한국인의 소르빈산 및 안식향산 섭취수준 평가

이광현,김애영,최성희,임호수,최재천,김미혜,김소희,하상도 한국식품위생안전성학회 2013 한국식품위생안전성학회지 Vol.28 No.4

In this study, sorbic acids and benzoic acids frequently used in foods retailed in Korea were monitored and their estimated daily intakes were assessed for a purpose to ensure food additives safety management. The estimated daily intakes were calculated by categorizing the assessment items into the national average, by gender, by age and the high intake (95th) groups based on concentrations of preservatives in foods as well as national health and nutrition survey data. The calculations were then compared with the ADI of the JECFA and the possibility of risk to be imposed on the people was examined. The results indicated that the estimated daily average intakes of preservatives were 221.60 μg/kg·bw/day of sorbic acids and 27.30 μg/kg·bw/day of benzoic acids. Compared to the ADI, the intake levels were 0.89 and 0.55% respectively, which were in a safe range. The estimated daily intakes of sorbic acids and benzoic acids in the high intake group (95th) were 1140.27 μg/kg·bw/day and 194.95 μg/kg·bw/day, which were 4.56% and 3.90% of the ADI (%) respectively, indicating that the intake levels of sorbic acids and benzoic acids in the high intake group were within a safe range. As for gender difference, the amount of benzoic acids intake was slightly larger in men than in women. However, gender differences were not observed in terms of the intake of sorbic acids. In terms of the levels of intake by age, the rates were found to be in the range of 0.52-2.10% for sorbic acids and 0.15-1.23% for benzoic acids. Therefore, the levels of sorbic acids and benzoic acids intakes were found not to exceed the ADI in all groups, and thus were within the safe ranges. 본 연구는 식품첨가물의 안전관리확보를 위해 국내 식품 중 사용빈도가 높은 소르빈산류 및 안식향산류를 대상으로 모니터링을 한 후 일일추정섭취량을 평가하였다. 일일추정섭취량은 식품 중 보존료의 농도와 국민건강·영양조사 자료를 이용하여 국민평균, 성별·연령별 상위섭취자(95th) 그룹으로 분류하여 산출하였고, 이를 JECFA에서제시한 ADI와 비교하여 국민의 섭취 수준을 확인하였다. 그 결과 분석된 보존료의 국민평균 일일추정섭취량은 소르빈산류 221.60 μg/kg·bw/day, 안식향산류 27.30 μg/kg·bw/day로 산출되었으며, ADI 대비 각각 0.89, 0.55% 로섭취수준은 안전한 것으로 확인되었다. 상위섭취자(95th)의소르빈산류 일일추정섭취량은 1140.27 μg/kg·bw/day로ADI 대비 4.56%, 안식향산류 일일추정섭취량은 194.95 μg/kg·bw/day로 ADI 대비 3.90% 수준으로 소르빈산류 및안식향산류의 상위섭취자 섭취수준도 안전한 것으로 평가되었다. 성별에 따른 차이는 안식향산류의 경우 남자가 여자보다 조금 높았으나 소르빈산류는 성별에 따른 차이를보이지 않았다. 연령별 섭취수준은 소르빈산류 0.52~2.01%,안식향산류 0.15~1.23% 로 평가되었다. 따라서 모든 그룹에서 소르빈산류 및 안식향산류의 섭취수준은 ADI를 초과하지 않아 안전한 것으로 평가되었다.

안식향산 함유 식품 섭취가 톨루엔 폭로 근로자들의 요중 마뇨산 농도에 미치는 영향

심상효,손정일,박정일 大韓産業醫學會 1996 대한직업환경의학회지 Vol.8 No.3

This study was performed to investigate the effect of foods containing benzoic acid on the urinary hippuric acid concentration in the toluene exposed workers. The urinary hippuric acid concentration were measured at 0, 30, 60, 90, 120 and 150 minute after intake of soft drink and bread containing benzoic acid in volunteers, who did not have been exposed toluene occupationally. After that urinary hippuric acids were measured at the end of shift in toluene exposed workers. And also the concentration of toluene in air were analysed by gas chromatography. So the relationships between urinary hippuric acid concentration and age, work duration, concentration of toluene in air and intake of benzoic acid containing food were observed. The results were as follows: 1. The urinary hippuric acid concentration reached the highest level at 30 minute after intake of soft drink with bread at a level of 1.41g/g creatinine and soft drink alone at a level of 1.04g/g creatinine which contained benzoic acid among unexposed toluene, and then gradually decreased. 2. In toluene exposed group to significant effect of general characteristics such as gender, age, work duration, drinking and smoking on urinary hippuric acid concentration was showed in toluene exposed group. 3. The mean value of urinary hippuric acid concentration of group taking benzoic acid containing foods was significantly higher than that of group not taking. 4. Multiple regression analysis showed that toluene concentration in air and benzoic acid containing foods were together significantly influence on urinary hippuric acid concentration. And the function between variables is Y=0.014Toluene+0.489Benzoic acid+0.745 and the contribution rates were 31%. In conclusion, it was suggested that the information on intake of benzoic acid containing foods should be considered in measurement of urinary hippuric acid for the more accurate toluene exposure evaluation.

향신료에서 유래되는 안식향산, 소브산, 프로피온산의 함유량 조사

윤상순,이상진,임도연,임호수,이근영,김미경,Yun, Sang Soon,Lee, Sang Jin,Lim, Do Yeon,Lim, Ho Soo,Lee, Gunyoung,Kim, MeeKyung 한국식품위생안전성학회 2017 한국식품위생안전성학회지 Vol.32 No.5

본 연구에서는 향신료 중 천연유래 보존료의 함유량을 조사하기 위하여 안식향산, 소브산 및 프로피온산의 함유량을 분석하였다. 향신료 중 안식향산 및 소브산 함량은 액체크로마토그래프 질량분석기(LC-MS/MS)를 이용하였고, 프로피온산 함량은 가스크로마토그래프 질량분석기(GC-MS)를 이용하였다. 에탄올을 이용하여 용매추출 후원심분리 후 농축하는 방법으로 전처리 방법을 확립하였고, 직선성, 검출한계, 정량한계, 회수율 측정으로 분석방법을 검증하였다. 향신료 493건 수거하여 분석한 결과, 안식향산, 소브산, 프로피온산은 각각 165건, 88건, 398건에서 검출되었다. 안식향산, 소브산, 프로피온산의 검출 범위는 각각 불검출-391.99 mg/L, 불검출-57.70 mg/L, 불검출-188.21 mg/L이었다. 안식향산, 소브산, 프로피온산의 평균 검출량이 가장 높게 나타난 품목은 각각 계피(167.15 mg/L), 바질잎(22.79 mg/L), 백후추(51.48 mg/L)이었다. 본 연구에서 확립된 분석방법은 다양한 향신료를 대상으로 낮은 함량의 천연유래 보존료(안식향산, 소브산, 프로피온산) 분석에 적합한 방법이며, 분석결과는 향신료의 천연유래 보존료 함유량을 알 수 있는 근거자료이다. 따라서, 본 연구의 결과는 향후 식품 검사 시 보존료 사용기준 위반 판정으로 인한 민원제기나 국가간 무역마찰 시 기초자료로 활용될 수 있을 것이다. In this study, we investigated the levels of natural preservatives of benzoic acid, sorbic acid, and propionic acid in spices. The quantitative analysis was performed using high performance liquid chromatography-tandem mass spectrometry (LC-MS/MS) for benzoic acid and sorbic acid and gas chromatography-mass spectrometry (GC-MS) for propionic acid. The sample was extracted with ethanol using sonication, then centrifuged and evaporated to dryness and redissolved to 1 mL with ethanol to use for the instrumental analysis. The analytical method was validated based on linearity, recovery, limit of detection (LOD), and limit of quantification (LOQ). This method was suitable to determine low amounts of naturally occurring preservatives (benzoic acid, sorbic acid, and propionic acid) in various spices. Benzoic acid, sorbic acid, and propionic acid were found in 165 samples, 88 samples, and 398 samples, respectively from the total of 493 samples. The concentration of benzoic acid, sorbic acid, and propionic acid were ranged at ND-391.99 mg/L, ND-57.70 mg/L, and ND-188.21 mg/L in spices, respectively. The highest mean levels of benzoic acid, sorbic acid, and propionic acid were found in cinnamon (167.15 mg/L), basil leaves (22.79 mg/L), and white pepper (51.48 mg/L), respectively. The results in this study provide ranges of concentration regarding naturally occurring benzoic acid, sorbic acid, and propionic acid in spices. Moreover, the results may use to the case of consumer complaint or trade friction due to the inspection services of standard criteria for the preservatives of spices.

Organic acids suppress aflatoxin production via lowering expression of aflatoxin biosynthesis-related genes in <i>Aspergillus flavus</i>

Moon, Young-Sun,Kim, Hyeong-Mi,Chun, Hyang Sook,Lee, Sung-Eun Elsevier 2018 FOOD CONTROL Vol.88 No.-

<P><B>Abstract</B></P> <P>Aflatoxins are naturally occurring carcinogens. Humans and animals, such as turkeys, are highly susceptible to aflatoxin-induced diseases. In this study, we investigated the inhibitory effects of 5 food additives on the growth and aflatoxin production in <I>Aspergillus flavus</I> ATCC 22546. Propionic acid completely inhibited fungal growth at a concentration of 0.5%. Furthermore, no fungal growth was observed when the growth medium was treated with 0.05% benzoic acid, 0.1% sorbic acid, 0.5% acetic acid, or 0.5% butyric acid. In comparison to propionic acid, other food additives showed weak antifungal activities. Propionic acid, butyric acid, benzoic acid, and sorbic acid also exhibited potent antiaflatoxigenic activities at a concentration of 0.1%. However, addition of 0.1% acetic acid did not inhibit aflatoxin production. At a concentration of 0.05%, propionic acid lost its antiaflatoxigenic activity, whereas at the same concentration, benzoic acid, butyric acid, and sorbic acid showed potent antiaflatoxigenic activities with a 95% inhibition of aflatoxin production. Benzoic acid drastically inhibited the expression of genes related to aflatoxin biosynthesis, whereas sorbic acid only inhibited the expression of a transcription gene, <I>yab</I>. Collectively, our results suggest that benzoic acid is promising alternative to propionic acid as food preservatives.</P> <P><B>Highlights</B></P> <P> <UL> <LI> Food additives suppressed <I>Aspergillus flavus</I> growth and aflatoxin production. </LI> <LI> Benzoic acid showed strong inhibition on aflatoxin production at 0.05% level. </LI> <LI> Organic acids differently inhibited aflatoxin production by carbon skeleton numbers. </LI> <LI> Benzoic acid down-regulated strongly all genes involving in aflatoxin biosynthesis. </LI> </UL> </P>

Original Article: Bioactive Materials : Simultaneous Determination of Benzoic Acid, Caffeic Acid and Chlorogenic Acid in Seeds of Eriobotrya japonica and their Antibacterial Effect

( Jun Mo Jeong ),( Kyoung In Lee ),( Sun Min Kim ) 한국응용생명화학회 2014 Journal of Applied Biological Chemistry (J. Appl. Vol.57 No.1

We aim to develop a simple method for simultaneous and quantitative determination of benzoic acid, caffeic acid and chlorogenic acid in seeds of Eriobotrya japonica. In addition, antibacterial effect of these three phenolic acids was examined. A basic method is performed on the high performance liquid chromatography system coupled to an UV-detector (230 nm) and reverse phase C-18 column (4.6×150 mm, 5 μm). Each phenolic acid was confirmed via liquid chromatography-mass spectrometry (MS)/MS system under the multiple-reaction monitoring with negative-ion electrospray ionization (ESI(-)) mode. It is demonstrated that the method was could be applied to samples for an analytical study of the phenolic acids. On the other hand, three phenolic acids in seeds of E. japonica exhibited antibacterial effect against several pathogenic bacteria. Of these, benzoic acid was found to have stronger antibacterial effect.

채소류 오염 미생물 제거를 위한 안식향산과 초음파의 병용처리

김민수(Min-Soo Kim),박은진(Eun-Jin Park) 한국식품조리과학회 2018 한국식품조리과학회지 Vol.34 No.6

Purpose: This study was conducted to determine an efficient combination of ultrasound and benzoic acid treatment for microbial sterilization. The combined treatment was applied against two bacteria that frequently contaminate fresh vegetables, Escherichia coli and Pseudomonas spp., and was compared with individual treatment with either ultrasound or benzoic acid. Methods: The combination of ultrasound and benzoic acid was applied to a mixture of three Escherichia coli strains and Pseudomonas fluorescens B7 strain isolated from the floret surfaces of broccoli. Benzoic acid was applied for 30 min at different concentrations after which concentrations resulting in at least a 1 log reduction in the number of viable cells were selected for the combination treatment. Ultrasound was applied for 5-60 min in both single and combined treatments. Results: The 0.10% and 0.01% benzoic acid were selected for combined treatment for the E. coli mixture and P. fluorescens B7, respectively. Combined treatment for over 5 min significantly reduced the number of viable cells when compared to indivudual treatment with either ultrasound or benzoic acid under the same conditions. Conclusion: Combined treatment with ultrasound and benzoic acid was more effective than individual treatment for sterilization of fresh vegetables in vitro; however, further study is needed to determine if combined treatment is effective in vivo.

발효과정에서 생성되는 발효유제품의 안식향산 함량 수준 평가

임상동,박미선,김기성,유미영,Lim, Sang-Dong,Park, Mi-Sun,Kim, Kee-Sung,Yoo, Mi-Young 한국축산식품학회 2013 한국축산식품학회지 Vol.33 No.5

본 연구는 발효과정 중 생성되는 발효유제품의 안식향산을 조사함으로써 축산식품관리 정책의 기초자료로 활용하기 위하여 실시하였다. 축산물의 가공기준 및 성분규격의 축산물 시험법 중 전처리 방법인 Sep-Pak을 이용한 분석방법과 자동증류장치를 이용한 분석방법 중 1개를 택일하기 위하여 유제품의 회수율을 측정한 결과 커다란 차이가 없음에 따라 전처리 시간이 짧은 Sep-Pak을 이용한 분석방법을 선정하였다. Sep-Pak법의 유효성 검증으로 안식향산의 검량선은 $R^2$ = 0.999로 양호한 직선성을 나타냈으며, 검출한계는 0.058 mg/kg, 정량한계는 0.176 mg/kg을 보였다. 완제품에서 검출된 발효유를 대상으로 공정 단계별로 안식향산을 분석한 결과 스타터를 첨가한 이후 단계에서 2.28-10.48 mg/kg 수준이었고 첨가제(시럽)에서는 검출되지 않았으며, 시중 유통 중인 발효유는 0-16.5 mg/kg으로 나타났다. 치즈의 경우 카멤베르 치즈는 커드형성 후, 가공치즈는 원료치즈에서 영향을 많이 받는 것으로 나타났고, 시중 유통 중인 자연치즈는 0-4.2 mg/kg, 가공치즈는 0-20.8 mg/kg으로 나타났다. 이러한 결과를 토대로 원료, 제조과정 중 및 완제품 전과정에서 발생될 수 있는 자연유래 안식향산을 일관성 있고 체계적으로 관리할 수 있는 기초자료로 활용할 것으로 사료된다. The purpose of this study was to utilize the results as a basic data of benzoic acids in animal products that didn't mention in the quality standard of National Veterinary Research and Quarantine Service (NVRQS) to solve the conflict of international trade and administration. Set-Pak method listed in the quality standard of NVRQS, faster than auto distillation methods with same recovery selected as a pre treatment for the determination of benzoic acid. The regression curve of benzoic acid with Sep-Pak method was linear with the $R^2$ value of 0.999 and the limit of detection (LOD) and limit of quantitation (LOQ) was 0.058 mg/kg and 0.176 mg/kg, respectively. The benzoic acid in the fermented milk was detected after the fermentation stage by addition of starter culture with the level of 2.28~10.48 mg/kg and 0~16.5 mg/kg in the commercial fermented milk products without detection by the addition of syrup. In case of cheese products, the benzoic acids level was influenced by the curd formation (Camembert cheese) and the quality of natural cheese (processed cheese), by the way, the benzoic acid level of commercial natural cheese was 0~4.2 mg/kg, processed cheese was 0~20.8 mg/kg, respectively. Based on this result, it may be possible to utilize as a basic data for the systematic control the level of natural benzoic acids in raw material, processing and final products of animal origin.

Benzoic Acid Production with Respect to Starter Culture and Incubation Temperature during Yogurt Fermentation using Response Surface Methodology

Yu, Hyung-Seok,Lee, Na-Kyoung,Jeon, Hye-Lin,Eom, Su Jin,Yoo, Mi-Young,Lim, Sang-Dong,Paik, Hyun-Dong Korean Society for Food Science of Animal Resource 2016 한국축산식품학회지 Vol.36 No.3

Benzoic acid is occasionally used as a raw material supplement in food products and is sometimes generated during the fermentation process. In this study, the production of naturally occurring yogurt preservatives was investigated for various starter cultures and incubation temperatures, and considered food regulations. Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus rhamnosus, Lactobacillus casei, Lactobacillus paracasei, Lactobacillus reuteri, Lactobacillus plantarum, Bifidobacterium longum, Bifidobacterium lactis, Bifidobacterium bifidum, Bifidobacterium infantis, and Bifidobacterium breve were used as yogurt starter cultures in commercial starters. Among these strains, L. rhamnosus and L. paracasei showed the highest production of benzoic acid. Therefore, the use of L. rhamnosus, L. paracasei, S. thermophilus, and different incubation temperatures were examined to optimize benzoic acid production. Response surface methodology (RSM) based on a central composite design was performed for various incubation temperatures (35-44℃) and starter culture inoculum ratios (0-0.04%) in a commercial range of dairy fermentation processes. The optimum conditions were 0.04% L. rhamnosus, 0.01% L. paracasei, 0.02% S. thermophilus, and 38.12℃, and the predicted and estimated concentrations of benzoic acid were 13.31 and 13.94 mg/kg, respectively. These conditions maximized naturally occurring benzoic acid production during the yogurt fermentation process, and the observed production levels satisfied regulatory guidelines for benzoic acid in dairy products.

Effects of Benzoic Acid and Thymol on Growth Performance and Gut Characteristics of Weaned Piglets

Hui Diao,Ping Zheng,Bing Yu,Jun He,Xiangbing Mao,Jie Yu,Daiwen Chen 아세아·태평양축산학회 2015 Animal Bioscience Vol.28 No.6

A total of 144 weaned crossed pigs were used in a 42-d trial to explore the effects of different concentrations/ combinations of benzoic acid and thymol on growth performance and gut characteristics in weaned pigs. Pigs were randomly allotted to 4 dietary treatments: i) control (C), basal diet, ii) C+1,000 mg/kg benzoic acid+100 mg/kg thymol (BT1), iii) C+1,000 mg/kg benzoic acid+200 mg/kg thymol (BT2) and, iv) C+2,000 mg/kg benzoic acid+100 mg/kg thymol (BT3). Relative to the control, pigs fed diet BT3 had lower diarrhoea score during the overall period (p<0.10) and improved feed to gain ratio between days 1 to 14 (p<0.05), which was accompanied by improved apparent total tract digestibility of ether extract, Ca and crude ash (p<0.05), and larger lipase, lactase and sucrose activities in the jejunum (p<0.05) at d 14 and d 42. Similarly, relative to the control, pigs fed diet BT3 had higher counts for Lactobacillus spp in digesta of ileum at d 14 (p<0.05), and pigs fed diets BT1, BT2, or BT3 also had higher counts of Bacillus spp in digesta of caecum at d 14 (p<0.05), and lower concentration of ammonia nitrogen in digesta of caecum at d 14 and d 42 (p<0.05). Finally, pigs fed diet BT3 had higher concentration of butyric acid in digesta of caecum at d 42 (p<0.05), and a larger villus height:crypt depth ratio in jejunum and ileum at d 14 (p<0.05) than pigs fed the control diet. In conclusion, piglets fed diet supplementation with different concentrations/combinations of benzoic acid and thymol could improve feed efficiency and diarrhoea, and improve gut microfloral composition. The combination of 2,000 mg/kg benzoic acid+100 mg/kg thymol produced better effects than other treatments in most measurements.

Benzoic Acid Production with Respect to Starter Culture and Incubation Temperature during Yogurt Fermentation using Response Surface Methodology

Hyung Seok Yu,Na Kyoung Lee,Hye Lin Jeon,Su Jin Eom,Mi Young Yoo,Sang Dong Lim,Hyun Dong Paik 한국축산식품학회 2016 한국축산식품학회지 Vol.36 No.3

Benzoic acid is occasionally used as a raw material supplement in food products and is sometimes generated during the fermentation process. In this study, the production of naturally occurring yogurt preservatives was investigated for various starter cultures and incubation temperatures, and considered food regulations. Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus rhamnosus, Lactobacillus casei, Lactobacillus paracasei, Lactobacillus reuteri, Lactobacillus plantarum, Bifidobacterium longum, Bifidobacterium lactis, Bifidobacterium bifidum, Bifidobacterium infantis, and Bifidobacterium breve were used as yogurt starter cultures in commercial starters. Among these strains, L. rhamnosus and L. paracasei showed the highest production of benzoic acid. Therefore, the use of L. rhamnosus, L. paracasei, S. thermophilus, and different incubation temperatures were examined to optimize benzoic acid production. Response surface methodology (RSM) based on a central composite design was performed for various incubation temperatures (35-44°C) and starter culture inoculum ratios (0-0.04%) in a commercial range of dairy fermentation processes. The optimum conditions were 0.04% L. rhamnosus, 0.01% L. paracasei, 0.02% S. thermophilus, and 38.12°C, and the predicted and estimated concentrations of benzoic acid were 13.31 and 13.94 mg/kg, respectively. These conditions maximized naturally occurring benzoic acid production during the yogurt fermentation process, and the observed production levels satisfied regulatory guidelines for benzoic acid in dairy products.