• Preventive Nutrition and Food Science
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• v.12 no.4
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• pp.273-278
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• 2007

In this study, we examined the antimutagenicity of red pepper seed and red pepper pericarp ethanol extracts using the standard Ames test in the presence and absence of S9 mix. The extracts showed inhibitory effects on both the TA98 and TA100 Salmenella Typhimurium strains against the mutagenic activity of promutagen 2-aminoanthracene, and were also protective against the directly acting mutagens sodium azide and 2-nitrofluorene. The red pepper seed elicited stronger antimutagenicity than the red pepper pericarp. Both the red pepper seed and red pepper pericarp directly quenched nitric oxide to different degrees and the scavenging activities increased with increasing concentrations. Nitric oxide scavenging activity ranged from $22{\sim}77%$ in the red pepper seed, and from $36{\sim}49%$ in the red pepper pericarp. The TEAC values for red pepper seed extract were $47.89{\pm}1.64mg\;g^{-1}$ in the ABTS radical scavenging assays, while those of red pepper pericarp extract were $94.18{\pm}1.61mg\;g^{-1}$. Therefore, we conclude that red pepper seed and red pepper pericarp have antimutagenic activities as well as antioxidant activity.

• Journal of Life Science
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• v.20 no.1
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• pp.22-26
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• 2010

Seven rice germplasms with red pigmentation within the pericarp were isolated from a large mutant collection. These red pericarp phenotypes resulted from the functions of the Rc, Rd and RdRc genes. Among them, two brown pericarp of the Rc type, four red pericarp of the RdRc type, and one white pericarp of the Rd type were identified. Morphological and agronomic characteristics of those rice germplasms were studied. The Rc type germplasms have the faint red or brown color pericarp and the Rd types produce the white pericarp, whereas the RdRc type germplasms have the dark red pericarp. Most of the important agronomic characteristics including plant stature, tillering ability, spikelet fertility, and total grain yield were lower in the colored rice than those of the wild-type control. All of the studied colored rice germplasms had a tendency of easy seed-shattering in comparison to the control. These characteristics of newly identified germplasms will be useful for identifying the genes responsible for pericarp color phenotype determination.

• Current Research on Agriculture and Life Sciences
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• v.2
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• pp.9-14
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• 1984

This study was performed to obtain the effective selection informations for improvement of quality and increase of yield in red pepper. The eight parents and twenty eight crosses from partial diallel were used as materials for estimation of correlations among the pericarp characters, viz, fruit length, fruit width, pericarp thickness (fresh and dry) and pericarp weight (fresh and dry), between pericarp weight and seed weight and between pericarp weight and the percent of seed weight/pericarp weight and path coefficients on fresh and dry pericarp weight. Results were as follows. In $F_1s$, fresh and dry pericarp weight had positive correlations with fruit length, fruit width, and pericarp thickness. Fresh pericarp weight was also positively correlated with dry pericarp weight. Dry pericarp thickness had a negative correlation with fruit length but had positive correlations with fruit width and fresh pericarp thickness. Fresh pericarp thickness had a positive correlation with fruit width. Significantly positive correlations between $F_1s$ and mid-parents were observed in pericarp characters. Pericarp weight had a positive correlation with seed weight but had a negative correlation with the percent of seed weight/pericarp weight. In path coefficient analysis, it was found that fruit length, fruit width and pericarp thickness had direct effects on fresh and dry pericarp weight and that fruit length had the largest direct effect in $F_1s$.

• Journal of Biosystems Engineering
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• v.17 no.3
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• pp.285-289
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• 1992

Red pepper is composed of pericarp and calyx. Calyx must be removed for the producton of high quality powdered red pepper. However, an apparatus to effectively remove calyx is not available. This study was performed to develop a method to remove calyx. According to the result of this study, the following method was found out to be very effective. Step 1 : Red pepper must be compressed by a compressing apparatus such as roller system. Step 2 : Calyx in red pepper must be plucked out when red pepper passes through roller system with relative velocity.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.50 no.spc1
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• pp.8-11
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• 2005

Experiments were performed to investigate the effects of ethanol fraction of three different rice (Oryzasativa L. var. japonica) grain (Jakwangchalbyeo, red-pericarp glutinous rice; Hwasunchalbyeo, white-pericarp glutinous rice; Ilpumbyeo, white-pericarp non-glutinous rice) extracts on the protection of oxidative stress. Antioxidant activities of ethanol fraction of rice grain extracts were made with MTT cell viability assay in H4IIE cell that is challenged with hydrogen peroxide. Hwasunchalbyeo extract and Ilpumbyeo extract did not show any significant protective effects on the $H_2O_2-induced$ oxidative stress in B4IIE cells, and Jakwangchalbyeo extract improved the cell viability up to $82\%\;and\;74\%$ at concentration of $100{\mu}g/mL$ for 5 h and 24 h treatment, respectively. In conclusion, red-pericarp Jakwangchalbyeo extract as compared with other rice extracts exerted significant inhibitory effects on the hydyogen peroxideinduced oxidative stress in the H4IIE cells.

• Nutrition Research and Practice
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• v.8 no.6
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• pp.632-637
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• 2014

BACKGROUND/OBJECTIVES: The purpose of the current study was to investigate the effect of red pericarp glutinous rice rich in polyphenols (Jakwangchalbyeo, red rice) on serum and hepatic levels of cholesterol and hepatic protein expression linked to synthesis and degradation of cholesterol in a hypercholesterolemic mice diet as compared with brown rice. MATERIALS/METHODS: C57BL/6 male mice were randomly divided into four groups (n = 5 each), which were fed different diets for a period of 12 weeks: American Institute of Nutrition (AIN)-93G diet, AIN-93G diet with 2% cholesterol, brown rice with 2% cholesterol, or red rice with 2% cholesterol. RESULT: Consumption of red rice resulted in a significant decrease in serum level of low-density lipoprotein cholesterol and hepatic levels of triglyceride and total-cholesterol. Expression of acyl-coenzyme A cholesterol acyltransferase-2 (ACAT-2), sterol regulatory element binding protein-2 (SREBP-2), and 3-hydroxyl-3-methylglutaryl coenzyme A (HMG-CoA) reductase was decreased, while expression of phosphorylated adenosine monophosphate activated protein kinase (p-AMPK)/AMPK ratio, cholesterol 7-${\alpha}$-hydroxylase (CYP7a1), and sterol 12-${\alpha}$-hydroxylase (CYP8b1) was increased in mice fed red rice. Brown rice had similar effects on cholesterol metabolism, but the effect of red rice was significantly greater than that of brown rice. CONCLUSIONS: The current study suggested that red rice had a hypocholesterolemic effect by lowering hepatic cholesterol synthesis through ACAT-2, HMG-CoA reductase, and SREBP-2, and by enhancing hepatic cholesterol degradation through CYP7a1 and CYP8b1 in mice fed a hypercholesterolemic diet.

• Journal of the Korean Society of Food Culture
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• v.19 no.5
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• pp.491-498
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• 2004

In order to study the quarantine and sanitization methods for dried red pepper, comparative effects of commercial fumigation (methyl bromide/MeBr, $phosphine gas/PH_{3}$ and gamma irradiation (5, 10 kGy) were investigated in terms of its physicochemical properties. There were no noticeable chances in pH and soluble solids among the untreated control, irradiated and fumigated samples soon after treatments, but some decrease was found in stored samples (especially soluble solid in fumigated samples) for 8 months under room temperature. Total sugar content was influenced by storage time rather than both treatments. Immediately after treatments, reducing sugar content was significantly reduced in the samples including pericarp when exposed to fumigants (p<0.05), while an apparent decrease was observed in the stored samples including seeds with negligible differences among treatment groups. The electron donating ability (EDA) of the extracts was high in the order of pericarp, whole pepper, powdered pepper and seeds, which was reduced during storage for 8 months particularly in the samples containing seeds. The EDA of irradiated samples during storage was equal to that of the control sample, whereas that of fumigated samples was relatively low (p<0.05).

• Journal of Life Science
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• v.26 no.6
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• pp.727-736
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• 2016

Rice (Oryza sativa L.) is one of the major cereal crops for consumption by the world’s population. Recently, various colored rice, such as white, red, brown, green, and black rice, have caught the attention of world consumers. The commercial name ‘black rice’ contains a high amount of anthocyanins in pericarp, which increases nutritional value. Moreover, anthocyanin in black rice possesses biomedical properties, including anti-oxidant, anti-cancer, and anti-inflammatory effects in humans. In genetics, black rice has a dominant PURPLE PERICARP (Prp) trait governed by two genes, Pb and Pp, which are involved in the synthesis of cyanidin-3-O-glucoside (C3G). Since the publication of a report by Nagai at 1921, the genetics and physiological studies of black rice driven by Prp traits are still unable to understand the relevant genes and their roles. However, with the increased demand for anthocyanin-rich black rice as a functional food for human health, it has become urgent to develop highyielding anthocyanin-rich varieties of rice. We explored many years in the genetics of purple pericarp trait, anthocyanin biosynthesis in pericarp during seed development, and, consequently, their products in relation to different physiological and agronomic traits. In this review, we summarized the anthocyanin biosynthesis in pericarp, emphasizing the inheritance pattern of the trait and functions of their products on different physiological and agronomic traits, including the yield of black rice.

• Food Science and Biotechnology
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• v.15 no.4
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• pp.534-542
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• 2006

The effects of ethanol fractions of three different rice grain extracts, Jakwangchalbyeo, Hwasunchalbyeo, and Ilpumbyeo, on apoptotic cell death in the rat hepatoma H4IIE cell line were investigated using the MTT [3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide] cell viability assay. One hundred mg/mL Jakwangchalbyeo extract significantly reduced cell viability to 69.5, 57.2, and 46.1% within 24, 48, and 72 hr, respectively. Fluorescence-activated cell sorting (FACS) analyses were also performed to characterize the cell death pattern caused by treatment with the rice grain extracts. Apoptotic cell death was clearly observed with time after treatment with the Jakwangchalbyeo extract. In Western blotting analysis, degradation of the 116 kDa poly-ADP-ribose polymerase (PARP) molecule was observed with concomitant formation of an 89 kDa product 24, 48, and 72 hr after treating cells with the Jakwangchalbyeo extract. This indicates that an apoptotic process caused cell death in these cells. In conclusion, red-pericarp Jakwangchalbyeo extract induced apoptotic cell death in H4IIE cells to a larger extent than the other rice extracts.

• Culinary science and hospitality research
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• v.21 no.6
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• pp.147-157
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• 2015

This study investigated the capsaicin content in 10 kinds of home produced red pepper and 7 kinds of red pepper processed products (3 kinds of red pepper powder, 3 kinds of sauce, and 1 kind of red pepper paste) by analyzing capsaicinoids using LC MS. For the variety of PR Changyang, on the other hand, the plant was divided into 5 parts [pericarp (tip, middle, and base), placenta, and seed] and capsaicinoids content was analyzed for each of the parts. Based on the results, capsaicinoids content was highest in the placenta, and next in the seed, base, middle, and tip. This result shows that the biosynthesis of capsaicinoids takes place in the placenta. Regarding the results from analyzing differences in capsaicinoids content among red pepper varieties, the content was highest in Mu han zil ju and lowest in PR Changyang, and the former had about 38 times higher content than the latter, showong that capsaicinoids content was highly varied among red pepper varieties. When red pepper processed products in the market were surveyed, capsaicinoids content did not differe greatly among sauce products, but was largely different among powder products.