마늘의 항균효과와 구취와의 관련성

• 영문명: The Association of Antibacterial Activities with Halitosis in Garlic Extracts - Focusing on the Seosan Garlic -
• 발행기관: 한국지방행정학회
• 저자명: 장종화 백성희 최용득
• 간행물 정보: 『한국지방행정학보』제3권 제2호, 19~30쪽, 전체 12쪽
• 주제분류: 사회과학 > 행정학
• 파일형태: PDF
• 발행일자: 2006.12.30

영문 초록

The objective of this study was to evaluate the effects of antibacterial activities with halitosis in garlic extracts. Data were obtained by means of journal of domestic and international paper. Staphylococcus aureus has been the most studied bacteria along with many other Gram positive and negative pathogenic bacteria. Allicin was known to be growth inhibitory through a non-specific reaction with sulfhydryl groups of enzyme proteins that are crucial to the methabolism of microorganims. Allicin transforms into other compounds like ajoene and various sulfides which are also inhibitory to microorganims, but not as potent as their mother compound. It was reported recently that garlic heated at cooking temperatures was growth inhibitory especially against yeasts, and the growth inhibitory compound was allyl alcohol termally generated from alliin in garlic. Garlic from Seosan contained high amount of 1-nystose and 1-F-fructosyl nystose. Total free amino acid content in garlic was in a range of 2036. 1 ~ 2704.0 mg%, and it was higher in garlic from Seosan.

목차

Ⅰ. 서 론

Ⅱ. 연구방법

Ⅲ. 마늘화합물의 작용에 대한 고찰

Ⅳ. 구취유발 요인인 마늘의 휘발성 향미 성분

Ⅴ. 결론 및 제언

키워드

알리신 항균효과 서산마늘 구취 allicin antibacterial activities Seosan garlic halitosis