In this study, natural dyeing using Polygonum tinctoria was performed with linen, ramie, and hemp, which are biodegradable cellulose fibers, considering environmental aspects. In particular, the impacts of alkali NaOH and reducing agent Na2S2O4 were examined, and the possibilities of minimizing the use and reusing the dye were explored. The surface dye concentrations were found to be in the following order: hemp>linen>ramie. With the increase in all additives, the L* value decreased, and the ⊿E and K/S values increased gradually. When Na2S2O4 was 1g/L, the surface color of the dye appeared uniformly from the NaOH concentration of 0.4g/L (pH 10.84). When NaOH was 0.4g/L, the K/S values of linen and ramie increased rapidly after 0.4g/L of Na2S2O4, and hemp maintained a stable color from 0.6g/L of Na2S2O4. With the increase in the dye concentration from 1 to 6g/L, all the fibers were dyed uniformly. The K/S value increased or higher doubled upon repeated dyeing six times for 5 min than when dyed only once for 30 min. Therefore, the linen, ramie, and hemp fibers dyed repeatedly exhibited good washing, rubbing, and colorfastness to perspiration, which was rated between 4 and 4–5, and that to light was rated as 5. Moreover, no discoloration due to sunlight was observed. Finally, linen exhibited a bacterial reduction of 99.9%, thereby indicating its excellent antibacterial property.

Ramie (Boehmeria nivea M.) has been used for fiber materials in Korea traditionally, but in recent years, the concern with ramie leaves for the food industry such as tteok (a kind of Korean rice cake) industry has been increasing, so a study for eatable ramie is required for the expansion of ramie consumption. Moreover, the ramie varieties for the food industry are not established, so the natural species are cultivated in general; therefore, it is very important to select the ramie varieties for the food industry such as rice cakes, tea, beverage and so on. This study was undertaken to compare the physiochemical properties among 9 ramie lines selected in the Yeonggwang-gun Agricultural Technology Center to select the eatable ramie varieties for the food industry. The contents of the protein among 9 ramie lines was 6.21~7.56% and had the highest content in the YG55. The folic acid (folate) and vitamin C content had varying differences among the 9 lines; the content of folate showed 771.52~1,978.84 μg%, that of vitamin C showed 149.42~275.34 mg%. The ACE inhibitory activity appeared to be the highest in YG88 (21.5%) among the 9 ramie varieties tested.

This study was performed to determine the optimal time of harvest for ramie leaves with the two varieties (Seocheon Seobang and Seoncheon Baekpi) by comparison of physiological activity and physicochemical characteristics. The crude protein, minerals, ascorbic acid, folate, chlorophyll, ACE inhibitory activity and AChE inhibitory activity were determined. The amount of crude protein in ramie leaf, which was collected in Seocheon-gun, Chungcheongnam-do, grew up steadily from early May to September. The content of calcium in was higher in Baekpi than in Seobang. Seobang displayed its highest value of 3,569.90 mg% in September, while Baekpi displayed its highest value of 3,163.84 mg% in October. Although, folate and vitamin C contents in the two varieties were slightly different, they were higher as the growth date grew in October. The highest value of chlorophyll content was observed in October, which was later in the vegetative state. ACE inhibitory activity and AChE inhibitory activity appeared to be higher in Baekpi than in Seobang. Between June and August, ACE inhibitory activity was highest in Baekpi variety.

본 연구는 동결 건조한 모시잎 분말을 돈육패티에 첨가하여, 이들 제품에 미치는 품질특성을 평가하고자 하였다. 모시잎 분말의 일반성분은 수분 함량 4.67%(w/w), 조단백질 25.61%(w/w), 조지방 6.665%(w/w), 조회분 16.88%(w/w)로 나타났다. 모시잎 분말을 첨가한 돈육패티의 수분 함량은 분말의 첨가량이 증가될수록 감소하는 경향을 보였다. pH는 6.06~6.18로 유의적 차이를 보이지 않았다. 색도는 생육 패티에서 모시잎 분말의 첨가량이 증가할수록 명도와 적색도는 유의적(p<0.001)으로 감소하고, 황색도는 유의적(p<0.001)으로 증가하였으며, 가열육 패티에서 모시잎 분말의 첨가량이 증가할수록 명도(p<0.001)와 적색도는 감소하고, 황색도는 0.75%(w/w) 첨가군에서 가장 높은 값을 보였다(p<0.05). 물성 특성은 모시잎 분말의 첨가량이 증가할수록 경도, 탄력성, 응집성, 씹힘성에서 유의적으로 증가하였다. 지질산패도(TBARS)는 저장 기간의 경과에 따라 측정 값들이 증가하였으며, 모시잎 분말의 첨가량이 증가할수록 유의적(p<0.001)으로 낮은 TBARS 값을 보여 지질산패에 효과적으로 나타났다. 관능적 특성으로 색감에서는 모시잎 분말의 첨가량이 증가함에 따라 유의적(p<0.05)인 경향을 보였으며, 전반적인 기호도에서는 모시잎 분말 0.5%(w/w) 첨가군에서 유의적(p<0.01)인 경향을 보이며 가장 높은 기호도를 나타내었다. 본 연구를 통해 돈육패티 제조 시 모시잎 분말을 0.5%(w/w) 정도 첨가하는 것이 바람직한 것으로 사료되며, 돈육패티에 모시잎 분말을 첨가함에 따라 돈육 특유의 이취를 감소시키며, 색상과 맛 등의 기호도를 향상시켜 관능적 품질을 향상시킬 수 있을 것으로 보이며, 관능적 평가뿐만 아니라, 저장 중 지방산패를 억제할 수 있을 것으로 보인다.

본 연구에 의하면 보리와 모싯잎을 첨가하여 찐빵을 제조하여 관능검사와 기계적 측정을 확인하여 기능성 식품개발과 보리 이용의 효율성 증대를 모색하였다. 기능성 식품인 찰보리와 모싯잎 가루의 항산화성을 알아보기 위하여 모싯잎 가루를 첨가한 보리찐빵의 DPPH 라디컬 소거능, 총 폴리페놀 함량을 측정하여 항산화 활성을 알아보았다. 찐빵의 총 폴리페놀 함량의 결과는 모시 찰보리 찐빵은 찰보리 찐빵보다 높은 수치를 나타내었다. 이는 보리와 찰보리의 시너지 효과로 보인다. 색도 측정을 한 결과, L값은 밀찐빵이 가장 높았고, 찰보리 찐빵이 가장 낮았다. a값은 모시 찰보리 찐빵이 유의적으로 그룹간에서 가장 낮았고(p<0.05), 찰보리 찐빵이 가장 높았다. b값은 모시 찰보리 찐빵이 16.18로 가장 높았고, 찰보리 찐빵이 가장 낮았다. 물리적 특성을 측정한 결과, 밀찐빵에 비해 찰보리 찐빵과 모시 찰보리 찐빵 간에는 경도가 높고, 찰보리 찐빵과 모시 찰보리 찐빵 간에는 경도 차이는 유의적으로 나타나지 않았으며, 탄성력이 모시 찰보리 진빵이 높았고, 부착성이 월등이 낮음을 관찰할 수 있었다. 모싯잎을 첨가한 찰보리 찐빵의 관능검사 결과, 색, 향미, 맛, 촉촉함, 씹힘성, 전반적인 기호도를 알아보았다. 전반적인 기호도는 모시 찰보리 찐빵이 유의적으로 가장 높았으며, 찰보리 찐빵과 대조군(밀찐빵) 간에는 유의성이 없었다. 이상의 관능검사 결과를 보면 모싯잎을 첨가한 밀가루와 보리가루의 비율이 7:3인 찰보리 찐빵이 가장 높은 관능평가를 받은 것으로 나타났다. 결과적으로 모싯잎을 첨가한 찰보리 찐빵은 높은 항산화 활성뿐만 아니라, 품질 특성을 향상시켰고, 기호도를 증가시켰다. 본 연구는 이러한 기초자료를 바탕으로 찰보리와 모싯잎을 함께 첨가하여 사용하는 것이 식품의 품질 특성 및 기능성을 높이는데 공헌을 할 것으로 생각된다.

모시잎 떡 제조에 이용되는 원료미 선정을 위해 쌀전분의 이화학적 특성과 저장에 따른 물성변화를 검토하고 관능검사를 실시하여 품종 간 차이를 비교하였다. 품종들의 아밀로스와 단백질 함량은 각각 13.6-17.6%와 5.1-6.9% 범위를 나타내 모든 품종들의 식미가 양호하고 특히 보람찬의 경우 단백질 함량이 낮게 측정되어 식미와 가공에 적합한 품종임을 예상할 수 있었다. 아밀로그람 특성 평가에서 품종 중 보람찬과 다미가 최종점도와 강하점도는 높고 치반점도는 낮아 떡 제조에 유리한 품종이었다. 저장기간에 따른 물성 측정 결과 모든 품종들의 경도, 검성, 씹힘성은 증가하였고 부착성은 감소하여 시간이 지날수록 노화가 촉진되었고, 응집성은 증가되어 모시잎 첨가로 인하여 노화가 다소 지연됨을 알 수 있었다. 또한 품종 중 다미와 보람찬이 다른 품종들에 비해 물성에 있어 유의적인 차이를 나타냈는데 아밀로그람 특성 결과와 상관관계가 있음을 알 수 있었다. 관능적 특성 중 색과 향미는 품종 간 큰 유의적인 차이를 나타내지 않았고 맛은 다미, 보람찬과 호품이 우수하게 평가되어 군집분석 결과 노화도가 낮은 group과 일치하였고, 조직감은 경도, 탄성, 점착성이 낮고 응집성이 높은 다미와 보람찬이 우수하였다. 전체적인 기호도는 다미와 보람찬이 가장 높게 평가되어 맛과 조직이 가장 큰 영향을 미치는 요인이었다. 이상의 결과로부터 모시잎떡 제조에 다미와 보람찬이 가장 우수한 적합품종임을 알 수 있었다.

The objective of this study was to produce muffins with added dukeum ramie leaf powder and to compare them to a control. We used two different optimal composition ratios to produce muffins. The physical and sensory characters were varied by changing the ratio of dukeum ramie leaf powder, butter, and sugar to identify a critical value using response surface regression analysis. The ranges for the added dukeum ramie leaf powder, sugar, and butter were 15-35, 60-100, and 60-100 g, respectively. Muffins with added dukeum ramie leaves had comparable mineral and antioxidant vitamin compositions to those of dried ramie leaves. Muffins with added dukeum ramie leaf powder satisfied the suitability of the model, showing a p-value within 5% of significance level (p<0.05) for every aspect Volume and height differed without any association to ingredients. Lightness increased when less dukeum ramie leaf powder was added with more butter and sugar, redness increased when more dukeum ramie leaf powder and sugar were added with 70-80 g of butter, whereas yellowness increased when less dukeum ramie powder was added. Texture and toughness increased when less dukeum ramie leaf powder was added. The degree of gumminess and chewiness depended hugely on the amount of sugar. Cohesiveness, decreased with more dukeum ramie leaf powder and butter, whereas hardness increased with a medium range of ingredients. Sensory character increased with less dukeum ramie powder, and overall quality increased with more butter and sugar, but depended on the amount of added dukeum ramie power. The critical values from the sensory characteristics showed that 27 g of dukeum ramie powder, 72 g of sugar, and 86 g of butter was optimum.

Background : The purpose of this study was to evaluate methods to high quality food ramie rice cake, thereby increasing farm income. This study investigated the effects of different Split Application and Adapted Fertilizer Culture for Stable Production with Edible Leaf in Ramie (Boehmeria nivea L.). Methods and Results : Method of fertilizer application were conducted under three condition compose to standard application (N-P-K-Compost applied at 27-9-27-1,500 ㎏․ 10 a−1), 25% increased application (N-P-K-Compost applied at 34-11-34-1,500 ㎏․10 a−1), 50% increased application (N-P-K-Compost applied at 41-14-41-1,500 ㎏․ 10 a−1) cultivation. Compost and fused phosphate applied at 100% of basal fertilizer in March 25. The split application level of standard application (N-K) applied at 50% of basal fertilizer in March 25, 50% of top dressing were five times application (N-K) in May 4, July 5, September 5, October 5, 20% respectively. Transplanting with Yeongkwang varieties in April 12 by growing pot seedling for 35 days in 2011. Planting density were spaced 60 ㎝ apart in rows 25 ㎝ apart with rice straw cutting covered open cultivation. Plot design randomized block 3 repetition. Conclusion : Organic matter, available phosphate, K2O, CaO, and MgO of soil increased in all plots with the addition of fertilizers culture, specifically in 25% and 50% increased application. Growth characteristics by 50% of top dressing were five times application (N-K) in May 4, July 5, September 5, October 5, compared to standard application (N-K) applied at 100% basal fertilizer, aerial part as a result were so many such amount of growth as number of branch and leaf per plant, etc., Length, width of leaf and leaf colorimetry of aboveground part growth increment rising highest. Green leaf yields compared to standard fertilizer 100% application (1,344 kg․ 10 a−1). 25% and 50% increased application (N-K) applied at 50% basal fertilizer, 50% of top dressing were five times application increased by 9%, 17%. respectively.

Background : Ramie, Boehmeria nivea (L) Gaud, is a bast fiber plant of the nettle family (Urticaceae) and originated in Asia. We have taken an active interest in ramie breeding for edible ramie, and consequently select "Yeonggwang No.1" with high yielding and good quality for edible leaves in 2015. Methods and Results : "Yeonggwang No.1" is a new ramie variety for edible leaves, which was derived from the plants of the population for pure clone isolation from 2013 to 2014, and progressively for specific character and yield trial in 2014 to 2015. The yield trials were carried on the field and the greenhouse with two replications, respectively. The plant height of "Yeonggwang No.1" is about 140 ㎝ with 6 ㎝ higher than that of check variety "Seobang" The leaves are heart-shaped, with large size, and finely serrated margins. The color of the upper side of the leaf is dark green, and silvery white on the under surface. The flowers are light purple in color and are borne in declinate clusters in the axils of the leaves. The average SLW (specific leaf weight) was 8.56 ㎎/㎠, which was weight lighter than that of check "Seobang", but chlorophyll content measured by a Chlorophyll meter, SPAD-502 was 12.3 SPAD higher than that of "Seobang". Fresh leaf yield was the annual total 1,578 ㎏/10 a in the field, and 2,479 ㎏/10 a in the greenhouse, which was 98% level of "Seobang" in the field, and increased by 10% than check "Seobang" in the greenhouse. The fresh leaves yield of "Yeonggwang No.1" tended to increased in changes according to time more than "Seobang". Conclusion : As a new variety, Yeonggwang No.1 can be harvested leaves several times annually, with the yield range of 1,578 – 2,479 ㎏/10 a, having 72.3% moisture, 6.61% crude protein, 987 ㎎ calcium, 5.27 Fe in its leaves. These results seem to indicate that there is considerable scope for increasing the fresh leaf yield of ramie and improving the processing quality by means of selection from the large and comparatively unexplored pool of variation, which should be obtainable from this heterozygous plant.

β amyloid protein (Aβ) plays a critical role in the pathogenesis of Alzheimer's disease (AD) and possibly in Aβ -induced mitochondrial dysfunction and oxidative stress. Aβ can directly cause reactive oxygen species (ROS) production. Overproduction of ROS is considered to be involved in the pathogenesis of neurodegeneration of AD. Here, we investigated 9 kinds of ramie (Boehmeria nivea, (L.) Gaud., BN; hereafter denoted as BN) for their protective action against oxidative stress in a cellular system using C6 glial cells. We observed loss of cell viability and high levels of ROS generation after treatment with hydrogen peroxide (H2O2) and Aβ25-35. However, treatments with BN extracts led to an increase in cell viability and decrease in ROS production induced by H2O2 and Aβ25-35. In particular, the extracts of BN-01 (seobang variety from Seocheon) and BN-09 (local variety from Yeonggwang) showed excellent anti-oxidative properties. This indicates that BN extracts could prevent neurodegeneration by reducing oxidative stress in cells.

Ramie (Boehmeria nivea L.) is a hardy perennial herbaceous plant of the Urticaceae family and has been grown as a fiber crop in several countries including Korea for many centuries. Ramie leaves also have been traditionally used as a major ingredient of a type of rice cake called ‘Song-pyun’ in the Southwest area of Korea, especially Yeong-Gwang province. Despite its economic importance, the molecular genetics of ramie have not been studied in detail yet. Genetic resources of ramie were widely collected from domestic local sites by Bioenergy Crop Research Center (RDA) and Yeong-Gwang Agricultural Technology Center. For the systematic and efficient management of the genetic resources, we developed SSR (simple sequence repeat) markers of ramie. To do this, we generated microsatellite-enriched genomic DNA libraries using magnetic bead hybridization selection method. 247 non-redundant contigs containing SSR motif were generated using nucleotide sequences of 376 clones from the libraries. Primer sets were designed from the flanking sequences of the repeat motif. Finally, we selected 10 SSR markers, possibly showing polymorphism among the genetic resources. Results on the genotype analysis of the ramie genetic resources using the SSR markers will be presented.

Ramie (Boehmeria nivea L. Gaudich.) is a hardy perennial herbaceous plant of the Urticaceae family and has been grown as a fiber crop in several countries including Korea for many centuries. Ramie leaves also have been traditionally used as a major ingredient of a type of rice cake called ‘Song-pyun’ in the Southwest area of Korea, especially Yeong-Gwang province. Despite its economic importance, the molecular genetics of ramie have not been studied in detail yet. Genetic resources of ramie were widely collected from domestic local sites by Bioenergy Crop Research Center (RDA) and Yeong-Gwang Agricultural Technology Center. For the systematic and efficient management of the genetic resources, we developed microsatellite molecular markers of ramie. To do this, we generated microsatellite-enriched genomic DNA libraries using magnetic bead hybridization selection method. 216 contigs containing microsatellite repeat motif were generated using nucleotide sequences of 376 clones from the libraries. Primer sets were designed from the flanking sequences of the repeat motif. Finally, we selected 26 microsatellite markers, possibly showing polymorphism among the genetic resources. Results on the genotype analysis of the ramie genetic resources using the microsatellite markers will be presented.

Ramie is one of the oldest fiber crops. It has been used mostly for the fabric production at least for six thousand years worldwide. However ramie is recently focused on for the rice cake production in the area of Yeonggwang, Korea, in the name of “Yeonggwang Moshie Songpyeon”. It is well recognized as a local food, and its sales rate and the cultivation area is correspondingly increased. Ramie (Boehmeria nivea) is a flowering plant in the nettle family Urticaceae, native to eastern Asia mostly in China, Philippines, India, South Korea, and Thailand. The importance of rice cake called “Yeonggwang Moshie Songpyeon” was recognized based on its possibility of raw material self-sufficiency and its value of utilization as for the local resources. Currently there are some progresses for the purpose of rice cake. From the past, Yoenggwang has been spread young ramie to local farmers based on the breeding technique and the “know-how” how to propagate it largely. Here we want introduce how to cultivate ramie in reasonable way, and discuss further necessity needs.

Response surface methodology was applied to the processing conditions to investigate the physicochemical properties of ramie porridge. In the processing conditions based on the central composite design with the addition of ramie leaf powder (0-4 g) and water (700-1100 g), the coefficients of determination (R2) of the models were above 0.9141 for the physicochemical properties, above 0.7627 for the Hunter color parameters, and above 0.8975 for the rheological properties. The soluble solid content, viscosity, and gumminess of the sample decreased significantly with an increase in the water added, whereas the spreadability and adhesiveness increased significantly. The Hunter color L value of the sample decreased significantly with an increase in the amount of ramie leaf powder added, whereas the Hunter b value increased significantly. The estimated maximum viscosity of the ramie porridge was shown to be 24,643 cp when 1.90 g ramie leaf powder and 700.24 g water were added; the estimated maximum lightness of the ramie porridge was shown to be 59.11 when 0.02 g ramie leaf powder and 869.30 g water were added; and the estimated maximum gumminess of the ramie porridge was shown to be 21.46 g when 2.12 g ramie leaf powder and 700.35 g water were added.

모시잎 분말의 생리활성 기능과 이용 가능성에 관한 연구의 일환으로 모시잎 분말의 일반성분 및 영양성분을 측정한 결과는 다음과 같다. 일반성분은 수분 함량 5.42%, 조단백질 28.15%, 조지방 6.95%, 조회분 15.27% 및 탄수화물 54.79%를 함유하였다. 총식이섬유소 함량은 39.66 g/100 g이며, 그 중 불용성 식이섬유소와 수용성식이섬유소 함량은 각각 20.32 g/100 g와 19.34 g/100 g로 나타났다. 구성당은 g

The purposes of this study were to investigate visitors' satisfaction and residents' benefits on Hansan Ramie Fabric Ecotourism Festival. The sample of this study was 232. The results of this study were as follows. First, tourists more satisfied with event interesting, variety, and experiences at this festival than residents. Second, It was found that tourists significantly satisfied with understanding of local cultures compared to residents. It was found that tourists spent more money than residents, and the festival contributed to local economy. This study examined only few festival event programs. For the future study, it is necessary to investigate more programs of the festival and examine the determinants factors of visitors' and residents' satisfaction.