• Applied Biological Chemistry
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• v.48 no.4
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• pp.315-321
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• 2005

The effects of the extracts from the bran part of pigmented rices on inflammation was evaluated by determining their inhibitory action on the histamine and ${\beta}-hexosaminidase$ release, together with inflammatory cytokine productions ($IL-1{\beta},\;TNF-{\alpha}$ and IL-6). Examination of the inhibitory effects on the histamine and ${\beta}-hexosaminidase$ release from a basophilic cell line RBL-2H3 cells and rat peritoneal mast cells (RPMC) showed that the pigmented rice extract inhibited these inflammation-mediating substances (10.19% and 110.03% inhibition in histamine and ${\beta}-hexosaminidase$ release, respectively), while normal brown rice extract rather increased their release. For RPMC, the pigmented rice extract was found to have 8 or 3-fold stronger inhibitory activity than normal brown rice toward histamine or ${\beta}-hexosaminidase$ release, respectively. Expression of $IL-1{\beta},\;TNF-{\alpha}$ and IL-6 was measured as the representative inflammatory cytokine species showed that the pigmented rice extract had a higher inhibitory activity than the normal rice counterpart. ELISA analysis for determining cytokine release demonstrated a more effective blockading ability of the pigmented rice to the release of $IL-{\beta},\;TNF-{\alpha}$ and IL-6 compared to normal rice. These results showed us the superiority of the pigmented rice bran extract not only in suppressing the release of inflammation-mediating substances such as histamine and ${\beta}-hexosaminidase$, but also in repression of the inflammatory cytokine expression.

• Korean Journal of Food Science and Technology
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• v.31 no.2
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• pp.336-341
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• 1999

The composition of fatty acids, minerals, total dietary fiber and vitamin $B_{1},\;B_{2}$, in pigmented rice varieties were determined. Proximate composition and color were also compared among pigmented rice varieties. Crude protein contents of black rice were higher than those of red and brown rice, especially, Suwon 415 had the highest protein content. There were no significant differences in lipid and crude ash contents between pigmented rice and brown rice. Black rice showed lower Hunter value L, a and b value compared with red and brown rice. Most mineral contents of pigmented rice except Fe, Zn and Mn were higher than those of brown rice. Pigmented rice showed the higher contents in total dietary fiber, vitamin $B_{1}\;and\;B_{2}$ compared to brown rice. The major fatty acids of pigmented rice were palmitic acid, oleic acid and linoleic acid. The contents of oleic acid was similar to that of linoleic acid in brown rice. Oleic acid contents was lower than linoleic acid in black rice, but higher in red rice.

• Applied Biological Chemistry
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• v.47 no.2
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• pp.222-227
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• 2004

Effects of the extracts from bran part of the pigmented rices on inflammation was evaluated by determining their inhibitory action on the production of nitric oxides, histamines and matrix metalloproteinase(MMP) from inflammatory leukocytes. Effects on the production of nitric oxides in a macrophage cell line, RAW264.7 cells, were determined, demonstrating that any significant difference was not detected between the normal rice and the pigmented rice extracts. Inhibitory effects on the histamine-release from a basophilic cell line, RBL-2H3, were examined, showing 3.6 to 5.4-fold increase in the inhibitory activity compared to that of the normal rices. Among the pigmented rice cultivars tested, especially, inhibitory activity of LK1-3-6-12-1-1 was the greatest. Using RAW264.7 cells, we examined the effect of the pigmented rice extracts on the MMP activity. The results showed that the enzyme activity increased with the increasing concentration of the normal rice extract. However, the pigmented rice extracts, except LK1A-2-12-1-l, acted to decrease the MMP activity with their increasing concentrations. The results described above showed the superiority of the pigmented rice extracts in inhibition on release of histamine and MMP, pivotal factors for causing inflammatory responses, from the leukocytes.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.51 no.spc1
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• pp.113-118
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• 2006

The composition of fatty acids, minerals, total dietary fiber and vitamin $B_1,\;B_2$, in pigmented rice varieties were determined. Proximate composition and color were also compared among pigmented rice varieties. Crude protein contents of black rice were higher than those of red and white rice, especially, C3GHi line had the highest protein content. There were no significant differences in lipid and crude ash contents between pigmented and white rice. Black rice showed lower Hunter value L and b value compared with red, green and white rice. But, Green rice showed lower Hunter value a compared with black rice. Green rice showed the higher contents in total dietary fiber, vitamin $B_1\;and\;B_2$ compared with white and black rice. The major fatty acids of pigmented rice were palmitic acid, oleic acid and linoleic acid. The contents of oleic acid was similar to that of linoleic acid in white rice. Oleic acid contents was lower than linoleic acid in black rice, but higher in red rice. Most mineral contents of pigmented rice except Fe, Zn and Mn were higher than those of white rice. Especially, Green rice had the highest mineral content.

• Applied Biological Chemistry
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• v.48 no.3
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• pp.222-227
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• 2005

To evaluate the antimutagenic activity of the specialty rices, a giant embryonic rice and a pigmented rice, we measured the inhibitory effect on the chemically induced mutagenesis in E. coli and V79 cultured cell system, as well as on DNA strand scission induced by oxidative damages in vitro. When the inhibitory activity to mitomycin C-induced mutagenesis using SOS chromotest in E. coli cell was measured, the activities decreased in the following order: germinated pigmented rice (40.4%) > germinated giant embryonic rice (37.1%) > pigmented rice (35.5%) > germinated brown rice (15.7%) > giant embryonic rice (14.0%) > brown rice (0.8%). The activities for inhibiting mitomycin C-induced DNA strand scission decreased in the order of pigmented rice > giant embryonic rice > germinated pigmented rice > germinated brown rice > brown rice > germinated giant embryonic rice. We also determined antimutagenic activities of the specialty rices using the suppressing effect on 6-TG resistant colony formation by 4-NQO in V79 cells as a mutagenicity index. The order of antimutagenicity was germinated giant embryonic rice (53.2%) > pigmented rice (40.0%) > brown rice (21.2%) > germinated brown rice (14.4%) > giant embryonic rice (0.23%); in contrast, germinated pigmented rice showed promoting effect on 4-NQO-induced mutagenesis.

• Korean Journal of Food Science and Technology
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• v.31 no.3
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• pp.672-677
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• 1999

The saccharification and sensory characteristics of Sikhe, Korean traditional beverage of saccharified rice, made of three cultivars of pigmented rice (Suwon 415, Iksan 427, Suwon 432) were examined. During saccharification, sweetness and reducing sugar of Sikhe made of pigmented rice were observed to be lower by $0.5{\sim}2%$ and by 20%, respectively, than those of Sikhe made of white rice. The changes in pH during saccharification were not much different between Sikhe made of white rice and those made of pigmented rice. For color changes, the redness (a value) of Sikhe was measured as -0.26, 10.45, 0.88 and 0.13 for those in Sikhe made of white rice, Suwon 415, Iksan 427 and Suwon 432, respectively, when rice was saccharified for 6 hours. Sensory evaluation showed that sweetness and flavor of Sikhe made of 50% or 25% pigmented rice were similar with those of Sikhe of white rice. The overall acceptability of Sikhe made of pigmented rice was slightly lower than that of Sikhe made of white rice.

• Food Science and Preservation
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• v.19 no.2
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• pp.185-192
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• 2012

The quality characteristics of yenipsambab prepared using various amounts of red, green, and black pigmented rice (0, 10, 20, and 30% added) were investigated. The pH of the cooked rice of yenipsambab decreased significantly as the amounts of pigmented rice increased. The Hunter's color L value decreased, but the b value increased with increasing amounts of pigmented rice. Moreover, the addition of 10-30% pigmented rice resulted in increased hardness, adhesiveness, cohesiveness, springiness, chewiness, and brittleness compared to the control. Finally, the results of the sensory evaluation and acceptance test showed that the cooked rice containing 10-20% pigmented rice had the highest scores. This study will help in the development of new rice products that are good for the health.

• Journal of the Korean Arthroscopy Society
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• v.3 no.1
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• pp.48-50
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• 1999

Pigmented villonodular synovitis most commonly occurs in the knee joint and rarely extends into the popliteal space, which not only has mimicked Baker's cyst but also has been misdiagnosed as malignant tumor. We report a case of a diffuse pigmented villonodular synovitis of knee joint which is extended into the popliteal space as like a popliteal cyst. We treated this case by arthroscopic total synovectomy and excision of cyst. There was no recurrence during more than one year after operation.

• Preventive Nutrition and Food Science
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• v.13 no.4
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• pp.276-280
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• 2008

Oryza sativa cv. Heugjinjubyeo, an anthocyanin-pigmented rice variety, is well known to contain high levels of bioactive phytochemicals, anthocyanin, quinolone alkaloids and phenolic acids. Here, we studied the inhibitory effect of Oryza sativa cv. Heugjinjubyeo bran on the absorption of dietary fat in streptozotocin-induced diabetic Sprague-Dawley male rats. For these experiments, experimental animals were divided into four groups: normal, diabetic-control and two experimental groups that were fed 1.0 g or 2.0 g/kg body weight/day of Oryza sativa cv. Heugjinjubyeo bran supplement for 14 days. As a result, liver glycogen levels increased significantly by 65% and 32% in groups receiving 1.0 g and 2.0 g/kg body weight/day, respectively, compared to diabetic-control. Liver cholesterol levels were significantly lower by 8.3% and 14.5% in the groups fed 1.0 g and 2.0 g of anthocyanin- pigmented rice extracts, respectively.

• Journal of Korean Foot and Ankle Society
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• v.14 no.1
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• pp.97-100
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• 2010

Hemangioma are not rare tumors. They can be found in almost any of the vascular structures of the body. Hemangiomas involving the deep structures of the extremities may produce extremely difficult therapeutic problems for the orthopedic surgeon. Pigmented villonodular synovitis (PVNS) is a rare proliferative disorder that affects synovium, tendon sheath and bursa. Although the condition can present in any joint, knee joint is the most commonly affected site and only 2.5% of cases occur in foot and ankle joint. We have experienced a patient who has of foot and report an optimal method of surgical treatment. Authors report the result of hemangioma in mid-foot which arise from removal of a pigmented villonodular synovitis that has low out break rate of benign tumor in mid-foot with literature review.