• Asian-Australasian Journal of Animal Sciences
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• v.31 no.8
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• pp.1213-1220
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• 2018

Objective: An experiment was conducted to assess the antioxidant contents and activities of colored rice grains and to evaluate their nutritive characteristics in terms of chemical composition and in situ ruminal degradation. Methods: Ten cultivars of colored rice grains (Oryza sativa L.) collected from several areas of Japan were studied, and control rice without pigment, maize, barley, and wheat grains were used as control grains. Their chemical compositions, pigment, polyphenol contents, total antioxidant capacity (TAC), and degradation characteristics were determined. Results: The starch contents of the colored rice grains were in the range of 73.5% to 79.6%, similar to that of the control rice grain. The black and red rice grains contained anthocyanin (maximum: $5,045.6{\mu}g/g$) and proanthocyanidin (maximum: $3,060.6{\mu}g/g$) at high concentrations as their principal pigments, respectively. There were significantly (p<0.05) positive relationships among the pigment contents, polyphenol content, and TAC values in the colored and control rice grains, indicating that the increase in pigment contents also contributed to the increased polyphenol content and TAC values in the colored rice grains. The dry matter and starch degradation characteristics, as represented by c (fractional degradation rate of slowly degradable fraction) and by the effective degradability, of the colored rice grains and the control rice grain were ranked as follows among commonly used grains: wheat>barley${\geq}rice$>maize. The colored rice grains also included the most-digestible starch, since their potential degradable fraction and actual degradability at 48 h incubation were almost 100%. Conclusion: Colored rice grains have high potential to be used as antioxidant sources in addition to starch sources in ruminants.

• Mycobiology
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• v.46 no.3
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• pp.287-295
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• 2018

In this study, we evaluated the effect of different temperatures (10, 20, 30, and $40^{\circ}C$) and relative humidities (RHs; 12, 44, 76, and 98%) on populations of predominant grain fungi (Aspergillus candidus, Aspergillus flavus, Aspergillus fumigatus, Penicillium fellutanum, and Penicillium islandicum) and the biocontrol activity of Pseudomonas protegens AS15 against aflatoxigenic A. flavus KCCM 60330 in stored rice. Populations of all the tested fungi in inoculated rice grains were significantly enhanced by both increased temperature and RH. Multiple linear regression analysis revealed that one unit increase of temperature resulted in greater effects than that of RH on fungal populations. When rice grains were treated with P. protegens AS15 prior to inoculation with A. flavus KCCM 60330, fungal populations and aflatoxin production in the inoculated grains were significantly reduced compared with the grains untreated with strain AS15 regardless of temperature and RH (except 12% RH for fungal population). In addition, bacterial populations in grains were significantly enhanced with increasing temperature and RH, regardless of bacterial treatment. Higher bacterial populations were detected in biocontrol strain-treated grains than in untreated control grains. To our knowledge, this is the first report showing consistent biocontrol activity of P. protegens against A. flavus population and aflatoxin production in stored rice grains under various environmental conditions of temperature and RH.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.44 no.3
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• pp.277-281
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• 1999

Dull grains segregated from F$_3$ and F$_4$ of the crosses between two dull mutants and a glutinous cultivar were compared with non-glutinous and glutinous segregants for their physicochemical properties. Amylose content of dull rice grain segregated from the dull/glutinous cross showed the intermediate value between glutinous and non-glutinous rice grain, whether it is controlled by the recessive or dominant gene. Alkali digestibility value (ADV) of dull rice grain was lower than that of glutinous or non-glutinous rice. A positive correlation was found between ADV and amylose content of homozygous non-glutinous or dull F$_4$ grains, but a negative relationship was observed in glutinous grains. Protein content of dull grain was significantly higher than that of glutinous or non-glutinous grain segregated from the same cross, while those of glutinous and non-glutinous grains were not different. Among gelatinization characteristics, initial pasting temperature and peak viscosity of dull grains were higher than glutinous rice, and were not different with non-glutinous grain. Hot, cool and consistency viscosities of dull grain were intermediate between glutinous and non-glutinous rices. Dull grains showed the highest breakdown viscosity and the lowest setback viscosity among the three endosperm types.

• The Korean Journal of Ecology
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• v.20 no.5
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• pp.367-373
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• 1997

The effects of salinity on the growth and production of rice were studied at Seosan reclaimed land from July to October, 1995. The plant height, the number of living aleaves, dead leaves and total leaves, the number of the grains and the dry weight of the grains per individual, and the dry weight of above the ground in $25cm{\times}25cm$ quadrat were investigated on 5 plots whers were different salinity. The plant height, the number of living leaves and total leaves and the number of grains and the dry weight of grains per individual, and the dry weight of above the ground decreased as the salinity of water increase and the number of dead leaves of rice increased as the salinity of water decrease. The effect of salinity on the reproductive production is severer than the vegetative production. Because of the salinity, the growth and the production of the rice at Seosan reclaimed land are worse than the normal rice field.

• Korean Journal of Agricultural Science
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• v.42 no.1
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• pp.1-5
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• 2015

Drought is one of the major abiotic constraints limiting quantity and quality of rice grain. In order to elucidate the effects of drought on chemical compositions of rice grain, seedlings were cultivated in a rainout shelter controlled with well-watered or water-deficit conditions. After harvesting, the key components including proximates, amino acids, fatty acids, minerals, and vitamins of rice grains were analyzed. Drought stress increased the amounts of methionine, phenylalanine, linoleic acid, linolenic acid, calcium, potassium, vitamin B1, and vitamin E in rice grains, whereas it decreased the contents of lignoceric acid. Particularly, drought stress caused a marked increase in vitamin E content. These results indicate drought significantly influence the chemical compositions of rice grains.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.48 no.2
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• pp.120-126
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• 2003

Four different rice varieties, Sindongjinbyeo, Dongjin #1, Saegyehwabyeo, and Iksan 467, were transplanted under three different nitrogen levels and two different seedling numbers per hill to obtain basic information on panicle traits under different cultural conditions and to propose the ideal panicle structure in Japonica rice. Sindongjinbyeo and Iksan 467 were characterized by more primary rachis branches (PRBs) per panicle and more grains on PRB than other cultivars. The two varieties also had fewer secondary rachis branches (SRBs) per PRB and fewer grains on SRB per PRB. These characteristics, consequently, resulted in higher ripened grain rate, contrary to that of Dongjin #1 and Saegyehwabyeo. In the correlation coefficient analysis, PRB number per panicle and grain number on PRB per panicle were positively correlated with ripened grain rate, while SRB number per panicle, number of grains on SRB per panicle, SRB number per PRB, number of grains on SRB per PRB and grain number per panicle were negatively correlated with ripened grain rate. Therefore, the number of grains on PRB per panicle, SRB number per PRB and the number of grains on SRB per PRB were the appropriate criteria for determining and achieving higher ripened grain rate in rice. High ripened grain rate over 90% was obtainable with over 12.5 PRBs per panicle and 63 grains on PRB per panicle, and with under 1.7 SRBs per PRB, 5 grains on SRB per PRB, 130 grains per panicle, and 14 panicles per hill. The study recommended that for over 90% high ripened grain rate, the critical limiting factors should be under 2 SRBs per PRB, 6 grains per PRB, and 130 grains per panicle, irrespective of the PRB number per panicle and the number of grains on PRB.

• Journal of the Korean Society of Food Culture
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• v.36 no.2
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• pp.226-234
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• 2021

The purpose of this study was to investigate the changes in the content of functional components and the antioxidant activity of cooked rice and porridge composed of selected grains. The results of the study showed that brown rice and oat contained considerable amounts of γ-oryzanol (78.099~238.566 mg/100 g). However, cooked rice showed a decreased content of the same. The highest content of γ-aminobutyric acid (GABA) was observed in brown rice from Samgwang. The contents of biotin in all samples also decreased in cooked rice compared to raw cereal grains. The highest content of total polyphenols and flavonoids were observed in Heukjinmi rice, and the highest radical scavenging activity was also found in this variety. The cooking process led to a decrease in the content of functional components including γ-oryzanol, GABA, biotin, polyphenols, and flavonoids versus the corresponding raw cereal grains. These results may be useful in the development and application of home meal replacements using cereal grains.

• Mycobiology
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• v.45 no.3
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• pp.213-219
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• 2017

In our previous study, three bacterial strains, Bacillus megaterium KU143, Microbacterium testaceum KU313, and Pseudomonas protegens AS15, were selected as effective biocontrol agents against Aspergillus flavus on stored rice grains. In this study, we evaluated the inhibitory effects of the volatiles produced by the strains on A. flavus growth and aflatoxin production on stored rice grains. The three strains significantly reduced mycelial growth of A. flavus in dual-culture assays compared with the negative control strain, Sphingomonas aquatilis KU408, and an untreated control. Of these tested strains, volatiles produced by B. megaterium KU143 and P. protegens AS15 markedly inhibited mycelial growth, sporulation, and conidial germination of A. flavus on agar medium and suppressed the fungal populations in rice grains. Moreover, volatiles produced by these two strains significantly reduced aflatoxin production in the rice grains by A. flavus. To our knowledge, this is the first report of the suppression of A. flavus aflatoxin production in rice grains using B. megaterium and P. protegens volatiles.

• Korean Journal of Agricultural Science
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• v.39 no.4
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• pp.511-514
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• 2012

In this study, the comparison of antioxidative effect of the methanol (MeOH) extracts from grains were investigated in vitro radical scavenging system. Ten grains (black rice, rice, barley, wheat, millet, sorghum, glutinous millet, buckwheat, phellines linteus rice and brown rice) were extracted with MeOH. Among the MeOH extracts of grains, sorghum and black rice showed effective scavenging activities of 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical. The $IC_{50}$ values of sorghum and black rice were $47.4{\mu}g/mL$ and $50.6{\mu}g/mL$, respectively. In addition, black rice also exerted the strongest activities on hydroxyl radical (${\cdot}OH$) scavenging activity. Furthermore, the MeOH extracts of black rice showed effective and dose dependant scavenging activities of DPPH radical and ${\cdot}OH$. These results indicated that black rice showed strong free radical scavenging activity. It suggested that black rice could be a promising natural antioxidant against free radical-induced oxidative damage.

• Journal of the Korean Dietetic Association
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• v.15 no.2
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• pp.179-187
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• 2009

In this study, we examined whether the glycemic index (GI) values of boiled white rice (GI=86) and boiled white rice mixed with grains (GI=58) could influence the total energy intake and satiety rate of a rice-based diet. Thirty adult females participated in this study, in which they ate boiled white rice, or boiled white rice mixed with grains, along with side dishes for lunch, and then ate the same white rice diet for dinner in the lab once a week for 2 weeks. There was no significant difference in the visual analogue scales for taste between the two diets. Although there were no differences between the subjects' energy intakes for side dishes, the total energy consumed from the boiled white rice mixed with grains diet (520.5 kcal) was significantly (p<0.001) lower than that consumed from the boiled white rice diet (560.2 kcal). For dinner, the subjects consumed significantly (p<0.001) lower calories when they had eaten the boiled white rice mixed with grains diet for lunch as compared to the boiled white rice diet. In addition, the subjects reported significantly (p<0.01, p<0.001) higher satiety rates after consuming the boiled white rice mixed with grains diet compared to the boiled white rice diet, despite consuming lower calories. In conclusion, these results indicate that consuming low GI rice such as boiled white rice mixed with grains substituted for boiled white rice, may be a useful strategy for weight loss and weight management since individuals will consume less energy without experiencing a reduction in satiety.