Evaluation of Flooding Tolerance of Soybean (Glycine max L. Merr.) in Greenhouse under Upland and Paddy Soil Conditions

Sanjeev Kumar Dhungana,김홍식,강범규,서정현,김현태,신상옥,박창환,권도연 한국작물학회 2019 Journal of crop science and biotechnology Vol.22 No.3

Domestic rice production has exceeded the demand in Korea and cultivation of upland crops like soybean has been increased in converted paddy fields. The objective of this study was to investigate the effect of two soil types, upland and paddy, on flooding tolerance of three tolerant and three susceptible soybean cultivars under greenhouse conditions. The flooding tolerance of soybean cultivars was evaluated based on chlorophyll content (CC), plant height (PH), and shoot dry weight (DW) measured under unflooded control and flooded treatments for 14 days. These three parameters were significantly affected by the soil type during the flooding and flood recovery periods of 14 days. Mean flooding tolerance index (FTI) of susceptible cultivars was higher than that of tolerant cultivars in upland soil. However, the FTI of tolerant cultivars was greater than that of susceptible cultivars in paddy soil at 14 days after flooding (DAF). A non-significant negative correlation between CC and DW and a significant positive correlation between PH and DW were found in both soils, whereas the negative correlation between CC and PH was non-significant in upland soil and was significant in paddy soil at 14 DAF. The results suggested that the flooding tolerance level of soybean cultivars could be influenced by soil type hence, it could be useful to consider designing flooding tolerance studies in different soil types. Also, field experiments could be designed to observe data until harvest to verify that with vegetative parameters of tolerant soybean varieties.

Reduced Germination and Seedling Vigor of Weeds with Root Extracts of Maize and Soybean, and the Mechanism Defined as Allelopathic

Sanjeev Kumar Dhungana,김일두,Bishnu Adhikari,김정호,신동현 한국작물학회 2019 Journal of crop science and biotechnology Vol.22 No.1

Due to the negative consequences of synthetic herbicides use and their reducing effectiveness due to development of resistant weeds, promotion of eco-friendly weed management approaches is emphasized. Weed suppression by intercropping is basically attributed to increasing competition between the crop plants and weeds and/or the allelopathy effect of some crop plants. The effect of root extracts of maize or soybean on beggarticks and goosegrass weeds, as well as the effect of sole cropping of corn or soybean on weed occurrence and growth were investigated. The germination and seedling vigor of the two weeds were significantly (P < 0.05) inhibited with the maize root extract compared to those with soybean. Similarly, 420.52% low amount of fresh weeds was collected from the maize-grown pots (37.03 g) compared to that of the soybean-grown pots (155.72 g). The results of this study revealed that intercropping of soybean with maize could be an effective option to reduce the weed problem although comprehensive field studies are necessary for practical applications.

RNA 시퀀싱과 QTL 분석을 통한 콩 내습성 관련 후보유전자 탐색

산지브쿠마르둥가나(Sanjeev Kumar Dhungana),서정현(Jeong-Hyun Seo),박지희(Ji-Hee Park),성정숙(Jung-Sook Sung),김홍식(Hong-Sik Kim),강범규(Beom-Kyu Kang),신상욱(Sang-Ouk Shin),백인열(In-Youl Baek),정찬식(Chan-Sik Jung) 한국육종학회 2021 한국육종학회지 Vol.53 No.2

Flooding stress causes a significant reduction in soybean yield. The development of flood-tolerant cultivars is an effective wayto minimize yield loss due to flooding. Information on candidate genes for flooding tolerance is useful for developing tolerant lines. Theobjective of this study was to identify potential candidate genes for flooding tolerance in soybean by integrating the results of a quantitativetrait locus analysis and RNA sequencing. A total of 19 genes showed good amplification in capillary electrophoresis and were further analyzedthrough a reverse transcription quantitative polymerase chain reaction (qRT-PCR); two of these genes showed differential expression amongtolerant and susceptible lines. The expression of Glyma.12g030900 and Glyma.10g050300 in leaf and root tissues, respectively, was higherin several tolerant lines than in the susceptible lines under flooding stress. The chlorophyll index of the tolerant lines was also consistentlyhigher than that of the susceptible lines over two years, supporting the qRT-PCR results. This study provides useful information on floodingtolerance in soybeans.

Quality Characteristics and Antioxidant Potential of Seeds of Native Korean Persimmon Genotypes

김일두,Sanjeev Kumar Dhungana,김혜련,신동현 한국자원식물학회 2017 한국자원식물학회지 Vol.30 No.6

Persimmon seeds contain considerable amounts of minerals, amino and organic acids, natural antioxidants and phenolic compounds. The objective of this study was to investigate quality characteristics and antioxidant potential of Korean persimmon seeds. The pH (4.88-4.94), color values, contents of minerals, free amino acids, organic acids, and phenolic compounds and DPPH free radical scavenging potentials of persimmon seed extracts significantly (p < 0.05) varied with the genotypes. This study showed that the seeds could be used as a source of different mineral elements (47.14-85.07 ㎎/㎏) without any measureable amount of heavy metals such as arsenic, cadmium, lead and mercury. Similarly, considerable amounts of organic (1550.13-2413.08 ㎎/㎏) and essential amino (50.85-54.03 ㎎/㎏) acids and total phenolic compounds (1227.91-1307.78 ㎍ gallic acid equivalent/g) were also found in the seed extracts, indicating their potential food value as a natural antioxidant. Results of the present study imply that prethanol-A, a food preservative, can be used as an effective extraction to obtain the minerals, organic and free amino acids, and phenolic compounds from the persimmon seeds, which possess a big potential to be commercially used in food, cosmetic and pharmaceutical industries.

Dealcoholization of Korean traditional rice wine, takju, combining thermal, bentonite clarification or reverse osmosis treatment

김일두,Sanjeev Kumar Dhungana,박용성,김정호,신동현 한국식품과학회 2019 Food Science and Biotechnology Vol.28 No.5

The objective of this study was to prepare low-alcoholic takju. Low-alcohol (3.06%) and dealcoholized (0.04–0.28%) takju samples were prepared by adopting bentonite clarification, heat and reverse osmosis treatments. The dealcoholization of takju, in most cases, significantly (p < 0.05) reduced the total mineral (from 505.80 to 258.61 mg/L), free amino acid (from 989.81 to 293.58 mg/mL), antioxidant potentials and total phenolic (from 345.30 to 156.30 µg GAE/mL) contents remained in the control to RO-3 (takju sample obtained from 3-time reverse osmosis and heat treatment). Similarly, the content of volatile compounds was also significantly (p < 0.05) decreased with the dealcoholization treatments. The finding of this study clearly showed that dealcoholized takju could be prepared but at the expense of reduced nutritional and antioxidant potentials. This study could be an exemplary in promoting traditional beverages in different countries by producing low or alcohol-free drinks.

Influence of Blueberry and Black Rice Powders on Quality Characteristics of the Korean Traditional Rice Wine Takju

김미옥,김일두,Sanjeev Kumar Dhungana,이정원,신동현 한국식품과학회 2015 Food Science and Biotechnology Vol.24 No.2

Takju, popularly known as makgeolli, is a famous traditional alcoholic beverage in Korea. Beneficial health effects of different traditional beverages have received attention among consumers and researchers. The influence of addition of blueberry and black rice powders to takju was investigated. Chemical characteristics, color values, DPPH radical scavenging activities, total phenolic contents, and sensory characteristics were evaluated. Addition of blueberry and black rice powders improved the antioxidant activity and the overall taste of takju. The optimum proportions of added blueberry and black rice powders were 0.249% and 0.004-0.049%, respectively. Addition of optimum amounts of blueberry and black rice powders enhanced the overall quality of the Korean traditional rice wine takju.

Phytochemical and Antioxidant Properties of Korean Wheat Sprouts

박재정,박용성,Sanjeev Kumar Dhungana,김일두,신동현 한국자원식물학회 2020 한국자원식물학회지 Vol.33 No.3

Wheat is an economically important cereal worldwide and is a staple food in many countries. Extensiveresearches have been performed on the nutritional value and antioxidant potentials of sprouts of legumes like soybean,however very limited studies have been carried out on the sprouts of Korean wheat cultivar. The objective of this study wasto investigate the phytochemical and antioxidant potentials of Korean wheat sprouts. The sprouts were grown for 10(WS-10), 20 (WS-20), and 30 (WS-30) days at room temperature. The pH, color, chlorophyll, free amino acid, 1,1-diphenly-2-picrylhydrazyl (DPPH), and total polyphenol content of the sprout samples were determined. The pH of sprouts wasincreased in the older sprouts. Color values were significantly influenced by the age of sprouts. The chlorophyll content waslowest but the total free amino acid content was highest in WS-30. On the other hand, the DPPH free radical scavengingpotential and total polyphenol content were lower in WS-30. The results suggested that Korean wheat sprouts could be apotential source of nutrients and natural antioxidants.

Persimmon fruit enhanced quality characteristics and antioxidant potential of beer

조지형,김일두,Sanjeev Kumar Dhungana,도현민,신동현 한국식품과학회 2018 Food Science and Biotechnology Vol.27 No.4

Various adjuncts, including fruits, are added for flavoring beer, one of the most famous beverages in the world. The influence of persimmon fruit on antioxidant activities and quality characteristics of beer was investigated in this study. The antioxidant activities measured through DPPH and superoxide and hydroxyl anions scavenging potentials as well as total polyphenol contents of the persimmon-treated beer were significantly (p\0.05) high compared to the control. The mineral elements Mg, K, and Ca were also significantly (p\0.05) increased, however toxic heavy metals were not detected in the persimmon beer. Among the persimmon beer samples, the overall acceptance value was significantly (p\0.05) high when the beer was prepared by adding 150 g of the fruit in 10 L of water. The results suggested that an addition of 150 g of persimmon fruit per 10 L of water could better enrich the nutritional, organoleptic, and antioxidant potentials of beer.

Resveratrol, total phenolic and flavonoid contents, and antioxidant potential of seeds and sprouts of Korean peanuts

Bishnu Adhikari,Sanjeev Kumar Dhungana,Muhammad Waqas Ali,Arjun Adhikari,김일두,신동현 한국식품과학회 2018 Food Science and Biotechnology Vol.27 No.5

Peanut sprouts are gaining increasing popularity as a potential source of functional food. The objective of this study was to investigate yield and food value of peanut sprouts of six Korean peanut genotypes (Daekwang, Akwang, Baekjung, Alogi, Pungan and Heugttangkong) from day 5 through 9. Functional compounds like polyphenol, flavonoid, and resveratrol contents were significantly (p\0.05) high in the sprouts compared to those in the seeds. Pungan yielded significantly (p\0.05) high sprouts followed by Alogi. However, antioxidant potentials and functional compounds in the sprouts varied significantly (p\0.05) with genotype, sprout part, and day after germination. Overall consideration of the yield, functional compounds, and antioxidant potentials of the sprouts suggested that more appropriate time of sprout harvest for Alogi and Pungan was day 5–7 and that for the other genotypes was day 5–8. The yield and functional properties of peanut sprouts significantly varied with genotypes, parts, and age.

Effect of extraction temperature on physicochemical constituents and antioxidant potentials of Pu-erh tea

최성희,Il-Doo Kim,Sanjeev Kumar Dhungana,박광수 한국식품과학회 2019 한국식품과학회지 Vol.51 No.6

Of all the various types of tea that are available, Pu-erh tea has attracted much attention because of its healthpromoting effects. The objective of this study was to investigate the physicochemical and antioxidant properties of two types of Pu-erh tea, Gushu Pu-erh and typical Pu-erh, extracted at 80 and 100oC, respectively. The Gushu Pu-erh extracts showed lower pH but higher antioxidant potential at both the temperatures, as compared to the typical Pu-erh. The mineral content of the tea extracts was greater at 100oC than at 80oC. Among the seven categories of the flavor compounds that were detected, the peak area of esters was the highest in the Gushu Pu-erh extracts. The type of tea and the extraction temperature significantly affected the physicochemical and functional properties of these tea extracts. This study revealed that Gushu Pu-erh extracted at 100oC for 3 min with 30 s of shaking provides better results in terms of the antioxidant potential and mineral content.