본 연구는 정향, 황련 추출물을 혼합하여 Malassezia furfur에 대한 항균 능력을 확인하고 최 적의 혼합물을 만들어 항산화 및 항염증 능력을 평가하기 위해 수행되었다. 정향과 황련을 70% 에탄올, 100% 메탄올, 열수로 추출하여 항균 능력을 평가하여 정향은 100% 메탄올 추출물, 황련은 열수 추출 물이 가장 항균 능력이 높은 것을 확인하였다. 또한 두 추출물을 혼합하여 비율별로 항균 능력을 평가 하였을 때 9:1 비율이 가장 우수한 활성을 보였고 혼합물의 항산화 활성이 뛰어남을 확인하였다. Raw 264.7 세포에서 생존율에 영향을 미치지 않는 1, 10, 50, 100 μg/mL에서 LPS를 이용하여 염증 반응을 유도하고 항염증 활성을 확인한 결과 10, 50, 100 μg/mL에서 No 생성 저해율과 IL-6 발현 저해율 및 COX2, iNOS 단백질 발현 저해 활성이 뛰어남을 확인하였다. 본 연구를 통해 정향 메탄올 추출물 및 황련 열수 추출물의 혼합물은 항균, 항염증 효능이 뛰어나기에 기능성 화장품의 천연 소재로써 사용이 가능할 것으로 사료된다.

Hesperetin은 Hesperidin에서 유도되는 강한 항산화 기능의 플라보노이드 비당체이다. 본 연구 에서는 Hesperetin과 이의 Cyclodextrin 포접 복합체에 대하여 항산화, 항염증 및 항균 활성을 비교하였다. Hesperetin은 Hesperidin에 효소처리하여 제조되었으며, Hesperetin/Cyclodextrin 포접체는 용매 증류법에 의해 β-Cyclodextrin 및 Hydroxypropyl-β-Cyclodextrin을 사용하여 제조되었다. Hesperetin에 비해 Hesperetin/Hydroxypropyl-β-Cyclodextrin 포접체의 용해도는 93.5배 증가하였고, Hesperetin/β -Cyclodextrin 포접체의 용해도는 22.5배 증가하였다. 항산화 분석에서 Hydroxypropyl-β-Cyclodextrin 포접체는 Hesperetin과 유사한 라디칼 소거 활성능을 보인 반면, β-Cyclodextrin 포접체는 Hesperetin 보 다 약간 낮은 활성을 나타내었다. RAW 264.7 세포에 대한 세포독성은 Hydroxypropyl-β-Cyclodextrin 포접체, β-Cyclodextrin 포접체, Hesperetin의 순으로 세포독성이 낮았다. Hesperetin과 Cyclodextrin 포 접체는 모두 세포내 산화질소(NO), 종양괴사인자-α(TNF-α) 및 인터루킨-6(IL-6)과 같은 염증 매개체 를 감소시켰다. Hesperetin 및 Hydroxypropyl-β-Cyclodextrin 포접체는 상대적으로 β-Cyclodextrin 포접체 보다 더 효과적이었다. 피부 유해성 세균인 황색 포도상구균과 녹농균에 대해 억제 효과를 시험한 결과, 황색 포도상구균에 대해서는 Hesperetin = Hydroxypropyl-β-Cyclodextrin 포접체 > β -Cyclodextrin 포접체의 순서로 항균 효과를 나타내었으나, 녹농균에 대해서는 뚜렷한 억제효과를 나타내 지 않았다. 결론적으로, Hesperidin의 비당체 형태인 Hesperetin과 이의 Cyclodextrin 포접체는 다양한 생 물학적 활성을 보여주었으며, 용해도가 높은 Hydroxypropyl-β-Cyclodextrin 포접체가 β-Cyclodextrin 포접체에 비해 상대적으로 더 높은 활성을 나타내었다.

A mono-type glycerine fatty acid ester compound was chemically synthesized using medium-chain fatty acids with antibacterial activity, and the physicochemical quality and antibacterial activity of the synthesized glycerine medium-chain fatty acid ester compound were measured. At a reaction molar ratio of MCT(medium chain triglyceride) to glycerine of 1:2.5, 48.15% mono ester was produced. The physicochemical analysis of the synthesized glycerine fatty acid ester compound showed an acid content of 0.38~0.60%, which tended to increase slightly as the glycerine molar ratio increased. The saponification value decreased as the synthesized molar ratio of glycerine increased from 218 to 284. The number of bacteria was measured to confirm the degree of antibacterial activity of glycerine medium-chain fatty acid esters against food poisoning bacteria, Bacillus cereus and Salmonella typhi. The number of bacteria significantly decreased as the MCT:glycerine molar ratio increased. In particular, the antibacterial effect between the treatment groups was the highest when at an MCT:glycerine molar ratio of 1:2.5.

To increase antioxidant and antibacterial activities of seasoned soy sauce, five kinds of oriental medicinal plant(Scutellaria baicalensis (P1), Coptis japonica makino (P2), Citriunshius pericarpium (P3), Zizyphi spinosi semen (P4), Crataegus pinnatifida (P5)) and four kinds of medicinal mushrooms(Inonotus obliquus (M1), Hericium erinaceus (M2), Phellinus linteus (M3), Lentinula edodes (M4)) were added to seasoned soy sauce. Soluble solid content, pH, salinity, total polyphenol & flavonoid contents were determined. DPPH & ABTS radical scavenging activities, SOD-like activity, and antibacterial activity were analyzed. Experimental sauces showed decreased pH but significant increases of soluble solid content and salinity. Total polyphenol content was 12.76 μg GAE/g in the control. However, M1 and P1 sauce had significantly higher polyphenol contents at 352.14 and 528.25 μg GAE/g, respectively. Total flavonoids content also showed the same pattern. DPPH free radical scavenging activity was the lowest in the control at 15.75%. It was the highest at 81.80% in M1 and 68.88% in P1. ABTS free radical scavenging activity and SOD-like activity showed the same tendencies. They were higher in the experimental groups than in the control. As for the antibacterial activity analyzed by the paper-disc method, the activity increased the most in P1 and P2. In particular, P2 had the strongest antibacterial activity. Its activity against different microorganisms was in the order of Staphylococcus aureus > Bacillus cereus > Escherichia coli > Salmonella typhimurium. In conclusion, these new sauces show increased antioxidative and antioxidant activities. Therefore, they are expected to be used in various ways as a functional soy sauce.

To investigate the functional activity of different citrus fruit peels, antioxidant compounds in 70% ethanol extracts of mandarin, lemon, orange, and grapefruit peel powders were identified, and antioxidant and antibacterial activities were quantitated. Mandarin peel contained the highest content of total phenolic compounds and total flavonoid substances (21.46±0.12 mg GAE/g and 11.57±0.05 mg RE/g, respectively). The total phenolic compound content of the three other citrus fruits was 14.16±0.18-18.44±0.07, and their total flavonoid content was 5.51±0.10-7.46±0.09 mg RE/g. DPPH radical scavenging activity was the highest in lemon peel (87.64±0.21%), and mandarin peel displayed the best antioxidant activity with respective ABTS radical scavenging activity and FRAP measurements of 43.20±0.61% and 78.82±1.06 mM TE/g. Grapefruit peel antimicrobial activity increased with treatment time, and was the most potent among the four tested citrus species, inhibiting Staphylococcus aureus by about 4.05 log cycle. These findings demonstrate that mandarin and grapefruit peel can be used to prevent oxidation, improve food storage capabilities, and potentially preserve food quality.

This study was conducted in order to investigate the antioxidant and antimicrobial activity of Solanum nigrum L. fruit powder after undergoing different extraction solvent processes. The total phenolic content of Solanum nigrum L. fruit powder measured a 14.66 GAE mg/g after undergoing ethanol extraction, and the total flavonoid content measured at 201.23 mg CE/g when undergoing ethanol extraction. The ABTS radical scavenging activity was 160.38~209.53 TEAC umol/g, and the DPPH radical scavenging activity was 53.99~90.76 TEAC umol/g, which indicated a higher level of antioxidant power in the ethanol extract as opposed to in the water extract. The FRAP (ferric reducing antioxidant power) of Solanum nigrum L. fruit powder was 115.58~194.58 TEAC umol/g, and B. subtilis KCTC 2189 showed greater antimicrobial activity in the ethanol extract (concentration 200 ug/uL) as opposed to the water extract. Solanum nigrum L. fruit powder revealed differences in antioxidant and antimicrobial activity between the different extraction solvents. In particular, ethanol extract had higher antioxidant and antibacterial activity, meaning it is more favorable for usage as a functional food material.

This study was investigated the contents of total polyphenol, flavonoids and antioxidant and antimicrobial activities of Codonopsis lanceolata extracts according to different steaming times. The contents of total polyphenol and flavonoid proportionally increased from 6.45 mgGAE/g to 18.26 mgGAE/g and 2.01 mgRE/g to 6.12 mgRE/g according to ethanol extracts at EDS7. DPPH radical scavenging activity was found to have been 15.26~65.2% and showed the highest level of antioxidant activity at EDS7 was 65.2%. The activity of ABTS radical scavenging and SOD-like activity were also the same result. DPPH and ABTS radical scavenging activity was related to the number of steaming, and the scavenging activity was increased up to 7 times of steaming. The antimicrobial activity of EDS7 had strong antioxidant activity. Antimicrobial activities were examined against 5 microorganisms related to pathogens and food poisoning. The antimicrobial Activity was different depending on the bacteria, but it was effective at the concentration of 300 mg/mL rather than 150 mg/mL. These results showed that Codonopsis lanceolata extracts with a different number of steaming would be conducted to confirm the possibility of developing antimicrobial and antioxidant. It will be helpful in the study of component analysis of Codonopsis lanceolata extracts processed products.

본 연구에서는 인체에 해가 없으며 항균작용 및 항산화 효과가 있는 오배자, 계피, 로즈마리 추출물을 이용하여 천연방부제 소재로서의 활용 가능성을 연구하였다. 실험식물의 추출방법으로는 계피의 경우 70% ethanol 추출, 오배자는 열수추출법, 로즈마리는 70% ethanol 추출과 열수추출법을 이용하였다. 실험 방법으로는 항균력, DPPH를 통한 항산화능, 화장품의 challenge test, 화장품 안정성 및 안전성 평가를 진행하였다. 시험 결과, 항균력 시험에서 오배자 추출물은 세균류, 계피 추출물은 진균류에서 항균력이 우수, 로즈마리 추출물의 경우 항균력이 미비해 제외, 복합 추출물(오배자·계피)의 경우는 1:1비율로 조합한 복합 추출물(complex C)에서 항균효과, 복합 추출물의 최소저해농도(MIC)와 최소살균농도(MBC)에서는 5종의 실험균주에서 억제효과와 살균효과, 천연 단일 추출물과 복합 추출물(complex C)에서는 항산화능이 확인 되었다. 또한 합성 방부제 대신 complex C 10%를 화장품에 적용한 시험에서 제형의 안정성 및 안전성이 확인되었다. 따라서 본 연구를 통해 천연방부제 원료로서의 발전 가능성을 확인할 수 있었다.

치아우식증 치료물질을 개발하기 위하여 한국에서 전통적으로 널리 사용되어왔던 20종류의 약용식물로부터 추출물을 분리하였다. 이를 이용하여 치아우식증 원인균인 Streptococcus sobrinus KCOM 1157에 대한 항균 활성을 나타내는 약용식물들을 조사하였다. 감초, 고삼, 황련, 박하, 송절, 부평초 등의 추출물들이 S. sobrinus KCOM 1157에 대해서 항균 활성을 보여주었다. 이 중 송절, 고삼, 황련 등의 천연 물들은 높은 항균 활성을 나타내었다. 이 결과들은 송절, 고삼, 황련의 천연물들이 S. sobrinus 를 포함한 구강질환 세균들에 대한 항우식증 치료제로서의 가능성이 있음을 의미한다.

In this study, fingerroot (Boesenbergia pandurata) and ginger (Zingiber officinale Roscoe) were extracted with water, 70% and 100% ethanol, respectively. The contents of polyphenols, flavonoids and ascorbic acid, antioxidant and antimicrobial activities of these extracts were measured. With respect to the polyphenol compound content, both fingerroot and ginger extract showed the highest in 70% ethanol extract, and the fingerroot extract showed a generally higher content than the ginger extract. The content of flavonoids, fingerroot and ginger extracts showed values of 1,247.14~1,259.93 μg%, and there was no big difference between extracts. The content of ascorbic acid was the highest in 100% ethanol extract in both fingerroot and ginger. Fingerroot extract was slightly higher than ginger extract in all extracts. The DPPH radical scavenging activity of fingerroot and ginger extracts showed the highest antioxidant activity in 100% ethanol extract, and fingerroot showed a slightly higher activity than ginger. The ABTS radical scavenging activity was high in 70% and 100% ethanol extracts of both fingerroot and ginger. In the activity between fingerroot and ginger extracts, ginger was higher in water extract and fingerroot was slightly higher in ethanol extract. Fingerroot and ginger extracts showed antimicrobial activity against Staphylococcus aureus and Bacillus cereus.

본 연구는 ABTS radical 소거 활성을 통한 항산화 활성, RAW 264.7 대식 세포에서의 세포 독성, DCF-DA assay을 통한 세포 내 ROS 생성 억제 효과, 항균력을 측정하여 구아바 잎 추출물이 화장품 소재로써의 활용 가능성을 검토하고자 하였다. 실험 결과, 구아바 잎 추출물의 우수한 ABTS radical 소거능을 확인하였다. RAW 264.7 대식세포에서의 세포 독성은 나타나지 않았으며 세포 내에서 ROS 생성량 은 농도 의존적으로 감소하는 억제효과를 확인하였다. 또한 구아바 잎 추출물의 항균력 분석에서는 피부상 재균인 S. aureus, E. coli, C. albicans, P. acnes 균주들에서 항균 활성이 확인되었으며, 각 균주에 대한 최소 저해 농도(MIC)는 대체로 0.25 - 1 mg/mL의 수준으로서 P. acnes ≃ S. aureus < E. coli < C. albican 순의 낮은 농도로 측정되었다. 이와 같은 결과를 통해 구아바 잎 추출물의 항산화 활성과 세포 내 ROS 생성 억제 효과, 피부에 염증을 유발하는 피부상재균에 대한 항균력이 확인됨에 따라 독성이나 부작 용이 없는 기능성 화장품 소재로써의 활용이 가능할 것으로 사료된다.

본 연구는 식품 부산물의 에탄올 추출물의 항산화능, 항균특성 및 첨가제로서의 기능성특성을 알아보기 위해 실시하였다. 조사대상은 카사바 부산물, 땅콩 부산물, 완두콩 부산물, 그리고 조미료 부산물이었다. 또한, 부산물 추출물 및 BHA를 첨가한 미트 패티의 저장 중 품질특성을 비교 분석하였다. 추출물 내 총 폴리페놀 및 플라보노이드 함량은 땅콩 부산물이 다른 추출물에 비해 높게 나타났다. DPPH라디칼 소거능은 땅콩 부산물 추출물에서 가장 높은 활성을 나타내었으며(p<0.05), ABTS 라디칼 소거능 및 FRAP 활성능에서는 완두콩 부산물 추출물이 가장 높은 결과를 나타내었다(p<0.05). 땅콩 부산물 추출물은 Streptococcus pneumoniae에 대해서 강한 활성을 나타내었고, 조미료 부산물 추출물은 S. aureus와 S. pneumoniae균에 대해 매우 강한 활성을 나타내었다. 미트 패티의 저장 중 지방산화 억제능은 카사바, 땅콩, 완두콩 부산물 추출물이 BHA 첨가군과 유사하게 낮은 2-thiobarbituric acid reactive substances(TBARS) 값을 나타내었다(p<0.05). 단백질 변패도 실험에서는 완두콩 부산물 추출물 처리구가 다른 시험구에 비해 유의적으로 낮은 값을 나타내었다(p<0.05). 이상의 결과, 식품부산물은 S. aureus과 E. coli 에 대해 항균활성이 우수하고, 지방산패를 억제하기 때문에 좋은 식품첨가물로서 이용이 가능할 것으로 사료된다.

A gram-positive bacterium was isolated from the spent substrate of Agaricus bisporus that showed a marked antagonistic activity against Pseudomonas agarici. It was identified as Bacillus safensis HC42 based on its cultural, biochemical, and physiological characteristics, and 16S rRNA sequence. B. safensis HC42 was saprophytic, but not parasitic or pathogenic, in cultivated mushrooms and showed strong inhibition of P. agarici in vitro. Moreover, it showed a control efficacy of 66 % against browning disease caused by P. agarici in Agaricus bisporus. Therefore, B. safensis HC42 may be useful in the future for the development of a biocontrol system.

β-mannanase from Trichoderma reesei was purified by DEAE Sephadex A-50 ion exchange chromatography and Sephadex G-100 gel chromatography. The molecular weight was determined to be 54 kDa by tricine SDS-PAGE. Trigonella foenum-graecum galactomannan was hydrolyzed by the purified β-mannanase, and then the hydrolysates were separated by Bio-Gel P2 chromatography. The main hydrolysates were composed of D.P. (degree of polymerization) 2, 3, and 4, 6 galactomanno-oligosaccharides. To investigate the effects of Trigonella foenum-graecum galactomanno- oligosaccharides on in vitro growth of L. plantarum, were cultivated individually on a modified-MRS medium containing carbon sources such as low- and high-molecular-weight galactomanno-oligosaccharide. Lactobacillus plantarum grew 1.8-fold after treatment with high- and low-molecular-weight galactomanno-oligosaccharides, compared to 1.3-fold for those with standard MRS medium. Bacteriocin was purified by Sephadex G-100 gel chromatography and determined to be 122 kDa by tricine SDS-PAGE. The bacteriocin activated doubly more effectively after treatment with galactosmanno-oligosaccharides compared to those with standard MRS medium. Bacteriocin showed antimicrobial activity against Staphylococcus aureus. The inhibitory compound lost activity when heated to temperatures greater than 30oC and when inhibited to pH changes that lowered the pH below 4 or raised it above 5. Furthermore, its effects were inhibited by treatment with proteolytic enzymes.

본 연구는 제주산 자생 로즈마리 에센셜 오일의 항염 및 피부상재균에 대한 항균 활성을 확인하기 위한 것이다. 로즈마리 에센셜 오일은 물 증류법으로 추출하였다. 로즈마리 에센셜 오일의 항염 효능을 확인하기 위하여 RAW 264.7 세포에서 LPS에 의해 유도된 NO와 PGE2의 생성을 농도 의존적으로 억제하는 것을 확인하였다. Western blot 실험을 통해 이들을 생합성하는 효소인 iNOS, COX-2 단백질의 발현이 농도 의존적으로 감소하는 것을 확인하였다. 또한 전염증성 cytokine인 TNF-⍺와 IL-6의 생성 억제 효능을 확인하였다. 항생제 내성균주 각 2종을 포함한 S. epidermidis 3종, P. acnes 3종에 대한 항균 활성을 실험한 결과, paper disc법에서 저해환이 관찰되었고, MIC, MBC 실험을 통하여 균생육 저해와 사멸를 확인하였다. 위의 실험 결과로부터 로즈마리 에센셜 오일의 항염증, 항균 효능을 확인 하였으며 향후 화장품 및 스킨케어 소재로서 활용 가능성을 확인하였다.

This research was conducted to elucidate the optimum conditions for the antibacterial activity of konjak jelly using the evolutionary operation-factorial design technique. In the first set of experiments, concentration of a coagulation agent, soaking liquid, and temperature of water were set to 0.4%, 0.6×10－2 N, and 65℃ as a central point, respectively. The highest antibacterial activity was acquired at E21, in which the number of bacteria was 1.25 log cfu/g. Because the code of changes in the main effect was (-), it could be decided that the central point of the first set was not the optimum point. Although antibacterial activity in the second set was improved, the values of the main effect were higher than that of changes in the mean effect. The central point of third set was concentration of coagulation agent 0.8%, concentration of soaking liquid 1.0×10－2 N, and temperature of water 65℃. It was found that the antibacterial activity of central point in the third set was highest among all the tested set. Further, all the necessary conditions were appropriate to reach the optimum condition. The antibacterial activity of the central point in third set was more than 1,000 times higher than that of E11, in first set.