항생제 및 항균 물질 등의 오, 남용으로 인하여 항생제 내성균들이 등장, 사회적으로 큰 문제가 되고 있으며, 최근에는 식물이나 probiotics 등과 같이 항생제를 대체할 수 있는 물질에 대한 연구가 활발히 진행되고 있다. 이에 본 연구에서는 국내에서 오래 전부터 민간 요법으로 사용되어 오던 백련초 (Opuntia ficus-indica var. saboten)를 이용하여 in vitro와 in vivo에서 Salmonella enteyica serova. Enteritidis (S. enteritidis), S. enterica serova. Typhimurium (S. Typhimurium) DT104 및 Escherichia coli O157:H7에 대한 항균능을 평가하였다 백련초의 수용액이 포함된 Moulter Hinton agar에 Salmonella spp. 및 S. coli O157:H7를 접종한 결과 이들 균에 대한 억제능(inhibitory activity)을 확인할 수 있었다. 백련초 제제를 경구투여한 군에서 분변으로 배출되는 S.typhimurium DT104의 수가 급격히 감소하였고, 낀 후에는 더 이상 분변으로 균이 배출되지 않았으며, intestinal IgA가 유의적으로 증가함이 확인되었다. 본 연구를 통하여 백련초가 in vitro에서 S. enteritis, S. Typhimurium DT104와 E. coli O157:H7대한 항균력을 나타낼 뿐만 아니라 마우스의 gastrointestinal tract에서 역시 Salmonella에 대한 항균력을 보임을 확인할 수 있었다. 본 연구를 통해 백련초 및 그 성분을 이용한 병원성 세균의 제거 및 면역 증진 효과 등과 같은 연구의 필요성이 확인되었고, 그 응용 가능성도 매우 높을 것으로 사료된다.

강 알칼리 이온수인 GC-100X의 항균력을 6가지 주요 식품위해 미생물들에 대해 시험하되 4℃, 25℃ 및 36℃의 서로 다른 온도조건과 유기물 조건 하에서 실험을 수행하였다. 그 결과 GC-100X는 37℃, 3시간 반응 조건 하에서 모든 유해균에 대해 1.0X 10^4 CFU/ml감소 이상의 효과를 나타내었으며 멸균 증류수나 표준 경수로 2배 희석한 경우에도 동일한 결과를 나타내었다. 유기물이 존재할 경우는 항균력의 약화가 관찰되었고, 그람 양성균에 대한 항균력은 높지 않았으나 그람 음성균에 대해서는 강력하고 빠른 사멸능력을 나타내었다. 방울 토마토에 인위적으로 E. coli O157:H7을 부착시키고 그에 대한 GC-100X의 세척효과를 기타의 세척제들과 비교해 본 결과, GC-100X 원액, GC-100X 5% 용액은 100 ppm 염소용액과 유사한 세척효과를 나타내었으며 시판 주방용 합성세제에 비해 그 성능이 우수하였다. 또한 시판 주방용 합성세제와는 달리 GC-100X, GC-100X 5% 및 3% 100 ppm 염소용액은 세척후 토마토 내부로의 균 침투를 억제하는 기능이 있음을 확인하였다. 이 결과는 식품 위생과 주방 청결에 일조할 하나의 방안으로서 안전성, 항균력, 세척력을 갖춘 GC-100X의 식품분야 적용 가능성을 시사하고 있다.

본 연구에서는 5종의 유산균들 (Lactobacillus reuteri, L. acidophillus, L. bulgaricus, L. casei and Bifidobacterium longum)의 식중독 균들에 대한 항균력을 조사하였다. 각 유산균들을 3가지 서로 다른 조건 (MRS+glucose, MRS+0.5 M glycerol, 0.25 M glycerol solution)에서 배양한 후 그 상층액이 포함된 Moulter Hinton Agar에 8종의 유해균들을 접종하였다. MRS+glucose, MRS+0.5 M glycero에서의 상층액을 이용한 실험에서는 L. reuteri의 항균력이 다른 유산균들에 비해 높지 않았으나 0.25 M glycerol solution에서는 탁월하게 높은 결과를 나타내었다. (p<0.05). 0.25 M glycerol solution에서 나타난 높은 항균력은 L. reuteri가 glycerol을 이용하여 생산하는 reuterin이란 물질 때문이라 생각되며, 0.25 M glycerol solution의 상층액을 500 MHz Nuclear Magnetic Resonance (NMR)를 통해 분석한 결과 reuterin의 존재를 확인할 수 있었다. 3가지 조건 하에서의 항균력 시험 결과 가장 높은 항균력을 나타낸 3가지 유산균들 (Lactobacillus resuteri, L. bulgaricus, L. casei)을 선발, 각각 최고의 항균력을 나타낸 조건으로 배양하여 최소사멸농도 (minimum bactericidal concentration)를 측정한 결과, L. reuteri가 생산한 reuterin이 광범위 항균물질임을 확인하였다. 또한 pH 적정, pepsin 혹은 trypsin 처리를 한 후 3가지 유산균들의 항균력 변화를 조사한 결과 L. bulgaricus와 L. casei의 항균력은 이러한 조건에서 상당히 감소한 반면 reuterin의 항균력은 아무런 영향을 받지않았다 (p<0.05). 이상의 결과들로 보아 주요 유산균들 중에서 L. reuteri의 항균력이 가장 우수하면서 광범위하였으며 이는 L. reuteri가 분비하는 항균물질인 reuterin에 기인한 것으로 사료된다. 또한 reuterin의 항균력은 타 유산균과는 달리 장관내 pH나 단백질 분해효소에 의해 영향을 받지 않으므로 인체나 동물 장관에서 가장 높은 효력을 가진다고 판단할 수 있다.

To evaluate antimicrobial activities of chongkukjang slime fermented by different strains, growth characteristics were compared using various standard microorganisms with addition of chongkukjang slime. Chongkukgang slime was prepared by fermenting cooked soybean after inoculating with Bacillus circulars K-1, Bacillus spp N-1 and Bacillus subtilis CH-1, respectively. Significant antimicrobial activity was observed by chongkukjang slime on gram positive bacteria (Staphylococcus aureus, Bacillus cereus, Bacillus subtilis, Micrococcus luteus), gram negative bacteria(Escherichia coli O157:H7, Salmonella Typhimurium, Pseudomonas fluorescens), and yeast (Pichia membranaefaciens, Saccharomyces cerevisiae, Candida albicans). In case of B. cereus growth inhibition of 80% was achieved by the addition of chongkukjang slime; on the contrary, to Escherichia coli O157:H7 only 20% inhibition was observed. Slime from Bacillus subtilis CH-1, in parkicular, inhibition of 40% toward bacteria and yeast, whereas slime from Bacillus circulars K-1, Bacillus spp N-1 showed only 20% inhibition.

Ag doped Hydroxyapatite powder in nano-scale was successfully synthesized either by co-precipitation or by ion exchange route. The fabricated powder was successfully dispersed through freeze drying due to the prevention of secondary particles. The antimicrobial effects of nano-HAp against E.coli was superior to micron ones not only in its strength but also in duration.

Recently, consumer's demand for natural preservatives is increasing because of residual toxicity, mutagenicity and etc. of synthetic preservatives and the study of natural preservatives is being done. In this study, antimicrobial activity of spices was investigated Fungi occurred in bread and a noodle without mustard after 3days and 4days, respectively. However, they didn't occur in bread and noodle with mustard ball. Temperature of the water used in mixing-up mustard powder didn't affect antimicrobial activity of mustard. Fungi occurred in bread with cinnamon, Japanese pepper or horseradish after 4days, 4days or 6days, respectively. However, there wasn't the occurrence of fungi in bread with mustard after 8days, yet. Mustard and horseradish of extracts by water of spices had a strong antimicrobial activity. But the extracts by ethanol had low antimicrobial activity.

식품의 항균물질 분리에 있어 여러 가지 방법이 있지만 오차와 손실이 많아 실용화 하기에는 많은 문제점이 있다. 현재 일반적인 분리법으로 유기용매분획법, 크로마토그래피 등이 있으나, 많은 시간과 노력을 필요로 하며 시료에 따라 항균활성이 소실되는 경우가 많다. 본 연구는 전편의 '부추의 미생물학적 항균활성 특성과 가공식품에의 응용'에 이어 부추의 항균활성 물질을 효과적으로 분리하기 위한 방법을 정립하고 항균활성 물질을 확인하였다. 부추의 항균활성 물질 분리를 위하여 ultrafiltration, liquid-liquid extraction, TLC, HPLC 순으로 정제하였다. Ultrafiltration 결과 항균물질은 분자량 5,000 dalton 이하의 저분자 물질이었고, TLC로 분리된 8개의 spot중 대조군에 비하여 높은 항균활성을 나타내는 1개의 spot을 추출하여, HPLC로 유효 peak 2개를 얻었고 각 peak성분을 GC/MS로 확인한 결과 cis-propenyl methyl disulfide, 5-methyl methylthiosulphonate, dimethyl disulfide등의 황화합물로 구성된 복합물질로 확인되었다.

In order to develop a antimicrobial agent, dried bamboo trunk was extracted by high temperature suction and then antimicrobial activities against Staphylococcus aureus ATCC 2825 and Escherichia coli DH 5α were investigated as compared with tea tree oil and BHA. The minimal inhibitory concentration(MIC) of the extracted substance against microorganisms were also examined. The results are as follows: 1. By disc diffusion method, BHA showed the strongest antimicrobial activity on Gram-positive bacteria such as S. aureus ATCC 2825 but bamboo essential oil showed the strongest antimicrobial activity on Gram-negative bacteria such as E. coli DH 5α. 2. By broth dilution method, the minimum inhibitory concentration of the BHA, tea tree oil and bamboo oil were not detected against S. aureus ATCC 2825(MIC, 6.0 ㎕/㎖) and E. cola DH 5α(MIC, 6.0 ㎕/㎖)

This study was carried out to know the active fraction of Dryopteris rhizoma on antimicrobial activity against some food spoilage microorganisms. Also, antimicrobal activities were investigated for the aqueous and ethanolic extracts of four herbs such as Terminaliae fructus, Eugeniae flos, Salviae miltiorrhizae radix and Dryopteris rhizoma. Antimicrobial activities of three herbs except for Terminaliae fructus showed higher activities in 75% ethanolic extracts than in aquoeus extract. Ethanolic extract of Dryopteris rhizoma showed the highest antimicrobial activity among extracts of four herbs. Antimicrobial activity intensities of solvent fractions of Dryopteris rhizoma extracted by 75% ethanol were order to CHCl₃ fraction$gt;EtOAc fraction $gt;BuOH fraction$gt;H₂O fraction. The CHCl_(3+) EtOAc and BuOH fractions also inhibited growth of food spoilage microorganisms as the concentration increased, respectively. In case of EtOAc fraction, 1000 ppm of fraction almost inhibited completely the growth of microorganisms tested.

This study was conducted to investigate the antimicrobial activity of grapefruit extracts and polylysine mixture against food-borne pathogens. The mixture was showed a potent and quick antibacterial activity for 5 major bacteria causing food poisoning i.e. Escherichia coli, Escherichia coli O-157, Salmonella typhi, Staphylococcus aureus, Vibrio cholerae. The antibacterial effect of the mixture on the ordinary bacteria inhibiting on the surface of lettuce was lasted even 6 hrs after the treatment, however the mixture was non-effective on the color, smell and taste of lettuce. The treatment with 10% mixture solution of the foods such as fish, meat, rice and bread suppressed the growth of the bacteria and kept the foods more freshly than the untreated foods.

Antimicrobial activity of Korean leek was effective on Staphylococcus aureus, Bacillus cereus, Bacillus subtilis, E. coli O157:H7, Pseudomonas fluorescens, Pichia membranaefaciens. Extract from raw Korean leek and that from frozen one showed antimicrobial activity; in contrast, extract stored frozen condition or extract from blanched one lost antimicrobial activity. Filtration, centrifugation, and vacuum concentration did not affect antimicrobial activity of the leek, nor did the changes in storage pHs. Addition of ground leek to soy milk, soy curd, and broth for cold noodle resulted in the prolonged shelf life by significantly reducing the number of viable cells.

he purpose of this experiment was to examine the antimicrobial effect of the natural flavonoid hesperidin on dental caries and alveolar bone resorption in the albinorats. Twenty five day old male rats were fed with the experimental diets for 42 days. At the end of the 42 day experimental period, the molar tooth occlusal surface was examined by a dissecting microscope. The sulcular caries lesions were recorded: the first molar caries incidence was higher than that of the second molar and the third molar. Alvelolar bone resorption was measured on the buccal and lingual aspects of each molars. Three measurements were taken on the first molar (mesialpoint, midpoint, distalpoint). The results of this experiment, showed that hesperidin is effective in reducing dental caries and alveolar bone resorption.

In order to develop antimicrobial substances, many kinds of medicinal herbs were extracted with absolute ethanol and then antimicrobial activities against various microorganisms were investigated. Ethanol extract from cinnamon bark showed the strongest antimicrobial activity on the growth of almost all submitted microorganisms. Specially, molds such as Aspergillus sp. and Pencillium sp. were inhibited strongly. Therefore, the crude antimicrobial substance from the ethanol extract was fractionated with various solvents such as n-hexane, chloroform, ethyl acetate, and n-butyl alcohol and then their antimicrobial activities were tested. Among the various solvent fractions from the ethanol extract, n-hexane fraction was the best in antimicrobial activity especially against molds. There were no significant changes in antimicrobial activity of the n-hexane fraction by heat treatment at 100℃ for 60 min or 121℃ for 15 min and by the change of pH 4.0-10.0. We could get the results that the n-hexane fraction of cinnamon bark extract showed not only antimutagenicity but also no mutagenicity by Ames test with Salmonella typhimurium TA 98 and TA 100.