• Applied Biological Chemistry
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• v.33 no.2
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• pp.169-173
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• 1990

The anthraquionone mycotoxin, skyrin, is produced by Penicillium islandicum. DF-100 which was extracted from grapfruit seed extract and is a natural organic complex inhibited the biosynthesis of skyrin by Penicillium islandicum. This study was carried out to determine the potential of DF-100 to support Penicillium islandicum and skyrin production. DF-100 inhibited the growth of the fungus at 750ppm or less and caused complete inhibition of skyrin production at 500ppm or less. DF-100 appears to block the incorporation of emodinathrone into skyrin and an enzymatic step in the skyrin biosynthetic pathway which lies before skyrinanthrone.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.1
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• pp.30-34
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• 2000

Salted Chinese cabbage was washed in 1,000 ppm solutions of grapefruit seed extract(GFSE) or citric acid, and used to make kimchi for the retentio of quality characteristics during fermentation at $10^{\circ}C$. Kimchi treated with GFSE or citric acid showed a retarded increase in titratable acidity and decrease in pH and reducing sugar content. Total microbial count and lactic acid bacteria of GFSE treated kimchi were about 1.1 log(CFU/g) lower than those of control and citric acid treated kimchi after making, but the difference was gradually reduced during fermentation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.10
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• pp.1466-1470
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• 2009

This study was focused on the development of anticariogenic edible films using pullulan containing grapefruit seed extract (GFSE), polylysine or propolis. According to the result of antimicrobial activity (disc diffusion method) of GFSE, polylysine and propolis against Streptococcus mutans, antimicrobial pullulan film was produced by adding grapefruit seed extract. The optimum combination of pullulan and sorbitol (plasticizer) was 10$\sim$15% (w/v) and 40$\sim$50% of pullulan (w/w), respectively. Minimum concentration of grapefruit seed extract for growth inhibition of Str. mutans was 50 ppm in medium. Formulation of antimicrobial pullulan films containing grape seed extract was established and these results evidently showed potential for commercial application.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.4
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• pp.705-710
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• 2004

This study was conducted to investigate the difference of antimicrobial activity between $\varepsilon$-polylysine/grapefruit seed extract mixture and $\varepsilon$-polylysine/glyceride mixture against food-borne pathogens. The minimum inhibitory concentration (MIC) of the $\varepsilon$-polylysine/grapefruit seed extract mixture was 100 times lower than that of the $\varepsilon$-polylysine/glyceride mixture. In case of the $\varepsilon$-polylysine/glyceride mixture the MIC of Bacillus cereus (0.1 $\mu$L/mL) and Pseudomonas aeruginosa (0.1 $\mu$L/mL) were lower than that of Escherishia coli (15 $\mu$L/mL). When rices were cooked with the $\varepsilon$-polylysine/glyceride mixture the number of total microbial cell was decreased during storage at 2$0^{\circ}C$ as concentration of the $\varepsilon$-polylysine/glyceride mixture increased. The antimicrobial activity was the highest against Escherishia coli as the concentration of the $\varepsilon$-polylysine/glyceride mixture increased. Sensory terms such as taste, flavor and texture were not significantly different in cooked rices prepared with 0.5% $\varepsilon$-polylysine/glyceride mixture, but there was significantly different in cooked rices prepared with 1% (p＜0.05) in the overall acceptability, indicating that the cooked rice with 0.5% $\varepsilon$-polylysine/glyceride mixture was recommended.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.1
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• pp.70-79
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• 2014

This study was conducted to develop natural additive for the improvement of lipid stability and the suppression of pathogenic contamination during the storage periods of fermented sausage. Fermented sausage prepared with grapefruit extract showed good suppression of lipid oxidation and pathogenic bacterial growth, and it was higher than that of fermented sausage prepared with nitrate until 7 days of storage. Fermented sausage prepared with treatment A (sodium nitrate and L. acidophilus), B (sodium nitrate and L. brevis), C (ascorbic acid and L. brevis) and D (grapefruit extract and L. brevis) were compared. As results, treatment C and D showed the lowest pH changes among treatments, and the highest growth of lactic acid bacteria was represented in treatment D. In the suppression effect of E. coli, the bacterial count was below 100 in all treatment except the treatment A. There were no differences among treatment in the brightness of meat color (p<0.05). Treatment D showed significantly high values in the redness, but showed the lowest values in the yellowness. In sensory and texture test, treatment C and D were superior compared to others. Therefore, grapefruit was represented as a good source of antioxidant for fermented sausage, and L. brevis isolated from kimchi was effect in lowering pH value of sausage during fermentation and it was also effective to persist fermentation during storage period and to reduce the occurrence of pathogenic bacteria by the suppression of their growth.

• Korean Journal of Food Science and Technology
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• v.23 no.5
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• pp.614-618
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• 1991

To investigate the efficacy of grapefruit seed extract (GFSE) in the preservation of Satsuma mandarin, the citrus fruits were treated with 0 (control, only wash), 100 ppm and 250 ppm, dried and stored for 8 weeks at $15{\sim}20^{\circ}C$ and 60% RH. While 80% of the control fruits were contaminated and decayed by Penicillium sp., forming the the greenish blue spores, 27% of 100 ppm GFSE-treated fruits were contaminated and decayed and only 13% of 250 ppm GFSE-treated fruits were contaminated and decayed and only 13% of 250 ppm GFSE-treated samples were contaminated and not decayed by the fungi. GFSE showed marded inhibitory action against Penicillium sp. which was related to the decay of the citrus fruits in vitro experiments. Fungal growth was completely controlled through use of 500 ppm and the recommended range of GFSE to preserve the citrus fruits was $250{\sim}500ppm$. Transmission electron microscopic examination showed the fungal conidiospores the function of which was destroyed by dipping into GFSE.

• Applied Biological Chemistry
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• v.49 no.2
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• pp.108-113
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• 2006

This study was conducted to analyze the acidity and turbidity changes of immersion solutions as well as changes in aerobic bacteria, E. coli, anaerobic bacteria, yeast and mold counts of mulberry leaf soybean curds during storages at $4^{\circ}C$ and $25^{\circ}C$ in different immersion solutions such as distilled water, grapefruit seed extract (300 ppm) and alkaline ionic water. The acidities of immersion solutions of distilled water, grapefruit seed extract and alkaline ionic water after 18 days of storage at $4^{\circ}C$ were 0.021, 0.008 and 0.002%, respectively. After 5 days of storage at $25^{\circ}C$ were 0.042, 0.029 and 0.009%, respectively. The turbidities of the above mentioned immersion solutions were 0.50, 0.29 and 0.21 after 18 days of storage at $4^{\circ}C$ and 0.38, 0.34 and 0.27, respectively, after 5 days of storage at $25^{\circ}C$. The acidity and turbidity changes of immersion solutions were sensitive to storage temperatures. The aerobic bacteria count of mulberry leaf soybean curds after 18 days of storage at $4^{\circ}C$ was still below $10^7\;CFU/g$, the beginning point of soybean curd putrefaction; in contrast, this value was reached within one day in distilled water at $25^{\circ}C$ and between 2 and 3 days in alkaline ionic water. Grapefruit seed extract and alkaline ionic water had a better preservative effect at $4^{\circ}C$ than at $25^{\circ}C$ storage temperature.

• Korean Journal of Food Science and Technology
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• v.27 no.6
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• pp.985-990
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• 1995

Grapefruit seed extracts(GFSE) have some unknown compounds which exhibit the antibiotic activities aganist microorganisms including bacteria and fungi. We have examined the effects of GFSE on the growth of Enterobacter pyrinus which was isolated from necrotic lesions of pear trees. During the cultivation, the growth of the bacteria was strongly inhibited at the low concentration(0.01%, w/w) of GFSE. Hydrophobic fraction extracted from GFSE by mixed solvents (chloroform : methanol : water, 1 : 2 : 0.8, v/v/v) had components which inhibited the growth of bacteria. There was, however, no inhibitory effect of GFSE on the activities of several enzymes including hexokinase, glucose 6-phosphate dehydrogenase, malate dehydrogenase and succinate dehydrogenase. $O-nitrophenyl-{\beta}-D-galactopyranoside(ONPG)$, the artificial substrate of ${\beta}-galactosidase$ was hydrolyzed in the presence of GFSE, indicating that the membrane was pertubated by the GFSE. From the results it was suggested that the antibiotic activity of GFSE is due to the change of membrane permeability of cell. GFSE was fractionated by high performance liquid chromatography equipped with $C_{18}$ reverse phase column. Among active fractions, three peaks were identified as 1-chloro-2-methyl-benzene (o-toluene), N,N-dimethyl-benzenemethaneamine, 1-[2-(2-ethylethoxy)ethoxy]-4- (1,1,3,3-tetramethyl)-bezene, respectively, while the other three remained unidentified.

• 한국패션뷰티학회:학술대회논문집
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• 2005.05a
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• pp.23-24
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• 2005

• Food Industry
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• s.133
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• pp.50-72
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• 1996