• Food Science and Biotechnology
• /
• v.16 no.5
• /
• pp.765-770
• /
• 2007

To examine the possibility of using rough rice as a health-functional food, we investigated its changes in biological activity with germination. Antioxidant activities of the 70% ethanolic extracts of 'Goami2', 'Keunnunbeyo', and 'Heugkwangbeyo' were studied in comparison with those of ungerminated rough rice. The phytic acid level in rough rice decreased on germination, while the level of phenolic compounds increased. Reducing power increased in a dose-dependent manner and the germinated rough rice tended to have enhanced reducing power. Among the rough rice cultivars, the germinated 'Heugkwang' rough rice tended to be the most effective, with scavenging activities for the DPPH, superoxide, and hydroxyl radicals that were 1.6-, 1.3-, and 1.6-fold greater than those of the ungerminated 'Heugkwang' rough rice, respectively. We also found that the germination process increased antioxidant activity in all the rough rice cultivars, where activity was greatest for the 'Heugkwang' rough rice cultivar.

• Preventive Nutrition and Food Science
• /
• v.13 no.3
• /
• pp.176-181
• /
• 2008

This study analyzed the some of the physiological activities of 70% ethanol extracts of specialty rough rice ('Goami2', 'Keunnunbyeo', and 'Heugkwangbyeo' rough rice cultivars) before and after germination. The physiological activities of the extracts were analyzed for their inhibition of linoleic acid peroxidation, hydrogen peroxide radical scavenging activity, superoxide dismutase-like activity, xanthine oxidase inhibitory activity, and nitrite scavenging effects. The most active rough rice cultivar was 'Heugkwangbyeo' and germinated 'Heugkwangbyeo' rough rice was more effective than ungerminated rough rice, having higher inhibition activity of linoleic acid peroxidation (1.2-fold), hydrogen peroxide radical scavenging activity (1.4-fold), superoxide dismutase-like activity (1.2-fold), and xanthine oxidase inhibitory activity (1.1-fold). The nitrite scavenging effect was increased after germination (2.1-fold) and decreased as pH increased. According to the results obtained in this study, 70% ethanol extracts from germinated 'Heugkwangbyeo' rough rice can be used for industrial applications such as the functional food materials.

• Preventive Nutrition and Food Science
• /
• v.16 no.3
• /
• pp.272-277
• /
• 2011

The hypoglycemic effects of germinated rough rice extract in streptozotocin (STZ)-induced diabetic rats were investigated. Weight gain was significantly lower in the diabetic groups than in the normal control (NC); however, they were higher in the 1% and 3% diabetic groups given germinated Goami2 rough rice extract (DM-3%GGRRE) than in the diabetic control (DC). While food intake in all diabetic groups was significantly higher than that of the NC, there was no significant difference among all diabetic groups. The weight percentages of liver and kidney in all diabetic groups were significantly higher than that of the NC. In terms of blood glucose, the diabetic group showed about a three times larger value than the normal group. Moreover, in the 3% germinated rough rice extract group, the blood glucose level became lowered. The levels of alanine transaminase, aspartate transaminase, blood urea nitrogen, creatinine phosphokinsae, and creatinine increased in general with the induction of diabetes using STZ; however, the 3% GGRRE-treated group displayed a significant decrease in these levels compared to the diabetic group. The results show that the 3% GGRRE, rather than the 1% GGRRE, was considerably more effective at reducing blood glucose and improving impaired glucose tolerance, suggesting the germinated rice extracts may play a role in preventing liver and kidney damage.

• Food Science and Biotechnology
• /
• v.16 no.6
• /
• pp.1006-1010
• /
• 2007

This study investigated changes in the chemical and functional components of germinated rough rice for the development of functional foods. The chemical components that were determined for 'Ilpum', 'Goami2', 'Keunnun', and 'Heugkwang' rough rice cultivars included dietary fiber, free sugars, free amino acids, and functional components such as tocopherols and ${\gamma}$-oryzanol. The crude protein, fat, total dietary fiber, and free sugar contents of the rough rice increased significantly after germination. The essential amino acid content was particularly increased. After the germination of the 'Ilpum', 'Goami2', 'Keunnun', and 'Heugkwang' varieties, the following increases were found: ${\gamma}$-aminobutyric acid increased 2.4, 2.5, 6.1, and 3.4 times, respectively; ${\alpha}$-tocopherol, ${\alpha}$-tocotrienols, and ${\gamma}$-tocotrienols increased significantly; and ${\gamma}$-oryzanol content increased 0.8, 1.1, 1.5, and 1.2 times, respectively. Thus, germinated rough rice has the potential to be used as a healthy and functional food ingredient.

• Korean Journal of Food Science and Technology
• /
• v.41 no.4
• /
• pp.386-391
• /
• 2009

To verify the possibility of manufacturing a germinated rough rice tea, germinated rough rice was roasted at 200, 220, and $250^{\circ}C$ for 10, 20, and 30 min. The treated rice powder was then put into tea bags and leached for 1, 3, and 5 min, after which their antioxidant, physicochemical, and sensory characteristics were compared. The total polyphenol content and 2,2'-Azino-bis-(3-ethyl benzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activities of the germinated rough rice tea increased as the roasting temperature increased as well as in response to increased roasting and leaching times. Furthermore, the greater the roasting temperature, roasting time, and leaching time, the greater the increase in total soluble solid contents. Moreover, the turbidity and browning index of the germinated rice tea rose as the roasting temperature, roasting time, and leaching time increased. Additionally, the pH tended to decrease as the roasting temperature, roasting time, and leaching time increased. Evaluation of the sensory characteristics of the germinated rice tea revealed that the formation of a Maillard reaction product in the course of heating the rice added a unique flavor, which led to increase preference for the color, flavor, and taste, and therefore, the overall preference.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.45 no.5
• /
• pp.696-701
• /
• 2016

This study was conducted to evaluate the effects of heat treatment and germination on tricin and tricin 4'-O-(threo-${\beta}$-guaiacylglyceryl) ether (TTGE) formation from rice hull (Oryza sativa L.). Heat treatments were conducted at $80{\sim}140^{\circ}C$ for 1~5 h. Germination periods were 1~6 days at $37^{\circ}C$. Germinated rough rice extracts were classified as non-filtrated, filtrated, and residue after filtration. For heat treatment, the highest contents of tricin and TTGE were 253.12 and $208.39{\mu}g/g$ at $130^{\circ}C$ after 1 h, respectively. For germination, the highest contents of tricin and TTGE in rice hull were 118.20 and $95.37{\mu}g/g$ after 2 days, respectively. In the germinated rough rice extract treatment, the highest contents of tricin and TTGE were 361.76 and $308.08{\mu}g/g$, respectively, in residue after filtration of germinated rice extract for 6 days. Therefore, the optimum conditions for tricin and TTGE formation were heat treatment at $130^{\circ}C$ for 1 h, germination for 2 days, and addition of residue after filtration of germinated rough rice extract for 6 days.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.41 no.3
• /
• pp.339-344
• /
• 2012

This study was performed to investigate the effect of germinated Ilpum rough rice extract on blood glucose in C57BL/KsJ-db/db mice. The mice were divided into several groups: normal control (NC), diabetic control (DC), those fed with 0.25% germinated Ilpum rough rice extract (DM-0.25%GIRRE), those fed with 0.5% germinated Ilpum roughrice extract (DM-0.5%GIRRE) and those fed with 1% germinated Ilpum rough rice extract (DM-1%GIRRE). After 8 weeks of treatment, body weight, water intake, and diet intake of the DM-1%GIRRE group were significantly lower than the other DM groups. Blood glucose levels of the DM-1%GIRRE group were significantly lower compared to the DC group. Fasting blood glucose HbA1c level and total glucose tolerance test were significantly lower in the DM-1%GIRRE groups compared to the DC group. There was no significant difference in serum insulin level among each group. Therefore, the results of this study demonstrate that germinated Ilpum rough rice extract alleviates many of the symptoms of diabetes in genetically obese mice and may offer a possibility as a therapeutic supplement for the normalization of blood glucose levels in humans with hyperglycemia. It may also have beneficial effects in patients with non-insulin-dependent diabetes mellitus.

• Korean Journal of Food Science and Technology
• /
• v.46 no.1
• /
• pp.44-50
• /
• 2014

We evaluated the enzyme inhibitory activity of germinated rough rice (Oryza sativar L.) treated by high pressure (30MPa) for 24 h (HP24) and 48 h (HP48). In rice germinated for 1 day, the ${\alpha}$-glucosidase inhibitory activity reached its highest level, 68.32%, at HP48. The ${\alpha}$-amylase inhibitory activity increased from 32.66-57.00% at HP0, to 43.67-74.82% at HP48. On the other hand, the inhibitory activity of angiotensin-converting enzyme increased from 27.98% to 49.42% over the course of the second day of HP48. The inhibitory activity of xanthine oxidase peaked of 67.51% at HP48 and subsequently decreased. Lipase inhibitory activity increased from 24.04-47.91% at HP0, to 29.62-64.63% at HP48. These results provide useful information for the use of germinated rough rice as a functional food material and demonstrate that high-pressure treatment during the germination process efficiently increase enzyme inhibitory activity.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.42 no.11
• /
• pp.1783-1791
• /
• 2013

This study is investigated to evaluate the enhancement of antioxidant compound and activity of rough rice with different germination periods and high pressure treatment. The subject was germinated at $37^{\circ}C$ for 6 days (HP0), and then the germinated rough rice were subjected to 30 MPa for 24 hr (HP24) and 48 hr (HP48), respectively. HP0, HP24 and HP48 samples were prepared and extracted with 80% ethanol. The highest total polyphenol contents (5.15 mg/g) occurred in treating at HP48 after germination for 5 days. The total phenolic acid contents including gallic acid, chlorogenic acid, catechin, ${\rho}$-coumaric acid, ferulic acid, salicylic acid, naringin, myricetin, trans-cinnamic acid, naringenin and kaempferol increased from $37.26{\sim}204.32{\mu}g/g$ at HP0 to $77.29{\sim}283.05{\mu}g/g$ at HP48. In antioxidant activity analyses, HP48 extracts showed higher values in ABTS and DPPH radical scavenging activity, reducing power, and $Fe^{2+}$ iron chelating effect than those of the HP24 and HP0 extracts. These results suggest that the combined treatment of high pressure treatment and germination process efficiently enhanced antioxidant compound and activity of rough rice.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.39 no.3
• /
• pp.325-330
• /
• 2010

This study was conducted to investigate the effects of 70% ethanol extracts of various germinated-rough rice cultivars: ('Ilpum', 'Goami2', 'Keunnun', 'Sulgaeng', 'Baegjinju', and 'Heugkwang') on proliferation of human cancer cell lines (MKN-45, HCT116 and NCI-H460). Antiproliferation effects of rough rice on different cancer cell lines were higher in after germination than before germination. The viability of HCT-116 colon cancer cells was lowest at 18.89% in after germination of 'Heugkwang' at 1.0 mg/mL. The cell viability of MKN-45 lung cancer cells and MKN-45 stomach cancer cells were in the range of 5~10% in after germination of 'Ilpum', 'Goami2', 'Baegjinju', and 'Sulgaeng', and 'Heugkwang' at 1.0 mg/mL. These results suggest that germinated rough rice might have a potential preventive effect on human cancer cells.