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        고식이섬유 쌀 품종을 이용한 막걸리의 품질 특성

        곽지은,이정희,김혜원,이점식,천아름,윤미라,오세관,장재기,김보경,Kwak, Jieun,Lee, Jeong-Heui,Kim, Hye-Won,Lee, Jeom-Sig,Chun, Areum,Yoon, Mi-Ra,Oh, Sea-Kwan,Chang, Jaeki,Kim, Bo-Kyeong 한국식품영양학회 2014 韓國食品營養學會誌 Vol.27 No.5

        Goami2, Goami3 and Goami4 were identified as fiber-rich rice cultivars which were developed by mutation breeding with Ilpum. The purpose of this study was to develop a method for producing Makgeolli with the fiber-rich rice cultivars, Goami2, Goami3, Goami4, and to investigate the characteristics of Makgeolli during the fermentation process. Makgeolli was produced herein by fermentation steamed rice (SR), raw rice flour (RF), and steamed rice flour (SF) from Goami2, Goami3, Goami4, Ilpum and Sealgaeng rice cultivars. The physicochemical characteristics including alcohol and sugar content, pH, total acidity, TDF (total dietary fiber), and color of the Makgeolli samples were analyzed. Makgeolli produced with Ilpum and Sealgaeng showed satisfactory fermention characteristics in alcohol and sugar content when SR, RF and SF were used. In the case of Goami2, Goami3, and Goami4, the use of SF resulted in 17.2~20.1% alcohol content, whereas only 10% alcohol was produced by SR. The sugar contents in the SF-makgeolli samples were also higher ($9{\sim}10^{\circ}Brix$) than in the SR-makgeolli ($5.35{\sim}5.44^{\circ}Brix$) for Goami2 and Goami4 cultivars. The dietary fiber contents of the Makgeolli samples produced using SF from the fiber-rich rice cultivars were higher (1.35~1.52 g/100 mL) than those produced with Ilpum and Sealgaeng (0.74~0.87 g/100 mL). From these results, it may be suggested that SF would be an appropriate material to brew Makgeolli using fiber-rich rice cultivars to obtain better physicochemical and functional qualities.

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        감초 신품종과 약전 수재 감초 추출물의 항산화 활성 및 암세포 독성 비교 연구

        김민희 ( Minhee Kim ),강명훈 ( Myunghoon Kang ),이정훈 ( Jeonghoon Lee ),임강현 ( Kang-hyun Leem ),안효진 ( Hyo-jin An ),진종식 ( Jong-sik Jin ),이종현 ( Jong-hyun Lee ),장재기 ( Jaeki Chang ),성신 ( Shin Seong ),김원남 ( Wonnam 대한본초학회 2021 大韓本草學會誌 Vol.36 No.3

        Objectives : The Glycyrrhiza new varieties, WONGAM and SINWONGAM, were developed through interspecific cross between Glycyrrhiza glabra and Glycyrrhiza uralensis by the National Institute of Horticultural and Herbal Science, Rural Development Administration in Korea. This in vitro study was undertaken to compare the antioxidant and cytotoxic effects between Glycyrrhiza new varieties (WONGAM and SINWONGAM) and official compendia (Glycyrrhiza glabra and Glycyrrhiza uralensis ). Methods : Antioxidant activity was determined by DPPH (1,1-diphenyl-2-picrylhy drazyl), ABTS (2,2-azino-bis (3-rthylbenz-thiazoline-6-sulfonic acid)) diammonium salt, Nitrite radical scavenging assay, and Reducing Power assay. Cytotoxicity was determined by MTT assay and cell morphology was observed by an inverted microscope. Results : The DPPH, ABTS, Nitrite radical scavenging activities and reducing power of Glycyrrhiza glabra, Glycyrrhiza uralensis, WONGAM, and SINWONGAM were evaluated at different concentrations (0, 10, 50, 100, 500, 1000 ㎍/㎖). Glycyrrhiza glabra , Glycyrrhiza uralensis , WONGAM, and SINWONGAM showed similar dose-dependent increase in antioxidant activities. The cytotoxic effects with increasing doses of Glycyrrhiza new varieties and official compendia did not differ in HCT116, HT29, A549, MDA-MB231, PC3, ACHN, and HeLa cells. However, significant difference in cytotoxicity were observed in AGS, MCF7 and Hep3B cells by Glycyrrhiza glabra , Glycyrrhiza uralensis , WONGAM, and SINWONGAM. Conclusions : These results showed that Glycyrrhiza new varieties and official compendia acts as a potent antioxidant. Also, the finding that equivalent cytotoxic potency was observed in a cell dependent manner. Our study suggests that Glycyrrhiza new varieties may offer a wide-variety of health benefits.

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