• YAKHAK HOEJI
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• v.20 no.1
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• pp.19-26
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• 1976

Sixteen compounds of 2-aminobenzothiazole derivatives were synthesized from alkyl ($C_{1-5}$) p-aminosalicylate by thiocyanation reaction. The NMR spectra of synthesized compounds showed that they were actually mixture of 5-hydroxy-6-alk-oxycarbonyl-2-aminobenzothiazole [alkoxy=methoxy(Ia), ethoxy (IIa), n-propoxy (IIIa), iso-propoxy (IVa), n-butoxy (Va), iso-butoxy (VIa), n-amoxy (VIIa), iso-amoxy(VIIIa)] and 7-(1b), ethoxy(IIb), n-propoxy(IIIb), iso-propoxy(IVb), n-butoxy(Vb), iso-butpxy (VIb), n-amoxy (VIIb), iso-amoxy (VIIIb)]. The mixtures of two isomeric benzothiazole were separated by two isomers varied with the kind of alkyl chain in alkyl p-aminosalicylate. These compounds were subjected to the test for antimicrobial activities using Staphylococcus aureus and Escherichia coli by tube dilutioin method. The seven compounds, Ia, IIa, IIIa, VIa, IIIb, IVb and Vb showed inhibition of the growth of S. aureus at the concentration of 10${\mu}$g/ml. As to the growth of E. coli, IVb, VIb, VIIb, and VIIIb were observed inhibition at the concentration of 1${\mu}$g/ml. Ia, IIa, IIIa, VIIa, Va, VIIIa, and IIb exhibited potential antimicrobial activities against showed inhibition of the growth of E.coli at the concentration of 100${\mu}$/ml.

• Asian-Australasian Journal of Animal Sciences
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• v.29 no.11
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• pp.1664-1674
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• 2016

This research analyzed the effect of ${\beta}$-glucan that is expected to alleviate the production of the inflammatory mediator in macrophagocytes, which are processed by the lipopolysaccharide (LPS) of Escherichia. The incubated layer was used for a nitric oxide (NO) analysis. The DNA-binding activation of the small unit of nuclear factor-${\kappa}B$ was measured using the enzyme-linked immunosorbent assay-based kit. In the RAW264.7 cells that were vitalized by Escherichia coli (E. coli) LPS, the ${\beta}$-glucan inhibited both the combatant and rendering phases of the inducible NO synthase (iNOS)-derived NO. ${\beta}$-Glucan increased the expression of the heme oxygenase-1 (HO-1) in the cells that were stimulated by E. coli LPS, and the HO-1 activation was inhibited by the tin protoporphyrin IX (SnPP). This shows that the NO production induced by LPS is related to the inhibition effect of ${\beta}$-glucan. The phosphorylation of c-Jun N-terminal kinases (JNK) and the p38 induced by the LPS were not influenced by the ${\beta}$-glucan, and the inhibitory ${\kappa}B-{\alpha}$ ($I{\kappa}B-{\alpha}$) decomposition was not influenced either. Instead, ${\beta}$-glucan remarkably inhibited the phosphorylation of the signal transducer and activator of transcription-1 (STAT1) that was induced by the E. coli LPS. Overall, the ${\beta}$-glucan inhibited the production of NO in macrophagocytes that was vitalized by the E. coli LPS through the HO-1 induction and the STAT1 pathways inhibition in this research. As the host immune response control by ${\beta}$-glucan weakens the progress of the inflammatory disease, ${\beta}$-glucan can be used as an effective immunomodulator.

• Asian-Australasian Journal of Animal Sciences
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• v.17 no.6
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• pp.863-868
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• 2004

Lectin activities and chemical characteristics of Escherichia coli, Lactobacillus spp. and Bifidobacterium spp. originating from the porcine cecal mucosal layer were studied based on hemagglutination assay (HA) and hemagglutination inhibition assay (HIA). Although all the bacterial strains were able to agglutinate erythrocytes of porcine or rabbit origin, much higher HA titers were consistently observed for Lactobacillus spp. than for E. coli or for Bifidobacterium spp. A remarkable reduction in HA titers occurred by the treatment of E. coli and Lactobacillus spp. with protease or trypsin and of Bifidobacterium spp. with protease, trypsin or periodate. There were no significant effects on the HA titers of the three groups of bacteria after the treatment with lipase. Hemagglutination of E. coli was strongly inhibited by D (+)-mannose and D (+)-galactose; Lactobacillus spp. by $\alpha$-L-rhamnose and methyl-$\beta$-galactopyranoside; Bifidobacterium spp. by D (+)-alactose, $\alpha$-L-rhamnose, $\alpha$-L-fucose, L (+)-arabinose, D (+)-mannose, D (-)-fructose at a relatively low concentration (1.43 to 3.75 mg/ml). These results, combined with the enhanced HA activities of the three bacterial strains by modification of rabbit erythrocytes with neuraminidase and abolished HA activity of E. coli after treatment with $\beta$-galactosidase, indicate that it might be the glycoproteinous substances surrounding the surface of the bacterial cells that are responsible for the adhesions of these microorganisms by recognizing the specific receptors on the red blood cell.

• Food Science and Biotechnology
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• v.18 no.2
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• pp.343-349
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• 2009

Inhibitory effect of Escherichia coli O157 adhered to Caco-2 cells by the cells of Lactobacillus plantarum K11 and the cell-free culture supernatant (CFCS) and bacteriocin prepared from this strain was investigated. As the cell counts of viable L. plantarum K11 previously adhered to Caco-2 were increased, the rate of adhesion and adherent cell counts of E. coli O157 was lower. However, because the heated L. plantarum K11 rarely have the adhesion ability to Caco-2, the adhesion rate and adherent cell counts of E. coli O157 were high. In addition, the inhibitory effects of E. coli O157 adhesion by the CFCS and bacteriocin of L. plantarum K11 were dose-dependent manner. Therefore, the inhibition of adhesion of E. coli O157 to Caco-2 may result from the antimicrobial substances such as lactic acid and bacteriocin. Moreover the inhibitory activity of adhesion by the heated bacteriocin for 30 min at 100oC was similar to activity of non-treated bacteriocin, but the activity was disappeared by treatment with protease.

• KSBB Journal
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• v.17 no.6
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• pp.537-542
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• 2002

To screening of antimicrobial activity, 95% ethanol and hot water extracts of roots, fruits, leaves, radix and stems of 50 species of traditional herbal medicines were examined. For their growth inhibitory effects on two food-born microorganisms, S. aureus and E. coli O157:H7, by the paper disc diffusion method and the minimum inhibitory concentration(MIC) test. Moutan radicis Cortex and Achyranthis Radix showed the highest inhibitory activities on both S. aureus and E. coli O157:H7. The Inhibition zones of Moutan radicis Cortex on S. aureus and E. coii O157:H7 were 22 mm and 24 mm respectively, and the corresponding inhibition zone of Achyranthis Radix were 23 mm and 22 mm. The MIC or Achyranthis Radix on S. aureus was 156.25 $\mu$g/mL, and the MIC or Achyranthis Radix and Moutan radicis Cortexas on E. coli O157:H7 were 625 $\mu$g/mL and 312.5 $\mu$g/mL, respectively. Their antimicrobial activities in ethanolic extracts were significantly higher than in hot water extracts. In the various solvent fractions prepared from ethanol extract, the ethyl acetate fraction of Achyranthis Radix and the CHCl$_3$ fraction of Moutan radicis Cortexas showed strongest activity.

• Korean Journal of Clinical Laboratory Science
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• v.49 no.3
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• pp.256-262
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• 2017

Essential oil from herb is known to exert pharmacological effects on the human body. In this study we investigated the antibacterial activity of 4 essential oils (teetree, rosemary, melisa, and lavender), as well as the blended mixture oil of teetree, rosemary, and melisa (TRM) on three bacteria, Staphylococcus aureus, Escherichia coli, and Pseudomonas aeruginosa. Antibacterial analysis was performed using the standard disk diffusion method, and minimum inhibition concentration was determined by the broth microdilution method with different concentrations of essential oils (0.5, 1, 2 and 3 mg/mL). After incubation at $37^{\circ}C$ for 24 h, the antibacterial activity was assessed by measuring the zone of growth inhibition surrounding the disks. Herb oil with the inhibition zones showed varied values ranging from6 to 25 mm. However, the components of herb oil of TRM are as highly active as the teetree oil against pathogens, generating large inhibition zones for both gram negative and positive bacteria (13~22 mm and 8 mm inhibition zones). In the analysis for MIC, TRM showed growth-inhibitory effects at 0.0625% for S. aureus and E. coli, and 1.25% for P. aeruginosa. This result demonstrated that the anti-microbial activity of TRM was greater than a single herb oil, including oxacillin, rosemary, and teetrea. As a single herb oil, both rosemary and teetrea also had an anti-microbial effect by itself, and we can expect that the blended oil mixture may exert a synergistic effect against multidrug resistant bacteria, suggesting its future application in natural preservative agents for health food and cosmetics.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.5
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• pp.1003-1009
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• 1999

For the isolation of probiotics which may be used for the human beings and animals, we have screened the microorganisms from chicken intestines which have acid and bile tolerance and the growth inhibition of pathogenic E. coli and Salmonella typhimurium. Among them, a strain which was identified as Lactobacillus salivarius had around 66% of survival after 2h incubation in the artificial gastric juice and 9% of survival after 24h incubation in the presence of 0.3% bile salts, and showed complete inhibition against both path ogenic E. coli and Salmonella typhimurium after 24 h coincubation. Its storage stability after lyophilization could be improved by adding polyvinylpyrrolidone.

• Food Science and Preservation
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• v.7 no.1
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• pp.124-131
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• 2000

Antibacterial activities of powdered spices(garlic , ginger, cinnamon and clove) against pathogenic Escherichia coli )157:H7 and Staphyloccus auresus were investigated. Spice powder was added in was exponetial phase of each bacterial culture . Growth inhibition was determined by the absorbance at 660nm and morphological changes of the cells were observed by transmission electron microscope (TEM). Ginger powder has the highest antibacterial activity, following cinnamon , clove and garlic has the least activity.Growth of Escherichia coli O157:H7 and Staphyloccus aureus were completely inhibited within 5 hours after addition of 1 % of garlic , 0.3% of ginger or cinnamon , 0.5% of clove powder on the exponential phase of the cells. Spice untreated cells of E. coli and S. aureus, the cytoplasm was entirely surrounded by rigid cell wall and cell walls formed a smooth layer well attached to the plasma membrane. In the cells of E. coli and S. aureus treated with spice powder, cell wall and plasma membrane were lysed and severely damaged. E.coli cells growth in the presence of spice powder showed plammolysis, the loss of electron dense material, the formation of extra cellular blebs and cytoplasm burst out from the cell. S .sureus cells grown in the presence of spice powder showed swell of cell wall, the loss of electron dense material , coagulation of cell cytoplasm and formation of extra cellular blebs. Severely damaged cells of S. aureus lost whole cytoplasm and left as ghost of the cell. Spice powder stimulated autolyssi and induced cell death.

• Korean journal of food and cookery science
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• v.27 no.4
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• pp.17-26
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• 2011

This study was performed to analyze the antibacterial activity against food hazardous microorganisms and antimutagenic effects of Sanguisorba officinalis L. ethanol extracts on Salmonella Typhimurium TA100. The antibacterial activity was evaluated by paper disc diffusion assay, minimum inhibition concentration (MIC), and optical density of the culture with the ethanol extract for 24 hr. Antibacterial activity was tested with seven microorganisms including Escherichia coli, Escherichia coli O157:H7, Pseudomonas aeruginosa, Salmonella Typhimurium, Listeria monocytogenes, Bacillus cereus, and Staphylococcus aureus. The paper disc diffusion assay showed distinct clear inhibition zones around the discs treated with the extract for five microorganisms, except Escherichia coli and Escherichia coli O157:H7. MIC values were 0.625-2.5 mg/mL for these five strains that showed clear zones. The time-kill assay was consistent with the results from the paper disc diffusion assay and MIC test. Additionally, antimutagenicity of the extract was determined using the Ames test. The ethanol extract at 5 mg/plate inhibited 72.42% and 89.85% of mutagenicity induced by 4-nitroquinoline 1-oxide and sodium azide, respectively. These results demonstrate that the ethanol extract from S. officinalis L. has remarkable antibacterial activity and antimutagenicity.

• Food Science and Preservation
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• v.16 no.1
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• pp.128-133
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• 2009

We performed an experiment of keeping the extension of raw and semi-dried flounder (Pleuronectes herzensteini). The effect of with (WG) or without gill (OG), drying degree (20% drying: 20D, 40% drying: 40D) and storage temperature($5^{\circ}C$) and 0.1% chitosan-ascorbate (CA) treatment of vacuum packaging flounder on the growth of contaminated microorganism during storage for 10 days were investigated. Total aerobacter (TA) in the OG-treated raw flounder was $0.29{\sim}0.44$ log cycle lower than that of WG-treated flounder. Also, the number of Staphylococcus aureus (SA) and E. coli (EO) in OG were lower compared with WG. The number of TA, SA and EO in 20 D among 0 D, 20 D and 40 D stored at $5^{\circ}C$ were lowest. Especially, the SA and EO was $0.13{\sim}0.53$, 0.3-0.88, and 0.13-0.74 log cycle lower compared with raw flounder. The growth of TA, SA and EO separated from raw flounder in tryptic soy broth were completely inhibited by 0.1% CA. The anti-biotical effect of CA of two microorganisms SA and EO that separated from flounder, and the growth of all of them were 90% (SA), 96% (EO) inhibited at the 0.1% CA. The inhibition times at $37^{\circ}C$ in soy broth was 36 hr. However when CA was added directly to flounder, it appeared inhibition effect to 0.88 log cycle. The effect of CA was better when gills removed and 20% drying.