• Preventive Nutrition and Food Science
• /
• v.9 no.3
• /
• pp.259-264
• /
• 2004

Baek-kimchi (whitish baechu kimchi) was evaluated for anti-obesity properties and effects on triglyceride (TG) and cholesterol in blood and adipose tissues in rats fed a high fat (20 %) diet, and compared to the similar effects of baechu kimchi. Baek-kimchi does not use red pepper powder but contains higher levels of sliced radish and pear than baechu kimchi. SD rats were raised for four weeks on either a normal diet (ND, based on the AIN-93M diet), high fat diet (HFD, supplemented with 16% lard oil in the ND), or HFD containing 5 % baek-kimchi or 5 % baechu kimchi. Feed consumption was not different among the groups, but weight gains were significantly lower in the groups fed either the normal diet or HFD with baek-kimchi or baechu kimchi diets than the group fed HFD alone. The weights of liver and epididymal and perirenal fat pads in baek-kimchi and baechu kimchi diet groups were lower than those of the HFD groups, but the baek-kimchi diet group had lower epididymal and perirenal fat pad weights than the baechu kimchi diet group (p<0.05). The baechu kimchi dietary group also had significantly lower triglyceride and cholesterol contents in liver and epididymal and perirenal fat, reversing the higher levels seen in HFD. Baek-kimchi and baechu kimchi diets were also effective in lowering serum triglyceride and cholesterol levels (p<0.05). These results suggest that baek-kimchi and baechu kimchi consumption can reverse the effects of HFD on weight gain and blood and tissue lipids, and that baek-kimchi is more effective than baechu kimchi. The greater effect is probably due to the higher content of radish and pear used in baek-kimchi.

• Food Science and Preservation
• /
• v.20 no.6
• /
• pp.854-862
• /
• 2013

We examined the quality characteristics and functionalities of Korean and Japanese spring Baechu cabbages and the kimchi prepared with them. To study the physiochemical properties of the cabbages and the kimchis, we measured their water content, pH, acidity, microbial counts, and springiness. On the third week of the kimchi fermentation at $5^{\circ}C$, their sensory properties and in vitro DPPH radical scavenging and anticancer activities using AGS human gastric cancer cells were determined. The Japanese Baechu contained 97.1% water, and the Korean Baechu, 92.4%. The comparison of the textures of the raw Baechu and the brined Baechu showed that the Korean Baechu had higher springiness scores than the Japanese Baechu. After four-week fermentation, the springiness score of the kimchi with Korean Baechu was 53.5%, significantly higher than the 41.4% of the kimchi with Japanese Baechu. The kimchi prepared with Korean Baechu had a low total bacterial count but higher Lactobacillus sp. and Leuconostoc sp. counts than the kimchi with Japanese Baechu. The kimchi prepared with Korean Baechu had the highest overall acceptability score in the sensory evaluation test. The DPPH radical scavenging activity of the kimchi with Korean Baechu was 83.2%, and that of the kimchi with Japanese Baechu, 46.1%. When the AGS human gastric cancer cells were treated with the kimchis, the kimchi prepared with Korean Baechu showed a 45% cancer cell growth inhibition rate, and the kimchi with Japanese Baechu, 26%, at 1 mg/mL of methanol extracts. At the 2 mg/mL concentration, the kimchis with Korean Baechu and Japanese Baechu showed 97% and 74% inhibition, respectively. The Korean Baechu showed better quality than the Japanese Baechu, and the kimchi prepared with the Korean Baechu showed better kimchi quality and functionality than the Japanese Baechu.

• Food Science and Preservation
• /
• v.4 no.3
• /
• pp.301-309
• /
• 1997

This study was conducted to examine morphological characteristics and the content of cell wall polysaccharides of Brassica campestris var. pekinensis(baechu). First of all, the variety of scientific name and naming of parts of baechu in the literatures of kimchi showed, which will unify marks. So, we propose not so much mid-rib and leaf blade of baechu leaf as white part and green part, respectively. On the other hand, the forms of vessel elements of white part in baechu consist in ring, sclariform and reticulate thickening. The proximate compositions and contents of cell wall polysaccharides of baechu has significant differences between its cultivars. The cell wall pectin from baechu exhibited four peals with molecular weights of 2,000,000, about 100,000 and less than 10,000 by gel filteration chromatography and hemicellulose did two peaks with molecular weights of 2,000,000 and 10,000.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.43 no.7
• /
• pp.1036-1041
• /
• 2014

This study compared quality changes among brined baechu cabbages manufactured by various salting methods and types of salt. Brine, brine and dry salting, and dry salting were used as salting methods. When baechu cabbages were salted by dry salting method, the salinity of brined baechu cabbage increased compared to salting by other methods, even though the quantity of salt used was small. In addition, salinities of leaf and stem were relatively equal among brined baechu cabbages using dry salting method compared to those of other methods. When baechu cabbages were salted using dry method at different salt concentrations (3%, 5%, and 10% of weight of baechu), brined baechu cabbage showed suitable salinity (1.41~1.42%) at 5% salt concentration. Among brined baechu cabbages prepared using dry salting method with different types of salt (purified salt, solar salt, and bamboo salt), bamboo salt produced the highest salinity. Brined baechu cabbages with solar salt and bamboo salt showed significantly lower counts of total aerobic bacteria and higher counts of lactic acid bacteria than others. These results indicate that baechu cabbage can be salted equally, and the amount of salt used can be reduced when baechu cabbage is salted using dry salting method. In addition, using solar salt and bamboo salt can increase the quality of brined baechu cabbage.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.40 no.3
• /
• pp.475-479
• /
• 2011

Although the storage period of raw baechu cabbage could be 2 months at $0{\sim}2^{\circ}C$, 1 month was appropriate considering the quality of the baechu cabbage, waste ratio, and storage cost. The polyethylene container was the most efficient storage container among polypropylene box, polypropylene net and polyethylene container. pH of a brined baechu cabbage using raw baechu cabbage was 4.0~4.3 after 8 weeks and its total bacteria and lactic acid bacteria counts were $10^7$ cfu/g, and textural property (springiness) lower than 50% was at 8th week of storage at $0{\sim}2^{\circ}C$ and thus its storage period was limited to 8 weeks. When brined baechu cabbage was prepared by raw baechu cabbage stored for 1 month at $0{\sim}2^{\circ}C$, its pH, microorganism counts and springiness showed similar trends to the brined cabbage using raw baechu stored for 0 month. However, its rates of change were faster than the brined baechu cabbage using the raw baechu, and the storage period was limited to 6 weeks. Brined baechu cabbage using the raw cabbage stored for 2 months and its storage period was limited by about 4 weeks judging by its indicated quality characteristics.

• Food Science and Preservation
• /
• v.5 no.2
• /
• pp.162-166
• /
• 1998

Chemical, physical md microbial analysis of salted baechu(Chinese cabbage) and its exudate were conducted during storage in large plastic bags(LDPE, HDPE, PVC-box) at 0$^{\circ}C$. Salinity was slightly lowered for 2 weeks storage and maintained that level thereafter in salted haechu, but in its exudate increased rapidly for 2 weeks storage and decreased thereafter. In all treatment pH decreased to 5.0 in salted baechu and to 4.5 in its exudate for 6 weeks storage. Reducing sugar content of salted baechu was 1.5∼2.0 fold higher than that of its exudate, and decresed slowly in both. Total viable cells increased rapidly for 2 weeks but maintained that level thereafter and lactic acid bacteria increased continuously until 6 weeks. Lightness of exudate decreased rapidly in PVC-box, but decreased slowly in LDPE. Compression force of salted baechu increased continuously untill 8 weeks except for PVC-box.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.29 no.2
• /
• pp.316-321
• /
• 2000

This study carried out to eluciate the cancer chemoprevention of Korean native fermented food, baechu kimchi using Comet assay (in other words, single cell microgel electrophoresis). For this purpose, baechu kimchi was fractionated by water, n-hexane, chloroform and ethyl acetate. 5 strains of dominant fermented bacteria were isolated from baechu kimchi. The water fraction, n-hexane fraction, chloroform fraction, ethyl acetate fraction and water insoluble fractions showed no antigenotoxicitie in non-tumoral normal 3T3 cells. Among 5 bacteria isolates from baechu kimchi, two isolates bacteria 1 and 2 strongly inhibited genotoxicity of N-methyl-N'-nitro-N-nitrosoguanidine (MNNG) in non-tumoral normal 3T3 cells (p<0.05). Bacteria 3, 4 and 5 were also not antigenotoxic.

• Journal of the Korean Society of Food Culture
• /
• v.19 no.6
• /
• pp.587-597
• /
• 2004

Application of pheasant and soybean extracts to improve the quality of baechu kimchi was attempted. Pheasant and soybean extracts at various combinatory concentrations were added into baechu kimchi and fermented for 24 days at $10^{\circ}C$. Assay was performed on salinity, acidity, bacterial growth, sensory evaluations, and physical properties. The pH decreased, and acidity increased by fermentation time. The optimum pH 4.2 was reached within $12{\sim}15\;days$, and optimum acidity was reached within $6{\sim}9\;days$. The number of lactic acid bacteria was increased by fermentation time. Score of intensity characteristics in color. crispness carbonated taste, and overall quality were higher for the pheasant and soybean extracts added baechu kimchi(B) than for the control product(S). The result of L and a value of baechu kimchi were Higher in treatment than in control as fermentation time increased. The hardness of baechu kimchi with pheasant and soybean extracts(B) were higher than those of control(S).

• Korean Journal of Food Science and Technology
• /
• v.30 no.6
• /
• pp.1307-1311
• /
• 1998

Optimal packaging methods for the long term storage of salted winter baechu were investigated. Salted baechu was packaged individually in 20 ㎏ unit weight in LDPE (low density polyethylene), HDPE (high density polyethylene), PVC-box and then stored at $0^{\circ}C$ for 8 weeks. During storage, quality index of salted baechu were measured in terms of salinity, pH, reducing sugar content, total cell counts and lactic acid bacterial counts. Salted baechu deteriorated rapidly in PVC-box, and slowly in HDPE but sustained for 8 weeks in LDPE. In all treatment, salted baechu was maintained better at submerged parts in exudate, but deteriorated at emerged parts.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.43 no.7
• /
• pp.1081-1087
• /
• 2014

This study investigated and compared the fermentation characteristics of intact kimchi and brined baechu cabbage and seasoning fermented separately. Fermentation characteristics of kimchi, brined baechu cabbage and seasoning, such as pH, acidity, microbial counts, and springiness were measured during the fermentation period (4 weeks at $4^{\circ}C$). Changes in pH, acidity, and microbial counts of the seasoning fermented separately were slower than those of brined baechu cabbage and kimchi itself. The fermentation characteristics of brined baechu cabbage were very similar to those of kimchi during the fermentation period. Additionally, we manufactured and fermented kimchi, after which baechu cabbage and seasoning were separated shortly before the measurements. Baechu cabbage and seasoning separated instantly from kimchi showed similar fermentation characteristics to their separately fermented counterparts. Changes in springiness of kimchi itself and brined baechu cabbage fermented separately were similar during the fermentation period. These results indicate that kimchi fermentation is affected by brined baechu cabbage more than seasoning.