• Korean Chemical Engineering Research
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• v.45 no.3
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• pp.291-297
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• 2007

The hydrolysis reaction of sulfur mustard(HD, bis 2-chloroethylsulfide), one type of the blister agents was studied in water to find the operation conditions which can convert HD into less toxic compounds. The reaction was proceeded into two steps. First, 10~20 wt% of HD was hydrolyzed in water at $90^{\circ}C$ for 2 hr and aqueous sodium hydroxide solution(2.1 eq) was subsequently added to the reaction mixture at room temperature. The efficiency of HD hydrolysis at this experimental conditions was greater than 99.99% and the final degradation products of HD were 68 wt% of thiodiglycol, 8 wt% of 1,2-bis(2-hydroxyethylthio)ethane and 24 wt% of bis(2-hydroxyethylthioethyl)ether.

• Journal of Animal Science and Technology
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• v.55 no.1
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• pp.25-32
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• 2013

The purpose of this study was to investigate the effects of mustard, which contains allyl isothiocyanate, on ruminal fermentation and methane emission in vitro. To this end, diluted ruminal fluid(30ml) was incubated anaerobically at $39^{\circ}C$ or 6, 12, and 24 h with or without seeds or powdered mustard. Either mustard seed or powdered mustard was weighed and serially (0, 3.33, 5.00, 6.67, and 8.33 g/L) mixed with ruminal fluid. Ammonia-N was increased (P < 0.05) by mustard treatment in a dose dependent manner. Regardless of concentration or form, mustard increased (P < 0.05) total VFA content but decreased (P < 0.01) pH compared to control group. Molar proportion of acetate (A) was decreased (P < 0.05) whereas propionate (P) was increased (P < 0.05) by mustard treatment, thereby A:P ratio was decreased (P < 0.05) compared to control group. Total gas production was increased (P < 0.01) in a linear manner by mustard treatment compared to control group. There was no effect of mustard powder, except 8.33 g/L level at 6 h, on methane emission. However, at 24 h, methane emission was reduced (P < 0.05) by 4.77% and 11.54% with 6.67 g/L and 8.33 g/L of mustard seeds supplementation, respectively. Altogether, these results suggest that mustard seeds containing allyl isothiocyanate may reduce methane production without disturbing ruminal fermentation.

• Korean Journal of Pharmacognosy
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• v.18 no.1
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• pp.41-49
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• 1987

Mustard leaf and seed showed the protective effect on lipid peroxidation in mouse liver. Their active principle was turned out to be sinapine.

• Plant Resources
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• v.8 no.2
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• pp.145-154
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• 2005

The antimicrobial effect of each fraction after fractionation of an ethanol extract of leaf mustard was examined in terms of nucleic acid, chloroform, ethylacetate, and butanol. The ethylacetate fraction, which showed the strongest level of antimicrobial effect among the different ethanol extract fractions of leaf mustard, was isolated and purified using silica gel column chromatography and HPLC, respectively, to obtain a single antimicrobial substance called KLM-1. The antimicrobial effect of this substance was 10 times higher than that of the ethylacetate fraction. A further study is on the way to confirm the structure of the antimicrobial substance KLM-1 through LC/Mass and NMR.

• Preventive Nutrition and Food Science
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• v.7 no.3
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• pp.317-319
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• 2002

Exo-polygalacturonase (EPG) from Rhizopus sp. was applied to the extraction of alginic acid from sea mustard to increase extraction yield. EPG digestion was examined under distinct conditions within temperatures from $25^{\circ}C$ to 5$0^{\circ}C$, pH 5 to 9, and treatment times from 0 to 36 hr. The optimal conditions fur alginic acid extraction with EPG were: pH 7.0 at 3$0^{\circ}C$ for 24 hrs. The EPG hot water extraction yield was 3.4 times higher yield than hot water extraction alone. Using EPG to extract alginic acid from sea mustard should be considered a viable alternative to conventional extraction, with the advantage of reducing hazardous wastes such as strong acid and alkali solutions.

• Journal of Nutrition and Health
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• v.27 no.10
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• pp.988-995
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• 1994

This study was performed to investigate the influence of various dietary fiber sources(rice bran, Chinese cabbage, radish, apple, laver, sea mustard) on the intestinal microflora in rats. Eight groups of rats were fed each experimental diets containing 5% of total dietary fiber for 4 weeks. Total viable counts and the numbers of Bifidobacterium, Lactobacillus, Clostridium, E. coli and Staphylococcus were determined by nonselective medium and various selective media. The number of Bifidobacterium(p<0.01) was higher in the apple and sea mustard groups than those in the other groups and the number of Lactobacillus(p<0.01) was lower in the radish group. A decrease in the intestinal population of clostridium was shown in the sea mustard group. The E. coli(p<0.01) and Staphylococcus(p<0.01) populations decreased in the apple group compared with other groups. These findings suggest that the apple fiber and sea mustard fiber are effective in improving intestinal flora of rats.

• Journal of Microbiology and Biotechnology
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• v.10 no.1
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• pp.43-47
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• 2000

In vitro cytotoxicity and antioxidative effects of water extracts prepared from Mustard Leaf Kimchi (MLK) during its fermentation period were investigated. The cytotoxicity against HepG2 (human hepatic cancer) by water extracts from the well fermented Mustard Leaf Kimchi was higher than others (fermented for 0 to 6 days at 18$^{\circ}C$), and IC50 of water extracts at the points of 6, 8, 10, and 14days during fermentation were 213.4, 99.2, 99.9, and 109.8${\mu}{\textrm}{m}$/ml, respectively. Antioxidative activity of water extracts from MLK during various fermentation periods was higher than that of blank distilled water. However, the antioxidative activity of well-fermented water extracts of MLK (fermented for 8-14 days) did not show any difference from that of others (fermented for 2-6 days). Thus, water extracts of well-fermented MLK (fermented during 8-14 days) significantly inhibited the growth of cancer cells in vitro, but little antioxidative activity was influenced by the various fermentation periods.

• Journal of Nutrition and Health
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• v.30 no.5
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• pp.499-505
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• 1997

This study was conducted to investigate the effect of various types of calcium sources on calcium metabolism. Sprague-Dawley male rate weighing approximately 82g were divided into 6 groups and fed experimental diets containing about 0.2% calcium for 4 weeks. Perilla leaves, dried sea mustard, mulberry leaves, loach, skim milk powder, and CaCO3 were used as calcium sources for this study. Food intake of experimental groups showed no significant difference from that of control group, but food efficiency ratio were higher in group fed loach as a calcium source. Apparent calcium absorption from perilla leaves, and skim milk powder groups as good as that in CaCO group. Femur length showed no significant difference among exjerimental groups with different calcium sources. The breaking force of bone was higher in loach and dried sea mustard groups. Weight, ash weight, and calcium content of the femur were higher in the loach diet group than in the others. Thus, calcium from not only skim milk powder but also perilla leaves, dried sea mustard, mulberry leaves, and loach appears readily available and all of these can be recommended as calcium sources.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.3
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• pp.477-481
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• 1998

Sea mustard paste was prepared by treating wet and dried sea mustard with 0.1M Na2CO3, which mainly aimed to extract alginate from the cell wall of sea mustard. The pastes were added to beef, chicken and pork to manufacture the meat patties. The effects of adding the paste were investigated in terms of sensory properties, texture(hardness)and weight changes after cooking. The sensory attributes such as taste, color, texture and juiciness were generally enhanced by adding the paste. The hardness of cooked patties was significantly decreased, so the paste provided softer texture. The addition of paste also resulted in decreasing the weight loss of meat patties after cooking.

• Korean Journal of Food Science and Technology
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• v.25 no.5
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• pp.589-591
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• 1993

Effects of enzymatic hydrolysis of polysaccharides with using three commercial mixed enzymes (Ultrazyme, Celluclast, Viscozyme) were investigated on supernatant ratio, solid yields and viscosity of sea mustard extracts. The result showed that enzymatic hydrolysis prior to extraction increased the solids concentration up to 27.3% and the solids yield up to 14.0%. However the supernatant ratio after centrifugation of the sea mustard suspension was rather reduced. The viscosity of the extracts was significantly increased during initial enzymatic hydrolysis.