• 한국식품위생안전성학회지
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• 제10권4호
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• pp.205-211
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• 1995

To investigate the antimicrobial effect of polyphosphates as a food additive, the growth and structural change of Listeria monocytogentes Scott A were examined in relation to polyphosphates concentration and incubation temperature. Up to 10,000 ppm of polyphosphates, the growth rate of strain was gradually inhibited with increasing polyphosphates concentration and decreasting the incubation temperature. Minimal inhibitory concentration of polyphosphates to the growth of strain was about 12,000 ppm. It was observed , using both scanning electron microscopy(SEM) and transmission electron microscopy(TEM), that 0.9% polyphosphates treatment was resulted in the destruction of cell wall and outflow of cell ingredients. The antimicrobial effects of polyphosphates were more effective than those of dehydroacetate and potassium sorbate at 13$^{\circ}C$ and 4$^{\circ}C$. The growth rate the strain in beef was significantly inhibited by the treatment of 0.9% polyphosphates and storaged at cooling temperature.

• 한국식품위생안전성학회지
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• 제10권4호
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• pp.199-204
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• 1995

The antifungal effects of polyposphates on the growth and T-2 toxin production of Fusarium sporotrichioides M-1-1 were investigated. The growth of the strain was significantly inhibited in the potatoes dextrose agar medium treated with 1.5% polyphosphates or more. When we checked T-2 toxin by the indirect competitive ELISA, the strain produced 11.25 ug/ml and 10.90 ug/ml levels of T-2 toxin rice and corn containing 50% moisture contents, respectively. However, T-2 toxin was little detected in rice medium and corn medium with 1.5% polyphosphates addition for short(14 days) and prolonged incubation time(45 days). We also observed the destruction of cell wall and outflow of cell ingredients with 1% polyphosphates treatment to the strain. Therefore, moisture and polyphosphates greatly effected on the growth and T-2 toxin production of the strain.

• 한국환경보건학회지
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• 제21권3호
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• pp.23-27
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• 1995

To extend the shelf lives of rice and corn products, the effects of the polyphosphates[$Na(PO_3)n$, n=11] on the growth of Penicillium griseofulvum and patulin production were investigated. The growth was completely inhibited in the potatoes dextrose agar medium treated with 2% polyphosphate. Moisture content had a considerable influence on the production of patulin. At 30% moisture content, the amounts of patulin produced in rice and corn were $61.40 \mu g/ml$ and $40.74 \mu g/ml$, respectively, but the level of the toxin was significantly decreased to 93~95% by addition of 1% polyphosphates. No patulin was detected in both rice and corn medium added 2% polyphosphate when the incubation time prolonged. The result of scanning electron microscopy was supposed that the biocidal action of polyphosphate on fungi was related to the collapse of cell wall structure.

• Restorative Dentistry and Endodontics
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• 제23권1호
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• pp.175-182
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• 1998

Polyphosphate has been used to prevent decomposition of foods and has been shown to have inhibitory effect on the growth of gram positive bacteria. The purpose of this study was to evaluate the effect of polyphosphate on the growth of Porphyromonas endodontalis, a gram negative endodontopathic bacterium. Porphyromonas endodontalis ATCC 35406 was grown in the presence of polyphosphates with different chain lengths. Inhibitory effect of each polyphosphate which was added at the beginning or during the culture, was determined by measuring the optical density of the bacterial cell at 540nm and by viable cell count. The results from this study were as follows : 1. Polyphosphates were shown the growth inhibition of the Porphyromonas endodontalis. 2. The minimal inhibitory concentration(MIC) of polyphosphate was observed to be 0.04%. 3. Polyphosphates with chain lengths of 25 and 75 demonstrated the greatest inhibitory effect on the growth of Porphyromonas endodontalis. 4. Polyphosphates are bactericidal to Porphyromonas endodontalis, demonstrating the growth inhibition of the bacterium. The overall results suggest that use of polyphosphate may affect the growth of Porphyromonas endodontalis. Further studies will be needed to confirm the effect of, polyphosphate.

• 한국식품과학회지
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• 제39권5호
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• pp.521-526
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• 2007

본 연구는 MC와 HPMC를 기본 소재로 하여 이에 PEG와 복합인산염을 첨가할 경우 필름의 물성과, stearic acid, AMG 및 sucrose fatty acid ester로 구성된 지질소재를 유화법이나 코팅법으로 가하여 필름으로 제조한 후 물성을 비교하고자 하였다. 우선 연구의 목표 물성을 인장강도 13.0MPa, 신장율 130%, 수증기투과도 $3.47{\times}10^{-2}ng{\cdot}m/m^2{\cdot}s{\cdot}Pa$로 설정하였다. 목표 물성과 비교한 결과 MC나 HPMC에 PEG와 복합인산염으로 기재 필름을 제조하고 여기에 지질소재를 coating법으로 첨가할 경우 수증기 차단성만 조금 더 개선하면 목표물성을 달성할 수 있을 것으로 판단되었고 신장률 면에서 HPMC보다 MC가 더 적합한 것으로 생각되었다.

• 한국균학회지
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• 제29권2호
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• pp.104-109
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• 2001

Polyphosphate의 Candida albicans와 Trichophyton mentagrophytes에 대한 항진균 작용에 대하여 연구하였다. 평균 사슬길이가 15, 45, 75인 polyphosphate는 진균에 대하여 성장억제 효과를 나타낸 반면, pyrophosphate는 성장억제 효과가 없었다. 사슬길이가 증가함에 따라서 진균 성장억제 효과가 증가하는 것으로 관찰되었으며 $800\;{\mu}g/ml$ 농도에서는 균주의 성장을 완전히 억제시켰다. $Mg^{2+}$나 $Ca^{2+}$의 첨가는 polyphosphate의 성장억제 효과를 감소시켰다. Polyphosphate를 처리한 C. albicans에서는 핵산물질의 유리가 관찰되었으며, 세포 swelling이나 표면돌출과 같은 세포형태 변화도 관찰되었다. 세포막 불투과성 물질인 propidium iodide는 Polyphosphate를 처리한 C. albicans의 핵을 염색하는 것이 관찰되었다. Polyphosphate의 항진균 작용은 polyphosphate가 진균 세포벽이나 세포막의 필수 양이온에 대한 chelation 효과에 의한 것으로 사려된다.

• 한국식품영양과학회지
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• 제11권1호
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• pp.45-49
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• 1982

이상의 실험 결과에서 유화제나 증점제가 polyphosphates의 용도처럼 목적에 따라 다양한 경도의 변화를 가져오지 않는 것은 이들 화합물이 Bonell의 제시처럼 polyphosphates가 cheese내에서 단백질과의 완충 작용 및 원하는 texture형성을 하지 못하는 것으로 보인다. 더욱 중요한 것은 polyphosphates가 주는 특유한 processed cheese맛을 내지 못하는 것이다. 모래알같은 조직감을 주는 것은 균일하게 분산되지 않은 단백질이 화합되거나 결정화되기 때문인 것으로 보인다. 증점제나 유화제의 부분적 대치는 물성적으로 좋은 제품을 만들 수 있다. 이러한 결과는 체내에 흡수되어야 할 polyphosphates의 완전 대치는 process cheese의 전형적인 질을 고려한다면 불가능한 것으로 보여진다. 적은 비율의 유지방 cheese 제조에 있어 polyphosphate대치가 이러한 제품에선 현저한 영향을 미치지 않는 것으로 보인다.

• Journal of Plant Biology
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• 제7권3호
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• pp.9-14
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• 1964

The sensitivities of Chlorella ellipsoidea to ${\gamma}$-ray from Cobalt-60 were determined by measuring the photosynthetic and respiratory activities and the changes in phosphate contents in various fractions of the irradited cells, which were further grown in a standard medium after irradiation, were compared to those of non-irradiated normal cells. The photosynthetic and repiratory activities of the cells were almost inversely proportional to the dose of ${\gamma}$-ray irradiated and the photosynthetic activity was more sensitive than the respiratory activity of the cells. The most sensitive to ${\gamma}$-ray was growth activity, followed by photosynthesis, exogenous and endogenous respirations of the cells in decreasing order. Chlorella cells were so resistant to ${\gamma}$-ray comapred with other organisms that about 280,000 r dose of ${\gamma}$-ray irradiaton was necessary to reduce as much as half the subsequent photosynthetic activity. When the irradiated algae were further cultured in a standard medium, the phosphate contents in the fraction of DNA, RNA and phosphoprotein decreased considerably compared with those of non-irradiated normal cells, while the phosphate contents in the fraction of polyphosphates increased than those of control. Therefore, it was deduced that ${\gamma}$-ray inhibited the synthesis of DNA from polyphosphates, that the growth of Chlorella cells were consequently retarded.

• 한국식품과학회지
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• 제18권2호
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• pp.149-152
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• 1986

중합인산염 종류(STP, TSPP, SAPP 및 SHMP)와 염통의 첨가가 재구성돈육 제품의 물리화학적 성질에 미치는 영향을 조사하였다. 인산염 종류간에 TBA가나 보수력에 대한 효과는 차이가 없었으나, 조리손실을 줄여주는 효과는 STP와 TSPP가 다른 인산염에 비해 높았다. 소염통을 수준별( 5%, 10% 및 15%)로 첨가한 제품과 쇠고기를 비교하여 관능검사를 한 결과, 염통첨가 수준에 관계없이 재구성돈육의 조직과 색깔이 쇠고기와유사하게 나타났고, 다즙성이나 조리감량에서는 쇠고기보다 우수한 것으로 나타났다. 소염통을 돼지 염통으로 대체하였을 때의 효과는, 염통수준별 5%. 7.5% 및 10%)조리 감량 및 지방산화도에서는 크게 차이가 없었고 육색과 다즙성은 7.5% 및 10%첨가구가 5% 첨가구보다 유의하게 개선되었다. 육색 개선도를 기계적으로 측정한 결과, 염통첨가수준에 의한 영향은 redness의 증가에 의한 효과가 주된 것으로 나타났다.

• Restorative Dentistry and Endodontics
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• 제23권2호
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• pp.550-560
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• 1998

Prevotella intermedia has been known as one of the important bacterial species involved in the endodontic infections and various periodontal diseases. Polyphosphate has been widely used to prevent decomposition of food and known to have an inhibitory effect on the growth of gram positive bacteria. The purpose of this study was to evaluate the effect of poly phosphate on the growth of Prevotella intermedia, a gram negative bacterium. Prevotella intermedia G8GK3(ATCC 49046) was grown in the presence of polyphosphates with different chain lengths. Inhibitory effect of each polyphosphate, which was added at the beginning or at the early exponential growth phase of Prevotella intermedia, was determined by measuring optical density of the bacterial cells at 540nm, viable cells and lysis of Prevotella intermedia. The results from this study were as follows : 1. Poly phosphate inhibited the growth of Prevotella intermedia. 2. The minimum inhibitory concentration(MIC) of poly phosphate appeared to be 0.05%. 3. Polyphosphates with chain lengths of 5 and 65 demonstrated the greatest inhibitory effect on the growth of Prevotella intermedia. 4. Polyphosphate was bactericidal to Prevotella intermedia, demonstrating the growth inhibition of the bacterium. 5. Polyphosphate induced lysis of Prevotella intermedia. The overall results suggest that polyphosphate has a bactericidal effect on Prevotella intermedia, causing the lysis of the bacterium.