniferous essential oils (EOs) blended films on insect repellence and crop productivity. Low-density polyethylene (LDPE) film is widely used, especially in agriculture and for food packaging. Ethylene vinyl acetate was blended with LDPE to reduce volatilization of EOs. An EO from Japanese cypress (Chamaecyparis obtusa) was incorporated into the blend film to conduct field research on antimicrobial and insect repellent properties. Among the various concentrations of EO, the highest concentration (2.5%) showed the highest efficiency in terms of pesticidal activity. The ability to inhibit microbial growth can be explained by the lipophilic properties of the EO component, and many studies have already demonstrated this. Agricultural films containing all types of EO have been tested on various crops such as chili, cucumber, Korean melon and have been able to verify their effectiveness in avoiding pests and increasing yields. From these results, it was found that it is reasonable to use a modified film such as a composite film containing an EO for agriculture. Thus, the modified film containing EO has undoubtedly shown impressive potential for reducing the use of pesticides in a variety of ways, not only for agricultural mulching film but also for food and agricultural product packaging. This product is an environmentally friendly chemical and is safe for agricultural and industrial and food packaging applications, among others. In particular, the use of agricultural films significantly reduces the use of pesticides, suggesting that farmers can increase their incomes by reducing working hours and costs, and increasing production.

• The Journal of the Convergence on Culture Technology
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• v.5 no.4
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• pp.445-450
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• 2019

Recently, consumers using cosmetics have a great interest in raw material safety. Among them, interest in natural preservatives is increasing, and as the demand for cosmetics excluding paraben preservatives increases, a method of replacing synthetic preservatives with antibacterial essential oils is being considered. The antibacterial effect of essential oils depends on the components, concentrations and interactions between the main active compounds. Effective preservatives should have antimicrobial activity against a wide range of strains even at minimal concentrations. All preservatives should be considered to increase skin concentration and cause skin irritation and allergic reactions. Consumers recognize that essential oils from nature are safe, but some should be careful because they can cause contact allergies or phototoxic reactions. As such, it is important to balance natural preservatives with maximum preservative effects and low toxicity. This paper describes the characteristics of essential oils focused on antibacterial properties, efficacy and safety as cosmetic preservatives.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.28 no.1
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• pp.166-185
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• 2002

Aroma oils extracted from the natural material have antibacterial, antivirus, antiinflammatory, and preservative effect. The preserve efficacy testing between aroma oils and parabens as an artificial preservative had been performed and then it had been suggested that aroma oil was possibile to apply to the cosmetics. Aroma oils were pine, rosemary, lemon and eucalyptus, and parabens were methylparaben, blitylparaben. Antiseptic concentrations of aroma oils and parabens having 0.0, 0.1, 0.2, 0.4, 0.8, 1.0wt% were tested respectively. Escherichia coil(ATCC No.8739), Pseudomonas aeruginosa(ATCC No. 9027) which are gram-negative and Staphylococcus aureus (ATCC No. 6538), Bacillus subtilis(ATCC No. 6633) which are gram-positive were used as the test organisms. Disk paper and broth dilution methods were used as the methods of preservative efficacy testing. The antibacterial activity of aroma oils and parabens for gram-positive were better than that for gram-negative. For the antibacterial activity aroma oils were better than parabens. Among the aroma oils, rosemary and pine having superior antibacterial activity were selected and blended to illuminate if there is any synergy, There was synergical effect and optimum ratio of aroma blend is 3 : 1(rosemary pine) in this study.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.26 no.1
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• pp.41-58
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• 2000

Recently the harmfulness of W radiation is in creasing due to encironmental pollution. Environmental population may also play a role in global decrease of ozone layer, A major consequence of ozone depletion is increase in solar ultra violet radiation received at the earth's surface excessive exposure to W radiation cause a lot of problems in our skin. Plant extract that possess antioxidative activities has been reported to retard the oxidation process in product to which they have been added. Plant are alived under solar light. So it is expect the plants have so many protection mechanisms and UV absorbent ingredients against ultra violet radiation such as UVB, UVA. Plant extract which were flavonoids, alkaloids and others could be transformed into UV absorber by chemical modification. Therefore with the aim of finding alternative natural absorber that can safely be used in cosmetic, we have screened various extract for their UV absorbent effect. Thus, the cosmetic safety against human skin, antimicrobial effects and others could be improved by using the silicon.