• Journal of the Korean Professional Engineers Association
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• v.43 no.1
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• pp.50-53
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• 2010

In order to reduce the obesity incidence, the development of sugarless, low calorie foods and ingredients are required, so normally quality substantially sugarless or fat free food composition comprising a flavoring amount of a low calorie sweeteners such as sugar alcohol, oligosaccharide and natural high sweeteners including stevia, aspartam, sucralose for food processing because of the malady of livelihood habit cause by the obesity. In as much as common sugar is high in calories and its sweetening effect can be obtained with relatively low calorie artificial sweeteners such as stevia, aspartame many products have been offered which are sugar-free, the sweetening effect being obtained with and artificial sweetener.

• Korean Journal of Organic Agriculture
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• v.20 no.4
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• pp.519-533
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• 2012

In this study, of currently being implemented organic cultivation in rice, the economic effects of snail agriculture, natural circulation agriculture, stevia agriculture and art nature agriculture were compared and analyzed. Analysis results showed that the economic effects of selling price per 10a, gross margin and agricultural income were increased, compared to those of previous agricultural techniques. In addition, the comparison results of economic effects by agricultural techniques showed that the agricultural income per 10a of organic cultivation were increased from the national average, compared to that of conventional cultivation. These economic effects analysis by agricultural techniques can help in the decisionmaking of farmers for the adoption of agricultural techniques in the future.

• Food Science and Industry
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• v.49 no.3
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• pp.29-39
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• 2016

Recently, due to the cognition that obesity is the cause of adult diseases, interests of consumers in low-sugar and low-calorie foods are growing more and more. While various policies are being implemented to reduce sugar contents in processed foods, the reduced sweetness caused by lesser sugar content is complemented by using high-intensity sweeteners. Some of the typical high-intensity sweeteners are sucralose, aspartame, acesulfame potassium and stevia, etc. Since the relative sweetness degree, sweetness profile, and physical properties of these sweeteners should be different from one another, it is important that all these characteristics are well-understood before applying them. Thus, the objective of this study is to introduce the properties and applications of high-intensity sweeteners in order to reduce sugar content of processed foods.

• Proceedings of the Zoological Society Korea Conference
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• 1999.10b
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• pp.302.2-302
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• 1999

No Abstract, See Full Text

• The Journal of Korean Medicine Ophthalmology and Otolaryngology and Dermatology
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• v.26 no.3
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• pp.54-64
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• 2013

Objectives : Stevia rebaudiana is a well-known herbal sweetener in the Korea, Japan and China, and its medical uses were originated from countries in South America. Although it has been shown the various medical effects of S. rebaudiana including contraception and treatment of human diseases such as hyperglycemia, it has almost not been studied about the efficacy of S. rebaudiana methanolic extract (SRE) on the acute inflammation and its action mechanism. Methods : To investigate the anti-inflammatory effects of SRE, we treated SRE and examined the level of inflammatory mediators in LPS-stimulated Raw264.7 cells. Results : Treatment of macrophage with LPS markedly induced the production of NO, $PGE_2$ and pro-inflammatory cytokines. Pretreatment of SRE blocked the induction of inflammatory mediators and the expression of iNOS protein. More importantly, LPS-induced phosphorylation of $I{\kappa}B-{\alpha}$ was suppressed by the treatment of SRE, suggesting SRE inhibition of NF-${\kappa}B$ activation. Furthermore, SRE blocked LPS-induced phosphorylation of MAPKs. Conclusions : SRE inhibited the induction of NO, PGE2 and pro-inflammatory cytokines in Raw264.7 cells. SRE's effect may be mediated with its inhibition of NF-${\kappa}B$ activation and MAPK phosphorylation, which suggests its uses as an anti-inflammatory agents.

• Preventive Nutrition and Food Science
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• v.15 no.1
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• pp.14-18
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• 2010

Stevia rebaudiana (SR) is an herb used traditionally as a sweetener in Paraguay and Brazil, whose use is spreading to other countries, such as Japan, Korea and China. In addition to its low calorie sweet taste, SR appears to have other beneficial properties, such as hypotensive capabilities and inflammation reduction. To identify the bioactive natural constituents exerting anti-inflammatory activities, we examined the EtOAc fraction of SR. In the inflammatory mediator inhibitory assay from lipopolysaccharide (LPS)-activated macrophages, the EtOAc fraction significantly, and dose dependently, inhibited the enhanced production of nitric oxide (NO) and inducible nitric oxide synthase (iNOS) expression. We also found that treatment of cells with the EtOAc fraction significantly inhibited LPS-stimulated nuclear factor-${\kappa}B$ (NF-${\kappa}B$) reporter gene expression. Such inhibition of NF-${\kappa}B$ was closely associated with the inhibition of interleukin-6 (IL-6) and the monocyte chemoattractant protein-1 (MCP-1). Therefore, we suggest that SR has the potential for development as a functional food for the treatment of immune diseases, such as rheumatoid arthritis and lupus.

• Korean Journal of Food Science and Technology
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• v.37 no.2
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• pp.241-246
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• 2005

Effects of antimicrobial herbs on growth of tactic acid bacteria were investigated to extend shelf-life of Dongchimi, kimchi made with radishes and spices. Marta rosemary, among eight foreign and domestic herbs, showed strongest antimicrobial activity against seven kinds of lactic acid bacteria. Spices such as spring onion, garlic, and ginger showed no antimicrobial activity against lactic acid bacteria. During fermentation of Dongchimi for 6 days at $35^{\circ}C$, addition of marta rosemary inhibited acid formation, maintaining optimal pH of 3.8-4.2 throughout fermentation period, while no inhibitory effect was observed from Sambaekho (Saurus chinensis), pepper mint, and stevia. Results show shelf-life of Dongchimi was extended by addition of marta rosemary, which controlled over-production of tactic acid by inhibiting bacterial growth.

• Korean Journal of Food Science and Technology
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• v.42 no.5
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• pp.586-592
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• 2010

This study investigated the effects of Stevia rebaudian bertoni leaf extract on lipid profiles in C57BL/6J mice, as compared to stevioside. Fourty mice were divided into four groups: NC (normal diet and DW), HC (high fat diet and DW), HLSV (high fat diet and stevia leaf extract, 1 mL/kg/day), and HSS (high fat diet and stevioside, 1 mL/kg/day). Serum triglyceride concentrations were significantly lower in the HLSV and HSS groups than in the HC group. Epididymal fat pad weights were significantly lower in the HLSV and HSS groups than in the HC group. We also evaluated the serum and liver carnitine levels (NEC, AIAC, ASAC, TCNE) of all the groups. These results were supported by the mRNA expression of enzymes related to lipid metabolism (ACC, PPAR${\alpha}$, ACS, CPT-I) assessed by RT-PCR. Overall, the results show the antiobesity effects of stevia leaf extract as compared to stevioside in high fat diet induced obese mice.

• Korean Journal of Food Science and Technology
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• v.14 no.2
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• pp.179-183
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• 1982

This experiment was carried out to clarify the optimal concentrations of growth regulators for callus induction and the condition of callus culture of leaf tissue taken from Stevia rebaudiana Bertoni. The content of stevioside, sweetening component, in leaf-derived callus of stevia was also investigated. It was shown that the optimal concentrations of benzyladenine (BA) and ${\alpha}-naphthalene$acetic acid (NAA) for callus induction were $10^{-6}M$ and $10^{-5}M$, respectively. Reculture of these calli in media (Linsmaier and Skoog) supplemented with BA $10^{-6}M$ and NAA $10^{-5}M$ resulted in profuse calli 15 to 20 days after incubation. When sweetening components produced by callus were extracted and identified by TLC, stevioside appeared to have Rf value 0.50 in TLC which was exactly same as standard stevioside. Stevioside content obtained by TLC-FID analyzer was 260mg per 100g on the basis of dry weight.

• Journal of Nutrition and Health
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• v.12 no.1
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• pp.77-82
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• 1979

The purpose of this study was to search for a mixture of stevioside and sucrose, the sweetness of which in soft drink such as cocoa and ginger tea were almost equal the sweetness of commomly used 7% sucrose in the drinks. Results obtained by the present experiment were as fellows: 1) Mixture of 50% stevioside 40mg (0.04%) (A) and 2.0% sucrose, 95% stevioside 40mg (0.04%) (B) and 1.0% sucrose, and 50% and 95% stevioside 60mg (0.06%) (A,B) respectively, the sweetness of which in ginger tea corresponded to that of reference in the drink. 2) Mixture of 50% stevioside 40mg (0.04%) (A) and 2.0% sucrose, 95% stevioside 20mg (0.02%) (B) and 2.0% sucrose, and 50% stevioside 40-60mg (0.04-0.06%) (A) and 95% stevioside 40-60mg (0.04-0.05%) (B), the sweetness of which in cocoa is equal to that of standard sucrose in the drink. 3) The mixture contains low energe, and also the after-taste of stevioside was not detected in the above drinks.