• 한국식품과학회지
• /
• 제3권3호
• /
• pp.193-210
• /
• 1971

Reviewed biosynthetic pathways in green leaves of thiamine, riboflavin and folate as disclosed by the authors, and the regulatory systems operating on their biosynthesis and biodegradation as revealed since a potent inhibitory activity of ATP was found for the phosphatase reactions in 1965. Physiological roles of ascorbic acid in plant were evidenced by its higher content in green and flower leaves; the content in persimmon leaves for example was found ten or more times of that in citrus fruits. A close relationship existing between basic and development researches was illustrated by examples chosen from the author's researches. Examples cited were as follows; basic researches on vitamins were extended to the creation of thiamine enriched rice, to the growth promotion of rice plant by foliar application of thiamine, and to the use of ascorbic acid to prevent the appearance of beer cloudness; histological and biochemical studies on protein bodies in rice endosperm turned out amino acid enriched rice; techniques acquired in the studies on catalase were successfully employed for the utilization of single cell protein (MIPRON) for human food; conception of hybernation was led up to under-water or under-ground storage of cereal grains.

• Journal of Ginseng Research
• /
• 제15권2호
• /
• pp.120-123
• /
• 1991

Flavor components of panax ginseng cultured with pine tree leaves mulch instead of traditional rice straw were examined. The growth of two year old ginsengs grown with two different kinds of mulchs no difference, however, the flavor components of ginseng with pine tree leaves mulch 84 constituents detected showed significantly enhanced contents than those of ginseng with rice straw mulch.

• 한국식품조리과학회지
• /
• 제18권6호
• /
• pp.661-669
• /
• 2002

The objectives of this study was to investigate the sensory and quality characteristics of Solsulgi made from rice flour and glutinous rice flour containing 1, 2, or 3% of pine leaves powder. The results of sensory evaluation showed that Solsulgi containing 1% pine leaves powder had high overall acceptability, chewiness and sweetness preference. In the results of textural analysis, the hardness was decreased by adding pine leaves powder. Hunter color L-value of Solsulgi decreased by increasing the level of pine leaves powder. The more pine leaves powder was added, the a-value and b-value of Solsulei were decreased. The moisture content was higher in Solsulgi with sugar than honey and oligo-saccharide.

• 한국토양비료학회지
• /
• 제50권4호
• /
• pp.203-214
• /
• 2017

Environmental toxicity due to cadmium (Cd) pollution in croplands causes critical problems worldwide. Rice (Oryza sativa L.) is an important crop in Asia, including South Korea, and numerous studies have evaluated the relationship between Cd and antioxidants to alleviate Cd uptake from the soil into plants. However, information about the relationship between phosphorus (P) and antioxidants in rice seedlings is still limited with regard to Cd phytotoxicity. We therefore investigated the physiological responses of rice (Oryza sativa L. cv 'Dongjin') seedlings to Cd toxicity and the effect of P application on reactive oxygen species (ROS) and antioxidant changes. The exposure of rice seedlings to $30{\mu}M$ Cd inhibited plant growth; increased the contents of superoxide, hydrogen peroxide, and malondialdehyde; and induced Cd uptake by the roots and leaves. Application of P to Cd-exposed seedlings decreased Cd-induced oxidative stress by enhancing the capacity of ascorbate (AsA) production and ROS-scavenging, and decreased Cd transfer from the roots to the leaves. These results suggest that P application alleviated Cd-induced growth inhibition and oxidative damage by restricting Cd translocation from the roots to the leaves and maintaining sufficient levels of AsA.

• 한국식생활문화학회지
• /
• 제2권1호
• /
• pp.17-24
• /
• 1987

As people know how to brew a wine from fruits and cereals, they continued to develope various wines good to their taste. Korean wines are also ones made from cereals and they have long been eager to improve the delicate taste. They used to drink Takju, raw rice wine, made from nonglutinous rice and Nuruk, a kind of yeast starter. During Koryo Dynasty, Soju a liquor was imported from Won(the Chinese dynasty). Nowadays this traditional folk wine, which had been developed variously and drunk all over the country, is decreasing year after year. The purpose of this study was to review on the wines ; its kinds, raw materials, brewing method, manufacturing utensils, measuring units and devices and the terms for wine making based on 20 documents published in 1600, in the middle of Yi dynesty. The results of review were as follows. 1. There were 121 kinds of wines at that time in Korea. 2. Among the raw materials for wines, major materials were glutinous rice, nonglutinous rice, wheat flour, wheat, mung bean, and black soybean. And minor materials were pepper corn, Lycium chinenisis, cinnamon, pine needles, pine nuts, jujube, mugwort leaves, lotus leaves, pine corn, pine bud, chrysanthemum, pine flowers, honey, Acanthopanox seoultenses, bamboo-root, marrowbone of blak cow, sweet flag, Ciprus noblis, Saurea lappa, honey suckle, Tricho santhes, azalea, the leaves of the paper mulberry, and bark of chungum tree. 3. There were several kinds of wines such as a wine without using Nuruk, a wine made from glutinous rice, nonglutinous rice, or glutinous and nonglutinous rice with flour. 4. There were several brewing methods for wines such as a wine boiled with ring rice cake, a wine brewed with loaves of rice cake, a wine brewed with hard boiled rice, a wine brewed with rice gruel, and a wine brewed with powdered rice gruel. 5. There were 23 kinds of utensils including measuring devices for weight and volume.

• The Plant Pathology Journal
• /
• 제26권2호
• /
• pp.159-169
• /
• 2010

Lesion mimic mutant (LMM) plants display spontaneous necrotic lesions on their leaves without any pathogenic infection. Specific rice LMMs designated as spotted leaf (spl) including spl1, spl3, spl4, spl5 and spl6 are genetically known as lesion resembling disease (lrd) mutant. The inheritance patterns in the $F_1$ and $F_2$ progenies of these mutants are controlled by recessive genetic factors. Lesion development in the rice LMMs were controlled by both development stages and environmental factors. The rice LMMs exhibited higher numbers of spots under $45^{\circ}C$ temperature than those under $30^{\circ}C$. Contents of chlorophyll were drastically reduced at 60 days old LMM leaves when the spot formation was severe. The levels of endogenous hydrogen peroxide were highest at 45 days old mutants but reduced at 60 days old. Transcription levels of stress related genes including thioredoxin peroxidase and protein disulfide isomerase were reduced in spotted leaves than those of non spotted leaves. It could be suggested that scavenging system against reactive oxygen species induced by either stresses or innate metabolisms may not work properly in the rice LMMs. As these rice LMMs autonomously expressed clear lesions of lrd phenotype without pathogen infection, it could be useful to understand stresses responses in plants.

• 생명과학회지
• /
• 제20권8호
• /
• pp.1173-1180
• /
• 2010

Salt stress가 벼 잎 내 광합성 효율과 ascorbate peroxidase (APX) 활성에 미치는 영향을 조사하였다. 염 농도가 증가(NaCl, 100-300 mM) 할수록 Fv/Fm 값이 감소한 반면, $H_2O_2$ 양과 APX 활성은 증가하였다. APX isoforms 중 APX 1 (stromal)은 300 mM NaCl 처리 시 활성이 거의 나타나지 않는 반면, chilling이나 drought 처리 시에는 변화가 없었다. 또한 gel 상에서의 서로 다른 APX isoforms의 활성이 유전자 발현에서도 확인이 되는지를 알아보기 위해 RT-PCR을 수행하였다. 구획별 APX isoforms의 RT-PCR 수행 결과, cytosolic/thylakoid bound APX 발현양은 증가한 반면, stromal APX 발현은 매우 감소하였다. 이러한 실험 결과는 salt에 의해 구획별로 APX 활성이 영향을 받음을 나타낸다.

• 한국작물학회:학술대회논문집
• /
• 한국작물학회 2022년도 추계학술대회
• /
• pp.107-107
• /
• 2022

The increase in atmospheric temperature due to climate change prolongs the period of exposure to high-temperature environments during rice cultivation. In particular, high-temperature during early seed development greatly affects on the productivity and quality of rice. The high temperature at this time not only affects the transport and distribution of assimilates from leaves to seeds and the accumulation of starch in the seeds, but also affects the leaves, which are the production organs of assimilates, and increases the consumption of assimilation products due to an increase in respiration. Therefore, in this study, rice was grown in temperature gradient chambers(TGC) to analyze the effects of high temperature on physiological responses, assimilate production, and changes in gene expression in rice leaves. Analysis of chlorophyll and sugar contents and RNA-seq experiments were performed using flag leaves collected under normal and elevated temperature conditions, respectively, during the early seed development stage, and then these results were comprehensively discussed.

• 한국식품조리과학회지
• /
• 제20권1호
• /
• pp.49-56
• /
• 2004

Neuti-dduk is a steamed rice cake made of nonglutious rice How, with Neuti leaves powder, sugar, and water. The objective of study was designed to seek the best recipe to make Neuti-dduk The procedure was as follows Neuti-dduk containing different ratios of the above mentioned ingredients, such as Neuti leaves powder (4, 8, and 12g), sugar and water. The most desirable recipe was determined after sensory examinations and mechanical tests to measure the texture, moisture content and colorimeter. The results of the sensory evaluation showed the Neuti-dduk containing 8g Neuti leaves powder, 20g sugar 20 and 45$m\ell$ water had the highest scores in overall acceptability, color and flavor preference. In the textural analysis the hardness, adhesiveness and cohesiveness of the Neuti-dduk decreased on the addition of increasing amounts of Neuti leaves powder. The moisture content of Neuti-dduk with 4g Neuti leaves powder was higher than that with 12g. The L- and a-values of Neuti-dduk were increased by decreasing the amount of Neuti leaves powder. The overall quality of the sensory examination of Neuti-dduk in relation to the amount of Neuti leaves powder had positive correlation with the moistness, but negative correlations with the L-value andmoisture content. (Eds note: would these 2 highlighted features not be related; if so, why does one have a positive and the other a negative correlation\ulcorner) From the results of these tests, the most desirable recipe for the Neuti-dduk was 8g of Neuti leaves powder, 20g of sugar, 45$m\ell$ of water and2g of salt, for every 200g of rice powder. The moisture content of this recipe was 42.18％.

• Journal of Plant Biotechnology
• /
• 제4권4호
• /
• pp.171-178
• /
• 2002

Chlorophyll (Chl) fluorescence imaging was used to investigate the effectiveness of in vivo incorporation methods for two chemicals, 3-(3',4'-dichlorophenyl)-1,1-dimethylurea (DCMU) and methyl viologen (MV) in rice, a monocot, and cucumber, a dicot, leaves. four different methods (vacuum infiltration, floating, transpiration-aided incorporation through petiole and spraying) were compared, and $F_i$ and $F_v$/$F_m$ were chosen for the imaging of the DCMU- and MV-treated leaves, respectively. The effects of the chemicals in plants were generally heterogeneous over the whole leaf area. Moreover, the effectiveness of the treatment of a chemical in plant leaves was dependent on chemical species, plant species, concentration of the chemical, the treatment method, the duration of the treatment, the existence of light and detergent, etc. In conclusion, we suggest that to achieve the proposed effects of chemicals in plants for an actual experiment, these factors must be considered before the chemical treatment, and the best method for the treatment of the chemicals tested was floating and vacuum infiltration in the dicot and the monocot leaves, respectively, as drawn from Chl fluorescence imaging analysis.