JPH0474105A - Antibacterial agent - Google Patents
Antibacterial agentInfo
- Publication number
- JPH0474105A JPH0474105A JP18593590A JP18593590A JPH0474105A JP H0474105 A JPH0474105 A JP H0474105A JP 18593590 A JP18593590 A JP 18593590A JP 18593590 A JP18593590 A JP 18593590A JP H0474105 A JPH0474105 A JP H0474105A
- Authority
- JP
- Japan
- Prior art keywords
- genus
- yucca
- antibacterial agent
- spp
- antibacterial
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 239000003242 anti bacterial agent Substances 0.000 title claims abstract description 26
- 239000001653 FEMA 3120 Substances 0.000 claims abstract description 19
- 235000004552 Yucca aloifolia Nutrition 0.000 claims abstract description 19
- 235000012044 Yucca brevifolia Nutrition 0.000 claims abstract description 19
- 235000017049 Yucca glauca Nutrition 0.000 claims abstract description 19
- 241000607598 Vibrio Species 0.000 claims abstract description 5
- 241000193403 Clostridium Species 0.000 claims abstract description 4
- 241000193830 Bacillus <bacterium> Species 0.000 claims abstract description 3
- 241000589876 Campylobacter Species 0.000 claims abstract description 3
- 241000589516 Pseudomonas Species 0.000 claims abstract description 3
- 241000191940 Staphylococcus Species 0.000 claims abstract description 3
- 244000005700 microbiome Species 0.000 claims abstract description 3
- 241000607534 Aeromonas Species 0.000 claims description 3
- 241000588722 Escherichia Species 0.000 claims description 3
- 241000589565 Flavobacterium Species 0.000 claims description 3
- 241000607142 Salmonella Species 0.000 claims description 3
- 241001058146 Erium Species 0.000 claims 1
- 244000295923 Yucca aloifolia Species 0.000 claims 1
- 241001532059 Yucca Species 0.000 abstract description 18
- 238000000034 method Methods 0.000 abstract description 18
- 229930014626 natural product Natural products 0.000 abstract description 8
- 230000000694 effects Effects 0.000 abstract description 5
- 239000000843 powder Substances 0.000 abstract description 5
- 238000009835 boiling Methods 0.000 abstract description 4
- 235000013372 meat Nutrition 0.000 abstract description 3
- 241000251468 Actinopterygii Species 0.000 abstract description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract description 2
- 235000014121 butter Nutrition 0.000 abstract description 2
- 235000013351 cheese Nutrition 0.000 abstract description 2
- 238000001035 drying Methods 0.000 abstract description 2
- 235000013399 edible fruits Nutrition 0.000 abstract description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract description 2
- 239000003960 organic solvent Substances 0.000 abstract description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 2
- 235000012970 cakes Nutrition 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 241000894006 Bacteria Species 0.000 description 14
- 238000002474 experimental method Methods 0.000 description 11
- 230000000844 anti-bacterial effect Effects 0.000 description 7
- 150000003839 salts Chemical class 0.000 description 7
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 6
- 235000013305 food Nutrition 0.000 description 6
- HEMHJVSKTPXQMS-UHFFFAOYSA-M sodium hydroxide Inorganic materials [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 5
- 239000004471 Glycine Substances 0.000 description 3
- COLNVLDHVKWLRT-QMMMGPOBSA-N L-phenylalanine Chemical compound OC(=O)[C@@H](N)CC1=CC=CC=C1 COLNVLDHVKWLRT-QMMMGPOBSA-N 0.000 description 3
- 239000007864 aqueous solution Substances 0.000 description 3
- COLNVLDHVKWLRT-UHFFFAOYSA-N phenylalanine Natural products OC(=O)C(N)CC1=CC=CC=C1 COLNVLDHVKWLRT-UHFFFAOYSA-N 0.000 description 3
- 239000001888 Peptone Substances 0.000 description 2
- 108010080698 Peptones Proteins 0.000 description 2
- WPYMKLBDIGXBTP-UHFFFAOYSA-N benzoic acid Chemical compound OC(=O)C1=CC=CC=C1 WPYMKLBDIGXBTP-UHFFFAOYSA-N 0.000 description 2
- XBDQKXXYIPTUBI-UHFFFAOYSA-N dimethylselenoniopropionate Natural products CCC(O)=O XBDQKXXYIPTUBI-UHFFFAOYSA-N 0.000 description 2
- 235000019319 peptone Nutrition 0.000 description 2
- BASFCYQUMIYNBI-UHFFFAOYSA-N platinum Chemical compound [Pt] BASFCYQUMIYNBI-UHFFFAOYSA-N 0.000 description 2
- 235000002639 sodium chloride Nutrition 0.000 description 2
- 229920001817 Agar Polymers 0.000 description 1
- 244000063299 Bacillus subtilis Species 0.000 description 1
- 235000014469 Bacillus subtilis Nutrition 0.000 description 1
- 239000005711 Benzoic acid Substances 0.000 description 1
- 241000589877 Campylobacter coli Species 0.000 description 1
- 241000589875 Campylobacter jejuni Species 0.000 description 1
- 239000004287 Dehydroacetic acid Substances 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- 241000282412 Homo Species 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 241000589540 Pseudomonas fluorescens Species 0.000 description 1
- 241000191967 Staphylococcus aureus Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 241001177040 Tillus Species 0.000 description 1
- 241000589587 [Flavobacterium] lutescens Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 206010003246 arthritis Diseases 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 235000010233 benzoic acid Nutrition 0.000 description 1
- 235000010290 biphenyl Nutrition 0.000 description 1
- 239000004305 biphenyl Substances 0.000 description 1
- 125000006267 biphenyl group Chemical group 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000019258 dehydroacetic acid Nutrition 0.000 description 1
- PGRHXDWITVMQBC-UHFFFAOYSA-N dehydroacetic acid Natural products CC(=O)C1C(=O)OC(C)=CC1=O PGRHXDWITVMQBC-UHFFFAOYSA-N 0.000 description 1
- JEQRBTDTEKWZBW-UHFFFAOYSA-N dehydroacetic acid Chemical compound CC(=O)C1=C(O)OC(C)=CC1=O JEQRBTDTEKWZBW-UHFFFAOYSA-N 0.000 description 1
- 229940061632 dehydroacetic acid Drugs 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 description 1
- 239000004088 foaming agent Substances 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 239000001963 growth medium Substances 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 239000001726 jatropha manihot extract Substances 0.000 description 1
- 235000013310 margarine Nutrition 0.000 description 1
- 239000003264 margarine Substances 0.000 description 1
- 239000002609 medium Substances 0.000 description 1
- ZUOUZKKEUPVFJK-UHFFFAOYSA-N phenylbenzene Natural products C1=CC=CC=C1C1=CC=CC=C1 ZUOUZKKEUPVFJK-UHFFFAOYSA-N 0.000 description 1
- 229910052697 platinum Inorganic materials 0.000 description 1
- 235000019260 propionic acid Nutrition 0.000 description 1
- IUVKMZGDUIUOCP-BTNSXGMBSA-N quinbolone Chemical compound O([C@H]1CC[C@H]2[C@H]3[C@@H]([C@]4(C=CC(=O)C=C4CC3)C)CC[C@@]21C)C1=CCCC1 IUVKMZGDUIUOCP-BTNSXGMBSA-N 0.000 description 1
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000010199 sorbic acid Nutrition 0.000 description 1
- 239000004334 sorbic acid Substances 0.000 description 1
- 229940075582 sorbic acid Drugs 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 239000004308 thiabendazole Substances 0.000 description 1
- 235000010296 thiabendazole Nutrition 0.000 description 1
- WJCNZQLZVWNLKY-UHFFFAOYSA-N thiabendazole Chemical compound S1C=NC(C=2NC3=CC=CC=C3N=2)=C1 WJCNZQLZVWNLKY-UHFFFAOYSA-N 0.000 description 1
- 229960004546 thiabendazole Drugs 0.000 description 1
- 229940106668 yucca extract Drugs 0.000 description 1
Landscapes
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
Description
【発明の詳細な説明】
［産業上の利用分野コ
本発明はユッカを含んで成る抗菌剤に関する。更に詳し
くは、一般食品、健康食品、超高圧食品、機能性食品等
の食品用に使用しうる抗菌剤に関する。DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to an antibacterial agent comprising yucca. More specifically, the present invention relates to an antibacterial agent that can be used for foods such as general foods, health foods, ultra-high pressure foods, and functional foods.
［従来の技術］
従来、食品用として使用されうる抗菌剤として安息香酸
及びその塩、ジフェニル、ソルビン酸及びその塩、チア
ベンダゾール、デヒドロ酢酸及びその塩、パラオキシ安
息香酸及びそのエステル類、プロピオン酸及びその塩等
の化学合成品が多数知られている。又、天然の抗菌剤と
してはグリシン、フェニルアラニン等が公知である。[Prior Art] Conventionally, as antibacterial agents that can be used for food, benzoic acid and its salts, diphenyl, sorbic acid and its salts, thiabendazole, dehydroacetic acid and its salts, paraoxybenzoic acid and its esters, propionic acid and its salts, etc. Many chemically synthesized products such as salts are known. Also, glycine, phenylalanine, etc. are known as natural antibacterial agents.
［発明が解決しようとする課題］
しかしながら、化学合成品から成る抗菌剤は使用基準が
厳しく定められており、使用量を誤ると人体に対して゛
有害で、安全性の面で課題が残されている。又、天然品
であるグリシン及びフェニルアラニン等は安全面での課
題はないのであるか、抗菌力が弱く多量に投与しなけれ
ば化学合成品程の効力を示さないため一般に敬遠されが
ちである。[Problem to be solved by the invention] However, the standards for use of antibacterial agents made of chemically synthesized products are strictly defined, and if used in the wrong amount, they are harmful to the human body, and problems remain in terms of safety. There is. In addition, natural products such as glycine and phenylalanine tend to be avoided in general, either because they do not pose safety issues or because they have weak antibacterial activity and are not as effective as chemically synthesized products unless administered in large amounts.
従って、化学合成品に匹敵するだけの抗菌力を持ち、し
かも人体に悪影響を及ぼさない安全性に優れた天然品か
らなる抗菌剤の発明は人類にとって極めて有意義なもの
である。Therefore, the invention of an antibacterial agent made of a natural product that has antibacterial activity comparable to that of chemically synthesized products and is highly safe and does not have any adverse effects on the human body would be extremely meaningful to humanity.
［課題を解決するための手段］
しかるに本発明者等は上記問題を解決すべく鋭意研究を
重ねた結果、ユッカが抗菌力を持つという新規な事実を
見出し本発明を完成するに至った。[Means for Solving the Problems] However, as a result of intensive research in order to solve the above problems, the present inventors discovered the novel fact that yucca has antibacterial activity, and completed the present invention.
ユッカは古くから食糧とされている植物であり、近年は
関節炎・リューマチの治療、消化機能の改善、高血圧の
低下等の効果が注目されており、又、起泡剤としての添
加も認められている等生体Ｉこ対して安全であることが
確認されている。Yucca is a plant that has been used as food since ancient times, and in recent years, it has attracted attention for its effects such as treating arthritis and rheumatism, improving digestive function, and lowering high blood pressure.It is also approved to be added as a foaming agent. It has been confirmed that it is safe for living organisms such as humans.
更に抗菌力も従来の天然品と比較すると数段強く、化学
合成品と同等程度の効力を持つため化学合成品に代わる
抗菌剤としての活用が十分可能である。Furthermore, its antibacterial activity is much stronger than conventional natural products, and it has the same efficacy as chemically synthesized products, so it is fully possible to use it as an antibacterial agent in place of chemically synthesized products.
以下、本発明について詳細に説明する。The present invention will be explained in detail below.
本発明における抗菌剤は、シュウドモナス属（ｐＢｅｕ
ｄＩｌｌｏｎａｓ属）、スタフィロコッカス属（５ｔａ
ｐｂｙｌｏｃｏｃｃｕｓ属）、ビブリオ属（Ｖｉｂｒｉ
ｏ属）、バチルス属（Ｂａｃｉｌｌｕｓ属）、クロスト
リジウム属（Ｃ１ｏｓｔｒｉｄｉｕａ属）、キャンピロ
バクター属（Ｃａｍｐｙｌｏｂａｃｔｏｒ属）、エアロ
モナス属（ＡｅｒｏＩＩｌｏｎａｓ属）、フラボバクテ
リウム属（Ｆｌａｖｏｂａｃｔｅｒｉｕｉ属）、エスシ
ェリヒア属（Ｅｓｃｈｅｒｉｃｈｉａ属）、サルモネラ
Ｉｊｌ（ＳａｌＩＩｌｏｎｅｌｌａ属）等から選ばれる
微生物の少なくとも一種に対して作用を示すものである
。The antibacterial agent in the present invention is of the genus Pseudomonas (pBeu
dIllonas genus), Staphylococcus genus (5ta
genus pbylococcus), genus Vibrio (genus Vibri)
genus O), genus Bacillus, genus Clostridium, genus Campylobacter, genus Aeromonas, genus Flavobacterium, genus Escherichia. genus), It exhibits an action against at least one type of microorganism selected from Salmonella Ijl (genus SalIIlonella) and the like.
抗菌剤となるユッカは、ユッカのすべての部分、即ち花
、種子、種子莢、果実、葉、茎及び根を用いることがで
き、常法により乾燥して得られる粉末や抽出液などとし
て用いられる。All parts of yucca, including flowers, seeds, seed pods, fruits, leaves, stems, and roots, can be used as an antibacterial agent, and can be used as powder or extract obtained by drying in a conventional manner. .
尚、前記ユッカの抽出物をうる方法としては、例えば前
記ユッカを沸騰水により煮沸する方法、アルコールなど
の有機溶媒で抽出する方法、ユッカを単に圧搾する方法
などが挙げられるが、本発明はこれらの方法のみに限定
されるものではない。Methods for obtaining the yucca extract include, for example, boiling the yucca with boiling water, extracting it with an organic solvent such as alcohol, and simply pressing the yucca. The method is not limited to this method.
前記ユッカから成る抗菌剤は、対象物に対してユッカ粉
末或は抽出液を０．１％以上、好ましくは０．５％以上
添加することが望ましい。添加割合が０，１％以下の場
合目的とする抗菌作用が充分に発揮されにくくなる傾向
がある。In the antibacterial agent made of yucca, it is desirable to add 0.1% or more, preferably 0.5% or more of yucca powder or extract to the object. If the addition ratio is less than 0.1%, the desired antibacterial effect tends to be difficult to exhibit sufficiently.
抗菌剤は例えば、ジュース類、魚肉練製品、チーズ、バ
ター、マーガリン、菓子類などの食品に添加され作用を
示す。Antibacterial agents exhibit their effects when added to foods such as juices, fish paste products, cheese, butter, margarine, and confectionery.
抗菌剤の効果のある範囲は、ＰＨが３〜９、好ましくは
４〜８の範囲で効果が強く、又、０〜７０℃、好ましく
は０〜４０℃が有利である。The antibacterial agent is effective in a pH range of 3 to 9, preferably 4 to 8, and is advantageously 0 to 70°C, preferably 0 to 40°C.
本発明の抗菌剤は、用途に応じて種々の形態、例えば粉
末、乾燥固型、水飴状、懸濁液、水溶液などの任意の形
態で用いることができる。The antibacterial agent of the present invention can be used in various forms depending on the purpose, such as powder, dry solid, starch syrup, suspension, and aqueous solution.
［作 用］
本発明のユッカを含んで成る抗菌剤は天然品であるため
人体に無害であり、安全性が確認されている。しがも強
い抗菌力を持つ。[Function] Since the antibacterial agent containing yucca of the present invention is a natural product, it is harmless to the human body and its safety has been confirmed. It also has strong antibacterial properties.
［実施例及び対照例］ 以下、実施例を挙げて本発明を更に詳しく説明する。[Example and control example] Hereinafter, the present invention will be explained in more detail with reference to Examples.
実施例１
シュウドモナス・フルオレセンス（Ｐｓｅｕｄｍｏｎａ
ｓ Ｐｌｕ。Example 1 Pseudomonas fluorescens
s Plu.
ｒｅｓｅｎｓ、 Ｉ Ｆ Ｏ１３９２２）を保存スラ
ントからｌ白金耳増殖用培地（肉エキス３ｙ／（１，ペ
プトン１（Ｎ／（１゜食塩５９７ｅを混合溶解し、ｌＮ
−ＮａＯＨ水溶液テＰＨ７に調節して製造）に植菌して
３０”Ｃ１２４時間で前培養した。この培養液を５ｘｌ
Ｏ’個／１１２まで希釈した後、表１で示す濃度のユッ
ヵを予め添加した試験用培地（肉エキス３ｇ／（１，ペ
プトンＩＯ９／１２、食塩５９／Ｑを混合溶解し、ｌＮ
−ＮａＯＨ水溶液でＰＨ７に調節して製造）４９−に１
ｍ１２接種して３０”Ｃで培養を行い３日後及び７日後
の生菌数を標準平板寒天法により測定した。結果を表１
に示す。1 platinum loop growth medium (meat extract 3y/(1, peptone 1(N/(1°) mixed and dissolved with 597e of salt, 1N
- NaOH aqueous solution adjusted to pH 7) was inoculated and precultured at 30"C for 124 hours. This culture solution was
After diluting to O' pieces/112, test medium (meat extract 3g/(1, peptone IO9/12, salt 59/Q mixed and dissolved, lN
- Manufactured by adjusting pH to 7 with NaOH aqueous solution) 49- to 1
M12 was inoculated and cultured at 30"C, and the number of viable bacteria was measured after 3 and 7 days using the standard plate agar method. The results are shown in Table 1.
Shown below.
表！
実施例２
実施例１において培養菌をスタフィロコッカス・オウレ
ウス（Ｓｔａｐｈｙｌｏｃｏｃｃｕｓ ａｕｒｅｕｓ
、 Ｉ Ｆ ０ １２７３２ ）とした以外は同例？
二準じて実験を行った。結果は表２に示す。table! Example 2 In Example 1, the cultured bacteria was Staphylococcus aureus.
, I F 0 12732) Is it the same example except for
The experiment was conducted in accordance with the following. The results are shown in Table 2.
表２
ｔｉｌｌｕｓ ５ｕｂｔｉｌｉｓ、 Ｉ Ｆ ０３
００９）とした以外は同
例に準じて実験を行った。結果は表４に示す。Table 2 tillus 5ubtilis, I F 03
The experiment was carried out in accordance with the same procedure except that 009) was used. The results are shown in Table 4.
表４
実施例３
実施例Ｉにおいて培養菌をビブリオ・バラケモリティカ
ス（Ｖｉｂｒｉｏ Ｐａｒａｃｈｅｍｏｌｙｔｉｃｕ
ｓ、 Ｉ Ｆ Ｏｌ ２７１１ ）とした以外は同例
に準じて実験を行った。結果は表３に示す。Table 4 Example 3 In Example I, the cultured bacteria were Vibrio parachemolyticus (Vibrio Parachemolyticus).
The experiment was carried out in accordance with the same procedure except that the following conditions were used. The results are shown in Table 3.
表３
生菌数 （単位：個）実施例
５
実施例１において培養菌をクロストリジウム・ベルフリ
ゲンス（Ｃｌｏｓｔｒｉｄｉｕｍ ｐｅｒｆｒｉｇｅ
ｎｓ、 ＡＴＣＣ１３１２４）とした以外は同例に準じ
て実験を行った。結果は表５に示す。Table 3 Number of viable bacteria (unit: number) Example 5 In Example 1, the cultured bacteria were Clostridium perfrigens.
The experiment was carried out in accordance with the same procedure except that the method was changed to (ns, ATCC 13124). The results are shown in Table 5.
表５
実施例４
実施例１において培養菌をバチリス・サブチリス（Ｂａ
初発の菌数 ｌＸｌ０’個
実施例６
実施例Ｉにおいて培養菌をキャンピロバクター・ジェジ
ュニ／コリ（Ｃａｍｐｙｌｏｂａｃｔｏｒ ｊｅｊｕ
ｎｉ／ ｃｏｌｉ、 Ａ Ｔ ＣＣ３３５５９）とした
以外は同例に準じて実験を行った。結果は表６に示す。Table 5 Example 4 In Example 1, the cultured bacteria was Bacillus subtilis (Ba
Initial bacterial count: 1X10' Example 6 In Example I, the cultured bacteria were Campylobacter jejuni/coli.
The experiment was conducted in accordance with the same procedure except that ni/coli, AT CC33559) was used. The results are shown in Table 6.
表６
実施例８
実施例１において培養菌をフラボバクテリウム・ルテセ
ンス（Ｆｌａｖｏｂａｃｔｅｒｉｕｍ Ｉｕｔｅｓｃ
ｅｎｓ、 Ｉ Ｐ Ｏｆ ２９９７）とした以外は同
例に準じて実験を行った。結果は表８に示す。Table 6 Example 8 In Example 1, the cultured bacteria was Flavobacterium lutescens.
The experiment was carried out in accordance with the same procedure except that the following procedure was carried out. The results are shown in Table 8.
表８
実施例７
実施例１において培養菌をエアロモナス・ツルビア（Ａ
ｅｒｏｍｏｎａｇ ５ｏｒｂｉａ、 ＡＴ ＣＣ９０
７１）とした以外は同例に準じて実験を行った。結果は
表７に示す。Table 8 Example 7 In Example 1, the cultured bacteria were Aeromonas truvia (A
eromonag 5orbia, AT CC90
71) The experiment was conducted according to the same procedure as in the same example. The results are shown in Table 7.
表７
実施例９
実施例１において培養菌をエスシェリヒア・コリ（ｂｃ
ｈｅｒｉｃｈｉａ ｃｏｌｉ、 Ｉ Ｆ ０ ３３
０１ ）とした以外は同例に準じて実験を行った。結果
は表９に示す。Table 7 Example 9 In Example 1, the cultured bacteria was Escherichia coli (bc
herichia coli, IF 0 33
The experiment was conducted in accordance with the same procedure except that 01) was used. The results are shown in Table 9.
初発の菌数 ｌＸ１０’個
表９
実施例１０
実施例１において培養菌をサルモネラ・エンテロチデイ
ス（Ｓａｌｍｏｎｅｌｌａ Ｅｎｔｅｒｏｔｉｄｉｓ、
Ｉ Ｆ Ｏ３３１３）とした以外は同例に準じて実験
を行った。結果は表１０に示す。Initial number of bacteria 1 x 10' Table 9 Example 10 The cultured bacteria in Example 1 were transformed into Salmonella enterotidis.
The experiment was carried out in accordance with the same procedure except that IFO3313) was used. The results are shown in Table 10.
表１０
対照例１〜１０
実施例１においてユッカの代わりに同じ天然品から成る
抗菌剤のグリシンを用い表ＩＯに示す菌を使用して同例
に準じて実験を行った。結果を表１０に示す。Table 10 Comparative Examples 1 to 10 Experiments were conducted in accordance with Example 1, using glycine, an antibacterial agent made of the same natural product, in place of yucca, and using the bacteria shown in Table IO. The results are shown in Table 10.
対照例１１〜２０
実施例１においてユッカの代わりに同じ天然品から成る
抗菌剤のフェニルアラニンを用い、表１１に示す菌を使
用して同例に準じて実験を行った。結果を表１１に示す
。Control Examples 11 to 20 Experiments were conducted in the same manner as in Example 1, using phenylalanine, an antibacterial agent made from the same natural product, in place of yucca, and using the bacteria shown in Table 11. The results are shown in Table 11.
［効 果］
本発明のユッカを含んで成る抗菌剤は、天然品であるた
め人体に無害であり安全性が確認されている。しかも強
い抗菌力を持っているので人類にとって極めて有意義な
抗菌剤である。[Effects] Since the antibacterial agent containing yucca of the present invention is a natural product, it is harmless to the human body and its safety has been confirmed. Furthermore, it has strong antibacterial properties, making it an extremely useful antibacterial agent for humankind.
Claims (1)
タフィロコッカス属（Ｓｔａｐｈｙｌｏｃｏｃｃｕｓ属
）、ビブリオ属（Ｖｉｂｒｉｏ属）、バチルス属（Ｂａ
ｃｉｌｌｕｓ属）、クロストリジウム属（Ｃｌｏｓｔｒ
ｉｄｉｕｍ属）、キャンピロバクター属（Ｃａｍｐｙｌ
ｏｂａｃｔｏｒ属）、エアロモナス属（Ａｅｒｏｍｏｎ
ａｓ属）、フラボバクテリウム属（Ｆｌａｖｏｂａｃｔ
ｅｒｉｕｍ属）、エスシェリヒア属（Ｅｓｃｈｅｒｉｃ
ｈｉａ属）、サルモネラ属（Ｓａｌｍｏｎｅｌｌａ属）
から選ばれる微生物の少なくとも一種に対して作用を示
す請求項１記載の抗菌剤[Scope of Claims] 1. Antibacterial agent comprising yucca 2. Pseudomonas genus, Staphylococcus spp., Vibrio spp., Bacillus spp.
cillus spp.), Clostridium spp.
idium spp.), Campylobacter spp.
obactor spp.), Aeromonas spp.
As genus), Flavobacterium genus (Flavobacterium genus)
erium), Escherichia (genus Escherichia)
Hia spp.), Salmonella spp.
The antibacterial agent according to claim 1, which acts against at least one type of microorganism selected from
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP18593590A JP2803045B2 (en) | 1990-07-13 | 1990-07-13 | Antibacterial agent |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP18593590A JP2803045B2 (en) | 1990-07-13 | 1990-07-13 | Antibacterial agent |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0474105A true JPH0474105A (en) | 1992-03-09 |
| JP2803045B2 JP2803045B2 (en) | 1998-09-24 |
Family
ID=16179459
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP18593590A Expired - Fee Related JP2803045B2 (en) | 1990-07-13 | 1990-07-13 | Antibacterial agent |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2803045B2 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6891079B2 (en) | 2001-12-20 | 2005-05-10 | Kimberly-Clark Worldwide, Inc. | Wipe |
| US7154018B2 (en) | 2001-12-20 | 2006-12-26 | Kimberly-Clark Worldwide, Inc. | Absorbent article |
| US7485110B2 (en) | 2001-12-20 | 2009-02-03 | Kimberly Clark Worldwide, Inc. | Wipe comprising a pathogen selective antimicrobial |
-
1990
- 1990-07-13 JP JP18593590A patent/JP2803045B2/en not_active Expired - Fee Related
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6891079B2 (en) | 2001-12-20 | 2005-05-10 | Kimberly-Clark Worldwide, Inc. | Wipe |
| US7154018B2 (en) | 2001-12-20 | 2006-12-26 | Kimberly-Clark Worldwide, Inc. | Absorbent article |
| US7485110B2 (en) | 2001-12-20 | 2009-02-03 | Kimberly Clark Worldwide, Inc. | Wipe comprising a pathogen selective antimicrobial |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2803045B2 (en) | 1998-09-24 |
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