한국 전통 된장의 구강미생물에 대한 항균효과

• 영문명: Anti-microbial Activity of Korean Fermented Soybean Paste (Doen-jang) Against Oral Microbes
• 발행기관: 한국환경보건학회
• 저자명: 이성림 김종규
• 간행물 정보: 『한국환경보건학회지』제34권 제3호, 207~212쪽, 전체 6쪽
• 주제분류: 공학 > 환경공학
• 파일형태: PDF
• 발행일자: 2008.06.30

영문 초록

This study was performed to investigate the anti-microbial activity of extract from Korean fermented soybean paste (doen-jang) against 16 types of oral microbes, and to determine the minimum inhibition concentration (MIC) of the extract for 3 major microbes causing human oral diseases (Streptococcus mutans, Porphyromonas gingivalis, and Candida albicans). The extract was prepared using ethyl acetate and it was treated with the oral microbes at a concentration of 5.00 mg/ml (0.5%). The anti-microbial activity and MIC were measured using broth dilution method. Significant reduction of microbial activities of 16 types of oral microbes when the soybean paste extract was added to the broth compared to the control (p<0.01), and striking inhibition (more than 99%) was observed in 10 types. S. mutans, which causes dental caries, showed MIC at a concentration of 1.25 ㎎/㎖ for the soybean extract. P. gingivalis, which causes adult periodontal disease, showed MIC at a concentration of 2.50 ㎎/㎖ for the extract. C. albicans, which causes denture stomatitis and angular stomatitis, showed MIC at a concentration of 20 ㎎/㎖ for the extract. These results indicate that ethyl acetate extract of doen-jang showed strong anti-microbial effect against 16 types of oral microbes, and the anti-microbial effect of the extract against oral microbes was stronger against bacteria than against fungi. The anti-microbial effect might be possibly enhanced by the fermentation of soybeans.

키워드

Soybean paste ethyl acetate extract anti-microbial activity oral microbes