This study aimed to evaluate 105 tomato accessions conserved in National Agrobiodiversity Center regarding their resistance to Ralstonia solanacearum, a soil-borne vascular bacterium that causes lethal wilt diseases of a wide range of crops worldwide. All the accessions are Solanum lycopericum var. lycopersicum including cultivar or breeding lines. At the four leaf stage, the seedlings were inoculated by drenching the soil with the bacterial suspension concentrated of 108 CFU/ml. Plant roots were wounded before inoculation by cutting with the knife. Seven accessions including IT 32899 were rated as resistant, while other 98 accessions were rated as susceptible. IT 32899 scored 0.1 of disease rate and 0.7 of disease index. The selected accessions will be used as a material to reveal the mechanism of wilt tolerance and to identify the host gene involved in defense response.

본 연구는 색소의 종류가 다른 흑미와 적미의 생리기능 성을 구명하여 천연 기능성 식품 소재로의 이용을 위한 기초자료를 제공하고자 일반 벼인 일품을 포함하여 흑미인 흑광, 흑설 및 적미인 적진주, 홍진주을 실험재료로 항산화 활성 및 암세포 성장 억제에 대한 실험을 수행하였다. 추출 수율 및 총 페놀함량은 흑미가 적미 보다 높았다. 총 페놀함 량에서 흑미와 적미는 일반벼 보다 4배 이상 높은 수준이었 다. DPPH radical 소거능은 적미와 흑미 간에는 차이가 없었 으나 품종 간에는 홍진주, 흑광, 흑설, 적진주 순서로 높았 다. 반면, ABTS 항산화력은 적미보다 흑미가 높았다. 이는 총 페놀화합물 함량 결과와 경향이 같았다. 암세포 성장 억제 능 측정 결과, 적미는 폐암세포 성장 억제 효과가 흑미 보다 높았다. 반면, 유방암 세포 성장 억제 능은 흑미와 적미 간에는 차이가 없었으며, 품종 간에는 적진주, 흑광, 홍진주, 흑설 순으로 높았다. 흑미와 적미의 생리기능성 비교 결과, 항산화 활성은 흑미가 높은 반면, 적미는 폐암세 포 성장 억제 효과에서 높았다.

Through the sampling four rice cultivars with differing amylose contents, the relationship between the structural and gelatinization properties of endosperm starches was analyzed. These rice varieties exhibited different chain length distribution ratio within the amylopectin cluster as well as varing amylose levels. The proportion of amylopectin short chains of in Goami cutlivars was higher than the other varieties, whereas the Goami 2 which shows amylose extender mutant properties in the endosperm showed the highest proportion of long chains. In X-ray diffraction analysis of rice starches, the Goami 2 variety displayed a B-type pattern whereas the other varieties were all A-type. Among the cultivars with high and normal rice starch levels, those with the higher amylose contents showed distinctly lower swelling. Goami 2 rice was found to have the highest onset and peak gelatinization temperature from the differential scanning calorimetry results. The four rice cultivars under analysis also showed different rates of hydrolysis by amyloglucosidase. These findings suggest that the composition and chemical structure of the starch content is a major determinant of both the gelatinization and functional properties of rice.