• Journal of Korean Biological Nursing Science
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• v.18 no.1
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• pp.36-42
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• 2016

Purpose: Stress activates the sympathetic nervous system and hypothalamic-pituitary-adrenal (HPA) axis and induces the release of glucocorticoids. Saccharin is 300 times sweeter than sucrose, but does not increase blood insulin levels. Thus, this study was designed to evaluate the effect of saccharin intake in restraint-induced stress response reduction in rats. Methods: Adult male Sprague-Dawley (SD) rats had stress induced by restraint for 2 hours/day for 1 week. Saccharin was provided in sufficient amounts to allow them to intake it voluntarily at 0.1% diluted in water. The Y-maze test and forced swim test (FST) were performed to evaluate cognitive function and the depressive behavior of the rats. The protein expression of the glucocorticoid receptor (GR) in hippocampal cornu ammonis (CA) 1 was investigated by using immunohistochemistry. Results: It was found that, the percentage of alternation in the Y-maze test was significantly (p<.01) higher in the Stress + saccharin group than in the Stress group. Immobility time in the FST was significantly (p<.01) lower in the Stress + saccharin group than in the Stress group. Also, the positive cells of GR in hippocampus CA1 were significantly (p<.05) lower in the Stress + saccharin group than in the Stress group. Conclusion: This study showed that there was an effect of saccharin intake in restraint-induced stress response reduction in rats.

• Korean Journal of Human Ecology
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• v.20 no.6
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• pp.1223-1228
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• 2011

This study was done to investigate the content of sodium saccharin in Kimchi and salted vegetables served by restaurants. 99 samples were collected from restaurants which were located mainly in the Seoul metro area. Sodium saccharin was analyzed by HPLC. The types of restaurants were privately owned(68.7%) and franchised(31.3%). The composition ratio of sodium saccharin in Kimchi & salted vegetables at Korean, Chinese, Japanese, fast food, family, flour based food, and buffet restaurants was 60%, 14%, 2%, 7%, 13%, 4%, respectively. The composition ratio of sodium saccharin in kaktugi,, danmooji, kimchi, moosangchai, jangajji, mool kimchi, pickle, jjasai, oijii was 19.2%, 16.2%, 16.2%, 14.1%, 12.1%, 9.1%, 5.1%, 4.0%, 4.0% respectively. The mean of sodium saccharin detection rate of the 99 samples was 30.30%.

• Nutrition Research and Practice
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• v.14 no.2
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• pp.109-116
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• 2020

BACKGROUND/OBJECTIVES: Excessive intake of simple sugars induces obesity and increases the risk of inflammation. Thus, interest in alternative sweeteners as a sugar substitute is increasing. The purpose of this study was to determine the effect of saccharin on inflammation in 3T3-L1 adipocytes. MATERIALS/METHODS: 3T3-L1 preadipocytes were differentiated into adipocytes. The adipocytes were treated with saccharin (0, 50, 100, and 200 ㎍/mL) for 24 h. Inflammation was induced by exposure of treated adipocytes to lipopolysaccharide (LPS) for 18 h and cell proliferation was measured. The concentration of nitric oxide (NO) was measured by using Griess reagent. Protein expressions of nuclear factor kappa B (NF-κB) and inhibitor κB (IκB) were determined by western blot analysis. The mRNA expressions of inducible nitric oxide synthase (iNOS), cyclooxygenase-2 (COX-2), interleukin 1β (IL-1β), interleukin 6 (IL-6), monocyte chemoattractant protein-1 (MCP-1), and tumor necrosis factor-α (TNF-α) were determined by real-time PCR. RESULTS: Compared with the control group, the amount of NO and the mRNA expression of iNOS in the LPS-treated group were increased by about 17.6% and 46.9%, respectively, (P < 0.05), and those parameter levels were significantly decreased by saccharin treatment (P < 0.05). Protein expression of NF-κB was decreased and that of IκB was increased by saccharin treatment (P < 0.05). Saccharin decreased the mRNA expression of COX-2 and the inflammation cytokines (IL-1β, IL-6, MCP-1, and TNF-α) (P < 0.05). CONCLUSIONS: The results of this study suggest that saccharin can inhibit LPS-induced inflammatory responses in 3T3-L1 adipocytes via the NF-κB pathway.

• Environmental Analysis Health and Toxicology
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• v.2 no.1_2
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• pp.33-42
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• 1987

Experiments were performed to investigate effects of ethanol and saccharin on the immune system in rats. 4% ethanol and 0.02, 0.20, 2.00% saccharin solution in 4% ethanol were provided ad libitum by tap water for 4 weeks. Rats were sensitized and challenged with sheep red blood cells (S-RBC). Immune responses were evaluated by relative immuno organ weight, antibody production, Arthus reaction, delayed type hypersensitivity, and rosette forming cell. Ethanol exposure decreased thymus weight and delayed type hypersensitivity. A combined solution of ethanol and saccharin decreased water intake, growth rate, spleen weight, thymus weight, humoral and cellular immune response. Especially, a 2% saccharin solution in 4% ethanol very significantly suppressed cellular immunity.

• Journal of the Korean institute of surface engineering
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• v.48 no.3
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• pp.73-81
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• 2015

Chloride plating solution was fabricated by dissolving metal Ni powders in solution with HCl and deionized water. Effects of deposition conditions on the properties of Ni films electrodeposited from chloride baths were studied. Current efficiency of Ni films electrodeposited from the baths containing saccharin was decreased with increasing the current density. Residual stress of Ni thin films ware measured to be about 230 ~ 435 MPa in the range of current density of $10{\sim}25mA/cm^2$. Cathode current efficiency in baths without saccharin was initially increased with increasing pH, while it was decreased with increasing pH further. Cathode current efficiency in baths with saccharin (except at pH 2) exhibited less 10 ~ 20% than that in baths without saccharin. Residual stress of Ni films electrodeposited from baths without saccharin was measured to be 388 ~ 473 MPa in the range of pH 2 ~ pH 5 and then was increased to 551 MPa at pH 6. On the other hand, residual stress of Ni films electrodeposited from baths with saccharin was increased with increasing pH. Surface morphology was strongly affected by the change of current density, but slightly by solution pH and addition of saccharin.

• YAKHAK HOEJI
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• v.7 no.1
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• pp.1-7
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• 1963

This investigation is the studies on the solubility analysis for several pharmaceuticals. The equilibrium reactions leading to complex formation of Caffeine and Nicotinamide with Lidocaine and Saccharin have been studied. The equilibrium constant of each complexes have also been calculated. It is shown that complex formation may lead to an increase in the solubilities of the reactants, and that Nicotinamide has more complexing activity than Caffeine. The influence of chemical structure of each components on interaction is also discussed.

• The Korean Journal of Food And Nutrition
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• v.22 no.3
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• pp.443-448
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• 2009

In this study, we investigated the effects of sweeteners on the quality of Kakdugi through the addition of 1.8% sugar, 0.006% sodium saccharin or 0.006% stevioside using a physicochemical test and sensory evaluation during fermentation at $20^{\circ}C$. The addition of sugar to Kakdugi resulted in the lowest pH and the highest total acidity relative to the control and experimental groups during the fermentation period. The number of lactic acid microorganism gradually increased and then decreased. The sensory evaluation revealed that the addition of sodium saccharin to Kakdugi resulted in the highest sweet smell and taste followed by the addition of stevioside. The addition of sodium saccharin to Kakdugi showed the highest sweet taste and the best texture, and the sweetness compensated for the sour smell and taste.

• Korean Journal of Food Science and Technology
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• v.24 no.6
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• pp.563-567
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• 1992

Out of 74 food samples including pickled radish, soy sauce, Lactobacillus drinks, frozen sweets and snack confections, 60 samples were found to contain saccharin. The contents of sacchrain in terms of maximum and positive mean were 541, 306 ppm in pickled radish, 302, 153 ppm in soy sauce, 66, 37 ppm in Lactobacillus drinks, 90, 51 ppm in frozen sweets and 606, 285 ppm in snack confections, respectively. Most food items did not exceed the tolerance limit of saccharin while 70% of snack confections exceeded the limit, the average concentration being 2.9 times of the limit. Total daily intake of saccharin by Korean population for the period of $1985{\sim}1990$ was estimated to be $7{\sim}17\;mg/person$ from consumption data and $9{\sim}35\;mg/person$ from supply data. The intake level was $11{\sim}22%$ of acceptable daily intake for man (ADI) recommended by FAO/WHO whereas the level was slightly higher than that in USA or Japan. It is. therefore, judged that saccharin at the current pattern of usage will not exhibit any adverse effect on the safety of Korean population.

• Korean Journal of Agricultural Science
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• v.44 no.2
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• pp.228-234
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• 2017

Feed intake (FI) of sows during lactation is a serious problem because sows require a large amount of energy for high milk production during lactation. Providing a palatable diet is important for lactating sows to cope with the stress of breast-feeding. Palatability can be increased by adding sweeteners to diets. This study was conducted to evaluate the effects of saccharin (sweetener) on growth performance, fecal moisture, and litter performance of lactating sows. Sixteen sows were randomly allotted to one of two dietary treatments in a 27-day trial starting from lactation. The two dietary treatments were supplemented with 0 and 0.2% saccharin (sweetener), respectively. Average daily feed intake (ADFI) was increased (p < 0.05) and back fat loss (BFL) was decreased (p < 0.05) in sows fed saccharin supplementation diets compared with sows fed control diet during lactation. However, sows' body weight loss, body condition score (BCS), fecal score, and the number of piglet survival were not different (p > 0.05) among dietary treatments. The two dietary treatments also had no significantly different effect (p > 0.05) on litter weight and average daily gain (ADG) of piglets. Taken together, saccharin has no significant effect on growth performance of piglets but it can increase FI and reduce BFL of lactating sows.

• Journal of Korean Society of Occupational and Environmental Hygiene
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• v.7 no.1
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• pp.99-112
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• 1997

A quantitative fit test, condensation nuclei counting(Portacount 8025, TSI), was performed concurrently with a qualitative fit test, sodium saccharin(FT-10, 3M) to evaluate FF values and to determine the correlation between two methods. Two brands of full facepieces, T, S and two brands of half masks, T, S, were fit tested, respectively, on 103 wearers one time. The FF values obtained by CNC QNFT were lognormally distributed. The FF values for T brand of respirators were statistically very much higher than those for S brand of respirators. For a full facepiece wearer combination having a $FF{\leq}100$, as determined by CNC QNFT, the point estimate of the probability of that combination not being rejected by the saccharin QLFT was found to be 0.09 with 90% confidence that this statistic is not expected to exceed 0.25. For a half mask wearer combination having a $FF{\leq}10$, as determined by CNC QNFT, the point estimate of the probability of that combination not being rejected by the saccharin QLFT was found to be 0.10 with 90%, confidence that this statistic is not expected to exceed 0.23. The uncertainty associated with each estimate, however, is large due to the small number of study subjects with inadequately fitting respirators. This result indicates that saccharin QLFT may be more suitable for adequately fitting respirators than inadequately fitting respirators.