하수오니 및 석회시용이 열무의 생육과 화학성분에 미치는 영향

정구복 ( Goo Bok Jung ),김원일 ( Won Il Kim ),이종식 ( Jong Sik Lee ),김진호 ( Jin Ho Kim ),윤순강 ( Sun Gang Yun ) 한국환경농학회 2003 한국환경농학회지 Vol.22 No.2

Growth and mineral composition of young radish in soil amended with sewage sludge (ISS) with or without liming were investigated. Levels of EC, T-N, and micronutrients were increased in the ISS treatment (50 Mg/ha) compared to the NPK treatment, but those of available P and exchangeable cations were decreased. Chlorosis was appeared on the young radish leaf at the ISS treatment, but this phytotoxic symptom was corrected with line amendment (3 Mg/ha). Yields of young radish leaf and root in the combined treatment of ISS and lime were increased about 29 and 48%, respectively, compared with those in the ISS treatment. Contents of P, K, Ca, and Mg in young radish were higher in the combined treatment of ISS and lime, whereas those contents in the ISS treatment were lower than those in the NPK treatment. Contents of Cu, Zn, and Ni in soil and young radish leaf were positively correlated with total N content in young radish leaf, while contents of P, K, Ca, and Mg were negatively correlated. Contents of Cu, Zn, and Ni in leaf were negatively correlated with yield of young radish. Contents of Cu and Zn in leaf corresponding with a 5% yield reduction of young radish were 22.4 and 349 ㎎/㎏, respectively.

얼갈이 배추와 열무에 엽면 살포된 농약의 김치 제조 및 김치냉장고 저장에 의한 변화

권혜영(Hyeyoung Kwon),손경애(Kyung-Ae Son),김택겸(Taek-Kyum Kim),홍수명(Su-Myeong Hong),조남준(Nam-Jun Cho) 한국농약과학회 2014 농약과학회지 Vol.18 No.4

This study was investigated the change of pesticide residues in young Chinese cabbages and young radishes sprayed with pesticides (young Chinese cabbage: diazinon EC, dimethomorph WP and imidacloprid WP, young radish: diazinon EC, imidacloprid WP and procymidone WP) during Kimchi preparation and storage in Kimchi fridge (?1.8℃) for 67 days. Pesticide residues in young Chinese cabbages were removed by up to 31~52% through brining and washing, 57~74% through seasoning with ingredients, 61~76% through 14 hours storage at room temperature, and 70~82% through storage in Kimchi fridge. Pesticide residues in young radishes were removed by up to 57~85% through seasoning with ingredients, 59~86% through 17 hours storage at room temperature, and 74~91% through storage in Kimchi fridge. It means that brining and washing process was more efficient than fermentation process.

Effect of Sulfur Enriched Young Radish Kimchi on the Induction of Apoptosis in AGS Human Gastric Adenocarcinoma Cells

Kun-Young Park,Soon-Sun Bak,Chang-Suk Kong,Sook-Hee Rhee,Chi-Woong Rho,Nak-Ku Kim,Keyng-Lag Choi 한국식품영양과학회 2007 Preventive Nutrition and Food Science Vol.12 No.2

The effects of young radish (YR, yeolmu in Korean) on the induction of apoptosis were examined in AGS human gastric adenocarcinoma cells. The young radish kimchi (YRK) were made of YR cultivated in the soil without (Control YR kimchi: C-YRK) and with 1,818 g/m3 sulfur (Sulfur YR kimchi: S-YRK), respectively. Methanol extracts from S-YRK exhibited higher inhibitory effect on the growth of AGS human gastric adenocarcinoma cells in a time dependent-manner compared to C-YRK at the same concentration. 4,6-diamidino-2-phenylindole (DAPI) staining showed that S-YRK induced apoptosis accompanied by the increased Bax but decreased Bcl-2 in mRNA expression. Moreover, S-YRK decreased the levels of cyclooxygenase-2 (COX-2) and inducible nitric oxide synthase (iNOS) mRNA expressions. The results suggested that S-YRK cultivated in the presence of sulfur elicited stronger anticancer activity than C-YRK in vitro. Dietary intakes of S-YRK may be beneficial to decrease the risk of cancer.

천매암의 시용이 토양의 이화학적 특성과 작물의 생육 및 무기성분 흡수에 미치는 영향

김현태 ( Hyun Tae Kim ),강세원 ( Se Won Kang ),서동철 ( Dong Cheol Seo ),문성동 ( Sung Dong Moon ),조주식 ( Ju Sik Cho ) 한국환경농학회 2016 한국환경농학회지 Vol.35 No.2

BACKGROUND: Clay mineral is well known to improve physico-chemical of soil. The objective of this study was to investigate the growth characteristics and inorganic nutrient contents of crops with application levels of phyllite. METHODS AND RESULTS: Both young radish and lettuce were selected as target crops for this study. The experiment was conducted in a wagner pot(1/5000a) in glass house at Sunchon National University. Treatment conditions were divided P0NPK(No phyllite + NPK), P5NPK(phyllite 5 Mg/ha + NPK), P10NPK(phyllite 10 Mg/ha + NPK) and P15NPK(phyllite 15 Mg/ha + NPK) by crops, respectively. Bulk density and porosity of soil in control without treatment conditions were ranged from 1.02 ∼1.04 g/cm3 and 56.5∼57.0%, respectively, and those for treatments with phyllite were in the ranged from 0.94∼ 1.00 g/cm3 and 58.4∼63.5%, respectively. Dry weights of young radish and lettuce were higher in P15NPK treatment than those in other treatments. The amounts of T-N, T-P and K uptake in young radish with phyllite application treatments were increased 36∼115, 18∼67 and 20∼76% than without phyllite application treatment, respectively. In lettuce treatments, amounts of T-N, T-P and K uptake were intended to all tested treatments similar with result of young radish treatment. CONCLUSION: Therefore, these results confirm that phyllite application to the soil improves physico-chemical of soil in addition to improving growth of young radish and lettuce.

Effect of nano-foamed structure film packaging on the quality of young radish (Raphanus sativus L.) kimchi during storage under supercooled and refrigerated conditions

강미란,박소윤,신보성,홍성무,최영진,천호현 한국식품저장유통학회 2022 한국식품저장유통학회지 Vol.29 No.5

This study investigated changes in the quality and headspace O2/CO2 concentrations of young radish (Raphanus sativus L.) kimchi (YR-kimchi) packaged using a multilayer (ML) film with or without sachets containing a CO2 absorber and nano-foamed structure (NFS) film, respectively, during storage at -2.2 or 4.0℃. Compared to that in YR-kimchi samples stored at 4.0℃, the total lactic acid bacteria count and titratable acidity of YR-kimchi samples stored at -2.2℃ increased rapidly until 21 days of storage, irrespective of the packaging. After 32 days of storage at 4.0℃, the reducing sugar content of young radish kimchi packaged in ML film, ML film with a CO2 absorber sachet, and NFS film decreased by 54.9, 80.7, and 79.9%, respectively, compared to before storage. However, the salinity of YR-kimchi samples packaged with different film types showed negligible differences during storage at -2.2 and 4.0℃. No significant O2 reduction or CO2 accumulation was observed in the headspace of NFS film-packaged young radish kimchi stored at either temperature. Hence, these results indicated that NFS film packaging combined with supercooled (-2.2℃) storage improved the shelf life of YR-kimchi without packaging expansion during storage.

Effect of Sulfur Enriched Young Radish Kimchi on the Induction of Apoptosis in HT-29 Human Colon Cancer Cells

Bak, Soon-Sun,Kong, Chang-Suk,Rhee, Sook-Hee,Rho, Chi-Woong,Kim, Nak-Ku,Choi, Keyng-Lag,Park, Kun-Young The Korean Society of Food Science and Nutrition 2006 Preventive Nutrition and Food Science Vol.11 No.3

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.

Effect of Sulfur Enriched Young Radish Kimchi on the Induction of Apoptosis in AGS Human Gastric Adenocarcinoma Cells

Bak, Soon-Sun,Kong, Chang-Suk,Rhee, Sook-Hee,Rho, Chi-Woong,Kim, Nak-Ku,Choi, Keyng-Lag,Park, Kun-Young The Korean Society of Food Science and Nutrition 2007 Preventive Nutrition and Food Science Vol.12 No.2

The effects of young radish (YR, yeolmu in Korean) on the induction of apoptosis were examined in AGS human gastric adenocarcinoma cells. The young radish kimchi (YRK) were made of YR cultivated in the soil without (Control YR kimchi: C-YRK) and with 1,818 g/m$^{3}$ sulfur (Sulfur YR kimchi: S-YRK), respectively. Methanol extracts from S-YRK exhibited higher inhibitory effect on the growth of AGS human gastric adenocarcinoma cells in a time dependent-manner compared to C-YRK at the same concentration. 4,6-diamidino-2-phenylindole (DAPI) staining showed that S-YRK induced apoptosis accompanied by the increased Bax but decreased Bcl-2 in mRNA expression. Moreover, S-YRK decreased the levels of cyclooxygenase-2 (COX-2) and inducible nitric oxide synthase (iNOS) mRNA expressions. The results suggested that S-YRK cultivated in the presence of sulfur elicited stronger anticancer activity than C-YRK in vitro. Dietary intakes of S-YRK may be beneficial to decrease the risk of cancer.

Effect of Sulfur Enriched Young Radish Kimchi on the Induction of Apoptosis in HT-29 Human Colon Cancer Cells

Soon-Sun Bak,Chang-Suk Kong,Sook-Hee Rhee,Chi-Woong Rho,Nak-Ku Kim,Keyng-Lag Choi,Kun-Young Park 한국식품영양과학회 2006 Preventive Nutrition and Food Science Vol.11 No.3

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/㎥ sulfur, respectively. Fermentation of the YR-kimchis were conducted at 5℃ 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 μL/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.

열무김치 및 열무물김치의 발효특성과 in vitro 항암효과

공창숙 ( Chang Suk Kong ),김도경 ( Do Kyoung Kim ),이숙희 ( Sook Hee Rhee ),노치웅 ( Chi Woong Rho ),황해준 ( Hae Jun Hwang ),최경락 ( Keyng Lag Choi ),박건영 ( Kun Young Park ) 부산대학교 김치연구소 2005 김치의 과학과 기술 Vol.11 No.-

유기농법에 의해 재배된 열무김치의 품질 및 기능적 특성

정수진(Su-Jin Jung),소병옥(Byung-Ok So),신상욱(Sang-Wook Shin),노순옥(Sun-Ok Noh),정은수(Eun-Soo Jung),채수완(Soo-Wan Chae) 한국식품영양과학회 2014 한국식품영양과학회지 Vol.43 No.8

유기농법으로 재배한 친자연개발퇴비열무(YR-FNC), 일반퇴비열무(YR-GC)와 일반관행농법인 화학비료로 재배한 일반열무(YR-Control)로 김치를 제조하여 발효기간의 경과에 따른 품질특성, 관능적 특성 및 기능성에 대한 차이를 관찰하였다. 열무의 일반영양성분 중 수분 및 조단백질의 함량은 유기농 열무(YR-FNC, YR-GC)보다 일반열무(YRControl)에서 높았으나 식이섬유소 및 비타민 C의 함량은 유기농 열무에서 높았다. 무기질 중 인과 구리의 함량은 유기농 열무가 높은 반면 질소, 칼륨, 칼슘, 마그네슘, 철, 망간 및 아연의 함량은 일반열무(YR-Control)에서 높게 나타났다. 일반열무김치(YR-Control)는 발효진행의 속도가 빠르게 진행이 되어 적숙기 pH에 빨리 도달하였고, 유기농 열무김치(YR-FNC, YR-GC)는 발효가 서서히 진행되어 저장성이 길어지는 경향을 확인하였다. 당초 열무김치 담금 초기(0일)부터 열무김치의 총 폴리페놀과 총 플라보노이드의 함량은 유기농 열무김치(YR-FNC, YR-GC)의 경우 일반열무김치(YR-Control)에 비해 약 1.5∼3배가 높은 수준으로 나타났으며 발효기간이 경과되면서 일반열무김치(YR-Control)와 유기농 열무김치(YR-FNC)에서 유의적으로 증가하였다. 김치 발효 7일째에 김치의 젖산균인 lactic acid bacteria 함량과 총 균수(total microbial)는 일반열무김치(YRControl)에 비해 유기농 열무김치(YR-FNC)에서 높은 수준이었다. 발효기간이 경과하면서 유기농 열무김치는 관능적품질의 특성이 우수하였고 저장성을 연장시킬 수 있는 가능성을 시사한다. 따라서 일반관행농법으로 재배한 일반열무김치에 비해 유기농 열무김치를 섭취함으로써 맛의 증진 효과뿐만 아니라 고기능성 생리활성물질을 높게 섭취할 수 있어 기능성식품 소재로서의 개발 가능성을 기대할 수 있을 것으로 사료된다. This study compared and analyzed the physiochemical and quality characteristics of young radish kimchi made with YR-FNC or YR-GC cultivated by organic farming as well as kimchi made with young radish cultivated by chemical composting/general farming (YR-Control). YR-Control showed higher contents of water and crude protein than YR-FNC and YR-GC kimchi but lower contents of crude ash, dietary fiber, and vitamin C. YR-FNC and YR-GC kimchi also showed higher contents of P and Cu than YR-Control but lower contents of N, K, Ca, Mg, Fe, and Zn. YR-Control fermentation progressed faster than that of YR-FNC or YR-GC after 24 days, and YR-Control more rapidly reached an appropriate pH. On the other hand, YR-FNC and YR-GC kimchi fermentation progressed slow and did not reach a pH level below 5.3. For period of fermentation, YR-Control and YR-FNC kimchi showed no significant difference in reducing sugar content, whereas that of YR-GC kimchi decreased significantly after 24 days of fermentation (P<0.002). YR-FNC and YR-GC kimchi showed 1.5~3 times higher total polyphenol and flavonoid contents than YR-Control at the beginning of fermentation, whereas YR-Control and YR-FNC kimchi showed a significant increase in total polyphenol and flavonoid contents during the fermentation period. By day 7 of fermentation, YR-FNC kimchi showed higher contents of lactic acid bacteria and total microbes than YR-Control. In the sensory evaluation, YR-FNC and YR-GC kimchi showed higher preference values than YR-Control. Therefore, kimchi made from young radish cultivated by organic farming has a longer freshness period than control kimchi and is characterized by excellent sensory quality, increased physiological contents, and improved beneficial health effects.