• Food Science and Industry
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• v.40 no.3
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• pp.41-46
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• 2007

• Korean Journal of Medicinal Crop Science
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• v.17 no.2
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• pp.97-101
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• 2009

The present study describes the preliminary evaluation of the anti-inflammatory activities of Phellinus linteus (PL) and Phellinus linteus Grow in Germinated Brown Rice (BRPL). In order to effectively screen for anti-inflammatory agents, we first examined the extracts' inhibitory effects on the expression of pro-inflammatory cytokines activated with lipopolysaccharide. Moreover, we examined the inhibitory effects of the PL and BRPL extracts on pro-inflammatory factors such as NO, iNOS, $TNF-{\alpha}$ and $IFN-{\gamma}$ in murine macrophage RAW 264.7 cells. NO production and iNOS expression was significantly augmented in LPS treated cell, the production of NO and iNOS was greater in the BRPL than in the PL group. In addition, protein and mRNA levels of $TNF-{\alpha}$ and $IFN-{\gamma}$ in BRPL showed relatively more potent pro-inflammatory-activity inhibition compared to that of PL. These results suggest that BRPL may have significant effects on inflammatory factors, and may be a potential anti-inflammatory therapeutic materials.

• Korean Journal of Food Science and Technology
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• v.38 no.5
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• pp.648-654
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• 2006

This study investigated the effect of adding germinated brown rice extract powder (GBREP; 0, 0.67, 3.35, 6.70%) during the fermentation of Korean cabbage kimchi. From the result, pH was decreased and total acidity was increased. Total sugar was decreased steadily during the fermentation and reducing sugar were increased at 3 days of fermentation but then decreased steadily. Counts of total microbe and Leuconostoc sp. were increased rapidly from the beginning and reached the highest level at 12 days of fermentation, after then decreased slowly. Counts of Lactobacillus sp. were increased until 12 days of fermentation, and then maintained stably. In sensory evaluation test, the overall acceptability of Korean cabbage kimchi with 3.35% GBREP gained the highest score.

• Journal of Biosystems Engineering
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• v.39 no.3
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• pp.235-243
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• 2014

Purpose: The aim of this study was to prepare and evaluate a natural material extracted from germinated brown rice (GBR). Herein, we evaluated whether the natural material could positively activate the biological effects seen during bone formation, including enhancement of metabolic activity, osteogenesis, and the expression of vascular endothelial growth factor (VEGF), one of the growth factors in human osteoblast-like cells. Methods: The natural material was created by a hot water extraction process after being soaked for 2~3 days in tap water and dried at $50^{\circ}C$. The material was characterized using field emission scanning electron microscopy (FE-SEM), energy dispersive X-ray spectroscopy (EDX), X-ray diffraction (XRD), and Fourier transformed infrared (FTIR) spectroscopy. The biological behaviors of the material were also investigated; we performed tests to assess cell cytotoxicity, metabolic activity, osteogenic markers related to bone formation, and VEGF. Results: The EDX, XRD, and FTIR results for the natural material indicated the presence of organic compounds. The natural material caused positive increases in cell metabolic activity and mineralized bone formation without cytotoxicity. The protein levels in the extract for the $6.25{\mu}g/mL$, $12.25{\mu}g/mL$, $25{\mu}g/mL$, $50{\mu}g/mL$, and $100{\mu}g/mL$ groups were significantly different from that for the control. Conclusions: The GBR-based natural material was easy to prepare and had characteristics of a potential biomaterial. The biocompatibility of this natural material was evaluated using in vitro techniques; our findings indicate that this novel material is promising for agricultural and biological applications.

• Microbiology and Biotechnology Letters
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• v.45 no.4
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• pp.291-298
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• 2017

We compared the ingredients present in freeze-dried ground food samples with those present in hot air-dried and ambient ground food samples to optimize processing conditions for preserving nutrients in and for improving the ingestion of different foods. The freeze-dried ground sample of black bean showed 4.57% higher retention rate than the ambient ground sample of black bean. Mineral content was also significantly different between these two samples. Moreover, the freeze-dried ground sample of black bean contained 11.54% higher content of ${\beta}$-carotene, a precursor of vitamin A, than the ambient ground sample of black bean. Total anthocyanin content was 453.49 mg in the freeze-dried ground sample of Aronia compared with 158.98 mg in the ambient ground sample of Aronia. Contents of ${\beta}$-carotene and niacin increased by 129.47% and 439.39%, respectively, in the freeze-dried ground sample of grapefruit. Retention rates of proteins, carbohydrates, and niacin were 107.74%, 103.87%, and 156.52%, respectively, in the freeze-dried ground sample of germinated brown rice. Protein digestibility increased by 120.5% and 101.14% in the freeze-dried ground samples of Aronia and black bean, respectively, but did not increase in the freeze-dried ground samples of grapefruit and germinated brown rice.

• Food Science and Preservation
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• v.13 no.6
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• pp.789-795
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• 2006

This study was designed to investigate quality characteristics of Korean cabbage kimchi added with germinated brown rice extracts (GBRC; (A) and CBREP; (B)) and Korean cabbage kimchi on the market mom the result pH and total acidity were shown to be similar in all samples. In the case of Korean cabbage kimchi added with (A) and (B), content of total sugar and reducing sugar were higher than those of Korean cabbage kimchi on the market. Color values (L, b) were shown to be similar in all samples in which a value was lower than that of Korean cabbage kimchi on the market. The amounts of total amino acid and free amino acid of Korean cabbage kimchi added (A) and (B) were higher than those of Korean cabbage kimchi on the market. But the amount of $\gammma$-aminobutyric acid (GABA) in main functional components of germinated brown rice was shown to be low. Total phenol content and other antioxidant and anticoagulant activities of Korean cabbage kimchi fortified with (A) and (B) were higher than those of Korean cabbage kimchi on the market. In conclusion, Korean cabbage kimchi added with (A) and (B) were shown to be similar in fermentation tendency compared to Korean cabbage kimchi on the market and, the functional properties could be enhanced by the addition of (A) and (B).

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.1
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• pp.154-158
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• 2010

The purposes of this work were to study germination conditions on $\gamma$-aminobutyric acid (GABA) contents and to develop a simple and effective technique for the production of germinated brown rice with an enhanced GABA levels. The samples were subjected to heat treatments at 40 and $45^{\circ}C$ before the soaking step. Moreover, four medicinal plant extracts including Schizandra chinensis, Dimocarpus longan Lour, Angelica dahurica, and Gastrodia elata Blume were used as soaking and germinating media. GABA levels were enhanced in the germinated brown rice compared to the non-germinated brown rice and the highest GABA contents were observed in heat treatment at $35^{\circ}C$. The brown rice soaked in Gastrodia elata Blume extract showed the highest GABA contents compared to the control sample. These results demonstrate that the GABA levels during germination could be significantly enhanced by the heat treatment and the treatment of medicinal plant extracts in the soaking step.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.7
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• pp.963-969
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• 2012

This study evaluated the physicochemical properties of brown rice (BR) and germinated brown rice (GBR) in Korea. The protein content of BR was significantly higher than that of GBR. The amylose content of BR and GBR ranged from 17.42 to 18.48% and from 17.50 to 19.69%, respectively. The GBR contained higher ${\gamma}$-aminobutyric acid (GABA) content than that of BR. In an RVA examination, pasting temperatures of BR and GBR were $67.97{\sim}68.03^{\circ}C$. Texture analysis test showed that GBR Yeonghojinmi had the lowest hardness and highest stickiness. In conclusion, this study showed that compared to BR, GBR has a much softer texture, improved eating quality and increased GABA content.

• Korean Journal of Food Science and Technology
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• v.30 no.5
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• pp.1092-1096
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• 1998

This work was to study the possibility of using germinated colored rice as a raw material for sikhe. Colored rice was soaked in water at $15^{\circ}C$ for 2 days and then germinated at 15, 20, 25 and $30^{\circ}C$ for upto 10 days. The higher the germination temperature, the higher the germination speed, the rate of increase in ${\alpha}-amylase$ activity, and the rate of increase in extract and its sugar content. The viscosity of extract rapidly decreased first and then slightly increased during germination. The germination speed of colored rice was lower than that of brown rice at $25^{\circ}C$. The germinated colored rice can be used for sikhe not as a saccharifying agent but as a substitute for white rice for the nutritional purpose.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.53 no.spc
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• pp.15-18
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• 2008

This study was conducted to analyze the rice yield and grain quality of viviparous germinated seeds caused by long period rainy days. In the yield characteristics, the milled/brown rice rates in two cultivars, Unkwangbyeo and Gopumbyeo were 86.0 and 80.9%, respectively, in viviparous germinated seeds, showing the decreased rates by 3.2 and 6.2%, respectively, as compared to 89.2 and 87.1% in normal seeds. Rice yield in Unkwangbyeo and Gopumbyeo also decreased by 5 and 7%, respectively, in viviparous germinated seeds as compared to normal seeds. Peak viscosity and set back of viviparous germinated seeds were decreased, and the hardness of them was increased compared to normal seeds. Color value (a) of viviparous germinated seeds was 0.90, showing lower value than that (1.65) of normal seeds of Gopumbyeo. The results demonstrated that as the viviparous germinating rate was increased, the grain quality was deteriorated.