• Journal of Food Hygiene and Safety
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• v.20 no.4
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• pp.258-266
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• 2005

Licorice Extract and Erythritol, food additives used in korea, are widely used in foods as sweetener. Its application for use in food is regulated by the standard and specification for food additives but official analytical method far determination of these sweetener in food has not been established. Accordingly, we has been carried out to set up analytical method of the glycyrrhizic acid in several foods by the way of thin layer chromatography and high performance liquid chromatography glycyrrhizic acid is qualitative anaylsis technique consists of clean-up with a sep-pak $C_{18}$ cartridge, separation of the sweeteners by Silica gel 60 F254 TLC plate using 1-butanol:4Nammonia solution:ethanol (50:20:10) as mobile solvent. Also, the quantitative analysis for glycyrrhizic acid, was performed using Capcell prk $C_{18}$ column at wavelength 254nm and DW:Acetonitrile (62:38 (pH2.5)) as mobile phase. and we has been carried out to set up analytical method of the erythritol in several foods by the way of high performance liquid chromatography. erythritol is qualitative anaylsis technique consists of clean-up with a DW and hexane. The quantitative analysis for erythritol, was performed using Asahipak NH2P-50 column, Rl and DW:Acetonitrile (25:75) as mobile phase. The glycyrrhizic acid results determined as glycyrrhizic acid in 105 items were as follows; N.D$\∼$48.7ppm for 18 items in soy sauce, N.D$\∼$5.3ppm for 12 items in sauce, N.D$\∼$988.93ppm for 15 items in health food, N.D$\∼$180.7ppm for 26 items in beverages, N.D$\∼$2.6ppm for 8 items in alcoholic beverages repectively and ND for 63 items in the ethers. The erythritol results determined as erythritol in 52 items were as follows; N.D$\∼$155.6ppm for 13 items in gm, N.D$\∼$398.1ppm for 12 items in health foods repectively and ND for 45 items in the others.

• Proceedings of the Korean Society for Applied Microbiology Conference
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• 2001.06b
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• pp.19-20
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• 2001

• Journal of Microbiology and Biotechnology
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• v.24 no.10
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• pp.1389-1396
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• 2014

The entire nucleotide sequence of the TKL1 gene encoding transketolase (TKL) in an erythritol-producing yeast of Candida magnoliae was determined by degenerate polymerase chain reaction and genome walking. Sequence analysis revealed an open reading frame of C. magnoliae TKL1 (CmTKL1) that spans 2,088 bp and encodes 696 amino acids, sharing 61.7% amino acid identity to Kluyveromyces lactis TKL. Functional analysis showed that CmTKL1 complemented a Saccharomyces cerevisiae tkl1 tkl2 double mutant for growth in the absence of aromatic amino acids and restored transketolase activity in this mutant. An enzyme activity assay and RT-PCR revealed that the expression of CmTKL1 is induced by fructose, $H_2O_2$, and KCl. The GenBank accession number for C. magnoliae TKL1 is KF751756.

• 한국생물공학회:학술대회논문집
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• 2002.04a
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• pp.88-90
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• 2002

• Culinary science and hospitality research
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• v.18 no.2
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• pp.197-205
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• 2012

This study examined low calorie sweeteners (fractooligosaccharide, xylitol, erythritol, agave syrup, stevioside) instead of sugar for $Teriyaki$ sauce to satisfy customers' health needs. After adding sugar, stevioside, agave syrup, erythritol, xylitol, and fractooligosaccharide to $Teriyaki$ sauce, we measured moisture and viscosity. According to the results, the sauce with stevioside had a low moisture content, but its value was the highest in viscosity. The sauce with xylitol had average sweetness equal to that of sugar, but its salinity was very low. There was no significant difference in pH value. The difference in sweet taste showed that the sauce with xylitol met the requirement of sweet taste, soy sauce flavor, taste and savory taste. Therefore, xylitol was a good ingredient for $Teriyaki$ sauce.

• The Korean Journal of Food And Nutrition
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• v.27 no.5
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• pp.888-896
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• 2014

The effects of sugar substances (oligosaccharide, xylitol and erythritol) as alternative ingredients to sucrose on the quality characteristics and antioxidant activities of aronia jam were evaluated. The different types of sweeteners did not influence the pH, total acidity and sugar contents of the jam. The sucrose-containing jam showed the highest spreadness, while the oligosaccharide and erythritol-containing jams showed lower spreadness. In the chromaticity determination, the sucrose-containing jam showed the lowest L, a and b values compared with the other sweetener groups. There were no significant differences in the total polyphenols, flavonoids and anthocyanin contents in the jams. The antioxidant activity indicated by the DPPH and ABTS radical scavenging activities was over 70%. Sensory evaluation indicated the xylitol-containing jam to have the best preference in taste, flavor and overall acceptance. These results suggested that xylitol may be a good sugar substance in aronia jam.

• Journal of Periodontal and Implant Science
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• v.48 no.5
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• pp.295-304
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• 2018

Purpose: This study was undertaken to evaluate the clinical and microbiological effects of an erythritol powder air-polishing device (EPAP) as a supplement to scaling and root planing (SRP) therapy in patients with moderate chronic periodontitis. Methods: Clinical and microbiological evaluations were performed at 21 sites treated with SRP (control) and 21 sites treated with SRP+EPAP (test). All examinations were performed before treatment, 1 month after treatment, and 3 months after treatment. Results: There were no significant clinical differences between the test group and the control group. Microbiological analysis revealed that the relative expression level of Porphyromonas gingivalis was significantly lower in the test group than in the control group at 1 month after treatment. Clinical and microbiological results showed improvements at 1 month compared to baseline; in contrast, the results at 3 months after treatment were worse than those at 1 month after treatment. Conclusions: In this study, both SRP and SRP+EPAP were clinically and microbiologically effective as non-surgical periodontal treatments. In particular, the SRP+EPAP group showed an antimicrobial effect on P. gingivalis, a keystone bacterium associated with the onset of chronic periodontitis, in a short-term period. Periodic periodontal therapy, at intervals of at least every 3 months, is important for sustaining the microbiological effects of this treatment.

• Journal of Dental Rehabilitation and Applied Science
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• v.34 no.1
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• pp.39-45
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• 2018

Purpose: The purpose of this study was to evaluate the clinical effects of erythritol powder air polishing device (EPAP) in addition to scaling and root planing (SRP) in non-surgical periodontal treatment in moderate chronic periodontitis patients. Materials and Methods: Clinical evaluation was performed at 21 sites treated with SRP (control) and 21 sites treated with the addition of SRP+EPAP (test). All examinations were performed before treatment, 1 month after treatment, and 3 months after treatment. Depth of the periodontal pocket, gingival recession, clinical attachment level, plaque index, and bleeding of probing were measured as clinical parameters. Results: In both test and control groups, there was a significant decrease in the depth of the periodontal pocket, plaque index, bleeding of probing, increased gingival recession, and gain of clinical attachment level at 1 month and 3 months after treatment. However, there was no significant clinical difference between the test group and the control group. Clinical result was improved after 1 month compared to the baseline; in contrast, results at 3 months after treatment were worse than at 1 month after treatment. Conclusion: In this study, we cannot suggest that SRP + EPAP is clinically more effective than SRP alone as non-surgical periodontal treatments. Periodic periodontal therapy, at intervals of at least every three months, is important for sustaining effects of this treatment.

• Culinary science and hospitality research
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• v.21 no.6
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• pp.303-311
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• 2015

This study was carried out to evaluate the possibility of polyols for coating material of chewing gum. Five polyols xylitol, maltitol, isomalt, erythritol, and sorbitol were compared the coating quality, coating and drying time, and color differences. Maltitol was evaluated to be the best quality for coating the gum, whereas erythritol and sorbitol were not considered for coating materials for gum. These results derived from irregular surface layer and low productivity due to increased coating time. According to changes in color of chewing gum, samples coated maltitol and xylitol and isomalt stored at high temperature. In addition, color difference of sample coated maltitol was calculated 2.88 stored at $80^{\circ}C$ for 1 day, but those of xylitol and maltitol were highly evaluated. Sample coated maltitol in polypropylene bag was stored and measured for 1 month. Changes in color of sample was slightly occurred at below $40^{\circ}C$ and the color difference was not more than 3 at $60^{\circ}C$. Chewing gum coated maltitol as coating material was expected more stable in the quality of color during distribution. Current study was performed to color changes during storage, further study will be proceeded about shelf-life of chewing gum coated polyols.

• Toxicological Research
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• v.23 no.2
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• pp.143-150
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• 2007

Although animal and epidemiological studies have suggested oxidative stress as an etiological factor in pathogenesis including cancer, inflammation, sepsis, fibrosis, cardiovascularlneurodegenerative diseases and aging-related disorders, conflicting results have been obtained in clinical trial with antioxidants. The reason for this discrepancy remains unknown but may be due, in part, to the lack of a validated assay system for evaluating antioxidant capacity. The antioxidant activity of a series of sugar alcohols against peroxyl radicals, hydroxyl radicals and peroxynitrites was determined by the total oxy-radical scavenging capacity (TOSC) assay and cell-based assay using H4IIE cells. Specific TOSC values calculated from the slope of the linear regression for erythritol, xylitol, sorbitol or mannitol against peroxyl radicals was $2.1{\pm}0.2,\;3.7{\pm}0.3,\;9.1{\pm}0.3$ or $8.7{\pm}1.1$ TOSC/mM, respectively. Specific TOSC values for erythritol, xylitol, sorbitol or mannitol against peroxynitrite was $1.9{\pm}0.3,\;3.9{\pm}0.4,\;7.8{\pm}0.7$ or $7.7{\pm}0.5$ TOSC/mM, respectively. These results suggest that oxy-radical scavenging capacity is dependent on the number of aliphatic hydroxyl group in sugar alcohols of monosaccharide. Tert-butylhydroperoxide (t-BHP)-induced cell toxicity determined by MTT assay was marginally attenuated by 10 mM erythritol, but completely inhibited by 10 mM xylitol, 2 mM sorbitol or 0.75 mM maltitol, a disaccharide alcohol. Oxidative stress markers, such as glutathione (GSH) and malondial-dehyde (MDA) levels, were measured in t-BHP-treated cells using HPLC equipped with a fluorescence detector and a reverse phase column. Erythritol did not change the levels of GSH and MDA in H411E cells treated with t-BHP. The t-BHP-induced changes in cellular GSH and MDA levels were ameliorated by 10 mM xylitol and completely blocked by 10 mM sorbitol and maltitol. These results indicate that sugar alcohols protect cells against oxidative stress via scavenging oxy-radical and suggest that TOSC assay in conjunction with cell-based assay is a valid method for evaluating antioxidant capacity of natural and synthetic chemicals.