• Molecules and Cells
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• v.24 no.1
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• pp.37-44
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• 2007

Three catalase cDNA clones were isolated from the small radish (Raphanus sativus L.). Their nucleotide and deduced amino acid sequences showed the greatest homology to those of Arabidopsis. Genomic Southern blot analysis, using RsCat1 cDNA as a probe, showed that catalases are encoded by small multigene family in the small radish. Nondenaturing polyacrylamide gels revealed the presence of several catalase isozymes, the levels of which varied among the organs examined. The isozyme activities were assigned the individual catalase genes by Northern analysis using total RNA from different organs. The three catalase genes were differentially expressed in response to treatments such as white light, xenobiotics, osmoticum, and UV. Their expression in seedlings was controlled by the circadian clock under a light/dark cycle and/or in constant light. Interestingly, RsCat1 transcripts peaked in the morning, while those of RsCat2 and RsCat3 peaked in the early evening. Our results suggest that the RsCat enzymes are involved in defense against the oxidative stress induced by environmental changes.

• Food Science and Biotechnology
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• v.15 no.4
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• pp.599-602
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• 2006

The effects of ethanol extract from radish seeds on gastrointestinal function in rats were investigated. Rats were divided into 2 groups of 8 rats each, the basal group and the radish seed ethanol extract group. The radish seed ethanol extract group had a significantly decreased gastrointestinal transit time, but a significantly increased fecal weight compared with the basal group. The radish seed ethanol extract group also had significantly higher duodenal villus height and greater colonic mucosal thickness than the basal group. The radish seed ethanol extract group had a greater proliferation of 5-bromo-2-deoxy-uridine (BrdU) immunoreactive cells in the gastric mucosa as well as in the mucosa and submucosa of the small and large intestine than did the basal group. Thus, radish seed ethanol extract may be useful in preventing constipation based on the observation of an increase in fecal weight, a decrease in gastrointestinal transit time, and positive changes in the intestinal mucosa.

• Korean Journal of Human Ecology
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• v.5 no.2
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• pp.9-21
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• 2002

This study was investigated traditional food utilization actual conditions of Gwangju and Chollanamdo. Frequency of main meal ice plain white rice, boiled rice and cereals, bean-mixed rice, gruel Dakjuk, winter squash porridge, sesame porridge, noodles by noodles cut out with a kitchen knife, noodles with assorted mixtures, soup with dough flakes order frequency much have. Soup ate much beanpaste soup, soup cooked with dried radish leaves, seaweed soup, broth by power-pot soup, hot shredded beef soup, loach soup order. Pot stew soybean paste stew and kimchi stew, beef casserole bean curd beef casserole and small octopus beef casserole often eat. Kimchi ate much cabbage kimchi, radish kimchi, radish cube kimchi, dish of dried slices of radish by sesame leaf dish of dried slices of radish, pickled garlics, Maneuljjong dish of dried slices of radish order. Salted sea foods that eat often were salted anchovies, tiny salted shrimps, Gejang order, and soy sauce were toenjang, korean hot pepper paste, bean-paste soup prepared with around fermented soy beans order, and laver fried kelp, tangle fried kelp, green perilla leaf fried kelp order to fried kelp, and it was bean sprouts, bracken herbs, fragrant edible wild aster herbs order to herbs. It is Ssukgatmuchim, squid debt saliva, Jabanmuchim's order that season, hard-boiled food is beef boiled in soy sauce, mackerel radish hard-boiled food, order of bean curd hard-boiled food, panbroiling ate often by order of Kimchi panbroiling, red pepper anchovy panbroiling, pork panbroiling. Steamed dish is egg steamed dish, fish steamed dish, steamed short-ribs order, fried fish egg speech, by Gimchijeon, Pajeon order, meat roasted with seasoning ate often by laver meat roasted with seasoning, hair-tail meat roasted with seasoning, mackerel meat roasted with seasoning order. Minced raw meat are small octopus raw that live, beef dish of minced raw beef, Hongeohoe order, rice cake is cake made from g1u1ions rice, Seolgitteok, songpyon order, dessert ate often by fermented rice Punch, cinnamon flavored persimmon punch, Kangjung order.

• Plant Disease and Agriculture
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• v.5 no.1
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• pp.61-63
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• 1999

Bacterial soft rot was observed on radish grown in Hongcheon, Kanwon-Do, Korea. The soft rot symptoms began as small water-soaked lesions. The water-soaked lesions enlarged rapidly in roots and produced a foul odor. When roots were affected in the field, the shoots also became infected and watery, causing infected plants to wilt, disorganize, and die. The causal organism was isolated from the lesions, and the identified as Erwinia chrysanthemi based on the morphological, physiological and biochemical characteristics. E. chrysanthemi is first described bacterium which causes bacterial soft rot on radish in Korea.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.3
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• pp.505-511
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• 2004

The effects of single cells of carrot or radish on the fecal excretion, mineral absorption rate and structure of small intestine and colon were investigated in rats fed 5% single cell diet for 4 weeks. Carrot contained 28.76% of total dietary fiber and 21.45% of insoluble dietary fiber, and radish contained 23.14% of total dietary fiber and 16.77% of insoluble dietary fiber on a dry weight basis. Total dietary fiber contents of the single cell were 44.68% for carrot, 48.0% for radish. Absorption rates of magnesium were higher in the carrot and radish single cell groups than the other groups. Cellulose significantly increased fecal weight and weight of small intestine. The consumption of cellulose and single cells decreased digestibility of lipid. The length of colon were longer in the carrot and the radish group than the other groups. Scanning electron microscopy studies showed that small intestine microvilli with leaf-shaped were seen in cellulose and single cell fed groups. These results suggest that the diet containing 5% single cells of carrot or radish increases the digestibility of dietary fiber, weight gain, and fecal output and shorten the gastrointestinal transit time.

• Journal of Plant Biology
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• v.38 no.4
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• pp.329-336
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• 1995

Raphanus sativus L. var. hortensis f. raphanistroides (wild radish: Brassicaceae), a herbaceous perennial, occurs only on beaches in East Asia. Genetic diversity and population structure of seven Korean populations were investigated using starch gel electrophoresis. Although the Korean populatins are small, isolated with patchy distribution, the population maintain a moderate level of genetic diversity; the mean percentage fo polymorphic loci was 51.4%, mean number of alleles per locus was 1.84, and mean expected heterozygosity was 0.116. A combination of animal-outcrossing breeding system, wide geographical distribution, restricted ecological distribution, and a propensity for high fecundity may in part be explanatory factors contributing the moderate level of genetic diversity within populations. An overall excess of homozygotes relative to Hardy-Weinberg expetations (mean FISa=0.116) indicates that consanguineous mating occur within wild radish populations, leading to a family structure within a circumscribed area. Although population of wild radish experience a limited gene flow, only 5% of the total genetic variation found in Korean wild radish populations examined is due to differences among populations (mean GST=0.052). This value is considerably lower than the mean values of species with similar life history and ecological characteristics. However, significant differences were found in allele frequencies between populations for all polymorphic loci (P<0.01). It is supposed that directional selection toward genetic uniformity (similar gene frequencies) in a relatively homogenous habitat is thought to be operated among Korean wild radish populations.

• Korean journal of food and cookery science
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• v.17 no.5
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• pp.503-509
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• 2001

The effects of salting methods on textural properties of Kakdugi were evaluated during fermentation at 1$0^{\circ}C$ for up to 52 days. Kakdugi samples were prepared by 4 different salting methods at final salt concentration of 1.5%, which is appropriate for organoleptic quality. The salting methods for radish cubes(2 cm size) of Kakdugi were as follows; 1) Treatment S-1: spraying dry salt uniformly on to the radish cubes at 1.5%(w/w) and holding for 1 hr, 2) Treatment S-5: spraying dry salt uniformly on to the radish cubes at 1.2%(w/w) and holding for 5 hr, 3) Treatment B-1: brining radish cubes in a 8.5%(w/v) salt solution for 1 hr, 4) Treatment B-5: brining radish cubes in a 4.0%(w/v) salt solution for 5 hr. The contents of water soluble pectin, total soluble solid and PG activity were increased as the fermentation periods increased. A majority of total dietary fiber(TDF) consisted of soluble dietary fiber(SDF), and the amount of insoluble dietary fiber(IDF) was relatively small in Kakdugi during fermentation. Furthermore, an increase in SDF and a consequent decrease in IDF contents were observed with the fermentation time increased.

• Korean journal of food and cookery science
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• v.2 no.2
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• pp.68-75
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• 1986

The changes of dietary fiber and texture of radish Kimchi fermented at $17{\sim}20^{\circ}C$ were investigated. During the fermentation period, hardness and brittleness of radish Kimchi were decreased. The changes were more marked in the brittleness. But the contents of cellulose and hemicellulose were not changed considerably. The contents of AIS was decreased with fermentation. During the fermentation, hot soluble pectin was increased and protopection was decreased but the amount of changes was small. The texture of radish Kimchi was affected by contents of pectic subsrances, especially protopectin. The coefficient of correlation between hardness and protopectin contents was 0.85.(=r)

• Korean Journal of Food Science and Technology
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• v.28 no.4
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• pp.762-771
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• 1996

Chemical and sensory characteristics of kakdugi which was prepared with various radish cultivars and harvesting seasons were analyzed during 7-day storage. Average pH of small radish cultivar kakdugi was higher than that of large ones, and total acidity was lower in small ones. Reducing sugar content was the highest in kakdugi of autumn radish. Organic acids such as lactic, succinic and fumaric acid analyzed by GC increased until the third day of fermentation, whereas volatile isothiocyanates analyzed by GC/MS continued to decline. There was a significant difference in flavor characteristics of large radish kakdugi across seasons, in contrast to no significant difference in those of small radish kakdugi except sweet taste and reducing sugar content in which interaction existed between season and cultivar. Score of overall acceptability was higher in small radish than large ones with Dongja showing the highest score of overall acceptability. Overall acceptability of autumn Dongja kakdugi was positively correlated with radish kakdugi odor and sour odor, respectively, but negatively with total acidity, lactic acid content, sweet taste and pungency, respectively. By multiple regression analysis, overall acceptability in spring Dongja kakdugi is expressed as a function of overall acceptability = -0.1115 + 1.2519 savory taste + 1.5159 malic acid -0.0054 total isothiocyanate + ${\varepsilon}$.

• Korean Journal of Soil Science and Fertilizer
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• v.36 no.2
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• pp.66-71
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• 2003

This study was carried out to obtain basic data for selecting the applicable crops in reclaimed land and to provide guidelines for the rotation between paddy and upland cropping. Field experiment was conducted with six summer crops(garland chrysanthemum, young radish, small radish, kale, lettuce, red lettuce) at Dae-Ho reclaimed experiment plots in Dangjin province. Dry weights and plant heights of harvested crops were measured and soil chemical properties were analyzed. Plant height and dry weight decreased significantly with increasing soil saturation paste extract electrical conductivity(ECe) and sodium adsorption ratio(SAR). The threshold ECe of salt inhibition for six crops was less than $1dS\;m^{-1}$ for young radish and kale, greater than $4dS\;m^{-1}$ for garland chrysanthemum, and greater than $6dS\;m^{-1}$ for small radish, lettuce, and red lettuce. At higher ECe that inhibits crop growth, with every increase in $1dS\;m^{-1}$, dry weight index decreased by 3.35 for kale, 3.92 for small radish, 3.98 for young radish, 4.66 for lettuce, 7.57 for garland chrysanthemum, and 8.45% for red lettuce, respectively. The ECe causing 50% reduction of dry weight index was $18.9dS\;m^{-1}$ for small radish, $17.3dS\;m^{-1}$ for lettuce, $15.4dS\;m^{-1}$ for kale, $12.0dS\;m^{-1}$ for red lettuce, $11.3dS\;m^{-1}$ for young radish, and $11.0dS\;m^{-1}$ for garland chrysanthemum. Among the tested 6 summer crops through field experiment and in-situ survey, kale was proved to be a favorable vegetable crop at reclaimed tidal land.