• Journal of Applied Biological Chemistry
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• v.63 no.1
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• pp.61-67
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• 2020

Thirty-five edible plants were tested against oral bacteria (Streptococcus mutans, Lactobacillus casei, Staphylococcus epidermidis, Klebsiella pneumonia). The edible plants were extracted using 70% ethanol as a solvent. Among the thirty-five edible plants, hibiscus (Hibiscus sabdariffa) extract was selected as an effective antibacterial source because it showed the lowest minimum inhibitory concentration. The antimicrobial substances of hibiscus extract were very stable at acidic condition and at wide range of temperature 4-75 ℃. The total polyphenol and flavonoid contents of hibiscus extract were 130.5 and 25.7 mg/g, respectively. Also hibiscus extract showed a high degree of antioxidant activity.

• Food Science of Animal Resources
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• v.36 no.6
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• pp.787-790
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• 2016

Kefir is a unique fermented dairy product produced by a mixture of lactic acid bacteria, acetic acid bacteria, and yeast. Here, we compared the antimicrobial spectra of four types of kefirs (A, L, M, and S) fermented for 24, 36, 48, or 72 h against eight food-borne pathogens. Bacillus cereus, Staphylococcus aureus, Listeria monocytogenes, Enterococcus faecalis, Escherichia coli, Salmonella Enteritidis, Pseudomonas aeruginosa, and Cronobacter sakazakii were used as test strains, and antibacterial activity was investigated by the spot on lawn method. The spectra, potencies, and onsets of activity varied according to the type of kefir and the fermentation time. The broadest and strongest antimicrobial spectrum was obtained after at least 36-48 h of fermentation for all kefirs, although the traditional fermentation method of kefir is for 18-24 h at $25^{\circ}C$. For kefir A, B. cereus, E. coli, S. Enteritidis, P. aeruginosa, and C. sakazakii were inhibited, while B. cereus, S. aureus, E. coli, S. Enteritidis, P. aeruginosa, and C. sakazakii were inhibited to different extents by kefirs L, M, and S. Remarkably, S. aureus, S. Enteritidis, and C. sakazakii were only inhibited by kefirs L, M, and S, and L. monocytogenes by kefir M after fermentation for specific times, suggesting that the antimicrobial activity is attributable not only to a low pH but also to antimicrobial substances secreted during the fermentation.

• Microbiology and Biotechnology Letters
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• v.39 no.3
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• pp.259-265
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• 2011

Through the process of fermentation with Lactobacillus strains this study has evaluated the functionality of the traditional Korean medicine Bangpungtongsungsan after the addition of four other medicinal ingredients. In order to facilitate the growth of the Lactobacillus strains brown sugar was added to the herbal substances used. For both DPPH radical scavenging activities and SOD-like activities the medicinal mixture, when fermented through heterogeneous co-cultures, scored higher (at 77% and 42%, respectively) than when not fermented (at 31.7% and 36.3%, respectively). The co-cultured Korean medicine inhibited the growth of Bacillus subtilis PCI 219, Pseudomonas aeruginosa KCTC 2004, Staphylococcus aureus subsp. aureus KCTC 1916 and Propionibacterium acnes KCTC 3314. The inhibiting effects on ${\beta}$-hexosaminidase released from RBL-2H3 cells caused by the mixture, with and without fermentation, was seen to be similar (57% and 60%, respectively).

• Journal of Microbiology and Biotechnology
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• v.23 no.4
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• pp.437-443
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• 2013

The diversity of culturable non-actinobacterial (NA) bacteria associated with four species of South China Sea gorgonians was investigated using culture-dependent methods followed by analysis of the bacterial 16S rDNA sequence. A total of 76 bacterial isolates were recovered and identified, which belonged to 21 species of 7 genera, and Bacillus was the most diverse genus. Fifty-one percent of the 76 isolates displayed antibacterial activities, and most of them belonged to the Bacillus genus. From the culture broth of gorgonian-associated Bacillus methylotrophicus SCSGAB0092 isolated from gorgonian Melitodes squamata, 11 antimicrobial lipopeptides including seven surfactins and four iturins were obtained. These results imply that Bacillus strains associated with gorgonians play roles in coral defense mechanisms through producing antimicrobial substances. This study, for the first time, compares the diversity of culturable NA bacterial communities among four species of South China Sea gorgonians and investigates the secondary metabolites of gorgonian-associated B. methylotrophicus SCSGAB0092.

• Journal of the Korean Chemical Society
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• v.40 no.9
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• pp.623-629
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• 1996

In order to identify antibiotic substances in the extract of a lichen, Umbilicaria vellea, the extract was chromatographed and two compounds were isolated. Compound I which showed antifungal and antibacterial activities, melted around 129∼132$^{\circ}C$ and showed UV absorption at 217, 265 and 300 nm. It showed a molecular ion at m/z 196. Its molecular formular was confirmed to be $C_{10}H_{12}O_4$ from elemental analysis. From its IR and NMR data it was identified to be ethyl 2,4-dihydroxy-6-methyl benzoate. Compound II melted around 58∼59$^{\circ}C$ and showed UV absorption at 212, 276 and 282 nm. It showed a molecular ion at m/z 124 and molecular formular was confirmed to be $C_7H_8O_2.$ From the analysis of its IR and NMR spectra it was identified to be 5-methyl-1,3-benzenediol.

• Food Science of Animal Resources
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• v.41 no.6
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• pp.1060-1077
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• 2021

Food additives are required to maintain the freshness and quality of foods, particularly meats. However, chemical additives may not be preferred by consumers, and natural materials with antimicrobial and antioxidant effects may be used as replacements for common chemical additives. Accordingly, in this study, we compared the antimicrobial and antioxidant activities of natural compounds extracted with ethanol and hot water, and emulsion sausage prepared with natural ethanol extracts was analyzed for pH, color, thiobarbituric acid reactive substances (TBARS), and Clostridium perfringens growth during storage. The antimicrobial activities of 49 natural extract candidates against Listeria monocytogenes, C. perfringens, Salmonella spp., and Escherichia coli were analyzed, and six natural materials with excellent antibacterial activities, i.e., Elaeagnus umbellata Thunb. f. nakaiana (Araki) H. Ohba, Punica granatum L., Ecklonia cava, Nelumbo nucifera Gaertner, and Schisandra chinensis (Turcz.) Baill., and Rubus coreanus Miq. were evaluated to determine their total polyphenol contents and DPPH radical scavenging activities. The total polyphenol contents of ethanol extracts were higher than those of hot water extracts, whereas DPPH radical scavenging activity was found to be higher in hot water extracts. The TBARS values of emulsion sausages were significantly increased as storage time increased, and the TBARS values of emulsion sausages prepared with natural extracts were lower than those of control sausages. Natural extract-treated emulsion sausages showed a 99% reduction in bacterial contents compared with untreated sausages on day 2, with greater than 99.9% reduction after day 3. Thus, these results demonstrated that natural extracts could have applications as natural preservatives in meat products.

• The Journal of the Korea Contents Association
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• v.19 no.2
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• pp.277-283
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• 2019

In this study, low molecular weight chitosan (LC) was added to dental cement liquid at 0, 0.5, 1.0, and 2.0 wt% by weight for surface properties and oral bacteria adhesive of dental cement. The evaluated by net setting time and surface properties of surface energy on the surface roughness. The degree of oral bacterial adhesion was assessed using two strains of oral bacteria, S. mutans and E.coli. The results showed that the setting time at the LC0.5 group increased no statistically difference was observed (p<0.05). The surface roughness statically significant LC2.0 group and oral bacteria adhesion experiment results in contrast to the control group LC0, LC-added experimental group showed a somewhat lower adherent surface statistically significant difference was observed (p<0.05). It seems that this LC proved that surface properties and oral bacteria adhesion effect was demonstrated. Therefore, it was suggest that the additional effects of LC and research on a wide range of substances.

• Journal of Dental Rehabilitation and Applied Science
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• v.37 no.4
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• pp.244-250
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• 2021

Purpose: The purpose of this study was to examine effects of culture conditions on the growth and antibacterial activity of Streptococcus salivarius K12. Materials and Methods: S. salivarius K12 was cultivated in medium containing animal and plant protein or in medium of neutral and acidic conditions. The growth of S. salivarius K12 was measured every 2 hours by a spectrophotometer. The antimicrobial activity of S. salivarius K12 against Streptococcus mutans and Porphyromonas gingivalis was investigated by the susceptibility assay using the spent culture medium. Results: the growth of S. salivarius K12 showed faster in medium containing plant protein and neutral pH condition. The antimicrobial and antifungal activity of S. salivarius K12 appeared stronger in medium containing plant protein than animal proteins. Conclusion: For application of S. salivarius K12 to bacterial oral disease, co-substances may be needed for S. salivarius K12 to colonize in the oral cavity and enhance the antimicrobial activity.

• Journal of Fashion Business
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• v.26 no.4
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• pp.100-111
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• 2022

After the corona pandemic, when consumers choose clothes, the issue of sustainability has become a more important selection criterion. The eco-friendly functional fiber used in the study is a smartcell, which has functions such as UV protection, decomposition of harmful substances, deodorization, antibacterial and biodegradation. This eco-friendly functional fiber was dyed using five kinds of natural dyes to examine the color change according to dyeability and dyeing conditions. As natural dyes, gardenia, turmeric, sappan wood, lac, and indigo were used. For comparison with smartcell, rayon, a cellulose regenerated fiber, and wool fiber, a protein fiber, were dyed under the same conditions to compare dyeability and color. The study results are as follows. It was found that smartcell had superior dyeability compared to rayon and wool in gardenia dye and showed lower dyeability than wool when dyeing turmeric, sappan wood, and lac dyes, but showed superior or similar dyeability than rayon. In case of indigo dyeing, the dyeability of smartcell was the best when dyed once, but it was found that smartcell had a lower effect on repeated dyeing compared to wool or rayon. Therefore, smartcell has superior dyeability compared to rayon fiber in gardenia, turmeric, sappan wood, and lac dyeing, and in case of indigo dyeing, it is suitable for light dyeing. When smartcell is produced as textile fashion products, natural dyeing is actively introduced and commercialized, and it is hoped that this study can be a reference material.

• Journal of Mushroom
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• v.3 no.1
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• pp.1-23
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• 2005

World production of mushrooms has been increasing 10-20% every year. Recently, Pleurotus eryngii and P. nebrodensis are very popular as new mushroom species for cultivation. Two kinds of mushrooms, Gumji (Ganoderma) and Soji, were described in old book of Samguksagi (History of the three kingdoms; 1145) in Koryo-dynasty. Many kinds of mushrooms were also described in more than 16 kinds of old books during Chosun-dynasty in Korea. One hundred and sixty commercial strains of 25 species in mushrooms were distributed to cultivators. By the way, only 8 varieties of them have registered variety protection. Mushroom industry as important export products developed from 1960 to 1980. Production of mushrooms as food was 181,828 metric tons valued at 800 billion Korean won in 2003. Isolated and identified substances from mushrooms are promising antifungal, antiinflammatory, antitumor, antiviral (anti-HIV), antibacterial & antiparasitic, antidiabetic, immunomodulating, kidney tonic, hepatoprotective, nerve tonic, and sexual potentiator. These substances can also be used for blood pressure regulation and effective against cardiovascular disorders, hypocholesterolemia & hyperlipidemia, and chronicbronchitis. Mushroom products including pharmaceuticals, tonics, healthy beverages, functional biotransformants, and processed foods have also became available on the markets. Compost and feed can likewise be made from mushroom substrates after harvest. The mushroom industry is already one of the fastest growing investment sectors in Korea. By the way, there is a need to strain improvement for variety protection, advanced cultivation technology at low cost for growers, and control of demand and supply for marketing in order to more upgrade development of mushroom industry in the future.