• Journal of the Korean Home Economics Association
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• v.32 no.3
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• pp.207-216
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• 1994

Backsulgies containing various levels of guar gum(0g, 2.5g or 5g) were ingested by ten healthy male subjects after 12-h fast. Guar backsulgies was given a time in a week a time in a week for 3 weeks with 75g glucose. The Sensory qualities of backsulgies containing guar gum powder of different levels(0g, 2.5, 5g) were also evaluated using a hedonic scoring technique. On each test day 4ml samples of venous blood were taken from the fasted subjects. Further 4ml post-prandial blood samples were taken from the subjects 30, 60, 90 and 120min after guar backsulgies had commenced. Result were as follows: Plasma glucose and insulin levels were not sifnificantly reduced according to guar gum levels in backsulgies. But plasma glucose and insulin levels of the case which ingested 5g guar backsulgies tended to be lower than those of the case which ingested 0g or 2.5g guar backsulgies. Therefore it is recommended that 5g guar backsulgies is most effective snack of diabetics. KEY WORDS: guar backsulgies plasma glucose, plasma insulin, snack.

• Journal of Korean Clinical Nursing Research
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• v.24 no.1
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• pp.85-93
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• 2018

Purpose: This study aim to determine the effect of chewing gum on the reduction of postoperative ileus and recovery after surgery. Methods: The study was conducted as a randomized controlled trial among 82 patients who underwent spine surgery between May 2015 and October 2015. Patients in experimental group chewed sugarless gum 3 times daily for 30 minutes each time until POD 5. Abdominal discomfort, the first defecation, and CAS score (Constipation Assessment Scale) were monitored. Results: After the experiment, abdominal discomfort was significantly decreased in the experimental group compared to that of the control group (F=2.46, p=.044). However, the first defecation occurred on postoperative hour 69.6 in the chewing gum group and on hour 60.2 in the control group (t=-1.63, p=.107). CAS was significantly decreased in the experimental group compared to that of the control group (F=3.51, p=.012). Conclusion: Chewing gum is expected to help patient recover after surgery as safe nurse intervention which can reduce abdominal discomfort and constipation during early postoperative days after spine surgery.

• Microbiology and Biotechnology Letters
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• v.24 no.4
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• pp.493-499
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• 1996

Lactan gum produced by Rahnella aquatilis is a high viscous, anionic polysaccharide and has shear thinning behaviour. Lactan gum yield and cencentration was greater on disaccharide such as lactose and sucrose than on monosaccharides such as glucose and galactose. When initial carbon source concentration was 45g/l of sucrose of lactose, the microorgnisms produced 28 g/l and 27 g/l of lactan, respectively with a yield more than 60%. $\beta$-Galactosidase, hydrolyzing lactose into galactose and glucose, was induced by lactose or galactose. When initial corbon source was 45 g/l of mixed carbon I (glucose:galactose=1:1), lactan gum concentaration was higher than that from 45 g/l of monosaccharide (glucose pf galactose) but was similar to the result from 45 g/l of lactose. Therefore, lactose hydrolysis reaction by $\beta$-galactosidase does not seem to be a rate determining step in lactan gum biosynthesis. When initial carbon source was 45 g/l of mixed carbon II (glucose:fructose=1:1). total carbon source consumption rate was slower than that from sucrose, but glucose consumption rate was faster than that from fructose.

• Korean Journal of Pharmacognosy
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• v.27 no.4
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• pp.359-365
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• 1996

In order to product the saikosaponin which is one of the secondary product from Bupleurum falcatum efficiently through the tissue culture, several levels of agar and gellan gum as the gelling agent, 2,4-D as the growth regulator, and L-phenylalanine as the precursor were used with single or combination treatment on MS basal medium. Gellan gum was more effective than agar as the gelling agent in fresh and dry weight increase of callus induced from Bupleurum falcatum leaf segment. Gellan gum medium supplemented with L-phenylalanine produced 1.6 times of fresh weight more than that of agar. The fresh weight was remarkably high in gellan gum when the calli was treated with the combination of 2,4-D and L-phenylalanine similar to the single treatment of 2,4-D or L-phenylalanine. However, the saikosaponin content in callus was high in gellan gum with the single treatment of L-phenylalanine. Especially, the saikosaponin content in gellan gum supplemented with 1.0mg/L L-phenylalanine was 2 times(2.4 mg/g) higher than that in agar medium supplemented with 0.1 mg/L 2,4-D(0.9 mg/g).

• Journal of Microbiology and Biotechnology
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• v.20 no.7
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• pp.1086-1091
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• 2010

This study explored the use of gellan gum as an immobilization matrix for the production of cyclosporin A (CyA) by immobilized spores and mycelia of Tolypocladium inflatum MTCC 557. Different carriers, such as gellan gum, sodium alginate, celite beads, and silica, were tested as immobilization carriers, along with the role of the carrier concentration, biomass weight, number of spore-inoculated beads, and repeated utilization of the immobilized fungus. The maximum CyA production was 274 mg/l when using gellan gum [1% (w/v)], and a mycelial weight of 7.5% (w/v) supported the maximum production of CyA. Additionally, the addition of a combination of $_L$-valine (6 g/l) and $_L$-leucine (5 g/l) after 48 h of fermentation produced 1,338 mg/l of CyA when using gellan gum. The immobilized mycelia beads were found to remain stable for four repetitive cycles, indicating their potential for semicontinuous CyA production.

• Journal of the Korean Applied Science and Technology
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• v.30 no.4
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• pp.664-671
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• 2013

Determination of xanthan gum as watersoluble-polymer in commercial cosmetic samples was carried out by High Perfomance Liquid Chromatography(HPLC). An $C_{18}$ reversed-phase column and the selected ELSD detector was applied. The 25mM ammonium acetate/acetonitrile was used for the mobile phase of gradient conditions. The analysis results of HPLC showed good linearity with correlation coefficient of $r^2=0.9993$ in the rage of $50.3{\sim}604.1{\mu}g/ml$ and detection limit of $12.0{\mu}g/ml$.

• Korean Journal of Food Science and Technology
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• v.24 no.1
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• pp.25-28
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• 1992

The changes of amount in flavor components of chewing gum during storage of various relative humidity were studied by GC/MS. The volatile components in chewing gum were extracted by sample preperation and 15 volatile components were identified by NIST/NBS library searching. According to the period of storage, quantities of major volatile components extracted by tetrahydrofuran-methanol solutions were determined by using tetradecane as internal standard. Until 4 weeks, comparing with starting peak area ratio, the decrease of chewing gum flavor components were rapid at 33, 75 than 53 R.H(%). And after 16 weeks, amount of chewing gum flavor at all storage conditions similarly decreased to $45{\sim}49%$ of the initial amount.

• KSBB Journal
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• v.5 no.1
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• pp.25-35
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• 1990

In the Xanthan gum fermentation by Xanthomonas campestris there are problems of the large energy consumption by long fermentation time, the mass transfer of oxygen and nutrients by high viscous fermentation broth. In this study, the media optimization and the fed batch fermentation were carried out to decrease fermentation time and increase Xanthan gum yield. The $O_2$ uptake rate (OUR) and $CO_2$ evolution rate(CER) which were obtained from the analysis of fermentation exit gas using a gas chromatograph were investigated. As a result, the fermentation time decreased at optimal assimilable nitrogen concentration but increased at poor or rich assimilable nitrogen concentration, the Xanthan gum biosynthesis was stimulated under the limited condition of assimilable nitrogen source and the optimum fermentation medium was obtained as follow; Glucose=30g / l, Peptone=8.0g / l, $K_2HPO_4=2.0g/l$, $MgS0_47H_2O=10g/l$, Sodium acetate=20g/l, Sodium pyruvate=0.5g/1. As the agitation speed and nitrogen concentration increased, the $O_2$ uptake rate and $CO_2$ evolution rate increased. The OUR and CER were 37.3mmol $O_2/\;l$ hr and 20.2 mmol $CO_2/\;L$ hr at peptone 11g / l and agitation speed 990RPM, respectively. In fed batch fermentation, the final concentration of Xanthan gum was enhanced up to 29g / l.

• Food Science and Biotechnology
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• v.17 no.4
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• pp.794-798
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• 2008

Guar gum and $\kappa$-carrageenan were investigated as a substitutes for phosphate in pork meat processing. Emulsion-type pork sausages were prepared in which 0.5% phosphate was used for the control, and either $\kappa$-carrageenan or guar gum were added at levels of 0.1 or 0.5% for comparison. The hydrocolloid compounds significantly enhanced water holding capacity and cooking loss. However, hardness, cohesiveness, and chewiness were not well-maintained when compared to the control; this was attributable to the altered water distribution as well as enhanced water holding capacity of the sausages by the addition of $\kappa$-carrageenan and guar gum. Furthermore, the phosphate-free sausages had similar storage stability as the phosphate-added sausage. Overall, the results suggest that $\kappa$-carrageenan or guar gum can be used in place of phosphate in conventional processing to successfully prepare phosphate-tree pork sausages.

• Korean Journal of Food Science and Technology
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• v.25 no.2
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• pp.109-117
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• 1993

To investigate the effects of sodium alginate, gum karaya and gum arabic on the foaming properties of sodium caseinate, surface tension, specific viscosity, turbidity, foaming ability and foam stability of the caseinate solution with added gums were examined. Surface tensions of the 5%(w/v) protein solutions containing gums at pH 7.0 and 8.0 were $43.7{\sim}44.7dyne/cm$ and $43.6{\sim}44.0 dyne/cm$, respectively. Specific viscosities of the solutions with 0.2 and 0.3% sodium alginates were 15.6 and 39.1 at pH 7.0 (control, 2.8), and 12.1 and 8.2 at pH 8.0 (control, 2.6), respectively. Turbidities were $69.5{\sim}74.0$ at pH 7.0 and $68.0{\sim}72.5$ at pH 8.0. The optimum conditions for foaming ability of the solutions were 0.1% conc. and 15 min whipping in addition of sodium alginates; 0.2% conc. and 20 min whipping in gum karaya; 0.1% conc. and 10 min whipping in gum arabic. For foam stability optimal concentrations were 0.3% in sodium alginate and gum karaya at pH 7.0 and 0.2% at pH 8.0. Addition of sodium alginates was most effective to increase foam stability of the solution, but was not effective to increase foaming ability. At same pH, surface tensions and turbidity of the solutions were related to foaming ability and specific viscosities were related to foam stability.