• Analytical Science and Technology
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• v.12 no.2
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• pp.105-110
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• 1999

The studies on the adsorption properties and the antibacterial effects of the Cd and Cu-treated activated carbon were carried out. From the adsorption studies on the series of these metal-treated activated carbons, typical Type-I isotherm was observed. The surface areas of the treated carbon obtained from BET equation were in the range of $1101-1418m^2/g$ for Cd-AC and of $1084-1361m^2/g$ for Cu-AC. Using ${\alpha}_s$-plot, the micropore volumes and pore size distribution were obtained. From the SEM study, it is also observed that many of micropores in activated carbon are blocked by window blocking effect of metals after the impregnation. Finally, antibacterial effects of M-activated carbon against Escherichia coli was discussed. From the study, the area of antibacterial activity becomes larger with the increase of the amount of metal treated.

• The Korean Journal of Food And Nutrition
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• v.22 no.3
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• pp.367-376
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• 2009

This study aimed to determine the antioxidant and antibacterial effects of solvent extracts from Scutellaria baicalensis. The S. baicalensis was successively extracted with 5 kinds of solvents. The obtained samples were as follows; hexan fraction (IPK-1), chloroform fraction(IPK-2), ethyl acetate fraction(IPK-3), butanol fraction(IPK-4), and water fraction(IPK-5). These extracts were determined to process antibacterial effects using a paper disc method against 18 species of human pathogenic bacteria, antioxidant activity using 1,1-diphenyl-2-picrylhydrazyl(DPPH) method and inhibiting ability of linoleic acid autoxidation. Extracts of S. baicalensis has shown selective antibacterial effects on various strains of bacteria. Ethyl acetate fraction(IPK-3) showed the highest antimicrobial activity against selective bacteria, such as Staphylococcus aureus 285, S. aureus 503. In antioxidant activity test, free radical scavenger activity of IPK-3 fraction was 92% compared with BHA at the same concentration, while lipid peroxidation inhibition was 48%. These results suggest that IPK-3 fraction of S. baicalensis could be suitable in development of antimicrobial and antioxidant agents.

• Korean Journal of Organic Agriculture
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• v.21 no.2
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• pp.219-232
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• 2013

The relevant main constituents of rosemary are compound of a vast number of polyphenolics, including carnosic acid, carnosol, rosmarinic acid, and ursolic acid. Recently, phenolic compounds of plant origin have attracted considerable attention due to their beneficial functional and nutritional effects including antioxidant and antibacterial activity. This study was carried out to investigated effect of carnosic acid on pH, thiobarbituric acid reactive substance (TBARS), volatile basic nitrogen (VBN), 2,2-diphenyl-1-picryhydrazyl (DPPH) radical scavenging activity, and total bacteria counts in white sausage during the storage at room temperature. Addition of carnosic acid was decreased of pH, TBARS, VBN, and enhanced antioxidant and antibacterial activity in white sausage. These activities increased with increasing concentrations of carnosic acid. Furthermore, the potent antibacterial activities of carnosic acid against pathogenic bacteria (Escherichia coli KCCM 11234 and Salmonella enteritidis KCCM 12021) were measured. Carnosic acid showed noticeable inhibitory effects on E. coli and S. enteritidis. In conclusion, carnosic acid might be used as a natural preservative in white sausage.

• The korean journal of orthodontics
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• v.48 no.3
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• pp.163-171
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• 2018

Objective: The aim of this study was to evaluate the mechanical and biological properties of orthodontic bonding agents containing silver- or zinc-doped bioactive glass (BAG) and determine the antibacterial and remineralization effects of these agents. Methods: BAG was synthesized using the alkali-mediated solgel method. Orthodontic bonding agents containing BAG were prepared by mixing BAG with flowable resin. $Transbond^{TM}$ XT (TXT) and $Charmfil^{TM}$ Flow (CF) were used as controls. Ion release, cytotoxicity, antibacterial properties, the shear bond strength, and the adhesive remnant index were evaluated. To assess the remineralization properties of BAG, micro-computed tomography was performed after pH cycling. Results: The BAG-containing bonding agents showed no noticeable cytotoxicity and suppressed bacterial growth. When these bonding agents were used, demineralization after pH cycling began approximately 200 to $300{\mu}m$ away from the bracket. On the other hand, when CF and TXT were used, all surfaces that were not covered by the adhesive were demineralized after pH cycling. Conclusions: Our findings suggest that orthodontic bonding agents containing silver- or zinc-doped BAG have stronger antibacterial and remineralization effects compared with conventional orthodontic adhesives; thus, they are suitable for use in orthodontic practice.

• Korean journal of food and cookery science
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• v.33 no.3
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• pp.256-263
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• 2017

Purpose: Essential oils are secondary metabolites of herbs and have antibacterial activities against foodborne pathogens. However, their applications for food protection are limited due to the hydrophobic and volatile natures of essential oils. Methods: In this study, essential oil nanoemulsions of rosemary and lavender were formulated with non-ionic surfactant Tween 80 and water using ultrasonic emulsification, and their antibacterial effects were determined. Results: The antibacterial activities of nanoemulsions were evaluated against 12 strains of 10 bacterial species, and significant antibacterial effects were observed against four Gram-positive and four Gram-negative bacteria but not against Streptococcus mutans and Shigella sonnei. In the disc diffusion test, the diameter of the inhibition zone proportionally increased with the concentration of nanoemulsions. Using cell turbidity measurement, minimum bactericidal concentration (MBC) of the nanoemulsions, which is the lowest concentration reducing viability of the initial bacterial inoculum by ${\geq}99.9%$, was significantly higher than the minimum inhibitory concentration (MIC) of the nanoemulsions. The largest bactericidal effects of lavender and rosemary essential oil nanoemulsions were observed against S. enterica and S. aureus, respectively. Conclusion: Nanoemulsion technique could improve antibacterial activity of essential oil nanoemulsions by increasing the solubility and stability of essential oils. Our findings shed light on the potential use of essential oil nanoemulsions as an alternative to chemical sanitizers in food protection.

• The Journal of Korean Obstetrics and Gynecology
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• v.26 no.1
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• pp.25-40
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• 2013

Objectives: The object of this study was to observe the in vitro antibacterial effects of five single(Pulsatillae Radix, Patrinae Radix, Sanguisorbae Radix, Sophorae Flos, and Sophorae Radix) aqueous herbal extracts, traditionally used for treating various gynecological diseases including mastitis in Korea, against Staphylococcus aureus. Methods: Antibacterial activities against Staphylococcus aureus of aqueous extracts of Pulsatillae Radix, PatrinaeRadix, Sanguisorbae Radix, Sophorae Flos, and Sophorae Radix were detected using standard agar microdilution methods. In addition, the effects on the bacterial growth curve were also monitored at Minimal Incubation Concentration(MIC) and $MIC{\times}2$ levels. The effects on the intracellular killing and bacterial invasion of individual test materials were also observed using murine macrophage(Raw 264.7) and human mammary gland carcinoma cell(MCF-7). Results: MIC of aqueous extracts of Pulsatillae Radix, Patrinae Radix, Sanguisorbae Radix, Sophorae Flos, and Sophorae Radix against Staphylococcus aureus were detected as $0.215{\pm}0.107$ mg/ml, $0.273{\pm}0.107$ mg/ml, $0.469{\pm}0.297$ mg/ml, $11.850{\pm}8.406$ mg/ml, and $0.664{\pm}0.546$ mg/ml, respectively. MIC of Ciprofloxacin was detected as $0.469{\pm}0.297{\mu}g/ml$ at same conditions. In addition, all five single aqueous herbal extracts were also showed marked dosage-dependent inhibition of bacterial growth. The effects of intracellular killing with Raw 264.7 and inhibition of bacterial invasion with MCF-7 cells were detected, in the order of Sophorae Flos, Pulsatillae Radix, Patrinae Radix, Sanguisorbae Radix and Sophorae Radix aqueous extracts in the present study. Conclusions: The results obtained in this study suggest that all five single aqueous herbal extracts showed antibacterial effects against Staphylococcus aureus and they also showed dosage-dependent inhibitory effects on the bacterial growth. They showed the significant intracellular killing and inhibition of bacterial invasion effects. It means, all five single aqueous herbal extracts may show potent anti-infectious effects against Staphylococcus aureus for mastitis.

• Food Science of Animal Resources
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• v.43 no.5
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• pp.751-766
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• 2023

Helicobacter pylori is a bacterium that naturally thrives in acidic environments and has the potential to induce various gastrointestinal disorders in humans. The antibiotic therapy utilized for treating H. pylori can lead to undesired side effects, such as dysbiosis in the gut microbiota. The objective of our study was to explore the potential antibacterial effects of nisin and lactic acid (LA) in yogurt against H. pylori. Additionally, we investigated the anti-inflammatory effects of nisin and LA in human gastric (AGS) cells infected with H. pylori. Nisin and LA combination showed the strongest inhibitory activity, with confirmed synergy at 0.375 fractional inhibitory concentration index. Also, post-fermented yogurt with incorporation of nisin exhibited antibacterial effect against H. pylori. The combination of nisin and LA resulted in a significant reduction of mRNA levels of bacterial toxins of H. pylori and pro-inflammatory cytokines in AGS cells infected with H. pylori. Furthermore, this also increased bacterial membrane damage, which led to DNA and protein leakage in H. pylori. Overall, the combination of nisin and LA shows promise as an alternative therapy for H. pylori infection. Additionally, the incorporation of nisin into foods containing LA presents a potential application. Further studies, including animal research, are needed to validate these findings and explore clinical applications.

• Journal of dental hygiene science
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• v.23 no.1
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• pp.51-59
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• 2023

Background: Tea tree oil has antiviral, antimicrobial and antifungal effects and Mastic oil has antifungal and anticancer effects. For synergistic effects of oils, blending oil containing a mixture of two to three oils is recommended. This study aimed to determine the antibacterial effects of Tea tree oil, Mastic oil, and Blending oil containing the two oils in a mixture, to verify and suggest the potential use of these oils as a substance to prevent dental caries. Methods: Tea tree oil, Mastic oil, and Blending oil with a 1:1 blend of the two oils were diluted in liquid medium to 0% (negative control), 0.5%, 1.0%, and 2.0%. Streptococcus mutans was applied to each experimental group of the three diluted oils and after 8 h culture, the optical density (OD) was measured and the growth inhibition rate for S. mutans was estimated. Results: Tea tree oil had significantly low OD values across all concentrations (p<0.05) without significant variation among different concentrations (p>0.05). Mastic oil did not significantly vary in OD compared to the negative control across all concentrations (p>0.05) without significant variation among different concentrations (p>0.05). Blending oil, compared to the negative control, did not significantly vary in OD at 0.5% (p>0.05) but significant variation was found as the concentration increased (p<0.05). Additionally, for Tea tree oil and Mastic oil, the growth inhibition rate showed no significant variation according to concentration (p>0.05), whereas for Blending oil, the growth inhibition rate for S. mutans showed a significant difference at 1.0% (p<0.05) and at higher concentrations. Conclusion: Blending oil containing a Tea tree oil and Mastic oil demonstrated a significant growth inhibition effect on S. mutans from the concentration of 1.0%, which suggested its potential use as an effective antibacterial agent for dental caries.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2012.05a
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• pp.18-18
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• 2012

Antioxidant is an important role to protect the human body against damage by reactive oxygen species. However, the excessive intake of such antioxidant is known to cause a serious poisonous influence on one's liver, lungs and circulating system. Therefore, it is necessary to develop a safe natural antioxidant. For the purpose of developing natural antioxidant and antibacterial, the antioxidant activity and antibacterial effects of various extract solvents from Artichoke (Cynara Scolymus L.) leaf were determined. In this study, the extracts of Artichoke leaf dried from solvent extraction were examined by means of DPPH free radical scavenging activity and ABTS free radical scavenging activity. The effect of free radical scavenging compared with $\alpha$-tocopherol and L-ascorbic acid. In Artichoke leaf extract, evaluated by using DPPH and ABTS showed that the highest antioxidant activities were found to be in methanol extracts from DPPH radical ($IC_{50}$: $20.06{\mu}g\;mL^{-1}$), ABTS radical ($IC_{50}$: $16.01{\mu}g\;mL^{-1}$) and followed by ethanol > methyl chloride > ethyl acetate > n-Hexane. By using disc diffusion method, the antibacterial activity showed that the Artichoke leaf extract was found to be most effective against all of the tested organisms and the methyl chloride extract showed the most significant antibacterial effect against all of tests among 5 solvents extract, followed by ethyl acetate > n-Hexane > ethanol > methanol. As a result, optimal in antioxidant activity for Artichoke (Cynara Scolymus L.) leaf is methanol extract and for antibacterial effect is Methyl Chloride extract.

• Korean Journal of Veterinary Service
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• v.39 no.3
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• pp.159-166
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• 2016

Clostridium perfringens, Salmonella thyphimurium and S. Montevideo isolated from the intestines of dead broiler chickens in Korea were tested for antibacterial effects to purifed bee venom. Purified bee venom from Apis mellifera L. has been used as natural antimicrobial compounds in pigs, cows, dairy cattle and chicken farms in Korea. To investigate antibacterial effect of purified bee venom was evaluated by agar well diffusion method, minimum inhibitory concentraion (MIC), minimum bactericidal concentration (MBC), and postantibiotic effect (PAE). Purified bee venom exhibited significant inhibition of bacterial growth of C. perfringens, S. thyphimurium and S. Montevideo with MIC value of 0.85, 0.68 and $0.69{\mu}g/mL$, respectively. The MBC value of purified bee venom against C. perfringens, S. thyphimurium and S. Montevideo were 3.33, 2.66 and $2.86{\mu}g/mL$. Furthermore, the results of PAE values against C. perfringens, S. thyphimurium and S. Montevideo showed the bacterial effect with 3.5, 4.0 and 3.5 hr. Stability of pufifed bee venom at acidity from pH 1 to pH 8 for 24 hr was the antibacterial activity for C. perfringens, S. thyphimurium and S. Montevideo and melittin contents. Also purified bee venom processed through the heating for 15 min, there was no signification loss of the antibacterial activity and melittin at below $100^{\circ}C$. These results obtained in this study suggest that purified bee venom might be utilized as a feed additive in poultry diets.