• 생명과학회지
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• 제11권6호
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• pp.612-617
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• 2001

고추의 유모에 감마 방사선($^{60}$Co)을 조사하여 식물의 생육, 수량, 엽록소 함량및 항산화효소, superoxide dismutase (SOD) 및 peroxidase(POD)의 활성에 미치는 영향을 조사하였다. 고추의 초장은 1 Gy 처리에 의해 무처리보다 16.6%가 증가하였은 고선량인 20Gy 및 50Gy 처리에 의해서 는 각각 22.0 및 75.0%가 감소하였다. 잎의 수는 1Gy 및 5Gy처리에서 각각 41.2%및 24.9%가 증가하였으나 20Gy이상의 고선량에서는 감소하였고, 과실은 1및 5Gy 처리에의해 착과수가 증가하였고, 건물중 기준으로 각각 58.4및 49.4%가 증가하였다. 저선량의 방사선의 처리는 고추의 엽록소함량에 영향을 미치지 않았으나,증가된 활성은 다시 감소하여 처리후 20일에는 무처리와 비슥하거나 낮았다. 50Gy를 처리한 후 5일째에 측정한 SOD 및 POD의 효소 활성은 무처에 비하여 각각 5.5 및 6.0배가 증가하였다.

• 한국식품조리과학회지
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• 제17권4호
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• pp.329-337
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• 2001

This study was carried out to observe the changes of Oiji quality during fermentation by preparing the samples with various functional ingredients (Chinese pepper(Sancho), onion, pine leaves) exerting antimicrobial effect. The pH values of all experiment groups decreased significantly in proportion to the ripening period(P＜0.05). Control and Chinese pepper-added groups showed a rapid decrease in pH after 5 days of ripening, and Onion- and Pine leaves-added groups after 3 days of ripening. All experimental groups showed the lowest pH value at the 20th day of ripening. Rapid permeation of salt solution occured in all groups at the 3rd day of ripening. But the increase rate of salt permeation decreased gradually after 3 days of ripening. Lightness and redness in color decreased gradually in all groups, but the redness of Pine leaves-added group increased at the 30th day of ripening. Yellowness of control group was higher than that of others after 10 days of ripening(P＜0.05), and the yellowness of pine leaves-added Oiji was the lowest among all after 5 days of ripening(P<0.05). The maximum cutting force of raw cucumber was observed at stem end followed by blossom end and middle part, and the Oiji samples also showed the same order at the early stage of ripening. In general, maximum cutting force of minor ingredient-added Oiji was higher than that of control and maximum cutting force was decreased at the 30th day of ripening. Onion-added group showed the highest value among all at the 40th day of ripening. Chinese pepper-added group was ranked low, but onion- and pine leaves-added groups were ranked high in sensory evaluation.

• Plant Resources
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• 제1권1호
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• pp.1-5
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• 1998

Total iron content and ferritin distribution have been determined in red pepper(Capsicum annuum L.) during development stage under conditions of iron nutritional status from hydroponic culture. Color of the leaves become chlorotic on iron deficient and high concentration. The plant height on each iron concentration had retarding effect at concentration lower than $25\muM$ and greater than 125$25\muM$. In normal green leaves. Total iron content was almost constant with a mean value of $2.5\mumole$ of iron/mg of dry matter, except at 63day, for which it increases slightly to $4\mumole$. Howere, iron content of chlorotic plants grew on iron free medium was not almost detectable. Also in post chlorotic leaves(++Fe), iron content was evidently increase unitl 7days after transfer on liquid medium, but decreased from after 14days. Also, ferritin protein analysed total protein extracts prepared from leaves of different ages using antibodies raised against ferritin protein. Ferritin protein deereased progressively during the first week of germination and was not detectable in vegetative tissues. Ferritin protein in post chlorotic leaves wasevidently strongly cnhanced until 11days after transfer on liquid medium but decreased until the leves became chlorotic.

• The Plant Pathology Journal
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• 제33권3호
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• pp.264-275
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• 2017

The spent mushroom substrate (SMS) of Lentinula edodes that was derived from sawdust bag cultivation was used as materials for controlling Phytophthora blight disease of pepper. Water extract from SMS (WESMS) of L. edodes inhibited mycelial growth of Phytophthora capsici, suppressed Phytophthora blight disease of pepper seedlings by 65% and promoted growth of the plant over 30%. In high performance liquid chromatography (HPLC) analysis, oxalic acid was detected as the main organic acid compound in WESMS and inhibited the fungal mycelium at a minimum concentration of 200 mg/l. In quantitative real-time PCR, the transcriptional expression of CaBPR1 (PR protein 1), CaBGLU (${\beta}$-1,3-glucanase), CaPR-4 (PR protein 4), and CaPR-10 (PR protein 10) were significantly enhanced on WESMS and DL-${\beta}$-aminobutyric acid (BABA) treated pepper leaves. In addition, the salicylic acid content was also increased 4 to 6 folds in the WESMS and BABA treated pepper leaves compared to water treated leaf sample. These findings suggest that WESMS of L. edodes suppress Phytophthora blight disease of pepper through multiple effects including antifungal activity, plant growth promotion, and defense gene induction.

• 한국식품영양과학회지
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• 제37권8호
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• pp.1079-1083
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• 2008

본 연구에서는 고추잎 추출물에 대한 항산화 활성과 암세포 증식억제 활성을 분석하고 각 추출물에 따른 차이를 비교 분석하고자 하였다. 추출물의 항산화력은 ABTS와 DPPH 라디칼 제거능, 환원력 및 금속이온 제거능을 이용하여 평가하였으며 암세포 증식 억제능은 유방암, 대장암 및 위암 세포주를 이용하였다. 각 추출물 중 70% acetone 추출물의 경우 polyphenol 함량(56.6 mg GAE/g residue)과 총 항산화력(450.8 mM TEAC/g residue), DPPH 라디칼 제거능(230.3 mM TEAC/g residue), 환원력(0.5 A700) 측정에서 모두 가장 높은 수치를 나타내었다. 또한 암세포 증식억제활성 측정 결과 대장암세포(HCT116)에서는 70% acetone 추출물이 1 mg/mL의 농도에서 96.2%의 증식억제 활성을 나타냈고 유방암세포(MCF7)에서는 methanol 추출물이 78.4%의 활성을 나타냈으며, 위암세포(MKN45)에서는 water 추출물이 89.7%의 활성을 나타내었다. 본 연구결과는 점차 관심이 높아지고 있는 천연 항산화 항암제로서의 고추잎에 대한 활성연구에 있어 기초자료가 될 것으로 예상되며, 주산물인 고추열매에 비해 그 활용도가 극히 적은 고추잎에 대한 소비촉진에 영향을 끼칠 것으로 기대된다.

• 한국토양비료학회지
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• 제31권1호
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• pp.46-50
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• 1998

제약폐기은행 잎 시용이 고추생육에 미치는 피해정도를 구명하여 폐기은행 잎의 유기물자원화를 위한 기초자료로 활용코자 고추를 가지고 pot 재배 시험한 결과는 다음과 같다. 은행잎 및 폐기 은행잎을 토양에 처리하였을 매 퇴비시용보다 고추생육이 억제되는 경향 이었으나 물추출 폐기은행잎은 물로 추출하지 않은 폐기 은행잎 처리보다 생육이 양호하였다. 건 고추 수량은 건조폐기은행 잎 500kg/10a 처리는 퇴비에 비하여 유의성 있게 감수하였으나, 물추출폐기은행잎 1톤/10a 처리는 3요소와 대등한 수량을 보였다. 폐기은행잎 처리시 생육 및 수량감소 요인은 은행잎 자체에 함유된 타감물질에 기인한 것으로 생각된다. 퇴비 및 폐기은행잎 등 유기물 시용은 3요소 처리에 비해 토양중 유기물 함량과 유효인산등이 다소 높은 경향이고 폐기은행잎 처리로 치환성 고토함량은 낮아졌다.

• 한국응용곤충학회지
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• 제33권1호
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• pp.6-11
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• 1994

담배나방의 알의 고추화 담배에서의 포장내 공간분포와 식물내 분포 특성을 조사하였다. 식물체 1주를 표본단위로 할 때 고추포장에서의 알의 공간분포는 집중분포 유형 (a=1.3915,b=1.1648)을 보였으나 담배포장에서는 균일분포 유형(a=1.6.35, b=0.6880)을 보였다. 알의 고추 부위별 빈도는 잎(76.2%), 과실(16.8%), 줄기(6.5%), 꽃(0.45)의 순서로 대부분 잎에 위치를 하였다. 잎에서는 70.1%가 잎의 앞면, 25.2%가 잎의 뒷면에 위치하였다. 담배의 경우도 대부분 잎에 위치하였으나, 잎 앞면과 잎 뒷면이 각각 33.7%와 66.3%로 잎뒷면에 더 많이 위치하였다.

• 동아시아식생활학회지
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• 제12권2호
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• pp.173-186
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• 2002

Red pepper have affected traditional cuisines through various ways since they were first introduced in Korea over 400 years. But we on easily determine that red pepper powder and red pepper paste were not used daily dishes until 1940 as we look into traditional cookbooks. Chinese pepper and black pepper were used for hot spices before red pepper was introduced in Korea. It is estimated that red pepper was introduced during the last of 1500s the Japanese invasion of Chosun dynasty, but it was first used to make Sunchang red pepper paste in $\boxDr$Sumunsasul(수문사설)$\boxUl$(1740), and to make Kimchi in $\boxDr$Jeungbo Sanlimkungje(증보 산림경제)$\boxUl$(1766), and it became a general spice for vegetables in the middle of the 1800s. Pepper is mostly used to make Kochujang(red pepper paste), Kimchi, Jutkal(salted flesh) and Jangaji(salited very.) etc as fermentable cuisines. The attribute of using pepper was developed fur fermentable spices, and to give spicy flavor to cuisines. The types of peppers using traditional cuisines are various such as unripened pepper, red pepper, red pepper powder, red pepper paste, and pepper leaves. Traditional dishes with vegetables mostly use red peppers. Fish dishes(soup, stew, bracing, roasting, steaming) also use red peppers. Soup '||'&'||' stew with meat item partly use red pepper but steaming, roasting dishes with meat item not use pepper. roasted pork, pork ribs, steamed chicken of spicy meat cuisines in the 1930s did not use pepper. Kochujangbokkum(고추장볶음) is one of the oldest cuisines for using red pepper paste in the 1800s. Sliced red peppers and red pepper powder are mostly used for garnishing of cuisines.

• The Plant Pathology Journal
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• 제22권3호
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• pp.271-277
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• 2006

The interaction effects of ozone $(O_3)$ and anthracnose (Colletotrichum acutatum) disease were examined in green fruits and seedlings of pepper (Capsicum annuum). Pre-treatment with $(O_3)$ as a factor causing predisposition to the disease prior to infection was investigated in green fruits and stems using an $(O_3)$ concentration of 150 nL/L, which is easily reached in summer in Korea. $(O_3)$ treatment increased antioxidative responses in pepper foliar tissues, and defense against anthracnose was examined in fruits and stems. Anthracnose severity on stems of the $O_3-treated$, ozone-sensitive 'Dabotop' cultivar was always lower than that on untreated plants, but the difference was not always significant (p=0.147). Significantly lower anthracnose severity was found on $O_3-treated$ green 'Dabotop' fruits as compared to untreated green fruits in three of eight replicate experiments. In contrast, hypersensitive responses in 03treated seedlings were significantly accelerated compared to those in untreated seedlings by about 7.8 h (p<0.001). This confirmed previous evidence of increased transcription of plant defense genes with $(O_3)$ treatment. $(O_3)$ treatment significantly decreased chlorophyll concentrations in the leaves in four replicate experiments (p<0.01). $(O_3)$ increased hypersensitive responses in the leaves of pepper seedlings, but this increase did not contribute to the control of anthracnose severity on fruits. Antioxidant reactions to $(O_3)$ were limited to chlorosis and changes in hypersensitive responses in leaves.

• 한국식물병리학회:학술대회논문집
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• 한국식물병리학회 2003년도 정기총회 및 추계학술발표회
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• pp.78.2-79
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• 2003

Pepper defensin ( CADEFl) clone was isolated from cDNA library constructed from pepper leaves infected with avirulent strain Bv5-4a of Xanthomonu campestris pv. vesicatoria. The deduced amino acid sequence of CADEFl is 82-64％ identical to that of other plant defensins. Putative protein encoded by CADEFl gene consists of 78 amino acids and 8 conserved cysteine residues to form four structure-stabilizing disulfide bridges. Transcription of the CADEF1 gene was earlier and stronger induced by X campestris pv. vesicatoria infection in the incompatible than in the compatible interaction. CADEF1 mRNA was constitutively expressed in stem, root and green fruit of pepper. Transcripts of CADEFl gene drastically accumulated in pepper leaf tissues treated With Salicylic acid (SA), methyl jasmonate (MeJA), abscisic acid (ABA), hydrogen Peroxide (H$_2$O$_2$), benzothiadiazole (BTH) and DL-${\beta}$-amino-n-butyric acid (BABA). In situ hybridization results revealed that CADEF1 mRNA was localized in the phloem areas of vascular bundles in leaf tissues treated with exogenous SA, MeJA and ABA. Strong accumulation of CADEF1 mRNA occurred in pepper leaves in response to wounding, high salinity and drought stress. These results suggest that bacterial pathogen infection, abiotic elicitors and some environmental stresses may play a significant role in signal transduction pathway for CADEF1 gene expression.