• Journal of Microbiology and Biotechnology
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• v.33 no.7
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• pp.926-933
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• 2023

Aspergillus oryzae KCCM 11372 was used to enhance the production of β-glucan using humidity control strategies. Under conditions of 60% humidity, solid-state fermentation (SSF) increased the yields of enzymes (amylase and protease), fungal biomass (ergosterol), and β-glucan. The maximum concentrations obtained were 14800.58 U/g at 72 h, 1068.14 U/g at 120 h, 1.42 mg/g at 72 h, and 12.0% (w/w) at 72 h, respectively. Moreover, the β-glucan containing fermented brown rice (β-glucan-FBR) extracts at concentrations of 25-300 ㎍/ml was considered noncytotoxic to 3T3-L1 preadipocytes. We then studied the inhibitory effects of the extracts on fat droplet formation in 3T3-L1 cells. As a result, 300 ㎍/ml of β-glucan-FBR extracts showed a high inhibition of 38.88% in lipid accumulation. Further, these extracts inhibited adipogenesis in the 3T3-L1 adipocytes by decreasing the expression of C/EBPα, PPARγ, aP2, and GLUT4 genes.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.249-249
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• 2017

This study was carried out to compare the antioxidant components and antioxidant activity of brown rice according to addition rate (0, 10, 20, 30, 50, and 100%) and cooker. Brown rice was cooked using general and high pressure cookers with and without fermented alcohol. Pasting characteristics with addition rate of brown rice decreased with increasing amounts of brown rice. Total polyphenol and flavonoid contents increased with increasing amounts of brown rice. DPPH and ABTS radical scavenging activities increased with increasing amounts of brown rice. Moreover, brown rice cooked by the general cooking method with fermented alcohol showed higher antioxidant effects compared to other cooking methods. In this study, antioxidant components and antioxidant activity of cooking brown rice with addition rate and cooking method can be used as basic data on processed manufactured products.

• Korean journal of food and cookery science
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• v.30 no.4
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• pp.480-485
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• 2014

Brown rice contains both excellent nutritional value and functional advantages. However, its utilization is limited due to its rough texture and higher concentrations of phytic acid compared to white rice. We made brown rice inoculated with Lactobacillus sakei Wikim001 having phytate activity for 12 h (BRWK-12) and 24 h(BRWK-24) at $30^{\circ}C$ and evaluated the quality characteristics in an attempt to solve these problems. The pH of brown rice inoculated with L. sakei Wikim001 was reduced time dependently. A concentration of phytic acid in brown rice inoculated with L. sakei Wikim001 was decreased as compared normal brown rice (BR). BRWK-24 showed significantly high values in the brightness, redness and yellowness (p<0.05). BRWK-24 received higher scores in texture and overall acceptability than those of BR on the sensory evaluation test. Taken together, it is expected that a treatment of L. sakei Wikim001 in brown rice is useful for the development of new fermented brown rice with reduced phytic acid.

• Food Science and Biotechnology
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• v.15 no.2
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• pp.238-243
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• 2006

The methanol extract of waxy brown rice fermented with Agrocybe cylindracea was prepared. The extract was then freeze dried and fed to rats at the level of 0.5, 1.0, 2.0 g/kg body weight for 14 days, followed by the treatment with carbon tetrachloride for three consecutive days to induce hepatotoxicity. After sacrificing the rats, the enzyme activity of aspartate aminotransferase (AST), alanine aminotransferase (ALT), alkaline phosphatase (ALP), lactate dehydrogenase (LDH), and ${\gamma}$-glutamyl transpeptidase (${\gamma}$-GTP) in serum was determined. Biochemical analysis on serum for albumin, total protein, triglyceride, and total as well as HDL-cholesterol were carried out along with a histopathological study of liver tissues. Based on these data, we suggest that the waxy brown rice cultured with A. cylindracea may exert hepatoprotective activity against hepatotoxicity caused by chemicals such as carbon tetrachloride.

• Journal of Environmental Health Sciences
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• v.29 no.4
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• pp.48-54
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• 2003

This study investigated retrogradation properties of Jeungpyun substituted for cereals with dietary fibers of 60% of brown rice, and barley. Quality changes during storage periods of the functional Jeungpyun, were studied using $\alpha$-amylase iodine enzyme digestion methods, X-ray diffraction patterns, and differential scanning calorimetry (DSC). The barley substituted samples showed significantly lower retrogrdation rates than those of control when examined by $\alpha$-amylase method. The Relative crystallity by X-ray diffraction patterns had typical A type in all samples with appealing big crystallity around its diffraction angle 23$^{\circ}$degrees as storage periods were increased. The brown rice and barley Jeunpyun made smaller crystallity than that of control, representing slower retrogradation rates. The batter controls had significantly lower ΔH than the other compared samples when measured by DSC, but had significantly higher ΔH after 30 days of storage, implying that the control required more energy for regelatinization after the 30 days of storage.

• Proceedings of the Korean Society of Food Science and Nutrition Conference
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• 2001.12a
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• pp.170-177
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• 2001

The objective of this study was to improve the qualities of Saengsik (substitute meal formulated with uncooked cereal powder) such as functionality, safety and sensory preference by using Lactic Acid Bacteria (LAB). The optimum formulation of fermented Saengsik (substitute meal) was verified as $40\%$ of fermented brown rice, $13\%$ of fermented job tears, $5\%$ of yellow soybean, $5\%$ of waxy rice, $5\%$ of sorghum, $3\%$ of Seumok bean, $1\%$ of sesame, $3\%$ of barley, $2\%$ of red bean, $5\%$ of prosomillet, $2\%$ of foxtail millet, $9%$ of black rice, $3\%$ of buckwheat, $1\%$ of chestnut, $2\%$ of pumpkin, $3\%$ of peanut. Fermented Saengsik decreased significantly serum glucose in STZ-induced diabetic rats. However, serum lipid levels were not affected by fermented Saengsik. In rats fed with high-fat diet, serum triglyceride level was slightly decreased and the contents of liver triglyceride were significantly decreased by supplementation of fermented Saengsik.

• Korean Journal of Food Science and Technology
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• v.49 no.3
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• pp.311-317
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• 2017

In this study, the phenolic content and antioxidant activity of rice cooked using different methods with different amounts of germinated brown rice (10, 20, 30, and 50%) were compared. Germinated brown rice was cooked using general and high-pressure cooking methods with and without fermented alcohol. Pasting characteristics decreased, and total polyphenol and flavonoid contents, and DPPH and ABTS radical scavenging activities increased with increasing amounts of germinated brown rice. Moreover, germinated brown rice cooked by general cooking method with fermented alcohol showed higher antioxidant activity than that showed by rice cooked by other cooking methods. The results obtained in this study are expected to serve as basic data for manufacturing of processed products.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.22 no.4
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• pp.49-55
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• 2021

The purpose of this study was to compare the quality characteristics of each brown rice glutinous rice red pepper paste prepared. In this study, brown rice, glutinous rice, and red pepper paste were prepared with various enzyme preparations. A 20-day study of the physicochemical and microbiological properties of each enzyme through the results process showed significant differences. In particular, brown rice red pepper paste manufactured using cozies purchased from Sunchang was functionally superior to rice cozies and bean cozies, with probiotics of 7.1-7.5×107 CFU/mL, lactobacillus of 1.9-2.2×103 CFU/mL, 48.67-52.30%, and 58.57-63.90%. When the results were combined, the composition of microorganisms and enzymes of fermented soybean paste purchased from Sunchang was not confirmed, but brown rice chili paste with nutritional and functional properties could be prepared compared to A.oryzae and A. kawachii.

• Food Science and Preservation
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• v.22 no.6
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• pp.859-866
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• 2015

The purpose of this study was to develop a supplemental healthy food that can help prevent high blood pressure-related diseases caused due to the excessive consumption of sodium in salt. This was achieved by using ion-displacement techniques to produce mineral salt with lower sodium content by using fermented brown rice by-products rich in minerals. Mineral salt containing 2019.2 mg/100 g of potassium, 678.5 mg/100 g of magnesium, 48.7 mg/100 g of calcium, and 19.5 mg/100 g of sodium was obtained by fermenting brown rice by-products to create a culture medium for the mineral salt. Mineral salt containing 1769.7 mg/100 g of potassium, 573.6 mg/100 g of magnesium, 35.3 mg/100 g of calcium, and 19.5 mg/100 g of sodium was obtained by filtering and refining the by-product extract of fermented brown rice. The results showed that when the stream velocity of the instrument used for electrolysis was 200 mL/min and the current and the concentration of the reactive liquid in the purified water chamber were higher, the effect of electrolysis was greater. Ion hot water extraction of the fermented brown rice by-products improved by up to 95% and was collected as purified water within 90 min of the reaction time. Chloride ions with pH 7.4 were produced by mixing sodium hydroxide in a purified saline water chamber with electro-analyzed water. The salt produced in this study contained low sodium, 5.7~30%, as compared to 40% sodium content of the normal salt.

• Food Science and Preservation
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• v.20 no.4
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• pp.564-572
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• 2013

We investigated the quality characteristics of brewing brown rice vinegar through a traditional static fermentation process. Accordingly, we decided to compare the physicochemical characteristics of brewing vinegar at different temperatures and filtration methods. In four to five weeks' time, the acetic acid fermentation exhibited the highest titratable acidity and then it eventually decreased. The titratable acidity was affected by the filtration method. It was revealed that the titratable acidity was higher in the forced filtration than the traditional filtration method. Various organic acids were detected in order to initialize the fermentation stage and as the fermentation progressed, only the acetic acid could be detected. The total free amino acid content was higher at a temperature of $30^{\circ}C$ than at $20^{\circ}C$. Moreover, the free amino acid content was dependent on the acetate content during the acetic fermentation process. The main bioactive substance of the ${\gamma}$-aminobutyric acid content was more than twice at a fermentation temperature of $30^{\circ}C$ compared to the fermentation temperature of $20^{\circ}C$. Furthermore, the total amino acid and essential amino acid content at a temperature of $30^{\circ}C$ was excellent. The quality of the brown rice vinegar via forced filtration method at a temperature of $30^{\circ}C$ was the most excellent. Based on these results, the fermentation temperature and the use of nuruks (fermenting agent) affected the quality of the brown rice vinegar, and an appropriate method to consider its purpose is required.