• 한국균학회지
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• 제46권4호
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• pp.459-466
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• 2018

2017년 1월 정읍의 한 농가 저장창고에서 검게 변한 귀리종자가 발견되었다. 조사된 100개의 종자 중 45개 종자에서 Pyrenophora속 균이 검출되었다. 종자에서 얻어진 모든 균주들은 internal transcribed spacer (ITS) 부위와 glyceraldehyde 3-phosphate dehydrogenase (GPDH) 유전자 염기서열을 기초로 Pyrenophora avenae로 동정되었고, 형태적, 배양적 특성에 의해 확인되었다. ITS와 GPDH 염기서열 기반의 계통수를 통해 P. avenae 균주는 유전적으로 뚜렷한 4개의 그룹으로 구분할 수 있었다. 병원성 검정 결과, P. avenae는 귀리의 종자흑변과 잎마름병을 일으키는 병원균으로 확인되었다. 이것은 한국에서 P. avenae가 귀리잎마름병을 일으킨다는 최초 보고이다.

• 대한약침학회지
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• 제23권2호
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• pp.62-70
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• 2020

Coronavirus disease-19 (COVID-19) is caused by the severe acute respiratory syndrome coronavirus 2 (SARS CoV-2). Currently, the management of patients with COVID-19 depends mainly on repurposed drugs which include chloroquine, hydroxychloroquine, lopinavir/ritonavir, ribavirin, remdesivir, favipiravir, umifenovir, interferon-α, interferon-β and others. In this review, the potential of Nigella sativa (black cumin seeds) to treat the patients with COVID-19 analyzed, as it has shown to possess antiviral, antioxidant, anti-inflammatory, anticoagulant, immunomodulatory, bronchodilatory, antihistaminic, antitussive, antipyretic and analgesic activities. Medline/PubMed Central/PubMed, Google Scholar, Science Direct, Directory of open access journals (DOAJ) and reference lists were searched to identify articles associated with antiviral and other properties of N.sativa related to the signs and symptoms of COVID-19. Various randomized controlled trials, pilot studies, case reports and in vitro and in vivo studies confirmed that N.sativa has antiviral, antioxidant, anti-inflammatory, immunomodulatory, bronchodilatory, antihistaminic, antitussive activities related to causative oraganism and signs and symptoms of COVID-19. N. sativa could be used as an adjuvant therapy along with repurposed conventional drugs to manage the patients with COVID-19.

• 한국작물학회지
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• 제52권3호
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• pp.348-357
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• 2007

우리나라에서 재배 생산된 콩을 지역별로 수집하여 단백질, 지방함량 및 지방산 조성의 변이를 구명하여 국내 콩 자원의 이용성을 증진하고 고품질의 국산콩 생산기반 구축 및 특산단지 조성을 위한 기초 자료로 활용하고자 본 시험을 수행한 결과를 하면 다음과 같다. 1 황색콩의 백립중은 $24.6{\sim}36.6$ g(평균 29.0g)이었고, 검정콩은 $27.7{\sim}33.1g$(평균 31.2 g)의 변이를 보였으나 백립중 편차의 폭이 커 국내 유통 콩의 크기가 매우 다양함을 알 수 있었다. 2. 검정콩 59종의 단백질 함량은 38.6%로서 황색콩 58종의 단백질 함량 37.9%보다 높았으나 지방함량은 황색콩이 18.1%로서 검정콩의 17.6%보다 높아 종피색에 따른 변이를 보였다. 3. 우리나라 지역별 수집콩 117종의 지방산의 수준은 linoleic > oleic > palmitic > linolenic > stearic > arachidic > myristic > benhenic acid 순으로 높았으며, linoleic acid가 53.75%, oleic acid가 22.08%로서 지방산조성의 약 75.83%에 해당되었다. 4. 불포화지방산 수준은 수집 지역간에 통계적 유의차가 있었으나 linoleic acid 및 oleic acid수준은 수집지역에 따른 변이가 통계적으로 유의차를 보이지 않아 불포화지방산의 지역간 수준 차이는 주로 linolenic acid의 변이에 기인한 것으로 판단되었다. 5. 황색콩의 linoleic, oleic, palmitic, linolenic acid의 조성은 각각 53.43%, 22.73%, 12.23% 및 8.24%였으나 검정콩은 54.13%, 21.48%, 12.47% 및 8.31%로 나타나 콩의 종피색에 따른 지방산 수준에 변이가 존재함을 알 수 있었다. 6. Oleic acid의 수준은 종피색에 따른 뚜렷한 변이를 보였으며 황색콩이 검정콩에 비하여 oleic acid의 조성비가 높게 분포되어 있었다. 7. 황색콩의 경우 백립중이 무거울수록 불포화지방산의 수준이 유의하게 감소되는 것으로 나타났으나(r=-0.513, P<0.01), 검정콩의 경우에는 백립중이 증가됨에 따라 불포화지방산의 수준이 증가되는 경향을 보였으나 통계적 유의성은 없었다.$(r=0.154^{ns}).$

• 한국축산식품학회지
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• 제38권3호
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• pp.530-543
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• 2018

This study investigated the effect of yellow, black, and brown mustard seeds on color, lipid oxidation (thiobarbituric acid-reactive substances [TBARS]), and microbiological and sensory qualities of meatballs during storage. Heat treatment of mustard seeds affected the TBARS value of meatball samples (p<0.0001). The addition of mustard seeds decreased TBARS value of meatball samples (p<0.0001). Heat treatment of mustard seeds decreased the $L^*$, $a^*$ and $b^*$ values of meatball samples (p<0.0001). The meatball samples with mustard seeds increased $b^*$ value of meatball samples however it decreased $a^*$ value of meatball samples (p<0.0001). The addition of mustard seeds decreased aerobic mesophilic bacteria count (p<0.0001), Enterobacteriaceae count (p<0.0001), psychrophilic bacteria count (p<0.0001) and yeast and mold count of meatball samples (p<0.0001). On a given storage day, the yellow mustard added meatballs sample was given higher color, appearance, flavor, acceptability ratings than those added black and brown mustard. Regarding sensory and microbiological properties, mustard seed contributed to microbiological quality and sensorial properties of meatball samples.

• 한국자원식물학회:학술대회논문집
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• 한국자원식물학회 2020년도 춘계학술대회
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• pp.92-92
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• 2020

The phenolic contents in soybean seeds are affected by genetic and environmental factors. In the present study, 24 black soybeans and a control variety were grown in Korea and grouped as small (<13 g), medium (13 - 24.0 g), and large (>24 g) based on their seed weight. The total phenolic content (TPC) and antioxidant activities were analyzed and compared with their seed weight. The TPC was in the ranges 2.016 - 5.535, 1.992 - 4.679, and 1.829 - 4.621 mg GAE/g in small, medium, and large seeds with an average of 3.824, 3.108, and 3.626 mg GAE/g, respectively. The FRAP and DPPH activities were in the ranges 4.327 - 6.394 and 0.354 - 0.403 mg AAE/g in small seeds, 2.510 - 6.147 and 0.356 - 0.417 mg AAE/g in medium seeds, and 3.024 - 6.389 and 0.344 - 0.405 mg AAE/g in large seeds, respectively. Besides, ABTS activity was in the ranges 4.833 - 4.967, 3.636 - 4.871, and 4.554 - 4.956 mg TE/g in small, medium, and large seeds, respectively. Small seeds had the highest average FRAP (5.498 mg AAE/g) and ABTS (4.902 mg TE/g) activities while large seeds showed the highest average DPPH (0.387 mg AAE/g) activity although the variations were not significant (p > 0.05). TPC showed positive correlation with every antioxidant activity. However, the TPC correlation was significant (p < 0.05) only with DPPH (r = 0.673). Overall, small seeds presented a relatively high TPC and maximum antioxidant activities. Hence, black soybeans with small seeds could be important sources of high phenolic concentration and provide improved health benefits.

• 식물병연구
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• 제29권4호
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• pp.414-419
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• 2023

2023년에 강진 귀리 재배농가에서 종자흑변병이 의심되는 종자가 다수 관찰되었다. 흑변 증상을 보이는 귀리종자 132개를 선발하여 곰팡이 감염률을 조사한 결과, Alternaria속이 84%를 차지할 만큼 우점으로 검출되었고 Alternaria alternata로 동정되었다. 강진 재배농가의 같은 포장에서 2022년에 수확한 종자와 외관 및 품질을 비교한 결과, 명도를 나타내는 L값이 2023년의 귀리 종자에서 유의하게 낮게 나타났으며 종자 품질을 평가하는 전기전도도는 2023년 종자에서 유의적으로 높게 측정되어 종자의 활력에 차이가 있었다. 귀리 파이토알렉신으로 알려진 아베난쓰라마이드 함량은 2023년 종자에서 2022년에 비해 10배 정도 높게 분석되었다. 출수 후 수확하기 전 생식생장 기간에 해당하는 2023년 5월 강진의 한 달 평균 강수량은 2022년 5월에 비해 230배 많았고 평균 상대습도도 높아 A. alternata의 감염에 적합한 환경이 조성되어 종자흑변병이 발생하였을 것으로 생각되었다. 기후변화로 대발생할 수 귀리 병에 대한 모니터링과 함께 적극적인 방제 노력이 필요하리라 생각한다.

• 한국식품조리과학회지
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• 제23권6호
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• pp.785-792
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• 2007

The aim of this study was to develop rice cookies based on 'Goami 2' rice, and made with sesame (white and black) and perilla seeds. Furthermore, we studied the physicochemical and sensory characteristics of the cookies as well as the alternative effects of the sesames or perilla seeds for butter, where we substituted the sesames or perilla for 30% of the total butter. The pH values of the cookie doughs made with the sesames or perilla seeds were significantly different (p<0.001), whereas the spread factors of the doughs were not significantly different. The Hunter color L-, a-, and b- values were significantly different for the cookies made with the added sesames or perilla seeds (p<0.001). The brittleness of the Goami 2 rice cookies (control) was significantly higher than that of the cookies made with the sesames or perilla (p<0.001). In a descriptive analysis performed by 8 trained panelists, the following sensory characteristics: yellow, black, sweet taste, nutty taste, nutty odor, oily flavor, and off flavor, were significantly different among the cookie samples. In a consumer test by 50 women students, the Goami 2 rice cookies were preferred in the following order: Goami 2 rice cookies with no additions > black sesame cookies > white sesame cookies > perilla cookies. In conclusion, some physicochemical and sensory characteristics of the cookies were different, in relation to being made with or without the sesame or perilla seeds. However, because of the small difference in acceptance among the cookies, the sesame and perilla rice cookies show strong potentials for consumer acceptance. Moreover, the black sesame cookies were more acceptable in terms of butter substitution for the cookie preparation.

• Asian-Australasian Journal of Animal Sciences
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• 제27권6호
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• pp.847-854
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• 2014

Different herbs and spices have been used as feed additives for various purposes in poultry production. This study was conducted to assess the effect of feed supplemented with black pepper (Piper nigrum), turmeric powder (Curcuma longa), coriander seeds (Coriandrum sativum) and their combinations on the performance of broilers. A total of 210 (Cobb) one-d-old chicks were divided into seven groups of 30 birds each. The treatments were: a control group received no supplement, 0.5% black pepper (T1), 0.5% turmeric powder (T2), 2% coriander seeds (T3), a mixture of 0.5% black pepper and 0.5% turmeric powder (T4), a mixture of 0.5% black pepper and 2% coriander seed (T5), and a mixture of 0.5% black pepper, 0.5% turmeric powder and 2% coriander seeds (T6). Higher significant values of body weight gain during the whole period of 5 weeks (p<0.001) were observed in broilers on T1, T3, T5, and T6 compared to control. Dietary supplements with T1, T2, T3, and T6 improved the cumulative G:F of broilers during the whole period of 5 weeks (p<0.001) compared with control. The dressing percentage and edible giblets were not influenced by dietary supplements, while higher values of relative weight of the liver (p<0.05) were obtained in T5 and T6 compared to control. The addition of feed supplements in T5 and T6 significantly increased serum total protein and decreased serum glucose, triglycerides and alkaline phosphatase concentrations compared with the control group (p<0.05). Broilers on T6 showed significant decrease in the serum glutamate pyruvate transaminase concentration (p<0.05) compared to control. The broilers having T5 and T6 supplemented feed had relatively greater antibody titre (p<0.001) at 35 d of age than control. It is concluded that dietary supplements with black pepper or coriander seeds or their combinations enhanced the performance and health status of broiler chickens.

• 한국작물학회지
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• 제60권3호
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• pp.282-292
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• 2015

최근 소비자들의 건강에 대한 관심이 증가함에 따라 건강기능성 성분이 다량 함유 되어 있는 유색벼 품종의 안전 육묘를 위한 종자의 발아특성, 적정 침종기간 및 적정 파종량을 구명하기 위한 시험결과는 다음과 같다. 1. 현미색이 흑색인 조생흑찰 및 신명흑찰은 비중이 1.0이하의 물에 뜨는 종자가 85.7~86.3%로 대부분을 차지하였고, 비중이 1.06이상 충실한 종자 비율은 1.0~1.3%로 다른 흑미에 비해 상대적으로 낮았다. 한편 신토흑미, 흑진주, 흑설, 흑남, 흑광은 비중이 1.0이하가 15.3~43.7%, 1.0~1.06이 24.6~39.4%, 1.0이상이 25.5~55.7%로 다양한 무게의 종자가 분포해 있었다. 그러나 적미인 홍진주, 적진주, 건강홍미는 일반벼인 일미벼와 같이 충실한 종자인 1.06이상의 비율이 84.0~86.6%로 높았고, 반면 비중이 1.0~1.06은 2.5~4.1%, 비중이 1.0이하의 물에 뜨는 종자의 비율은 9.3~12.1%로 낮았다. 2. 흑미는 일반적으로 물온도에 관계없이 발아율이 적미보다 낮았고 발아속도가 느렸으며 평균발아일수도 길었고 수분흡수율도 낮았다. 그 결과 80%이상 발아하기 까지 침종기간이 적미나 일반벼 보다 2~4일 가량 더 결렸다. 이것은 흑미는 비중이 1.0이하의 가벼운 종자가 적미보다 훨씬 높았기 때문이다. 3. 상자육묘시 흑미의 출아율은 10일묘에서 75.2~82.2%, 30일묘에서 85.3~90.9%로 적미보다 10일묘에서는 4.5~8.0%, 30일묘에서는 0~3.3% 낮았는데 이것은 미출아율 종자가 많았기 때문이었다. 4. 기계이앙 육묘시 유색벼의 안전 육묘를 위한 적정 파종량은 관행 일미벼 어린모 및 중묘의 상자당 성묘개체수를 기준으로 흑미의 경우 어린모는 200~220g, 중묘는 110~130g이었고 적미는 일반벼와 같이 어린모 220g, 중묘 130g이었다.

• Mycobiology
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• 제35권2호
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• pp.47-53
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• 2007

The prevalence and population density of the mycobiota of 50 samples belonging to 10 kinds of spices (anise, black pepper, red pepper, black cumin, peppermint, cardamom, clove, cumin, ginger and marjoram) which collected from different places in Jeddah Governorate were studied. The natural occurrence of mycotoxins in those samples was also investigated. Fifteen genera and thirty-one species of fungi in addition to one species variety were isolated and identified during this study. The most common genera were Aspergillus, Penicillium and Fusarium. Aflatoxins ($12{\sim}40\;{\mu}g/kg$) were detected in the extract of 5 samples of each of anise seeds and black pepper fruits; three samples of black cumin seeds and on sample only of each of peppermint and marjoram leaves out of 5 samples tested of each. Sterigmatocystin ($15{\sim}20\;{\mu}g/kg$) was detected in some samples of red pepper, cumin and marjoram. The inhibitory effects of 10 kinds of powdered spices were tested against 3 toxigenic isolates of fungi (Aspergillus flavus, A. versicolor and Penicillium citrinum). Clove proved to be antimycotic compounds. It inhibited the growth of the tested toxigenic fungi. Black pepper, peppermint, cardamom, cumin and marjoram completely inhibited aflatoxins production, while black pepper and cardamom also completely inhibited sterigmatocystin production.