• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.6
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• pp.1326-1331
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• 1999

In vitro anticancer effect of Chinese cabbage kimchi fractions was investigated by using human cancer cells, AGS human gastric adenocarcinoma cells and HT 29 human colon adenocarcinoma cells. The Chinese cabbage kimchi(fermented for 4 days at 15oC) was fractionated into 7 groups, methanol extract, hexane fraction(fr.), methanol soluble fr., dichloromethane fr., ethylacetate fr., butanol fr. and aqueous fr.. Chinese cabbage kimchi fractions inhibited the growth of AGS and HT 29 cancer cells as dose dependent. In particular, the dichloromethane fr. showed the highest inhibitory effect among other fractions. When the dichloromethane fr.(0.2mg/ml) was treated, the number of AGS and HT 29 survival cancer cells reduced to 12$\times$104/ml and 11$\times$104/ml compared to 166$\times$104/ml and 50$\times$104/ml of the controls, respectively. Chinese cabbage kimchi fractions also inhibited the DNA synthesis of the cancer cells. They inhibited the DNA synthesis of AGS human gastric adenocarcinoma cells more efficiently than that of HT 29 human colon adenocarcinoma cells. These results indicate that Chinese cabbage kimchi fractions show in vitro anticancer activity and the dichloromethane fr. among them reveals the highest effect.

• Research in Plant Disease
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• v.10 no.1
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• pp.82-85
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• 2004

Bacterial soft rot by Erwinia carotovora subsp. carotovora is one of the diseases causing the biggest damages in Chinese cabbage cultivation. This study was conducted to evaluate on suppressive effect of calcium fertilizer to bacterial soft rot of Chinese cabbage. Seven calcium fertilizers were selected for evaluation. And screening was conducted to select effective agents for controlling bacterial soft rot. When applied by the nursery test condition using mineral oil inoculation method with Chinese cabbage, calcium hydroxide had more suppressive efficacy than any other calcium fertilizer, While nitrogen fertilizer was induced the disease, calcium hydroxide was suppressed soft rot disease in field test as well as seedling test. Treatment of calcium+nitrogen fertilizer as well as calcium only showed a significant control effect in the field experiment with Chinese cabbage 'Sanchon' in 2003.

• Preventive Nutrition and Food Science
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• v.4 no.1
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• pp.33-37
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• 1999

The antimutagenic effects of buchu kimchi and Chinese cabbage kimchi and theri cytotoxic effects against human cancer cell line were investigated in the Salmonella typhimurium system and MTT assay, respectively. Leek and Chinese cabbage were aslo evaluated in the same system. Buchu kimchi was fermented at 15 $^{\circ}C$ for 4 days . Buchu kimchi samples showed somewhat higher antimutagenic effects against aflatoxin B1(AFB1) than CHinese cabbage kimchi in Salmonella typhimurium TA100 strain. There was no difference onthe antimutagenic activity according to the length of fermentation . Leek exerted stronger antimutagenicity against AFB1 than Chinese cabbage in the Ames assay. In MTT assay, 6-day fermented buchu kimchin revealed the highest cytotoxicity against AGS human gastric adenocarcinoma cells in which 62% and 82% of the inhibition were observed wiht the addition of 100ug, 400ug/well, respectively. Buchu kimchi samples caused 60~70% inhibition on the proliferation of HT-29 at 400ug/well. Leek exhibited higher antiproliferative effect against both AGS cells and HT-29 cells than Chinese cabbage in MTT assay. From these results, it is considered that buchu kimchi has stronger antimutagenic and in vitro anticancer effects than Chinese cabbage kimchi and the high inhibition rate of buchu kimchi probably results from leek, the major ingredient of buchu kimchi .

• Korean journal of food and cookery science
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• v.31 no.1
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• pp.91-97
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• 2015

The present study was performed to investigate antioxidant and anti-colon cancer activities of red cabbage (Brassica oleracea L. var. capitata f. rubra DC) according to the cooking conditions (raw, microwave, blanching and steaming). The contents of red cabbage extracts were determined as follow: total phenolic contents, 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2-azino-bis-(3-ethy lbenzo-thiazoline-6-sulfonic acid) (ABTS), 3-[4,5-dimethylthiazol-2-yl]-2,5-diphenyltetrazolium bromide (MTT) assay, western blot analysis. The total contents of polyphenol and flavonoid of red cabbage were 20.27 mg GAE/g Dry weight ${\pm}0.03$ and $2.55{\pm}0.02mg$ RE/g Dry weight. In this study, the total contents of polyphenol were decreased to both microwave and steam cooking. Total antioxidant activity and growth inhibition of HCT116 human colon cancer cells were in the order of raw > microwaving > steaming cooking methods. These results indicate that red cabbage extracts might have antioxidant and anti-proliferative activity according to the cooking conditions.

• Korean Journal Plant Pathology
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• v.14 no.5
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• pp.433-439
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• 1998

The studies on the ecology of virus disease on Chinese cabbage (Brassica campestris subsp. pekinensis) cultivated in alpine area of Kangwon province during summer season to analyse its influence on damage and develope a prediction model were performed from 1993 to 1997. Virus disease on Chinese cabbage occurring in the alpine area showed various symptom types and among there, necrotic spots and dwarf were mainly detected. The disease was increased from early August and continued mid September in every year. The occurrence of virus disease was the highest in 1994 with 20.5%, and the number of aphid vectors were also the highest during the same period. The number of aphids in the alpine areas showed twice peaks every year. For the analysis of damage by virus infection, the infection and injured ratio of all treatments were more than 90% and 80%, respectively. The most important factor for the occurrence of virus disease on Chinese cabbage was temperature. Factors influencing the development of the viral disease in the alpine area were maximum temperature and number of aphid vectors.

• The Plant Pathology Journal
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• v.19 no.1
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• pp.64-68
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• 2003

Cruciferous vegetable crops grown in several locations in Korea were surveyed from 1996 to 2000. Clubroot severely occurred up to a maximum of 100％ in Chinese cabbage fields in 15 out of 42 locations, and in cabbage fields in 5 out of 13 locations surveyed. The disease also severely occurred up to a maximum of 40％ in radish fields in 6 out of 35 locations, and up to a maximum of 40% and 100％ in turnip and brown mustard fields in one each out of the few locations surveyed, respectively. The disease occurred less than l％ in one kale field in one out of two locations surveyed. A total of 268 isolates of Plasmodiophora brassicae was obtained from six cruciferous vegetable crops. The isolates were classified into 13 races based on their pathogenicity to the differential varieties of cabbage and rutabaga. There were 13 races found in isolates from Chinese cabbage, while 6 races each were found in isolates from cabbage and radish. There were five and three races found in turnip and brown mustard isolates, respectively. One isolate from kale was identified as race 8. Race 8 was the most frequently isolated from five cruciferous vegetable crops, except brown mustard. Races 3 and 14 were isolated only from Chinese cabbage.

• Animal cells and systems
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• v.9 no.4
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• pp.239-244
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• 2005

A cDNA clone for a wound- and pathogen-induced gene in Chinese cabbage (Brassica rapa subsp. pekinensis) was isolated and characterized. The cabbage gene, designated BrPR4, encodes a pathogenesis-related protein 4 (PR4) of 140 amino acids. The BrPR4 protein shows high similarity with wound-inducible antifungal proteins of tobacco, potato, barley, and wheat. The BrPR4 gene is locally induced by a nonhost pathogen, Pseudomonas syringae pv. tomato, that elicits a hypersensitive response in Chinese cabbage. Treatment of the cabbage leaves with benzothiadiazole (BTH), methyl jasmonate or ethephon showed that the BrPR4 gene expression is strongly induced by ethylene, but not by methyl jasmonate or BTH. The BrPR4 gene is also activated by wounding. Interestingly, however, the wound-inducible BrPR4 gene expression is repressed by salicylic acid or BTH, suggesting that there is cross-talk between salicylate-dependent and -independent signaling pathways.

• Korean journal of food and cookery science
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• v.28 no.4
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• pp.431-441
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• 2012

The purpose of this study was to determine the optimal mixing conditions, storage, and irradiation characteristics by two different amounts of cabbage powder and water in bread prepared with cabbage powder. A significant increase or decrease in dough pH (p<0.01), sweetness (p<0.05), water content (p<0.001), L-value (p<0.01), a-value (p<0.001), b-value (p<0.001), hardness (p<0.05), springiness, and chewiness (p<0.05) was observed. Sensory measurements showed a significant improvement in appearance, flavor, color, taste (p<0.05), texture, moisture (p<0.01), and overall quality (p<0.05). As a result, the optimum formulation obtained by numerical and graphical methods was 37.04 g cabbage powder and 385.3 g water. The optimized and control breads were irradiated and their DPPH radical scavenging activities and total plate counts were evaluated over 6 days. The result showed the antioxidant and antibiotic action of the bread with cabbage powder.

• Korean Journal of Soil Science and Fertilizer
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• v.50 no.6
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• pp.547-553
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• 2017

Treatment of food waste is becoming a big issue due to their significant quantities. Composting could be an effective alternative for food waste management which could be used as soil conditioner or fertilizer with little concerns about heavy metals and pathogens. The purpose of this research was to evaluate the effect of food waste on Chinese cabbage growth and soil properties. 9 different treatments (two livestock manures, two food wastes, two livestock manures + chemical fertilizer, two food wastes + chemical fertilizer, and control) were applied to Chinese cabbage. All treatments were carried out in 3 replicates. We measured leaf length, leaf width, fresh weight, dry weight, and leaf greenness of Chinese cabbage. Treatment of one of food waste composts significantly increased leaf length and leaf width of Chinese cabbage by 28.6, 26.6, 67.7, and 59.9%, respectively, in comparison to those of control, while no significant differences for leaf greenness were shown. Application of food waste compost resulted in significant increase of EC, available $P_2O_5$, CEC, organic matter, and exchangeable cations. However, further researches are needed to reduce NaCl content of food waste.

• Korean Journal of Agricultural Science
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• v.45 no.4
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• pp.623-634
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• 2018

This experiment was conducted to determine the effects of the pre- and post-harvest variable factors on the processed product of kimchi cabbage. Two kimchi cabbage cultivars, namely 'Chungwang' and 'Dongpung,' were grown in a field and under a plastic greenhouse condition and stored at $5^{\circ}C$ after harvesting with and without low-density polyethylene (LDPE) film packaging. Growths were determined after harvesting while salting characteristics were determined after the processing and storage. The results show that the height, weight and leaf thickness were higher in kimchi cabbages grown in the greenhouse than those grown in the field. The plastic house culture increased the kimchi cabbage growth of the head weight, head height and leaf thickness compared with that of the open field culture. However, the osmolality and firmness were higher in the outdoor cultivated kimchi cabbages. Kimchi cabbage packed in film covered sacks and stored at $5^{\circ}C$ showed lower weight loss than unpacked cabbages during storage. Salt concentration and pH were also affected by the different pre- and post-harvest factors after salting the kimchi cabbages. Salt concentrations of the kimchi cabbage were influenced by various factors such as the cultivars, cultivation methods and storage covering. Though the present findings showed a limited difference in salt concentration and pH between the cultivars of kimchi cabbages, this study suggests that there is a relationship between processed agricultural products and their pre- and post-harvest methods.