• BMB Reports
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• v.51 no.9
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• pp.429-436
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• 2018

Fructose in the form of sucrose and high fructose corn syrup is absorbed by the intestinal transporter and mainly metabolized in the small intestine. However, excess intake of fructose overwhelms the absorptive capacity of the small intestine, leading to fructose malabsorption. Carbohydrate response element-binding protein (ChREBP) is a basic helix-loop-helix leucine zipper transcription factor that plays a key role in glycolytic and lipogenic gene expression in response to carbohydrate consumption. While ChREBP was initially identified as a glucose-responsive factor in the liver, recent evidence suggests that ChREBP is essential for fructose-induced lipogenesis and gluconeogenesis in the small intestine as well as in the liver. We recently identified that the loss of ChREBP leads to fructose intolerance via insufficient induction of genes involved in fructose transport and metabolism in the intestine. As fructose consumption is increasing and closely associated with metabolic and gastrointestinal diseases, a comprehensive understanding of cellular fructose sensing and metabolism via ChREBP may uncover new therapeutic opportunities. In this mini review, we briefly summarize recent progress in intestinal fructose metabolism, regulation and function of ChREBP by fructose, and delineate the potential mechanisms by which excessive fructose consumption may lead to irritable bowel syndrome.

• KSBB Journal
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• v.21 no.6 s.101
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• pp.479-483
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• 2006

[ ${\beta}-Glucan$ ], one of the cell wall components, is most plentiful polysaccharides in cell wall and has several advantages in immune system. In yeast ${\beta}-glucan$ is mainly contained in the yeast cell wall, and thus it is important to produce high levels of cell mass for the mass production of yeast ${\beta}-glucan$. The best carbon and nitrogen sources on cell mass production were high fructose syrup and yeast extract. Response surface methodology (RSM) was very potential tool for the optimization of process factor and medium component. It was applied to estimate the effects of medium components on the production of cell mass. Optimal concentrations of high fructose syrup and yeast extract by response surface methodology were 8.0% (v/v) and 5.2% (w/v), respectively and the cell mass predicted was $17.0\;g/{\ell}$ at 20 h of cultivation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.9
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• pp.1485-1489
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• 2005

The dropwort was fermented by steeping with brown sugar, fructose syrup or oligosaccharide at room temperature for 2 month, and then stored at cold room for 6 months. The dropwort extracts prepared with three different sugars showed more than $50^{\circ}$Brix, below pH 4.0 and about $0.7\%$ titratable acidity. The dropwort extract with brown sugar showed $1.6{\times}10^6$ viable cell counts and $21.2\%$ reducing sugar. Formation of $CO_2$ gas was superior to the dropwort fermented with brown sugar or oligosaccharide. The dropwort extract with fructose syrup indicated $9.0{\times}10^3$ viable cell counts and $50.1\%$ reducing sugar. Microorganism present in fermented dropwort extract was effectively pasteurized by the addition of $3\%$ citric acid and heat-treatment at $85^{\circ}C$ for 15 min, resulting in the less production of $CO_2$ gas. The dropwort extracts prepared with brownsugar, fructose syrup or oligosaccharide was suitable for the standardization that required for plant extract in Korea Food Codex.

• Journal of the East Asian Society of Dietary Life
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• v.10 no.5
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• pp.439-444
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• 2000

호알칼리성 방선균 Streptomyes sp. B-2를 Glucose Isomerse 생성을 위해 토양에서 분리했다. Glucose Isomerase(G.I)는 high fructose glucose syrup과 fructose의 생산을 위해서 식품 공업에서 아주 중요시되고 있는 효소이다. 호알칼리성 방선균 Streptomyces sp. B-2가 생성하는 glucose isomerase(G.I.)를 정제하였다. G.I.는 (NH$_4$)$_2$So$_4$분획, DEAE-cellulose, Sephadex G-200 chromatography하여 순수 분리 하였다. 순수분리된 G.I.는 electrophoresis에 의해 확인을 했다. SDS-acrylamide gel electrophoresis에 의해 정제된 효소는 single band를 보여주었다.

• Korean journal of food and cookery science
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• v.30 no.4
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• pp.463-471
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• 2014

Yetgangjeong is a traditional Korean rice cookie which used rice syrup (Chocheong) to bind fried rice grains. Brown waxy rice and binders prepared using different sugar types and end heating temperatures were assessed to improve the textural properties and functionality and to promote global consumption. Binder was made by mixing different ratios of starch syrup, rice syrup, honey, sugar, and trehalose, and the binder mixture was heated up to a temperature of $100^{\circ}C$ or $105^{\circ}C$. Specific electrical conductivity of binder containing ST (starch syrup and trehalose) showed the lowest values (9.51 and 9.77), and binders containing the rice syrup showed increased values for specific electrical conductivity. The fructose content was higher in the binder mixture containing C (starch syrup and sugar) than in the binder mixture containing ST, but it did not affect the end temperature. Viscosity of the binder was 123.90-175.20 cP and the binder showed higher viscosity at the end heating temperature (EHT) of $100^{\circ}C$ compared at EHT of $105^{\circ}C$. The fracturability of brown rice yetgangjeong prepared using different sugar types was higher at EHT of $100^{\circ}C$ than at that of $105^{\circ}C$ and it was reduced with an increase in the rice syrup content. However, the hardness of yetgangjeong was lower at $100^{\circ}C$, unlike fracturability. With respect to sensory evaluation, its moistness and stickiness decreased, but the crunchiness increased with addition of trehalose instead of sucrose. The overall eating quality score of yetgangjeong was higher at EHT of $105^{\circ}C$ than at that of $100^{\circ}C$ in every experiment and the highest score was found for SHT (starch syrup, honey and trehalose) with 20% rice syrup at EHT of $105^{\circ}C$ (20%RSHT105 (starch syrup, honey, and trehalose containing 20% rice syrup)).

• Journal of Ecology and Environment
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• v.46 no.2
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• pp.136-143
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• 2022

Background: In northern Thailand, the longan flower is the principal nectar source for honey production. Microorganisms play a critical function in the agricultural ecology. The morphological characteristics of fungal species found in longan pollen were studied. Aspergillus spp. were found to be invertase-producing strains and were employed in the longan syrup production process. The purpose of this study was to evaluate the effects of invertase-added longan syrup on the adult honey bee population numbers that were fed by this syrup for 16 weeks. Results: Different fungal species were found in longan pollen samples. Aspergillus was the main genus, with three predominant sections: Nigri, Flavi, and Terrei. Other isolated species were Trichoderma spp., Rhizopus spp., Neurospora spp., Chaetomium spp., Fusarium spp. and Penicillium spp. However, Aspergillus spp. is the only fungal species that produces the enzyme invertase. The invertase-producing strains belonging to the Aspergillus section Nigri were found to be A. niger LP5 with an optimum activity at pH 6.0 and 60℃. When A. niger LP5 invertase was used for longan syrup processing, the highest levels of glucose (3.45%) and fructose (2.08%) were found in invertase added longan syrup (C), while fresh (A) and boiled longan syrup (B) had lower contents of both sugars. The sucrose content was detected in (A) at 4.25%, while (B) and (C) were at 4.02% and 3.08%, respectively. An appropriate amount of sugar to feed and maintain the honey bee population was considered. The data showed no statistically significant differences between the two selected forms of longan syrup compared to the sugar syrup examined by the adult honey bee population. Conclusions: The main species of isolated fungi from longan pollen were Aspergillus spp. The discovery of an invertase-producing strain of A. niger LP5 has enabled its application for enzyme utilization in the invert sugar preparation process. The adult worker bee populations fed by longan syrup from both boiled and invertase-added sources showed an increasing trend. Artificial syrup made from longan fruit to feed honey bees when natural food sources are limited can be applied.

• 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 Food And Nutrition
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• v.9 no.3
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• pp.259-264
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• 1996

Five different liquid sugars, invert sugar, corn syrup, high fructose corn syrup, sorbitol and oligosaccharide were compared to improve the shelf life of sponge cake and to decrease the contamination of microorganisms in the baking plant. Sucrose was used as a control. The use of 40% of liquid sugar was more effective than that of 20% on the staling and softness. Invert sugar showed the lowest water activity and the highest water holding capacity. Oligosaccharide showed the highest water activity and the lowest water holding capacity among loquid sugars used. 20% of replacemint of sucrose with invert sugar decreased the contamination more than 100% of sucrose.

• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.6
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• pp.582-589
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• 1991

The effects of types of soybean sauceI(SS) and additives for soybean sauce(AS)on the antioxidative activity was studied. The values of peroxides(POV) and thiobarbituric acid (TBA) were monitored under the oxidation systems of linoleic acid or ground cooked meat. Among 10 types of SS including Korean treditional SS, Koran M company's raw SS, Korean koikuchi, Korean acid hydorlyzed SS, Korean mixed SS, Korean decolorized SS, Japanese tamari, koikuchi, usuguchi, and Japanese white SS, three SS types of Japaness tammari, koikuchi and Koran raw SS were found to have the most strong antioxiative activity. However, various as such as monosodium glutamate, caramel, fructose syrup, malt syrup and paraoxybenzoic acid (POBA) were appeared to accerlerate oxidation. Possibly an important antioxidative cahracteristics was due to its higher concentration of nitrogen and melanoidin.

• Korean Journal of Food Science and Technology
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• v.28 no.3
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• pp.405-410
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• 1996

The fermented black tea with tea fungus (FBTF) known to cure various diseases was prepared by culturing tea fungus biomass in black tae with different kinds (sucrose, glucose, fructose and corn syrup) and concentrations (10-60% m/v) of saccharides. pH changes and total acid production of FBTF were investigated during 14 dats incubation at $5-45^{\circ}C$ The patterns of acid production in sucrose and fructose black tea solution were similar each other, and those in glucose and corn syrup black tea solution were similar each other showing that tea fungus biomass utilizes fructose than glucose more efficiently. The optimum incubation temperature for the formation and growth of tea fungus Biomass, and the acid production was $30^{\circ}C$ Low contents of total aids (0.1%-0.2%) were produced in 20% of higher concentrations of sucrose and fructose black tea solution, while 1.8% and 0.68% were produced in the 10% of sucrose and fructose black tea solutions, respectively, pH of FBTF dropped to 2.74-3.56 after 2 days of incubation of all the culture solution and Kept this level to 14 days incubation.