• Title/Summary/Keyword: antimicrobiological

Search Result 6, Processing Time 0.019 seconds

Antimicrobial Activities of Sophorolipids and Its Application for Cosmetics (Sophorolipid의 항균효과와 화장품에의 응용)

  • Cho, Wan-Goo;Park, Hyo-Soon;Ahn, Byoung-Joon
    • Journal of the Society of Cosmetic Scientists of Korea
    • /
    • v.34 no.4
    • /
    • pp.317-323
    • /
    • 2008
  • Some surfactants known as biosurfactants, are produced biologically by yeast and bacteria from various substances. They are more effective and environmentally friendly than many other synthetic surfactants. Antimicrobial activities of sophorolipids produced by Candida bombiocola were investigated against various microorganisms. Minimal Inhibitory concentration (MIC) of sophorolipid against S. mutans, C. xerosis, and P. acnes were 0.005, 0.05, and 0.005%, respectively. The antimicrobiological activities were more effective than those of SLS and APG. Skin exfoliating and moisturizing effects of vehicles with the sophorolipids were tested. The skin turnover time of aqueous solution with 0.25% sophorolipids was similar to that of aqueous solution with 5.0% lactic acid. Higher moisturizing effects on skin showed as the concentration of sophorolipids increased. We suggest that the sophorolipids can be used for cosmetics as an antimicrobiological agent and an active materials of skin moisturizing and exfoliating.

Studies on the Antioxidative and Antimicrobial Effects of Chondria crassicaulis (서실의 항산화, 항균효과 연구)

  • 배송자
    • Journal of Life Science
    • /
    • v.14 no.3
    • /
    • pp.411-416
    • /
    • 2004
  • In this study, we investigated the biological activity of antioxidant and antimicrobiological effect of Chondria crassicaulis (CC), which, using methanol, dichlolometane and ethanol, were extracted and fractionated into four different types: hexane(CCMH), methanol (CCMM), butanol (CCMB), and aqueous (CCMA) partition layers. The reducing activity on the 1,I-diphenyl-2-picrylhydrazyl (DPPH) radical and $O^{2-}$ and $O_{2}$$O_{2}$radical scavenging potential, in search for antioxidation effects of CC partition layer, were sequentially screened. Among the four fractions, CCMM had the highest antioxidative activity. The antimicrobial activity was increased in proportion to its concentration by the paper disc method. Among the various solvent layers, the CCMB, CCMH and CCMM showed relatively strong antimicrobial activities in the order.

Processing of Onion Vinegar Beverage containing Omija Extract and Its Antimicrobial and Antioxidative Activity (오미자 첨가 양파초음료 제조 및 항균·항산화 활성)

  • Jeong, Eun-Jeong;Cha, Yong-Jun
    • The Korean Journal of Food And Nutrition
    • /
    • v.31 no.1
    • /
    • pp.109-116
    • /
    • 2018
  • Onion vinegar, which has an undesirable flavor and taste formed through alcohol and acetic acid fermentation, possesses additives that can improve sensory quality. Thus, the objective of this study was to present an optimized blending ratio using response surface methods for an onion vinegar beverage by adding Omija extracts. This study was performed to formulate an Omija-onion vinegar beverage (OOVB) and investigate its antioxidant properties and antimicrobiological effects. The experimental design was conducted using an optimal mixture model of response surface methodology which generated eighteen experimental trials with overall acceptance as the responses. According to the statistical analyses, OOVB demonstrated a ratio containing onion vinegar, water, brown sugar, apple extracts and Omija extracts of 10, 72.3, 4.4, 12.2 and 1.1 (weight ratio), respectively. The OOVB revealed desirable nutrition values (phenolics compounds 19.3 mg/100 g, total flavonoids 3.1 mg/100 g, quercetin 1.9 mg/100). The OOVB displayed antibacterial effects in Gram negative Enterobacter aerogenes, Escherichia coli, Salmonella typhimurium and Gram positive Staphylococcus aureus. The findings revealed that OOVB was 18% in DPPH radical inhibitionand 11% in superoxide dismutase-like activity thus, OOVB has nutritional value and good quality as well as potential biological activities for functional beverages.

Acceptance and Antibacterial Effects of Dandelion Compound Powder on Dried Type Sodium Reduced Bibimbap (건식형 저염 비빔밥에 첨가된 민들레 복합분말의 기호도 및 향균효과)

  • Park, Ji-Hyun;Kim, Hae-Young
    • Journal of the FoodService Safety
    • /
    • v.1 no.1
    • /
    • pp.19-25
    • /
    • 2020
  • A reduced salt, dry-type bulgogi bibimbap with AF-343 was prepared, and the acceptance, antioxidant antimicrobiological safety were investigated. The acceptance of the reduced salt and the AF-343 added sample, RW, showed the highest value of 5.37 among the samples, but it did not differ significantly from the other samples of the standard sample group. The acceptances of the appearance, aroma, texture, and overall acceptance were not significantly different in all samples (p>0.05). In the DPPH radical scavenging activity, the values of SW and RW with the AF-343 were 15.05 and 14.77, respectively, which were significantly higher than the 9.57 and 10.42 obtained for SWO and RWO without AF-343, respectively (p<0.05). Pathogenic microorganisms tests that were either negative or not detected in any of the samples representing hygiene safety were met in the dried bibimbap against Escherichia coli, pathogenic microorganisms, and general bacteriological tests. The aerobic plate counts were 30.0 CFU/g, indicating that the dry type salt-reduced bibimbap containing AF-343 was within the safety range that meets the safety standards of microorganisms in the food code for commercialization. Therefore, high-quality dry-type reduced salt bibimbap with AF-343 is helpful for antioxidant action and effective for skin moisturizing and can be produced without affecting the taste and palatability.

Comparison of Antioxidant and Antimicrobial Activities of Supercritical Fluid Extracts and Marc Extracts from Cinnamomum verum (계피 초임계 추출물 및 박 추출물의 항균·항산화 활성 비교)

  • Park, Sung-Jin;Yu, Mi-Hee;Kim, Ji-Eun;Lee, Sam-Pin;Lee, In-Seon
    • Journal of Life Science
    • /
    • v.22 no.3
    • /
    • pp.373-379
    • /
    • 2012
  • This study was performed to evaluate the antioxidant and antimicrobiological effects of supercritical fluid extracts (SFEs) and Marc methanol extracts (SFMs) from Cinnamomum verum. Reducing effects on 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical and ABTS radical scavenging were investigated. SFM exhibited higher antioxidant activities in DPPH and ABTS radical scavenging assay. Measurements of the antimicrobial activity were used for Gram-positive bacteria (four strains) and Gram-negative bacteria (four strains). The antimicrobial activities of the SFE and SFM against gram-positive and gram-negative bacteria revealed that SFE had a higher inhibition zone than SFM. Cinnamaldehyde, the active compound of C. verum, had a higher content in SFM (35% at 300 bar, $30^{\circ}C$) than methanol extracts from C. verum (0.5%). These results indicate that not only SFE oil, but also SFM, could be a good source for the food industry.

Effect of Pre-preparation with Vinegar against Microorganisms on Vegetables in Foodservice Operations (단체급식에서 채소류 전처리를 위한 식초 소독의 미생물적 효과)

  • 김소희;정수열
    • Journal of the Korean Society of Food Science and Nutrition
    • /
    • v.32 no.2
    • /
    • pp.230-237
    • /
    • 2003
  • For hygenic evaluation, microbiological tests of seasoned raw vegetal)les from five high school foodservice operations were conducted. The antimicrobiological effect of pre-preparation with vinegar against microorganisms on vegetables in foodservice operations was also investigated. Total plate counts of leek gukgalli, broad bellflower saengchae and vegetable salad ranged from 10$^4$ CFU/g to 10$^{6}$ CFU/g. Coliform levels of those ranged from 10$^2$CFU/g to 10$^4$ CFU/g. Leek washed three times was pre-prepared at different concentration (0.05%,0.1%,0.5%,1% and 2%) and temperature ( 1$0^{\circ}C$ 2$0^{\circ}C$ and 4$0^{\circ}C$) for 5, 10 and 30 minutes. The higher the concentration and temperature of vinegar were, the more the antimicrobiological activity increased. The sanitizing activity of vinegar increased with treatment time. Considering the quality of vegetable and the expense, when the levels of total plate counts and coliform of vegetable were 10$^{6}$ and 10$^3$ CFU/g, pre-preparation with 0.5% of vinegar at 2$0^{\circ}C$ for 10 minutes was best. The population of total plate count and coliform on row and leek washed three times increased during storage for 72 hours. However, The levels of microorganism on leek samples pre-prepared with 0.5% and 1% vinegar decreased during storage. After the treatment of vinegar at 1$0^{\circ}C$ for 10 minutes, Staphylocucus aureus, Escherichia coli O157, Shigella sonnei, Salmonella entritidis, Listeria monolytogenes were not detected.