• 생명과학회지
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• 제30권4호
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• pp.352-358
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• 2020

홍국은 한국에서 오랫동안 음식과 전통의학 소재로 사용되어 왔다. Monascus sp.의 생장과 2차 대사과정을 통해 Monascus 색소, monacolins, γ-aminobutyric acid 등을 생산할 수 있다. Monascus 종의 대사산물인 monacolin K, γ-aminobutyric acid과 dimerumic acid는 특정 항산화 효과로 인해 콜레스테롤과 혈압을 낮춘다고 알려져 있다. 이 연구는 Monascus sp.로 발효된 홍국쌀 에탄올 추출물의 항염증 활성을 조사하였다. 홍국 에탄올 추출물의 총 폴리페놀 함량을 측정하였고, 항염증 효과는 LPS가 유도된 Raw 264.7 cell에서 NO 생성, iNOS 및 사이클로옥시게나아제-2(cyclooxygenase-2 (COX-2)) 단백질 활성을 측정하였다. 총 폴리페놀 함량은 발효되지 않은 일반쌀보다 높은 함량을 나타내었다. NO 생성 저해활성 평가는 400 ㎍/ml 농도에서 LPS를 처리하지 않은 음성대조군의 NO 생성량과 유사한 결과를 나타내었다. iNOS 및 COX-2 단백질 발현 저해활성은 400 및 800 ㎍/ml에서 iNOS의 발현을 상당부분 억제하였다. 홍국 에탄올 추출물은 높은 항염증 효과를 확인하였으며, 기능성화장품 및 항염증소재로서 활용 가능할 것으로 사료된다.

• 한국식품과학회지
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• 제31권2호
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• pp.336-341
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• 1999

유색미의 이화학적 특성을 구명하고자 유색미를 품종별로 수집하여 색도, 일반성분, 지방산, 무기질, 비타민, 식이섬유 등 주요 화학성분을 비교분석하였다. 그 결과 유색미의 색도는 L값은 일반현미>적미>흑미의 순으로 낮았고 a값은 적미>일반현미>흑미의 순이었다. 단백질 함량은 $8.4{\sim}11.0%$의 범위를 나타내어 시료에 따른 차이가 컸고 그중 수원 415 흑미가 가장 높았으며 지방함량은 $2.7{\sim}3.3%$의 범위로 큰 차이가 없었다. 비타민 $B_{1},\;B_{2}$의 함량도 일반현미에 비하여 유색미가 현저하게 높은 값을 나타내었으며 식이섬유의 함량도 유색미가 일반현미에 비하여 높았다. 지방산 조성을 분석한 결과, 추청과 동진은 oleic acid와 linoleic acid의 조성 비율이 비슷하였으나 흑미는 oleic acid보다는 linoleic acid의 비율이 높았고 적미는 반대로 linoleic acid보다 oleic acid의 조성비율이 더 높게 나타났다. Fe, Zn, Mn을 제외한 대부분의 무기질 함량은 유색미가 일반현미보다 높은 값을 보였고 그 중에서도 흑미가 가장 높았다.

• Rapid Communication in Photoscience
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• 제3권3호
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• pp.53-55
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• 2014

The shade avoidance syndrome is a morphological and physiological response when plants are exposed to shade. Recent work in Arabidopsis had begun to define the molecular components of the shade avoidance syndrome in dicotyledonous model plant. However, little is known about the shade avoidance response networks in agriculturally important monocotyledon crops such as rice. Here, we found that the degree of bending at the lamina joint is inversely proportional to the R:FR ratio. To elucidate which phytochrome is involved in this response, we did lamina joint inclination assay with the rice phytochrome-deficient mutants (osphyA, osphyB, and osphyC) and the wild type plants. Whereas the osphyA and osphyC knockout mutants bent at the lamina joint in the far-red rich condition as the wild type plants, the osphyB knockout mutants no longer bent at the lamina joint in the far-red rich condition. These results suggest that PHYB acts as a sole photoreceptor in the lamina joint inclination response in rice.

• 한국식생활문화학회지
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• 제1권4호
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• pp.321-333
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• 1986

This study was designed to establish Korean food culture by analizing in sets of Jinyounuigue, Jinchanuigue, and Jinjarkuigue which were the records of royal party procedures in Yi-dynasty. Korean rice cakes were classified into 13 groups in this study; mesirudock 15, chasirudock 12, hapbyung 1, hybyung 1, japkwabyung 1, joak 7, danja 4, sansam 3, jeoungbyung 1, hybyung 1, japkwabyung 1, joak 7, danja 4, sansam 3, jeoungbyung 1, julbyung 5, gapibyung 1, hwajun 1, sanbyung 1 etc. all of 53 different kinds of Korean rice cakes. Food materials were highly milled rice, milled glutinous rice, small red beans, soybeans, chestnuts, jujube, pinenuts, jinkgonut, powder of shingamcho, manna lichen, laver, cinnamon, starch, mugwore, honey, sesamoil, pepper, wine, natural red color, natural yellow color etc.

• Preventive Nutrition and Food Science
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• 제16권2호
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• pp.150-156
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• 2011

Germinated barley, instead of glutinous rice, was used to make health-enhancing fermented red pepper paste. The proximate components of commercial glutinous rice red pepper paste (CGRPP) and germinated barley red pepper paste (GBRPP) were analyzed during fermentation. The sensory characteristics and ${\gamma}$-amino butyric acid (GABA) contents of CGRPP and GBRPP were evaluated. The contents of ${\beta}$-glucan and GABA showed the highest value after 48 hrs of germination. During the fermentation, the contents of GABA in GBRPP increased up to 28 days and then decreased. During sensory evaluation, the consumer liked the GBRPP more than CGRPP. The GABA contents were increased during fermentation and GABA contents of GBRPP were twice as much as that of CGRPP. These results suggest that the GBRPP can have consumer acceptance for its health benefits and taste and can therefore become commercialized.

• 한국미생물·생명공학회지
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• 제24권6호
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• pp.756-762
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• 1996

In order to develop the method for mass production of natural food colorant from Monascus anka, optimum cultivation conditions for producing red and yellow pigments by cultiva- ting the mold in a jar fermenter and their color characteristics were investigated. The mold produced red and yellow pigments both intracellularly and extracellularly. These pigments showed unique light absorption characteristics with maximum absorption of 494, 380, 506, and 388 nm for extracellular red pigment (ERP), extracellular yellow pigment (EYP), intracellular red pigment (IRP), and intracellular yellow pigment (IYP), respectively. Optimum conditions for producing red pigments were found to be temperature 30$\circ$C, initial pH 6.0, rice powder 3-5%, peptone 0.05%, magnesium sulfate 0.25%, aeration rate 0.1 vvm. Optimum temperature for producing yellow pigments was around 35$\circ$C which is higher than that of producing red pigments. The initial pH and rice powder concentration for producing yellow pigments were the same as those of producing red pigments. The higher concentration of nitrogen source and inorganic salt, aeration rate, the more the yellow pigments were produced. The optimum agitation speed was 100 - 300 rpm for pigment production.

• 한국식품조리과학회지
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• 제1권1호
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• pp.40-44
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• 1985

The change of PH, texture, swelling$.$power and protein, fat, calorie composition at cooking rice boiling with various cereal were summarized as follows : 1. The change in pH resulting from the addition of various cereal were much more pronounced in boiling rice with cereal than boiling rice. 2. The volume of boiling rice with cereal was higher that the addition of various cereal. 3. The evaluation of the texture of boiling rice with cereal was the most that rice 70％, barly, bean, red-bean each 10％ composition.

• 유기물자원화
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• 제24권1호
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• pp.11-19
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• 2016

농경지에 작물재배를 위한 양분재료의 과다한 투여는 주변 수계로의 양분유출을 증가시킬 수 있다. 고추재배시 사용되는 양분재료는 화학비료, 우분퇴비, 돈분퇴비 등이 대표적이다. 볏짚은 벼 재배의 부산물로 밭 농사에서 잡초발생 억제, 토양수분 보존, 유기물 재료로 널리 사용된다. 본 연구는 노지 고추 재배에서 밭 고랑을 볏짚으로 피복할 때 강우로 발생하는 표면 유출수에 의한 양분유출 특성을 파악하기 위해 수행하였다. 시험구는 양분재료를 기준으로 하여 화학비료, 우분퇴비, 돈분퇴비로 구분하였고 양분투입량은 토양검정 시비량에 준하여 처리하였다. 각각의 시험구는 화학비료 또는 우분퇴비, 돈분퇴비를 시용한 후 볏짚으로 덮은 경우(피복 처리구)와 덮지 않은 경우(무피복구)로 구분하였다. 화학비료 처리구와 우분퇴비 처리구의 볏짚 고랑 피복 처리는 무피복구 보다 T-N (총질소)의 유출이 각각 $1.4kg\;ha^{-1}$, $2.1kg\;ha^{-1}$ 감소하였다. 반면에 화학비료 처리구와 우분퇴비 처리구, 돈분퇴비 처리구의 볏짚고랑 피복 처리는 무피복구 보다 T-P (총인)의 유출이 각각 $2.1kg\;ha^{-1}$, $2.1kg\;ha^{-1}$, $0.2kg\;ha^{-1}$ 증가하였다. 볏짚은 질소 0.4 %, 인산을 0.3 % 함유하고 있고 증류수에 볏짚을 담근 후 3주일 내에 인산 성분이 유출되므로 T-P의 유출은 고랑을 피복한 볏짚에서 기원한 것으로 추정된다. 무피복구에 비하여 고랑 볏짚 피복구는 잡초발생이 줄었다. 그러나 붉은 고추의 수확량은 무피복구와 볏짚피복구 간에 유의한 차이를 나타내지 않았다. 결론적으로, 고추밭 고랑을 볏짚으로 과다하게 피복하면 T-P의 유출을 유발할 수 있으므로 고랑을 피복하는데 적정한 볏짚량을 산정하기 위한 추가적인 연구가 필요하다고 판단되었다.

• 한국식생활문화학회지
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• 제5권2호
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• pp.193-205
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• 1990

It is not known that when and by whom 'The Lee's UmsikBup' was written. This cookbook is written purely in Korean and has not been published yet. There is another book named 'UmsikBup' in the cookbooks of the Chosun Dynasty and there are many books with similar names. So this book is tentatively named 'The Lee's UmsikBup'. This book comprises fifty three items, among which there are fifteen items of rice alcoholics, three items of Gook-Su (noodles), sixteen items of side dishes, seventeen items of Tuck (rice cakes) and Guaja(kookies), and two items of fruit punch and tea. Three items were illegible because the lines were erased or the letters were not clear. The cereals needed for making rice alcoholics were sixty four percent regular rice and thirty six percent sticky rice. As for the processes, the process using Jee-ae-bop took up fifty five percent. As for side dishes, pheasants, which are seldom used for food these days, were then popular for food. And the entrails of domestic animals were much used for food. Seeing that red pepper paste mixed with vinegar was used for steamed breams (Jim) and that red pepper was used for Yeolgooja Tang, we can estimate that this book was written after red pepper was introduced. Inferring that Chohong Chang (red pepper paste mixed with vinegar and honey) is found Jinchan Ye Que, we can estimate this book was written in the late 1800's. The cereals used for making rice cakes were ninety two percent sticky rice and eight percent regular rice. Sticky rice was much more used and pepper was used for making Tuck (rice cakes) as Hun Chal Byung, So Ham Byung and Dootum Tuck. The analysis of the terms used in this book revealed that 117 items were used for cooking processes. And it also showed us that there were six kinds of cutting and thirteen kinds of heating procedure. The shapes and sizes of foods were revealed on the basis of real things. The measuring units are hard to revive since the measurements were taken by the container then in use. Thirty four kinds of containers and cookers, twenty more of which are now in use, were used for preparing foods. The use of ‘twigs stretched for the east’ had no scientific base but said something of Korean folkways at that time.

• Nutrition Research and Practice
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• 제2권1호
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• pp.46-49
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• 2008

Anthocyanin pigments from varieties of black, red and wild rice were identified and quantified to evaluate their potential as nutritional function, natural colorants or functional food ingredients. Anthocyanin extraction was conducted with acidified methanol with 0.1M HCl (85:15, v/v) and identification of anthocyanin, aglycone and sugar moieties was conducted by comparison with purified standards by HPLC, Ultraviolet-Visible absorption spectrophotometer and paper chromatography. Black and wild rice showed three different types of pigments by HPLC whereas red rice variety did not show any anthocyanins. Out of three pigments detected, one (peak 2) was characterized as cyanidin-3-glucoside (C3G) by comparison of spectroscopic and chromatographic properties with an authentic standard, and another (peak 3) was tentatively identified as cyanidin-fructoside on the basis of spectroscopic properties with ${\lambda}_{max}$ of aglycone in 1% HCl methanol at 537 nm, electrospray ionization mass spectra with major ions at 449 and 287 m/z and chromatographic properties. But another pigment (peak 1) has not been characterized. The most abundant anthocyanin in black and wild rice was C3G.