• Title, Summary, Keyword: benzoic acid

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Natural Benzoic Acid and Dairy Products: A Review (천연유래 안식향산과 유제품: 총설)

  • Lim, Sang-Dong;Kim, Kee-Sung
    • Journal of Dairy Science and Biotechnology
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    • v.32 no.1
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    • pp.37-45
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    • 2014
  • Benzoic acid is widely used in the food industry as a preservative in acidic foods, owing to its antimicrobial activity against various bacteria, yeasts, and fungi. Benzoic acid occurs naturally in different foods such as fruits, vegetables, spices, and nuts as well as in milk and dairy products. Lactic acid bacteria convert hippuric acid, which is naturally present in milk, to benzoic acid; therefore, the latter could also be considered as a natural component of milk and milk products. Benzoic acid is also produced during the ripening of cheese by the propionic acid fermentation process that follows lactic acid fermentation. This paper, we provide basic information regarding the systematic control of natural benzoic acid levels in raw materials, processing intermediates, and final products of animal origin.

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Dietary Supplementation of Benzoic Acid and Essential Oil Compounds Affects Buffering Capacity of the Feeds, Performance of Turkey Poults and Their Antioxidant Status, pH in the Digestive Tract, Intestinal Microbiota and Morphology

  • Giannenas, I.;Papaneophytou, C.P.;Tsalie, E.;Pappas, I.;Triantafillou, E.;Tontis, D.;Kontopidis, G.A.
    • Asian-Australasian Journal of Animal Sciences
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    • v.27 no.2
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    • pp.225-236
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    • 2014
  • Three trials were conducted to evaluate the effect of supplementation of a basal diet with benzoic acid or thymol or a mixture of essential oil blends (MEO) or a combination of benzoic acid with MEO (BMEO) on growth performance of turkey poults. Control groups were fed a basal diet. In trial 1, benzoic acid was supplied at levels of 300 and 1,000 mg/kg. In trial 2, thymol or the MEO were supplied at levels of 30 mg/kg. In trial 3, the combination of benzoic acid with MEO was evaluated. Benzoic acid, MEO and BMEO improved performance, increased lactic acid bacteria populations and decreased coliform bacteria in the caeca. Thymol, MEO and BMEO improved antioxidant status of turkeys. Benzoic acid and BMEO reduced the buffering capacity compared to control feed and the pH values of the caecal content. Benzoic acid and EOs may be suggested as an effective alternative to AGP in turkeys.

Estimated Environmental Distribution of Benzoic Acid using EQC Model (EQC모델을 이용한 Benzoic acid의 환경분포 예측)

  • 박광식
    • Environmental health and toxicology
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    • v.18 no.1
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    • pp.63-67
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    • 2003
  • Benzoic acid is produced about 700 tons/year in Korea as of 1998 survey. Most is used as a stabilizer in the processes of synthesis of pharmaceuticals and dyes. It is also used for ingradient of paint, disinfections, and antifungals. Due to the antioxidant activity of benzoic acid, the chemical is also used as food preservatives. Although the chemical is widely used in Korea, exposure levels in air, water, soil or sediment have not been monitored or estimated so that risk evaluation of benzoic acid was not possible. In this study, distribution of the chemical among environmental media was estimated using EQC model based on the chemical-physical properties. In Level I and II of which the chemical are hypothesized in equilibrium and no transfer through the media, more than 93% of benzoic acid are estimated to be distributed in water. However, in Level III of which non-equilibrium and intermedia transfer could be occurred, the chemical is estimated to distributed to soil, 64% and water,35% as of total amount.

Ultrasonic Monitoring of Reaction of Fullerene$[C_{60}]$ with 3-Chloroperoxy Benzoic acid (풀러렌$[C_{60}]$과 3- Chloroperoxy Benzoic acid 반응의 초음파적 조사)

  • Ko, Weon-Bae;Buckin, Vitaly
    • Elastomers and Composites
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    • v.41 no.1
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    • pp.57-62
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    • 2006
  • The reaction of fullerene$[C_{60}]$ and 3-chloroperoxy benzoic acid in 1,2-dichlorobenzene was monitored by high resolution ultrasonic spectroscopy and the product of reaction by fullerene $[C_{60}]$ and 3-chloroperoxy benzoic acid in 1,2-dichlorobenzene was characterized using MALDI-TOF-MS spectra.

Inhibition of Enzymatic Browning of Apple Juices by Benzoic Acid Isolated From Peach (Prunus persica Batsch) Seeds (복숭아씨로부터 분리된 안식향산에 의한 사과주스의 효소적갈변억제)

  • 이준영;홍순갑;최상원
    • Korean Journal of Food Preservation
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    • v.7 no.1
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    • pp.103-107
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    • 2000
  • Previously , the methanolic extract of peach sees was found to have a strong tyrosinase inhibitory activity in an in vitro assay. Several phenolic compunds were isolated from the seeds by solvent fractionation , Sephadex LH-20 chromatography, and preparative HPLC , and one of them showing strong tyrosinase inhibition was identified as benzoic acid by UV, IR, $^1$H/$^1$$^3$C-NMR, and EI-MS spectrsopy. Benzoic acid (IC50= 250$\mu\textrm{g}$/ml) and L-ascorbic acid (IC50=28$\mu\textrm{g}$/ml), well-known tyrosinase inhibitors. In particular , benzoic acid inhibited markedly the enzymatic browing (melanosis) of apple juices at low concentration of 0.01% and 0.05, comparable to that of L-ascorbic acid (P<0.05). these results suggest that benzoic acid, one of an effective food preservatives, may be potentially useful as a functional alternative to sulfites for the control of melanosis in fruit juices.

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Metabolic Fate of Phenylalanine in the Corn Smut Fungus Ustilago maydis (옥수수 깜부기균에 의한 페닐알라닌의 대사적 분해)

  • Hyun, Min-Woo;Kim, Seong-Hwan
    • The Korean Journal of Mycology
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    • v.39 no.3
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    • pp.249-253
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    • 2011
  • Cetecol has been known as a component of melanin in teliospores of the corn smut fungus Ustilago maydis. Its metabolic precursor has been assumed to be benzoic acid but it has not been proven yet. This study was carried out to verify the synthesis of benzoic acid and to chase its metabolic origin in U. maydis. For this aim, the catabolic process of phenylalanine was investigated by culturing the fungus in the complete medium containing L-$^{14}C$-phenylalanine and $^{14}C$-trans-cinnamic acid. We detected trans-cinnamic acid, benzoic acid, 4-hydroxybenzoic acid and hydroxybenzoic acid derivatives from the extracts of the fungus cells and cultural filtrates by thin layered chromatography analysis. We also observed that the fungus could completely catabolize L-$^{14}C$-phenylalanine and produce $^{14}CO_2$ in the air. Conclusively, this study provided an evidence that U. maydis could produce benzoic acid through catabolic process of phenylalanine.

Induction of Kanamycin Resistance Gene of Plasmid pUCD615 by Benzoic Acid and Phenols

  • Mitchell Robert J.;Hong Han-Na;Gu Man-Bock
    • Journal of Microbiology and Biotechnology
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    • v.16 no.7
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    • pp.1125-1131
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    • 2006
  • A kan'::luxCDABE fusion strain that was both highly bioluminescent and responsive to benzoic acid was constructed by transforming E. coli strain W3110 with the plasmid pUCDK, which was constructed by digesting and removing the 7-kb KpnI fragment from the promoterless luxCDABE plasmid pUCD615. Experiments using buffered media showed that this induction was dependent on the pH of the media, which influences the degree of benzoic acid protonation, and the expression levels seen are likely due to acidification of the cytoplasm by uncoupling of benzoic acid. Consequently, the sensitivity of this strain for benzoic acid was increased by nearly 20-fold when the pH was shifted from 8.0 to 6.5. Benzoic acid derivatives and several phenolics also resulted in significantly increased bioluminescent signals. Although these compounds are known to damage membranes and induce the heat-shock response within E. coli, bacterial strains harboring mutations in the fadR and rpoH genes, which are responsible for fatty acid biosynthesis during membrane stress and induction of the heat-shock response, respectively, showed that these mutations had no effect on the responses observed.

Growth of Pseudomonas aeruginosa in Cosmetics(Emulsion-type) and the Effect of Antiseptics (화장품(에멀젼형)에서 Pseudomonas aeruginosa의 성장과 방부살균제효과)

  • 류미숙;김장규김남기
    • KSBB Journal
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    • v.7 no.2
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    • pp.118-125
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    • 1992
  • Most of cosmetics are emulsion-type products which contain the sources of nutrition, i.e., vegetable oil, mineral oil and carbohyrate etc.. These additives are usually very susceptible to the contamination by microorganisms. The purpose of this study is to obtain the data necessary not only to prevent dermalopathia occurred by microbials but also to maintain the quality. In this experiment we observed the growth of P.aeruginosa in the cosmetics with or without antiseptics so as to prevent contamination. During the contamination period, the phase became unstable and creaming phenomina was happened together with some discoloration and bad smell. The pH of cosmetic was decreased from 7.6 to 6.0 and the concentration was increased from 1.443 to 1.453 in terms of refractive index during 40 days incubation. By adding antiseptics to the cosmetics, the number of P. aeruginosa from the challenge test method were decreased from $10^8$ cell/ml to $5{\times}10^3$ cell/ml. For the antibacterial effect against P. aeruginosa, p-hydroxy benzoic acid propyl ester in phosphoric acid buffer solution showed the best result.

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Evaluation of Natural Food Preservatives in Domestic and Imported Cheese

  • Park, Sun-Young;Han, Noori;Kim, Sun-Young;Yoo, Mi-Young;Paik, Hyun-Dong;Lim, Sang-Dong
    • Food Science of Animal Resources
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    • v.36 no.4
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    • pp.531-537
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    • 2016
  • In milk and milk products, a number of organic acids naturally occur. We investigated the contents of some naturally occurred food preservatives (sorbic acid, benzoic acid, propionic acid, nitrite, and nitrate) contained in domestic and imported cheeses to establish the standard for the allowable range of food preservatives content in cheese. 8 kinds of domestic precheeses (n=104), 16 kinds of domestic cured cheeses (n=204) and 40 kinds of imported cheeses (n=74) were collected. Each domestic cheese was aged for a suitable number of months and stored for 2 mon at 5℃ and 10℃. No preservatives were detected in domestic soft and fresh cheeses, except cream cheese. In case of semi-hard cheeses, 2-5 mg/kg of benzoic acid was detected after 1-2 mon of aging. In imported cheeses, only benzoic acid and propionic acid were detected. The average benzoic acid and propionic acid contents in semi-hard cheese were 8.73 mg/kg and 18.78 mg/kg, respectively. Specifically, 1.16 mg/kg and 6.80 mg/kg of benzoic acid and propionic acid, respectively, were contained in soft cheese, 3.27 mg/kg and 2.84 mg/kg, respectively, in fresh cheese, 1.87 mg/kg and not detected, respectively, in hard cheese, and 2.07 mg/kg and 182.26 mg/kg, respectively, in blended processed cheese.

Isolation and Characterization of Benzoic Acid with Antimicrobial Activity from Needle of Pinus densiflora (솔잎에서 항미생물 활성을 갖는 benzoic acid의 분리 및 동정)

  • Kuk, Ju-Hee;Ma, Seung-Jin;Park, Keun-Hyung
    • Korean Journal of Food Science and Technology
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    • v.29 no.2
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    • pp.204-210
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    • 1997
  • The ethyl acetate (EtOAc) extracts from needles of Pinus densiflora were showed antimicrobial activities against bacteria, yeast and fungi. The antimicrobial active substance of EtOAc extracts were successively purified with solvent fractionation, silica gel adsorption column chromatography and Sephadex LH-20 column chromatography. The purified active substance was isolated as crystals and identified as benzoic acid by $MS,\;^{1}H-NMR\;and\;^{13}C-NMR$. The amount of benzoic acid was 0.608 mg per gram of fresh needle of Pinus densiflora.

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