지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2013.12
- 수록면
- 854 - 862 (9page)
이용수
초록· 키워드
오류제보하기
We examined the quality characteristics and functionalities of Korean and Japanese spring Baechu cabbages and the kimchi prepared with them. To study the physiochemical properties of the cabbages and the kimchis, we measured their water content, pH, acidity, microbial counts, and springiness. On the third week of the kimchi fermentation at 5℃, their sensory properties and in vitro DPPH radical scavenging and anticancer activities using AGS human gastric cancer cells were determined. The Japanese Baechu contained 97.1% water, and the Korean Baechu, 92.4%. The comparison of the textures of the raw Baechu and the brined Baechu showed that the Korean Baechu had higher springiness scores than the Japanese Baechu. After four-week fermentation, the springiness score of the kimchi with Korean Baechu was 53.5%, significantly higher than the 41.4% of the kimchi with Japanese Baechu. The kimchi prepared with Korean Baechu had a low total bacterial count but higher Lactobacillus sp. and Leuconostoc sp. counts than the kimchi with Japanese Baechu. The kimchi prepared with Korean Baechu had the highest overall acceptability score in the sensory evaluation test. The DPPH radical scavenging activity of the kimchi with Korean Baechu was 83.2%, and that of the kimchi with Japanese Baechu, 46.1%. When the AGS human gastric cancer cells were treated with the kimchis, the kimchi prepared with Korean Baechu showed a 45% cancer cell growth inhibition rate, and the kimchi with Japanese Baechu, 26%, at 1 mg/mL of methanol extracts. At the 2 mg/mL concentration, the kimchis with Korean Baechu and Japanese Baechu showed 97% and 74% inhibition, respectively. The Korean Baechu showed better quality than the Japanese Baechu, and the kimchi prepared with the Korean Baechu showed better kimchi quality and functionality than the Japanese Baechu.
목차
등록된 정보가 없습니다.
참고문헌 (37)
참고문헌 신청
1. [학술지(정기간행물)] - Park KY / 1995 / The nutrition evaluation and antimutagenic and anticancer effects of kimchi / J Korean Soc Food Nutr 24 : 169 ~ 182
2. [학술지(정기간행물)] - McNaughton SA / 2003 / Development of a food composition database for the estimation of dietary intakes of glucosinolates, the biologically active constituents of cruciferous vegetables / Br J Nutr 90 : 687 ~ 697
3. [학술지(정기간행물)] - Van Poppel G / 1999 / Brassica vegetables and cancer prevention / Adv Exp Med Biol 472 : 159 ~ 168
4. [학술지(정기간행물)] - Talalay P / 1989 / Mechanisms of induction of enzymes that protect against chemical carcinogenesis / Adv Enzyme Regul 28 : 237 ~ 250
5. [학술지(정기간행물)] - 조승기 / 2012 / 한국과 일본 시판김치제품의 화학적 및 미생물학적 비교분석 / 한국식품과학회지 44 (2) : 155 ~ 161
2. [학술지(정기간행물)] - McNaughton SA / 2003 / Development of a food composition database for the estimation of dietary intakes of glucosinolates, the biologically active constituents of cruciferous vegetables / Br J Nutr 90 : 687 ~ 697
3. [학술지(정기간행물)] - Van Poppel G / 1999 / Brassica vegetables and cancer prevention / Adv Exp Med Biol 472 : 159 ~ 168
4. [학술지(정기간행물)] - Talalay P / 1989 / Mechanisms of induction of enzymes that protect against chemical carcinogenesis / Adv Enzyme Regul 28 : 237 ~ 250
5. [학술지(정기간행물)] - 조승기 / 2012 / 한국과 일본 시판김치제품의 화학적 및 미생물학적 비교분석 / 한국식품과학회지 44 (2) : 155 ~ 161
이 논문의 저자 정보
최근 본 자료
댓글(0)
0
UCI(KEPA) : I410-ECN-0101-2018-059-003067812