• Journal of Life Science
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• v.12 no.2
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• pp.182-187
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• 2002

In this study we have investigated the effect of Caesalpina sappann L. extracts on the apoptosis in NIH3T3 cells exposed to methylmethan sulfonate (MMS), an alkylating agent. MTT assay study showed that Caesalpina sappan L. extracts potentiate the MMS-induced viability. Cell morphology studies, acridine orange (AO) staining, and DNA fragmentation analysis indicated that the postincubation of Caesalpina sappan L. extracts increase the nuclear condensation of MMS-induced apoptotosis. These results suggest that Caesalpina sampan L. extracts contain components potentiating MMS-induced apoptosis of NIH3T3 cells.

• Korean Journal of Food Science and Technology
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• v.31 no.2
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• pp.404-409
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• 1999

The studies were carried out to investigate antimicrobial activity of mixture of Caesalpina sappan L. and Lithospermum erythrorhizon extracts against lactic acid bacteria isolated from Kimchi. The effects of the mixture and crab shell extracts on the shelf-life of Kimchi were also investigated. The growth of heterofermentative lactic acid bacteria and homofermentative lactic acid bacteria was inhibited by 98% ethanol extracts of Caesalpina sappan L. and Lithospermum erythrorhizon. The pH of Kimchi containing mixed extracts of Caesalpina sappan L. and Lithospermum erythrorhizon extracts (1 : 1) and crab shell was lower than that of control during fermentation for 25 days of $10^{\circ}C$. The viable cells of Lactic acid bacteria of the mixed extracts and crab shell added Kimchi were lower than that of control during fermentation. The sensory quality of the mixed extracts and Crab shell added Kimchi was a little inferior to control for during fermentation of Kimchi.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.5
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• pp.888-892
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• 2000

Antimicrobial activity of Caesalpina sappan L. extract (CS extract) against 6 kinds of food spoilage and pathogenic organisms was studied. The growth of Listeria monocytogenes Brie 1, Escherichis coli ATCC 11775, Staphylococcus aureus ATCC 11775, and Pseudomonas fluorescens ATCC 11775 was inhibited about 4 to 5 $log_{10}$ cycle in Tryptic soy Broth(TSB) containing 1% CS extract. Bacillus subtilis KCTC 102 and Vibrio parahaemolyticus ACTT 17802 did not show apparent growth in the same medium. Effect of CS extract on preservation of ground meat was also investigated. The range of pH change was 5.0~5.2 in CS extract added ground meat, 5.2~6.0 in CS extract not added ground meat (control) during storage at 4$^{\circ}C$ for 30 days. Number of total bacteria after 15 days storage was $10^{6}$/g in CS extract added ground meat, 10$^3$/g in control. Redness of ground meats was improved significantly by addition of 1% CS extract during storage at 4$^{\circ}C$ for 30 days. The sensory quality of 1% CS extract added hamburger patty was similar to that of the control in taste, flavor, and overall acceptability.

• Microbiology and Biotechnology Letters
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• v.31 no.3
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• pp.242-249
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• 2003

Antimicrobial activity of Caesalpina sappan L. extract (CS extract) against animal husbandry disease-related bacteria was studied. The CS extracts showed a significant antimicrobial activity against Gram(+) bacteria and this antimicrobial activity was most significant against Staphylococcus epidermidis. Minimum inhibitory concentrations (MIC) of CS was in the range of 0.8∼16 mg/ml and 0.8∼10 mg/ml, in the case of MeOH extracts and EtOH extracts, respectively. In addition, the antimicrobial activity of each solvent fraction was most significant with EtOAc layer. The antimicrobial activities of CS extracts against most microbial strains were stable by either heat treatment or acid treatment, whereas those against S. aureus and Sal. typhimurium were reduced by acid treatment. The inhibitory effect of CS extracts on microbial cell growth was further examined by the addition of 0, 100, 300, and 500 ppm of CS extracts into growth medium. The growth of gram(+) bacteria, S. aureus and S. epidermidis, was inhibited for 72 hours in all ranges of CS extracts added, but the growth of gram(-) bacteria was only inhibited when at least 100 ppm of CS extracts were added. Taken together, the antimicrobial activities of CS extracts were more effective against gram(+) bacteria compared to those against gram(-) bacteria.