• 한국식품조리과학회지
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• 제24권5호
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• pp.617-625
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• 2008

In this study, we evaluated changes in the quality characteristics of Godulbaegi kimchi during storage at $20^{\circ}C$ and $5^{\circ}C$. The pH and reducing sugar of Godulbaegi kimchi decreased, and the total acidity and color differences increased with increasing storage time at both temperatures. The vitamin C contents of the Godulbaegi kimchi decreased during the first 15 days of storage at $20^{\circ}C$, then increased for 18 days. The total dietary fiber contents were significantly higher in the fresh Godulbaegi kimchi than in the fermented Godulbaegi kimchi samples. Antioxidative activity was significantly higher in the fresh Godulbaegi kimchi than in the fermented kimchi.

• 한국식품영양과학회지
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• 제27권3호
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• pp.525-530
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• 1998

The effects of godulbaegi(Ixeris sonchifolia H.) powder on body weight gain, lipid and protein concentrations, and enzyme activities were studied in growing male rats for 4 and 8 week. The fats (Sprague-Dawley) were fed diets containing 5% godulbaegi or without. The body weght gain, food efficiency ratio, protein efficiency ratio, hemoglobin concentration and hematocrit value of rats fed godulbaegi diet were similar to the control diet. The ratio of spleen weight to body weight in godulbaegi group for 8 weeks was greater than in that of control group, but they were similar both feeding groups in liver and kidney. The concentrations of the total lipid and triglyceride in serum were increased in rats fed godulbaegi diet for 4 week than in those fed control diet, but those were decreased in rats fed godulbaegi diet for 8 week than in those fed the control diet. The concentrations of the phospholipid, total cholestrol and HDL-cholestrol in serum were decreased in rats fed godulbaegi diet for 8 week than in those fed control diet. The HDL-cholestrol/total cholestrol ratio and athergenic index were similar to both diet groups. There were no differences in growth, serum total protein, albumin concentrations, aspartate aminotransferase and alanine aminotransferase activities between rats fed godulbaegi diet and those fed the control diet.

• 한국식품영양과학회지
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• 제27권6호
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• pp.1071-1076
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• 1998

Threetypes of Korean traditional kimchi were prepared using green onion, leek or godulbaegi as raw materials and stored at 5oC and 20oC for 13 days. Changes in salt and ascorbic acid contents, pH and total acidity as well as the relationship of the decomposition of chlorophylls and the production of their derivatives were investigated. For the all kimchi samples tested, salt content was not significantly changed during storage at both temperatures, whereas pH and total acidity were decreased and increased, respectively. Especially their remarkable changes were shown at the third day of storage. Ascorbic acid content was remained at high level in the leek kimchi for the experimental period at both storage temperatures, meanwhile godulbaegi kimchi retained the least amount of ascorbic acid. Chlorophylls were decomposed to pheophytin and pheophorbide during storage at both storage temperatures, and this phenomenon was apparent at the third day of storage. Reduction of chlorophylls and increasements of its decomposed products such as pheophytin and pheophorbide were the least in leek kimchi and the greatest in godulbaegi kimchi during storage at both temperatures. These results indicate that decomposition of chlorophylls in kimchi and increasements of pheophytin and pheophorbide were closely related to the ascorbic acid content in kimchi.

• 한국식품영양과학회지
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• 제27권3호
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• pp.508-517
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• 1998

We investigated the effects of godulbaegi extracts on the physiochemical properties of biological membranes as membrane stability and fluidity employing the phospholipid liposomal membrances as a biomembrane-mimetic system. The addition of the godulbaegi extracts to the phospholipid exterted great effects stagbilized the barrier function of the liposomal membranes in proportion to the concentration of the additive and significantly increased the membranes fluidity. The values of the fluorescence polarization of 1,6-diphenyl 1,3,5-hexatriene (DPH) decreased gradually as the temperature increased, and decreased abruptly near the phase transition temperature (Tm) of the liposome from gel to liquid crystalline state as usual. These results suggest that the activities of the godulbaegi extracts to enhance the stability and fluidity of the liposomal membranes have implication in their biological activities.

• 한국식품영양과학회지
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• 제27권3호
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• pp.518-524
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• 1998

Liposomes have been widely employed as biomembrane-mimetic system and drug-delivery system. In these applications, the low stability of liposomes has been the most serious problem. They have relatively short half-lives and easily lysed through interactions with biological components. This study was performed to investigate the effects of godulbaegi extracts on the fludity of phospholipid liposomes. We used dipalmitoyl phosphatidylcholine(DPPC) liposomes which make most stable liposomes among the other phosphatidylcholines. The thermograms of the DPPC liposomal bilayers incorporated with the hexane extract of godulbaegi(Ixeris sonchifolia H.) were obtained, and the enthalpy changes and the sizes of cooperative unit of the transition were calculated. The incorporation of the Ixeris sonchifolia H. into the liposomal bilayers effectively reduced the transition temperature at which the transition from gel state to liquid-crystalline state occurs, broadened the thermogram peaks, and reduced the ratio of van't Hoff to calorimetric enthalpies. These results indicate indicate that the godulbaegi extracts (Ixeris sonchifolia H.) have significant effects on the fluidity of biological membrance.

• 한국식품영양과학회지
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• 제24권6호
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• pp.1010-1015
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• 1995

Extent of reduction in protein digestibility by Godulbaegi(lxeris sonchifolia H.) kimchi powder appeared to be related to the kimchi weight-to-protein weight ratio, the kind of protein sources, part of plants and fementation period. In vitro digestibilities of protein were significantly(p<0.05) reduced as the freeze dried kimchi powder weight-to-protein ration increased from 0.5 : 1.0 to 1.0 : 1.0 for all Godulbaegi samples and protein sources. Overall digestibility of protein sources in the presence of kimchi powder, the reduction ranked in the following order : soybean>casein>beef>squid. Lower(p<0.005) reduction occurred for each protein source when raw plant was exchanged for kimchi products. Some greater reduction of digestibility was noted in young plants and leaf samples than ripe or root samples. Trypsin inhibitor, which expressed as soybena trypsin inhibitor, was inversely related(r=0.8437) to in vitro protein digestibility of casein in the presence of Godulbaegi kimchi powder. More than three times of total polyphenols contained in leaves than in roots. Young leaves had 30% more total polyphenols(37.64mg/g sample) than that in ripe ones. Soaking in 5% NaCl solution for 24 hrs was markedly reduced in total polyphenols as 73% for leaves and 33% for roots. Remarkable reduction in total polyphenols was not checked during fermentation followed after soaking. Trypsin inhibitor content correlated well(r=0.8873) with total polyphenols in all of Godulbaegi samples.

• Journal of Nutrition and Health
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• 제30권8호
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• pp.889-894
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• 1997

The effect of lxeris sonchifolia H.(godulbaegi) on lipid metabolism were studied in S. D. rats. Twenty four rats were divided into four groups and fed diets containing 1 % cholesterol, 0.25% sodium cholate, 10% coconut oil and 5% lard(control group)f for 3 weeks. An experimental diet group was added with 5% leaf(PL group) or root powder(PR group) of godulbaegi. The lipid components and enzyme activites of serum and liver were assayed. The concentrations of total cholesterol, triglyceride and phospholipid were significantly lower in the PL and PR groups than in the control group. The levels of HDL-cholesterol were not significant but showed somewhat higher values in the PL and PR groups compaired with the control. The activities of glutamic oxaloacetic transminase(GPT) and glutamic pyruvic transaminase(GPT) were significantly lower in the PL and PR groups compaired with the control. In view of these results Godulbaegi is expected to be an effective food in preventing and improving the hyperlipidemic state.

• Journal of Nutrition and Health
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• 제30권1호
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• pp.19-24
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• 1997

This study was carried out to investigate the effects of enzyme activities on male Sprague-Dawley rats intoxicated by CCI4 on IS(Godulbaegi) diets for 4 weeks. We divides into 5 diet groups which were normal diet(N), normal diet intoxicated by CCI4(NC) and 3 IS diets ; leaves diet(ILC), roots diet(IRC) and mixed diet of leaves and roots which were also injected by CCI4 3 times for 4 weeks. The activity of glutamic pyruvic transaminase(GPT) in serum in NC was higher than in N as we expected. The GPT activites and the values of malondial-dehyde(MDA) of IS groups were all lower than in NC, IC as lowest. The activity of superoxide dismutase(SOD) in NC was higher than in N and IS groups had values less than the values of N. Catalase showed similarity in results as above. The values of glutathione S-transferase(GST) and cytochrome P-450 in NC were lower than in N. IS groups had higher values than in NC. Godulbaegi might be important not only as one of the traditional Korean foods but also as therapeutic agent for hepatotoxicity and for shortening the recovery time in liver disease.

• 한국식품영양과학회지
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• 제26권1호
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• pp.137-143
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• 1997

본 연구는 고들빼기를 분획별로 나누어 수층, butanol 층, hexane층, ethyl acetate층 분획 물들을 1주일간 흰 쥐의 복강내 주사 후 마지막날 사염화탄소를 복강내 1회 투여하여 간손상을 유발시킨 쥐의 간중량, 과산화지질, 항산화효소활성 및 간조직을 관찰하였다 체중에 대한 간중량 백분율은 간손상군중에서 n-hexane 분획물 투여군이 가장 낮게 나타났으며, 혈청 중 GPT활성 역시 n-hexane 분획물 투여군이 거의 정상군과 비슷한 수준으로 떨어 졌다. 간 중 MDA함량은 고들빼기 분획물 투여군들이 모두 낮은 경향이었으며 그 중에서도 n-butanol 분획물 투여군과 n-hexane 분획물 투여군이 대조군에 비해 유의적으로 낮았다 간 중 GST활성은 정상군에 비해 간손상군이 떨어졌으며 간손상군에서는 대조군에 비해 ethyl acetate 분획물 투여군이 유의적으로 높게 나타났다. 간조직 관찰에서는 정상군에 비 해 간손상군의 조직에 염증 및 괴사가 뚜렷이 나타났고 고들빼기 n-hexane 분획물 투여 후 간독성 유발 쥐의 간조직에서는 염증 및 괴사가 확실히 감소한 경향을 볼 수 있었다.

• 한국식품저장유통학회지
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• 제24권6호
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• pp.786-794
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• 2017

본 연구에서는 식품으로서 활용범위가 점차 증가되고 있는 고들빼기 식품의 품질에 영향을 미칠 수 있는 여러 화학 성분과 기호성에 관계되는 특수성분을 조사하기 위하여 10월(A)과 12월(B) 2회에 걸쳐 채취시기별로 나누어 분석하였으며, 고들빼기에 함유된 항산화물질을 분석하여 가공식품으로 정착시키는데 필요한 기초 자료를 얻고자 하였다. 고들빼기의 채취 시기별 일반성분의 변화를 조사한 결과, 잎과 뿌리에서 채취 시기가 경과할수록 수분 함량과 조지방 함량은 공통적으로 감소하였으나, 섬유질, 단백질, 가용성무질소물 및 회분 함량은 증가하는 경향을 나타냈다. 무기질은 채취 시기가 경과할수록 잎의 Mg과 Na를 제외하고는 모든 시료에서 공통적으로 증가하는 경향이었다. Vit. C와 Niacin은 채취 시기가 경과할수록 잎과 뿌리 모두에서 공통적으로 감소하는 경향이었으나, Vit. $B_1$, $B_2$는 소량 증가하는 경향을 보였다. 고들빼기 잎과 뿌리의 주된 유기산은 구연산, 사과산 및 주석산이 검출되었고, 시기별로 성분함량의 차이는 보이지 않았다. 주요 구성아미노산은 잎과 뿌리 모두에서 isoleucine과 leucine이었고, 채취시기가 늦을수록 구성아미노산 함량은 증가하였다. 고들빼기의 잎과 뿌리에 함유된 유리당은 fructose, glucose, sucrose, maltose 등 4개의 당이 확인되었고 총 유리당 함량은 채취 시기가 늦을수록 증가하였다. Phenol화합물은 arbutin, catechin, chlorogenic acid, p-coumaric acid 등 4개의 성분이 확인 되었으며, 잎보다 뿌리 함량이 높은 것으로 나타났으며, 채취시기가 늦을수록 그 함량이 증가하는 것으로 나타났다. 고들빼기 항산화력은 잎보다 뿌리의 항산화력이 더 강한 것으로 나타났으며, 채취 시기가 늦을 수 록 더 강한 것으로 나타났다.