• Korean Journal of Food Science and Technology
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• v.46 no.6
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• pp.702-709
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• 2014

Normal alcoholic fermentation took place at $20-25^{\circ}C$ in yakju (traditional Korean rice wine) prepared without the addition of protease (non-addition group). The total concentration of organic acids increased by 1.0-2.7 fold in the non-addition group. While the concentration of lactic acid and acetic acid increased, the pyroglutamic acid concentration decreased by 51.1 fold. Consequently, the total acidity and volatile acid concentration increased, and the overall pH decreased. Compared to the addition group, the non-addition group showed a 3.0-5.2 fold increase in the amount of amino acids; however, the total estimated concentrations of free-form amino acids were 5.2-11.9 times lower than those in the latter group. The major amino acids found in the non-addition group were alanine, arginine, leucine, and phenylalanine. The yakju preparation from the non-addition group showed a 1.2-3.0 fold decrease in the final color intensity as compared to that from the addition group.

• The Korean Journal of Pesticide Science
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• v.2 no.3
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• pp.96-106
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• 1998

Rice plants were grown for 42 days in the specially made micro-ecosystem(pot) containing two different soils treated with fresh and 60-day-aged residues of [$^{14}C$]quinclorac, respectively, to elucidate the behaviour of the herbicide quinclorac residues in the soils. Amounts of $^{14}CO_{2}$ evolved from two soils treated with different residues with and without vegetation were all less than 2.2% of the total $^{14}C$, indicating that there was little microbial degradation of quinclorac in soil. $^{14}C$-Radioactivity absorbed and translocated into rice plants from soil A and B containing fresh quinclorac residues was 8.4 and 24.2%, respectively, of the originally applied $^{14}C$, while 5.5 and 17.7%, in aged residue soils. These results indicate that larger amounts of $^{14}C$ were absorbed by rice plants from soil B with less organic matter and clay than soil A, and the uptake of [$^{14}C$]quinclorac and its degradation products decreased with aging in soil. After 42 days of rice growing, 84.5 and 61.8% of the $^{14}C$ applied freshly to soil A and B, respectively, remained in soil, whereas, in the case of aged soils, 86.3 and 67.7% of the $^{14}C$ applied did. Meanwhile, without vegetation, more than 98.3% of the $^{14}C$ applied, in both fresh and aged residues, remained in soil, suggesting that quinclorac was relatively persistent chemically and microbiologically. Most of the non-extractable soil-bound residues of [$^{14}C$]quinclorac were incorporated into the organic matter and largely distributed in the fulvic acid portion.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.32 no.1 s.55
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• pp.7-15
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• 2006

In this study, the effect of oligopeptide ($Oligosproutin^{(R)}$) from sprouted black rice was evaluated for possible improvement in skin elasticity. We examined the changes in gene expression on oligopeptide-treated HaCaT cells using DNA microarray analysis. As a result, oligopeptide treatment showed a differential expression ratio of more than 2-fold : 745 genes were activated and 1011 genes were repressed. One of the most interesting findings is a 2-fold increase in hyaluronan synthase 2 (HAS 2) gene expression by oligopeptide. We also found that oligopeptide increased cell proliferation, HAS2 mRNA expression and intracellular ROS scavenging activity in HaCaT cells. A human clinical study which oil-in-water emulsion with oligopeptide was topically applied showed significant increase in skin elasticity. These results suggest that the sprouted black rice oligopeptide ($Oligosproutin^{(R)}$) can be effective anti-aging ingredient for cosmetics.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.98-98
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• 2017

Leaf senescence is the process of aging in plants. Chlorophyll degradation during leaf senescence has the important role translocating nutrients from leaves to storage organs. The functional stay-green with slow leaf yellowing and photosynthesis activity maintenance has been considered one of strategy for increasing crop productivity. Here, we have identified two QTLs on chromosome 9 and 10 for leaf senescence with chlorophyll content of RIL population derived from a cross between Hanareum 2, early leaf senescence Indica-type variety, and Unkwang, delayed leaf senescence Japonica variety. Among these QTLs, we chose qPLS1 QTL on chromosome 9 for further study. qPLS1 was found to explain 14.4% of the total phenotypic variation with 11.2 of LOD score. Through fine-mapping approach, qPLS1 QTL locus was narrowed down to about 25kb in the marker interval between In/del-4-7-9 and In/del-5-9-4. There are 3 genes existed within 25kb of qPLS1 locus: LOC_Os09g36200, LOC_Os09g36210, and LOC_Os09g36220. Among these genes, transcript level of LOC_Os09g36200 was increased during the leaf senescence stage and the expression level of LOC_Os09g36200 in Indica was higher than in Japonica. Finally, we chose LOC_Os09g36200 as candidate gene and renamed it as OsPLS1-In and OsPLS1-Jp from Indica- and Japonica-type rice, respectively. OsPLS1-In and OsPLS1-Jp overexpressing transgenic plants showed both early leaf senescence phenotype. These results indicate that OsPLS1 functions in chlorophyll degradation and the difference of expression level of OsPLS1 cause the difference of leaf senescence between Indica and Japonica in rice.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.40 no.3
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• pp.398-405
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• 1995

In termperate zone planting rice at different date subjects the crop to different climatic condition. This study aimed at comparison of the change in source-sink relationship of the Japonica(J) and that of Indica Japonica(I$\times$J) type rice cultivars caused by shift of heading date. Two J-and two I$\times$J-type cultivars were made to head on Aug. 16, Aug. 26 and Sep. 5. Percent grain fertility was not changed in response to shift of heading date. Ripening patterns of 4 rice cultivars were similar to sigmoid curve type but when the heading date was delayed to Sep. 5, the form is changed to log type of curve. In J-type, physiological maturity was delayed about 5 day when headed at Sep. 5, in compare to headed at Aug. 16 and Aug. 26. However ripening was continued about 10 days when the diurnal, nocturnal and minimum temperature was above 17, 12$^{\circ}C$ and about 3~8$^{\circ}C$. In I$\times$J hybrid, real ripening was continued when the diurnal, nocturnal and minimum temperature was over 20, 17$^{\circ}C$, but if the minimum temperature was downed bellow 1$0^{\circ}C$, it was impossible. Simulated photosynthetic amount based on photosynthetic ability, temperature, leaf area and day length was varied according to changes in heading date and it was decreased seriously if the minimum temperature was fall down bellow 4$^{\circ}C$ in field, that's why decrease in photosynthetic ability and aging. The temperature range of optimum ripening was 21~26$^{\circ}C$, if there is nothing hindering factor.

• Korean Journal of Food Science and Technology
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• v.28 no.3
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• pp.552-557
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• 1996

Gels of rice starches isolated from jinmibyeo, llpoombyeo and Dongjinbyeo were prepared with $60{\sim}65%$ water content (based on the total weight) and stored at $-18^{\circ}C,\;4^{\circ}C,\;20^{\circ}C,\;30^{\circ}C,\;and\;37^{\circ}C$ for 6 days. The effects of varieties, water content and storage temperature on the degree of retrogradation (DR) of gels were measured by ${\alpha}$-amylase-iodine method. DRs of rice starch gels increased rapidly during the initial stage of storage, but slowly after that. DRs were highest with 60% water content and lowest with 65% water content at any storage temperature. Regarding the storage temperature, DRs of gels increased in the following order : $4^{\circ}C>20^{\circ}C>30^{\circ}C>37^{\circ}C>-18^{\circ}C>$. As the storage temperature was increased, DR per $10^{\circ}C$ increased above refrigerated temperature decreased in the following order : jinmibyeo>llpoombyeo>Dongjinbyeo.

• Journal of agricultural medicine and community health
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• v.47 no.4
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• pp.255-267
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• 2022

Objectives: The purpose of this study was to analyze the factors affecting work-related musculoskeletal symptoms in farmers. Methods: In order to examine the factors affecting the musculoskeletal symptoms among farmers, data of 'Occupational Disease Survey for Farmers' was performed by the RDA(Rural Development Administration). Results: The odds ratio of work-related musculoskeletal symptoms among female farmers were 1.42(1.30-1.56) times higher than male farmers. The older aging and longer the agricultural work period, the higher odds ratio of musculoskeletal symptoms was shown. By major crops, all crop farmers showed higher odds ratio of musculoskeletal symptoms compared to rice crop farmers. As a result of examining the effective factors on the odds ratio of musculoskeletal symptoms by body parts, female farmers had higher odds ratio of musculoskeletal symptoms than male farmers by 1.38(1.26-1.51) times in waist, 1.58(1.44-1.74) times in knee, 1.32(1.05-0.67) times in hand/wrist, and 1.30(1.06-1.59) times in foot/ankle. By crops, animal husbandry farmers had higher odds ratio of musculoskeletal symptoms than rice crop farmers by 1.44(0.89-2.35) times in waist, and field crop farmers were 1.37(1.07-1.77) times higher in knee. Compared with rice crop farmers, odds ratio of the shoulder part the shoulder parts were 1.19(0.81-1.76) times higher in greenhouse crop farmers and 1.16(0.97-1.38) times higher in dry field crop farmers. Odds ratio of the hands/wrist parts were higher odds ratio of musculoskeletal symptoms than rice crop farmers by 1.69(1.00-2.87) times in greenhouse crop farmers. Conclusions: The results of this study would help to select the group that needs to be managed first, and could be used as basic data for the development of customized musculoskeletal disorders prevention programs.

• Nutrition Research and Practice
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• v.8 no.2
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• pp.192-197
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• 2014

BACKGROUND/OBJECTIVES: The body composition changes in aging increased the risk of metabolic disorder. Recent dietary studies have increasingly focused on the correlations between dietary patterns and chronic diseases to overcome the limitations of traditional single-nutrient studies because nutrients in food have complex relations that interact. SUBJECTS/METHODS: This study was conducted to classify a dietary pattern among Korean elderly using cluster analysis and to explore the relationships between dietary patterns and body composition changes in Korean elderly aged 65 years or older. The study subjects (n=1,435) were individuals who participated in the Korean National Health Examination and Nutrition Survey (KNHANES) in 2011. RESULTS: There were three dietary patterns derived by cluster analysis in this study: 'Traditional Korean' (37.49% of total population), 'Meat and Alcohol' (19.65%) and 'Westernized Korean' (42.86%). The (1) 'Traditional Korean' pattern was characterized by high consumptions of white rice and low protein, low fat, and low milk products, while (2) 'Westernized Korean' pattern ate a Korean-style diet base with various foods such as noodles, bread, eggs and milk, (3) 'Meat and Alcohol' pattern had high consumptions of meat and alcohol. In body composition changes, compared with the 'Traditional Korean' pattern, the 'Meat & alcohol' pattern was associated with a 50% increased risk of having elevated BMI ($kg/m^2$), 'Westernized Korean' pattern was associated with a 74% increased abnormality of ASM/Wt (kg) by logistics analysis. Most of the Korean adult population continues to follow ether a traditional Korean having beneficial effects for successful aging. However, the 'Traditional Korean' pattern showed low protein intake (0.7 g/kg), calcium intake, and vitamin D intake as well as low of appendicular skeletal muscle mass (ASM (kg)) among 3 groups. CONCLUSIONS: Considering the low ASM, consumption of protein, calcium and vitamin D should be increased for Korean elderly health body composition.

• Korean Journal of Community Nutrition
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• v.22 no.2
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• pp.145-158
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• 2017

Objectives: The importance of kimchi as a traditional food in Korean cuisine has gradually decreased due to rapid industrialization, economic growth and changes in dietary patterns in Korea. This study aimed to examine the shifts in kimchi consumption by region and by income level between 2005 and 2015 in Korea. Methods: Data from the Korea National Health and Nutrition Examination Surveys III (2005) and VI (2015) were used in the study (n=15,558). Intake of kimchi was estimated using a single 24-hour dietary recall. The sample weights were applied in all analyses to reflect population estimates. All statistical analyses were carried out by using SPSS IBM Statistics 20. Results: Kimchi intake has significantly decreased by 27.6 g/day per capita during the last decade in Korea; 25.0 g for males and 29.9 g for females, respectively. Over the past decade, the decline of kimchi intake has been particularly significant in Seoul, Busan, Incheon, Gyeonggi, and Gwangju, while there has been no significant change in males living in rural areas. The consumption of kimchi across all income levels has decreased, however, the decrease was higher in 'middle and low income level'. The amount of kimchi consumption in 2015 was the highest in 'low income level'. The results were similar after adjusting for gender and age. Conclusions: For the past decade, the overall intake of kimchi in Korea has decreased, however, it has been found that the decrease of kimchi intake for males living in the rural areas was not significant. Therefore, in order to keep our traditional kimchi culture and promote a balanced diet including kimchi for Korean, it is necessary to develop more efficient policies and approaches. A variety of dishes using kimchi should be developed, besides merely serving kimchi with rice as a side dish, to increase the consumption of kimchi.

• Journal of Nutrition and Health
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• v.13 no.1
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• pp.43-48
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• 1980

In order to identify the taste components of Kochuzang (red pepper paste), glutinous rice Kochuzang were prepared with addition of Saccharomyces rouxii and Torulopsis versatilis respectively. The nitrogen compounds were determined during the fermentation period at intervals and the amino acid components of 210 days aged glutinous rice Kochuzang were measured. Results are as follows; 1) The increment of amino-N and soluble-N of Kochuzang were increased remarkably during fermentation period untill 60 day but after that period, the increment was slowly changed. 2) Ammonia-N of Kochuzang was increased slowly during aging period but after that time, the amount was decreased slightly. 3) Amino-N ratio and Nitrogen solubility of 300 days aged Kochuzang were 23.71-25.38% and 54.12-56.19% respectively. 4) 17 Kinds of amino acid were identified at 210 days aged Kochuzang those were Lysine, Histidine, Arginine, Aspartic acid, Threonine, Serine, Glutamic acid, Proline, Glycine, Alanine, Valine, Methionine, Isoleucine, Leucine, Phenylalanine, Tryptophane and Tyrosine. 5) Total amino acids were 3.5-4.1% which consists of Glutamic acid, 0.95-1.05%, Aspartic acid, 0.63-0.65% and Serine, Proline, Alanine, Valine, Leucine were 0.22-0.28% respectively but Methionine, Histidine and Arginine were below 0.1%, and Tyrosine, Tryptophane and Phenylalanine existed in Kochuzang in small quantities.