• Korean Journal of Food Science and Technology
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• v.11 no.1
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• pp.56-62
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• 1979

The acceptability of purified stevioside as a sweetner was carried out. The content of stelvioside was $7.30{\sim}17.8%$ of the dry leaf of stevia harvested in Korea and the purified stevioside showed $100{\sim}150$ folds sweeter than sucrose. Improvement of acceptability of the purified stevioside by mixing with other sweetners was as the following order: sucrose>glucose>fructose= invert sugar >saccharin-Na. When 2 kinds of sweetner were mixed stevioside the improvement was the same as one sweetner was mixed with stevioside. The mixture of the stevioside and sodium chloride did not give any off-taste.

• Journal of Plant Biotechnology
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• v.45 no.3
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• pp.257-265
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• 2018

Sweetener is one of the additives that makes you feel sweet. Artificial sweeteners and sugar are typical examples, and sweetness proteins with sweetness characteristics have been widely studied. These studies elucidated the transformation lettuce cells with Agrobacterium method for stable production of natural sweet proteins, brazzein, thaumatin, and miraculin. In this paper, we report use of a plant expression system for production of sweet proteins. A synthetic gene encoding sweet proteins was placed under the control of constitutive promoters and transferred to lettuce. High and genetically stable expression of sweetener was confirmed in leaves by RT-PCR and Western blot analysis. Sweet proteins expressed in transgenic lettuce had sweetness-inducing activity. Results demonstrate recombinant sweet proteins correctly processed in transgenic lettuce plants, and that this production system could be a viable alternative to production from the native plant.

• The Microorganisms and Industry
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• v.19 no.1
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• pp.56-58
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• 1993

다른 산업과 마찬가지로 식품산업도 세계적인 추세인 자국의 기술보호주의와 무차별 시장 개방 압력 앞에서 존립하려면 우리의 기술을 자립화하는 외에는 방법이 없다. 효소공학, 발효공학, 탄수화물-단백질-지질공학 등 관련 학문의 발전을 통하여 생산성을 향상시키고, 천연원료를 이용한 식품소재를 개발하며, 제품을 다양화한다면 국제 경쟁력을 갖는 식품 산업이 될 수 있을 것이다. 세계 수요의 대부분을 미국과 일본의 몇개 회사에서 독과점적으로 생산되고 있는 지질소재 시장은 현재 약 4억불 정도로 추산되며 각국의 보건, 질병 예방에 대한 관심의 고조에 힘입어 5년 후에는 4배정도 신장할 것으로 예측된다. 우리나라가 상대적으로 우위에 있는 발효기술을 잘 이용하여 세계적으로 수요를 충족시키는 지질소재를 경제적으로 생산하면 세계 시장의 30% 정도는 확보할 수 있을 것이다. 올리고당의 생산기술 개발을 통하여는 국내 기반이 취약한 고도 분리, 정제 기술이 발전될 것이며 세계 대체감미료 시장에의 진출이 기대된다. 식이섬유의 경우 대두와 곡류 부산물의 가공기술 개발은 물론 공해방지기술의 개발도 기대된다.

• The Science & Technology
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• v.33 no.12 s.379
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• pp.34-35
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• 2000

전북대 기초과학연구소의 김대혁ㆍ박승문 교수팀은 최근 펄프의 주요 성분인 반섬유소를 분해하는 효소를 대량 생산하는 곰팡이를 유전공학적인 방법으로 얻어냈고 이를 이용해서 천연감미료인 자일리톨을 만드는 주원료 목당을 대량 샌산할 수 있는 가능성을 제시하여 관련 학계로부터 주목을 받고 있다. 김ㆍ박 교수팀은 반섬유소의 주성분인 목질부를 100% 분해해서 목당을 만들수 있도록 도움을 주는 효소를 대량 생산하는데 성공한 것이다.

• 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.

• Proceedings of the Korean Society for Bio-Environment Control Conference
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• 2003.04a
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• pp.132-134
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• 2003

독특한 향기와 향미를 지닌 식물성 천연 정유는 향수, 향신료 및 의약품 등 다양한 산업분야에서 응용되고 있다. 특히, 정유를 이용한 면역성 증가(Buchbauer, 1991), 신경계 안정효과, 항암효과(Zheng, 1993), 노화억제 및 항균력(Sowthwell,1996) 등의 약리적 특성이 보고됨에 따라 천연정유를 산업적으로 응용하게 되었고, 더욱 증가하게 되었다 (Lawless, 1995). 식품 및 화장품업계에서 천연향신료, 천연방부제 및 감미료가 갖는 항균작용과 항산화 활성에 관한 연구에 관심이 집중되면서, 식물성 천연정유는 본래의 향미 기능 외에 부가가치가 더욱 상승되고 있다(Deans and Waterman, 1993). (중략)

• Food Industry And Nutrition
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• v.2 no.1
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• pp.31-41
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• 1997

Stevioside 는 남미 파라과이 원산의 국화와 식물인 Ste-via rebaudiana Bertoni 유래의 천연대체감미료서 식품, 의약품, 주류 산업에 널리 활용되고 있다. 이와 같은 stevio-side 의 구조와 특성, 제조방법, 그리고 사용현황 등을 기술하였으며, 당전이 stevioside의 종류 제조방법을 정리하였다. 본 연구실에서 개발한 생전분을 당공여체로 히용하는 분쇄마찰매체 효소반응계와 팽윤 extrusion 전분을 당공여체로 이용하는 불균일상 효소반응계에서의 stevioside 당전이반응의 특성과 산업적 활용 가능성을 검토하였다. 상기 두 종류의 불균일상 효소반응계는 높은 수율, 반응속도, 낮은 maltooligo 당의 축적, 용이한 당전이 stevioside 의 분리정제 등 기존의 액화 전분을 당공여체로 이용하는 반응계에 비하여 많은 장점이 예상되는 산업적 활용 가능성이 높고 고효율 반응계임을 알 수 있었다. 끝으로 stevioside 감미료의 장래 전망에 관하여 예측하였다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.12
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• pp.1865-1872
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• 2015

This study attempted to investigate consumer perceptions and attitudes towards reducing sugar intake by providing data to develop guidelines for the government and food-related industries to encourage Korean consumers to maintain appropriate levels of sugar intake. A survey was conducted on 238 adult consumers regarding their purchasing power for products with high sugar content in Seoul and Bundang, Gyeonggi area from September 1~30, 2013. Nutritional information on sugary products had a greater impact than media and others' recommendations on consumer awareness regarding need to reduce sugar intake. External factors such as health and weight control were stronger reasons for consuming reduced amounts of sugar or sugar-free products than internal factors such as sweetness. However, internal factors-such as taste-did not have a greater effect on consuming reduced amounts of sugar or sugar-free products than environmental factors-such as absence of purchase channels. Consumers indicated higher acceptance for 50% reduction in sweetness of existing commercial products. Regarding methods of lowering sugar intake, sugar replacement and reducing sugar consumption both generally and at home were preferred. In addition, consumers were likely to pay 10~14% more for sugar-reduced products than for existing products. Overall, consumers expressed positive attitudes towards reducing sugar intake in the future, although those in their twenties tended to be more passive than other age groups.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.5
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• pp.682-688
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• 2011

The purpose of this study was to measure the blood glucose level and glycemic index (GI) in response to persimmon (Diospyros kaki Thunb) syrup extracted from persimmon and extract of persimmon by-products. Major component analyses of persimmon syrup I (PSI, 95:5 mixture of purified persimmon syrup and non-purified persimmon syrup) and persimmon syrup II (PSII, 50:50 mixture ratio of purified persimmon syrup and non-purified persimmon syrup) were $0.3{\pm}0.1$ and $0.6{\pm}0.2$ mg/g for total polyphenolic compounds and $70.6{\pm}0.6$ and $66.6{\pm}1.6%$ for total carbohydrates, respectively. Blood glucose responses of PSI and PSII were determined using both normal ICR mice and streptozotocin (STZ)-induced diabetic male Sprague-Dawley (SD) rats. Further, oral glucose tolerance test (OGTT) was performed on diabetic rats to assess the effects of the experimental diets. Blood glucose response and OGTT showed that blood glucose levels were significantly lower in mice and diabetic rats fed PSI and PSII compared to those fed diets of sugar, maple syrup, or honey. The GIs of healthy volunteers in response to PSI and PSII were calculated to be 51.9 and 35.7, respectively. On the contrary, the GIs of healthy volunteers fed diets including sugar, maple syrup, or honey were 52.6, 20.0, and 93.0, respectively. These results suggest that persimmon syrup can be used for both the treatment of diabetics and healthy people due to its beneficial effects on blood glucose level.

• YAKHAK HOEJI
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• v.43 no.5
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• pp.614-622
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• 1999

The standard operation procedure of mouse lymphoma L5178Y $tk^{+/-}-3.7.2C$ gene mutation assay (MOLY) has been regarded as a sensitive in vitro mammalian cell gene mutation assay that is capable of detecting clastogens as well as mutagens. Using MOLY, one of natural sweetner, stevioside (5mg/ml) and its aglycon, steviol ($340{\;}\mu\textrm{g}/ml$) were evaluated the mutagenicity. Stevioside and steviol did not induce mutagenicity in MOLY. On the other hand, stevioside (250mg/kg, B.W.) and steviol (200mg/kg, B.W.) were also evaluated their ability to induce micronuclei in regenerating hepatocytes and bone marrow cells of ddY mice. From these results, stevioside and steviol did not induce any mutagenic effect both MOLY and in vivo micronucleus test.