• Title, Summary, Keyword: polyphosphates

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Effect of Polyphosphates on the Growthof Listeria monocytogenes Scott A (인산염이 Listeria monocytogenes Scott A 성장에 미치는 영향)

  • 장덕화;송재영;김일환
    • Journal of Food Hygiene and Safety
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    • v.10 no.4
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    • pp.205-211
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    • 1995
  • To investigate the antimicrobial effect of polyphosphates as a food additive, the growth and structural change of Listeria monocytogentes Scott A were examined in relation to polyphosphates concentration and incubation temperature. Up to 10,000 ppm of polyphosphates, the growth rate of strain was gradually inhibited with increasing polyphosphates concentration and decreasting the incubation temperature. Minimal inhibitory concentration of polyphosphates to the growth of strain was about 12,000 ppm. It was observed , using both scanning electron microscopy(SEM) and transmission electron microscopy(TEM), that 0.9% polyphosphates treatment was resulted in the destruction of cell wall and outflow of cell ingredients. The antimicrobial effects of polyphosphates were more effective than those of dehydroacetate and potassium sorbate at 13$^{\circ}C$ and 4$^{\circ}C$. The growth rate the strain in beef was significantly inhibited by the treatment of 0.9% polyphosphates and storaged at cooling temperature.

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Effects of Polyphosphates on the Growth and T-2 Toxin Production of Fusarium sporotrichioides M-1-1 (인산염이 Fusarium sporotrichioides M-1-1 성장과 T-2 toxin 생성에 미치는 영향)

  • 장덕화;송재영;김일환
    • Journal of Food Hygiene and Safety
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    • v.10 no.4
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    • pp.199-204
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    • 1995
  • The antifungal effects of polyposphates on the growth and T-2 toxin production of Fusarium sporotrichioides M-1-1 were investigated. The growth of the strain was significantly inhibited in the potatoes dextrose agar medium treated with 1.5% polyphosphates or more. When we checked T-2 toxin by the indirect competitive ELISA, the strain produced 11.25 ug/ml and 10.90 ug/ml levels of T-2 toxin rice and corn containing 50% moisture contents, respectively. However, T-2 toxin was little detected in rice medium and corn medium with 1.5% polyphosphates addition for short(14 days) and prolonged incubation time(45 days). We also observed the destruction of cell wall and outflow of cell ingredients with 1% polyphosphates treatment to the strain. Therefore, moisture and polyphosphates greatly effected on the growth and T-2 toxin production of the strain.

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Effect of Polyphosphates on the Growth of Penicillium griseofulvum and the Production of Patulin (Penicillium griseofulvum 성장과 Patulin 생성에 미치는 인산염의 효과)

  • 김승교;강성조;송재영;전향숙;강진순;김일환;정덕화
    • Journal of Environmental Health Sciences
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    • v.21 no.3
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    • pp.23-27
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    • 1995
  • To extend the shelf lives of rice and corn products, the effects of the polyphosphates[$Na(PO_3)n$, n=11] on the growth of Penicillium griseofulvum and patulin production were investigated. The growth was completely inhibited in the potatoes dextrose agar medium treated with 2% polyphosphate. Moisture content had a considerable influence on the production of patulin. At 30% moisture content, the amounts of patulin produced in rice and corn were $61.40 \mu g/ml$ and $40.74 \mu g/ml$, respectively, but the level of the toxin was significantly decreased to 93~95% by addition of 1% polyphosphates. No patulin was detected in both rice and corn medium added 2% polyphosphate when the incubation time prolonged. The result of scanning electron microscopy was supposed that the biocidal action of polyphosphate on fungi was related to the collapse of cell wall structure.

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THE EFFECT OF POLYPHOSPHATE ON THE GROWTH OF PORPHYROMONAS ENDODONTALIS (Polyphosphate가 Porphyromonas endodontalis의 성장에 미치는 영향에 관한 연구)

  • Choi, Sung-Baik;Choi, Ho-Young;Min, Byung-Soon;Park, Sang-Jin;Lee, Jin-Yong;Choi, Ki-Woon
    • Restorative Dentistry and Endodontics
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    • v.23 no.1
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    • pp.175-182
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    • 1998
  • Polyphosphate has been used to prevent decomposition of foods and has been shown to have inhibitory effect on the growth of gram positive bacteria. The purpose of this study was to evaluate the effect of polyphosphate on the growth of Porphyromonas endodontalis, a gram negative endodontopathic bacterium. Porphyromonas endodontalis ATCC 35406 was grown in the presence of polyphosphates with different chain lengths. Inhibitory effect of each polyphosphate which was added at the beginning or during the culture, was determined by measuring the optical density of the bacterial cell at 540nm and by viable cell count. The results from this study were as follows : 1. Polyphosphates were shown the growth inhibition of the Porphyromonas endodontalis. 2. The minimal inhibitory concentration(MIC) of polyphosphate was observed to be 0.04%. 3. Polyphosphates with chain lengths of 25 and 75 demonstrated the greatest inhibitory effect on the growth of Porphyromonas endodontalis. 4. Polyphosphates are bactericidal to Porphyromonas endodontalis, demonstrating the growth inhibition of the bacterium. The overall results suggest that use of polyphosphate may affect the growth of Porphyromonas endodontalis. Further studies will be needed to confirm the effect of, polyphosphate.

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Physical Properties of Methyl Cellulose and Hydroxypropylated Methyl Cellulose Films (Methyl cellulose와 hydroxypropylated methyl cellulose 필름의 물성)

  • Han, Youn-Jeong;Kim, Suk-Shin
    • Korean Journal of Food Science and Technology
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    • v.39 no.5
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    • pp.521-526
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    • 2007
  • In this study, we prepared methyl cellulose (MC) and hydroxypropylated methyl cellulose (HPMC) films with polyethylene glycol (PEG) or polyphosphates as elongation enhancing materials, and with lipid layers as moisture barrier materials. We then determined their physical properties and compared the data with target physical properties such as a tensile property of 13.0 MPa, elongation of 130%, and water vapor permeability of $3.47{\times}10^{-2}ng{\cdot}m/m^2{\cdot}s{\cdot}Pa$. The PEG and polyphosphates were required for enhancing elongation, while the coating method seemed better than the emulsion method when applying the lipid layers. With respect to elongation, the MC films were better than the HPMC films.

Studies on Antifungal Effect of Polyphosphate (Polyphosphate의 진균 성장 억제 작용에 관한 연구)

  • Chee, Hee-Youn;Kim, Soon-Young
    • The Korean Journal of Mycology
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    • v.29 no.2
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    • pp.104-109
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    • 2001
  • The antifungal effects of polyphosphates on growth of Candida albican and Trichophyton mentagrophytes were studied. The polyphosphates with chain length of 15, 45, and 75 were inhibitory to growth of fungi whereas no inhibition was shown by pyrophosphate. As chain length increase, the more inhibitory effect of the polyphosphates on fungal growth was observed. The concentration of polyphosphate at $800\;{\mu}g/ml$ completely inhibited the growth of fungus. Supplementation of the medium with $Mg^{2+}\;and\;Ca^{2+}$ reduced inhibitory effect of polyphosphate on growth of C. albican treatment of C. albican with polyphosphate, the release of nucleic acid out of cell was observed. When C. albican exposed to polyphosphate were examined, profound changes of cell morphology such as cell swelling and surface blebs were observed. In addition, propidium iodide, membrane impermeable dye, stained the nucleus of C. albican cell treated with polyphosphate. Therefore, it is proposed that the antifungal activity of polyphosphate might be related with its chelation effect to essential cation components of fungal cell wall or membrane.

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Studies on the Replacement of Polyphophates in the Processed Cheese (Processed cheese 제조에 있어 polyphosphates 대체에 관한 연구)

  • Ahn, Hyo-Il;Lee, Bou-Oung
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.11 no.1
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    • pp.45-49
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    • 1982
  • This study aims to substitute the emulsifier and gelifier for the poly phosphates with regard to diminishing the foreign phosphates in diet and production cost. It is desirable to introduce the application of theory for melting phenomenon in this investigation since the rate of peptisation is very representative index during the conversion of Ca-paracaseinate to Na-paracaseinate in processed cheese. It will be impossible to substitute completely for polyphosphates but partial substitution could be possible if one consider the organoleptic quality of typical processed cheese.

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Chlorella의 생리적, 생화학적 제활성에 미치는${\gamma}$-선의 영향

  • 이영록
    • Journal of Plant Biology
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    • v.7 no.3
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    • pp.9-14
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    • 1964
  • The sensitivities of Chlorella ellipsoidea to ${\gamma}$-ray from Cobalt-60 were determined by measuring the photosynthetic and respiratory activities and the changes in phosphate contents in various fractions of the irradited cells, which were further grown in a standard medium after irradiation, were compared to those of non-irradiated normal cells. The photosynthetic and repiratory activities of the cells were almost inversely proportional to the dose of ${\gamma}$-ray irradiated and the photosynthetic activity was more sensitive than the respiratory activity of the cells. The most sensitive to ${\gamma}$-ray was growth activity, followed by photosynthesis, exogenous and endogenous respirations of the cells in decreasing order. Chlorella cells were so resistant to ${\gamma}$-ray comapred with other organisms that about 280,000 r dose of ${\gamma}$-ray irradiaton was necessary to reduce as much as half the subsequent photosynthetic activity. When the irradiated algae were further cultured in a standard medium, the phosphate contents in the fraction of DNA, RNA and phosphoprotein decreased considerably compared with those of non-irradiated normal cells, while the phosphate contents in the fraction of polyphosphates increased than those of control. Therefore, it was deduced that ${\gamma}$-ray inhibited the synthesis of DNA from polyphosphates, that the growth of Chlorella cells were consequently retarded.

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Effects of Polyphosphates and Heart on the Physicochemical Properties of a Restructured Pork Product (재구성 돈육의 물리화학적 성질에 대한 중합인산염과 염통의 첨가효과)

  • Lee, Moo-Ha;Chung, Myung-Sub
    • Korean Journal of Food Science and Technology
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    • v.18 no.2
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    • pp.149-152
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    • 1986
  • The effects of polyphosphates (STP, TSPP, SAPP and SHMP) and heart on phyrsicochemical properties of a restructured pork product were studied. Among phosphates studied, no significant differences were found in TBA value and WHC while STP and TSPP showed a significantly better effect on the reduction of cooking loss than SAPP and SHMP. When the products with beef heart (5%, 10%, and 15%) were compared with beef organoleptically, texture and color of the products showed no difference from those of beef regardless of levels of heart. Juiciness was better and cooking loss was lower in the products with heart than in beef. When pork heart was added, cooking loss and TBA value were not significantly different among products with different levels of heart (5%,7.5% and 10%). Color and juiciness were improved significantly with 7.5%, and 10% levels compared to 5% level. The measurements by a color difference meter showed that the improvement of color was mainly due to the increase in redness of tilt product.

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EFFECT OF POLYPHOSPHATE ON THE GROWTH OF ORAL BACTERIUM, PREVOTELLA INTERMEDIA (구강세균 Prevotella intermedia의 성장에 따른 polyphosphate의 영향에 관한 연구)

  • Kong, Hee-Joung;Choi, Ho-Young;Min, Byung-Soon;Part, Sang-Jin;Lee, Jin-Yong;Choi, Gi-Woon
    • Restorative Dentistry and Endodontics
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    • v.23 no.2
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    • pp.550-560
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    • 1998
  • Prevotella intermedia has been known as one of the important bacterial species involved in the endodontic infections and various periodontal diseases. Polyphosphate has been widely used to prevent decomposition of food and known to have an inhibitory effect on the growth of gram positive bacteria. The purpose of this study was to evaluate the effect of poly phosphate on the growth of Prevotella intermedia, a gram negative bacterium. Prevotella intermedia G8GK3(ATCC 49046) was grown in the presence of polyphosphates with different chain lengths. Inhibitory effect of each polyphosphate, which was added at the beginning or at the early exponential growth phase of Prevotella intermedia, was determined by measuring optical density of the bacterial cells at 540nm, viable cells and lysis of Prevotella intermedia. The results from this study were as follows : 1. Poly phosphate inhibited the growth of Prevotella intermedia. 2. The minimum inhibitory concentration(MIC) of poly phosphate appeared to be 0.05%. 3. Polyphosphates with chain lengths of 5 and 65 demonstrated the greatest inhibitory effect on the growth of Prevotella intermedia. 4. Polyphosphate was bactericidal to Prevotella intermedia, demonstrating the growth inhibition of the bacterium. 5. Polyphosphate induced lysis of Prevotella intermedia. The overall results suggest that polyphosphate has a bactericidal effect on Prevotella intermedia, causing the lysis of the bacterium.

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