• Journal of Korean Ophthalmic Optics Society
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• v.10 no.1
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• pp.63-69
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• 2005

The effects of R products of B company and natural disinfectant naringin, well-known chemical disinfectant on Corneal endothelium and epithelium of rabbit were observed by scanning electron microscope. The main component of naringin is extract of grapefruit seed, which is one of the flavonoid widely recognized as natural antioxidants and used as preservative agent of food and cosmetics. The chemical disinfectants cytotoxicity in cell cultures were announced by MIT assay and LDH leakage assay. But there has been no study about that chemical disinfectants and natural disinfectants is inserted drops on rabbit's cornea directly. In this test R products B company and natural disinfectants has been dropped on the cornea of rabbits for one weeks and observed cytotoxiciy by light camera after rose bengal staining. Also, we analysed the damage of corneal epithelium and endothelium morphologically after enucleating the cornea by scanning electron microscope.

• Journal of Korean society of Dental Hygiene
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• v.9 no.2
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• pp.89-98
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• 2009

This study did question, and got following conclusion to ready necessary basic data to develop school oral health educational programs because grasp 388 man high school students in Jeolla-bukdo Namwon per June, 2008 realization about oral health and oral health education actual conditions. 1. Students of 56.7% recognized own oral health as is not healthy in realization about subjective oral health, and students of 72.2% were interested in oral health, and was recognizing oral fitness by important health problems. 2. Oral health realization by class was significant difference in toothbrushing reason, cause of dental caries, cause of periodontal disease. Students who respond that know adjusted water fluoridation did only for 10.3%, and it was 43.0% of students who responded that students of 57.0% do toothbrushing because of draft cleanliness, and responds that cause of dental caries is food dregs. 3. Responded that 87.1% is right toothbrushing by oral disease preservative, and next time was on-time oral medical examination 79.4%, smoking resection 58.5%, sugar intake limitation 55.4% round. 4. Students, who oral health education by interest degree of oral health is interested in oral health, is oral health educational experience and the need rate, participation intention was high when educate.

• Korean Journal of Plant Resources
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• v.24 no.2
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• pp.200-207
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• 2011

This study was designed to investigate the possible utilization of Castanopsis cuspidata as a source of antiseptic agents. The leaves of C. cuspidata, extracted by 80% ethanol, were sequentially fractionated with n-hexane, dichloromethane, ethylacetate, and n-butanol. In order to effectively screen for a natural preservative agent, we first investigated the antioxidant activities such as DPPH radical scavenging capacity, superoxide radical scavenging capacity, and xanthine oxidase inhibitory activity of the C. cuspidata ethanol extracts and fraction. Using a screening system, we found that the ethylacetate fraction had the strongest antioxidant activity, which followed a dose-dependent manner. The antimicrobial activities were shown in the ethylacetate fraction of C. cuspidata. Among the five fractions, the ethylacetate fraction showed the highest antimicrobial activities against microorganisms tested, which were Bacillus sublitis, Listeria monocytogenes, Staphylococcus aureus, Escherichia coli, Salmonella enteritidis and Salmonella typhimurium. In addition, leaf extracts of C. cuspidata could be suitable for the development of food preservatives.

• Journal of Life Science
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• v.17 no.7 s.87
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• pp.915-922
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• 2007

In order to discover physiologically active substance, we investigated a powder obtained by processing of Opuntia ficus-indica var. saboten Makino trunk. The powder was treated by sulfuric acid and then extracted by several solvents such as methanol, methylene chloride, ethanol etc. Among them, the best antimicrobial activity was showed by methylene chloride extract. To identify materials exhibiting physiological activation, the acid hydrolyzed extract was separated by 7 fractions through preparative silica gel TLC. The effective fraction exhibiting the best broad antimicrobial activity was identified, named as MBT-01108. From structural analysis of the products extracted to acid hydrolysis, a compound exhibiting the antimicrobial activities is identified to levulinic acid. Levulinic acid isolated from Opuntia ficus-indica var. saboten Makino may be applicable as a natural preservative of food or cosmetic and for prevention of bacterial diseases, an ingredient of acne, ageing and whitening cosmetics and an antimicrobial agent.

• Fashion & Textile Research Journal
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• v.8 no.3
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• pp.343-348
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• 2006

This study aims to attain gray tone dyed goods by using tannin that is contained in green tea. Tannin is given general name of polyphenol, which has a characteristic that bonds with protein and it is used for food preservative that protects against bacteria, as well as its purpose of black tone dye for silk treatment that has been processed since its early ages. In particular, as tannin reacts with all kinds of metallic mordant and changes to various colors, when tannin acid is combined with iron, it becomes tannin steel and produces gray tone color. Tannin that is contained in green tea is condensed tannins and its structure does not hydrolyze, thus having flavan type structure. In order to find the suitable condition for processing tannin, UV-Vis part absorption spectrum of green tea tannin, dye ability based on temperature and time, reflection rate based on concentration, color changes based on acid treatment and alkali treatment, changes on surface based on concentration or metal mordant condition, and lightfastness were measured. Maximum absorption wavelength (${\lambda}_{max}$) of green tea tannin was at around 273nm, while strong absorption was also observed at below 350 nm. Dye ability of green tea tannin is done more easily on silk rather than cellulose fibers such as cotton, while the optimum condition for dyeing was observed to be at $60^{\circ}C$, for 20 minutes. As a result of acid treatment, the color of dye material consisted highly of gray tones and showed overall gray tone with the combined color of yellow and red after the alkali treatment. While it was observed that as dye concentration and metal mordant concentration increased, the color changed at counter-clockwise direction on the Y-scale of Munsell's scale of colors. Additionally, lightfastness was more on a normal fading.

• Journal of Life Science
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• v.17 no.11
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• pp.1601-1604
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• 2007

The gene for ${\beta}-agarase$ of an Agarivorans sp. JA-1 was expressed in Bacillus subtilis DB104, 168 and ISW1214 strains for mass-production. Among 3 host strains, B. subtilis ISW1214 secreted the highest amount of recombinant ${\beta}-agarase$ with a specific activity of 201 U/mg and 360 mg of protein into culture broth. This was approximately 130-fold higher than the production in E. coli as an expression host. Recombinant enzyme produced neoagarooligosaccharides such as neoagarohexaose, neoagarotetraose, and neoagarobiose from agar. Produced neoagarooligosaccharides showed antibacterial activities against gram-negative E. coli and gram-positive B. subtilis at a concentration of 1.5%. These data suggest that neoagarooligosaccharides could be an useful preservative for food industry.

• KSBB Journal
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• v.21 no.2
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• pp.129-132
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• 2006

The importance of natural preservative has increased in recent years. The natural preservatives have been used in the field of foods, cosmetics and pharmacology. In the present work Artemisia sp., well recognized for their effect of antimicrobial activity, were extracted by methanol and water sequentially for selecting only water-soluble compounds that can be used as additives in food and cosmetics. Antimicrobial activities of water extracts from stem and leaf of Artemisia princeps var. orientalis were investigated by the disc diffusion method. Two gram positive bacteria(Staphylococcus aureus and Bacillus subtilis) and three gram negative bacteria(Escherichia coil, Agrobacterium tumefaciens and Pseudomonas putida) were used for antimicrobial activity studies. The water-soluble compounds from methanol extract showed higher antimicrobial activity than only water extract to these bacteria. Comparative evaluation of water-soluble metabolite profiles with caffeic acid that is known as an antimicrobial compound from Artemisia sp. was performed by high performance liquid chromatography with photo-diode array detection.

• Journal of Dairy Science and Biotechnology
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• v.16 no.2
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• pp.106-118
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• 1998

Whey is a natural product obtained during cheese production. With the advent of new technology, whey protein concentrates and whey fractions have become readily available and versatile food ingredients. Whey protein concentrates are highly functional ingredients that have gelling, emulsifying, whipping, water-binding and fat-replacement properties. New fractions derived from whey (such as alpha-lactalbumin, lactoferrin, lactoperoxidase and peptides) attract considerable interest worldwide because of their bioactive or health-enhancing properties. Some of these fractions also find new uses as natural antibiotic, natural preservative and immunity-enhancing agents. With the growth of the functional foods industry sector, an increasing number of manufacturers take advantage of whey's nutritional and functional benefits to develop successful new products. The United States is the world's largest single producer and exporter of whey products. In 1997, more than 1 million metric tons of whey products were manufacturers in the U.S.

• Journal of Food Hygiene and Safety
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• v.25 no.3
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• pp.232-237
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• 2010

This study was carried out to evaluate the safety of circulated oriental medicines and their related preparations in Gyeonggi-do. Total 366 samples (165 species) were analyzed about heavy metals, residual contents of sulfur dioxide ($SO_2$), and 68 samples were analyzed about preservatives. 17 samples (13 species, 4.6%) were exceeded the legal limit of heavy metal. The concentrations over the legal limit for Pb, Cd, As and Hg were 6.1~19.2 mg/kg, 0.4~0.7 mg/kg, 6.9 mg/kg and 0.7 mg/kg, respectively. In particular, the exceeding ratio (5.9%) of the legal limit of heavy metals in foreign products was 3.3 times more than domestic products (1.8%). 13 samples (10 species, 3.6%) exceeded the limit of residual sulfur dioxide and the concentration ranges were 105 to 428 mg/kg in domestic products, on the other hand foreign products were from 114 to 2,468 mg/kg. The mean concentration over the limit of residual sulfur dioxide of foreign products (804 mg/kg) was 2.4 times more than domestic products (338 mg/kg). In studying of the preservatives in oriental preparation, the contents of dehydroacetic acid (48.9~64.1%) in 3 samples of labeled solutions were under the labeled preservative contents and the contents of benzoic acid (139.9%) in 1 sample of labeled pill product was exceeded the labeled preservative contents. The numbers of the detected preservatives in unlabeled solutions, pills and granules were 4, 11 and 7, respectively.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.18 no.5
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• pp.401-408
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• 1985

In order to develop new types of product which can offer a sanitary and preservative duality, and convenience to consumers in marketing and cooking particularly in urban area, two processing methods of ready-to-cook food materials with dark fleshed fishes like sardine and mackerel were investigated. A method applied, in this work, is processing of ready-to-cook sardine meat "surimi" in which sardine meat is treated with alkaline solution to stabilize myofibrillar proteins, washed thoroughly with water to remove soluble components, and added with a proper amount of polyphosphate and sorbitol to enforce the functional property of meat such as water holding capasity, elasticity, and gel strength. The textural properties of fish meat paste made from the "surimi" meat were greatly dependent upon the stability of myofibrillar proteins and the elimination of water soluble components. The salt soluble proteins of sardine meat were so unstable in post-mortem stage that the gel forming ability was lost within 3 days at $5^{\circ}C$ storage and 2 to 3 weeks even at $-20^{\circ}C$ although the freshness was well kept for a week at $5^{\circ}C$ and several months of storage at $-20^{\circ}C$. A proper way of treatment to keep the proteins stable was that fish meat must be washed with $0.4\%$ sodium bicarbonate solution followed by 3 to 4 times washing with water. This resulted in removal of $80\%$ water soluble proteins and 50 to $60\%$ lipids. The addition of polyphosphate and sorbitol affected the stability of proteins during the storage of "surimi" meat. When phosphate and sorbitol were added in the ratio of $0.3\%:\;0.3\%,\;0.6\%:\;3\%,\;0.6\%:\;6\%,\;0:\,0.3\%\;and\;0.3\%:\;0$, the gel forming ability terminated in 35 days, 21 days, 14 days, 14 days, and 14 days of storage at $-30^{\circ}C$, respectively, while that of the control was 7 days. And it was also noteworthy that at least 8.0 mg/g of salt soluble protein nitrogen content was required for gel formation.