• Asian-Australasian Journal of Animal Sciences
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• v.6 no.2
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• pp.259-264
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• 1993

Rice straw treated with anhydrous ammonia and/or sulphur dioxide was incubated with rumen liquor for 24 hours and 48 hours to investigate the changes in cell wall structure caused by the treatments and bacterial degradation using scanning electron microscopy (SEM). A less significant tissue loss of untreated rice straw was inspected after incubated for 24 hours and 48 hours. Sulphuration decreased the thickness of sclerenchyma and apparently removed parenchyma tissues. Ammoniation degraded the phloem, and the lignified inner portion of the cell wall was completely, however, little collapsed epidemis and vascular bundles. Ammonia and Sulphur dioxide combined treatment removed the inner layer from outer layer. The extent of apparent degradability following combination treatment was the largest due to the enhanced microbial degradation of sclerenchyma and parenchyma cells.

• Journal of the East Asian Society of Dietary Life
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• v.8 no.1
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• pp.51-56
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• 1998

In this research, we added 10%, 20% and 30% of white rice powder and colored rice powder to wheat flour, then baked cakes to appraise the quality of each cake by physical and sensory evaluation The resultsare as follows: 1) The specific gravity was increased in order of rice powder-added batters and colored rice powder-added batters. No remarkable difference was found in expansion ratio of cakes except some reduction in 30% rice powder-added cake. 2) Gumminess of cake was higher in the 30% colored rice-added cake Hardness of rice-added cakes was higher than colored rice-added ones. More adding rate of rice, higher hardness of cake. No remarkable difference was found in chewiness, springiness and cohesiveness of cakes 3) In case of color, rice-added cakes showed more L value and less b value than colored rice-added ones. Colored rice-added cakes showed less L value more a value and less b value as adding rate became higher 4) According to the results of sensory evaluation, no remarkable difference was found in the size of a cell and distribution of cells. Crumb and tenderness tended to be lower in rice added cakes than in colored rice added ones. Color was prefered in 30% colored rice added cakes over rice-added cakes and less added colored rice added cakes.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.44 no.4
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• pp.309-315
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• 1999

Rice seedling test was conducted to check the loging tolerance at ripening stage through evaluating the root characters. Thirteen Korean and foreign rice cultivars with direct seeding adaptable or high quality characteristics were grown in a cell pot and under submerged paddy. The root characters and pushing resistance of rice hill were determined at seedling and ripening stage, respectively. The diameter of crown root at the 7th and 8th leaf stages was thicker in lodging tolerance cultivars than those of others and showed significant-positive correlation with both pushing resistance and crown root diameter of mature plants. Also, the tensile strength of crown root at the 7th and 8th leaf stage showed highly positive correlation with the tensile strength of crown root of mature plants. The number of crown root at 7th leaf stage was significant-positively correlated with that of mature plant. The diameter of seminal root was not significantly correlated with the diameter of crown root throughout the whole growth stage. These results indicate that the diameter, tensile strength and number of crown root associated with root lodging tolerance can be detected with the seedling at about 7th or 8th leaf stage, and the seedling test using the cell pot is an useful and practical method to select lodging tolerant cultivars or lines of rice based on root characters, especially diameter of crown root.

• Journal of Microbiology and Biotechnology
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• v.16 no.7
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• pp.1120-1124
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• 2006

Supplementation with rice oil and its major components (oleic acid and linoleic acid) was found to have a significant influence on cephalosporin C (CPC) production and cell growth by A. chrysogenum M35 in shake flask cultures. Five percent (v/v) rice oil had the most robust effect and 5% (v/v) oleic acid was the second most efficient on cell growth, whereas 3% (v/v) linoleic acid was found to be optimal for CPC production. Rice oil, oleic acid, and linoleic acid also significantly improved the rates of glucose consumption. When glucose was almost consumed, CPC production was initiated and, on the addition of rice oil, lipase activity increased steadily to 1.56 U/ml for 4 days. These results suggest that rice oil and fatty acids are used as carbon source to produce CPC by A. chrysogenum M35. Moreover, a mixture, composed of 40% (v/v) oleic acid and 60% (v/v) linoleic acid, had the strongest stimulatory effect on CPC production, due to a synergistic effect of the two fatty acids. Consequently, the maximum CPC titer (7.44 g/l) was improved about 4.5-fold.

• The Korean Journal of Food And Nutrition
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• v.6 no.3
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• pp.178-188
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• 1993

This research was attempted to investigate changes in physicochemical properties of rice extrudate with added ginger powder extruded by single screw extruder. Graphic three dimensional analysis on response surface regression was used to evaluate effects of extrusion variables on quality factors of the extrudate according to two independent variables, ginger consent 0∼12%, moisture content 14∼26%. The summarized results are as follows : 1) Regarding proximate composition of rice extrudate with added ginger powder, as ginger powder content of raw material Increased, crude tat, crude protein, crude ash and crude fiber increased, while soluble nitrogen free extract decreased. 2) Graphic three dimensional analysis on response surface regression was conducted for each dependent variable which revealed statistically significant relationship with independent variables, 0∼120A ginger and 14∼26% moisture content. Expansion ratio had a critical point as moisture content changed. As ginger and moisture content Increased, bulk density, break strength and water absorption Index Increased, while water solubility Index decreased. The predicted maximum degree of gelatinization in 6.15% ginger and 15.56% moisture content is 88.27%, and lightness decreased as ginger content Increased. According to the microstructure for the cross section of extrudate obsorbed with image analyzer, air cell number and perimeter revealed saddle point, meanwhile total area and fractarea of air cell had critical points as moisture content changed. In view of the results, quality of rice extrudate with added ginger powder was optimum when rice flour was fed to the extruder with 2∼7% singer powder and 15∼20% moisture content.

• Membrane Journal
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• v.12 no.3
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• pp.165-170
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• 2002

Membrane process was investigated to recover useful components, such as protein from rice-washing water generated in the production of the washed-rice. The filtration experiments were carried out using not only a dead-end Amicon cell to determine suitable membranes but also a hollow fiber ultrafiltration, spiral wound nanofiltration and reverse osmosis modules for home water purification. Ultrafiltration module(molecular weight cut-off : 10,000 dalton) was not suitable for recovery of useful components or protein in the rice-washing water, but nanofiltration and reverse osmosis modules showed a good performance. in the case of 250% concentration of the rice-washing water contained about 9% protein the proteins in concentrates of nanofiltration and reverse osmosis were 18% and 22%, which were about 2 and 2.4 times higher protein concentrations than those of feed, respectively.

• Nutrition Research and Practice
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• v.8 no.2
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• pp.125-131
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• 2014

BACKGROUND/OBJECTIVES: The objective of this study was to evaluate the protective effect of black rice extract (BRE) on tert-butyl hydroperoxide (TBHP)-induced oxidative injury in HepG2 cells. MATERIALS/METHODS: Methanolic extract from black rice was evaluated for the protective effect on TBHP-induced oxidative injury in HepG2 cells. Several biomarkers that modulate cell survival and death including reactive oxygen species (ROS), caspase-3 activity, and related cellular kinases were determined. RESULTS: TBHP induced cell death and apoptosis by a rapid increase in ROS generation and caspase-3 activity. Moreover, TBHP-induced oxidative stress resulted in a transient ERK1/2 activation and a sustained increase of JNK1/2 activation. While, BRE pretreatment protects the cells against oxidative stress by reducing cell death, caspase-3 activity, and ROS generation and also by preventing ERKs deactivation and the prolonged JNKs activation. Moreover, pretreatment of BRE increased the activation of ERKs and Akt which are pro-survival signal proteins. However, this effect was blunted in the presence of ERKs and Akt inhibitors. CONCLUSIONS: These results suggest that activation of ERKs and Akt pathway might be involved in the cytoprotective effect of BRE against oxidative stress. Our findings provide new insights into the cytoprotective effects and its possible mechanism of black rice against oxidative stress.

• Molecules and Cells
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• v.40 no.10
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• pp.773-786
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• 2017

The loss of green coloration via chlorophyll (Chl) degradation typically occurs during leaf senescence. To date, many Chl catabolic enzymes have been identified and shown to interact with light harvesting complex II to form a Chl degradation complex in senescing chloroplasts; this complex might metabolically channel phototoxic Chl catabolic intermediates to prevent oxidative damage to cells. The Chl catabolic enzyme 7-hydroxymethyl Chl a reductase (HCAR) converts 7-hydroxymethyl Chl a (7-HMC a) to Chl a. The rice (Oryza sativa) genome contains a single HCAR homolog (OsHCAR), but its exact role remains unknown. Here, we show that an oshcar knockout mutant exhibits persistent green leaves during both dark-induced and natural senescence, and accumulates 7-HMC a and pheophorbide a (Pheo a) in green leaf blades. Interestingly, both rice and Arabidopsis hcar mutants exhibit severe cell death at the vegetative stage; this cell death largely occurs in a light intensity-dependent manner. In addition, 7-HMC a treatment led to the generation of singlet oxygen ($^1O_2$) in Arabidopsis and rice protoplasts in the light. Under herbicide-induced oxidative stress conditions, leaf necrosis was more severe in hcar plants than in wild type, and HCAR-overexpressing plants were more tolerant to reactive oxygen species than wild type. Therefore, in addition to functioning in the conversion of 7-HMC a to Chl a in senescent leaves, HCAR may play a critical role in protecting plants from high light-induced damage by preventing the accumulation of 7-HMC a and Pheo a in developing and mature leaves at the vegetative stage.

• The Korean Journal of Community Living Science
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• v.12 no.1
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• pp.69-85
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• 2001

The purpose of this study was to replace the highly imported wheat consumption with rice in order to improve the rate of food self-sufficiency. Also, the study focused on the possibility of compounded bread making with rice flour, its taste for the Korean who have westernized eating styles, and the development of rice flour compounded bread as an alternative for wheat allergic people. Therefore, the researcher produced the soaked-rice flour, toasted-rice flour, and Extrusion-Expansion of Rice (E-ER) flour by different processing methods to bake rice wheat bread with the 10～50% mixing proportion. The volume and structure of bread were observed with Scanning Electron Microscope (SEM), and the sensory quality and the baking property were analyzed with a seven-point Likert type scale of Quantitative Descriptive Analysis (QDA). The sensory quality consisted of seven qualities such as color, size and distribution of air cell, flavor, softness, chewing, and overall quality that were evaluated as higher rating showed the better quality. The results of this study are: 1. The volume of the three types of rice wheat bread was almost same or bigger than wheat bread with the 20% of mixed proportion. 2. The size and distribution of air cell of E-ER wheat bread observed by SEM were more evenly distributed that toasted-rice wheat bread. The E-ER wheat bread had soft structure and was relatively similar to wheat flour bread. However, the structure of soaked-rice wheat bread was significantly different to other types of rice wheat bread. The structure of 10% mixed all three types of rice wheat bread was similar and evenly distributed to wheat bread but was bigger and coarser as higher mixing proportion of rice flour. 3. The dark brown color of rice wheat bread showed low sensory quality. 4. Both soaking-rice flour and E-ER flour were able to be mixed with wheat flour up to the 50%, and the seven sensory quality of these wheat bread were better than those of wheat bread. Among the three types of rice flour, toasted-rice wheat bread showed low bread property and sensory quality compared to soaked-rice or E-ER wheat bread. Consequently, this study showed that rice wheat bread that contains 20～30% of rice flour was better than wheat bread in the appropriate volume, seven sensory qualities and bread property.

• BMB Reports
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• v.41 no.8
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• pp.581-586
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• 2008

The pre-replication complex (pre-RC), including the core hexameric MCM2-7 complex, ensures that the eukaryotic genome is replicated only once per cell division cycle. In this study, we identified a rice $\underline{m}ini\underline{c}hromosome$ $\underline{m}aintenance$ (MCM) homologue (OsMCM2) that functionally complemented fission yeast MCM2 (CDC19) mutants. We found OsMCM2 transcript expression in roots, leaves, and seeds, although expression levels differed slightly among the organs. Likewise, the OsMCM2 protein was ubiquitously expressed, but it was downregulated when nutritients were limiting, indicating that MCM2 expression (and therefore cell cycle progression) requires adequate nutrition. Yeast two-hybrid and GST pull-down assays demonstrated that OsMCM2 interacted with the COP9 signalosome 5 (CSN5). Taken as a whole, our results indicated that OsMCM2 functions as a subunit of the rice MCM complex and interacts with CSN5 during developmental regulation.