• Journal of the Korean Dietetic Association
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• v.25 no.2
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• pp.105-114
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• 2019

This study examined the quality characteristics of brown rice Sulgidduk containing acorn powder and the optimal mixing rate (0%, 5%, 10%, and 15%). The moisture contents of brown rice Sulgidduk increased with increasing amount of acorn powder. The DPPH free radical scavenging activities (16.15%~28.06%) and ABTS free radical scavenging activities (22.98%~42.81%) of the brown rice Sulgidduk increased with increasing acorn powder content. The L value of the Hunter's color value decreased with increasing amount of acorn powder. The hardness and chewiness of brown rice Sulgidduk increased with increasing amount of acorn powder. The brown rice Sulgidduk containing 10% acorn powder showed the highest score with regard to the sensory characteristics. These results suggest that the most desirable amount of acorn powder is 10% and the addition of acorn powder could contribute positively toward the quality characteristics of brown rice Sulgidduk.

• The Korean Journal of Food And Nutrition
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• v.26 no.3
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• pp.508-514
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• 2013

This study was conducted to evaluate the effect of various types of functional brown rice milk porridge, which has been popular as a fast yet nutritional food, to promote rice consumption and to examine the best ratio and recipe. Each sample contained 10, 20, 30, and 40% brown rice compared to non-glutinous rice and sweet rice and were applied to mechanical and sensory tests. The moisture content of both non-glutinous rice and sweet rice porridges increased with increasing brown rice content. The viscosity of non-glutinous rice milk porridge decreased as with increasing brown rice content, whereas the viscosity of sweet rice milk porridge increased with increasing brown rice content. The pH was highest for BRT0 at 6.74 and lowest for BGT0, which is sweet rice porridge with brown rice, at 6.27. The sweetness decreased significantly for both sweet rice and non-glutinous rice porridges with the increase in brown rice content. The brightness of weet rice and non-glutinous rice porridges with brown rice increased significantly (p<0.001) with the increase in brown rice content, while the redness and yellowness of the color increased significantly (p<0.001) with increasing in brown rice content. As a result of analyzing the preference in the milk porridge containing brown rice, BRT30, which is non-glutinous rice milk porridge with brown rice, was most preferred at 5.8 in terms of color, while BRT30 was most preferred at 6.2 in terms of fragrance. All samples containing brown rice powder were highly preferred in terms of taste and the overall preference of sweet rice milk porridge was highest for BRT30 (5.8). The overall preference was highest for BGT30 at 6.1 and the preference was generally higher for the experiment groups prepared with sweet rice as opposed to those prepared with non-glutinous rice. Also, the scores for the sensory test were higher when brown rice was added. Therefore, it was concluded that the milk porridge could quickly and easily be prepared with brown rice instead of non-glutinous rice or sweet rice.

• Korean journal of food and cookery science
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• v.12 no.4
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• pp.557-561
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• 1996

Physicochemical properties of nonwaxy (Dongjin byeo) and waxy (Sin-seunchal byeo) brown rice flour were investigated. The proximate composition of nonwaxy brown rice flour was 7.02% of protein, 1.14％ of ash, 3.2% of lipid and that of wfny brown rice was 7.74% of protein, 1.48% of ash,4.83% of lipid. X-ray dif- fraction patterns were A types, and relatives crystallinity of nonwaxy brown rice flour was higher than that of waxy brown rice flour. Swelling power and solubility increased with the increase of temperature, waxy brown rice flour showed higher than nonwaxy rice flour until 70$^{\circ}C$, but lower after 80$^{\circ}C$. The gelatinization temperature, breakdown and consistency of nonwaxy brown rice flour by amylogram were higher than those of the waxy brown rice flour but setback was same. The initial gelatinization temperature and the enthalpy of nonwaxy brown rice flour by DSC were higher than those of the waxy brown rice flour.

• The Korean Journal of Food And Nutrition
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• v.23 no.4
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• pp.511-515
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• 2010

It was conducted to assess GABA(${\gamma}$-aminobutyric acid) producing capacity and vitamin contents of germinated brown rice soaked in different soaking solutions. For germination, samples were soaked in 5% glutamic acid solution and 5% lactic acid solution as test group to investigate GABA producing capacity, and samples soaked in the solution without glutamic acid and lactic acid were set as control groups(rice and non-germinated brown rice). The GABA contents of the samples were $44.80\;{\mu}g/g$ for rice, $59.90\;{\mu}g/g$ for non-germinated brown rice, $146.70\;{\mu}g/g$ for germinated brown rice, $203.20\;{\mu}g/g$ for germinated brown rice soaked in glutamic acid solution and $222.5\;{\mu}g/g$ for germinated brown rice soaked in lactic acid solution, resulting in a significant difference(p<0.05). GABA producing capacity was enhanced by the addition of glutamic acid and lactic acid in the soaking solution for brown rice germination. The GABA contents of the germinated brown rice soaked in lactic acid solution greatly increased, along with increases in niacin and vitamin E contents without losing vitamin $B_1$. In conclusion, the addition of lactic acid in soaking solution is most suitable for germination of brown rice.

• Journal of Life Science
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• v.23 no.4
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• pp.554-559
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• 2013

Brown rice (Oryza sativa) is rich in nutrients, including dietary fiber, vitamins, minerals, and other unmeasured constituents, as well as carbohydrates. Brown rice is an applicable staple for chronic diseases, such as diabetes and hyperlipidemia, but it is not commonly used in dietary management due to several reasons. In this study, we investigated the possibility of using digestive enzymes to process brown rice. When the weight of the brown rice was measured after packing in the same volume of water, it was increased in pectinase-treated brown rice compared to control or collagenase-treated brown rice. Using SEM analysis, we observed huge scratches and nanopores on the surface of the brown rice after the pectinase treatment, but the nutritional components were preserved. We also analyzed the water adsorption rate and performed a starch reaction assay to examine the physical changes after the pectinase treatment. The pectinase-treated brown rice showed a higher water adsorption rate and a faster starch reaction than the nontreated brown rice. These results suggest that digestive enzymes like pectinase can aid the nutritional preservation of brown rice and improve its taste.

• Korean Journal of Poultry Science
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• v.43 no.2
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• pp.97-103
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• 2016

This study aimed of effects of replacing maize with rice or brown rice on laying performance, egg quality, and apparent fecal digestibility of nutrient in Hy-Line Brown laying hens. A total of 200, 25-week old Hy-Line Brown laying hens were randomly assigned to one of 5 treatments, each of which was replicated 4 times. Four experimental diets that were formulated two different grains (brown rice or rice) with two inclusion levels of (15 and 30%) as a replacement of maize. The experimental period was 8 weeks. During the experiment, hens were provided with feed and water ad libitum and were exposed to a 16:8=L:D lighting schedule. There were no differences in feed intake, egg weight, and egg mass during the 8 weeks of the feeding trial among groups. However, hen-day egg production was greater (P<0.05) for Brown rice treatment groups than that for basal and rice treatment groups. In addition, the supplementation of brown rice or rice did not have an effect on eggshell strength, eggshell thickness, and HU during of the feeding trial (Table 4). However, egg yolk color was less (P<0.05) for basal treatment groups than that for among treatment group. ATTD of dry matter (DM) and crude fat were greater (P<0.05) for brown rice 15 treatment than for rice 30 treatment. Crude protein (CP) was greater (P<0.05) for brown rice 15 treatment than for basal treatment. In conclusion, brown rice or rice grains is a good alternative energy feedstuff and can be used in laying hens, totally replacing maize, without any negative effect on the laying performance, egg quality, and nutrient digestibility.

• Journal of the Korean GEO-environmental Society
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• v.4 no.2
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• pp.77-91
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• 2003

The Hoek-Brown failure criterion for rock masses developed first in 1980 is widely accepted and has been applied in a variety of rock engineering problems including slope analyses. The failure criterion was modified over the years because rock mass strength by the original failure criterion in 1980 was overestimated. The modified failure criterion, named Generalized Hoek-Brown Failure Criterion, was proposed with a new classification called the Geological Strength Index(GSI) in 1994. Generally, Hoek-Brown failure criterion is applied in numerical analyses of rock mass behaviors using equivalent Mohr-Coulomb parameters estimated by linear regression method. But these parameters estimated by this method have some inaccuracies to be applied and to be incorporated into numerical models and limit equilibrium programs. The most important issue is that this method cannot take account of non-linear characteristics of Hoek-Brown criterion, therefore, equivalent Mohr-Coulomb parameters is used as constant values regardless of field stress distribution in rock masses. In this study, the numerical analysis on rock slope stability considering non-linear characteristics of Hoek-Brown failure criterion was carried out. Futhermore, by the latest Hoek-Brown failure criterion in 2002, the revised estimating method of equivalent Mohr-Coulomb parameters was applied and rock mass damage criterion is introduced to account for the strength reduction due to stress relaxation and blast damge in slope stability.

• Journal of Microbiology and Biotechnology
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• v.30 no.2
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• pp.306-312
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• 2020

Despite the importance of brown adipocytes as a therapeutic target for the prevention and treatment of obesity, the molecular mechanism underlying brown adipocyte differentiation is not fully understood. In particular, the role of post-translational modifications in brown adipocyte differentiation has not been extensively studied. Histidine phosphorylation is increasingly recognized an important process for protein post-translational modifications. In this study, we show that histidine phosphorylation patterns change during brown adipocyte differentiation. In addition, the expression level of protein histidine phosphatase 1 (PHPT1), a major mammalian phosphohistidine phosphatase, is reduced rapidly at the early phase of differentiation and recovers at the later phase. During white adipocyte differentiation of 3T3-L1 preadipocytes, however, the expression level of PHPT1 do not significantly change. Knockdown of PHPT1 promotes brown adipocyte differentiation, whereas ectopic expression of PHPT1 suppresses brown adipocyte differentiation. These results collectively suggest that histidine phosphorylation is closely linked to brown adipocyte differentiation and could be a therapeutic target for obesity and related metabolic diseases.

• Journal of the Korean Wood Science and Technology
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• v.20 no.3
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• pp.55-60
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• 1992

Japanese red pine (Pinus densiflora S. et. Z.) decayed by brown-rot fungi Tyromyces palustris and Gloeophyllum trabeum were subjected to X-ray diffraction analysis and infrared spectral examinations. Pine woods decayed by T. palustris showed the increase of relative crystallinity in the initial stage of degradation. When the weight loss was above 30%, then the crystallinity went down slowly. In contrast, the wood samples degraded by G. trabeum showed the decrease of crystallinity from the beginning stage of decay. The changes of crystallinity in brown-rotted woods suggested that the degradation rate of crystalline cellulose was varied with the brown rot fungal species. X-ray diffraction analyses also indicated that crystalline cellulose was much more slowly broken down than the amorphous one. The most notable difference in the IR spectra of the brown-rotted wood samples was that the adsorption band centered at 1,730$cm^{-1}$ was significantly diminished in the decayed wood. indicating the degradation of hemicellulose by brown-rot fungi. However, no marked changes of intensities at 1,000, 1,060 and 1,040$cm^{-1}$ were observed in the brown rotted wood samples, suggesting that crystal line cellulose was resistant against the attack by brown rot fungi.

• BMB Reports
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• v.49 no.7
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• pp.388-393
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• 2016

Although brown adipose tissue is important with regard to energy balance, the molecular mechanism of brown adipocyte differentiation has not been extensively studied. Specifically, regulation factors at the level of protein modification are largely unknown. In this study, we examine the changes in the expression level of enzymes which are involved in protein lysine methylation during brown adipocyte differentiation. Several enzymes, in this case SUV420H2, PRDM9, MLL3 and JHDM1D, were found to be up-regulated. On the other hand, Set7/9 was significantly down-regulated. In the case of SUV420H2, the expression level increased sharply during brown adipocyte differentiation, whereas the expression of SUV420H2 was marginally enhanced during the white adipocyte differentiation. The knock-down of SUV420H2 caused the suppression of brown adipocyte differentiation, as compared to a scrambled control. These results suggest that SUV420H2, a methyltransferase, is involved in brown adipocyte differentiation, and that the methylation of protein lysine is important in brown adipocyte differentiation.