• Journal of the East Asian Society of Dietary Life
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• v.18 no.6
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• pp.1063-1071
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• 2008

Mustard Leaf Kimchi (MLK) is a traditional fermented Korean vegetable food. This study investigated the anticancer effect of partial vacuum treatment of MLK packed in glass bottles during fermentation. Prepared vacuum treated mustard leaf Kimchi (VM) and non-vacuum treated mustard leaf Kimchi (CM) were fermented at $5^{\circ}C$ for 8 weeks. The initial pH and total acidity were approximately 5.7 and, 0.36%, respectively. During fermentation, pH decreased and total acidity increased. Initial contents of reducing sugar and salt were 2.1% and were 2.7 mg/g, respectively. Reducing sugar gradually decreased during fermentation. Growth of cells from mouse cancer cell lines (L12l0 and P338D1) and human cancer cell lines (HepG2 and WiDr) were all decreased by MLK. VM and CM did not affect growth. More potent growth inhibition effects were exhibited by water versus hexane extracts of MLK, and by MLK fermented for 3 weeks versus 6 weeks. However, when applied to control NIH/3T3 cells at the same concentrations, MLK exhibited no cytotoxicity, and cell growth was unimpeded.

• Journal of the Korean Society of Food Culture
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• v.37 no.3
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• pp.248-255
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• 2022

Spinach (Spinacia oleracea L.), a green leafy vegetable, is well known as a functional food due to its biological activities. Vascular calcification is associated with several disease conditions including atherosclerosis, diabetes, and chronic kidney disease (CKD), and is known to raise the risk of cardiovascular diseases related morbidity and mortality. However, there are no previous studies that have investigated the effects of fermented spinach exract (FSE) against aortic and its underlying mechanisms. Therefore, this study investigated the effects and action of possible mechanisms of FSE on inorganic phosphate (PI)-induced vascular calcification in ex vivo mouse aortic rings. PI increased vascular calcification through calcium deposition in ex vivo aortic rings. FSE inhibited calcium accumulation and osteogenic key marker, runt-related transcription factor 2 (Runx2), and bone Morphogenetic Protein 2 (BMP-2) protein expression in ex vivo aortic rings. And, FSE inhibited PI-induced extracellular signal-regulated kinase (ERK) and p38 phosphorylation in ex vivo aortic rings. These results show that FSE can prevent vascular calcification which may be a crucial way for the prevention and treatment of vascular disease association with vascular calcification.

• Journal of the Korean Society of Food Culture
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• v.1 no.4
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• pp.395-402
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• 1986

The history of Kimchi fermentation technology in Korea was reviewed from the literatures and the changes in Kimchi making method during the last 200 years were investigated. The factors affecting the quality of Kimchi, especially, taste, nutrition, safety and storage stability were reevaluated from the recent scientific findings on Kimchi fermentation.

• Proceedings of the Korean Society of Life Science Conference
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• 2006.09a
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• pp.99.2-99.2
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• 2006

• Microbiology and Biotechnology Letters
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• v.36 no.2
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• pp.96-100
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• 2008

Diversity of lactic acid bacteria involved in 5 Korean fermented vegetables (Cot kimchi, Dongchimi, Baechu kimchi, Oisobagi, and Chonggak kimchi) was investigated using PCR-based method. PCR primer pairs targeted the recA gene were used for the detection of 7 species of lactic acid bacteria mainly found in kimchi and Lactobacillus acidophilus involved in dairy fermentation. Lactobacillus plantarum and Lactobacillus sakei were detected in all samples tested but Lactobacillus paraplantarum, Lactobacillus pentosus, and Lb. acidophilus were not detected. Lactobacillus brevis and Leuconostoc citreum were detected only from Baechu kimchi and Leuconostoc mesenteroides was detected from Got kimchi, Dongchimi, Baechu kimchi, and Oisobagi. The difference of detected species from fermented vegetables may be originated from the difference of main materials. Lb. plantarum and Lb. sakei are supposed to be broadly involved in Korean fermented vegetables.

• Korean journal of food and cookery science
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• v.6 no.4 s.13
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• pp.59-68
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• 1990

Juices prepared from carrots, apples, and mandarin oranges were fermented with Leuconostoc mesenteroides or along with Saccharomyces cerevisiae. The pH of the fermented juices was not found significantly different between the mixed and single-cultured groups. The juices containing 0.5% NaCl had lower pH than the groups without 0.5% NaCl. The final pH of the single-cultured gruops was the highest among the sample groups. However, reducing sugar content of the mixed-cultured groups was lower than that of the single-cultured groups. The viable cells of the mixed-cutured groups were remarkably increased until 3 days of storage, and after 6 days they were gradually decreased. The results of the sensory evaluation demonstrated acidic, salty and alcoholic flavors were significantly different among the groups. The single-cultured group without salt was significantly more acidic than the non-pasteurized control group. The mixed-cultured group with salt was significantly more alcoholic than the group without salt and control groups. The non-pasteurized control group was significantly more homogeneous than the mixed-cultured groups and single-cultured group with salt. Preference ranking test showed that flavor and overall acceptability of the fermented juices was significantly different among the groups. Flavor of the single-cultured group without salt was found significantly better than those of the groups with salt. With the respect of overall acceptability, the single-cultured group without salt was significantly more acceptable than the non-pasteurized control group and the mixed-cultured group with salt.

• Journal of the Korean Society of Industry Convergence
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• v.23 no.1
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• pp.93-100
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• 2020

In this paper, soilless cucumber cultivation was investigated, fermented fertilizer to increase the cucumber yield was considered, and the greenhouse temperature control system for cucumber cultivation is developed. To do this, perlite was proposed to replace soil as growth medium. Fermented cows and pigs manure was proposed as plant fertilizer. Combination of fan, water sprinkler, and pipe heating system was proposed to control the greenhouse temperature. However, because this research was conducted during the summer, the greenhouse system observed in this study only focused on variations in the flow rate of the water sprinkles used. The experimental result shows that soilless culture in the greenhouse could be an alternative to traditional field production for high-value vegetable crops. Furthermore, application of fermented fertilizer of 10% could enhance the growth and increase the yield and quality of crops. The proposed sprinkler flow rate is best suited for cucumber crop with the best thrives was 0.846 kg/s.

• Journal of Life Science
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• v.28 no.5
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• pp.547-554
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• 2018

Flaxseed (Linum usitatissimum L.), also called linseed and one of the raw materials for making linen, is rich in omega-3 fatty acids, vegetable estrogen, ${\alpha}$-linolenic acid, and dietary fiber. Studies on flaxseed have reported various additional effects, such as the inhibition of cholesterol, blood clotting, and tumor growth. In this study, we investigated the functional components of flaxseed fermented with lactic-acid bacteria. Lactic-acid bacteria was inoculated into heat-treated (roasted) flaxseed and fermented at $37^{\circ}C$ for 72 hr. The fermented flaxseed was extracted with 70% ethanol and the antioxidant effect of the fermented extracts according to the lactic-acid bacteria was analyzed. It was confirmed that the total polyphenol contents had expanded by about 1.5-8 times, and the total flavonoid contents had increased around 1.2 times in the case of fermented flaxseed with lactic-acid bacteria compared to non-fermented flaxseed (NFFS). DPPH radical scavenging and superoxide dismutase-like activities had increased around 5.6 and 2.3 times, respectively, in the fermented flaxseed compared to the NFFS at 100 ppm concentration. The study concluded that fermentation of flaxseed with lactic-acid bacteria is possible and that it is effective to increase the antioxidant effects of flaxseed. These results can be applied to the development of improved foods and cosmetic materials.

• Journal of Bio-Environment Control
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• v.14 no.1
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• pp.46-51
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• 2005

This experiment was conducted to investigate planting depth, which applied the basic data for planting growth ability and mechanical planting of oriental melon. 'Gumssaragi-eunchun' variety was approach grafting to 'Shintozoa' and seedling was growing during 45 days in the 9cm pot and then planted on Jan. 16. The comparison of planting plots was carried out for four experimental plots, which were separated into 0cm, 4.5cm, 9cm, standard cultivation, and 12cm planting depth in soil. In the tunnel of vinyl house, the lowest and the highest temperature was $9.3^{\circ}C\;and\;41.2^{\circ}C$, respectively, and humidity was $59\~99\%$ during Jan. 18 and 19. The faster graft-take rate after planting was the deeper planting depth. The growth of 40 days after planting was not significant in each planting plot, except 0cm experimental plot. Fruit weight was the heaviest in 4.5cm planting depth of experimental plot but sugar content and flesh thickness were not significant in each planting depth. The more depth in planting meant the more increase in fermented fruit rate and decrease in marketable fruit rate. Marketable yield was 2,361kg per l0a in 9cm planting plot, which was $2\%\;and\;1\%$ lower than in 0cm and 4.5cm, respectively, and $11\%$ greater than in 12cm planting plot.

• The Journal of the Convergence on Culture Technology
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• v.8 no.6
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• pp.935-941
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• 2022

The purpose of this study was to investigate whether the activity of ginsenoside metabolites and the intestinal immunity antioxidant activity were remarkably improved by lactic acid bacteria fermentation by adding a small amount of ginsenoside to the complex extracts of fruits and vegetables. It was confirmed that the increase in intestinal immunity antioxidant activity due to synergistic effect was observed in the fruit-vegetable extract containing ginsenoside compared to the ginsenoside-only extract or the fruit-vegetable extract. Then, by adding ginsenosides by content, the concentration of ginsenosides that can obtain a synergistic effect according to the fermentation of lactic acid bacteria was determined. As a result, it was confirmed that a synergistic effect was exhibited when lactic acid bacteria were fermented and extracted by mixing ginsenosides in a mass ratio of 3 to 10% with respect to the mass of the fruit-vegetable mixture. As a result, when treated at a concentration of 200 ㎍/ml, the fruit-vegetable complex extract containing ginsenoside metabolites inhibited the generation of NO by about 60% compared to the complex extract containing no ginsenoside, The expression of IL-1β was suppressed by 63%, the expression of IL-6 by 69%, and the expression of TNF-α by 76%, confirming that the intestinal immune antioxidant properties were significantly improved.