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KMID : 1160620010060020117
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Preventive Nutrition and Food Science
2001 Volume.6 No. 2 p.117 ~ p.121
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The Relationship between Physiological Activity and Cell Number in Dolsan Leaf Mustard Kimchi (Brassica juncea)
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Park You-Young
Yoo Eun-Jeong
Lim Hyun-Soo
Kang Dong-Soo
Naoyuki Nishizawa
Park Myeong-Rak
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Abstract
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Changes in antioxidative activity and Angiotensin converting enzyme (ACE) inhibitory activity in juice prepared from Dolsan leaf mustard kimchi (DLMK) at various fermentation temperatures were investigated. Antioxidative activity of juice from optimally ripened DLMK at 20 and 30℃ showed 80 and 83%, respectively. Juice from 10-day fermented DLMK at 30℃ showed 62% inhibitory activity against the ACE. In the juice fermented DLMK at 20℃~30℃, physiological activity was higher than that of the 4~10℃. In particular, optimally ripened DLMK at 30℃ showed the highest physiological activity. The physiological activity in DLMK juice at the fermentation period increased significantly with an increase in the growth of microbes. Consequently, a maximum physiological activity was shown at the maximum cell number. These results suggest that the microorganisms in DLMK juice would play an important role in the physiological activity.
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KEYWORD
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Dolsan leaf mustard kimchi(DLMK), antioxidative acticvity, angiotensin converting enzyme(ACE) inhibitory activity
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