Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지
DOI QR코드

DOI QR Code

Development of Mouthwash Products with Solid Fermented Oriental Medicinal Herb

고체발효 한약재 추출물을 함유한 구강세척제 개발

  • Cho, Byung-Je (Chedam Hospital of Korean Medicine) ;
  • Hong, Jun Young (Department of Food Science and Nutrition, and Kimchi Research Institute, Pusan National University) ;
  • Kim, Mijeong (Department of Food Science and Nutrition, and Kimchi Research Institute, Pusan National University) ;
  • Song, Yeong Ok (Department of Food Science and Nutrition, and Kimchi Research Institute, Pusan National University)
  • 조병제 (체담한방병원) ;
  • 홍준영 (부산대학교 식품영양학과 및 김치연구소) ;
  • 김미정 (부산대학교 식품영양학과 및 김치연구소) ;
  • 송영옥 (부산대학교 식품영양학과 및 김치연구소)
  • Received : 2014.08.11
  • Accepted : 2014.08.27
  • Published : 2014.09.30
Download PDF
⟨ Previous Next ⟩

Abstract

The purpose of this study was to develop a mouthwash product with solid fermented oriental medicinal herb (OMH). Solid fermentation of magnolia, liquorice, and cnidium by Phellinus linteus mycelium was carried out successfully when 30% water was added to the medium, whereas 10% brown rice powder was required as an extra nutrient for solid fermentation of mint besides water. The amount of total phenol compounds and DPPH radical scavenging activity of OMH increased significantly (P<0.05) upon solid fermentation. Anti-microbial activities of fermented OMH also increased and were approximately 100-fold greater than those of unfermented samples. Oral pathogens such as Staphylococcus epidermis, Streptococcus pyogenes, Candida albicans, or Streptococcus mutans were used for determination of anti-microbial effects of OMH. Formulation of the mouthwash was developed based on the results of the sensory evaluation. Among seven formulas, the best formula chosen by the sensory evaluation was as follows: mouthwash prepared with 0.075% ethanol extract of solid fermented OMH as a main ingredient, 83.64% hot water extract of mint and clove (100:15, v/v) as a mouthwash base component, and other miscellaneous ingredients, including sodium fluoride, menthol, and surfactants. Data from a consumer's preference test with 30 participants, overall acceptance, and willingness to buy the product developed in this study were all significantly higher for the tested mouthwash compared to mouthwash on the market manufactured with OMH but with a different formula. Duration of freshness of the mouthwash after usage as determined by Breath Checker was not significantly different between the two samples, although the duration of our product was slightly longer than that of the commercial product mentioned above.

본 연구에서는 발효 한약재를 사용하여 한방구강세척제를 개발하고자 후박, 감초, 천궁, 박하 및 정향을 상황버섯균사체로 고체발효 하였다. 후박, 감초 천궁은 수분을 30% 첨가한 조건에서 고체발효에 성공하였으며, 박하는 30% 수분과 현미가루 10%를 영양성분으로 제공하였을 때 고체발효가 진행되었다. 그러나 정향은 진균류에 대한 항균활성이 강하여 상황버섯균사체를 이용한 고체발효에 성공하지 못하였다. 고체발효 한약재 에탄올 추출물의 총 페놀 함량 및 DPPH 소거능은 발효 후 유의적으로 상승하였으며 항균효과 역시 상승하였다. 구강질환 균인 Staphylococcus epidermis, Streptococcus pyogenes, Candida albicans 또는 Streptococcus mutans에 대해 후박, 감초 및 천궁이 항균활성을 보였으며, 항균활성은 고체발효에 의해 약 100배 정도 증가하였다. 한방구강세척제 조성비를 확립하기 위하여 발효한 후박, 감초 및 천궁의 에탄올 추출물을 5:3:2로 혼합하였을 때 가장 높은 항균활성을 나타내었다. 이들 발효 한약재 에탄올 추출물 혼합액 0.075%를 유효성분으로 하고 박하와 정향 열수 추출물(100:15, v/v) 83.64%를 베이스로 하는 한방구강세척제 조성을 관능검사에 의거 결정하고 시제품을 제조하였다. 본 연구에서 개발한 발효 한방구강세척제와 시판하고 있는 한방구강세척제에 대한 소비자 선호도 조사(n=30)를 실시하였을 때 본 연구에서 개발한 제품이 종합적인 평가 점수에서 유의적으로 높았으며 구강세척제 사용 후 지속 효과를 구취 측정계로 측정하여 시간을 산출하였을 때 유의적인 차이는 없었으나 발효 한방구강세척제의 지속 효과가 다소 길었다.

Keywords

References

  1. Kim DH, Yoo YS, Joo KB, Lee KJ. 2011. The evaluation of efficacy on oral cavity cleaner (dental cleaner). Korea Journal of Waters 2: 1-8.
  2. Gagari E, Kabani S. 1995. Adverse effects of mouthwash use: a review. Oral Surg Oral Med Oral Pathol Oral Radiol Endod 80: 432-439. https://doi.org/10.1016/S1079-2104(05)80337-3
  3. Yu YE, Park EY, Jung DH, Byun SH, Kim SC, Park SM. 2010. Antibacterial effect of oriental medicinal herbs on dental pathogens. The Korean Journal of Microbiology 46:200-206.
  4. Kim YJ, Park KM. 2012. Effects on salivation, xerostomia and halitosis in elders after oral function improvement exercises. J Korean Acad Nurs 42: 898-906. https://doi.org/10.4040/jkan.2012.42.6.898
  5. Tonzetich J. 1977. Production and origin of oral malodor:a review of mechanisms and methods of analysis. J Periodontol 48: 13-20. https://doi.org/10.1902/jop.1977.48.1.13
  6. Cho JW, Shin SC, Seo HS. 2003. Tongue plaque removal effect according to tongue cleaner types. J Korean Acad Dent Health 27: 75-85.
  7. Lee JH, Kim ME, Kim KS, Kim SB. 2003. Study on the development of gargle solution containing medicinal herb extract for oral malodor. J Oral Med Pain 28: 1-10.
  8. Liang CH, Syu JL, Mau JL. 2009. Antioxidant properties of solid-state fermented adlay and rice by Phellinus linteus. Food Chem 116: 841-845. https://doi.org/10.1016/j.foodchem.2009.03.032
  9. Dinis MJ, Bezerra RM, Nunes F, Dias AA, Guedes CV, Ferreira LM, Cone JW, Marques GS, Barros AR, Rodrigues MA. 2009. Modification of wheat straw lignin by solid state fermentation with white-rot fungi. Bioresource Technol 100:4829-4835. https://doi.org/10.1016/j.biortech.2009.04.036
  10. Seesuriyachan P, Kuntiya A, Hanmoungjai P, Techapun C, Chaiyaso T, Leksawasdi N. 2012. Optimization of exopolysaccharide overproduction by Lactobacillus confusus in solid state fermentation under high salinity stress. Biosci Biotechnol Biochem 76: 912-917. https://doi.org/10.1271/bbb.110905
  11. Khan AW, Zohora US, Rahman MS, Okanami M, Ano T. 2012. Production of iturin A through glass column reactor(GCR) from soybean curd residue (okara) by Bacillus subtilis RB14-CS under solid state fermentation (SSF). Adv Biosci Biotechnol 3: 143-148. https://doi.org/10.4236/abb.2012.32021
  12. Kim HS, You JH, Jo YC, Lee YJ, Park IB, Park JW, Jung MA, Kim YS, Kim SO. 2013. Inhibitory effects of Phellinus linteus and rice with Phellinus linteus mycelium on obesity and diabetes. J Korean Soc Food Sci Nutr 42: 1029-1035. https://doi.org/10.3746/jkfn.2013.42.7.1029
  13. Lee H, Kim H, Chong M, Cho H, Choi Y, Lim K, Lee K. 2008. Physiological activity of extracts from mixed culture of medicinal herbs and mycelia of Tricholoma matsutake and Cordyceps militaris by fermentation. Kor J Herbology 23: 1-8.
  14. Rhee YK, Han MH, Park SY, Kim DH. 2000. In vitro and in vivo antitumor activity of the fruit body of Phellinus linteus. Korean J Food Sci Technol 32: 477-480.
  15. Song WY, Sung BH, Kang SK, Choi JH. 2010. Effect of water extracts from Phellinus linteus on lipid composition and antioxidative system in rats fed high fat high cholesterol diet. J Korean Soc Food Sci Nutr 29: 71-77.
  16. Seo HC. 2011. Optimization of anticoagulant production from Phellinus linteus mycelia. Kor J Mycol 39: 117-121. https://doi.org/10.4489/KJM.2010.39.2.117
  17. Park IH, Chung SK, Lee KB, Yoo YC, Kim SK, Kim GS, Song KS. 2004. An antioxidant hispidin from the mycelial cultures of Phellinus linteus. Arch Pharm Res 27: 615-618. https://doi.org/10.1007/BF02980159
  18. Kang HW, Lee MH, Seo GS. 2013. Antioxidant and anti-inflammatory effects of Phellinus linteus HN1009K. Kor J Mycol 41: 243-247. https://doi.org/10.4489/KJM.2013.41.4.243
  19. Lee BE, Ryu SY, Kim EH, Kim YH, Kwak KA, Song HY. 2012. Immunostimulating effect of mycelium extract of Phellinus linteus. Kor J Pharmacogn 43: 157-162.
  20. Park CK, Kim H, Tu Q, Yu KW, Jeong HS, Lee HY, Jeong JH. 2009. Chemical composition and immunostimulating activity of the fermented Korean ginseng (Panax ginseng C.A. Meyer) with mushroom mycelium by solid culture. J Korean Soc Food Sci Nutr 38: 1145-1152. https://doi.org/10.3746/jkfn.2009.38.9.1145
  21. Lee JH, Choi YH, Lee YT, Choi SH, Chung KY, Jeong YK, Choi BT. 2004. Effect of the evaporating extract from liquor of fermentation using mycelium of Phellinus linteus on the expression of inflammatory proteins and the generation of reactive oxygen species. Korean J Oriental Physiol Pathol 18: 1825-1831.
  22. Tarko T, Duda-Chodak A, Sroka P, Satora P, Jurasz E. 2008. Physicochemical and antioxidant properties of selected polish grape and fruit wines. Acta Sci Pol Technol Aliment 7: 35-45.
  23. Park SH, Yun UJ, Shin JH, Kwon BM, Bae KH. 2006. The comparison of morphological and constituents of the leaves of Magnolia officinalis, M. biloba and M. obovata. Kor J Pharmacogn 37: 278-286.
  24. Davidson PM, Parish ME. 1989. Methods for testing the efficacy of food antimicrobials. J Food Sci Technol 1: 148-155.
  25. Lee JH, Choi HS, Chung MS, Lee MS. 2002. Volatile flavor components and free radical scavenging activity of Cnidium officinale. Korean J Food Sci Technol 34: 330-338.
  26. Cho SK, Kwon OI, Kim CJ. 1996. Anti-inflammatory and analgesic activities of the extracts and fractions of Cnidii rhizoma. Kor J Pharmacogn 27: 282-287.
  27. Jung SJ, Lee JH, Song HN, Seong NS, Lee SE, Baek NI. 2004. Screening for antioxidant activity of plant medicinal extracts. J Korean Soc Appl Biol Chem 47: 135-140.
  28. Kumar A, Samarth RM, Yasmeen S, Shatma A, Sugahara T, Terado T, Kimura H. 2004. Anticancer and radioprotective potentials of Mentha piperita. Biofactors 22: 87-91. https://doi.org/10.1002/biof.5520220117
  29. Lim HS, Kim JH, Ha H, Seo CS, Shin HK. 2012. Comparative study of the anti-inflammatory effects of Menthae Herba from Korea and China. Kor J Pharmacogn 43: 231-238.
  30. Chang B, Lee Y, Ku Y, Bae K, Chung C. 1998. Antimicrobial activity of magnolol and honokiol against periodontopathic microorganisms. Planta Med 64: 367-369. https://doi.org/10.1055/s-2006-957453
  31. Kim TI, Choi EJ, Chung CP, Han SB, Ku Y. 2002. Antimicorbial effect of Zea mays L. and Magnoliae cortex extract mixtures on periodontal pathogen and effect on human gingival fibroblast cellular activity. J Korean Acad Periodontol 32: 249-255. https://doi.org/10.5051/jkape.2002.32.1.249
  32. Chang BS, Son SH, Chung CP, Bae KH. 1993. The effects of honokiol and magnolol on the antimicrobial, bacterial collagenase activity, cytotoxicity and cytokine production. J Korean Acad Periodontol 23: 145-158.
  33. Martin MD, Sherman J, van der Ven P, Burgess J. 2008. A controlled trial of a dissolving oral patch concerning Glycyrrhiza (licorice) herbal extract for the treatment of aphthous ulcers. Gen Dent 56: 206-210.
  34. Gafner S, Bergeron C, Villinski JR, Godejohann M, Kessler P, Cardellina JH, Ferreira D, Feghali K, Grenier D. 2011. Isoflavonoids and coumarins from Glycyrrhiza uralensis: antibacterial activity against oral pathogens and conversion of isoflavans into isoflavan-quinones during purification. J Nat Prod 74: 2514-2519. https://doi.org/10.1021/np2004775
  35. Lee SE, Park CG, Cha MS, Kim JK, Seong NS, Bang KH, Bang JK. 2002. Antimicrobial activity of essential oils from Mentha arvesis L. var. piperascens Malivaud and Agastache rugosa O. Kuntze on Escherichia coli and Salmonella typhimurium. Korean J Medicinal Crop Sci 10: 206-211.
  36. Jung KH, Seong NS, Lee YJ. 2005. A study on the anti-oxidation effects of menthae herba (I). Kor J Herbology 20:103-112.

Cited by

  1. Anti-oxidant and Anti-bacterial Activities of Mouthwash Prepared with Acacia Flower, Songji, and Topan Solar Salt vol.15, pp.2, 2017, https://doi.org/10.20402/ajbc.2016.0119
  2. 새송이버섯 추출물이 구강세균에 작용하는 항균효과 vol.18, pp.1, 2014, https://doi.org/10.13065/jksdh.2018.18.01.9
  3. Paenibacillus kribbensis AM49로 발효시킨 택사의 항산화 활성 및 NO 생성 효과 vol.36, pp.4, 2014, https://doi.org/10.6116/kjh.2021.36.4.23.