콜라비 가식부와 껍질의 이화학적 성분 비교

차선숙 ( Seon Suk Cha ),이명렬 ( Myung Yul Lee ),이재준 ( Jae Joon Lee ) 한국식품저장유통학회(구 한국농산물저장유통학회) 2013 한국식품저장유통학회지 Vol.20 No.1

This study was investigated to compare the major chemical components of kohlrabi flesh and kohlrabi peel. Among the proximate compositions, the crude fat of kohlrabi peel contained lower than that of kohlrabi flesh, while the contents of carbohydrate and the crude protein were higher in the kohlrabi peel. Total free sugar content of the flesh kohlrabi was higher than that of the peeled kohlrabi, and the major free sugars of the flesh kohlrabi and peeled kohlrabi were identified as fructose and glucose. The value of glutamic acid was greater in amino acids of kohlrabi flesh and kohlrabi peel, and the contents of total amino acids and essential amino acids were higher in kohlrabi peel compared with kohlrabi flesh. Kohlrabi flesh also contained a higher level of unsaturated fatty acids than kohlrabi peel. The contents of organic acid were higher in kohlrabi peel, and the level of oxalic acid was the highest in both kohlrabi. The vitamin C contents of flesh kohlrabi and peeled kohlrabi were 231.36 mg/100g and 402.75 mg/100g, respectively. The mineral content of the peeled kohlrabi was higher than that of the flesh kohlrabi, and the mineral contents of the flesh and peeled kohlrabi were greater in the order ofK>Ca>Mg>Na. As a result, the contents of total amino acid, essential amino acid, organic acid, vitamin C and mineral were higher in the peeled kohlrabi, and the free sugar and unsaturated fatty acid contents of the flesh kohlrabiwere higher.

콜라비의 저장 중 품질 및 이차대사산물의 변화

박미희,서정민,김선주,김원배,최지원 한국식품저장유통학회 2014 한국식품저장유통학회지 Vol.21 No.5

To determine the optimal shelf life for maintaining the high quality of kohlrabi, the changes in the physiological and secondary metabolites of kohlrabi stems during storage were investigated. The results showed that the kohlrabi maintained its marketable quality for two weeks at room temperature and for two months in cold storage (4ºC). Interestingly, the total phenol and flavonoid contents sharply declined along with the quality deterioration after two-week storage at room temperature. Moreover, insignificant changes in these compounds were observed for two months during the cold storage. The secondary metabolites of the kohlrabi were also influenced by its storage condition. The total phenol and total flavonoid contents of the kohlrabi significantly increased with the storage periods at low temperature, and significantly decreased with the storage periods at room temperature. In terms of the packaging, no significant difference in the total phenol content of the kohlrabi was found between the packaged and non-packaged types of storage. However, the flavonoid content of the packaged kohlrabi was higher than that of the non-packaged kohlrabi at the end of their storage. The content of glucosinolates, an anti-cancer ingredient was maintained during the storage, so the vegetables remained good sources of these compounds when stored in cold storage even for a long period. This study showed a close correlation between the secondary metabolites and the change in the quality of kohlrabi during storage. The results also suggested that secondary metabolites such as phenolics can be considered quality indicators of the shelf life of kohlrabi.

Metabolic Profiling of Glucosinolates, Anthocyanins, Carotenoids, and Other Secondary Metabolites in Kohlrabi (<i>Brassica oleracea</i> var. <i>gongylodes</i>)

Park, Woo Tae,Kim, Jae Kwang,Park, Suhyoung,Lee, Sang-Won,Li, Xiaohua,Kim, Yeon Bok,Uddin, Md. Romij,Park, Nam Il,Kim, Sun-Ju,Park, Sang Un American Chemical Society 2012 Journal of agricultural and food chemistry Vol.60 No.33

<P>We profiled and quantified glucosinolates, anthocyanins, carotenoids, and other secondary metabolites in the skin and flesh of pale green and purple kohlrabis. Analysis of these distinct kohlrabis revealed the presence of 8 glucosinolates, 12 anthocyanins, 2 carotenoids, and 7 phenylpropanoids. Glucosinolate contents varied among the different parts and types of kohlrabi. Glucoerucin contents were 4-fold higher in the flesh of purple kohlrabi than those in the skin. Among the 12 anthocyanins, cyanidin 3-(feruloyl)(sinapoyl) diglucoside-5-glucoside levels were the highest. Carotenoid levels were much higher in the skins than the flesh of both types of kohlrabi. The levels of most phenylpropanoids were higher in purple kohlrabi than in pale green ones. <I>trans</I>-Cinnamic acid content was 12.7-fold higher in the flesh of purple kohlrabi than that in the pale green ones. Thus, the amounts of glucosinolates, anthocyanins, carotenoids, and phenylpropanoids varied widely, and the variations in these compounds between the two types of kohlrabi were significant.</P><P><B>Graphic Abstract</B> <IMG SRC='http://pubs.acs.org/appl/literatum/publisher/achs/journals/content/jafcau/2012/jafcau.2012.60.issue-33/jf301667j/production/images/medium/jf-2012-01667j_0002.gif'></P>

자색 콜라비를 첨가한 햄버거 패티의 품질 및 저장 특성

차선숙(Seon-Suk Cha),이재준(Jae-Joon Lee) 한국식품영양과학회 2013 한국식품영양과학회지 Vol.42 No.12

This study is performed to evaluate the effects of purple Kohlrabi addition on the quality properties and stability characteristics of hamburger patties during storage. The patties were prepared by adding 0% (N), 3.3% (K1), 6.6% (K2), and 10% (K3) of chopped purple Kohlrabi. Each patty was tested in triplicate and assigned to one of the four storage periods: 0, 5, 10, or 15 days. Addition of Kohlrabi decreased the protein and lipid contents, however, the ash and moisture contents were significantly increased. The total amino acid contents of N, K1, K2 and K3 were 15.34±1.02, 14.57±1.28, 15.10±1.17, and 16.70±1.23 mg/100 g, respectively. Palmitic acid was the most abundant among the saturated fatty acids, while oleic acid was the most abundant unsaturated fatty acids among the four groups. The water holding capacity value and cooking loss were not significantly different among the patties. In the textural characteristics, the addition of Kohlrabi increased the cohesiveness and chewiness values, but did not affect the hardness and springiness values of the patties. In the sensory evaluation, an addition of 10% Kohlrabi had the best score in color, flavor, and total acceptability. The pH of the patties decreased longer period storage; however, the total microbial counts, thiobarbituric acid (TBA) value and volatile basic nitrogen (VBN) content increased during storage. The TBA value and VBN content of the patties containing 10% Kohlrabi were lower than those of the N. Kohlrabi addition decreased the b (yellowness) and a (redness) values, and did not affect the L (lightness) value. Thus, this result suggests that adding Kohlrabi of 10% can be applied to patties for its functionality.

Metabolic profiling of pale green and purple kohlrabi (Brassica oleracea var. gongylodes)

박창하,여현지,김남수,박예은,김선주,Mariadhas Valan Arasu,Naif Abdullah Al-Dhabi,박수윤,김재광,박상언 한국응용생명화학회 2017 Applied Biological Chemistry (Appl Biol Chem) Vol.60 No.3

Kohlrabi (Brassica oleracea var. gongylodes) is a dietary Brassica vegetable with noted health-beneficial properties associated with its numerous metabolites. The aim of this study was to elucidate phenotypic variation between the two cultivars through comprehensive analysis of the relationship of their primary and secondary metabolites. High-performance liquid chromatography (HPLC) and gas chromatography time-of-flight mass spectrometry (GC-TOFMS) are considered useful tools for profiling primary and secondary metabolites. A total of 45 metabolites, including organic acids, amino acids, sugars, and an amine, were identified in pale green and purple kohlrabies using GC-TOFMS-based metabolic profiling. The resulting data sets were analyzed by principal component analysis to determine the overall variation, and the purple and pale green vegetables were separated by the score plots generated. Additionally, HPLC analysis of anthocyanins in both cultivars revealed that green kohlrabies did not contain any anthocyanidins, while 11 anthocyanins were quantified in the purple ones. Cyanidin was the dominant anthocyanin found in the purple cultivar, with cyanidin-3-(feruloyl)-diglucoside-5-glucoside being the major one. This study suggests that GC-TOFMS and HPLC are suitable tools to determine metabolic connection among various metabolites and describe phenotypic variation between green and purple kohlrabies.

성장생물학 : 콜라비가 돼지 지방전구세포와 3T3-L1 cell의 증식과 분화에 미치는 영향

송미연 ( Mi Yeon Song ),이재준 ( Jae Joon Lee ),차선숙 ( Seon Sook Cha ),정정수 ( Chung Soo Chung ) 한국동물자원과학회(구 한국축산학회) 2013 한국축산학회지 Vol.55 No.1

본 연구는 콜라비가 돼지 지방전구세포와 3T3-L1 세포의 증식과 분화에 미치는 영향을 구명하기 위해 수행하였다. 돼지 지방전구세포는 신생자돈의 등지방에서 분리했다. 세포를 접종한 1일 후에 세척했고(day 0), 세포증식에 미치는 영향을 구명하기 위해서 2일 동안(day 0∼day 2) 25ng/ml과 100ng/ml의 콜라비 알코올 추출 물(과피와 과육)를 처리했다. 세포분화를 구명하기 위해서는 DMEM/F- 12 배지에 6일 동안(day 0∼day 6) 배양하고 배양초기 2일 동안(day 0~day 2) 콜라비를 처리하고 day 6에 세포 분화를 측정했다. 콜라비 과피 25ng/ml와 100ng/ml은 돼지 지방전구세포의 증식을 각각 4.59%, 17.7% 억제했고, 콜라비 과육은 각각 11.4%, 19.2% 억제했다. 반면 돼지 지방전구세포의 분화는 억제하지 않았다. 콜라비가 3T3-L1 cell의 증식과 분화에 미치는 작용을 구명하기 위해, 돼지 지방전구세포처럼, 세포 배양초기 2일간 콜라비를 처리했는데 콜라비 과피와 과육 둘 다 세포의 증식과 분화에 영향을 미치지 않았다. 본 연구의 결과를 요약하면, 콜라비는 돼지 지방전구세포의 증식을 억제했으나 분화는 억제하지 않았고, 한편 3T3-L1 cell의 증식과 분화 모두 영향을 미치지 않았다. The current study was carried out to determine the effects of Kohlrabi(Brassica oleracea var. gongylodes) on proliferation and differentiation of pig preadipocytes and 3T3-L1 cells. Pig preadipocytes were isolated from the backfat of the new-born pigs. Twenty-four hours after seeding, the cells were washed with DMEM/F-12(designated day 0). To measure the cell proliferation, the cells were treated with 25ng/ml and 100 ng/ml ethanol extracts of Kohlrabi(peel and flesh) for two days(day 0~2). To measure differentiation, the cells were treated with Kohlrabi for two days(day 0~2) and cell differentiation was measured on day 6. Twenty-five ng/ml and 100ng/ml of Kohlrabi peel decreased proliferation of pig preadipocytes by 4.59% and 17.7%, respectively, compared with the control and Kohlrabi flesh by 11.4% and 19.2%, respectively. However, Kohlrabi did not inhibit cell differentiation. To measure the effects of Kohlrabi on proliferation and differentiation of 3T3-L1 cells, the cells were treated with Kohlrabi for two days in culture, like pig preadipocytes. Kohlrabi(both peel and flesh) did not show any effects on cell proliferation and differentiation. In summary, the results of the current study showed that Kohlrabi decreased proliferation of pig preadipocytes, but no inhibitory effects on differentiation of the cells. Kohlrabi had no effects on proliferation and differentiation of 3T3-L1 cells.

콜라비 동결건조분말 및 과피 추출물을 첨가한 양갱의 품질특성

이주희,이지민,김경서,김현정 한국식품조리과학회 2017 한국식품조리과학회지 Vol.33 No.5

Purpose: This study was carried out to investigate the quality characteristics and antioxidative activity of Yanggaeng added with kohlrabi peel extract and freeze-dried kohlrabi powder at different amounts of 0%, 1%, 3%, and 5% based on the total weight of cooked white beans of Yanggaeng. Methods: The moisture, total soluble solids, and reducing sugar contents, pH, acidity, Hunter’s color values, total polyphenol content, and antioxidant activities of Yanggaeng were determined. Results: The moisture content increased from 44.36% to 46.69% with an increasing ratio of freeze-dried kohlrabi powder from 1% to 5%. Total soluble solid contents were not significantly different for all Yanggaengs. The pH level decreased while titratable acidity increased with an increase in kohlrabi powder amount. For color, lightness and yellowness increased; however, redness decreased with an increase in kohlrabi powder. The higher content of freeze-dried kohlrabi powder resulted in higher total polyphenol contents, DPPH radical scavenging activities, and ferric to ferrous ion reducing power than those of the control. Conclusion: These results suggest that the addition of kohlrabi freeze-dried powder and peel extract to Yanggaeng can improve the antioxidant activities of Yanggaeng.

Anti-Diabetic and Anti-Inflammatory Effects of Green and Red Kohlrabi Cultivars (Brassica oleracea var. gongylodes)

Jung, Hyun Ah,Karki, Subash,Ehom, Na-Yeon,Yoon, Mi-Hee,Kim, Eon Ji,Choi, Jae Sue The Korean Society of Food Science and Nutrition 2014 Preventive Nutrition and Food Science Vol.19 No.4

The aim of the present study was to evaluate the anti-diabetic, anti-inflammatory, antioxidant potential, and total phenolic content (TPC) of green and red kohlrabi cultivars. Anti-diabetic and anti-inflammatory activities were evaluated via protein tyrosine phosphatase (PTP1B) and rat lens aldose reductase inhibitory assays and cell-based lipopolysaccharide (LPS)-induced nitric oxide (NO) inhibitory assays in RAW 264.7 murine macrophages. In addition, scavenging assays using 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical, 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) radical, and peroxynitrite ($ONOO^-$) were used to evaluate antioxidant potential and TPC was selected to assess phytochemical characteristics. Between the two kohlrabi cultivars, red kohlrabi (RK) had two times more TPC than green kohlrabi (GK) and showed significant antioxidant effects in DPPH, ABTS, and $ONOO^-$ scavenging assays. Likewise, methanol (MeOH) extracts of RK and GK inhibited LPS-induced NO production in a dose dependent manner that was further clarified by suppression of iNOS and COX-2 protein production. The MeOH extracts of RK and GK exhibited potent inhibitory activities against PTP1B with the corresponding $IC_{50}$ values of $207{\pm}3.48$ and $287{\pm}3.22{\mu}g/mL$, respectively. Interestingly, the RK MeOH extract exhibited significantly stronger anti-inflammatory, anti-diabetic, and antioxidant effects than that of GK MeOH extract. As a result, our study establishes that RK extract with a higher TPC might be useful as a potent anti-diabetic, antioxidant, and anti-inflammatory agent.

콜라비 부위별 추출물의 항산화 효과

박원민 ( Won Min Pak ),김꽃봉우리 ( Koth Bong Woo Ri Kim ),김민지 ( Min Ji Kim ),강보경 ( Bo Kyeong Kang ),박시우 ( Si Woo Bark ),김보람 ( Bo Ram Kim ),안나경 ( Na Kyung Ahn ),최연욱 ( Yeon Uk Choi ),윤성열 ( Sung Ryul Yoon ),안동현 한국응용생명화학회(구 한국농화학회) 2014 Journal of Applied Biological Chemistry (J. Appl. Vol.57 No.4

본 연구는 녹색 및 보라색 콜라비 부위(껍질, 잎, 엽육)에 따른 항산화 효과에 대해서 검증하고자 물 및 95% 에탄올에서 추출하였다. 항산화 활성을 측정하기 위하여 총 폴리페놀 함량, DPPH 라디칼 소거능, 금속봉쇄력, 환원력, rancimat에 의한 산화도를 측정하였다. 그 결과, 녹색 껍질 에탄올 추출물 및 보라색 잎 물 추출물이 각각 12.00 및 11.70 mg/mL로 가장 높은 총 폴리페놀 함량을 가졌다. DPPH 라디칼 소거능의 경우 보라색 잎 및 껍질의 물 및 에탄올 추출물에서 뛰어난 라디칼 소거능을 가졌으며, 금속봉쇄력의 경우 보라색 잎 물 추출물이 가장 높은 금속봉쇄력을 나타냈다. 반면, 환원력 및 rancimat에 의한 항산화도의 경우 콜라비 추출물은 대조구에 비하여 낮은 항산화력을 나타내었다. 따라서, 본 연구는 보라색 콜라비의 잎과 껍질 부위가 항산화 소재로서의 활용 가능성이 높음을 확인하였다. Antioxidant activities of ethanol and water extracts of flesh, leaves, and peels of green and purple Kohlrabi were measured by rancimat method, total phenolic compound (TPC), DPPH radical scavenging effect, chelating effect, and reducing power analysis. The highest TPC was observed in ethanol extract from green peel and water extract from purple leaf with 12.00 and 11.70 mg/g of dry sample, respectively. The ethanol extracts from purple Kohlrabi leaf and peel exhibited strong DPPH radical scavenging effects with reducing power while water extracts from purple Kohlrabi leaf and peel also showed strong DPPH radical scavenging with chelating effects. Antioxidant index of ethanoland water extracts from green and purple Kohlrabi measured by rancimat was lower than butylated hydroxytoluene. These results suggest that extracts from purple Kohlrabi leaf and peel exhibited higher antioxidant activities than those of green Kohlrabi, and can be potentially used as proper natural antioxidants.

Anti-Diabetic and Anti-Inflammatory Effects of Green and Red Kohlrabi Cultivars (Brassica oleracea var. gongylodes)

Hyun Ah Jung,Subash Karki,Na-Yeon Ehom,Mi-Hee Yoon,Eon Ji Kim,Jae Sue Choi 한국식품영양과학회 2014 Preventive Nutrition and Food Science Vol.19 No.4

The aim of the present study was to evaluate the anti-diabetic, anti-inflammatory, antioxidant potential, and total phenolic content (TPC) of green and red kohlrabi cultivars. Anti-diabetic and anti-inflammatory activities were evaluated via protein tyrosine phosphatase (PTP1B) and rat lens aldose reductase inhibitory assays and cell-based lipopolysaccharide (LPS)-induced nitric oxide (NO) inhibitory assays in RAW 264.7 murine macrophages. In addition, scavenging assays using 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical, 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) radical, and peroxynitrite (ONOO?) were used to evaluate antioxidant potential and TPC was selected to assess phytochemical characteristics. Between the two kohlrabi cultivars, red kohlrabi (RK) had two times more TPC than green kohlrabi (GK) and showed significant antioxidant effects in DPPH, ABTS, and ONOO? scavenging assays. Likewise, methanol (MeOH) extracts of RK and GK inhibited LPS-induced NO production in a dose dependent manner that was further clarified by suppression of iNOS and COX-2 protein production. The MeOH extracts of RK and GK exhibited potent inhibitory activities against PTP1B with the corresponding IC50 values of 207±3.48 and 287±3.22 ㎍/mL, respectively. Interestingly, the RK MeOH extract exhibited significantly stronger anti-inflammatory, anti-diabetic, and antioxidant effects than that of GK MeOH extract. As a result, our study establishes that RK extract with a higher TPC might be useful as a potent anti-diabetic, antioxidant, and anti-inflammatory agent.