• Korean Journal of Community Nutrition
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• v.23 no.5
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• pp.411-423
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• 2018

Objectives: The purpose of this study was to develop new meal planning tools for a nutritionally balanced diet. Methods: Based on the food exchange list for diabetes, we adjusted the food group classification system to reflect the suggested nutritional factors for chronic disease prevention and health promotion. We developed a nutritionally balanced dietary profile for adults and compared it with the dietary reference intakes for Koreans (KDRIs) and the food pattern recommended by the Korean Diabetes Association. Results: The newly developed menu planning tools are the LOHAS food exchange table and the LOHAS food pattern. Our recommended daily 1,800 kcal dietary composition for adults is as follows: The carbohydrate food group consists of 4 'whole grains', 3 'refined grains', 2 'sugars', 9 'vegetables', 3 'starchy vegetables', 2 'fruits' and 1 'high sugar fruits'. The protein food group includes 3 'plant protein foods', 3 'animal protein foods (low-fat)', and 1 'animal protein foods (high-fat)'. The fat food group consists of 2 'oils and nuts' and 1 'solid fats'. The total number of calories is estimated at 1,840 kcal and the energy ratio is 62% carbohydrate, 18% protein, 20% fat, 6.8% saturated fat and 13.2% sugars. Using the LOHAS food exchange table, it is possible to estimate values of saturated fat, unsaturated fat, dietary fiber, and sugars besides carbohydrate, protein and fat. It is also possible to compose a dietary design considering carbohydrate, sugars, saturated fat and dietary fiber. The LOHAS food pattern provides benefits for the management of both institutional food services and individual meals, as it can help reduce the levels of saturated fat and sugar intake and help develop healthy meals rich in unsaturated fats and dietary fiber. Conclusions: The LOHAS food exchange table and LOHAS food pattern are expected to be practical tools for designing and evaluating nutritionally balanced diets.

• Korean Journal of Food Science and Technology
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• v.30 no.4
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• pp.983-987
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• 1998

Effects of sugars, temperature, pH and some chemicals on caramelization were investigated for improving of its reaction rates. Among the sugars tested, fructose showed the fastest reaction rate, followed by sucrose, glucose, starch syrup and maltose. As the reaction temperature increased from 80 to $110^{\circ}C$, the rate greatly increased by the range of $150{\sim}8000$ folds depending on sugars. It was indicated that pH 10 resulted in the highest reaction rate in the range of $pH{\;}4{\sim}10$. When several chemicals, such as phosphates and organic acid salts, were added to starch syrup, the rate increased by more than 10 folds, in particular effects of $K_2HPO_4$ and sodium salts of citrate, oxalate and succinate were significant.

• The Korean Journal of Mycology
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• v.46 no.4
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• pp.511-518
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• 2018

Initiation of spore germination in filamentous fungi such as Aspergillus nidulans and Botrytis cinerea requires the presence of nutrients. In this study, involvement of sugar sensing machinery was suggested in the germination of A. nidulans spores. Germination did not occur when the spores of A. nidulans were incubated in distilled water, whereas they were successfully germinated in the presence of 5% glucose with a germination rate of over 98% after 6hr incubation. Similar results were obtained when the spores were incubated in the presence of various sugars such as fructose, sucrose, and starch. Interestingly, spore germination was not observed in the presence of D-arabinose, whereas L-arabinose could induce germination as determined by the formation of germ tubes, indicating the presence of sugar sensing machinery that distinguish between the enantiomers of sugars. This inference was further supported by a decrease in germination rate (less than 25%) upon treatment of spores with trypsin. Subsequent MALDI-TOF mass spectrometry analysis of the surface proteins of spores identified ten proteins among which eight were involved in sugar metabolism. Taken together, our results suggest that spore germination in A. nidulans is initiated by the interaction of sugars with sugar binding proteins on the surface of spores.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.45 no.2
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• pp.108-111
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• 2000

Osmoconditioning and hardening effects for the seed germination of normal and naturally aged rice seeds were studied through analyzing the total sugars and $\alpha$-amylase activity. The normal seeds which used to have high germination rate accelerated germination with the osmoconditioning at the suboptimal temperature of 17$^{\circ}C$. On the other hand, the aged seeds did not affect germination rate at $25^{\circ}C$, while increased germination rate and accelerated germination a little at 17$^{\circ}C$, Hardening of aged seeds increased germination rate by 10-15% compared with control seeds at both 17 and $25^{\circ}C$ and accelerated germination. Total sugar content and $\alpha$-amylase activity of normal seeds were higher than did aged seeds. The aged seeds with treatment of osmoconditioning and hardening increased total sugar content and $\alpha$--amylase activity, but hardening was more effective than osmoconditioning. The $\alpha$--amylase activity was positively correlated with the total sugar content and germination rate.

• Horticultural Science & Technology
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• v.33 no.2
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• pp.276-282
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• 2015

Seasonal variation in the contents of sugars (fructose, glucose, and sucrose) in the floret, leaf, and stem of broccoli were studied in ten commercial broccoli cultivars. Plants were grown in the spring and fall seasons in 2011. In both seasons, glucose was the major constituent, comprising about 50% of the total sugar content in the floret and leaf tissue of most cultivars, whereas the broccoli stem showed an unusual pattern of accumulation. Sucrose exhibited greater cultivar dependency as well as seasonal variation compared to fructose and glucose in floret and leaf tissues. The floret tissue had a higher total content of sugar in the spring compared to the fall due to an increase in glucose and fructose. However, most of the leaf and stem tissues of broccoli had a higher total sugar content in the fall compared to the spring. Furthermore, stem and leaf tissues possessed a relatively higher total sugar content compared to floret tissue in both seasons. 'Grandeur' broccoli contained a significantly greater amount of total sugar in both floret and leaf tissues in both seasons, whereas 'YuDoRi No.1' broccoli exhibited the highest total content of sugar in stem tissue. At overall, the results showed significant influences of genotype, plant part and growing season on sugar content in broccoli.

• Journal of Nutrition and Health
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• v.18 no.1
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• pp.36-45
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• 1985

The effects of glucose, lactose, sucrose, and potato starch on kimchi fermentation and on the stability of ascorbic acid were investigated at $7^{\circ}C$. Kimchi samples with the sugars showed the higher PH and lower total acidity until 9th day of fermentation than kimchi without sugar. Changes in the pH and total acidity were not significantly different among the samples after the 12th day. Addition of the sugars did not show any effects on the growth of lactobacilli through the fermentation period. The amounts and changes in ascorbic acid content during the fermentation did not differ significantly between the control and sugar - added samples. Ascorbic acid in most samples decreased continuously by the 9th day of fermentation. After then the vitamin increased in all the samples and then again decreased slowly after 18th day. From the multiple comparison tests the 10- panel members indicated the better flavor of sugar - added samples than control sample. However the differences in flavor were not significant.

• Journal of Microbiology and Biotechnology
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• v.24 no.12
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• pp.1622-1628
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• 2014

DagA, a ${\beta}$-agarase, was produced by cultivating a recombinant Streptomyces lividans in a glucose medium or a mixed-sugar medium simulating microalgae hydrolysate. The optimum composition of the glucose medium was identified as 25 g/l glucose, 10 g/l yeast extract, and $5g/l\;MgCl_2{\cdot}6H_2O$. With this, a DagA activity of 7.26 U/ml could be obtained. When a mixed-sugar medium containing 25 g/l of sugars was used, a DagA activity of 4.81 U/ml was obtained with very low substrate utilization efficiency owing to the catabolic repression of glucose against the other sugars. When glucose and galactose were removed from the medium, an unexpectedly high DagA activity of about 8.7 U/ml was obtained, even though a smaller amount of sugars was used. It is recommended for better substrate utilization and process economics that glucose and galactose be eliminated from the medium, by being consumed by some other useful applications, before the production of DagA.

• YAKHAK HOEJI
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• v.53 no.1
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• pp.34-40
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• 2009

The glycosylation of therapeutic glycoproteins can affect their efficacy, stability, solubility, and half-life. Analyzing the composition of monosaccharides, such as that of neutral and amino sugars, is the first step for elucidating the structure of glycan attached to glycoproteins. In the present study, neutral and amino sugars of lectin obtained from Maackia fauriei were analyzed using an enzyme-linked lectinsorbent assay (ELLA) and high-performance anion exchange chromatography with pulsed amperometric detection (HPAEC-PAD). Peroxidase-labeled lectins such as concanavalin A, Ricinus communis agglutinin, and soybean agglutinin were used for ELLA, since they specifically bind to the monosaccharide residue most frequently encountered in a glycan. The hydrosylate of lectin was prepared by treatment with trifluoroacetic acid, which resulted in the lectin mainly possessing the N-glycan consisting of 98.1 pmol Fuc, 342.1 pmol GlcN, 51.9 pmol Gal, 678.9 pmol Man, and 330.7 pmol Xyl. The present results demonstrate that ELLA and HPAEC-PAD are very effective methods for rapidly estimating the types and relative amounts of monosaccharides in intact glycoproteins.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.3
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• pp.382-387
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• 2001

Characteristics of six commercial samjangs were analyzed such as proximate composition, free amino acids, organic acids and free sugars. Also color, taste and odor were evaluated by 36 panelists. They were composed of moisture content 41.4-48.4%, crude protein 9.2-10.4%, crude fat 2.2-3.4%, pH 5.3-5.7, amino nitrogen 194.0%-375.6 mg% and sodium chloride 7.7-9.1%. Total free amino acids of samjangs were 975.89-2304.98 mg%. Glutamic acid was the highest amino acid among free amino acids as 231.7-788.01 mg%. Proline, arginine, alanine and lysine were higher than other free amino acids while histidine, cystine and methionine were lower than other. Eleven free amino acids including glutamic acid were the highest in samjang (B) which contained more doenjang than any other makers did. Total organic acids were 401.01-640.27 mg%. 69.65-269.07 mg% of succinic acid was the highest among organic acids. Lactic acid was the highest in samjang (F) which was home made. Total free sugars was the highest in samjang (A) which contained more wheat flour than any other makers did it. Glucose was 9.30-23.99% and fructose was nd-2.69%. The result of proximate composition showed a different pattern comparing with that sensory evaluation. Samjang (A) which contained less salt showed the highest overall acceptability while samjang (F) which contained more dark color, more salt was the lowest one among the samples.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.33 no.2
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• pp.134-137
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• 1988

Sizes of ginseng seeds and contents of ginsenosides, free sugars and fatty acids in the seeds were investigated at different dates after flowering of 4 year old ginseng to get basic information used for determining harvest . time of ginseng seed. The sizes of seeds were maximum about 35 days after flowering(DAF), while those of endosperms reached maximum at 50 DAF. At 65 DAF seeds with intact pulp weighed most heavy. The amounts of total saponin and ginsenosides were decreased with time after flowering. Contents of free sugars such as glucose, maltose and fructose were decreased continously after flowering. Amount of palmic acid was decreased, .but those of oleic, linoleic and stearic acids were increased with time after flowering.