• Journal of Bio-Environment Control
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• v.31 no.4
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• pp.416-422
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• 2022

This study was conducted to investigate the effect of each light intensity and photoperiod combination on the growth and glucosinolates (GSLs) content of three species of Brassicaceae plants under the same daily light integral (DLI) conditions. Seeds of leaf mustard (Brassica juncea (L.) Czern.), red mustard(Brassica juncea L.) and kale (Brassica oleracea L. var. acephala (DC.) Alef.) were sown in a rockwool cubes and grown for three weeks. DLI was set to 10 mol·m^-2·d^-1 and treated with 10h-280, 14h-200, 18h-155, 22h-127 µmol·m^-2·s^-1 for three weeks. As a result at 14h-200 µmol·m^-2·s^-1 treatment, shoot fresh/dry weight, the number of leaves, and leaf area were increased in leaf mustard and kale but there was no significant difference in other treatments. In the total GSLs content, the treatment of 14h-200 µmol·m^-2·s^-1 increased significantly 139.95, 135.87, 154.03% compared to 10h-280, 18h-155, 22h-127 µmol·m^-2·s^-1 treatment in red mustard, and 14h-200 µmol·m^-2·s^-1 treatment increased significantly 132.96, 132.96, 134.03% compared to other treatments in kale. In red mustard, the treatment of 18h-155 µmol·m^-2·s^-1 showed an increase in shoot fresh/dry weight and the total GSLs contents than other photoperiods and 14h-200 µmol·m^-2·s^-1 treatment, the number of leaves significantly 15.62, 12.12, and 32.14% higher than other photoperiods. Since the DLI response is different depending on species even for similar Brassicaceae crops, it is necessary to get more detailed results by conducting optical light quality studies and deriving optimal DLI conditions to achieve minimum power consumption and maximum efficiency.

• Food Science and Preservation
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• v.21 no.4
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• pp.587-592
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• 2014

Brassica spp. vegetables have been known to have biological activities such as anti-cancer and anti-inflammatory activities. In this study, we investigated the in vitro physicochemical characteristics and antioxidant activities of commonly used Brassica spp. sprout vegetables such as kohlabi (Brassica oleracea var. gongyloides), red radish (Raphanussativus L. var. sativus), broccoli (B. oleracea var. italica), cabbage (B. rapavar. glabra Regel), rape (B. napus), radish (R. sativus), and tatsoi (B. campestris var. narinosa) sprouts. Our results showed that the vegetables with the highest total phenolics contents were the radish sprout ($24.40{\pm}1.24mg\;TAE/g$) and kohlabi sprout extracts ($23.97{\pm}0.46mg\;TAE/g$). Furthermore, the vegetable with the highest total flavonoid content was the radish sprout extract ($15.30{\pm}1.35mg\;CE/g$). However, the kohlabi sprout extract showed the highest DPPH radical scavenging value ($IC_{50}=1.95mg/mL$) and ORAC value (79.03 mM TE/g). In addition,the six kinds of Brassica spp. sprout vegetable extracts, except tatsoi, significantly inhibited the reactive oxygen species (ROS) production and showed that intracellular oxidative stress is closely related tothe accumulation of differentiated adipocytes and fat during the adipogenesis of 3T3-L1 preadipocytes. These results suggest that Brassica spp. sprout vegetables, especially kohlabi and radish sprout extracts, can be used to develop natural antioxidants.

• The Korean Journal of Food And Nutrition
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• v.31 no.3
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• pp.400-407
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• 2018

This study was performed in order to examine the functional and quality characteristics of raw noodles with added kale powder. The raw noodles were prepared at a concentration of 4, 8, and 12% (w/w) of the kale, based on flour weight. The antioxidant activity of kale powder, specifically DPPH free radical scavenging, reducing activity, and total phenolic content were found to be 75.16%, 1.24 (O.D.) and 44.47 mg GAE/g, respectively. Using Hunter Lab color values for raw noodle with added kale powder, L (lightness) values decreased with an increased concentration of kale powder, whereas a (redness) values decreased (p<0.001). In a texture analysis, chewiness (p<0.01), gumminess (p<0.001), and cohesiveness (p<0.001) increased significantly as the amount of added kale powder increased. According to sensory evaluations: color, flavor, taste, texture, and overall palatability had the highest score in noodle with 8% kale powder (p<0.001). During periods of storage, moisture contents were decreased when kale powder concentrations increased, but pH did not differ in any of the groups and bacteria cell counts were between 0% and 8%. Kale noodles were observed at 8% then 0%, decreased by 102 log CFU/g. The antioxidant activities of raw noodles with added kale powder were increased by 8%, a 30~50% increase over the control group. These results suggest that kale powder is useful as a functional food resource with antioxidant activities.

• Journal of Plant Biology
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• v.17 no.1
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• pp.3-8
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• 1974

The experiments were conducted to examine the effects of sulfur dioxide on catalase activity in germinating seeds under dark conditions and in green plants under light conditions. Three kinds of plants, bean (Glycine max M.), cabbage (Brassica oleracea L. Chungbang No.1) and rice (Oryza sativa L. Suwon No.213-1) were used in this study. Both thegerminating seeds and the leaves were treated with various concentrations of sulfur dioxide for both one green plants with two and twelve hours. In the results of the measurement of catalase activity it was found that plant injuries by sulfur dioxide for the period of photosynthesis were higher than those for the period of respiration. In the control, apparent catalase activity under the light condition of photosynthesis showed a considerable decrease in comparison with catalase activity under the dark condition of respiration. This tendency also appeared markedly in the gas treatment. In the gas treatment for twelve hours, the decrease of catalase activity was higher than that of one hour in both photosynthesis and respiraton. It was thought that sulfur dioxide was an inhibitor of catalase activity in higher concentration of the gas.

• Korean journal of food and cookery science
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• v.31 no.5
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• pp.614-622
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• 2015

This study was conducted to investigate the quality and antioxidant properties of white breads enhanced with broccoli powder (BP) (0%, 2.5%, 5.0%, 7.5% and 10.0%). L-value significantly decreased with increasing levels of BP, but a- and b-values increased (p<0.05). Baking loss rate, bread volume, and specific volume were reduced with the addition of BP, whereas the pH of the dough and bread weight increased. The hardness, gumminess and brittleness of breads with BP were higher than those of control breads (p<0.05). Upon sensory evaluation, the 2.5% and 5.0% BP breads showed no significant differences in color, flavor, taste, texture, or overall acceptability compared with controls (p<0.05). The 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity of bread significantly increased with increasing BP content (p<0.05). Accordingly, bread quality can be improved by the substitution of 5% BP in place of flour.

• Plant Resources
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• v.7 no.3
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• pp.226-232
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• 2004

This study was carried out to investigate seed germination and seedling of cabbage and sugar beet in four treatments of salinity including 0 (control), 0.5, 1.0 and 1.5％ NaCl. The results showed that different treatments of salinity had considerable effects on the germination and root and shoot length of cabbage and sugar beet. Percent of germination in both species showed significant decrease with increasing salinity up to 1.5％ NaCl. This decrease was more evident in cabbage when compared to sugar beet. The required time for germination increased with high levels of salinity. The seedling growth of both species were inhibited by all salinity levels. Particularly at 1.0 and 1.5％ NaCl, no measurable length was observed in cabbage and sugar beet. At 0.5％ NaCl root growth of both plant species was more affected as compared to shoot growth by salinity.

• Korean Journal of Plant Tissue Culture
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• v.26 no.3
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• pp.189-195
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• 1999

This study was carried out to clarify several factors affecting embryogenesis from anther culture of nine cultivars in Brassica oleracea L. var. italica and to investigate the characteristics of plants derived from anther culture. Androgenesis from anther culture was elevated on the B5 medium supplemented with 0.1mg/L NAA, 0.1mg/L 2.4-D and 10% sucrose. Embryo production in liquid medium was five-fold higher than solid medium. High temperature treatment at 35$^{\circ}C$ for one day before transfer to culture room maintained at $25^{\circ}C$ had effective to induce embryogenesis of cultured anthers but extended treatment at 35$^{\circ}C$ decreased significantly the percent of embryogenesis. Frequency of embryogenesis from cultured anthers exhibited significant difference from 2.8% in 'Green Valiant' to 21% in 'Haisi' as affected by genotypes. Percent of spontaneously dihaploid among regenerated plants from anther culture was ranged from 62 to 74% as affected by the genotypes. Characteristic in relation to plant height, number of leaves and branches, and size of head from anther-derived plants showed differential variation in 'Rokguray' and 'Haisi'. Among these charaters obtained from two cultivars, five lines were selected for early maturity, long plant height and large head. Selected lines were used as breeding meterials for F$_1$ hybrid.

• Korean Journal of Plant Tissue Culture
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• v.25 no.1
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• pp.45-50
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• 1998

Hypocotyl explants of flowering cabbage were precultured on MS medium without kanamycin and then cocultured with Agrobacterium tumefaciens LBA4404;;pGA875 harboring insect resistantce proteinase inhibitor II(PI-II) gene in MS liquid medium adjusted pH 5.5 for 72hr. These explants were transferred to MS medium containing 20 mg/L kanamycin, 500 mg/L carbenicillin, and 1 mg/L BA. The explants were subsequently subcultured every 2 weeks. After 4 weeks of subculture, kanamycin-resistant shoots were obtained from selection medium. Leaves of putative transformants survived on MS selection medium containing 30 mg/L kanamycin. Incoporation of the PI-II gene into flowering cabbage was confirmed by PCR analysis of genomic DNA. Southern blot analysis showed that ECL-labeled probe for PI-II gene was hybridized to the expected amplified genomic DNA fragment of about 500 by from transgenic flowering cabbage.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.1
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• pp.7-15
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• 2004

This research was designed to investigate the antioxidant activity of red cabbage (Brassica oleracea L., BO) fractions on the liposomes consisted of L-$\alpha$-dilinoleoylphosphatidylcholine (DLPC-liposome) and the tyrosinase activity of BO fractions. The methanol extract of BO (BOM) was fractionated into five different partition layers: hexane (BOMH), ethylether (BOMEE), ethylacetate (BOMEA), butanol (BOMB) and aqueous (BOMA) layers. The antioxidant activities of BOM fractions toward oxidized DLPC-liposome were examined by spectrophotometry measuring oxidized conjugated dines. The antioxidant activities of BOMEE and BOMEA fractions toward oxidized DLPC-liposomes were similar to the antioxidant activities of $\alpha$-tocopherol and weaker than that of BHT. The synergy effects of antioxidation of BOMEE and BOMEA fractions added with vitamin C and $\alpha$-tocopherol had even stronger antioxidant activities than the fractions without vitamin C and $\alpha$-tocopherol. These results showed that the fractions of BOMEE and BOMEA could be developed as a potent antioxidant. Out of five different partition layers of BOM fractions, BOMEA exhibited the strongest tyrosinase activity of 94% at a concentration of 40 $\mu\textrm{g}$/mL. This result suggests BOMEA fractions inhibit the foramation of melanin and therefore can be used as the inhibitor of melanin synthesis. Results of antioxidant activity and tyrosinase inhibition indicate that useful bioactive substances exist in BOMEE and BOMEA fractions. Both fractions from BO (red cabbage) have the potential of being developed into health related products.

• The Korean Journal of Food And Nutrition
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• v.32 no.1
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• pp.1-10
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• 2019

In order to examine the functionality of broccoli sprout (Brassica oleracea, BS), solvent extracts were prepared and their anti-oxidative and immunomodulating activities were compared with those of broccoli (B). EtOH extracts (E) were potently higher than hot-water extracts (HW) in the antioxidant contents and radical scavenging activity. In particular, the total polyphenolic contents in addition to ABTS and DPPH radical scavenging activity were significantly higher in EtOH extract of broccoli sprout (BS-E; 9.15 mg GAE/g, 4.52 mg AEAC/g, and 1.14 mg AEAC/g) compared with that of broccoli (B-E; 7.83 mg GAE/g, 3.63 mg AEAC/g, and 0.97 mg/AEAC/g). Whereas, total flavonoid content was significantly higher in B-E (1.60 mg QE/g) than BS-E (1.43 mg QE/g). Anti-inflammatory activity was investigated using LPS-induced cell line model at a concentration of $10{\sim}100{\mu}g/mL$, in which all solvent extracts of both broccoli sprouts and broccoli were not toxic to RAW 264.7 cell lines. In anti-inflammatory activity of broccoli sprouts, EtOH extracts also showed significantly more potent activity than hot-water extracts in all sample concentrations tested. In addition, BS-E ($100{\mu}g/mL$) inhibited nitric oxide (NO) and IL-6 production to 60.9% and 68.9% compared with the LPS inflammation group (without extracts), whereas B-E inhibited 49.6% and 54.9%. On the other hand, in immunostimulating activity by splenocytes and macrophages, hot-water extract showed significantly higher activity than EtOH extract. Especially, BS-HW stimulated the splenocyte proliferation (1.2-fold against saline group) and IFN-${\gamma}$ production (264.39 pg/mL) at $100{\mu}g/mL$, and the production of IL-6 (1.33-fold), IL-12 (1.09-fold) and TNF-${\alpha}$ (1.49-fold) from macrophages was also significantly enhanced over broccoli. In conclusion, broccoli sprouts showed more potent anti-oxidative, anti-inflammatory and immunostimulating activity than broccoli, suggesting the possibility of using broccoli sprouts as functional food materials.