본 연구는 국내 산림생명자원 중 광나무의 대량생산을 위한 기초연구로, Priming 처리에 따른 발아 효율성 및 유묘 생육특성에 미치는 영향을 구명하고자 수행하였다. 종자 Priming처리는 대조구, GA3 (10, 100, 200 ㎎·L-1), Ca (NO3)2 (50, 100, 200 mM), KNO3 (50, 100, 200 mM)를 24시간 처리하여 발아특성을 분석하였고, 순화재배에 따른 생육특성 및 활착률을 조사하여 수확량을 비교·분석하였다. 발아특성은 25℃·KNO3 100 mM에서 발아율이 유의적으로(p<0.001) 높았으며, 평균발아일수는 10.3~18.1일로 15℃에서 대체적으로 빠른 발아일수를 나타냈다(p<0.001). 발아속도 및 발아균일지수 또한 25℃·KNO3 100 mM에서 유의적으로 높은 값을 보였다(p<0.001). 생육특성의 경우 2 5℃·KNO3 100 mM 처리에서 유근 길이(5.1±2.4 ㎝), 초장(5.7±0.7 ㎝), 근장(16.6±2.0 ㎝), 건중량(0.079 g)이 유의적으로 가장 높게 나타났다 (p<0.001). 유묘활력지수 또한 25℃·KNO3 100 mM 처리에서 1418.3으로 높았으며, 가장 높은 수확량(16.8 g/㎡)을 나타냈다. 결과적으로 25℃, KNO3 100 mM 처리 시 실내발아에서 발아효율성을 높일 수 있었으며, 순화재배 시 우수한 유묘 생육을 보여 수확량을 증진시킬 수 있었다.

본 연구는 광나무(Ligustrum japonicum) 종자의 파종 효율성 및 유묘 생산성을 증진시키기 위하여, 발아와 균일성에 효과가 있는 priming 처리 중 처리시간, 처리제 및 처리농도를 비교·분석하여 적절한 전처리 조건을 구명하고자 실시하였다. 광나무 종자는 충실 종자를 사용하기 위해 1일간 침지처리 후 침강 종자만을 사용하였다. 종자 전처리는 priming 처리시간(24, 48시간)에 따라 GA3 (0, 10, 100, 200 ㎎·L-1) 생장조절제와 Ca(NO3)2 및 KNO3 (0, 50, 100, 200 mM) 무기염류로 처리하여 시험을 수행하였다. 발아특성을 분석한 결과 priming 24시간 처리는 대조구보다 유의적으로 높은 발아율, 발아속도, 발아균일지수를 보인 반면(p≤0.001), priming 48시간 처리 시 대조구보다 낮은 발아특성을 나타냈다. 특히, priming 24시간·GA3 200 ㎎ 처리에서 발아율 44.0%, 발아속도 0.59%·day, 발아균일지수 0.55으로 가장 높은 효과를 보였다(p≤0.001). 한편, priming 48시간·GA3 및 Ca(NO3)2 200 mM 처리구에서는 발아가 나타나지 않았다. priming 처리된 종자로부터 생장한 유묘들을 대상으로 T/R율 및 유묘활력지수를 조사한 결과 발아율이 가장 높았던 priming 24시간·GA3 200 ㎎ 처리에서 낮은 T/R율과 수분감소율을 보였으며, 유묘 활력지수는 793.0으로 가장 높게 나타났다(p≤0.001). 결과적으로 priming 종류(GA3, Ca(NO3)2, KNO3) 중 광나무 종자 발아 및 유묘의 생장에 영향을 적정 처리제는 GA3로 판단되며, 적정 처리 조건은 200 ㎎, 24시간 처리로 나타났다.

The purpose of this study was to investigate the appropriate amount of oats to add to rice and the merits of oat meal. We analyzed the physicochemical characteristics, cooking properties, functional components, and sensory evaluation according to the amount of oats added in the cooked rice. Compared with rice, the oat showed higher level in protein, fat, total β-glucan and total polyphenol, but not for starch. Therefore, the amount of chemical and functional components was increased significantly with the increase in the amount of oats added. Water absorption and expansion were decreased with the increase in the amount of oat added. Oleic acid content was increased and linoleic acid content was decreased slightly. Unsaturated fatty acid content was greatly increased. The DPPH and ABTS radical scavenging activity were increased significantly according to the amount of oats added. As a result of sensory evaluation, the most appropriate amount of oat added was 20% and 30%. By the addition of oat, the β- glucan content of the cooked rice and the antioxidant activity could increase.

This study was performed to verify the possibility of manufacturing a germinated aromatic rice tea, which was roasted at 200, 250, and 300℃ each for 10, 20, and 30 min. The roasted aromatic rice was analysed physicochemical properties, sensory characteristics and aromatic compounds. The total polyphenol content and DPPH radical scavenging activities of the germinated aromatic rice increased as the roasting temperature and time increased. Total soluble solid contents, turbidity and browning index of the germinated aromatic rice tea also increased was the roasting temperature and roasting time increased. The pH did not change by roasting. The main aromatic components in roasted germinated aromatic rice tea were 2-methyl butanal, 3-methyl butanal, benzaldehyde and nonanal, which increased according to increasing temperature and time. However, those favorable aroma components were decreased at more than 300℃ of roasting temperature. In addition, methyl benzene, pentanol were increased which affect odor aroma. The sensory score of germinated aromatic rice tea also increased with high roasting temperature and time. However, aromatic rice roasted at a higher temperature (300℃) showed lower sensory score. Therefore roasting temperature and time must be controlled for manufactureing high quality of germinated aromatic rice tea, and the optimun roasting conditions were 250℃ and 30 min, which provide best physicochemical characteristics of aromatic rice tea.

We investigated the antioxidative and protective effects of corn silk (Zea mays L.) ethanol extracts on human HaCaT cells and erythrocytes. The NICS-2 fraction, extracted from corn silk, exhibited favorable 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2-azino-bis-(3-ethylbenzothiazoline-6-sulphonic acid (ABTS) radical scavenging activities with IC50valuesof13.3± 0.3 μg/mL and 14.2 ± 0.1 μg/mL when compared with those of α-tocopherol, a positive control, with IC50=10.4± 02.2 and 22.2 ± 3.6 μg/mL, respectively. In addition, we investigated skin protection effects of NICS extracts of corn silk in HaCaT keratinocytes. To investigate the pharmacological potential of NICS-1 and NICS-2 extracts of corn silk on UV-B-induced damage in HaCaT cells, we measured the activity of interleukin (IL) 1a. Our results showed that all the corn silk extracts inhibited the UV-B-induced activity of IL-1a. In particular, NICS-1 extracts of corn silk significantly suppressed IL-1a activity in a dose-dependent manner without inducing cytotoxicity. These results indicate that the ethanol extracts of corn silk (Zea mays L.) could function as natural cytoprotective agents and antioxidants in biological systems, particularly the skin exposed to UV radiation, by protecting cellular membrane against reactive oxygen species (ROS).