• 한국환경보건학회지
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• 제35권3호
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• pp.209-213
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• 2009

This study was carried out to investigate the distribution of V. parahaemolyticus in Incheon adjacent sea, and anti-microbial effect on growth of V. parahaemolyticus in organic acid. The detected strains were compared for geography, months and sample types. V. parahaemolyticus was detected form 28.5 percent of 287 samples collected from Incheon area, and 34.7 percent of 91 samples collected in the months of July through September, and 24.7 percent of 279 shellfish samples respectively. The minimun inhibitory concentration(MIC) of organic acid in V. parahaemolyticus were 1,250ppm at propionic acid, citric acid and acetic acid, 2,500ppm at vanillic acid, respectively. MICs of combined treatment of acetic acid and vanillic acid, citric acid and vanillic acid, propionic acid and vanillic acid were 1,250 ppm. MICs of combined treatment of citric acid and acetic acid, propionic acid and acetic acid, propionic acid and citric acid was 12.5ppm. The antimicrobial effect of organic acid in V. parahaemolyticus was confirmed from the result of this experiment.

• 약학회지
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• 제45권5호
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• pp.491-493
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• 2001

Coagulase-negative Staphylococcus sp #39, isolated from raw-milk showed reduced susceptibility to vancomycin. The minimun inhibitory concentration for strain #39 was at 8$\mu\textrm{g}$ of vancomycin per ml. Transmitting electron microscopy displayed that this strain had a 2.5-3.5 times thicker cell wall than a vancomucin sensitive strain of Staphylococcus sp. The strain #39 also had an increased cell volume. These data indicate that the reduced susceptibility may be due to the thickness of the cell wall of the test strain.

• 환경위생공학
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• 제21권4호
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• pp.11-18
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• 2006

This study was carried out to investigate the distribution of Vibrio parahaemolyticus in the Incheon adjacent sea, and antimicrobial effect on growth of Vibrio parahaemolyticus in lactic acid and hydrogen peroxide and combination of lactic acid and hydrogen peroxide. The detected strains were compared geographical, months and sample types. The distribution of Vibrio parahaemolyticus was high at Ganghwa county with 66.1%(336 samples), on 7-9 months with 72.4%(386 samples) and from tireland with 75.0%(90 samples), respectively. The minimun inhibitory concentration (MIC) of lactic acid in Vibrio parahaemolyticus were 1250 ppm at pH 6.5 and 7.0, 625 ppm at pH 6.0. respectively. The minimun inhibitory concentration (MIC) of hydrogen peroxide in Vibrio parahaemolyticus were 25 ppm at pH 6.5 and 7.0, 12.5 ppm at pH 6.0, respectively. MICs of combined treatment of lactic acid and hydrogen peroxide in Vibrio parahaemolyticus were 625 ppm of lactic acid with 12.5 ppm of hydrogen peroxide. The correlations between MICs of lactic acid and hydrogen peroxide in Vibrio parahaemolyticus were obtained through the coefficient of determination($R^2$). $R^2$ value were 1.0000. The antimicrobial effect of lactic acid and hydrogen peroxide in Vibrio parahaemolyticus could be confirmed from the result of this experiment.

• 한국생물공학회:학술대회논문집
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• 한국생물공학회 2003년도 생물공학의 동향(XII)
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• pp.694-696
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• 2003

본 실험은 전해 알칼리수 처리에 의한 마늘의 저장성을 향상시키고자 실험실에서 직접 분리, 동정한 결과 Bacillus subtilis G-25와 B. lentimobus G-37로 동정되었다. 전해 알칼리수에 대한 살균효능 검정을 위해 마늘 부패균에 대한 최소저해농도(MIC)를 측정한 결과 전해 알칼리수가 마늘 부패균에 대하여 생육억제 효과가 있는 것으로 판단되었다. 이는 전해 알칼리수 처리가 마늘에 대하여 살균 효과가 있음을 나타내며, 유통 체계 개선 및 저장성 향상에 대한 기술개발에 중요한 매개체로 작용하여 그 이용 가능성이 높음을 시사해 준다.

• 한국한의학연구원논문집
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• 제12권1호
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• pp.69-75
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• 2006

치면세균막내의 미생물 중 Streptococcus mutans $N_{AKAI}$는 치면세균막형성에 가장 중요한 역할을 하는 원인균으로 알려져 있으며, Streptococcus mutans $N_{AKAI}$는 치아우식을 일으키는 주요 원인균으로 주목을 받고 있다. Streptococcus mutans $N_{AKAI}$균에 항균효과를 나타내는 화합물 acanthoic acid (AA, $C_{20}H_{30}O_2$)을 Acanthopanax koreanum $N_{AKAI}$의 클로로포롬 추출물에서 각종 컬럼크로마토그래피법으로 추출분리하여 ms, 1H-NMR 그리고 13C-NMR 등을 이용하여 구조를 동정하였다. AA의 Streptococcus mutans $N_{AKAI}$에 대한 최소억제농도(MIC)와 최소살균농도(MBC)를 조사하였으며, 이 때 각각 2와 $4\:{\mu}g/mL$을 나타냈었다. 또한 다른 천연물에서 분리된 화합물인 tanshinone IIA는 8/16\;${\mu}g/mL$, 녹차의 추출물과 eucalyptoi은 $250/500\;{\mu}g/mL$이었다. 그리고 또 다른 치주질환의 원균인 Streptococcus sobrinus $N_{AKAI}$, Streptococcus sanguis $N_{AKAI}$ 및 Streptococcus gordonii $N_{AKAI}$의 최소억제 농도의 범위는 $4{\sim}32\;{\mu}g/mL$이었다. 우리의 연구결과에서 Acanthopanax koreanum $N_{AKAI}$에서 분리한 acanthoic acid 치주질환 원인균들을 억제하는 항균제로의 가능성을 확인하였다.

• 한국환경보건학회지
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• 제31권2호
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• pp.115-119
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• 2005

This study was performed to investigate inhibitory effect on growth of Staphylococcus aureus and Bacillus cereus in lactic acid, hydrogen peroxide and combination of lactic acid and hydrogen peroxide. The minimun inhibitory concentration (MIC) of lactic acid in Staphylococcus aureus were 2500 ppm at pH 7.0, 1250 ppm at pH 5.5, 6.0 and 6.5, while in Bacillus cereus 625 ppm at pH 5.5 and 6.0, 1250 ppm at pH 6.5 and 7.0, respectively. MICs of hydrogen peroxide in Staphylococcus aureus were 50 ppm at pH 6.0, 75 ppm at pH 6.5 and 7.0, while in Bacillus cereus was 75 ppm at pH 5.0, 5.5 and 6.0, respectively. MICs of combined treatment of lactic acid and hydrogen peroxide in Staphylococcus aureus were 1250 ppm of lactic acid with 25 ppm of hydrogen peroxide and 625 ppm of lactic acid with 50 ppm of hydrogen peroxide. When Bacillus cereus were with 1250 ppm of lactic acid with 50 ppm of hydrogen per-oxide and 625 ppm of lactic acid with 75 ppm of hydrogen peroxide at 6.5. The correlations between MICs of lactic acid and hydrogen peroxide in S. aureus and B. cereus obtained through the coefficient of determination ($R^2$). $R^2$ value were 0.9934 and 0.9986, respectively. The inhibitory effect of lactic acid and hydrogen peroxide in S. aureus and B. cereus could be confirmed from the result of this experiment.

• 한국환경보건학회지
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• 제33권5호
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• pp.403-407
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• 2007

The inhibitory effect of the food processing agent on growth of Escherichia coli O157:H7, Salmonella Enteritidis, and Listeria monocytogenes was performed with organic acid, and combination of citric acid, acetic acid, propionic acid and vanillic acid. The minimun inhibitory concentration(MIC) of propionic acid was 5,000 ppm in E. coli O157:H7, 2,500 ppm in Salmonella Enteritidis and Listeria monocytogenes. MIC of citric acid was 10,000 ppm in E. coli O157:H7 and Salmonella Enteritidis, 2,500 ppm in Listeria monocytogenes. MIC of acetic acid was 2,500ppm, while in vanillic acid was 5,000 ppm in Escherichia coli O157:H7, Salmonella Enteritidis, and Listeria monocytogenes. MIC of combined organc acid in E. coli O157:H7 were 2,500ppm in PC, 1,250 ppm in PA, PV, CA, CV and AV. MIC of combined organc acid in Salmonella Enteritidis were 2,500 ppm in PC, PA, PV, CA, and CV, 1,250 ppm in AV. MIC of combined organc acid in Listeria monocytogenes were 1,250 ppm in all treatment group. MIC of combined treatment of three organc acid in E. coli O157:H7, S. Enteritidis and L. monocytogenes were 1,250 ppm in PCA, PCV, PAV and CAV. The inhibitory effect of organc acid in E. coli O157:H7, S. Enteritidis and L. monocytogenes could be confirmed from the result of this experiment. Therefore, it was expected that the food process would increase or maintain by using organic acid.

• 환경위생공학
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• 제19권4호
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• pp.69-75
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• 2004

The inhibitory effect of the food processing agent on growth of Escherichia coli O157:H7, Salmonella Enteritidis, and Listeria monocytogenes was performed with hydrogen peroxide and lactic acid, and combination of hydrogen peroxide and lactic acid. The minimun inhibitory concentration (MIC) of hydrogen peroxide in E coli O157:H7 was 100 ppm at pH 5.0, 6.0, 6.5 and 7.0, while in Listeria monocytogenes 25 ppm at PH 5.5, 6.0 and 50 ppm at PH 6.5, 75ppm at pH 7.0. MIC of lactic acid in E coli O157:H7 was 2500 ppm at pH 5.0, 6.0, 6.5 and 7.0. MIC of lactic acid in S. Enteritidis was 1250 ppm at pH 5.0, 2500 ppm at pH 5.5, 6.0, 5.5 and 7.0, while in L monocytogenes 625 ppm at pH 5.5 and 125 ppm at pH 6.0, 6.5 and 7.0. MIC of combined hydrogen Peroxide and lactic acid in E. coli O157:H7, S. Enteritidis, and L. monocytogenes was 75 ppm of hydrogen peroxide with 2500 ppm of lactic acid at pH 6.5. The correlations between MICs of hydrogen peroxide and lactic acid in E. coli O157:H7, S. Enteritidis and L. monocytogene were obtained through the coefficient of $determination(R^2)$. $R^2$ value were 0.9994, 0.9935 and 0.9283, respectively. The inhibitory effect of hydrogen peroxide and lactic acid in E. coli O157:H7, S. Enteritidis and L. monocytogenes could be confirmed from the result of this experiment. Therefore, it was expected that the food process would increase or maintain by using lactic acid together with hydrogen peroxide.

• 한국어병학회지
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• 제24권2호
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• pp.113-120
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• 2011

본 연구에서는 양식 넙치의 주요 어병세균인 E. tarda, V. ichthyoenteri와 S. iniae에 대한 국내산 꿀벌로부터 분리한 봉독의 항균활성을 검색하였다. 그 결과 봉독은 폐사 납치로부터 분리한 그람음성균인 E. tarda, V. ichthyoenteri와 양성균인 S. iniae 모두에서 강한 항균 활성을 나타내는 것으로 확인되었다. 봉독은 E. tarda와 V. ichthyoenteri에 대하여 최소발육저지 농도는 각각 17.6 ${\mu}g$/ml, 1.76 ${\mu}g$/ml 였으며, 최소살균 농도는 34.6 ${\mu}g$/ml, 6.8 ${\mu}g$/ml, 항균력 지속시간은 5시간, 6시간으로 측정되었다. 또한 그람 양성균인 S. iniae에 대한 최소발육저지농도는 3.49 ${\mu}g$/ml, 최소살균농도는 11 ${\mu}g$/ml였으며, 항균력지속시간은 7시간으로 봉독은 매우 강한 증식 및 살균 억제력을 보였다. 뿐만 아니라, 다양한 pH 조건하에서도 향균활성이 유지되는 것으로 확인되었다.

• 대한본초학회지
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• 제23권2호
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• pp.1-8
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• 2008

Objectives : The purpose of this study was to evaluate on the antimicrobial effect on the periodontal pathogens and anti-inflammatory effect of Artemisiae Iwayomogii Herba. Artemisiae Iwayomogii Herba has been used for treating as Artemisiae Capilaris Herba in Korea. Methods : Artemisiae Iwayomogii Herba was prepared by extracting medicinal herb with water. We investigated antimicrobial activity by the minimun inhibitory concentration (MIC) test. We also investigated inhibition of IL-$1{\beta}$-induced collagenase-l(MMP-l), stromelysin-1(MMP-3), interleukin-6 gene expression in human gingival fibroblasts. Results : The antimicrobial effect of Artemisiae Iwayomogii Herba was evaluated with MIC against periodontopathogens; Porphyromonas gingivalis 2561, W50, A7A1-28, 9-14K-1, Prevotella intermedia28, and Actinobacillus actinomycetemcomitans Y4, MICs of Artemisiae Iwayomogii Herba were 0.156 mg/ml, 0.625 mg/ml, 0.313 mg/ml, 1.25 mg/ml, 10 mg/ml and 10 mg/ml. The anti-inflammatory effect of Artemisiae Iwayomogii Herba was evaluated with Influence of herbs on the IL-$1{\beta}$-induced expression of MMP-1, MMP-3, interleukin-6, IL-$1{\beta}$ increased MMP-1, MMP-3, interleukin-6 mRNA levels. Artemisiae Iwayomogii Herba significantly inhibited IL-$1{\beta}$-induced MMP-1, MMP-3, interleukin-6 gene expressions in a dose-dependent manner. Conclusions : These results suggested that Artemisiae Iwayomogii Herba might reduce the excessive proteolytic capacity of the gingival fibroblast during inflammation and could be developed a new drug in periodontitis.