• 한국식품위생안전성학회지
• /
• 제12권4호
• /
• pp.321-327
• /
• 1997

The antimutagenic effects of juices and methanol extracts from cruciferous vegetables (cabbage, red cabbage, Korean cabbage, kale, cauliflower, broccoli, radish root, leafy radish, rape leaves and shepherd's purse) on the mutagenicity induced by aflatoxin B1(AFB1) and N-methyl-N'-nitrosoguanidine(MNNG) were studied using Salmonella assay system. In the case of juices from the cruciferous vegetables, the juices of cabbage, kale, cauliflower and radish root in the concentrations of 50, 200 and 500 ${mu}ell$/plate considerably decreased the mutagenicity induced by AFB1, and the juices of cabbage and broccoli in the concentrations of 200 and 500${mu}ell$/plate significantly reduced the mutagenicity induced by MNNG. The antimutagenic activities of the juices against AFB1 were stronger than those against MNNG. In the case of methanol extracts from the cruciferous vegetables, the methanol extracts of kale, broccoli and shepherd'purse appeared to inhibit the mutagenicity induced by AFB1 and MNNG in Salmonella typhimurium test strains. The effects of the juices against mutagens quite different from ones of the methanol extracts. The juice of cabbage showed antimutagenicity, but its methanol extract was less effective. However, both juices and methanol extracts from kale and broccoli exhibited strong antimutagenic activities against the mutagens.

• Journal of Nutrition and Health
• /
• 제34권5호
• /
• pp.513-524
• /
• 2001

This study was performed to investigate the effects of dry powders, ethanol extracts and juices of radish and onion on lipid metabolism, lipid peroxidation and antioxidative enzyme activity in rats. Forty-nine male Sprague-Dawley rats weighing 157$\pm$6g were blocked into seven groups according to body weight and raised for four weeks with diets containing 5%(w/w) dry powders of two different vegetables consumed frequently by Korean-radish(Raphanus sativus L.) and onion(Allium cepa L.), ethanol extracts and juices from equal amount of each dry powder. All the powders, ethanol extracts and juices of radish and onion decreased total lipids, triglycerides and total cholesterol concentrations in plasma and liver. Above all, onion ethanol extract decreased them most remarkably. It was thought that organosulfur compounds and flavonoids extracted from onion by ethanol inhibited biosynthesis and absorption of lipid and promoted degradation of lipid. Radish powder also decreased them by increasing fecal excretions of total lipids, triglycerides and total cholesterol most effectively. Catalase and glutathine peroxidase(GSH-px) activities in red blood cell(RBC) were most remarkably increased by radish powder and onion powder respectively. Superoxide dismutase(SOD), catalase and GSH-px activities in liver were most remarkably increased by onion ethanol extract, radish powder and onion ethanol extract respectively. Xanthine oxidase(XOD) activities in liver were most effectively decreased by ethanol extracts of radish and onion. Thiobarbituric acid reactive substance (TBARS) levels in plasma and liver of experimental groups were significantly lower than those of controls. Above all, onion powder decreased them most effectively. It was thought that vitamin E and high flavonoids in onion powder inhibited lipid peroxidation, promoting liver and RBC SOD, catalase and GSH-px activities and inhibiting XOD activities effectively. Flavonoids in onion ethanol extract inhibited lipid peroxidation, promoting three antioxident enzyme activities and inhibiting XOD activities most remarkably. Also flavonoids and high vitamin C in radish powder inhibited lipid peroxidation, promoting liver and RBC catalase most remarkably and inhibiting XOD activities. In conclusion, radish and onion were effective in lowering lipid levels and inhibiting of lipid peroxidation in animal tissue. From these data, radish and onion can be recommended in the treatment and prevention of diseases such as cardiovascular disease and cancer and in delaying aging. As ethanol from onion were most effective in lowering lipid level and promoting three antioxident enzymes, and inhibited lipid peroxidation as did we should try to utilize onion skin which is discarded though reported to have abundant flavonoids. (Korean J Nutrition 34(5) : 513~524, 2001)

• 생명과학회지
• /
• 제13권2호
• /
• pp.223-229
• /
• 2003

국내산 무의 추출물을 여러가지 Column과 HPLC를 이용하여 잿빛곰팡이 병원균에 대한 항 진균성 물질을 분리하였다. 투석튜브를 이용한 분리에서 이물질이 3.5kDa 이하의 저분자물질이며 또한 내열성 물질임을 확인하였다. 이물질들은 최소한 5종의 물질로 구성되어 있으며 이중 가장 항진균성이 강한 물질을 HPLC를 이용하여 순수 분리하였으며 잿빛곰팡이병에 감염된 식물에 적용한 결과 농약과 비슷한 효과를 나타내어 환경 친화적인 항진균 물질로서 사용가능성을 확인하였다.

• 한국식품과학회지
• /
• 제24권3호
• /
• pp.193-198
• /
• 1992

Salmonella typhimurium TA 98 균주를 사용한 Ames법을 실시하여 무즙의 돌연변이 억제효과 및 특성에 대해 조사하였다. 무즙은 간접 돌연변이원인 것으로 조사된 담배연기응축물(CSC), 태운 삼치의 메탄올 추출물(MECS) 2종에 대해서는 각각 100% 정도의 억제효과를 보였고, 발암물질인 2-aminofluorene(2-AF)에 대해서는 87% 정도의 억제효과를 나타내었다. 그리고 무즙은 양배추, 부추 등과 더불어 CSC에 대해서 조사된 다른 과 채류에 비해 높은 억제효과를 나타냈다. 무즙에서 CSC에 대해 억제효과를 나타내는 물질은 분자량이 50,000 이상으로 $100^{\circ}C$의 열처리시 5분 이내에 효과가 50% 이하로 감소하였으나 중 저온에서는 약 2주간 효과가 유지되는 것으로 조사되었다. 또한 ammonium sulfate $30{\sim}80%$로 포화시켜 얻은 무즙 침전물이 돌연변이 억제 효과가 큰 것으로 나타났으며 이를 native-PAGE를 실시하였던바 3종류의 band 추출물이 CSC에 대해 돌연변이 억제효과가 있는 것으로 나타났다.

• 대한가정학회지
• /
• 제34권3호
• /
• pp.211-218
• /
• 1996

The objective of this study was to increase moisture content and to enhance the texture and color of guar gum backsulgies by adding sliced chinese radish, minced carrot, and carrot juice. Sensory evaluation for guarsulgies added these ingredients were investigated to decide the maximum acceptable addition levels. The maximum acceptable addition levels of these ingredients was 100% for Sliced radish and 90% for minced carrot, and 250g for Carrot juices instead of water. In the texturemeter measurement for grarsulgies selected to the maximum acceptable levels, springness, gumminess, cohesiveness, hardness, and chewiness of guarsulgies added carrot juice tended to increase compared to other guarsulgies.

• 한국축산식품학회지
• /
• 제44권5호
• /
• pp.1040-1054
• /
• 2024

This study investigated the potential of Chinese cabbage and radish powders as natural sources of nitrite in ground pork sausages. Four vegetable powders from Chinese cabbage and radish, depending on the processing method, were prepared for evaluation: filtered Chinese cabbage juice powder (FCJP), crushed Chinese cabbage powder (CCP), filtered radish juice powder (FRJP), and crushed radish powder (CRP). Both FCJP and FRJP from filtered juice of Chinese cabbages and radishes had higher total soluble solids and water soluble index compared to CCP and CRP from crushed Chinese cabbages and radishes. Additionally, FRJP and CRP showed a higher nitrate content than CCP and FCJP. The evaluation of vegetable powders against products containing sodium nitrite (control) or commercial vegetable powder in ground pork sausages showed that the use of FRJP and CRP resulted in similar levels of CIE a* compared to the control, whereas those cured with FCJP or CCP resulted in lower CIE a* values. However, regardless of the type and processing method of vegetables, all sausages treated with vegetable powders were similar in terms of cured pigment, total pigment, curing efficiency, and lipid oxidation compared with the control. Although lower hardness was observed in sausages treated with FRJP, no other treatments affected textural attributes. These results indicate that FRJP and CRP have great potential as natural curing agents for replacing nitrite in cured sausages. The use of powders obtained from filtered juices may provide extended utility as vegetable-based curing methods for other meat products.

• 한국식품영양과학회지
• /
• 제35권2호
• /
• pp.158-163
• /
• 2006

유황처리 토양에서 재배한 열무 YR-A와 유황처리 후 복토를 덮어 재배한 열무 YR-B와 이 열무로 김치를 담근김치 A와 김치 B의 pH및 산도와 AGS 인체 위암세포의 성장억제효과에 미치는 영향을 관찰하였다. YR-A로 담근 열무김치 A와 YR-B로 담근 김치 B는 $4\~5$주일째에 적숙기의 pH에 도달하였으며, 이 때 산도는 $0.88\~1.20\%$의 높은 값을 나타내었다. 열무김치 A와 B는 발효가 더욱 진행되어 $6\~8$주일째가 되어도 pH는 4.0이 하로 감소하지 않고 저장성이 길어지는 경향을 나타내었다. 유황처리한 김치 A와 다시 복토를 한 김 치 B는 일반 토양에서 재배한 대조군 김치에 비해 다소 빠른 시일에 적숙기에 도달하였다. 발효초기에는 김치 A가 대조군 김치보다 높은 Leuconostoc속 젖산균 함량을 나타내었으나, Lactobacillus속 젖산균수는 낮은 함량을 나타내었다. 암세포 성장억제효과의 경우, 유황처리 열무 YR-A 즙액 과 VR-B 즙액은 일반토양에서 재배한 YR-Control 즙액에 비해 유의적으로 $70\%$의 높은 암세포 성장억제효과를 나타내었으며, YR-A와 YR-B는 유의적 차이가 없었다. 대조군 김치, 김치 A와 김치 B의 각 즙액은 첨가 농도 $10{\mu}L/assay$에서는 암세포 성장억제효과가 거의 나타나지 않았으나, 첨가 농도 $20{\mu}L/assay$에서 는 약 $74\%$의 AGS 위 암세포에 대한 성장억제효과가 있었으며 이 결과는 열무의 즙액시료 YR-A와 YR-B에서와 비슷한 효과를 나타내는 것으로 보아 열무김치의 발효과정에서는 그 효과가 거의 나타나지 않았음을 알 수 있었다. 열무김치의 메탄올추출물을 이용하여 암세포의 성장억제효과를 관찰한 결과에서도 거의 비슷한 경향을 나타내었다. 따라서 열무 재배시 토양에의 유황처리방법은 열무김치의 발효과정 및 적숙기에서 시원한 맛을 증가시키고 신맛을 감소시켜 유황처리로 재배한 열무김치가 맛 부분에서 다소 우수하다고 할 수 있으나, 유황처리한 열무 YR-A와 다시 복토를 한 열무 YR-B의 산도와 맛에는 별로 차이가 없었다. 또 유황처리토양에서 재배된 열무와 이 열무로 담근 김치즙액의 AGS 암세포 성장 저지효과는 거의 비슷한 수준이었으며, 유황을 첨가하여 재배한 열무의 경우 대조군에 비해 그 효과가 증진되었다. 이 결과에 의하여 유황을 첨가하여 재배한 열무의 암세포의 성장을 저지하는 활성 성분의 증가가 예상되어진다. 본 연구결과로부터 유황처리 열무의 기능성 식품재료로서의 개발가능성을 기대할 수 있으리라 생각된다.

• 한국식품영양과학회지
• /
• 제34권3호
• /
• pp.311-316
• /
• 2005

5℃의 저장 온도에서 열무김치와 열무물김치의 발효 특성 및 항암효과를 검토하였다. 열무김치는 발효 2-3주일 째에 김치 적숙기의 pH에 도달하였으며, 이 때 산도는 1.04-1.27%의 높은 값을 나타내었다. 열무물김치의 발효는 빠르게 진행되어 발효 9일째에 적숙기 pH 4.3까지 감소하였으며, 이때의 pH와의 관계에서 산도는 0.20%로 낮은 값을 나타내는 특징을 보였다. 열무김치와 열무물김치의 젖산균수의 성장변화는 발효기간 중 서로 다른 양상을 나타내었다 발효기간 중 열무물김치에 비해 열무김치의 젖산균수가 pH 변화에 많은 영향을 받았으며, 열무물김 치는 발효기간 중의 발효초기 pH범위에서부터 높은 Lactobacillus sp.균수를 나타내는 특징을 보였다. 열무와 열무김치 및 열무물김치의 AGS인체 위암세포에 대한 성장 억제 효과는 모든 즙액 시료는 농도 의존적으로 인체 위암 세포의 성장을 억제하는 효과를 나타내었다. 첨가 농도 20μL/assay에서 는 열무 및 열무김치즙액 시료는 50% 이상의 높은 암세포 성 장 효과를 나타내었지만, 열무물김치 즙액은 낮은 성장 저해율을 나타내었다. 열무김치와 배추김치의 AGS 인체 위암 세포와 HT-29 결장암 세포에 대한 성장억제 효과는 전체적으로 열무김치 배추김치는 서로 비슷한 정도의 항암효과를 나타냄을 알 수 있었다.

• Preventive Nutrition and Food Science
• /
• 제11권3호
• /
• pp.184-190
• /
• 2006

Young radishes (YR, yeolmu in Korean) were cultivated in soil with and without sulfur. Control YR-kimchi and sulfur YR-kimchi were prepared using the young radishes cultivated in the soil without and with 1,818 $g/m^3$ sulfur, respectively. Fermentation of the YR-kimchis were conducted at $5^{\circ}C$ for 6 weeks. The control and sulfur YR-kimchis were reached pH 4.39 and pH 4.31 with 0.98% and 1.04% acidity at 5 weeks, respectively. At a higher concentration of 20 ${\mu}L/assay$, the sulfur YR-kimchi juice exhibited higher inhibitory effects (84%) on the growth of HT-29 human colon cancer cells than the control YR-kimchi (57%). Methanol extract from the YR-kimchis also led to similar results to those of the juices. In the inhibition study by hematocytometer, YR-kimchis inhibited the growth of cells in a time-dependent manner. Sulfur YR-kimchi induced apoptosis as determined by 4,6-diamidino-2-phenylindole (DAPI) staining and decreased Bcl-2 expression of active anticancer compounds, when compared to the control YR-kimchi. These results suggested that preparing kimchi using YR cultivated in the presence of sulfur, which can help to synthesize active compounds, could increase the anti-cancer activity of sulfur YR-kimchi.

• Preventive Nutrition and Food Science
• /
• 제1권1호
• /
• pp.46-52
• /
• 1996

Effective method for the preparation of Dongchimi juice was developed by addition of NaCi, sucrose and bydrolytic enzymes before fermentation and addition on Dongchimi juice during fermentation. The radish was ground and suspended in water(1:1, w/v) with addition of spices(garlic, green onion and ginger) followed by fermentation at $25^{\circ}C$. The addition of 2% NaCi and 0.5~2.0% sucrose resulted in significant increase of solid content and it was also improved by the addition of polysaccharide hydrolyzing enzyme during fermentation. When the fermented juices of pH 5.4 of 4.4 were added by 15% of total weight before(pH 5.4 juice)and during (pH 4.4 juice) fermentation, a significant increase in solid content after 24hrs of fermentation was resulted. The combined method of addition of 2% NaCI, 1.0% sucrode, 0.1% Viscozyme and 10% of fermented juice of pH 5.4 and 4.$ before and during fermentation improved solid content, reducing sugar, color and showed little effect on viscosity. The organoleptic characteristics were also improved by the combined method.