• 한국동물위생학회지
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• 제32권1호
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• pp.87-92
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• 2009

The avoidance of the allergen of the house dust mite is one of the challenges to reduce and treat the symptoms of allergic diseases. Accordingly, various acaricidal agents are being used to kill the mite, but just killing it leaves the remains of it, which still act as the allergen. Therefore expelling the mite is thought as best policy to avoid the mite allergen. For this, some materials have been applied to repellent agents against the mite. Among them, a material with natural origin, known as the phytoncide, is being used for its repellent activity, as well as for its benefits for health. In this experiment, essential oils extracted from Korean white pine (Pinus koreaiensis S. et Z.) and hinoki cypress (Chamaecyparis obtusa), which are widely used as the source of phytoncide products, are studied for demonstration of the repellent effect against the house dust mites, Dermatophagoides farinae and D. pteronyssinus. Direct contact method was used to evaluate the repellent effect (%). And the results suggest the oils have a significant effect enough to be used as a source of repellent agent. For the repellent effect, the most effective concentration was $0.5{\mu}l/cm^2$ at 45 minutes both in the white pine and the hinoki oil.

• 융합정보논문지
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• 제10권4호
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• pp.104-114
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• 2020

본 연구는 식물에서 항생제로 알려진 11 가지 에센셜 오일(피톤치드)을 선별 한 후 혼합한 정유를 사용하여 최고의 항생제를 조사하였다. 최소억제농도 (MIC)와 최소사멸농도 (MBC) 측정 결과 Essential Oil B와 E가 목적 균의 억제효과가 높았다. 이 실험에 사용 된 S. aureus를 함유하는 모든 그람 양성 박테리아는 높은 항생제 활성을 나타냈다. 그리고 그람 양성 박테리아에서 A. baumanii와 곰팡이에서 C. albicans만이 높은 항생제 활동을 보였다. 우리의 실험에 사용 된 에센셜 오일은 항생제 활성이 뛰어난 천연 항생제 및 자연 의학의 에센셜 오일을 사용한 주요 연구와 비교할 때 더 우수한 항생제 활성을 보였다. 시험에 사용한 공시물질인 Essential Oil이 어떤 항균활성의 기전을 가지는지 알 수 없으나 다른 선행 연구결과와 비교해 볼 때 세포벽의 합성저해기전으로 해석하고 있다. 이러한 결과로부터, 항생제 활성을 갖는 일부 물질 또는 기능성 제품이 개발 될 것으로 예상된다.

• Asian-Australasian Journal of Animal Sciences
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• 제24권8호
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• pp.1136-1141
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• 2011

Effect of dietary essential oils on growth, feed utilization and meat yields of white leg shrimp L. vannamei was investigated. White shrimp fry weighing 0.62 g were kept in one of 12 tanks (75 head/500 L holding tank) in a closed recirculation system. Four experimental diets, a commercial diet (control), phytoncide oil (PO), oregano oil (OO) and fermented garlic liquid (GL) were fed for 16 weeks. The mean water quality values for the whole experimental period were $27.8{\pm}1^{\circ}C$, $7.6{\pm}0.3$, $15.5{\pm}0.3$ g/L and $6.1{\pm}0.3$ mg/L for water temperature, pH, salinity and dissolved oxygen, respectively. At the end of the trial, 10 shrimp per tank were randomly sampled and meat yields (%) were evaluated after peeling the shell and removing the head. After a 16 week feeding trial, final weight of shrimp ranged from 21.9 g to 23.6 g. Feed conversion was not significantly different among groups (p>0.05), which was the lowest (1.95) in the control and highest (2.30) in the PO. Specific growth rate was also not significantly different (p>0.05) and ranged from 3.18% to 3.25%. Average daily gain of 0.2 g was obtained in all treatments. Mortality varied from 35.1% for control to 44.9% for OO. Meat yields maintained constant at 52.1% for control to 53.0% for PO. The study suggested that natural essential oils could not exert any improvement in growth performance, mortality and meat yields of white leg shrimp.

• 대한화장품학회지
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• 제32권2호
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• pp.99-103
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• 2006

티트리오일 2종과 편백나무에서 추출한 천연오일을 합성방부제인 methylparaben과 항균력을 비교하였다. 대상 균주로 그람양성균인 S. aureus (KCTC 1916)와 그람음성균인 E. coli (KCTC 2571)와 P. aeruginosa (KCTC 2513)를 사용하였으며, 진균류인 C. albicans (KCTC 7965)와 A. niger (KCTC 6911), 그리고 여드름균인 P. acnes (KCTC 3314)를 사용하였다. 그람양성균의 항균력실험에서 천연오일은 합성방부제보다 우수한 항균활성을 보였으며, 그람음성균에서는 유사한 정도의 활성을 나타내었다. 특히, 진균과 여드름균에 대해서는 합성물질에 비해 천연오일에서 월등한 활성을 볼 수 있었다. 실험군에서 항균력은 티트리오일 > methylparaben > 편백정유의 순으로 나타났다. 또한, DPPH 법에 의한 항산화실험과 lipoxygenase를 이용한 항염증실험을 통해 천연오일의 항산화 및 항염증 효과를 볼 수 있었다. 실험결과, 천연오일은 널리 사용되고 있는 화학적인 방부제나 항산화제를 충분히 대체할 수 있으리라 기대된다.

• Journal of Dairy Science and Biotechnology
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• 제30권2호
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• pp.75-81
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• 2012

Molds cause severe cheese deterioration, even though some white and blue molds are used for the manufacture of Camembert and Blue cheese, respectively. The species of Geotrichum, Moniliella, Aspergillus, Penicillium, Mucor, Fusarium, Phoma, and Cladosporium are the main fungi that affect contamination during cheese ripening. Once deteriorated by fungal spoilage, cheese becomes toxic and inedible. Fungal deterioration of cheese decreases the nutritional value, flavor profiles, physicochemical and organoleptic properties, and increases toxicity and infectious disease. Fungal contamination during cheese ripening is highly damaging to cheese production in Korean farmstead milk processing companies. Therefore, these companies hesitate to develop natural and ripened cheese varieties. This article discusses the recent and ongoing developments in the removal techniques of fungal contamination during cheese ripening. There are 2 categories of antifungal agents: chemical and natural. Major chemical agents are preservatives (propionic acid, sodium propionate, and calcium propionate) and ethanol. Among the natural agents, grapefruit seed extract, phytoncide, essential oils, and garlic have been investigated as natural antifungal agents. Additionally, some studies have shown that antibiotics such as natamycin and Delvocid$^{(R)}$, have antifungal activities for cheese contaminated with fungi. Microbial resources such as probiotic lactic acid bacteria, Propionibacterium, lactic acid bacteria from Kimchi, and bacteriocin are well known as antifungal agents. In addition, ozonization treatment has been reported to inhibit the growth activity of cheese-contaminating fungi.