Status, Antimicrobial Mechanism, and Regulation of Natural Preservatives in Livestock Food Systems

이나경,백현동 한국축산식품학회 2016 한국축산식품학회지 Vol.36 No.4

This review discusses the status, antimicrobial mechanisms, application, and regulation of natural preservatives in livestock food systems. Conventional preservatives are synthetic chemical substances including nitrates/nitrites, sulfites, sodium benzoate, propyl gallate, and potassium sorbate. The use of artificial preservatives is being reconsidered because of concerns relating to headache, allergies, and cancer. As the demand for biopreservation in food systems has increased, new natural antimicrobial compounds of various origins are being developed, including plant-derived products (polyphenolics, essential oils, plant antimicrobial peptides (pAMPs)), animal-derived products (lysozymes, lactoperoxidase, lactoferrin, ovotransferrin, antimicrobial peptide (AMP), chitosan and others), and microbial metabolites (nisin, natamycin, pullulan, ε-polylysine, organic acid, and others). These natural preservatives act by inhibiting microbial cell walls/membranes, DNA/RNA replication and transcription, protein synthesis, and metabolism. Natural preservatives have been recognized for their safety; however, these substances can influence color, smell, and toxicity in large amounts while being effective as a food preservative. Therefore, to evaluate the safety and toxicity of natural preservatives, various trials including combinations of other substances or different food preservation systems, and capsulation have been performed. Natamycin and nisin are currently the only natural preservatives being regulated, and other natural preservatives will have to be legally regulated before their widespread use.

Status, Antimicrobial Mechanism, and Regulation of Natural Preservatives in Livestock Food Systems

Lee, Na-Kyoung,Paik, Hyun-Dong Korean Society for Food Science of Animal Resource 2016 한국축산식품학회지 Vol.36 No.4

This review discusses the status, antimicrobial mechanisms, application, and regulation of natural preservatives in livestock food systems. Conventional preservatives are synthetic chemical substances including nitrates/nitrites, sulfites, sodium benzoate, propyl gallate, and potassium sorbate. The use of artificial preservatives is being reconsidered because of concerns relating to headache, allergies, and cancer. As the demand for biopreservation in food systems has increased, new natural antimicrobial compounds of various origins are being developed, including plant-derived products (polyphenolics, essential oils, plant antimicrobial peptides (pAMPs)), animal-derived products (lysozymes, lactoperoxidase, lactoferrin, ovotransferrin, antimicrobial peptide (AMP), chitosan and others), and microbial metabolites (nisin, natamycin, pullulan, ε-polylysine, organic acid, and others). These natural preservatives act by inhibiting microbial cell walls/membranes, DNA/RNA replication and transcription, protein synthesis, and metabolism. Natural preservatives have been recognized for their safety; however, these substances can influence color, smell, and toxicity in large amounts while being effective as a food preservative. Therefore, to evaluate the safety and toxicity of natural preservatives, various trials including combinations of other substances or different food preservation systems, and capsulation have been performed. Natamycin and nisin are currently the only natural preservatives being regulated, and other natural preservatives will have to be legally regulated before their widespread use.

Status, Antimicrobial Mechanism, and Regulation of Natural Preservatives in Livestock Food Systems

Na-kyoung Lee,Hyun-dong Paik 한국축산식품학회 2016 한국축산식품학회지 Vol.36 No.4

This review discusses the status, antimicrobial mechanisms, application, and regulation of natural preservatives in livestock food systems. Conventional preservatives are synthetic chemical substances including nitrates/nitrites, sulfites, sodium benzoate, propyl gallate, and potassium sorbate. The use of artificial preservatives is being reconsidered because of concerns relating to headache, allergies, and cancer. As the demand for biopreservation in food systems has increased, new natural antimicrobial compounds of various origins are being developed, including plant-derived products (polyphenolics, essential oils, plant antimicrobial peptides (pAMPs)), animal-derived products (lysozymes, lactoperoxidase, lactoferrin, ovotransferrin, antimicrobial peptide (AMP), chitosan and others), and microbial metabolites (nisin, natamycin, pullulan, ε-polylysine, organic acid, and others). These natural preservatives act by inhibiting microbial cell walls/membranes, DNA/RNA replication and transcription, protein synthesis, and metabolism. Natural preservatives have been recognized for their safety; however, these substances can influence color, smell, and toxicity in large amounts while being effective as a food preservative. Therefore, to evaluate the safety and toxicity of natural preservatives, various trials including combinations of other substances or different food preservation systems, and capsulation have been performed. Natamycin and nisin are currently the only natural preservatives being regulated, and other natural preservatives will have to be legally regulated before their widespread use.

다가알코올로부터 추출된 황금, 아카시아, 한라봉 추출물의 천연 방부시스템 연구

박성민(Sung-Min Park),이경아(Kyeong-Ah Lee),윤미영(Mi-Young Yun),김영재(Young-Jae Kim),이상화(Sang-Hwa Lee) 한국생물공학회 2011 KSBB Journal Vol.26 No.6

The aim of this study was to develop a new natural preservative system to improve the weak points of natural polyhydric alcohols together with the efficiency of natural plants as a preservative. Polyhydric alcohols (glyceryl caprylate and ethylhexylglycerin) and antimicrobial plants (S. radix, A. nilotica and C. reticulata) were tested using the disc diffusion method and minimum inhibitory concentration (MIC) method for their antimicrobial activity against the common poultry pathogens, respectively. A study of the preservative efficacy of the cosmetic formulations containing the optimized preservative system demonstrated sufficient preservative efficacy against bacteria and eukaryotic test microbes. These results suggest that the natural preservative system including polyhydric alcohol extracts containing natural plants could be incorporated in cosmetic formulations.

Effects of Natural Extract Mixtures on the Quality Characteristics of Sausages during Refrigerated Storage

우승혜,박민경,강민철,김태경,김예지,신동민,구수경,박희진,이희영,성정민,최윤상 한국축산식품학회 2024 한국축산식품학회지 Vol.44 No.1

Owing to the residual toxicity and adverse health effects of chemical preservatives, there is an increasing demand for using natural preservatives in food. Although many natural extracts have been evaluated, research on their antibacterial effects remains insufficient. Therefore, this study aimed to explore the possibility of developing Psidium guajava, Ecklonia cava, and Paeonia japonica (Makino) Miyabe & Takeda extracts as natural food preservatives. Further, the effect of mixing these extracts on microbial growth and quality was evaluated during the refrigeration of sausages. Optimal mixing ratios were determined based on the minimum inhibitory and bactericidal concentrations of each mixed extract against the Listeria monocytogenes, Salmonella spp. and Escherichia coli. D-optimal mixing design optimization tool was further used to obtain an optimum mixing ratio of Formulation 1 (F1). The antibacterial activity of F1 increased with increasing concentration, with similar activities at 0.5% and 1%. The sausages with synthetic or natural preservatives showed significantly lower lipid oxidation than those of the control and grapefruit extract-treated sausages after 4 wk of refrigeration. Total plate counts were observed only in the control and treatment groups stored for 3 wk, and no significant effect of ascorbic acid was observed. Compared to the other samples, sausages with added natural extracts showed the highest overall acceptability scores initially and after 4 wk. Therefore, similar amounts of grapefruit seed and natural extracts had the same effect on microbiological analysis and lipid rancidity during sausage storage. Hence, this mixture can serve as a potential natural preservative in meat products.

초등학교 5학년 학생들의 자연 환경 보존에 대한 인식

심왕근(Wang Geun Shim),문병찬(Byoung-Chan Moon) 한국환경교육학회 2009 環境 敎育 Vol.22 No.1

This paper is intended to investigate the awareness of the elementary school students about the natural environment preservation. For this purpose, 21 elementary school students from the 5th grade of elementary school located in Gwangju city were selected. Especially, we focused on the students' conceptions related to 1) the environments, 2) the safe national land development activity to face several natural disasters and 3) the environmental preservation with the national land development. To evaluate the change of students' conceptions for the national land development, the students were also participated in establishing the plan of the national land development using the model of the natural environment after learning in detail about the natural environments. The results of this study showed that most of the students recognized the concept of the environments as a simple knowledge itself and pollution rather than the protection of environment. In the course of the safe national land development activity to face several natural disasters, the students expressed standardized answer indicating the knowledge based thinking of the environments. According to the results of the environmental preservation with the national land development and the hypothetical project of the national land development, the students did not have enough knowledge for the natural environment preservation although they had understanding of natural disasters and environmental preservation. Therefore, it is necessary to stress affirmative concept for the environment related to the preservation of natural environment. Also we need to develop the syllabus, which is related to the environmental studies, in the elementary educational program leading students to participate in the environmental preservation with the national land development reasonably and practically.

환경보호를 위한 국민신탁법과 자연환경국민신탁의 특징과 문제점에 관한 소고

이근영(Lee, Keun Young),임학상(Lim, Hak Sang) 충북대학교 법학연구소 2017 法學硏究 Vol.28 No.2

National Trust Act that includes the aspects of cultural heritages was enacted and announced in March 24, 2006 in line with the needs of legislation to support a series of national trust movements that have been waged spontaneously and intensive efforts of Ministry of Environment and environmental organizations. This conveys a problem that the national trust movements in Korea have been dualized to the movement by 2 National Trust Corporations which are the special corporations in accordance with National Trust Act and the one by pure private movements. Accordingly, the opinions insisting revision have raised. This paper focuses on reviewing the character and problems of National Trust Act and National Nature Trust to protect environment and suggesting a revision as a preliminary discussion to amend the act. Especially, this paper suggested the amendment of National Trust Act, Article 2, Paragraph 2 to “National Trust is defined as a legal relation that does preserving or managing activities in private sector to improve life quality of future generation in addition to current generation by acquiring cultural heritages and national environmental heritages that are valuable to preserve from the people, company and group in a form of donation, giving and trust to preserve/manage, or buying them with donated/given/trusted/consigned property and contributions to preserve/ manage or by preserving/managing them in a form that is not acquisition. The Trust Act defines the trust as fiduciary relationship. Likewise, National Trust specifies “…… preserving and managing activities” but it will be desirable to define it as “National Trust Activity” and National Trust as “legal relation that conducts …… preserving/managing activities”. Also, it is suggested to amend “donated/given/consigned” to “donated/given/trusted/consigned property” to include trust. In light of legal nature of National Trust Corporation, there are theories like Anstaltsperson and public corporation which is the special corporation. However, given that National Nature Trust considers autonomous character as an association, it will be hard to see it as Anstaltsperson which does not hold a general assembly but does have users. National Trust Corporation is a special corporation that a special act assigns corporate entity as a public corporation, not a Anstaltsperson. In addition, with the aspects of having a strong character of autonomous association, it should be a special corporation in accordance with National Trust Act. In regards to Preservation Agreements, there is a theory that it is unofficial administrative action or public law contract but all theories are based on the fact that the legal nature of National Trust Corporation is Anstaltsperson. Preservation Agreements specifies its definition as “Contract on preservation and management signed by National Nature Trust, land owner, occupant and its agent for the natural environmental heritage that needs preservation and preservation” (Preservation Agreement Regulation, Article 2): it clarifies that Preservation Agreement is a “Contract”. And, as existing theory insists, National Trust Corporation signs this preservation agreement at an equal position with the land owner. Considering this, Preservation Agreement should be interpreted as judicial contract. Of course, there is a supporting regulation (Ref. Article 16) that could partially fund the cost directly used for preserving/managing the property of the preservation agreement within the budgetary scope of the nation and local government for the corporation and group which signed the preservation agreement with National Trust Corporation but it could not be the cause of regarding preservation agreements as unofficial administrative actions. Rather, it is just to stipulate political support by the government for pro bono activities.

인간 항균펩타이드인 LL-37 유래의 FK-13의 화장품보존제로 활용에 대한 연구

윤효숙(Hyo-Suk Yun),최용준(Yong-Joon Choe),양재찬(Jae-Chan Yang),민혜정(Hye-Jung Min) 한국응용과학기술학회 (구.한국유화학회) 2021 한국응용과학기술학회지 Vol.38 No.6

본 연구에서는 인체에 보다 안전한 천연 화장품보존제 발굴을 목표로 하여 인간유래 항균펩타 이드 LL-37의 짧은 유사체인 FK-13을 화장품보존제로 사용하고자 연구를 진행하였다. 이를 위해 13개의 아미노산으로 구성된 FK-13 펩타이드를 고상 펩타이드 합성법로 합성하였고 reversed phase-high performance liquid chromatography (RP-HPLC)로 정제 후 liquid chromatography-mass spectrometry (LC-MS)를 이용하여 순도와 분자량을 확인하였다. 합성된 FK-13을 이용하여 미생물에 대한 방부력을 검정하였고 화장품에 적용 가능성을 살펴보았다. FK-13은 3개의 그람-양성균인 (Staphylococcus aureus, Bacillus subtilis, Staphylococcus epidermidis)와 3개의 그람-음성균 (Escherichia coli, Salmonella typhimurium, Pseudomonas aeruginosa) 그리고 진균인 Candida glabrata 에서도 높은 항균 활성을 보였 으며 넓은 항균활성 스펙트럼을 나타내었다. 이를 바탕으로 화장품보존제로서의 적합성을 확인하였다. 또한 FK-13은 고온에서 분자의 열안정성을 보였으며 기존의 천연 한방화장품 방부제 및 화학보존제들과의 항균활서 비교 실험에서도 보다 월등한 항균활성 효능을 나타내었다. 따라서 FK-13 펩타이드는 인체 친화 적이고 효과적인 항균활성을 나타냄으로 기존 화학보존제를 대체할 새로운 천연 화장품보존제로 적용이 가능할 것으로 판단된다. Here, we conducted the study on the possibility of using FK-13, a short analog of human-derived antibacterial peptide LL-37, as a cosmetic preservative to discover a natural cosmetic preservative that is safe for human body. For the purpose, FK-13 composed of 13 amino acids was synthesized by solid-phase peptide synthesis, and purified using reversed phase-high performance liquid chromatography (RP-HPLC), The purity and molecular weight were confirmed by liquid chromatography-mass spectrometry (LC-MS) analysis. FK-13 showed high antimicrobial activity on the three gram-positive bacteria (Staphylococcus aureus, Bacillus subtilis, and Staphylococcus epidermidis) and the three gram-negative bacteria (Escherichia coli, Salmonella typhimurium, and Pseudomonas aeruginosa), and also even the fungus Candida glabrata. FK-13 had a broad spectrum of antibacterial activity, showing a suitability as a cosmetic preservative. In addition, FK-13 showed high thermostability and higher antibacterial activity in a comparative test with existing natural herbal cosmetic and chemical preservatives. Therefore, as FK-13 is a safe material and has high antibacterial activity at a low concentration, it is likely to be applied as a peptide natural cosmetic preservative that can replace existing chemical preservatives.

Minimum Inhibitory Concentration (MIC) of Propionic Acid, Sorbic Acid, and Benzoic Acid against Food Spoilage Microorganisms in Animal Products to Use MIC as Threshold for Natural Preservative Production

서영은,성미선,황정은,윤요한 한국축산식품학회 2023 한국축산식품학회지 Vol.43 No.2

Some preservatives are naturally contained in raw food materials, while in some cases may have been introduced in food by careless handling or fermentation. However, it is difficult to distinguish between intentionally added preservatives and the preservatives naturally produced in food. The objective of this study was to evaluate the minimum inhibitory concentration (MIC) of propionic acid, sorbic acid, and benzoic acid for inhibiting food spoilage microorganisms in animal products, which can be useful in determining if the preservatives are natural or not. The broth microdilution method was used to determine the MIC of preservatives for 57 microorganisms. Five bacteria that were the most sensitive to propionic acid, benzoic acid, and sorbic acid were inoculated in unprocessed and processed animal products. A hundred microliters of the preservatives were then spiked in samples. After storage, the cells were counted to determine the MIC of the preservatives. The MIC of the preservatives in animal products ranged from 100 to 1,500 ppm for propionic acid, from 100 to >1,500 ppm for benzoic acid, and from 100 to >1,200 ppm for sorbic acid. Thus, if the concentrations of preservatives are below the MIC, the preservatives may not be added intentionally. Therefore, the MIC result will be useful in determining if preservatives are added intentionally in food.

천연 방부제의 항균 활성과 화장품 조성에 따른 방부력 변화

최은영,이진성,최연선,최태부 건국대학교 산업기술연구원 2006 건국기술연구논문지 Vol.31 No.-

Grapefruit Seed Extract (GSE), thyme and lemongrass oil have been well known as natural materials with its distinguished antimicrobial activities. In this study, antifungal and antimicrobial susceptibility of methyl paraben and propyl paraben, which are both synthetic and common cosmetic food grade preservatives, and also that of natural preservatives were tested. Thus, we tested preservative activity of lotion formulation with natural preservatives. From the results of the test with liquid culture medium revealed that GSE had the highest antimicrobial effect among the test resulting materials with Minimum Inhibitory Concentration (MIC) value and Minimum Bactericidal Concentration value, and that thyme and lemongrass had similar ranges of inbibitory concentration. Therefore, from the results of the test, it was confirmed that all natural materials had higher level of antimicrobial activity, and based on this test result, relevant cosmetics were made and the possibility of a preservative was tested accordingly. It was confirmed that there were antimicrobial activities which were higher than that of existing synthetic preservatives or similar to it in all formulations that contained each of GSE, thyme, and lemongrass. And it was confirmed that there were antimicrobial activities at 0.03%, 0.1%, 0.1% of samples, respectively. Also, me tested preservative activity of the mixture of essential oil, it was unable to confirm the synergic effects caused by mixture use. And it showed similar results to the antimicrobial activity of essential oil alone. In consequence, it was concluded that GSE, thyme and lemongrass oil could replace existing synthetic preservative effectively.