Anticariogenic Activity and Glucosyltransferase Inhibitory Effects of Extracts from Pine Needle and Twig

Choi, Hee-Don (Korea Food Research Institute)
Koh, Yoon-Jeoung (Korea Food Research Institute)
Choi, In-Wook (Korea Food Research Institute)
Kim, Yun-Sook (Korea Food Research Institute)
Park, Yong-Kon (Korea Food Research Institute)

published in 2007. 6.

Abstracts

To investigate anticariogenic effects of extracts from pine needles and twigs, we measured the extracts' antimicrobial activities against Streptococcus mutans, their glucosyltransferase (GTase) inhibitory effects and their stabilities under various conditions of heat and pH. The 70% ethanol extracts of pine needles and twigs showed greater antimicrobial activities against S. mutans than the hot water extracts, and the pine twig extracts showed greater antimicrobial activity than the pine needle extracts. More specifically, the n-hexane fractions of the pine needles and twigs had the greatest effects against S. mutans, and their minimal inhibition concentration (MIC) was 0.6 mg/mL. The results of the extracts' GTase inhibitory effects indicated that the 70% ethanol extracts had greater effects than hot water extracts, and the pine twig extracts showed greater effects than the pine needle extracts. The antimicrobial activity against S. mutans for the pine needle n-hexane traction was greatly reduced as temperature increased, and was also largely affected by changes in pH. These results suggest that extracts from pine needles and twigs have anticariogenic effects and could be used as anticariogenic food additives.

Keyword

anticariogenic effect
pine needle
pine twig
antimicrobial activity
Streptococcus mutans
glucosyltransferase

Chemical Compound (All 3)

Sucrose (C₁₂H₂₂O₁₁)

Benzoic acid (C₇H₆O₂)

Lactic acid (C₃H₆O₃)

Analytical Information

Analytical Information of the Articles
IPC	A61K 36/15, A61P 1/02
Analytical Keyword	pine tree=Pinus densiflora Sieb et Zucc.; anticariogenic effect; antimicrobial activity; pine needle; Streptococcus mutans; pine twig; glucosyltransferase; hot water; EtOH=ethanol; extract; n-hexane; food additives; heat stability; pH stability
Herb keywrd	pine tree=Pinus densiflora Sieb et Zucc.
Disease keywrd	anticariogenic effect; antimicrobial activity
Etc. keywrd	pine needle; Streptococcus mutans; pine twig; glucosyltransferase; hot water; EtOH=ethanol; extract; n-hexane; food additives; heat stability; pH stability

Published Information

Cover Contents

Published Information of the Articles
Country	kor
Publisher	Korean Society of Food Science and Technology
Language	Korean
KJTK Publish Information	Volume 1. 2007. 12. 28
TKOI It is persistent identifier of content provided by the Korean Traditional Knowledge Portal. It is used as a permanent access route to each content. Syntax: http://tkoi.koreantk.com/[TKOI] Example: http://tkoi.koreantk.com/TKOI:KTKP-TSS-0000045749	TKOI:KTKP-TSS-0000032601

Korean journal of food science and technology (한국식품과학회지)