• Journal of Plant Biotechnology
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• 제49권1호
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• pp.1-1
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• 2022

• 한국환경과학회지
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• 제5권4호
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• pp.545-553
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• 1996

The effects of 0.2 ppm ozone on the developing chloroplast of barley (Hordeum vulgare L.) seedling during greening were examined by chlorophyll contents, photosynthetic electron tiansport activity, Fo, Fv and fluorescence quenching coefficient. Chlorophyll contents of seedling treated with ozone were not changed in comparison with the control during the 96 h greening experiment, but PS II activity of the chloroplasts of seedlings treated with ozone was decreases by- l5%. Fo was slightly decreased but Fv was decreases by 5% in comparison with the control, In fluorescence quenching analysis, qP and qE were decreased by 11% and 9%, respectively, in comparison with the control. These results suggest that oxidation site of PS II is the site affected mostly and PQ pool is also affected slightly by 0.2 ppm ozone.

• Journal of Plant Biology
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• 제38권4호
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• pp.399-407
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• 1995

보리(Hordeum vulgare L.) 유식물의 녹화시기에 따라 오존이 엽록체의 광합성 활성에 미치는 영향을 알아보기 위하여 황백화된 보리 유산물을 녹화하는 중에 오존(0.5 ppm과 1.0 ppm)을 4시간 동안 처리하여 엽록소 함량, 광계 I과 II 활성 및 엽록소 형광을 측정하였다. 녹화를 시작하므로 엽록체가 발달되는 초기에 오존이 미치는 영향은 24시간 녹화구에서 엽록소 함량을 많이 감소시켰으나 48시간 녹화한 경우에는 대조구와 유사하였다. 24시간 녹화구에서는 처리한 오존의 농도가 0.5 ppm에서 1.0 ppm으로 증가함에 따라 Fo, Fv, Fm 및 qE가 급격히 감소하였으나 Fv/Fo와 qPsms 감소하지 않았으며, 48시간 녹화구에서는 Fo, Fv, Fm 및 qE가 많이 회복되었다. 엽록체의 발달 증가에 오존이 미치는 영향은 오존의 농도가 0.5 ppm에서 1.0 ppm으로 증가함에 따라 광계 II 활성을 감소시켰으며 광계 I활성은 감소시키지 않았고, Fv와 Fv/Fm 비가 크게 감소하였으며, 형광 소멸 분석에서는 qP와 qR이 특히 많이 감소하였다.

• 한국환경과학회지
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• 제13권12호
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• pp.1015-1021
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• 2004

This study was conducted to investigate the changes of chlorophyll contents and chlorophyll fluorescence in barley(Hordeum vulgare L.) 7 day old seedling treated with 0.2M, 0.4M, 0.6M, 0.8M, and 1.0M NaCI concentration containing Hepes buffer(pH 7.5). Barley was affected by NaCI treatment. The chlorophyll a, b and carotenoid of barley decreased with an increase in NaCI concentration. However, chlorophyll a, b and carotenoid of barley were not greatly influenced by o.8M and 1.0M NaCl. Fv, Fv/Fm and qP were gradually decreased by higher concentration of NaCI. qP, qNP, qR and qE were gradually decreased by 6hr. During barley chloroplast was development NaCI affected chlorophyll synthesis than photosynthetic activity. Whereas barley seedling leaves were more influenced photosynthetic activity than chlorophyll contents by NaCI.

• 한국융합학회논문지
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• 제13권5호
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• pp.113-117
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• 2022

본 연구에서는 새싹보리 추출물과 솔잎 추출물이 치아우식원인균인 S. mutans에 미치는 항균 및 탐식작용 조절 효과를 알아보고자 하였다. 국내산 새싹보리가루와 솔잎가루의 에탄올 추출물을 이용하며 추출물의 농도에 따른 S. mutans에 대한 항균효과와 탐식작용조절 효과를 확인하였다. 그 결과 S. mutans 집락형성은 새싹보리 추출물에서는 유의적 차이가 나타내지 않았으나, 솔잎 추출물에서는 유의적으로 감소하였다. THP-1 세포의 S. mutans에 대한 탐식작용을 확인한 결과, 새싹보리 추출물에서는 유의적인 차이를 나타내지 않았으나, 솔잎 추출물에서는 면역세포의 탐식작용이 향상되었다. 따라서 솔잎 추출물은 치아우식예방을 위한 소재로 사용될 수 있음을 시사한다.

• 한국식품저장유통학회지
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• 제24권7호
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• pp.949-956
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• 2017

본 연구는 새싹보리를 이용하여 제품 개발에 적용할 수 있도록, 생리활성물질의 최적 추출구간을 설정하는 데에 목적이 있다. 에탄올 농도(0-100%), 마이크로웨이브 전력(60-300 W), 추출시간(4-20분)을 종속 변수로 설정한 후, 빠르고 추출 수율이 좋은 마이크로웨이브추출법을 이용하여 16구의 다른 추출 조건을 중심합성계획법에 따라 설정하여 새싹보리를 추출하였다. 이 후, 추출물의 총 폴리페놀 함량, 총 플라보노이드 함량, DPPH 라디칼 소거능 활성을 측정하였다. 모든 회귀식의 $R^2$는 0.9 이상으로 5% 수준 이내에서 유의성이 인정되었다. 총 폴리페놀의 최적 추출조건은 에탄올 농도 58.94%, 마이크로웨이브 전력 209.04 W, 추출시간은 18.17분으로 나타났으며, 총 플라보노이드의 최적 추출 조건은 에탄올 농도 52.7%, 마이크로웨이브 전력 73.03 W, 추출시간은 5분으로 나타났다. DPPH 라디칼소거능 활성의 경우, 에탄올 농도 75.84%, 마이크로웨이브 전력 210.79 W, 추출시간 은 6.5분으로 나타났다. 조건에 따른 TPC, TFC 그리고 DPPH 라디칼 소거능 활성의 예측값은 각각 3.84 mg GAE/g, 3.00 mg RE/g 그리고 35.43%의 수치를 나타냈다. 최적 범위 내 임의의 점, 즉 에탄올 농도 40%, 마이크로웨이브 전력 120 W, 추출시간은 18분에서 실험값은 3.38 mg GAE/g, 2.64 mg RE/g, 그리고 37.94%를 나타냈으며 예측값과 실제 실험값은 유사한 값을 보였다.

• 한국동물학회:학술대회논문집
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• 한국동물학회 1998년도 한국생물과학협회 학술발표대회
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• pp.261.2-261
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• 1998

• 한국식품조리과학회지
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• 제23권4호통권100호
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• pp.551-560
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• 2007

This study was performed to determine the optimum ratio of ingredients in the Sulgidduk with barley(Hordeum vulgare L.) sprout powder. A mathematical analytical tool was employed for optimization of the typical ingredients. The canonical form and trace plot showed the affect of each ingredient in the mixture against the final product. Mixture design showed 14 experimental points, including 4 replicates for three independent variables. The three independent variables selected for the experiment were: water($15{\sim}22%$), barley sprout powder($1{\sim}4%$), and sugar($12{\sim}19%$). The optimum responses variables such as color values(L, a, and b), instrumental texture parameters(hardness, gumminess, and chewiness), and sensory characteristics(appearance, color, smell, taste, softness, moistness, and overall acceptability) were evaluated. The Hunter colorimetric L- and a-values of the Sulgidduk decreased with an increasing amount of barley sprout powder. As more barley sprout powder was added, a higher b-value resulted. Textural hardness, gumminess, and chewiness were lowered by the addition of barley sprout powder. The optimum formulation obtained by both numerical and graphical methods showed similar results. The representative optimal ingredient ratio commonly obtained by both methods were: 18.2% water, 2.0% barley sprout powder, and 14.8% sugar.

• 한국식품조리과학회지
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• 제22권6호통권96호
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• pp.815-824
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• 2006

This study was performed to determine the optimum ratio of each ingredient in the steamed foam cake with barley (Hordeum vulgare L.) sproutling powder. The experiment was designed according to the D-optimal design of mixture design, which showed 14 experimental points including 4 replicates for three independent variables (sugar 112${\sim}$139%, barley sproutling powder 1${\sim}$8%, and oil 5${\sim}$25%). The compositional and functional properties of test were measured, and these values were applied to the mathematical models. A canonical form and trace plot showed the influence of each ingredient on the mixture final product. The results of F-test, volume, color values (L, a, b), textural properties (hardness, gumminess, chewiness) and sensory characteristics (softness) decided a linear model, while the sensory characteristics (color, smell, taste, overall acceptance) decided a quadratic model. The volume of steamed foam cake was increased by sugar addition, and a negative effect was exerted by barley sproutling powder and oil. L and a of color values increased but the b value decreased with increasing sugar and oil content, whereas barley sproutling powder tended to decrease all color values. The addition of barley sproutling powder also had a positive effect on the textural properties (hardness, gumminess, chewiness). Sensory characteristics (color, smell, softness, taste, overall acceptance) could suffer counter results with the excessive addition of sugar, barley sproutling powder, and oil. The optimum formulations by numerical and graphical methods were similar: sugar, barley sproutling powder, and oil were 130.4%, 4.0%, and 10.7% by numerical method, compared to 130.4%, 4.0%, and 10.7% by graphical method, respectively.

• The Plant Pathology Journal
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• 제26권4호
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• pp.421-423
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• 2010

New sources of barley (Hordeum vulgare L.) resistant to spot blotch, caused by Cochliobolus sativus, are needed to provide effective resistance because of the rapid change pathotype patterns of C. sativus in fields. The purposes of our study were to develop a method to screen barley for resistance to spot blotch disease and then use this methodology to screen barley genotypes for resistance to the major virulent pathotype Pt4 in barley populations in Syria. A transparent tape method, in which a conidial suspension of C. sativus was dropped onto transparent tape and placed, treated-side down, on the second leaf surface of barley plants. Disease symptoms of fungus were easily detected on the leaves covered by the transparent tape after 48h of inoculation. The transparent tape method was repeatable and the disease scores obtained were correlated (r = 0.91, P = 0.001) with those obtained by the seedling assay. This method may be beneficial in various plant pathology breeding programs.