보리싹의 이화학적 성분

황선순(Sunsoon Hwang) 충북대학교 동물생명과학연구소 2016 동물생명과학연구 Vol.8 No.-

보리싹의 생리활성 기능과 이용 가능성에 관한 연구의 일환으로 보리싹의 영양성분을 조사하였다. 일반성분은 건물량 기준(dry matter basis) 으로 수분 함량은 5.38%, 조단백질 15.38%, 조회분 3.24% 및 탄수화물 62.76%였다. 주요 유리당은 mannose였고, 구성 아미노산은 glutamic acid 함량이 201.23 mg%로 가장 높았고, 다음으로 aspartic acid, alanine, valine, phenylalanine, glycine 순으로 검출되었으며, 총 아미노산에 대한 필수아미노산의 비율은 40.19%로 나타났다. 구성 지방산은 linolenic acid, linoleic acid가 보리싹의 주요 지방산으로 전체 지방산의 83.95%로 나타났다. 유기산은 formic acid가 가장 많았고, 그 다음으로 malic acid, lactic acid, oxalic acid, succinic acid 순이었다. 비타민 A와 비타민 E의 함량은 각각 0.004 mg%와 0.174 mg%였다. 무기질은 총 8종 중 Na 함량이 가장 높았고 K, Mg, Ca, Zn, Fe 순으로 검출되었다. This study was conducted to investigate the major chemical components of dried barley (Hordeum vulgare L.) sprout powder. The proximate compositions of barley sprout powder as a dry matter basis were 5.38% moisture, 15.38% crude protein, 3.24% crude fat, 13.24% crude ash and 62.76% carbohydrate, respectively. The major free sugars were identified as mannose. Analysing total amino acids, 17 kinds of components were isolated from barley sprout. The essential amino acid contained in barley sprout accounted for 40.2% of total amino acid, while the non-essential amino acid accounted for 59.8%. The major fatty acids were linolenic acid and linoleic acid. Formic acid was the major organic acids. The contents of vitamin A and vitamin E were 0.040 and 0.174 mg/100g, respectively. The mineral contents of barley sprout were greater in order of Na>Mg>Ca>Zn>Fe.

쌀보리 종실 내 미생물 분포와 생균제 접종이 발효특성에 미치는 영향

안혜진,김기현,조은석,김조은,김광식,김영화,송태화,박종호,강환구,장선식,오영균,천동원,설국환,Ahn, Hye-Jin,Kim, Ki Hyun,Jo, Eun Seok,Kim, Jo Eun,Kim, Kwang-Sik,Kim, Young Hwa,Song, Tae Hwa,Park, Jong Ho,Kang, Hwan Ku,Jang, Sun Sik,Oh, Young K 한국초지조사료학회 2015 한국초지조사료학회지 Vol.35 No.4

본 시험은 동계작물인 쌀보리의 알곡에 대한 사료로서의 활용도를 제고하고자 미생물 분포를 분석하고, 발효과정중 이화학적 및 미생물학적 특성의 변화 분석을 통하여 효과적인 발효사료 제조방법을 제시하고자 수행하였다. 즉, 수확된 쌀보리 종실에 시판 생균제를 기준에 맞게 접종한 후 공기와 접촉하지 않도록 밀봉하여 $37^{\circ}C$에서 7일간 발효를 통해 쌀보리 종실의 저장성과 안전성을 증진시킬 수 있다. 쌀보리 종실 자체에 Staphylococcus속과 Bacillus속의 미생물들이 다수 존재하여 자연발효의 가능성이 있음을 보여 주었다. 또한 생균제를 접종하지 않은 쌀보리 종실도 기간이 경과됨에 따라 산도가 저하되고 유산균 수가 증가하여 발효가 이루어지고 있는 것으로 나타났다. 그러나 쌀보리 종실에 생균제를 접종하였을 경우, 발효 7일차에 pH가 $4.33{\pm}0.02$로 발효가 더 빨리 진행되었으며, 유산균의 수도 전체 발효기간 동안 미 접종 대조구에 비해 높게 유지되었으나, 효모의 수에 있어서는 차이가 나타나지 않았다. 발효에 의해 쌀보리 종실의 산도가 저하됨에 따라 초기 $10^7cfu/g$ 이상 검출되었던 대장균이 발효 7일차 이후부터는 전혀 검출되지 않아 발효가 쌀보리 종실의 안전성을 유지시키는 데 있어 효과적인 저장방법으로 나타났다. This study was performed to analyze the resident microbial flora and the effects of probiotic inoculation on the fermentation characteristics of whole grain naked barley (Hordeum Vulgare L.) with the goal of evaluating the possibility of utilization as fermented feedstuff. Naked barley grains were harvested 35 days after heading, and the microbial flora was analyzed using MALDI-TOF mass spectrometer. After inoculation of commercial microbes to the naked barley grain (BT), the pH and number of bacteria, such as aerobic bacteria, lactic acid bacteria, yeast and E. coli, were measured and compared with the non-inoculated control (BC). A total of 122 colonies was isolated from the naked barley grain and the most popular bacteria species was Staphylococcus xylosus (n = 30, 24.59%). The pH value decreased more rapidly in BT than in BC, and was significantly lower after 7 days of fermentation at $4.33{\pm}0.02$ and $4.83{\pm}0.01$, respectively. The number of aerobic bacteria, lactic acid bacteria and yeast showed an increasing trend within the first 7 days of fermentation, however, their numbers decreased at 28 and 42 days of fermentation. The population of lactic acid bacteria in BT was higher than in BC, but there was no significant different at 7 days of fermentation, with respective levels of $9.24{\pm}0.20$ and $9.01{\pm}0.10logCFU/g$ (p>0.05). The initial number of E. coli was very high in the naked barley grain but subsequently decreased significantly. After 7 days of fermentation, E. coli was not detected in either BT or BC samples. From these results, it appears that the fermentation of naked barley grain proceeded adequately after 7 days, and that fermentation contributes to the safety of naked barley grain during storage.

RAPD를 이용한 보리×밀 속간교잡종의 보리유전자 도입 확인

임용우(Yong Woo Rim),홍병희(Byung Hee Hong),남중현(Jung Hyun Nam),박문웅(Moon Woong Park),하용웅(Yong Woong Ha),박광근(Kwang Geun Park),신정섭(Jeong Sheop Shin) 한국육종학회 1995 한국육종학회지 Vol.27 No.4

Random amplified polymorphic DNA(RAPD) was employed as a genetic marker in order to verify the genetic introgression of barley(cv. Manker 16) to barley × wheat backcross(BC₂F₁) lines. In RAPD analysis of 12 random primers tested, four of the 14 progenies obtained from barley × wheat backcrosses expressed band unique only to barley using primer number 225 (5’-CGA CTC ACA G-3’), and all progenies except H6-2 and H6-3 expressed bands unique only to barley using primer number 274(5’-GTT CCC GAG T-3’). All progenies of the BC₂F₁ lines appeared to have at least one of barley polymorphic patterns through RAPD analysis. Somatic chromosome numbers of BC₂F₁ lines ranged between 46 to 49 and appeared to have 4 to 7 chromosomes of barley. Use of RAPD as a genetic marker for the detection of genetic introgression of barley in barley × wheat intergeneric hybrid derivatives was effective and useful.

Cooking Characteristics and Antioxidant Activity of Rice-Barley Mix at Different Cooking Method and Mixing Ratio

Koan Sik Woo,Hyun-Joo Kim,Ji Hae Lee,Jee Yeon Ko,Byong Won Lee,Byoung Kyu Lee 한국식품영양과학회 2018 Preventive Nutrition and Food Science Vol.23 No.1

This study aimed to compare the phenolic compounds and antioxidant activity of barley at different proportion (0, 5, 10, 15, and 20%), and using different cooking methods. The grains used in this experiment are barley (Hordeum vulgare L. cv. Huinchalssal) and Samkwang rice. The rice-barley mixture was cooked using general and high pressure cooking methods with and without fermented alcohol. The quality characteristics such as water binding capacity, pasting characteristic, water solubility, and swelling power of different proportions of barley were evaluated. The antioxidant characteristics evaluated are total polyphenol, flavonoid contents, 2,2-diphenyl-1-picrylhydrazyl (DPPH), and 2,2-azinobis(3-ethylbenothiazoline-6-sulphonic acid) (ABTS) diammonium salt radical scavenging activities. Results showed that peak [195.0∼184.0 rapid visco units (RVU)], trough (130.0∼116.2 RVU), final (252.0∼221.8 RVU), and setback viscosity (57.0∼37.5 RVU) decreased correspondingly with the increase in the amount of barley. Water binding capacity (187.31 ~136.01%) and swelling power (162.37∼127.58%) decreased as amounts of barley increases, however the water solubility (5.35∼6.89%) increased. Moreover, the total polyphenol and flavonoid, and the DPPH and ABTS radical scavenging activities contents increased as the amounts of barley in the mixture increases. This study generally aims to provide useful information for the manufacturing of processed products.

Cooking Characteristics and Antioxidant Activity of Rice-Barley Mix at Different Cooking Method and Mixing Ratio

Woo, Koan Sik,Kim, Hyun-Joo,Lee, Ji Hae,Ko, Jee Yeon,Lee, Byong Won,Lee, Byoung Kyu KOREAN SOCIETY OF FOOD SCIENCE AND NUTRITION 2018 PREVENTIVE NUTRITION AND FOOD SCIENCE Vol.23 No.1

<P>This study aimed to compare the phenolic compounds and antioxidant activity of barley at different proportion (0, 5, 10, 15, and 20%), and using different cooking methods. The grains used in this experiment are barley (<I>Hordeum vulgare</I> L. cv. Huinchalssal) and Samkwang rice. The rice-barley mixture was cooked using general and high pressure cooking methods with and without fermented alcohol. The quality characteristics such as water binding capacity, pasting characteristic, water solubility, and swelling power of different proportions of barley were evaluated. The antioxidant characteristics evaluated are total polyphenol, flavonoid contents, 2,2-diphenyl-1-picrylhydrazyl (DPPH), and 2,2-azinobis(3-ethylbenothiazoline-6-sulphonic acid) (ABTS) diammonium salt radical scavenging activities. Results showed that peak [195.0~184.0 rapid visco units (RVU)], trough (130.0~116.2 RVU), final (252.0~221.8 RVU), and setback viscosity (57.0~37.5 RVU) decreased correspondingly with the increase in the amount of barley. Water binding capacity (187.31~136.01%) and swelling power (162.37~127.58%) decreased as amounts of barley increases, however the water solubility (5.35~6.89%) increased. Moreover, the total polyphenol and flavonoid, and the DPPH and ABTS radical scavenging activities contents increased as the amounts of barley in the mixture increases. This study generally aims to provide useful information for the manufacturing of processed products.</P>

Cooking Characteristics and Antioxidant Activity of Rice-Barley Mix at Different Cooking Method and Mixing Ratio

우관식,김현주,이지해,고지연,이병원,이병규 한국식품영양과학회 2018 Preventive Nutrition and Food Science Vol.23 No.1

This study aimed to compare the phenolic compounds and antioxidant activity of barley at different proportion (0, 5, 10, 15, and 20%), and using different cooking methods. The grains used in this experiment are barley (Hordeum vulgare L. cv. Huinchalssal) and Samkwang rice. The rice-barley mixture was cooked using general and high pressure cooking methods with and without fermented alcohol. The quality characteristics such as water binding capacity, pasting characteristic, water solubility, and swelling power of different proportions of barley were evaluated. The antioxidant characteristics evaluated are total polyphenol, flavonoid contents, 2,2-diphenyl-1-picrylhydrazyl (DPPH), and 2,2-azinobis(3-ethylbenothiazoline-6-sulphonic acid) (ABTS) diammonium salt radical scavenging activities. Results showed that peak [195.0∼184.0 rapid visco units (RVU)], trough (130.0∼116.2 RVU), final (252.0∼221.8 RVU), and setback viscosity (57.0∼37.5 RVU) decreased correspondingly with the increase in the amount of barley. Water binding capacity (187.31∼136.01%) and swelling power (162.37∼127.58%) decreased as amounts of barley increases, however the water solubility (5.35∼6.89%) increased. Moreover, the total polyphenol and flavonoid, and the DPPH and ABTS radical scavenging activities contents increased as the amounts of barley in the mixture increases. This study generally aims to provide useful information for the manufacturing of processed products.

Emblica officinalis and Hordeum vulgare L. Mixture Regulates Lipolytic Activity in Differentiated 3T3-L1 Cells

박수정,이민희,오동환,김종래,박미령,김태기,김옥경,이정민 한국식품영양과학회 2021 Journal of medicinal food Vol.24 No.2

In this study, we investigated the lipolytic effects of an Emblica officinalis (Indian gooseberry [IG]) and Hordeum vulgare L. (barley sprout [BP]) mixture on differentiated 3T3-L1 cells. On the ninth day of differentiation, Oil red O staining and Western blotting were performed; additionally, glycerol release and triglyceride (TG), fatty acid (FA), and cyclic adenosine monophosphate (cAMP) levels were measured. Compared to the differentiation-induced control (C) group, the IG and BP mixture inhibited intracellular TG and FA levels by 61.7% and 48.9%, respectively, at a concentration of 200 μg/mL. Moreover, the mixture increased glycerol release and cAMP levels by more than twofold more than those in the C group. Western blotting was performed to confirm the protein expression involved in lipolysis, and the IG and BP mixture was found to significantly increase the protein activities of AMP-activated protein kinase, protein kinase A, and hormone-sensitive lipase compared to those of the C group. Furthermore, the mixture significantly inhibited the protein activities of phosphodiesterase 3B, adipose TG lipase, and perilipin compared to those of the C group at a concentration of 200 μg/mL. We found that the IG and BP mixture activates the cAMP pathway and regulates lipolytic enzymes, which are necessary for lipolysis. In conclusion, our findings suggest that the IG and BP mixture can be potentially developed as a new material for targeting mechanisms underlying lipolysis.

어린보릿가루 첨가가 설기떡의 저장성에 미치는 영향

박혜연 ( Hae Youn Park ),김복화 ( Bok Wha Kim ),장명숙 ( Myung Sook Jang ) 한국식품조리과학회 2008 한국식품조리과학회지 Vol.24 No.4

Evaluation of antihypertensive polyphenols of barley (Hordeum vulgare L.) seedlings via their effects on angiotensin-converting enzyme (ACE) inhibition

Ra Ji-Eun,Woo So-Yeun,Jin Hui,Lee Mi Ja,Kim Hyun Young,Ham Hyeonmi,Chung Ill-Min,Seo Woo Duck 한국응용생명화학회 2020 Applied Biological Chemistry (Appl Biol Chem) Vol.63 No.4

Angiotensin-converting enzyme (ACE) is an important therapeutic target in the regulation of high blood pressure. This study was conducted to investigate the alterations in blood pressure associated with ACE inhibition activity of the polyphenols (1–10), including 3-O-feruloylquinic acid (1), lutonarin (2), saponarin (3), isoorientin (4), orientin (5), isovitexin (6), isoorientin-7-O-[6-sinapoyl]-glucoside (7), isoorientin-7-O-[6-feruloyl]-glucoside (8), isovitexin-7-O- [6-sinapoyl]-glucoside (9), and isovitexin-7-O-[6-feruloyl]-glucoside (10), isolated from barley seedlings (BS). All the isolated polyphenols exhibited comparable IC50 values of ACE inhibition activity (7.3–43.8 μM) with quercetin (25.2 ± 0.2 μM) as a positive control, and their inhibition kinetic models were identified as noncompetitive inhibition. Especially, compound 4 was revealed to be an outstanding ACE inhibitor ( IC50 = 7.3 ± 0.1 μM, Ki = 6.6 ± 0.1 μM). Based on the compound structure–activity relationships, the free hydroxyl groups of flavone-moieties and glucose connections at the A ring of the flavone moieties were important factors for inhibition of ACE. The alcohol extract of BS also demonstrated potent ACE inhibition activity (66.5% ± 2.2% at 5000 μg mL−1). The polyphenols from BS had strong inhibitory activity on ACE and this study results suggest that BS can be used as an effective blood pressure regulator through ACE inhibition.

Isolation of Genes Related to Light and Low Temperature Stress in Barley (Hordeum vulgare L.)

옥승한,신성훈,신정섭,김경남,천종은 한국육종학회 2004 한국육종학회지 Vol.36 No.1

To investigate low temperature- and light stress-induced genes of Hordeum vulgare L. cv. Dongbori #1, suppression subtractive hybridization (SSH) was performed with mRNAs from leaf samples that treated with low temperature (4oC) and extremely high light density (1500mmolm-2s-1). Ninety six clones were randomly selected from SSH library. Using dot blot analysis, 20 of 96 clones randomly selected were identified to be differentially expressed. Of these 20 clones, two showed homology to senescence-associated genes and one was similar to cytochrome P450 like-TBP, while the remaining 17 clones did not match to the known genes. Furthermore, a cDNA library was constructed using mRNA isolated from Hordeum vulgare L. cv. Dongbori #1 leaves treated with low temperature (4oC). cDNAs of 176 clones randomly selected from this library were isolated and sequenced. Database comparisons of cDNAs in GenBanks non-redundant databases using BLAST revealed that 129 of the 176 cDNAs (73.3%) showed a high degree of sequence homology to genes from other organisms. The energy category showed a considerably higher gene expression level (21.7%) than other categories, and genes of disease/defense category were also found at high frequencies (11.6%).