• 한국자원식물학회:학술대회논문집
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• 한국자원식물학회 2019년도 추계학술대회
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• pp.103-103
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• 2019

Glycyrrhizae radix, commonly known as licorice, is a perennial herb belonging to Leguminosae and also includes various components such as, glycyrrhizin, liquiritin, liquiritigenin and isoliquiritigenin etc. Licorice has been widely used in East Asia as a medicine having pharmacological effects like antioxidants, anti-bacterial, anti-inflammatory, anti-cancer and immune modulatory activities. Among various licorice, Glycyrrhiza (G.) uralensis G. glabra and G. inflata are used for pharmaceutical purposes in Korea. However, cultivation of licorice has some problems such as low quality, low productivity, and early leaf drop. Korea Rural Development Administration developed new cultivars Wongam and Sinwongam, which are improved in cultivation and quality. To register the newly developed cultivar (s) on Ministry of Food and Drug Safety in Korea as a medicine, it is necessary to prove the similarity and difference through the comparative studies between already-registered species and new cultivars. Some fungi and bacteria usually in the human oral cavity and intestines exist as harmless state in human body. Also, the skin and genital infections by fungi can lead to toxic systemic infections and are accompanied by flushing, rashes, burning or painful sensation. The influences of licorice varieties on fungi and bacteria might be an evidence to prove the outstanding effect of newly developed licorice variety. In this study, the antifungal and antibacterial activity was investigated using newly developed licorice varieties Wongam, and Sinwongam against various fungi and bacteria. These results means newly developed licorice could be used as a replacement of already-registered species in terms of antifungal and antibacterial application.

• 한국전기전자재료학회논문지
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• 제29권5호
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• pp.279-283
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• 2016

In this study, we intended to achieve both antibacterial properties and electromagnetic shielding using the Al-doped ZnO (AZO) films. FTS (Facial Target Sputtering) magnetron sputtering was used for the AZO thin films instead of the conventional RF sputtering because the FTS sputtering could avoid the damage for the plasma as well as fabrication of thin films with a high quality. The 300-nm thick AZO thin films grown on glass substrate showed a resistivity of about $7{\times}10^{-4}{\Omega}-cm$ and a transmittance of about 90% at a wavelength of 550 nm. AZO thin films were investigated for the electromagnetic shielding effectiveness measured by 2-port network method at 1.5 ~ 3 GHz. The AZO (300 nm)/glass films showed an EMI shielding effectiveness of approximately 27 dB. An antibacterial effect was measured by the film attachment method (JIS Z 2801). The percent reductions of bacteria by AZO films were 99.99668% and 99.99999% against Staphylococcus aureus and Escherichia coli, respectively.

• 한국산학기술학회논문지
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• 제19권4호
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• pp.311-316
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• 2018

최근 현대인들의 삶이 윤택해질수록 실내공기질 (Indoor Air Qulity)의 개선이 강하게 요구되고 있다. 생물학적 공기 오염원(세균, 진균, 바이러스 등)의 제거를 위해서 UV/광촉매 장치 또는 오존발생장치, 항균물질의 도포와 같은 방법을 사용하고 있다. 추가 에너지 소모 또는 높은 부식성과 독성, 낮은 항균력 등의 단점을 가지고 있으며, 이를 보완하기 위하여 항균력을 가진 구리를 이용하여 필터를 제작하였다. 항균동 필터의 항균력 검증을 위하여 2종의 곰팡이 (P. pinophilum, C. globosum) 와 1종의 균 (S. aureus) 에 대한 항균력을 측정하였고, 부유미생물 제거능력을 챔버 단계부터 건물의 공조시설까지 단계별 시험을 실시하였다. 그 결과 2종의 곰팡이에 대해서는 24시간 후 100% 항균력을 나타내었고, 1종의 균에 대해서는 18시간 후 99.9% 항균력을 나타내었다. 단계별 부유미생물 제거능력에서는 챔버와 공기청정기를 이용한 시험에서 항균헤파필터보다 높은 항균력을 나타내었다. 건물의 공조시설을 이용한 시험에서는 공간이 밀폐되지 않았고 지속적인 가동을 하지 않았지만 설치 후 약 2주 후부터 항균 효과가 나타나는 것으로 확인하였다. 항균동 필터의 항균력 검증 결과 제작 방법 및 소재의 연구가 더욱 필요하지만 항균 필터로써 충분한 항균력을 가진 것으로 판단된다.

• 한국축산식품학회지
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• 제30권2호
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• pp.328-335
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• 2010

이 연구는 김치에서 분리한 항균활성이 우수한 요구르트 제조용 유산균 스타터를 개발하기 위함이다. 분리한 103개의 산생성 균주를 PCR로 screening하여 72개의 유산균을 분리하였다. 분리균의 배양액을 paper disk method를 사용하여 병원성 미생물(E. coli, S. Enteritidis, S. aureus)에 대한 항균활성을 측정하였고, 활성이 강한 균주를 선별하여 API 50CHL과 16S rRNA sequencing 방법으로 균을 동정하였다. 균은 L. plantarum으로 확인되어 L.plantarum LHC52로 명명하였다. L. plantarum LHC52는 특히 E. coli에 대해 높은 항균성을 나타내었다. L.plantarum LHC52를 사용하여 제조한 요구르트의 미생물학적, 이화학적 특성과 관능검사 결과 대조구와의 유의적인 차이는 없었다. 그 결과 김치에서 분리한 L. plantarum LHC52의 항균활성이 우수한 요구르트 제조 스타터 균주로서 사용 가능함을 확인하였다.

• 한국생활과학회지
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• 제19권6호
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• pp.1063-1070
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• 2010

This study examined 12 types of towels with differing fabric material, function, quality, printing, pile length, twist, etc. from a towel company which manufactures and distributes products domestically. After 3 months of use by consumers, a consumer satisfaction survey was administered and results analyzed. Four types of towels were assigned to each group and the towels were used every day for 3 months. Participant feelings after using the towel for the first time and after using it for three months were investigated. The questionnaire consisted of 26 questions on a 5-point Licket-type scale. The first 13 questions measured perceptions of absorption, touch, fine fiber loss, contamination, deformation, drying speed, and design. Other questions compared differences between the two towel types in terms of their material, function, quality, printing, pile length, and degree of twisting. Results showed that, with regards to weight, consumers preferred towels between 130~150g and a thickness of around 1.7~1.8mm. The bamboo towel was considered superior to the cotton towel in terms of sense of touch and did not happen linter after washing. The antibacterial towel was considered better than the cotton towel in terms of absorption but in terms of contamination, participants felt the antibacterial towel became dirty more easily than the cotton towel. We thought that it might be influence of the color of towel. Low-quality towels became stiffer and misshapen more easily than higher-quality towels. But the study showed that the consumers did not perceive significant differences in the towels' quality. Printed towels became thinner and their color changed more with washing. The consumers preferred the design of jacquard towels to printed towels. Towels with short piles was happened more linter than the towel with long pile after washing. Non-twisted towel were better than the highly-twisted towel in terms of sense of touch and absorption but the non-twisted towel happened more linter after washing and became dirty more easily.

• 한국식품영양과학회지
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• 제34권4호
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• pp.524-528
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• 2005

심장질환 등을 유발하는 콜레스테롤을 함유한 동물성 지방을 제조공정을 통하여 제거하고 conventional milk의 기호도와 유사한 cholesterol free 우유를 제조한 후 품질특성을 살펴보았다. 동물성 지방 함량은 대조구와 콜레스테롤을 제거한 실험구 간에 유의적인 차이를 보였으며 (p<0.05), 모든 시료는 알코올, 가수, 체세포수에서 안정성이 있는 품질 특성을 나타내었다. 콜레스테롤은 대조구의 7 mg/100 mL에 비해 실험구는 검출되지 않아 건강에 유익할 수 있는 결과가 나타났다. 모든 시료에서 미생물은 검출되지 않았고, 아플라톡신 $M_1$, 항생물질(7종) 및 합성항균제(15종) 잔류물질도 음성이어서 품질적 차이가 없었다. 색도와 관능검사 중 color는 대조구와 CFM1이 유의성(p<0.05)이 있었으나 CFM2는 차이가 크지 않았다. 결과적으로 본 연구는 실험구 중 CFM2가 보통 우유와 품질적으로 유사한 건강지향적인 cholesterol free 우유의 개발 가능성을 제시하였다.

• 한국축산식품학회지
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• 제43권1호
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• pp.25-45
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• 2023

This study evaluated the antibacterial and antioxidant activities of ethanol extract of calamansi pulp (CPE) and its effect on quality and biogenic amine (BAs) formation in pork patties during storage. The CPE were prepared in various conditions (ethanol concentrations of 50%, 70%, and 90% with extraction periods of 3 and 6 days). The extract with potent antibacterial and antioxidant activities (90%, 6 days) was selected for addition to pork patties. Three groups were tested: Control (without extract addition), CPE addition at 0.2% w/w (0.2PCPE), and 0.4% w/w (0.4PCPE). The addition of CPE inhibited the formation of BAs, mainly cadaverine, histamine, and tyramine, in pork patties during storage. The pH and bacterial count of pork patties decreased significantly in a concentration-dependent manner following the addition of CPE. The instrumental color (CIE L^*, CIE a^*, and CIE b^*) tended to be higher in 0.4PCPE than in the control during storage. The thiobarbituric acid reactive substances and volatile basic nitrogen (VBN) values of pork patties were affected by CPE, showing a reduction toward lipid oxidation at any storage period, and maintaining the lowest VBN value in 0.4PCPE at the final storage day. Similarly, the reduction of total BAs in pork patties was observed ranged between 3.4%-38.1% under treatment with 0.2% CPE, whereas 18.4%-51.4% under 0.4% CPE addition, suggesting significant effect of CPE to improve meat quality. These novel findings demonstrate the efficacy of 0.4% CPE as a natural compound to preserve the quality and reduce BAs formation in pork patties during storage.

• 한국융합학회논문지
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• 제13권4호
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• pp.653-657
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• 2022

구강 질환은 전 세계적으로 심각한 건강 및 경제적 부담을 야기하여 사람들의 삶의 질을 크게 저하시킨다. 대표 구강질환인 치아우식증은 S. mutans에 의해 발생한다. 또한, 구강 병원성 미생물에는 면역 반응이 일어나면서 다양한 구강 질환을 유발할 수 있는 지질다당류(lipopolysaccharide, LPS)가 함유되어 있다. 본 연구의 목적은 구강 질환을 조절하기 위해서 대나무 잎 추출물(BLE)의 항산화 및 항균 효과를 조사하는 것이다. THP-1, oral fibroblasts, S mutans 배양액에 댓잎 추출물을 0-8% 농도별로 처리하여 실험을 진행하였다. 그 결과 단핵세포주와 구강섬유아세포에서 BLE 농도에 따른 항산화 효과를 확인하였다. 또한, BLE 농도에 따른 S. mutans의 항균효과를 입증하였다. 따라서 BLE가 구강질환의 예방 또는 치료에 사용될 수 있음을 시사한다.

• Fisheries and Aquatic Sciences
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• 제24권10호
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• pp.319-329
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• 2021

In the search for antibiotic alternatives from safe and effective medicinal plants against fish pathogenic bacteria, we found that a combined extract (CE) of 1:1 (w/w) ratio of Angelica gigas Nakai roots and aerial parts of Artemisia iwayomogi Kitamura showed antibacterial activity against the fish pathogenic bacteria. By antibacterial activity-guided fractionations and isolations, five compounds were isolated and identified as decursinol angelate (1), decursin (2), xanthotoxin (3), demethylsuberosin (4), and 2,4-dihydroxy-6-methoxyacetophenone (5) through spectroscopic analyses, such as nuclear magnetic resonance (NMR) and mass spectrometry (MS). Among the compounds, 1 and 2 showed the highest antibacterial activities against Streptococcus iniae and Vibrio anguillarum, showing minimum inhibitory concentrations (MICs) of 62.5-250 ㎍/mL. Compounds 3, 4, and 5 were also found to be active, with MICs of 31.25-1,000 ㎍/mL for those strains. Furthermore, active compounds, 1 and 2 in CE were simultaneously quantified using high-performance liquid chromatography-tandem MS (HPLC-MS/MS). The average contents of 1 and 2 in CE was 3.68% and 6.14%, respectively. The established method showed reliable linearity (r² > 0.99), good precision, accuracy, and specificity with intra- and inter-day variations of < 2 % and recoveries of 90.13%-108.57%. These results may be helpful for establishing the chemical profile of CE for its commercialization as an antibiotic alternative in aquaculture.

• Journal of Animal Science and Technology
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• 제65권1호
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• pp.225-243
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• 2023

Large amounts of additives are used during meat product processing to maintain product quality and shelf life. With the growing interest in healthy foods, natural plant-based additives are being used as alternatives to synthetic additives. In this study, six types of natural extracts with excellent antibacterial activity were selected, and their antibacterial and antioxidant activities against four types of pathogens were evaluated in various combinations. In addition, the pH, color, amount of thiobarbituric acid reactive substances (TBARS), and growth of pathogenic microorganisms were analyzed during the storage of sausages treated with various combinations of these extracts. The natural extract mixtures exhibited different antibacterial activities, depending on the combination. Compared to grapefruit seed extract, a mixture of natural extracts extracted with ethanol (M4) reduced the Escherichia coli content by more than 99.9% after 8 days of storage and slowed the growth of Listeria monocytogenes and Salmonella spp. by more than 80% after 14 days. Compared to untreated (NC) and grapefruit extract (PC)-treated sausages, sausages treated with the natural extract mixtures showed a significant decrease in CIE L^* and an increase in CIE a^* and CIE b^* (p < 0.05). The pH value was significantly lower in sausages containing natural extract mixtures than in the NC and PC sausages (p < 0.05). The natural plant extract mixtures significantly prevented lipid oxidation (p < 0.05). In summary, different types of natural extract mixtures have a synergistic effect when used together, suggesting that natural preservatives can generally inhibit the growth of microorganisms and oxidation of processed meat.