• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.2
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• pp.171-174
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• 1992

Effects of ascorbic acid and citric acid on pungency and color stabilities in the Horseradish powder during 16 weeks storage were investigated. When the ascorbic arid added 0.1 wt.%, the effect of allyl isothiocynate stability was very significant after 16 weeks storage at 37$^{\circ}C$. However, the effect of citric acid on the allyl isothiocyanate stability was not observed. The results also showed that ascorbic acid and citric arid did not affect the color stability of the Horseradish powder significantly. When the Horseradish powder was tempered with water, the effect of ascorbic acid on stability of allyl isothiocynate and color value was shown.

• Journal of Nutrition and Health
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• v.18 no.4
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• pp.293-300
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• 1985

Volatile components of Korean horseradish roots harvested at different dates were prepared by steam distillation. Samples were examined by gas chromatography (GC) and combined gas chromatography-mass spectrometry (GC-MS). The major pungent constituent, allyl isothiocyanate was confirmed add tended to increase with delayed harvest time. Pungent principles also included allyl thiocyanate, 2-phenethyl, 2-butyl, 4- pentenyl, benzyl and 3-methylthiopropyl isothiocyanates. Infrared (IR) spectroscopy study showed that allyl isothiocyanate - thiocyanate interconversion did not occur under the condition of this study.

• KSBB Journal
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• v.15 no.1
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• pp.22-26
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• 2000

Kraft Lignin which is produced abundantly in pulp industry, was chemically degraded into small oligomers and polymerized using horseradish peroxidase. Lignin acidolysis was optimized by controlling reaction time and HCI concentration. Acidolyzed lignin was polymerized and copolymers of acidolyzed lignin and phenol or p-cresol were synthesized. 70% of kraft lignin was degraded after acidolysis. Number average molecular weight of all lignin polymers were from 8,500 to 14,000 and did not show large difference. Differential scanning calorimeter analysis showed that acidolyzed lignin did not show any melting temparature under $300^{\circ}C$, which indicates that newly synthesized lignin polymers can be used in industry under mild condition.

• The Korean Journal of Food And Nutrition
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• v.8 no.1
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• pp.37-42
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• 1995

The amino acid sequence of basic isozyme 55 of Horseradish Peroxidase (HRP E5) was determined by protein sequencing. HRP E5 consisted about 300 residues, and has a molecular weight of approximately 36,000 $\pm$ 500 dalton. The protein was rich In aspartic acid (14%), arginine(13%), and leucine(11%). The primary structure of HRP E5 was established by sequencing its tryptic (T1-T19) and lysylendopeptic (Al-A3) peptides. The sequence homology between HRP E5 and HRP C (neutral isozyme of horseradish peroxidase) is found to be more than 66%. The highest concentration of identical residues are found on residues 29~56, 90~123, and 155~173, but relatively low on 174~271.

• Journal of Animal Environmental Science
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• v.18 no.sup
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• pp.41-46
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• 2012

This study was performed to test the effect of horseradish powder in fattening pig diet on odorous compound concentration from manure. Twenty fattening boars [Landrace ${\times}$ Yorkshire) ${\times}$ Duroc] weighing an average body weight of $68.4{\pm}4.95}$ kg were randomly assigned to one of 4 treatments (horseradish level in diets: 0, 0.01, 0.02, 0.03%) based on their body weight. This experiment was a randomized complete block (RCB) design using 5 pigs per treatment with 1 pig per metabolizable cage. Pigs were fed experimental diet (amount proportional to 3% of their body weight) twice a day (09:00 and 16:00) for 7 d after having 14 d adaptation period. Experimental diets were mixed with water by 1:2.5 v/v. Concentration of volatile fatty acids (VFAs) was highest (p<0.05) when pigs fed diet with 0.02% horseradish powder. Level of phenol compounds including phenol and p-cresol were decreased (p<0.05) in 0.01~0.02% horseradish treatment group compared with control group. Concentration of indoles including indole and skatole was lowest (p<0.05) in 0.03% horseradish treatment group compare to others. Therefore, results from our current study suggest that the optimal levels of horseradish powder in diet for reducing phenol and indole compounds in pig manure were 0.02 and 0.03%, respectively.

• Journal of Animal Environmental Science
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• v.18 no.sup
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• pp.35-40
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• 2012

This study was to performed to investigate the effect of horseradish powder and mushroom waste in fattening pig diet on odorous compound concentration from slurry. Twenty fattening boars [Landrace${\times}$Yorkshire) ${\times}$ Duroc] weighing an average body weight of $78.4{\pm}8.88$ kg were randomly assigned to one of 4 treatments (control, horseradish 0.03%, mushroom waste 0.5%, and combination; horseradish 0.03% + mushroom waste 0.5%). This experiment was a randomized complete block (RCB) design using 5 pigs per treatment with 1 pig per metabolizable cage. Pigs were fed experimental diet (amount proportional to 3% of their body weight) twice a day (09:00 and 16:00) for 7 d after having 14 d adaptation period. Experimental diets were mixed with water by 1:2.5 v/v. Odorous compounds in slurry including acetate, propionate, butyrate, trans fatty acid isomers were not different (P>0.05) among treatments. There was no difference (P>0.05) in the levels of phenol compounds including phenol and p-cresol in slurry among treatments. Concentration of indole was lower (P<0.05) in horseradish group compared with others. Skatole level was highest in control and horseradish group, middle in mushroom waste group, and lowest in combination group (P<0.05). Concentration of indole compounds was lowest (P<0.05) in combination group. Data from our current study suggest that indole compounds in slurry can be reduced by administrating pigs with 0.03% horseradish powder and 0.5% mushroom waste in their diet.

• Journal of the korean academy of Pediatric Dentistry
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• v.37 no.2
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• pp.168-178
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• 2010

Objective : The aim of this study was to determine the antimicrobical effect of horseradish root extracts against Enterococcus faecalis and Fusobacterium nucleatum isolated from oral cavity compared with reference strain, and compared with that of chlorhexidine. Method : Horseradish root extracts and chlorhexidine were sequentially diluted and tested against anaerobes(E. faecalis, F. nucleatum) isolated from children's oral cavity. The microbes were anaerobically incubated and the minimum inhibitory concentration(MIC) and minimum bactericidal concentration(MBC) were detected. Results :1. Horseradish root extracts showed antimicrobial effect against E. faecalis isolated strain at same or slightly higher concentration compared with MIC of reference strain. 2. $625.0\sim1,250.0{\mu}g/ml$ horseradish root extracts showed similar antimicrobial effect with chlorhexidine($7.8\sim15.6{\mu}g/ml$). 3. Horseradish root extracts showed antimicrobial effect against F. nucleatum isolated strain at same or slightly higher concentration compared with MIC of reference strain. 4. $78.1\sim312.5{\mu}g/ml$ horseradish root extracts showed similar antimicrobial effect with chlorhexidine($7.8\sim15.6{\mu}g/ml$). Conclusions : The results of this study confirm that horseradish root extracts has antimicrobial effect against anaerobes isolated from oral cavity as well as reference strain. And we found the potential of horseradish root extracts as a canal irrigant or disinfectant.

• Korean Journal of Food Science and Technology
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• v.37 no.3
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• pp.463-467
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• 2005

To reduce salt content in Korean traditional kochujang, horseradish powder (1.2%, w/w) was added to kochujang with 4-10% salt, and its microbial characteristics, enzyme activities, and gas formation in kochujang were evaluated during fermentation far 120 days at $25^{\circ}C$. All treatments of kochujang had no effects on total viable bacterial numbers, which kept constant level, during fermentation (7.32-8.765 log CFU/g). Yeast numbers did not change under all treatments up to 90 days of fermentation, then decreased thereafter, ${\alpha}$-Amylase and ${\beta}$-amylase, and neutral- and acid-pretense activities of kochujang added with horseradish powder were higher than those of control group. ${\beta}$-Amylase activity of kochujang increased in proportion to salt concentration. Total accumulative volume of gas produced during fermentation of kochujang without horseradish powder was 5,892 mL/pack then decreased to 121-347mL/pack with low-salted kochujang (salt 4%, 6%) added with horseradish powder, Major gas produced was $CO_{2}(74-80%)$. Results indicate salt contents of kochujang could be lowered up to 6% by addition of horseradish powder without gas formation and quality alteration.

• Journal of the korean academy of Pediatric Dentistry
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• v.39 no.1
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• pp.26-33
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• 2012

The purpose of this study was to find out the effect of dentifrice containing Horseradish (Armoracia rustica) root extracts on improvement of oral hygiene. The clinical evaluation was done participated by 80 adults volunteers who provided a informed consent for their participation. The participants were divided into two groups ; control group (using toothpaste without Horseradish extracts) and experimental group (using toothpaste containing Horseradish extracts). The checklist of the experiment includes the plaque index, gingival index and anti-caries activity. The anti-caries activity was measured by cultivating Streptococcus mutans for 48 hours then estimating the number of increased bacteria using Dentocult SM. The double-blind method was used in this study. The results of this study can be summarized as follows; 1. The plaque formation decreased 28% in control group, 58% in experimental group using dentifrice with Horseradish extracts compared to baseline data. 2. For gingival index, control group and experimental group showed 26% and 40% decrease compared to baseline data, respectively. 3. The score of caries activity test decreased by 4% for control group and 69% for experimental group compared to baseline data. According to the results, a dentifrice containing Horseradish extracts can improve oral hygiene.

• Korean Journal of Food Science and Technology
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• v.32 no.6
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• pp.1350-1357
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• 2000

Traditional Kochujang was prepared adding horseradish or mustard powder to repress the gas formation which used to cause swelling problem during distribution. The koji for Kochujang was prepared by the strains which had high amylase and protease activities with superior flavor. The gas production from Kochujang during fermentation at $25^{\circ}C$ was ceased after stopping yeast growth completely by bactericidal components from $0.6{\sim}1.2%(w/w)$ of horseradish or mustard addition. Total viable bacterial count was not affected by adding horseradish or mustard. The amino type nitrogen content in Kochujang, which was one of the most important parameters in quality of Kochujang, increased continually during fermentation. The Kochujang fermented by P-2 isolate and added with mustard was significantly higher in amino type nitrogen content than other treatments after 120 days' fermentation. ${\alpha}-Amylase$ activity was very low while ${\beta}-amylase$ activity was high in Kochujang fermented by adding horseradish and mustard powder. The protease(acid and neutral) activities gradually increased by fermentation with no difference between treatments. The color and flavor were not different, but overall palatability of the Kochujang evaluated by sensory test showed significantly high rank in Kochujang fermented by P-2 isolate and with horseradish.