• Korean Journal of Food Science and Technology
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• v.23 no.4
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• pp.503-509
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• 1991

Action of a cyclodextrin glycosyltransferase (CGTase) produced from alkalophilic Bacillus sp. No.4 was studied in a solution containing starch and sucrose to prepare glycosyl sucrose syrup with good sweetness and antidecaying properties of teeth. In the initial stage of the reaction the CGTase produced cyclodextrin, however, the cyclodextrin disappeared and glycosyl sucrose was formed with the lapse of reaction time. The best proportion of sucrose to starch for prodution of glycosyl sucrose was about 1 : 1. The optimum pH and temperature of the coupling reaction was pH 6.0 and $60^{\circ}C$, respectively. Main composition of glycosyl sucrose syrup prepared with 20% starch and 20% sucrose was sucrose 18%, glucosyl sucrose ($G_{2}F$) 15.3% and maltosyl sucorse ($G_{3}F$) 11.3%. And glucose, maltose and maltotriose were produced very little. Smaller amounts of acid and insoluble glucan were formed in the syrup by Streptococcus mtans OMZ176 than in the sucrose. Therefore, the prepared glycosyl sucrose sucrose syrup is expected to prevent teeth from decaying.

• Journal of Nutrition and Health
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• v.50 no.3
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• pp.203-216
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• 2017

Purpose: This literature review was performed to assess the effect of raisins on human health. Methods: A review of Medline was conducted using the keywords: 'raisins, raisins and health, raisins and cardiovascular disease (CVD), raisins and cancer, raisins and diabetes, raisins and fiber, raisins and colon health, raisins and antioxidants, raisins and inflammation, raisins and dental caries'. The reference lists from previous review articles on raisins and human health and the California Raisin Marketing Board files were reviewed for additional studies. Results: Raisins have one of the highest polyphenolic content and antioxidant ORAC levels compared to other traditional dried fruits. Many of the polyphenols in raisins are well assimilated and bioavailable. Raisin consumption reduces low density lipoprotein (LDL) cholesterol, blood pressure and blood sugar, when compared to equal caloric carbohydrate snacks and is associated with a reduced risk of CVD. The anti-inflammatory and cancer chemopreventive effects of raisins are mixed. Raisin consumption reduces intestinal transit time and positively affects gut microbiota. Raisins produce sustained energy during long term athletic competitions equal to traditional sports energy gels, shots and jelly beans. Raisins produce a non-cariogenic oral environment and do not fit the American Academy of Pediatrics criteria to be considered a choking hazard. Conclusions: Based on the review of literature, consumption of raisins provide numerous health benefits for promoting general wellness and in the prevention of many chronic diseases including: CVD, type 2 diabetes mellitus (T2DM) gastrointestinal diseases, and dental caries.

• Journal of dental hygiene science
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• v.12 no.4
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• pp.303-309
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• 2012

This study was designed to provide basic data for developing a standardized caries potentiality index to help to choose snack foods with a low score on the index by investigating adolescents' snack intakes and measuring them in total saccharinity, pH, and acidogenic potential and glucosidase activity of Streptococcus mutans (S. mutans). Total 28 snack foods were selected and measured for total saccharinity (Pocket refractometer PAL-1, ATAGO) and pH with a pH meter (Mentor, Seoul, Korea). Artificial saliva was added to each sample. The experiment group was administered with S. mutans (ATCC 3692), cultured in a constant temperature incubator at $37^{\circ}C$, and measured for pH changes over five times including after 10 minutes, 30 minutes, 1 hour, and 24 hours. Each sample of 0.3 ml was added to tubes containing sucrose, galactose, or glucose to measure the glucosidase activity of S. mutans. They were then observed for glucosidase activity with colorimetry after 24 hours of culture in a constant temperature incubator at $37^{\circ}C$. The mean pH by the acidogenic potential of S. mutans was pH 5.33. The experiment group dropped in pH more than the control group due to the increasing acidogenic potential of S. mutans by glucosidase activity, recording pH 5.27 after 10 minutes, pH 5.21 after 30 minutes, pH 5.15 after 1 hour, and pH 4.80 after 24 hours. The observation results of glucosidase activity of S. mutans with colorimetry show that most of the samples were positive in orange and yellow with glucose, sucrose, and glactose recording activity of 78.58%, 75%, and 71.42%, respectively.