• The Monthly Diabetes
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• s.256
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• pp.56-57
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• 2011

당뇨병은 혈당이 높은 상태를 말한다. 단순하게 생각하면 혈당을 내리기 위해서는 혈당의 원료가 될 수 있는 성분을 적게 섭취하면 도움이 될 것 같기도 하다. 그런 이유 때문에 당뇨병환자의 식이요법 원칙에는 밥을 적게 먹는 대신 단백질이 많이 든 동물성 식품을 더 먹어야 한다고 되어 있다. 그러나 이 같은 원칙대로 식이요법을 실시해 본 환자들은 이구동성으로 혈당 조절이 대단히 어렵다는 얘기를 한다. 필자는 당뇨병이 있으면서 뇌혈관병이 겹쳐 발생한 환자들을 많이 치료하면서 현미밥이 혈당 조절에 매우 탁월한 효과가 있음을 알게 되었다. 현미에는 탄수화물이 칼로리 비율로 85.7%나 될 정도로 대단히 많이 들어 있어서 얼핏 생각하면 당뇨병에 좋지 않는 영향을 미칠 것이라고 생각할 수 있다. 하지만 전혀 딴판이다. 지금까지 현미가 당뇨병에 좋은 몇 가지 이유를 살펴보기로 하자.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 2002.02a
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• pp.585-591
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• 2002

국내에서 개발된 연속식 현미조절기를 이용한 현미 가수처리 여부에 따른 도정수율의 변화를 알아보기 위해 경남 진주 농협 미곡종합처리장, 경기 여주의 미곡종합처리장 및 경기 용인의 농협 미곡종합처리장에서 검증실험을 실시하였다. 현미의 조절을 위한 가수처리 여부에 관한 실험 결과를 요약하면 다음과 같다. 1. 조질에 따른 현미 함수율의 측정값과 예측값의 차이는 진주, 여주의 경우는 각각 0.07%, 0.13%로 미소하게 나타났으며, 용인의 경우는 0.18%로 예측값이 낮게 나타났다. 2. 쇄미 발생량을 분석한 결과, 진주 농협의 경우 2.85 kg, 여주 농협의 경우 5.47 kg, 용인 농협의 경우 5.47 kg 감소되는 것으로 나타났다. 3. 도정수율 변화는 진주농협 1.21 %, 여주 0.87%, 용인 농협 1.00%의 상승을 보였다.

• The Korean Journal of Food And Nutrition
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• v.13 no.3
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• pp.226-234
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• 2000

본 연구에서는 밤차로부터 용출한 차액의 단당류, 아미노산 및 카페인을 시판중인 현미녹차와 결명자차의 차액과 비교분석함을써 밤차의 기능성 건강음료로 활용하기 위한 기초자료를 규명하였으며 그 결과는 다음과 같다. 1. 현미녹차의 차액에는glucose와 galactose약 20:1 정도의 비율로 검출되었으며 용출시간이나 용출온도에 따른 당류의 변화는 적다. 2. 밤차의 차액에는 glucose, galactose, mannose등이 약 100:1:10의 비율로 존재하여 용출시간이나 용출온도에 의한 변화는 적다. 특히 mannoxe는 천연에서 유리상태로존재하기 어려운 희귀한 유리당이다. 3. 결명자차 차액에서는 당류를 확인할 수 없을 정도로 낮은 농도를 나타냈으며 결명자차의 amino산 함량은 현미녹착나 밤속껍질차의 아미노산 함량에 의해 1.6~1/7에 지나지 않았다.4. 현미녹차의 차액 중 아미노산은 glutamic acid, aspartic acid, serine, methionine, alanine 등의 순서로 검출되었으며, 용출온도와 용출시간에 비례하여 농도가 증가하였고, 아미노산의 용출은 대부분 첫회에 이루어지고 있다는 것을 알 수 있었다. 5. 밤차의 차액 중에 아미노산은 alanine, asparagine, aspartic acid, proline, valine 등의 순으로 많이 함유되어 있고, alanine, asparagine, proline등은 현미녹차에 비하여 함유량이 많으며 glutamic acid, serine, methionine, glutamine 등은 상대적으로 소량 함유되어 있었다. 용출온도와 용출시간에 비례하여 농도가 증가하는 경향을 나타냈으며 아미노산의 요출은 대부분 첫회에 이루어지고 있다는 것을 알수 있었다. 6. 현미녹차는 카페인을 126~162 mg/L 정도로 다량 함유하고 있으나 밤차나 결명자차는 함유하지 않았다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.19 no.4
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• pp.285-290
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• 1990

The mineral contents of Japonica(34 varieties) and J/Indica(25 varieties) brown rices sho-wed that phosphorus an magnesium contents were statistically different. However iron and magnesium contents were significantly different between Japonica and J/Indica milled rices. The coefficients of variance for minerals of brown and milled rices were lowever in J/Indica than Faponica Barieties. The contents of calcium magnesium iron copper manganese and zinc of Japonica brown rices were positively correlated with those of milled rices. on the other hand J/Indica brown rices had a positive correlation with milled rices in calcium copper manganese and zinc and a negative correlation in iron. Milled rices of both Japonica and J/Indica varieties showed similar results in terms of correlation among minerals.

• Proceedings of the Korean Society of Food Hygiene and Safety Conference
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• 2004.05a
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• pp.224-228
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• 2004

2002년 8월부터 11월까지 전국 27개 지역에서 희나리 고추를 포함하고 있는 태양초 시료 40군을 수집하여 총 197주의 곰팡이를 분리하였다. 이 곰팡이들을 고체배지상에서의 번식속도, 분생포자의 모양 및 배양특성의 특성에 따라 6개의 group오로 나누었고 각 group에서 대표가 되는 30 균주를 임의로 선택하여 18S rRNA gene 염기서열을 분석하여 동정하였다. 희나리 곰팡이 중 에서 Colletotrichum 속 곰팡이가 66.5% (131/197)를 차지하여 가장 많이 분리되었고, 기타 Diaporthe phaseolorum var. sojae (28주, 14.2%), Alternaria alternata (17주, 8.6%), Botryosphaeria ribis (9주, 4.6%) Aspergillus oryzae var. oryzae (3주 1.5%) 및 Fusarium incarnatum (9주, 4.6%)이 동정되었다. 각 group에서 임의적으로 한 균주씩을 선택하여 현미에 배양한 뒤 쥐(rat)에 투여시험한 결과 A. alternata를 접종한 사료를 먹인 실험동물이 2주내에 모두 죽었으며 다른 곰팡이를 배양한 사료에는 특이한 영향이 없었다. A. alternata 곰팡이를 현미와 고추즙에 배양하여 주요 독소들을 분석한 결과 17주의 곰팡이 중 8주가 현미와 고추즙에서 많은 양 (현미: $488{\sim}1572\;{\mu}g/g$, 고추즙: $115{\sim}1050\;{\mu}g/g$)의 tenuazonic acid (TeA)를 생성하였다. alternariol(AOH)독소와 alternariol monomethyl ether (AME)는 현미에 배양했을 때만 흔적량 내지 소량씩이 관찰되었다. Alternaria 독소 중 altenuene는 현미와 고추즙 배지 모두에서 검출되지 않았다.

• Culinary science and hospitality research
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• v.8 no.3
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• pp.267-278
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• 2002

To promote the consumption of race, comparative study was performed on characteristics of wheat flour noodle mixed with brown rice flour and colored rice flour. Protein content of colored rice was higher than that of the brown rice, but lipid and ash contents were similar to those of brown rice. Colored rice flour had significantly lower peak viscosity, holding viscosity, breakdown viscosity, final viscosity and setback viscosity than those of wheat flour, while brown rice had significantly higher peak viscosity, breakdown viscosity and setback viscosity than those of colored rice flour and wheat flour. Colored rice and brown rice had 5.3~6.4% total dietary fiber, and the proportions of soluble fiber in total dietary fiber were quite low, ranging from 9.4% to 18.8%. L(brightness), a(redness) and b(yellowness) of raw noodles were measured using a colorimeter. L(brightness) and b(yellowness) values of Asian raw noodles made from colored rice and brown rice significantly decreased. Addition of colored rice flour and brown rice flour to Asian noodle reduces cutting forces of dry and cooked noodles. The cooked noodle with 10% chalheukmi waxy rice flour was the highest in the cutting force of cooked noodle. Addition of 20% chalheukini waxy rice flour and 20% brown rice flour to wheat flour was got to a relatively high score for appearance, color, texture, taste and overall eating quality from sensory evaluation of cooked noodles.

• Journal of Gastric Cancer
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• v.5 no.4 s.20
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• pp.260-265
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• 2005

Purpose: The protein kinase Chk1 is required for cell cycle arrest in response to DNA damage and is shown to play an important role in the G2/M checkpoint. The aim of this study was to investigate the relationship between microsatellite instability and frameshift mutation of the Chk1 gene in gastric cancers. Materials and Methods: The microsatellite instability was analyzed in 95 primary gastric carcinomas by using microdissection and 6 microsatellite markers. We also peformed single strand conformational polymorphism and sequencing to detect frameshift mutation of the Chk1 gene. Results: We found positive microsatellite instability in 19 (20%) of the 95 gastric cancers, 13 high- and 6 low-frequency microsatellite instability cases. The frameshift mutation of Chk1, which resulted in a truncated Chk1 protein, was detected in two high-frequency microsatellite instability cases. Conclusion: These data suggest that the microsatellite instability may contribute to the development of gastric carcinomas through inactivation of Chk1.

• Journal of Life Science
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• v.22 no.1
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• pp.126-131
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• 2012

Physiological activities of hot water (BRW) and 80% ethanol (BRE) extracts from brown rice were investigated in this study. The highest activity (94.9%) of nitrite reductase was observed for BRE at 1 mg/ml at pH 1.2, while the activity for BRW was about 75.4% under the same conditions. The inhibitory effects of BRW and BRE on xanthine oxidase activity were about 39.0 and 72.9% at 10 mg/ml, respectively. The digestibility of starch was lower for brown rice than for milled rice and the highest inhibition (93.1%) of ${\alpha}$-glucosidase activity occurred with BRE. Superoxide dismutase (SOD)-like activities of BRW and BRE were weakly increased in a dose-dependent manner and were about 56.4 and 44.9% at 10 mg/ml, respectively. The influences of BRW and BRE on alcohol metabolizing activity were determined by measuring the generation of reduced nicotinamide adenine dinucleotide (NADH) by alcohol dehydrogenase (ADH) and acetaldehyde dehydrogenase (ALDH). Increases in ADH and ALDH activities were only detected with BRE.

• Korean Journal of Food Science and Technology
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• v.45 no.3
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• pp.333-338
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• 2013

Enzymatic activity in germinated cereal grains is important for the saccharification of starch materials. This study was conducted to investigate the amylolytic activities of germinating brown rice and black rice that have different amylose contents. Brown rice and black rice were steeped at room temperature for 24 h and germinated at 20 and $30^{\circ}C$ for 1, 2, and 3 days. ${\alpha}$- and ${\beta}$-Amylase activities in normal brown rice increased very slightly during the 3-day germination period, but the enzymatic activities were slightly higher in low-amylose (waxy type) brown rice. Diastatic power (DP), a measure of starch-saccharifying enzyme, was higher in the germinating brown rice with low amylose than in those with normal amylose content. ${\alpha}$- and ${\beta}$-Amylase activities in black rice increased gradually during germination, and DP of low-amylose black rice appeared to be higher than that of normal brown rice. Amylase activities in brown rice and black rice germinated at $30^{\circ}C$ were higher than those germinated at $20^{\circ}C$. Compared to brown rice, the overall amylolytic activity of germinated black rice was observed to be higher than that of brown rice.

• Journal of Animal Science and Technology
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• v.53 no.5
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• pp.435-440
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• 2011

In this experiment, two inclusion levels (15 and 30% of diets, as-fed basis) of brown rice (BR) were tested against a control diet with 0% BR (51% wheat flour of diet). Six female Maltese (8~9 months age, initial mean body weight of $2.8{\pm}0.3$ kg) were assigned to treatments in replicated $3{\times}3$ Latin square design. Total tract digestibilities of DM, OM, acid hydrolyzed fat, CP and gross energy by dogs fed experimental diets responded quadratically (P<0.01 or <0.05) to BR inclusion levels. Similarly, quadratic responses (P<0.001, P=0.015) were observed for digestible energy and metabolizable energy values, respectively. Wet and dry fecal output also exhibited quadratic responses (P=0.006, P=0.014, respectively) but no differences were observed between control and BR 30% diets. Linear (P=0.008) effect was observed for fecal score in dogs fed BR, and fecal ammonia concentration increased linearly (P=0.001) in response to increasing BR inclusion levels. It seems that the increase in fecal ammonia concentration may be partially related to the decrease tendency (P=0.07) in short-chain fatty acid concentration. In this experiment, inclusion of BR in dog diet did not result in pronounced changes in the digestibility but in fecal score. Although inclusion of BR in diets showed profound positive effect on fecal score, it is confounded by the high inclusion level of poultry offal meal.