• KSBB Journal
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• 제13권3호
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• pp.331-335
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• 1998

Erythritol is a four-carbon sugar alcohol with a low calorific value and non-cariogenicity. Erythritol is a new functional sweetener which can be used as sugar alternative. Erytheitol dose not cause discomfort such as diarrhoea and flatulence upon ingestion. The purpose of this study is to develope a novel process of erythritol economically in a large scale. To obtain a high erythritol producer, we have screened 3500 colonies from molasses, honey and honey combs. We have selected 40 erythritol-producing microorganisms, one of which yields 140g/L erythritol in 40% glucose medium. We have tested this strain in 5L fermentor to examine the fermentation characteristics. Results of fermentation show that the erythritol production was about 1.4g/L$.$hr in 400g/L glucose media with a 42% conversion. Further improvements require mutation for a higher producer, process optimization to reduce glycerol, and suppression of excessive foaming.

• 식품과학과 산업
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• 제49권3호
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• pp.40-54
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• 2016

The recent much attention has been given to weight gain of the population and its consequences on the occurrence of diet-related diseases in developed countries. Sugar is considered to be the main culprit of these phenomena. Food manufacturers attempt to provide the consumer with reduced energy products with non-nutritional sugars. Some studies also showed that consumers preferred foods prepared with natural additives rather than chemical ones, due to health reasons. This article reviews issues related to sugar alternatives, as well as their use, health benefits and risks.

• 식품과학과 산업
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• 제49권3호
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• pp.17-28
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• 2016

The concerns over obesity and obesity-related health problems are increasing as many consumers relate these health problems with sugar. The demand for sugar reduction is also rising and regulatory movement by governments including Korea is driven to reflect such demand. For the past decades, there have been diverse development and marketing of various sweeteners to substitute sucrose and high fructose corn syrup. Low caloric alternative sweeteners can be divided into high intensity sweeteners that have greater sweetness potency compared to sucrose, and low intensity sweeteners such as polyols, oligosaccharides and rare sugars that have less sweetness potency. This paper discusses representative low caloric alternative sweeteners, their market and trend.

• Toxicological Research
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• 제33권1호
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• pp.25-30
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• 2017

Saccharin, the first artificial sweetener, was discovered in 1879 that do not have any calories and is approximately 200~700 times sweeter than sugar. Saccharin was the most common domestically produced sweetener in Korea in 2010, and it has been used as an alternative to sugar in many products. The interaction between artificial sweeteners and drugs may affect the drug metabolism in patients with diabetes, cancer, and liver damage, this interaction has not been clarified thus far. Here, we examined the effects of the potential saccharin-drug interaction on the activities of 5 cytochrome P450 (CYPs) in male ICR mice; further, we examined the effects of saccharin (4,000 mg/kg) on the pharmacokinetics of bupropion after pretreatment of mice with saccharin for 7 days and after concomitant administration of bupropion and saccharin. Our results showed saccharin did not have a significant effect on the 5 CYPs in the S9 fractions obtained from the liver of mice. In addition, we observed no differences in the pharmacokinetic parameters of bupropion between the control group and the groups pretreated with saccharin and that receiving concomitant administration of saccharin. Thus, our results showed that saccharin is safe and the risk of saccharin-drug interaction is very low.

• Journal of Plant Biotechnology
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• 제45권3호
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• pp.257-265
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• 2018

감미료(sweetener)는 단맛을 느끼게 하는 첨가물 중 하나로 인공감미료와 설탕이 대표적이며, 단맛의 특성을 지닌 감미 단백질도 잘 알려져 있다. 본 연구는 천연 감미 단백질, brazzein, thaumatin 및 miraculin의 안정적인 생산을 위해 Agrobacterium방법으로 상추 세포를 형질 전환시켰다. 감미 단백질을 코딩하는 합성 유전자들은 상시적으로 발현하는 프로모터의 제어 하에 상추에 형질전환 하였다. 형질전환한 잎을 이용하여 RT-PCR 및 Western blot 분석을 실시한 결과 감미 단백질이 안정적으로 발현하는 것을 확인하였다. 형질전환 상추에서 발현한 단백질은 단맛을 유발하는 단백질 활성을 가지고 있었다. 이러한 결과는 유전자 재조합 감미 단백질들은 형질전환한 상추에 잘 발현된 것을 보여 주며, 이들 생산 시스템은 식물로부터 감미단백질 생산을 위한 좋은 대안이 될 수 있을 것으로 생각된다.

• 한국식품영양학회지
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• 제32권3호
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• pp.161-166
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• 2019

The objective of this study was to evaluate the quality-based characteristics of Prunus mume fruit syrup, which is manufactured with various sugared sweeteners for suggestion of suitable alternative sweetener. Sweetener such as sucrose (MHP1), crystalline fructose (MHP2) and liquid fructo-oligosaccharide (MHP3) are used to manufacture Prunus mume fruit syrup. The sugar content of MHP1, MHP2 and MHP3 showed 53, 54 and $36^{\circ}Brix$, respectively. The total organic acid content of MHP1, MHP2 and MHP3 was 2.22, 3.07 and 3.71%. The total free sugar content of MHP1, MHP2 and MHP3 was 54.39, 47.52% and 31.62%, respectively. The appearance of MHP1 and MHP2 remained unchanged for the entire period but MHP3 had molded since the first week. This was as a result of the low total free sugar content in MHP3 sugared with liquid fructo-oligosaccharide compared to MHP1 and MHP2 sugared with solid sucrose and fructose. The sensory characteristics of MHP2 manufactured with crystalline fructose indicated an above average quality, indicating that it is difficult to manufacture Prunus mume fruit syrup using liquid sugar. It is suggested that crystalline fructose characterized solid form and lower glycemic index than sucrose be useful to manufacture Prunus mume fruit syrup as alternative sweetener.

• 대한지역사회영양학회지
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• 제28권3호
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• pp.181-191
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• 2023

Objectives: The incidence of inflammatory bowel disease (IBD) is increasing globally, and excessive added sugar consumption has been identified as one of the contributing factors. In the context of IBD, it is essential to explore functional sweeteners that can improve metabolic health and minimize the risk of IBD-related symptoms. This review article aims to shed light on the effects of natural mono- and di-saccharides as alternative sweeteners, specifically focusing on potential benefits for IBD. Methods: A comprehensive literature review was performed using PubMed and Google Scholar databases with articles published after the year 2000. The search terms 'IBD', 'added sugar', 'sweeteners', 'mono-saccharide', and 'di-saccharide' were combined to retrieve relevant articles. A total of 21 manuscripts, aligning with the objectives of the study, were selected. Papers focusing on artificial or high-intensity sweeteners were excluded to ensure relevant literature selection. Results: Multiple studies have emphasized the association between the high consumption of added sugars such as simple sugars and the increased risk of developing IBD. This is suggested to be attributed to the induction of pro-inflammatory cytokine productions and dysbiosis of the gut microbiota. Consequently, there is a growing demand for safe and functional sweeteners, in particular mono- and di-saccharides, that can serve as alternatives for IBD patients. Those functional sweeteners regulate inflammation, oxidative stress, and Intestinal barrier protection, and restore microbiome profiles in various IBD models including cells, animals, and humans. Conclusions: Understanding these mechanisms resolves the link between how sugar consumption and IBD, and highlights the beneficial effects of natural alternative sweeteners on IBD when they were administered by itself or as a replacement for simple sugar. Further, exploration of this relationship leads us to recognize the necessity of natural alternative sweeteners in dietary planning. This knowledge could potentially lead to more effective dietary strategies for individuals with IBD.

• Journal of Plant Biotechnology
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• 제45권1호
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• pp.63-70
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• 2018

Brazzein은 열대식물인 P. brazzeana Baillon의 과실에서 분리된 가장 작은 감미단백질로 토착민들의 단맛원료로 사용되어 왔다. Brazzein은 sucrose보다 분자량 기준으로 500 ~ 2000배, 몰 기준으로 9500배 당도가 높아 감미료로써 매우 높은 평가를 받고 있다. 그러나 이 감미단백질은 재배가 어렵고 생산 비용이 높아서 brazzein 단백질의 이용 가능성을 높이기 위한 대체 생산 시스템으로 형질전환 식물체 육성 하고자 하였다. 본 연구에서는 brazzein 관련 유전자를 벼에 도입하기 위하여 식물형질전환용 Ti-plasmid에 $2{\times}CaMV\;35S$ 프로모터에 의해 지배되어 발현하도록 하고, 선발 마커로 bar 유전자가 삽입된 식물발현 벡터를 구축하여 A. tumefaciens EHA105에 형질전환시켜 17개의 재분화 식물체를 육성하였다. 17개 재분화 식물체는 PCR 및 RT-PCR 분석을 통하여 유전자 도입 및 발현을 확인하였으며, TaqMan PCR을 통해 single copy로 도입된 T0 세대 9개체를 선발하였다. 또한 FST 분석을 통하여 도입 유전자가 intergenic으로 삽입된 개체 5개를 선발하였다. 이들 5개체를 이용하여 western blot 분석에 의해 단백질 발현량을 분석한 결과 선발된 모든 개체에서 발현 밴드를 확인하였다. 그 중 brazzein 단백질의 발현량이 높은 개체를 TG11으로 계통화하여 후대 종자를 육성하였다. TG11 계통은 천연 감미료 brazzein을 생산하는 새로운 벼 품종을 개발하기 위한 육종 소재로 활용 가능하다고 시사된다.

• 식품과학과 산업
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• 제55권1호
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• pp.58-73
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• 2022

최근 저칼로리 식품에 대한 수요로 인해 청량 음료 등 다양한 식품에서 비영양 감미료 사용이 증가하고 있다. 소비자들은 혈당 조절이 가능하고 치아 부식 위험이 적으며 낮은 칼로리를 갖는 대체 감미료를 찾고 있으며, 설탕에 비해 감미도가 높은 비영양 감미료가 식품에 널리 사용되고 있다. 식품에 허용되는 감미료 목록 및 함량 기준은 국가마다 다르며, 규제기관과 식품 산업체 등은 감미료가 사용된 제품을 모니터링하여 전세계 규정을 준수하는지 확인하는 것이 중요하다. 또한, 식품첨가물로서 감미료를 국민들이 얼마나 섭취하며, 이로부터 안전성에는 문제가 없는지에 대한 섭취량 평가를 실시하려면 식품 매트릭스에 따른 정확하고, 재현성 있는 분석법이 수반되어야 한다. 즉, 식품산업의 품질 관리, 시장 감시 및 모니터링 등에 적용되는 다양한 감미료를 동시에 분석하기 위해서는 효율적이고 신속한 분석법의 개발이 필수적이고, 해당하는 매트릭스에 따라 용매 추출, 정제 등 적절한 전처리 단계를 수행하는 것이 중요하다. 본 연구에서는 비영양 감미료를 중심으로 최근 분석 동향을 조사하고, 각 식품 유형에 적합한 추출방법을 선택하는 데에 도움이 되도록 방법 및 결과를 제시하였다. 또한 국내 및 국외 공인시험법을 조사하고, HPLC, LC-MS/MS를 이용한 다성분 동시분석에 대한 기술과 FT-IR 등을 이용한 비파괴 분석 기술까지 종합적으로 정리하였다.

• Journal of Nutrition and Health
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• 제23권4호
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• pp.270-278
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• 1990

This study was an attempt to investigate the usefulness of maltitol as an alternative sweetener. The acute effects of oral ingestion of 50g of maltitol or glucose on blood glucose and insulin levels following test dose were investigated by using five healthy normal subjects and ten diabetic patients. The data demonstrated marked differences between the utilization of maltitol and of glucose in both groups. Blood glucose and insulin responses to glucose were significantly greater than to maltitol in normal subjects(p<0.05). In diabetic patients, the peaks of the mean increment in blood glucose concentration after glucose and maltitol were reached at 60 minutes with mean values of 135mg/dl and 49mg/dl, respectively, and these differences were statistically significant(p<0.001). As for blood insulin responses in diabetic patients, the peak of the mean increment after glucose was 25.03$\mu$U/ml at 120 minutes. In contrast insulin responses to maltitol were significantly lower than to glucose(p<0.05), and the peak value was 7.98$\mu$u/ml at 60min. From these results it can be concluded that ingestion of maltitol resulted in significantly lower blood glucose and insulin increments than did glucose in both normal and diabetic patients.