• 한국식품영양과학회지
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• 제29권1호
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• pp.140-146
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• 2000

Even though coix (Coix lachryma-jobi L. var. ma-yuen) has many physiological effects, since it has been known to cause sterility, farmers avoid using coix bran as a forage for their livestock. Therefore, as the consumption of coix increases, coix bran, which is a by product of pounding process, becomes a serious issue of environmental problem. Present study examined the physiological effects of coix bran in normal and diabetic rats for its possible use as a functional material. The effects of coix bran supplementation on plasma and hepatic lipid profile were evaluated in rats fed one of the following diet for 12 weeks : chow diet ; chow-bran diet (chow diet＋25% coix bran), high fat diet and high fat-bran diet (high fat diet＋25% coix bran). Additionally, glucose challenge and lipid metabolism in streptozotocin-diabetic rats were also examined. In normal rats, consumption of coix bran remarkably reduced body weight gain in chow or high fat diet fed rats. Additionally, consumption of coix branreduced blood TG, TC and atherogenic index (26%, 24% and 72%, respectively) in chow diet fed rats. Liver TG and cholesterol concentrations were reduced (43% and 49%, respectively) in high fat fed rats by coix bran supplementation. In diabetic rats, fasting blood glucose level was reduced about 25% by coix bran consumption. Also, glucose challenge pattern was improved and resembled normal pattern : it reaches to peak 15~30 minutes after glucose administration and get back to fasting blood glucose level after 90 minutes. Plasma concentrations of TG were elevated in diabetic rats and were reduced to normal level by coix bran supplementation. Liver TG and cholesterol concentrations were also elevated in diabetic rats and reduced to normal level by consumption of coix bran. These results suggest that coix bran may have beneficial effects on blood lipid and glucose level in normal and diabetic rats.

• 한국식품영양학회지
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• 제24권1호
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• pp.85-93
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• 2011

Job's tears(Coix lachryma-jobi L.) chungkukjang powder and wheat bran powder were added to American cookies for practical use as healthy compounds. We examined the antioxidant activity and quality characteristics of cookies prepared with different amounts(as ratios of 10%, 20%, 25% to the flour quantity) of Job's tears chungkukjang & wheat bran powder. The antioxidant activity was estimated by DPPH free radical scavenging activity, the total phenolic compounds content and flavonoid content in Job's tears chungkukjang & wheat bran powder and cookies. The quality characteristics of Job's tears chungkukjang & wheat bran powder American cookie were estimated in terms of bulk density, pH of the dough, spread ratio, color, texture profile analysis, proximate composition, and sensory evaluations. While the spread ratio and the total polyphenol contents, flavonoid contents and DPPH free radical scavenging activity of cookies significantly increased, pH, hardness and L value of the cookies decreased with increasing Job's tears chungkukjang & wheat bran powder(p<0.01). The consumer acceptability score for the 10~20% Job's tears chungkukjang & wheat bran powder American cookie ranked significantly(p<0.05) higher than those of the other groups in texture andoverall preference. This suggests that Job's tears chungkukjang and wheat bran powder are good ingredient candidates for increasing consumer acceptability and functionality of cookies.

• 한국식품조리과학회지
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• 제7권4호
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• pp.87-91
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• 1991

식이섬유와 무기질의 장내 흡수의 관계를 알아보기 위해 율무겨에서 추출한 식이섬유의 Ca 및 Fe 결합력을 장의 pH 조건과 유사한 범위에서 측정하였다. 율무겨에서 추출한 식이섬유의 내인성 Ca및 Fe함량을 원소 흡광 분석기로 측정한 결과, 총 식이섬유에는 산성세제 저항섬유보다 자체내 Ca함량을 300배 이상이나, Fe함량은 4배 이상 함유되어 있었다. 식이섬유와 칼슘과의 결합 정도를 pH 5.0-7.0 범위에서 측정한 결과 TDF는 pH가 증가함에 따라 50.77%에서 86.64%로 증가했고, ADF는 40-50% 정도를 나타내어, TDF가 pH의 변화에 민감하게 반응하여 칼슘과 결합한다는 것을 알 수 있었다. 또한 식이섬유와 철분과의 결합 정도는 pH 5.0∼7.0 사이에서 TDF는 95∼97%, ADF는 85∼95%를 나타내, 철분은 pH변화에 영향을 받음이 없이 섬유소에 높은 비율로 결합하고 있음을 알 수 있었다.

• 한국식품영양학회지
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• 제24권3호
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• pp.350-361
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• 2011

A study was undertaken to examine the effect of the addition of job's tears(Coixlachryma-jobi L.) chungkukjang(soybeanfermented food) and wheat bran powder on quality attributes of pound cakes. Job's tears chungkukjang and wheat bran powder was added to the batter at a ratio of 10, 12.5 and 15% respectively. The antioxidant activity was estimated by DPPH free radical scavening activity, the total phenolic compounds content and flavonoid content in job's tears chungkukjang & wheat bran powder and pounds cakes. Antioxidative activity was highly correlated with the total phenolic and total flavonoids contents of job's tears chungkukjang and wheat bran pound cakes respectively(r=0.9671, r=0.8335). The quality characteristics of job's tears chungkukjang powder and wheat bran powder pound cakes were estimated in terms of the specific load volume, hardness, hunter value of crumb and crust and sensory quality of cakes. The specific volume were increased significantly with increasing substitution level of job's tears chungkukjang and wheat bran powder(p

• 한국식품과학회지
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• 제32권6호
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• pp.1409-1413
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• 2000

율무와 현율무의 total methanol 추출물과 분획 한 후의 각 획분에서의 DPPH 라디칼 소거작용 및 tyrosinase 저해작용을 검색 비교하여 그 함량-작용간의 dose-dependent한 결과를 얻었다. 라디칼 소거작용은 율무의 n-butanol 분획이 가장 활성이 높아 standard로 사용한 BHT의 6.7배 정도의 농도에서 같은 $IC_{50}$값을 나타내었으며 $600\;{\mu}g/ml$ 이상의 고농도에서는 BHT와 거의 동등한 저해율을 보였다. 그러나 현율무에서는 total methanol 추출물을 분획한 후의 모든 획분이 total methanole 추출물의 활성보다 작아 분획에 따른 작용의 편재화를 이루지 못했다. Tyrosinase 저해작용도 모든 분획이 거의 유사한 저해율을 보여 역시 분획에 따른 activity의 편재화가 이루어지지 않았음을 알 수 있었으나 현율무의 chloroform 분획이 비교적 높은 활성을 보여 $IC_{50}$값이 $321.5\;{\mu}g/ml$이었다. 이는 활성이 확인된 trans-p-coumaric acid의 $IC_{50}$값이 $25\;{\mu}g/ml$, Kazinol E의 $IC_{50}$값이 $111.3\;{\mu}g/ml$임을 참조 할 때 분획으로서는 좋은 활성을 보였음을 알 수 있었다.