• Bulletin of the Korean Chemical Society
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• v.26 no.10
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• pp.1533-1538
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• 2005

We have determined the contents of monosaccharides in the hydrolysates of some yogurt and orange juice products by derivatizing monosaccharides with p-aminobenzoic acid ethyl ester (ABEE). The separation of the ABEE-derivatized monosaccharides was efficiently carried out by HPLC using a microcolumn packed with the Alltima $C_{18}$ stationary phase. The concentrations of monosaccharides were determined based on the measured peak area/height counts. ABEE derivatization of fructose and its detection have never been successfully carried out before this work. In this study, two peaks were observed in a fixed ratio for ABEE-fructose, and the ratio was maintained over a wide range of fructose concentration. In order to prove the validity of the above method, we compared the concentrations of glucose, galactose and fructose determined by ABEE derivatization and UVD (ultraviolet detector) chromatography with those determined by RID (refractive index detector) chromatography without derivatization. The determined concentrations of monosaccharides obtained from the two chromatographic methods were found close to each other within acceptable error ranges.

• The Korean Journal of Ceramics
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• v.5 no.1
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• pp.25-29
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• 1999

Complex viscosities of dense alumina slurries over 45% volume density measured with the oscillating method were correlated well with Casson model. Among several monosaccharides and disaccharides studied here, fructose and sucrose showed good rheological properties in making dense alumina slurry plastic compared to other monosaccharides and disaccharides like glucose, galactose, arabinose, xylose and maltose. Sucrose content or additional water content in dense alumina slurry with sucrose contributed to the plasticity of the slurries.

• The Korean Journal of Ceramics
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• v.5 no.2
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• pp.104-109
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• 1999

Rheological properties of dense slurries over 45 volume % with different monosaccharides and disaccharides were checked in order to increase the solid content of dense slurries without sacrificing plasticity using creep testing method. Strain in creep test showed good correlations with Burger model which is expressed as an exponential function of time. Among several monosaccharides and disaccharides studied here, fructose and sucrose were most effective in making dense alumina slurry plastic than other monosaccharides and disaccharides like glucose, galactose, xyloss and maltose. In the case of dense alumina slurry with sucrose, sucrose content or additional water content enhanced to the plasticity of the slurries.

• Journal of Microbiology and Biotechnology
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• v.28 no.3
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• pp.401-408
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• 2018

The waste seaweed from Gwangalli beach, Busan, Korea was utilized as biomass for ethanol production. Sagassum fulvellum (brown seaweed, Mojaban in Korean name) comprised 72% of the biomass. The optimal hyper thermal acid hydrolysis conditions were obtained as 8% slurry contents, 138 mM sulfuric acid, and $160^{\circ}C$ of treatment temperature for 10 min with a low content of inhibitory compounds. To obtain more monosaccharides, enzymatic saccharification was carried out with Viscozyme L for 48 h. After pretreatment, 34 g/l of monosaccharides were obtained. Pichia stipitis and Pichia angophorae were selected as optimal co-fermentation yeasts to convert all of the monosaccharides in the hydrolysate to ethanol. Co-fermentation was carried out with various inoculum ratios of P. stipitis and P. angophorae. The maximum ethanol concentration of 16.0 g/l was produced using P. stipitis and P. angophorae in a 3:1 inoculum ratio, with an ethanol yield of 0.47 in 72 h. Ethanol fermentation using yeast co-culture may offer an efficient disposal method for waste seaweed while enhancing the utilization of monosaccharides and production of ethanol.

• Microbiology and Biotechnology Letters
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• v.17 no.6
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• pp.533-538
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• 1989

The enhanced growth and lactic fermentation of L. acidophilus, when mixed with S. uvarum, was investigated. Spent medium of S. uvarum, at 10%, stimulated the growth and lactic fermentation of L. acidophilus, and also increased the content of monosaccharide while decreased the contents of sucrose, raffinose, and stachyose in soymilk. While single culture of L. acidophilus consumed only the monosaccharides in soymilk, the mixed culture of L. acidophilus and S. uvarum consumed almost all the oligosaccharides as well as the monosaccharides in soymilk. Thus it was assumed that S. uvarum converted the oligosaccharides into monosaccharides so that L. acidophilus can produce more lactic acid and cell mass by using the increased monosaccharides.

• Biomedical Science Letters
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• v.27 no.4
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• pp.323-328
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• 2021

Naegleria fowleri is a free-living amoeba causing primary amoebic encephalitis. In this study, we analyzed how the N-aceytlglucosamine (GlcNAc) and D-galactose affected the interaction between Naegleria fowleri and methicillin-resistant Staphylococcus aureus (MRSA) or Escherichia coli O157:H7, and the interaction with bacteria when monosaccharides were treated with N. fowleri for a longer pre-incubation time. When GlcNAc was treated with N. fowleri for 1 hr, the E. coli association was almost the same as that of the control not treated with GlcNAc until the concentration of GlcNAc was 25 mM. However, the E. coli association was reduced by approximately 91% with 100 mM GlcNAc. E. coli invasion into N. fowleri showed statistical significance only in the group treated with 100 mM GlcNAc. The interaction when treated with galactose showed a very different pattern in the 50 mM galactose group than when treated with GlcNAc. In the MRSA interaction, a statistically significant decrease in association (76.3% by GlcNAc and 88.7% by galactose) and invasion (3.6% by GlcNAc and 9.3% by galactose) was shown by the concentration of two 100 mM monosaccharides. The group treated with monosaccharides at the same time showed almost no difference in all interactions from the group treated with monosaccharides at the same time. Taken together, it suggested that the effect of monosaccharides on the interaction of several Gram-negative or positive bacteria and the evidence that the interaction could be enhanced by longer pre-incubation time.

• Preventive Nutrition and Food Science
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• v.5 no.4
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• pp.179-183
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• 2000

$\beta$-1,4-Mannotriose was prepared b he enzymatic hydrolysis of white copra meal (WCM) and the subsequent elimination of monosaccharides from the resultant hydrolysate with a yeast. The enzyme system from sunflower seed hydrolyzed WCM and produced monosaccharides and $\beta$-1,4-mannotriose without other oligomers at the final stage of the reaction. WCM(50g) was hydrolyzed at 5$0^{\circ}C$ and pH 4.5 for 24 hr with crude enzyme solution (500 mL) from sunflower seed. By the elimination of monosaccharides from the hydrolysis products with a yeast (Candida glaebosa), 8.1 g of crystalline mannotriose was obtained without the use of chromatographic techniques. After 48hr of yeast cultivation, the total sugar content decreased from 4.6% to 3.5%, whereas the average degree of polymerization increased from 2.3 to 3.1.

• Food Science and Biotechnology
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• v.14 no.6
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• pp.818-822
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• 2005

Beta-1,4-mannotriose was prepared by the enzymatic hydrolysis of poonac and the subsequent elimination with yeast of monosaccharides and disaccharide from the resultant hydrolysate. The enzyme system hydrolyzed poonac and produced monosaccharides, disaccharide and ${\beta}$-1,4-mannotriose without other oligomers at the final reaction stage. Poonac (50 g) was hydrolyzed at $50^{\circ}C$ and pH 6 for 48 hr with the crude enzyme solution (500 mL) from Trichoderma harzianum. The elimination of monosaccharides and disaccharide from the hydrolysis products with a yeast (Candida guilliermondii) produced 10.5 g of crystalline [${\beta}$-1,4-mannotriose without the use of chromatographic techniques. After 48 hr of yeast cultivation, the total sugar content fell from 4.8% to 3.4%, and the average degree of polymerization (D.P) rose from 2.5 to 3.2. The preparation method presented was confirmed to be suitable for the preparation of mannotriose from poonac.

• Journal of the Korean Chemical Society
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• v.44 no.1
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• pp.24-29
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• 2000

Yoqurt products are known to be effective for enhancing health and preventing diseases such as cancers. Such effects are generally believed to be due to actions of polysacchmides in yoqurt products. In this study we have determined compositions of monosaccharides in hydrolysates of commercial yoqrtrt products as the first step of understanding structures of polysaccharides. The yoqtrrt products were ttltracentrifuged, filtered, hydrolyzed in 1M sulfuric acid and neutralized. A portion of the solution was taken and evaporated to dryness, denvatized with TMSI (trimethly- silylimidazole) and analyzed by GC/MS. We found that the monosaccharides were fructose, glucose, and galactose. Their compositions were variant among several yoqtrrt products.

• Pediatric Gastroenterology, Hepatology & Nutrition
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• v.25 no.6
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• pp.510-518
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• 2022

Purpose: Recently, great interest has been focused on dietary fermentable oligosaccharides, disaccharides, monosaccharides, and polyols (FODMAPs) for the treatment of functional abdominal pain (FAP). Several meta-analyses, including those on the adult population, have been published, potentiating its role. However, pediatric studies are scarce. We aimed to evaluate the effect of a low-FODMAP diet on the severity of FAP in children. Methods: This clinical trial included 50 patients aged 3-18 years with irritable bowel syndrome and FAP that were not otherwise specified. The patients were instructed to receive a low FODMAP diet guided by a dietitian. The primary outcome was the percentage of responders after 2 months of dietary intervention compared with baseline. Other outcomes included changes in stool consistency and quality of life (QoL) scores using the KIDSCREEN-10 questionnaire, and weight-for-age z-scores. Results: After the dietary intervention, 74% of patients showed more than 30% lower pain intensity, as examined using the Wong-Baker Faces pain rating scale. Their QoL significantly improved, and patients have gained weight. Conclusion: A low FODMAP diet can improve pain intensity and QoL among children with functional abdominal pain, with no detrimental effects on body weight.