• 한국식품영양과학회지
• /
• 제24권1호
• /
• pp.54-59
• /
• 1995

돌산 갓(Brassica juncea) 김치 개발의 일환으로 갓 김치 숙성 중의 휘발성 성분을 분리, 동정하였으며, 매운 맛 성분인 glucosinolate의 함량변화를 분석하였다. 돌산 갓 김치의 숙성 중의 주요 휘발성 성분은 3-isothi-ocyanate-1-propene(Allyl isothiocyanate)이었으며, 그 외 di-2-propenyl disulfide, 1-methoxy1-2-butanol, 4-isothiocyanate-1-butene, di-2-propenyl disulfide 그리고 dimethyl-trisulfied 등 이었다. 갓 김치가 발효됨에 따라 AITC와 4-isothiocyanate-1-butene은 점차 감소하였지만, dimethyl trisulfide는 발효 저장 중에 다소 증가 하였다. Di-2-propenyl disulfide는 5일 까지 감소되었다가 10일 이후에는 다소 증가하였다. 갓 김치 숙성 중의 매운맛 성분인 총 glucosinolate 함량은 3일 까지 증가하다가, 그 이후는 감소하는 경향을 보였다.

• 생명과학회지
• /
• 제25권5호
• /
• pp.557-567
• /
• 2015

고부가가치 돌산갓 김치를 개발하고자 다시마를 주원료로 한 혼합조미농축액(CSS)과 표고버섯을 주원료로 한 혼합조미농축액 (CSL)을 첨가하여 각각 GK-A, GK-B 2종의 갓김치를 제조하였다. $4^{\circ}C$, 80일간 발효실험을 한 결과 GK-A군이 무기질, 식이섬유 함량이 높고 pH저하 및 산도 상승 지연 효과를 나타내었다. 염도는 70일째 이후 유의적 차이는 없었고, 환원당 함량은 대조군 보다 조미농축액 첨가군이 높게 나타났다. 유산균 Leuconostoc sp. 균수는 실험군이 대조군에 비하여 많았고, 적숙기를 지나면서 증가하는 Lactobacillus sp.는 대조군이 발효 20일째부터 증가하였다. 명도는 담근 초기에서 30일까지는 대조군이 높고, 황색도는 GK-B군이 20일부터 높아져 갈변 가능성이 높았다. 경도는 GK-A군이 담금 초기와 10일째 높은 수치를 나타내었다. 유리아미노산 GK-A군이 aspartic acid과 glutamic acid 함량이 전 기간에서 유의적으로 높았다(p<0.05). 단맛계 아미노산의 함량은 GK-A군이 발효 0일, 10일, 30일째 함량에서 다른 군에 비해 유의적으로 높은 수준을 나타내었다(p<0.05). 관능검사 결과는 GK-A가 가장 기호도가 우수하였다. 이상의 결과를 종합적으로 검토한 결과, 다시마를 주원료로 하여 만든 혼합조미농축액 CSS를 90 g 첨가하여 담근 GK-A군이 소비자에게 맛과 영양을 제공할 수 있는 새로운 돌산갓김치 상품으로 가능성이 있을 것으로 기대된다.

• Preventive Nutrition and Food Science
• /
• 제5권3호
• /
• pp.126-130
• /
• 2000

To enhance the antitumor activity of Chinese cabbage kimchi, four kinds of kimchi, which ere differently prepared in kinds and levels of sub-ingredients, were fermented at 15$^{\circ}C$ for 1 day and then at 5$^{\circ}C$ up to pH 4.3. The solid tumor formation, hepatic glutathione S-transferase activity and glutathione contents in the liver, and natural killer (NK) cell activity of spleen were determined from the sarcoma-180 cell injected Balb/c mice that were treated with methanol extracts of the kimchi samples. Kimchi IV, prepared with organically cultivated Chinese cabbage, red pepper powder, garlic, Chinese pepper powder mustard leaf and heat processed salt (Gueun salt), reduced the tumor formation by 39.3% compared to the sarcoma-180 cell treated group, resulting in the smallest tumor weight. Methanol extracts of the kimchi III and kimchi IV recovered the activities of hepatic glutathione S-transferase(GST) that was decreased by the transplantation of the sarcoma-180 cells to th mice. The injections of methanol extracts of kimchi II and kimchi IV increased glutathione contents in sarcoma-180 cells treated mice. The methanol extract of kimchi IV increased the natural killer (NK) cell activity of spleen lymphocytes a more effectively (p<0.05) than those the other kimchi samples. These results suggest that the anticancer activities of kimchi can be increased by changing the kinds and levels of sub-ingredients.

• 대한영양사협회학술지
• /
• 제15권1호
• /
• pp.69-76
• /
• 2009

To determine the salinity of packaged Kimchi, bulk Kimchi and other common foods, we collected samples of foods from the Gyeonggi province area in October 2006 and determined the salinity levels in one serving portion. The average salinity of all foods was 0.226${\pm}$0.212%. The average salinity of all Kimchi samples was 0.401${\pm}$0.260. The average salinities of soups, stews, protein containing side dishes, vegetable side dishes and drinks were 0.153${\pm}$0.085%, 0.691${\pm}$0.213%, 0.151${\pm}$0.102%, 0.209${\pm}$0.121% and 0.080${\pm}$0.016%, respectively. The average salt intake of one serving of Kimchi was 0.125${\pm}$0.041 g, while the average salt intakes of one serving of the soups, stews, protein containing side dishes, vegetable side dishes and drinks were 0.306${\pm}$0.170 g, 1.382${\pm}$0.426 g, 0.094${\pm}$0.061 g, 0.146${\pm}$0.089 g, and 0.159${\pm}$0.152 g, respectively. The salinity of packaged Kimchi was significantly higher than the salinity of the bulk Kimchi (p < 0.01). In addition, the salinity of the liquid and solid stem portions of the packaged Kimchi was significantly higher than the salinity of the same sized portions of the bulk Kimehi (p<0.01). Furthermore, the salinity in the liquid and solid stern portions of the packaged mustard leaf Kimchi were significantly higher than the salinities of other types of Kimchi (p < 0.0001). The salinity of all Kimchi is higher than that of soup, protein containing side dishes, vegetable side dishes or drinks, but the salt content of one serving of Kimchi is lower than those of the soups or stews or vegetable side dishes or drinks (because one serving size of Kimchi is usually smaller than that of the other foods).

• Food Science and Biotechnology
• /
• 제14권1호
• /
• pp.21-27
• /
• 2005

To improve Dongchimi (watery radish kimchi) quality and preservation, 0, 3, 5, 10, and 15% of gatt (Brassica juncea; leaf mustard) per radish was added. Chemical characteristics were determined during fermentation at $10^{\circ}C$ for 45 days. Total acidity increased slowly by addition of gatt during initial fermentation period, and 15% treatment showed lowest total acidity. Total vitamin C content increased initially in all treatments depending on gatt content, and decreased thereafter. Period for reaching maximum value was delayed by addition of gatt. Highest total vitamin C was found in 15% treatments. In the case of reducing sugar, 5% treatment showed highest contents. Lactic, succinic, and tartaric acid contents consistently increased during fermentation, while those of malic and citric decreased. Turbidity and total solid contents of Dongchimi liquid increased in all treatments as fermentation proceeded, although the extent was rather suppressed by addition of gatt. Colorimetric lightness values decreased, while the initial increased and then decreased in redness and yellowness. Addition of gatt at above 15% weight level per radish accelerated fermentation at the later fermentation stage thus it should be avoided. Most changes in typical characteristics of fermentation were similar depending on treatments. More acceptable Dongchimi could be prepared by fermenting at 5% gatt concentration under given conditions.

• 한국식생활문화학회지
• /
• 제21권4호
• /
• pp.414-419
• /
• 2006

The purpose of this study was to measure the factor influencing tourist preferences for leaf mustard iimchi. Among 250 questionnaires, 230 questionnaires were utilized for the analysis. Frequencies, conjoint model, max. utility model, BTL model, Logit model, K-means cluster analysis, and one-way ANOVA analysis were used for this study. The findings from this study were as follows. First, the Pearson's R and Kendall's tau statistics showed that the model fitted the data well. Second, it was found that total respondents and three clusters regarded taste and price as the very important factor. Third, it was found that the first cluster most preferred product with light red color, plain package, and mild taste sold at a cheap price in factory. The second cluster most preferred product with light red color, plain package, and moderately pungent taste sold at a expensive price in factory. The third cluster most preferred product with dark red color, shaped package, and highly pungent taste sold at a cheap price in factory. Fourth, it was found that the first cluster most preferred simulation product with light red color, shaped package, and mild taste sold at a cheap price in factory. The second cluster most preferred simulation product with light red color, shaped package, and moderately pungent taste sold at a cheap price in factory. The third clutter most preferred simulation product with dark red color, shaped package, and highly pungent taste sold at a cheap price in factory.

• Preventive Nutrition and Food Science
• /
• 제6권2호
• /
• pp.126-132
• /
• 2001

Methanol extracts form four kinds of kimchi, which were differently prepared in kinds and levels of sub-ingredients, were given to Balb/c mice for 3 weeks (0.5 mg/kg/day). Peritoneal macrophages isolated from mice treated with kimchi extracts and saline were stimulated by lipopolysaccharide (LPS). K3 and K4 kimchis, containing more red pepper powder, garlic, Chinese pepper powder, mustard leaf and organically cultivated Korean cabbage, significantly increased NO production by the activated macrophages (p<0.05). K1, K2, K3 and K4 kimchi extracts (0.01, 0.1, 1.0 $\mu\textrm{g}$) significantly reduced the increased TGF-$\beta$1 production of H.pylori lysate (0.01 $\mu\textrm{g}$)-activated human epithelial RPMI 2650 cells (5$\times$10$^{4}$ cells/mL) at 24 and 48 hrs of treatment (p<0.01). However, the decreased TGF-$\beta$1 $\alpha$ production of RPMI 2650 cells by H. pylori lysate increased by treatment with kimchi extract for 72 hrs. Especially, K4 kimchi (containing organically cultivated Korean cabbage and more ingredients, modulated TGF-$\beta$1 production of H. pylori lysate-activated RPMI 2650 cells to the normal level (control) by treatment for 48 hrs. The treatment of K1 and K4 kimchi enhanced the LPS (0.01 $\mu\textrm{g}$/mL)-induced IL-6 production of splenocytes. The results suggest that kimchi might have an beneficial effect on cancer prevention due in part to the function enhancing NO production of activated macrophages. Our data suggest that kimchi could modulate TGF-$\beta$1 production by cancer cells and IL-6 production of splenocytes, thereby possibly contributing to control carcinogenesis and the immune system.

• 생명과학회지
• /
• 제13권1호
• /
• pp.59-66
• /
• 2003

Starter로 사용하기 위하여 $20^{\circ}C$에서 4일간 발효된 돌산 갓김치에서 미생물을 분리하였다. 이를 starter로 접종하여 $4^{\circ}C$와 $10^{\circ}C$에서 50일간 발효시키면서 발효특성, 항산화활성, ACE 저해활성을 조사하였다. 1 X $10^{10}$ CFU/mL의 접종농도에서 적숙기(pH 4.5)에 도달하는 시간이 $4^{\circ}C$에서는 최고 5.6배 이상, $10^{\circ}C$에서는 5배 단축되었다. 총균수는 starter 접종농도가 높을수록 발효초부터 높은 균수를 유지하였다. 항산화활성도 starter 접종농도가 높을수록 전반적으로 골게 나타났고, 1 X $10^{10}$ CFU/mL의 접종농도에서 $4^{\circ}C$와 $10^{\circ}C$ 각각 최대 67%와 75%를 나타내었다. 따라서 단위 시간당 세포의 생성율($lnX_{max}$/$t_{max}$)과 항산화활성($lnX_{max}$/$t_{max}$)은 비례관계를 가지며, 초기 접종농도가 높을수록 단위 시간 당 항산화활성이 높음을 알 수 있었다. ACE 저해활성도starter의 농도가 높을수록 ACE 저해활성도 놀게 나타났다. 즉, 1 X $10^{10}$ CFU/mL의 접종농도에서 $4^{\circ}C$에서는 52%, $10^{\circ}C$에서는 최대 76%를 나타내었다. 파라서 일정시간당 체포의 생성율($lnX_{max}$/$t_{max}$)이 증가할수록 ACE 저해율 ($P_{max}$/$t_{max}$)도 증가하였으며, 초기 접종농도가 높을수록 단 위 시간당 ACE 저해율이 높았다.

• Preventive Nutrition and Food Science
• /
• 제18권3호
• /
• pp.218-221
• /
• 2013

Korean cabbage, a member of the Brassicaceae family which also includes cauliflower, mustard, radish, and turnip plants, is a crucial leafy vegetable crop. Korean cabbage is harvested after completion of the leaf heading process and is often prepared for use in "baechu kimchi", a traditional Korean food. Many of the components in Korean cabbage are essential for proper human nutrition; these components can be divided into two groups: primary metabolites, which include carbohydrates, amino acids, fatty acids, and organic acids, and secondary metabolites such as flavonoids, carotenoids, sterols, phenolic acids, alkaloids, and glucosinolates (GSLs). Using gas chromatography-mass spectrometry, this study examined the variety of volatile compounds (including isothiocyanates) contained in Korean cabbage and its seed, which resulted in the identification of 16 and 12 volatile compounds, respectively. The primary volatile compound found in the cabbage was ethyl linoleolate (~23%), while 4,5-epithiovaleronitrile (~46%) was the primary volatile component in the seed.

• 미생물학회지
• /
• 제47권3호
• /
• pp.231-240
• /
• 2011

숙성된 갓김치에서 분리된 유산균을 pH 2.5에서 2시간 반응시킨 후 0.3% oxgall 존재 하에서 3시간 배양시킨 결과 MLK11, MLK22, MLK27, MLK41 및 MLK67 균주들은 $10^5$ CFU/ml 이상의 균수를 유지하여 높은 저항성을 보인 반면, MLK53 균주는 대부분의 균수가 사멸되어 매우 민감한 것으로 나타났다. 담즙산에 대한 내성이 강한 균주들 대부분은 복합 담즙산의 탈포합능이 있었으며, MLK22와 MLK67 균주는 sodium glycocholate로부터 3.5 mM 이상의 cholic acid을 유리시켜 가장 높은 탈포합능을 보인 반면, MLK13과 MLK41은 각각 1.35와 1.16 mM 정도 낮은 양의 cholic acid를 유리시켰다. 특히, MLK22와 MLK67의 탈포합능은 sodium taurocholate 혹은 포합담즙산 혼합물 보다는 sodium glycoholate 존재 하에서 더 높게 나타났다. 게다가 sodium glycocholate와 sodium taurocholate으로부터 MLK22와 MLK67이 생산하는 bile salt hydrolase (BSH)의 활성은 정지기 초기에 최대를 이르렀고 MLK67 보다는 MLK22의 BSH 활성이 다소 높았다. 한편, 실험 균주들의 콜레스테롤 제거능은 5.22-39.16 ${\mu}g$/ml로 균주별 유의적인 차이가 있었으며(p<0.05), 그 중에서 MLK67 균주는 0.3% oxgall, cholic acid 및 taurocholic acid로부터 가장 높은 콜레스테롤 동화능을 나타내었다. 따라서 실험 균주 중 높은 내산성과 내담즙성을 가지며, 담즙산 탈포합능 및 콜레스테롤 동화능이 유의하게 높은 MLK67 균주는 probiotic 균주로서의 가능성이 있는 것으로 간주되어 이를 생화학적 특성과 당분해능 및 염기서열 분석에 의해 동정한 결과 Pediococcus pentosaceus MLK67로 확인되었다.