• 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.

• 한국식품영양과학회지
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• 제30권2호
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• pp.215-221
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• 2001

Mustard leaf kimchi added different ratios of pumpkin powder(P) and green tea powder(G) were investigated by measuring changes of physicochemical, microbiological and sensory characteristics during fermentation at 5℃. The pH and total acidity were changed slowly until 20 days, and then changed rapidly for 20∼40 days in all mustard leaf kimchi groups. The pH and acidity of mustard leaf kimchi added 0.5% G was the most slowly changed compared to the other groups. Reducing sugar content was highest in mustard leaf kimchi added 0.5% P at early stage of fermentation, but the reduing sugar content of this mustard leaf kimchi group was decreased more rapidly than those of the other groups during fermentation. The numbers of lactic acid bacteria and total bacteria were highest in 0.5% P added group and lowest in 0.5% G added group. The mustard leaf kimchi added 0.3% P and 0.2% G was relatively high in number of Leuconostoc sp., on the contrary low in Lactobacillus sp. compared to the other groups during fermentation. Changes of Hunter's color values, especially yellowness, and hardness were smaller in each mustard leaf kimchi added 0.5% G, and 0.3% P and 0.2% G than the other groups. Sensory scores of taste, odor and overall acceptability were highest in mustard leaf kimchi added 0.3% P and 0.2% G. Based on these results, it is suggested that mustard leaf kimchi added 0.3% P and 0.2% G was the best group among mustard leaf kimchi groups.

• The Korean Journal of Physiology
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• 제28권2호
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• pp.123-132
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• 1994

The present study was undertaken to elucidate the desensitization of cutaneous receptors and the conduction block of the afferent nerves induced by direct application of allyl isotheocyanate (mustard oil) to the receptive field (RF) or onto the afferent nerve, respectively. Dorsal horn cell responses to mechanical stimulations of RF were completely suppressed when mustard oil was applied to either the afferent nerve or the whole area of RF. C-fiber responses of dorsal horn cells were more susceptive to mustard oil than A-fiber activities. This was confirmed by the experiment in which the compound action potentials recorded from rat tibial nerve before and after topical application of mustard oil were compared. The higher the concentration of mustard oil and the longer the application time, the more powerful desensitization or conduction block was induced. From the results of the present study, it is suggested that the desensitization of the afferent fiber and sensory receptors induced by mustard oil results mainly from the conduction block of C-fiber in the primary afferent nerve.

• International Journal of Industrial Entomology and Biomaterials
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• 제4권1호
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• pp.69-76
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• 2002

Mustard aphid, Lipaphis erysimi(Kalt.) plays a key role in determining the productivity of rapeseed-mustard. This pest alone attributes 30-70% losses in yield potential in different agro climatic zones with a mean loss of 54.2% in India. Considering the extent of damage caused by the pest, the present experiment was conducted at Pulses and Oilseeds Research Station during 1992-93 to 1994-95 to study the migratory nature of mustard aphid by trapping them in yellow colour pan tray and their simultaneous growth and development on three different genotypes. The temperature during noon hours is the predominant factor to govern the appearance of alate mustard aphid in rapeseed-mustard field. Stepwise regression analysis revealed that temperature and relative humidity played an important role for its development. The variety RW white flower glossy stem harboured minimum number of aphid in comparison to other two varieties B 9 and T6342. The population reached a peak of 61.28 aphids/10 cm central twig during $6^{th}$ standard week irrespective of varieties.

• Fisheries and Aquatic Sciences
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• 제13권3호
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• pp.197-205
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• 2010

This study investigated the inhibitory effects of sea mustard on high-fat diet-induced obesity and hyperlipidemia in Sprague-Dawley rats. Sea mustard (Undaria pinnatifida) powder, sea mustard ethanol extract, and sea mustard ethanol-extracted residue were tested. The ethanol extracted residue had the most beneficial anti-hyperlipidemic activity. Alginate in the sea mustard was considered to be the key component. The ethanol-extracted residue of sea mustard also had antioxidant activity, which may be effective in preventing hyperlipidemia by increasing the enzymatic activity of superoxide dismutase, which can remove active oxygen from the bloodstream.

• Food Science and Biotechnology
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• 제15권6호
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• pp.884-888
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• 2006

In this study, we have attempted to characterize the effects of encapsulated mustard oil with regard to the extension of the shelf life of kimchi. The quantity of mustard oil or encapsulated mustard oil added to the brined cabbage in this study was 0.05%(w/w). Overall, the fermentation processes in the encapsulated mustard oil-added kimchi (EMO) and mustard oil-added kimchi (MO) occurred at a slower rate than in the controls. The periods during which the MO and EMO kimchi samples were edible were prolonged for more than two weeks, according to measurements of pH, total acidity, and microbial changes. The overall acceptability of EMO was superior to MO throughout the entirety of the fermentation period. Sensory evaluation verified that EMO yielded a more favorable product than the MO and control varieties. Encapsulated mustard oil can be employed as a natural food additive to prolong the shelf life of kimchi, via an induced delay of the fermentation process.

• 한국식품과학회지
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• 제29권1호
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• pp.51-56
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• 1997

겨자의 항균성 및 식품보존제로의 이용가능성을 조사하기 위하여 겨자의 첨가에 따른 냉면육수의 보존 중 그 효과를 조사하고, 대장균의 형태변화를 현미경으로 관찰한 결과는 다음과 같다. 겨자를 첨가시킨 냉면육수의 적정산도는 처음에 겨자 무첨가 육수에 비하여 높았으나 24시간 보존 후에는 겨자 무첨가 육수보다 낮게 나타났으며, 겨자 첨가 냉면육수의 생균수 및 대장균수는 처음에 겨자 무첨가시보다 감소하였으며, 겨자 첨가농도가 높을수록 감소하는 폭이 크게 나타났고, VBN 함량은 보존기간이 지남에 따라 증가하였고, 겨자가 첨가된 냉면육수가 겨자 무첨가보다 낮게 나타났으며, 겨자첨가 농도가 높을수록 더욱 낮게 나타났다. 겨자 물추출물로 처리한 대장균을 전자현미경으로 관찰한 결과 균체표면이 수축되고 표층구조가 허물어져 심한 형태학적 변화를 나타내었다.

• 동아시아식생활학회지
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• 제6권2호
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• pp.205-211
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• 1996

겨자의 항균성 및 식품보존제로의 이용 가능성을 조사하기 위하여 겨자의 처리에 따른 전어회의 보존효과를 조사하고, Vibrio Parahaemolyticus의 형태변화를 현미경으로 관찰한 결과는 다음과 같다. 겨자를 농도별로 첨가시킨 물에 담근 전어의 pH는 보존기간이 지남에 따라 미량 증가하였으며, 겨자 첨가농도가 높을수록 낮게 나타났고, 생균수 및 Vibrio 균수는 겨자 무첨가구에 담근 전어에서보다 겨자 첨가구에 담근 전어에서 감소하였으며, 겨자첨가농도가 높을수록 감소하는 폭이 크게 나타났고, TMA 질소 함량은 보존기간이 지남에 따라 점차 증가하였으며, 겨자 첨가농도가 높을수록 감소하는 경향이었다. 겨자 물추출물로 처리한 Vibrio Parahaemolyticus를 전자현미경으로 관찰한 결과 균체가 팽윤되고, 표층구조가 허물어져 심한 형태학적 변화를 나타내었다.

• The Plant Pathology Journal
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• 제36권2호
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• pp.111-120
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• 2020

Powdery mildew of Indian mustard (Brassica juncea), caused by Erysiphe cruciferarum, is emerging as major problem in India. All the Indian mustard cultivars presently grown in India are highly susceptible to powdery mildew and so far no resistance source has been reported. In this study, with an aim to identify resistant source, 1,020 Indian mustard accessions were evaluated against E. cruciferarum PMN isolate, at Wellington, The Nilgiris, Tamil Nadu, India under natural hot spot conditions. The study identified one accession (RDV 29) with complete resistance against E. cruciferarum PMN isolate for the first time, which was consistent in five independent evaluations. Genetic analysis of F₁, F₂ and backcross populations obtained from the cross RSEJ 775 (highly susceptible) × RDV 29 (highly resistant) for two season revealed that the resistance is governed by two genes with semi-dominant and gene dosage effect. Further, a new disease rating system using six scales (0, 1, 2, 3, 4, and 5) has also been proposed in this study to score powdery mildew based on progress of fungal growth in different plant parts of the F₂ population. The outcome of this study viz. newly identified powdery mildew-resistant Indian mustard accession (RDV 29), information on inheritance of resistance and the newly developed disease rating scale will provide the base for development of powdery mildew-resistant cultivars of Indian mustard.

• 한국식품영양과학회지
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• 제30권3호
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• pp.421-425
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• 2001

Antioxidative effects of crude chlorophylls and carotenoids extracts from mustard leaf kimchi on the lipid peroxidation in rat liver homogenate, egg phosphatidyl choline (EPC) liposome and superoxide anion radical were examined. The extracts were found to inhibit the increase of the thiobarbituric acid (TBA) value and show the effect of antioxidative activity on the liposomal phospholipid membrane. The oxidation index of EPC liposome was markedly decreased in the prescence of the extracts. The antioxidative activity of the extracts from mustard leaf kimchi was not related with fermentation period of the kimchi. The extracts from mustard leaf showed the similar antioxidative activity of $\alpha$-tocopherol within in the given level of addition. However, the oxidation index. When the effect of the extracts from mustard leaf kimchi on free radical scavenging was observed by the determination of the superoxide anion radical scavenging activity, it had similar value to that of $\alpha$-tocopherol.