In this study, we aimed to compare the quality characteristics of madeleines prepared by substituting wheat flour with stabilized rice bran (SRB) at levels of 0–40%, and evaluated physicochemical properties and consumer acceptability to investigate sensory characteristics. Volume and baking loss significantly increased, whereas the moisture content significantly decreased with increasing SRB substitution levels (p<0.05). Concerning color, the L* value significantly decreased, whereas the a* and b* values significantly increased with an increasing SRB content (p<0.05). In the texture profile analysis, hardness significantly decreased with higher SRB levels. Moreover, both gumminess and chewiness displayed significant reduction in proportion to the SRB content. In the consumer acceptability test, the control group exhibited the highest score for appearance (7.91±1.25), while the appearance scores of SRBadded samples decreased with an increasing SRB content, suggesting that darker colors negatively influenced consumer preference. However, the SRB 30% group yielded the highest scores in grain flavor and overall acceptability (6.00±2.16 and 6.53±1.68, respectively). Based on the combined results of quality characteristics and consumer evaluation, we determined 30% SRB substitution the most suitable level for madeleine formulation.

감마-오리자놀(γ-oryzanol)은 phytochemical의 한 종류로 항산화, 항염증, 항암, 항당뇨, 콜레스테롤 감소 등의 효능이 알려져 있다. 본 연구에서는 현미를 백미로 도정할 때 부산물로 발생하는 미강으로부터 생리활성물질 중의 하나인 γ-oryzanol 함량이 높은 추출조건에서의 분말을 제조하고, 이를 쌀국수에 첨가하여 항산화성이 개선된 국수를 제조하고자 하였다. 미강을 에탄올 농도 0, 20, 40, 80%의 에탄올로 추출한 결과 80% 에탄올로 추출한 추출분말에서 γ-oryzanol 함량이 가장 높았으며, DPPH 소거능과 ABTS 소거능이 가장 높았다. 미강추출분말의 γ-oryzanol의 함량을 높이기 위하여 Saccharomyces cerevisiae로 미강을 고상발효시킨 후 80% 에탄올로 추출하여 동결건조시킨 분말의 γ-oryzanol의 함량은 발효시키지 않은 미강을 추출분말보다 약 2.18배 증가하였으며, DPPH 소거능 및 ABTS 소거능, 단백질분해효능이 증가하였다. 오리자놀 함량이 높은 미강추출 물을 쌀가루에 첨가하여 쌀국수를 제조한 결과 쌀국수의 경도, 탄력성, 씸힘성, 점착성 등이 증가하였으며, 쌀국수의 γ-oryzanol 함량, DPPH 소거능, ABTS 소거능 등이 증가하여 항산화 활성이 개선되었음을 확인하였다.

The aim of this study was to produce a fermented rice bran extract with enhanced ferulic acid γ-oryzanol contents and high antioxidant activities. The ferulic acid content in the freeze-dried extract of rice bran treated with plantase PT enzyme, increased by 4.1-fold compared to that of untreated sample, the DPPH radical scavenging activity also increased by 1.5-fold and 1.2-fold, respectively. The γ-oryzanol content of the dried powder prepared by inoculating Apergillus oryzae BOT1869 onto steamed rice bran for solid-state fermentation followed by extraction with 80% ethanol, increased 2.3-fold compared to that in an 80% ethanol extract powder of raw materials. The ABTS scavenging activity also increased 1.5-fold. When the ferulic acid content-enhanced extract and the γ-oryzanol content-enhanced extract of rice bran were mixed and subjected to liquid fermentation with Lactiplantibacillus pentosus BOT406 and then freeze-dried, the ferulic acid content of the extract powder increased about 3.0 times compared to that of original extract powder. In addition, its γ-oryzanol content increased about 1.5 times, the DPPH radical scavenging activity increased 1.4 times, and the ABTS radical scavenging activity increased 1.6 times.

The purpose of this study was to investigate nutritional and functional ingredients and antioxidant activity after fermenting rice bran using Lactobacillus brevis for 24, 36, and 48 hours. The results of the analysis of the nutritional ingredients revealed that there was no significant difference in the carbohydrate, crude protein, crude fat and ash content regardless of the fermentation process and fermentation time. The amount of dietary fiber was significantly different between the unfermented and fermented rice bran and was observed to be the highest after a 48-hour fermentation. The -oryzanol, gamma-aminobutyric acid (GABA) and total phenolic contents were significantly higher in the fermented rice bran compared to the unfermented rice bran (p<0.05) and the GABA and total phenolic contents increased significantly as the fermentation time increased (p<0.05). The 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-azino-bis-3-ethylbenzothiazoline-6- sulfonic acid (ABTS), superoxide and hydroxyl radical scavenging activities used to measure antioxidant effects significantly increased as the fermentation time increased (p<0.05). From these results, it was confirmed that the antioxidant effect and functional components, namely -oryzanol, GABA, and the total phenolic content of rice bran improved with fermentation. Based on these results, fermented rice bran could be presented as a functional material for use in high value-added industries.

This study was to confirm the effect of supplementation of superjami bran extract on lipid and antioxidant metabolism. Twenty-five subjects were recruited, and divided into Superjami group (n=12), and Placebo group (n=13) random assignment. Among the groups, the Superjami group took a Superjami bran extract (2 g/2 capsule/day), and the Placebo group took dextrin (2 g/2 capsule/day), for 12 weeks. As a result of the experiment, concentrations of TG, TC, and HDL-C in the blood, were significantly lower than those in the control group, and HDL-C was significantly higher. AI and HTR also showed positive values. Leptin did not differ significantly, but as a result of adipectin, the Superjami group displayed a higher value, compared to the Placebo group, and LAR also had significantly lower value. Antioxidant results showed that GPx, CAT, and RGLU, were significantly higher before as well as after intakes of the Superjami group, and significantly higher levels of the Superjami group, compared to the Placebo group. AOPP showed significantly lower values for the Superjami group, compared to the Placebo group. So, based on this study, ingestion of Superjami bran extract is effective in improving blood lipid concentrations as well as inflammatory substances, and has positive effects relative to increasing antioxidant activity.

본 연구에서는, 표고버섯 균사체 발효 생물전환공법으로 생산된 미강생물전환소재(BPP-RB)가 가금티푸스의 주요 원인균인 S. Gallinarum에 감염된 닭 유래 대식세포주 HD- 11에 미치는 효과를 조사하였다. 그 결과, 미강생물전환소 재 추출액은 S. Gallinarum 277에 대한 직접적인 성장억제 효과를 보여주지 않았으며, 총단백질 및 분비단밸질 발현 양상에 어떠한 변화도 유도하지 못하였다. 하지만, 미강생 물전환소재 추출액은 (i) HD-11 대식세포의 탐식 능력 (phagocytic activity)을 활성화하였고, (ii) Th1-type cytokines (tumor necrosis factor-α, interleukin (IL)-1β, iNOS)과 immunosuppressive cytokine IL-10의 발현 증가를 유도하였으며, (iii) Th2-type cytokines (IL-4, IL-6)의 발현은 감 소시키는 것으로 확인되었다. 이러한 결과를 종합하면, 미강생물전환소재는 가금 농장에서 가금티푸스 및 다른 Salmonella종의 감염을 예방하기 위한 사료첨가제로서의 가능성을 가지고 있다고 사료된다.

This study was to investigate the optimal condition of mixture ratio for development of functional food ingredient from Sarcodon aspratus and rice bran. First, oBrix was measured along with extraction time. Five kinds of mixtures of Sarcodon aspratus and rice bran (10:0, 7:3, 5:5, 3:7, 0:10) were extracted in 95oC water over a one-hour period and the extraction yield was evaluated. We further evaluated β-glucan content, DPPH radical scavenging activity, ferric ion reducing antioxidant power (FRAP), total phenolic content and total flavonoids content. As a result, both Sarcodon aspratus and rice bran showed a constant oBrix after 45 minutes of extraction time. The content of β-glucan was highest in the Sarcodon aspratus and rice bran mixture with a ratio of 3:7. As the ratio of rice bran increased in all mixtures, the antioxidant capacity also increased. In conclusion, to create a functional food ingredient the optimal mixing ratio of Sarcodon aspratus to rice bran is 3:7.

This study was carried out to establish a cultivation technique for increasing the γ-aminobutyric acid (GABA) content in the fruit body of mushrooms by adding processed by-products. For the oyster mushroom ‘Heucktari’, addition of green tea powder, sea tangle powder, and green tea dregs resulted in very poor primordia formation, fruit body growth, and increased GABA. However, addition of 10% schizandra berry dregs and 1% rice bran to the basal substrate induced 100% and 10% increases, in GABA content in the fruit bodies compared to the control treatment without by-product, respectively. In addition, fruit body growth and primordia formation were greatly increased by these treatments. Therefore, GABA content was increased when the substrate was prepared by mixing an appropriate amount of schizandra berry dregs and rice bran.

현미의 도정으로 얻어지는 미강은 다양한 생리활성 물질을 함유하고 있으나 쉽게 산화되는 특성으로 많이 활용되지 못하고 있다. 하지만 미강의 산화는 간단한 열처리에 의한 효소의 불활성화로 억제될 수 있다. 제분 부산물인 미강은 단순히 쌀의 호분층만 함유하는 것이 아니라, 쌀눈도 함유되어 있다. 미강은 여러 개의 층으로 구성되어 있으며 외부 및 내부층을 분리하여 쌀눈과 함유 기능성 성분들을 분석해본 결과, 쌀눈에는 미강층에 비해 미타민 E 및 phytosterol의 함량이 높았으며, 내부층은 γ-oryzanol 함량이 가장 높았고 tocotrienols, squalene and octacosanol 함량이 외부층보다 높았다. 미강의 섬유질을 분해하는 다양한 효소의 처리는 항산화력이 우수한 phenolic acids의 함량을 높여주며, 간단한 혐기적인 물리적 스트레스 처리는 미강 생합성 효소인 GAD 활성을 높여 gamma-aminobutyric acid(GABA)의 함량을 증진시키는 효과를 나타냈다.또한 기질인 글루탐산 및 PLP의 첨가는 잔유 GABA의 함량을 100배이상 증가시키는 효과를 보였다. Aspergillus sp.과 같은 식용 곰팡이를 활용한 고형분 발효처리를 하면 ferulic acid와 같은 활성성분의 함량을 증가시키고 tyrosinase inhibitory 효과 등을 극대화하여 화장품의 기능성 소재로서의 활용 가능성을 보여주었다

In this study, we attempted to find alternative materials to rice bran (Japonica in Korea) such as rice bran pellet (Indica in Pakistan), corn distillers dried grains with solubles, sesame oil meal, and kapok meal for bottle cultivation of Pleurotus eryngii. Among all treatments, the total carbon content of the mixed substrate was the highest in T1 and the total nitrogen content was the highest in T4. The C/N ratio of T2 was comparable to that of the control and was higher than that of other treatments. The diameter of the pileus was the largest in T1 and T2, and the length of the stipe was the largest in T1 and T2. The yield and bio-efficiency of the fruit body were higher in T2 than in the other treatments, and were similar to that of the control plot. Therefore, the findings of our study suggest that rice bran pellet (Indica in Pakistan) could be a suitable alternative to rice bran (Japonica in Korea) for the cultivation of P. eryngii.

본 연구에서는 효소분해 시간에 따른 미강 가수분해물의 특성을 조사하였다. 13일까지 처리하면서 3, 5, 7, 10, 13일 경과 후 각각의 미강 가수분해물의 일반성분을 분석한 결과 조단백, 총질소(TN), 아미노태질소(AN)의 함량은 분해 10 일까지 증가하다가 분해 13일에는 약간 감소하는 추세를 보였다. 미강 가수분해물의 유리아미노산 총함량은 3,954 mg%~4,250 mg% 수준으로 분해 5일까지 증가하다가 이후 13일까지 큰 차이는 없었다. 감칠맛을 나타내는 aspartic acid와 glutamic acid는 분해시간이 증가함에 따라 서서히 증가하다 분해 10일 이후부터는 거의 유사한 수준이었다. 분 해 시간에 따른 미강 가수분해물의 관능 평가 결과 색, 향, 감칠맛, 종합기호도 모두 분해 10일 시료에서 기호도가 가 장 높게 나타났다. 10일 동안 분해된 미강 가수분해물의 ferulic acid와 coumaric acid의 함량을 분석한 결과 4.66 mg%, 1.18 mg%로 확인되었다. 감칠맛 소재로서 나트륨 저감효능을 평가한 결과 농도 8%(v/v) 용액에서 정제염 대비 9.68% 의 나트륨 저감율을 보였다.

본 연구에서는 벼 부산물인 미강을 이용한 글루텐-프리 조미소재를 개발하기 위하여 Aspergillus oryzae를 이용한 미 강의 발효조건을 평가하였다. Aspergillus oryzae의 종류에 따라 미강을 발효하여 발효액의 일반성분을 분석한 결과 조 단백, 총질소(TN), 아미노태질소(AN) 항목에서 MC-01 균주가 높은 함량을 나타내었다. 균주별 발효액의 SDS-PAGE 와 유리 아미노산 분석 결과에서도 저분자성 물질로의 분해율이 MC-01 균주에서 가장 우수한 것으로 평가되었다. MC-01 균주를 이용하여 미강을 13일까지 발효를 진행하면서 3, 5, 7, 10, 13일 경과 후 각각의 미강 발효액의 품질을 평가하였다. 발효 10일 시료에서 조단백, 총질소(TN), 아미노태질소(AN)의 함량이 가장 높게 나타났고, 총 유리아미노 산 함량은 발효 10일까지 증가하다 이후부터는 유사한 수준을 나타내었다. 관능평가 결과 색, 향, 감칠맛, 종합 기호도 에서 발효 10일 시료의 기호도가 가장 높게 나타났다. 따라서 조미소재 개발을 위한 미강의 발효는 MC-01 균주를 이 용하여 10일 동안 발효시키는 것이 적합할 것으로 사료된다.

This study was carried out to investigated optimum additive ratio of barley flour for substitution of rice bran atcultivation of winter mushrooms. Mycerial growth was faster according to increase of barley flour ratio than those of controls, butonly some slow at the addition of 10% barley flour. Yields of fruiting body show the highest to 165.4g/850ml of medium whichare the addition 30% of barley flour and not significant difference of yields up to the addition of 70% barley flour. Diameter ofpileus was the highest at the addition of 30% barley flour. Hardness of pileus and stipes were the highest at the addition of 10%barley flour. The L value of stipes were the hight at the addition of barley flour, but the L value of pileus were decreased at theaddition of barley flour, but there was no significant difference in the a-value and the b-value.