KR20170142040A - Composition comprising fermented Poncirus trifoliata extract with antimicrobial and antiseptic activity and methods of preparation thereof - Google Patents

Abstract

The present invention relates to a composition comprising a plant extract having antibacterial and antiseptic activities, and a method of preparing the same. More specifically, the present invention provides a composition which shows antibacterial and antiseptic activities against harmful bacteria by enhancing antibacterial properties through two-step fermentation of trifoliate orange; a method of preparing the same; and uses of the same. The composition shows antibacterial effects against harmful bacteria causing food poisoning, acne and dandruff, has little antibacterial effects against lactic acid bacteria, which are beneficial bacteria in the gut, and has antioxidant capacity, and thus may be utilized in various food products, cosmetic products and household goods.

Description

[0001] The present invention relates to an antimicrobial and antiseptic composition containing a fermented extract of Tanganyung, and a method for producing the same.

The present invention relates to a method for the fermentation of T. japonica in two steps to enhance the antimicrobial activity and thereby to provide a method for producing a microorganism capable of producing Vibrio parahaemolyticus , Staphylococcus aureus , Salmonella enteritidis , Escherichia coli , Campylobacter jejuni ), Listeria monocytogenes) Bacillus cereus (Bacillus cereus), etc., as well as have a strong antibacterial activity against bacteria sikjungdokgyun acne (Propionibacterium acne), bideumgyun (Pityrosporum ovale ), etc., and exhibits a broad spectrum of antibacterial activity against bacteria such as lactic acid bacteria ( Bifidobacterium longum , Lactobacillus bulgaricus ), and a method for producing the same.

As income levels have improved, the hygiene concept has become more thorough, but food poisoning accidents are still the leading cause of death worldwide. Looking at the trends of food poisoning, the number of patients has not decreased in recent years, especially in winter, regardless of the season. In summer, various causative bacteria such as Salmonella, Staphylococcus aureus, and Vibrio parahaemolyticus are detected, and many causative bacteria such as Norovirus are detected in winter in October and December. Therefore, recently, the standard of harmful microorganisms in foods is further strengthened and the role of antimicrobial preservative is becoming more important.

      In cosmetics and household products, products contaminated with microorganisms have a risk of skin troubles and microbial infections such as skin rashes and inflammation as well as deterioration of functions due to deterioration of ingredients, and the period of use is long from several months to several years due to the characteristics of cosmetic products The role of antimicrobial preservatives is very important. Furthermore, various ingredients that can inhibit them are used for skin troubles caused by acne bacteria and dandruff.

      A variety of 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, cosmetic products and daily necessities have been used either alone or as a mixture of parabens, phenoxyethanol, imidazolidinyl urea, diazolidinyl urea, sorbic acid and triclosan, and they also inhibit acne and dandruff Salicylic acid, benzoyl peroxide, and the like have been used.

      These synthetic antimicrobial preservatives are used in most foods, cosmetics and daily necessities because they are easy to use and have excellent antimicrobial and antiseptic effect. However, since various problems and side effects of synthetic preservatives have been disclosed, risks of overuse and overuse Is emerging. The problems of the artificial antimicrobial preservative include ① skin irritation or allergen induction ② possibility of cancer (detection of preservative component in breast cancer tissue), ③ weakening of male reproductive power, role of female hormone (many studies related to preservatives), ④ central nerve palsy, And WHO also warns of the danger of side effects.

Artificial antimicrobials and preservatives, which have been used for decades, have such potential hazards, and researches have been actively conducted to introduce antimicrobial and preservative agents that are different from conventional ones, or to find substances having antimicrobial or preservative effects in natural substances. Antioxidative activities of organic acids such as succinic, malic, tartaric and benzoic acid in natural products and antimicrobial effects of flavonoids and catechins have been studied. The fatty acids of 12-18 carbon atoms contained in plant and animal tissues are effective antimicrobial substances It has been reported that lysozyme contained in eggs, transferrin and lactoferrin contained in milk, and nisin produced by lactic acid bacteria are known. The antimicrobial activity of garlic and onion has been studied in Korea and various antimicrobial activities of various herbal medicines or plant ingredients have been studied in Korea. It has been reported that the extracts of L. monocytogenes inhibit the proliferation of Listeria monocytogenes , and the medicinal herbs such as Omiza, Ulgum, Sacho, Gosam and Licorice have antimicrobial activity.

       However, most natural antimicrobial preservatives have a smaller antimicrobial spectrum and weaker antimicrobial activity than synthetic preservatives. Recently, we have been using some ingredients such as grapefruit seed extract, but we are mainly importing and using foreign raw materials. The domestic products are very few, and the development of natural antimicrobial preservative that can be used safely, We expect that it will be smooth.

The inventors of the present invention have studied antibacterial materials derived from natural materials and studied methods for enhancing the antibacterial ability, and have found that tangerine, a native plant species in Korea, has excellent antibacterial and antiseptic activities against food poisoning bacteria, Thereby maximizing the formation and extraction of antimicrobial components, thereby developing a plant extract having a strong antimicrobial activity and a broad antimicrobial spectrum range.

It is an object of the present invention to develop an antibacterial material derived from a natural product with enhanced antibacterial activity. More specifically, the bacterium Vibrio (Vibrio parahaemolyticus), Staphylococcus aureus (Staphylococcus aureus), Salmonella (Salmonella enteritidis), E. coli (Escherichia coli ), Campylobacter jejuni), Listeria monocytogenes (Listeria monocytogenes), Bacillus cereus (Bacillus cereus), etc., as well as have a strong antibacterial activity against bacteria sikjungdokgyun acne (Propionibacterium acne), bideumgyun (Pityrosporum ovale ), etc., and exhibits a broad spectrum of antibacterial activity against bacteria such as lactic acid bacteria ( Bifidobacterium longum , Lactobacillus bulgaricus ) have a reduced antimicrobial activity, as well as various foods, cosmetics, medicines, pesticides or household products, and a method for producing the same.

For the above-mentioned object, the first aspect of the present invention is an antimicrobial composition comprising a turmeric extract fermented by a strain of Penicillium, or an antimicrobial composition comprising a turmeric extract fermented by a lactic acid bacterial strain, The antimicrobial composition according to any one of claims 1 to 7, wherein the extract is a two-stage fermented product.

The tangerine may be any one selected from the group consisting of raw tangerine, filaments, and crustaceans, without being limited thereto. The Penicillium strain is Penicillium oxalicum , Penicillium expansum , Penicillium funiculosum, Penicillium chrysogenum , Penicillium glaucum , and Penicillium roqueforti , And the like. The lactic acid bacteria may be any one or more lactic acid bacteria selected from the group consisting of Bifidobacterium sp. And Lactobacillus bulgaricus including Bifidobacterium longum . Such bacteria include, but are not limited to, Vibrio parahaemolyticus), Staphylococcus aureus (Staphylococcus aureus), Salmonella (Salmonella enteritidis), E. coli (Escherichia coli ), Campylobacter ( Bacillus cereus ), which exhibit antimicrobial activity against bacteria or Propionibacterium acne, and Pityrosporum ovale , which is an antimicrobial agent of the genus Lactobacillus, such as Lactobacillus sp. jejuni , Listeria monocytogenes , Bacillus cereus , It is sexually transmitted.

The composition may be an antimicrobial composition which is a food, cosmetic or spray sterilizing agent containing 0.1 to 50% by weight of fermented turmeric extract.

A second aspect of the present invention is a method for producing an antimicrobial composition, which comprises fermenting a panacea extract with Penicillium. Preferably, water is added at a ratio of 1: 1 to 1: 0.1 based on the dry weight of the panther extract, and the Penicillium strain pre-cultured in the water extract-added panther extract is inoculated at 15 to 30 ° C , And fermenting for 1 to 10 days. The description of the tangerine and the bacteria refers to the description of the first aspect of the present invention.

A third aspect of the present invention is a method for producing an antimicrobial composition, which comprises fermenting a tuna extract with lactic acid bacteria. Preferably, the step of adding water at a ratio of 1: 1 to 1:10 on the dry weight basis of the extract of Tanganyong, and a step of inoculating a lactic acid bacterium strain pre-cultured in the extract of Tang which is added with water, ~ 5 days after fermentation. The description of the tangerine and the bacteria refers to the description of the first aspect of the present invention.

In a fourth aspect of the present invention, there is provided a method for producing an antimicrobial composition, which comprises fermenting an Angelica gigantea extract with Penicillium and then fermenting it with lactic acid bacteria in two steps. Preferably, water is added at a ratio of 1: 1 to 1: 0.1 based on the dry weight of the panther extract, and the Penicillium strain pre-cultured in the water extract-added panther extract is inoculated at 15 to 30 ° C , Primary fermentation for 1 to 10 days; Adding water to the primary fermentation product at a ratio of 1: 1 to 1:10; And inoculating the lactic acid bacteria strain pre-cultured in the primary fermented product to which the water has been added, followed by secondary fermentation at 15 to 40 ° C for 0.5 to 5 days. The description of the tangerine and the bacteria refers to the description of the first aspect of the present invention.

The method for producing an antimicrobial composition according to the present invention may include an additional step. That is, filtration, precipitation, purification, and the like.

The composition containing the plant extract according to the present invention exhibits a broad spectrum of antimicrobial activity against various food poisoning bacteria and skin-damaging bacteria and has excellent antioxidant ability. Such a composition can be applied to food compositions, and is also useful for various purposes such as cosmetics, medicines and daily necessities for antibacterial, antiseptic, and sterilizing purposes.

Figure 1 shows the antimicrobial activity against E. coli measured by the diffusion method. The photographs of the extracts prepared in Examples 1, 2, 3 and 4, the non-treated group and the control group (paraben). A: Extract of Example 1; B: Example 2 extract; C: Example 3 extract; D: Example 4 Extract.

Tazza is a deciduous shrub belonging to the genus Rutaceae ( Poncirus trifoliata Rafinesque) is bloomed in April to May. Fruit is colored yellow in October and has a unique scent, but with a strong acidity, it is not suitable for tangerine, orange or lemon. In South and Southeast Asia, including Korea and China, immature tangerine is used as herbal medicines, called 枳实, and dried shells of ripe tangerine are called crust. Fruit of tangerine plants has been used for medicinal purposes, while fungus has been used for eczema treatment, and crust has been used for diarrhea treatment and enema. In addition, it has been used to treat dryness, digestion, uterine drainage, and internal relaxation. Recently, it has been used for atopic and oral treatment.

The major components of tangerine fruit were hesperidin, neohesperidin, naringin and cumalin, terpenes and essential oils (Park and Chun, 1969; Oh et al., 1989; Chung et al., 2004). A number of studies have been conducted on the relationship between these components and biofunctions (Patkar et al., 1979, Fewtrell et al., 1982; Sagi-Eisenberg et al., 1985; Kanemoto et al. et al., 1996; Lee et al., 2005).

Patent patents relating to antimicrobial activity of a tangerine include patent application No. 10-1399695, which discloses antibacterial activity against antibiotic resistant strains, and those having antibacterial activity against Streptococcus or Ascomycetes in Patent No. 10-1346412 The present invention relates to a fermented product obtained by extracting tangerine from a fermented product of Helicobacter pylori which is produced by using lactic acid bacterium and enzyme as a water extract in the registered patent 10-0526992, -0322876, extracts of poncirin, poncirin, and poncirin to form ponciretin. However, it is limited to lactic acid bacteria fermentation and Helicobacter pylori inhibition under limited conditions. The above-mentioned extracts can be used for specific purposes, but it is considered that they are difficult to be used as a broad and powerful preservative or antimicrobial agent which can be used commercially in foods, cosmetics and the like.

On the other hand, fruits such as tangerine and citrus fruits such as citrus, citron, orange, and grapefruit have thick peels and protect the pulp. Most of the physiological activity, antibacterial components such as terpinoid, polyphenol, flavonoid and alkaloids It is present in the skin. Especially, many polyphenols and flavonoids are stored in glycoside form and are often converted to aglycone form which is active during external stimulation or infection. Accordingly, the present inventors have found that antimicrobial components of tangerine are hardly eluted by polymeric polysaccharide components such as thick cellulose, pectin, and most of them are glycoside forms, Water extraction, alcohol, etc., as well as exhibiting a broader antimicrobial spectrum than the conventional ones, and thus it can be used in various ways, thus completing the present invention. In other words, the inventors of the present invention have found that the antimicrobial and antimicrobial activity is further improved through the two-step fermentation process in which the fermented product is first fermented by using a strain of the genus Penicillium in the tangerine material, followed by fermentation of the fermented product with lactic acid bacteria .

The tangerine fermentation of the present invention can be used as a young dry tangerine, a zucchini tangerine crust, and a living creature.

As the primary fermentation, the strain of Penicillium which is a fermenting microorganism does not limit its kind to that which decomposes the perilla of the fruit and fruit, and Penicillium oxalicum , Penicillium expansum , Penicillium funiculosum , Penicillium chrysogenum, Penicillium glaucum , Penicillium roqueforti Etc. may be used. The tangerine is water-added in a ratio of 1: 1 to 1: 0.1 on a dry weight basis, preferably in a ratio of 1: 0.5, and the solid is fermented by inoculating the pre-cultivated Penicillium strain. The fermentation is carried out at 15 to 30 캜, preferably 25 캜, and fermentation is performed for 1 to 10 days, preferably about 3 days. Fermented fermented products are sterilized and mixed.

As the secondary fermentation, the fermented product is inoculated with the lactic acid bacterial strain pre-preincubated with water at a ratio of 1: 1 1: 1 to 1:10, preferably 1: 3, on a weight basis and fermented in liquid phase. Fermentation is carried out at 15 to 40 캜, preferably 30 캜, and fermentation is performed for 0.5 to 5 days, preferably about 1 day. Fermented fermented products are sterilized and mixed. At this time, the lactic acid bacteria which are the host of the fermenting bacteria are not limited to a large variety, but include strains of Bifidobacterium sp., Bifidobacterium sp., Lactobacillus bulgaricus, Bifidobacterium longum , Lactobacillus sp. ) Containing Lactobacillus bulgaricus is effective.

The fermented product produced by the two-stage fermentation can be purified by applying the following purification method. That is, the fermented product is obtained by filtering the active components after filtration and then concentrating them by adsorption, followed by concentration by filtration, followed by concentration with water, followed by cooling, thereby precipitating active ingredients with low water solubility. ≪ / RTI > can be purified and concentrated. The recovered extract can be dried by a conventional method or dissolved in a polyol aqueous solution such as glycerin aqueous solution of 20 to 90% for food and 20 to 90% of 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, especially food poisoning bacteria. Specifically, the composition parahaemolyticus (Vibrio parahaemolyticus), Staphylococcus aureus (Staphylococcus aureus), Salmonella (Salmonella enteritidis), E. coli (Escherichia coli ), Campylobacter The bacteria showed a strong antibacterial activity against food poisoning bacteria such as Jejuni, Listeria monocytogenes and Bacillus cereus . Propionibacterium acne , Pityrosporum ovale , And also exhibited a broader antimicrobial spectrum.

In addition, the above-mentioned composition is useful as a beneficial bacteria in the intestines, such as Bifidobacterium longum , Lactobacillus bulgaricus ) showed relatively low antimicrobial activity.

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

Comparative Example  1: Tanga's simplicity Heat number  Extract preparation

The materials used were crust, a dried mature tangerine. 100 g of the material was added with 10 times the weight of the dry weight, and the mixture was pulverized with a blender and subjected to hot water extraction at 90 ° C for 2 hours. The extracts were filtered with an equal volume of glycerin and filtered.

Example  1: Taja's Penicillium  Fermented extract preparation

The crust, which was the dried mature tangerine as in Comparative Example 1, was used. 100 g of the material was added with 0.5 w / w of dry weight, and pre-pre-cultured Penicillium oxalicum ) and incubated at 25 ° C for 3 days. After the fermentation, 10 times more water was added to the initial dry weight, and the same amount of glycerin was added thereto, followed by filtration through a filter cloth.

Example  2: Preparation of fermented extract of lactic acid bacteria from tangerine

The crust, which was the dried mature tangerine as in Comparative Example 1, was used. 100 g of the material was added to 10 g of dry weight, and the mixture was pulverized with a blender and sterilized. Then, 1 ml of lactobacillus bulgaricus pre-cultured was inoculated and cultured at 30 ° C for 2 days. After the fermentation, the same amount of glycerin was added and filtered through a filter cloth.

Example  3: Manufacture of tangerine's 2 stage fermented extract

The crust, which was the dried mature tangerine as in Comparative Example 1, was used. As in Example 1, 0.5 g of dry weight was added to 100 g of the material, and 1 ml of pre-cultured Penicillium oxalicum was inoculated and cultured at 25 캜 for 3 days. After fermentation, Lactobacillus ( Lactobacillus sp. bulgaricus ) and incubated at 30 ° C for 2 days. After the fermentation, the same amount of glycerin was added and filtered through a filter cloth.

Experimental Example

Experimental Example 1: Evaluation of antimicrobial activity by diffusion method

The antimicrobial activity of the extracts obtained in Comparative Example 1 and Examples 1 to 3 was measured by the agar diffusion method as the primary antimicrobial activity in order to examine the antimicrobial activity spectrum against the food poisoning bacteria. As food poisoning bacteria Escherichia coli), Bacillus cereus (Bacillus cereus), the Staphylococcus aureus (Staphylococcus aureus), Vibrio bacteria (Vibrio parahaemolyticus), Salmonella (Salmonella enteritidis) is on trypticase soy agar, Campylobacter bacteria (Campylobacter jejuni each Nutrient agar ) Were grown on Brucella agar, Listeria monocytogenes ) were cultured in Brain heart infusion agar. Bifidobacterium longum and Lactobacillus bulgaricus were cultured on MRS agar medium, respectively. Lactic acid bacteria that require anaerobic activity were sealed with an anaerobic jar (Gaspak added) and cultured in an incubator at 37 ° C.

The size of growth inhibition halo around the discs was measured after placing the test substance on the solid agar medium coated with the test solution by dissolving the extract solution at a predetermined concentration in several disc filters. At this time, the larger the zipper, the stronger the antibacterial activity, and the obtained results are shown in Table 1 below. A 0.5% solution of methyl-paraben, which is widely used as an antimicrobial preservative, was used as a control for the inhibition of food poisoning bacteria and lactic acid bacteria. A representative example of antimicrobial activity by the diffusion method is shown in FIG. 1, which is an illustration of the antimicrobial activity against E. coli.

[Table 1] Antimicrobial activity of extracts by diffusion method

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

10-15 mm, +++; 11-15 mm, ++++; 15-20 mm, +++++; 20 mm)

As shown in Table 1, the extract of Comparative Example 1, which is a simple water extract of Tanger (crustacean), had some effects on Gram-negative bacteria such as Escherichia coli, Vibrio bacteria, Salmonella bacteria and the like but the effect on Gram positive bacteria was not significant . The extract of Example 1, in which the phencyclium fermented and the pericarp was degraded, showed increased antimicrobial activity compared to Comparative Example 1. In the case of Example 2 extract obtained by fermenting only lactic acid bacteria, the antibacterial activity was increased compared to Comparative Example 1, But did not show a large difference compared to Example 1. On the other hand, the extract of Example 3, which is an extract from the two-stage fermentation, exhibited significantly improved antibacterial activity at the same concentration as Comparative Example 1 and Examples 1 and 2. This was superior to parabens, a commonly used antimicrobial preservative. The result of this enhancement of antibacterial activity is presumed to be due to decomposition of plant tissue by the action of penicillium bacterium in the first fermentation of the second stage fermentation, facilitating the elution of physiologically active components of the plant and becoming low molecular weight, It is believed that the fermentation is a synergy effect such that the antimicrobial component such as the phenol component of the plant is converted into an active structure or a low molecular structure which is likely to be infiltrated into microbial cells. In addition, antimicrobial activity against lactic acid bacteria such as bifidus and lactobacillus was not significantly increased even though the antimicrobial activity was increased. It is presumed that the second lactic acid fermentation resulted in a composition which was not harmful to the lactic acid bacteria.

Experimental Example  2: Minimum inhibitory concentration on food poisoning bacteria by liquid culture method MIC ) decision

The minimum inhibition concentration (MIC) of the composition according to the present invention was measured as follows. The target strains were pre-cultured in a culture medium obtained by subtracting agar from the culture medium of Experimental Example 1, serial dilution of the sample was prepared in the medium, and the pre-cultured broth was inoculated at about 10 ⁷ cells / ml. After culturing in each culture condition, microbial growth was confirmed, and the minimum concentration (in terms of solid content) at which the microorganism did not grow was determined as MIC. A 0.5% solution of methyl-paraben, which is widely used as an antimicrobial preservative, was used as a control for the inhibition of food poisoning bacteria and lactic acid bacteria.

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

sample Comparative Example 1 Extract Example 1 Extract Example 2 Extract Example 3 Extract Control group 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 the above Table 2, the extract of Comparative Example 1, which is a simple water extract of Tajia (crust), showed a relatively high MIC result as compared with the control group of Gram-negative bacteria. As in the case of the diffusion method, the extract of Example 1 showed an increased antimicrobial activity than that of Comparative Example 1, and the extract of Example 2 showed an increase in the antibacterial activity compared with Comparative Example 1, . On the other hand, the extract of Example 3, which is an extract from the two-stage fermentation, exhibited significantly improved antibacterial activity, i.e., a small MIC value, as compared with Comparative Example 1 and Examples 1 and 2, and was superior to the control paraben. In addition, the antimicrobial activity against lactic acid bacteria was not significantly increased as in the diffusion method.

Experimental Example  3: Antimicrobial activity against acne bacteria

The results obtained by measuring the antimicrobial activity against Propionibacterium acne , a causative organism of acne among skin-forming bacteria, are shown in Tables 3 and 4. Acne bacteria were cultured in a Reinforced Clostridial Medium and a Brain Heart Infusion Medium supplemented with 0.1% Tween 80, sealed with an anaerobic jar (Gaspak), and incubated in a 37 ° C incubator for 3 days. 5% benzoyl peroxide was used as a control for acne inhibition.

 [Table 3] Antimicrobial activity of extracts against acne bacteria by diffusion method

sample Comparative Example 1 Extract Example 1 Extract Example 2 Extract Example 3 Extract Control group Propionibacterium  acne * *** *** ***** *** +

10-15 mm, +++; 11-15 mm, ++++; 15-20 mm, +++++; 20 mm)

[Table 4] Minimum inhibitory concentration (MIC, in ppm) of extracts against acne bacterium

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

As shown in Tables 3 and 4, the extracts of Comparative Example 1 were found to have very weak antimicrobial activity against acne bacteria, whereas the extracts of Examples 1 and 2 showed better antibacterial activity than Comparative Example 1, . On the other hand, the extract of Example 3, which is an extract from the two-stage fermentation, exhibited significantly improved antibacterial activity at the same concentration as Comparative Example 1 and Examples 1 and 2, namely, formation of large inhibitory rings and low MIC results. .

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 a high antibacterial activity against acne bacteria.

Experimental Example 4: To staminate  Antimicrobial activity against

To investigate the antimicrobial activity against dandruff, Pityrosporum ovale ), and the results obtained are shown in Tables 5 and 6 below. The dandruff was cultured using a Petit rosporum medium (Malt Extract 6%, Ox-bile 2%, Tween 40 1%, Glycerol mono-oleate 0.25%). 0.2% of itaconazole was used as a control group against dandruff.

 [Table 5] Antimicrobial activity of extracts on dandruff by diffusion method

sample Comparative Example 1 Extract Example 1 Extract Example 2 Extract Example 3 Extract Control group Pityrosporum ovale * ** ** **** ****

10-15 mm, +++; 11-15 mm, ++++; 15-20 mm, +++++; 20 mm)

[Table 6] Minimum inhibitory concentration (MIC, in ppm) of extracts against dicobacteria

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

As shown in Tables 5 and 6, the extract of Comparative Example 1 had very weak antimicrobial activity against dandruff, and the extracts of Examples 1 and 2 showed better antibacterial activity than Comparative Example 1, . On the other hand, the extract of Example 3, which is an extract from the two-stage fermentation, exhibited significantly improved antibacterial activity at the same concentration as that of Comparative Example 1 and Examples 1 and 2, namely, formation of large inhibitory rings and low MIC results. .

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 shows a relatively high antibacterial activity against dicobacteria.

Experimental Example  5: Contents and antioxidant effect of phenolic components

The amount of phenolic compounds and the antioxidant capacity of each extract were measured. The total polyphenol content was measured by the following method. 5 ml of the folin reagent was added to the diluted solution, and the mixture was allowed to stand for 5 minutes. Then, 5 ml of 10% sodium carbonate solution was added thereto. After the mixture was allowed to stand for 1 hour, the absorbance was measured at 760 nm using a spectrophotometer (UV / Vis Spectrophotometer) and the total polyphenol content was determined from a standard curve prepared using (+) catechin. On the other hand, the antioxidant activity by elctron donating activity is directly evaluated from the decrease or decrease rate of radicals in the LOO model system by using stable free radical such as DPPH. The electron donating activity was measured by adding a 4 x 10 ^-4 M DPPH solution (0.22 g) to each sample (0.2 ml), shaking for 10 seconds, and then measuring the absorbance at 525 nm using a spectrophotometer (UV / VIS spectrophotometer) Were measured. At this time, the electron donating effect was calculated as a percentage difference between the absorbance of the sample and the sample without addition. 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 group: 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 extract, and Extract 1 and 2, which are single fermented. The extract of Example 3 was found to be a useful component as a composition for foods, cosmetics, daily necessities and the like, which is excellent in antimicrobial activity against food poisoning bacteria and skin harmful fungi, as well as has antioxidant ability, as shown in the above- .

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

Formulation Example  1. Food (beverage) composition

Compounding ingredient Blending ratio (% by weight) The extract of Example 3 5 Sorbitol 15 Sodium hydrogencarbonate 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

Compounding ingredient Blending ratio (% by weight) The composition of Example 3 5 Squalane 5.0 Wax 4.0 Polysorbate 60 1.5 Sorbitan sesquioleate 1.5 Liquid paraffin 0.5 Caprylic / capric triglyceride 5.0 glycerin 3.0 Butylene glycol 3.0 Propylene glycol 3.0 Carboxyvinyl polymer 0.1 Triethanolamine 0.2 Spices Suitable amount Purified water to 100

Formulation Example 3. Spray (for sterilization of kitchen utensils)  Composition

Compounding ingredient Blending ratio (% by weight) The extract of Example 3 50 ethanol 25 Glycerin (edible) 25

Claims (15)

An antimicrobial composition comprising a turmeric extract fermented by a strain of Penicillium.  An antimicrobial composition comprising a turmeric extract fermented by a lactic acid bacterium strain. An antimicrobial composition comprising a two-stage fermented turmeric extract by a strain of Penicillium and a lactic acid bacterium. 4. The antimicrobial composition according to any one of claims 1 to 3, wherein the tangerine is any one selected from the group consisting of raw tangerine, earth tangle, and crust. 4. The method according to any one of claims 1 to 3, wherein the Penicillium strain is Penicillium oxalicum , Penicillium expansum , Penicillium funiculosum , Penicillium chrysogenum , Penicillium glaucum , and Penicillium roqueforti ≪ / RTI > wherein the antimicrobial composition is at least one strain selected from the group consisting of: The method according to any one of claims 2 to 5, wherein the lactic acid bacterium is selected from the group consisting of a Bifidobacterium sp strain containing Bifidobacterium longum and a Lactobacillus bulgaricus strain Lt; RTI ID = 0.0 > 1, < / RTI >
A method for producing an antimicrobial composition, which comprises fermenting a panacea extract with Penicillium.
Wherein the extract is fermented with a lactic acid bacterium to produce an antimicrobial composition.
Wherein the fermented product is fermented with penicillium and then fermented with lactic acid bacteria in two stages. [7] The method according to claim 7, further comprising the steps of: adding water at a ratio of 1: 1 to 1: 0.1 based on the dry weight of the panther extract; and inoculating the Penicillium strain pre- ≪ / RTI > at < RTI ID = 0.0 > 30 C < / RTI > for 1 to 10 days. 9. The method according to claim 8, wherein the step of adding water at a ratio of 1: 1 to 1:10 based on the dry weight of the extract of Tetranychus urticae, and a step of inoculating a lactic acid bacterium strain pre- For 0.5 to 5 days. ≪ Desc / Clms Page number 12 > 10. The method according to claim 9, wherein water is added at a ratio of 1: 1 to 1: 0.1 based on the dry weight of the panther extract, and the Penicillium strain pre-cultured in the water extract- 1 < / RTI > for 1 to 10 days at 30 DEG C;
Adding water to the primary fermentation product at a ratio of 1: 1 to 1:10; And
A step of inoculating a lactic acid bacterium strain pre-cultured in the primary fermentation product added with water and secondary fermentation at 15 to 40 DEG C for 0.5 to 5 days. 13. The method of claim 12, further comprising filtering the fermentation product. 4. The method according to any one of claims 1 to 3, wherein the fungus is selected from the group consisting of Vibrio parahaemolyticus), Staphylococcus aureus (Staphylococcus aureus), Salmonella (Salmonella enteritidis), E. coli (Escherichia coli), Campylobacter bacteria (Campylobacter jejuni), Listeria monocytogenes (Listeria monocytogenes , Bacillus cereus , or Propionibacterium acne , which exhibits antimicrobial activity against food poisoning bacteria, Pityrosporum, Antibacterial composition, characterized in that merchandise troubles St. gyunin skin ovale). 4. The antimicrobial composition according to any one of claims 1 to 3, wherein the composition is a food, cosmetic or spray disinfectant containing from 0.1 to 50% by weight of fermented turmeric extract.

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