수목 방향유 15종의 산화방지, 항세균, 항진균 및 항염증 효과

• Published in: Han'guk Sikp'um Kwahakhoe Chi = Korean Journal of Food Science and Technology Vol. 50; no. 5; pp. 535 - 542
• Main Authors: 조세진(Se Jin Jo), 박미진(Mi-Jin Park), 궈루이홍(Rui Hong Guo), 박정업(Jung Up Park), 양지윤(Ji Yoon Yang), 김재우(Jae-Woo Kim), 이성숙(Sung-Suk Lee), 김영란(Young Ran Kim)
• Format: Journal Article
• Language: Korean
• Published: Seoul 한국식품과학회 2018; Korean Society of Food Science & Technology
• Subjects: Anti-inflammatory agents; Antioxidants; Branches; Cosmetics industry; Cyclooxygenase-2; E coli; Essential oils; Flowers; Fungi; Fungicides; Inflammation; Lipopolysaccharides; Listeria; Listeria monocytogenes; Nitric-oxide synthase; Oils & fats; Oxidizing agents; Salmonella; Scavenging; Sulfonic acid; anti-inflammatory; antifungal; antioxidant; antibacterial; essential oil
• ISSN: 0367-6293; 2383-9635
• DOI: 10.9721/KJFST.2018.50.5.535

The current study investigated the beneficial effects of 15 essential oils isolated from tree branches, leaves, and flowers. Among these oils, clove bud and Illicium anisatum oils showed the most potent anti-oxidant effects on 1,1- diphenyl-2-picrylhydrazyl and 2,2'azinbis-(3-ethyl-benzothiazoline-6-sulfonic acid) radical scavenging activities. Next, we evaluated the antibacterial effects of 15 essential oils on Staphylococcus aureus, Listeria monocytogenes, Escherichia coli O157:H7, Salmonella typhimurium, and Streptococcus mutans. Clove bud significantly decreased growth of 5 bacterial strains. In addition, clove bud, Magnolia kobus, Picea abies and Chamaecyparis obtuse significantly reduced growth of the fungi, Aspergillus fumigatus, Aspergillus ochraceus, Candida albicans and Trichophyton rubrum. Additionally, clove bud also remarkably reduced the expression of cyclooxygenase-2 and inducible NO synthase in lipopolysaccharide-activated RAW264.7 cells. These results indicate that essential oils isolated from trees, which exhibit antioxidant, antibacterial, antifungal and anti-inflammatory properties, may be potentially useful in the development of cosmetic ingredients.