• Title/Summary/Keyword: 감미제

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감미제로 이용되는 약용식물의 난충치성 효과

  • Lee, In-Sun;Mun, Hye-Yeon
    • 한국생물공학회:학술대회논문집
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    • 2003.04a
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    • pp.263-266
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    • 2003
  • Dental caries suppression effect of herb extracts were measured in comparison with sucrose. The result of susceptibility test for dental caties by using Streptococcus mutans KCTC 3065, Streptococcus cricetus KCTC 3292, Streptococcu rattus KCTC 3294, Actinomyces naeslundii KCTC 9013 indicated that Astragalus membranaceus BUNGE was effective than another herbs.

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감미제로 사용되는 약용식물의 난충치성에 관한 연구

  • Lee, In-Sun;Mun, Hye-Yeon
    • 한국생물공학회:학술대회논문집
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    • 2002.04a
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    • pp.297-300
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    • 2002
  • Dental caries suppression effect of herb extracts were measured in comparison with sucrose. The result of susceptibility test for dental caries by using Streptococcus mutans KCTC 3065, Streptococcus cricetus KCTC 3292, Streptococcu rattus KCTC 3294, Actinomyces naeslundii KCTC 9013 indicated that Astragalus membranaceus BUNGE was effective than another herbs.

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The inhibitive effect of erythritol on growth and acidogenic ability of Streptococcus mutans (에리스리톨의 Streptococcus mutans에 대한 성장력과 산생성능의 억제효과)

  • Park, Young-Nam
    • Journal of Digital Convergence
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    • v.11 no.12
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    • pp.515-522
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    • 2013
  • The purpose of this study was to closely examine the inhibitive effect of erythritol on growth and acidogenic ability of Streptococcus mutans. As expected, the growth of S. mutans was comparably increased with the addition of sucrose. However, xylitol and erythritol remarkably reduced the growth of S. mutans. Growth inhibition was detected at more than 5% of erythritol although xylitol showed growth inhibition effect at all concentrations tested. Growth inhibition effect was monitored with the combination of same concentration of erythritol and other carbohydrates. Combination of 5% or 10% erythritol with xylitol showed effective growth inhibition. Addition of 2.5%, 5%, or 10% erythritol with sorbitol also showed growth inhibition. From these results, erythritol showed potency of growth inhibition of S. mutans, which is involved in dental caries, and was confirmed to be an excellent sugar substitute, which has effect on preventing caries.

Effect of Erythritol on Glucosyl Transferase and Fructosyl Transferase Gene Expression in Streptococcus mutans (Streptococcus mutans의 Glucosyl Transferase와 Fructosyl Transferase 유전자 발현에 대한 Erythritol의 효과)

  • Young-Nam PARK;Jae-Ki RYU
    • Korean Journal of Clinical Laboratory Science
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    • v.55 no.3
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    • pp.151-158
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    • 2023
  • Erythritol is a sweetener produced by yeast from glucose and a natural sugar found in fermented foods such as mushrooms, wine, fruits, rice wine, and soy sauce. Correct information and basic data when producing or using products for preventing dental caries by checking the gene expression patterns of glucosyl transferase (GTF) and fructosyl transferase (FTF) of Streptococcus mutans in erythritol and other sweeteners it was implemented to provide. Erythritol inhibited the growth of Streptococcus mutans, which is involved in dental caries. When used as a sweetener to replace sucrose, erythritol had an excellent caries-preventative effect. In particular, erythritol reduced the expressions of gtfB, gtfC, gtfD, and FTF, which are related to the synthesis of extracellular polysaccharides, and thereby reduced the formation of dental plaque and the attachment rate of bacteria to tooth surfaces. The study shows erythritol has potential use as an anticariogenic sweetener that inhibits the mechanism underlying caries caused by Streptococci.

THE TYPES AND CONTENTS OF SWEETENERS IN LIQUID ORAL MEDICINES (경구용 액체약에 함유된 감미제의 종류와 함량)

  • Hwang, Min-Sung;Kim, Jung-Wook;Lee, Sang-Hoon
    • Journal of the korean academy of Pediatric Dentistry
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    • v.28 no.4
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    • pp.661-667
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    • 2001
  • Though a consensus seems to exist about the regulation of the use of sugar-containing food, however. an unrecognized and significant supply of cariogenic carbohydrate remains in the form of sugar-containing liquid oral medicine to prevent dental caries. children who are taking long-term sugar-containing liquid medicine have an increased risk of developing dental caries. The aim of this study is to get the information about the sugars in liquid medicines prescribed for the children. To get the information, the number and date of all prescriptions of liquid medicines for one month at pediatric hospital of Seoul National University Hospital were investigated. From that data, the most frequently used pediatric oral liquid medicine is presented. Then, for the information of the type and contents of sweeteners in that preferred medicines, the manufacturers of each medicines were asked for the data of sugar types and contents, and the informations about the medicine contents were collected via facsimile. The most frequently used pediatric oral liquid medicine were followed as expectorant, purge, antibiotic, drug for iron deficiency anemia, sedative, antihistamine, anticonvulsant, NSAIDs in order. The mean value of sweetener content in liquid medicines was $52.3{\pm}22.4g/100ml$ and most frequently used sweetener is sucrose.

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Quality Characteristics of Rice Dasik Made with Yam(Dioscorea japonica) Powder (마 분말 첨가량에 따른 쌀다식의 품질 특성)

  • Jo, Sun-Eui;Choi, Soo-Keun
    • Culinary science and hospitality research
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    • v.16 no.2
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    • pp.308-321
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    • 2010
  • This study attempts to find optimum mixing proportion of rice dasik with yam powder by adding rice powder in different quantity and using honey and oligosaccharide as a sweetener. The results of the mechanical test and the sensory test on rice dasik are as follows. Moisture content of honey added one had less moisture than oligosaccharide added one did while having more sugar content than that. In color, honey added one showed the higher L-value and a-value than those of oligosaccharide added one, but it had the lower b-value. In hardness, chewiness, gumminess, and cohesiveness, oligosaccharide added one was higher. As a result of the preference test, the group which was added with 20% of yam powder was the highest. Based on the results above, adding yam powder makes the preference of rice dasik high, and the one added with 20% of yam powder is the best for rice dasik when using honey and oligosaccharide. This study used honey and oligosaccharide as a sweetening ingredient to make rice dasik, but it is necessary to research dasik with various sweetners and their different ratios.

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