• Research in Plant Disease
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• v.18 no.4
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• pp.399-401
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• 2012

In order to select the optimum rice cultivars for the use in processing of eco-friendly-grown germinated brown rice (GBR), disease incidences and yields in rice cultivars bred in National Institute of Crop Science were investigated in eco-friendly paddy fields (Gokseong, Jeonnam Province, Korea) during the years 2009-2011. The incidences of rice sheath blight and blast on the cultivar Samgwang were higher than those on one reference cultivar Chucheong, but much lower than those on the other reference cultivar Gosihikkali. The cultivars Keunnun and Haiami selected as special rices showed disease incidences and yields similar to the reference rice cultivars Chucheong and Gosihikkali. These results indicated that the cultivars Samkwang, Keunnun, and Haiami can be selected as rice cultivars for the use of in processing of eco-friendly grown GBR because their disease incidences and yields in Gokseong may be similar to the reference cultivars.

• Journal of Life Science
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• v.25 no.2
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• pp.206-213
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• 2015

Sunsik has been popular as well-being and healthy food to some Asian people, but it still has a limit to other foreigners because of its taste and appearance. This study tried to modify Sunsik into smoothie type for foreigners and investigate its physicochemical characteristics. Germinated black and brown rice was prepared. The germination condition of two cereals was steeping for 24 hr at room temperature, and then germinating for 24 hr at $30^{\circ}C$. After germination, the ${\alpha}$-amylase activity of germinated grains was 13~15 times higher than before germination. The enzyme activity of brown rice was 9.16 CU/g, but germinated brown rice was 152.63 CU/g. In case of black rice, enzyme activity before germination was 7.47 CU/g, and enzyme activity after germination was 97.96 CU/g. The lactic acid bacteria was grown in 50 g germinated brown rice powder with 100 ml malt solution, 30 g tomato juice, and 1.5 g rice bran. After manufacturing beverage using milk and Sunsik and the cell count of lactic acid bacteria was $1.3{\times}10^5CFU/ml$ enough to use starter. According to sensory test, the optimal concentration of Sunsik smoothie was 30 g Sunsik in 200 ml of milk. The viscosity was $5.97{\pm}1.2$ centipoise. The color of Sunsik beverage was evaluated as L value : $63.50{\pm}0.41$, a value: $-0.35{\pm}0.06$, and b value: $8.85{\pm}0.19$.

• Journal of the Korean Dietetic Association
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• v.16 no.4
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• pp.332-340
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• 2010

This study was conducted to develop an optimal composite recipe for nutritional cookies containing beet powder. Flour was substituted with whole wheat flour containing germinated brown rice powder. The sensory optimal composite recipe was determined by making cookies containing two levels of beet powder (A) or butter (B) according to Central Composite Design (CCD) and by conducting the sensory evaluation and instrumental analysis according to Response Surface Methodology (RSM). Using CCD, the results of physical measurement for ten conditions with two variables were obtained. The values of lightness (L), redness (a), and yellowness (b) were in the range of 36.65~49.03, 22.15~29.31, and 13.96~19.34, respectively. Lightness decreased significantly (P<0.001) and redness increased significantly (P<0.01) upon an increase in beet powder. The results of sensory evaluation showed very significant values in color (P<0.05), texture (P<0.05), flavor (P<0.01), taste (P<0.05), and overall quality (P<0.05), whereas those of the instrumental analysis showed significant values in lightness (P<0.001), redness (P<0.01), spread ratio (P<0.01), and hardness (P<0.05). As a result, the optimal sensory ratio of beet cookie was calculated for beet powder 7.75 g and butter 77.88 g.

• Journal of the Korean Society of Food Culture
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• v.33 no.4
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• pp.337-344
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• 2018

Germinated brown rice (GBR, Orysa sartiva L.) has been reported to have anti-obesity and anti-inflammatory effects. However, the mechanisms underlying these effects in adipocytes are not fully understood. Therefore, this study was conducted to explore the anti-inflammatory mechanisms of GBR on lipopolysaccharide (LPS)-stimulated 3T3-L1 adipocytes. 3T3-L1 adipocytes were pretreated with GBR extracts (0-20 mg/mL) 1 h before LPS stimulation. The mRNA expression of adipokines and Toll-like receptor 4 (TLR4) were measured by RT-PCR. The protein expressions of TLR4-related molecules were detected by western blotting and nuclear factor-${\kappa}B$ ($NF-{\kappa}B$) activation was measured. Our results showed that GBR extract dose-dependently inhibited mRNA expression of LPS-induced tumor necrosis factor-${\alpha}$ ($TNF-{\alpha}$), interleukin-6 (IL-6), and monocyte chemoattractant protein-1 (MCP-1). GBR extract was found to inhibit LPS-induced mRNA expression of TLR4 and protein expression of both myeloid differentiation factor 88 (MyD88) and TNF receptor-associated factor 6 (TRAF6). Furthermore, GBR extract significantly inhibited extracellular receptor-activated kinase (ERK) phosphorylation and $NF-{\kappa}B$ activation. These results suggest that GBR extract has the anti-inflammatory effects on LPS-induced inflammation via inhibition of TLR4 signaling, includingthe ERK and $NF-{\kappa}B$ signaling pathways, in adipocytes.

• Journal of Physiology & Pathology in Korean Medicine
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• v.24 no.4
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• pp.598-601
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• 2010

This experiment was performed to investigate whether the combined-preparation of water extracts of germinated brown rice (WGR), water extracts of cultured mountain ginseng (WCG) and 70% ethanol extracts of Longanae Arillus (ELA) has hypnotic effects and/or enhances pentobarbital-induced sleep behaviors through the GABAergic system. The combined-preparation of WGR and WCG reduced sleep latency and prolonged sleep time induced by pentobarbital. ELA also reduced sleep latency and prolonged sleep time induced by pentobarbital. However, WGR or WCG itself did not induce sleep. The combined-preparation of WGR, WCG and ELA strongly reduced sleep latency and prolonged sleep time via chloride influx into primary cultured cerebellar granule cells. In conclusion, the combined-preparation of WGR, WCG and ELA augments pentobarbital-induced sleep behaviors through the modification of GABAergic system.

• The Korean Journal of Food And Nutrition
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• v.20 no.2
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• pp.185-194
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• 2007

This study was performed to evaluate the physicochemical, sensory evaluation of Backsulgi changed with germinated brown rice flour(GBRF) at different ratio. Moisture content decreased gently during storage and the decrease was less in GBRF-added groups than the control group. The color L value decreased significantly by with increasing the GBRF, wherease the redness(a) and yellowness(b) were both increased. As the result of measurement with texture analyzer, hardness, gumminess, chewiness, adhesiveness and fracturability of Backsulgi tended to decrease in proportion to the amount of GBRF in the formula. The thermal properties of Backsulgi were investigated by differential scanning calorimetry(DSC). Onset temperature and peak temperature of gelatinizatino in thermal characteristics showed low in case of addition of GBRF into Backsulgi. All samples changed with GBRF had low values in change of melting enthalphy. In the sensory evaluation, Backsulgi with GBRF were superior in flavor, cohesiveness, hardness, chewiness and moistureness than that of control. And Backsulgi with 20% GBRF showed the highest score in overall acceptability. Therefore we concluded that the addition of GBRF on Backsulgi improve the sensory characteristics as well as delay the retrogradation.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.9 no.6
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• pp.1806-1810
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• 2008

Thirty five AD patients were treated with Phellinus linteus grown in germinated brown rice(PB) p.o., at 6, 9, and 12 g/day to the patients with their body weight for 12 weeks. A significant reduction in mean severity scores and mean symptom scores was observed after PB treatment. The mean SCORAD indices pre and post PB treatment were $31.28{\pm}10.01$ and $22.39{\pm}15.59$ (p<0.05), respectively. And the mean symptom score of pruritus assessment decreased from $7.37{\pm}1.33$ to $4.6{\pm}2.34$ (p<0.05) after PB treatment. These results suggest that PB shows alleviation of atopic dermatitis symptoms.

• Food Science and Biotechnology
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• v.15 no.3
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• pp.351-356
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• 2006

In this study, we investigated the effect of adding a 1, 3, or 5% solution of germinated brown rice concentrate (GBRC) to fermented kimchi. During fermentation, the concentration of free amino acids and essential amino acids increased with increasing concentrations of GBRC. In particular, higher levels of free amino acids were associated with a sweet taste compared with controls. The ${\gamma}$-aminobutyric acid (GABA) content of kimchi containing the 5% GBRC solution was 3 times higher than that of controls. The total phenolic compound content (130 mg%) did not change significantly in the control group, but increased in 10 mg% increments as the GBRC concentration rose from 1 to 3 to 5%. 2,2-diphenyl-1-picryhydrazyl (DPPH) free radical scavenging activity and superoxide radical scavenging activity also increased with the GBRC concentration, with maximum activity during the ripe stage with GBRC measured at 79 to 82% compared with controls (30 to 71 %). The nitrite scavenging activity was 10% higher with GBRC compared with controls and was highest when the pH was 1.2. These results showed that the addition of GBRC is effective in improving the function of kimchi.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.4
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• pp.567-572
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• 2010

This study is to develop vinegar with germinated brown rice and red pepper (Capsicum annuum) for effective use of the rice and red pepper. The vinegar was prepared using the wine fermented from the germinated brown rice supplemented with 10~50% red pepper. Acetic acid fermentation was carried out with 6% (w/v) initial ethanol concentration, at $30^{\circ}C$. pH values decreased from 4.27~4.41 to 3.20~3.59 during acetic acid fermentation. The initial total acidity (0.29~0.41%) changed to 3.68~4.51% after fermentation. Hunter's a (redness) and b (yellowness) values also increased as the addition of red pepper increased to 30%. Major volatile compounds consisted of ethyl acetate, 3-methyl-1-butanol, acetaldehyde, ethanol and acetic acid. Capsaicin content (0.17~0.26 mg%) at the initial changed to 0.16~0.29 mg% at the final of the fermentation. Antioxidant activity decreased from 48.1~79.1% to 36.6~64.9% by the fermentation. The germinated brown rice vinegar added with red pepper had higher acceptance scores than that of the control without red pepper.

• 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.