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듀럼밀 三染色體 植物에서 剩餘染色體의 細胞學的 行動 및 傳達率
Sea kwan Oh(吳世寬),Masawo Kamanoi(釜野井 定男) 한국육종학회 1997 한국육종학회지 Vol.29 No.1
At first metaphase of PMCs in the trisomics of durum wheat(Triticum durum var. hordeiforme), various configurations of chromosomes with varying number of trivalents representing V shape(75.45%), Frying-pan shape(16.7%), Chain shape(7.06%) and Y shape(0.71%) were observed. The frequency of chromosome configuration of 13Ⅱ+1Ⅲ at first metaphase except for Tri-2B line appeared much less than that of 14Ⅱ+1Ⅰ, which showed the percentage of average number of the 13 trisomics was 45.35% while 14Ⅱ+1Ⅰ showed 52.48%. At first anaphase, chromosomes were separated to 14 : 15 type (14Ⅱ: 13Ⅱ+1Ⅲ) in many sporocytes, while one lagging chromosome (14Ⅱ:1Ⅰ: 14Ⅱ) was observed frequently. Among the selfed progeny of homozygous trisomics, the lowest transmission of extra chromosome was observed in Tri-4A line (15.0%) and the highest in Tri-2B line(40.0%), and the average transmission rate of the trisomic lines was 26.9%. While the extra chromosome was transmitted in all types, the frequency of transmission of the extra chromosome through the pollen had been found to be considerably less than that of the eggs. In either case, the reduction in the transmission rate of the extra chromosome was suspected to be due to the loss of univalent chromosome and functional depression in the aneuploidy gamate at fertilization.
Changes in Nutritional Components throughout Germination in Paddy Rice and Brown Rice
Sea-Kwan Oh,Pil-Seong Hwang,Kee-Jong Kim,Yeon-Kyu Kim,Jin Hwan Lee 한국식품영양과학회 2010 Preventive Nutrition and Food Science Vol.15 No.2
The aim of this study was to investigate changes in 7 nutritional components (fatty acid, protein, fat, ash, total dietary fiber (TDF), γ-aminobutyric acid (GABA), and γ-oryzanol) of paddy rice (PR) and brown rice (BR) throughout the germination process, as measured at different shoot lengths (10 ㎜, 20 ㎜, and 30 ㎜). With the increase of shoot length, the nutritional components’ concentrations increased, as compared to the concentrations measured before germination. Moreover, BR exhibited higher GABA, γ-oryzanol, and protein than PR. Among the components, TDF, GABA, and γ-oryzanol showed significant concentration differences throughout germination, while the others exhibited only slight variations. In particular, GABA and γ-oryzanol were predominantly increased in grains of 10 ㎜ shoot length. These compounds might prove to be important factors from germinated rice. Additionally, the germinated cultivar ‘Keunnun’ might also prove to be a very important food source, owing to its high GABA and γ-oryzanol contents. These results suggest that variations in nutritional components related to the increase of shoot length may prove to be important when considering the beneficial aspects of rice on human health.
Sea Kwan Oh,Pil Seong Hwang,Choon-Ki Lee,Yeon-Gyu Kim,Woo Duck Seo,Kye Man Cho,Myoung-Gun Choung,Jin Hwan Lee 한국식품과학회 2009 Food Science and Biotechnology Vol.18 No.5
The aim of this study investigated the fluctuations of 3 characters from 3 ecotypes [early ripening (ER), middle ripening (MR), and late ripening (LR)] of 20 Korean brown rice cultivars in different storage systems [time: 12 and 24 weeks, temperature: low (10℃) and room (25℃)]. With increase of storage time and temperature, lipoxygenase activity, and fat acidity increased, whereas germination rate was reduced. ER cultivars exhibited the highest lipoxygenase activity of 35.49±2.46 unit/㎎ protein during 24 weeks storage at 25℃, followed by LR (32.73±1.33) and MR (32.66±1.62) cultivars. The amounts of fat acidity also were observed by the same order (ER: 20.40±2.12>LR: 19.68±1.86>MR: 19.64±1.35 ㎎ KOH/100 g). Germination rate slightly decreased with increase of time and temperature (MR>LR>ER), but MR and LR cultivars showed the most significant changes (ER: 60.90±23.47%, MR: 32.66±13.95%, and LR: 32.53±5.87%). On the basis of above results, MR cultivars were evaluated the highest quality, because high lipoxygenase activity, high fat acidity, and low germination rate have deteriorated in quality and generated off-odor. Thus, MR cultivars might be very important sources in food processing and stored dietary supplement aspects.
Sea Kwan Oh,Sung Taeg Kang,In Youl Baek,Won Young Han,Myoung Gun Choung,Doo Chull Shin,Sang Ouk Shin,Duck Yong Suh,Soon Chul Kim 한국육종학회 2004 한국육종학회지 Vol.36 No.5
A new vegetable soybean cultivar, “Dajin” (Milyang 125) was selected from a cross Keunolkong / Josaengbaekjo(Introduction) // Keunolkong, and was developed at the Yeongnam Agricultural Research Institute (YARI) in 2003 on the basis of its yield performanc
마카로니(durum)밀의 三染色體植物을 이용한 esterase isozyme 遺傳子의 染色體位置 同定
Sea Kwan Oh(吳世寬),Masawo Kamanoi(釜野井 正男) 한국육종학회 1995 한국육종학회지 Vol.27 No.3
This study was carried out for identification of esterase isozyme polymorphism which may be an useful way to understand the physiological and biochemical characteristics in durum wheat, Triticum durm var. hordeiforme(2n=4x=28 AABB). The esterase isozyme was detected by electrophoretic separation and activity staining techniques with the endosperm sample from germinated durum wheat grain. Artifical octoploid showed nine isozyme bands which were designated as Ei-1, Ei-2, Ei-3, Ei-4, Ei-5, Ei6, Ei-7, Ei-8 and Ei-9 from cathode side. Normal tetraploid plant(2n=4x=28) showed six bands, without bands of Ei-6, Ei-8 and Ei-9 in durum wheat. Only six bands such as Ei-1, Ei-2, Ei-3, Ei-4, Ei-5 and Ei-7 was detected in Tri-1A(2n=4x=29 AABB+11A) line, but the activity of isozyme in Tri-1A line was above double one of normal plants. Therefore, the gene(s) controlling six bands of esterase isozyme was considered to be located on the chromosome 1A. Moreover, the activity of six esterase isozyme bands in Tri-1B(2n=4x=29 AABB+11B) line was same as normal plants, but nine bands including Ei-6, Ei-8 and Ei-9 were detected in esterase isozyme of Tri-1B line. These three bands appeared in artifical octoploid(2n=8x=56 AAAABBBB) and did not appeared in normal plants or other trisomic lines, except Tri-1B line. Consequently, the gene controlling these three bands was considered to be on the chromosome 1B.
Oh, Sea-Kwan,Lee, Jeong-Huei,Hwang, Hung-Goo,Lee, Dong-Hyeon,Kim, Yeon-Gyu,Lee, Jin-Hwan The Korean Society of Food Science and Nutrition 2010 Preventive Nutrition and Food Science Vol.15 No.3
The objective of this research was to investigate the changes in the contents of physicochemical properties including $\gamma$-aminobutyric acid (GABA), total dietary fiber (TDF), amylose, protein, and fat content in brown rice through germination for 2 different years. Total phenolic contents and antioxidant activities of DPPH and ABTS radical scavenging capacities were also determined in different solvent extracts. For the physicochemical properties, GABA, TDF, protein, and fat content increased, whereas amylose levels decreased. Specially, GABA and TDF levels showed the greatest variations among cultivars and harvest years. Total phenolic content and antioxidant activity significantly increased. The average total phenolic content at a concentration of 0.5 mg/mL in different extract solvents occurred in this order: methanol>ethylacetate>chloroform>hexane extracts. Additionally, 'Keunnun' exhibited the highest GABA levels, highest total phenolic content, and highest antioxidant activity after germination, with increases of approximately 3.7, 2.0, and 1.9 times, respectively, compared to levels before germination. These results suggest that, because of its high physicochemical contents and strong radical scavenging activities, germinated brown rice can be used as beneficial supplement.
Sea-Kwan Oh,Jeong-Huei Lee,Hung-Goo Hwang,Dong-Hyeon Lee,Yeon-Gyu Kim,Jin Hwan Lee 한국식품영양과학회 2010 Preventive Nutrition and Food Science Vol.15 No.3
The objective of this research was to investigate the changes in the contents of physicochemical properties including γ-aminobutyric acid (GABA), total dietary fiber (TDF), amylose, protein, and fat content in brown rice through germination for 2 different years. Total phenolic contents and antioxidant activities of DPPH and ABTS radical scavenging capacities were also determined in different solvent extracts. For the physicochemical properties, GABA, TDF, protein, and fat content increased, whereas amylose levels decreased. Specially, GABA and TDF levels showed the greatest variations among cultivars and harvest years. Total phenolic content and antioxidant activity significantly increased. The average total phenolic content at a concentration of 0.5 ㎎/mL in different extract solvents occurred in this order: methanol>ethylacetate>chloroform>hexane extracts. Additionally, 'Keunnun' exhibited the highest GABA levels, highest total phenolic content, and highest antioxidant activity after germination, with increases of approximately 3.7, 2.0, and 1.9 times, respectively, compared to levels before germination. These results suggest that, because of its high physicochemical contents and strong radical scavenging activities, germinated brown rice can be used as beneficial supplement.