• The Journal of the Convergence on Culture Technology
• /
• v.9 no.3
• /
• pp.601-606
• /
• 2023

The edible sweetener aspartame is formed from the synthesis of asparagine, one of the amino acids, and phenylalanine. It is a protein ingredient that produces sweetness 200 times higher than sucrose, and is used as a diet product because it is a substance that can replace sugar. Although the effects on animals and humans have been well studied, no studies have been conducted on plant metabolism. In this study, the effect of aspartame metabolism was tested using germinated onion, bean sprouts, and Kalanchoe. The three types of plants with germinated roots showed rapid growth in the early stage of treatment with 1mM aspartame, and showed a nutrient supply effect due to the effect of amino acids, which are constituents. However, when treated for 4 weeks, symptoms similar to lateral roots appear in the form of lignification in onions, the effect of quickly withering is seen in bean sprouts, and senescence of roots appears in 12-week-old Kalanchoe. All of them show accelerated aging after the growth phase. This shows that, among the two amino acids, asparagine is related to auxin generation that induces rapid growth, and it is thought to be the result of lignification due to the effect of phenylalanine.

• The Journal of the Convergence on Culture Technology
• /
• v.9 no.5
• /
• pp.661-667
• /
• 2023

Five commercially available edible sweeteners are used as diet products because they can replace sucrose. In studies on the effects on animals and the human body, stability has been proven by excreting-oriented studies with characteristics of animal cells, and accumulation in small amounts has been ignored. On the other hand, plants can absorb, degrade, and accumulate foreign substances, so the effect of degradability and accumulation potential can be studied using plants. Metabolic effects in plants of commercially available saccharin and acesulfame potassium (Ace K) were tested using germinated barley and bean sprouts. In germinated barley and bean sprouts, saccharin and ace K showed inhibitory effects on plant growth in all organs from low concentrations in leaves, stems and roots. In addition, it can be observed that the symptoms of death appear clearly over time, so it can be seen that they are accumulated in the body of the plant. As the accumulated amount increases, the toxic effect increases and the plant reaches a state where it is unable to metabolize, turning black from the tip of the leaf and reaching a state of death. In order to remove the accumulated artificial sweetener, recovery was attempted by culturing in distilled water, but it acts as a substance that is not degraded and dies without avoiding toxicity. Saccharin and ace K cannot be excreted from the cell. Its toxic effects are thought to be persistent, inhibiting growth and eventually leading to cell death.

• Journal of the East Asian Society of Dietary Life
• /
• v.6 no.1
• /
• pp.77-84
• /
• 1996

For the purpose of utilizing aspartame as sweetener of kimchi, the kimchi containing 0.01 to 0.08% aspartame was investigated by measuring pH, acidity, texture, color, sensory evaluation test during fermentation of 250days at 1$0^{\circ}C$, The pH of kimchi added aspartame was a little higher than that of control. The Hunter L-value of kimchi containing 0.01 to 0.04% aspartame was higher than that of control, and "a" and "b" values were also high in 0.06 to 0.08% and 0.01 to 0.08% treatments, respectively. The sweet taste and overall taste of kimchi containing 0.02% were suitable. In spite of the decrease of sweetener's degree by decomposition of aspartame during fermentation, the edible period of the kimchi by decrease of sour taste was also extended.e was also extended.