• Journal of Plant Biotechnology
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• 제7권2호
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• pp.113-121
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• 2005

The objective of this study was to identify the major parameters controlling DNA delivery by particle bombardment to immature embryos of Chinese spring wheat (Triticum aestivum L.). Efficiency of DNA (uidA gene) delivery was assessed by transient GUS (${\beta}$-glucuronidase) expression in bombarded tissues. Of the parameters analyzed, acceleration pressure, bombardment distance, chamber vacuum pressure, bombardment times, osmotic conditioning of culture had a remarkable influence on transient gene expression. A bombardment procedure suitable for Chinese spring wheat cultivars was developed which allowed high-efficiency DNA delivery combined with reduced damage to target tissues. The high efficiency made the system practical for wheat genetic transformation research and accelerating wheat breeding programs.

• 한국미생물·생명공학회지
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• 제25권6호
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• pp.546-551
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• 1997

A bacterium producing the extracellular cellulases was isolated from soil and has been identified as Bacillus sp. The isolate, named Bacillus sp. 79-23, was shown to be very similar to B. subtilis on the basis of its biochemical properties. The carboxymethyl cellulase (CMCase) of culture supernatant was most active at 60$\circ$C and pH 6.0, and retained 90% of its maximum activity at pH 7.0. The additional carbon sources affected the CMCase productivity than nitrogen sources in the culture medium. The carbon sources including wheat bran, rice straw, maltose and glucose increased the enzyme productivty. Especially, the maximum CMCase production was 5.2 units/ml in LB medium supplemented with 3% (w/v) wheat bran, which was 13-folds more than that in LB medium. It was found that the enzyme production was in association with the growth of Bacillius sp. 79-23. But, whean bran did not affect the growth of isolate, suggesting that increasement of CMCase production was owing to the induction of CMCase biosynthesis by wheat bran. In addition, both water-soluble and insoluble components of wheat bran was involved in induction of CMCase biosynthesis.

• Journal of Microbiology and Biotechnology
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• 제17권4호
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• pp.691-694
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• 2007

Acetic acid and butyric acid were produced by the anaerobic fermentation of soil mixed with wheat or rice bran. The concentration of acetic acid produced in the wheat and rice bran-treated soil was 31.2mM and 8mM, respectively, whereas the concentration of butyric acid in the wheat and rice bran-treated soil was 25.0mM and 8mM, respectively. The minimal fungicidal concentration (MFC) for all the fungal strains was 40-60mM acetic acid, 20-40mM butyric acid, and 40-60mM mixture of acetic acid: butyric acid (1:1, v/v). Consequently, the efficacy of mixing wheat-bran with soil to control soil diseases was demonstrated.

• 한국식품위생안전성학회지
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• 제14권1호
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• pp.17-21
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• 1999

The baking property, chemical composition, instrumental characteristics and sensory quality of yeast breads containing various mixing percentage of Job's-tears flour with wheat flour were studied. The loaf volume and baking quality of the yeast bread made from mixing of 30% Job's-tears flour were similar to those of wheat flour bread. The contents of crude protein, crude fat, and crude ash in Job's-tears flour breads were much higher than those of wheat flour brad. Instrumental rheological characteristics of the yeast breads were measured with a Texture Analyzer. As the addition level of Job's-tears flours increased, hardness of the yeast breads increased but fracturability, adhesiveness, springness, cohesiveness, gumminess, chewiness and resilience decreased. The results of sensory evaluation revealed that Job's-tears flour was added to wheat flour at a replacement level of 10% without a large adverse effect on flavor, taste, mouthfeel and aftertaste.

• Food Science and Biotechnology
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• 제14권5호
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• pp.608-613
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• 2005

Effects of transglutaminase (TG) on physicochemical properties of dough prepared with 20% resistant starch (RS)-added wheat flour were investigated. RS levels of wheat flours added with native wheat starch (NS), Hi-maize (RS2), retrograded (RS3), and cross-linked (RS4) wheat starches were 2.97, 11.88, 5.79, and 9.09%, respectively. Peak viscosity of NS-added flour was higher, whereas setback was lower, than those added with other resistant starches. TG had no effect on pasting behaviors of RS-added flours. Water absorption ranged from 66.5 to 79.0%, and development time increased with RS addition. TG increased tensile strength of dough after fermentation and bread volume, due to well-developed gluten network resulting from cross-linking facilitated by TG Addition of TG decreased hardness of baguettes, with RS2-added baguette showing lowest value. These results indicate addition of TG enhanced eating quality of RS-added breads.

• 한국작물학회지
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• 제10권
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• pp.57-60
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• 1971

한국산 소맥 5품종과 미국산소맥 3품종을 밀과 밀가루의 성분ㆍ회분ㆍ조단백질함량 및 제분율을 조사하였는데 그 성적을 요약하면 다음과 같다. 1. 수분은 한국산밀이 미국산밀보다 품종과 시료에 따른 차가 컸다. 2. 밀의 회분함량이 미국산 밀에서는 경질과 연질에 따라 차가 현저했는데 한국산밀에서는 그렇지 않았다. 3. 제분율은 한국밀중에서는 육성 003 한 품종만이 비교적 높고 기타는 미국밀에 비하여 현저히 낮았다. 4. 밀가루의 회분함량은 품종간의 차를 인정할수 없었다. 5. 밀가루의 조단백질함량은 한국밀보다 미국밀중에 현저히 높은 것이 있었다. 6. 밀의 조단백질함량과 밀가루의 조단백질함량과의 상관은 한국밀에서 보다 미국밀에서 현저하게 높았다.

• Nutritional Sciences
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• 제6권2호
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• pp.78-84
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• 2003

The objective of this study was to examine the effects of seven dietary oils on the serum lipid patterns of rats. Seventy weanling Wistar Kyoto rats were divided into seven groups of ten rats each. Walnut oil (rich in PUFA), wheat germ oil (rich in PUFA), corn oil (rich in PUFA), canola oil (rich in monounsaturated fatty acids), fish oil (rich in PUFA), primrose oil (rich in PUFA), and palm oil (rich in saturated fatty acids) were employed for 21 days. Serum total cholesterol concentrations for rats fed palm oil, walnut oil, and wheat germ oil were significantly higher than were concentrations for rats receiving corn oil. fish oil, and primrose oil. The mean serum LDL cholesterol values for rats fed fish oil, primrose oil, and corn oil were significantly lower than those for rats fed walnut oil, wheat germ oil, canola oil, and palm oil. HDL cholesterol concentrations were the highest when wheat germ oil was fed and the lowest when fish oil was fed. The feeding of wheat germ oil and palm oil to rats resulted in considerably higher serum triglyceride levels than did all other treatments. The feeding of wheat germ oil to rats resulted in considerably higher serum phospholipid levels. Serum phospholipid concentrations were significantly lower in rats fed the canola oil, fish oil, ,and primrose oil diets, when compared to concentrations achieved with the feeding of walnut oil, wheat germ oil, corn oil, and palm oil. Palm oil, which has a high ratio of saturated to polyunsaturated fatty acids, resulted in the highest serum total cholesterol and highest LDL cholesterol levels, while fish oil, primrose oil, and corn oil produced the lowest total cholesterol and LDL cholesterol. Wheat germ oil produced the highest values for HDL cholesterol, triglycerides, and phospholipids. In general, feeding oils rich in polyunsaturated fatty acids produced more favorable responses than feeding oils containing large amounts of monounsaturated or saturated fatty acids.

• 농업과학연구
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• 제46권4호
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• pp.705-713
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• 2019

This study was conducted to determine the effects of dietary non-genetically modified organism (non-GMO) wheat-based diets on the growth performance, nutrient digestibility, blood profile and meat quality of grower-finisher pigs. A total of 70 [(Landrace × Yorkshire) × Duroc] growing pigs with an initial body weight of 26.15 ± 1.57 kg were used in a 112 day trial. The dietary treatments were as follows: (I) CD, corn-based diet and (II) non-GMO WD, a non-genetically modified organism wheat-based diet. Each treatment consisted of 7 replicate pens with 5 pigs per pen. In the current study, the pigs fed the corn-based diet had a higher body weight than the pigs fed the non-GMO wheat-based diet at day 21 and day 77 (p < 0.05). There was a significant difference in the average daily gain (ADG) during the first 21 days (p < 0.05). The non-GMO wheat-based diet had no effect on nutrient digestibility. In addition, the non-GMO wheat-based diet had no effect on the blood profile except for blood urea nitrogen (BUN) at d 21. In conclusion, the non-GMO wheat-based diet only had a slight effect on the growth performance of growing pigs but had no significant impact on the nutrient digestibility, fecal score, blood profile and meat quality of the pigs during the grower-finisher period.

• 한국조리학회지
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• 제7권3호
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• pp.179-191
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• 2001

밀가루전립분 혼입이 빵생지의 물성 및 yeast(S.cerevisiae)의 가스발생력에 미치는 영향을 검토한 실험은 밀전립분의 혼입비율 0, 25, 50, 75, 100%의 5군으로 구성 해 그 제빵성에 대해서 검토하였다. 1) 패리노그래프에 의해 흡수율을 측정한 결과 밀전립분은 빵용 밀가루에 비해 1.3배의 흡수율을 나타냈다. 2) Texture meter에 의한 dough 정도는 수분일정 생지의 경우는 혼입비율의 증가와 함께 딱딱하게 되고 응집성은 감소하였다. 흡수율에 의해 산출한 최적수분량은 조정한 경우의 dough의 점도 및 응집성은 제빵용 밀가루와 거의 같았다. 3) 밀전립분은 S.cerevisiae의 가스발생력에 좋은 영향을 주지 않고 수분일정생지의 경우 전체 가스 발생량 및 내포잔류 가스량과 혼입비율에서도 거의 비슷한 결과를 얻었다. 그리고 수분조정반죽의 경우는 밀전립분 혼입비율의 증가와 함께 전체 가스발생량 및 내포한 잔류 가스량의 증가가 확인되었다. 4) 빵의 품질평가의 결과 밀전립분을 25-50%혼입하여 수분 조정한 것이 가장 좋은 것으로 확인되었다.

• Preventive Nutrition and Food Science
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• 제20권1호
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• pp.29-37
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• 2015

Most of the wheat germ in cereal grains is removed during the milling process. Various physiological effects have been reported for bioactive substances in wheat germ such as phenolic acids and flavonoids. In this study, the antioxidant and anti-adipogenic effects of ethanol extracts from wheat germ (WGE) and wheat germ fermented with Aspergillus oryzae (F-WGE) were investigated in HepG2 and 3T3-L1 cells. The anti-oxidant activity of F-WGE was demonstrated by a dose-dependent increase in the enhanced scavenging capacity of hydroxyl radicals and $Cu^{2+}$-chelating activity compared to WGE. WGE and F-WGE treatment at doses between 10 and $400{\mu}g/mL$ did not affect the viability of HepG2 and 3T3-L1 cells. Intracellular ROS levels from $Cu^{2+}$-induced oxidative stress were significantly decreased by F-WGE treatment in HepG2 cells compared to WGE. Lipid accumulation was increased in 3T3-L1 adipocytes by $100{\mu}M$ $Fe^{2+}$ treatment, but the accumulation was strongly inhibited by $100{\mu}g/mL$ of WGE and F-WGE treatment. These results suggest that changes in bioactive substances during the fermentation of wheat germ can potentiate scavenging activities against transition metal-induced oxidative stress and lipid accumulation in 3T3-L1 adipocytes. Therefore, we propose that F-WGE is a novel food materials and provided scientific evidences for its efficacy in the development of functional foods.