• 한국미생물·생명공학회지
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• 제20권5호
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• pp.491-497
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• 1992

한약재로부터 장내의 대표적 유해균인 Clostridium perfringes의 생육을 억제시키는 소재를 탐색한 결과 방기 물추출물에서 강력한 항균활성을 발견하였다. 방기추출물의 항균활성은 pH1부터 pH13까지의 범위에서 안정하였으며 121'C에서 15분간의 열처리 에서도 활성이 유지되었다. 방기 추출물은 Cl. perfringens, Cl.paraputrificum, Cl.ramosum 및 Cl.butyricum 등 실험에 사용한 모든 Clostridium속균의 생육을 강력하게 억제하였다. 그리고 Clostridium 이외의 주요 장내균에 대한 영향을 조사한 결과 Bif.bifidium, Bacteroides fragilis 및 Eubacterium limosum에 대해서는 역시 그 생육을 억제하였으나, Bif. adolescesnits, Bif.infantis, Bif.longum, E.cloi, Enterococcus faecalis 그리고 Staphylococcus aureus에 대해서는 생육억제 효과가 크게 나타나지 않았다. 반면 Lactobacillus acidophilus와 Bif.animalis에 대해서는 생육촉진효과를 보여주었다.

• 한국식품저장유통학회지
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• 제14권5호
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• pp.516-525
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• 2007

자체 제조한 초고추장에 무첨가, 주정 3% 첨가, 녹차추출물 1, 3, 5% 첨가, 주정 1%와 녹차추출물 1% 그리고 주정 1%와 녹차추출물 2% 첨가한 시료를 각각 준비한 후 3주 동안 25, $37^{\circ}C$에 저장하면서 총균수, pH, 산도, 당도, 관능검사를 수행함으로써 초고추장의 품질변화를 조사하였다. 먼저 초고추장의 우점균주를 동점하기 위하여 분리된 균주를 16S rDNA 염기서열 분석을 수행한 결과 분리균주는 Bacillus amyloliquefaciens ER282로 최종 동정되었다. 한편 녹차추출물 자체를 1, 3, 5, 10% 농도에서 항균력을 시험한 결과 높은 항균효과를 나타내었다. 항균력이 높은 녹차추출물을 추가적으로 첨가한 초고추장 시료의 저장중의 총균수 변화를 조사한 결과 $25^{\circ}C$와 $37^{\circ}C$ 모두 무첨가구에 비하여 균체수가 현저히 감소하였다. 하지만 pH 산도 및 당도의 변화는 모든 첨가구에서 저장 기간에 따른 유의적 차이가 없었다. 그러나 관능검사와 전체적인 기호도 평가 결과에서는 대부분의 시료는 저장기간이 증가함에 따라 품질이 낮아지는 경향을 보였으나, 3% 녹차추출물 첨가 시료는 유의적으로 높은 기호도를 나타내었다.

• Advances in Traditional Medicine
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• 제5권3호
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• pp.209-215
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• 2005

This study was conducted to investigate the efficacy of antioxidative activity and nitrite scavenging ability of each fractions from Phyllostachys bambusoides S. et Z. (P. bambusoides) trunk ethanolic extract using reverse-phase flash chromatography. Among the each fractions, fraction 3 $(H_2O\;:\;MeOH\;=\;1:1)$ showed high DPPH free radical scavenging activity (81.33%) at $80\;{\mu}g/mL$ concentrations and strongly inhibited autooxidation of pyrogallol by superoxide dismutase-like activity (45.8 %) at 0.46 mg/mL concentrations compared with different fractions. The fraction 3 was also increased to 76.62% cell viability against hydrogen peroxide-mediated cytotoxicity. Nitrite scavenging ability was the most remarkable under pH 1.2 condition among various pH regions examined and effectively exhibited to 65.6% by treatment of the fraction 3 with a concentration of 0.2 mg/ml. In general, nitrite scavenging ability decreased with higher pH condition. These results suggest that fraction 3 from P. bambusoides ethanolic extract can be used for bioacitve and functional materials.

• Asian-Australasian Journal of Animal Sciences
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• 제29권1호
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• pp.109-118
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• 2016

The antioxidant potential of mistletoe (Viscum album L. var. coloratum Ohwi; VAL) extract in uncooked pork patties was evaluated. Three concentrations of VAL extract (0.1 [T1], 0.5% [T2] and 1.0% [T3]) along with 0.02% ascorbic acid as a positive control (V) were added to ground pork and pork patties were prepared. Incorporation of VAL extract decreased (p<0.05) the pH of the pork patties throughout the storage time and reduced (p<0.01) the thiobarbituric acid reactive substance values after day 14 of storage. Total plate counts of the VAL extract-treated samples and V-treated samples were also significantly lower (p<0.01) than that of the control (C) throughout the storage period. In addition, odor scores of the VAL extract-treated patties were lower than those of the C- or V-treated samples on 3rd day of the storage period. These results demonstrated that the VAL extract acts as a natural antioxidant in uncooked pork products.

• Preventive Nutrition and Food Science
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• 제5권3호
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• pp.131-135
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• 2000

The inhibitory effect of various organic acids on the growth and survival of Escherichia coli O157:H7 in tryptic soy broth with 0.6% yeast extract at 37$^{\circ}C$ or 4$^{\circ}C$ was determined. Minimal inhibitory pHs of acetic acid, citric acid, fumaric acid, hydrochloric acid and lactic acid were 5.0, 4.0, 4.5, 4.0 and 4.5, respectively. Acetic acid (0.012 m) showed the strongest antimicrobial activity, based on the pH values or equivalent molar concentrations, followed by lactic acid (0.0006 M), fumaric acid (0.004M) and citirc acid (0.004 M), respectively, E. coli O157:H7 with an initial inoculum of {TEX}$10^{7}${/TEX} CFU/ml and {TEX}$10^{5}{/TEX} CFU/ml in tryptic soy broth supplemented with 0.6% yeast extract, acidified to target pH with citric, fumaric and lactic acids at 37$^{\circ}C$, was completely inactivated after 7 d and 5 d incubation, respectively, except for the acetic acid (9 d). The bactericidal effect decreased at the same pH when the incubation temperature a was reduced from 37$^{\circ}C$ to 4$^{\circ}C$. The pH values of 0.2% acetic (pH 5.1), 0.6% citric (pH 4.2) and 0.4% lactic acid (pH 4.3) in TSBYE were almost correspondent to the minimal inhibitory pH values on E. coli O157:H7 of acetic (pH 4.0), citric (pH 4.0) and lactic acids (pH 4.5).

• 한국식물병리학회지
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• 제10권4호
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• pp.277-283
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• 1994

An antimicrobial chitinase was purified from grapefruit extract and its properties were characterized. The chitinase was purified with a single step chromatography on regenerated chitin affinity gel column. The molecular weight of the purified chitinase was 29 kDa. The grapefruit extract contained the chitinase protein more than 50% of its total soluble proteins measured by coomassie stained protein bands. When the purified chitinase was incubated with polymers of N-acetylglucosamine (NAG), such as mycelia of Fusarium oxysproum and swollen chitin, they were degraded to oligosaccharides, and the oligosaccharides were then further hydrolyzed by the same enzyme to monomer and dimer of NAG. This result suggests that the chitinase contained both endo- and exo- chitinase activities. The chitinase was stable to heat and pH treatment; its activity was not diminished by the heat treatment upto 7$0^{\circ}C$ for 1 hr, and it showed a pH stability in the range of pH 4.0 to 12.0.

• 한국식품위생안전성학회지
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• 제10권4호
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• pp.271-277
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• 1995

Total 29 Monascus strains were isolated from Ang-Khak and 4 of them were selecte based on the relative intensity of soluble red pigment and growth rate. The optimum growth temperature of the selected isolates was 32.5$^{\circ}C$ on malt extract agar(MEZ) plate. The optimum growth pH was 5.0 on czapek yeast extract agar plate, while it was pH 6.2 or 6.5 on MEA plate. Isolate No. 116, especially, showed the strongest animicrobial activity aganist Bacillus subtilis and Staphylococcus aureus but much less aganist Escherichia coli and Enterobacter aerogenes. The maximun antimicrobial activity of isolate No. 116 against St. aureus was achieved at initial pH 5.3 on rice extract broth. The acitivity was increased with increasing amount of culture broth concentrate of isolate No. 116.

• 한국염색가공학회지
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• 제12권6호
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• pp.353-360
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• 2000

In this article, arrowroot is extracted in distilled water, and its dyeing properties on wool, nylon, and silk were investigated. Also the effect of mordanting (Al, Cu, Sn, Fe and Cr compounds) on the wash fastness are measured. The wavelength of maximum absorption of the arrowroot extract appears at 250 and 300nm below pH 7, but they shifted to longer wavelength at higher pH values. It appears that the optimum condition of the dyeing of wool, nylon, and silk fabric with arrowroot extract is $60^\circ{C}$, 60 min, and pH 4.0. Mordant treatments are effective in improving wash fastness of polyamide fabrics.

• 약학회지
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• 제12권3_4호
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• pp.59-64
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• 1968

Silica gel column chromatography of the ether extract of the root of Angelica Koreana $M_{AXIMOWICZ}$ (Umbelliferae) gave five kinds of crystalline products of coumarin. The following kinds of furocoumarins were identified by UV, IR, NMR spectra and physico-chemical tests. iso-imperatorin m.p. 108-$109^{\circ}$ $C_{16}H_{14}O_{4}$ oxypeucedanin m.p. 142-$143^{\circ}$ $C_{16}H_{14}O_{5}$ prangolarine m.p. 104-$105^{\circ}$ $C_{16}H_{14}O_{5}$ imperatorin m.p. 100-$101^{\circ}$ $C_{16}H_{14}O_{4}$ These analyses also showed that white needles m.p. 129-$130^{\circ}$ were likely to be a furocoumarin. Besides, the methanol extract of the root was found to contain sucrose.

• 한국조리학회지
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• 제21권6호
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• pp.218-228
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• 2015

본 연구는 오미자청을 쌀가루에 첨가해 sourdough를 제조하여 이화학적 특성을 살펴봄으로써 제빵 이용 가능성에 대한 기초 자료를 얻기 위해 시도되었다. 오미자청, 비발효 쌀가루, 쌀가루 sourdough의 pH와 총산도, 효모와 유산균수, 팽창률, 호화 특성을 살펴보았다. 쌀가루 sourdough의 pH는 발효 시간이 경과할수록 유의적(p<0.05)으로 감소하는 경향을 보인 반면, 총산도는 유의적으로 증가하였다(p<0.05). 효모, 유산균수는 발효시간이 경과함에 따라 유의적으로 증가하는 경향을 보였다(p<0.05). 오미자청 쌀가루 sourdough의 최고 팽창률은 80%, 쌀가루로만 발효시킨 쌀가루 sourdough의 최고 팽창률은 52%인 것으로 나타났다(p<0.05). RVA에 의한 오미자청 쌀가루 sourdough의 호화 특성은 발효시간이 경과할수록 최종점도와 setback 값이 감소한 것으로 보아, 오미자청 쌀가루 sourdough를 이용 시 노화 지연 효과가 있을 것으로 사료된다. 따라서 본 연구의 결과로 보아 오미자청을 쌀가루 sourdough 발효 시 첨가해 줄 경우, 풍부한 효모와 유산균으로 인해 보다 위생적으로 안전하게 sourdough 제조가 가능할 뿐 아니라, 팽창률이 높아 제빵 시 이용할 경우 쌀가루의 단점은 개선시킬 수 있을 것으로 기대된다.