新らしい二つのニトロフラン誘導体の抗菌性並びに食品保存効果に関する研究
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This paper deals with antibacterial activities against various food bacteria and preservative effects to fish meat products of two nitrofuran derivatives, α-phenyl-(5-nitro)-2-furyl acryl amide (AP-1) and α-furyl-(5-nitro)-2-furyl acryl amide (AF-2) synthesized by Ueno Pharmaceutical Co. LTD. The results obtained are summarized as follows : 1. AP-1 substance It has been observed that bacteriostatic action of AP-1 substance was remarkable against food bacteria such as aerobic sporeforming bacteria and various kind of cocci. However, it was less active against Escherichia, Aerobacter, Proteus, Achromobacter and Flavobacterium, comparing with 5-nitro-2-furyl acryl amide (Z-furan). The effect of the application of AP-1 to preservation of fish meat sausage and kamaboko was tested and successful results were obtained. In the case of fish meat sausage, addition of the drug at the concentration of 0.001 % was more effective than that of same dose of Z-furan. The LD_<50> of AP-1 administrated orally in mice was 3.2 g/kg. 2. AF-2 substance AF-2 substance was highly active against a wide range of pathogenic and non-pathogenic organisms including Mycobacterium tuberculosis. The most sensitive were aerobic sporeforming bacteria being inhibited as less as 0.1 meg/ml. Minimal inhibition dosis of it against Gram-positive cocci were 0.1-1.0 meg/ml and against Gram-negative rods including antibiotic resistant Shigella were 0.2-5.0 meg/ml. The LD_<50> of AF-2 administrated orally in mice was 0.57 g/kg.
- 千葉大学の論文
- 1960-11-28
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