• Journal of Food Hygiene and Safety
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• v.12 no.4
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• pp.321-327
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• 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
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• v.34 no.5
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• pp.513-524
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• 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)

• Journal of Life Science
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• v.13 no.2
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• pp.223-229
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• 2003

A study of the anti-fungal properties in Korean radish was conducted using a variety of purification procedures such as Extrelut column, RP(Reverse Phase) Cl8 Column Chromatography, HPLC etc. to separate anti-fungal substances from Korean radish juices to test them against a common gray mold called Botrytis cenerea. Dialysis tube operation showed that these substances were presumably thermostable compounds with low molecular mass (less than 3.5 kDa). Differences of anti-fungal activities depending upon types of radishes used did not show any noticeable variation. The antifungals were presumably composed of more than 5 compounds. Among these, the most anti-fungal fraction was analyzed by HPLC in which one peak was obtained. Disease-affected plants were inoculated with 10mg of Extrelut fraction and results showed similar anti-fungal activity to pesticides suggesting possible usage of these substances as environmentally friendly antibiotics.

• Korean Journal of Food Science and Technology
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• v.24 no.3
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• pp.193-198
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• 1992

The inhibitory effects of radish juice on the mutagenicities of cigarette smoke condensate (CSC), methanol extract of charred part of fried or broiled saury pike (MECS) and 2-aminofluorene (2-AF) were examined by the use of Ames assay toward Salmonella typhimurium TA 98 strain. Radish juice exhibited inhibition percentage of about 100, 100 and 87 on the mutagenicities of CSC, two kinds of MECS and 2-AF, respectively. Except for juices of cabbage and leek, radish juice has inhibited more effectively the mutagenicity of CSC than other fruit or vegetable juices studied. Inhibitory effect of radish juice might be originated from the components with molecular weight above 50,000 and decreased sharply in 5 min by heat treatment at $100^{\circ}C$, but hardly changed at low and moderate storage temperatures such as $4^{\circ}C,\;10^{\circ}C,\;25^{\circ}C\;and\;35^{\circ}C$ for about 2 weeks. Precipitate obtained from ammonium sulfate saturation from 30 to 80% had inhibitory effect on the mutagenicity of CSC. Extracts from 3 bands of non-denaturing gel of $30{\sim}80%$ amnonium sulfate precipitate have exhibited the inhibitory effects on the mutagenicity of CSC.

• Journal of the Korean Home Economics Association
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• v.34 no.3
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• pp.211-218
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• 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.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.2
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• pp.158-163
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• 2006

Young radishes (YR, yeolmu in Korean) were cultivated in the soil with and without sulfur. YR-Control (without sulfur) was grown in the normal soil. YR were grown in the soil with $1,818\;g/m^3$ sulfur (YR-A) and $1,818\;g/m^3$ sulfur added lime mortar (YR-B) on it, respectively. Also, we prepared YR kimchis using YR-Control, YR-A and YR-B. The kimchis were fermented at $5^{\circ}C$ for 8 weeks. The growth inhibitory effects of AGS human gastric adenocarcinoma cells of the YR samples and kimchis were investigated. YR kimchis after $4\~5$ weeks at $5^{\circ}C$ showed higher acidity of $0.88\~1.20\%$ with pH $4.3\~4.5$ and the YR kimchis kept approximately pH 4.0 until 8 weeks. The kimchi A and B using YR-A and YR-B showed faster fermentation time, higher level of Leuconostoc sp. and lower level of Lactobacillus sp. during the fermentation, comparing to the control kimchi using YR-Control. Juices from YR-A and YR-B showed higher growth inhibitory effects of AGS human gastric adenocarcinoma cells than the juice from YR-Control at the same concentration. The growth inhibitory effect of YR-A was similar to that of the YR-B. The kimchi A and B juices also exhibited higher inhibitory effects $(74\%)$ on the growth of AGS human gastric adenocarcinoma cells than that of the control kimchi $(57\%)$ at the higher concentration of $20{\mu}L/assay$. Methanol extracts from the YR-kimchis also led to the similar results to the results of the juices. These results suggested that preparing of kimchi using differently cultivated YR especially in the soil with sulfur, which can help to synthesize sulfur-containing compounds, could increase the growth inhibitory effects of AGS human gastric adenocarcinoma cells.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.3
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• pp.311-316
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• 2005

Fermentation properties and in vitro anticancer effect of young radish (YR) kimchi and young radish watery (YRW) kimchi were investigated during fermentation at 5℃. The fermentation of YR kimchi during 2-3 weeks led to the decrease of pH down to pH 4.3, increased acidity, and the highest Leuconostoc sp. counts. YR kimchi showed the acidity of 1.04-1.27% at the pH 4.3, when the kimchi was ripened properly. The fermentation of YRW kimchi during 9 days led to the decrease of pH down to pH 4.3 and the acidity of 0.20%. Inhibitory effects of the juices of YR, YR kimchi, and YRW kimchi on the growth of AGS human gastric adenocarcinoma cells in MTT assay were increased with the added concentration. The juice of YR kimchi had a higher inhibitory effect on the growth of AGS human gastric adenocarcinoma cells than that of YRW kimchi at same concentration. The juice of YR kimchi showed similar inhibitory effects on the growth of AGS human gastric and HT-29 human colon adenocarcinoma cells in MTT assay to baechu kimchi, which the inhibition rates are more than 50%.

• Preventive Nutrition and Food Science
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• v.11 no.3
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• pp.184-190
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• 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
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• v.1 no.1
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• pp.46-52
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• 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.

• Korean Journal of Food Science and Technology
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• v.29 no.6
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• pp.1228-1235
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• 1997

This study was conducted to standardize the proper ingredient ratios of chinese cabbage kimchi by the sensory evaluation, chemical properties, and functional properties of antimutagenic effect and inhibitory effect on the growth of cancer cells from the ratios obtained from literatures. The standardized ratios of ingredient from the literatures was 13.0 of radish, 2.0 of green onion, 3.5 of red pepper powder, 1.4 of garlic, 0.6 of ginger, 2.2 of anchovy juice, 1.0 of sugar and the final salt concentration 2.7 in the proportion of 100 salted chinese cabbage. The standardized ratio of the ingredients exhibited better overall acceptability and less moldy smell and moldy flavor than any other ratio of ingredient in the sensory evaluation. The standardized kimchi with the above ratios of the ingredients, at final salt concentration of 2.5%, showed high reducing sugar contents and Leuconostoc sp. counts. All juices of the chinese cabbage kimchi showed not only high antimutagenicity against aflatoxin $B_1$ in Salmonella typhimurium TA100 but also strong inhibitory effect on the growth of AGS human gastric adenocarcinoma cells in SRB assay, especially these functional properties were the most effective at each standardized ratio of the ingredients. From the taste, chemical and functional properties, the standardized ratios of ingredients was 13.0 radish, 2.0 green onion, 3.5 red pepper powder, 1.4 garlic, 0.6 ginger. 2.2 anchovy juice, 1.0 sugar and the final salt concentration 2.5 in the proportion of 100 salted chinese cabbage.