• KOREAN JOURNAL OF CROP SCIENCE
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• v.63 no.2
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• pp.149-157
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• 2018

In this study, we investigated the changes in physicochemical properties, antioxidant activities, and contents of functional compounds, such as avenanthramides (AVNs), vitamin E, and ${\beta}$-glucan, in oats by accelerated age-conditioning (temperature: $45^{\circ}C$, relative humidity: 20%). No significant differences were observed in crude protein, crude fat, and AVNs contents of three oat cultivars, up to 63 days of storage; however, their antioxidant activities, as well as ${\beta}$-glucan, vitamin E, and fatty acid contents were significantly different (p < 0.05). ${\beta}$-glucan and fatty acid contents and the antioxidant activities of Deayang (DY) cultivar did not change during storage. ${\beta}$-glucan and unsaturated fatty acid contents of Choyang (CY) and Jopung (JP) increased during the storage period, while antioxidant activities did not (DPPH-CY; 48.1 to 26.9 mg TEAC/100 g, JP; 49.4 to 26.7 mg TEAC/100 g. ABTS-CY; 88.4 to 56.3 mg TEAC/100 g, JP; 80.0 to 55.8 mg TEAC/100 g). The total vitamin E content in DY (1.20 to 0.85 mg/100 g) and CY (1.73 to 1.33 mg/100 g) decreased, but it was maintained in JP. This study indicated that the changes in physicochemical properties and functional compounds of oat grains during storage depends on the cultivars. The result showed that DY, which has the highest AVNs content, has more stable functional compounds and antioxidant activities during storage. These results can serve as essential data for post-harvest management and development of functional food materials for extending the use of oats.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.10
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• pp.1307-1313
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• 2007

In order to evaluate the utilization of immature green wheat kernels as food processing material, these experiments were carried out to analyze general composition, free sugars, free amino acids, mineral content and color of 3 wheat varieties according to their heading dates. Contents such as moisture, crude protein, crude lipid and ash were gradually decreased according to the days after heading of 3 wheat varieties, while crude fiber and starch were gradually increased. Maltose and maltotriose contents in immature green wheat kernels were high but its rapidity decreased by closing to ripeness. Contents of free amino acids showed a tendency to decrease, among which alanine content was the highest around 25 days after heading, and then glutamic acid, GABA, glycine in order. Contents of total free amino acid were decreased by closing to ripeness. Among 3 wheat varieties, its contents of Guru wheat was the highest. As wheat matured, ${\beta}-glucan$ contents were decreased from 1.5% to 0.28% on 43 days after heading. Mineral contents of 3 wheat varieties were generally increased by closing to ripeness after coming into ears, and K, Mg were especially prominent. As wheat matured, lightness was decreased, while redness and yellowness were increased. Considering chemical composition and color, the immature green wheat were produced through blanching the spikes harvested before the yellow ripe stage. The harvested green wheat cereals is able to eat raw wheat or cook it as food processing material.

• Journal of Mushroom
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• v.18 no.2
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• pp.151-163
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• 2020

Antioxidant activities and contents of β-glucan and amino acids of wild mushrooms collected from Geosan, Boeun, Eumseong, and Bonghwa in Korea were investigated. Phaeolus schweinitzii (OK1165) displayed the highest 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity (60.3%), ferric reducing antioxidant power (3.84), reducing power (1.05), nitrite scavenging activity (96.4%), total polyphenol content (54.7 mg gallic acid equivalent/g), and flavonoid content (19.98 mg quercetin equivalent/g). The β-glucan content of Pycnoporus cinnabarinus (OK1172) of 51.9% was higher than the contents of the other mushrooms. P. schweinitzii (OK1165) displayed the highest total amino acid (1,373.9 mg/kg) and essential amino acid (515.0 mg/kg) contents among the wild mushrooms. The findings confirmed that wild mushrooms could be a high-value resource for functional foods with pronounced antioxidant activity. The results also provide fundamental data for extracting useful compounds from wild mushrooms.

• Herbal Formula Science
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• v.31 no.4
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• pp.215-230
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• 2023

Objectives : Schisandra chinensis (Turcz.) Baill contains many nutrients and exhibits high physiological functions. It has been shown that Schisandra seed and pamace contains more nutrients than fruits and thus have higher antioxidant efficacy. In this study, seed and pamace of Schisandra chinensis (Turcz.) Baill (SPSC) were treated with hot-melt extrudate (HME) extrusion to produce water-soluble nanoparticles. Methods : SPSC was treated with HME to prepare nanoparticles. In this process, excipients (hydroxypropyl methylcellulose, pullulan, 2-hydroxylpropyl-beta-cyclodextrin, lecithin) were added to prepare a hydrophilic polymer matrix. To compare and analyze the antioxidant effect and schizandrin content, total flavonoid content, total phenol content and ABTS assay were measured. To confirm the effect of increasing the water solubility of the particles, particle size and water solubility index measurements were performed. The molecular of the material was analyzed using Fourier transform infrared spectroscopy (FT-IR). Results : The particle size of HME extrudates decreased, while total phenols, flavonoids, schizandrin, antioxidant effect, and solubility increased. Through FT-IR, it was confirmed that the SPSC and the extrudate exhibit the same chemical properties. In addition, it was confirmed that when extracted with water, it exhibited a higher antioxidant effect than the ethanol extract. Conclusions : HME technology increased the solubility of SPSC, which are processing by-products, and improved their antioxidant effect to a higher degree. It was confirmed that SPSC could be used as an eco-friendly, high value-added material.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.47
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• pp.200-215
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• 2002

There are some international standards and organization controling the quality characteristics of varieties and seeds such as UPOV, OECD, ISTA, AOSA. The National List system to check variety performance such as quality characteristics of plant varieties and seeds was established by each countries. The UPOV (International Union for the Protection of New varieties of Plant) regulates the requirement of plant variety protection that is distinctness (D), uniformity (U), stability (S) (here in after called DUS), Novelty and Denomination, and some quality characteristics are used to examine the requirement of plant variety protection by each crops. OECD (Organization for Economic Cooperation Development) seed scheme regulates the seed certification for seed trade between countries. ISTA (International Seed Testing Association) and AOSA(Association for Official Seed Analyst) regulates the seed analysis standard and methods. Most of the countries in Europe has the National List system, which check the value for cultivation and use(VCU), that is to say, variety performance such as yield, quality and stress to environment. All the seeds should be enlisted in the National List before sell the seed in their country. All the quality characteristics checked variety performance are for instance, amylose and amylopectin content in rice, molting quality, $\beta$-glucan, protein in barley, protein and sugar content in soybean, sugar and amylopectin content in corn etc. Conditions for the protection of new variety of plant are DUS. Quality characteristics may be the important characteristics and used to check DUS in crop by crop. It is very important to develop a new characteristics and establish standard method fur examine the VCU and DUS test for each crop.

• Journal of Microbiology and Biotechnology
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• v.20 no.3
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• pp.467-473
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• 2010

To improve the expression efficiency of recombinant endo-$\beta$-1,4-glucanase in P. pastoris, the endo-$\beta$-1,4-glucanase (egI) gene from Aspergillus niger was synthesized using optimized codons. Fourteen pairs of oligonucleotides with 15 bp overlap were designed and the full-length syn-egI gene was generated by two-step PCR-based DNA synthesis. In the synthesized endo-$\beta$-1,4-glucanase gene syn-egI, 193 nucleotides were changed, and the G+C content was decreased from 54% to 44.2%. The syn-egI gene was inserted into pPIC9K and transformed into P. pastoris GS115 by electroporation. The enzyme activity of recombinant P. pastoris stain 2-7# reached 20.3 U/ml with 1% barley $\beta$-glucan and 3.3 U/ml with 1% carboxymethylcellulose (CMC) as substrates in shake flasks versus 1,270.3 U/ml and 220.7 U/ml for the same substrates in 50-1 fermentors. The molecular mass of the recombinant protein was approximately 40 kDa as determined by SDS-PAGE analysis, the optimal temperature for recombinant enzyme activity was $70^{\circ}C$, and the optimal pH was 5.0 when CMC was used as the substrate.

• Korean Journal of Food Science and Technology
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• v.48 no.3
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• pp.256-261
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• 2016

This study investigated the changes in functional components of barley powder produced from different grain varieties (Dahan, Hinchalssalbori, Heukgwang, Huknuri and Boseokchal) and varying milling degrees (27, 23, 19, and 15%). Total polyphenol contents increased with a decrease in the milling degree, with content ranges of 0.97-1.40, 1.19-1.66, 1.22-1.77, 1.30-1.93, and 1.46-2.12 mg/g, respectively. Total flavonoids content also increased with a decrease in the milling degree. The total polyphenol and flavonoids contents were the highest in barley powder from Huknuri and Boseokchal grains. Total dietary fiber, arabinoxylan, and GABA contents increased with a decrease in the milling degree. As the milling degrees decreased, ${\beta}$-glucan contents, which was the highest in Hinchalssalbori and Boseokchal, decreased with ranges of 4.98-7.29, 5.26-7.03, 4.84-7.17, 4.84-700, and 4.66-6.33 mg/100 g, respectively. These results provide useful data for selection of an appropriate variety and milling degree to achieve a high quality in barley processing.

• Food Science and Preservation
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• v.25 no.1
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• pp.124-135
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• 2018

This study investigated the nutritional properties and biological activities of Ganoderma lucidum (GL). The round type of GL contained higher carbohydrate content, while the Nokgak type of GL contained higher crude ash, crude fat, and crude protein content. The most abundant amino acid, fatty acid, mineral, and soluble vitamin observed were valine (round type: 11.90 mg/g and Nokgak type: 17.18 mg/g), linoleic acid (round type: 47.56% and Nokgak type: 75.68%), potassium (round type: 116.50 mg/100 g and Nokgak type: 184.36 mg/100 g), and vitamin B3 (round type: 1.78 mg/100 g and Nokgak type: 1.81 mg/100 g), respectively. In addition, the ${\beta}$-glucan content were 34.15 g/100 g (round type) and 30.07 g/100 g (Nokgak type). The GL 70% ethanol extract at $40^{\circ}C$ showed higher radical scavenging as well as carbohydrate and lipid enzyme inhibition than other conditions. At 1 mg/mL of treatment with the 70% ethanol extract at $40^{\circ}C$ of round type GL, the DPPH, ABTS, hydroxyl radical scavenging, and ${\alpha}$-glucosidase, ${\alpha}$-amylase, and pancreatic lipase inhibition activities obtained were approximately 92.85, 99.74, 58.09, 89.68, 44.68, and 67.56%, respectively.

• Korean Journal of Organic Agriculture
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• v.12 no.2
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• pp.231-241
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• 2004

In recent years, many researches are actively undertaken for environmental-friendly animal production according to the increased understanding about food safety because of the outbreak of various diseases such as mad cow disease, Foot and mouth disease and Poultry Influenza virus. However, high quality(higher safety)- animal production may not be successful without increasing of disease resistance of animal and the improvement of feeding environment. To increase the disease resistance is able to be accomplished by stimulating the immune function. The present study was undertaken to investigate the effects of enzyme mixture reinforced with ${\beta}$-glucanase activity which degrade polysaccharide to release ${\beta}$-glucan known as stimulator of immune function on the change of milk production and somatic cell count. After 12weeks of experimental feeding, milk production tended to be increased and somatic cell count was decreased from average $227{\times}10^4$ to $37.1{\times}10^4$. Milk protein and solid-fat content were tended to increase but milk fat showed decreasing tendency by the feeding of enzyme mixture. All together, it has been suggest6d that the improvement of high quality milk production may be possible through the dietary addition of immune modulating enzyme mixture in lactating dairy cows.

• Korean Journal of Agricultural Science
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• v.45 no.4
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• pp.779-787
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• 2018

The objective of this study was to investigate the structural and physicochemical properties of starch by barely cultivars. Hwanggeumchal had a moisture content and ${\beta}$-glucan content of 12.02 and 6.23%, respectively. Hyegang had higher protein contents than those of the other cultivars. As a result of observing the particle size of starch, Hwanggeumchal and Hyegang had smaller particles of starch compared with the other cultivars at 15.7 and $15.9{\mu}m$, respectively. The analysis results on the content of damaged starch showed that Dahan and Hyegang had a damaged starch content of 1.14 and 1.20%, whereas Boseokchal and Hwanggeumchal were 0.76 and 0.49% respectively, showing low waxy cultivars. As for the content of amylose, the results show that Dahan and Hyegang had an amylose content of 37.07 and 37.75%, and Boseokchal and Hwanggeumchal were at 11.22 and 37.75%, respectively. As for the degree of amylopectin polymerization, all four cultivars had the highest degree of polymerization (DP) content of 13 - 24 at more than 54%, whereas the DP content ${\geq}37$ was the lowest at less than 5.35%. The results for the soluble and resistant starch content show that the content of soluble starch ranged from 93.90 to 95.76%, and resistant starch was 0.17 - 0.40%. After analyzing the gelatinization properties of barley starch, the value of the setback was low in Hwanggeumchal and Hyegang; thus, it is considered that the aging process of those cultivars will be slower than that of the others.