Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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The Relationship between Physiological Activity and Cell Number in Dolsan Leaf Mustard Kimchi (Brassica juncea)

  • Park, You-Young (Department of Biotechnology, Yosu National University) ;
  • Yoo, Eun-Jeong (Department of Biotechnology, Yosu National University) ;
  • Lim, Hyun-Soo (Department of Biotechnology, Yosu National University) ;
  • Kang, Dong-Soo (Department of Food Science and Nutrition, Yosu National University) ;
  • Naoyuki Nishizawa (Department of Bioscience and Technology, Faculty of Agriculture, Iwate University) ;
  • Park, Myeong-Rak (Department of Biotechnology, Yosu National University)
  • Published : 2001.06.01
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Abstract

Changes in antioxidative activity and Angiotensin converting enzyme(ACE) inhibitory activity in juice prepared from Dolsan leaf mustard kimchi (DLMK) ar various fermentation temperatures were investigated. Antioxidative activity of juice from optimally ripened DLMK at 20 and 3$0^{\circ}C$ showed 80 and 83%, respectively. Juice from 10-day fermented DLMK at 3$0^{\circ}C$ showed 62% inhibitory activity against the ACE. In the juice fermented DLMK at 2$0^{\circ}C$~3$0^{\circ}C$, physiological activity was higher than that of the 4~1$0^{\circ}C$. In particular, optimally ripened DLMK at 3$0^{\circ}C$ showed the highest physiological activity. The physiological activity in DLMK juice at the fermentation period increased significantly with an increase in the growth of microbes. Consequently, a maximum physiological activity was shown at the maximum cell number. These results suggest that the microorganisms in DLMK juice would play an important role in the physiological activity.

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References

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