콩 추출물의 구강미생물에 대한 항균효과

• 영문명: Anti-microbial Activity of Soybean Extract Against Oral Microbes
• 발행기관: 한국환경보건학회
• 저자명: 이성림(Sung-Lim Lee) 김종규(Jong-Gyu Kim)
• 간행물 정보: 『한국환경보건학회지』제32권 제2호, 192~197쪽, 전체 6쪽
• 주제분류: 공학 > 환경공학
• 파일형태: PDF
• 발행일자: 2006.04.30

영문 초록

This study was performed to investigate anti-microbial activity of soybean extract against oral microbes, and to determinethe minimum inhibition concentration (MIC) for microbes causing oral diseases. The soybean extract was preparedusing ethyl acetate and it was treated with 16 types of oral microbes at a concentration of 5.00 mg/ml (0.5%). The MICof soybean extract for three major microbes causing oral diseases was determined. The anti-microbial activity and MICwere measured using broth dilution method. Significant reduction of microbial activities of 9 types oral microbes whenthe soybean extract was added to the broth compared to the control (p<0.01). The extract showed higher anti-microbialactivity against some anaerobic strains (P. gingivalis and P. intermedia). S. mutans, which causes dental caries, showedMIC at a concentration of 40 mg/ml for the soybean extract. P. gingivalis, which causes adult periodontal disease,showed MIC at a concentration of 20 mg/ml for the extract. C. albicans, which causes denture stomatitis and angularstomatitis, showed MIC at a concentration of 20 mg/ml for the extract. These results indicate that soybean extractshowed anti-microbial effect against 9 types of oral microbes, and the anti-microbial effect of the extract against oralmicrobes was stronger against fungi than against bacteria. The anti-microbial mechanism of soybean extract against oralmicrobes should be investigated, and more research for clinical application is required at a level of actual intake.

목차

Ⅰ. 서론

Ⅱ. 재료 및 방법

Ⅲ. 결과 및 고찰

Ⅳ. 결론

키워드

soybean extract anti-microbial activity oral microbes