• Journal of Chest Surgery
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• v.14 no.2
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• pp.161-167
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• 1981

Mustard succeeded in the physiological correction of the circulation for transposition of the great arteries by redistribution of the pulmonary and systemic venous blood flow using pericardial baffle in the atrium. This procedure has become one of the most confirmative corrective operations for transposition. A six years old girl was performed mustard operation for complete transposition of the great arteries combined with hemodynamically insignificant ventricular septal defect in December 1979. The postoperative patient`s condition has been satisfactory and she is now enjoying a productive life.

• KSBB Journal
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• v.7 no.1
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• pp.21-26
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• 1992

In order to examine the presence of brassinosteroid substance in sea mustard(Undaria pinnatifida), leaves of sea mustard were extracted with MeOH. The extract was purified by slovent fractionation, counter current distribution, silica gel adsorption chromatography, charcoal adsorption chromatography, Bondesil chromatography, and reverse phase HPLC, successively. The activity was monitored by the rice inclination test and its prescence could be confirmed in each purification step. Although sea mustard contained a less amount of the active substance than the vegetative tissue of higher plants, brassinosteroid was clearly present endogenously in sea mustard. We acknowledge that our work is probably the first publication reporting the presence of brassinosteroid in marine algae plants.

• The Journal of the Korean dental association
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• v.14 no.10
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• pp.829-839
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• 1976

• Korean Journal of Food Science and Technology
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• v.44 no.5
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• pp.592-599
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• 2012

The effect of additives on the quality of low-salt doenjang was investigated. The amylase activity of the mustard added group decreased during the fermentation period, and the number of yeast and bacteria was also decreased during the fermentation period. The oxidation-reduction potential was low at the later fermentation stages for the mustard and mustard-garlic added groups, and water activity decreased considerably for the alcohol added group. The L-value of alcohol added doenjang decreased with increases in the a-value. The pH was 4.84 in the mustard added group. The reducing sugar content was 10.15% in the alcohol-garlic added group, and the alcohol production was limited by adding mustard. The amino-type and ammonia-type nitrogen were high in garlic and mustard added groups. Alcohol and alcoholgarlic added groups exhibited significantly improved taste and overall acceptability of doenjang.

• Food Science of Animal Resources
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• v.35 no.4
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• pp.515-523
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• 2015

The effects of reducing fat levels from 30% to 20% and salt concentrations from 1.5% to 1.0% by partially substituting incorporated phosphate and sea mustard were investigated based on physicochemical properties of reduced-fat / low-NaCl meat emulsion systems. Cooking loss and emulsion stability, hardness, springiness, and cohesiveness for reduced-fat / low-NaCl meat emulsion systems with 20% pork back fat and 1.2% sodium chloride samples with incorporation of phosphate and sea mustard were similar to the control with 30% pork back fat and 1.5% sodium chloride. Results showed that reduced-fat / low-NaCl meat emulsion system samples containing phosphate and sea mustard had higher apparent viscosity. The results of this study show that the incorporation of phosphate and sea mustard in the formulation will successfully reduce fat and salt in the final meat products.

• Korean Journal of Food Science and Technology
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• v.42 no.3
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• pp.323-328
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• 2010

After supplemention with the licorice (Glycyrrhiza glabra), mustard (Brassica juncea), and chitosan as food additives to low-salted doenjang containing 30% lower salt than control doenjang (12.7% salt), fermentation properties of doenjang were investigated for 40 days. Adding the licorice, mustard, and chitosan to low-salted doenjangs containing 10.2% and 8.9% of salt did not affect the acidity, viable cell count, or color of doenjang. A white pellicle-forming strain was detected at the surface of low-salted doenjangs (10.2% and 8.9% salt) but not the control doenjang and low-salted doenjangs added with mixed additives (licorice, mustard, and chitosan). The amino nitrogen content of 8.9% salted doenjang added with mixed additives at 20 days was 332 mg% and this value was similar to that of 12.7% salted doenjang at 40 days. In sensory evaluation, the 8.9% salted doenjang added the additives had the highest score in overall palatability. These results indicate that salt contents of doenjang could be lowered to 8.9% by adding licorice, mustard, and chitosan, resulting in improved palatability, shortened fermentation period, and inhibited abnormal fermentation.

• Korean Journal of Environmental Agriculture
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• v.39 no.3
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• pp.214-221
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• 2020

BACKGROUND: The demand for pesticide registration has kept increasing for minor crop cultivation in greenhouse since Positive List System (PLS) has been launched. Thus, much study on the evaluation of pesticide residues in minor crops is required to examine the demand. In this study, we evaluated residues of acetamiprid, boscalid, imidacloprid and pyraclostrobin in the minor crop mustard green to provide the potential data for their registration. METHODS AND RESULTS: Pesticide granule formulations of acetamiprid, boscalid, imidacloprid and pyraclostrobin were incorporated into soil and applied onto field soil surface at rates of 3 kg/10a, 6 kg/10a, 3 kg/10a and 6 kg/10a, respectively. The pesticides were also applied at the two times higher than the rates to compare the residues between the application rates. Mustard green seeds were sown 1 day after pesticide application and cultivated under greenhouse conditions. LC/MS/MS analyses coupled with a modified QuEChERs method were employed for determination of the pesticides in plant samples. The method limits of quantitation (LOQ) of the pesticides were 0.01 mg/kg, and the matrix calibration curves of the pesticides showed linearity with coefficient values of determination (r²) greater than 0.995. The average recovery values of the pesticides fortified in control samples at rates of LOQ and 10LOQ ranged from approximately 77.5% to 101.2% with relative standard deviation values lower than 14%. The pesticides in the mustard green samples cultivated for 53 days after sown were determined to be lower than the LOQ level. CONCLUSION: Acetamiprid, boscalid, imidacloprid and pyraclostrobin were found at a level lower than 0.01 mg/kg in the minor crop mustard green. Thus, their residues in mustard green would not violate PLS under greenhouse conditions.

• 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.

• Korean Journal of Food Science and Technology
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• v.32 no.1
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• pp.56-61
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• 2000

Fourteen volatile compounds isolated by distillation under reduced pressure from Mustard Leaf(Brassica juncea) Kimchi were identified by the GC/FID and GC/MSD. They were composed of 63% of hydrocarbons and acid and 30% of isothiocyantes and their related components in relative amount; Volatile isothiocyanates and their related components such as 2-phenylethyl isothiocyanate, benzothiazole, 2-methyl benzothiazole and 2-(3H)-benzothiazolone, which are reported to be responsible for the pungent flavor of mustard products, were found in Mustard Leaf Kimchi. These volatile components were remarkably decreased during the fermentation of Mustard Leaf Kimchi.

• Journal of Life Science
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• v.20 no.7
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• pp.1127-1133
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• 2010

The total photosynthetic rate in leaf mustard lines, which was calculated as the sum of the photosynthetic rate and the respiration rate, was not significantly different from their photosynthetic rate. Plant height, standing of rosetteness, showed a similar change to its specific leaf area (SLA). With increasing the plant height, leaf density increased and leaf color was lighter. It was found that shoot dry weight of leaf mustard was more affected by respiration. Also, it was hypothesized that respiration occurred not only in the leaf but also the stem. It was found that mustard lines whose leaf density was low showed a higher shoot growth. From this result, it was concluded that selection of a leaf mustard line with a larger SLA and lower leaf thickness could be effective in increasing photosynthetic rate.