• Korean Journal of Food Science and Technology
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• v.45 no.6
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• pp.754-762
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• 2013

This study investigated the relative sweetness of various sweeteners (tagatose, xylose, erythritol, sucralose, and enzyme treated stevia) in milk and instant coffee systems. Additionally, the effects of interactions with other ingredients on the sensory characteristics of milk and coffee were explored. In the case of a banana-flavored milk system, sucrose was added to a concentration of 5%, and the five types of sweetener were added to a concentration of equal sweetness to a 5% concentration of sucrose. For coffee systems, 5.9% sucrose level and sweeteners' concentration equivalent to this level was added. A generic descriptive analysis was performed using ten trained panelists. The results showed that the relative sweetness of all the sweeteners was identical to that identified in the aqueous system, except for stevia in the milk system and in the coffee system with added vegetable cream. For the black coffee system, the relative sweetness decreased for tagatose, erythritol and for stevia. Fat and vegetable cream significantly affected the sensory qualities of milk and coffee, respectively.

• 한국약용작물학회:학술대회논문집
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• 2007.11a
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• pp.319.1-319.1
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• 2007

• Journal of Microbiology and Biotechnology
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• v.21 no.10
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• pp.1064-1068
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• 2011

The osmotolerant yeast, Candida magnoliae, which was isolated from honeycomb, produces erythritol from sugars such as fructose, glucose, and sucrose. Erythrose reductase in C. magnoliae (CmER) reduces erythrose to erythritol with concomitant oxidation of NAD(P)H. Sequence analysis of the 5'-flanking region of the CmER gene indicated that one putative stress response element (STRE, 5'-AGGGG-3'), found in Saccharomyces cerevisiae, exists 72 nucleotides upstream of the translation initiation codon. An enzyme activity assay and semiquantitative reverse transcription polymerase chain reaction revealed that the expression of CmER is upregulated under osmotic and salt stress conditions caused by a high concentration of sugar, KCl, and NaCl. However, CmER was not affected by osmotic and oxidative stress induced by sorbitol and $H_2O_2$, respectively. The basal transcript level of CmER in the presence of sucrose was higher than that in cells treated with fructose and glucose, indicating that the response of CmER to sugar stress is different from that of GRE3 in S. cerevisiae, which expresses aldose reductase in a sugarindependent manner. It was concluded that regulation of CmER differs from that of other aldose reductases in S. cerevisiae.

• Journal of Advanced Marine Engineering and Technology
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• v.38 no.5
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• pp.533-540
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• 2014

Recently, latent heat thermal energy storage system (LHTES) has gained attention in order to utilize middle temperature (373~573 K) waste heat from biomass gasification. This paper has investigated thermo-physical properties of erythritol [$CH_2OHCHOH$ $CHOHCH_2OH$], mannitol [$CH_2OH$ $(CHOH)_4CH_2OH$] and their compounds as phase change materials (PCMs). The differential scanning calorimetry (DSC) was applied to measure the melting point and latent heat of these PCMs. Also the melting and solidification characteristics of these PCMs were observed in a glass tube with a digital camera. In the DSC measurement, when the amount of mannitol content was more than 40 mass%, the melting point of these compounds show two melting points. The experimental results showed that the velocity of melting and solidification were different for every mixture ratio of compounds. These compounds had the super-cooling phenomenon during the solidification process.

• Korean journal of food and cookery science
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• v.30 no.5
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• pp.517-525
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• 2014

The purpose of this study was to identify appropriate sweeteners that could improve the dryness, while reducing calorie by adding various sweeteners to Sulgitteok using dry non-glutinous rice flour. Of six sweeteners (sucrose, trehalose, honey, acesulfame K, oligosaccharide, and erythritol) added, Sulgitteok with acesulfame K had the highest moisture content, whereas Sulgitteok with trehalose had the lowest moisture content. The moisture content of all samples were decreased when storage period was increased except the sample added with trehalose. Sulgitteok with erythritol had the highest L-value, whereas Sulgitteok with oligosaccharide had the lowest L-value. The L-value and b-value of Sulgitteok samples decreased when storage period was increased. Sulgitteok with trehalose had the highest hardness, whereas Sulgitteok with oligosaccharide had the lowest hardness. The hardness increased in all samples when storage period was increased. Sulgitteok sweetened with acesulfame K and honey had the highest acceptance.

• Journal of Applied Biological Chemistry
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• v.60 no.1
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• pp.87-93
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• 2017

The objective of this study was to investigate the physicochemical characteristics and sensory evaluation of dacquoise made with sugar or sugar replacement (tagatose, erythritol). Sugar (S) was replaced with tagatose (T), and sugar powder was replaced with tagatose (TS), and erythritol (TE). S showed the highest sugar contents compared with TS and TE (p <0.05) but there were no significant differences with T. There were not significant differences in specific gravity and spread factor among the sweeteners. S and T tended to have higher loss factors than TS & TE. The more tagatose was increased, the more the redness value increased compared with S, and sucrose showed similar tendency for lightness (redness; TS > T > TE > S, lightness; S > T > TS > TE). TE showed good results for physical characteristics whereas T was better in the sensory test. The above results bear out that tagatose and erythritol both are suitable as alternative sweeteners for making dacquoise, but tagatose was better. Tagatose appeared to be a better replacement for sucrose in baking dacquoise, and dacquoise with 33% of the sugar replaced tagatose (T) could be suitable for use by diabetic and obese people. 95.1% tagatose (TS) maybe appropriate for diabetic patients. In conclusion, tagatose is a suitable sugar replacement for making dacquoise.

• BMB Reports
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• v.39 no.5
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• pp.502-510
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• 2006

2C-methyl-D-erythritol 2, 4-cyclodiphosphate synthase (MECPS, EC: 4.6.1.12) is the fifth enzyme of the non-mevalonate terpenoid pathway for isopentenyl diphosphate biosynthesis and is involved in the methylerythritol phosphate (MEP) pathway for ginkgolide biosynthesis. The full-length mecps cDNA sequence (designated as Gbmecps) was cloned and characterized for the first time from gymnosperm plant species, Ginkgo biloba, using RACE (rapid amplification of cDNA ends) technique. The full-length cDNA of Gbmecps was 874 bp containing a 720 bp open reading frame (ORF) encoding a peptide of 239 amino acids with a calculated molecular mass of 26.03 kDa and an isoelectric point of 8.83. Comparative and bioinformatic analyses revealed that GbMECPS showed extensive homology with MECPSs from other species and contained conserved residues owned by the MECPS protein family. Phylogenetic analysis indicated that GbMECPS was more ancient than other plant MECPSs. Tissue expression pattern analysis indicated that GbMECPS expressed the highest in roots, followed by in leaves, and the lowest in seeds. The color complementation assay indicated that GbMECPS could accelerate the accumulation of $\beta$-carotene. The cloning, characterization and functional analysis of GbMECPS will be helpful to understand more about the role of MECPS involved in the ginkgolides biosynthesis at the molecular level.

• Journal of Nutrition and Health
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• v.47 no.2
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• pp.99-105
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• 2014

Purpose: This study was conducted in order to investigate the diuretic effects of Erythritol (ET) salt on urinary electrolyte excretion in Sprague-Dawley Rats. Methods: Animals were divided into two groups: Salt group (n = 7) and Salt + ET fed group (n = 7). Animals were provided food and water ad libitum. Supplements were administered orally to animals for one week. Results: Body weights were not statistically different between groups either on Day 1 or Day 7. However, water consumption of the Salt + ET group was significantly higher than that of the Salt group on Day 1 and Day 7. Urine volume of the Salt + ET group was approximately 27% and 38% higher than that of the Salt group on Day 1 and Day 7. In addition, we found that the total amounts of urinary electrolytes, such as sodium and potassium, of the Salt + ET group were significantly higher than those of the Salt group on Day 7. We also found that serum electrolyte concentrations did not differ between two groups. These results demonstrated that salt intake with ET was effective in increasing urinary electrolyte excretion, which might be caused by higher water intake and diuretic effect inhibiting reabsorption of water, sodium, and potassium in renal tubules. Conclusion: The results suggest that short-term supplementation of ET salt can be a potential diuretic agent by inhibiting sodium and potassium reabsorption and inducing loss of water.

• Applied Chemistry for Engineering
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• v.25 no.5
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• pp.463-467
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• 2014

In this paper, the thermal behaviors of expanded graphite(EG)/erythritol composites with different contents of EG were studied. The surface and structure properties of the composites were determined by using scanning electron microscope (SEM), transmission electron microscope (TEM), and X-ray diffraction (XRD), respectively. The thermal properties were investigated by differential scanning calorimetry (DSC) and thermal conductivity (TC). As experimental results, the thermal conductivity of the composites increased with increasing the EG content. However, the latent heat was somewhat decreased in the presence of EG. We could concluded that EG was highly promising materials for improving the heat transfer enhancement and energy storage capacity of phase change materials (PCMs).

• Proceedings of the Korean Society of Near Infrared Spectroscopy Conference
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• 2001.06a
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• pp.1157-1157
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• 2001

Yeast, Kurtzurnanomyces sp. I-11, produces biosurfactant, mannosyl erythritol lipid (MEL), from soya oil. The properties of biosurfactant MEL include low-toxicity and high biodegradability. MEL provides new possibilities for a wide range of industrial applications, especially food, cosmetic, pharmaceutical fields and chemicals for biotechnology. In the fermentation process, techniques of measuring and controlling substrates and products are important to obtain high productivity with optimum concentrations of substrate and product in the culture broth. The measurement system for the concentrations of soya oil and MEL in the fermentation process was developed using near-infrared spectroscopy (NIRS). Soya oil and MEL in the culture broth were extracted with ethyl acetate and NIR spectra was carried out between the second derivative NIR spectral data at 1312 and 2040 nm and MEL concentrations obtained using a thin-layer chromatography with a flame-ionization detector (TLC/FID) method. A calibration equation for soya oil was results of the validation of the calibration equation, good agreement was observed between the results of the TLD/FID method and those of the NIRS method for both constituents. NIR method was applied to the measurement of the concentrations of MEL and soya oil in the practical fermentation and good results were obtained. The study indicates that NIRS is a useful method for measurement of the substrate and product in the glycolipid fermentation.