• Korean Journal of Oriental Medicine
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• v.5 no.1
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• pp.59-72
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• 1999

Vibrio are become prevailing if superficial temperature of ocean is raised and their activities of area are expanded and most of ocean creatures(fishes, oysters etc) are polluted with vibrio. The one who has taken these poluted fishes and aysters uncooked caused foodpoisoning and diarrhea from Vibrio. Frequencies of these diseases breakout is disposed in westsea shore of Korea. According to ancient and traditional Korean medical book -${\ulcorner}$Bangyak Happyeon${\lrcorner}$(Collection of Local Medicines, 1884) - and their single prescribes, we carried out experiment check the activities of natural medicinal effects on Vibrio parahemolyticus. The prescriptions of trial materials are processed from extraction boiling water and 80% methanol and followed freeze dried and adsorbed to every discs in dosage of 10mg. Gentamycin of 10mg were used for control. The result of compound prescription displayed special diseases in antimicrobial activities of boiling water and MeOH extraction compared with control. In compound prescription, extraction MeOH of Sashinhwan(clear zone : 17mm) presented extraordinaire antimicrobial activity. In single prescription, extraction of boiling water(clear zone : 16mm) and MeOH(clear zone : 18mm) of Fructus Chebulae presented extraordinaire antimicrobial activity. The MBC of Fructus Chebulae extracts was expressed in boiling water(1.28mg/ml) and MeOH(0.64mg/ml).

• Journal of dental hygiene science
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• v.10 no.3
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• pp.161-165
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• 2010

The aim of this study was to investigate the antimicrobial effect of (-)-epigalocatechin on Fusobacterium nucleatum, Prevotella intermedia, and Porphyromonas gingivalis. To test the antimicrobial effect of (-)-epigalocatechin, the minimum inhibitory concentration (MIC) of against 4 strains of F. nucleatum, 2 strains of P. intermedia, and 2 strains of P. gingivalis was measured by broth dilution method. Time-kill curves were assessed for susceptible bacteria, testing $0{\times}MIC$ (control group), $0.5{\times}MIC$, $1{\times}MIC$, and $2{\times}MIC$ for (-)-epigalocatechin, by counting viable bacteria after 3, 90, 180, 360, 720, 1440 minutes. The MIC of (-)-epigalocatechin was 0.312-0.625, 0.625, and 0.625 mg/ml on the strains of F. nucleatum, P. intermedia, and P. gingivalis, respectively. Time-kill curves demonstrated (-)-epigalocatechin had bactericidal activity on P. intermedia ATCC $25611^T$, P. gingival is ATCC 53978, and F. nucleatum subsp. fusiforme ATCC $51190^T$. The results suggest that (-)-epigalocatechin can be useful in developing the oral hygiene product such as tooth past and gargling solution for the prevention of periodontal diseases.

• Korean Journal of Food Science and Technology
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• v.30 no.3
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• pp.672-679
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• 1998

The ethanol extract and its chloroform fraction of Sophora flavescens Ait. exhibited growth inhibition on some food poisoning bacteria. The minimum inhibitory concentration of the above extracts were $50{\sim}500\;ppm$ and below 50 ppm Listeria monocytogenes (ATCC 19111, 19112, 19113, 19114, 15313). By silica gel column chromatography twice, antimicrobial active compound S-10-6 was isolated from chloroform fraction of Sophora flavescens Ait. The fraction S-10-6 showed strong growth inhibition at 10 ppm on 5 strains of L. monocytogenes, Bacillus subtilis ATCC 14593 and Staphylococcus aureus KFCC 11764 but Esherichia coli ATCC 25922 was not inhibited at 100 ppm and also confirmed bactericidal effect at 30 and 50 ppm on 5 strains of L. monocytogenes. The antimicrobial compound S-10-6 was identified as kushenol F, a kind of flavanone compound, by EI/MS, $^1H-NMR\;and\;^{13}C-NMR$.

• Korean Journal of Veterinary Research
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• v.56 no.1
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• pp.9-14
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• 2016

The present study evaluated the effects of a mixture of Galla rhois and Cinnamomum cassia extracts (GCE) (1 : 1, w/w) on susceptibility to the colonization of Campylobacter (C.) jejuni in broilers. Eighty two-week-old broilers (n = 20 per group) were used to estimate the efficacy of GCE against C. jejuni infection via drinking water. Antibacterial activity testing revealed that the minimum bactericidal concentration of GCE against C. jejuni was 2.5 mg/mL. Broilers challenged with C. jejuni were administered 0.0 (Non-GCE), 2.5 (GCE-2.5), 5.0 (GCE-5.0) and 10.0 g/L (GCE-10) GCE for 7 days, and the cecal contents were collected from five broilers per group on the 1st, 3rd, 5th, and 7th day post-treatment. On day 3 post-administration, the number of C. jejuni in GCE-5.0 (p < 0.05) and GCE-10 (p < 0.01) was significantly decreased relative to Non-GCE, while on day 7 those in all GCE-treated groups were significantly decreased compared to the Non-GCE group (p < 0.001). Hematological and blood biochemical analysis revealed no significant differences in parameters between the Non-GCE and GCE-treated groups. Based on the results of the present study, GCE was identified as a safe and alternative candidate to suppress C. jejuni colonization in broilers.

• Korean Journal of Pharmacognosy
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• v.54 no.1
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• pp.27-37
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• 2023

This research was conducted to investigate the comprehensive effects of methanol extract of Coptidis rhizoma (MECR) against oral pathogen. We studied the antibacterial, anti-biofilm, anti-gingipain and anti-inflammatory activity of MECR. The minimum bactericidal concentration (MBC) of MECR was 100 ㎍/mL against several oral pathogens. The formation of biofilm of Streptococcus mutans was reduced to 8.93~24.12% in the presence of 25 ㎍/mL of MECR. The gingipain activity of Porphyromonas gingivalis were reduced to 3.91~6.23% in case of Kgp and 5.73~7.78% in case of Rgp in the presence of 10 mg/mL of MECR. The expression of fadA mRNA, virulence factor of Fusobacterium nucleatum (F. nucleatum) was 3 folds decreased in the presence of 25 ㎍/mL of MECR. In case of YD-38 cells challenged with F. nucleatum, RQ values of IL-8 and IL-6 were reduced about 12 folds and 5.45 folds in the presence of 2 ㎍/mL of MECR. In case of RAW 264.7 murine cell challenged with F. nucleatum, RQ values of IL-1β and IL-6 were 2.52 folds and 2.55 folds reduced in the presences of 2 ㎍/mL of MECR. Conclusively, MECR showed potent antibacterial and anti-inflammatory effects against oral pathogenic bacteria.

• Food Science of Animal Resources
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• v.44 no.1
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• pp.146-164
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• 2024

Owing to the residual toxicity and adverse health effects of chemical preservatives, there is an increasing demand for using natural preservatives in food. Although many natural extracts have been evaluated, research on their antibacterial effects remains insufficient. Therefore, this study aimed to explore the possibility of developing Psidium guajava, Ecklonia cava, and Paeonia japonica (Makino) Miyabe & Takeda extracts as natural food preservatives. Further, the effect of mixing these extracts on microbial growth and quality was evaluated during the refrigeration of sausages. Optimal mixing ratios were determined based on the minimum inhibitory and bactericidal concentrations of each mixed extract against the Listeria monocytogenes, Salmonella spp. and Escherichia coli. D-optimal mixing design optimization tool was further used to obtain an optimum mixing ratio of Formulation 1 (F1). The antibacterial activity of F1 increased with increasing concentration, with similar activities at 0.5% and 1%. The sausages with synthetic or natural preservatives showed significantly lower lipid oxidation than those of the control and grapefruit extract-treated sausages after 4 wk of refrigeration. Total plate counts were observed only in the control and treatment groups stored for 3 wk, and no significant effect of ascorbic acid was observed. Compared to the other samples, sausages with added natural extracts showed the highest overall acceptability scores initially and after 4 wk. Therefore, similar amounts of grapefruit seed and natural extracts had the same effect on microbiological analysis and lipid rancidity during sausage storage. Hence, this mixture can serve as a potential natural preservative in meat products.

• Korean Journal of Microbiology
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• v.48 no.1
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• pp.52-56
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• 2012

The aim of this study was to evaluate the antimicrobial effect of carvacrol against periodontopathic and cariogenic bacteria and its cytotoxicity in human oral tissue cells. We tested their antibacterial properties against mutans streptococci and five major periodontopathic bacterial species involved in periodontal disease. The antimicrobial activity was evaluated by the minimal inhibitory concentration (MIC) and minimum bactericidal concentration (MBC). The cell viability of carvacrol on normal human gingival fibroblast (NHGF) cells was tested by metyl thiazolyl tetrazolium assay. The data showed that carvacrol had remarkable antimicrobial effect on tested bacteria with a MIC and MBC values ranged from 16 to $128{\mu}g/ml$ and from 32 to $128{\mu}g/ml$, respectively. In cell toxicity studies, carvacrol had significantly decreased cell viability when NHGF cells were treated at $128{\mu}g/ml$. These findings suggest that carvacrol has a strong antimicrobial activity against periodontopathic and cariogenic bacteria. However, in order to use it as a component of gargling solution or toothpaste, its concentration should be below $64{\mu}g/ml$ and other compounds having an antimicrobial activity against periodontopathic and cariogenic bacteria should be used together.

• Journal of fish pathology
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• v.24 no.2
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• pp.113-120
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• 2011

In this study, we examined antimicrobial activity of the bee venom isolated from honeybee (Apis mellifera L.) against fish pathogenic bacteria, Edwardsiella tarda, Vibrio ichthyoenteri and Streptococcus iniae of cultured olive flounder, Paralichthys olvaceus. The bee venom exhibited significant antimicrobial activity against the both Gram-negative bacteria, E. tarda and V. ichthyoenteri and Gram-positive bacteria, S. iniae. Minimum inhibitory concentration (MIC) and minimun bactericidal concentration (MBC) of the bee venom were 17.6 ${\mu}g$/ml 34.6 ${\mu}g$/ml against E. tarda., and 1.76 ${\mu}g$/ml, 6.8 ${\mu}g$/ml against V. ichthyoenteri, respectively. MIC and MBC of the bee venom were 3.49 ${\mu}g$/ml, 11 ${\mu}g$/ml, respectively against S. iniae. The postantibiotic effect (PAE) of the bee venom was 5 hr, 6 hr, and 7 hr against E. tarda, V ichthyoenteri, and S. iniae, respectively. In addition, its antimicrobial activity was stable under various pH conditions. According to these results, the bee venom showed the excellent antimicrobial activity against the tested pathogenic bacteria.

• Journal of the korean academy of Pediatric Dentistry
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• v.37 no.2
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• pp.168-178
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• 2010

Objective : The aim of this study was to determine the antimicrobical effect of horseradish root extracts against Enterococcus faecalis and Fusobacterium nucleatum isolated from oral cavity compared with reference strain, and compared with that of chlorhexidine. Method : Horseradish root extracts and chlorhexidine were sequentially diluted and tested against anaerobes(E. faecalis, F. nucleatum) isolated from children's oral cavity. The microbes were anaerobically incubated and the minimum inhibitory concentration(MIC) and minimum bactericidal concentration(MBC) were detected. Results :1. Horseradish root extracts showed antimicrobial effect against E. faecalis isolated strain at same or slightly higher concentration compared with MIC of reference strain. 2. $625.0\sim1,250.0{\mu}g/ml$ horseradish root extracts showed similar antimicrobial effect with chlorhexidine($7.8\sim15.6{\mu}g/ml$). 3. Horseradish root extracts showed antimicrobial effect against F. nucleatum isolated strain at same or slightly higher concentration compared with MIC of reference strain. 4. $78.1\sim312.5{\mu}g/ml$ horseradish root extracts showed similar antimicrobial effect with chlorhexidine($7.8\sim15.6{\mu}g/ml$). Conclusions : The results of this study confirm that horseradish root extracts has antimicrobial effect against anaerobes isolated from oral cavity as well as reference strain. And we found the potential of horseradish root extracts as a canal irrigant or disinfectant.

• Journal of Food Hygiene and Safety
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• v.36 no.5
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• pp.430-439
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• 2021

Essential oils with excellent antibacterial activity were used to study the inhibitory effect against the six types of food poisoning biofilms formed on the surfaces of polyethylene (PE) and stainless steel (SS) that are widely used for food processing instruments and containers. The antibacterial activity of 20 kinds of essential oils was tested using the disk diffusion method. The result showed the degree of antibacterial activity in the following order: cinnamon> clove> lemongrass> peppermint> pine needle (highest to lowest). The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of cinnamon and clove oil were in the range of 0.63-1.25 mg/mL and 1.25-2.50 mg/mL, respectively. The MIC and MBC of lemongrass oil were 1.25-2.50 mg/mL and 2.50-5.00 mg/mL, respectively, showing slightly less antibacterial activity. Although the preventive effect of three types of essential oils on the biofilm formation differed slightly depending on food poisoning bacteria, PE, and SS, it was found that the precoating of 0.5% cinnamon, clove, and lemongrass oil on the PE and SS affects the formation of biofilm. Increased essential oil concentration significantly inhibited the biofilm formation for all food poisoning bacteria (P<0.05), and biofilms of Listeria monocytogenes and Staphylococcus aureus were not formed when treated with 0.5% cinnamon and clove oil. The elimination effect of food poisoning bacteria biofilms formed on the surfaces of PE and SS differed depending on the type of food poisoning bacteria. Still, the biofilm elimination effect increased as the essential oil concentration increased, and the biofilm elimination rate of clove oil was generally high. Therefore, this study found that the cinnamon and clove essential oils (0.5%) are suitable natural materials that effectively prevent, inhibit, and remove the biofilms formed by the food poisoning bacteria on the surfaces of polyethylene and stainless steel.