• The Plant Pathology Journal
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• v.19 no.2
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• pp.117-122
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• 2003

Six isolates of Turnip mosaic Potyvirus (TuMV) namely, TuMV-CA7 from oriental cabbage, TuMV-TU and TuMV-TU2 from turnip, TuMV-RA from rape, TUMV-ST from stock, and TuMV-R9 from radish, and Ribgrass mosaic Tobamovirus (RMV-FG22) from oriental cabbage were isolated. Three kinds of characteristics of the six TuMV isolates were sorted by bioassay: TuMV-CA7 and TuMV-TU isolates infected mostly oriental cabbages; TuMV-ST, TuMV-TU2, and TuMV-R9 infected radishes; and TuMV-RA infected both oriental cabbages and radishes. Mixed infections of crucifers were RMV-FG22+TuMV-CA7, RMV-FG22+TuMV-TU, RMV-FG22+TuMV-RA, RMV-FG22+TuMV-ST, RMV-FG22 +TuMV-TU2 and RMV-FG22+TuMV-R9. Crops used were 'Tambok' cultivar resistant to TuMV, 'SSD63' susceptible inbred line of oriental cabbage, pure line of leaf mustard and 'Daeburyungyeorum' cultivar of radish. New specific ultrastructures of nonagon-like ring (NLR) and spiral aggregates (SA) by mixed infection with TuMV and RMV were formed in cells of crucifer plants. The NLR was made by a TuMV surrounded loosely by nine RMV particles, and the SA was formed spirally by full mixed of two virus particles. The SA had some NLR in its center, which was observed from cross sectioned SA. Host plants with specific ultrastructures expressed synergistic symptoms. Specific ultrastructures of NLR and SA were formed in combinations of RMV-FG22 and in TuMV-CA7, TuMV-TU, or TuMV-RA that could infect oriental cabbages. How-ever, no specific ultrastructures and mixing of the two virions in the same cell were observed in combinations of RMV-FG22, and TuMV-57, TuMV-TU2, or TuMV-R9 isolates haying virulence in radishes.

• Research in Plant Disease
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• v.11 no.2
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• pp.213-216
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• 2005

Tomato spotted wilt virus (TSWV) occurred abruptly with a high incidence rate in 14 vegetable crops in Anyang area, Gyunggido in 2004. TSWV was identified by the symptoms on the indicator plants, immunocaptured reverse transcription-polymerase chain reaction (IC/RT-PCR), virion captured (VC)RT-PCR and RT-PCR using total RNA from the infected plants. Vegetable crops infected with TSWV included table tomato, cherry tomato, red pepper, lettuce, chicory, red leaf chicory, red mustard, dragon tongue, treviso, potato, perilla, sesame, pumpkin, and ssamchoo (hybrid of oriental cabbage and cabbage). The incidence of TSWV in fields ranged from 30 to $100\%$. TSWV usually produced necrosis, wilt and/or severe mosaic with typical single or double ring spots on the leaves. TSWV could be detected in Frankliniella occidentalis collected from the crops in the fields with $90\%$ rate by IC/RT-PCR.

• Research in Plant Disease
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• v.13 no.1
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• pp.45-49
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• 2007

Single spores were isolated from infected roots of Chinese cabbage with a typical clubroot symptom, collected from different Chinese cabbage cultivation areas in Korea. When the single spore isolates were inoculated on Chinese cabbage, radish, turnip, kale, leaf mustard and Williams' differential varieties, among 321 roots harvested two weeks after inoculation, a visual symptom was observed on only one root and light/uncommon symptoms were done on 70 roots. These 71 individuals were homogenized and used as inocula. These inocula caused generally higher pathogenicity than that of single spore. Finally 15 isolates, with enough growth for conducting further experiment, were selected. These 15 individuals were grouped four, seven, two and two into race 1, race 4, race 9 and race 11, respectively, using Williams' differential set. It was confirmed that race 4 were dominantly present in Korea. These 15 had been obtained from roots of Chinese cabbages, radishes and turnips inoculated with single resting spores and had shown pathogenicity to Laurentian and Wilhelmsburger belong to Rutabaga in Williams' differential variety set. Therefore, we assume that such characteristic pathotypes including race 4, especially, of P. brassicae showing strong pathogenicity to Chinese cabbage, radish and turnip may be dominant in Korea.

• Journal of the Korean Society of Food Culture
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• v.4 no.2
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• pp.161-166
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• 1989

This study was intended to observe the changes of the nitrate, nitrite and vitamin C content during the fermentation of Kimchies by some added materials. Eight different types of Kimchi, were prepared with chinese cabbage and seasonings, to which added respectively materials such as soused anchovy, soused shrimp, garlic, mustard leaf, K-sorbate, ascorbic acid, radish. After they were prefermented at $18^{\circ}C$ for 24 hours, stored 35 days at $4^{\circ}C$. Generally optimal maturity of Kimchi showed pH 4.4 to 4.6, lactic acid content 0.3 to 0.4% at salt content belows 2.5%. The content of total vitamin C in Kimchies was approximately 19.8-24.7 mg/100g at the initial stage of fermentation and then slightly decreased. When the process of the fermentation was active, the content of total vitamin C increased up to the same level or higher than that of the initial stage and then gradually decreased. In the case of Kimchi which added garlic, the content of vitamin C was relatively higher then the other samples. In the initial stage of fermentation, the nitrate and nitrite content in the Kimchi which added garlic and raddish were relatively higher than other samples. Nitrate content reached its minimum by the 21st day, at that time content was 290-342 ppm. At this time, the nitrite was not detected and total vitamin C content in all samples decreased.

• Microbiology and Biotechnology Letters
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• v.40 no.3
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• pp.226-236
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• 2012

In the present work, the influence of prebiotic fructooligosaccharide (FOS) on adhesion to Caco-2 cells, viability, acid and bile tolerance, antibacterial, antioxidant, enzymatic, and metabolic activities of the probiotic starters Lactobacillus acidophilus GK20 and Lactobacillus paracasei GK74, has been explored. Experiments were conducted with fermented yoghurt over a period of 7 days at $4^{\circ}C$. When compared to control fermentations without prebiotic, the addition of FOS was seen to significantly (p<0.05) increase the viable cell counts of the probiotics, overall viscosity, and concurrently reduce the pH of the fermented yoghurts. Both Escherichia coli ATCC 11229 and Salmonella enteritidis ATCC 13076 were inhibited by the probiotics' antibacterial activities, while the synbiotic yoghurt containing mixed probiotics and FOS was noted to highly improve antagonistic action. When fermented with mixed starters, the addition of FOS (1.0%) resulted in the highest proteolytic ($1.06{\pm}0.06$ unit) and ${\beta}$-galactosidase activities ($20.14{\pm}0.31$ unit). However, FOS did not affect acid and bile tolerance, adhesion to Caco-2 cells or the antioxidant activity of the probiotics, although both L. acidophilus GK20 and L. paracasei GK74 had functionality as probiotic strains. Hence, a significant synbiotic effect was observed in fermented yoghurt after 7 days of storage at $4^{\circ}C$, and as a result, such synbiotic yoghurt can be said to possess synergistic actions which improve the gastrointestinal environment and promote of health.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.1
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• pp.89-95
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• 2013

Biological and functional characteristics of lactic acid bacteria (LAB) were investigated in mustard stem/leaf kimchi (MK), cabbage kimchi (CK), young radish kimchi (YRK), and cubed radish kimchi (CRK). LAB of young radish kimchi were mainly composed of bacilli in contrast to the other kimchi. 89.2% LAB isolated from all kimchi harbored plasmids. However, LAB had an average of $4.1{\pm}0.5$ plasmid bands in YRK, more than MK, CK, and CRK. Exopolysaccharides were produced by 10.9~11.1% of LAB, and were especially by LAB isolated from radish kimchi. A significant percentage of LAB (69.5%) had antibacterial activity against one sensitive strain or more. LAB from CK, YRK and CRK had antimicrobial activities against Bacillus sp., Listeria monocytogenes, and Salmonella Typhimurium, while the LAB from MK had activities against Vibrio parahaemolyticus higher than those from the other kimchi. In YRK and CRK, acid-tolerant LAB were twice as prevalent as those in MK and CK. Bile-tolerant LAB isolated from CRK were more prevalent than other kimchi. When $10^8$ CFU of LAB were added to Caco-2 cells, 12.1% of LAB isolated from all kimchi showed similar adherent activity to Lactobacillus rhamnosus GG. LAB of MK particularly adhered to Caco-2 cells, 2.0~4.1 fold higher than LAB in the other kimchi. From these results, biological and functional characteristics of LAB varied according to the type of kimchi and LAB existing in kimchi were limited to their respective species.

• Journal of Nutrition and Health
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• v.39 no.7
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• pp.707-713
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• 2006

This study was conducted to investigate the side dishes preference of Korean food with 403 college students (197 males and 206 females) in Seoul using questionnaires. Regarding preference of soups, it was shown that male students liked $s{\breve{o}}ll{\breve{o}}ngt'$ang and beef soup and female students liked soybean paste soup. Male students had higher preferences for $s{\breve{o}}ll{\breve{o}}ngt'$ang, beef soup, dried pollack soup, and kimchi soup than female students (p<0.05). Both male and female students had the highest preferences for kimchi pot stew and soft-tofu pot stew, but the lowest preferences for fermented soybeans pot stew and frozen pollack pot stew (p<0.05). Stewed beef with soy sauce was preferred the most by both of them but female students had lower preferences for stewed bean with soy sauce and stewed pepper with soy sauce than male students (p<0.05). For the preference of panbroiled foods, stir-fried with marinated anchovy was disliked by both of them but stir-fried with marinated pork was shown to have high preference in male students and stir-fried with marinated kimchi was high in female students (p<0.05). Besides, roasted ribs, cucumber salad, and korean cabbage kimchi were preferred the most by both of them. But male students had higher preferences for roasted eel, grilled todok, roots of broad bellflower salad, mustard leaf kimchi, and white cabbage kimchi than female students (p<0.05).

• Horticultural Science & Technology
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• v.28 no.5
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• pp.850-856
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• 2010

An in vivo oral glucose tolerance test (OGTT) was performed on hyperglycemic male Sprague-Dawley rats to assess the effect of fruits and vegetables ($1g{\cdot}kg^{-1}$ body weight) on blood glucose levels (${\Delta}BGLs$) at different time intervals of 0, 5, 15, 30, 60, 90 and 120 min. The areas under glucose curve (${\Delta}AUCs$) were calculated at 120 min of OGTT by trapezoid method. Total phenolic content (TPC) and anti-oxidant activity (AOA) of fruits and vegetables were assayed in vitro by Folin Ciocalteu and DPPH (2, 2-diphenyl-1-picrylhydrazyl) methods, respectively. At the end of the experiment the correlations among the parameters TPC, AOA and ${\Delta}AUC$ was estimated by Pearson's correlations. Among fruit crops, tangerine, plum, grape and pear and among vegetables, blue leaf mustard, cabbage, chicory, broccoli and others exhibited significant hypoglycemic effects by reducing ${\Delta}BGLs$ with significant ${\Delta}AUC$. The effective ${\Delta}AUC$ ranged from $5548.2{\pm}462.1$ to $3823.3{\pm}282.0mg-min{\cdot}dL^{-1}$. The TPC and AOA ranged from $0.063{\pm}0.00$ to $0.913{\pm}0.14mg{\cdot}g^{-1}$ GAE and $01.05{\pm}0.08$ to $75.46{\pm}0.06%$, respectively. Overall, six fruits and fifteen vegetables exhibited higher TPC and one fruit and four vegetables exhibited higher AOA. There was a better correlation among TPC, AOA and ${\Delta}AUC$ of fruits and TPC & AOA of vegetables. We report that hypoglycemically significant fruits and vegetables investigated in this study have pharmacological importance which reduced ${\Delta}BGLs$ through insulin like activity and AOA in prevention of type-2 diabetes.

• Korean journal of applied entomology
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• v.45 no.2 s.143
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• pp.201-209
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• 2006

Five strains of Korean entomopathogenic nematodes (EPN), steinernematids and heterorhabditids were evaluated and tried in laboratory, pot, and vegetable greenhouses for environmentally friendly control of diamondback moth (DBM), Plutella xyiostella, from 2002 to 2005. LC$_{50}$ values of five EPN strains against DBM were different depending on nematode strain and DBM instar. LC$_{50}$ value of Steinernema carpocapsae GSN1 (GSN1) was the lowest representing 2.6$\sim$3.9 infective juveniles (Ijs, 3rd stage) to 2nd to 4th instars of DBM. Pathogenicity of five effective strains against DBM was different depending on nematode strain, concentration, application times, and vegetable in pot. The most effective nematode was GSN1. Steinernema spp. was more effective than Heterorhabditis spp. against DBM. Two or three times of applications of EPN were effective regardless of nematode strain and concentration in pot. Efficacy of EPN was different depending on vegetable species. Efficacy was higher on Chinese cabbage, red mustard, and Ssamchoo than that on cabbage, kale, and leaf broccoli. Efficacy of GSN1, Steinernema GSNUS-10, Steinernema CSNUS-14, and Heterorhabditis GSNUH-1 was variable depending on nematode strain, concentration, application times, and vegetable in greenhouse experiments. GSN1 was the most effective and 100,000 infective juveniles per m$^2$(=$1\times10^9$ Ijs/ha) resulted in higher efficacy. Three times of application of nematodes led to higher control efficacy than one or two applications. Efficacy of nematodes was higher on Chinese cabbage than cabbage or kale in greenhouse.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.5
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• pp.913-920
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• 2001

The effect of kimchi pill supplementation on plasma lipid concentration of middle aged healthy people were studied. Freeze-dried mustard leaf added (30%) Korean cabbage kimchi and powdered glutinous parch were used to prepare kimchi and placebo pill, respectively. Experimental group if six participants took 3 g of freeze-dried kimchi as a pill daily for 6 weeks which is equivalent to 30 g of fresh kimchi and control group of six people took same amount of placebo. The diet intakes for the kimchi and placebo group fairly remained unchanged during 6 weeks of trial. When the effect of kimchi pill supplementation was expressed as average percentage changes based on each individual changes, the plasma triglyceride concentration of kimchi pill group was sig-nificantly decreased by 16.8% during trial (p<0.05)while that of placebo group increased by 9.8%, But no changes in plasma and LDL cholesterol concentrations of both groups were observed. HDL cholesterol of kimchi pill group significantly increased by 11.7%(p<0.05), therefore the ratio LDL/HDL cholesterol was significantly decreased by 6.7%(p<0.05) while that for the placebo group increased. The atherogenic index at the kimchi group was also significantly decreased by 10.8%(p<0.05). Kimchi supplementation seemed to have beneficial effects on controlling plasma triglyceride and HDL cholesterol in middle aged men.