• Preventive Nutrition and Food Science
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• v.2 no.3
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• pp.207-213
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• 1997

The effect of various vegetables commonly consumed by Koreans on the induction of glutathione S-trasferase(GST) activity in mice was assessd. The extract of vegetable dissolved in propylene glycol (5ml/kg body wt.) was administered to ICR female mice 6 to 8 weeks old via gavage during 5 days. The changes of body weight and liver weight of all treated groups were not significantly different compared with control group. Hepatic protein contents of trated groups compared with control group were not significantly different except BHT treated group. The induction of GST activity in liver cytosol of mice was the greatest with broccoli, followed by radish, wild green onion, turnip, and green onion. The induction of GST activity in liver cytosol increased up to 1.5 to 1.8-folds at a dose of 24 g fresh vegetable/mouse. The induction of combination between vegetables was the highest with the combination of broccoli and radish (1.83-fold), followed by that of broccoli and green onion (1.72-fold), and that of broccoli and turnip (1.50-fold).

• The Plant Pathology Journal
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• v.26 no.2
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• pp.189-193
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• 2010

The in vitro antibacterial properties of two kinds of chitosan solutions and their effect in protection of broccoli from bacterial head rot disease were evaluated. Results showed that the two kinds of chitosan solution at different concentrations exhibited strong antibacterial activity against Pseudomonas fluorescens. However, the antibacterial activity of chitosan A solution increased with the increase of chitosan concentration up to 0.10 mg/ml while the antibacterial activity of chitosan B solution increased with the increase of chitosan concentration up to 0.05 mg/ml. In addition, the antibacterial activity of chitosan A and chitosan B solution of 0.10 mg/ml increased with the incubation time within 12 h and 24 h, respectively. The disease incidence and the lesion diameter of broccoli inoculated with P. fluorescens were significantly reduced when plants were either pretreated or post-treated with six different combinations of chitosan solutions. Overall, the results indicated that the two kinds of chitosan solutions had a potential in controlling bacterial head rot of broccoli.

• Journal of Microbiology and Biotechnology
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• v.30 no.10
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• pp.1500-1509
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• 2020

Drought is a major abiotic factor and has drastically reduced crop yield globally, thus damaging the agricultural industry. Drought stress decreases crop productivity by negatively affecting crop morphological, physiological, and biochemical factors. The use of drought tolerant bacteria improves agricultural productivity by counteracting the negative effects of drought stress on crops. In this study, we isolated bacteria from the rhizosphere of broccoli field located in Daehaw-myeon, Republic of Korea. Sixty bacterial isolates were screened for their growth-promoting capacity, in vitro abscisic acid (ABA), and sugar production activities. Among these, bacterial isolates YNA59 was selected based on their plant growth-promoting bacteria traits, ABA, and sugar production activities. Isolate YNA59 highly tolerated oxidative stress, including hydrogen peroxide (H₂O₂) and produces superoxide dismutase (SOD), catalase (CAT), and ascorbate peroxidase (APX) activities in the culture broth. YNA59 treatment on broccoli significantly enhanced plant growth attributes, chlorophyll content, and moisture content under drought stress conditions. Under drought stress, the endogenous levels of ABA, jasmonic acid (JA), and salicylic acid (SA) increased; however, inoculation of YNA59 markedly reduced ABA (877 ± 22 ng/g) and JA (169.36 ± 20.74 ng/g) content, while it enhanced SA levels (176.55 ± 9.58 ng/g). Antioxidant analysis showed that the bacterial isolate YNA59 inoculated into broccoli plants contained significantly higher levels of SOD, CAT, and APX, with a decrease in GPX levels. The bacterial isolate YNA59 was therefore identified as Variovorax sp. YNA59. Our current findings suggest that newly isolated drought tolerant rhizospheric Variovorax sp. YNA59 is a useful stress-evading rhizobacterium that improved drought-stress tolerance of broccoli and could be used as a bio-fertilizer under drought conditions.

• Korean Journal of Agricultural Science
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• v.40 no.4
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• pp.289-296
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• 2013

To evaluate seasonal variation in fatty acid composition in broccoli, 12 commercial cultivars of broccoli were grown in spring and fall season at the field of NIHHS, and their floret, leaf and stem parts were used for the fatty acid composition analyses. Among 14 fatty acids detected in broccoli, linolenic, palmitic and linoleic acids were major fatty acids comprising more than 80% of total fatty acids in both the seasons and all the parts. Likewise, stearic and oleic acids were also present in considerable amount while remaining fatty acids; caproic, lauric, myristic, pentadecanoic, palmitoleic, heptadecanoic, arachidic, behenic and lignoceric acids showed their minor compositional ratio. Among the three parts, stem exhibited highest SFAs (49.681% in spring and 50.717% in fall season) compared to MUFA and PUFA, while highest compositional ratio of PUFAs were observed in leaves (62.588% in spring and 68.931% in fall season), which indicates leaves as a good source of health beneficial fatty acids. In contrast, floret part exhibited highest SFA (48.786%) and PUFA (57.518%) in spring and fall seasons, respectively. Major fatty acids; palmitic, linoleic and linolenic acid showed lowest cultivar dependent variation (below 10%) and leaf showed least variation in both the seasons compared to floret and stem. Our results suggest that all the fatty acids are significantly influenced by genotype of cultivars (C), plant parts (P) and growing seasons (S). Among the 14 fatty acids, myristic and palmitic acid showed highest positive or negative correlationship with oleic (r=$0.912^{**}$) and linolenic acid (r=-$0.933^{**}$), respectively. The most abundant fatty acid, linolenic acid, showed either negative or no correlation ship with other fatty acids while palmitic acid, a second major fatty acid, exhibited either positive or negative correlation ship.

• Research in Plant Disease
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• v.15 no.1
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• pp.36-40
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• 2009

This research was accomplished to screen the cultivar which is suitable in organic cultivation of the broccoli having good horticultural characteristics and the resistance to black rot. Thirteen cultivars of the broccoli were planted at Gangwon alpine areas of Pyeongchang county and Gangneung city and investigated the horticultural characteristics in 2006. Everybro, Tamsuerun, Nockjae, and Pilgrim had good horticultural characteristics in all two experimental fields. The resistance and susceptible reactions regarding the black rot of broccoli cultivars were different from according to two fields. This result means that physiological race of black rot pathogen distribute in Gangwon alpine areas. Everybro and Nockguck were resistance to black rot in all two experimental fields. Also these two cultivars had good horticultural characteristics. We recommend that Everybro and Nockguck will be suitable in organic cultivation.

• Korean Journal of Ecology and Environment
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• v.47 no.spc
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• pp.19-30
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• 2014

Microcystins (MCs) produced by cyanobacteria are severe hepatotoxins for mammalian and protein phosphatase inhibitors. Irrigation water for grain and vegetables is often contaminated with cyanobacteria and microcystin during warm seasons. We assessed the effects of various concentrations (0, 0.01 to $10{\mu}gmL^{-1}$) of microcystin-LR (MC-LR) and microcystin-RR (MC-RR) exposure on Oryza sativa (rice) and Brassica oleraces var. italica (broccoli). The $EC_{50}$ of leaves and roots of rice was 0.9 and $1.1{\mu}gMC-LRmL^{-1}$, respectively. The no observed effect level (NOEL) of rice was less than $0.1{\mu}gmL^{-1}$ ($100{\mu}gL^{-1}$). The $EC_{50}$ of the stems and roots of broccoli was 8.7 and $7.2{\mu}gMC-RRmL^{-1}$, respectively. There was no difference in the germination rate of broccoli among microcystin-RR concentrations. After exposure to 0, 0.01 to $10{\mu}gmL^{-1}$ MC-RR for seven days, 14, 89 and 154 ng mg-1 (dry weight) MC-RR accumulated in B. oleracea. These $EC_{50}$ values showed that microcystin-LR and -RR affected the growth of rice and broccoli. These findings suggest that MC is carried into terrestrial ecosystems via irrigation, and that the biota of higher ecological niches can be influenced by MC through bioaccumulation. Therefore, a guideline for MC concentrations in irrigation water should be set using the NOEL.

• The Journal of the Convergence on Culture Technology
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• v.5 no.2
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• pp.397-404
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• 2019

This study was carried out to investigate the heat-treated broccoli extraction which have a beneficial effect on the human body and which can be used safely for a long period of time without adverse side effects and also have excellent effects of protecting liver and improving liver function. The heat-treated broccoli extract does not show cytotoxicity, and thus can be used safely. In an experiment performed on an animal model with liver injury induced by a drug (APAP), it could be seen that the heat-treated cabbage extract exhibited the effects of protecting liver and improving liver function by effectively reducing AST and ALT which are liver injury markers, indicating that the heat-treated brocoli extract is effective as a pharmaceutical extraction for preventing or treating liver disease. In particular, the heat-treated broccoli extract was effective in treating inflammation of the liver by reducing the expression of the inflammatory mediators iNOS and COX-2 and the proinflammatory cytokine $IL-1{\beta}$, which are involved in acute inflammatory reactions accompanying liver injury.

• Korean journal of food and cookery science
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• v.11 no.2
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• pp.98-103
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• 1995

The effect of blanching time, blanching water and power settings of microwave oven on the minerals retention in spinach and broccoli were investigated. The vegetables were blanched for 60, 120 and 180 sec, with water 0ml, 50ml and 100ml every 100 g of raw material at two different power settings (700w, 400w). The retention of minerals(Ca,K,Mg,Cu,Fe,Na,p) in spinach and broccoli were higher at the 400w power than 700w power level, regardless of blanching time. At the high power, the retention of minerals in spinach and broccoli were reduced remarkably as the blanching time increased. The reason for this is that the increasing power level results in greater water coming ou from the vegetable. Also, minerals in vegetable as coming out with this water loss in proportion to the blanching time.

• 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.

• Korean Journal of Food Science and Technology
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• v.51 no.3
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• pp.207-213
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• 2019

This study was conducted to investigate the antioxidant contents and activities of twelve vegetable sprouts (broccoli, red radish, radish, mizuna, kale, taatsai, pak choi, Chinese cabbage, turnip, rapeseed, chicory, and alfalfa). The total flavonoid contents of the broccoli, red radish, and radish sprout were $25.36{\pm}0.13$, $25.26{\pm}1.80$, and $25.16{\pm}1.25mg$ CE/100 g FW, respectively, and were significantly higher than those of the other tested vegetables. Radish sprouts had the highest total phenolic content (112.42 mg GAE/100 g FW), followed by red radish and broccoli sprouts. The main polyphenols in the vegetable sprouts were epicatechin and chlorogenic acid, but they varied across sprout varieties. The correlation between total flavonoids and total phenolics for the 12 vegetable sprouts was very high (r=0.926). The total antioxidant activity (DPPH and ABTS radical scavenging activities) was also highly correlated with total flavonoids and total phenolics.