• Journal of the Korean Society of Food Science and Nutrition
• /
• v.28 no.2
• /
• pp.333-341
• /
• 1999

This study was conducted to investigate physicochemical and functional properties of turnip. The concentrations of antocyanin in the rind of root was 3.24mg%, which was about 3.5 times higher than those in the flesh. Among free amino acids in each part of turnip, glutamic acid showed the highest concentrations(132.5mg%) in the root followed by alanine(25.0mg%), valine (23.3mg%), and serine (20.7mg%). Contents of minerals in the root of turnip were 395.7mg% for potassium, 187mg% for calcium, 53.6mg% for phosphate, and 40.7mg% for magnesium. According to dynamic heasdspace analysis, dimethyl disulfide was the most abundant flavor components from the juice of fresh turnip and other volatile components such as dimethyl trisulfide, 1 hexanal, 2 methyl 1 butamine, and 1 penten 3 ol were also identified. From the blanched turnip, however, 3 isothiocyanato 1 propene and 4 isothiocyanato 1 butene were mainly detected. Fresh and blanched turnips were extracted with water or 70% acetone to investigate percent yield. The concentrations of total polyphenols in the extracts of fresh turnip were higher than those of blanched turnip. The nitrite scavenging effects of water and 70% acetone extracts from fresh or blanched turnip were decreased as pH was increased. Between two water extracts, the 30oC water extracts showed the higher values of electron donating ability than 95$^{\circ}C$ water extracts.

• The Korean Journal of Food And Nutrition
• /
• v.35 no.2
• /
• pp.127-136
• /
• 2022

Comparing the quality characteristics of kimchi were measured and anticancer effects using AGS human gastric cancer cells were observed. Five kinds of kimchi samples were made of Kanghwa Baek kimchi (KB), Kangwha Turnip kimchi (KT), Turnip: Chinese cabbage = 1:1 Baek kimchi (T1B1), Turnip:Chinese cabbage = 4:1 Baek kimchi (T4B1), Turnip mul kimchi (T). As a result T kimchi showed the best fermentation characteristics among the five samples. T kimchi had a lower percentage of the total number of aerobic bacteria, while the number of lactobacillus was higher than that of other samples. The mRNA and protein expression levels of apoptosis-related factors found that T kimchi significantly increases the mRNA expression levels of caspases-3 and caspases-9 in AGS human gastric cancer cells as compared to the other kimchi samples. It showed high anticancer effects in the order of T, T1B1, and KB kimchi. As the anticancer effect of Turnip mul kimchi made only of turnip was higher, the higher the turnip content, the higher the anticancer effect. These results show that there were changes in fermentation characteristics such as pH, acidity, number of lactic acid bacteria, and anticancer effects according to the ratio of turnip and cabbage.

• Molecular & Cellular Toxicology
• /
• v.5 no.4
• /
• pp.317-322
• /
• 2009

Hepatic fibrosis is one of chronic liver diseases which spread in worldwide and it has high risk to turn advanced cirrhosis and hepatocellualr carcinoma. Brassica family has been produced for commercial purpose and in Korea Brassica rapa (Turnip) is cultivated in Ganghwa County, Gyeonggi-do Korea and used for making Kimchi. Recently pharmacological effects of turnip have been known; diabete mellitus modulation, alcohol oxidization, and fibrosis inhibition. In previous study we found antifibrogenic effect of turnip water extract and in this study we made turnip nanoparticle to promote turnip delivery into liver. At the same time we assessed the biological safety of turnip nanoparticle. Thioacetamide (TAA) induced hepatic nodular formation and fibrosis (mean of fibrosis score: 4). However, 1% turnip nanoparticle inhibited TAA-induced hepatic nodular formation and fibrosis (mean of fibrosis score: 2-3). Activities of serum enzymes (aspartic acid transaminase (AST), alanine transaminase (ALT), and total bilirubin (T-Bil)), complete blood count (CBC), and the appearance of organs were not different from control and 1% turnip nanoparticle treatment. Conclusively 1% turnip nanoparticle significantly reduced TAA-induced hepatic fibrosis and was safe in 7-weeks feeding.

• Korean Journal of Pharmacognosy
• /
• v.37 no.4 s.147
• /
• pp.258-265
• /
• 2006

Brassica rapa L. (Turnip) which is one of the specialized crops in Ganghwa island, has been used for diuretic, digestive, and curative for jaundice, etc. In this study, the anti oxidative effects and hepatoprotective effects of turnip in vitro and in vivo were investigated in order to evaluate the possibility as hepatoprotective agents. Ethanol extract of turnip potently showed the scavenging effect on DPPH and inhibitory effect on lipid peroxidation. Oral administration of turnip extract to dgalactosamine-induced experimental liver injured rats was significantly reduced the serum AST, ALT and LDH enzyme activities. And the decrease of catalase and SOD activities in liver microsolmal cytosol was significantly improved by the treatment of turnip. Based on these findings, it is presumed that ethanol extract of turnip may have the hepatoprotective effect on d-galactosamine-induced hepatotoxicity rat.

• The Korean Journal of Community Living Science
• /
• v.21 no.4
• /
• pp.481-488
• /
• 2010

The objective of this study was the development of the preparation method of fermented turnip juice. The yields and soluble solids of fermented turnip juice were 41.2, 52.8, 56.4 and 57.4%, and 34.3, 42.4, 48.6 and 54.7 $^{\circ}Brix$ with 40, 60, 80 and 100% addition rate of turnip quantity, respectively. The major organic acids in turnip juice were succinic acid, isobutyric acid and fumaric acid, and these organic acids were decreased after fermentation. On the other hand, lactic acid, formic acid, acetic acid, propionic acid and butyric acid were produced during the fermentation. Soluble solid and pH value in fermented turnip decreased by time-dependently. Free radical scavenging activity was increased by fermentation of turnips and nitrate scavenging effects were the highest in pH 3 and increased with adding Omija or Japanese apricot. The best preparation method of fermented turnip juice was fermentation at $24^{\circ}C$ 12-15 days after adding 40% of sucrose to total quantity. As adding Omija, organic acid contents were increased and sensory evaluation was improved in fermented turnip juice.

• Food Science and Biotechnology
• /
• v.14 no.4
• /
• pp.470-473
• /
• 2005

Starch was isolated from turnip (Brassica rapa L.), and to elucidate the structure-function relationship its structural and physical properties were characterized. Morphological structure of the starch was analyzed by SEM (Scanning Electron Microscopy). Most of the starch granules were spherical in shape with diameter ranging from 0.5-10mm. Apart from larger granules ($<10\;{\mu}m$) which dominated the population size of turnip starch, significant amount of small ($0.5-2\;{\mu}m$) and mid-size granules (${\sim}\;{\mu}m$) were also detected. It was revealed that presumably, erosion damages occurred due to the attack of amylase-type enzymes on the surface of some granules. Branch chain-length distribution was analyzed by HPAEC (High-Performance Anion-Exchange Chromatography). The chain-length distribution of turnip starch revealed a peak at DP12 with obvious shoulder at DP18-21. The weight-average chain length ($CL_{avg}$) was 16.6, and a large proportion (11.8%) of very short chains (DP6-9) was also observed. The melting properties of starch were determined by DSC (Differential Scanning Calorimetry). The onset temperature ($T_o$) and the enthalpy change (${\Delta}H$) of starch gelatinization were $50.5^{\circ}C$ and 12.5 J/g, respectively. The ${\Delta}H$ of the retrograded turnip starch was 3.5 J/g, which indicates 28.2% of recrystallization. Larger proportion of short chains as well as smaller average chain-length can very well explain relatively lower degree of retrogradation in turnip starch.

• The Korean Journal of Food And Nutrition
• /
• v.35 no.5
• /
• pp.359-368
• /
• 2022

In this study, the quality characteristics of kimchi, such as its salinity, pH, and acidity, were measured and compared, and the HT-29 human colon cancer cells were used to show the anticancer effects of kimchi. The kimchi samples used herein included standard kimchi (SK), turnip kimchi (TK), and turnip-powder-added kimchi (TPK). The measured pH and acidity of TK and TPK showed no significant differences with those of SK. Compared to SK and TK, TPK had higher DPPH scavenging activity and higher total flavonoid content, confirming its antioxidant activity. The cancer cell growth inhibition rates of TK and TPK were significantly higher than that of SK. In HT-29 cells treated with TPK, the mRNA expression of Bcl-xL, an anti-apoptosis-related gene, was lower, and the mRNA expressions of the apoptosis-related genes Bax, Bad, and caspase-9 were higher. TPK showed significantly higher levels of mRNA expressions for the cell-cycle-related genes p53 and p21 than the other samples, in addition to suppression effects on cancer cell proliferation. Compared to SK, TK and TPK suppressed the growth of colon cancer cells and showed higher anticancer effects. Therefore, it is shown that kimchi with added turnip powder had high anticancer effects.

• International Journal of Industrial Entomology and Biomaterials
• /
• v.16 no.2
• /
• pp.93-99
• /
• 2008

The turnip aphid is a worldwide pest, damaging mainly to crucifers. In order to understand the life parameters of Lipaphis erysimi for the eventual goal of control, the developmental periods, survival rates, lifespan, and fecundity of the species were investigated under five temperature regimes ($15^{\circ}C-35^{\circ}C$). Furthermore, the efficacy of several environment-friendly agricultural materials (EFAMs) that are on the market was subjected to test in order to obtain further accurate information. The developmental period of the turnip aphid nymph was longest at $15^{\circ}C$ as 16.9 days, shortened as temperature goes up to $25^{\circ}C$ (5.4 days), and then somewhat increased at $30^{\circ}C$ (5.9 days), suggesting that the most efficient temperature for nymphal development could be around $25^{\circ}C$. Mortality of the nymphal turnip aphid was obvious at $35^{\circ}C$, whereas it was minimal at other temperature schemes. The longevity of adults shortened as temperature goes up to $30^{\circ}C$. In particular, the maximum lifespan for adults continued for 55 days at $15^{\circ}C$, but shortened to 21 days at $30^{\circ}C$. The total fecundity was 35.7 at $15^{\circ}C$, 81 at $20^{\circ}C$, 64.2 at $25^{\circ}C$, and 6.6 individuals at $30^{\circ}C$, showing the highest fecundity at $20^{\circ}C$. After the turnip aphids were successfully stabilized in indoor environment the insecticidal activity was tested and mortality was determined 12, 24, 36, and 48 hrs after EFAMs are treated. Several on-the-market EFAMs showed more than 90% of insecticidal activity within 24 hrs or 48 hrs, but a few showed less than 90% activity, signifying importance of selection of proper EFAMs.

• The Korean Journal of Community Living Science
• /
• v.22 no.4
• /
• pp.549-556
• /
• 2011

The objective of this study was to develop a food material and, examination of fermented juice using turnips. The highest yield of fermented juice was with the mixture ratio of 60% turnip, 20% rice-nuruk and 20% sugar. The total acidity and turbidity increased depending on the adding rate of rice-nuruk. By reducing sugar concentration by 24.9%, 22.6% and 25.3% resulted in samples containing 5%, 20% and 35% of rice-nuruk. The reduced sugar concentration was the highest at 35% rice-nuruk and 5% sugar. As a result of enzyme activity, ${\alpha}$-amylaze was the highest at 5% rice-nuruk and 35% sugar, and glucoamylase was increased by depending on the rice-nuruk concentration. The main organic acids in fermented turnip juice were succinic acid, acetic acid and lactic acid, and were increased during fermentation. DPPH free radical scavenging activity of fermented turnip juice was higher than that of non fermented turnip juice. Also, the nitrite scavenging ability was the highest($89.58{\pm}0.00$) in 35% rice-nuruk at pH 3.0.

• Korean Journal of Plant Resources
• /
• v.30 no.5
• /
• pp.542-548
• /
• 2017

Two different races of Botryris cinerea were selected by the response of plant leaves to the pathogen infection. Based on lesion size of the pathogen on the leaves, turnip showed susceptible response to 'Grape-01' race, and resistant to 'Orange' race. Turnip leaves infected with resistant pathogen race, "Orange", showed significantly higher content of indole-3-ylmethyl glucosinolate (I3M) than those infected with susceptible race, 'Grape-01'. Contents of I3M in the leaves with resistant 'Orange' race was 2.5 times as high as that in uninfected leaves, whereas I3M in the leaves infected with susceptible 'Grape-01' race showed lower content than in untreated leaves. Growth of turnip suspension cells was significantly inhibited by the treatment of MeOH extract or water extract of 'Orange' race as compared with the treatment of susceptible race, 'Grape-01'. Treatment of MeOH or water extract from 'Orange' race to turnip suspension cells, strongly inhibited cell viability up to 22.7% or 16.5%, respectively. However, plant cells treated with MeOH or water extract from resistant race, 'Orange' showed higher I3M content than that from susceptible race, 'Grape-01'. These results suggest that accumulation and degradation of I3M glucosinolate in turnip cells closely related to the resistance and susceptibility of turnip cells to Botrytis cinerea.