구강내 미생물에 대한 서양산 고추냉이(Horseradish, Armoracia rusticana) 뿌리 천연추출물과 합성 Allyl isothiocyanate의 항균활성 비교 = Study on comparison of antimicrobial activity horseradish(Armoracia rusticana) root extracts and synthetic allyl isothiocyanate against oral pathogenic microorganisms

다국어 초록 (Multilingual Abstract)

Allyl isothiocyanate(AIT), the principle ingredient of antimicrobial ingredients from horseradish root, can be prepared from extracts of horseradish root or synthetic method. It is reported that the horseradish root extract has the antimicrobial effect against various oral microorganisms, while there is no further study about the antimicrobial effect against the oral microorganisms of synthetic AIT derived from synthetic method.
The aim of the study is to compare the difference of the antimicrobial effect between horseradish root extracts and synthetic AIT.
To evaluate the antimicrobial effect, we measured the minimum inhibitory concentration(MIC) and minimum bactericidal concentration(MBC), and the results are like following.
1. The MIC of horseradish root extract against 7 kinds of oral pathogenic microorganisms is about 117∼?1,750 ppm(0.0117∼u0.175%), and the MIC of the synthetic AIT is about 344∼?3,000 ppm(0.0344∼u0.3%), which have the antimicrobial effects against all kinds of microorganisms.
2. The MBC of the horseradish root extracts against the 7 kinds of oral microorganisms is about 625.2∼?6,000 ppm(0.06252∼u0.6%), and the MBC of the synthetic AIT is about 1,750∼?7,000 ppm(0.175∼u0.7%), which have the antimicrobial effects against all kinds of microorganisms.

목차 (Table of Contents)

• Ⅰ. 서론 = 1
• Ⅱ. 연구 재료 및 방법 = 4
• Ⅲ. 연구 결과 = 10
• Ⅳ. 총괄 및 고찰 = 15
• Ⅴ. 결론 = 21
• Ⅵ. 참고문헌 = 22
• Ⅶ. 영문초록 = 26