Journal of Okayama Medical Association
Published by Okayama Medical Association

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感光色素の微生物に対する影響に就いて 第1編 感光色素の抗菌性に就いて

Ohishi, Masao
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Abstract
The author studied the antimicrobial activity of photosensitizing dyes as food preservatives, and obtained the following results: 1) Antimicrobial activities of photosensitizing dyes to various sorts of microorganisms are in parallel with each other. 2) The following are the photosensitizing dyes which showed a relatively high antimicrobial activity to all the tested organisms: four kinds of monomethine cyanine, NK 266 (4.4'-dimethyl-3.3'-dihepthyl-2.2'-monomethine thiazolocyanine-3-iodide), NK 400 (4.4'-dimethyl-3.3'-diocthyl-2.2'-monomethine thiazolocyanine-3-iodide), NK 564 (4.4'-dimethyl-3.3'-dihepthyl-2.2'-monomethine thiazolocyanine-3-chloride), NK 570 (4.4'-dimethyl-3.3'-diocthyl-2.2'-monomethine thiazolocyanine-3-acetate); a kind of mesochlor pentamethine cyanine, NK 74 (3.3'-diethyl-10-chlor-2.2'-pentamethine thiocyanine-3-iodide); a kind of styryl type dye, NK 573 (2.6. bis (p-dimethylaminostyryl) pyridine-1-methylacetate). 3) Many photesensitizing dyes were proved to be of use as food preservatives. For the practical use, however, further tests on the toxicity and trial application to foods are necessary.
ISSN
0030-1558
NCID
AN00032489