• 한국작물학회:학술대회논문집
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• 한국작물학회 2005년도 추계학술발표회 요지
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• pp.150-151
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• 2005

• 한국작물학회:학술대회논문집
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• 한국작물학회 2001년도 춘계 학술대회지
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• pp.54-55
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• 2001

• 한국식생활문화학회지
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• 제26권1호
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• pp.72-79
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• 2011

The purpose of this study was to investigate the fermentation characteristics of Yakju using fresh sprouts from common buckwheat, a Daisan cultivar, and a tartary buckwheat Daikwan 3-3 cultivar to develop a functional Yakju, which is a traditional Korean liquor. As fermentation time increased, alcohol concentration and total sugar content (expressed as Brix degrees) increased, whereas reducing sugar content decreased. In particular, alcohol formation capability was maximized from the fourth to the seventh days of the second mashing stage during the fermentation procedure, which corresponded to the abrupt rise in mashing body temperature. The pH increased slightly when the titratable acidity was kept from increasing as fermentation proceeded. Quercetin and rutin were not present in the control group but their presence in Yakju with added buckwheat sprouts continuously increased with an increase in the fermentation period. Quercetin and rutin contents were higher in the Yakju with added Daikwan3-3 buckwheat sprouts than Yakju with added Daisan buckwheat sprouts. In conclusion, adding buckwheat sprouts improved Yakju quality during fermentation. Particularly, Yakju with added Daikwan3-3 buckwheat sprouts had superior fermentation characteristics and quality.

• 동아시아식생활학회지
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• 제17권2호
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• pp.219-226
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• 2007

This study was conducted to compare the quality of steamed cakes supplemented with common buckwheat(F. esculentum Miench.) and tartary buckwheat(F. tartaricum Gaetn). A proximate analysis, and rutin content, color value, texture characteristics and sensory evaluations were performed, In the proximate analysis, the steamed buckwheat as opposed to raw buckwheat, appeared to afford higher values for most of the evaluated items. The rutin content of the tartary buckwheat was over 14 times higher than that of common buckwheat and remained about 58% higher after steaming. The lightness of the steamed cakes was in the following order: control(wheat flour only), with the addition of common buckwheat, and with the addition of tartary buckwheat. The redness and yellowness increased in the following order: tartary buckwheat, common buckwheat, control steamed cake. There were no significant differences in the springiness of steamed cake between the various samples including the control: therefore, resulted in good quality during bread-making. In the sensory evaluation, on increasing the amount of tartary buckwheat addition the score for entire taste increased compared with common buckwheat and the control and also had positive results for all other items, including flavor, color, softness and moistness. This study has suggested the ability to make steamed cakes containing tartary buckwheat flour.

• 한국식품영양과학회지
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• 제23권2호
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• pp.212-218
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• 1994

The effects of dietary buckwheat vegetables on the in vitro HMG-CoA reductase activity and lipids profiles of serum and liver in rats were evaluated . Buckwheat vegetables were cultivated in the range of 1-15cm of the plant height and dried. The content of rutin in the dried vegetables did not varied largely with the differences in the height of the vegetables. The water extract from buckwheat vegetables activited in vitro HMG-CoA reductase, activity up to 150% of control. Male rats were fed on purified diets. supplemented with0.12% cholesterol, containing dried buckwheat vegetables(BWV, 5% of diet) or rutin 90.25% of diet) . Dietary BWV and rutin, compared with basal diet tended to decrease the concentration of serum cholesterol. The ratio of HDL-cholesterol to total cholesterol were higher slightly in the rutin -fed group than in the other groups. The concentration of serum triacylglycerol was lower markedly in the rutin -fed groups than in the control groups, and BWV group being intermediate . The concentration of liver cholesterol was lower significantly in the BWV group than in the other groups. The results show an effective cholesterol-lowering action of buckwheat vegetables in serum and liver of rats fed on cholesterolemic diets. and that the hypocholesterolemic effects of buchwheat vegetables re not likely to be due to the modulation of the cholesterol synthesis rate.

• 대한화장품학회지
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• 제25권3호
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• pp.67-86
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• 1999

기능성 물질로서 다양한 생리적 기능을 가진 ascorbic acid는 구조적으로 불안정하여 쉽게 산화되는데 이러한 ascorbic acid의 산화를 억제하기 위해 리포좀에 순수한 ascorbic acid를 봉입시켜 안정한 리포좀을 제조하였다. 안정한 리포좀의 제조를 위해 cholesterol이나 $\beta$-sitosterol 이 리포좀의 안정화에 미치는 영향을 측정하였으며 ascorbic acid의 산화방지를 위해 항산화제로 butylated hydroxytoluene(BHT), tertiary butylhydroquinone(TBHQ)와 $\alpha$-glycosyl rutin, natural concentrated tocopherol을 사용하였다. 리포좀 제조시 cholesterol이나 $\beta$-sitosterol을 사용한 경우 ascorbic acid의 산화가 감소하였는데 이는 cholesterol이나 $\beta$-sitosterol이 리포좀의 이중막을 강화하여 봉입한 ascorbic acid의 방출을 감소시켜 산화를 방지하는 것으로 생각된다 또한 cholesterol의 농도가 0.3%인 경우 가장 안정한 리포좀이 생성됨을 알 수 있었다. 사용된 항산화제는 ascorbic acid에 대하여 모두 산화억제효과를 나타내었으며 tertiary butylhydroquinone, $\alpha$-glycosyl rutin, butylated hydroxytoluene, natura] concentrated tocopherol 순으로 우수함을 보였다. 그러나 제약 및 화장붐에 사용되는 ascorbic acid의 산화억제에는 효과가 가장 좋은 합성 항산화제인 tertiary butylhydroquinone보다 천연물질에서 추출한 항산화제인 $\alpha$-glycosyl rutin이 더 적합할 것으로 생각된다.

• 한국약용작물학회지
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• 제27권2호
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• pp.108-114
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• 2019

Background: Rutin is decomposed by rutin-degrading enzymes (RDE) during the processing of buckwheat groats, resulting in a decrease in rutin content and a further increase in the bitterness of processed products. Thus, the present study aimed to examine RDE activity in groats and various tissues of domestic buckwheat varieties and to develop a method to reduce the loss of rutin during the groat processing. Methods and Results: RDE activity and isozymes patterns were determined in Tartary and common buckwheat. RDE activity, measured by quercetin production rate, was 273 and $70{\mu}g/g$ fresh weight/min in mature Tartary and common buckwheat groats, respectively. A total of six RDE isozymes were detected in mature groats of Tartary buckwheat on a non-denaturing gel. In Tartary buckwheat groats, RDE activity decreased by approximately 81 or 71% with roasting or steaming for 5 min respectively. As the roasting or steaming time increased to 30 min, RDE activity decreased by over 95%. These results indicated that RDE was inactivated in groats by roasting or steaming. When untreated Tartary buckwheat groats were kneaded with powder, RDE was activated and the quercetin production rate increased by 62%. However, when roasted groats were kneaded with powder, the quercetin production rate decreased by 93%, mainly due mainly to inactivation of RDE, as indicated by a decrease in band intensities of the six isozymes. Conclusions: These results suggested that the loss of rutin, due to RDE activity during processing, may be reduced by 71 to 100% by roasting or steaming groats for 5 to 30 min, due in large part to the inactivation of RDE isozymes.

• 대한의생명과학회지
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• 제28권4호
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• pp.322-326
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• 2022

The purpose of this study was to develop hydrolysate from silkworm (Cudrania Silkworm Fibroin Peptide; CSFP), a food containing components for improving blood vessel health. In general, Cudrania tricuspidata leaves contain about 5 times more rutin and 25 times more dihydroquercetin than mulberry leaves. 1-Deoxynojirimycine (1-DNJ), dihydroquercetin and rutin inhibit the activity of carbohydrate-digesting enzymes, inhibit blood lipid peroxidation, and regulate insulin secretion, which helps blood vessels to be healthy. When the diet-controlled silkworm was enzymatically hydrolyzed, it was confirmed that rutin content was about 8 times higher than that of the in general silkworm as a control. In the silkworm hydrolysate, CSFP, developed as a final food material, the active ingredients were 65 mg/kg for rutin, 3,328 mg/kg for DNJ, 0.43 mg/kg for dihydroquercetin, and 82,624 mg/kg for total polyphenol, which was confirmed through LC-MS/MS analysis. In conclusion, it was found that silkworms fed with C. tricuspidata leaves as a diet had more active components that can help control blood sugar and improve blood vessel health than silkworms fed with mulberry leaves.

• 현장농수산연구지
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• 제6권1호
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• pp.41-49
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• 2004

쓴메밀의 종자의 발아율은 발아온도의 증가와 더불어 증가되는 경향을 보이며, 초장은 30℃에서 가장 좋은 생육을 보이고 그 다음으로 25℃>20℃>15℃ 순으로 온도가 높을수록 초장의 생육이 왕성하였다. 온도처리에 따른 쓴메밀의 초장은 25℃>20℃>15℃>30℃ 순으로 좋았으며, 엽수도 20℃ 및 25℃에서 15℃ 및 30℃ 보다 다소 증가하는 경향을 보였다. 일장처리에서 16시간 처리구를 제외하면 일장이 길어질수록 초장, 엽수 및 건물중은 증가하는 경향을 보였으나, 루틴함량과 일장에 대한 일정한 경향은 없었다. 쓴메밀은 초장, 엽수, 분지수 및 경직경 등의 지상부 생육이 단메밀의 생육에 비해 왕성하였다. 특히 엽수에서 단메밀이 62.3에 비해 174.1로 약 2.8배 높았으며, 개체당 종실의 수량은 약 5.4배, 종실무게는 2.1배로 큰 폭의 차이 나타냈다. 루틴함량에서 쓴메밀과 단메밀의 잎은 줄기보다 높은 함량을 나타냈다. 그러나 단메밀의 경우는 잎>쓸기>종실 순의 함량을 보이나, 쓴메밀의 경우 잎>종실>줄기 순을 나타내며, 쓴메밀 종실의 루틴함량이 1469.8로 단메밀의 22.6보다 약 60배 이상 높게 함유되어 있다.

• 대한화장품학회지
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• 제31권2호
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• pp.197-206
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• 2005

본 연구에서는 춘천 지역에서 재배되고 있는 메밀의 부위별(종피, 종자, 줄기) 추출물을 이용하여 MTT assay 항산화 효능(수퍼옥사이드 라디칼, 하이드록실 라디칼 소거능), rutin과 phytic acid에 대한 함량 측정, 대표적인 중금속 중의 하나인 카드뮴에 대한 세포 수준에서 방어 효능을 평가하였고, 이들 자료를 토대로 주된 식품재료로 쓰이고 있는 메밀을 기능성 화장품의 소재로써 개발할 수 있는 가능성을 조사하여 보았다. HaCaT 세포와 B16F10 세포를 이용한 세포 독성 실험에서는 각 추출물 $100 {\mu}g/mL$의 농도 범위에서는 독성이 없는 것으로 나타났다. 수퍼옥사이드 라디칼에 대한 소거능은 종피>줄기>종자 추출물 순이었으며, 종피나 줄기는 거의 비슷한 수준의 효능을 보여 주었으며, 항산화 효능에 관여하는 주요 물질중의 하나인 rutin은 줄기 부위에 가장 많이 함유하고 있었다. 하이드록실 라디칼에 대한 소거능은 각 추출물 모두 거의 없는 것을 확인할 수 있었다. 중금속에 대한 chelate 물질로 알려진 phytic acid는 rutin처럼 줄기 부위에 높은 농도로 함유되어 있었다. 카드뮴에 대한 독성은 HaCaT 세포에서 $50{\mu}M$의 농도일 때 $50\%$ 정도의 치사율을 보였으며, 카드뮴을 추출물과 같이 처리하였을 때는 카드뮴의 독성에 대해 약 $10\%$ 정도 방어 효과를 나타냈다. Confocal laser scanning microscope를 이용하여 카드뮴에 의한 세포내 활성산소종의 생성을 확인하였고. 생성된 활성 산소 종에 대한 방어 효능은 줄기추출물에서 가장 우수한 것을 확인하였다.