• Journal of Life Science
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• v.24 no.6
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• pp.671-676
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• 2014

In recent years, the growing interest in the health care benefits of sugared-plant fermented enzymes has led to increased consumption. This study investigated the fermentation of sugared-buchu (Leek:sugar, 1:3) by lactic acid bacteria (Lactobacillus acidophilus AML 0422, Lactobacillus brevis HLJ 59, Lactobacillus helveticus AML0410, Lactobacillus plantarium KCTC 13093) and the antibacterial activity, antioxidant activity, and functionality (e.g., anti-hypertensive activity) of the fermented product. The fermented sugared-buchu showed high antibacterial activity against Staphylococcus aureus KCTC 1916, at 31.43 mm, and its total polyphenols, total flavonoid content, and DPPH scavenging activity were 160.8-178 mg/ml, 100-108 mg/ml, and 51.4-58.1%, respectively. DPPH scavenging activity was to that of vitamin C (50 ppm). ACE inhibitory activity was 50.4-67%, depending on the strain of lactic acid bacteria, and the control of sugared-buchu activity was higher than 32.6%. These results suggest that sugared-buchu fermented with lactic acid bacteria has strong antibacterial, antioxidant, and ACE inhibitory activities.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.29 no.1
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• pp.15-25
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• 2023

Since the COVID-19 crisis, the use of disposable packaging materials and delivery services, which raise environmental and social issues with waste disposal, has significantly increased. Antimicrobial active packaging has emerged as a viable solution for extending the shelf-life of foods by minimizing microbial growth and decomposition. In this review article, we provide a comprehensive overview of current research trends in antimicrobial active film and coating published over the last five years. First, we introduced various polymer materials such as film and coating that are used in active packaging. Next, various types of antimicrobial (antibacterial, antifungal, and antiviral) packaging including essential oil, extracts, biological material, metal, and nanoparticles were introduced and their activities and mechanisms were discussed. Finally, the current challenges and prospects were discussed. Overall, this review provides insights into the recent advancements in antimicrobial active packaging research and highlights the potential of the technology to enhance food safety and quality.

• Korean Journal of Plant Resources
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• v.25 no.6
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• pp.739-744
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• 2012

The plant Empetrum nigrum, valued in the traditional system of medicine, is well known for its antibacterial, antifungal, and antioxidant properties. In the present work, the effect of removal of shoot apical meristem (SAM) on shoot proliferation was studied. It was observed that removal of SAM promoted shoot proliferation whereas intact tip resulted in higher survival percentage. Further, the effect of different concentrations of BA on above was also studied. During root formation the effect of light quality after treatment with IBA was investigated. For rooting, continuous red light without IBA resulted in maximum rooting percentage. The above factors when taken into consideration during micropropagation of this endangered plant can result in healthier plantlets. The results show that the species could be successfully conserved by in vitro propagation system.

• Korean Journal of Crystallography
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• v.18 no.1_2
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• pp.10-15
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• 2007

UDP-N-acetylglucosamine enolpyruvyl transferase (MurA; EC 2.5.1.7) catalyzes the first committed step of peptidoglycan biosynthesis in bacteria, i.e., transfer of enolpyruvate from phosphoenolpyruvate to UDP-N-acetyl-glucosamine. Because the crystallization condition contained a high concentration of ammonium sulfate, our inhibitor binding studies were not successful. Therefore, we employed a docking approach to investigate the inhibitor binding. Our results will be useful in structure-based design of specific inhibitors of MurA for antibacterial discovery.

• Korean Journal of Veterinary Service
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• v.14 no.1
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• pp.63-69
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• 1991

Antibiotic residues of raw milks collected in Anyang area were tested by TTC-reduction test, EEC-4plate method and TLC(SOS-kit ) method to improve and monitor the quality of milk. Antibiotic substances were not detected from 100 raw milk samples, but sulfamethazine was detected from only one sample(1.3PPM) by SOS test. Unclassified anti-microbic substances were detected from 22 samples by EEC-4 plate method. EEC-4 plate test was useful to categorize the species of antibacterial substances and SOS test was useful to detect the sulfamethazine field screening test.

• Journal of the Korea Fashion and Costume Design Association
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• v.3 no.2
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• pp.63-73
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• 2001

Underwears treated by aroma capsule(UTA) have been known to have many advantages than normal underwears, for example, UTA has antimicrobial and deodorant properties. In this experiment, we examined antimicrobial and deodorant effect of UTA treated by rose and lemon fragrance, Mechanical properties of UTA including surface property, bending property and shear property were also tested. The results are as follows,1. The effects of antibacterial is estimated as 33% and the efficiency of deodouration is about 95 % in UTA. 2. The fragrance of UTA maintained even after 25 times washout. 3. Bending and shear properties were not changed in UTA However it decreased the coefficient of friction of the textures and the smooth surface was detected when the human skin was contacted.

• Food Science and Industry
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• v.53 no.1
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• pp.43-55
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• 2020

Most reports demonstrated the substrate specificity-based kinetic properties of chitin or chitosan degrading enzymes. However, there is virtually less information on the high quality and quantity production of chitin or chitosan hydrolysates having a larger than (GlcN)₇ from the hydrolysis of high molecular weight chitosan using specific enzymes and their biological activity. Therefore, the production of such molecules and the discovery of such enzyme sources are very important. Fortunately, the author has established a mass production method of chitosan hydrolysates (GlcN)_n, n=2-13 that have been characterized as a potent antioxidant substance, as well as antifungal and antibacterial activities against Penicillium species and highly selective pathogenic bacteria. In addition, preclinical studies using (GlcN)_n, n=5-25 demonstrated that these molecules played a very important role in maintaining biometric balance. Collectively, it is implicated that the application of these mixed substances to foods with significant biological activity is very encouraging.

• Journal of Animal Science and Technology
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• v.58 no.4
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• pp.16.1-16.7
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• 2016

Background: This study was conducted to examine the quality and storage characteristics of yogurt containing antifungal-active lactic acid bacteria (ALH, Lacobacillus sakei ALI033) isolated from kimchi and cinnamon ethanol extract. The starter was used for culture inoculation (1.0 % commercial starter culture YF-L812 and ALH). Results: The antifungal activity of cinnamon extracts was observed in treatments with either cinnamon ethanol extracts or cinnamon methanol extracts. Changes in fermented milk made with ALH and cinnamon extract during fermentation at $40^{\circ}C$ were as follows. The pH was 4.6 after only 6 h of fermentation. Titratable acidity values were maintained at 0.8 % in all treatment groups. Viable cell counts were maintained at $4{\times}10^9CFU/mL$ in all groups except for 1.00 % cinnamon treatment. Sensory evaluations of fermented milk sample made with ALH and 0.05 % cinnamon ethanol extract were the highest. Changes in fermented milk made with ALH and cinnamon ethanol extract during storage at $4^{\circ}C$ for 28 days were as follows. In fermented milk containing ALH and cinnamon ethanol extracts, the changes in pH and titratable acidity were moderate and smaller compared with those of the control. Viable cell counts were maintained within a proper range of $10^8CFU/mL$. Conclusions: The results of this study suggest that the overgrowth of fermentation strains or post acidification during storage can be effectively delayed, thereby maintaining the storage quality of yogurt products in a stable way, using cinnamon ethanol extract, which exhibits excellent antifungal and antibacterial activity, in combination with lactic acid bacteria isolated from kimchi.

• Food Science and Preservation
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• v.14 no.5
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• pp.516-525
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• 2007

The effect on quality improvement of Chokochujang by the addition of green tea extract (GT) was evaluated on the basis of total cell numbers, pH, acidity, sugar content and sensory evaluation during its storage at $25^{\circ}C$ and $37^{\circ}C$ for 3 weeks. A dorminant strain was isolated from the Chokochujang and identified as Bacillus amyloliquefaciens ER282 based on the 16S rDNA sequence. The ethanol extract from GT was investigated for its antibacterial activity aid showed good activities enough to use for Chokochujang as a natural preservative. Growth of microorganisms was significantly inhibited by adding GT extract to Chokochujang but pH, acidity, sugar content and color was not much changed. Sensory evaluation and overall preference, however, was continuously declined as storage period increased, whereas the addtion of 3% GT extract could delay the quality loss of Chokochujang during storage at $25^{\circ}C$ and $37^{\circ}C$ for 3 weeks.

• Asian-Australasian Journal of Animal Sciences
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• v.18 no.3
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• pp.414-419
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• 2005

The current study was conducted to investigate the effects of dietary chitosan-alginate-Fe(II) complex (CAFC) supplementation on carcass and meat qualities of pig m. longissimus during chiller ageing. One hundred and twenty-two LYD (Landrace${\times}$Yorkshire${\times}$Duroc) pigs were sampled from an industrial population. Seventy-four pigs (32 gilts and 42 barrows) were administered 3 ml of dietary supplementation of CAFC per day from 25 to 70 days of age, while the remaining 48 pigs (20 gilts and 28 barrows) were fed the same commercial feeding regime without the supplementation. For assessing the dietary effects on pH, objective meat color, cooking loss, water-holding capacity (WHC), thiobarbituric acid reactive substances (TBARS), volatile basic nitrogen (VBN) and fatty acid composition during ageing, 20 barrows (10 of each treatment) were randomly sampled, and aged for 3, 7, 12, 16, 20 and 25 days in a $1^{\circ}C$ chiller. The results showed that CAFC-fed pigs required approximately 10 fewer feeding days than the control group. Furthermore, the treatment resulted in greatly higher carcass grade whereby the grade A was increased by approximately 35% and 7% for gilts and barrows, respectively. The treatment had no significant effect (p>0.05) on pH, meat color and WHC during ageing. On the other hand, the CAFC-fed pigs showed significantly (p<0.05) lower TBARS values from 20 days of storage. In addition, the sum of unsaturated fatty acids for the treated group was significantly (p<0.05) higher than that for the control group after the storage time. This implied that CAFC supplementation could reduce the formation of free radicals in fatty acids (i.e., lipid oxidation). The treatment also significantly (p<0.05) retarded VBN formation during ageing, indicating a significant reduction in protein degradation. However, as there was no difference in pH between the two groups, the result raised a possibility that antibacterial activity of the CAFC alone could cause reduction in the formation of TBARS and VBN. In this regard, although the treatment effectively slowed down the formation of TBARS and TBA during chiller ageing, it was not resolved whether that was associated with the direct effect of the antioxidant function of chitosan and/or alginate, or a consequence of their antibacterial functions.