Nanotechnology is currently receiving considerable attention in various fields of biotechnology. The uptake of nanoparticles by cells for labeling and tracking is a critical process for many biomedical therapeutic applications. However, nanoparticle labeling of porcine hematopoietic cells has not been demonstrated so far. In the present study, silica-coated nanoparticles conjugated with rhodamine B isothiocyanate (SR-RITC) were used to investigate the uptake of nanoparticles by porcine hematopoietic cells. Flow cytometric and confocal microscopic analyses reveled that the cells were efficiently internalized by the silica-coated nanoparticles. Furthermore, biocompatibility tests demonstrated that the SR nanoparticles were not cytotoxic, and they had no impact on proliferation. Our study demonstrates that silica-coated nanoparticles are taken up very rapidly and with high efficiency into porcine hematopoietic cells, with no apparent deleterious effects. Therefore, silica-coated nanoparticles appear to be a promising tool for tracking porcine hematopoietic cells.

This study evaluated the quality characteristics, polyphenolic compounds, and radical scavenging activity of cooked-rice added to commercially available mixed grains. L-value of cooked-rice with various mixed grains decreased compared to that of cooked-white rice; however, a- and b-values increased. Hardness and elasticity of cooked-rice added to various mixed grains were significantly lower in the pressure cooker compared to the electric cooker. There was no significant difference in adhesiveness and stickiness between rice from the electric cooker and pressure cooker. Total polyphenol and flavonoid contents of cooked-rice added to various mixed grains were significantly increased. The average total polyphenol content of cooked-rice added to various mixed grains cooked in an electric cooker and pressure cooker were 16.50 ± 3.86 and 15.88 ± 3.52 mg gallic acid equivalent /100 g, and flavonoid contents were 1.58 ± 0.00 and 1.55 ± 0.02 mg catechin equivalents/100 g, respectively. The average of 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity was 9.27 ± 2.62 and 8.72 ± 2.41 mg trolox equivalent (TE)/100 g, and 2,2’-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activity was 22.89 ± 4.60 and 23.07 ± 4.49 mg TE/100 g for cooked-rice added to various mixed grains cooked in an electric cooker and pressure cooker, respectively. Phenol content and radical scavenging activity of cooked rice was in proportion to the amount of added grains, such as brown rice, colored rice, barley, soybean, and sorghum.

국내에서 생산되는 벼의 저장안전성 확보를 위한 기초기 반연구로 플라즈마 기술을 이용하여 벼의 저장기간 및 온도에 따른 미생물 생육 및 성분 변화를 관찰하였다. 플라즈마 시스템은 컨테이너형 유전격벽 플라즈마로 공기방전방식을 이용하여 삼광, 청품, 미소미, 팔방미 품종을 0, 10 및 20분간 처리하여 4℃, 25℃에서 2달간 저장하여 실험하였 다. 미생물 생육 변화를 관찰한 결과 저장 초기에는 일반호기성 미생물은 3.46-3.86 log CFU/g, 곰팡이는 2.27-2.86 log CFU/g이 검출되었다. 저장온도 및 기간에 따라 일반호기성 미생물 및 곰팡이의 생육은 증가하였으며, 품종간의 큰 차이는 없었다. 저장한 후의 미생물 분석 결과 플라즈마 처리 군의 미생물이 약 1.50 log CFU/g 적게 생육되었다. 플라즈마 처리한 벼의 수분함량을 측정한 결과 플라즈마 처리에 의한 큰 차이는 관찰되지 않았으나, 저장온도가 올라가면 수분함량이 감소하는 것을 확인하였다. 지방은 플라즈마에 의해 감소하는 경향을 보였으나, 단백질 함량은 플라즈마 및 저장조건에 따른 일관적인 변화는 관찰되지 않았다. 아밀로스 함량의 경우 삼광, 청품, 미소미 품종은 플라즈마에 의한 함량 변화는 관찰되지 않았으나 팔방미는 증가하는 경향을 보였다. 이상의 결과를 종합하여 볼 때 플라즈마에 의해 벼의 저장안전성을 개선할 수 있으며 품질 변화의 최소화를 위하여 저온저장이 효과적이라고 판단된다.

In this study the effect of rice addition on the quality of beer was investigated. Pilot-scale brews were performed with addition ratios of 10, 20, 30, and 40% of brown rice (Oryza sativa L. cv. Hangaru) which were compared with 100% malt beer and commercial beers in terms of quality. Alcohol content of beer was between 3.93 to 4.40%. The total sugar content increased when the rice percent was increased. The pH range of beer were 4.32 and 4.60, which were no significant differences found among by the rate of rice added. Total acidity and amino-acidity decreased corresponding to increasing percent of rice, on the other hand, lightness of beer was increased the increase in percent of rice, while redness and yellowness of beer were decreased. The study demonstrated that the increases of rice addition in beer provided some positive effects on beer quality by decreasing bitterness where as improving beer color.

Germinated brown rice (GBR) has received considerable attention over the last decade as a means of enhancing the nutritional value and health-promoting functions of rice. The effect of germination on the physicochemical and textural properties of brown rice (BR) was investigated in different rice varieties (Samkwang, Misomi, Chindeul, and Hyeonpum). Cooking properties, such as water absorption, expanded volume, and soluble solids were significantly increased by germination in all rice varieties. Textural properties (hardness, toughness, adhesiveness, and stickiness) of cooked samples were determined using a texture analyzer. Hardness and toughness were decreased by germination, whereas stickiness and adhesiveness increased significantly. These results revealed that germination leads to improvements in the cooking and eating properties of BR. In Rapid Visco Analyzer (RVA), significant reductions were observed for peak viscosity, break down, set back, and final viscosity after germination. Although the amylose content of Misomi was slightly decreased by germination, that of other varieties increased significantly. Germination induced no noticeable change in the average chain length of amylopectin in Misomi, Chindeul and Hyeonpum, but led to a significant increase in Samkwang.

The purpose of this study was to evaluate the effects of rice cultivars (Hangaru, Seolgaeng, Dasan-1 and Anda) on the quality characteristics of rice beer. Hangaru and Seolgaeng which are soft rice varieties, had moisture contents that were 14.48% and 14.62% higher than those of Dasan-1 and Anda, respectively. Dasan-1 and Anda showed higher protein contents than those of the other two varieties. The amylose content of Hangaru was found to be 17.71% lower than that of the other varieties, whereas the reducing sugar content of Hangaru and Seolgaeng was higher than that of Dasan-1 and Anda. Hardness measurements for Hangaru and Seolgaeng were lower than those for Dasan-1 and Anda. Measurements of the alcohol content, pH and color of beers brewed using these rice cultivars revealed no significant difference among the cultivars. However, measurement results for bitterness showed that beers brewed with Hangaru and Seolgaeng had lower bitterness than did the beers brewed with Dasan-1 and Anda. The results of this study indicate that Hangaru and Seolgaeng can be considered as cultivars with brewing qualities suitable for rice beer.

This study was carried out to compare the cooking and antioxidant characteristics of rice containing varying amounts of glutinous rice and cooked by two methods. Rice containing glutinous rice was cooked by general and high-pressure cooking methods with and without fermented alcohol. Pasting characteristics of cooked rice were decreased with increasing amounts of glutinous rice. The water binding capacity and swelling power were significantly decreased with increasing amounts of glutinous rice; however, water solubility indices were significantly increased. Palatability characteristics of cooked rice containing glutinous rice were similar to those of cooked rice without glutinous rice. Total polyphenol contents of cooked rice containing glutinous rice and fermented alcohol were quite different, but this difference was not significant. Total flavonoid contents were increased with increasing amounts of glutinous rice. Total flavonoid content by general cooking method for rice containing 20% glutinous rice and fermented alcohol was 23.20 ± 0.61 μg CE/g. DPPH radical-scavenging activities for samples with and without glutinous rice were 2.97–5.19 and 3.19–5.45 mg TE/100 g, respectively. ABTS radical-scavenging activity by high-pressure cooking method for rice containing 20% glutinous rice and fermented alcohol was 19.48 ± 0.63 mg TE/100 g. In this study, cooking and antioxidant characteristics of cooked rice containing glutinous rice generated data useful for manufacturing processed products.

건조한 아선약을 80% 메탄올로 침지 추출하여 얻어진 추출물에 대해 Diaion HP-20 수지를 충진제로 사용한 칼럼크로마토그래피를 수해하여 6종의 용리액을 얻었으며, 얻어진 추출물에 대하여 MMP-1 저해 및 type-1 procollagen 합성 촉진 활성을 평가하였다. 먼저 MMP-1 저해활성은 총페놀성 화합물의 함량이 상대적으로 높은 40% 메탄올 용리액에서 IC50값이 15.6±1.3 μg/mL으로 positive control로 녹차의 주름개선 성분인 (-)-EGCG의 IC50값인 38.4±2.3 μg/mL 보다 우수한 활성이었다. 또한 type-1 procollagen 합성 촉진 활성은 총페놀성 화합물 함량이 가장 높은 40% 메탄올 용리액에서 우수한 EC50값이 6.9±0.7 μg/mL을 나타내었으며, 양성대조구인 (-)-EGCG의 효능과 동등한 활성이었다. 본 실험에 사용된 아선약 시료의 경우 다양한 화합물이 공존하는 추출물 및 용리액 상태이며 이들 시료에 우수한 효능의 성분의 존재 및 추출물에 존재하는 화합물의 우수한 상승효과의 가능성을 시사하였다. 향후 각종 칼럼크로마토 그래피를 활용한 이들 주름개선 효능 관련 물질의 분리를 통한 활성물질의 구조 결정 및 활성 기작에 대한 연구를 수행할 예정이며, 본 연구결과는 천연물 유래의 우수한 MMP-1 저해 및 type-1 procollagen 합성 촉진 활성을 가지는 새로운 천연 소재 발굴을 위한 기초자료로 활용 가능할 것으로 사료된다.

The objective of this study was to evaluate the mechanical quality of cultivars that could potentially be used to processed cooked rice. Proximate composition, amylose content, cooking quality, and the Toyo value, were higher in Jungsaenggold than in the other cultivars. The results showed that the crude protein contents of the rice cultivars were between 4.60 and 6.59%. The amylose content was the highest in the Haedam cultivar (21.36%), but was the lowest in the Jungsaenggold cultivar (17.11%). Cooking quality was the highest in the Haiami and Jungsaenggold cultivar. Texture analyzer test showed that Ilpum had the lowest hardness and highest stickiness. Significant differences in the palatability characteristics (Toyo results for glossiness quality) of the rice flour were recorded using a Toyo Meter Analyzer. Ilpum, Samkwang, Haiami and Jungsaenggold had low amylose contents and the highest Toyo values. Thus, the results of this study suggested that Jungsaenggold can be effectively used to produce processed cooked rice.

The purpose of this study was to evaluate the effects of barley cultivars (Saessalbori, Saechalssalbori and Huinchalssalbori) and different milling recovery (95%, 85% and 75%) on quality characteristics of barley Makgeolli. The content of moisture, ash, crude protein, and crude fat in barley seeds were reduced with decreasing milling recovery. The qualities of barley Makgeolli were also significantly affected by the milling recovery. Decreasing milling recovery of all cultivars resulted to increase in total sugar content and reducing sugar content but decrease in pH while alcohol content and total acidity were not significantly affected. Moreover, the lightness and yellowness of barley Makgeolli increased by milling while its redness decreased. The sensory evaluation showed that the consumer preference for barley Makgeolli increased at the lowest milling recovery (75%). The results of this study suggest that the milling recovery and cultivar of barley were important factors to improve the taste and color of barley Makgeolli.

This study was conducted to evaluate the changes in the quality of rice wine (Makgeolli) treated with UV-C and electron beam (EB) irradiation during its storage at 4℃ for 15 days. The EB irradiation was found to be more effective than the UV-C irradiation for microbiological control. The pH tended to be increased by UV-C, EB irradiation, and storage period. Acidity was significantly higher in rice wine treated with EB irradiation than those of control and UV-C irradiation during storage period. The L*-value of the samples treated with UV-C and EB irradiation tended to be proportionately higher than that of the control, but this was not consistent during storage period. The a*-value of the sample treated with EB was higher than that of the others, but this was not consistent during the storage period. The reducing sugar content was higher in the control at day 0, but it rapidly decreased compared with the control during the storage. The results indicate that EB irradiation was more effective than UV-C irradiation in controlling microorganisms of rice wine. However, a further study is needed to minimize the rice wine quality deterioration caused by UV-C or EB irradiation during storage.