During the cultivation of wheat sprouts, antioxidant activity was measured during each cultivation period. Wheat sprouts from the cultivation period showing the highest antioxidant activity were added at different concentrations to make wheat sprout sulgidduk. Their physicochemical properties then were measured. As a result, when wheat sprouts were cultivated to about 14 cm, contents of ascorbic acid and polyphenol compounds were the highest. Their ABTS radical scavenging activities also showed high values. Thus, wheat sprouts grown about 14 cm were added at a concentration of 0 to 7% to prepare wheat sprout sulgidduk. The lightness (L) of the control was the highest. Redness (a) and yellowness (b) of wheat sprout sulgidduk increased as the amount of wheat sprout added increased. Contents of ascorbic acid and polyphenol compounds and ABTS radical scavenging activities of wheat sprout sulgidduk added with the highest wheat sprout content were significantly higher than those of others. Regarding the texture, the addition of wheat sprout resulted in slightly higher hardness, gumminess, and chewiness than the control. However, springiness and cohesiveness were not significantly different between treatment groups.

The purpose of this study was to evaluate the quality characteristics of white pan bread added with wheat sprout powder without treatment (WP) and wheat sprout powder with only enzyme treatment (WPE), only lactic acid bacteria treatment (WPL) and enzyme and lactic acid bacteria treatment (WPE&L). The three different powder concentration levels of 1%, 3%, and 5% were added to flour to produce the white pan bread. The bread volume and specific volume of the WPE&L group were the highest among all the addition groups. The bread weight, a-value, and b-value of the WP group was highest among all the addition groups, but the bread baking loss and the L-value of the WP group was the lowest among all the addition groups. The texture measurements indicated that the hardness, gumminess, and chewiness values of the bread were the highest in the WP group. The sensory evaluation test showed that bread in the WPE&L group with 3% wheat sprout powder was the best among all the samples studied. Based on our findings, we suggest that the enzyme and lactic acid bacteria pretreated wheat sprout powder is an effective ingredient for improving the overall quality of white pan bread.

The purpose of this study was to evaluate the physicochemical components and antioxidant activities of wheat sprout powder prepared by the enzymatic hydrolysis and lactic acid bacteria treatment. The four kinds of pre-treatment were: no treatment (WP), treated with enzyme (WPE), treated with lactic acid bacteria (WPL), and treated with enzyme and lactic acid bacteria (WPEL) were applied to the wheat sprout powder. The WPEL had higher total free amino acid and essential amino acid content than the other samples. As for the volatile aroma of the wheat sprout powder, 29 types of compounds were identified in the WP and WPL, 28 types in the WPE, and 27 types in the WPEL, respectively. The total polyphenols and flavonoids contents, in the wheat sprout powder was enhanced with the enzyme and the lactic acid bacteria pre-treatment. The WPEL had highest DPPH radical scavenging activities. The overall acceptability was the highest at 6.24 points in the WPEL. Based on these observations, it was confirmed that the enzyme and lactic acid bacteria pre-treatment could improve the antioxidant activities and active component of the wheat sprout powder.

The purpose of this study was to examine biological activities, including total contents of polyphenol, antioxidant activities, inhibitory activities of tyrosinase, and protective effect against oxidative stress in the HepG2 cells of ethanol extracts from wheat sprout. The antioxidant activity of extracts was determined by ABTS and DPPH radical scavenging activities. Ethanol extracts were tested using different ethanol concentrations (0%, 30%, 50%, 80% and 95%, respectively). The highest amount of total polyphenol was extracted by 50% and 80% ethanol which was 26.3 and 26.8 mg gallic acid equivalents/g sample, respectively. High levels of ABTS and DPPH radical scavenging activity were found in 50% ethanol (26.7 and 15.0 mg TEAC/g sample, respectively) and 80% (24.3 and 16.1 mg TEAC/g sample, respectively) ethanol extracts. Also, 50% and 80% ethanol extracts indicated higher inhibitory activities of tyrosinase compared with other extracts. In the cell-based assay, pre-treatment of the HepG2 cells with wheat sprout extracts prevented the cell damage induced by TBHP (tert-butyl hydroperoxide). The results of this study indicate that wheat sprout has significantly higher diverse biological activities and apparently has significant health benefits.

밀싹 추출물의 생리활성 및 화장품 소재로서의 가능성 여부를 규명하고자 하였다. 본 연구는 세포실험을 통해 밀싹 추출물의 피부 세포에 대한 독성을 확인하고, 피부 세포 미백 활성 및 노화에 대 한 연구를 수행하여 기능성 화장품 소재로서의 가능성을 알아보고자 하였다. 본 연구 결과 밀싹 추출물 이 HDF, B16F10 세포에 대한 독성이 적은 것으로 확인되었다. 멜라닌 생합성 억제에 대한 효과는 약 한 것으로 확인되었으나, 자외선에 유도되는 MMP-1의 발현을 저해함으로써 피부의 광노화를 억제하는 효과를 통해 광노화에 의한 피부 주름과 자연 노화에 의한 피부 주름을 예방하는데 유의한 효과를 가질 수 있음을 확인하였다. 따라서 본 연구는 밀싹 추출물의 기능성 화장품 소재로 사용 시 피부 노화 예방 관점에서의 기능성 화장품 소재로 매우 유용하게 활용될 수 있을 것으로 사료된다.

감자추작의 알맞는 재배법을 구명하기 위하여 1976년 천안에서 시마바라(도원)품종을 대상으로하여, 7월13일 4절종서를 GA2 ppm과 Ethrel 250ppm의 혼합액에 60분간 처리하여 노지의 최아상에 파종하고, 7월 24일 몇가지 재배처리를 하여 정식한 성적을 요약하면 다음과 같다. 1. 정식당시의 아장(아경)을 4cm(3.5mm), 7cm (4.5mm) 및 10cm(6.0mm)로 구분한즉 싹이 크고 굵은것이 발아 생육 수량 및 품질이 모두 증대향상 되었다. 2. 질소시용량을 10a당 요소 10, 20 및 30kg으로 구분한즉 질소시용량이 많을수록 생육 수량 및 품질이 모두 증대향상되었다. 3. 질소를 정식기(7월24일)에 전량기비로 주는 것 보다 정식기와 8월15일 또는 8월15일과 9월5일로 분시하는 것이 발아 생육 수량 및 품질이 모두 증대향상되었다. 4. 재식거리 60 20cm 또는 70 17cm이상의 밀식은 도장을 유발하여 수량 품질이 저하되었다. 5. 정식후에 밀짚을 4, 8, 12cm로 피복한즉 피복이 두꺼울수록 성하기의 최고지온을 낮추고 추냉기의 최저지온을 높이는 효과가 컸다.