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 aimed to evaluate the changes in the content of functional components and antioxidant activity of rice and barley according to the milling process used. A considerable amount of γ-oryzanol was observed in unmilled rice and barley. However, γ-oryzanol was not detected in the rice and barley after the milling process. The highest content of γ-aminobutyric acid (GABA) was observed in the unmilled Keunalbori-1-ho barley. The contents of biotin in all samples also decreased in the milled grains compared to the unmilled grains. The highest content of total polyphenols and flavonoids was observed in the Heuksujeongchal barley, and the highest radical scavenging activity was also found in this grain. The milling process led to a decrease in the content of functional components, including γ-oryzanol, GABA, biotin, polyphenols, and flavonoids in both rice and barley. These results may be useful in the development of processed foods using cereal grains.

The purpose of this study was to investigate the changes in the content of functional components and the antioxidant activity of cooked rice and porridge composed of selected grains. The results of the study showed that brown rice and oat contained considerable amounts of γ-oryzanol (78.099~238.566 mg/100 g). However, cooked rice showed a decreased content of the same. The highest content of γ-aminobutyric acid (GABA) was observed in brown rice from Samgwang. The contents of biotin in all samples also decreased in cooked rice compared to raw cereal grains. The highest content of total polyphenols and flavonoids were observed in Heukjinmi rice, and the highest radical scavenging activity was also found in this variety. The cooking process led to a decrease in the content of functional components including γ-oryzanol, GABA, biotin, polyphenols, and flavonoids versus the corresponding raw cereal grains. These results may be useful in the development and application of home meal replacements using cereal grains.

This study was conducted to explore the quality characteristics of colored rice depending on the cultivars (Jeogjinu, Josaengheugchal, Joeunheukmi, Heukjinjubyeo, Hongjinju, Heukjinmi, Geongganghongmi) for porridge. The moisture, crude protein, lipid, ash, amylose and damaged starch contents of colored rice ranged from 10.05~11.23%, 7.72~8.69%, 2.68~3.26%, 1.62~1.88%, 6.29~20.31% and 5.06~8.26%, respectively. The highest moisture (11.23%), crude protein (8.69%), lipid (3.26%) and ash (1.88%) contents of colored rice were detected in Heukjinjubyeo, Joeunheukmi, Josaengheugchal and Heukjinmi, respectively. The lowest amylose and damaged starch contents of colored rice were detected in Josaengheugchal and Joeunheukmi, respectively. In general, the water binding capacity, water solubility and swelling power of Heukjinmi were greater than those of the other cultivars. The investigation of the pasting properties (peak, trough, break down, final and setback viscosity, peak time, pasting temperature) of colored rice indicated a low value in Josaengheugchal. The lowest hardness (13,673.25 g) of colored rice was observed in Heukjinjubyeo while the highest digestibility (5.44 glucose mg/g) of colored rice was observed in Josaengheugchal. These results indicated that Josaengheugchal are suitable cultivars for porridge.

An electroless deposition method was used to modify the surface properties of rice husk ceramic particles (RHC) by depositing nano-nickel on the surface of the RHC (Ni-RHC). The dry tribological performances of aluminum matrix composite adobes containing different contents of RHC and Ni-RHC particles have been investigated using a micro-tribometer. Results showed that the Ni–RHC particles substantially improved both the friction and wear properties of the Ni-RHC/aluminum matrix adobes. The optimal concentration was determined to be 15 wt% for both the RHC and Ni–RHC particles. The improvements in the tribological properties of aluminum adobes including the Ni-RHC were ascribed to frictioninduced peeling off of Ni coating and formation of protection layer on the wear zone, both of which led to low friction and wear volume.

본 연구는 경기도에 유통되는 기능성 쌀을 대상으로 농약 및 이산화황의 잔류실태를 조사하고 위해성평가를 실시하였다. 2016년 2월부터 10월까지 대형마트 및 재래시 장에서 유통되는 기능성 쌀 91건을 수거하여 수행하였다. GC/ECD, GC/NPD, GC/TOF/MS, LC/PDA, LC/FLD를 이 용한 다종농약다성분 분석법으로 220종의 잔류농약검사를 실시한 결과 3건(3.3%)에서 2종의 농약성분이 검출되었다. 검출된 농약은 살균제 농약인 propiconazole과 살균제 및 식물생장조절제 농약인 isoprothiolane이며, 검출수준은 0.0340~0.0566 mg/kg으로 MRL (Maximum Residues Limits) 대비 각각 34%, 2.8% 이하로 검출되었다. Monier-Williams 변법을 이용하여 이산화황(sulfur dioxide)을 분석한 결과 91건의 시료 모두 불검출이었다. 농약 검출량을 바탕으로 일일섭취추정량(EDI)과 일일섭취허용량(ADI)을 이용하여 위해성평가를 한 결과 %ADI (Hazard Index)는 0.24~ 1.25%로 안전한 수준이었다.

This study investigated the changes in chemical components, antioxidant compounds, and activity before (BG) and after germinated (AG) brown rice in order to promote the availability of these beneficial factors. The GABA content of BG and AG brown rice were 0.07~6.61 and 11.13~49.72 mg/100 g, respectively. The α-amylase activity of AG brown rice was 1.77~70.25 unit/g fold higher than it was in BG brown rice. Total polyphenol and flavonoid contents, which are known to be related to antioxidation, were higher in BG brown rice than in AG brown rice. The total polyphenol contents of BG and AG brown rice were 10.52~36.38 and 11.38~26.33 mg/100 g, and the total flavonoid contents were 3.55~13.39 and 3.52~9.78 mg/100 g, respectively. Also, DPPH radical scavenging activity was 57.64~251.34 and 50.49~213.35 mg TE/100 g, respectively. ABTS radical scavenging activity and total tannin content showed a similar trend to DPPH radical scavenging activity. We expect that this data will be useful in the manufacturing of food products.

본 연구에서는 효모에서 과 발현하는 Bax inhibior와 관련된 유전자를 동정하여 특성화 하였다. Yeast functional screening이라는 방법을 이용하여, 일반적은 환경에서 재배된 벼의 cDNA를 QX95001에 형질전 환하여 SD-galactose-Leu--Ura-배지에서 생성된 8개의 클론을 선발하였다. 그 중 AtBI-1과 같은 domain이 있는 D2-234를 포함하여 5개의 클론을 선발하였다. D2-243는 741bp의 염기서열과 247개의 아미노산으로 구성되었고 5 membrane-spanning 단편으로 되어 있음을 확인하였다. D2-234는 SD-galactose--배지에서 세포성장이 왕성하였다. 본 실험에서 얻어진 결과는 벼 식물에서 나타나는 세포예정사와 관련된 단백질을 선발하는데 유용하게 이용될 것으로 생각된다.

본 연구에서는 추출시간을 단축시키고자 Ultrasound-Assisted Extraction(UAE)를 이용한 전처리 추출공정을 수행 후 기능성 성분 추출 시 시료에 대한 용매비와 추출 온도, 추출 시간의 영향을 알아보기 위하여 용매비는 10-30 mL/g, 추출온도 60-100oC, 추출시간 2-6시간으로 하여 각 조건에서 추출함량을 측정하였으며 최적 추출 조건을 구하기 위해 반응표면 분석을 실시하였다. 그 결과, 미강의 기능성 성분의 추출 시 추출온도에 가장 영향을 많이 받았으며 추출시간은 크게 영향을 받지 않았다. 시료에 대한 용매비는 추출온도 다음으로 종속변수에 비교적 유의하게 영향을 주었다. 총페놀함량의 추출조건은 시료에 대한 용매비 17.43, 추출온도 82.13oC, 추출시간 3.76시간일 때 최대값 176.57 mg GAE/100g을 나타내었고, 총플라보노이드 함량은 18.32 mL/g, 77.51oC, 2.04시간일 때 291.09 mg/100 g으로 최대값을 나타내었다. 전자공여능은 14.37 mL/g, 78.46oC, 2.87시간일 때 94.34%로 최대값을 나타내었다. Ferulic acid의 추출조건은 시료에 대한 용매비 17.71 mL/g, 추출 온도 80.58oC, 추출시간 3.62시간일 때 최대값 265.18 mg/100 g으로 예측되었고, γ-oryzanol은 시료에 대한 용매비 16.39 mL/g, 추출온도 76.45oC, 추출시간 3.41시간에서 최대값 226.46 mg/100 g을 나타났다. α-tocopherol은 시료에 대한 용매비 25 mL/g, 추출온도 79.18oC, 추출 시간 5.73시간일 때 최대값 9.71 mg/100 g을 나타내었다. 흑미 미강의 기능성 성분의 최적 추출 조건을 예측하기 위하여 각 종속변수에 대한 각각의 contour map을 superimposing을 한 결과 시료에 대한 용매비 20.35mL/g, 추출 온도 79.4oC, 추출 시간 2.88시간으로 나타났다. 이 조건에서 실험한 결과 각각 종속변수들의 예측값과 실제값이 유사하게 나타났다.

This study investigated the feasibility of the bread making process with the mixture of the functional rice flour. The bread was manufactured with 20, 30 or 40% functional rice flour with increasing and wheat flour. Gelatinization characteristics of the rice starch was examined by differential scanning calorimetry(DSC). Coated with soluble dietary fiber rice showed the highest gelatinization enthalphy among functional rices and other functional rices were similar to normal rice. in the viscosity point of view. generally the viscosity related to the addition ratio. The most viscose case was 30% Sangwhang rice but in fermented with monascus ruber rice case, viscosity was low even with 40% case because of the transformation of the starch granules. In sensory evaluation, the highest sensory scores for the uniformity of pore size and flavor were obtained when sangwhang rice flour content was 20%. The textual study was mainly focused on the hardness, cohesiveness, adhesiveness, springiness, chewiness. Textural characteristics of functional rice bread crumb bakedwith 20% coated with soluble dietary fiber rice, 20% sangwhang was low in hardness, chewiness and gumminess. Therefore, Sangwhang rice flour 20%, Monascous ruber 20% and Coated soluble dietary fiber rice 20% were considered to be the most suitable addition ratio for the rice breads.

This study was investigated to examine the physicochemical properties of functional rice and the adaptable food processing of the added functional rice. The functional rice are Sanghwang rice, Agaricus rice(fermented with basidiomycota), Tochukaso rice, fermented with Monascus rubber rice. Fermented with Monascus rubber rice contains more crude protein, curde lipid, moisture, and total dietary fiber. The cross sectional shapes of the functional rice show polygon shapes, the starch granules of those rice are transformed. In sensory evaluation, fermented with Monascus rubber rice was showed the lowest values for glossness, color, flavor, sweetness, harshness, overall acceptability. The textural properties for those ratios were also affected by the period of storage. After 48 hours, the lowest hardness level was 30% Tochukaso rice addition, and the highest hardness level was 10% Sangwhang rice addition case. In 30% Sangwhang rice, and 30% tochukaso rice case gumminess values were decreased after 48 hours. But in 30% Sangwhang rice, and 30% Tochukaso rice case, the chewiness values decreased. This result suggest that the most suitable addition ratio for the rice cooking condition is 10% functional rice addition.

To fit the market demands for functional rice such as black and red color rice, ‘Sugary’a high free sugar content line was backcrossed to the black rice ‘Milyang152. The pedigree method was adapted in selection and generation advance. A high polyphenol content line, YR19646-3-2-1-1-2-2 showing red pericarp was selected and designed as ‘Milyang234’ followed by variety name ‘Geonganghongmi’ in 2010. Heading date of ‘Geonganghongmi’ was Aug. 19, medium-late maturing cultivar. ‘Geonganghongmi’ showed resistance to leaf blast and rice stripe virus while susceptible to major diseases and insects. The total polyphenol content of ‘Geonganghongmi’ was high as much as 24.2mg/g compare to that of 4.9mg/g of ‘Nampyeongbyeo’ and 17.2mg/g of a red pericarp rice ‘Jeogjinju’ at 70% ethanol extraction conditions. In local adaptability tests, yield of ‘Geonganghongmi’ was 4.5MT/ha about 86% of ‘Nampyeongbyeo’ and 102% of ‘Jeogjinju’, respectively. ‘Geonganghongmi’ is suitable for southern and middle plain area of Korea.

Aroma in rice (Oryza sativa L.) results from the loss of function of the betaine aldehyde dehydrogenase (Badh2) gene on chromosome 8. An 8-bp deletion in exon 7 of Badh2 was reported to be the main allele functionally associated with fragrance. The discovery of new functional alleles will provide additional genetic resources to improve fragrant rice. In this study, we sequenced the Badh2 gene in 30 rice accessions and filtered the Badh2 polymorphisms from whole genome re-sequence data of 295 rice accessions. Seven alleles were detected from the sequence data. Six of the seven were known alleles and one was a novel allele (badh2-E12). The novel allele was a 3-bp deletion in exon 12. Five functional markers, targeting six of the seven alleles, were identified. Fourteen accessions were selected to test the utility of these markers. The five molecular markers reliably distinguishing this fragrant rice from other fragrant or non-fragrant rice accessions. Analysis of two F2 rice population validated the genetic markers FME12-3 and FME14I as functional markers. These two markers co-segregated with the fragrance phenotype. These markers will be used in a Badh2 diversity study and to breed improved fragrant rice accessions via marker-assisted selection.

Rice gene functional annotation is greatly hindered due to functional redundancy. Based on OGRO database information, function of only 1022 genes were characterized previously where estimated expressed genes is approximately 50000. TFs protein class consist of 80 families and function of only 211 were reported. To address this issue, we developed web resource using MySQL, PHP and related frame work. Database integrates expression pattern and diverse data in phylogenomic contest. Since TFs plays diverse role in plants, meta-expression analysis would provide putative function of remaining genes. Using this approach and in-house database, we have identified featured expression groups: 228 belongs to anatomy, 224 to abiotic stress, 202 to biotic stress and hormone responsive group includes 267 genes. Out of 315 known genes through loss of functional studies, 294 genes have no closely related family members. Among 12 pairs with probes in database, 6 genes have PCC value with more than 0.5 among closely related genes. These data suggest that TFs showing more than 0.5 PCC value among closely relating family members more likely have functional dominancy. This study will provide useful functional information for whole rice TFs and suggest promising functional genomic studies.

본 연구는 유색미 품종들의 적정 재배시기와 지역에 따른 색소발현 및 항산화 활성 변이를 분석하여 고품질의 유색미를 생산할 수 있는 적정 재배관리기술의 기초자료를 얻고자 수행하였고 그 결과는 다음과 같다. 1. 밀양, 봉화, 상주, 의성 4지역에서 이앙시기를 5월 20일, 6월 5일, 6월 20일 3시기에 걸쳐서 흑미 3품종과 적미 2품종을 재배한 결과 출수 후 30일간의 평균기온 19.0℃ 이상에서 평균기온이 1℃ 증가할 때마다 흑미의 안토시아닌 함량은 약 9.9%, 적미의 총폴리페놀 함량은 약 9%씩 감소하였다. 2. 유색미의 기능성물질 함량을 증대시키기 위한 출수 후 30일간 적정등숙온도는 흑미의 경우 조생종은 22~23℃, 중만생종은 21~22℃의 범위였으며, 적미도 21~22℃ 범위였다. 3. 전국 지역별 30년간의 기상자료를 토대로 적정출수기를 추정한 결과 제천지역은 조생종이 8월 11일에서 8월 17일, 중만생종은 8월 25일경이며 보은지역은 조생종이 8월 15일에서 8월 19일, 중만생종은 8월 20일에서 8월 27일에 해당되었다. 영주지역은 조생종이 8월 15일에서 8월 21일, 중만생종은 8월 24일 경이었고, 충주지역은 조생종이 8월 17일에서 8월 23일, 중만생종은 8월 22일에서 8월 29일에 해당되었다. 대구지역은 조생종이 8월 27일에서 9월 2일, 중만생종은 9월 3일에서 9월 6일경으로 주요 재배적지는 제천, 보은, 문경, 영주 등이었다. 4. 적정파종기 추정결과 제천지역은 조생종이 5월 18일에서 5월 26일, 중만생종이 4월 11일 경이었으며, 보은지역은 조생종이 5월 23일에서 5월 28일, 중만생종이 4월 9일에서 4월 26일, 문경지역은 조생종이 5월 24일에서 6월 1일, 중만생종이 4월 21일에서 5월 4일, 영주지역은 조생종이 5월 22일에서 5월 30일, 중만생종이 4월 13일에서 4월 27일, 충주지역은 조생종이 5월 31일에서 6월 7일, 중만생종은 5월 4일에서 5월 14일 경으로 추정되었다.

This research investigated the feasibility of rice husk (RH) as a biosorbent for the removal of anions from aqueoussolution. RH-g-GMA-Am biosorbent, which possesses anionic exchangeable function, was prepared through graftpolymerization of glycidyl methacrylate (GMA) in the presence of N,N'-methylene-bis-acrylamide as a cross-linker usingpotassium peroxydisulphate as a redox initiator and subsequent amination reaction using ethylenediamine (EDA),diethylenetriamine (DETA), dimethylamine (DMA) and trimethylamine (TMA) as a amine source. Fourier transforminfrared (FTIR) and scanning electron microscopy (SEM) analysis as well as the sorption capacity for anions verifiedthe presence of grafted GMA polymers and amine groups on the RH surface. The zero point of surface potential ofaminated RH-g-GMA-Am sorbent was 6.4, which facilitated the sorption of anions on the positively charged sorbent atpH<6.4. The sorption capacity of RH-g-GMA-Am depending on the amination chemicals increased in the order:DETA≥EDA>DMA>TMA, i.e., primary amine>secondary amine>tertiary amine. The sorption selectivity of RH-g-GMA-Am sorbent aminated with DETA and EDA in the presence of equimolar anions and at pH 4.7 increased in theorder: SO4>PO4>NO3>F. Furthermore, their sorption capacities for PO4 were much higher than those of commercialanion-exchange resins. The results obtained suggest that the RH-g-GMA-Am biosorbent prepared by the GMA graftcopolymerization and subsequent amination can be used as an effective anion-exchanger comparable to commercial anion-exchange resins.

2-acetyl-1-pyrroline (2AP) was widely known as the principal aroma compound, it development in rice has been reported due to the loss of function of betaine aldehyde dehydrogenase gene (badh2) on chromosome 8. In previous study, a lot of haplotypes have been found of this gene, while only limited haplotypes have been proved as functional mutations. A total of 137 core set accessions, and additional 45 germplasms have been employed in this study. Finally, two new mutations have been found (3bp deletion in exon12 and C/A SNP in exon 10), and 23 haplotypes have been detected, most of them had strong relations with aroma formation. According to the sequence results, five functional markers have been developed, the markers showed a highly efficient in discriminating the special aromatic rice varieties, and displayed perfect co-segregation with the trait of fragrance in F2 population. Those new markers developed in the present study would be useful in molecular breeding of fragrant rice varieties. Based on the haplotypes, the further research is in progress.