• Journal of Applied Biological Chemistry
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• v.48 no.4
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• pp.229-230
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• 2005

• Animal cells and systems
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• v.7 no.4
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• pp.337-343
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• 2003

Methyl jasmonate (MeJA) is a signal molecule in the activation of defense responses in plants. In this study, we isolated 15 MeJA-inducible genes by subtractive hybridization. These genes encode two myrosinase-binding proteins, five lipase-like proteins, a polygalacturonase inhibitor, a putative chlorophyll-associated protein, a terpene synthase, a dehydroascorbate reductase, an ascorbate oxidase, a cysteine protease, an O-methyltransferase, and an epithiospecifier protein. Northern analysis showed that most of the Chinese cabbage genes are barely expressed in healthy leaves, but are strongly induced by MeJA treatment. We also examined whether these MeJA-inducible genes were activated by ethethon, BTH, and Pseudomonas syringae pv. tomato (Pst), a nonhost pathogen of Chinese cabbage. The results showed that none of the MeJA-inducible genes was strongly induced by ethephon or by BTH. The genes encoding lipase-like proteins and a myrosinase-binding protein were weakly induced by Pst. Other MeJA-inducible genes were not activated at all by the pathogen.

• Journal of Plant Biotechnology
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• v.7 no.4
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• pp.219-223
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• 2005

We investigated chemical-wounding effect on Agrobacterium-mediated Chinese cabbage transformation via vacuum infiltration. Pre-germinated or germinating Chinese cabbage seeds were infiltrated with Agrobacterium tumefaciens LBA4404 cells carrying either GUS gene (pBI121) or hepatitis B virus surface antigen DNA (pBIHBsAg). Prior to agroinfiltration process, the seeds were soaked in sodium hydrosulfite (SHS) solution or just in sterile water as a control. Comparative transformation efficiency was determined by both of histochemistry and ELISA. We could demonstrate that SHS solution treatment especially to 1-day or 2-days old germinating seeds efficiently improved transformation process, and therefore, transient expression level. This strongly indicated that Agrobacterium infection could be facilitated indeed by SHS-causing wounds on Chinese cabbage seeds.

• Microbiology and Biotechnology Letters
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• v.17 no.4
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• pp.403-406
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• 1989

To establish tile standard condition of uniformed Kimchi product, we introduced the concept of starter and studied the preparation of rapid-fermented Kimchi. Of the strains isolated from Kimchi, Kakdugi and infant's feces, M7 strain grew effectively on aseptic Chinese cabbage juice and on salted Chinese cabbage, the growth of M7 was decreased severely. Inoculated with M7 in salted Chinese cabbage, appropriate range of pH and lactic acid content were reached at 8-13 hrs and 12 hrs after addition of spices, respectively. The result of sensory evaluation was not significant at 5% level.

• Animal cells and systems
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• v.8 no.2
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• pp.105-109
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• 2004

Aminoalcoholphosphotransferase catalyzes the synthesis of phosphatidylcholine and phosphatidylethanolamine from diacylglycerol plus a CDP-aminoalcohol such as CDP-choline or CDP-ethanolamine. Previously we suggested the presence of possible isoforms of this enzyme from Chinese cabbage roots and now report the cDNA cloning and expression analysis of AAPT3 encoding a third isoform of aminoalcoholphosphotransferase (AAPT3). AAPT3 contains an open reading frame of 1,176 bp coding for a protein of 392 amino acids. It shares 96 and 95% identity with Chinese cabbage AAPT1 and AAPT2, respectively, at the deduced amino acid level. The results from reverse transcriptase-polymerase chain reaction analysis indicate that expression of AAPT3 is up-regulated by low temperature as well as AAPT1 and AAPT2.

• Korean Journal of Pharmacognosy
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• v.35 no.3 s.138
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• pp.255-258
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• 2004

Chinese cabbage (Brassica campestris ssp pekinensis) is one of the most popular green vegetables in Cruciferae family, which consisted in many Korean food. All kinds of Chinese cabbage are used both fresh and cooked with certain varieties being more suitable than others for some uses. A unique dish, Kimchi, has been developed in Korea and elsewhere by fermenting Chinese cabbage and pickling it in salt solution. Though lots of beneficial effect of Kimchi on human health has been published before, it is still debatable and in vague on the active origin of the Kimchi or of the Chinese cabbage responsible for the corresponding biological activities. We have recently conducted photochemical investigation of the Chinese cabbage, which is the main ingredient of the Korean traditional food, Kimchi. The MeOH extract of Chinese cabbage was partitioned with ethylacetate and BuOH, successively. The ethyl acetate soluble part was subjected to column chromatography with silica gel and RP-18, which gave finally five minor components, i.e., ${\beta}-sitosterol$ (1), indole-3-acetonitrile (2), 4-methoxyindole-3-acetonitrile (3), methyl ferulate (4), glycerol 1-(9,12,15-octadecatrienoate) (5). The structures of them were established on the basis of spectral $(^1H-NMR,\;^{13}C-NMR)$ evidences.

• The Plant Pathology Journal
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• v.37 no.5
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• pp.476-488
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• 2021

Xanthomonas campestris pv. campestris (Xcc) is the causal agent of black rot for cruciferous vegetables worldwide, especially for the cole crops such as cabbage and cauliflower. Due to the lack of resistant cabbage cultivars, black rot has brought about considerable yield losses in recent years in China. Understanding of the pathogen features is a key step for disease prevention, however, the pathogen diversity, population structure, and virulence are largely unknown. In this study, we studied 50 Xcc strains including 39 Xcc isolates collected from cabbage in 20 regions across China, using multilocus sequence genotyping (MLST), repetitive DNA sequence-based PCR (rep-PCR), and pathogenicity tests. For MLST analysis, a total of 12 allelic profiles (AP) were generated, among which the largest AP was AP1 containing 32 strains. Further cluster analysis of rep-PCR divided all strains into 14 DNA groups, with the largest group DNA I comprising of 34 strains, most of which also belonged to AP1. Inoculation tests showed that the representative Xcc strains collected from diverse regions performed differential virulence against three brassica hosts compared with races 1 and 4. Interestingly, these results indicated that AP1/DNA I was not only the main pathotype in China, but also a novel group that differed from the previously reported type races in both genotype and virulence. To our knowledge, this is the first extensive genetic diversity survey for Xcc strains in China, which provides evidence for cabbage resistance breeding and opens the gate for further cabbage-Xcc interaction studies.

• Korean Journal of Organic Agriculture
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• v.5 no.1
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• pp.101-110
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• 1996

Inorder to minimize the daily intake amount of nitrate by chinese cabbage, the favorate vegetable for Korean, the influences of storage conditions at different temperature and light or dark treatments after post-harvest and effects of cooking temperature and infrared rays on changes of nitrate contents in edible parts of chinese cabbage were determined. The nitrate contents on midrib and leaf blade in chinese cabbage during post-harvest were decreased steeply in 2 days and decreased slowly again in 5 days. The temperature treatment to decrease the nitrate contents in midrib and leaf blade of chinese cabbage were effective as the following of $25^{\circ}C$> $15^{\circ}C$ > $-4^{\circ}C$ > $-10^{\circ}C$. The nitrate contents of midrib and leaf blade were decreased in the timecourse of post-harvest. It is more effective to store in $4^{\circ}C$ than in $15^{\circ}C$, and is more effective in transparent vinyl package than in black vinyl package, but the treatment of light is more effective than the treatment of temperature. The nitrate contents of midrib decreased rapidly by 17.9% in the treatment of 5 days at$ 15^{\circ}C$. By treatment of $80^{\circ}C$, $90^{\circ}C$, $100^{\circ}C$ water, the nitrate contents of midrib were increased slightly, but decreased in leaf blade. It reached 68.5%, 50.6%, 45.9% in the leaf blade respectively by treatment of 80%, 90%, 100% water at 1 min. By infrared rays treatment, the nitrate contents of midrib did not change in 3 min but increased rapidly after 6 min, and in the leaf blade it increased continually after 1 min.

• Journal of Plant Biotechnology
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• v.34 no.4
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• pp.347-354
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• 2007

Commercialization of genetically modified (GM) plants will be required the assessment of risks associated with the release of GM plants that should include a detailed risk assessment of their impacts in human health and the environment. Prior to GM plant release, applicants should provide the information on GM crops for approval. We carried out this study to provide the molecular data for risk assessment of the GM Chinese cabbage plants with insect-resistance gene, modified CryIAc, which we obtained by Agrobacterium-transformation. From the molecular analysis with GM Chinese cabbage, we confirmed the transgene copy number and stability, the expression of the transgene, and integration region sequences between the transgene and the Chinese cabbage genome. Based on the unique integration DNA sequences, we designed specific primer set to detect GM Chinese cabbage and set up the GM cabbage detection method by qualitative PCR analysis. Qualitative analysis with GM Chinese cabbage progenies analysis was revealed the same as the result of herbicide treatment. Our results provided the molecular data for risk assessment analysis of GM Chinese cabbage and demonstrated that the primer set proposed could be useful to detect GM Chinese cabbage.

• Korean Journal of Food Science and Technology
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• v.24 no.3
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• pp.221-225
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• 1992

The possibility of using Chinese cabbage juice as a substrate for the production of Candida utilis cell mass was explored. Dry cell weight production and cell yield coefficient were 1.35-1.45 g/100 ml undiluted juice and 47-50%, respectively, when C. utilis was grown by shake flask culture at $30^{\circ}C$ for 24 hr on more than three-fold diluted Chinese cabbage juice to make the final sugar content be equal to or less than 1.0%. Supplementation of glucose(2%), $KH_2PO_4(0.2%)$ and $(NH_4)_2SO_4(0.2%)$ to three-fold diluted Chinese cabbage juice did not enhance the dry cell weight yield or the protein content of the yeast cell, while supplementation of yeast extract(0.2%) and peptone(0.2%) increased dry cell weight production and protein content but not as much as the amount of each nutrient added. It was found that Chinese cabbage juice was an excellent substrate for the cultivation of C. utilis.