• Food Science and Preservation
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• v.21 no.1
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• pp.55-61
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• 2014

This study was to investigate the quality characteristics of brown rice mixed with white rice and boiled in hydrothermal extract of the medicinal herbs which was effective for diabetes in order to suggest a way of taking the rice everyday in Korean dietary life. The moisture content of the cooked rice was decreased with an increase of brown rice addition. The moisture content was same at Herbs extract ($H_2$). The physical properties of Herbs extract ($H_1$)and Herbs extract ($H_2$) showed a similar tendency. The hardness of the control, 100% of white rice, was lowest. The hardness was increased with increase of brown rice addition. The springiness, cohesiveness and gumminess tended to be decreased with increase of brown rice addition, while the chewiness was increased with increase of brown rice addition. In chromaticity, $H_1$ and $H_2$ revealed a similar trend. The color value L was decreased with increase of brown rice addition. The value a was decreased with increase of brown rice amount. On the contrary, the value b was increased with increase of brown rice amount. In the sensory test result of the cooked rice by using $H_1$, the appearance, taste, texture and the overall preference exhibited a tendency to decreased with increase of brown rice addition. The incase was similar to the rice cooked with $H_2$ and the overall preference showed a similar tendency, being highest at the sample added with 30% of brown rice.

• Preventive Nutrition and Food Science
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• v.10 no.3
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• pp.251-256
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• 2005

An extract obtained from germinated brown rice was evaluated for protective effects against the adverse effects of a chronic high fat diet. C57BL6/J mice were divided into three groups; normal diet + water group (ND), high fat diet + water group (HD), high fat diet + brown rice water extract group (HD + BE) and fed for 8 weeks (6 day/week). The ND group diet was 11 kcal fat $\%$. The HD group and HD + BE group diet were 42 kcal fat $\%$. Weight gains were not significantly different between groups. However, abdominal fat $\%$ was 1.6-fold higher in the HD group than HD + BE group. Feed consumption was significantly higher in the ND group than HD group. Serum triglyceride, total cholesterol and LDL-cholesterol increased with a high fat diet, but decreased by brown rice water extract administration to the high fat diet group. Serum HDL-cholesterol decreased by the high fat diet, but increased by the brown rice wate extract administration. Also, serum HDL-cholesterol/total cholesterol ratio was 2.3-fold higher in the HD + BE than the HD. Liver triglyceride and total cholesterol were not significantly different among groups. These data suggest that brown rice water extract administration improves the serum lipid profiles of C57BL/6J mice.

• Korean Journal of Food Science and Technology
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• v.30 no.1
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• pp.146-150
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• 1998

This study was conducted to investigate the possibility of using brown rice as a raw material for preparation of sikhe. The ${\alpha}-amylase$ activity of germinated brown rice was much lower than that of germinated barley; however, the extract and its sugar content of extract prepared from germinated brown rice was similar to those of germinated barley. The extract of sikhe prepared with brown rice at $60^{\circ}C$ for 4 hr was similar to that of milled rice for 1 hr. Sikhe prepared with brown rice did not differ from sikhe prepared from milled rice in sweetness, pH and acidity. Sensory evaluation of sikhe prepared with brown rice showed increase in aroma and decrease in texture compared with sikhe prepared with milled rice.

• Mycobiology
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• v.30 no.4
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• pp.213-218
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• 2002

The induction of NAD(P)H: quinone oxidoreductase(QR), glutathione S-transferase(GST), and glutathione(GSH) levels in hepa1c1c7 cells(murine hepatoma) by waxy brown rice cultured with Phellinus igniarius to induce anticarcinogenic enzymes were measured. In addition, the inhibition of polyamines metabolism was tested with the growth of Acanthamoeba castellanii. The result shows that QR, GST activities, and GSH levels of experimental animals were increased much more by feeding the methanol extract of waxy brown rice cultured with Phellinus igniarius than those of the rats received the ethanol of uncultured brown rice. The growth of A. castellanii was inhibited mostly at 40 mg/3 ml concentration of methanol extract of waxy brown rice cultured with P. gniarius. The results suggested that waxy brown rice cultured with P. igniarius possess chemopreventive activity by inducing anticarcinogenic enzymes and inhibiting polyamine metabolism.

• Korean Journal of Food Science and Technology
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• v.29 no.1
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• pp.101-106
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• 1997

This study was carried out to examine the possibility of using brown rice or paddy as raw materials for sikhe. Brown rice and paddy were soaked in water at $15^{\circ}C$ for 2 days and then germinated at $15,\;20,\;25,\;30^{\circ}C$ for upto 10 days. The higher the germination temperature, the higher the germination speed, the increase of ${\alpha}-amylase$ activity, and the increase of extract amount and its sugar content. The viscosity of extract rapidly decreased first and then slightly increased during germination. The activities of ${\alpha}-amylase$ of germinated brown rice and paddy were much smaller than those of germinated barley; however, the extract amount and its sugar content of germinated brown rice and paddy were similar to those of germinated barley. The germinated brown rice can be used for sikhe not as a saccharifying agent but as a substitute for white rice.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.6
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• pp.807-811
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• 2009

In this study, the antioxidant compounds and antioxidant activities of Geumjong brown rice were measured to evaluate functional properties and to compare with white rice and Chuchung brown rice. The content of polyphenolics, flavonoids and $\gamma$-oryzanol were measured by spectrophometric methods and tocopherol and tocotrienol analyses were carried out by HPLC. ABTS and DPPH radical scavenging activity and reducing power were used to measure antioxidant activity. The extraction yield of Chuchung white rice, Chuchung brown rice, and Geumjong brown rice were 1.5, 2.3, and 3.5%, respectively. The high level of antioxidant activity (69.77 mg TEAC/100 g) and total polyphenolic content (69.1 mg gallic acid equivalents/100 g) were found in Geumjong brown rice, whereas the reducing power of Geumjong brown rice was lower than that of Chuchung brown rice.

• Korean Journal of Food Science and Technology
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• v.27 no.6
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• pp.1003-1007
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• 1995

The effect of brown rice extract on mitomycin C(MMC)-induced chromosome aberration was examined in cultured Chinese hamster lung(CHL) cells, after induction of chromosome aberration and mitotic index in CHL cells cultured with MMC were observed. There were no significant differences between mitotic indices of CHL cells treated with DMSO, and MMC and brown rice extract. The frequency of chromosome aberration showed dose-dependent relationship in CHL cells treated with $0.2{\sim}3.0\;{\mu}g$/assay of MMC. But chromosome aberrations could not be assayed Our to cytotoxicity of MMC when its concentrations were above $3.0\;{\mu}g$/assay. Chromatid type, especially gap and break, of chromosome aberration were most frequently observed. When CHL cells treated with $2.0\;{\mu}g$/assay of MMC and brown rice extracts of concentration ranging $0.75{\sim}10.0\;{\mu}g$/assay were incubated, frequencies of chromosome aberration induced by MMC were significantly decreased at above concentrations(p<0.01, p<0.05). As concentration of brown rice extract was increased, frequencies of chromosome aberration was decreased $7{\sim}30%$, in some irregularity.

• Nutrition Research and Practice
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• v.12 no.5
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• pp.365-370
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• 2018

BACKGROUND/OBJECTIVES Oxidative stress is a major cause of cancer. This study investigated the effects of the ethanol extracts from germinated and non-germinated Keunnunjami rice, a blackish-purple pigmented cultivar with giant embryo, on selected human cancer cell lines and on the antioxidant defense system of mice fed with a high-fat diet. MATERIALS/METHODS: High fat-fed mice were orally administered with either distilled water (HF) or extracts (0.25%, w/w) from brown (B), germinated brown (GB), Keunnunjami (K), and germinated Keunnunjami (GK) rice. RESULTS: In comparison with the brown rice extract, Keunnunjami extract showed higher anticancer effect against cervical and gastric cell lines but lower anticancer activity on liver and colon cancer cells. Mice from the HF group showed significantly higher lipid peroxidation and lower antioxidant enzyme activities than the control group. However, the oxidative stress induced by high-fat diet markedly decreased in B, GB, K, and GK groups as compared with the HF group. CONCLUSIONS: Germination may be an effective method for improving the anticancer and antioxidative properties of Keunnunjami rice and extracts from germinated Keunnunjami rice may serve as a therapeutic agent against cervical and gastric cancers and oxidative damage.

• Asian-Australasian Journal of Animal Sciences
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• v.15 no.8
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• pp.1191-1197
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• 2002

This experiment was conducted to study the effects of replacing corn with Chinese brown rice on performance and apparent fecal digestibility of nutrients in weanling pigs. Seventy-two cross-bred (Duroc${\times}$Landrace${\times}$Large White) weanling pigs, weighing an average of $7.38{\pm}0.06kg$, were randomly assigned to either a corn-soybean meal diet (treatment 1), a corn-brown ricesoybean meal diet (treatment 2) and a brown rice-soybean meal diet (treatment 3). The brown rice used in this experiment was husked from one kind of early, long grain, non-glutinous rice (ELGNR, indica rice). The growth performance of weanling pigs in the experiment was similar during weeks 1 and 2, but feed conversion ratio (FCR) was significantly better in treatment 2 during weeks 3 and 4. During week 2, only the digestibility of organic matter in treatments 2 and 3 was significantly higher than that in treatment 1. During week 4, the digestibility of gross energy, ether extract, organic matter and dry matter in brown rice treatment, especially in treatment 3, were significantly higher than in treatment 1. At the end of the experiment, the concentration of serum urea nitrogen of pigs in treatment 2 was lower than that in treatment 1 and 3 and no difference was found in serum glucose and phosphorus. It could be concluded from this experiment that replacing 50% of corn with brown rice in the corn-soybean meal diet caused no negative effects to weanling pig performance, and apparent fecal digestibility was unaffected. It is feasible to replace corn with brown rice in weanling pig diets in southern China.

• Mycobiology
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• v.42 no.4
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• pp.346-352
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• 2014

Recently, the Q biotype of tobacco whitefly has been recognized as the most hazardous strain of Bemisia tabaci worldwide, because of its increased resistance to some insecticide groups. As an alternative control agent, we selected an Isaria javanica isolate as a candidate for the development of a mycopesticide against the Q biotype of sweet potato whitefly. To select optimal mass production media for solid-state fermentation, we compared the production yield and virulence of conidia between 2 substrates (barley and brown rice), and we also compared the effects of various additives on conidia production and virulence. Barley was a better substrate for conidia production, producing $3.43{\times}10^{10}$ conidia/g, compared with $3.05{\times}10^{10}$ conidia/g for brown rice. The addition of 2% $CaCO_3+2%$ $CaSO_4$ to barley significantly increased conidia production. Addition of yeast extract, casein, or gluten also improved conidia production on barley. Gluten addition (3% and 1.32%) to brown rice improved conidia production by 14 and 6 times, respectively, relative to brown rice without additives. Conidia cultivated on barley produced a mortality rate of 62% in the sweet potato whitefly after 4-day treatment, compared with 53% for conidia cultivated on brown rice. The amendment of solid substrate cultivation with additives changed the virulence of the conidia produced; the median lethal time ($LT_{50}$) was shorter for conidia produced on barley and brown rice with added yeast extract (1.32% and 3%, respectively), $KNO_3$ (0.6% and 1%), or gluten (1.32% and 3%) compared with conidia produced on substrates without additives.