• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.4
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• pp.692-696
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• 2001

To develop natural food preservatives, ethanol and water extracts were prepared from the coriander (Coriandrum sativum L.) and antimicrobial activities were examined against 10 microorganisms which were food borne pathogens and/or food poisoning microorganisms and food-related bacteria and yeasts. Ethanol extract exhibited antimicrobial activities for the microorganisms tested, but not on lactic acid bacteria and yeast. Especially, minimum inhibitory concentrations (MIC) for Bacillus subtilis and Bacillus cereus were as low as 0.25mg/mL. antimicrobial activity of the ethanol extract was not destroyed by the heating at 121$^{\circ}C$ for 15min and not affected by pH. The ethanol extract of coriander exhibiting high antimicrobial activities was fractionated in the order of hexane, chloroform, ethylacetate and butanol fractions to test antimicrobial activity. The highest antimicrobial activity adjust bacteria tested was found in the ethylacetate fraction.

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.1
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• pp.97-100
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• 1992

The optimum condition for the extraction of antimicrobial substance from Lithospermi radix was investigated. For the purpose of obtaining basic data for the development of natural preservatives and for the prevention of food poisoning accidents, its antimicrobial activity was tested against several kinds of saprophytic microbes and food poisoning bacteria. The optimum condition for extraction of antimicrobial substance was to steep Lithospermi radix into 95% ethanol for 24 hours at room temperature. Antimicrobial activity was observed at the pH range $5.0{\sim}8.0$, but its activity became stronger at acidic condition. The result of ion exchange chromatography was showed that the antimicrobial activity of anionic portion was more apparent than that of cationic portion. The antimicrobial activity against Gram positive bacteria was stronger than that of Gram negative bacteria and the growth of food poisoning bacteria such as S. aureus and V. parahaemolyticus was inhibited in the concentration of 0.1% for 48 hours. As for mold and yeast, the growth of some kinds of these organisms was inhibited in the concentration of 0.1 % for 48 hours and the growth of nearly all the fungi was inhibited in the concentration of 0.15% for 96 hours.

• Food Science and Preservation
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• v.17 no.6
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• pp.874-880
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• 2010

We sought to develop natural preservatives or functional health foods from black soybeans (Yakkong, Seoritae and Chungkukjang). These materials were extracted with distilled water or 70% (v/v) ethanol, and the extracts sanalyzed for polyphenol content and tested for antioxidative and fibrilytic activities. The polyphenol contents of water extracts from Yakkong and Yakkong Chungkukjang was 316.23 mg/100 g, 896.01 mg/100 g, respectively, whereas those from Seoritae and Seoritae Chungkukjang were 304.28 mg/100 g and 875.23 mg/100 g. The polyphenol contents of water extracts from Chungkukjang were 2.8-fold higher than those from black soybean. The electron-donating abilities (EDAs) and superoxide dismutase (SOD)-like activities of water extracts from black soybean Chungkukjang were higher than those of water extracts from black soybean, but both extracts had fibrinolytic activity, the highest activity was present in water extracts of Yakkong Chungkukjang. The polyphenol contents, and antioxidative and fibrinolytic activities of extracts from black soybean Chungkukjang were higher than those of other black soybean extracts from black soybeans. These results indicate that black soybean Chungkukjang can be used for development of a health food or as a natural antioxidant.

• Korean Journal of Plant Resources
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• v.24 no.4
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• pp.445-455
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• 2011

This study was performed to develop a natural preservative which had the most successful effect on prolonging the vase life of cut flowers Rosa hybrida 'Enjoy'. To determine the effect of sucrose on vase life of cut roses, R. hybrida 'Enjoy', 0, 1, 3 or 5% of sucrose was mixed with Hypnum jutlandicum extract. The result showed that in the case of adding sucrose to extracts from H. jutlandicum, vase life of cut flowers was shortened, along with the cut flowers losing chlorophyll, becoming decolorized and finally showing wilting phenomenon. However, using hydroxy quinoline sulfate (HQS) and extracts from H. jutlandicum together exhibited an improved effect of prolonging vase life, especially when adding 100 $mg{\cdot}L^{-1}$ HQS, which had the effect of prolonging the vase life of R. hybrida 'Enjoy' the most. Regarding pH of extracts, 2 $mg{\cdot}L^{-1}$ of extracts from H. jutlandicum show originally pH 3.8. This was compared with adjusted extract solutions as pH 3.0, 4.0 or 5.0. The results showed that the solution of pH 3.8 had the most successful effect on prolonging the vase life of R. hybrida 'Enjoy'. Given all the results, H. jutlandicum extract (2 $mg{\cdot}L^{-1}$) and HQS (100 $mg{\cdot}L^{-1}$) was the most effective in prolonging the vase life of cut R. hybrida 'Enjoy'. Moss is expected to be worth developing as a natural preservative since it is easy to get and causes no damage to the environment.

• Korean Journal of Food Science and Technology
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• v.35 no.4
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• pp.752-755
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• 2003

The antimicrobial activity of fresh garlic juice against Escherichia coli O157:H7 was investigated. When E. coli O157:H7 was cultured for 18 hr in the trypticase soy broth containing 1%, 3%, and 5% garlic juice, viable cell number of E. coli O157:H7 was reduced to $2.3{\times}10^2\;CFU/mL$ at 5% from $7{\times}10^8\;CFU/mL$ at the non-treated culture, respectively. The inhibitory effects of the ground beef treated with 3%, 6%, and 10% garlic juice against E. coli O157:H7 was significantly enhanced with approximate 2 log-reduction compared to that of ground beef without garlic. There was no significant difference in the inhibition of E. coli O157:H7 among the groups with different amounts of garlic juice (p<0.05). These results suggest that garlic juice may function well as a natural preservative in food system.

• Korean Journal of Materials Research
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• v.12 no.9
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• pp.750-760
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• 2002

In this study, three solders, Sn-37Pb, Sn-3.5Ag, and Sn-3.8Ag-0.7Cu were screen printed on both electroless Ni/Au and OSP metal finished micro-via PCBs (Printed Circuit Boards). The interfacial reaction between PCB metal pad finish materials and solder materials, and its effects on the solder bump joint mechanical reliability were investigated. The lead free solders formed a large amount of intermetallic compounds (IMC) than Sn-37Pb on both electroless Ni/Au and OSP (Organic Solderabilty Preservatives) finished PCBs during solder reflows because of the higher Sn content and higher reflow temperature. For OSP finish, scallop-like $Cu_{6}$ /$Sn_{5}$ and planar $Cu_3$Sn intermetallic compounds (IMC) were formed, and fracture occurred 100% within the solder regardless of reflow numbers and solder materials. Bump shear strength of lead free solders showed higher value than that of Sn-37Pb solder, because lead free solders are usually harder than eutectic Sn-37Pb solder. For Ni/Au finish, polygonal shaped $Ni_3$$Sn_4$ IMC and P-rich Ni layer were formed, and a brittle fracture at the Ni-Sn IMC layer or the interface between Ni-Sn intermetallic and P-rich Ni layer was observed after several reflows. Therefore, bump shear strength values of the Ni/Au finish are relatively lower than those of OSP finish. Especially, spalled IMCs at Sn-3.5Ag interface was observed after several reflow times. And, for the Sn-3.8Ag-0.7Cu solder case, the ternary Sn-Ni-Cu IMCs were observed. As a result, it was found that OSP finished PCB was a better choice for solders on PCB in terms of flip chip mechanical reliability.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.6
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• pp.829-832
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• 2003

To develop natural food preservatives, ethanol and water extracts were prepared from the cornus (Cornus of officianalis) and antimicrobial activities were examined against 10 microoganisms which were food borne pathogens and/or food poisoning microoganisms, food-related bacteria and yeasts. Ethanol extract exhibited antimicrobial activity for the microoganisms tested, except lactic acid bacteria and yeast. Especially, minimum inhibitory concentrations (MIC) of the ethanol extracts were determined as 0.25 mg/mL against bacteria and 2 mg/mL against target lactic bacteria and yeasts. Antimicrobial activity of the ethanol extracts were not destroyed by the heating at 121$^{\circ}C$ for 15 min and not affected by pH. The ethanol extract of cornus exhibiting high antimicrobial activities were fractionated in the other of diethylether and butanol fractions to test antimicrobial activity The antimicrobial activity adjust bacteria test was highest in the ethanol fraction.

• Journal of Life Science
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• v.15 no.6 s.73
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• pp.847-850
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• 2005

The aim of this study was to increase production of leucocin A, a kind of bacteriocin, in a transformed variety of S. cerevisiae. We investigated optical density, total secreted protein, protease activity, and antibacterial activity for the transformed S. cerevisiae in different carbon sources. The production of leucocin A growth-associated, and antibacterial activity, according to carbon source, was in the order of sucrose, glucose, glycerol, and fructose. Antibacterial activity was $10.6\%$ higher in the presence of sucrose than glucose. This is the first report regarding the effect of carbon sources on the production of leucocin A in transformed S. cerevisiae, as far as we ascertain. Our results could prove useful in the industrial production of natural preservatives.

• Journal of Food Hygiene and Safety
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• v.21 no.4
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• pp.197-203
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• 2006

Parabens are most wildly used in food, cosmetics and pharmaceutic products as preservatives caused of safety and cheap. we had examined that paraben had estrogenic activity through the in vivo and in vitro experiments in last year. We demonstrated that most of parabens(ethyl, butyl, propyl, isobutyl, isopropyl) increased significantly uterus weight as well as induced proliferation of MCF-7 cell and binding of estrogen receptor as endocrine disrupter compounds. In this study, we evaluated that whether parabens have effect on male reproductive system or not. the male rats were administrated parabens by oral injection then examined separation of preputial day for $PND23\simPND52$. As the results, most parabens delayed pubertal development compare to control group. The separation of preputial day of Butyl and Propyl parabens at high concentration were PND 44 days and PND 45days compared to control group as PND 40 days. Even though, parabens as endocrine disrupter wildly spread in food, cosmetics and pharmaceutic products, we didn't have the safe guideline. In abroad, they are re-evaluating safety assessment for parabens. In conclusion, parabens delayed pubertal development in juvenile parabens are consider as endocrine disrupter chemicals.

• Journal of Food Hygiene and Safety
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• v.21 no.4
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• pp.269-273
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• 2006

Potassium Sorbate (PS) is a potassium salt version of sorbic acid, which has antimicrobial and fungistatic features in foods. Therefore, PS is used as a food preservative against fungi and mold. PS has been found to be non-toxic even when taken in large quantities given its trait to be broken down in the body into water and carbon dioxide. Gap Junctional Intercellular Communication (GJIC) is essential in the maintenance of tissue homeostasis during development and differentiation. This study was made of the effects of PS on GJIC in WB-F344 rat liver epithelial (WB) cells. We found dramatic decrease of cell viability in time- and dose-dependent manners when WB cells were treated with PS. The effect of PS on GJIC is strong inhibition, and it took place in parallel with a hyperphosphorylation of connexin 43 expression. The finding that PS interferes with gap junction functionality should be considered with respect to the mechanism of PS-induced hepatotoxicity.