KR20030046545A - Antifungal soap containg extract from Wasabia japonica - Google Patents

Abstract

PURPOSE: An antibacterial soap containing the Wasabia japonica extract and its preparation method are provided, wherein the soap shows an excellent antibacterial effect besides favorable stability and storage property. CONSTITUTION: The antibacterial soap comprises 0.2-1.0 wt% of the Wasabia japonica extract obtained from the stem or leaves of Wasabia japonica. The Wasabia japonica extract is prepared by pulverizing the stem or leaves of Wasabia japonica; adding about 3 times of water to the pulverized one; heating it at a temperature of 37 deg.C for 2 hours; and concentrating the obtained extract.

Description

Antibacterial soap containing wasabi extract and manufacturing method thereof {Antifungal soap containg extract from Wasabia japonica}

The present invention relates to an antibacterial soap containing an antibacterial extract from wasabi and a method for producing the same.

More specifically, the present invention in particular extracts the antibacterial components contained in the stems and leaves of Korean Wasabi (Wasabia japonica), blended with a conventional soap material mixture, and molded to contain the antibacterial components of horseradish stems and leaves It relates to a soap and a method for producing the same.

With the recent development of food-related research, functional ingredients present in foods are being discovered one after another. In the United States, the Health Claims, which represent the relationship between food ingredients and health, are recognized. In Japan, research on the functionalities of foods has been actively conducted, and specific health food systems have been introduced. In addition to nutritional value among various food ingredients, various functionalities (antioxidant activity, antimicrobial activity, antimutagenic activity, anticancer activity, antitumor activity, immune enhancing activity, thrombolytic activity, blood pressure lowering activity, calcium absorption promoting activity, anticholesterol activity, etc. In the developed countries, cancer prevention products (US) and certain health foods (Japan) are emerging as new foods.

Recently, many studies have been conducted to identify functional foods and substances in Korea. Spices are representative foods that not only improve the taste of foods but also promote digestion, antibacterial activity, antioxidant activity, and anticancer activity. Known. The culture of spices was developed mainly in the carnivorous culture centered on Europe. In Korea, spices, such as pepper, garlic, and ginger, have been used since ancient times, although the variety of spices is not used as in the European and American countries. Research into function has been actively conducted.

On the other hand, in Korea and Japan, which have a dietary habit to reproduce fish and shellfish, horseradish (Japanese horseradish, Wasabi, Wasabia japonica) is a commonly used spice. Wasabi is a plant belonging to the Cruciferaceae family, and is native to Japan (according to one theory, wasabi is said to be native to Korea's Ulleungdo). The oldest literature on which wasabi appeared is a Japanese herbal dictionary in 918, written in Chinese characters "山葵" and introduced as "wasabi". Wasabi stimulates the nose's unique synthic ingredient (alkyl isothiocyanate) to remove fishy fishy and enhances its taste. It also boosts appetite, enhances vitamin B's, promotes beta amylase activity, Because of its anti-oxidant and antimicrobial activity, it is also gaining popularity as a health food. In Korea and Japan, eating with sashimi and sushi is becoming a daily life.

Wasabi can be classified into Japanese wasabi (Wasabia japonica) and Western wasabi (Horseradish, Cocholearia armoracia). Japanese wasabi was called honwasabi (Japanese name horseradish) in Japan. The roots are mainly sold as spices. It has been found by many researchers that horseradish has antimicrobial, antioxidant, antimutagenic, anticancer and platelet aggregation inhibitory effects. In Japan, not only roots but also stems and leaves are used in food. It produces a variety of processed foods.

According to the findings of the present inventors, in the case of the antimicrobial activity of the Japanese reference weight cob and Korean reference had antimicrobial activity of the write-cob has no difference, gastric ulcer, Helicobacter known to be associated with gastric bacterial pylori (Helicobacter pylori) leaves It appeared to be stronger than the roots. According to these studies, various processed foods, health foods and antioxidants, natural preservatives, and daily necessities can be developed using the bioactive function of Korean horseradish, which is directly related to the stable income improvement of farmers.

Looking at the characteristics of wasabi,

○ Country of origin: Japan (mountainous cold flow: Kyushu-Hokkaido distribution), perennial herbaceous plant

○ High quality varieties, red land cultivation, cultivation technology, etc.

○ High labor productivity due to low labor release

○ No need for pesticides or chemical fertilizers.

○ All parts of root, stem and leaf can be used.

○ It has various biological activities such as antioxidant, antibacterial and anticancer activity

○ High-income crops: 3,000 ~ 400,000 won / 10a (300 pyeong) per year

○ Vulnerable to processing and distribution: Possible to foster export crops

Etc.,

Looking at the uses and benefits,

○ Widely used in seasonings such as sashimi and skewers of traditional Japanese food

○ Recently developed wasabi foods such as wasabi and wasabi in Japan.

○ Contains unique flavor ingredients in tubers and outposts

○ Stabilization of vitamin C (oxidation inhibitory action of vitamin C),

○ Promotes beta amylase activity, increases appetite,

○ Synthesis of Vitamin B₁

○ antioxidant, platelet aggregation inhibitory, antibacterial,

○ antimutagenic, anticancer

It is effective as a health food and has been spotlighted.

The origin of the unique shinmi component of wasabi wasothiocyanate (Allyl isothiocyanate; AIT, CH ₂ = CH-CH ₂ -N = C = S) RN = C = S). There are isothiocyanate glycosides (Sinigrin) and hydrolase myrosinase in wasabi cells. When horseradish is crushed, the cells are destroyed, and myrosinase hydrolyzes cinigrin to produce isothiocyanates. Most of the isothiocyanate produced is AIT and the antibacterial activity of wasabi was due to this AIT. In addition, various isothiocyanates having different R groups of glycosides are also produced at the same time.

It has been shown by many researchers that AIT of horseradish has strong antibacterial activity against food poisoning bacteria, pathogenic yeast, mold, etc., and also has antioxidant activity, platelet aggregation inhibitory activity, antimutagenic activity and anticancer activity. . Research on the application of AIT ingredients to food has developed antimicrobial sheets, which have solidified horseradish powder, and antimicrobial films developed as food preservatives by incorporating AIT vapor into polyethylene films.

AIT is known to be the most abundant in the roots (128.2 mg%), and at nearly the same concentration in stems (13.6 mg%) and leaves (15.8 mg%). In addition, 6-methylsulfinylhexyl isothiocyanate in roots and leaves and glutathione S-transferase, enzymes that inhibit their formation in the liver during chemical stress or early oncogenesis, It has also been found to increase the activity of quinone reductase. On the other hand, 6-methylthiohexyl isothiocyanate (6-MeS-NCS), which is not contained in horseradish, contains a lot of wasabi, which is called 'greenish note' of green plant. Let's have the unique flavor of wasabi. Since 6-MeS-NCS is the most abundant in stems, Japan has developed several processed foods that use stems (horseradish tea, wasabi sausage, wasabi ice cream, wasabi mayonnaise, wasabi biscuits, horseradish miso, etc.). It is sold.

Recently, dysentery and cholera, infectious diseases that occur only in poor countries with poor hygiene policy or personal hygiene, have occurred in Korea, causing many patients and deaths. These infectious diseases are water-borne infectious diseases, which can be prevented by ingestion after heating and cooking food, but personal hygiene is a very important preventive method such as washing hands thoroughly after stool. However, most of the soaps currently in use are negative soaps with only washing action and no bactericidal action. As a soap with bactericidal action, there is a positive soap (reactive soap), but it is used only in some food factories, but it is not used at all in the home.

Therefore, the present inventors use the antibacterial ingredients extracted from horseradish stems and leaves to produce soaps having antibacterial action that ordinary soaps do not have, can be easily used in ordinary homes, and at the same time for the purpose of improving personal hygiene Soap was developed.

Accordingly, it is an object of the present invention to provide an antibacterial soap containing horseradish extract and a method for producing the same.

Hereinafter, the configuration will be described in detail with reference to specific embodiments of the present invention.

Wasabi soap production method containing the antibacterial component of wasabi stem and leaves according to the present invention, washed with horseradish stem and leaf, frozen and finely pulverized with colloid mill, extracted with distilled water to obtain an antimicrobial component Soap 4 to 6 kg, pigment 2 to 3 g, fragrance 40 to 50 g, sodium ethylenediamine tetraacetate (EDTA) 20 to 30 g, cetanol 40 to 50 g, sodium lauryl sulfate Conventional soap molding method by blending in the conventional soap raw material mixture obtained by adding within the range of 1 to 20%, and 10-50 g (0.2-1.0% per total weight of soap) of each obtained horseradish stem and leaf extract It is characterized by manufacturing according to the molding.

The antimicrobial component is isothiocyanate (ITC) contained in horseradish, and it is not produced if wasabi was not ground, because ITC is produced by enzymatic reaction. There are isothiocyanate glycosides (cinigrine) and myrosinase, a degrading enzyme, in horseradish cells. When horseradish is ground, the cells are destroyed and hydrolysis reaction occurs in which ITC is released from cinigrin by myrosinase. H ₂ O necessary for hydrolysis is abundant in wasabi (water content 80%). These components can also be extracted with an organic solvent such as alcohol, but in the present development, these antimicrobial components are mixed smoothly with soap raw materials, and at the same time, a predetermined amount of water is added to extract a large amount quickly, followed by reaction at 37 ° C. for 2 hours. Prepared by concentration.

Soap bases, pigments, fragrances, sodium salts of ethylenediaminetetraacetate, cetanol and sodium lauryl sulfate as raw materials used in the composition of the soap raw material mixture are all known to those who manufacture and sell soaps. Commercially available and readily available. In addition, both the method of molding the soap and the molding machine required is also those that can be easily understood by those skilled in the art.

EXAMPLES Preparation of Antibacterial Soap Containing Horseradish Stems and Leaves

Wash the horseradish stems and leaves with water, freeze and finely pulverize with colloid mill, extract with distilled water to obtain antimicrobial components, soap 4-4kg, pigment 2-3g, fragrance 40-50g, sodium ethylenediamine tetra To the soap raw material mixture obtained by adding 20 to 30 g of acetate (EDTA), 40 to 50 g of cetanol, and sodium lauryl sulfate within the range of 1 to 20% based on the total weight of the soap, wasabi stem and leaf extracts each obtained 10 A soap containing antimicrobial components of horseradish stems and leaves was prepared by combining 50 g (0.2-1.0% of total soap weight) and molding according to a conventional soap molding method.

The stems and leaves of wasabi were used to receive the stems and leaves of the wasabi (water) horseradish grown in Cheorwon-gun, Gangwon-do. Extraction conditions of the antimicrobial component were added by adding about 3 times the amount of ground horseradish stem or leaf, shaking for 2 hours at 37 ° C, and then concentrated by 10 times using a rotary evaporator from Buchi. It was.

Experimental Example

Soap prepared by the above method was tested as follows to confirm the antimicrobial effect, skin irritation degree.

1. Antibacterial effect

Experimental method for comparing the antibacterial effect of wasabi added soap and general soap after 24 hours after manufacture is as follows.

(A) hand

① The panel (person) selected as the test subject shall apply the thumb and index finger hand stamps to the plate count agar, which is a medium for measuring general bacteria prepared without washing their hands.

② After the experiment ①, divide the panel into two groups and wash your hands with soap, horseradish stem and leaf extract.

③ After marching your hands with sterile distilled water, wipe your hands with sterile tissue paper.

④ Panels completed with the experiment ③ are hand stamped on the prepared medium as in ①.

⑤ After 48 hours incubation at 37 ℃ to determine the growth of bacteria.

⑥ The experiment was repeated twice for a total of 20 people, 5 for each group.

Antimicrobial Effect of Soap Added with Wasabi Stem Extract group hand Unwashed Plain Soap 0.4% Soap 0.5% Soap 0.6% Soap Primary Secondary Primary Secondary Primary Secondary Primary Secondary Primary Secondary Group 1 One Fungus detection Fungus detection Fungus detection Fungus detection 2 〃 〃 〃 〃 3 〃 〃 〃 〃 4 〃 〃 〃 〃 5 〃 〃 〃 〃 Group2 One 〃 〃 No bacteria detected No bacteria detected 2 〃 〃 〃 〃 3 〃 〃 〃 〃 4 〃 〃 〃 〃 5 〃 〃 Fungus detection Fungus detection Group3 One 〃 〃 No bacteria detected No bacteria detected 2 〃 〃 〃 〃 3 〃 〃 〃 〃 4 〃 〃 〃 〃 5 〃 〃 〃 〃 Group 4 One 〃 〃 No bacteria detected No bacteria detected 2 〃 〃 〃 〃 3 〃 〃 〃 〃 4 〃 〃 〃 〃 5 〃 〃 〃 〃

● The bacteria were detected in all 5 hands washed with soap.

● In the group where 0.4%, 0.5%, and 0.6% of horseradish stem extracts were added, only 1 out of 15 bacteria were detected, and the rest of the bacteria were not detected at all.

Antimicrobial Effect of Soap Added with Wasabi Leaf Extract group hand Unwashed Plain Soap 0.4% Soap 0.5% Soap 0.6% Soap Primary Secondary Primary Secondary Primary Secondary Primary Secondary Primary Secondary Group 1 One Fungus detection Fungus detection Fungus detection Fungus detection 2 〃 〃 〃 〃 3 〃 〃 〃 〃 4 〃 〃 〃 〃 5 〃 〃 〃 〃 Group2 One 〃 〃 No bacteria detected No bacteria detected 2 〃 〃 〃 〃 3 〃 〃 〃 〃 4 〃 〃 〃 〃 5 〃 〃 〃 〃 Group3 One 〃 〃 No bacteria detected No bacteria detected 2 〃 〃 〃 〃 3 〃 〃 〃 〃 4 〃 〃 〃 〃 5 〃 〃 〃 〃 Group 4 One 〃 〃 No bacteria detected No bacteria detected 2 〃 〃 〃 〃 3 〃 〃 〃 〃 4 〃 〃 〃 〃 5 〃 〃 〃 〃

● The bacteria were detected in all 5 hands washed with soap.

● In the group containing 0.4%, 0.5%, and 0.6% of horseradish leaf extract, no bacteria were detected at all, showing superior antimicrobial effect than soap added with stem extract.

(B) Experiment on food poisoning bacteria

Staphylococcus aureus ( Bacillus cereus ), Salmonella typhimurium ( Salmonella typhimurium ), which are well known as food poisoning bacteria, are added to soap and horseradish extract. The antimicrobial effect of was compared.

① After incubating the selected bacteria to 1 × 10 ⁸ CFU / ml, the cells were added with 100ml of bacteria and 1ml of 10% aqueous soap with wasabi extract.

② After 48 hours incubation at 37 ℃ was measured bacteria.

③ The experiment was repeated twice.

Antimicrobial Effect of Soap Added with Wasabi Stem Extract against Food Poisoning Bacteria Food Poisoning Bacteria Number of bacteria (CFU / ml) Before adding soap solution Plain Soap 0.4% Soap 0.5% Soap 0.6% Soap Primary Secondary Primary Secondary Primary Secondary Primary Secondary Staphylococcus aureus 1.1 × 10 ⁸ 2.1 × 10 ⁸ 1.9 × 10 ⁸ 6.2 × 10 ⁵ 5.9 × 10 ⁵ 8.4 × 10 ⁴ 7.6 × 10 ⁴ 2.5 × 10 ⁴ 1.8 × 10 ⁴ Bacillus cereus 1.0 × 10 ⁸ 1.9 × 10 ⁸ 2.1 × 10 ⁸ 2.4 × 10 ⁴ 3.7 × 10 ⁴ 7.6 × 10 ³ 6.5 × 10 ³ 1.4 × 10 ³ 2.5 × 10 ³ Salmonella typhimurium 1.3 × 10 ⁸ 2.4 × 10 ⁸ 2.0 × 10 ⁸ 1.8 × 10 ⁴ 5.6 × 10 ⁴ 8.5 × 10 ³ 7.4 × 10 ³ 2.1 × 10 ³ 1.0 × 10 ³

In the experimental group added with the normal soap solution, the bacterial counts of all three food poisoning bacteria did not decrease.

● In the experimental group (Table 3) in which 0.4%, 0.5%, and 0.6% of soap extracts were added with the aqueous solution of horseradish stem extract, in the case of Staphylococcus aureus in 0.6% added soap, about 1 / At 10,000, Bacillus cereus and Salmonella typhimurium showed about 1 / 100,000 bacterial counts, which showed superior antimicrobial effects.

Antimicrobial Effect of Soap Added with Wasabi Leaf Extract on Food Poisoning Bacteria Food Poisoning Bacteria Number of bacteria (CFU / ml) Before adding soap solution Plain Soap 0.4% Soap 0.5% Soap 0.6% Soap Primary Secondary Primary Secondary Primary Secondary Primary Secondary Staphylococcus aureus 1.1 × 10 ⁸ 2.1 × 10 ⁸ 1.9 × 10 ⁸ 5.4 × 10 ⁴ 4.2 × 10 ⁴ 2.3 × 10 ⁴ 3.5 × 10 ⁴ 6.7 × 10 ³ 5.2 × 10 ³ Bacillus cereus 1.0 × 10 ⁸ 1.9 × 10 ⁸ 2.1 × 10 ⁸ 6.3 × 10 ³ 5.9 × 10 ³ 8.1 × 10 ² 7.2 × 10 ² 5.4 × 10 ² 4.6 × 10 ² Salmonella typhimurium 1.3 × 10 ⁸ 2.4 × 10 ⁸ 2.0 × 10 ⁸ 6.8 × 10 ³ 7.4 × 10 ³ 5.9 × 10 ² 4.9 × 10 ² 1.1 × 10 ² 1.4 × 10 ²

In the experimental group (Table 4) with an aqueous solution of soap with horseradish leaf extract (Table 4), it was about 1 / 100,000 for Staphylococcus aureus at 0.6% added soap, and Bacillus cereus. ( Bacillus cereus ) and Salmonella typhimurium (Salmonella typhimurium) reduced the number of bacteria to about 1 / 1,000,000, showing a superior antimicrobial effect than soaps added with horseradish stem extract as well as ordinary soap.

2. Skin irritation test

Using an irritation test bandage, absorb 1 ml of wasabi extract soap in a gauze portion of the band-aid and attach it to the upper part of the human arm. The bandage was removed after 48 hours and the skin was observed after 1 hour. Evaluation was performed by the following evaluation table.

Skin irritation evaluation table Rating condition 1 2 3 4 5 There is no reaction to the skin. Partial skin erythema appears. Overall skin erythema appears. Skin erythema appears and the skin swells. Skin erythema appears and the skin is severely cracked.

● The assessment was conducted with 20 people and the results were averaged.

Skin irritation was measured at 0.5 point.

Therefore, it can be seen that the soap prepared according to the method of the present invention can be used safely because it has excellent antibacterial effect and no irritation to the skin.

As described above, the present invention provides a new soap having sufficient antibacterial effect and safety as a soap containing a physiologically active ingredient (specific fragrance and antibacterial effect) and an edible ingredient of wasabi.

Although the present invention has been described in detail only with respect to the specific examples described above, it can be changed or modified within the spirit and scope of the present invention will be apparent to those skilled in the art to which the present invention pertains, and such changes or modifications are attached to the appended claims It must be limited by scope.

Claims (4)

In a soap produced by mixing and molding a conventional soap material mixture, Antibacterial soap containing the extract of the stem or leaf of Wasabia japonica in an amount of 0.2 to 1.0% by weight of the total soap. The method of claim 1, Antimicrobial soap containing horseradish extract prepared by adding about three times the amount of water to the finely ground horseradish stem or leaves, shaken for 2 hours at 37 ℃ and concentrated 10 times. In the soap manufacturing method produced by the compounding molding the usual soap raw material mixture, Finely pulverize the stems and leaves of Wasabia japonica , extract the physiologically active ingredients (unique fragrances and antibacterial ingredients), and add to the soap raw material mixture in an amount of 0.2 to 1.0% based on the total soap weight. Method for producing wasabi extract containing antibacterial soap, characterized in that The method of claim 3, wherein Antimicrobial soap, which is prepared by adding about 3 times the amount of finely ground horseradish stem or leaf, shaking and extracting at 37 ° C. for 2 hours, and then adding horseradish extract prepared by concentrating 10 times. Manufacturing method.