• 동의생리병리학회지
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• 제29권1호
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• pp.101-113
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• 2015

Application of herbal medicines as natural preservatives has been increased because of its low toxicity or side effect, compared to artificial preservatives. In this study, papers and patents researching anti-microbial activity of herbal medicine were collected and analyzed by the year of publishment, species of bacteria, fungi, or yeasts, and herbal medicines used. After early 2000's, the number of paper publishment has been decreased, while that of patent registration has been increased up to early 2010's. Most studied species were Staphylococcus aureus, Bacillus subtilis, Escherichia coli and Pseudomonas aeruginosa, as gram-positive or gram-negative bacteria, and Candida albicans and Aspergillus niger as fungi. The bark of Cinnamomum cassia (L.) J. Presl was most frequently studies herbal medicine, followed by the roots of Scutellaria baicalensis Georgi and Sophora flavescens Ait. This study demonstrates that herbal medicines can be used as natural preservatives against diverse species of bacteria, fungi, or yeasts with their wide-ranged anti-microbial activities.

• 한국축산식품학회지
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• 제36권4호
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• pp.547-557
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• 2016

This review discusses the status, antimicrobial mechanisms, application, and regulation of natural preservatives in livestock food systems. Conventional preservatives are synthetic chemical substances including nitrates/nitrites, sulfites, sodium benzoate, propyl gallate, and potassium sorbate. The use of artificial preservatives is being reconsidered because of concerns relating to headache, allergies, and cancer. As the demand for biopreservation in food systems has increased, new natural antimicrobial compounds of various origins are being developed, including plant-derived products (polyphenolics, essential oils, plant antimicrobial peptides (pAMPs)), animal-derived products (lysozymes, lactoperoxidase, lactoferrin, ovotransferrin, antimicrobial peptide (AMP), chitosan and others), and microbial metabolites (nisin, natamycin, pullulan, ε-polylysine, organic acid, and others). These natural preservatives act by inhibiting microbial cell walls/membranes, DNA/RNA replication and transcription, protein synthesis, and metabolism. Natural preservatives have been recognized for their safety; however, these substances can influence color, smell, and toxicity in large amounts while being effective as a food preservative. Therefore, to evaluate the safety and toxicity of natural preservatives, various trials including combinations of other substances or different food preservation systems, and capsulation have been performed. Natamycin and nisin are currently the only natural preservatives being regulated, and other natural preservatives will have to be legally regulated before their widespread use.

• 한국식품저장유통학회지
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• 제30권2호
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• pp.179-189
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• 2023

Consumers and industry experts frequently have negative perceptions of most chemical preservatives. Although most people concede that they cannot resolve global food waste issues without preservatives, they prefer products without chemical preservatives. Numerous emerging technologies is now surpassing conventional methods for mitigating microbial food deterioration in response to consumer demand and fundamental health and safety considerations, including biological antimicrobial systems such as using food-grade microorganisms and their metabolites primarily originating from microorganisms, plants, and animals. Microbial compounds, including bacteriocins, bacteriophages, and anti-fungal agents, plant extracts such as flavonoids and essential oils; and animal-originated compounds, such as lysozyme, chitosan, and lactoferrin, are considered some of the major bio-preservatives. These natural compounds can be used alone or with other preservatives to improve food safety. Hence, the use of microbes or their metabolic byproducts to extend the shelf life of foods while maintaining safety standards is known as bio-preservation. To manufacture and consume foods in a safe condition, this review primarily aims to broaden knowledge amongst industry professionals and consumers regarding bio-preservation techniques, bio-preservatives, their classifications, and distinctive mechanisms to enhance food safety.

• 대한화장품학회지
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• 제32권2호
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• pp.99-103
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• 2006

티트리오일 2종과 편백나무에서 추출한 천연오일을 합성방부제인 methylparaben과 항균력을 비교하였다. 대상 균주로 그람양성균인 S. aureus (KCTC 1916)와 그람음성균인 E. coli (KCTC 2571)와 P. aeruginosa (KCTC 2513)를 사용하였으며, 진균류인 C. albicans (KCTC 7965)와 A. niger (KCTC 6911), 그리고 여드름균인 P. acnes (KCTC 3314)를 사용하였다. 그람양성균의 항균력실험에서 천연오일은 합성방부제보다 우수한 항균활성을 보였으며, 그람음성균에서는 유사한 정도의 활성을 나타내었다. 특히, 진균과 여드름균에 대해서는 합성물질에 비해 천연오일에서 월등한 활성을 볼 수 있었다. 실험군에서 항균력은 티트리오일 > methylparaben > 편백정유의 순으로 나타났다. 또한, DPPH 법에 의한 항산화실험과 lipoxygenase를 이용한 항염증실험을 통해 천연오일의 항산화 및 항염증 효과를 볼 수 있었다. 실험결과, 천연오일은 널리 사용되고 있는 화학적인 방부제나 항산화제를 충분히 대체할 수 있으리라 기대된다.

• 한국식품위생안전성학회지
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• 제11권3호
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• pp.171-176
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• 1996

Microbial distribution as well as content of salt and preservatives in side dishes was investigated by analyzing cell count of viable cells, coliform bacteria and food poisoning bacteria of sliced squid bokum and anchovy bokum, purchased at 17 different department stores and 2 different traditional market in Seoul, which are most preferred by many consumers to any other side dishes available in the market. 6.2$\times$103~1.2$\times$108 cells/g of viable cell was detected in 19 different samples of the sliced squid bokum, among which samples of the sliced squid bokum and 14 samples of the anchovy bokum contained 103~108 cells/g of coliform group. However food poisoning bacteria were not detected in all the samples tested. Salt content was 2.42~4.89 %w/w and 2.28~6.46 w/w for the sliced squid bokum and the anchovy bokum respectively. Analysis of preservatives by HPLC such as sorbic acid, benzoic acid, dehydroacetic acid and another 6 kinds of esters resulted that 1.0$\times$73.8 mg/100 g of sorbic acid was detected in the 19 samples of the sliced squid bokum, while only 6 samples of the 15 anchovy bokum samples contained sorbic acid.

• 대한화장품학회지
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• 제6권1호
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• pp.25-30
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• 1977

• 대한화장품학회지
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• 제24권3호
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• pp.89-95
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• 1998

The aim of this study is to elucidate the anti-microbial activity and anti-oxidative activity of water-soluble chitosan with a molecular weight of 5,000-200,000. Water-soluble chitosans have demonstrated a regular anti-microbial activity on the tested strians by the paper disk method. In the MIC (Minimum Inhibitory Concentration) test, CC-01 (MW=5,000) with the lower MW showed the higher MIC value than the higher MW chitosan. The MW of chitosan increase, the MIC decreases. MICs of 4 chitosans(CC-02∼CC-05) against S. aureusTCC 65389, E coli ATCC 8739, p. aeruginosa, ATCC 9027 and C. albicans ,ATCC 10231 were 7.0-39.O$\mu\textrm{m}$, whereas MICs of chitosans against A. niger were over 2.OmM. Formula containing chitosan showed higher anti-microbial activities than the formula made with the chemical preservatives(Methylparaben 0.2％ and Imidazolidinyl Urea 0.3％). Among 5 water-soluble chitosans, CC-03(MW=92,163) showed the most potent anti-oxidative activity (IC$\sub$50/ : 0.2mM). In conclusion, the water-soluble low molecular weight chitosan could be served as natural preservatives and antioxidant in cosmetics.

• 한국동물위생학회지
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• 제45권3호
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• pp.155-164
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• 2022

This study was conducted for safety evaluation on 130 pet food products, which are distributed in Gwangju, South Korea. The microbial contamination part and the usage of food additives part were mainly investigated. The five microorganisms that we tested were total viable cell counts (TVC), Coliforms, Salmonella spp., Campylobacter spp., pathogenic Escherichia coli and there were 15 products that exceed the microbial criteria or detected food poisoning bacteria. Specifically, Coliforms (13 products, 10%), TVC (9 products, 6.9%), Salmonella spp. (2 products, 1.5%), and E. coli (2 products, 1.5%) were followed. On the other hand, food additives such as preservatives, antioxidants and sodium nitrite were detected in 61 products. Among the preservatives, sorbic acid and benzoic acid were detected in 58 (44.6%) products. In antioxidants, Butylated hydroxytoluene (BHT) was detected in 3 (2.3%) products. In addition, preservatives and antioxidants were detected in 8 of 20 products labeled as 'additive-free'. Microbial contamination tended to occur mainly in small-scale individual homemade feed stores, while food additives were all detected in pet shops and supermarkets. Currently, the criteria for microorganisms and food additives for pet foods are insufficient in Korea. So, it is necessary to establish detailed feed standards and specifications for companion animals.

• 한국응용과학기술학회지
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• 제25권4호
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• pp.477-484
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• 2008

It is inevitable to use chemical germicidal agents like paraben, imidazolidinyl urea and phenoxyethanol to preserve the emulsions which is usually used in cosmetics. Although these chemical preservatives are good enough to reduce the microbiological contamination, they are irritative, allergenic to the skin. Several kinds of polyols are used in cosmetics as moisturizer and solvent. In this study, we evaluate the effects of polyols on anti-microbial activities, safety and resistant index. MIC(minimal inhibitory concentration) of polyols determined against 6 germs including Staphylococcus aureus. The order of MIC was PG $\cong$ DPG $\cong$ 1,3BG > HG > 1,2-PD > 1,2-HD $\cong$ 1,2-OD. The $2{\sim}3\;wt%$ of 1,2-HD(hexanediol) shows good anti-microbial effects in emulsions without allergenic response. Resistant index of 1,2-HD was less than 2 and this value was smaller than that of chemical preservatives. The mechanism of antimicrobilogical effect might be disturb the membrane of germs by investigating using electron microscope. Added to that, using this paradigm, low preservative contents, paraben-free system, and even preservative-free systems can be expected from these results.

• Journal of Chest Surgery
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• 제22권3호
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• pp.373-383
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• 1989

Glutaraldehyde is known as an ideal preservatives for pericardial heterograft, and many laboratories used this chemicals for preparing tissue valves, pericardial patches and MVOP [monocusp ventricular outflow patch] so we tried to find out the appropriate concentration and ingredients of the Glutaraldehyde for the preparing bovine pericardium. We selected 50 calves, aged about 2 years, and procured their pericardia. These were divided 6 groups such as fresh group, treated with only antibiotics, treated with Glutaraldehyde 0,5%, 0.625 %, 0.75 %, and 0.875 %, and our experiments included microbial culture test, tensile strength measurement and microscopic examination. On microbial culture, there were no growth on 1 week and 4 weeks after preparation with all kind of Glutaraldehyde, but on 4 weeks after only antibiotics treatment [Penicillin, Streptomycin, Kanamycin, Amphotericin -B] E.coli and candida albicans were observed. On tensile strength test, 0.625 % and 0.75 % Glutaraldehyde were revealed as the best preservatives for bovine pericardium and compared to other commercial products they kept more desirable tensile strength. On light and electron microscopic examinations, Glutaraldehyde treated pericardia had much regular and compact collagen fibers and preserved more normal structures, but there were no difference between the different concentration of the Glutaraldehyde. We concluded that 0.625% and 0.75 % Glutaraldehyde were the best concentration for preservation of bovine pericardium in our experiment.