Korean Journal of Chemical Engineering

, Volume 34, Issue 5, pp 1400–1404 | Cite as

Deodorizing, antimicrobial and glucosyltransferase inhibitory activities of polyphenolics from biosource

  • Yeon Kim
  • Su-Ji Jang
  • Hyeung-Rak Kim
  • Seon-Bong Kim
Biotechnology
First Online:
Received:
Accepted:
  • 66 Downloads

Abstract

We evaluated the deodorizing activities of polyphenolics against methyl mercaptan and their inhibitory activity on Streptococcus mutans, Candida albicans, and glucosyltransferase responsible for oral health. Polyphenolics including eckol, dieckol, catechol, catechin, phloroglucinol, chlorogenic acid, epigallocatechin gallate (EGCG), epicatechin gallate (ECG), epigallocatechin (EGC), caffeic acid, and tannic acid were used to investigate their deodorizing, antimicrobial and enzyme activity. Among the polyphenolics, dieckol, eckol, and catechol showed higher deodorizing activity against methyl mercaptan than sodium copper chlorophyllin known as a commercial deodorant. Catechol, dieckol, and eckol exhibited a strong antimicrobial activity on S. mutans, while cinnamic acid, caffeic acid, and catechol showed a strong antifungal activity on C. albicans compared to other polyphenolics. Tannic acid, ECG, and dieckol strongly inhibited the activity of the glucosyltransferase produced by Streptococcus mutans.

Keywords

Methyl Mercaptan Polyphenolics Deodorizing Activity Streptococcus mutans Candida albicans Glucosyltransferase 
This is a preview of subscription content, log in to check access.

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  1. 1.
    C. Scully, M. E. Maaytah, S. R. Porter and J. Greenman, Eur. J. Oral Sci., 105, 287 (1997).CrossRefGoogle Scholar
  2. 2.
    S. K. Chung, H. M. Seog and J. U. Choi, Korean J. Food Sci. Technol., 26, 679 (1994).Google Scholar
  3. 3.
    C. C. Chen and C. T. Ho, J. Agric. Food Chem., 34, 830 (1986).CrossRefGoogle Scholar
  4. 4.
    M. R. Song, Korean J. Food Nutr., 14, 20 (2001).Google Scholar
  5. 5.
    D. Machiels, S. M. van Ruth, M. A. Posthumus and L. Istasse, Talanta, 60, 755 (2003).CrossRefGoogle Scholar
  6. 6.
    K. Teruhisa, Bull. Japan Soc. Sci. Fish., 27, 75 (1961).CrossRefGoogle Scholar
  7. 7.
    R. A. Lewin, New York-Londres, 467 (1962).Google Scholar
  8. 8.
    L. Nykanen and H. Suomalainen, Kluwer Academic Publishers, 233 (1983).Google Scholar
  9. 9.
    K. H. Kim, Y. J. Choi, E. C. Jeon and S. W. Young, J. Atmos. Environ., 39, 1103 (2005).CrossRefGoogle Scholar
  10. 10.
    T. F. Mcnamara, J. F. Alexander and M. Lee, Oral Surg., 34, 41 (1972).CrossRefGoogle Scholar
  11. 11.
    F. J. Hughes and R. McNab, Arch. Oral Biol., 53, S1 (2008).CrossRefGoogle Scholar
  12. 12.
    J. Tonzetich, Arch. Oral Biol., 16, 587 (1971).CrossRefGoogle Scholar
  13. 13.
    I. Kleinberg and G. Westbay, J. Periodontol., 63, 768 (1992).CrossRefGoogle Scholar
  14. 14.
    K. Yaegaki and K. Sanada, J. Periodont., 27, 233 (1992).CrossRefGoogle Scholar
  15. 15.
    W. J. Loesche, Microbiol. Rev., 50, 353 (1986).Google Scholar
  16. 16.
    K. Tamaki, T. Tamaki and T. Yamazaki, J. Nutr. Sci. Vitaminol., 53, 277 (2007).CrossRefGoogle Scholar
  17. 17.
    J. Tonzetich, J. Periodontol., 48, 13 (1977).CrossRefGoogle Scholar
  18. 18.
    M. A. Rogan and K. W. Glombitza, Prog. Phycol. Res., 129 (1986).Google Scholar
  19. 19.
    N. P. Seeram, S. M. Henning, Y. Niu, R. Lee, H. S. Scheuller and D. Heber, J. Agric. Food Chem., 54, 1599 (2006).CrossRefGoogle Scholar
  20. 20.
    J. H. Kang, S. B. Hong, J. I. Kim, S. T. Chung and K. H. Row, Korean J. Chem. Eng., 17(6), 723 (2000).CrossRefGoogle Scholar
  21. 21.
    M. R. Olthof, P. C. H. Hollman and M. B. Katan, J. Nutr., 131, 66 (2001).Google Scholar
  22. 22.
    A. E. Hagerman, C. T. Robbins, Y. Weerasuriya, T. C. Wilson and C. McArthur, J. Range Manag., 45, 57 (1992).CrossRefGoogle Scholar
  23. 23.
    C. H. Jung and K. H. Lee, J. KES., 13, 37 (2004).Google Scholar
  24. 24.
    G. Sorial, F. L. Smith, P. J. Smith, M. T. Suidan, P. Biswas and R. C. Brenner, Water Environ. Technol., 4, 50 (1994).Google Scholar
  25. 25.
    T. Iwamoto, N. Suzuki, K. Tanabe, T. Takeshita and T. Hirofuji, Oral Surg. Oral Med. Oral Pathol. Oral Radiol. Endod., 110, 201 (2010).CrossRefGoogle Scholar
  26. 26.
    D. J. Kim, S. G. Seo and S. C. Kim, J. KOSAE, 21, 155 (2005).Google Scholar
  27. 27.
    Y. G. Park, Korean J. Biotechnol. Bioeng., 22, 151 (2007).Google Scholar
  28. 28.
    H. Yasuda and M. Ui, Nippon NogeikagakuKaishi, 66, 1475 (1992).CrossRefGoogle Scholar
  29. 29.
    K. Miura, T. Inagaki and N. Nakatani, Chem. Pharm. Bull., 37, 1816 (1989).CrossRefGoogle Scholar
  30. 30.
    Q. C. Zeng, A. Z. Wu and J. Pika, J. Breath Res., 4, 1 (2010).CrossRefGoogle Scholar
  31. 31.
    D. H. Kim, S. H. Eom, T. H. Kim, B. Y. Kim, Y. M. Kim and S. B. Kim, J. Agric. Sci., 5, 95 (2013).Google Scholar
  32. 32.
    Y. B. Lee, E. C. Shin and S. B. Kim, Korean J. Chem. Eng., 31, 2215 (2014).CrossRefGoogle Scholar
  33. 33.
    F. Tokita, M. Ishikawa, K. Shibuya, M. Koshimizu and R. Abe, Agri. Biol. Chem., 58, 585 (1984).Google Scholar
  34. 34.
    Clinical and Laboratory Standards Institute (CLSI), CLSI document, M07-A8 (2009).Google Scholar
  35. 35.
    D. S. Grierson and A. J. Afolayan, J. Ethnopharm., 66, 103 (1999).CrossRefGoogle Scholar
  36. 36.
    K. Harlinda, M. Tohru and O. Hideo, J. Wood Sci., 55, 308 (2009).CrossRefGoogle Scholar
  37. 37.
    J. V. Higdon, B. Delage, D. E. Williams and R. H. Dashwood, Pharm. Res., 55, 224 (2007).CrossRefGoogle Scholar
  38. 38.
    T. Shiomi, Y. Okuhara, A. Tamura, K. Tomita, N. Shigematsu, H. Kikuchi and F. Tomita. U. S. Patent, 7,964,581 (2010).Google Scholar
  39. 39.
    H. Yasuda and T. Arakawa, Biosci. Biotech. Biochem., 59, 1232 (1995).CrossRefGoogle Scholar
  40. 40.
    N. Kita, K. Fujimoto, I. Nakajima, R. Hayashi and K. Shibuya, J. Appl. Phycol., 2, 155 (1990).CrossRefGoogle Scholar
  41. 41.
    T. Hiramoto, Y. Mishima, T. Yamamoto, T. T. Hansen and K. Abe, U. S. Patent, 0,239,939 (2006).Google Scholar
  42. 42.
    E. L. Attia and K. G. Marshall, CMA J., 126, 1281 (1982).Google Scholar
  43. 43.
    S. Sakanaka, M. Kim, M. Taniguchi and T. Yamamoto, Agri. Biol. Chem., 53, 2307 (1989).Google Scholar
  44. 44.
    M. Hirasawa, K. Takada and S. Otake. Caries Res., 40, 265 (2006).CrossRefGoogle Scholar
  45. 45.
    J. Y. Paek, Y. H. Kim, H. J. Kwon and E. N. Kim, Kor. Soc. Den. Hyg. Sci., 4, 367 (2008).Google Scholar
  46. 46.
    N. J. Naderi, M. Niakan, M. J. Kharazi Fard and S. Zardi, J. Dent. Tehran Uni. Medi. Sci., 5, 55 (2011).Google Scholar
  47. 47.
    B. C. Webb, C. J. Thomas, M. D. P. Willcox, D. W. S. Harty and K. W. Know, Aust. Dent. J., 43, 45 (1998).CrossRefGoogle Scholar
  48. 48.
    D. P. Lynch, Oral Surg. Oral Med. Oral Path., 78, 189 (1994).CrossRefGoogle Scholar
  49. 49.
    M. J. McCullough, B. C. Ross and P. C. Reade, J. Oral Maxillofac. Surg., 25, 136 (1996).CrossRefGoogle Scholar
  50. 50.
    C. Papadopoulou, K. Soulti and I. G. Roussis, Food Technol. Biotechnol., 43, 41 (2005).Google Scholar
  51. 51.
    S. J. Han, J. Kor. Tea Soc., 15, 77 (2009).Google Scholar
  52. 52.
    M. Hirasawa and K. Takada, J. Antimicrob. Chemother., 53, 225 (2004).CrossRefGoogle Scholar
  53. 53.
    F. Mosci, S. Perito, S. Bassa and A. Capuano, Minerva Stomatol., 39, 413 (1990).Google Scholar
  54. 54.
    M. Hattori, I. T. Kusumoto, T. Namba, T. Ishigami and Y. Hara, J. Chem. Pharm. Bull., 38, 717 (1990).CrossRefGoogle Scholar
  55. 55.
    M. Matsumoto, S. Hamada and T. Ooshima, FEMS Microb. Lett., 228, 73 (2003).CrossRefGoogle Scholar

Copyright information

© Korean Institute of Chemical Engineers, Seoul, Korea 2017

Authors and Affiliations

  • Yeon Kim
    • 1
  • Su-Ji Jang
    • 1
  • Hyeung-Rak Kim
    • 2
  • Seon-Bong Kim
    • 1
  1. 1.Department of Food Science and Technology/Institute of Food SciencePukyong National UniversityBusanKorea
  2. 2.Department of Food Science and NutritionPukyong National UniversityBusanKorea

Personalised recommendations