• Journal of the korean academy of Pediatric Dentistry
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• v.36 no.2
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• pp.237-244
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• 2009

When the symptom of periapical infection is not released by mechanical instrumentation. anti-microbial agents including antibiosis become necessary in order to remove microorganisms from the root canal. Since anti-microbial agents of natural origins are currently popular, more natural remedies are being sought out. As it turns out, it is well known isothiocyanates (ITCs) in horseradish root extract have anti-microbial activity from many studies. In this research, anti-microbial effects of horseradish root extract and chlorhexidine, a typical anti-microbial agent, were investigated and compared against two kinds of obligate anaerobes. Fusobacterium nucleatum and Prevotella nigrescens, that are often discovered in infected root canal, and Clostridium perfringens, which is resistant to antibiotics and frequently used as a control strain for antibacterial studies 1. The MIC and MBC of horseradish root extract were ranged from 87 to 470 ppm and from 156 to 625 ppm against three kinds of obligate anaerobes, respectively. Horseradish root extract showed the strongest anti-bacterial activity (MBC, 156 ppm) against F. nucleatum and also showed anti-bacterial activity against antibiotic resistant obligate anaerobes. C. perfringens. 2. The MIC and MBC of chlorhexidine were ranged from 3.12 to 6.25 ppm and 10.94 ppm against three kinds of obligate anaerobes, respectively. 3. The MIC with 87-470 ppm of horseradish root exact has the same growth inhibiting effect as the one of 3.12-6.25 ppm of chlorhexidine. Likewise, the MBC with 156-625 ppm of horseradish has the similar bactericidal effect as 10.94 ppm of chlorhexidine.

• Korean Journal of Medicinal Crop Science
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• v.10 no.3
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• pp.181-184
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• 2002

This study was conducted to select the optimum cultivar of wasabi in water condition. In three cultivar, Daruma, Simanesarai and Daihoichigo, the Daruma was superior to the others. Though total rhizome weight was similar to Daruma and Daihoichigo, rhizome of main stem of Daruma was bigger than that of Daihoichigo, specially distribute in $80{\sim}159g$ size. The allylisothiocyanate content was higher in rhizome than that of leaf, lateral rhizome and petiole. In three cultivar, the allylisothiocyanate content of rhizome, Daihoichigo, Daruma and Simanesairai was 0.3389, 0.6332, 0.3956(mg/g), respectively.

• Korean Journal of Food Science and Technology
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• v.46 no.6
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• pp.689-693
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• 2014

Flounder sikhe is one of the traditional Korean fermented foods. Because honey, fucoidan, propolis, aronia berry, and horseradish are well known to have natural antimicrobial properties, we investigated their antimicrobial effects on improving the quality of flounder sikhe. Ethanol extracts of propolis inhibited the growth of Bacillus cereus, Staphylococcus aureus, and Listeria monocytogenes. The extracts of aronia berry showed similar effects against Salmonella Typhimurium. We also assessed the total polyphenol and total flavonoid content and 2,2-diphenyl-2-picrythydrazyl (DPPH) radical scavenging activity in the extracts obtained from these natural materials. The contents of polyphenols and flavonoids were the highest in propolis, which also showed a high DPPH radical scavenging activity. Therefore, addition of propolis 0.5% to flounder sikhe showed optimal improvement, with a storage stability of 15 days at pH 5.39, volatile basic nitrogen (VBN) content at 24.73 mg/100 g, and total bacterial count at $1.81{\times}10$ colony forming unit (CFU)/g.

• Journal of Food Hygiene and Safety
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• v.16 no.1
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• pp.37-40
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• 2001

Recently, consumer's demand for natural preservatives is increasing because of residual toxicity, mutagenicity and etc. of synthetic preservatives and th study of natural preservatives is being done. In this study, antimicrobial activity of spices was investigated. Fungi occurred in bread and d noodle without mustard after 3days and 4days, respectively. However, they didn't occured in bread and noodle with mustard ball. Temperature of the water used in mixing-up mustard powder didn't affect antimicrobial activity of mustard. Fungi occurred in bread with cinnamon, Japanese pepper or horseradish after 4days, 4days or 6days, respectively. However, there wasn't the occurrence of fungi in bread with mustard after 8days, yet. Mustard and horseradish of extracts by water of spices had a strong antimicrobial activity. But the extracts by ethanol had 1ow antimicrobial activity.

• Journal of the korean academy of Pediatric Dentistry
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• v.36 no.2
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• pp.217-226
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• 2009

Allyl isothiocyanate (AIT), the principle ingredient of antimicrobial ingredients from horseradish root, can be prepared from extracts of horseradish root or synthetic method. It is reported that the horseradish root extract has the antimicrobial effect against various oral microorganisms, while there is no further study about the antimicrobial effect against the oral microorganisms of synthetic AIT derived from synthetic method. The aim of the study is to compare the difference of the antimicrobial effect between horseradish root extracts and synthetic AIT. To evaluate the antimicrobial effect, we measured the minimum inhibitory concentration(MIC) and minimum bactericidal concentration (MBC), and the results are like following. 1. The MIC of horseradish root extract against 7 kinds of oral pathogenic microorganisms is about 117$\sim$1,750 ppm(0.0117$\sim$0.175%), and the MIC of the synthetic AIT is about 344$\sim$3,000 ppm(0.0344$\sim$0.3%), which have the antimicrobial effects against all kinds of microorganisms. 2. The MBC of the horseradish root extracts against the 7 kinds of oral microorganisms is about 625.2$\sim$6,000 ppm(0.06252$\sim$0.6%), and the MBC of the synthetic AIT is about 1,750$\sim$7,000 ppm(0.175$\sim$0.7%), which have the antimicrobial effects against all kinds of microorganisms.

• 한국생물공학회:학술대회논문집
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• 2000.11a
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• pp.773-776
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• 2000

시판중인 분말 와사비를 물로 추출하여 제조된 시료를 가지고 Candida bambicola ATCC 11858, Vibrio vulnificus M06-2410, Staphylococcus aureas ATCC 25923, Psudomonas aeruginosa ATCC 27853의 미생물에 미치는 증식 저해효과에 대하여 연구하였다.

• Korean Journal of Medicinal Crop Science
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• v.9 no.1
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• pp.76-82
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• 2001

This study was conducted to find out the optimum ranges of soil physical properties for wasabi growth by the relationship of soil physical properties and plant growth. Soil bulk density and hardness were higher in decomposition of granite and river sand than hydroball. This root distribution of surface layer was higher in decomposition of granite and river sand than hydroball. Growth characteristics and yield were higher in hydroball than decomposition of granite and river sand. In inlet site, the marketable rhizome weight in decompasition of granite, river sand, hydroball were 298kg/10a, 401kg/10a, 766kg/10a, respectively. But outlet, the weight in three soils were 251kg/10a, 256kg/10a, 633kg/10a, respectively.

• Culinary science and hospitality research
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• v.9 no.4
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• pp.179-190
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• 2003

This study was performed to investigate the effects of dried powders of pine needle, pine pollen, green tea and horseradish on preservation of Kimchi-yangnyum. The physicochemical and microbial changes of Kimchi-yangnyum were investigated during 30-days preservation. The changes of pH, total acid, and number of total viable cell, lactic acid bacteria, E. coli of the Kimchi-yangnyum were insignificant. And the addition of pine needle powder were more effective to suppress fermentation than that of pine pollen or green tea or horseradish.

• Journal of Nutrition and Health
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• v.28 no.11
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• pp.1073-1077
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• 1995

The volatile components of Eutrema wasabi were prepared by distillation and ether extraction. The extracts were similar in the color, the odor, and the antimicrobial activity to allylisothiocyanate, the main ingredient of wasabi essential oil. The antimicdrobial activity of the extracts was evaluated and it was found that these had the antibacterial effect against a broad spectrum of pathogenic bacterial such as Staphylococcus, Escherichia, Pseudomonas and Salmonella.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.9
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• pp.1426-1431
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• 2004

This study was performed to investigate the antioxidative effect of ethanol extracts of 5 spices. They were separately extracted in ethanol from dried samples at room temperature, and freeze-dried. In vitro testing were conducted by DPPH (1,1-diphenyl-2-picryl hydrazyl) radical scavenging activity, inhibition of iron-induced linoleate peroxidation and the inhibition of malondialdehyde (MDA) and bovine serum albumin (BSA) conjugation reaction. The ethanol extracts of clove (92.9%) and cinnamon (89.9%) showed the most effective results among five spices in the DPPH radical scavenging capacities. The inhibition rate of ethanol extract of clove on the lipid peroxidation was 55.8%. The ethanol extracts of mustard, wasabi and black pepper were effective in the inhibition of MDA and BSA conjugation reaction showing 73.2%, 72.2% and 61.6%, respectively. These results suggest that five spices tested in this study may enhance the antioxidative capacity, although the results were different according to the assay method and sample.