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Antimicrobial Effects of Isothiocyanates from Cruciferous Vegetables against Oral Pathogens

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Abstract
십자화과 채소의 주요 성분인 10종의 isothiocyanates(ITCs)와 무 가수분해물
을 대상으로 구강 병원성 미생물 6종에 대하여 항균활성을 측정하여 ITCs의 화
학적 구조와 항균성과의 관계를 비교하였다. 항균활성은 Indole-3-caribinol >
benzyl ITC > phenylethy ITC > erucin > iberin > sulforaphene >
sulforaphane > allyl ITC > phenyl ITC > hexyl ITC 순으로 높았다. 구강내
미생물의 ITCs에 대한 민감성은 C. albicans > S. mutans > L. casei > S.
aureus > S. iniae > E. faecalis 순으로, 효모가 세균에 비하여 민감성이 높았
다. 무 가수분해물의 최소저해농도(MIC)는 S. mutans에 대해서 0.188 mg/mL, L.
casei와 C. albicans에 대해서 0.500 mg/mL로 높은 항균활성을 나타내었다.
ITCs의 화학구조에 따른 구강균에 대한 항균활성은 indolely ITCs인
indole-3-carbinol이 가장 높았으며, 다음으로는 benzene ring을 함유하고 있는
aromatic ITCs인 BITC와 PEITC가 높았다. 이중결합이 있는 sulforaphene이 이
중결합이 없는 sulforaphane보다 L. casei와 C. albicans에 대해서 항균활성이 높
았으며, thiol group을 가지고 있는 erucin은 sulfinyl group을 가지고 있는
sulforaphane에 비하여 높은 항균활성을 나타내었다. 탄소사슬이 짧은 BITC는
탄소사슬이 긴 PEITC보다 대부분의 균주에 대해서 높은 항균활성을 나타내었다.
이상의 결과로부터 십자화과 채소 유래 ITCs는 구강 병원성 미생물에 대하여 항
균제로 활용할 수 있을 것으로 추정되었다.
The potentials of 10 isothiocyanates (ITCs) present in cruciferous plants
and radish root hydrolysate for inhibiting the growth of oral pathogens were
investigated with an emphasis on any structure-function relationship. The
inhibitory potential was assessed in terms of minimum inhibitory
concentration (MIC) and minimum bactericidal concentration (MBC) using a
broth microdilution technique, following the clinical and laboratory standard
methods. The antimicrobial activity of ITCs was in the order of
indole-3-carbinol (I3C) > benzyl ITC (BITC) > phenylethyl ITC (PEITC) >
erucin > iberin > sulforaphene > sulforaphane > allyl ITC > phenyl ITC >
hexyl ITC. I3C, BITC, and PEITC showed higher antimicrobial activity (lower
MICs), 0.047-0.500 mg/mL, against C. albicans, S. mutans, and L. casei . The
susceptibility of oral pathogens to ITCs was in the order of S. mutans > C.
albicans > L. casei > S. aureus > S. sobrinus > E. faecalis. Antimicrobial
activity (MIC) of radish root hydrolysate was 0.188 mg/mL against S.
mutans, and 0.500 mg/mL against L. casei and C. albicans. The chemical
structure of ITCs impacted their antimicrobial activities. The indolyl ITC was
the most potent inhibitor of the growth of oral pathogens, followed by
aromatic ITCs and aliphatic ITCs. The presence of a double bond and a thiol
(-S-) group in the chemical structure of the ITCs, and ITCs with a short
carbon chain showed increased antimicrobial activity. These results suggest
that ITCs, ubiquitous in cruciferous vegetables, have strong antimicrobial
activities and may be useful in the prevention and management of dental
caries.
Author(s)
고미옥
Issued Date
2015
Awarded Date
2016. 2
Type
Dissertation
URI
http://dcoll.jejunu.ac.kr/jsp/common/DcLoOrgPer.jsp?sItemId=000000007428
Alternative Author(s)
Ko, Mi-Ok
Department
대학원 식품공학과
Advisor
임상빈
Table Of Contents
Abstract 1
1. Introduction 2
2. Materials and methods
2.1. Chemicals and sample 5
2.2. Preparation of isothiocyanate solutions 5
2.3. Preparation and GC/MS analysis of radish root hydrolysate 7
2.4. Microorganisms and culture media 8
2.5. Antimicrobial activity test 10
2.6. Statistical analysis 11
3. Results 12
3.1. Minimum inhibitory concentration and minimum bactericidal concentration of 10 ITCs 12
3.2. Minimum inhibitory concentration and minimum bactericidal concentration of radish root hydrolysate 17
3.3. Relationship between ITCs structure and antimicrobial activity 19
4. Discussion 21
5. Conclusion 25
국문요약 27
References 28
Degree
Master
Publisher
제주대학교 대학원
Citation
고미옥. (2015). Antimicrobial Effects of Isothiocyanates from Cruciferous Vegetables against Oral Pathogens
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General Graduate School > Food science and Engineering
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