• Food Science and Preservation
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• v.17 no.6
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• pp.897-902
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• 2010

This study was conducted to investigate the effects of different cooking methods on the carotenoid content in genetically modified(GM) provitamin A-biofortified rice. The proximate components (moisture, protein, lipid, and ash) of GM rice were similar to those of conventional non-GM rice. Provitamin A-biofortified rice was cooked in various ways, including boiling in water and steaming/roasting. Carotenoid composition was determined by HPLC. Total carotenoid contents of provitamin A-biofortified brown and milled rice were $122.79{\mu}g/100g$ and $125.44{\mu}g/100g$, respectively. Compared with raw unprocessed samples, boiling caused approximately 20% carotenoid loss. In contrast, seaming/roasting decreased carotenoid content by 78%.

• Korean Journal of Environmental Agriculture
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• v.31 no.3
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• pp.286-292
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• 2012

BACKGROUND: The carotenoid-biofortified (PAC) rice was generated by inserting phytoene synthase (Psy) and carotene desaturase (Crtl) genes isolated from Capsicum annuum cv. Nockwang and Pantoea ananatis into the genome of a conventional variety of rice (Nakdongbyeo). In our present study, we studied the effects on insecticide susceptibility of Rice Water Weevil (Lissorhoptrus oryzophilus). METHODS AND RESULTS: The L. oryzophilus were fed on carotenoid-biofortified (PAC) rice and its near non-genetically modified (GM) counterparts (Nakdongbyeo) under $25{\pm}1^{\circ}C$, humidity of $60{\pm}5%$, and photoperiod 16L:8D for more than 60 days. Ten adults were soaked in the Clothianidin SC solution for 5 second in different concentrations, and were detected the mortalities after 24, 48 and 72 hours respectively. Every experiment was conducted with three replications. The cumulative mortalities of L. oryzophilus exposed to Clothianidin SC were similar between two types of feed administration. CONCLUSION: The results of this study suggested that carotenoid-biofortified rice might not affect the insecticide susceptibilities of Lissorhoptrus oryzophilus.

• Korean Journal of Food Science and Technology
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• v.43 no.6
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• pp.683-688
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• 2011

This study was conducted to investigate the effects of different cooking methods on the nutrient composition of genetically modified (GM) provitamin A(PA)-biofortified rice. PA-biofortified rice was subjected to different cooking methods, namely boiling and a soaking, steaming and roasting process. The proximate components (starch, protein, lipid and ash) of raw PA-biofortified rice were similar to those found in the parental non-GM rice, and were not significantly affected by a conventional boiling treatment. When compared with raw rice, boiled PA-biofortified rice showed a similar nutrient composition, despite a slight reduction in a majority of its amino acid contents. However, the PA-biofortified rice that underwent the soaking/steaming/roasting process exhibited a significant reduction in a majority of its amino acids and mineral contents. This procedure also led to a significant reduction in carotenoid contents. The overall results of this study demonstrate that using a conventional boiling method for PA-biofortified rice retains nutrients better than a soaking/steaming/roasting method.

• Korean Journal of Soil Science and Fertilizer
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• v.48 no.5
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• pp.442-450
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• 2015

This study was conducted to investigate the effect of Psy-2A-CrtI (PAC), a genetically modified (GM) rice with enhanced ${\beta}$-carotene, on the soil microbial community. The soil used to cultivate GM rice and its wild-type, Nakdong, was analyzed for population density, denaturing gradient gel electrophoresis (DGGE), and pyrosequencing. It was found that the bacterial, fungal and actinomycetes population densities of the PAC soils were within the range of those of the non-GM rice cultivar, Nakdong. The DGGE banding patterns of the GM and non-GM soils were also similar, suggesting that the bacterial community structures were stable within a given month and were unaffected by the presence of a GM plant. The pyrosequencing result showed a temporal difference in microorganism taxon and distribution ratio, but no significant difference between GM and non-GM was found. The persistence of the transgene DNA in the plant and surrounding soil were investigated for different time periods. There were differences in the persistence within the plant depending on the gene, but they could not be detected after 5 weeks. Also the transgenes were not detected in the surrounding soil. These results indicate that soil microbial communities are unaffected by the cultivation of a PAC rice within the experimental time frame.