A new white wheat variety, “Joongmo2012” with low amylose and resistance to winter hardiness and moderate pre-harvest sprouting

Chon-Sik Kang,Young-Keun Cheong,Kyeong-Hoon Kim,Hag-Sin Kim,Jong-Nae Hyun,Kyong-Ho Kim,Jong-Chul Park,Choon-Ki Lee,Kwang-Geun Park,Ki-Hoon Park,Chulsoo Park 한국육종학회 2014 한국육종학회 심포지엄 Vol.2014 No.07

“Joongmo2012”, a winter wheat (Triticum aestivum L.) cultivar was developed by the National Institute of Crop Science, RDA. It was derived from the cross “Sinmichal/Keumkang” during 2006. “Joongmo2012” was evaluated as “Iksan357” in advance yield trial test in 2010. It was tested in the regional yield trial test between 2011 and 2013. Its heading date was May 2 in upland and May 1 in paddy filed conditions, and Maturing date was June 8 in upland and June 8 in paddy field, which were similar to Keumkang, respectively. It showed 628 in number of spikes per m2, 34 of grain number per spike, 47.6g of 1,000 grain weight, and 762g of test weight. “Joongmo2012” showed susceptible to Fusarium head blight (Scab) in test of specific character although “Keumkang” is susceptible to scab. “Joongmo2012” had lower flour yield (68.4%) than “Keumkang” (73.5%, respectively). “Joongmo2012” showed similar ash (0.40%), lower protein content (11.7%), SDSsedimentation volume (39.8ml) and gluten content (8.1%) than “Keumkang” (0.41%, 12.7%, 55.8ml and 9.2%, respectively). It showed higher lightness (92.70) in flour color than “Keumkang” (91.51, respectively). “Joongmo2012” exhibited lower hardness (3.19N), similar springiness and higher cohesiveness of cooked noodles (0.90 and 0.66) compared to “Keumkang” (4.21N, 0.90, and 0.62, respectively). The average grain yield in the regional yield trial was 5.48MT/ha in upland and 4.47 MT/ha in paddy field, which were higher 5% and similar than those of the check cultivar, Keumkang, respectively

A new wheat variety, “Hojoong” with pre-harvest sprouting resistance, low amylose content and good noodles quality

Chon-Sik Kang,Kyeong-Hoon Kim,Young-Keun Cheong,Hag-Sin Kim,Young-Jin Kim,InDuck Choi,Jong-Chul Park,Sang-Hyun Shin,Jae-Han Son,Kyong-Ho Kim,Jong-Nae Hyun,Kee-Jong Kim,Chu Soo Park 한국육종학회 2013 한국육종학회 심포지엄 Vol.2013 No.07

“Hojoong”, a winter wheat (Triticum aestivum L.) cultivar was developed by the National Institute of Crop Science, RDA, Iksan, Korea, during the period from 2006 to 2012. The heading and maturing dates of this variety were May 2 and June 10 in upland, and May 3 and June 7 in paddy field, respectively. It is an It is an awned, semi-dwarf and soft red winter wheat. Culm and spike length of “Hojoong” were 79cm and 9.1cm. It had lower test weight (803 g/ℓ) and 1,000 grain weight (39.5g) than “Keumkang”. It showed resistance to pre-harvest sprouting, which lower rate of pre-harvest sprouting (5.5%) than “Keumkang”. “Hojoong” had lower flour yield (66.7%) and ash content (0.38%) than “Keumkang”. It showed lower protein content (11.3%) and lower SDS-sedimentation volume (34.0㎖) and amylose content (20.5%) than “Keumkang”. It showed higher high viscosity (204BU) and lightness of noodle dough sheet (80.63). It showed different composition in HMW-GS compositios (2.2+12), PPO18 (876bp), GBSS B (null type) and Puroindolines composition compared th “Keumkang”. Average yield of “Hojoong” in the regional adaptation yield trial test was 5.51 ton/ha in upland and 5.10 ton/ha in paddy field. “Hojoong” would be suitable for the area above –10℃ of daily minimun temperature in January in Korean peninsula

Flour characteristics related to yellow alkaline noodles from Korean winter wheats

Chon-Sik Kang,Chul-Soo Park,Hyo-Hwan Kim,Hag-Sin Kim,Young-Keun Cheong,Ki-Hun Park 한국작물학회 2008 한국작물학회 학술발표대회 논문집 Vol.2008 No.10

Flour physicochemical properties of 26 Korean wheat cultivars, 7 imported wheat and 5 commercial wheat flours were evaluated to determine making for yellow alkaline noodles (YAN) in this study. In physical characteristics of YAN, ash and damaged starch content was 0.42% and 3.79%. Flour color of YAN was 92.17 in L*, -1.45 in a* and 9.77 in b*. Protein content, SDS-sedimentation based on a constant flour weight (SDSSF), on a constant protein weight (SDSSP) and dry gluten content was 11.97%, 59.00 mL, 48.00 mL and 8.20%. Water absorption, mixing time and tolerance of mixograph was 61.50%, 3.75 min and 24.00 mm. In starch characteristics, amylose and total starch was 23.72% and 76.10. L* value of flour decreased when ash, damaged starch, protein content of flour increased. Protein content of wheat flour was positively correlated with SDSSP, dry gluten and mixograph water absorption. SDSSF showed positively correlated with SDSSP, mixograph mixing time and mixing tolerance (r = 0.641, P < 0.001, r = 0.464, P < 0.05 and r = 0.618, P < 0.001, respectively) and SDSSP positively correlated with dry gluten, mixograph water absorption, mixing time and mixing tolerance (r = 0.550, P < 0.05, r = 0.520, P < 0.01, r = 0.396, P < 0.05 and r = 0.552, P < 0.01, respectively).

A New Wheat Variety, “Jojoong” with Pre-harvest Sprouting Resistance, Early Maturity, High Yield and Good Noodle Quality

Chon-Sik Kang,Kyeong-Hoon Kim,Young-Keun Cheong,Jae-Han Son,Jong-Chul Park,Kyong-Ho Kim,Kwang-Geun Park,Ouk-Kyu Han,Gi-Heung Hong,Jin-Kyeong Choi,Seong-Tae Lee,Jeong-Suk Bae,Bo-Kyeong Kim,Chulsoo Park 한국육종학회 2015 한국육종학회 심포지엄 Vol.2015 No.07

“Jojoong”, a winter wheat(Triticum aestivum L.) cultivar was developed by the National Institute of Crop Science, RDA. It was derived from the cross “Suwon272/Olgeuru//Keumkang/Suwon252” during 2002. “Jojoong” was evaluated as “Iksan360” in advance yield trial test in 2011. It was tested in the regional yield trial test between 2012 and 2014. “Jojoong” is an awned, semi-dwarf and hard winter wheat, similar to “Keumkang” (check cultivar). The heading and maturing date of “Jojoong” were earlier to “Keumkang”. “Jojoong” had lower test weight (799 g/L) and 1,000-grain weigh (35.6g) than “Keumkang” (816 g/L and 45.5g, respectively). “Jojoong” showed resistance to winter hardiness and pre-harvest sprouting, which lower withering rate on the high ridge (10.5%) and rate of pre-harvest sprouting (10.5%) than “Keumkang” (31.7 and 21.4%, respectively). “Jojoong” showed similar protein content (12.5%), SDS-sedimentation volume (43.5ml) and gluten content (8.6%) to “Keumkang” (12.9%, 58.5ml and 8.5%, respectively). It showed higher lightness (93.17) in flour color than “Keumkang” (91.95, respectively). “Jojoong” showed higher lightness (81.50) of noodle dough sheet than “Keumkang” (80.95). “Jojoong” exhibited similar hardness (3.84N) and higher springiness and cohesiveness of cooked noodles (0.94 and 0.66) compared to “Keumkang” (3.88N, 0.90, and 0.62, respectively). Average yield of “Jojoong” in the regional adaptation yield trial test was 5.09 MT/ha in upland and 5.35 MT/ha in paddy field, which was 9% and 8% higher than those of “Keumkang” (4.67 MT/ha and 4.92 MT/ha, respectively).

Protease-activated Receptor 2 is Associated with Activation of Human Macrophage Cell Line THP-1

Kang, Chon-Sik,Tae, Jin,Lee, Young-Mi,Kim, Byeong-Soo,Moon, Woo-Sung,Kim, Dae-Ki The Korean Association of Immunobiologists 2005 Immune Network Vol.5 No.4

Background: Protease-activated receptor 2 (PAR2) belongs to a family of G protein coupled receptors activated by proteolytic cleavage. Trypsin-like serine proteases interact with PAR2 expressed by a variety of tissues and immune cells. The aim of our study was to investigate whether PAR2 stimulation can lead to the activation of human mac rophages. Methods: PAR2-mediated proliferation of human macrophage cell line THP-1 was measured with MTT assay. We also examined the extracellular regulated kinase (ERK) phosphorylation and cytokine production induced by trypsin and PAR2-agonist using western blot and enzyme-linked immunosorbent assay (ELISA), respectively. Results: Treatment of trypsin or PAR2-activating peptide increased cell proliferation in a dose-dependent manner, and induced the activation of ERK1/2 in THP-1 cells. In addition, trypsin-induced cell proliferation was inhibited by pretreatment of an ERK inhibitor (pD98059) or trypsin inhibitor (SBTI). Moreover, PAR2 activation by trypsin increased the secretion of TNF-${\alpha}$ in THP-1 cells. Conclusion: There results suggest that P AR2 activation by trypsin-like serine proteases can induce cell proliferation through the activation of ERK in human macrophage and that PAR2 may playa crucial role in the cell proliferation and cytokine secretion induced by trypsin-like serine proteases.

Flour Characteristics of Korean Wheat Cultivars

Chon-Sik Kang,Chul Soo Park,Jong-Chul Park,Young-Keun Cheong,Ki-Jong Kim 한국작물학회 2010 한국작물학회 학술발표대회 논문집 Vol.2010 No.04

Flour characteristics of 26 Korean wheat cultivars(KWC) were evaluated to assess consumer satisfaction with 6 imported wheat and 5 commercial wheat flours. In physical characteristics of flours, Particle size of SW(soft white) was similar to Dahong, Geuru, Milsung, Olgeuru, Seodun, Tapdong, and Uri. DNS(dark northern spring) was similar to Jeokjoong, Joeun, Sukang, and Younbaek. Particle size of flour positively correlated with ash, damaged starch, and lightness value(L*) of flour. In protein characteristics, Protein content of SW and commercial flour for baking cookie(Com5) was similar to Baekjoong, Jinpoom, Milsung, Olgeuru, Saeol, and Uri. SDS sedimentation volume based on a constant flour weight(SDSS) of KWC was lower than those of DNS and Com3. Mixing time and maximum dough height(Hm) of KWC were higher than those of imported wheat and Com. Protein content positively correlated with SDS sedimentation volume and water absorption of mixograph. SDS-sedimentation volume positively correlated with water absorption of mixograph, mixing time of mixograph, and height of dough development. In starch characteristics of flour, ASW(Australian standard white) flours showed lower amylose content, higher peak viscosity, breakdown, and setback in pasting properties than other flours. KWC flours showed higher amylose content and lower peak viscosity than those of AH(Australian hard), ASW, commercial flour for making white salted noodles(Com1), commercial flour for making yellow alkaline noodles(Com2) and Com3.

Clinical characteristics and prognosis of hepatocellular carcinoma with different sets of serum AFP and PIVKA-II levels

Kang, Se Hun,Kim, Do Young,Jeon, Soung Min,Ahn, Sang Hoon,Park, Jun Yong,Kim, Seung Up,Kim, Ja Kyung,Lee, Kwan Sik,Chon, Chae Yoon,Han, Kwang-Hyub Lippincott Williams Wilkins, Inc. 2012 European journal of gastroenterology & hepatology Vol.24 No.7

OBJECTIVE: α-Fetoprotein (AFP) and prothrombin induced by the absence of vitamin K or antagonist-II (PIVKA-II) are useful tumor markers for hepatocellular carcinoma (HCC). However, little is known about the clinical characteristics and prognosis of HCC with different levels of AFP and PIVKA-II. METHODS: Consecutive 1447 HCC patients were assigned to four groups according to the cutoff values of AFP (400 ng/ml) and PIVKA-II (100 mAU/ml): both values high (AP), one of the values high (Ap and aP), and both values low (ap). The clinical characteristics and the prognosis of group ap were compared with those of the other groups. RESULTS: HCC patients in group ap were more asymptomatic at diagnosis, and had smaller size, fewer numbers, and earlier stages of HCC, and more preserved liver functions (all, P<0.001). The survival rate of group ap was significantly higher than those of the other groups (P<0.001). In multivariate analysis, the combined status of AFP and PIVKA-II values were independent predictors for survival (P<0.001), together with tumor size, number, portal vein thrombosis, Child–Pugh class, and treatment modality. CONCLUSION: HCC patients with low values of both AFP and PIVKA-II had more favorable clinical characteristics and showed a better prognosis than those with elevated levels of AFP or PIVKA-II.

End-Use Qualities of Korean Wheat Cultivars

Chon-Sik Kang,Chul Soo Park,Jong-Chul Park,Young-Jin Kim,Young-Keun Cheong,Ki-Jong Kim 한국작물학회 2010 한국작물학회 학술발표대회 논문집 Vol.2010 No.04

End-use properties of 26 Korean wheat cultivars(KWC) were evaluated to assess consumer satisfaction with 6 imported wheat and 5 commercial wheat flours. In end-use quality testing of cooked noodles, Absorption of noodle dough sheet of ASW(Australian standard white) was similar to Anbaek, Eunpa, Gobun, Hanbaek, Jeokjoong, Jonong, Namhae, and Sukang. In lightness of prepared noodle dough sheet, Lightness value(L*) of KWC was lower than those of commercial flour for making white salted noodle(Com1), commercial flour for making for yellow alkaline noodle(Com2), and commercial flour for multi-purpose(Com4). Lightness value(L*) showed significantly negative correlations with particle size of flour, ash, damaged starch, and protein content. Hardness of cooked noodles positively correlated with protein content. In end-use quality of bread, Bread volume of commercial flour for making bread(Com3) was similar to Alchan, Jokyung, Keumkang, and Namhae but firmness was low. Bread volume showed better relationships with higher SDS-sedimentation volume, longer mixing time of mixograph, higher height of dough during development. Diameter of cookie showed significantly negative correlations with particle size of flour, damaged starch, and protein content. Also, Top gain score became higher as the increase diameter of cookie. In end-use quality testing of cooked cookie, Cookie diameter of Com5 was similar to that of Dahong, Geuru, Olgeuru, Tapdong, and Uri but top grain was low.

Effect of Polyphenol Oxidase Activity on Discoloration of Noodle Dough Sheet Prepared from Korean Wheats

Kang, Chon-Sik,Cheong, Young-Keun,Kim, Sun-Lim,Kim, Dae-Ki,Kim, Jung-Gon,Park, Chul-Soo The Korean Society of Crop Science 2008 한국작물학회지 Vol.53 No.2

Polyphenol oxidase (PPO) is implicated in discoloration of white salted noodles and other wheat based foods. PPO activity was evaluated to determine the effect on discoloration of noodle dough sheets prepared from 25 Korean wheat flours during storage and to screen experimental lines with low PPO activity in 52 Korean wheats. PPO activity was assayed with whole-seed and performed with L-dihydroxyphenylalanine (L-DOPA) as substrates. Absorbance by L-DOPA assay of 25 Korean wheats was from 0.285 to 1.368 at 475 nm. PPO activity was significantly related with grain characteristics, including 1000-kernel weight and grain colors. In flour characteristics, PPO activity positively correlated with ash and protein content (r = 0.658, P < 0.001 and r = 0.424, P < 0.05, respectively) and negatively correlated with $L^*$ value of flour (r = 0.412, P < 0.05). In the changes of color of noodle dough sheet, $L^*$ and $b^*$ values consistently decreased and $a^*$ value increased during storage. PPO activity negatively correlated with $L^*$ value of noodle dough sheet during storage (r = 0.566, P < 0.01 at 2 hr, r = 0.547, P < 0.01 at 24 hr, and r = 0.509, P < 0.01 at 48 hr). But, no significant relationship was found in between PPO activity, $a^*$ and $b^*$ values during storage. The 52 Korean wheat lines examined in this study were divided into 3 different groups, low (< 0.500), medium (0.501-0.999) and high level (> 1.000), on the basis of the level of PPO activity. Twenty two Korean wheat lines showed low level of PPO activity and Suwon 252, 277 and 280 showed lower PPO activity (< 0.200) than others.

Effects of Allelic Variations in <i>Wx-1, Glu-D1, Glu-B3</i>, and <i>Pinb-D1</i> Loci on Flour Characteristics and White Salted Noodle-Making Quality of Wheat Flour

Kang, Chon-Sik,Jeung, Ji-Ung,Baik, Byung-Kee,Park, Chul Soo Wiley Blackwell (John Wiley Sons) 2012 Cereal chemistry Vol.89 No.6