• Applied Biological Chemistry
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• v.48 no.3
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• pp.222-227
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• 2005

To evaluate the antimutagenic activity of the specialty rices, a giant embryonic rice and a pigmented rice, we measured the inhibitory effect on the chemically induced mutagenesis in E. coli and V79 cultured cell system, as well as on DNA strand scission induced by oxidative damages in vitro. When the inhibitory activity to mitomycin C-induced mutagenesis using SOS chromotest in E. coli cell was measured, the activities decreased in the following order: germinated pigmented rice (40.4%) > germinated giant embryonic rice (37.1%) > pigmented rice (35.5%) > germinated brown rice (15.7%) > giant embryonic rice (14.0%) > brown rice (0.8%). The activities for inhibiting mitomycin C-induced DNA strand scission decreased in the order of pigmented rice > giant embryonic rice > germinated pigmented rice > germinated brown rice > brown rice > germinated giant embryonic rice. We also determined antimutagenic activities of the specialty rices using the suppressing effect on 6-TG resistant colony formation by 4-NQO in V79 cells as a mutagenicity index. The order of antimutagenicity was germinated giant embryonic rice (53.2%) > pigmented rice (40.0%) > brown rice (21.2%) > germinated brown rice (14.4%) > giant embryonic rice (0.23%); in contrast, germinated pigmented rice showed promoting effect on 4-NQO-induced mutagenesis.

• Korean Journal of Food Science and Technology
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• v.29 no.1
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• pp.101-106
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• 1997

This study was carried out to examine the possibility of using brown rice or paddy as raw materials for sikhe. Brown rice and paddy were soaked in water at $15^{\circ}C$ for 2 days and then germinated at $15,\;20,\;25,\;30^{\circ}C$ for upto 10 days. The higher the germination temperature, the higher the germination speed, the increase of ${\alpha}-amylase$ activity, and the increase of extract amount and its sugar content. The viscosity of extract rapidly decreased first and then slightly increased during germination. The activities of ${\alpha}-amylase$ of germinated brown rice and paddy were much smaller than those of germinated barley; however, the extract amount and its sugar content of germinated brown rice and paddy were similar to those of germinated barley. The germinated brown rice can be used for sikhe not as a saccharifying agent but as a substitute for white rice.

• Agricultural and Biosystems Engineering
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• v.7 no.1
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• pp.42-47
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• 2006

The objective of this study was to investigate the effects of air-phase germination with water-spraying and anion stimuli on germination ratio, sprout growth and ${\gamma}$-aminobutyric acid (GABA) of brown rice. Air-phase germination method with intermittent spraying water improved germination ratio and sprout growth by about 100% compared with the conventional water-soaking method. Anion radiation was applied during the germination process and improved the germination ratio, sprout growth and color quality of the germinated brown rice. Germination ratio and sprout growth were improved up to 9% with anion radiation, and its brightness was higher than brown rice germinated with no anion radiation. The air-phase germination with water-spraying improved the GABA content of germinated brown rice by about 8-9 times compared with that of brown rice.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.63 no.3
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• pp.219-228
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• 2018

Weedy rice (Oryza sativa) is a semi-wild rice grown in paddy fields and is more adapted to the environment than cultivated rice. Therefore, it is expected that the seeds of weedy rice might contain some chemicals related to its environmental adaptation, such as antioxidants, which may be useful for nutritional and medicinal purposes. This study was carried out to investigate the antioxidant activities of weedy rice compared to a Korean-bred rice cultivar, Sindongjin (SDJ), and to screen lines that show higher antioxidant activity in 199 accessions of weedy rice germplasm collected in Korea. DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity ranged from 31.0 to 91.7%, with an average of 82.5%, and 19 accessions that showed more than 91% antioxidant activity were selected. The 19 accessions were re-screened against non-germinated brown rice (BR) and germinated brown rice (GBR) using four assays, total phenol determination, DPPH radical scavenging, ABTS radical scavenging, and reducing power activities. The results showed that accession 'WD3' had the highest antioxidant capacity in both BR and GBR, suggesting that WD3 is a promising potential source of antioxidants and could be developed as a potentially functional substance material.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.7
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• pp.981-985
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• 2011

The effects of germinated brown rice flour on the quality characteristics of white wheat flour noodles were investigated. The insoluble dietary fiber and soluble dietary fiber content of germinated brown rice flour were 5.1% and 4.2%, respectively. Water absorption, development time, and stability of farinogram decreased when germinated brown rice flour was added to white wheat flour. Brightness ($L^*$) decreased, but redness ($a^*$) increased in noodles made from germinated brown rice. Volume of cooked noodles did not change upon addition of germinated brown rice flour, but weight of cooked noodles decreased and the turbidity of cooked water increased. The cutting force of cooked noodles did not change upon addition of germinated rice flour. Addition of 10% germinated brown rice flour to white wheat flour did not have any effects on flavor, color, taste, appearance, and overall acceptability in sensory evaluation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.6
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• pp.781-789
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• 2011

We studied the biological activities, including antioxidant compounds, antioxidant activities, anti-proliferative activities, and immunological activities of brown rice and germinated brown rice. We examined the DPPH, ABTS radical scavenging activity, and reducing power of 70% ethanol extracts from some cultivars of brown rice and germinated brown rice. The total polyphenol, total flavonoid, and ${\gamma}$-oryzanol contents of the extracts were measured with spectrophotometric methods. The Hongjinjubeyo brown rice and germinated brown rice extracts showed markedly higher antioxidative activity than those of 70% ethanol extracts from other cultivars. The 70% ethanol extracts from brown rice and germinated brown rice had the most effective anti-proliferative activity (cytotoxicity) against breast cancer cells (MCF-7) compared to colorectal cancer cells (HCT-116). A $500\;{\mu}g$/mL concentration of 70% Hongjinjubyeo ethanol extract had higher macrophage and mitogenic activities of immunological activity than other cultivars.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.269-269
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• 2017

Germination is one of the techniques used to enhance the texture properties and nutritional value of the brown rice (BR). Therefore, germinated BR (GBR) has received significant attention during the last decade. Physicochemical and cooking properties of brown rice were examined before and after germination. Germination raised the cooking properties, such as water absorption, expanded volume and soluble solid of cooked BR (brown rice). The texture, measured using tensipresser, was significantly improved by germination. The hardness of cooked BR was decreased by germination, but the GBR was sticker. In RVA, all viscosity value (peak viscosity, break down, set back, and final viscosity) of germinated rice flour was also reduced while gelatinization temperature did not change. Amylose content and amylopectin chain length distribution of BR starch were slightly changed by germination. Overall results revealed that germination was an effective tool to improve texture and cooking properties of BR.

• Korean Journal of Food Science and Technology
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• v.45 no.3
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• pp.333-338
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• 2013

Enzymatic activity in germinated cereal grains is important for the saccharification of starch materials. This study was conducted to investigate the amylolytic activities of germinating brown rice and black rice that have different amylose contents. Brown rice and black rice were steeped at room temperature for 24 h and germinated at 20 and $30^{\circ}C$ for 1, 2, and 3 days. ${\alpha}$- and ${\beta}$-Amylase activities in normal brown rice increased very slightly during the 3-day germination period, but the enzymatic activities were slightly higher in low-amylose (waxy type) brown rice. Diastatic power (DP), a measure of starch-saccharifying enzyme, was higher in the germinating brown rice with low amylose than in those with normal amylose content. ${\alpha}$- and ${\beta}$-Amylase activities in black rice increased gradually during germination, and DP of low-amylose black rice appeared to be higher than that of normal brown rice. Amylase activities in brown rice and black rice germinated at $30^{\circ}C$ were higher than those germinated at $20^{\circ}C$. Compared to brown rice, the overall amylolytic activity of germinated black rice was observed to be higher than that of brown rice.

• Korean Journal of Food Science and Technology
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• v.36 no.5
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• pp.761-764
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• 2004

Effects of pretreatment conditions on ${\gamma}-aminobutyric$ acid (GABA) contents of brown rice and germinated brown rice were investigated. As steeping time increased, GABA contents of brown rices increased gradually. The highest GABA content, 3.33mg/100g, was found in brown rice steeped at $40^{\circ}C$ for 8 hr. GABA content of brown rice decreased significantly at pH 8 (p<0.05), but changed slightly at pH of steeping solution ranging 4-7. Steeping of brown rices in glutamate solution increased GABA contents. Brown rice steeped in glutamate solution at 200-300 ppm showed GABA content between $4.09{\pm}0.48-4.11{\pm}0,47mg/100g$, which was much higher than that of untreated brown rice. Anaerobic treatment of brown rices using $N_2$ gas increased GABA contents, ranging from $4,70{\pm}0.49\;to\;4.92{\pm}0.83mg/100g$. Germinated brown rice steeped in glutamate solution under anaerobic condition had GABA content of $5.92{\pm}0.72mg/100g$, two-fold higher than that of untreated brown rice, $3.05{\pm}0.67mg/100g$. Optimum pretreatment condition established in this study could significantly increase GABA content in germinated brown rice.

• The Korea Journal of Herbology
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• v.23 no.1
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• pp.103-108
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• 2008

Objective: Atopic dermatitis is the most common chronic inflammatory skin disease in childhood. Phellinus linteus, an orange color mushroom, has been used as a traditional herb medicine for years. Recent preliminary animal experiments suggest that Phellinus linteus grown on germinated brown rice is effective in chronic inflammatory disease. The aim of this study was to evaluate the efficacy of Phellinus linteus grown on germinated brown rice in the treatment of atopic dermatitis(AD). Methods: 35 patients, 2 to 14 years of age, with mild to moderate AD were treated with Phellinus linteus grown on germinated brown rice powder per oral, $6{\sim}12g$/day adjusted by the body weight, divided three for up to 12 weeks without other treatment. The mean age of patients was 7.3 years. The disease activity has been monitored by objective SCORAD index. The symptom score of the pruritus was measured by using a traditional visual analogue scale (VAS). In addition, the global assessments of clinical response were also monitored by patients or their parents. Results: After 12 weeks of the study, significant reductions in mean severity scores and mean symptom scores were observed. The mean objective SCORAD indices of 35 patients decreased from 25.31${\pm}$8.96 to 18.73${\pm}$13.89(p<0.05). And the mean symptom score of pruritus assessment decreased from 7.37${\pm}$1.33 to 4.6${\pm}$2.3(p<0.05). The patient's global assessment of clinical response were also improved through the period of treatment(p<0.05). Conclusions: Phellinus linteusgrown on germinated brown rice may play a role in the treatment of mild and moderate AD in Children.