• 한국식품영양과학회지
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• 제38권12호
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• pp.1811-1814
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• 2009

귀리추출물에 L. delbrueckii subsp. bulgaricus 또는 S. salivarius subsp. thermophilus를 단일균주로 발효한 것에 비하여 L. delbrueckii subsp. bulgaricus와 S. salivarius subsp. thermophilus를 혼합하여 발효하는 경우에는 미생물균수와 산 생성이 증가하였다. pH의 변화에서도 S. salivarius subsp. thermophilus의 경우가 L. delbrueckii subsp. bulgaricus보다 더 낮은 pH를 나타내었으며, L. delbrueckii subsp. bulgaricus와 S. salivarius subsp. thermophilus를 혼합하여 발효하는 경우에는 pH가 더 빠르게 감소하였다. 이러한 결과는 우유를 원료로 한 요구르트의 경우처럼 귀리추출물의 젖산발효에서도 L. delbrueckii subsp. bulgaricus와 S. salivarius subsp. thermophilus의 두 균주 간에 생육촉진 현상이 있음을 의미하는 결과로 해석될 수 있는데 그 정도는 매우 적었다. 본 실험에서 S. salivarius subsp. thermophilus의 미생물균수와 산 생성이 더 증가한 반면 pH는 더 낮은 이유는 L. delbrueckii subsp. bulgaricus에 비하여 귀리추출물에 더 잘 적응하였기 때문이라고 생각된다.

• 한국작물학회지
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• 제56권2호
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• pp.107-112
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• 2011

Oat flour was purchased and investigated for quality characteristics of oat bread. Antioxidant and flour pasting properties of oat flour, and water content, weight, volume, Hunter color value, texture of bread were measured. DPPH radical scavenging capacity (%) of oat extract was 68.49%. Pasting temperature of oat flour ranged between $66.60^{\circ}C$ and $70.93^{\circ}C$. Flour pasting properties of sample added with 10 and 30% oat flour was shown similar results compared with wheat flour. Final viscosity of sample was increased by adding concentration of oat flour (up to 311.65 RVA). Water content (%) of bread was shown increasing trend by adding oat flour. Weight of bread loaf with 100% oat flour was shown higher score than other samples. Volume of loaf by adding oat flour of 10, 30, and 50 % ratio was 550, 450, and 388 mL, respectively. The Hunter color $L^*$ values of bread by adding oat flour was dark compared with wheat bread. Color value of bread added 10% oat flour was similar results with $L^*$ values of bread with wheat flour. The bread added with 20 and 30% oat flours had the higher hardness, gumminess, and chewiness compared with other samples. Cohesiveness of the bread with wheat flour showed higher than that of bread added with oat flour and increased by storage period. The growth of total viable cell was inhibited depending on the concentration of oat flour during storage.

• 대한의생명과학회지
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• 제22권4호
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• pp.207-210
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• 2016

The efficacy of extracts of oat (Avena sativa L.) bran in loperamide-induced constipation in SD rats was evaluated. The rats were divided into six groups of five rats each. The animals in Group 1 (control) and Group 2 (constipated control) were administered with distilled water orally. Groups 3, 4 and 5 comprised of constipated rats administered 100, 200 and 300 mg/kg body weight per day of extract of oat (Avena sativa L.) bran respectively while Group 6 were constipated rats administered bisacodyl (0.25 mg/kg body weight). Constipation was induced by oral administration of loperamide. The feeding characteristics, body weight, fecal properties were monitored. The results show that oats (Avena sativa L.) bran possesses laxative effects in loperamide-induced constipated rats.

• 생약학회지
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• 제52권4호
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• pp.251-256
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• 2021

Oat, the seeds of Avena sativa L. (Gramineae), is an important dietary staple for people in many countries. Previous studies reported that A. sativa had various pharmacological effects such as anti-inflammatory, antitumor, neurotonic, and antispasmodic activities. In this study, Caenorhabditis elegans model system was used to investigate the antioxidant activity of methanol extract of oat. The ethyl acetate soluble fraction of the oat methanol extract showed the best DPPH radical scavenging activity. The ethyl acetate fraction was measured for the activity of superoxide dismutase (SOD), catalase, and oxidative stress tolerance by using C. elegans along with reactive oxygen species (ROS) level. In addition, to confirm that the regulation of the stress response gene is responsible for the increased stress tolerance of C. elegans treated by the ethyl acetate fraction, SOD-3 expression was measured using GFP-expressing transgenic worm. As a result, the ethyl acetate fraction increased SOD and catalase activities, and decreased ROS accumulation in a dose-dependent manner. In addition, the ethyl acetate fraction-treated CF1553 worm showed higher SOD-3::GFP intensity compared to the control.

• 한국잡초학회지
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• 제18권4호
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• pp.348-355
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• 1998

고소득 작물인 인삼의 생산비 절감 및 고품질화를 위한 새로운 재배법을 확립하기 위하여 Allelopathic 식물이 함유하고 있는 제초활성물질 탐색 동정한 결과는 다음과 같다. 12종류의 표준품을 이용하여 호밀과 귀리의 추출물에 대한 Allelopathy 물질을 분석한 결과, 두 추출물간에 함유하는 물질의 차이를 보였으나 호밀에서는 benzoic acids계열인 salicylic acid(8.34mg/g), 귀리에서는 flavonone glycosides계열인 naringin(7.50mg/g)이 가장 많이 함유되어 있음을 알 수 있었으며, 동정된 표준품을 이용하여 $10^{-3}M$과 $10^{-4}M$에서 명아주 종자에 대한 발아율, 평균 발아 일수 및 발아세를 조사한 결과 대조구에 비하여 통계적으로 낮은 값을 보여 salicylic acid, naringin를 비롯하여 이러한 물질들이 Allelopathy를 나타내는 성분일 것으로 생각되었다.

• Food Science and Biotechnology
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• 제15권6호
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• pp.942-947
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• 2006

The effect of oat bran extracts on the formation of aberrant crypt foci (ACF) in the colon induced by 1,2-dimethylhydrazine (DMH) was studied in F344 male rats. Extracts were prepared using various combinations of temperature (40, 45, 50, 55, or 60$^{\circ}C:\;X_1$), ethanol concentration (0,5, 10, 15, or 20%: $X_2$), and pH (5, 6, 7, 8, or 9: $X_3$). Among the various extracts tested, one ethanol extract (EE; $45^{\circ}C$, 15% ethanol at pH 6) and one water extract (WE; $50^{\circ}C$ at pH 5) were selected based on their in vitro antitumor activity. The animals were fed with basal diet alone or basal diet supplemented with 0.25 or 0.5% of EE or WE for 6 weeks. During the initial 2 weeks of the 6-week test period, the rats were subcutaneously injected with DMH (30 mg/kg) 4 times for the induction of ACF. DMH induced an average of 322.7 and 142.9 aberrant crypts (AC) and ACF, respectively. A low dose (0.25%) of EE (containing 38.3% ${\beta}$-glucan) and WE (containing 22.8% ${\beta}$-glucan) greatly reduced the numbers of DMH-induced AC and ACF. Significantly, ACF consisting of more than 3 AC were reduced by half in which the effect of EE, containing a higher concentration of ${\beta}$-glucan, was superior to that of WE. These results demonstrate that oat bran extracts may confer protection against colon carcinogenesis.

• BMB Reports
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• 제31권3호
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• pp.221-226
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• 1998

Phosphorylation of phytochrome may play important functional roles to control plant photomorphogenesis. Many attempts have failed to identify the protein kinase that phosphorylates phytochrome in vivo. It has been reported that a polycation-stimulated protein kinase activity was associated with the purified phytochrome. However, it is not known if the kinase activity is an intrinsic property of phytochrome or whether it comes from a contaminant of the purified phytochrome. In the present study, three protein kinases that phosphorylate phytochrome have been identified from etiolated oat seedlings. A polycationstimulated protein kinase that had very similar enzymatic properties with that associated with the purified phytochrome was identified in the cytosolic extract. It phosphorylated several contaminant proteins in the kinase preparation as well as phytochrome and had a broad substrate specificity. A CK II-type protein kinase phosphorylated phytochrome and the exogenously added casein. It is likely that this kinase may not be a feasible candidate for the kinase phosphorylating phytochrome in vivo since the content of the kinase seemed to well exceed the content of phytochrome in the etiolated oat seedlings. Another protein kinase that had unique enzymatic properties phosphorylated phytochrome very specifically and seemed to be present in a small quantity in the etiohlted seedlings. It is expected that one of three kinases may be responsible for the phytochrome phosphorylation in vivo.

• Preventive Nutrition and Food Science
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• 제6권3호
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• pp.158-162
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• 2001

Blends of pork meat (20%), defatted soy flour (25%), and corn starch (48.61~53.71%) were prepared with or without additional non-meat ingredients, i.e., onion powder (1%), alone or in combination with carrot powder (1.5%) or extract (1.5%), or defatted oat flour (5%). All blends were formulated for 22.78% moisture, with water added where necessary. They were extruded using a laboratory single-screw extruder at 16$0^{\circ}C$ profess temperature and 170 rpm screw speed. The additional ingredients generally decreased product expansion and increased bulk density and shear force. When the product with no additional ingredient and the product with onion powder were evaluated by trained sensory panelists, \"grain complex\" was the most intense flavor note for both. With 1 % onion powder in feed, a distinct \"onion\" flavor note was detectable in extrudates. All the products may be considered \"healthful\" based on nutrient profiles.t; based on nutrient profiles.

• 한국식품영양과학회지
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• 제45권11호
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• pp.1681-1684
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• 2016

본 연구에서는 국내에서 개발된 귀리의 도정 부위별 메탄올 추출물의 항산화 성분 및 항산화 활성을 비교 분석하고자 하였다. 항산화 성분으로는 총 폴리페놀 및 플라보노이드 함량을 측정하였으며 항산화 활성은 ABTS 및 DPPH 라디칼 제거능, 환원력을 측정하였다. 실험 결과 귀리의 도정 부위별 메탄올 추출물 중 bran 추출물의 총 폴리페놀 및 플라보노이드 함량이 각각 41.53 mg gallic acid equivalents/100 g sample 및 12.07 mg catechin equivalents/100 g sample로 whole grain 및 endosperm 추출물보다 높은 함량이 함유되어 있는 것을 확인하였다. 또한, 이러한 항산화 성분이 다량 분포하는 bran 추출물의 ABTS 및 DPPH 라디칼 제거능, 환원력이 각각 42.34 mg Trolox equivalent antioxidant capacity(TEAC)/100 g sample, 24.18 mg TEAC/100 g sample, $A_{700}=0.76$으로 나타나 whole grain 및 endosperm 추출물보다 우수한 항산화 활성을 가지는 것으로 나타났다. 본 연구 결과는 귀리의 도정 부위별 항산화 성분 및 항산화 활성 연구에 있어 기초 자료로써 활용될 수 있을 것으로 생각하며, 우수한 항산화 성분 및 활성을 가지는 귀리의 bran층은 기능성 식품의 제조에 있어 좋은 소재로 활용될 수 있을 것으로 생각한다.

• 한국버섯학회지
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• 제18권4호
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• pp.344-356
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• 2020

본 연구에서는 느타리(Pleurotus ostreatus)와 표고(Lentinula edodes) 버섯차 개발을 위하여 귀리(oat)와 현미(brown rice)를 부재료로 사용함으로서 버섯 특유의 향미를 저감시킴과 동시에 곡물류 특유의 고소함과 영양학적 가치 향상을 기대하였다. 이에 버섯시료의 가공방법 중 열풍건조 및 로스팅 처리에 의한 생리활성 및 영양성분의 변화를 분석한 결과, 느타리와 표고의 열풍건조 및 로스팅 시료 사이의 DPPH 라디컬 소거능과 아질산염 소거능의 차이는 크게 없었으나, 총 폴리페놀 함량과 베타글루칸 함량은 로스팅 처리에 의하여 함량치가 증가하는 것으로 나타났다. 또한 로스팅 처리된 귀리와 현미의 생리활성과 영양성분을 비교한 결과, 귀리의 DPPH 라디컬 소거능 및 베타글루칸 함량은 현미에 비하여 높은 것으로 나타났으며, 귀리는 높은 글루탐산(Glu) 성분 등을 포함하여 모든 아미노산 성분이 현미보다 높게 나타났다. 로스팅 버섯 시료와 부재료의 혼합비율별 추출온도 및 추출시간 조건에 따른 생리활성 분석결과, DPPH 라디컬 소거능은 로스팅 표고와 귀리 1:1 혼합물(LE+O)의 100℃, 3분 추출조건에서 33.5%로 가장 높았으며, 아질산염 소거능은 느타리와 현미 3:1 혼합물(PO+B)의 100℃, 10분 추출조건에서 49.9%로 가장 높은 소거활성을 보였다. 총 폴리페놀 함량은 70℃의 10분 추출시간 조건에서 느타리와 현미 3:1 혼합추출물(PO+B)의 함량치가 16.2 mg GAE/g로 가장 높았으며, 베타글루칸 함량은 표고와 현미(LE+B) 3:1 혼합물에서 34.4%로 다른 혼합비율의 함량치에 비하여 높았다. 아미노산 분석결과, 느타리와 현미 혼합물(PO+B) 중 1:1 혼합비율에서 필수 아미노산 성분함량이 다른 혼합비율에 비하여 높았으며, 표고와 현미(LE+B) 혼합물 3:1의 비율에서 필수아미노산 성분 함량이 가장 높았다. 아미노산 성분 중 단맛과 감칠맛을 나타내는 성분함량이 월등히 높았던 귀리를 혼합함에 따른 느타리, 표고와 귀리 혼합물에서의 아미노산 성분함량의 상승효과는 나타나지 않았다.