• Journal of dental hygiene science
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• v.12 no.2
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• pp.155-162
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• 2012

Somok, the heart wood of Caesalpinia sappan is used in traditional Chinese medicine. Adherence of S. mutans to the tooth surface can result in the formation of a dental plaque. This study was performed to investigate the antibacterial activity and bacterial adhesion of ethyl acetate extract from C. sappan against S. mutans ATCC 25175. The bacteria were cultured in brain heart infusion(BHI) broth, and then incubated under 5% $CO_2$ at $37^{\circ}C$ for 18~24 hours. The antimicrobial activity of the ethyl acetate extract of C. sappan was then examined using the paper disc methods and MIC. In addition, bacterial adherence to hydroxyapatite was also examined. The ethyl acetate extract was shown to produce inhibitory effects and had MIC values of 125 mg/ml against S. mutans ATCC 25175. The ethyl acetate extract inhibited adhesion of S. mutans to saliva coated-hydroxyapatite beads(S-HA). At 24 hr, the ethyl acetate extract significantly reduced the adherence of S. mutans to S-HA beads relative to the control. The isolated active substance was identified as brazilin($C_{16}H_{14}O_5$) by $^1H-NMR$ and $^{13}C-NMR$. Thus, the application of C. sappan can be considered a useful and practical method for the prevention of dental caries.

• Journal of Environmental Science International
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• v.11 no.12
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• pp.1307-1313
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• 2002

This study was performed to investigate the single and combined effect of concentrations of garlic juice according to the pH and temperature on the growth of Salmonella enteritidis in brain heart infusion broth, and to develope Response surface model for the effect of concentrations of garlic extract. The results of electric conductibility of Salmonella enteritidis growing in the range of incubation temperature ($25~42^{\circ}C$), pH (5.5~9.0) and concentration of garlic Juice (0~0.8%) showed that a badge with high temperature had low D.T.value and concentration of garlic extract were significantly correlated with D.T.value (p<0.01). Growth of Salmonella enteritidis in the condition of $37^{\circ}C$ and pH 7.0 presented the lowest D.T.value.

• Food Science of Animal Resources
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• v.35 no.4
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• pp.564-571
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• 2015

Grape seeds and pericarp are rich in procyanidins, a class of natural antioxidants and antimicrobials that can provide phytonutrients for healthy eating and extend food shelf life. The objective of this study was to assess the effect of procyanidins as preservatives in pork meat patties for 14 d. Pork patties were treated with 0, 0.1, or 0.3% procyanidin, and meat color, pH, volatile basic nitrogen (VBN), 2-thiobarbituric acid reactive substance (TBARS) values, and microbial populations were determined during storage at 4℃ for 14 d. The color of pork patties treated with procyanidin showed lower lightness and higher redness values than untreated controls, and procyanidin treatment reduced pH values significantly (p<0.05). VBN values decreased significantly (p<0.05) with the 0.3% procyanidin treatment and increased significantly (p<0.05) during storage. TBARS values were markedly lower in procyanidin-treated meat than in the untreated control. In addition, procyanidin suppressed total bacterial colony and Escherichia coli counts significantly (p<0.05) relative to the control samples. Our findings suggest that procyanidin could be used as a food preservative in pork patties due to its natural antioxidation and antimicrobial activities, and that it may contribute to an improved healthy diet.

• Food Science and Biotechnology
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• v.15 no.4
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• pp.516-522
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• 2006

This study was to assess the antimicrobial action of 2-hydroxyethyl ${\beta}$-undecenate purified from cumin (Cuminum cymium L.) seed against the oral anaerobe, Streptococcus mutans, which is associated with gingivitis, specifically focusing on the catabolic effect. 2-Hydroxyethyl ${\beta}$-undecenate inhibited the acid production and growth of S. mutans after 30 hr incubation at 50 mM. The glycolysis of S. mutans with glucose as substrate was similarly sensitive to 2-hydroxyethyl ${\beta}$-undecenate, with 70% inhibition of glucose utilization at 5 mM and 90% inhibition at 50 mM. In addition, this substance potently inhibited the glycolysis enzyme, glyceraldehyde-3-phosphate dehydrogenase (GADP); the phosphoenolpyruvate, glucose phosphotransferase (Glucose-PTS); and membrane ATPase, in a concentration dependent manner. The $IC_{50}$ values for inhibition of GADP, Glucose-PTS, and ATPase were 1, 0.9, and 5 mM, respectively. Furthermore, 2-hydroxyethyl ${\beta}$-undecenate inhibited teeth calcium ion elution by 80% at 50 mM. These results suggest that 2-hydroxyethyl ${\beta}$-undecenate is a potent inhibitor of carbohydrate metabolism and the growth of S. mutans JC-2.

• Journal of dental hygiene science
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• v.20 no.4
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• pp.221-229
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• 2020

Background: The purpose of this study was to investigate the anti-oral microbial activity and anti-inflammatory effects of rosmarinic acid (RA) in lipopolysaccharide (LPS)-stimulated MC3T3-E1 osteoblastic cells on a titanium (Ti) surface during osseointegration, and to confirm the possibility of using RA as a safe natural substance for the control of peri-implantitis (PI) in Ti-based dental implants. Methods: A disk diffusion test was conducted to confirm the antimicrobial activity of RA against oral microorganisms. In order to confirm the anti-inflammatory effects of RA, inflammatory conditions were induced with 100 ng/ml of LPS in MC3T3-E1 osteoblastic cells on the Ti surface treated with or without 14 ㎍/ml of RA. The production of nitric oxide (NO) and prostaglandin E2 (PGE2) in LPS-stimulated MC3T3-E1 osteoblastic cells on the Ti surface was confirmed using an NO assay kit and PGE2 enzyme-linked immunosorbent assay kit. Reverse transcription polymerase chain reaction and western blot analysis were performed to confirm the expression of interleukin (IL)-1β and tumor necrosis factor (TNF)-α in total RNA and protein. Results: RA showed weak antimicrobial effects against Streptococcus mutans and Escherichia coli, but no antimicrobial activity against the bacteria Aggregatibacter actinomycetemcomitans and the fungus Candida albicans. RA reduced the production of pro-inflammatory mediators, NO and PGE2, and proinflammatory cytokines, TNF-α and IL-1β, in LPS-stimulated MC3T3-E1 osteoblastic cells on the Ti surface at the protein and mRNA levels. Conclusion: RA not only has anti-oral microbial activity, but also anti-inflammatory effects in LPS-stimulated MC3T3-E1 osteoblasts on the Ti surface, therefore, it can be used as a safe functional substance derived from plants for the prevention and control of PI for successful Ti-based implants.

• Journal of Food Hygiene and Safety
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• v.22 no.4
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• pp.317-322
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• 2007

The purpose of this study was to investigate the antibacterial effect of films on shelf-life and microbiological safety of mackerel. Effects of antimicrobial films against total aerobic bacteria, Escherichia coli O157:H7, Listeria monocytogenes, Vibrio parahaemolyticus in mackerel were evaluated during storage of 5-14 days at $5^{\circ}C,\;10^{\circ}C\;and\;15^{\circ}C$. Antimicrobial films were developed with addition of a natural substance, wasabi extracts (Wasabia japonica). At $5^{\circ}C$ storage, growth of total aerobic bacteria, Escherichia coli O157:H7, Listeria monocytogenes were inhibited higher than at 10 and $15^{\circ}C$. Especially, the numbers of V. parahaemolyticus were decreased gradually at $5^{\circ}C$ even in the control sample, and about $1\;log_{10}cfu/g\;and\;1.8\;log_{10}cfu/g$ reductions were observed at 1 and 4 days, respectively. After 7 days, V. parahaemolyticus in all samples were not detected. There is a limit of a single treatment of antimicrobial film to prolong shelf-life of mackerel. The synergistic effect of antimicrobial film were shown by addition of $5^{\circ}C$ refrigeration.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.15 no.9
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• pp.5644-5651
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• 2014

Propolis is an extremely safe natural antimicrobial substance that has been reported to have powerful antibacterial efficacy. The aim of this study was to evaluate the inhibitory effects of propolis against Candida albicans (C. albicans). Propolis was collected from the honey bee Apis mellifera. The strain of C. albicans was cultivated overnight in liquid media incubated at $37^{\circ}C$. The antimicrobial activity was investigated using phosphate buffered saline (PBS), 3% sodium hypochlorite (NaOCl), 0.1% chorhexidine (CHX), and propolis extracts ($5{\mu}l/ml$, $10{\mu}l/ml$). C. albicans were sensitive to 3% NaOCl, 0.1% CHX, and propolis ($5{\mu}l/ml$, $10{\mu}l/ml$) with zones of inhibition of 15, 14.5, 16, and 17 mm, respectively. The CFU of PBS, 3% NaOCl, 0.1% CHX, $5{\mu}l/ml$ and $10{\mu}l/ml$ of propolis led a 1, 7, 7, 5 and 7-log reduction. Among the groups tested, C. albicans was most sensitive to $10{\mu}l/ml$ of propolis, which showed the largest inhibition zones. Therefore, propolis can be a new antimicrobial therapy for oral mucosa disease in traditional medicine.

• Food Science of Animal Resources
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• v.33 no.2
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• pp.170-180
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• 2013

This study was conducted to evaluate the antioxidant activity of oven-dried ($60^{\circ}C$) tomato powder (TP) as affected by water solubility and to evaluate the effects of TP on the physico-chemical properties, and antioxidant and antimicrobial activities of emulsified pork sausages with two levels of TP (1% and 2 %). After fresh tomatoes were homogenized and dried at $60^{\circ}C$ oven, they were extracted by stirring with water. Then, the aqueous solution was filtered, and water soluble and insoluble tomato powders were obtained with freeze drying. In experiment I, total phenolic contents in oven-dried tomato powder, water soluble and insoluble powder were more than 2 g/100 g. The radical scavenging activity and iron-chelation ability of the water-insoluble extracts were higher than those of dried TP and water-soluble extracts. In experiment II, pH values and Hunter L values of pork sausages formulated with TP were reduced. However, hunter a and b values were higher than those of the control, and those effects were increased with increased levels of TP. 2-Thiobarbituric acid reactive substance values of pork sausages containing TP were lower than that of the control during refrigerated storage, regardless of the TP level. These results indicated that TP could be used as a natural color agent and antioxidant in meat products without defects.

• Journal of Apiculture
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• v.32 no.4
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• pp.391-394
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• 2017

Propolis is made by bees collecting protective material or essence of plants and mixing with saliva and enzymes produced by the salivary glands. It is used to repair the inside of the honeycomb, keep it sterile, and adjust the temperature and humidity. Propolis is a natural antibiotic substance that it is used to make a clean room by coating the cell before the queen bee lay eggs, and preventing the bacteria from invading by using with wax when sealing the nursery room. Propolis extract is a health functional food with antioxidant and oral antimicrobial effects. In order to use propolis in food, its active ingredients are extracted with ethanol. Water-soluble propolis was prepared by mixing and stirring honey and ethanol extracted propolis (EEP) solution. When 1kg of honey and 100ml of ethanol extracted propolis solution were mixed and stirred, the total flavonoid content of water-soluble propolis was $6.6{\pm}1.1mg/10g$, and the free radical scavenging effects of water-soluble propolis were 54 to 74%.

• Korean Journal of Food Science and Technology
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• v.30 no.4
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• pp.957-963
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• 1998

Several medicinal herbs, which are nontoxic and have been used widely in traditional folk medicine, were extracted and antimicrobial activity of the extracts was investigated against various foodborne pathogens or food poisioning microorganisms. The ethanol extract of Sansa, Hwangryun, Cheukbaek, and Seokchangpo showed strong antimicrobial activities against Gram postive and Gram negative bacteria, whereas those of Sakunja, Sukjihwang and Baekji had little antimicrobial activities on microorganisms tested. Among medicinal herb extracts, ethanol extract of Coptis chinensis Franch (hwangryun) showed the strongest antimicrobial activity. Antimicrobial activity of ethanol extract of Coptis chinensis Franch was not destroyed by heating at $100^{\circ}C$ for 60 min and at $121^{\circ}C$ for 30 min, which is very stable over heat. The pH effect on minimal inhibitory concentrations (MIC) of the extract of Coptis chinensis Franch indicated that MIC was reduced with increasing the pH value of the medium. The inhibitory effect of partially purified substance from the ethanol extract of Coptis chinensis Franch on the growth of Listeria monocytogenes and Staphylococcus aureus was investigated. Growth of those strains occurred at the concentration of $100{\;}{\mu}g/mL$ and were inhibited at $500{\;}{\mu}g/mL$, whereas those strains was completely inactivated in the presence of $1000{\;}{\mu}g/mL$.