• Korean Journal of Community Nutrition
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• v.5 no.4
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• pp.598-607
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• 2000

The purpose of this study was to investigate the intake, preference, and utilization of kimchi in female high school students. A questionnaire was used as the instrument of investigation. The subjects were 371 female high school students in Chonbuk province. More than 80% of the subjects had eaten 8 kinds of kimchies Korean cabbage kimchi, cubed radish kimchi, radish leaves kimchi, green onion kimchi, salted cucumber, watery radish kimchi, radish root & leaves kimchi, and Korean wild radish kimchi. The subjects living in urban areas ate more stalk of sweet potato kimchi and leaf mustard kimchi, however the subjects living in rural areas ate more sedum kimchi. The subjects in large families ate more leaf mustard kimchi and sedum kimchi. The preferred kinds of kimchi were radish kimchi, Korean cabbage kimchi, cubed radish kimchi, and cucumber radish kimchi. Seventy-four point four percent of the subjects liked kimchi, whereas 1.6% of them disliked it. The reason eating kimchi was 'custom'(59.0%), 'taste'(30.7%), 'nutrition'(4.3%), 'traditional flod'(2.7%), and 'parents advice'(2.7%). 38.4% of the subjects in urban area ate kimchi for taste whereas 25.0% of them in rural area did. They prefefrred 'well fermented', 'hot', and 'very pungent' kimchi. The preferred dishes made with kimchi were stir-fried rice with kimchi, kimchi stew, pan-fried kimchi, and rice with bean sprouts & kimchi.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.6
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• pp.950-957
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• 2009

Mustard Leaf Kimchi (MLK) is a traditional fermented Korean vegetable food. This study was conducted to investigate the effects of part vacuum treatment on MLK packed in a glass bottle during fermentation. There have been a few previous studies that examined the chemical and microbial changes during MLK fermentation. However, the major object of this study was to investigate the antioxidative activities of vacuum treated MLK. In this study, the antioxidative activity of vacuum treated mustard leaf Kimchi (VM) and control mustard leaf Kimchi (CM) were examined. VM and CM were fermented at $5^{\circ}C$ for 8 weeks. A model system was designed to evaluate the antioxidative activity of crude chlorophylls and carotenoids (CCC) extracts from Mustard leaf Kimchi. The oxidative reaction of the linoleic acid mixture system at $30^{\circ}C$ in the dark was quantified determining the peroxide value and conjugated dienoic acid content. The effect of the CCC extracts on lipid peroxidation in a rat liver homogenate was examined. Formation of lipid peroxides was estimated by the TBA value, and the CCC extracts were found to inhibit the TBA value. Chlorophyll a and b, and carotenoids, Which are the major components in the CCC extracts of Kimchi were isolated on a DEAE-sepharose CL-6B and Sepharose CL-6B column and TLC. The effects of chlorophyll a and b, caroteins on linoleic acid autoxidation were measured by determining the peroxide value. In addition, their effects on free radical scavenging were investigated by DPPH. In this assay, chlorophyll a showed the greatest antioxidative activity followed by chlorophyll b, and carotenoids. MLK contains a sufficient content of chlorophyll a and b, and carotenoid which have strong antioxidative activities.

• 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 Science and Nutrition
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• v.33 no.9
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• pp.1469-1475
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• 2004

Skin is the most frequently exposed tissues to oxidative stress from exogenous and endogenous sources. Dietary antioxidants, which suppress oxidative stress including reactive oxygen metabolites, play an important role in protecting skin from deleterious reactive oxygen species. Kimchi containing lots of antioxidative compounds shows anti-aging effect on skin. Therefore the morphologic changes on the skin of hairless mice fed diets containing Korean cabbage, mustard leaf, and buchu kimchi for 16 weeks were determined. Although epidermal thickness was decreased with age, kimchi prevented this thinning of epidermis compared to control group. In kimchi groups, the staining area of cytokeratin was smaller and stratum corneum was thinner than control group. It suggests that various kinds of kimchi diets prevent the increase of keratinization in epidermis with aging. Type Ⅳ collagen, a major structural protein of basement membrane supporting matrices, existed greater amount in kimchi groups than control group, especially in mustard leaf kimchi group. Rough endoplasmic reticulum (RER) of fibroblast was well developed in dermis of Korean cabbage and mustard leaf kimchi groups, which means collagen synthesis at dermis increased in those kimchi groups. This morphological changes of skin suggest that kimchi consumption can retard skin aging due to the presence of antioxidant and anti-aging compounds, especially some components of mustard leaf kimchi may largely affect on the skin rejuvenescence.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.6
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• pp.993-997
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• 1997

This study was carried out to investigate the antioxidative effect of different kinds of kimchi on the lipid oxidation of cooked meat in model systems. Model systems of cooked ground meat(CGM), CGM-Chinese cabbage kimchi(CK), CGM-radish kimchi(RK), and CGM-mustard leaf kimchi(MLK) were prepared and their oxidation were evaluated during the storage at 4$^{\circ}C$ for 5 weeks. Thiobarbituric acid(TBA) values of CGM significantly increased with the storage at 4$^{\circ}C$ for 5 weeks. Thiobarbituric acid(TBA) values of CGM significantly increased with the storage time, however, TBA value of CGM-CK, CGM-RK, and CGM-MLK lowered and that of CGM-MLK was lowest. Antioxidative effect of CGM-MLK increased with the addition levels of kimchi in the system. And also in the model systems which were prepared with CGM and MLK in different fermentation periods, the antioxidative effect was highest in the properly fermented-kimchi.

• The Korean Journal of Food And Nutrition
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• v.29 no.5
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• pp.706-715
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• 2016

Nutritional composition and physicochemical properties changes in mustard leaf kimchi were investigated during fermentation of up to 3 months. The pH decreased, and the titratable acidity gradually increased according to increase of fermentation periods. Fructose and glucose were the major free sugars in mustard leaf kimchi, and their amounts were significantly decreased with fermentation periods (p<0.05). Lactic acid content showed a significant increase with maximum increase at 3 months. All types of kimchi contained 20 amino acids, but the content of most amino acid fluctuated during fermentation. Except for K and Zn, the content of other ingredients including Ca, Fe, Mg, Na, Se were the highest in kimchi fermented for 2 months. The unsaturated fatty acid of mustard leaf kimchi was higher than that of saturated fatty acid, and total fatty acid of kimchi significantly decreased after 2 months (p<0.05). Most vitamin contents showed a tendency to decrease with fermentation, in particular, vitamin B complex except for $B_2$ significantly decreased after 3 months (p<0.05). The results provide fundamental data for determining the appropriate fermentation period to improve the quality of kimchi.

• Food Science and Preservation
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• v.10 no.4
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• pp.512-516
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• 2003

Soybean leaf kimchi is one of the tyaditional special kimchies of Kyungnam-buk province in Kores This study was investigated to find optimum salt(NaCl) concentration on soybean leaf kimchi fermentation at the low temperature by inspecting physicochemical and microfloral changes. The young and green soybean leaves were harvested at the 4-6 weeks after sawing, and used as kimchi materials. After soybean leaf kimchi was stayed at room temperature far one day, it was fermentated at 5$^{\circ}C$ for 30 days. During fermentation, pH was slowly lowered, total acid content and salinity was increased. The total cell was increased up to 8th day and showed a little changes thereafter. The number of Lactic acid bacteria was rapidically incerased up to 4th day, was slowly increased thereafter. Sensory evaluation on soybean leaf kimehi of the 3.0%∼4.5 ％ salt treatment had good values.

• Food Science and Preservation
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• v.12 no.4
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• pp.411-416
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• 2005

Vitamin U(S-methylmethionin) levels were affected by cultivars, portion and storage times in Kimchi made from Korean Chinese cabbages. From this study, the outward parts contained high levels of vitamin U in two cultivars of Winter Pride and 55 days. Vitamin U levels in Kimchi during storage were increased during fermentation at $4^{\circ}C$. Leaf parts were 1.1-5.2 times higher in vitamin U levels than midribs in both cultivars. The levels of vitamin U were shown highest in outward leaf parts of 55 days cultivars. Like vitamin U, free amino acid also showed much higher levels in leaves. Levels of amino acids showed similarly changing patterns at different parts and cultivars of Korean Chinese cabbages in Kimchi. Threonine, alanine and proline appeared relatively abundant amino acids in most parts of sample. Moreover, methionine as a precursor of vitamin U has been reported that leaf parts contained the higher levels than midrib parts. But methionine was shown most core leaf parts. Methionine as a precursor of vitamin U, may not play a role in an increase of vitamin U of Korean Chinese cabbages in Kimchi.

• Korean Journal of Food Science and Technology
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• v.34 no.3
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• pp.480-486
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• 2002

Six strains of intestinal pathogenic bacteria were inoculated into kimchi at the preparation time, and the influence of kimchi fermentation on the growth of these pathogenic bacteria was investigated. The population of coliform bacteria in the kimchi raw materials, and its changes in the kimchi sample during fermentation were also determined. Among the raw materials, highest populations of coliform bacteria were detected in ginger and green onion, followed by Chinese cabbage, red pepper, and garlic. Populations of pathogenic bacteria (inoculated strains) and coliform bacteria in kimchi decreased as pH decreased with fermentation. Coliform bacteria disappeared at pH 3.9 in Chinese cabbage kimchi samples. Clostridium perfringens ATCC 13124, Listeria monocytogenes ATCC 19111, Salmonella typhimurium KCTC 1625, Staphylococcus aureus KCTC 1621, Vibrio parahamolyticus ATCC 27519, and Escherichia coli O157 H:7 ATCC 43894 were not detected at pH values less than 4.1, 3.7, 3.8, 3.8, 3.7, and 3.7 in Chinese cabbage kimchi, and at pH values less than 4.5, 4.0, 4.2, 4.2, 4.2 and 4.1 in mustard leaf kimchi, respectively. The juice of mustard leaf and allyl isothiocyanate exhibited high antimicrobial activities on the pathogenic bacteria, whereas the lowest on lactic acid bacteria. These results indicated that fermentation is useful to improve the safety of kimchi, and the antimicrobial effect of mustard leaf kimchi is mainly due to the major pungent compound of mustard leaf, allyl isothiocyanate.

• Korean Journal of Food Science and Technology
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• v.36 no.5
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• pp.784-789
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• 2004

Acid production and growth of lactic acid bacteria, sensory properties, volatile odor components, and effects of freeze-drying on quality of kimchi prepared with whole, midlib, and leaves of Chinese cabbages ripened at $20^{\circ}C$ for 3 days were investigated. Salinities of whole, midlib, and leaf were 2.31, 2.03, and 2.68%, respectively, In kimchi pH of midlib was the lowest and that of leaf was the highest, while acidities of whole and midlib were higher than that of leaf. Numbers of lactic acid bacteria in whole and midlib were slightly higher than that of leaf. Overall acceptability, taste, and odor of kimchi and freeze-dlied/rehydrated kimchi prepared with whole or midlib were better than those of leaf. Volatile odor components such as ethanol and sulfur-containing components of kimchi prepared with whole or midlib were generally higher than those of kimchi prepared with leaf.