KR102313373B1 - Composition comprising fermented Poncirus trifoliata extract with both of antimicrobial and antifungal activity and methods of preparation thereof - Google Patents

Abstract

The present invention relates to a composition and manufacturing method comprising a plant extract having antibacterial and antiseptic activity, and more particularly, to a composition having antibacterial and antiseptic activity against harmful bacteria such as food poisoning bacteria by enhancing antimicrobial activity through two-step fermentation of tangja and manufacturing methods, and uses thereof.
The composition by the two-step fermentation is Vibrio ( Vibrio). parahaemolyticus ), Staphylococcus aureus , Salmonella enteritidis , Escherichia coli , Campylobacter jejuni ), Listeria monocytogenes ), Bacillus cereus ), as well as strong antibacterial activity against food poisoning bacteria such as Propionibacterium acne , Pityrosporum ovale ), etc., also exhibit a broad antibacterial spectrum, and beneficial intestinal bacteria such as Bifidobacterium longum , Lactobacillus bulgaricus ) has low antibacterial and antioxidant properties, so it can be applied to various foods, cosmetics, or daily products.

Description

Antifungal and antibacterial composition comprising fermented tangja fermented extract, and method for preparing the same

The present invention enhances antibacterial activity by fermenting tangja in two steps, Vibrio parahaemolyticus , Staphylococcus aureus , Salmonella enteritidis , Escherichia coli , Campylobacter jejuni ), Listeria monocytogenes ) has strong antibacterial activity against food poisoning bacteria such as Bacillus cereus , as well as Propionibacterium acne , Pityrosporum ovale ), etc., also exhibit a broad antibacterial spectrum, and beneficial intestinal bacteria such as Bifidobacterium longum , Lactobacillus bulgaricus ) relates to a plant extract composition with less antibacterial activity and a method for preparing the same.

As income levels rise, hygiene practices are becoming stricter, but food poisoning accidents are still the leading cause of death worldwide. Looking at the trend of food poisoning, recently, it occurs year-round regardless of the season, and the number of patients has not decreased, especially in winter. In summer, various causative bacteria such as Salmonella, Staphylococcus aureus, and Vibrio enteritis are mainly detected, and in the winter of October-December, various causative bacteria are detected along with norovirus. Therefore, the Ministry of Food and Drug Safety has recently strengthened the standards for harmful microorganisms in food, and the role of antibacterial preservatives is becoming more important.

In addition, in the cosmetics and household products field, products contaminated with microorganisms have a risk of skin troubles such as skin rash and inflammation and microbial infection as well as functional deterioration due to deterioration of ingredients. The role of antimicrobial preservatives is very important. Moreover, for skin troubles caused by acne bacteria and dandruff bacteria, various ingredients that can suppress them are used.

In food, various synthetic preservatives such as benzoic acid, nitrite, sorbic acid, sodium metabisulfite, and chlorine have been used for a long time because of their convenience and cost. In addition, synthetic ingredients such as paraben (ester of hydroxybenzoic acid), phenoxyethanol, imidazolidinyl urea, diazolidinyl urea, sorbic acid, and triclosan have been used alone or in combination in cosmetics and household products. For this purpose, salicylic acid, benzoyl peroxide, etc. have been used.

These synthetic antibacterial preservatives are easy to use and have excellent antibacterial and antiseptic effects, so they are used in most foods, cosmetics, and household products. is being discussed The problems with artificial antibacterial preservatives are ① skin irritation or allergy ② potential for cancer (preservative component detection in breast cancer tissue) ③ weakening of male fertility, role of female hormones (many studies related to preservatives), ④ central nerve paralysis, genetic mutations As there are concerns about the possibility of causing the disease, the WHO and others are also warning about the risk of side effects.

Artificial antibacterial agents and preservatives that have been used for decades have such potential risks, so research is being actively conducted to introduce different types of antibacterial and preservatives, or to find substances with antibacterial or antiseptic effects among natural substances. The microbial growth inhibitory action of organic acids such as succinic, malic, tartaric, and benzoic acid contained in natural products and the antibacterial effect of flavonoids and catechins were studied. Protein substances such as lysozyme and transferrin contained in eggs, lactoferrin contained in milk, and nisin produced by lactic acid bacteria are known. In addition, the antibacterial effect of the ingredients of garlic and onion, which are widely used spices in Korea, has been studied, and the antibacterial properties of various domestic herbal or vegetable ingredients have been studied. It was reported that it had strong antibacterial properties against both Gram-positive and negative bacteria, and it was reported that the extract of sangbaekpi inhibits the proliferation of Listeria monocytogenes , and that herbal medicines such as omija, turmeric, ginseng, ginseng, and licorice have antibacterial activity.

However, most natural antibacterial preservatives have a smaller antibacterial spectrum than synthetic preservatives and have weak antibacterial activity, making it difficult to use them extensively. Recently, there are products that use some ingredients such as grapefruit seed extract, but mainly imported raw materials are used and there are very few domestic products. I hope it can be done smoothly as well.

While the present inventors were researching a method for finding antibacterial materials derived from natural products and enhancing antibacterial activity, the present inventors confirmed that the antibacterial and antiseptic activity of tangja, a plant species native to Korea, was excellent against food poisoning bacteria, and in particular, it was fermented in two steps. Thus, by maximizing the formation and extraction of antibacterial components, a plant extract with a stronger antibacterial activity and a broad antibacterial spectrum range was developed.

An object of the present invention is to develop an antibacterial material derived from a natural product with enhanced antibacterial activity. More specifically, Vibrio parahaemolyticus , Staphylococcus aureus , Salmonella enteritidis , Escherichia coli ), Campylobacter jejuni ), Listeria monocytogenes , Bacillus cereus , etc., as well as having strong antibacterial activity against food poisoning bacteria such as Propionibacterium acne , Pityrosporum ovale ), etc., also exhibit a broad antibacterial spectrum, and beneficial intestinal bacteria such as Bifidobacterium longum , Lactobacillus bulgaricus ) is to provide a composition and manufacturing method having improved antibacterial activity applicable to various foods as well as cosmetics, pharmaceuticals, pesticides or household products, and its use due to its low antibacterial properties.

For the above purpose, the first aspect of the present invention provides an antibacterial composition comprising an extract fermented by a Penicillium strain, or an antibacterial composition comprising an extract fermented by a lactic acid bacteria strain, or a Penicillium strain and It is an antibacterial composition comprising a tangja extract fermented in two stages by a lactic acid bacteria strain.

The tangja is not limited thereto, but may be any one selected from the group consisting of saengtaengji, jijil, and crust. The Penicillium strain is Penicillium oxalicum , Penicillium expansum , Penicillium funiculosum, Penicillium chrysogenum , Penicillium glaucum , and Penicillium roqueforti It may be any one or more strains selected from the group consisting of. The lactic acid bacteria may be any one or more lactic acid bacteria selected from the group consisting of Bifidobacterium sp) strains and Lactobacillus bulgaricus , including Bifidobacterium longum. The bacteria are not limited thereto, but Vibrio parahaemolyticus ), Staphylococcus aureus ), Salmonella ( Salmonella enteritidis ), Escherichia ( Escherichia ) coli ), Campylobacter jejuni ), Listeria monocytogenes , Bacillus cereus ), or Propionibacterium acne , Pityrosporum ovale ) is a fungus

The composition may be an antibacterial composition that is a food, cosmetic or spray disinfectant containing fermented tangja extract in an amount of 0.1 to 50% by weight.

A second aspect of the present invention is a method for producing an antibacterial composition, characterized in that it is prepared by fermenting a tangja extract with Penicillium. Preferably, adding water in a ratio of 1:1 to 1:0.1 based on the dry weight of the Taengja extract; , can be prepared by fermentation for 1 to 10 days. For the description of the above-mentioned tangja and bacteria, refer to the description of the first aspect of the present invention.

A third aspect of the present invention is a method for producing an antibacterial composition, characterized in that it is prepared by fermenting a tangja extract with lactic acid bacteria. Preferably, adding water in a ratio of 1:1 to 1:10 based on the dry weight of the Taengja extract; It can be prepared by fermentation for ~5 days. For the description of the above-mentioned tangja and bacteria, refer to the description of the first aspect of the present invention.

A fourth aspect of the present invention is a method for producing an antibacterial composition, characterized in that the extract is fermented with Penicillium and then fermented with lactic acid bacteria in two steps. Preferably, adding water in a ratio of 1:1 to 1:0.1 based on the dry weight of the Taengja extract; , primary fermentation for 1 to 10 days; adding water to the primary fermented product in a ratio of 1:1 to 1:10; And it can be prepared by inoculating the pre-cultured lactic acid bacteria strain into the primary fermented product with the water, and performing secondary fermentation at 15 to 40 ° C. for 0.5 to 5 days. For the description of the above-mentioned tangja and bacteria, refer to the description of the first aspect of the present invention.

The method for preparing the antimicrobial composition according to the present invention may include an additional process. That is, the filtration step, precipitation step, purification step, etc. may be additionally included.

The composition comprising the plant extract according to the present invention exhibits a broad antibacterial spectrum against various food poisoning bacteria and skin flora, and has excellent antioxidant activity. Such a composition can be applied to a food composition, and in addition, it can be usefully used for antibacterial, antiseptic, and sterilization purposes in various fields such as cosmetics, pharmaceuticals and household products.

1 shows the antibacterial activity against E. coli measured by the diffusion method. It is a photograph of the extracts prepared in Examples 1, 2, 3, and 4, the untreated group, and the control group (paraben). A: Example 1 extract; B: Example 2 extract; C: Example 3 extract; D: Example 4 extract.

Poncirus (Poncirus) is a deciduous shrub belonging to the Rutaceae family. trifoliata Rafinesque), which blooms from April to May, and the fruit is colored yellow in October and has a unique fragrance, but it is not suitable for raw consumption with tangerines, oranges, and lemons due to its strong sour taste. In Southeast Asia, including Korea and China, immature tangja is used as a medicinal herb with the name of Jisil (枳實), and only the dried skin of ripe tangja is called crust (枳殼). The fruit of the plant of the genus oleracea has been used for medicinal purposes, the twigs are used as a treatment for eczema, and the crust is used for the treatment of diarrhea and enemas. In addition, it has been used for gastric ulcer, indigestion, uterine effusion, and intestinal relaxation, and has recently been used as an oral treatment for atopy.

Hesperidin, neohesperidin, naringin and cumalins, terpenes, and essential oil components have been reported as major components of dandelion fruit (Park and Chun, 1969; Oh et al., 1989; Chung et al., 2004). Many studies have been conducted on the correlation between these components and biological functions (Patkar et al., 1979, Fewtrell et al., 1982; Sagi-Eisenberg et al., 1985; Kanemoto et al., 1993; Lee). et al., 1996; Lee et al., 2005).

Patents related to antibacterial properties of tangja include: Patent 10-1399695, which relates to an extract of tangja, characterized in that it exhibits antibacterial activity against antibiotic-resistant strains, and Patent 10-1346412 discloses that it has antifungal activity against dandruff or athlete's foot. Although there is a composition for extracting tangja that is characterized by, each claiming that a simple extract is for a specific use only, and registered patent 10-0526992, a fermented fermented fermented extract of Helicobacter pylori with lactic acid bacteria and enzymes in a water extract, registered patent 10 -0322876 There are Helicobacter-inhibiting extracts that form ponciretin by culturing Enterobacteriaceae flora in poncirin extracted and purified from E.-0322876, but it is limited to lactic acid fermentation under limited conditions and the use of Helicobacter-inhibiting bacteria. The Taengja extracts can be used for specific purposes, but it is considered difficult to use as a broad and powerful antiseptic or antibacterial agent that can be commercially used in food, cosmetics, and the like.

On the other hand, rutaceae plants, such as tangerine, citron, citron, orange, and grapefruit, have thick rinds to protect the flesh. present in the pericarp. In particular, many polyphenols and flavonoids exist in the storage type glycoside form, and are often converted to the active form aglycone form upon external stimulation or infection. Accordingly, the present inventors found that the antibacterial components of tangja are not eluted well by the high molecular weight polysaccharide components such as cellulose and pectin of the thick skin, and most of them are glycosides, and the active form is small and the antibacterial properties are weak. The present invention was completed by confirming that it can be used in a variety of ways by not only exhibiting a stronger antibacterial activity than that obtained by extraction of solvents such as water and alcohol, but also exhibiting a broader antibacterial spectrum than before. That is, the present inventors confirmed that antibacterial and antiseptic properties were further improved through a two-step fermentation process in which these tangja materials were first fermented in solid phase using a strain of Penicillium spp. .

Taengja fermentation of the present invention can use all of the young dried taengjae jisil, the ripe taengja rind of the crust and saengtaengja.

As the primary fermentation, Penicillium strain, which is a fermenting bacterium, is not particularly limited as long as it decomposes yunhyang and fruit peel, and Penicillium oxalicum , Penicillium expansum , Penicillium funiculosum , Penicillium chrysogenum, Penicillium glaucum , Penicillium roqueforti etc. can be used. Tangja is made in a state in which water is absorbed by adding water in a ratio of 1:1 to 1:0.1, preferably 1:0.5 based on dry weight, and inoculated with a pre-cultured Penicillium strain and subjected to solid fermentation. Fermentation is carried out at 15 ~ 30 ℃, preferably 25 ℃, and fermented for 1 to 10 days, preferably about 3 days. The fermented product after fermentation is sterilized and mixed.

As the secondary fermentation, the fermented product is subjected to liquid fermentation by inoculating a lactic acid bacteria strain pre-cultured in advance by adding water in a ratio of 1: 1 1:1 to 1: 10, preferably 1: 3 by weight. Fermentation is carried out at 15 ~ 40 ℃, preferably 30 ℃, 0.5 ~ 5 days, preferably fermented for about 1 day. The fermented product after fermentation is sterilized and mixed. At this time, the lactic acid bacteria, which are fermented strains, are not particularly limited in types, but Bifidobacterium sp) strains, including Bifidobacterium longum , which are known to be beneficial strains in the intestines of humans and animals, Lactobacillus vulgaricus ( Lactobacillus bulgaricus ) containing Lactobacillus genus ( Lactobacillus sp. ) The strain is effective.

The fermented product prepared by the two-step fermentation can be purified by applying the following purification method. That is, the fermented product is concentrated by eluting after adsorption of active ingredients using adsorption resin after filtration, or by adding water and cooling after filtration to precipitate active ingredients with low water solubility. It is possible to purify and concentrate the components having The recovered extract can be dried by a conventional method, or dissolved in a polyol aqueous solution such as 20 to 90% glycerin aqueous solution for food and 20 to 90% 1,3-butylene glycol aqueous solution for cosmetics. .

The composition according to the present invention exhibits a wide range of antibacterial activity against various microorganisms, particularly food poisoning bacteria. Specifically, the composition is Vibrio parahaemolyticus ), Staphylococcus aureus , Salmonella enteritidis , Escherichia coli ), Campylobacter jejuni ), Listeria monocytogenes , Bacillus cereus , etc., showed strong antibacterial activity against food poisoning bacteria, Propionibacterium acne , acne bacteria, Pityrosporum ovale , dandruff bacteria. It also showed antibacterial activity against trouble-prone bacteria on the skin, showing a broader antibacterial spectrum.

In addition, the composition is beneficial intestinal bacteria, lactic acid bacteria ( Bifidobacterium longum , Lactobacillus bulgaricus ) showed relatively little antibacterial activity.

Hereinafter, the contents of the present invention will be described with reference to Examples and Experimental Examples, but the present invention is not limited thereto.

comparative example 1: Simplicity of Tangja hot water extract preparation

As a material, dried and fully ripened tangyi crust was used. Water 10 times the dry weight was added to 100 g of the material, left overnight, and then coarsely pulverized with a mixer, followed by hot water extraction at 90° C. for 2 hours. The extract was used by adding the same amount of glycerin and then filtering it with a filter cloth.

Example 1: Tangja penicillium Fermented extract preparation

The dried hard-ripened tangja crust as in Comparative Example 1 was used. Penicillium spores (Penicillium) pre-cultured by adding water 0.5 times the dry weight to 100 g of material oxalicum ) was inoculated with 1 ml and cultured at 25° C. for 3 days. After fermentation, 10 times the amount of water compared to the initial dry weight was added, and the same amount of glycerin was added, followed by filtration with a filter cloth.

Example 2: Manufacture of lactic acid bacteria fermented extract of Tangja

The dried hard-ripened tangja crust as in Comparative Example 1 was used. After adding water 10 times the dry weight to 100 g of the material, and leaving it overnight, coarsely crushed with a mixer and sterilized , 1 ml of pre-cultured lactic acid bacteria ( Lactobacillus bulgaricus ) was inoculated and cultured at 30° C. for 2 days. After fermentation, the same amount of glycerin was added and then filtered with a filter cloth.

Example 3: Preparation of two-step fermented extract of tangja

The dried hard-ripened tangja crust as in Comparative Example 1 was used. As in Example 1, 0.5 times the dry weight was added to 100 g of the material, and 1 ml of pre-cultured Penicillium spores ( Penicillium oxalicum ) were inoculated and cultured at 25° C. for 3 days. After fermentation, as in Example 2, pre-cultured lactic acid bacteria spawn ( Lactobacillus bulgaricus ) was inoculated with 1 ml and cultured at 30° C. for 2 days. After fermentation, the same amount of glycerin was added and then filtered with a filter cloth.

Experimental example

Experimental Example 1: Evaluation of antibacterial efficacy by diffusion method

In order to investigate the antimicrobial activity spectrum against food poisoning bacteria of the extracts obtained in Comparative Example 1 and Examples 1 to 3, the antibacterial activity was measured through the agar diffusion method as the primary antibacterial activity. As food poisoning bacteria, Escherichia coli ), Bacillus cereus ( Bacillus cereus ) on Nutrient agar, Staphylococcus aureus , Vibrio parahaemolyticus ), Salmonella enteritidis on Nutrient agar, Campylobacter jejuni on trypticase soy agar ( ) on Brucella agar, Listeria monocytogenes ) were cultured on brain heart infusion agar. Lactobacilli, beneficial intestinal bacteria, Bifidobacterium longum, and Lactobacillus bulgaricus were each cultured in MRS agar medium. Lactic acid bacteria that require anaerobic properties were sealed using an anaerobic jar (gaspak added), and then cultured in an incubator at 37°C.

After culturing on a solid agar medium coated with the test strain, the extract solution of known concentration was applied to several disk filter papers, and the size of the growth inhibition halo around the disk was measured. In this case, the larger the translucency band, the stronger the antibacterial activity, and the results obtained are shown in Table 1 below. As a control for food poisoning bacteria and lactic acid bacteria inhibition, a 0.5% solution of methyl-paraben, widely used as an antibacterial preservative, was used. As a representative example of the antimicrobial activity by the diffusion method, the figure of the antimicrobial activity against E. coli is shown in FIG. 1 .

[Table 1] Antibacterial activity of extracts by diffusion method

sample Comparative Example 1 Extract Example 1 Extract Example 2 Extract Example 3 Extract control Escherichia coli + +++ +++ +++++ ++++ Staphylococcus aureus + ++ ++ +++++ +++ Bacillus cereus - ++ + +++* ++++ Vibrio parahaemolyticus ++ +++ ++ +++++ +++ Salmonella enteritidis ++ +++ +++ ++++ +++ Campylobacter jejuni + +++ +++ ++++ ++++ Listeria monocytogenes + ++ ++ ++++ +++ Bifidobacterium longum - + + + +++ Lactobacillus bulgaricus - + + ++ +++

(Transparency band size: -; 0mm, +; ∼5mm, ++; 6∼10mm, +++; 11∼15mm, ++++; 15∼20mm, +++++; 20∼mm)

As shown in Table 1, in the case of Comparative Example 1 extract, which is a simple water extract of tangja (earth), there was some effect on gram-negative bacteria such as E. coli, vibrio bacteria, salmonella, etc., but the effect on gram-positive bacteria was not so great. . In the case of the extract of Example 1 in which the pericarp tissue was decomposed by fermentation of Penicillium, it exhibited increased antibacterial activity than in Comparative Example 1, and in the case of the extract of Example 2 extracted by fermenting only lactic acid bacteria, the antibacterial activity was increased compared to that of Comparative Example 1. Compared with Example 1, there was no significant difference. On the other hand, in the case of the extract of Example 3, which is an extract by two-step fermentation, significantly improved antibacterial activity compared to Comparative Examples 1, 1 and 2 at the same concentration. This was superior to parabens, which are commonly used antibacterial preservatives. The result of this increased antibacterial activity is presumed to be because the plant tissue is decomposed by the action of Penicillium bacteria in the first fermentation of the two-step fermentation, which facilitates the elution of the physiologically active components of the plant and makes the molecular weight low. It is judged that it is a synergistic effect such as conversion of antibacterial components such as phenolic components of plants into active structures or low molecular structures that are easy to penetrate into microbial cells by fermentation. In addition, the reason that the antimicrobial activity against lactic acid bacteria such as bifidus and Lactobacillus did not significantly increase despite this increase in antibacterial activity is presumed to be because the composition is not significantly harmful to lactic acid bacteria through the second fermentation of lactic acid bacteria.

Experimental example 2: Minimum inhibitory concentration for food poisoning bacteria by liquid culture method ( MIC ) decision

In order to measure the minimum inhibitory concentration (MIC) of the composition according to the present invention, it was carried out as follows. After pre-culturing the target strains using a culture medium excluding agar from the culture medium of Experimental Example 1, the samples were prepared by serial dilution in the medium, and the pre-cultured bacteria ^{were inoculated to about 10 7} cells/ml. After culturing in each culture condition, the growth of microorganisms was checked, and the minimum concentration (converted to solid content) at which the bacteria did not grow was determined as the MIC. As a control for food poisoning bacteria and lactic acid bacteria inhibition, a 0.5% solution of methyl-paraben, which is widely used as an antibacterial preservative, was used.

[Table 2] Minimum inhibitory concentration (MIC, unit ppm) of plant extracts by liquid culture method

sample Comparative Example 1 Extract Example 1 Extract Example 2 Extract Example 3 Extract control Escherichia coli 800 200 200 50 100 Staphylococcus aureus 800 400 400 50 200 Bacillus cereus >1000 400 800 100 100 Vibrio parahaemolyticus 400 200 200 25 100 Salmonella enteritidis 800 400 400 50 200 Campylobacter jejuni >1000 800 400 200 200 Listeria monocytogenes >1000 400 800 100 200 Bifidobacterium longum >1000 800 >1000 800 200 Lactobacillus bulgaricus >1000 800 >1000 400 200

As shown in Table 2 above, in the case of Comparative Example 1 extract, which is a simple water extract of tangja (sphagnum), as a whole, a relatively high MIC result was exhibited compared to the gram-negative control group. Similar to the results of the diffusion method, the extract of Example 1 exhibited increased antibacterial properties than Comparative Example 1, and the extract of Example 2 exhibited increased antimicrobial activity than Comparative Example 1, but did not show a significant difference compared to Example 1. . On the other hand, in the case of the extract of Example 3, which is an extract by two-step fermentation, at the same concentration, it exhibited significantly improved antibacterial activity, that is, a small MIC result compared to Comparative Examples 1, 1 and 2, and was superior to the control paraben. Also, as with the results of the diffusion method, the antimicrobial activity against lactic acid bacteria did not significantly increase.

Experimental example 3: Antibacterial activity against acne bacteria

The results obtained by measuring the antibacterial activity against Propionibacterium acnes , which are the causative bacteria of acne among skin-dwelling bacteria, are shown in Tables 3 and 4 below. Acne bacteria were used in a medium supplemented with 0.1% Tween 80 in Reinforced Clostridial Medium and Brain Heart Infusion Medium, sealed using an anaerobic jar (gaspak added), and then cultured in an incubator at 37°C for 3 days. 5% benzoyl peroxide was used as a control for the inhibition of Acne bacteria.

[Table 3] Antibacterial activity against acne bacteria of the extract by diffusion method

sample Comparative Example 1 Extract Example 1 Extract Example 2 Extract Example 3 Extract control Propionibacterium acne * *** *** ***** ***+

(Transparency band size: -; 0mm, +; ∼5mm, ++; 6∼10mm, +++; 11∼15mm, ++++; 15∼20mm, +++++; 20∼mm)

[Table 4] Minimum inhibitory concentration (MIC, unit ppm) of the extract against Acne acnes

sample Comparative Example 1 Extract Example 1 Extract Example 2 Extract Example 3 Extract control Propionibacterium acne >1000 400 400 100 200

As shown in Tables 3 and 4, the extract of Comparative Example 1 against acne bacteria was judged to have very weak antibacterial properties, and in the case of the extracts of Examples 1 and 2, the antibacterial activity was better than that of Comparative Example 1, and thus exhibited antibacterial properties similar to that of the control group. It was. On the other hand, in the case of the extract of Example 3, which is an extract by two-step fermentation, at the same concentration, it exhibited significantly improved antibacterial activity, ie, large inhibitory ring formation and small MIC results, compared to Comparative Examples 1, 1 and 2, and was very excellent compared to the control group. it was

Referring to the results of the diffusion method and the MIC measurement method, it can be seen that the composition according to the present invention exhibits high antibacterial activity against acne bacteria.

Experimental example 4: To dandruff antibacterial activity against

Pityrosporum oval (Pityrosporum Oval) to investigate the antibacterial properties against dandruff bacteria ovale ) was used to measure bacterial growth inhibition, and the results obtained are shown in Tables 5 and 6 below. Dandruff was cultured using Ptyrosporum medium (Malt Extract 6%, Ox-bile 2%, Tween 40 1%, Glycerol mono-oleae 0.25%). As a control for the inhibition of dandruff, 0.2% of itaconazole was used.

[Table 5] Antibacterial activity of extracts by diffusion method against dandruff bacteria

sample Comparative Example 1 Extract Example 1 Extract Example 2 Extract Example 3 Extract control Pityrosporum ovale * ** ** **** ****

(Transparency band size: -; 0mm, +; ∼5mm, ++; 6∼10mm, +++; 11∼15mm, ++++; 15∼20mm, +++++; 20∼mm)

[Table 6] Minimum inhibitory concentration of extract against dandruff (MIC, unit ppm)

sample Comparative Example 1 Extract Example 1 Extract Example 2 Extract Example 3 Extract control Pityrosporum ovale >1000 800 800 200 200

As shown in Tables 5 and 6, the extract of Comparative Example 1 against dandruff was judged to have very weak antibacterial activity, and in the case of the extracts of Examples 1 and 2, the antibacterial activity was better than that of Comparative Example 1, and thus the antibacterial activity was similar to that of the control. . On the other hand, in the case of the extract of Example 3, which is an extract by two-step fermentation, at the same concentration, it exhibited significantly improved antibacterial activity, ie, large inhibitory ring formation and small MIC results, compared to Comparative Examples 1, 1 and 2, and was very excellent compared to the control group. it was

Referring to the results of the diffusion method and the MIC measurement method, it can be seen that the composition according to the present invention exhibits relatively high antibacterial activity against dandruff.

Experimental example 5: Content of phenolic components and antioxidant effect

The amount of phenolic compounds and antioxidant power of each extract were measured. The total polyphenol content was measured by the following method. That is, after diluting the extract prepared according to the extraction conditions, 5 ml of folin reagent was added to 5 ml of the diluent, and left for 5 minutes, and then 5 ml of 10% sodium carbonate solution was added. The mixture was allowed to stand for 1 hour, and absorbance was measured at 760 nm using a spectrophotometer (UV/Vis Spectrophotometer), and the total polyphenol content was obtained from a standard curve prepared using (+)catechin. On the other hand, measurement of antioxidant activity by electron donating activity is a method to directly evaluate the reactivity of antioxidants to radicals in the LOO model system from the amount or rate of reduction of radicals using stable free radicals such as DPPH. ^{Electron donation was performed by adding 4x10 -4} M DPPH solution (2,2'-diphenyl-picrylhydrazyl) to 0.2 ml of each sample, shaking for 10 seconds, and using a spectrophotometer (UV/VIS spectrophotometer) after 10 minutes to absorb absorbance at 525 nm was measured. In this case, the electron donating effect was calculated as a percentage of the difference in absorbance between the sample-added group and the sample-free group. The results of polyphenol content and antioxidant activity are shown in Table 7 below.

[Table 7] Antioxidant activity

sample Polyphenol content (mg/ml) Electron donating activity (%) Comparative Example 1 Extract 8.5 20.5 Example 1 Extract 16.0 46.4 Example 2 Extract 15.2 45.6 Example 3 Extract 24.5 70.7 Control: Vitamin C
(0.1 mg/ml) - 55.9

Referring to Table 7, it can be seen that the polyphenol content and antioxidant power of the extract of Example 3 are significantly higher than those of Comparative Example 1, which is a simple extraction, and Examples 1 and 2, which is a single fermentation. As shown in the experimental results of the above-mentioned bar, the extract of Example 3 has excellent antibacterial activity against food poisoning bacteria and skin-harmful flora as well as antioxidant activity, so it was confirmed that it is a component that can be used as a composition for food, cosmetics, household goods, etc. .

Hereinafter, with reference to Formulation Examples 1 to 3, the composition of food, cosmetics, and spray products containing the extract prepared in Example 3 will be described in more detail. However, the composition of the present invention is not limited to these formulation examples.

Formulation example 1. Food (beverage) composition

Ingredients Mixing ratio (weight %) Extract of Example 3 5 sorbitol 15 sodium bicarbonate 0.1 refined salt 0.15 vitamin-C 0.1 citric acid 2.5 citral 0.1 Purified water to 100

Formulation example 2. Cosmetics ( milk lotion ) composition

Ingredients Blending ratio (wt%) Composition of Example 3 5 squalane 5.0 beeswax 4.0 Polysorbate 60 1.5 Sorbitan sesquioleate 1.5 liquid paraffin 0.5 Caprylic/Capric Triglycerides 5.0 glycerin 3.0 butylene glycol 3.0 propylene glycol 3.0 Carboxyvinyl Polymer 0.1 triethanolamine 0.2 Spices appropriate amount Purified water to 100

Formulation example 3. Spray (for sterilization of kitchen utensils) composition

Ingredients Blending ratio (wt%) Extract of Example 3 50 ethanol 25 Glycerin (edible) 25

Claims (7)

A composition having both antifungal and antibacterial activity comprising an extract of fermented by a Penicillium strain. [Claim 2] The composition of claim 1, wherein the tangja is any one selected from the group consisting of saengtaengja, jisil, and crust. According to claim 1, wherein the Penicillium strain is Penicillium oxalicum , Penicillium expansum , Penicillium funiculosum , Penicillium chrysogenum , Penicillium glaucum , and Penicillium roqueforti A composition having both antifungal and antibacterial activity, characterized in that it is any one or more strains selected from the group consisting of. A method for producing a composition having both antifungal and antibacterial activity, characterized in that it is prepared by fermenting the extract of tangja with Penicillium. 5. The method of claim 4, wherein water is added in a ratio of 1:1 to 1:0.1 based on the dry weight of the Taengja extract, and 15 ~ A method for producing a composition having both antifungal and antibacterial activity, comprising the step of fermenting at 30 °C for 1 to 10 days. The method according to claim 1, wherein the bacteria is Vibrio. parahaemolyticus ), Staphylococcus aureus , Salmonella enteritidis , Escherichia coli ), Campylobacter jejuni , Listeria monocytogenes), Bacillus cereus (Bacillus cereus) or bacteria Propionibacterium acne sludge tumefaciens showing the antimicrobial activity of the sikjungdokgyun (Propionibacterium acne), the error correcting capability of Ross bideumgyun Forum misfire (Pityrosporum ovale ), a composition having both antifungal and antibacterial activity, characterized in that it is a trouble-prone bacteria on the skin. The composition according to claim 1, wherein the composition is a food, cosmetic or spray sterilizing agent containing fermented tangja extract in an amount of 0.1 to 50% by weight, and has both antifungal and antibacterial activity.

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