• Title/Summary/Keyword: Antibacterial ability

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Study on SOD like activity and Electric donor ability of Hedyotis diffusa $W_{ILLD}$ (백화사설초(白花蛇舌草) 추출물(抽出物)의 항균실험(抗菌實驗) 및 SOD류사활성(類似活性), 전자공여능(電子供與能)에 관(關)한 연구(硏究))

  • Seo In-Gyo;Kim Sang-Chan;Lee Jin-Tae;Byun Jun-Seok;Byun Sung-Hui
    • Herbal Formula Science
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    • v.8 no.1
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    • pp.299-318
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    • 2000
  • In order to study on SOD like activity and Electric donor ability of Hedyotis diffusa $W_{ILLD}$, testing antibacterial effect on E. coli O157 which causes infectious inflammatory disease; measunng inhibitory effect on tyrosinase which stimulates melanin formation; and measuring the influence of it to SOD like activity, DPPH and TBARS which are related to ageing and carcinogenesis. The results of these experiments, are as follows. 1. In the antibacterial experiment with the extract of Hedyotis diffusa $W_{ILLD}$ on E. coli O157, there was no change in proliferation from the beginning of culture to two hours after, but proliferation inhibiting effect on E. coli O157 was detected from three hours after the beginning of culture. 2. Tyrosinase inhibitory effect was measured as $0.39{\pm}0.026%$. Compared with the control group, the effect was very slight. 3. The SOD like activity of the extract of Hedyotis diffusa $W_{ILLD}$. was measured as 21.33${\pm}$ 4.264%. Compared with the extracts of several other herbs, it was much more significant. 4. The DPPH of the extract of Hedyotis diffusa $W_{ILLD}$. was $53.3{\pm}0.91%$ when 0.02g was used and $83.5{\pm}1.82% $ when 0.05g was used. The result when 0.05g was used was more significant than 0.02g was used. 5. The TBARS of the extract of Hedyotis diffusa $W_{ILLD}$. was measured as 0.724 ${\pm}$0.O04MDAppm. Compared with the extracts of several other herbs, the result was more significant. From these results, we found that Hedyotis diffusa $W_{ILLD}$. can be used in therapy of dysentery with bloody stool and fever which is caused by infection with E. coli O157 and that it can be also used effectively as age resister or anticarcinogen.

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Study on the sterilizing and disinfective effects of E-ball and commercialized disinfectants against Salmonella typhimurium (Salmonella typhimurium 에 대한 E-ball 및 상용화된 소독약품의 살균 및 소독 효능에 대한 연구)

  • Kang, Shin-Seok;Byeon, Hyeon-Seop;Kang, Shin-Kwon;Ko, Duk-Hwan;Lim, Dae-Jun;Lee, Jung-Hwa;Jeon, Hyun-Soo;Choi, Jin-Yong;Kang, Sung-Ho
    • Korean Journal of Veterinary Service
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    • v.38 no.4
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    • pp.211-220
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    • 2015
  • Many chemical disinfectants are using to protect the foot and mouth disease (FMD) and avian influenza (AI) in Korea since 2000. This study was performed to confirm disinfective ability of commercialized chemical disinfectants and to investigate the sterilizing ability of E-ball as alterative to chemical disinfectants. 4 kinds of acidulant, 3 kinds of aldehyde, 1 kind of oxidizer and 300 g of E-ball were used in this study. Dilution rate of disinfective power of all chemical disinfectants were to 200 times. The sterilizing ability of aldehydes were better than the acidulant and oxidizer with Salmonella typhimurium. The sterilizing ability of E-ball treated solution was guessed due to the friction of E-ball deads. In the case of the friction of 2 beads of E-ball, Salmonella typhimurium was sterilizted on $1{\times}10^6/mL$ CFU in the E-ball treated solution. The E-ball treated solution had superior sterizing power compared with the chemical disinfectants in the bacteria of soil for antibacterial examination. E-ball treated solution has a possibility as the substitute of chemical disinfectants to protective the animal diseases contains FMD, AI.

Comparison of the Biochemical Activities of Commercial Yogurts and Lactobacillus acidophilus-containing Yogurt (시판용 요구르트와 Lactobacillus acidophilus 요구르트의 생화학적 활성의 비교)

  • Ryu, Jae-Ki;Lee, Hyeong-Seon;Koo, Bon-Kyung;Kim, Hyun-Kyung
    • Korean Journal of Clinical Laboratory Science
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    • v.47 no.2
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    • pp.59-64
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    • 2015
  • Lactic acid-producing bacteria such as Lactobacillus spp. function to ferment carbohydrates and produce ATP. Such Lactobacillus spp. are used for the production of commercial yogurts. Lactobacillus spp. are beneficial to the intestinal tract, and Lactobacillus acidophilus-containing yogurts have received considerable attention because of their preventive effects against early-stage cancer of the large intestine. In this study, lactic acid-producing bacteria were cultured from three different groups: commercial solid yogurt (for eating), commercial liquid yogurt (for drinking), and Lactobacillus acidophilus-containing yogurt. We first determined the optimum culture conditions for Lactobacillus spp. and then analyzed turbidity and pH in order to compare the growth abilities and lactic acid-production capacities among the groups. Finally, high-performance liquid chromatography was used to measure the lactic acid content in the culture supernatants, and the antibacterial activities against Staphylococcus aureus and Escherichia coli were compared among the three groups. The optimum culture conditions for Lactobacillus spp. were MRS medium at $25^{\circ}C$, for 24 h. The highest turbidity was found in L. acidophilus-containing yogurt, followed by liquid yogurt and solid yogurt. Similarly, the highest lactic acid production ability was found in L. acidophilus-containing yogurt, followed by liquid yogurt and solid yogurt. Culture supernatants from the three groups did not show any antibacterial activity towards S. aureus; however, supernatants derived from L. acidophilus-containing yogurt resulted in a 1.8 mm inhibitory zone against E. coli in a paper disk diffusion test. These results revealed the high level of lactic acid-production capacity and antibacterial activity in L. acidophilus-containing yogurt.

Antioxidant and Antibacterial Activities of Lactobacillus-fermented Artemisia annua L. as a Potential Fish Feed Additive (양어 사료첨가제로서의 유산균 발효 개똥쑥의 항산화 및 항균활성)

  • Lee, Ah-Ran;Niu, Kai-Min;Kang, Su-Kyung;Han, Sung-Gu;Lee, Bong-Joo;Kim, Soo-Ki
    • Journal of Life Science
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    • v.27 no.6
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    • pp.652-660
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    • 2017
  • Fermented medical herbs using Lactobacilli have attracted significant attention due to their enhanced biological activities. A traditional medicinal plant, Artemisia annua L., was fermented using a probiotic strain, L. plantarum SK3494. The strain was isolated from Artemisia princeps var. orientalis and molecularly identified through sequence similarities and phylogenetic tree analysis. The antioxidant activity of L. plantarum-fermented A. annua L. (LFA) was determined using the DPPH free radical scavenging assay. Cellular antioxidant activity of LFA was examined using the superoxide radical reduction assay in MAT-C cells. Total polyphenol contents (TPC) and flavonoid contents (TFC) of LFA were determined. The antibacterial activity of LFA against fish pathogens was also determined in this study. The viable cell number (9.38 log10 CFU/ml) and pH (4.1) results showed good adaptive ability of the selected strain during fermentation. LFA was found to have enhanced antioxidant activity compared to non-fermented A. annua L. (NFA) based on the DPPH assay. Cellular antioxidant activity was present in both LFA and NFA. After 24 hr and 48 hr of fermentation, the LFA also showed antibacterial activities against fish pathogens Photobacterium damselae subsp. damselae and Vibrio ichthyoenteri. These results suggest that L. plantarum-fermented A. annua L. may have potential as a feed additive in aquaculture.

Biological Activities of Extracts from Omija(Schizandra chinensis Baillon) (오미자 추출물의 생리활성)

  • Kwon, Hoo-Ja;Park, Chan-Sung
    • Food Science and Preservation
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    • v.15 no.4
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    • pp.587-592
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    • 2008
  • We research the development of natural preservatives or functional foods. Here Omija(Schijandra chinensis Baillon) was extracted with distilled water and 70%(v/v) ethanol, and extracts were tested for biological(antibacterial, antioxidative, and fibrino lytic) activities. The polyphenol contents of water and ethanol extracts were 511.5 and 696.6 mg/100 g of Omija, respectively. The water and ethanol extracts from Omija demonstrated antibacterial activity against Listeria monocytogenes and Staphylococcus aureus. The electron-donating abilities(EDAs) of the water and ethanol extracts were 88.6% and 94.5% at 1,000 ppm. The superoxide dismutase(SOD)-like activities of the water and ethanol extracts were 51.2% and 53.6% at 1,000 ppm. The nitrite scavenging abilities(NSAs) of the water and ethanol extract were 70.2% and 76.2% at 1,000 ppm, and were the highest at pH 1.2. The higher antibacterial and antioxidative activities were seen in the ethanol extract, which also had a higher polyphenol content than did the water extract. However, fibrinolytic activities of the water extract were higher than those of the ethanol extract, at all dilutions in the range $1.25{\sim}50%$(v/v). We conclude that extracts of Omija can be used for health food development or natural preservatives in processed foods.

Incubation conditions affecting biogenic amines degradation of probiotic lactic acid bacteria (프로바이오틱 유산균의 바이오제닉 아민 분해능에 영향을 미치는 배양 조건)

  • Lim, Eun-Seo
    • Korean Journal of Microbiology
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    • v.53 no.4
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    • pp.273-285
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    • 2017
  • The purpose of this study was to investigate the inhibitory effect of antibacterial substances produced by probiotic lactic acid bacteria (LAB) against biogenic amines-producing bacteria and the influence of culture conditions on the antibacterial activity of bacteriocin and organic acid. The bacteriocin solutions of Lactobacillus plantarum FIL20 (64 AU/ml) and Lactobacillus paracasei FIL31 (128 AU/ml) showed strong antibacterial activity against Serratia marcescens CIH09 and Aeromonas hydrophilia RIH28, respectively. And the lactic acid contents in the cell-free culture supernatants (CFCS) obtained from FIL20 and FIL31 strains were $107.3{\pm}2.7mM$ and $129.5{\pm}4.6mM$, respectively. Therefore, the bacteriocin solution (200 AU/ml) and the CFCS ($200{\mu}l/ml$) produced by L. plantarum FIL20 and L. paracasei FIL31 significantly (P < 0.05) decreased the bacterial numbers and histamine and tyramine production ability of S. marcescens CIH09 and A. hydrophilia RIH28. The amounts of histamine and tyramine produced by the CIH09 strain under conditions of low initial pH (5.0) and incubation temperature ($15^{\circ}C$) was significantly reduced by treatment with bacteriocin solution and CFCS obtained from L. plantarum FIL20. In addition, the bacterial counts and biogenic amines contents of CIH09 strain were significantly decreased (P < 0.05) when sodium chloride (5%) or potassium nitrite (200 mg/g) were mixed with the antibacterial substances of L. plantarum FIL20. Consequently, the bacteriocin and organic acid solution of L. plantarum FIL20 and L. paracasei FIL31 can be used as a biological preservation to effectively control the production of biogenic amines by the application of hurdle technology.

Thymol Rich Thymbra capitata Essential Oil Inhibits Quorum Sensing, Virulence and Biofilm Formation of Beta Lactamase Producing Pseudomonas aeruginosa

  • Qaralleh, Haitham
    • Natural Product Sciences
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    • v.25 no.2
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    • pp.172-180
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    • 2019
  • Infections with Pseudomonas aeruginosa are difficult to treat not only because it is often associated with multidrug-resistant infections but also it is able to form biofilm. The aim of this study was to evaluate the antibiofilm and anti-Quorum Sensing (QS) activities of Thymbra capitata essential oils (EOs) against Beta Lactamase (BL) producing P. aeruginosa and the reference strain P. aeruginosa 10145. GC/MS analysis showed that thymol (23.25%) is the most dominant compound in T. capitata EOs. The MICs of T. capitata EOs against P. aeruginosa (BL) and P. aeruginosa 10145 were 1.11%. At sub MIC (0.041, 0.014 and 0.0046%), the EOs of T. capitata remarkably inhibited the biofilm formation of both strains tested and complete inhibition of the biofilm formation was reported at 0.041%. The EOs of T. capitata were found to inhibit the swarming motility, aggregation ability and hydrophobic ability of P. aeruginosa (BL) and P. aeruginosa 10145. Interestingly, the EOs of T. capitata reduce the production of three secreted virulence factors that regulated by QS system including pyocyanin, rhamnolipids and LasA protease. The potent antibiofilm and anti-QS activities of T. capitata EOs can propose it as a new antibacterial agent to control pseudomonas infections.

Effects of freezing temperature on the physiological activities of garlic extracts (냉동 온도에 따른 마늘 추출물의 생리활성 변화)

  • Park, Jong Woo;Kim, Jinse;Park, Seok Ho;Choi, Dong Soo;Choi, Seung Ryul;Oh, Sungsik;Kim, Yong Hoon;Yoo, Seon Mi;Han, Gui Jeung
    • Food Science and Preservation
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    • v.22 no.4
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    • pp.520-527
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    • 2015
  • This study investigated the physiological activities of garlic extracts frozen at -20, -80, and $-196^{\circ}C$. To determine the optimum freezing temperature for maintaining garlic's physiological activity, antioxidant and antibacterial activities were investigated. The antioxidant activities were determined by DPPH radical scavenging ability, SOD-like activity, nitrite-scavenging ability, and reducing power. Total phenolic compounds and flavonoids of garlic extract frozen at $4^{\circ}C$ (control) were measured as $6.91{\pm}0.69{\mu}gGAE/g$ and $0.315{\pm}0.017{\mu}gQE/g$, respectively. Although the content of total phenolic compounds was not affected by the different freezing temperatures, the flavonoids contents of garlic extract frozen at $-20^{\circ}C$ were slightly decreased. The DPPH radical scavenging ability of garlic extracts (2 mg/mL) frozen at $-80^{\circ}C$ was 61%, whereas those frozen at $-20^{\circ}C$ and $-196^{\circ}C$ were 51%. SOD-like activity was slightly increased by freezing. However, the nitrite scavenging ability (18% at pH 3.0) and reducing power (OD700=1.6) were not affected by freezing temperatures. Antimicrobial activities did not show significant differences depending on freezing temperatures. Taken together, the physiological activities of the frozen garlic extracts were not significantly changed by the freezing temperatures; however, the antioxidant and antibacterial effects of the phenolic compounds and flavonoids were maintained at $-80^{\circ}C$. These results suggest that $-80^{\circ}C$ frozen garlic could maintain a higher quality than the conventional freezing method ($-20^{\circ}C$) without loss of physiological activities during the storage.

The Role of Curcuma Species as Functional Food Ingredients

  • Subarnas Anas;Apoteker Sidik
    • Proceedings of the Korean Society of Food Science and Nutrition Conference
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    • 2004.11a
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    • pp.99-101
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    • 2004
  • An important aspect of indigenous medicine is the ability of traditional societis to manipulate the environment for their own benefit, for example for their health care. In Indonesia, this indigenous medicine is called Jamu. Jamu mostly consists of a mixture of herbals of the genus Curcuma, Zingiberaceae. There are 19 species of curcuma grown in Indonesia. Eleven of them are popular in the jamu preparations. Ethnopharma-cological surveys have shown that 50% of these species are used for post partum protection, dismenorrhea, 30% are used for the treatment of stomache and as cosmetics, 20% for the treatment of various diseases such as fever, worms, asthma, etc. Chemical studies show that they contain curcuminoids, volatile oils, flavonoids, starch, and resinous substance. Pharmacological studies of extracts and isolated bioactive compounds have shown that they have a broad pharmacological activity such as antibacterial, antifungal, anti-inflammatory, choleretic, antihepatotoxic, antitumor, antioxidant, and antihyperlipidemic activity.

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Evaluation of physicochemical and biological properties of python fat (Python bivittatus)

  • Pham Thi Quyen;Le Pham Tan Quoc
    • Food Science and Preservation
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    • v.30 no.5
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    • pp.758-769
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    • 2023
  • The main aim of this study was to determine python fat's several physicochemical properties, including dimensions, color, structure, acid value (AV), saponification value (SV), density, and recovery efficiency. The optimum yield obtained was approximately 80.40% at 180℃ for 60 min with an AV of 0.3366 and SV of 179.56 mg KOH/g. Fatty acids, comprising oleic acid (72.462%), palmitic acid (26.243%), linolenic acid (0.835%), and myristic acid (0.459%), were identified using gas chromatography-mass spectrometry (GC-MS). The python fat had a very weak antioxidant capacity and almost no antibacterial ability with gram-positive (Staphylococcus aureus - ATCC 25923 and Bacillus cereus - ATCC 10876) and gram-negative (Escherichia coli - ATCC 25922 and Salmonella enterica - ATCC 35664) bacteria (used the paper disc diffusion method for antibiotic susceptibility testing). Moreover, python fat is considered to be very resistant to high temperatures.