• 한국균학회소식:학술대회논문집
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• 2015.05a
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• pp.37-37
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• 2015

Kimchi cabbage (Chinese cabbage), radish and Cabbage are major Brassicaceae vegetables in Korea. Especially, we can easily develop whole plant from one microspore in Kimchi cabbage. To develop clubroot resistant doubled-haploid (DH) inbred lines, we pollinated a clubroot resistant turnip of 'IT 033820' with a Kimchi cabbage (Chinese cabbage) inbred of 'BP 079'. More than 85 DH inbred lines were developed from this combination. We screened about 400 materials including these DH inbred lines, commercial cultivars and breeding materials during 3 years using hydroponic system after inoculating single spore isolation race 4(SSI-04) inoculate. One inbred line derived from this combination selected as clubroot resistant and registered as 'Wonkyo20036ho'. We inoculated 26 DH inbred lines derived from 'Zoong-baek 2ho' using SSI-4, the percent of resistant plants varied from 0 to 83%. However the horticultural traits of highly resistant DH inbred line was poor. Thus we selected one DH line showing 77% resistant with yellow inner leaf and maid good head, was registered as 'Wonkyo20034ho'. Another DH inbred line derived from Korean variety of 'Wol-dong' showing 86% resistant was registered as 'Wonkyo20037ho'. Other DH inbred lines were derived from Chinese cultivar of 'Choon-hi-go-hang-wang' and 'Hwang-shim-zo48' showed 80 and 71% resistant, respectively, was also selected for registration. Even though DH inbred lines derived from turnip showed highly resistant to SSI-04 and provincial inoculate, they showed poor characteristics in horticultural traits. However, commercial seed companies showed interesting for adapting these DH inbred lines in commercial breeding.

• Journal of Microbiology and Biotechnology
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• v.33 no.11
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• pp.1448-1456
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• 2023

A Gram-positive, non-motile, and non-spore-forming lactic acid bacterium, designated as BK2^T, was isolated from kimchi, a Korean traditional fermented vegetable food, and the taxonomic characteristics of strain BK2^T, along with strain LMG 11983, were analyzed. Both strains optimally grew at 30℃, pH 7.0, and 1.0% NaCl. Cells of both strains were heterofermentative and facultatively anaerobic rods, demonstrating negative reactions for catalase and oxidase. Major fatty acids (>10%) identified in both strains were C_18:1 ω9c, C_16:0, and summed feature 7 (comprising C_19:1 ω6c and/or C_19:1 ω7c). The genomic DNA G+C contents of both strains were 44.7 mol%. The 16S rRNA gene sequence similarity (99.9%), average nucleotide identity (ANI; 99.9%), and digital DNA-DNA hybridization (dDDH; 99.7%) value between strains BK2^T and LMG 11983 indicated that they are different strains of the same species. Strain BK2^T was most closely related to Weissella confusa JCM 1093^T and Weissella cibaria LMG 17699^T, with 100% and 99.4% 16S rRNA gene sequence similarities, respectively. However, based on the ANI and dDDH values (92.3% and 48.1% with W. confusa, and 78.4% and 23.5% with W. cibaria), it was evident that strain BK2^T represents a distinct species separate from W. confusa and W. cibaria. Based on phylogenetic, phenotypic, and chemotaxonomic features, strains BK2^T and LMG 11983 represent a novel species of the genus Weissella, for which the name Weissella fermenti sp. nov. is proposed. The type of strain is BK2^T (=KACC 22833^T=JCM 35750^T).

• Proceedings of the SAREK Conference
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• 2004.06a
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• pp.47-47
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• 2004

• Korean Journal of Soil Science and Fertilizer
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• v.48 no.6
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• pp.593-601
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• 2015

The NDVI (Normalized difference vegetation index) is used as indicators of crop growth situation in remote sensing. To measure or validate the NDVI, reliable NDVI sensors have been needed. We tested new fixed-field NDVI sensor, "SRS (Spectral Reflectance Sensor)" developed by Decagon Devices, during Kimchi cabbage growing season at the cultivation area located in Gochang, Gangneung and Taebaek in Korea from 2014 to 2015. The diurnal variation of NDVI measured by SRS (SRS NDVI) showed a slight ${\cap}$-profile shape and was affected by water on the sensor surface. This means that SRS NDVI around noontime is resonable, except rainy day. Comparisons were made between the SRS NDVI and NDVI of used widely mobile sensor (Cropcircle NDVI). The comparisons indicate that SRS NDVI are close to Cropcircle NDVI (R=0.99). SRS NDVI time series displayed change of the plant height and leaf width of Kimchi cabbage. An obvious exponential relationship is found between SRS NDVI and the plant height ($R^2{\geq}0.92$) and leaf width ($R^2{\geq}0.92$) of Kimchi cabbage. Thus, SRS NDVI will be used as indicator of crop growth situation and a very powerful tool for evaluation of remote sensing NDVI estimates and associated corrections.

• Journal of the Korean Home Economics Association
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• v.43 no.9 s.211
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• pp.97-107
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• 2005

The purpose of this study was to investigate the elementary, middle and high school food service utilization of traditional Korean food in Gwangju and Jeonnam Area dietitians, and to provide basic data for the utilization of traditional food in school food service. The conclusions of this study are as follows. The utilizations of traditional Korean food was remarkable among the dietitians who are elderly, have worked for a long time, are married and in elementary schools. For the elementary, middle and high schools, the utilization of rice was remarkable in Bombop(boiled rice and nuts)(p<.001), Okeukbop(boiled rice mixed with five grains)(p<.001), Potbop(boiled rice and red-bean)(p<.001), Boribop(boiled rice and barley)(p<.01), and Kongbop(boiled rice and beans)(p<.01) The utilization of one-dish meals was remarkable in Kongnamulbop(boiled rice and bean sprouts)(p<.001). The utilization of porridge was remarkable in Hobakjuk(pumpkin porridge)(p<.001) and Potjuk(red-bean porridge)(p<.001). The utilization of noodles was remarkable in Mandu soup(a bun stuffed with seasoned meat and vegetables)(p<.001) and Kalkuksu(cut noodles)(p<.001). The utilization of soup and pot stew was remarkable in Kongnamul soup(p<.001), sagolugeoji soup(p<.001), Calbitang(p<.001) and sullungtang(p<.001), kongbiji stew(p<.01), and soondubu stew(p<.05). The utilization of steamed dish and hard-boiled food was remarkable in green perilla stew(p<.001), fish stew(p<.001) and seasoned and steamed pollack(p<.01). The utilization of pan-boiled food stew was remarkable in small octopus stew(p<.001). The utilization of fried food or grilled food was remarkable in grilled fish(p<.001), bindaetteok(vegetable pancake)(p<.001), fried green pumpkin(p<.001), fried sea food with stone-leek(p<.001) and Buchu fried food(p<.001). The utilization of salad and cooked vegetables was remarkable in spinach salad(p<.001), cucumber salad(p<.001) and Kongnamul(bean sprouts)(p<.05). The utilization of Kimchi was remarkable in Baek kimchi(p<.001), Gat(leaf-mustard) kimchi(p<.001), Youlmu(young radish) kimchi(p<.01) and Oisobaki(p<.01). The utilization of desserts was remarkable in seasonable fruits(p<.001), Kangjung(p<.01), Tteok(rice cake)(p<.01) and Sik Hye(Cinnamon flavored persimmon punch)(p<.01).

• Journal of Korea Association of Health Promotion
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• v.3 no.1
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• pp.84-96
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• 2005

Rice is the primary main dish of Traditional Korean diet. Although there have been changes in food consumption and nutrient intake among Koreans, traditional dietary pattern is stil dominant among Koreans. Traditional Korean diet has emphasized breakfast, which is the most frequently missed meals in Korea today but important for daily work performance and health. Compared to diets of the U.S. and Greece, Korean diet is high in carbohydrate and low in fat and cholesterol due to low intake of meat. Koreans also consume large amount of plant food, which makes fiber content of diet to be high. However fruit and milk consumption tends to be low in Korea. Koreans use fermented food, including kimchi, very frequently as well as foods cooked and consumed at high temperature and over direct fire. Traditional cooking methods are time consuming which limits the usage among modern city dwellers with working women. Despite the strengths of traditional Korean diets in reducing risk factors of chronic diseases, preservation of the tradition in modern Korean society requires special attention and efforts to make them more adaptable to contemporary life styles.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.11
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• pp.1648-1657
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• 2014

In this study, the hepatic lipid-lowering effects and related mechanism of action of sujeonggwa were examined in hypercholesterolemia-induced apoprotein E knockout (apo E ko) mice. Sujeonggwa drink was prepared with cinnamon, ginger, and sugar by modifying the traditional recipe of sujeonggwa. Sugar was partially substituted with either stevia or short chain fructooligosaccharide (scFOS) in order to reduce the calorie content of sujeonggwa, which was measured by descriptive analysis. Apo E ko mice (n=42) were induced to have hypercholesterolemia (plasma total cholesterol concentration >1,000 mg/dL) by administration of a high cholesterol diet for 4 weeks, followed by division into six groups. Experimental groups were orally administered water as a vehicle (normal group), sugar solution (control group), commercially available 'V' sujeonggwa drink (positive control group), or three different types of sujeonggwa drinks (S-sugar, S-stevia, and S-scFOS group) for 6 weeks while high cholesterol diet was provided to all animals. Compared to the control group, concentrations of hepatic triglycerides, total cholesterol, thiobarbituric acid reactive substances, and reactive oxygen species in S-sugar, S-stevia, S-scFOS were significantly reduced (P<0.05), indicating that sujeonggwa had inhibitory effects on hepatic lipid accumulation. Protein expression levels of fatty acid synthase (FAS) and its transcription factor, sterol regulatory element-binding protein (SREBP)-1 responsible for triglyceride synthesis, as well as 3-hydroxy-3-methylglutaryl-CoA reductase (HMGCR) and its transcription factor, SREBP-2 responsible for cholesterol synthesis, were also reduced in S-sugar, S-stevia, and S-scFOS groups (P<0.05). These benefits of sujeonggwa were even greater in S-stevia and S-scFOS compared to S-sugar. The beneficial effects of S-stevia on regulation of hepatic lipid metabolism were slightly greater than those of S-scFOS although the differences were not significant. In conclusion, sujeonggwa drinks, especially functional sujeonggwa drinks in which sugar was partially substituted with stevia or scFOS, inhibited hepatic lipid accumulation via suppressing FAS and HMGCR protein expression through down-regulation of SREBP-1 and 2.

• Korean Journal of Food Science and Technology
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• v.21 no.1
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• pp.149-153
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• 1989

Polygalacturonase(PG) and pectinesterase(PE) were extracted from Chinese cabbage and physicochemical properties of the enzymes were characterized. The preheating conditions for maximum retention of Kimchi texture were also studied. The activity of PE was highest at $50^{\circ}C$ and at 0.02M $CaCl_2$ but decreased in 0.2M $CaCl_2$, PG exhibited maximum activity at $65^{\circ}C$ with 0.3mM $CaCl_2$ but was inhibited by $CaCl_2$ at 0.5mM. Both of the enzymes, however, exhibited the maximum activity with 0.25M NaCl. Optimum preheating treatment was determined for minimum PG activity and maximum PE activity. Thus a maximum crispness and firmness was obtained with preheating in 0.05M $CaCl_2$ solution at $50^{\circ}C$ for 1.5hr results indicated that PE activity and calcium ion were very effective in preserving firmness.

• Journal of the Korean Society of Food Culture
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• v.29 no.6
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• pp.477-487
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• 2014

This study aimed to develop a new commercialization model for theindustrialization of head family food as a gentry families' complex food culture product. We tried to develop a head family food and propose a city sightseeing style's head family product by interviews with 'Hakindang' as the center, the head house of the Suwon Baek clan, and Injaegong group in Jeonjoo. Hakindang (in Jeonju) was confirmed as an improved model Korean-style house in the enlightenment period and the twentieth style modern head family as emerging capitalist. Hakindangsupported independence war funds in the Japanese colonial era and was widely known as gate of filial piety in Jeonju. Representative seasonal foods of Hakindang include pan-fried sweet rice cake with flower petals in the spring, hot spicy meat stew and polypus variabilis in summer, hanchae in autumn, and napa cabbage kimchi with salted flatfish seafood in the winter. When parents-in-law had a birthday, there were party noodles, sliced abalone stuffed with pine nuts, brass chafing dish, fish eggs, slices of blilde meat, and matnaji. Daily, there were mainly salted seafood, slices of raw fish, grilled short rib patties, braised fish, baked fish, syruped chestnut, grilled deodeok root, bean sprouts, radish preserved with salt, dongchimi, soy sauce-marinated horseshoe crab, butterbur, perilla seed stew, salted clams, raw bamboo shoot, agar, fried kelp, etc. The most basic virtue of the head family is filial duty, and they developed mosim dining as a representative food of Hakingdang's head family. The mosim menu is composed of 65% carbohydrates, 20% protein, and 15% fat because it is table for parents-in-law like more than 75 years old. The sensory evaluation showed a chewy texture that is easily swallowed.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.11
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• pp.1627-1634
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• 2014

The recipe for sujeonggwa, a Korean traditional sweet drink containing cinnamon, ginger, sugar, or honey, was modified by replacing sugar with alternative sweeteners [stevia or short-chain frutooligosaccharide (scFOS)] in order to improve the health functionality of sujeonggwa. The aim of this study was to evaluate the effects of modified sujeonggwa on lipid peroxidation and oxidized DNA damage in diet-induced hypercholesterolemic ApoE knockout mice. Hypercholesterolemia was induced in 6-week-old male mice by administration of a high cholesterol diet (1.25% cholesterol, 0.5% cholic acid, and 10% coconut oil) for 4 weeks, after which mice were divided into five groups: sucrose solution-fed control group, sujeonggwa containing sucrose group, sucrose+stevia group, sucrose+stevia+scFOS group, and commercially available sujeonggwa group as a positive control. After 6 weeks, sujeonggwa supplementation resulted in reduced hepatic thiobarbituric acid reactive substances (TBARS), regardless of sweetener type. However, reduction of hepatic TBARS by commercially available sujeonggwa was insignificant. Both endogenous and $H_2O_2$-induced DNA damage in hepatocytes and splenocytes were significantly reduced only in the sujeonggwa containing stevia group compared to the sucrose-fed control group. There were no significant effects of sujeonggwa supplementation on total radical trapping potential, lipid peroxidation, or DNA damage in blood. These results suggest that sujeonggwa has protective effects against hepatic lipid peroxidation and DNA damage in hepatocytes or splenocytes from diet-induced hypercholesterolemic ApoE knockout mice, and the type of sweetener should be modified to improve the health benefits of sujeonggwa.