• 제목/요약/키워드: Raphanus sativus L.

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Radish(Raphanus sativus L. var. sativus) 추출물의 피부노화 저해효과

  • 김지은;황현익;이인순;문혜연
    • 한국생물공학회:학술대회논문집
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    • 한국생물공학회 2001년도 추계학술발표대회
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    • pp.863-866
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    • 2001
  • Radish추출물을 수용성과 지용성으로 나누어 추출하여 DPPH 저해율, SOD 활성율, Catalase 활성, collagen 함량변화를 측정한 결과, DPPH 저해율과 Catalase 활성은 수용성 추출물(81.0%, 175units/mg)에서 높게 나타났고, SOD 활성율에서는 지용성 추출물(92.3%)이 높게 나타났다. 콜라겐$(21.45{\mu}g)$내의 pyridinoline의 함량은 control에 비해 수용성과 지용성 추출물을 첨가한 반응액에서 적었으며, 두 추출물을 비교해 봤을 때 큰 차이는 보이지 않았다.

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Antifungal and Plant Growth Promotion Activities of Recombinant Defensin Proteins from the Seed of Korean Radish (Raphanus sativus L.)

  • Hwang, Cher-Won
    • 한국환경농학회지
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    • 제28권4호
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    • pp.435-441
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    • 2009
  • In the present study, we analyzed the defensin protein deduced from Korean radish (Raphanus sativus L.) seeds.To express the genes in E. coli, we constructed a recombinant expression vector with a defensin gene, named rKRs-AFP gene isolated from Korean radish seeds. Over expressed rKRs-AFP proteins was separated by SDS-PAGE to determine the purity, and protein concentration was determined by the Bradford method. Antifungal activity was assessed by disk assay method against the tested fungi. As a result, when 500 mL of cell culture were disrupted by sonicator, 32.5 mg total proteins were obtained. The purified protein showed a single band on SDS-PAGE with estimated molecular weight about 6 KDa, consistent with the molecular mass calculated from the deduced amino acid sequence. The purified rKRs-AFP protein showed remarkable antifungal activities against several fungi including Aspergillus niger, Botrytis cinerea causing the gray mold disease, and Candida albicans. In field tests using the purified rKRs-AFP protein, the protein showed the reducing activity of disease spot and the mitigating effect of spreading of disease like agrichemicals. The immuno-assay of rKRs-AFP protein showed that the purified protein entirely accumulated at B. cinerea cytoplasm through the hyphal septa shown by fluorescence imaging. There was no fluorescence inside the cell, when the hypha was incubated without the protein. These all results indicate that the recombinant rKRs-AFP proteins can be utilized as a potential antifungal drug to control harmful plant fungal pathogens.

Leaves of Raphanus sativus L. Shows Anti-Inflammatory Activity in LPS-Stimulated Macrophages via Suppression of COX-2 and iNOS Expression.

  • Park, Hye-Jin;Song, Minjung
    • Preventive Nutrition and Food Science
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    • 제22권1호
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    • pp.50-55
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    • 2017
  • Raphanus sativus L. (RS) is a cruciferous vegetable that is widely consumed in Korea. The anticancer activity of leaves of RS (RSL) extract has been investigated; however, no studies focused on its anti-inflammatory effects. Therefore, the aim of the current study was to evaluate the anti-inflammatory effects of RSL extract. In brief, RSL powder was fractionated into n-hexane, chloroform, ethyl acetate, n-butanol, and water-soluble fractions. Lipopolysaccharide (LPS)-stimulated RAW264.7 cells were treated with each fraction for initial screening. It was found that the chloroform fraction significantly inhibited nitric oxide release in LPS-stimulated RAW264.7 cells with a half maximal inhibitory concentration value of $196{\mu}g/mL$. In addition, the mRNA and protein expression levels of inducible nitric oxide synthase, measured using reverse transcriptase-polymerase chain reaction and western blotting, respectively, were reduced in a concentration-dependent manner. Moreover, the inflammatory cyclooxygenase-2 enzyme expression decreased. Furthermore, the expression of nuclear factor-kappa B ($NF-{\kappa}B$), the key regulator of the transcriptional activation of the inflammatory cytokine genes, was reduced by the RSL chloroform fraction. Therefore, the results of our study suggest that RSL exhibits anti-inflammatory effects in LPS-stimulated macrophages via $NF-{\kappa}B$ inactivation.

Antisteroidogenic activity of Raphanus sativus seed extract in female albino mice

  • Haldar, P.K.;Mazumder, U.K.;Bhattacharya, Sanjib;Manikandan, L.;Bhattacharya, Siladitya
    • Advances in Traditional Medicine
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    • 제9권4호
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    • pp.303-306
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    • 2009
  • The defatted methanol extract of Raphanus sativus Linn. (Cruciferae) seed (MERS) was evaluated for its antisteroidogenic potential in mature female Swiss albino mice. The methanol extract at the doses of 100 and 200 mg/kg body weight significantly elevated the levels of cholesterol and ascorbic acid contents which serve as a precursor for the synthesis of steroid hormones in ovaries. The extract also significantly inhibited glucose-6-phosphate dehydrogenase and ${\Delta}^5-3{\beta}$-hydroxy steroid dehydrogenase, the two key enzymes involved in ovarian steroidogenesis. Hence the extract (MERS) exhibited significant antisteroidogenic activity.

무(Raphanus sativus L.) 첨가 속성발효 멸치(Engraulis japonicus) 액젓의 제조 및 품질 (Processing and Quality Characteristics of Rapidly Fermented Anchovy Engraulis japonicus Sauce with Radish Raphanus sativus L.)

  • 오광수
    • 한국수산과학회지
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    • 제55권4호
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    • pp.417-424
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    • 2022
  • To develop a value-added anchovy Engraulis japonicus sauce, the processing conditions and quality characteristics of a rapidly fermented and high-purity anchovy sauce (RRAS) were examined by adding 5-10% (w/w) radish Raphanus sativus L. RRAS exhibited higher yield, total nitrogen content, and amino nitrogen and calcium contents as well as lower salinity than those of conventional anchovy sauce (control). The salinity, yield, and total amino acid contents of RRAS and control were 17.2-17.7% and 19.6%, 81.2-88.7% and 61.0%, and 13,117.8-14,174.9 mg/100 g and 10,041.1 mg/100 g, respectively. The major amino acids recorded were aspartic acid, glutamic acid, alanine, valine, isoleucine, leucine, phenylalanine, ornithine, lysine, and histidine. The histamine contents of RRAS and control were 8.3-8.6 mg/100 g and 19.2 mg/100 g, respectively, while the protease activity levels were 0.901-0.958 unit/mg and 0.695 unit/mg, respectively. Overall, this study establishes that RRAS can not only significantly shorten the salt fermentation period, but can also serve as an anchovy sauce with superior nutritional quality and higher levels of amino acid and calcium.