• Microbiology and Biotechnology Letters
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• v.42 no.4
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• pp.386-392
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• 2014

The present study was aimed at investigating the antimicrobial activities of licorice's active ingredients. Four samples of licorice ingredients (glycyrrhizin, liquiritin, liquiritigenin, and isoliquiritigenin) were evaluated for their antimicrobial activities against six skin microorganisms. The bioassay applied for determining the antimicrobial effects employed a disc diffusion assay, the minimum inhibitory concentration, and the challenge test. The ingredients showed antibacterial activities. Especially, isoliquiritigenin has significant antimicrobial activities against two Gram-positive (Bacillus subtilis, Propionobacterium acnes) and two Gramnegative (Escherichia coli, Pseudomonas aeruginosa) bacteria. These samples had much higher antimicrobial activities than synthetic preservatives. Our results reveal that liquiritigenin and isoliquiritigenin could be useful compounds for the development of antibacterial agents for the preservation of cosmetics and foods. The two flavonoids, liquiritigenin and isoliquiritigenin, sourced from Korea, China, Uzbekistan, were quantified using HPLC. The results demonstrated that Korean licorice has two flavonoids (liquiritigenin, isoliquiritigenin) in much higher quantities than was observed in the licorice obtained from the two other countries. Thus, isoliquiritigenin and Korean licorice extract represent new candidates for antimicrobial agents.

• Journal of the Korean Applied Science and Technology
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• v.33 no.4
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• pp.717-725
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• 2016

This study was designed to examine the in vitro antioxidant, antimicrobial and anti-inflammation effects of essential oils of Erigeron annuus L. Flower. Erigeron annuus L. essential oils were obtained by solvent extraction. Antioxidative ability was evaluated by bioassays using ABTS (2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid diammonium salt) radical scavenging effect and 2, 2-diphenyl-1-1-picrydrazyl (DPPH) free radical scavenging activity. Erigeron annuus L. essential oil exhibited free radical scavenging activity on ABTS and DPPH 98.6%, 48.3% respectively, at a concentration of $500{\mu}g/ml$. Antimicrobial activity of essential oils of Erigeron annuus L. were tested against Staphylococcus aureus (S. aureus), Propionibacterium acnes (P. acne) and Escherichia coli (E. coli) by paper disc method, MIC and MBC. Erigeron annuus L. essential oil showed excellent antibacterial activities against S. aureus with MIC and MBC values of 0.31 mg/mL. The clear zone, indicating antimicrobial activity against P. acnes, was 14 mm, MIC and MBC values 0.31 mg/mL, 0.63 mg/mL, respectively. For the anti-inflammatory activity in RAW 264.7 cell, the Erigeron annuus L. essential oils inhibited not only NO production but also the expression of pro-inflammatory cytokines such as, TNF-${\alpha}$, IL-6 in a dose-dependent manner. These results suggested that Erigeron annuus L. essential oils has considerable potential as a cosmetic ingredient with antioxidative, antimicrobial and anti-inflammation effects.

• Microbiology and Biotechnology Letters
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• v.42 no.2
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• pp.145-151
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• 2014

The antibacterial effect of Quercus salicina Blume extract was investigated and then the stability of a cream containing it best performing fraction, the ethyl acetate fraction, was evaluated. The antibacterial effect was evaluated on the skin microorganisms Staphylococcus aureus, Bacillus subtilis, Propionibacterium acnes, Escherichia coli, and Pseudomonas aeruginosa. Among the Q. salicina Blume extract fractions, the ethyl acetate fraction demonstrated the lowest minimum inhibitory concentration against S. aureus (1,200 ${\mu}g/ml$), B. subtilis (2,500 ${\mu}g/ml$), P. acnes (1,200 ${\mu}g/ml$) and P. aeruginosa (312 ${\mu}g/ml$). Therefore, a cream containing 0.25% ethyl acetate fraction of Q. salicina Blume extract was prepared and evaluated for stability. The pH, viscosity, and absorbance of the cream were measured under various temperatures (4, 20, 37, $45^{\circ}C$) and sun light during a 12 week period. The changes in viscosity, absorbance and pH of the cream did not change significantly during the term of the experiment when compared with a placebo cream. In addition, any change in color or odor of the cream was not observed during the 12 weeks. These results indicate that the ethyl acetate fraction of Q. salicina Blume extract has a high antibacterial effect and is stable as a cream. There is therefore some potential for its use in cosmetic materials.

• Animal Bioscience
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• v.34 no.9
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• pp.1499-1513
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• 2021

Objective: The purpose of this meta-analysis was to evaluate the effect of dietary essential oils (EOs) on productive performance, nutrient digestibility, and serum metabolite profiles of broiler chickens and to compare their effectiveness as growth-promoting additives against antibiotics. Methods: Peer-reviewed articles were retrieved from Web of Science, Science Direct, PubMed, and Google scholar and selected based on pre-determined criteria. A total of 41 articles containing 55 experiments with 163 treatment units were eligible for analyses. Data were subjected to a meta-analysis based on mixed model methodology considering the doses of EOs as fixed effects and the different studies as random effects. Results: Results showed a linear increase (p<0.001) on body weight gain (BWG) where Antibiotics (FCR) and average daily feed intake decreased (p<0.001) linearly with an increasing dose of EOs. Positive effects were observed on the increased (p<0.01) digestibility of dry matter, crude protein, ether extract, and cecal Lactobacillus while Escherichia coli (E. coli) population in the cecum decreased (p<0.001) linearly. There was a quadratic effect on the weight of gizzard (p<0.01), spleen (p<0.05), bursa of fabricius (p<0.001), and liver (p<0.10) while carcass, abdominal fat, and pancreas increased (p<0.01) linearly. The dose of EOs linearly increased high density lipoprotein, glucose, protein, and globulin concentrations (p<0.01). In comparison to control and antibiotics, all type of EOs significantly reduced (p<0.001) FCR and tended to increase (p<0.1) BWG and final body weight. Cinnamaldehyde-compound was the only EOs type showing a tendency to increase (p<0.1) carcass weight, albumin, and protein of serum metabolites while this EOs together with EOs-Blend 1 decreased (p<0.01) E. coli population. Low density lipoprotein concentration decreased (p<0.05) with antibiotics and carvacrol-based compound when compared to the control group. Conclusion: This evidence confirms that EOs are suitable to be used as growth promoters and their economical benefit appears to be promising.

• Journal of Food Hygiene and Safety
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• v.38 no.1
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• pp.19-25
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• 2023

Addition of spice for inhibition of bacterial growth in ground chicken meat was investigated. The ground chicken meat approximately contained 72.98±0.15% moisture, 23.37±0.46% crude protein, 1.00±0.03% crude fat, and 1.90±0.03% ashes. Addition of rosemary showed the maximum bacterial inhibition, followed by garlic and mustard. The inhibitory effect increased with the addition of a greater quantity of spices. The optimal added concentration of spices for inhibition of total viable cell and proliferation of Escherichia coli in ground chicken meat was 2%, 4%, and 1.2% for rosemary, garlic, and mustard, respectively. The growth inhibition of total viable cells and E. coli differed during storage period for MixA (97.4%) > rosemary (96.9%) > MixB (96.3%) > garlic (53.7%) > mustard (33.3%). The addition of sterilized garlic to ground chicken meat showed that the total viable cells was low at 2.6-3.0 log CFU/g on the 0-day and 2.4-3.2 log CFU/g on the 9-day, and the number decreased as the storage lengthened. Non-sterilized garlic treatment showed a higher number of total viable cells than the control group, and this increased with elapse of storage time. The number of E. coli, was low at 0.4-1.0 log CFU/g on the 0-day and 0.5-1.5 log CFU/g on the 9-day for the sterilized group, and the change during the storage showed a similar trend for the total viable cells. In conclusion, the microbial safety of ground chicken meat products was improved by various mixed applications of rosemary, garlic, and mustard.

• Journal of the Korean GEO-environmental Society
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• v.2 no.3
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• pp.37-45
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• 2001

The characteristics of drinking groundwater quality was analyzed by investigating observed data during 1995-1997 in Daejeon city. As the analysis of observed data, the 30.1% of them were over the drinking water quality standards in Daejeon city and the unfit ratios of each region were 36.4% at Dong-Gu, 32.3% Daedeog-Gu, 31.2% Jung-Gu, 30.0% Seo-Gu and 25.2% at Yusoung-Gu. It was found that the items over the drinking water quality standards were 24 items and all of the mean concentration of water quality items were under the drinking water quality standard except Fe and Mn in 1997. The mean concentration of Fe was $1.31mg/{\ell}$ over the water quality at Daedeog-Gu and that of Mn was $0.53mg/{\ell}$ at Jung-Gu. The concentrations of $NH_3$-N, Mn, Fe, Al and F were increased rapidly in 1997, so that the cause of increasing also must be examined closely. It was found that the rainfall and unfit ratio(unfit frequency/test frequency) of E-coli and bacteria had the hydrologic persistance. The coefficient of correlation between them was 0.525. On the rainfall over 100mm, it was 0.673 and on the rainfall over 150mm, it was 0.641. The correlation between E-coli and rainfall was higher than that between bacteria and rainfall.

• KSBB Journal
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• v.24 no.6
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• pp.591-597
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• 2009

B-type natriuretic peptide is a neurohormone secreted in the cardiac ventricles. BNP levels are elevated in patients with ventricular dysfunction. Therefore, the concentration of BNP is important factor to reflect diagnosis and prognosis for cardiovascular disease. In this respect, anti-BNP scFv is an urgent requirement for early diagnosis in the field of biosensor. Herein, the genetic codes of anti-BNP scFv were chemically synthesized and cloned into both pET22b (+) and pColdⅣ vector, respectively. The recombinant scFv was successfully expressed as a functional form in cytoplasm of E. coli and detected through Western blot and ELISA. The highest level of functional expression of anti-BNP scFv was achieved using pET22b (+) vector at $15^{\circ}C$ by addition of 0.1 mM IPTG. Additionally, being exposed to both BNP and ANP, anti-BNP scFv specifically captured only BNP. Therefore, anti-BNP scFv expressed in this study will be applied to measure the concentration of BNP as a diagnostic recognition molecule.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.20 no.1
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• pp.57-62
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• 1987

The transformational conditions of plasmids $pPL-\lambda$ and pAS 1 are as follows in E. coli, Ts-mutant M 5248 strain at $30^{\circ}C$. When the culture time was 2.5 hours of mid logarithemic phase, the cell concentration was $4.5\times10^7\;cells/ml$, the optical density was equal to 0.45 at 590 nm wave length, the transformational frequencies of plasmid$pPL-\lambda$ and pAS 1 had the highest values as $2\times10^{-6}\;and\;1.5\times10^{-6}\;and\;1.5\times10^{-6}$ and respectively. For $9\times10^6$ competent cells in $200{\mu}l$, the transformational frequency was as high as $4.4\times10^{-6}$ at 510 ng plasmid concentration. The competent cells treated with the mixture of calcium chloride and thymidine twice rates of transformation than those treated with calcium chloride. The ampicillin resistance of transformants was expressed in LB broth after 2 hours at $30^{\circ}C$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.12
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• pp.1767-1772
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• 2009

Brined Baechu cabbages were packed with different films of high density polyethylene (HDPE), aluminium polyethylene (Al/PE), nylon polyamide (Ny/PE), low density polyethylene (LDPE) and permeability-controlled polyethylene (Mirafresh (MF), US patent No. 5972815), and then stored at 4${^{\circ}C}$ for 4 weeks. Changes in quality characteristics of pH, acidity, total bacteria counts, lactic acid bacteria counts, E. coli counts, texture and $O_2$ concentration were determined during the storage. The pH of brined Baechu cabbage packed with Mirafresh (MF) film was 6.25 after 4 weeks from initial pH of 6.80. The acidity of all brined Baechu cabbages increased, however, the increase of the cabbage in MF was the lowest. The levels of total bacteria, lactic acid bacteria and E. coli in the cabbages packed with MF were also lower than the other films. After 4 weeks, of all brined springiness Baechu cabbages decreased, but MF showed relatively high springiness. The $O_2$ concentrations by its permeation through MF were 0.35%-1.00% at 4-25${^{\circ}C}$ after 1 week. In conclusion, MF was found to be the most effective packaging film for brined Baechu cabbage to extend shelf-life.

• Journal of Life Science
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• v.14 no.5
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• pp.770-777
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• 2004

It has been previously reported that unacetylated a-tropomyosin(TM) produced in E. coli failed to bind to actin while acetylated muscle TM and Ala-Ser dipeptide fusion TM (AS-TM) bound well to actin. In order to determine the structural requirement of the amino terminus for high actin affinity, a recombinant tropomyosin (Ala-TM) that a single Ala residue was added to the amino terminus of Ala-TM was constructed, overexpressed, and purified from E. coli. Actin affinity of Ala-TM was 2.3$\times$$10^{6}$$M^{-1}$, whereas that of unacetylated TM was considerably lower than 0.1$\times$$10^{-6}$$M^{-1}$ indicating that addition of a single Ala residue to the amino terminus drastically increased, at least twenty times, actin affinity of TM. Ala-TM, however, bound to actin about three times weaker than acetylated TM and AS- TM, implying that the addition of an Ala residue was insufficient for complete restoration of high actin affinity. While Ala-TM, AS-TM, and muscle TM showed inhibition and activation of actomyosin Sl ATPase activity depending on myosin Sl concentration, the degree of inhibition and activation was different from each other. AS-TM exhibited the greatest inhibition of the ATPase at low Sl concentration, whereas the greatest activation of the ATPase was observed with muscle TM. These results, together with previous findings, strongly suggested that local structure of the amino terminus is the crucial functional determinant of TM.