• Asian-Australasian Journal of Animal Sciences
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• v.15 no.1
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• pp.84-88
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• 2002

The effect of dietary xylitol on growth performance and nitrogen retention was studied in male broiler chicks during immunological stimulation. In experiment 1, chicks (10 day of age) were fed a corn-soybean diet containing 10% glucose or 10% xylitol with identical metabolizable energy and crude protein for 14 days. In experiment 2, ten-day-old chicks were fed 10% glucose or 6% xylitol diet for 8 days. During the final 6 days of the experimental periods, a half of birds fed each diet were injected intraperitoneally with 0.5 mg/kg body weight of Escherichia coli lipopolysaccharide (LPS, 0127:B8) on days 1, 3 and 5, and with 250 mg/kg body weight of Sephadex-G50 superfine on days 2 and 4 to stimulate immune system in both experiments. Feeding of the xylitol diets partially prevented the reduction in body weight gain or feed efficiency due to LPS and Sephadex injections, but the glucose diet did not in both the experiments. LPS and Sephadex injections decreased nitrogen retention, whereas the diet containing xylitol partly in experiment 1 and almost completely in experiment 2, prevented the reduction due to immunological stimulation. These results indicate that dietary xylitol probably prevents the reduction in nitrogen retention with growth retardation due to LPS and Sephadex injection. The beneficial effect on nitrogen retention is obtained when chicks are given xylitol 2 days before stimulating the immune system.

• Journal of Food Hygiene and Safety
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• v.37 no.2
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• pp.107-113
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• 2022

A number of studies have been conducted to confirm the preventive effect of xylitol on dental caries as a whole or partial alternative to dietary sugars. This study reviewed the oral health effects of xylitol on the prevention mechanism of dental caries, the prevention of dental caries, the inhibition of mother-to-child transmission, and the oral health effects in the elderly based on existing studies on the oral health of xylitol. Carbohydrates and dietary sugars in food are fermented by acid-producing microorganisms in the mouth and produce dental plaque and acid, which cause dental caries. However, most dental decay-causing bacteria cannot produce acids by metabolizing xylitol. Xylitol, stored in cells as a non-metabolizable metabolite by Streptococcus mutans (S. mutans), affects bacterial glucose metabolism and inhibits bacterial growth. Xylitol consumption also reduces the amount of plaque and the population of S. mutans in both plaque and saliva. In addition, xylitol acts in the remineralization process. Xylitol has been confirmed to effectively prevent dental caries, inhibit mother-to-child transmission of MS, prevent dental caries, and increase salivary flow in the elderly. In conclusion, xylitol is an adequate sugar substitute for dental health, from infants to the elderly. For future studies, the researchers recommend reviewing the effects of xylitol on the oral and intestinal microbial environment and the side effects of excessive intake.

• Korean journal of food and cookery science
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• v.19 no.6
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• pp.737-744
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• 2003

The effects of xylitol and/or erythritol as the alternative ingredients to sugar on the quality characteristics of Yuza tea were studied. The relative sweetness of xylitol and erythritol to a 10％ sucrose solution were 1.10 and 0.71 respectively and there were no change after the addition of the acid and flavoring agent. The sensory characteristics of Yuza tea with xylitol were quite similar in many attributes to Yuza tea with sugar, while Yuza tea with erythritol had many undesirable attributes. Yuza tea with a mixture of xylitol and erythritol(1:1) was less sweet and less acceptable than Yuza tea with sugar. The consumer acceptance test showed that the overall acceptability of Yuza tea made with xylitol was similar to the Yuza tea with sugar. Adding sucralose to the Yuza tea with a mixture of xylitol and erythritol improved the sweetness and overall acceptability in the consumer acceptance test. The pH value of the erythritol Yuza tea was 3.16 and showed a significantly lower value than the 3.39 of sugar and xylitol. The refractive index of the sugar Yuza tea was the highest at 21.03$^{\circ}$Bx. The vitamin C content of Yuzachung with sugar was 34.5mg/100g and the dietary fiber content was 2,80g/100g. Xylitol Yuzachung showed the highest a and b values, but when it was diluted with water to make Yuza tea, the intensity of the color was not significantly different from the Yuza tea with sugar.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.6
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• pp.818-825
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• 2012

The effects of sweeteners(fracto-oligosaccharide: xylitol: erythritol: stevioside) as alternative ingredients to sugar on the characteristics of yanggeng were investigated. The relative sweetners of fracto-oligosaccharide, xylitol, erythritol and stevioside to a 25% sugar solution were found to be 25%, 25%, 22.5% and 0.25% respectively. Sensory evaluation to compare yanggeng made using fracto-oligosaccharide, xylitol, erythritol and stevioside to a 100% sugar yanggeng revealed that they differed by 37.5%, 37.5%, 33.75% and 0.75% respectively highlight. The viscosity of yanggeng differed depending on the type of sweetener used. Sugar contents(°Brix) were the highest in sugar. The moisture contents were the highest in yanggeng made with 0.75% stevioside, while the hardness, adhesiveness, chewiness and gumminess were highest in that made with 33.75% erythritol. The springiness was highest in yanggeng made with 37.5% fracto-oligosaccharide, while the cohesiveness was highest in that made with 37.5% xylitol, and the L-values, b-values and a-values were lowest in yanggeng made with 25% sugar. Sensory evaluation, revealed that the overall preference was highest for yanggeng made with 37.5% fracto-oligosaccharide and xylitol.

• Korean Journal of Community Nutrition
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• v.8 no.3
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• pp.349-355
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• 2003

We developed a dietary supplement using natural herbs and nutrients for the growth and exercise performance improvement. It called 50-22 supplement containing distilled extracts of natural herbs to remove bitterness and the addition of Vitamin B1, B6, Ca and xylitol. We investigated on the effect of 10-22 supplementation on the maximal exercise performance, IGF-1 (insulin like growth factor-1) concentration and antioxidant activity in SD rat model. In result, JR-22 supplement group was better than control group about 10％ in exercise performance test and increased about 63％ of IGF-1 concentration in blood. In addition, the oxidative damage induced by exercise was reduced by JR-22 supplementation. Therefore, we suggested that 50-22 supplementation enhanced effectively exercise performance and IGF-1 concentration and reduced to oxidative stress in muscles. Also, we analysed biochemical factors in blood for the safety of JR-22 supplement. We known that there is no change of blood lactic acid, ammonia, inorganic phosphorous ion and creatine kinase activity. (Korean J Community Nutrition 8(3) : 349∼355, 2003)

• Journal of the East Asian Society of Dietary Life
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• v.20 no.6
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• pp.896-902
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• 2010

Omija contains high organic acid content (5~7%) that must be reduced in order to produce high quality wine for consumption. In this study, we used pear, which has low total acid but plenty of sugar, to relieve the sourness of Omija material. Our group mixed Omija and pear at a ratio of 1:9 to 1:15 in order to attain a 0.5~0.7% total acid level, similar to commercial wine. As Omija was mixed with pear, the red color of Omija changed to a lighter red color. Alcohol fermentation solution of Bokbunja and Gaeryangmeoru were used to make up for the light red color of Omija pear wine. The red color of Bokbunja was confirmed to be similar to the original red color of Omija. It was proven that addition of 3~5% Bokbunja to Omija pear mixture wine produced replicated the red color image of Omija. Our results show that addition of 2~5% xylitol to Omija pear mixture wine was good by sensory test.

• Asian-Australasian Journal of Animal Sciences
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• v.15 no.1
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• pp.11-15
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• 2002

The present investigation was undertaken to study the effects of non-genetic factors and association among replacement and lifetime production traits. The data on 542 Holstein Friesian cows maintained during 1975-98 at State Cattle Breeding Project, Sector III, Hisar, were utilized. The average sex-ratio, abnormal births, mortality, culling and replacement rates on total calf born and total female calf born basis were 51.62, 8.50, 17.52, 31.05, 22.78 and 51.41 per cent, respectively. The study revealed that a minimum of 4 to 5 progenies are required per cow over its lifetime to replace itself. It indicated that each cow should produce a minimum of 2 female calves during its life so as to replace herself before being lost. The least-squares means for productive herd life, longevity and lifetime production were $1439.32{\pm}87.64$ and $2419.18{\pm}8.25$ days and $11317.95{\pm}913.15kg$, respectively. The heritability estimates for all replacement traits were very low indicating that sire selection may bring no desirable change in these traits. Heritability estimates were $0.178{\pm}0.157$, $0.288{\pm}0.184$ and $0.096{\pm}0.195$ for corresponding lifetime production traits. Breeding values and ranking of sires were generated for replacement and lifetime production traits to estimate the rank correlations between these traits. Moderate desirable rank correlations were obtained between replacement rate and lifetime production traits indicating that sires proven on the basis of milk production are also expected to have better replacement rate.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.3
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• pp.379-385
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• 2015

The nutritional components of astringent persimmons according to growing region (five different regions) and cultivar (Daebong and Bansi) were analyzed. The analyzed nutritional components were proximate compositions, insoluble and soluble dietary fibers, vitamin C, carotenes (${\beta}$-carotene and lycopene), free sugars (glucose, fructose, and sucrose), sugar alcohols (xylitol, sorbitol, and mannitol), minerals (Na, Mg, K, Ca, Mn, Fe, and Zn), organic acids (tartaric acid, malic acid, citric acid, and succinic acid), tannic acid, total phenolic compounds, and flavonoids. Daebong and Bansi, which are representative cultivars of astringent persimmons grown in Korea, exhibited significant differences in nutritional components. Insoluble dietary fibers, ${\beta}$-carotene, fructose, sucrose, mannitol, potassium, malic acid, succinic acid, and total phenolic compounds were present at higher levels in Daebong as compared to Bansi. On the other hand, Bansi was rich in moisture, crude protein, vitamin C, Ca, Mn, tartaric acid, and flavonoids. Nutritional components were highly influenced by growing region. Daebong grown in region A was greater in ${\beta}$-carotene, sorbitol, mannitol, zinc, and total phenolic compounds among the all other tested persimmons grown in five different regions. The crude protein, Na, Ca, Mn, tartaric acid, and flavonoids were highest in Bansi grown in E region.