• 한국식품조리과학회지
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• 제11권1호
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• pp.83-91
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• 1995

For the accurate interpretation and objective measurement of textural characteristics of fermented vegetables, first of all, the studies on the microstructure and chemical compositions of vegetable cell, and the changes in the textural properties of vegetables during salting, blanching and fermentation should be carried out. And the mechanical textural parameters were needed to compare with and analyze in relation to the sensory parameters. In this review, the thypical force-distance curves of fermented vegetables were obtained from the compression, cutting and puncture test. And it was showed that the compression force was a more effective textural parameter to express the hardness of fermented vegetables, and the sensory chewiness and toughness were related to the changes in cutting force. In the puncture test, the puncture force was related to the hardness and varied with the size and form of puncture probe; the changes in puncture force by small probe could express the decrease in hardness and crispness, whereas those by large probe could represent the changes in toughness. And the brittleness and crispness could be measured by the break point and the numbers of peak obtained from the force-distance curves.

• 한국식품영양과학회:학술대회논문집
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• 한국식품영양과학회 2004년도 Annual Meeting and International Symposium
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• pp.150-157
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• 2004

Cruciferous vegetables are rich in organosulfur compounds such as isothiocyanates and sulfides. While the isothiocyanates, corresponding to pungent principle, are generated from myrosinase-catalyzed hydrolysis of glucosinolates, the sulfides can be generated non-enzymatically. Recent studies provide evidences that some sulfur compounds in these vegetables show a chemopreventive action against carcinogenesis; while isothiocyanates such as sulforaphane induce phase 2 enzymes (glutathione S-transferase/quinone reductase), disulfides tends to elevate the level of phase 1 and 2 enzymes. Especially, sulforaphane rich in Cruciferae vegetables has been reported to express anticarcinogenic effect in some organs such as liver, kidney or intestine. When the level of sulfur compounds in Cruciferous and Alliaceous vegetables was determined by GC/MS (SIM), the richest in sulforaphane is broccoli followed by turnip, cabbage, radish, kale, cauliflower and Chinese cabbage. Meanwhile, the sulfides are predominant in Alliaceous vegetables such as onion. In related study, the administration of vegetable extract elevated the GST level by 1.5 fold for broccoli, 1.4 fold for radish, and 1.3 for onion. Thus, the vegetables frequently used in Korean dish contain relatively high amount of anticarcinogenic sulfur compounds. Moreover, the combination of broccoli and radish extracts elevated the GST induction up to 1.84 folds of control. In addition, the Kakdugi, fermented radish Kimchi was observed to show a comparable GST induction despite the decomposition of methylthio-3-butenylisothiocyanate (MTBI). Therefore, the combination of vegetables including broccoli, and fermented radish Kimchi would be useful as a functional food for chemoprevention.

• Food Science and Biotechnology
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• 제14권1호
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• pp.137-142
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• 2005

The genotoxicological safety of fermented vegetables pasteurized by gamma irradiation was examined to consider the possibility of the application of irradiation for extending of fermented vegetables. A fermented vegetable was irradiated at 20 kGy to assure its toxicological safety even at a high dose of radiation. The Ames test with Salmonella typhimurium (TA98, TA100, TA1535, TA1537) and Escherchia coli (WP2), and the chromosomal aberration test in Chinese hamster lung (CHL) cells were performed. In vivo micronucleus test were conducted in mouse bone marrow cells. With or without metabolic activation, negative results were obtained in the Ames test and the chromosomal aberration test. In the micronucleus test, there was no enhancement in the formation of micronucleus, and there were no such significant differences between the irradiated and non-irradiated samples. The observed results indicated that, a level of 20 kGy of gamma irradiation on the fermented vegetable did not bring about any genotoxic effects under the described experimental conditions.

• 대한지역사회영양학회지
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• 제7권5호
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• pp.715-723
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• 2002

In recent yearn, eating habit that is not right causes disease the dietary fiber (DF) intakes of Korean decreases. Occurrence of chronic disease such as constipation increased gradually. This study was performed to investigate of high fiber standard recipes for one day including major source of DF such as vegetables, cereals and grain products, seaweeds, fruits, fungi and mushrooms, and legumes and products for improving constipation through dietary treatment. Nutrient analysis per person marked energy, protein, fat and DF content. The food of high I : S ratio (Insoluble fibers: Soluble fibers) are soybean sprout salad, rice gruel with vegetables, pan fried mushroom with vegetables. The food of low I:S ratio are fermented soybean paste stew, fried rice with kimchi, fruits salad with yogurt dressing and seasoned noodle with vegetables. The representative high fiber diet menu is rice gruel with vegetable, rice with radish and oyster, fermented soybean paste stew, kimchi stew, assorted soybean sprout salad, three kinds of pancake roll, pan fried mushroom with vegetables, fruits salad with yogurt dressing and seasoned noodle with vegetables. The menu developed in this study, contains fiber of at least 8.97 times of RDA and in point view of 1 day intake, that is similar to the scope of RDA, 20-25 g per day. This findings should be appliable to nutritional education and medical food for constipation. And also, the aim of study is constipation patients easily applicate that developed the food of high fiber using Korean common food. And the result of the study will be the basic data about clinical test of food developed in this study and the danger of high fiber diet. The representative high fiber diet menu is rice gruel with vegetable, rice with radish and oyster, fermented soybean paste stew, kimchi stew, assorted soybean sprout salad, three kinds of pancake roll, pan fried mushroom with vegetables, fruits salad with yoghurt dressing and seasoned noodle with vegetables. This findings should be applicable to nutritional education and medical food for constipation.

• Food Science and Biotechnology
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• 제15권3호
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• pp.469-473
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• 2006

Film-forming yeasts generate an undesirable yeasty flavor in fermented vegetables such as kimchi in the presence of oxygen. Antimicrobial materials including garlic oil (GO), heated garlic (HG), and allyl alcohol (AA) were investigated for use as alternative natural food preservatives to inhibit the growth of film-forming yeasts in fermented vegetables. Using the fermentation of cucumber pickles as a model system, GO, HG, and AA were effective in preventing film formation at concentrations of 0.006, 3.0, and 0.02%, respectively. The effectiveness of HG in preventing the growth of a film yeast, Hansenula anomala, was not influenced by pH, while that of potassium sorbate, a typical anti-yeast food preservative, was highly dependent on pH. All tested materials were effective when added at the beginning of fermentation due to their negligible inhibitory activity toward lactic acid bacteria.

• 한국미생물·생명공학회지
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• 제36권2호
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• pp.96-100
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• 2008

recA 유전자를 특이적으로 증폭하는 PCR을 이용하여 우리나라 전통 침채류 발효에 관여하는 유산균의 다양성을 검토해 보았다. 김치에서 많이 검출되는 유산균 7종 및 대조군으로 Lactobacillus acidophilus를 검출할 수 있는 특이적 PCR primer pair을 이용하여 전통 침채류 5증(갓김치, 동치미, 배추김치, 오이소박이, 총각김치로부터 추출한 DNA를 template로 PCR을 수행한 결과, 5종의 침채류 모두에서 Lactobacillus plantarum과 Lactobacillus sakei가 검출되었지만, Lactobacillus paraplantarum, Lactobacillus pentosus와 대조군인 Lb. acidophilus는 검출되지 않았다. Lactobacillus brevis와 Leuconostoc citreum은 배추김치에서만 검출되었으며, Leuconostoc mesenteroides의 경우 갓김치, 동치미, 배추김치, 오이소박이에서 검출되었다. 주재료의 종류에 따라서 발효에 관여하는 유산균은 차이가 있는 것으로 추정되며, Lb. plantarum과 Lb. sakei가 우리나라 침채류 발효에 가장 널리 관여하는 것으로 사료된다.

• 한국미생물·생명공학회지
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• 제51권2호
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• pp.208-211
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• 2023

Strain Priestia flexa DMP08, isolated from traditional Korean fermented vegetables kimchi, exhibits protease activity and lipase activity. The complete genome of strain DMP08 includes a single circular 3,999,911-bp chromosome without plasmids. The G+C content of the genome is 38.1 mol%. The genome includes 38 protease-and 3 lipase-encoding genes.

• Asian Pacific Journal of Cancer Prevention
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• 제13권5호
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• pp.2069-2079
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• 2012

Background and Objective: A comprehensive overall review of gastric cancer (GC) risk and protective factors is a high priority, so we conducted the present study. Methods: Systematic searches in common medical electronic databases along with reference tracking were conducted to include all kinds of systematic reviews (SRs) about GC risk and protective factors. Two authors independently selected studies, extracted data, and evaluated the methodological qualities and the quality of evidence using R-AMSTAR and GRADE approaches. Results: Beta-carotene below 20 mg/day, fruit, vegetables, non-fermented soy-foods, whole-grain, and dairy product were GC protective factors, while beta-carotene 20 mg/day or above, pickled vegetables, fermented soy-foods, processed meat 30g/d or above, or salty foods, exposure to alcohol or smoking, occupational exposure to Pb, overweight and obesity, helicobacter pylori infection were GC risk factors. So we suggested screening and treating H. pylori infection, limiting the amount of food containing risk factors (processed meat consumption, beta-carotene, pickled vegetables, fermented soy-foods, salty foods, alcohol), stopping smoking, avoiding excessive weight gain, avoidance of Pb, and increasing the quantity of food containing protective components (fresh fruit and vegetables, non-fermented soy-foods, whole-grain, dairy products). Conclusions: The conclusions and recommendations of our study were limited by including SRs with poor methodological bases and low quality of evidence, so that more research applying checklists about assessing the methodological qualities and reporting are needed for the future.

• 한국수산과학회지
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• 제15권2호
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• pp.147-153
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• 1982

우리나라에서 시판되고 있는 젓갈류 및 채소류의 질산염 및 아질산염함량을 조사한 결과는 다음과 같다. 젓갈류에 있어서 절신염의 함량은 $0.74\sim13.81\;ppm$으로서 종류에 따라 차이가 많았다. 아질산염 함량은 자리돔젓, 새우젓, 꼴뚜기젓, 멸치젓 및 명란젓에서는 소량 검출되었고 갈치젓과 창란젓에서는 검출되지 않았다. 한편, 채소류에 있어서 엽채류의 질신염 함량은 근채류, 과채류에 비해 그 함량이 많았고 특히 상치는$1,320\sim1,412\;ppm$, 배추는 1,572.5 ppm으로서 가장 높았고 부추, 파 및 들깨잎등은 $5\sim219\;ppm$으로서 함량이 낮았다. 과채류의 질산염함량은 가지가 $109.1\sim373.1\;ppm$으로서 다소 높았으나 마늘, 고추 및 토마토에서는 각각 35.1 ppm, 4.09 ppm 및 $4.2\sim7.1\;ppm$으로서 채소류중 그 함량이 낮았다. 아질산염함량은 양배추3.8ppm, 상치 $2.5\sim2.9\;ppm$으로서 비교적 높았으나 배추, 고추, 들깨잎, 마늘 및 우엉에서는 검출되지 않았다. 채소류의 부위별 질산염함량은 배추가 속부분이 210ppm, 겉부분이 682ppm으로서 녹색이 진한 겉부분에 그 함량이 많았으며 미나리는 줄기부분이, 파는 잎부분이 질산염함량이 많았는데 채소류의 증류에 따라 다소 차이가 있었다. 질산염함량은 4일간 저장중 큰 변화는 없었으며, 저온저장과 정온저장한 것을 비교해 보면 상치, 호박 및 시금치등은 저온에서 저장한 것이 높았으며가지, 파등은 상온저장한 것이 함량이 높았다. 본 연구는 부산수산대학 부설 수산식품연구소 1981등도 사업의 일부임.

• 한국식품영양학회지
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• 제5권2호
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• pp.163-169
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• 1992

The changes in the various chemical compositions and textural properties of salted vegetables during salting and fermentation were reviewed with 25 papers published from 1981 to 1991 The changes in the texture of vegetables were largely affected by the properties of pectic substances, and additional factors such as salt type, salt concentration, salting time, temperature, preheating treatment, enzyme, salt mixtures, salt-fermented fish and garlic contents, were concerned complexly.