미생물에 대한 Azo 계 염료의 증식 저해 작용

지원대,손동화,정영건,최웅규 한국위생과학회 1996 한국위생과학회지 Vol.2 No.1

Inhibitory effect of azo dyes an microbial growth was investigated. Each azo dye had different toxicity against microbial growth. It was shown that the acid orange 6(A06), mordant brown 1(MB1) and basic brown 1(BB1) inhibited the growth of most tested strains. It was found that MB1 and BB1 had extensive toxicity against the growth of the tested bacteria, yeasts, and fungi. It was searched that every used dye but acidic dyes has growth inhibition ability, the rates from 3% to 84.7% against the collected microorganisms from river. In case of microorganism collected from the soil, azo dyes had a growth inhibition ability, the rates from 20.1% to 63.3%. Especially, it was confirmed that RO16 has growth inhibition ability 20.3% and 36.7% against microorganisms collected from river and soil, respectively. A06 was exhibited strong inhibitory effect an the growth of microorganisms which were collected from soil and river.

모노아조 색소 탈색세균 Klebsiella pneumoniae DB51 의 특성

지원대,손동화,정현채,정민선,정영건,최웅규,최규양 한국위생과학회 1996 한국위생과학회지 Vol.2 No.1

On purpose to develop monoazo dye-decolorizing microorganism, DB51 which could highly decolorize acidic and reactive monoazo dyes was isolated and finally selected. The decolorization rates of this organism to two kinds of monoazo dyes were appeared as those of 74.5% to acid orange 6(AO6), 61.7% to acid orange 10(A010), 82.7% to reactive orange 16(R016) and 79.8% to reactive red 4(RR4) respectively. This isolate was identified as Klebsiella pneumoniae by using API 20E kit. On the temperature and pH effects to the growth rate of Klebsiella pneumoniae DB51 the most growths were appeared at the temperature of 30℃ and in pH 6.0. The growth of this isolate was inhibited an the media contained sodium chloride more than 3% of it. Effect of oxygen to the growth of Klebsiella pneumoniae DB51 was accelerated by more amount of oxygen volume. But, effect of oxygen to the decolorization rates by Klebsiella pneumoniae DB51 was decelerated by more amount of oxygen volume.

색소 생성균 Bacillus sp. DC-2 를 이용한 Protease 생성

지원대,손동화,정영건,최웅규 한국위생과학회 1996 한국위생과학회지 Vol.2 No.1

The strain DC-2, which was isolated from 42 Korean traditional fermented soybean products was tested to pigment production ability and protease activity. In the pigment production ability, the more concentration of the soybean, the more pigmentation was obtained. This strain was identified Bacillus sp. It was confirmed that optimum conditions for culture media were 0.5% of maltose, 0.25% of ammonium Sulfate, 0.5% of yeast extract, 0.1% of MgSO₄ ? 7H₂O, and 1.0% of NaCl per distilled water. The high efficient condition of culture was obtained at pH 7.0 and 37 It was examined that optimum conditions for protease production media were 0.5% of maltose, 0.25% of ammonium sulfate, 0.5% of yeast extract, 0.3% of K₂HPO₄, and 0.01% of MgSO₄ ? 7H₂O per distilled water. The best efficient condition of protease activity was obtained at pH 7.5 and 37℃ . The strain was exhibited strong resistance against metal salts, Na₂HAsO₄, Na₂MoO₄ ? 2H₂O and LiCl₂ and antibiotic, chloramphenicol.

산채류 추출물이 세균의 성장에 미치는 영향(Ⅰ)

지원대,이종만,정영건 효성여자대학교 부설 한국환경위생연구소 1994 환경위생연구 Vol.4 No.1

본 실험은 일반 가정의 식탁에서 흔히 볼 수 있는 산채류 20종에 대해 3주의 gram 양성균(Bacillus subtilis, Lactobacillus casei, Staphylococcus aureus)및 2주의 gram음성균(Klebsie-lla pneumoniae, Shigella sp.)의 성장에 미치는 영향을 조사하였다. 본 실험에 사용한 대부분의 산채류 추출액은 공시균의 성장을 다소 증가시켰다. 특히 표고버섯과 고사리는 그람양성균인 B.subtilis, L.casei, S.aureus균의 취, 더덕과 토란은 B.subtilis, S. aureus균의 성장을 대조군에 비해 2~6배로 크게 증가시켰다. 그러나 그람음성균인 K.pneumoniae와 Shigella sp.에 대해서는 성장을 크게 증가시키는 시료는 없었다. 한편, 죽순은 B.subtilis의, 부지깽이와 민들레는 L.casei의, 팽이버섯과 돌나물 및 두릅은 S. aureus의, 산초, 다래순, 두릅 및 마는 K. pneumoniae의, 죽순, 두릅 및 마는 Shigella sp.의 생육을 다소 저해하는 것으로 나타났으나 항균력은 인정할 수 없었다. This study was carried out to investigate how to influence mountainvegetables, which are commonly available in high mountains in Korea, on bacte-rial growth. Total 20 kinds of mountain vegetables and mushrooms were sampledand after boiling them in water, put water extracts of them into the media prepa-red for the smear of test strains, which were included three of Gram positivestrains (Bacillus subtilis, Lactobacillus casei and Staphylococcus aureus) andtwo of Gram negative strains(Klebsiella pneumoniae and Shigella sp.). The gro-wth of all strains were more or less increased in the media injected with waterextracted samples than that of the control. Especially the growth of B. subtilis,L. casei and S. aureus were increased by the water extracts of Pyogo mushroomand Bracke and the samples from Aster, Deodeok(Codonopsis lanceolata) andTaro were appeared with the increase in growth of B, subtilis and S. aureusby two to six times increase rate than that of control. However, the more growthincrease of K. pneumoniae and Shigella sp. were not found than that of control.There were also observed some of water extracted samples have slight inhibi-tions to the bacterial growth. The growth of strains inhibited by the sampleswere as follows .B. subtilis by water extracts of Bamboo shoot, L. casei bythem of Busiggaengi(Erysimum aurantiacum) and Dandelion, S. aureus by themof Pengi mushroom, Sedum and Fatsia, K. pneumoniae by of them of Chinesepepper, Darae(Actinidia arguta) , Fatsia and Yam and Shigella sp. by of themof Bamboo shoot. Fatsia and Yam. However. these antibiotic effects were soweak that scarecely proved their effects.

마늘과 생강의 항균성 및 증류성분

지원대,정민선,정현채,이숙정,정영건,Ji, Won-Dae,Jeong, Min-Seon,Chung, Hyun-Chae,Lee, Suk-Jeong,Chung, Yung-Gun 한국응용생명화학회 1997 Applied Biological Chemistry (Appl Biol Chem) Vol.44 No.4

향신료 중에서 항균성 물질을 분리 정제하고, 그 저해 양상 및 작용 기구를 규명하고자 하는 연구의 일환으로 대표적인 향신료인 마늘과 생강을 대상으로 하여 각종 용매로 추출한 추출물의 항균성을 확인하는 한편, 이들의 증류 성분을 추출, 분리, 동정하였다. 마늘의 각종 추출물은 대체로 Gram 양성균보다는 Gram 음성균에 강한 항균성을 나타내었고, 효모에 대해서도 매우 강한 항균성을 보였는데, 추출에 사용된 용매 중에는 에테르를 사용한 추출물에서 비교적 강한 항균성을 나타내었다. 생강의 경우도 항균성 물질은 에테르를 용매로 사용할 때 세균에 대한 항균 효과를 기대할 수 있었다. 마늘과 생강의 증류 성분을 SDE장치를 사용하여 추출하고, 이를 GC/MSD와 Kovat's retention index로 분석한 결과, 각각 13종과 21종이 동정되었다. 마늘에는 함황화합물이 가장 많은 종을 차지하였고, 생강에는 탄수화물이 가장 많은 종을 차지하였다. 마늘의 특징적 방향에 기여하는 성분으로는 di-2-propenyl disulfide, methyl 2-propenyl disulfide, 2-vinyl-4H-1,3-dithiirane 및 3,3'-thiobis-1-propene이었고, 생강의 특징적 방향에 기여하는 성분으로는 ${\alpha}-zingibirene$, ${\beta}-phellandrene$, ${\beta}-sesquiphellandrene$ 및 camphene이었다. In order to investigate the possible use of spices as natural preservatives) antimicrobial activities of garlic and ginger, representative spices, were examinated. Distilled components of garlic and ginger were also analyzed. Each extract of garlic was more suppressive on the growth of Gram negative bacteria than that of Gram positive bacteria. Extracts of garlic were showed effective suppressions on the growth of yeasts. Of the extracts of garlic, ether extract was highest among antimicrobial activities. In the case of ginger, ether extract of ginger was effective for growth inhibition of tested bacteria. Distilled components of garlic and ginger were extracted by simultaneous steam distillation extraction apparatus. The concentrates were analyzed with GC/MSD and Kovat's retention index and identified 13 components and 21 components respectively. Distilled components of garlic and ginger were full of sulfur compounds and hydrocarbons, respectively. di-2-Propenyl disulfide, methyl 2-propenyl disulfide, 2-vinyl-4H-1,3-dithiirane and 3,3'-thiobis-1-propene were major principal aroma compounds in garlic. ${\alpha}-zingibirene$, ${\beta}-phellandrene$, ${\beta}-sesquiphellandrene$ and camphene were major principal compounds in ginger.

구강 세균군의 위생학적 연구 : Bacterial Flora of Oral Cavity and Their Characteristics 구강내 세균군과 이들의 특성

지원대,정영건,이무형,곽동주 한국위생과학회 1995 한국위생과학회지 Vol.1 No.1

69 strains were isolated from swab samples an teeth, gums, tongues of the outpatients of Hongmyeungdo Dental Clinics in Jeju city. All isolates are Gram positive and among them, 64 isolates are rods while 5 strains were cocci. To screen the strains which might be possessed different characteristics from others, 7 different tests, of which tests were included spore formation, oxidase and catalase producing abilities, motility and hydrolysis abilities of protein, lipid and starch, were carried out. Parenthesis indicates test and positive reactions numbers of isolates in each tests(spore formation 5, oxidase and catalase 63, motility l, protein hydrolysis 46, lipid hydrolysis 36 and starch hydrolysis 39). According to screening test results we finally selected 14 strains which were exhibited with different characteristics, and their growth properties were pursued. The best growth of all most strains were appeared in pH 7.0 and at 37'C. Up to 7% of sodium chloride solution all strains were grown, and these selected strains were relatively more sensitive to tetracycline than other antibiotics used in out tests. Generally these strains were also exhibited strong resistance to all metal ions tested. Especially to Pb ion all strains were able to grow in the media containing even 500ppm of it.

마늘과 생강의 항균성 및 증류성분

지원대,정민선,정현채,이숙정,정영건 ( Won Dae Ji,Min Seon Jeong,Hyun Chae Chung,Suk Jeong Lee,Yung Gun Chung ) 한국응용생명화학회 1997 Applied Biological Chemistry (Appl Biol Chem) Vol.40 No.6

In order to investigate the possible use of spices as natural preservatives) antimicrobial activities of garlic and ginger, representative spices, were examinated. Distilled components of garlic and ginger were also analyzed. Each extract of garlic was more suppressive on the growth of Gram negative bacteria than that of Gram positive bacteria. Extracts of garlic were showed effective suppressions on the growth of yeasts. Of the extracts of garlic, ether extract was highest among antimicrobial activities. In the case of ginger, ether extract of ginger was effective for growth inhibition of tested bacteria. Distilled components of garlic and ginger were extracted by simultaneous steam distillation extraction apparatus. The concentrates were analyzed with GC/MSD and Kovat`s retention index and identified 13 components and 21 components respectively. Distilled components of garlic and ginger were full of sulfur compounds and hydrocarbons, respectively. di-2-Propenyl disulfide, methyl 2-propenyl disulfide, 2-vinyl-4H-1,3-dithiirane and 3,3¹-thiobis-1-propene were major principal aroma compounds in garlic. α-Zingibirene, β-phellandrene, β-sesquiphellandrene and camphene were major principal compounds in ginger.

항 구강균성 녹차의 증류 성분

지원대,김지화,정현자 한국위생과학회 2001 한국위생과학회지 Vol.7 No.1

Volatile components of green tea(Camellia sinensis L.) having growth inhibition activity an oral bacteria were extracted by simultaneous steam distillation extraction apparatus. The concentrates of odor compounds of green tea were analyzed with GC/MSD and Kovat's retention index. Fifteen components were identified. Linalool(30.35%), geranyl acetate(15.18%) and nonanal(6.23%) were the most principal substance among the aroma components identified in green tea.

마늘즙의 미생물 증식 억제효과

지원대,정민선,최웅규,최동환,정영건 ( Won Dae Ji,Min Seon Jeong,Ung Kyu Choi,Dong Hwan Choi,Yung Gun Chung ) 한국응용생명화학회 1998 Applied Biological Chemistry (Appl Biol Chem) Vol.41 No.1

In order to investigate antimicrobial substances from natural spices, the effects of garlic juice and ginger juice on the growth of microorganisms were investigated. It was showned that garlic juice inhibited the growth of bacteria, yeasts and fungi but ginger juice did not inhibit the growth of bacteria and yeasts. As result of concentration effect of garlic juice on the growth of microorganisms, the higher concentration of garlic juice was employed, the more growth inhibition was obtained. Comparing the specific growth rate at various concentration of garlic juice, the inhibition effect on yeast appeared much higher than that on bacteria.

구강세균 Arthrobacter ilicis CHJ-11 에 대한 생약재의 항균효과

지원대,윤수홍,정현자 한국위생과학회 2001 한국위생과학회지 Vol.7 No.1

This study was conducted to investigate the effect of natural resources against growth of oral bacteria. The CHJ-11 strain was isolated from oral cavity of dental patients. Gimilarity index values of oral bacterium CHJ-11 was 0.816 to Arthrobacter ilicis by Cellular fatty acid analysis(Analytical Services Inc., U.S.A.). As a result of investigation about the growth inhibition of 32 kinds of natural resources an Arthrobacter ilicis CHJ-11, This strain was inhibited by Schizandra chinensis Baill., Coptis chinensis Franch. and Syzygium aromaticum (L.) Merr. et Perry. Minimal inhibitory concentrations of Schizandra chinensis Baill., Coptis chinensis Franch. and Syzygium aromaticum (L.) Merr. et Perry were 0.025%, 0.05% and 0.05% an Arthrobacter ilicis CHJ-11, respectively.