• 동아시아식생활학회지
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• 제7권1호
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• pp.65-70
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• 1997

To investigate the food preservative effects of leaf mustard Dolsan(Brassica juncea), the pretreated extract of leaf mustard Dolsan were added to Kimchi and the results are as following. pH of Kimchi added leaf mustard Dolsan extracts were lower than that of control at initial stage, but after 6 days of fermentation, pH was higher in order of Kimchi added the pretreated extract of leaf mustard Dolsan (hydrolyzed at 3$0^{\circ}C$ for 24 hours, PEM), the unpretreated extract of leaf mustard Dolsan(UEM) and control. The total number of bacteria and lactic acid bacteria increased rapidly at the initial stage of fermentation and reached plateau at 2 days of fermentation. The number of bacteria and lactic acid bacteria of Kimchi added leaf mustard Dolsan extracts were lower than that of control ,a and antimicrobial activity of PEM in Kimchi was higher than that of UEM. After 2 days fermentation, sensery value of Kimchi added PEM was more excellent than that of control.

• Plant Resources
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• 제8권2호
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• pp.145-154
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• 2005

The antimicrobial effect of each fraction after fractionation of an ethanol extract of leaf mustard was examined in terms of nucleic acid, chloroform, ethylacetate, and butanol. The ethylacetate fraction, which showed the strongest level of antimicrobial effect among the different ethanol extract fractions of leaf mustard, was isolated and purified using silica gel column chromatography and HPLC, respectively, to obtain a single antimicrobial substance called KLM-1. The antimicrobial effect of this substance was 10 times higher than that of the ethylacetate fraction. A further study is on the way to confirm the structure of the antimicrobial substance KLM-1 through LC/Mass and NMR.

• 한국식품영양과학회지
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• 제29권5호
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• pp.796-801
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• 2000

Kimchi is the Korean traditional food which is fermented properly from salted Korean cabbage of raddish with other various supplements. Kimchi therefore can be the major sources for various kinds of nutrients and other biological substances. The fermentation process accompanies with complicated reaction mechanism which bacteria, fungi and yeast are involved and they produced aroma, taste and bioactive components. To identify nucleoside, this study was conducted with freeze-dried mustard leaf, mustard leaf kimchi and fermented mustard leaf kimchi. Hexane, CH$_2$Cl$_2$, EtOAc and BuOH was used in order to extract their components. The isolated compounds I and II from mustard leaf and mustard leaf kimchi were identified as adenosine and uracil using UV, $^{1}H$-NMR, $^{13}C$-NMR and LC-MS, respectively. Compound I, II and nucleosides are the first report of its occurrence from mustard leaf and their kimchi, the standardized ratios of ingredients for kimchi were 10 of anchovy juice, 8 of red pepper powder, 3 of garlic, 1.5 of ginger, 6 of paste of glutinous rice. The nucleoside of mustard leaf and their kimchi was determined and compared. The order of nucleosides contents of mustard leaf was uridine>cytosine>uracil>adenine>guanosine>guanin, that of fresh mustard leaf kimchi was uridine>uracil>cytosine>guanine>adenosine>adenin>guanosine and that of fermented mustard leaf kimchi (5days at 15$^{\circ}C$) was guanine>adenine>adenosine>guanosine. The differences of nucleoside contents from those were due to various supplements and fermentation process.

• 동아시아식생활학회지
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• 제7권1호
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• pp.57-63
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• 1997

In order to use leaf mustard Dolsan food preservative ingradient acidity, antimicrobial activity and colors were investigated during pretreatment of leaf mustard Dolsan. pH was remarkably decreased after 8 hours to pretreatment(extracted on shaking) of leaf mustard Dolsan, and no changes were observed after that time. pH of leaf part was higher than stalk after 8 hours storage. Titratable acidity was opposite tendency to the pH. pH was gradually decreased than initial stage during pretreatment of leaf mustard Dolsan at 30, 40 and 5$0^{\circ}C$. After 16 hours pretreatment, the higher pretreatment temperature was, the higher pH was, but after pretreatment for 48 hours, pH of sample pretreated at 5$0^{\circ}C$ was lower than that of sample pretreated at 40 $^{\circ}C$. Antimicrobial activity of leaf mustard Dolsan extract pretreated at 3$0^{\circ}C$ was the strongest of the samples pretreated at 30, 40 and 5$0^{\circ}C$, and that of stalk part was stronger than that of leaf part. L and time. L and b value was higher in the order of samples pretreated at 40, 50 and 3$0^{\circ}C$, and the lower pretreatment temperature was, the higher a value was. L value of stalk part was higher than that of leaf part, but a and b value of leaf part was higher than that of stalk part.

• 한국식품영양과학회지
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• 제24권5호
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• pp.707-712
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• 1995

돌산갓 중의 천연 항균활성 물질을 이용하여 식품의 보존 효과를 증진시킬 목적으로, 갓을 물로 전처리하여 항균활성과 allylisothiocyanate(AIT) 함량을 조사하였다. 갓을 마쇄하여 $30^{\circ}C$에서 72시간 까지 진탕하면서 전처리할 때, 휘발성 AIT 함량은 전처리 2시간에서 가장 많았고, 전처리한 농축물 추출물(WPE)의 항균활성은 21시간 이후 부터 나타나서 48~72시간에 가장 강하게 나타내었고, 농축하지 않은 것은 WPE와는 달리 2~3시간에서도 항균활성을 나타내었지만 20시간 이후 부터는 동일한 패턴의 항균활성을 나타내었다. Ethylacetate 분획물에서 항균활성이 높았으며, 갓의 WPE는 전처리하지 않은 것보다 1.2~1.4배 항균활성이 증가되었다. WPE는 S. typhimurium과 S. aureus에 강한 저해활성을 나타내었으며, $121^{\circ}C$, 30분간 열처리하여도 항균활성은 거의 그대로 유지되었고, 전처리하지 않은 것은 항균활성이 거의 없거나 약하게 나타났다.

• 한국식품영양과학회지
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• 제24권2호
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• pp.280-285
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• 1995

To develop natural food preservatives, antimicrobial effect of the ethanol extract of leaf mustard against E. coli and S. aureus were examined in terms of compositions and leakage of cellular materials in the microorganisms treated with the extract. No effect of the concentration of ethanol extract on the fatty acid composition of E. coli and S. aureus at logarithmic phase was showen, but the content of palmitic and palmitoleic acid of E. coli slightly increased and decreased, respectively, and the content of palmitic and margaric acid of S. aureus slightly increased, when compared to each control. Ethanol extract did not affect most of the amino acids E. coli and S. aureus at logarithmic phase ; however, some of them(proline, glycine, valine and histidine of E. coli and proline, methionine and histidine of s. aureus) were elevated and some other amino acid(aspartic acid, glutamic acid, tyrosine and arginine of E. coli and aspartic acid, glutamic acid, glycine, alanine and lysine of Staph. aureus) found to be decreased. The amount of cell body protein leaked from E. coli and S. aureus increased to 1.02 and 0.22mg/g cell weight, respectively, as compared to controls. Similarly, the substances with absorbance at 260 nm from E. coli and s. aureus increased to 0.12 and 0.06mg/g cell weight, respectively.

• Applied Biological Chemistry
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• 제36권6호
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• pp.424-427
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• 1993

갓(Brassica juncea Cosson)의 chloroform추출물이 Salmonella typhimurium TA100균주에서 $AFB_1$의 돌연변이유발을 억제시키는 효과가있었으며, chloroform획분 중에 존재하는 화합물을 GC-MS로 분리/동정한 결과 4-decanol이 다량으로 함유되어있었다. 4-Decanol을 0.5%되게 DMSO에 녹인용액을 처리하였을 때 대조구에 비해 $AFB_1$과 MNNG의 돌연변이성을 각각 99%와 93%저해효과를 보이므로서 강한 항돌연변이 물질임이 밝혀졌다.

• 한국식품영양과학회지
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• 제24권5호
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• pp.695-701
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• 1995

The ethanol extract of leaf mustard(Brassica juncea) exhibiting high antimicrobial activities was fractionated in the order of hexane, chloroform, ethylacetate and butanol fractions to test antimicrobial activity. The highest antimicrobial activity for the bacteria tested was found in the ethylacetate fraction, but a lesser extent in the butanol fraction. In contrast to antimicrobial activity for the bacteria, both ethylacetate and butanol fractions showed weak antimicrobial activity for yeasts. Unknown compound A in the ethylacetate fraction which exhibited a strong antimicrobial activity was isolated by silica gel column chromatography and HPLC, and exhibited 9 times more antimicrobial activity than the ethylacetate fraction.

• 한국의류산업학회지
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• 제5권4호
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• pp.389-394
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• 2003

Dyeing properties of silk fabric with leaf Mustard was investigated the relation with pH variation, mordants, mordant method. K/S value shows the following sequence: pH 3>pH 5>pH 7>pH 9. K/S value shows high in post mordant conditions. Silk fabric shows the green, blue tone according to mordants(Al, Cu, Fe mordants). The tannic acid treatment silk fabric shows higher than the nontannic acid treatment silk fabric in K/S value. Lighting fastness of tannic acid treatment silk fabric shows better than that of nontannic acid treatment in Cu, Fe mordants. Water fastness of tannic acid treatment silk fabric was wholly improved. Tannic acid treatment improved dyeing properties of silk fabric with leaf Mustard.

• Plant Resources
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• 제8권2호
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• pp.96-102
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• 2005

As part of developing natural food preservatives, the antimicrobial effect of ethanol and water extracts from the Cruciferous vegetable was examined Korean traditional Brassica juncea Coss. was used widely as an ingredient of Kimchi, a natural flavoring and spice for a long time. Antimicrobial activities were examined against 15 microorganisms which were food-born pathogens and/or food poisioning microorganisms and food-related bacteria and yeasts. Ethanol extract from leaf mustard showed an antimicrobial effect in most of the strains used in the present study. The lowest minimum inhibitory concentration (MIC) were seen in Bacillus subtilis and Bacillus natto at 10 mg/ml. MIC of water extract was 40-60 mg/ml for bacteria and yeast. Antimicrobial activity of the ethanol extract was not disappeared by the heating at $121^{\circ}C$ for 15 min and not affected by pH.