• Korean Journal of Food Science and Technology
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• v.38 no.5
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• pp.609-614
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• 2006

Quality changes in mustard leaf kimchi were investigated during storage for 60 days at $5^{\circ}C$. As the storage period changed from 0 to 60 days, the pH and reducing sugar content of mustard leaf kimchi decreased, while the total acidity and hunter's color increased. The vitamin C content in mustard leaf kimchi decreased gradually from 10 to 30 days and then markedly increased after 40 days. The total dietary fiber content and antioxidative activity were significantly higher in fresh mustard leaf kimchi than in fermented kimchi. The major volatile components of mustard leaf and mustard leaf kimchi were determined to be allyl isothiocyanate, 3-butenyl isothiocyanate and phenylethyl isothiocyanate. The contents of allyl isothiocyanate and phenylethyl isothiocyanate, the two major functional components, in mustard leaf kimchi were determined to be 43.72 and $36.17\;{\mu}g/g$ dry weight basis, respectively.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.18 no.3
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• pp.400-407
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• 2017

This study investigated the antioxidant properties of yangha(Zingiber mioga Rosc) and quality characteristics of kimchi with added yangha during a 21-day fermentation process at $4^{\circ}C$. Yangha was added to salted cabbage at concentrations of 0, 5, 10, and 15% (w/w). The quality characteristics of kimchi with added yangha were determined by measuring pH, salinity, mineral contents, lactic acid bacteria amounts, color value and sensory evaluation. From the results, total phenolic ($3.85{\mu}M$ quercetin equivalent/g) and total flavonoids ($0.49{\mu}M$ quercetin equivalent/g) contents were measured in yangha. The number of lactic acid bacteria of kimchi with added yangha significantly increased with increasing yangha content, especially 10%. The brightness value increased with increasing yangha content. However, the redness tended to decrease by the addition of 10% and 15% yangha. The consumer acceptability score for the kimchi with added 10% yangha ranked significantly higher than that of the other groups in overall acceptability, taste, flavor, and color(p<0.05). From these results, we suggest that yangha may be used as a natural antioxidant and that it is a good food ingredient for increasing the functionality and consumer acceptability of kimchi.

• Preventive Nutrition and Food Science
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• v.11 no.3
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• pp.184-190
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• 2006

Young radishes (YR, yeolmu in Korean) were cultivated in soil with and without sulfur. Control YR-kimchi and sulfur YR-kimchi were prepared using the young radishes cultivated in the soil without and with 1,818 $g/m^3$ sulfur, respectively. Fermentation of the YR-kimchis were conducted at $5^{\circ}C$ for 6 weeks. The control and sulfur YR-kimchis were reached pH 4.39 and pH 4.31 with 0.98% and 1.04% acidity at 5 weeks, respectively. At a higher concentration of 20 ${\mu}L/assay$, the sulfur YR-kimchi juice exhibited higher inhibitory effects (84%) on the growth of HT-29 human colon cancer cells than the control YR-kimchi (57%). Methanol extract from the YR-kimchis also led to similar results to those of the juices. In the inhibition study by hematocytometer, YR-kimchis inhibited the growth of cells in a time-dependent manner. Sulfur YR-kimchi induced apoptosis as determined by 4,6-diamidino-2-phenylindole (DAPI) staining and decreased Bcl-2 expression of active anticancer compounds, when compared to the control YR-kimchi. These results suggested that preparing kimchi using YR cultivated in the presence of sulfur, which can help to synthesize active compounds, could increase the anti-cancer activity of sulfur YR-kimchi.

• Journal of Microbiology and Biotechnology
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• v.27 no.11
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• pp.2019-2027
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• 2017

Recently, cabbage kimchi has occasionally been associated with the foodborne diseases of enteric viruses such as human norovirus (HuNoV). This study aimed to evaluate the correlation between microbial/physicochemical properties and persistence of HuNoV in experimentally contaminated cabbage kimchi fermented and stored at $4^{\circ}C$ or $10^{\circ}C$ for 28 days. Changes in organic acid content, lactic acid bacteria (LAB), acidity, pH, and salinity were analyzed. The recovery of structurally intact HuNoV was examined for up to 28 days post-inoculation, using a NoV GII.4 monoclonal antibody-conjugated immuno-magnetic separation method combined with quantitative real-time reverse transcription polymerase chain reaction. On day 0, LAB loads were $4.70log_{10}$ colony forming units/g and HuNoV GII.4 titers were $2.57log_{10}\;genomic\;copies/{\mu}l$, at both temperatures. After 28 days, intact HuNoV titers decreased to 1.58 ($4^{\circ}C$) and $1.04(10^{\circ}C)log_{10}\;genomic\;copies/{\mu}l$, whereas the LAB density increased. This correlated with a gradual increase in lactic acid and acetic acid at both temperatures. Our findings support a statistical correlation between changes in physicochemical properties and the recovery of structurally intact HuNoV GII.4. Moreover, we determined that the production of organic acid and low pH could affect HuNoV GII.4 titers in cabbage kimchi during fermentation. However, HuNoV GII.4 was not completely eliminated by microbial/physicochemical factors during fermentation, although HuNoV GII.4 was reduced. Based on this, we speculate that the persistence of HuNoV GII.4 may be affected by the continually changing conditions during kimchi fermentation.

• The Korean Journal of Food And Nutrition
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• v.16 no.1
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• pp.7-14
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• 2003

This study mainly focused on to investigate the effects of Schizandra chinensis on the growth of a bacterium, CS6 which was isolated from kimchi. CS6 was final]y identified to lactobacillus plantarum that caused acidification of kimchi. The ethanolic extract of Schizandra chinensis(EES) inhibited the growth of L. plantarum. Minimum inhibition concentration of crude EES on L. plantarum was 62.5mg/$m\ell$. In broth culture, 5$\mu\textrm{g}$/$m\ell$ of EES completely inhibited the growth of L. plantarum during fermentation. The addition of 0.4% of EES has no apparent effect on quality including the taste and color on kimchi. It was expected that EES-containing kimchi could extend the period of preservation. Analysis of organic acids in water fractions of EES was carried out by HPLC. It is apparent that antimicrobial active fractions contained the highest concentration of succinic acid, a little tartaric acid and malic acid. Among these organic acids, succinic acid showed the strong inhibitory effect against L. plantarum CS6 in vitro. Succinic acid-containing kimchi with a concentration of 0.4 and 0.5% had the inhibitory effect on growth of L. plantarum. Inhibitory effect of EES on amylase, cellulase and pectinase was also tested. In conclusion, the present experiment demonstrated that EES inhibited the growth of L. plantarum, and various enzyme activity. EES-containing kimchi was sustained the hardness, and initial acidity during fermentation. EES was considered as the possible additive of kimchi process and EES added in kimchi increase the quality, and storage period of kimchi.

• The Korean Journal of Food And Nutrition
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• v.13 no.1
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• pp.59-65
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• 2000

Changes in the contents of volatiles and chlorphylls of Angelica keiskei Kimchi during fermentation were investigated. Total chlorphyll contents decreased gradually during the fermentatin period. Chlorphyll a decreased rapidly from 1.38 to 0.5$\mu\textrm{g}$/cm by the 5th day of fermentation with no further changes at 7th day, while chlorophyll b did not show any change by 3rd day and decomposed rapidly thereafter. Major voltile compounds identified in the kimchi were sabinene, $\alpha$-pinene and $\alpha$-terpinolene, which were gradually decreased during fermentation. There were significant differnce in color, sourness, bitterness and overall acceptability in sernsory evauation of Angelica keiskei Kimchi during fermentation at 2$0^{\circ}C$.

• Preventive Nutrition and Food Science
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• v.19 no.4
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• pp.353-357
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• 2014

Phytic acid (myo-inositol hexakisphosphate) or phytate is considered an anti-nutrient due to the formation of precipitated complexes that strongly reduces the absorption of essential dietary minerals. In this study, brown rice with reduced phytate was made by inoculation with Lactobacillus sakei Wikim001 having high phytase activity. The effects of brown rice extract treated with L. sakei Wikim001 (BR-WK) on osteoblast differentiation and osteoclast formation were investigated. The proliferation of SaOS-2 cells was measured by the MTT assay. Treatment with BR-WK increased cell proliferation by 136% at a concentration of $100{\mu}g/mL$. The Alkaline phosphate activity in SaOS-2 cells was 129% higher when BR-WK was processed at a concentration of $100{\mu}g/mL$. The proliferation of bone marrow macrophages decreased by nearly 60% in response to treatment with BR-WK. In addition, BR-WK reduced the number of tartrate-resistant acid phosphatase-positive ($TRAP^+$) multinucleated cells from bone marrow macrophages. These results indicate that BR-WK stimulates bone formation through its positive action on osteoblast differentiation and function and furthermore, decreases osteoclast differentiation.

• Journal of the East Asian Society of Dietary Life
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• v.26 no.6
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• pp.498-506
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• 2016

A croquette added with heat-treated kimchi at 20% showing higher sensory preferences was analyzed for its physicochemical properties and antioxidant activity using a croquette without kimchi as a control. Compared with the control, kimchi-added croquette had 3.3-fold higher organic acids content (p<0.001), resulting in a significant reduction of pH (p<0.001) and higher metal chelating activity (p<0.001). Upon addition of kimchi, total reducing capacity increased from 109.4 to $139.4{\mu}g/g$ gallic acid equivalents (p<0.01), and DPPH radical scavenging activity also increased 2-fold, which corresponded to 54% of the electron-donating ability of 0.35 mM gallic acid. In addition, contents of free amino acids and ${\gamma}-aminobutyric$ acid (GABA) appreciably increased by 1.6-fold (p<0.01) and 10-fold (p<0.001), respectively. This could be attributed to the ingredients of kimchi and/or enzymatic transformation of precursors by microorganisms during kimchi fermentation. Kimchi-added croquette was determined to be a good source of dietary fiber relative to its calorie content. Texture profile analysis showed no significant differences in hardness, springiness, cohesiveness, gumminess, and chewiness between the two croquettes with or without kimchi. Taken together, this study shows that utilization of heat-treated kimchi as a filling for croquette could be a good strategy to improve both the nutritional quality and antioxidant activity of croquette.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.8
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• pp.1408-1413
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• 2003

This study was conducted to analyze manganese contents of Korean common foods. Contents of manganese in 30 foods were analyzed by ICP spectrometer. And daily manganese intake through 30 common foods was calculated using analysis data of this study and daily food intakes cited from report on 1998 national health and nutrition survey. The average manganese contents of foods analyzed were 949.6 $\mu\textrm{g}$ for rice, 236.1 $\mu\textrm{g}$ for Korean chinese cabbage kimchi, 27.2 $\mu\textrm{g}$ for citrus fruit, 2.6 $\mu\textrm{g}$ for milk, 214.6 $\mu\textrm{g}$ for radish root, 40.0 $\mu\textrm{g}$ for apple, 60.4 $\mu\textrm{g}$ for persimmon, 13.9 $\mu\textrm{g}$ for pork, 9.5 $\mu\textrm{g}$ for beef, 638.3 $\mu\textrm{g}$ for soybean curd, 184.0 $\mu\textrm{g}$ for radish kimchi, 56.0 $\mu\textrm{g}$ for pear, 18.4 $\mu\textrm{g}$ for beer, 11.3 $\mu\textrm{g}$ for egg, 9.5 $\mu\textrm{g}$ for carbonated beverage, 345.0 $\mu\textrm{g}$ for bread, 50.7 $\mu\textrm{g}$ for soju, 270.3 $\mu\textrm{g}$ for potato, 236.1 $\mu\textrm{g}$ for sweet potato, 91.2 $\mu\textrm{g}$ for ramyeon, 32.5 $\mu\textrm{g}$ for onion, 68.0 $\mu\textrm{g}$ for nabak kimchi, 538.2 $\mu\textrm{g}$ for soybean sprout, 112.5 $\mu\textrm{g}$ for welsh onion, 336.7 $\mu\textrm{g}$ for rice cake, 589.9 $\mu\textrm{g}$ for Korean chinese cabbage, 430.4 $\mu\textrm{g}$ for somyeon, 144.3 $\mu\textrm{g}$ for pumpkin, 3.0 $\mu\textrm{g}$ for yoghurt, and 614.4 $\mu\textrm{g}$ for spinach per 100 g of each food. The daily manganese intake through 30 common foods of Koreans in 1998 was 3420.7 $\mu\textrm{g}$. Major sources of dietary manganese were rice, kimchi, and soybean curd. Especially, rice supplied 68.1% of total dietary manganese intake through 30 common foods. Further studies are required to establish database and RDA of manganese.

• Food Science and Preservation
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• v.16 no.5
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• pp.612-617
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• 2009

Kimchi is a traditional pickled food using Korean Chinese cabbage(Brassica campestris var. pekinensis) and also containing phytochemicals, glucosinolates. This study was carried out to investigate the changes in the total glucosinolates levels of Kimchi using Korean Chinese cabbage of harvest time(June-July, August-September, October-November, December-April, May) according to storage temperature(4, 10, $15^{\circ}C$) and storage duration(0, 1, 3, 5, 7, 10, 14, 21 and 28 day). For determination of glucosinolates, 50g of Baechu kimchi was used for analytical sample preparation provided with an anion exchanges column and measured by UV-visible Spectrophotometer. The highest contents of water occurred at August-September during fermentation. At 15, 10, $4^{\circ}C$, the pH in all of seasonal variation of Baechu kimchi declined, especially from 0 to 3 days at $15^{\circ}C$, from 0 to 7 days at $10^{\circ}C$ and from 0 to 14 days at $4^{\circ}C$. At that storage, the total glucosinolates levels in all of seasonal variation of Kimchi declined in storage temperature. Baechu kimchi at August-September showed the highest total glucosinolates levels. Also total glucosinolates levels decreased as storage period increased. Baechu kimchi fermented at $15^{\circ}C$ for 7days decreased rapidly and reached to the lowest at the 1day(ranged from $10.3{\pm}0.70$ to $23.4{\pm}0.37{\mu}mol/g$ dry weight). At $10^{\circ}C$ for 14days were ranged from $12.9{\pm}0.29$ to $33.7{\pm}1.81{\mu}mol/g$ dry weight before fermentation and decreased rapidly at the 3day(ranged from $9.5{\pm}0.54$ to $20.5{\pm}0.61{\mu}mol/g$ dry weight). Total glucosinolates levels of Baechu kimchi fermented at $4^{\circ}C$ for 28days decreased rapidly during 7day(ranged from $9.9{\pm}0.78$ to $21.1{\pm}0.96{\mu}mol/g$ dry weight) and then slowly decreased. Therefore the total glucosinolates levels decreased during storage time and depended on harvest time and storage conditions of Kimchi.