수목 방향유15종의 산화방지, 항세균, 항진균 및 항염증 효과

• Published in: 한국식품과학회지, 50(5) pp. 535 - 542
• Main Authors: 조세진, 박미진, 궈루이홍, 박정업, 양지윤, 김재우, 이성숙, 김영란
• Format: Journal Article
• Language: Korean
• Published: 한국식품과학회 01.10.2018
• Subjects: 식품과학
• ISSN: 0367-6293
• 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. KCI Citation Count: 0