한국의 무김치에 관한 역사적 고찰

조우균 ( Woo Kyoun Cho ) 한국식생활문화학회 2010 韓國食生活文化學會誌 Vol.25 No.4

Radish kimchi is a typical side-dish in Korean traditional food and is a way of keeping vegetables for a extended period using fermentation. This study examined the classification, usage, eating history, variety, and recipes of Korean radish kimchi through ancient and modern era literature. The Korean radish kimchi were categorized into six groups: kkakttugi, seokbakji (or nabakkimchi), dongchimi, jjanji, jangachi, and jangkwa. According to the record, the eating history of radish kimchi comes from before the age of the Three Kingdom period. Radish was preserved in salt, vinegar, soybean paste or lees of fermented liquor in the early times. This pickled radish was not supposed to be watery. Radish kimchi was divided into watery kimchi (dongchimi) during the period of United Silla and the Koryo Dynasty. Kimchi was mixed with Chinese cabbage to make seokbakji or nabakkimchi. Up to the early Chosun Dynasty, the key ingredient of kimchi was radish. After the middle of the Chosun Dynasty, kimchi was mixed with red pepper powder, salted fish, soybean sauce, and various ingredients. There were many kinds of radish kimchi during the late Chosun Dynasty. In the 11 Korean recipe books published within the past 100 years, there are nine kinds of kkakttugi, three kinds of seokbakji, four kinds of dongchimi, three kinds of jjanji, nine kinds of jangachi, and five kinds of jangkwa. Kkakttugi (cubed, sliced or julienne radish) was pickled with salt, red pepper powder, garlic, green onion, oyster, sugar, salted fish, and more. Seokbakji and nabakkimchi were not as salty, so they could not be preserved as long. Dongchimi (watery radish kimchi without red pepper powder) was made of radish, water, salt, 18 side ingredients, 13 condiments, and seven garnishes. Jjanji was pickled to be very salty and was eaten during summer. Jangachi can be used as a regular side dish and is made of radish or dried radish slices pickled or seasoned with salt, soy sauce, vinegar, soybean paste, lees of fermented liquor, and spices. Jangkwa is used as a stir-fry method and has been segregated from jangachi relatively recently.

건조조건이 다른 무채말랭이 및 무채말랭이 볶음의 품질특성

김지나,박영희,노윤영,김영,강민숙,Kim, Ji-Na,Park, Young-Hee,Noh, Yun-Young,Kim, Young,Kang, Min-Sook 한국식품조리과학회 2015 한국식품조리과학회지 Vol.31 No.5

This study investigated changes in the chemical properties and antioxidant activity of dried shredded radish (Raphanus sativus L.). Shredded radishes with a thickness of either 3.5 mm or 7.0 mm were dried using hot air at $45^{\circ}C$ or were sun dried. The degree of browning for the 3.5 mm sun dried radish, the 7.0 mm sun dried radish, the 3.5 mm hot air dried radish and the 7.0 mm hot air dried radish was 0.12, 0.14, 0.04 and 0.04, respectively. The DPPH radical scavenging activity (EDA%) of the hot air dried radish had a higher value than the sun dried radish. In contrast, the ABTS values of the sun dried radishes were higher than the hot air dried radishes. The total polyphenol content of the 7.0 mm and 3.5 mm hot air dried radishes reached high values of 15.99 and 11.62 mg/g, respectively. The total polyphenol contents of the 7.0 mm and 3.5 mm sun dried radishes were 9.63 and 6.77 mg/g, respectively. In sensory evaluation of the stir-fry dried shredded radishes, the 7.0 mm hot air dried sample scored the highest in terms of smell, color, gloss and overall preference. In conclusion, hot air drying ($45^{\circ}C$) and a thickness of 7.0 mm were found to be the optimal conditions for dried shredded radish and stir-fried dried shredded radish products.

The Effects of Reducing Skin Wrinkles and Improving Skin Elasticity from Korean Radish Extract

Hyun-Kyoung Kim 한국인터넷방송통신학회 2019 Journal of Advanced Smart Convergence Vol.8 No.1

The radish skin and radish greens are an edible part of the radish. But they are removed before eating the radish and used as a byproduct or an animal feed material because of their tough and rough texture. This study was conducted to investigate the effect of supercritical heat-treated radish-extract on UV-induced HRM-2 wrinkled mouse animal model on anti-aging wrinkles. Supercritical heat-treated radish-extract was applied on the back of seven-weeks old HRM-2 mice. The effect of HRE on skin thickness, elasticity and wrinkle formation of the mice was observed by using UVB lamp to induce melanogenesis and wrinkle formation. As the result, increased depth of wrinkles was observed in the negative control group in comparison to the normal group. In contrast, decreased depth of wrinkles was observed in the radish-extract-free group compared to the negative control group. In the study of the effect of radish-extract on wrinkle-formation related gene expression and protein what protein expression, MMP-2 and MMP-9 gene expression significantly increased in the negative control group compared to the normal group. The gene expression reduced in dependence to the mass of radish-extract treated. Similar to quantitative results of mRNA expression, the expression of MMP-2 protein increased as a result of UVB-irradiation. The MMP-2 expression was inhibited in dependence to the mass of radish-extract treated. In conclusion, the supercritical heat-treated radish-extract has an effect on improving skin wrinkles not only when it is applied to the skin but also when orally ingested. Thus, it can be effectively used as a composition to health functional products. Therefore we can also conclude that radish a food that does not show any side-effects even upon long-term intake can reduce wrinkle formation as well as improve skin elasticity when taken regularly for a long period.

열처리된 무 추출물의 항산화 활성 및 암세포 증식억제 효과

김현경 ( Hyun-kyoung Kim ) 조선대학교 공학기술연구원 2018 공학기술논문지 Vol.11 No.2

Radish bark and radish greens (mucheong) are edible parts of radish but often they are removed prior to consumption of radish and either utilised as a byproduct or an animal feed material for their tough and rough texture. This study has proceeded an experiment that can increase such physiological properties of radish. As a result, during the extraction of radish, including the byproduct, an increase in antioxidant properties of radish depending on the heating temperature was performed. Upon the extraction of radish bark and green extract, its antioxidant activity and its contribution to inhibiting the growth of cancer cells were investigated. As a result, the color of radish ethanol extract in dependence of heating temperature, showed light brown color at low heating temperature and black color from 150℃. The total polyphenol content significantly increased as a result of heat treatment; 6.7 times and 22 times higher than the control at 110℃ and 150℃, respectively. DPPH radical scavenging ability and antioxidant property increased with increasing heating temperature; in comparison to heat-treated radish at 110℃ and 150℃, IC₅₀ decreased by 1/22 times. IC₅₀ of the control was 23times higher than 150℃ heat treated radish (Control IC50:130.305). According to the graph that represents ABTS activity, antioxidant activity increased in dependence of heat treatment likewise to the total polyphenol content and DDPH radical scavenging activity. Upon heat treatment at 150℃, antioxidant activity in consequence of ABTS assay increased 23 times higher than the control. Efficacy of heat treated radish on inhibition of cancer cell growth was examined. The growth stability of colon cancer (HCT-116, LOVO) and lung cancer (H460) cells decreased with increasing heating temperature.

The Effects of Reducing Skin Wrinkles and Improving Skin Elasticity from Korean Radish Extract

Kim, Hyun-Kyoung The Institute of Internet 2019 Journal of Advanced Smart Convergence Vol.8 No.1

The radish skin and radish greens are an edible part of the radish. But they are removed before eating the radish and used as a byproduct or an animal feed material because of their tough and rough texture. This study was conducted to investigate the effect of supercritical heat-treated radish-extract on UV-induced HRM-2 wrinkled mouse animal model on anti-aging wrinkles. Supercritical heat-treated radish-extract was applied on the back of seven-weeks old HRM-2 mice. The effect of HRE on skin thickness, elasticity and wrinkle formation of the mice was observed by using UVB lamp to induce melanogenesis and wrinkle formation. As the result, increased depth of wrinkles was observed in the negative control group in comparison to the normal group. In contrast, decreased depth of wrinkles was observed in the radish-extract-free group compared to the negative control group. In the study of the effect of radish-extract on wrinkle-formation related gene expression and protein what protein expression, MMP-2 and MMP-9 gene expression significantly increased in the negative control group compared to the normal group. The gene expression reduced in dependence to the mass of radish-extract treated. Similar to quantitative results of mRNA expression, the expression of MMP-2 protein increased as a result of UVB-irradiation. The MMP-2 expression was inhibited in dependence to the mass of radish-extract treated. In conclusion, the supercritical heat-treated radish-extract has an effect on improving skin wrinkles not only when it is applied to the skin but also when orally ingested. Thus, it can be effectively used as a composition to health functional products. Therefore we can also conclude that radish a food that does not show any side-effects even upon long-term intake can reduce wrinkle formation as well as improve skin elasticity when taken regularly for a long period.

The Effects of Reducing Skin Wrinkles and Improving Skin Elasticity from Korean Radish Extract

김현경 한국인터넷방송통신학회 2019 Journal of Advanced Smart Convergence Vol.8 No.1

The radish skin and radish greens are an edible part of the radish. But they are removed before eating the radish and used as a byproduct or an animal feed material because of their tough and rough texture. This study was conducted to investigate the effect of supercritical heat-treated radish-extract on UV-induced HRM-2 wrinkled mouse animal model on anti-aging wrinkles. Supercritical heat-treated radish-extract was applied on the back of seven-weeks old HRM-2 mice. The effect of HRE on skin thickness, elasticity and wrinkle formation of the mice was observed by using UVB lamp to induce melanogenesis and wrinkle formation. As the result, increased depth of wrinkles was observed in the negative control group in comparison to the normal group. In contrast, decreased depth of wrinkles was observed in the radish-extract-free group compared to the negative control group. In the study of the effect of radish-extract on wrinkle-formation related gene expression and protein what protein expression, MMP-2 and MMP-9 gene expression significantly increased in the negative control group compared to the normal group. The gene expression reduced in dependence to the mass of radish-extract treated. Similar to quantitative results of mRNA expression, the expression of MMP-2 protein increased as a result of UVB-irradiation. The MMP-2 expression was inhibited in dependence to the mass of radish-extract treated. In conclusion, the supercritical heat-treated radish-extract has an effect on improving skin wrinkles not only when it is applied to the skin but also when orally ingested. Thus, it can be effectively used as a composition to health functional products. Therefore we can also conclude that radish a food that does not show any side-effects even upon long-term intake can reduce wrinkle formation as well as improve skin elasticity when taken regularly for a long period.

Identification and differential expression analysis of anthocyanin biosynthetic genes in root-skin color variants of radish (Raphanus sativus L.)

Rugang Yu,Xueling Du,Jing Li,Lan Liu,Chaomeng Hu,Xiaoling Yan,Yuqing Xia,Huijuan Xu 한국유전학회 2020 Genes & Genomics Vol.42 No.4

Background Taproot skin color is a major trait for assessing the commercial and nutritional quality of radish, and red-skinned radish is confirmed to improve consumer’s interest and health. However, little is known about the molecular mechanisms responsible for controlling the formation of red-skinned radish. Objective This study aimed to identify the differentially expressed anthocyanin biosynthetic genes between red- and whiteskinned radishes and understand the molecular regulatory mechanism underlying red-skinned radish formation. Methods Based on the published complete genome sequence of radish, the digital gene expression profiles of Yangzhouyuanbai (YB, white-skinned) and Sading (SD, red-skinned) were analyzed using Illumina sequencing. Results A total of 3666 DEGs were identified in SD compared with YB. Interestingly, 46 genes encoded enzymes related to anthocyanin biosynthesis and 241 genes encoded transcription factors were identified. KEGG pathway analysis showed that the formation of red-skinned radish was mainly controlled by pelargonidin-derived anthocyanin biosynthetic pathway genes. This process included the upregulation of PAL, C4H, 4CL, CHS, CHI, F3H, DFR, LDOX, and UGT enzymes in SD. CHS genes were specifically expressed in SD, and it might be the key point for red pigment accumulation in red-skinned radish. Furthermore, MYB1/2/75, bHLH (TT8), and WD 40 showed higher expression in SD than in YB. Meanwhile, the corresponding low-abundance anthocyanin biosynthesis enzymes and upregulation of MYB4 might be the factors influencing the formation of white-skinned radish. Conclusion These findings provide new insights into the molecular mechanisms and regulatory network of anthocyanin biosynthesis in red-skinned radish.

The Processed Radish Extract Melanogenesis in Humans and Induces Anti- Photoaging Effects in Ultraviolet B-Induced Hairless Mouse Model

Hyun-Kyoung Kim 국제문화기술진흥원 2019 International Journal of Advanced Culture Technolo Vol.7 No.4

The radish skin and radish greens are an edible part of the radish. But they are removed before eating the radish and used as a byproduct or an animal feed material because of their tough and rough texture. Melanin is a pigment that gives colour to our skin. But increased production of melanin can turn into benign or malignant tumours. These days due to global warming, the amount of Ultra violet (UVB) rays has been extensively increased with sunlight. Due to this, a phenomenon called exogenous photo aging is widely observed for all skin colour and types. As a result of this phenomenon, a set of enzymes called matrix metalloproteinases (MMP’s) that serves as degradation enzymes for extracellular matrix proteins mainly collagen is increased, causing depletion in collagen and resulting in early wrinkles formation. Therefore in our study we used the murine melanoma cell line B16/F10 to study the melanogenesis inhibition by Heated radish extract (HRE) in vitro and we used HRM-2 hair less mice exposed to artificial UVB for checking the efficacy of Heated radish extract in vivo. Furthermore, we prepared a 3% Heated radish extract (HRE) cream and checked its effects on human skin. Our results have clearly demonstrated that Heated radish extract (HRE) have potently suppressed the tyrosinase activity and melanin production in B16/F10 cells. It had also reduced the expression of components involved in melanin production pathway both transcriptionally and transitionally. In in vivo studies, HRE had potently suppressed the expression of MMP’s and reduced the wrinkle formation and inhibited collagen degradation. Moreover, on human skin, ginseng cream increased the resilience, skin moisture and enhanced the skin tone. Therefore in light of these findings, we conclude that HRE is an excellent skin whitening and antiaging product.

Chemosensory approach supported-analysis of wintering radishes produced in Jeju island by different processing methods

홍성준,부창국,이주경,허성욱,조성민,정향연,윤소정,이영승,박성수,신의철 한국식품과학회 2021 Food Science and Biotechnology Vol.30 No.8

The purpose of this study was to investigate sensory characteristics in radishes, processed through different methods, using chemosensory-assisted instruments. For electronic tongue (E-tongue) analysis, freeze-dried radish was high in the sensor values of sourness, umami, and sweetness, however, the saltiness was the lowest. In particular, the sensor values of taste freeze-dried radish have changed more than that of thermally processed radishes. Unlike the results of E-tongue, volatiles of freeze-dried radish have changed less than that of thermally processed radishes. In detail, amounts of sulfur-containing compound (thiophene) in freeze-dried radish were relatively higher than thermally processed radishes by an electronic nose. For gas chromatography-mass spectrometry and GC-olfactometry, the amount of sulfur-containing compounds in freeze-dried radish were also relatively higher than thermally processed radishes, and odor active compounds were also high in freeze-dried radish.

石灰 , Fly Ash 및 볏짚재가 土壤에서 무우로 이행 蓄積되는 카드뮴과 납의 含量 減少에 미치는 影響

韓敦熙 한국환경과학회 1992 한국환경과학회지 Vol.1 No.1

Greenhouse pot experiments were conducted to evaluate the effects of lime, fly ash and ash(from rice straw) on the cadmium and lead translocation from soil to radish. The soils with low metal contents(Cd 1.52 ppm and Pb 25.37ppm) were prepared and high metal contents (Cd 8.99 ppm and Pb 50.81ppm) were prepared and amended with 0.25%, 0.5%, 1.0%, 2.0% each of lime, fly ash and ash. Radishes(Raphanus sativus) were cultivated and cropped on the soils during 25, 50 and 75 days after sprout, and then cadmium and lead contents of radishes were analyzed by roots and tops. The results obtained are as follows. 1. Lime and ash were effective in raising the soil pH, but fly ash was not effective. 2. The growth of radishes were not impaired by the cadmium and lead contamination but, impaired by soil pH 7.5 or more. 3. Cadmium was accumulated very strongly in radishes and the greater concentration was found in than roots, but lead showed no evidence of accumulation in radishes. 4. In general, when the concentrations of lime and ash in soils increased, the uptake of cadmium and lead by radishes decreased, and lime was more effective than ash, while fly ash revealed no effect of reducing the translocation of cadmium and lead from soils to radishes. 5. The uptake of cadmium by radishes decreased more effectively than lead and the uptake of Cd or Ph by radishes grown in the soils with high metal contents decreased more effectively than low metal con tents. 6. Cadmium and lead contents of radishes were negatively correlated with soil pH values and the relationship in cadmium content was stronger than that in lead content.