• Korean journal of food and cookery science
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• v.22 no.1 s.91
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• pp.69-79
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• 2006

Traditional doenjang with Lentinus edodes added at a concentration of 0, 3, 5 and 10% (w/w) was prepared and its physicochemical characteristics were analyzed during fermentation for 6 months. The moisture content, salt level and pH for doenjang were decreased with increasing addition of Lentinus edodes powder, but crude protein content was increased. Among the free sugars, glucose, galactose, arabinose, sucrose and maltose were identified and quantified, with the first two being the major free sugar. Minerals were detected in the order of Na> K> P> Ca> Mg> Fe while the content of Cu, Mn and Zn exhibited little change. The contents of each amino acid of traditional doenjang with added Lentinus edodes, glutamic, leucine and aspartic acids, had a much higher level. In fatty acid compositions, palmitic, stearic, oleic and linoleic acids were analyzed, with oleic acid being the most abundant fatty acid at $56.4{\pm}0.8\sim57.5{\pm}0.5%$ in all the tested samples. GMP and IMP contents of nucleotides and their related compounds were extremely high. It was thought that these substances contributed to the sweet taste of traditional doenjang with added Lentinus edodes. These results showed the applicability and high quality of traditional doenjang with added Lentinus edodes.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.14 no.3
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• pp.139-147
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• 1981

In this study, by using Landrock method modified by Yokozeki (1973) and Koizumi (1980), water activity ($a_w$) of various model preparations of Kamaboko was measured and ability of lowering $a_w$ of humectants added such as sodium chloride, sugars and polyols was discussed. The results were as follows : 1 The effect of sodium chloride on lowering aw was the highest among all of examined. When $4\%$ sodium chloride as humectant was added to the model Kamaboko, the $a_w$ was reduced to 0.94 or below. 2. Among the sugars, glucose was so effective that it lowered $a_w$ to 0.96 by adding $10\%$, but it would cause browning reaction on the Kamaboko surface. 3. Glycerin was the most effective among the polyols. When it was added by $10\%$, the $a_w$ of Kamaboko was reduced to 0.95. 4. It was more effective to decrease $a_w$ to lower moisture content of model Kamaboko.

• Korean Journal of Agricultural Science
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• v.4 no.1
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• pp.105-111
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• 1977

Inhibitory effect of sugars on lipase production by Trichosporon cutaneum was observed in the previous study (Kim, 1972), and inhibition was distinctive by the addition of glucose, fructose, mannose, xylose and arabinose to the soybean meal medium among various carbon sources. These experiments were carried out to study the effect of sugars on cell growth and lipase production by the strain using the soybean extracts liquid medium under a shaking culture system. Changes in color and pH of the medium were caused by heat sterilization when various sugars were added. To elucidate the possible effect of these coloring matters on lipase production and cell growth: changes in pH of the culture, cell concentration and level of the enzyme activities were determined when the culture was grown for 48 hours at $30^{\circ}C$ on a reciprocal shaker. The results obtained were as follows: 1. Density of brownish color which formed during heat sterilization was varied with the variety of sugar used, ie, strong in pentose such as xylose: weak in hexose such as galactose, mannose, glucose: very weak in disaccharide such as maltose, sucrose. When the color density was stronger, decrease in pH after sterilization was marked. 2. Cell growth and lipase production was not so effect by the coloring matters as by sugars. 3. The more the cell mass of the culture, the lower the level of lipase production in the culture supernatant. 4. Among the sugars which caused the distinctive inhibition of lipase production, a slight relief of inhibition was noticed by the addition of xylose, whereas the cell growth was repressed. 5. When cell growth was better, decrease in pH of the medium was greater during cultivation.

• Korean Journal of Microbiology
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• v.16 no.1
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• pp.11-15
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• 1978

Glucose and galactose were the inhibitors of pigmentation of Serrratia marcescens. Other sugars, however, even the fructose which is the structural isomer of glucose and galactose did not affect to pigmentatioin. The yield of pigmentation was descreased when the glucose was added to culture medium. And it was known to that the antibiotics was roled as the inhibitors of pigmentation. The limit concentration of the inhibitors were as followings :rifampicin, $1{\mu}g/ml$. Addition of rifampicin$(1{\mu}g/ml)$ at 6 hrs cultures inhibited the formation of pigment completely.

• Proceedings of the PSK Conference
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• 2003.10b
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• pp.197.2-197.2
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• 2003

One of the consequences of hyperglycemia is the excessive nonenzymatic glycation of proteins known as Millard reaction. Under hyperglycemia the irreversibly formed advanced glycation endproducts(AGEs) do not return to normal when hyperglycemia is corrected and continue to accumulate over the lifetime of protein. AGEs are largely involved in the pathogenesis of diabetic complications. To find possible AGEs inhibitor, BSA was added to a mixture of sugars and unprocessed-, processed Coptidis Rhizoma, Berberine, its standard compound or AG(Aminoguanidine HCl: positive control). (omitted)

• Preventive Nutrition and Food Science
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• v.12 no.1
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• pp.51-57
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• 2007

The effects of maesil extract addition on the palatability and quality of kochujang, a traditional Korean condiment, were investigated in terms of the microbial characteristics, enzyme activities, and taste components during 100 days of fermentation. Viable cell counts of bacteria and yeast in maesil extract-added kochujang (maesil kochujang) were increased in proportion to added maesil extract from 1 to 5% during fermentation, up to 80 and 20 days, respectively and maintained $5.0{\sim}14.5{\times}10^6$ CFU/g. Activities of α-amylase, $\beta$-amylase, and protease were also increased in proportion to added maesil extract up to 20, 20, and 60 days, respectively and were higher than those of control during the aging process. The major organic acids in maesil kochujang were citric and malic acid. Composition and content of free sugar were not changed remarkably in general by the addition of maesil extract except maltose. The major free sugars of maesil kochujang were in the order of glucose>sucrose>maltose, and glucose content decreased significantly as the ratio of maesil extract increased, while maltose content increased significantly (p<0.05).

• Korean Journal of Microbiology
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• v.16 no.3
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• pp.93-102
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• 1978

Saccharomyces cerevisiae strain M was cultured in a molasses-containing media with repeated transplantations of the yeasts from one culture to another to adapt to molasses. After that only different amounts of phosphorous and nitrogen sources were added to the media. And then some variations during the culture time and the effects of consituents of cell mass on the functional activity and sensitivity of the cell were investigated. The results obtained were summarized as follows : 1. In the same culture condition of yeasts, the carbohydrates and trehaloses contents were more remarkably increased when small amounts of phosphate and nitrogen sources were added, then when alrge amounts were added, but yield percentage on assimilated sugars was lower. 2. The content of trehalose in yeast cells was reduced remarkably at the early stage in the culture, but this increased remarkably at later stage. When small amounts of nitrogen and phosphate were added to the culture medium, the amount of thehalose in the cells increased greasly. 3. The more protein content was present in the yeast cells, the smaller the carbohydrate and trehalose content, but more amino-N, RNA and moisture content were present in the cells. And in this case fermentability of the cells was stronger, but sugar tolerance was lower. 4. During the preservation period of compressed yeast cells at different temperature, the higher the temperature was, the more rapidly the amount of trehalose in the cells decreased. And in the cell where the amount of trehalose in the cells decreased. And in the cell where the amount of trehalose(carbohydrate) was large and the amount of protein was small, the amount of trehalose decreased at a slower rate during the preservation period.

• Microbiology and Biotechnology Letters
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• v.23 no.5
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• pp.519-525
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• 1995

This study was carried out to enhance the production of sisomicin by Micromonospora inyoensis ATCC 276000. The effect of various sugars and organic acids as the supplements to a basal mineral medium was tested for the sisomicin production by fully grown mycelium. Among the substances tested, acetate and citrate greatly increased the production of sisomicin at the sixth day of culture. Especially, in the basal mineral medium containing 0.1M sodium acetate, sisomicin production was 6.7 times more than that in the same medium with glucose. When 0.1M sodium acetate was added in the fermentation medium initially, the cell growth was inhibited by sodium acetate, although specific productivity was higher than that in the same medium without sodium acetate. On the contrary, when sodium acetate was added to the culture after three days, the sisomicin production and specific productivity were 1.6 times higher than those in the same medium without sodium acetate. The results suggested that sodium acetate was a stimulating substance of sisomicin production by M. inyoensis.

• Korean journal of food and cookery science
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• v.19 no.2
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• pp.181-187
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• 2003

The objective of this study was to investigate by a sensory evaluation and mechanical examination the sensory and quality characteristics of wageobyune containing different ratios of ingredients such as lettuce (50%, 60% and 70%), sugar and water. The results of the sensory evaluation showed that wageobyung containing 50% lettuce had higher scores in the overall acceptability, color, flavor and chewiness preference. In the textural analysis of wageobyung, the springiness, cohesiveness and hardness were the highest and the chewiness, gumminess and adhesiveness were the highest in the 70% added samples. Increasing the lettuce content decreased the hunter's color L-value of wageobyung. The redness and yellowness of wageobyung were increased as more lettuce was added. The moisture content of wageobyung was higher in the samples containing 70% lettuce than those containing 50%.

• Journal of Nutrition and Health
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• v.42 no.2
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• pp.135-145
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• 2009

This study was performed to investigate added sugar intakes from processed food-snacks and participation behaviors of special event days sharing sweet foods among adolescents in Korea. Questionnaire survey (n = 959), dietary survey (n = 71) by food record method for 3 days, and snack survey (n = 230) for 3 days were carried out, and subjects were overlapped among three surveys. As a result, middle school students (MS) preferred milks and fermented milks while high school students (HS) preferred breads and fast foods as a snack (p < 0.01). MS and HS took snacks three to six times a week, and HS took snacks more frequently than MS (p < 0.05). Most subjects participated in special event days sharing sweet foods such as friend's birthday (68.4%), Peppro's day (61.5%) and Valentine's day (42.6%). As for merits of these events, MS said ‘they could get along with their friends' and ‘relieve stress', while HS said ‘they could enjoy their own events' and ‘confess their affection to whom they like' (p < 0.01). A group of cookies, biscuits, breads and, cakes was major source of added sugars followed by beverages, sweet jellies of red bean, chocolates and candies for subjects. For MS and HS, daily total added sugar intakes from whole processed food-snacks were $30.5{\pm}23.5g/d$ (3.0-137.9 g/d) and $31.7{\pm}23.2g/d$ (1.2-126.1 g/d), and ratios of daily total energy taken from added sugars of whole processed food-snacks in proportion to daily total energy taken from diet (energy percent of added sugars from snacks) were $6.3{\pm}4.7%$ (0.6-26.1%) and $6.3{\pm}4.4%$ (0.3-23.9%), respectively. These results showed that subjects frequently participated in special event days sharing sweet foods. In addition, energy percent of added sugars from snacks was more than the UL suggested by WHO/FAO for some subjects. Therefore, it is highly critical to monitor adolescents' sugar intakes on a long-term basis and to take nutritional management on their high sugar intakes.