KR20030090121A - Anti-microbial composition comprising tea polyphnol,and its use - Google Patents

Abstract

PURPOSE: Provided is an antimicrobial composition which is resistant to or sterilizes microbes of bacteria or fungi to prevent food spoilage, food poisoning, revulsion and diseases due thereto, and contains tea polyphenol harmless to the human body. CONSTITUTION: An antimicrobial composition has an antimicrobial action with respect to one or more microbes selected from the group consisting of Streptococcus pneumonia, Streptococcus pyogenes, Shigella sp., Salmonella sp., Vibrio sp., Bacillus cereus, Listeria monocytogenes, Plesiomonas shigelloides, Acinetobacter baumannii, Neisseria meningitidis, and Legionella pneumophila, and comprises tea polyphenol as an effective component.

Description

Antibacterial composition containing green tea polyphenol and use thereof {ANTI-MICROBIAL COMPOSITION COMPRISING TEA POLYPHNOL, AND ITS USE}

[TECHNICAL FIELD OF THE INVENTION]

The present invention relates to an antimicrobial composition comprising green tea polyphenol as an active ingredient and its use, wherein the antimicrobial composition according to the present invention has a bactericidal effect and an antimicrobial effect on various bacteria or molds, and is used as a preservative of food by these target microorganisms, Food poisoning prevention, antibacterial products, and diseases can be prevented.

[Private Technology]

Tea polyphenol is a natural compound extracted from the leaves of green tea. ), And consists of five main components of catechin. Green tea polyphenols are known as compounds having various and beneficial functions for the human body such as antioxidant activity, ultraviolet absorption, antihistamine, harmful oxygen removal, whitening effect, anti-aging, anticancer effect. According to recent research, green tea polyphenols have been shown to be effective for hypertension and diabetes as an adult disease, and to reduce cholesterol, arthritis and obesity in the body. Green tea polyphenols have also been reported to be effective in removing bad breath, preventing tooth decay, preventing influenza, and inhibiting intestinal bacteria, and have been reported to have antibacterial effects against bacteria. However, the reports on the antimicrobial effect using green tea polyphenols reported so far are related to the inhibitory effect on purulent bacteria and some enterobacteriaceae.

Among many kinds of microorganisms, many are infected by direct contact in the living, respiratory system and food, causing disease. Food-derived food poisoning has been continuously occurring in recent years without being affected by the season. Pathogenic microorganisms that cause food poisoning include Listeria monocytogenes, Plesiomonas shigelloides, Bacillus cereus, Salmonella sp., Shigella sp., Vibrio sp., Staphylococcus aureus, Escherichiacoli , which are contaminated by microorganisms directly from food and enter the body. In addition, there are many cases of pathogens in dirty kitchen utensils (cutting boards, knives, pots, chopsticks, cutlery, containers, utensils) and dirty dishcloths (including disposable towels). It is a reality that diseases caused by food poisoning-related microorganisms are prevalent in carelessness or in thoughtlessness. Various microorganisms exist in our skin forming normal flora.

Most of these microorganisms are opportunistic pathogens and have the possibility of disease. The microorganisms involved are Neisseria meningitidis, Staphylococcus aureus , Streptococcus sp., Acinetobacter baumannii, Antibiotic resistant Staphylococcus aureus, Antibiotic resistant Enterococcus faecalis are not normal total microorganisms but can be transferred from the environment to the skin. In order to keep them clean, detergents with various chemical substances are used, and allergic or skin damage problems have been raised. Therefore, there is a need to develop personal cleaning products (oral cleaners, vaginal cleaners, soaps, shampoos, toothpastes, detergents) including ideal natural disinfectant disinfectants that are beneficial to health and solve these problems. As mentioned above, green tea extract is currently added to some products, but its concentration is so small that it is actually added symbolically to emphasize the flavor or other reported characteristics rather than the original sterilization power.

Neisseria meningitidis is a Gram-negative renal diplococci less than 1 μm in diameter. These meningococcal bacteria cause local infections of various parts, such as meningitis, endocarditis, myocarditis, epicarditis, arthritis, and population infections, which are common in winter and spring worldwide, and are the main causative agents of meningitis in children aged 6 to 12 months. . Meningococcal infections can cause symptoms such as fever, headache, vomiting, and constipation. Meningococcal bacteria usually appear in the white blood cells of the spinal fluid of meningitis patients. The meningococcal bacteria are transmitted directly without a medium, and are spread to the respiratory tract through secretions or droplets from the nose or throat of the patient or carrier.

Enteritis caused by Plesiomonas shigelloides often occurs after drinking unpurified water or eating seafood, such as oysters, and can occur in travelers in Central America and Southeast Asia. Intestinal infections include sepsis and rarely cause meningitis and cholecystitis. Meningitis caused by Plesiomonas shigelloides occurs mainly in newborns with compromised immune function, with a mortality rate of 80%.

Legionella pneumophila, which is transmitted by the respiratory tract, is a causative agent of legionella disease that occurs in summer. Various chemicals have been used to prevent the growth of these bacteria. Natural disinfectants need to be replaced for disinfecting cooling water in air conditioners that are concerned about the growth of legionella pneumophila .

The government is actively working on the disinfection of these habitats, where research on the habitats of Legionella bacteria is being actively conducted. Cooling towers, such as the above-mentioned habitats, have been identified as the main path of infection, but there are many reports that water pipelines, hot water tanks, and water tanks in hospitals and general households may be the main source of infection. Recently, in 1996, there was a case of neonatal death in the neonatal room of Keio University Hospital, Japan, caused by Legionella infection through humidifier. As such, the humidifier used in a general home or a hospital where many elderly people reside can be a place for mass growth of Legionella bacteria, and there is ample room for group infection. In addition, antibacterial filters used for the purpose of removing various microorganisms, including Legionella pneumophila , from air conditioners need to be treated with natural antiseptics and installed.

Disinfectant disinfectants used in hospitals and surroundings of Korea use various chemicals including cresol and phenol, and they are harmless and refreshing alternative sterilization due to the unpleasant sensation caused by irritating odor and the health problems of chemicals. Disinfectants have been developed. Acinetobacter baumannii is a common opportunistic pathogenic bacterium detected in hospitals, and natural antiseptics must be developed to disinfect the various microorganisms listed above, including Staphylococcus species, Neisseria sp and Streptococcus species. In particular, natural antiseptics that are effective against antibiotic-resistant bacteria that are problematic in hospitals are needed. In addition, there is a concern that the infection by the microorganisms due to the use of the ultrasonic humidifier.

The materials currently used as disinfectants are almost chemicals, which have resulted in concerns and distrust of health safety. In addition, even a natural disinfectant disinfectant was added in a symbolic meaning rather than a genuine disinfectant effect by the substance due to problems such as tablet limitation and price by adding a small amount. Natural antimicrobial is a substance that suppresses microbial contamination and growth, and is widely used as food additives, medicines and industrial materials. -100, etc. have been developed, but the size is only 17% of the synthetic preservative

Green tea polyphenols can be used as a natural disinfectant to disinfect various supplies and surroundings caused by microorganisms throughout life. Taken together, the above-mentioned series of facts suggest that the application of functional substances that are beneficial to the human body and excellent in disinfection as natural disinfectants in our lives will greatly contribute to solving the problems caused by the use of chemical disinfectants. Judging.

In order to solve the problems of the prior art as described above, the present invention is to provide an antimicrobial composition containing green tea polyphenols, harmless to the human body and excellent in antibacterial and antiseptic effect.

It is another object of the present invention to provide a natural bactericidal and disinfectant comprising the green tea polyphenols.

Another object of the present invention relates to an antimicrobial product comprising the green tea polyphenol.

Figure 1a is a graph showing the bactericidal effect of green tea polyphenols treated at various concentrations for Streptococcus pneumonia , Figure 1b is a photograph showing the stepwise killing of Streptococcus pneumoniae with exposure time when exposed to 10 mg / ml green tea polyphenols .

Figure 2a is a graph showing the bactericidal effect of green tea polyphenols treated at various concentrations for Neisseria meningitidis , Figure 2b is a photograph showing the stepwise killing of Neisseria meningitidis with exposure time when exposed to 10 mg / ml green tea polyphenols .

Figure 3a is a graph showing the bactericidal effect of green tea polyphenols treated at various concentrations for Plesiomonas shigelloides , Figure 3b is a photograph showing the stepwise killing of Plesiomonas shigelloides with exposure time when exposed to 10 mg / ml green tea polyphenols .

Figure 4a is a graph showing the bactericidal effect of green tea polyphenols treated at various concentrations for Acinetobacter baumannii , Figure 4b is a photograph showing the stepwise killing of Acinetobacter baumannii with exposure time when exposed to 10 mg / ml green tea polyphenols .

Figure 5a is a graph showing the bactericidal effect of green tea polyphenols treated at various concentrations for Listeria monocytogenes , Figure 5b is a photograph showing the stepwise killing of Listeria monocytogenes with exposure time when exposed to 10 mg / ㎖ green tea polyphenols .

6A shows Shigella sp. Is a graph showing the bactericidal effect of green tea polyphenols treated at various concentrations, and FIG. 6B shows Shigella sp. This is a picture showing death in stages.

7A shows Salmonella sp. Figure 7b is a graph showing the bactericidal effect of the green tea polyphenols treated at various concentrations, Figure 7b is Salmonella sp. Is a picture showing the step-by-step killing.

Figure 8a is a graph showing the sterilization effect of green tea polyphenols treated at various concentrations for Streptococcus pyogenes , Figure 8b is a photograph showing the step-by-step killing of Streptococcus pyogenes with exposure time when exposed to 10 mg / ml green tea polyphenols .

9A is Vibrio sp. It is a graph showing the bactericidal effect of the green tea polyphenols treated at various concentrations for, Figure 9b is Vibrio sp. Is a picture showing the step-by-step killing.

Figure 10a is a graph showing the bactericidal effect of green tea polyphenols treated at various concentrations for Bacillus cereus , Figure 10b is a photograph showing the step-by-step killing of Bacillus cereus with exposure time when exposed to 10 mg / ㎖ green tea polyphenols .

FIG. 11A is a graph showing the bactericidal effect of green tea polyphenols treated at various concentrations for Legionella pneumophila , and FIG. 11B is a photograph showing the stepwise killing of Legionella pneumophila over time when exposed to 10 mg / ml green tea polyphenols. .

12A is a graph showing the bactericidal effect of green tea polyphenols treated at various concentrations against antibiotic resistant Staphylococcus aureus , and FIG. 12B is a stepwise killing of antibiotic resistant Staphylococcus aureus with exposure time when exposed to 10 mg / ml green tea polyphenols. It is a photograph showing.

FIG. 13A is a graph showing the bactericidal effect of green tea polyphenols treated at various concentrations against antibiotic resistant Enterococcus faecalis , and FIG. 13B is a stepwise killing of antibiotic resistant Enterococcus faecalis with exposure time when exposed to 10 mg / ml green tea polyphenols. It is a photograph showing.

In order to achieve the above technical problem, the present invention

It provides an antimicrobial composition comprising green tea polyphenol as an active ingredient.

The present invention also provides a composition wherein the anti-microbial composition comprising the green tea polyphenol as an active ingredient is a cosmetic or food.

The present invention also provides a disinfectant comprising an antimicrobial composition comprising the green tea polyphenol as an active ingredient.

Hereinafter, the present invention will be described in detail.

Green tea polyphenols are natural compounds extracted from the leaves of green tea and consist of five main components: epigallocatechin, epicalocatechin gallate, epicatechin gallate, epicatechin, and catechin. Green tea polyphenols are known as compounds having various and beneficial functions for the human body such as antioxidant activity, ultraviolet absorption, antihistamine, harmful oxygen removal, whitening effect, anti-aging, anticancer effect. According to recent research, green tea polyphenols have been shown to be effective for hypertension and diabetes as an adult disease, and to reduce cholesterol, arthritis and obesity in the body. Green tea polyphenols have also been reported to be effective in removing bad breath, preventing tooth decay, preventing influenza, and inhibiting intestinal bacteria, and have been reported to have antibacterial effects against bacteria. However, the reports on the antimicrobial effect using green tea polyphenols reported so far are related to the inhibitory effect on purulent bacteria and some enterobacteriaceae.

In the present invention, green tea polyphenols include green tea extracts containing polyphenol components, purified polyphenol extracts or polyphenols, and available green tea polyphenols may be commercially available or directly extracted. Green tea polyphenols are preferably higher polyphenol content because the higher the polyphenol content is the better the antimicrobial activity. For example, the green tea polyphenols usable in the present invention may be green tea extracts comprising at least 50% by weight, preferably at least 75% by weight and most preferably at least 90% by weight of polyphenols.

Green tea polyphenols usable in the present invention can be used a conventional method for extracting polyphenols from green tea, for example, the plant extract is water, methanol, ethanol or a mixture thereof. In an example of the present invention, in the present invention, the green tea polyphenol (GTP) used in the experiment was cooled by cooling 10 kg of green tea (Thea sinesis L .: Theaceae) in 95% ethanol (10 L) for 5 days, followed by distilled water / The organic solvent layer was separated using ethyl acetate (1: 1) solution. It was separated using high performance liquid chromatography (HPLC) to separate 99% of (-)-epicatechin (EC), (-)-epigallocatechin (EGC), (-)-epicatechin 3-gallate (ECG), The (-)-epigallocatechin 3-O-gallate (EGCG) fraction can be purified and used. Green tea polyphenols containing 90% or more polyphenols can be prepared and used from the green tea leaves using high purity technology.

The green tea polyphenols of the present invention have excellent antimicrobial and bactericidal effects, and antimicrobial in the present invention is intended to include growth inhibition and / or inhibition of growth and infection of bacteria and / or fungi. . For example, based on the purity of 97% green tea polyphenols, the microorganisms used in the present invention generally exhibited 100% bactericidal effect at 1 mg / ml, except that Bacillus subtilis, Legionella pneumophila , antibiotic resistant bacteria Staphylococcus aureus , antibiotic resistant Enterococcus faecalis And at least 10% bactericidal power at 10 mg / ml. S treptococcus pneumoniae (4 hours at 1 mg / ml), Streptococcus pyogenes (12 hours at 1 mg / ml), Listeria monocytogenes (24 hours at 5 mg / ml), Vibrio sp. (12 hours at 1 mg / ml), Shigella sp. (48 hours at 5 mg / ml), Salmonella sp. (12 hours at 2.5 mg / ml), Plesiomonas shigelloides (4 hours at 2.5 mg / ml), Acinetobacter baumannii (10 hours at 2.5 mg / ml), Neisseria meningitidis (10 hours at 1 mg / ml), Bacillus cereus (100 60 hours at mg / ml), Legionella phenumophila (60 hours at 50 mg / ml), antibiotic resistant Staphylococcus aureus (60 hours at 50 mg / ml), antibiotic resistant Enterococcus faecalis (60 hours at 50 mg / ml),

The composition includes Streptococcus pneumonia , Streptococcus pyogenes , Stepgella sp. , Shigella sp. , Salmonella sp. , Salmonella sp. , Vibrio sp. ), Bacillus cereus , Listeria monocytogenes , Pleisiomonas shigelloides , Acinetobacter baumannii , Neisseria meningitidis , And Legionella pneumophila have antimicrobial activity against one or more bacteria selected from the group consisting of.

In addition, the present invention has antimicrobial activity against antibiotic resistant bacteria. Examples of antibiotic resistant bacteria include vancomycin or oxacillin resistant Staphylococcus aureus and Enterococcus faecalis .

The antimicrobial composition according to the present invention exhibits antimicrobial activity against bacteria and fungi. For example, the composition may include Streptococcus aureus , Streptococcus mitis , Enterococcus faecalis , E. coli Escherichia coli , or Proteus strains. Proteus sp. ) And their antibacterial activity against mixed bacteria.

According to the Department of Bacteriology (University of Wisconsin, USA) reported in the U.S. Department of Bacteriology, the bacteria present in the human vagina surrounding the human skin include S taphylococcus aureus, Staphylococcus epidermidis, Streptococcus mitis, Enterococcus faecalis, Neisseria meningitidis. , Escherichia coli, Proteus sp., Lactobacillus sp., Corynebacteria sp., Mycoplasma and the like may be present. Among them, Staphylococcus aureus, Enterococcus faecalis, Neisseria meningitidis, Escherichia coli are latent pathogens that can be the mediators of the disease. Streptococcus mitis and other bacteria can cause odor or cause discomfort. Moreover, during the menstrual period, the conditions suitable for the growth of the microorganisms together with the secretion are formed, which may cause unsanitary and unpleasant and also health problems. In particular, Staphylococcus aureus is a purulent bacterium and is widely known as a bacterium that causes high fever, rash, vomiting, and diarrhea due to toxic shock syndrome when it is infected and multiplied by the vagina of a woman using tampon, an implantable sanitary napkin, during menstruation.

Pathogenic microorganisms causing food poisoning include Listeria monocytogenes, Plesiomonasshigelloides, Bacillus cereus, Salmonella sp., Shigella sp., Vibrio sp., Staphylococcus aureus, Escherichia coli , which are caused by microbial contamination directly from foods In addition, filthy utensils (including cutting boards, knives, pots, chopsticks, cutlery, containers, and utensils) and filthy dishclothes often contain pathogens (including disposable towels). It has the potential to develop disease.

Acinetobacter baumannii is a common opportunistic pathogenic bacterium that is detected in hospitals, and natural antiseptics capable of disinfecting the various microorganisms listed above, including Staphylococcus spp., Neisseria sp and Streptococcus spp., Must be developed. There is a need for natural antiseptics that are effective against antibiotic-resistant bacteria, a serious problem associated with hospital infections that can occur in the elderly, children and healthy people. In addition, there is a concern that the infection by the microorganisms due to the use of the ultrasonic humidifier.

In addition, the present invention, the composition containing the green tea polyphenol active ingredient may be a food, cosmetic or pharmaceutical composition. The content of green tea polyphenol in the composition of the present invention is 0.01% to 100% by weight, preferably 10% to 50%.

In accordance with the invention, dragees, pills, gelatin capsules, syrups, gels, which comprise a carrier which can be ingested directly with water or by any other known means, containing from 0.001 to 100% of the composition. Also included are supplements in the form of creams or peppermint drops. This supplement additionally contains sweeteners, stabilizers, additives, flavors and pigments.

In addition, the composition may be a cosmetic preparation containing a skin active compound known to those skilled in the art. The present invention also relates to a cosmetic composition containing the above preliminary composition. In this case, the content of green tea polyphenol in the composition may include 0.01% by weight or more. Other cosmetically active ingredients may also be added. The composition can be added to the composition also emulsifiers, excipients, pigments, flavors or opacifiers.

In one example of the invention, the composition may be a pharmaceutical composition comprising a pharmaceutically acceptable carrier and green tea polyphenols. Green tea polyphenols may also be prepared as a medicament by adding 0.01 to 100 parts by weight to one or more pharmaceutically acceptable carriers relative to the total weight. The carrier may include, but is not limited to, saline, buffered saline, water, glycerol and ethanol, and any suitable agent known in the art (Remington's Pharmaceutical Science (Recent Edition), Mack Publishing Company, Easton PA) may be used. .

The composition may be prepared in the form of a warning agent, granules, powders, syrups, solutions, liquid extracts, emulsions, suspensions, acupuncture, tablets, injections, capsules, creams, troches, pasta preparations, oral or It can be used parenterally. Preferably it is oral. The dosage of the composition is a conventional dosage of dietary fiber, for example, 1 to 100 mg of tea polyphenol may be used per day. The dosage is not limited thereto, and may be differently applied according to the age, sex, condition, absorbency of the active ingredient in the body, inactivation rate, type of disease, and the like.

The present invention also relates to a disinfectant comprising green tea polyphenol as an active ingredient. In the present invention, the disinfectant is a concept including all of the killing, growth or infection of microorganisms, and antibacterial activity. It is a natural disinfectant that is harmless to human body by applying strong disinfection function. Toothpaste), natural water disinfectant, such as sterilization disinfection of the environment surrounding the facility, including the cooling water sterilization disinfection of the air conditioner, air conditioner antibacterial filter, hospital and home. In addition, it can be used as a disinfectant for water pipes, hot water tanks, water tanks, or humidifiers in hospitals and homes to prevent diseases caused by Legionella. Referring to the use of the antimicrobial composition of the present invention for example as follows.

Legionella pneumophila is a causative agent of legionellosis that occurs during air conditioning and air conditioning. Green tea polyphenols have a bactericidal effect against these bacteria, as shown in the accompanying figures and photos. Green tea polyphenols are natural disinfectants and disinfectants that can be used as disinfectants in air conditioners or air conditioners. Furthermore, it can be applied to the sterilization and disinfection of microorganisms growing in the tank of the ultrasonic humidifier.

vancomycin / oxacillin Staphylococcus aureus and Enterococcus faecalis are antibiotic-resistant bacteria, and green tea polyphenols have bactericidal effects against these bacteria as shown in the attached figure and photo. Acinetobacter baumannii is also an opportunistic pathogen commonly found in hospitals. Green tea polyphenol is a natural disinfectant and can be used for disinfection around hospitals and hospital equipment where antibiotic-resistant bacteria are commonly found.

The bactericidal effect of green tea polyphenols against Staphylococcus aureus and Escherichia coli is well known, and green tea polyphenols for Listeria monocytogenes, Pleisiomonas shigelloides, Shigella sp., Vibrio sp., Salmonella sp., Bacillus subtilis, etc. As shown in the picture and photo has a bactericidal effect against these bacteria. Green tea polyphenol is a natural disinfectant and disinfectant that can be used to disinfect and disinfect kitchen utensils (cutting boards, utensils, dishcloths, spatulas, towels (including disposable), various kitchen utensils), and sterilization by washing food (fruits and vegetables) Can be applied.

In addition to the bactericidal power of the microorganisms listed above for various household products contaminated with these bacteria, the bactericidal effect of green tea polyphenols is excellent against bacteria such as Neisseria meningitidis, Streptococcus pyogenes, Streptococcus pneumoniae . Green tea polyphenols can be applied to the preparation of cosmetics and the like as a natural disinfectant with the whitening effect of personal cleaning products (oral cleaning agents, vaginal cleaners, water soap, shampoo, toothpaste, detergents) and known green tea polyphenols.

It can be used as a food additive and a drug for the purpose of treating diseases caused by related bacteria listed above in livestock or fish farming. Green tea polyphenols can be used in the manufacture of ointments in humans when the bacteria cause wound infections. Furthermore, it can be used as a medicine for food poisoning by pathogens.

It provides an antimicrobial product in which the antimicrobial composition according to the present invention is added to a product requiring various antibacterial and sterilization properties. Various antibacterial products, such as disposable absorbent products, include products that absorb body fluids excreted by various physiological actions, that is, products that absorb urine and feces, menstrual and vaginal secretions. Examples include disposable diapers used by infants or adults, menstrual articles such as sanitary napkins and vaginal inlets, urinary incontinence inserts, pantyliners, and the like. In addition, disposable wipes provided in restaurants, wet wipes used to change diapers of infants, and bench cleaning tissues used in hospitals and laboratories.

The present invention will be described in more detail with reference to the following illustrative examples, but the protection scope of the present invention is not intended to be limited to the following examples.

Example 1

Streptococcus pneumoniae Effect of Green Tea Polyphenols on

Streptococcus pneumoniae was inoculated in TSB liquid medium, cells (about 10 ⁴ cells / ml) were taken from algebraic incubator, centrifuged, and washed three times in physiological saline to prepare bacterial pellets. 97% green tea polyphenols were added to H & M Bio Co. (123, Gumdan-ri, Iryu-myeon, Chungju-si, Chungbuk) The green tea polyphenols were prepared at various concentrations of 0.5, 1, 5, 2,5, and 10 mg / ml, and cultured by exposing them to respective bacteria, and the CFUs were counted on TSA agar plates. In FIG. 1A, a green tea of 10 (●), 5 (▲), 2.5 (■), 1 (◆), and control (◇) (unit: mg / ml) is shown to have a bactericidal effect according to the concentration of green tea polyphenols. It is a graph showing the bactericidal effect on Streptococcus pneumoniae according to the concentration of polyphenols, Figure 1b shows a bactericidal effect according to the treatment period of green tea polyphenols, 10 mg / ㎖ green tea polyphenol (A) 0 hours, and (B) Photograph showing the killing effect of Streptococcus pneumoniae treated for 2 hours.

From the above experimental results, Streptococcus pneumoniae was sampled at 2 hours intervals from 2 hours to 10 hours after exposure to 1 mg-10 mg of green tea polyphenols. Fully sterilized. As the concentration of green tea polyphenols increased, the sterilization rate also increased. The bacterium is respiratory infectious, gram positive, and has a bactericidal effect.

Treatment strains used in the following examples, treatment concentrations of green tea polyphenols, total treatment time, taken in the photographs shown in the accompanying figures 2b, 3b, 4b, 5b, 6b, 7b, 8b, 9b, 10b, 11b, 12b, 13b Treatment times and concentrations are shown in Table 1 below.

Example Treatment strain Treatment concentration (mg / ml) Total Processing Time (hr) Drawings pictures Concentration (mg / ml) Observation time One Streptococcus pneumoniae 0, 1, 2.5, 5, 10 10 10 0, 2 2 Neisseria meningitidis 0, 1, 2.5, 5, 10 10 10 0, 2 3 Plesionmonas shigelloides 0, 1, 2.5, 5, 10 10 10 0, 2 4 Acinetobacter baumannii 0, 1, 2.5, 5, 10 10 10 0, 2, 6 5 Listeria monocytogenes 0, 1, 2.5, 5, 10 60 10 0, 12, 24 6 Shigella sp. 0, 1, 2.5, 5, 10 60 10 0, 12, 24 7 Salmonella sp. 0, 1, 2.5, 5, 10 24 10 0, 12, 24 8 Streptococcus pyogenes 0, 1, 2.5, 5, 10 24 10 0, 12 9 Vibrio sp. 0, 1, 2.5, 5, 10 24 10 0, 12 10 Bacillus cereus 10, 25, 50, 100 60 100 0, 36, 60 11 Legionella pneumophila 10, 25, 50, 100 60 100 0, 36, 60 12 antibiotic-resistant Staphylococcus aureus 10, 25, 50, 100 60 100 0, 36, 60 13 antibiotic-resistant Enterococcus faecalis 10, 25, 50, 100 60 100 0, 36, 60

Example 2

Neisseria meningitidis Effect of Green Tea Polyphenols on

Except for using the treated strain Neisseria meningitidis was carried out in the same manner as in Example 1, the experimental results are shown in Figure 2a and 2b.

In FIG. 2a, green tea of 10 (●), 5 (▲), 2.5 (■), 1 (◆), and control (◇) (unit: mg / ml) is shown as a bactericidal effect according to the treatment concentration of green tea polyphenol. It is a graph showing the bactericidal effect on Neisseria meningitidis according to the concentration of polyphenols, Figure 2b is a bactericidal effect according to the treatment time of green tea polyphenols, 10 mg / ㎖ green tea polyphenols (A) 0 hours, and (B) Photograph showing the killing effect of Neisseria meningitidis treated for 2 hours.

From the above results, Neisseria meningitidis was sampled at 2 hour intervals for 2 to 10 hours after exposure to 1 mg-10 mg of green tea polyphenol. It was sterilized more than 95% when exposed and completely sterilized when exposed to 5 mg green tea polyphenol for 4 hours. As the concentration of green tea polyphenols increased, the sterilization rate also increased. The bacterium is gram-positive and has a bactericidal effect.

Example 3

Plesiomonas shigelloides Effect of Green Tea Polyphenols on

Except that the treated strain was Plesiomonas shigelloides was tested in the same manner as in Example 1, the experimental results are shown in Figures 3a and 3b.

3a shows the sterilizing effect according to the treatment concentration of green tea polyphenols, green tea of 10 (●), 5 (▲), 2.5 (■), 1 (◆), control (◇) (unit: mg / ㎖) It is a graph showing the bactericidal effect on Pleisiomonas shigelloides according to the concentration of polyphenols, Figure 3b is a bactericidal effect according to the treatment time of green tea polyphenols, 10 mg / ㎖ green tea polyphenols (A) 0 hours, and (B) Photograph showing the killing effect of Pleisiomonas shigelloides treated for 2 hours.

From the above results, Plesiomonas shigelloides was exposed to 1 mg-10 mg of green tea polyphenols and counted at 2 hour intervals for 2 to 10 hours and then exposed to 2.5 mg green tea polyphenols for 4 hours. When 100% complete sterilization. It was also 100% complete sterilization when exposed to 1 mg green tea polyphenol for 2 hours. The bacterium has been shown to have bactericidal effects as a food poisoning bacteria.

Example 4

Acinetobacter baumannii Effect of Green Tea Polyphenols on

Experiments were carried out in substantially the same manner as in Example 1 except that the treated strain was Acinetobacter baumannii , and the experimental results are shown in FIGS. 4A and 4B.

In FIG. 4A, a green tea having 10 (●), 5 (▲), 2.5 (■), 1 (◆), and control (◇) (unit: mg / ml) is shown as a bactericidal effect according to the treatment concentration of green tea polyphenol. It is a graph showing the bactericidal effect on Acinetobacter baumannii according to the concentration of polyphenols, Figure 4b is a bactericidal effect according to the treatment time of green tea polyphenols, 10 mg / ㎖ green tea polyphenols (A) 0 hours, ( B) A photograph showing the killing effect of Acinetobacter baumannii treated for 2 hours and (C) 6 hours.

From the above results, Acinetobacter baumannii was exposed to 1 mg-10 mg of green tea polyphenols and counted at 2 hour intervals for 2 to 10 hours. When 100% complete sterilization. As the concentration of green tea polyphenols increased, the sterilization rate increased. The bacterium is a Gram-negative, opportunistic pathogen commonly isolated in hospitals, and its bactericidal effect has been demonstrated.

Example 5

Listeria monocytogenes Effect of Green Tea Polyphenols on

Experiments were carried out in substantially the same manner as in Example 1, except that the treated strain was Listeria monocytogenes , and the experimental results are shown in FIGS. 5A and 5B.

5a shows the sterilizing effect according to the treatment concentration of the green tea polyphenol, 10 (●), 5 (▲), 2.5 (■), 1 (◆), control (◇) (unit: mg / ㎖) green tea It is a graph showing the bactericidal effect on Listeria monocytogenes according to the concentration of polyphenols, Figure 5b is a bactericidal effect according to the treatment time of green tea polyphenols, 10 mg / ㎖ green tea polyphenol (A) 0 hours, ( B) Photos showing the killing effect of Listeria monocytogenes treated for 12 hours and (C) 24 hours.

From the above results, Listeria monocytogenes was exposed to 1 mg-10 mg green tea polyphenols and counted at 12 hour intervals for 12 to 60 hours. It was 100% complete sterilization, 100% complete sterilization within 36 hours in 2.5 mg green tea polyphenol and 24 hours in 5 mg green tea polyphenol. As the concentration of green tea polyphenols increased, the sterilization rate increased. This bacterium is a food poisoning-inducing bacterium that can be separated from meat, ice cream, etc., stored improperly in the refrigerator as a low-temperature bacterium, and is a Gram-negative bacterium.

Example 6

Shigella sp. Effect of Green Tea Polyphenols on

Except for inoculating Shigella sp. In Nutrient liquid medium for the preparation of cell pellets and using Nutrient agar plates for counting the number of microorganisms treated with polyphenols, the experiments were carried out substantially the same as in Example 1. The experimental results are shown in FIGS. 6A and 6B. 6a shows the sterilizing effect according to the treatment concentration of the green tea polyphenols, green tea of 10 (●), 5 (▲), 2.5 (■), 1 (◆), control (◇) (unit: mg / ㎖) It is a graph showing the bactericidal effect on Shigella sp. According to the concentration of polyphenols, Figure 6b shows a bactericidal effect according to the treatment time of the green tea polyphenol, 10 mg / ㎖ green tea polyphenol (A) 0 hours, It is a photograph showing the killing effect of Shigella sp. Treated for (B) 12 hours and (C) 24 hours.

From the experimental results, Shigella sp. Was exposed to green tea polyphenols at 1 mg-10 mg concentration and counted at 12 hour intervals for 12 hours to 60 hours. It was 100% complete sterilization and 100% complete sterilization within 24 hours in 10 mg green tea polyphenol. The bacterium is a Gram-negative bacterium that causes food poisoning, and its bactericidal effect has been demonstrated.

Example 7

Salmonella Bactericidal Effect of Green Tea Polyphenols on S. sp.

Except for inoculating Salmonella sp. Into LB medium for preparation of cell pellets and using Salmonella-shigella agar plates for counting the number of microorganisms treated with polyphenols, the experiments were carried out substantially the same as in Example 1. . Experimental results are shown in FIGS. 7A and 7B.

Figure 7a shows the sterilization effect according to the treatment concentration of green tea polyphenols, green tea of 10 (●), 5 (▲), 2.5 (■), 1 (◆), control (◇) (unit: mg / ㎖) It is a graph showing the bactericidal effect on Salmonella sp. According to the concentration of polyphenols, Figure 7b shows a bactericidal effect according to the treatment time of the green tea polyphenol, 10 mg / ㎖ green tea polyphenol (A) 0 hours, It is a photograph showing the killing effect of Salmonella sp. Treated for (B) 12 hours, and (C) 24 hours.

From the above test results, samples were taken at intervals of 2 hours for 2 to 12 hours after exposure to 1 mg-10 mg of green tea polyphenol, and the results were counted. It was completely sterilized and 100% completely sterilized within 6 hours in 5 mg green tea polyphenols and within 4 hours in 10 mg green tea polyphenols. The bacterium is a Gram-negative bacterium that causes food poisoning, and its bactericidal effect has been demonstrated.

Example 8

Streptococcus pyogenes Effect of Green Tea Polyphenols on

Experiments were carried out in substantially the same manner as in Example 1, except that the treated strain was Streptococcus pyogenes , and the experimental results are shown in FIGS. 8A and 8B.

In FIG. 8A, a green tea having 10 (●), 5 (▲), 2.5 (■), 1 (◆), and control (◇) (unit: mg / ml) is shown as a sterilizing effect according to the treatment concentration of green tea polyphenol. It is a graph showing the bactericidal effect on Streptococcus pyogenes according to the concentration of polyphenols, Figure 14b shows the bactericidal effect according to the treatment time of green tea polyphenols, 10 mg / ㎖ green tea polyphenols (A) 0 hours, and (B) Photograph showing the killing effect of Streptococcus pyogenes treated for 12 hours.

From the experimental results, Streptococcus pyogenes was sampled for 12 to 24 hours in 1 mg-10 mg of green tea polyphenol concentration and 100% complete sterilization in 1 mg or more of green tea polyphenol within 12 hours. This bacterium is a gram-positive bacterium that can cause tonsils and fever, and its bactericidal effect has been proven.

Example 9

Vibrio Bactericidal Effect of Green Tea Polyphenols on S. sp.

The above procedure was performed except that Vibrio sp. Was inoculated in nutrient broth + 3% NaCl liquid medium for preparation of cell pellets, and nutrient broth + 3% NaCl agar plates were used for counting the number of microorganisms treated with polyphenols. The experiment was carried out substantially the same as in Example 1. The experimental results are shown in FIGS. 9A and 9B.

In FIG. 9a, green tea having 10 (●), 5 (▲), 2.5 (■), 1 (◆), and control (◇) (unit: mg / ml) as showing the bactericidal effect according to the treatment concentration of green tea polyphenols. It is a graph showing the bactericidal effect on Vibrio sp. According to the concentration of polyphenols, Figure 9b shows a bactericidal effect according to the treatment time of green tea polyphenols, 10 mg / ㎖ green tea polyphenols (A) 0 hours, And (B) is a photograph showing the killing effect of Vibrio sp. Treated for 12 hours.

From the experimental results, Vibrio sp. Was sampled for 12 hours to 24 hours in green tea polyphenol concentrations of 1 mg-10 mg and counted 100% completely in more than 1 mg green tea polyphenols within 12 hours. The bacterium is a pathogenic bacterium that causes food poisoning. It is a Gram-negative enteric bacterium and its bactericidal effect has been proved.

Example 10

Bacillus cereus Effect of Green Tea Polyphenols on

Bacillus cereus was inoculated in LB medium for the preparation of cell pellets, and the microbial counts treated with polyphenols were treated with LB agar plates and the concentrations of green tea polyphenols were 100, 50, 25, and 10 mg / ml. Except that the experiment was substantially the same as in Example 1. The experimental results are shown in FIGS. 10A and 10B.

In FIG. 10a, green tea having 100 (●), 50 (▲), 25 (■), 10 (◆), and control (◇) (unit: mg / ml) is shown as a bactericidal effect according to the concentration of the green tea polyphenol. It is a graph showing the bactericidal effect on Bacillus cereus according to the concentration of polyphenols, Figure 11b shows the bactericidal effect according to the treatment time of green tea polyphenols, 100 mg / ㎖ green tea polyphenol (A) 0 hours, ( B) A photograph showing the killing effect of Bacillus cereus treated for 36 hours and (C) 60 hours.

From the above results, Bacillus cereus was sampled every 12 hours for 12 to 60 hours in green tea polyphenol concentration of 10 mg-100 mg, and counted after exposure for 60 hours at 100 mg green tea polyphenol concentration. It showed a bactericidal effect of%. This bacterium is a Gram-positive endosporosis forming bacterium and has a higher survival rate than other bacteria. A pathogenic bacterium that causes food poisoning, and has a bactericidal effect against Bacillus cereus

Example 11

Legionella pneumophila Effect of Green Tea Polyphenols on

Except for inoculating Legionella pneumophila into BCYE liquid medium for preparation of cell pellets and the number of microorganisms treated with polyphenols using BCYE agar plates, the experiments were carried out substantially the same as in Example 10. The experimental results are shown in FIGS. 11A and 11B.

In FIG. 11a, green tea having 100 (●), 50 (▲), 25 (■), 10 (◆), and control (◇) (unit: mg / ml) as showing the sterilizing effect according to the treatment concentration of the green tea polyphenol. It is a graph showing the bactericidal effect on Legionella pneumophila according to the concentration of polyphenols, Figure 11b shows the bactericidal effect according to the treatment time of green tea polyphenols, 100 mg / ㎖ green tea polyphenol (A) 0 hours, ( B) Pictures showing the killing effect of Legionella pneumophila treated for 36 hours and (C) 60 hours.

From the experimental results, Legionella pneumophila was sampled every 12 hours from 12 to 60 hours in 10 mg-100 mg green tea polyphenol, and counted for about 60 hours at 100 mg green tea polyphenol concentration. It showed a bactericidal effect of%. This bacterium is a Gram-positive bacterium that causes a disease called cooling disease, and its bactericidal effect has been proven.

Example 12

vancomycin / oxacillin resistant Staphylococcus aureus Effect of Green Tea Polyphenols on

Experiments were carried out in substantially the same manner as in Example 10, except that the treated strain was vancomycin / oxacillin resistant Staphylococcus aureus , and the experimental results are shown in FIGS. 12A and 12B.

In FIG. 12A, the green tea of 100 (●), 50 (▲), 25 (■), 10 (◆), and control (◇) (unit: mg / ml) shows the bactericidal effect according to the concentration of the green tea polyphenol. It is a graph showing the bactericidal effect on vancomycin / oxacillin resistant Staphylococcus aureus according to the concentration of polyphenols, Figure 12b shows a bactericidal effect according to the treatment time of green tea polyphenols, 100 mg / ㎖ of green tea polyphenol (A) The photograph shows the killing effect of vancomycin / oxacillin resistant Staphylococcus aureus treated for 0 hours, (B) 36 hours, and (C) 60 hours.

From the above results, vancomycin / oxacillin resistant Staphylococcus aureus was sampled every 12 hours for 12 to 60 hours in green tea polyphenols at a concentration of 10 mg-100 mg and exposed for 60 hours at 100 mg green tea polyphenol concentration. When it showed about 94% bactericidal effect. This bacterium is a Gram-positive bacterium that is resistant to Staphylococcus aureus and is a pathogenic bacterium that causes food poisoning and purulent diseases.

Example 13

vancomycin / oxacillin resistant Enterococcus faecalis Effect of Green Tea Polyphenols on

Experiments were carried out in substantially the same manner as in Example 13, except that the treated strain was vancomycin / oxacillin resistant Enterococcus faecalis , and the experimental results are shown in FIGS. 13A and 13B.

In FIG. 13A, a green tea having 100 (●), 50 (▲), 25 (■), 10 (◆), and control (◇) (unit: mg / ml) is shown to have a bactericidal effect depending on the concentration of the green tea polyphenol. It is a graph showing the bactericidal effect on vancomycin / oxacillin resistant Enterococcus faecalis according to the concentration of polyphenols, Figure 13b shows a bactericidal effect according to the treatment time of green tea polyphenols, 100 mg / ㎖ of green tea polyphenol (A) The photograph shows the killing effect of vancomycin / oxacillin resistant Enterococcus faecalis treated for 0 hours, (B) 36 hours, and (C) 60 hours.

From the above results, vancomycin / oxacillin resistant Enterococcusfaecalis was sampled every 12 hours for 12 to 60 hours in green tea polyphenol concentrations of 10 mg-100 mg and exposed for 60 hours at 100 mg green tea polyphenol concentration. When about 96% of the bactericidal effect was shown. This bacterium is resistant to Enterococcus faecalis and is fecal and pathogenic.

The present invention provides an antimicrobial composition comprising green tea polyphenol as an active ingredient and its use, wherein the antimicrobial composition has a bactericidal effect and an antimicrobial effect on bacteria or fungi, such as decay of food, food poisoning, discomfort, And there is an advantage that can be used in a variety of uses for preventing diseases, etc. In addition, green tea polyphenols are harmless to the human body as a natural extract.

Claims (5)

Streptococcus pneumonia , Streptococcus pyogenes , Shigella sp., Salmonella sp., Vibrio sp., Bacillus Bacillus cereus , Listeria monocytogenes , Plesiomonas shigelloides , Acinetobacter baumannii , Neisseria meningitiella , and regenera Pneumophila ( Legalella pneumophila ) has an antimicrobial activity against one or more bacteria selected from the group consisting of, an antimicrobial composition comprising tea polyphenol as an active ingredient. Vancomycin, or oxacillin resistanceStaphylococcus aureus,And Vancomycin, or oxacillin resistanceEnterococcus faecalisAn antimicrobial composition having antimicrobial activity against at least one antibiotic resistant bacterium selected from the group consisting of, and comprising green tea polyphenol as an active ingredient. The composition of claim 1, wherein the composition comprises 50% to 100% by weight of polyphenols in the green tea extract. The composition according to claim 1 or 2, wherein the antimicrobial composition is a cosmetic or food. A disinfectant comprising the antimicrobial composition of claim 1.