• Journal of Microbiology and Biotechnology
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• 제28권11호
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• pp.1814-1822
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• 2018

Most people use cosmetics to protect their skin. Preservatives are often used to prevent their contamination upon use. There has been a great demand for natural preservatives due to recent reports on the side effects of parabens. Therefore, we evaluated the antimicrobial activities of Lonicera japonica and Magnolia obovata extracts and determined their potential as natural preservatives. We found that the 50% ethanol extract from L. japonica had antibacterial activity only against S. aureus and P. aeruginosa, while the ethyl acetate fraction showed antimicrobial activity against all six microbial strains tested. On the other hand, the 70% ethanol extract and the ethyl acetate fraction from M. obovata showed antimicrobial activity against all six strains. A synergistic effect against S. aureus, B. subtilis, and C. albicans was confirmed when two ethyl acetate fractions having antimicrobial activity against all six strains were used in combination. Synergistic activity against B. subtilis was also confirmed through kill-time analysis. High-performance liquid chromatography was performed to identify the components of each extract. Based on the minimum inhibitory concentration and the results of a disc diffusion assay, we confirmed that caffeic acid and luteolin influenced the antimicrobial activity of L. japonica and that the antimicrobial activity of M. obovata was influenced by the interaction of magnolol and honokiol with other components. Therefore, this study suggests that the combination of L. japonica and M. obovata extracts may be used as a plant-derived natural preservative.

• 한국식품과학회지
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• 제27권2호
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• pp.257-263
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• 1995

As a primary step to develop natural preservative for extending the shelf-life of kimchi, the effect of 102 edible plants, 21 antimicrobial agents and related compounds on kimchi fermentation was studied. Among 42 oriental medicinal plants tested, Baical skullcap and Assam indigo were found to be highly effective for maintaining the fresh state of kimchi. Although Bugbane, Red mangolia, Bushy sophora, Szechuan pepper, Chinese quince and Scisandre significantly inhibit the growth of Lactobacilli, their effect was not high enough to be used as raw materials for kimchi preservative. When the effect of 32 herbs and spices was tested, peppermint, cinnamon, lemon balm, clove, hop, rosemary, sage, horseradish and thyme showed high antimicrobial activity against kimchi microorganisms. Among them, the effect of clove ranked top. When it was added to fresh kimchi, initial cfu value ($2.4{\times}10^{6}cfu/g$) changed little even after 2 day's fermentation ($2.6{\times}10^{6}cfu/g$). Sensory test was not a good criteria to evaluate the effect of herbs and spices, since their highly specific flavors affected the taste of kimchies. Twenty eight fruits, vegetables and related plants were tested, but only leaves of pine tree, persimmon and oak leaves showed a significant bactericidal effect, finally contributing to the storage of kimchi. In addition, when 21 natural preservatives and other compounds were added individually to fresh kimchi, nisin and caffeic acid could inhibit fermentation.

• Journal of the Korean Wood Science and Technology
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• 제22권1호
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• pp.20-27
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• 1994

Water repellent preservative (WRP) treated and untreated, small-sized specimens prepared from semiwater resistant, water resistant, and tegofilm-overlaid plywood were exposed to outdoor weathering for one year. Exterior durability of specimens was evaluated on the basis of changes in dynamic modulus of elasticity, degree of delamination, modulus of elasticity, modulus of rupture, and glueline shear strength. Among untreated specimens, tegofilm-overlaid plywood showed the best outdoor durability, and durability between semiwater resistant and water resistant plywood was similar. Although WRP treatment increased the durability of all types of plywoods, the effect of treatment on the increase in durability for semi water resistant plywood was not distinct. Accordingly, it can be concluded that semi water resistant plywood, which is used for temporary construction such as concrete formwork in our country, can not be inadequate for exterior use, regardless of WRP treatment. The bending strength and glueline shear strength of untreated water resistant plywood measured after weathering for one year did not exceed the minimum value specified by Korean Standard (KS), thereby the outdoor use of water resistant plywood was not desirable without WRP treatment. Exterior durability between treated water resistant plywood and untreated tegofilm-overlaid plywood was very similar. This result suggests that if an exposed plywood surface is treated with WRP regularly water resistant plywood can be used for temporary construction. This suggestion, however, needs to be investigated. In summary, semiwater resistant plywood cannot be used for temporay construction regardless of WRP treatment. Water resistant plywood can be used only with WRP treatment. Comparing the cost of tegofilm-overlaid plywood to costs of water resistant plywood and WRP treatment, however, it can be concluded that use of tegofilm-overlaid plywood for temporay constrution is strongly suggested from the point of view of both outdoor durability and costs.

• Journal of the Korean Wood Science and Technology
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• 제23권4호
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• pp.60-66
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• 1995

The treatability of Japanese larch heartwood was assessed by pressure treatment of non-incised dimension material with CCA or CCFZ. The effectiveness of incising(conventional, high density, and needle incising) for improving CCA treatability on refractory Japanese larch heartwood was also investigated. Preservative retention and penetration were somewhat greater with CCFZ treatment, although those was generally poor in both preservatives. The retention gradients for both CCA and CCFZ-treated stock were essentially the same shape. Treatment of non-incised material with CCA acheived the recommended treatability for using treated wood at the regions of hazard class H2 in the Japanese Agricultural Standards. However, Japanese larch heartwood would require incising as a pretreatment for enhancing treatability, if CCA-treated larch is intended to be used at the regions of hazard class H3 and H4. As expected, incising resulted in a considerable improvement of preservative treatability, particularly penetration, and the effect of incising on the improvement of treatability was excellent at the sequence of needle incising, high density incising, and conventional incising. Among incising techniques investigated in this study, high density and needle incising enhanced CCA treatability beyond the point where it did meet a minimum requirements specified by the Japanese Agricultural Standards for using CCA-treated Japanese larch at the regions of hazard class H3 and even H4.

• 한국식품영양과학회지
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• 제30권2호
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• pp.243-249
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• 2001

본 연구는 독성과 안정성의 문제가 없는 천연식품 보존제의 개발을 위하여 신걸나무 잎 추출물을 이용하여 천연보존제로서의 특성 및 간으성을 조사하였다. 신갈나무 잎 에탄올 추출물은 그람양성균에 대해서 $250\;\mu\textrm{g}/mL$, 그람음성균에 대해서는 $500\;\mu\textrm{g}/mL$ 농도에서 40시간 동안 식중독균의 증식을 억제하였다. 신갈나무 잎 추출물의 항균활성 물질은 pH와 열에 매우 안정하였다. 신갈나무 잎 에탄올 추출물과 합성보존제가 솔잎 음료, 당근 쥬스, 된장 및 막걸리의 보존성에 미치는 영향을 비교한 결과, 솔잎 음료 및 당근 쥬스의 경우 0.1% 첨가시 합성보존제와 유사한 미생물 생육억제 효과를 나타내었고, 된장은 추출물을 2~3% 첨가하였을 경우 7주까지는 미생물 중식이 억제되어 에틸알코올과 비슷한 보존효과를 보였다. 막걸리의 경우는 추출물 0.5% 이상 첨가시 합성보존제인 안식향산과 유사한 미생물 생육 억제효과를 나타내었다. 따라서 이와같은 결과로 미루어 보아 신갈나무 잎은 향후 천연보존제의 원료로서 사용할 수 있을 것으로 기대된다.

• Journal of the Korean Wood Science and Technology
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• 제25권1호
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• pp.15-22
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• 1997

The effectiveness of presteaming for improving CCA treatability on refractory Japanese larch heartwood was investigated in this study. Presteaming was effective on improving treatability, and the extent of improvement was dependent on moisture contents of wood specimen and steaming conditions. Green wood showed higher average value in both preservative retention and penetration than dry wood, and steaming under pressure conditions also had higher treatability than steaming at atmospheric conditions. The degree of improvement for treatability was increased with the extension of steaming period. Treatability of dry wood pres teamed under pressure conditions more than 6 hours and green wood for 3 hours was similar to that enhanced by conventional incising. Presteaming green wood under pressure conditions more than 6 hours was more effective than conventional incising in improvement of CCA treatability, and resultant treatability satisfied a minimum value required for CCA-treated wood for being used at the regions of hazard class H3 and H4. In addition, an improvement of treatability by presteaming was due to an increase in permeability resulted from the degradation of hemicelluloses within aspirated pit membrane and cell wall, not the removal of extractives from pit membrane. The reduction in strength, measured as longitudinal compressive strength, due to pres teaming was related with the degradation of hemicelluloses, and was increased as steaming conditions were severe. The degree of strength reduction associated with presteaming treatment to obtain required treatability could be quantified from the relatively good relation between the increase in treatability and the decrease in strength.

• 대한영양사협회학술지
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• 제24권4호
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• pp.330-343
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• 2018

Recently, there has been a growing demand for natural preservatives because of increased consumer interest in health. In this study, we produced Lactobacillus rhamnosus cell-free supernatant (LCFS) and evaluated and compared its antimicrobial activity with existing natural preservatives against pathogenic microorganisms and in chicken breast meat contaminated with Escherichia coli and Staphylococcus aureus. Lactobacillus rhamnosus cell-free supernatant possessed 30 units of lysozyme activity and contained 18,835 mg/L of lactic acid, 2,051 mg/L of citric acid and 5,060 mg/L of acetic acid. Additionally, LCFS inhibited the growth of fourteen pathogenic bacteria, S. aureus, Bacillus cereus, Listeria monocytogenes, Vibrio parahaemolyticus, Listeria innocua, S. epidermidis, L. ivanovii, E. coli, Pseudomonas aeruginosa, Shigella sonnei, Shi. flexneri, Proteus vulgaris, Pseudomonas fluorescens, and Klebsiella pneumoniae. The antibacterial activity of LCFS was stronger than that of egg white lysozyme (EWL), Durafresh (DF) and grapefruit seed extract (GSE). Additionally, LCFS maintained its antimicrobial activity after heat treatment at $50^{\circ}C{\sim}95^{\circ}C$ and at pH values of 3~9. Moreover, LCFS inhibited the growth of E. coli and S. aureus in chicken breast meat. In conclusion, it is expected that LCFS, which contains both lysozyme and three organic acids, will be useful as a good natural preservative in the food industry.

• 문화기술의 융합
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• 제5권4호
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• pp.445-450
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• 2019

최근 화장품을 사용하는 소비자들이 원료 안전성에 관심이 크다. 그 중에서도 천연방부제에 대한 관심이 증가하고 있으며 파라벤류 방부제를 배제한 화장품에 대한 수요가 증가함에 따라 합성 방부제를 항균성의 에센셜 오일로 대체하는 방안이 고려되고 있다. 에센셜 오일의 항균 효과는 주요 활성 화합물 사이의 성분, 농도 및 상호작용에 따라 달라진다. 효과적인 방부제는 최소 농도에서도 광범위한 균주에 대한 항균 활성이 있어야 한다. 모든 방부제는 농도가 증가할수록 피부 자극, 알레르기 반응을 일으킬 수 있음을 고려해야 한다. 소비자들은 천연 유래 에센셜 오일은 안전하다고 인지하고 있으나, 일부는 접촉 알레르기나 광독성 반응을 일으킬 수 있으므로 주의해야 한다. 이처럼 천연방부제 또한 최대의 방부효과와 낮은 독성의 균형을 잡는 것이 중요하며, 본 논문은 항균 특성에 초점을 맞춘 에센셜 오일에 대한 특징, 화장품 방부제로서의 효능과 안전성에 대해 기술한다.

• 한국조리학회지
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• 제22권3호
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• pp.198-211
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• 2016

본 연구는 여뀌 추출물을 원료로 하여 천연보존제 및 천연물 항균 소재 개발을 위한 기초자료를 제시하고자 두부 부패 미생물에 대한 분리 및 동정을 하여 항균활성과 여뀌 추출물을 이용한 두부의 저장성에 관련된 변화를 측정하였으며, 연구 결과는 다음과 같다. 두부 부패 미생물에서 분리된 21종의 미생물 중 선별 동정된 3균주(Bacillus subtilis KY-3, Bacillus sp. KY-7, Bacillus methylotrophicus KY-11)는 paper disk 법에 의한 항균활성 측정에서 여뀌 추출물의 농도가 1,000 ppm일 때, 대조군인 benzoic acid 0.1 M과 유사한 clear zone (mm)이 형성되었으며, liquid culture에서 생육저해 효과 결과는 각각 800 ppm과 1,000 ppm 농도에서 균의 생장이 상당히 억제되었다. MIC 측정에서는 KY-3와 KY-7이 0.06%, KY-11이 0.05%로 나타났고, 농도별 pH 변화는 1,000 ppm 농도에서 3균주 모두 두부 부패 균주가 $10^{5-6}/g$까지 증가하지 않았다. 또한, 두부의 보존 효과를 알아보기 위하여 실행한 총 균수 검색에서는 여뀌 추출물군이 미생물의 증식이 억제되는 것을 알 수 있었다. 결론적으로 여뀌추출물은 식품안전상, 식중독 미생물에 쉽게 노출될 수 있는 두부의 저장 효과를 향상시킬 수 있을 것으로 사료되며, 천연대체보존료로서 식품에 적용이 가능할 것으로 판단된다.

• 한국식품과학회지
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• 제52권1호
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• pp.19-25
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• 2020

본 연구에서는 염, 당, 초산에 의한 가공, 저장, 조리 방법을 적용하여 NaCl, sucrose 및 acetic acid 등 3가지 용액에 강황을 침지시켜 추출물의 화학적 특성 및 쿠쿠미노이드 성분의 추출 정도를 분석하였다. NaCl (0-20%), sucrose (0-25%) 및 acetic acid (0-12%) 용액에서 강황분말을 3일간 침지한 결과, 단백질과 폴리페놀의 용출량, 용출액의 산화방지 효과는 물 추출에 비해 감소하였으나 acetic acid (12%) 용액에서 황색도와 쿠쿠미노이드 색소의 추출량은 현저히 증가하였다. 또한 각 침지용매에 심황색소를 분산시켜 쿠쿠미노이드 성분의 화학안정성과 분산안정성 등을 분석하였다. 심황색소의 잔류량은 NaCl (20%)에서 20%정도로 현저히 감소하였으나 sucrose (25%)와 acetic acid (12%) 침지액에서는 각각 88.6, 91.6%가 유지되었다. 심황색소의 sucrose 침지액 상에서는 저장시간과 sucrose 농도에 따라 H₂O₂의 양이 유의적으로 증가하였다. 한편 각 침지용매 상에서 분산안정성을 평가한 결과 NaCl 농도의 증가에 따라 심황색소의 용해도가 감소하였으나, sucrose와 acetic acid 상에서는 이들의 농도 증가에 따라 심황색소 용액의 분산 안정성이 유의적으로 증가하였다. 본 연구는 NaCl, sucrose 및 acetic acid 용매에서 심황색소의 화학안정성과 분산안정성의 화학적 행태에 대한 결과를 제공하며, 이러한 성질이 해당 용매를 이용한 강황의 가공, 저장, 조리 등의 처리에서 고려되어야 함을 시사한다.