• 대한한의학원전학회지
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• 제32권2호
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• pp.93-110
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• 2019

Objectives : To examine food therapy for dermatological illnesses within their relationship with Pattern Identification and Treatment Discussion in "Sikryochanyo". Methods : Texts concerning dermatological conditions in "Sikryochanyo" were selected, followed by identifying each condition's pattern and treatment through examining each food ingredient's nature, flavor and main effect. Results : Each food ingredient such as eel, white sesame, duck meat, mallow, red beans, oyster, chicken meat, mung beans, female pig hooves, Chinese cabbage, venison, roe deer meat, kelp, seaweed, wheat, lappa fruit used to treat certain dermatological conditions could be categorized according to its properties in regulating Coldness, Heat, Deficiency, and Excessiveness of a given condition. Conclusions : When applying food ingredients to dermatological illnesses, Coldness, Heat, Deficiency, Excessiveness of the condition must be differentiated first for appropriate administration of food to the pattern that is being addressed.

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

• 한국환경보건학회지
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• 제34권1호
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• pp.70-75
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• 2008

The Chinese cabbage kimchi, baechoo-kimchi, is the most popular type of kimchi in Korea. This study was performed to investigate the changes of index microorganisms (aerobic bacteria, psychrotrophilic bacteria, coliforms, and Escherichia coli), lactic acid bacteria, pH, and acidity of kimchi during the long-term fermentation and ripening. A homemade-style traditional Korean baechoo-kimchi, was prepared from Chinese cabbage, red pepper, green onion, garlic, ginger, and salt-fermented anchovy sauce, and then incubated at $10^{\circ}C$ for 28 days. In the baechoo-kimchi, the number of aerobic bacteria increased with time. The number of psychrotrophilic bacteria maintained their numbers $(10^4CFU/g)$ in the kimchi during the fermentation. Coliforms and E. coli were not detected in the kimchi. The pH of kimchi decreased and the acidity of kimchi increased over time. Lactic acid bacteria, which are representative of fermentative microorganisms in the kimchi process showed rapid growth in the earlier stage of fermentation and increased steadily after 7 days. The counts of lactic acid bacteria were at a level of $10^4CFU/g$ early in the fermentation stage, reaching a level of $10^8CFU/g$ after 14 days, and at this point pH was 4.18 and acidity reached 0.63, indicating that the optimal state of kimchi fermentation. This study suggests that the lactic acid bacteria which were proliferated in kimchi during the ripening and fermentation could contribute to improving the taste and flavor of kimchi and inhibit the growth of pathogenic microorganisms that might exist in kimchi.

• Journal of Nutrition and Health
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• 제17권1호
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• pp.10-19
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• 1984

The Purpose of this study was to investigate the food preferences of college students of Korea. The survey was conducted on november, 1981 through the questionnaires. The subjects were 1184 male and 1241 female students of 9 universities. The results obtained were summarized as follows : 1) Preferences of staple foods : Cooked rice was preferred most by the subjects. Male liked rice more than female, whereas female liked bread and noodle more than male. Among the different kinds of rice, bread, and noodles, the following food items were favored by the subjects. (plain rice, red bean rice and soybean rice ; salad bread and vegetable bread ; Nangmyun and Bibim Kooksu). The foods not preferred were barley rice, instant noodle and soybean milk noodle. 2) Preference of side - dishes : Among the kinds of side - dishes by different preparation methods, stews were the most favored and the next favored were soups by the subiecls whereas female showed lower preference of soups than male subjects Most disliked kinds of side-dishes were changachi and moochim. For example, side-dishes which showed higher preference in each preparation method were stew (Kimchi stew and Soybean paste stew), soup (Beef soup and Seaweed soup), kimchi (Korean cabbage Kimchi), Bockeum (Sauted beef and Sauted Kimchil, cheon(Beef Cheon, fish Cheon), Kui(broiled saury and broiled yellow tail runner), Chorim(braised cuttle fish and braised fish cake), Namul(sliced radish, cucumber, and spinachi), and Changachi (dried radish). The side-dishes which showed lower preference were Alaskan pollack soup, soybean curd residue stew, cabbage Kimchi, liver Cheon, sauted liver, hairtail Chorim, radish rootNamul, and dried radish root Changachi. 3) Preferences of snacks. Fruits apple, peach, pear) were the most preferred snacks by the subjects. Male preferred ginsang tea whereas famale preferred coffee. Both bate and female subjects showed higher preference of milk and lower preference of sweets. 4) Preference of one-dish meals : No one dish meal were disliked by the subjects. Male liked Bockeum-Bab more than female, and female liked Mandukuk more than male subjects.

• 환경위생공학
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• 제1권1호
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• pp.109-117
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• 1986

15종의 채소를 Chloroform으로 추출물을 조제하여 공시균(Aspergillus parasiticus R-716)의 생육 및 aflatoxin 생성에 미치는 영향을 조사하였다. 그 결과 마늘, 생강, 무우 및 양배추의 순으로 공시균의생육을 저해하였으나, 가지, 상치 등은 오히려 생육을 촉진하였다. 또한 균체생성시 공시균의 aftlatoxin기 생성은 무우, 생강, 쑥갓, 양배추의 순으로 저해하였으나, 우엉, 고추는 오히려 증가시켰다. 특히 무우는 균체 g당 aflatoxin 함량을 감소시켜 가장 효과적인 채소로 나타났으며, 고체배지에서도 무우 30g에 해당되는 추출물의 첨가로 약 $80\%$의 aflatoxin생성이 저해되어 쌀, 보리배지에서 각각 484 및 $191{\mu}g$의 aflatoxin만이 생성되었다.

• 한국잡초학회지
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• 제12권4호
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• pp.380-386
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• 1992

19종(種) 답후작물(畓後作物)을 서로 다른 처리농도(處理濃度)의 Quinclorac agar 배지 및 수경재배(水耕栽培) 영양액(營養液)에 공시(供試)하여 Quinclorac에 대한 감수성(感受性) 차이(差異)를 비교한 결과, 토마토, 가지, 오이, 상추는 급진적(急進的) 감수성(感受性), 수박, 당근, 완두, 강남콩, 담배는 완만적 감수성(感受性), 기타의 고추, 양파. 마늘, 시금치, 배추, 양배추, 무우, 쑥갓, 보리는 비교적 내성(耐性)으로 분류(分類)되었다. 급진적(急進的) 감수성(感受性) 작물(作物)이라도 토마토는 생육(生育) 단계(段階)가 진전된 유묘(幼苗)의 내성(耐性)이 컸던 반면 상추는 오히려 감수성(感受性)이 컸으며 오이는 생육단계(生育段階)에 따른 영향(影響)이 적었다. Quinclorac을 포함한 7종 답제초제(畓除草劑)를 토양(土壤)에 공시(供試)한 후 120-180 일 후의 토양(土壤)에 9종 답후작물(畓後作物)을 40 일간 생육(生育)시킨 결과, 대부분의 경우에는 약제(藥劑)가 소멸된 것으로 생각되었으나, Quinclorac에 대한 토마토 반응(反應)은 유의적으로 발생되었다. 또한 마늘, 라이그라스, 오이 등에 대하여 처리후(處理後) 120-150일 된 토양(土壤)에서 약해증세(藥害症勢)를 발생시키는 제초제(除草劑)도 있었다.

• 한국토양비료학회지
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• 제5권2호
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• pp.53-57
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• 1972

우리나라 야산(野山)에 널리 발달(發達)된 척박(瘠薄)한 적황색(赤黃色) 토양(土壤)의 인산비옥도(燐酸肥沃度)를 증진(增進)시키는데 미치는 용성인비(熔成燐肥)의 효과를 밝히고저 일개(一個)의 야산(野山) 토양(土壤)을 비옥(肥沃)한 숙전토양(熟田土壤)과 比較(비교) 시험(試驗)(분재배시험(盆栽培試驗))하였으며 그 결과(結果)는 다음과 같다. 1. 파종(播種)에 앞서서 시비(施肥)하는 표준량(標準量)의 인산외(燐酸外)에 다량(多量)의 용성인비(熔成燐肥)를 토양전체(土壤全體)에 혼합(混合)하는 일은 산성(酸性)의 척박(瘠薄)한 토양(土壤)을 비옥(肥沃)하게 (유효인산면에서)하여 배추의 수량(收量)을 크게 증가(增加)시켰으며 척박(瘠薄)한 야산토양(野山土壤)의 숙전화(熟田化)도 빨리 되게 할것으로 생각된다. 그러나 용성인비(熔成燐肥)의 이런 효과는 장기간(長期間)에 걸친 포장시험(圃場試驗)을 통(通)하여 경제적(經濟的)으로도 검토(檢討)되어 할것으로 여겨진다. 2. 시험후(試驗後) 토양(土壤)의 묽은 산(酸)에 녹는 인산량(燐酸量)과 배추의 생육양간(生育量間)에는 비교적(比較的) 밀접(密接)한 상관관계(相關關係)가 있다.

• 한국지구물리탐사학회:학술대회논문집
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• 한국지구물리탐사학회 2003년도 Proceedings of the international symposium on the fusion technology
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• pp.544-547
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• 2003

The objective of this study is to investigate the contamination levels and dispersion patterns of arsenic and heavy metals and to estimate the bioaccessible fraction of the metals in soil and plant samples in the vicinity of the abandoned Songcheon Au-Ag mine. Tailings, soils, plants (Chinese cabbage, red pepper, soybean, radish, sesame leaves, green onion, lettuce, potato leaves, angelica and groundsel) and waters were collected around the mine site. After appropriate preparation, all samples were analyzed for As, Cd, Cu, Pb and Zn by ICP-AES and ICP-MS. Elevated levels of As and heavy metals were found in tailings. Mean concentrations of As in agricultural soils were higher than the permissible level. Especially, maximum level of As in farmland soil was 513 mg/kg. The highest concentrations of As and Zn were found in Chinese cabbage (6.7 mg/kg and 359 mg/kg, respectively). Concentrations of As, Cd, and Zn in most stream waters which are used for drinking water around this mine area were higher than the permissible levels regulated in Korea. Maximum levels of As, Cd and Zn in stream waters were 0.78 mg/L, 0.19 mg/L and 5.4 mg/L, respectively. These results indicate that mine tailings can be the main contamination sources of As and heavy metals in the soil-water system in the mine area. The average of estimated bioaccessible fraction of As in farmland soils were $3.7\%$ (in simulated stomach) and $10.8\%$ (in simulated small intestine). The highest value of bioaccessible fraction of metal in farmland soils was $46.5\%$ for Cd.

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

• Journal of Microbiology and Biotechnology
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• 제26권6호
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• pp.1057-1062
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• 2016

Kimchi is a traditional Korean fermented vegetable food, the production of which involves brining of Korean cabbage, blending with various other ingredients (red pepper powder, garlic, ginger, salt-pickled seafood, etc.), and fermentation. Recently, kimchi has also become popular in the Western world because of its unique taste and beneficial properties such as antioxidant and antimutagenic activities, which are derived from the various raw materials and secondary metabolites of the fermentative microorganisms used during production. Despite these useful activities, analysis of the microbial community present in kimchi has received relatively little attention. The objective of this study was to evaluate the bacterial community structure from the raw materials, additives, and final kimchi product using the culture-independent method. Specifically, polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) was used to analyze the 16S rRNA partial sequences of the microflora. One primer set for bacteria, 341F^GC-518R, reliably produced amplicons from kimchi and its raw materials, and these bands were clearly separated on a 35-65% denaturing gradient gel. Overall, 117 16S rRNA fragments were identified by PCR-DGGE analysis. Pediococcus pentosaceus, Leuconostoc citreum, Leuconostoc gelidum, and Leuconostoc mesenteroides were the dominant bacteria in kimchi. The other strains identified were Tetragenococcus, Pseudomonas, Weissella, and uncultured bacterium. Comprehensive analysis of these microorganisms could provide a more detailed understanding of the biologically active components of kimchi and help improve its quality. PCR-DGGE analysis can be successfully applied to a fermented food to detect unculturable or other species.