• Journal of dental hygiene science
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• v.8 no.4
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• pp.367-373
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• 2008

The natural products are used to be development of new antibacterial substances against human pathogenic bacteria. Adherence to the tooth surface by S. mutans is an important step in initiation of dental caries. This study was to examine antibacterial activity and anti-adhesive effect of Scutellaria baicalensis extract against S. mutans. Extracts of S. baicalensis were tested for antimicrobial activities by paper disc methods and radial diffusion assay methods, and bacterial adherence assay using 3 type of hydroxyapatite. The antibacterial level of ethyl acetate extract, IPK-3 on the growth of S. mutans was 125 mg/ml of minimum inhibitory concentration (MIC). The maximum growth of S. mutans in medium added with IPK-3 extract (50 mg/ml) was delayed to 30 hr, while the highest at 24 hr in control medium. The pH values of the control medium was 5.63 at 18 hr, but the media supplemented with IPK-3 extract was pH 6.50 at 12 hr. In adhesive inhibition assay, S. mutans was labelled with the fluorescent indicator DAPI and measured with fluorescence microscope. Adhesion of S. mutans on hydroxyapatite beads was inhibited by IPK-3 extracts. These results suggest that S. baicalensis extract can be used as an effective material for antibacterial activity and adhesive inhibition against S. mutans.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.189.2-190
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• 2003

현재까지 미생물의 증식을 억제하는 보존제로는 인공합성품이 많이 알려져 이들이 주로 상업적으로 사용되고 있으나 그 안정성이 경우에 따라 문제되고 있으며 근래소비자의 건강 지향적 욕구가 증대됨에 따라 인공합성품의 기피현상이 두드러지고 있다. 따라서 이들 천연 항균물질의 개발과 이용은 인공 합성보존제의 대처라는 의미와 소비자기피현상을 유발시키지 않으면서 각종 가공식품의 저장성향상 및 저온 유통식품의 안정성확보라는 견지에서 그 중요성이 있다. 본 실험에서는 식품의 미생물 작용에 의한 변질의 저해 효과가 뛰어난 식물성천연항균제품(Botanical antimicrobial agents-Citrus product : 이하 BAAC라 칭함)에 천연보조제(Ginseng extract, Aloe, 매실추출물)를 첨가하여 Paper disk 법에 의한 항균성 검사를 실시한 결과 Ginseng extract를 첨가한 경우 생육저해환이 가장 크고 뚜렷하게 나타났다. 따라서 BAAC에 보조제(Ginseng extract)를 첨가하여 제조 된 천연 항균복합제재(이하 BAAG라 칭함)를 우유에는 각 농도별로 첨가하여 4$^{\circ}C$의 냉장상태와 2$0^{\circ}C$의 상온에서 저장하였고, 계란과 콩나물의 경우는 침지 처리한 후 꺼내어 상온에서 저장하면서 각각 주사전자현미경 관찰, 대장균수, 총균수의 변화, 외관상의 변화에 미치는 영향을 무처리 대조구와 비교하면서 조사하였다. 아울러, 계란의 경우는 조단백함량의 변화도 관찰하였다. 주사전자현미경 촬영사진의 결과 분석을 통하여 BAAG를 처리한 균체 세포는 세포막 및 세포벽 기능이 파괴되어 세포내용물이 균체외부로 유출되어 균체의 생육이 억제되며 성장을 저해 또는 사멸시키는 것으로 나타났다. 대장균수는 우유, 달걀 및 콩나물의 모든 처리구에서 BAAG의 첨가에 의해 성장이 억제되었으며 농도가 증가시킬수록 균증식 억제 효과가 뚜렷하였으며, 총균수도 압도적으로 낮은 간을 보여주었다. 달걀의 조단백함량의 변화는 BAAG를 처리하지 않은 무처리 대조구에 비하여 침지 처리한 경우가 조단백 변화가 크지 않았다. 즉, BAAG의 침지 처리한 경우, 저장기간 14일이 경과 한 후에 10%정도의 수준으로 감소한데 반하여, 무처리구인 대조구의 경우, 23%수준으로 감소 증도가 증가하였다. 외관상의 변화와 상품 가치를 측정한 결과는 달걀의 경우, 14일이 경과후에는 무처리 대조구에서 흰자위의 감소와 노른자위와의 경계가 뚜렷하지 못하여 상품으로서의 가치가 크게 떨어진 상태였다. 우유의 경우에는 4$^{\circ}C$와 2$0^{\circ}C$에 저장된 대조구에서는 각각 3일과 12일경과 후 강한 부패취와 아울러, 표피의 갈변정도가 심하되어 관능적으로 부패상태를 인지할 수 있었다. 콩나물의 경우도 저장3일 경과 후에 부패취와 함께 점질성 갈변물질이 생성되었다. 이와 같은 결과로 볼 때, BAAG의 처리는 BAAC의 경우보다 가격은 저렴하면서도 항균력은 우수한 천연 항균복합제재로써 농산물 식품원료에 적용하여 선도유지 기간을 연장할 수 있는 효과를 기대할 수 있었다.

• Korean Journal of Food Science and Technology
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• v.37 no.2
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• pp.206-213
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• 2005

Antibacterial, antifungal, anticancer and angiotensin-converting enzyme (ACE) inhibitory activities of water and 70% ethanol extracts of 32 medicinal herbs species were investigated. Terminalia chebula extracts showed strong antibacterial activities. Ethanol extract of Cinnamomum cassia showed good antifungal activity. ACE inhibitory activities or P. corylifolia water extract and Fraction I of P. corylifolia water extract were 65.2 and 81.8%, respectively. Cytotoxicity of ethanol precipitate fraction obtained from water extract of Eugenia caryophyllata was highest.

• Journal of Life Science
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• v.21 no.9
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• pp.1244-1250
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• 2011

The study was performed to evaluate the antibacterial and antiviral activities of ginseng fine root in order to search for antibacterial substances. Among 8 kinds of fermentation strains, Lactobacillus plantarum was selected based on viable cell count and antibacterial activities during incubation. Optimum conditions of ginseng fine root fermentation for L. plantarum were incubation at $35^{\circ}C$ for 48 hr in 5% ginseng fine root broth. That methanolic extract of fermented ginseng fine root broth was observed to be antibacterial and have antiviral activities. The results of paper disc method of non-fermented extract and fermented extract measured against E. coli was 11 mm and 20 mm, S. aureus was 15 mm and 22 mm, respectively. Shaking flask method was observed to inhibit the growth E. coli and S. aureus in fermented extract by 99.9%. However, antiviral activity of Feline calicivirus (FCV) was mostly activated. Fermented extract was used to investigate the compositional changes of ginsenosides on HPLC analysis. By fermentation, ginsenoside Rg1, Re and Rd were increased, with Rd showing a significant increase of 50 ${\mu}g/g$. These results suggest that ginseng fine root extract is a useful resource.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.6
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• pp.797-804
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• 2005

Physiological activity of citrus essential oil (CEO) was determined to examine possible use of the food processing by-product as a functional material for food and cosmetic composition. The effect of gamma irradiation on the change of physiological activity also investigated at 0, 10 and 20 kGy. Limonene contents of CEO was $88.3\pm1.30\%$. Electron donating ability of CEO was $69\%$. Lipid oxidation was retarded by CEO. CEO showed antimicrobial activity against 1 yeast,4 molds and 4 bacteria species tested. More than $80\%$ of inhibition of cancer cell growth was presented by CEO using A549, HT29, HepG2, B16F10 and G361 cells at a 500 ppm level. Irradiation of CEO did not affect any physiological functions. A Salmonella mutagenicity assay indicated that the 20 kGy irradiated CEO did not show any mutagenicity Therefore, CEO, which is a major by-product in citrus processing, could be used as a functional material in various application.

• Journal of Life Science
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• v.28 no.11
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• pp.1386-1395
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• 2018

Over recent years, it has become evident that the central nervous system bidirectionally interacts with the gastrointestinal tract along the gut-brain axis. A series of preclinical studies indicate that the gut microbiota can modulate central nervous system function through a multitude of physiological functions. Polyphenols are ubiquitous plant chemicals included in foods such as fruits, vegetables, tea, coffee and wine, and their consumption is directly responsible for beneficial health effects due to antioxidant, anti-inflammatory, antimicrobial, immunomodulatory, anticancer, vasodilating, and prebiotic-like effects. There is increasing evidence that dietary polyphenol can contribute to beneficial effects in neuronal protection acting against oxidative stress and inflammatory injury as well as in cognitive functions. In this paper, we overview the neuroprotective role of dietary polyphenols especially focusing on the neuroinflammation and neurovascular function by interaction with the gut microbiome. Polyphenol metabolites could directly act as neurotransmitters crossing the blood-brain barrier and modulating the cerebrovascular system or indirectly modulating gut microbiota. In addition, evidence suggests that dietary polyphenols are effective in preventing and managing neurological disorders, such as age-related cognitive decline and neurodegeneration, through a multitude of physiological functions. Dietary polyphenols are increasingly envisaged as a potential nutraceuticals in the prevention and treatment of neurological disorders, because they possess the ability to reduce neuroinflammation, to improve memory and cognitive function and to modulate the gut microbiota.

• Proceedings of the Korea Society of Poultry Science Conference
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• 2003.07b
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• pp.37-54
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• 2003

It has been recognized that the hen. like its mammalian counterparts. provides young chicks with antibodies as protection against hostile invaders. This system facilitates the transfer of specific antibodies from serum to egg yolk. and provides a supply of antibodies called immunoglobulin Y(IgY) to the developing embryo and the hatched chick. The protection against pathogens that the relatively immuno-incompetent newly hatched chick has. is through transmission of antibodies from the mother via the egg. Egg yolk. therefore. can be loaded with a large amount of IgY against pathogens which can immobilize the existing or invading pathogens during the embryo development or in day-old chicks. Thus. the immunization of laying hens to various pathogens results in production of different antigen-specific IgY in eggs. Egg yolk contains 8~20 mg of immunoglobulins (IgY) per $m\ell$ or 136~340 mg per yolk suggesting that more than 30 g of IgY can be obtained from one immunized hen in a year. By immunizing laying hens with antigens and collecting IgY from egg yolk. low cost antibodies at less than ＄10 per g compared to more than ＄20.000 per g of mammalian IgG can be obtained. This IgY technology opens new potential market applications in medicine. public health veterinary medicine and food safety. A broader use of IgY technology could be applied as biological or diagnostic tool. nut-raceutical or functional food development. oral-supplementation for prophylaxis. and as pathogen-specific antimicrobial agents for infectious disease control. This paper has emphasized that when IgY-loaded chicken eggs are produced and consumed. the specific antibody binds. immobilizes and consequently reduces or inhibits the growth or colony forming abilities of microbial pathogens. This concept could serve as an alternative agent to replace the use of antibiotics. since today. more and more antibiotics are less effective in the treatment of infections. due to the emergence of drug-resistant bacteria.