• Journal of Environmental Health Sciences
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• v.8 no.2
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• pp.57-65
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• 1982

Saccharides in Korean honey have been analyzed by traditional wet chemical methods and several chromatographic technics gas, paper, column and thin layer chromatography. A simple, rapid and versatile method for the separation and determination of saccharides via high performance liquid chromatography were used eluting with $H_2O : CH_CN$ at 25:75, at a flow rate of 1.0ml/min. Acasia honey contained 36.8% fructose, 31.4% glucose, 1.7% sucrose and bush clover honey held 34.4% fructose, 32.3% glucose and 30% sucrose. Difference on the regional distribution were not found in the quantity of saccharides (42 species). The quality of inferior honey was assumed to contain much maltose, sugar and glucose than common honey.

• Bulletin of the Korean Chemical Society
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• v.22 no.1
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• pp.123-126
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• 2001

• Biomedical Science Letters
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• v.16 no.4
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• pp.221-227
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• 2010

To elucidate the invasion mechanism of pathogenic Naegleria fowleri, especially a receptor-ligand recognition, we investigated the in vitro cytotoxicity of pathogenic N. fowleri and nonpathogenic N. gruberi to murine macrophages, RAW 264.7, by adding four kinds of saccharides, ${\alpha}$-fucose, ${\beta}$-galactose, ${\alpha}$-D-mannopyranoside (${\alpha}$-mannose) and xylose. There was not enough of a difference in the cytotoxicity of N. fowleri treated with 10 mM of each saccharide. In particular, the cytotoxicity of N. fowleri was highly inhibited by 100 mM ${\alpha}$-mannose, which was 62.3% inhibition calculated by the analysis of lactate dehydrogenase (LDH) release assay. Although murine macrophages were not significantly destroyed by nonpathogenic N. gruberi under hematoxylin staining, the cytotoxicity of N. gruberi was inhibited from 31.5% to 14.5% (P<0.01) by 100 mM ${\alpha}$-mannose treatment. The binding of N. fowleri to macrophages was inhibited from 33% to 50% by 100 mM ${\alpha}$-mannose. Furthermore, as results of the adhesion assays which were performed to determine whether binding of Naegleria is mediated by saccharides-binding protein, the binding ability of N. fowleri as well as N. gruberi was inhibited by 100 mM ${\alpha}$-mannose.

• Bulletin of the Korean Chemical Society
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• v.24 no.7
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• pp.901-905
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• 2003

The lower critical solution temperature (LCST) of thermosensitive poly(organophosphazenes) with methoxypoly(ethylene glycol) (MPEG) and amino acid esters as side groups was studied as a function of saccharide concentration in aqueous solutions of mono-, di-, and polysaccharides. Most of the saccharides decreased the LCST of the polymers, and the LCST decrease was more prominently observed by saccharides containing a galactose ring, such as D-galactose, D-galactosamine and D-lactose, and also the polysacccharide, 1-6-linked D-dextran effectively decreased the LCST of the polymers. Such an effect was discussed in terms of intramolecular hydrogen bonding of saccharides in polymer aqueous solution. The saccharide effect was found to be almost independent on the kinds of the amino acid esters and MPEG length of the polymers. Such a result implies that the polymer-saccharide interaction in aqueous solution is clearly influenced by the structure of sacchardes rather than by that of the polymers. The acid saccharides such as D-glucuronic and D-lactobionic acid increased the LCST, which seems to be due to their pH effect.

• Journal of the Korean Home Economics Association
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• v.12 no.2
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• pp.601-607
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• 1974

The results of the manufacturing of instant sweet potatoes from Korea native sweet potatoes and researching nutritional aspects from it. 1. The optimum cooking time for the manufacturing of instant sweet potatoes are 30 minutes, then it water contents are 5%. 2. Along to increasing cooking time, the contents of saccharides and another nutritive is increased, and it has almost constant value in the contents of saccharides. 3. Instant sweet potatoes are a good vitamin food because Vitamin C n the sweet potatoes is destroyed a little through cooking process, but instant sweet potatoes contain much of Vitamin C more than cereal, as 0.146%.

• Food Science and Preservation
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• v.19 no.4
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• pp.477-484
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• 2012

Chapssaltteok is a Korean dessert that consists of glutinous rice cakes filled with sweet bean paste. Emulsifiers and saccharides are used as anti-staling agents in the cakes to increase their shelf life. this is especially necessary for industrialized glutinous rice cakes, such as chapssaltteok. This study was conduvted to evaluate the suppression effects of retrogradation in chapssaltteok under various concentration of saccharides and emulsifiers (SP). Glutinous rice cake was manufactured with a multifunctional extruder, wrapped with polyethylene film, and stored at $4^{\circ}C$ for five days. The texture properties of the samples were assessed using a texture analyzer. The results showed that the addition of 0.5% SP, 15% sucrose, 20% low DE syrup, or 10% maltose effectively for delayed the retrogradation during the storage period.

• Journal of the Korean Society of Food Science and Nutrition
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• v.11 no.2
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• pp.21-25
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• 1982

The changes in color and anthocyanins from raspberries which was added various saccharides and stored at room temperature, $5^{\circ}C$ and $-20^{\circ}C$, were investigated. (1) There are little changes in sugar density, pH, and acidify for 80 days. (2) Optical density of the juice (at 520nm) and the total anthocyanin content decreased during the storage period, the total anthocyanin content remains more than juice of raspberries. (3) Many saccharides effectively maintained the enrichment of absorbance at 520nm duriag storage. Hexose, especially D-galactose, had the most hyperchromic effect followed by disaccharides and then pentose. (4) The stability of anthocyanin pigment in the presence of sugar was markedly influenced by storage temperature. Especially cold temperature $(5^{\circ}C)$ was good for holding the pigment.

• Journal of Microbiology and Biotechnology
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• v.15 no.1
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• pp.99-104
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• 2005

Microbacterium laevaniformans levansucrase synthesized various hetero-oligosaccharides by transferring fructosyl residue from sucrose to various saccharides as acceptors. The acceptor specificity test showed that reducing saccharides were more favorable acceptors than nonreducing saccharides. The transfructosylated product, fructosyl galactose, was produced in the presence of D-galactose as an acceptor. The chemical structure of the resulting fructosyl galactose was analyzed by yeast invertase and NMR, and identified as O-$\alpha$-D-galactosyl-(1${\to}$2)-$\beta$-D-fructofuranoside. These results indicate that the main transfructosylation activity of the enzyme is to make nonreducing transferred products via a transfer of fructosyl residue to acceptor molecules having reducing group. When nonreducing sugars, such as methyl $\alpha$-D-glucoside and methyl $\alpha$-D-galactoside, were used as an acceptor, the transfer product was also formed in spite of the reducing group blocked with methyl group. The fact that no transfer product was formed with sugar alcohols as acceptors was suggested to be due to marked conformational difference of acceptors.

• Food Science of Animal Resources
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• v.42 no.5
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• pp.849-860
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• 2022

The myofibril protein (MP) isolate-saccharide graft reactions was prepared using the Maillard reaction with saccharides. The effects of various saccharides on protein functionality and quality of the Maillard reaction were investigated and compared with those of MP. The grafting degree of the MP isolate-saccharide graft reaction was significantly higher in the reducing sugar-treated groups (lactose, glucose, fructose, and palatinose). The browning intensity of the MP isolate-saccharide graft reaction with fructose, sucrose, and erythitol was higher than that observed in the control reaction (p<0.05). MP that reacted with reducing sugars (glucose, fructose, palatinose, and lactose) had fainter bands than MP that reacted with non-reducing sugars (sucrose, erythitol, trehalose, sorbitol, and xylitol). MPs conjugated with glucose exhibited higher protein solubility. The palatinose and lactose treatments were maximum in water binding capacity, though no significant difference in oil binding capacity among the saccharide treatments was observed. The emulsion stability of the MP isolate-saccharide graft reaction with palatinose and erythitol was higher than that of the control reaction. Therefore, reducing sugars have good protein functionality in the MP isolate-saccharides graft reaction.

• 한국전기화학회:학술대회논문집
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• 1998.10a
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• pp.25-25
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• 1998