• 한국치위생학회지
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• 제17권3호
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• pp.381-394
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• 2017

Objectives: This study aims to evaluate carbonated drinks induced dental caries with qualitative analysis and to compare with oral organic acids including lactate, acetate, propionate, formate, butyrate, pyruvate and valerate which cause caries when taking either 10% sucrose drinks or carbonated drinks. Methods: Saliva was collected from six study subjects before and after (start, 5, 10, 30 minutes) taking water intake upon (A) 10% sucrose intake, (B) 10% sucrose intake, and (C) carbonated drink intake, then they were centrifuged at 1,200 rpm followed by removing bacteria and enzymes with syringe filtering, performing a qualitative analysis with HPLC conductivity detection (GP50 gradient pump, ED 50 detector) after saliva pre-treatment under isocratic 100 mM NaOH mobile phase. Results: Higher risk of dental caries was evaluated in order of C>B>A, with the results of total oral organic acids' concentration, lactates of organic acids and organic acids produced after 5 minutes from the 3 types of drinks intake. Conclusions: Carbonated beverages were estimated to develop higher dental caries induction than beverages containing 10% sucrose because of the high organic acid concentration in the mouth after its intake.

• 식물조직배양학회지
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• 제26권2호
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• pp.77-83
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• 1999

Agrobacterium tumefaciens $A_4$T에 의해 형질전환된 사리풀 (Hyoscyamus niger L.)의 모상근으로부터 tropane alkaloids (scopolamine, hyoscyamine)의 생산성 향상을 위한 최적배지, 배양기간 및 탄수화물의 영향을 조사하였다. Tropane alkaloids의 생산성이 우수한 모상근 (HNl8, HN57)의 최적 배지는 SH배지이며, 모상근의 생장, tropane alkaloids 함량 및 생산성에서 조사한 6가지 배지보다 높게 나타났다. Tropane alkaloids생산을 위한 최적 배양기간은 HNl8 clone이 6주, HN57 clone은 5주로 나타났으며, 배양기간에 따라 scopolamine의 함량은 계속적으로 증가하는데 반하여 hyoscyamine의 함량은 일정 수준을 유지하는 것으로 나타났다. 두 세포주는 sucrose농도가 7%까지 증가할수록 생장률이 증가하는 반면, tropane alkaloids 함량은 감소하였으며, tropane alkaloids생산성은 3% sucrose처리구에서 가장 높게 나타났다. HN18 clone의 경우 최적 sucrose(3%)및 dextrose (2%)에서 유사한 tropane alkaloids 생산성을 나타내었다. 하지만 HN57 clone은 sucrose 처리구에 비하여 dextrose 처리구에서 매우 낮은 tropane alkaloids생산성을 나타내었다.

• Journal of Plant Biotechnology
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• 제50권
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• pp.89-95
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• 2023

In order to investigate the effect of carbon sources on somatic embryogenesis and cotyledon number variations in carrot, embryogenic callus were cultured in the medium supplemented with various concentrations of sucroseor glucose, and with combination of 2% sucrose and various concentrations of mannitol or sorbitol. The maximum number of somatic embryos formed per flask (1,555.70) was obtained in the medium supplemented with 2% sucrose rather than glucose alone or a combination of mannitol or sorbitol and 2% sucrose, and the number of somatic embryos was decreased with the increasing of mannitol or sorbitol concentration. The frequencies of somatic embryos with two cotyledons were 35.14% for sucrose, 19.88% for glucose, 32.55% for mannitol + 2% sucrose, and 38.59% for sorbitol + 2% sucrose, respectively, and the frequencies of abnormal somatic embryos having 3 or more cotyledons were 64.86% for sucrose, 80.12% for glucose, 67.44% for mannitol + 2% sucrose, and 61.41% for sorbitol + 2% sucrose, respectively. Particularly, the frequency of somatic embryos with two cotyledons (59.16%) was the highest in the 2% sucrose medium compared to the frequency of abnormal somatic embryogenesis with three or more cotyledons, and the frequency gradually decreased with increasing concentration of glucose, mannitol or sorbitol. According to these results, it was found that the ratio of abnormal somatic embryo was higher than the normal somatic embryo in carrot, and was shown that somatic embryogenesis and the cotyledon number was affected by the concentrations of sucrose, glucose as carbon source, and mannitol and sorbitol as osmotic agents in culture medium.

• 화훼연구
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• 제19권3호
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• pp.151-157
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• 2011

본 연구는 장미의 절화수명 연장과 품질을 향상시키기 위한 목적으로 삽지각도, sucrose 전처리 시간 그리고 sucrose 농도가 절화수명에 미치는 영향을 조사하기 위해서 수행하였다. Sucrose soaking 처리시 sucrose 농도는 0.5, 1 및 2% 그리고 sucrose pulsing 처리시 sucrose 농도는 0, 1, 2, 및 4%를 이용하였다. Sucrose pulsing처리는 2 hrs 및 20 hrs 전처리 한 다음 실험을 수행하였다, 시험관에 100 mL씩 각각의 보존용액을 채운 후 삽지각도는 수평($0^{\circ}$), 수직($90^{\circ}$) 그리고 중간정도($45^{\circ}$)를 유지하여 실험을 수행하였다. Sucrose soaking 처리시 sucrose 농도와 각도에 따라서 꽃잎의 개화가 영향을 받은 것으로 보아 절화수명 연장을 위해서는 sucrose 농도를 높게 하고 각도를 수직으로 유지하는 것이 좋을 것으로 사료된다. 그리고 sucrose pulsing 2hrs 및 20 hrs 전처리 후, 삽지각도 $45^{\circ}$ 처리구에서는 개화가 지연되고 색상의 유지가 양호하였으나 $90^{\circ}$ 처리구에서는 조사 시작일 부터 개화가 빠르게 진행되고 색상도 빠르게 변색이 진행되므로 절화수명연장의 측면에서 삽지각도 $90^{\circ}$는 바람직하지 못한 것으로 사료된다.

• Biotechnology and Bioprocess Engineering:BBE
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• 제9권3호
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• pp.229-235
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• 2004

The influence of sucrose on in vitro growth, chlorophyll content, and rubisco/rubisco activase were studied in tobacco leaves. The most pronounced effect on in vitro growth and the chlorophyll content was found at 4% sucrose. The rubisco content increased with increasing concentrations of sucrose, but a point was reached beyond which the increasing concentrations of sucrose caused an inhibition of this enzyme. The rubisco activity showed patterns of change similar to the rubisco content. These data suggest that sucrose may have an affect on the activation and induction of rubisco and that sucrose can be both a positive effector and negative effector depend on its concentration. The degree of intensity of 55 and 15 kD polypeptides, which were identified as the large and small subunit of rubisco, respectively, by SDS-PAGE analysis at 4% sucrose was significantly higher than that of other treatments, indicating that sucrose had an effect on both subunits. We subsequently examined whether the rubisco content and activity of being induced by sucrose is associated with rubisco activase. The rubisco activase content at 4% sucrose was higher than that of other treatments. A similar change pattern was also observed in the activity of rubisco activase. The intensity of two 52 and 51 kD polypeptide bands at 4% sucrose was higher than that of corresponding bands of other treatments. The stimulatory and inhibitory effects of rubisco by sucrose seemed to be caused by rubisco activase.

• 한국식품영양학회지
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• 제25권4호
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• pp.787-792
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• 2012

본 연구의 목적은 설탕의 Glycemic index(GI) 저감효과를 기대할 수 있는 D-xylose의 적정 농도를 조사하는 것이다. 그 결과, 5% D-xylose 첨가 설탕의 GI는 일반설탕의 GI 수치인 68에 비해 약 27.5% 낮은 49.3이었으며, 10% D-xylose 첨가 설탕의 GI는 약 25.9% 낮은 50.4로 확인되었다. D-xylose 첨가 설탕의 GI는 D-xylose의 농도 증가에 따라 의존적으로 감소하지는 않는 것으로 확인되었으며, 5% D-xylose 첨가 설탕(XyloSugar)의 GI 저감효과가 10% D-xylose 첨가 설탕(XyloSugar10)의 GI 저감효과와 차이가 없음을 확인하였다. D-xylose는 설탕에 비해 고가일 뿐만 아니라 감미도도 설탕보다 낮다. 그러므로 D-xylose의 농도가 낮을수록 가격, 맛에 있어서 장점이 있다. 따라서 설탕의 GI 저감효과를 기대할 수 있는 D-xylose의 적정 농도는 5%(w/w)로 판단된다.

• KSBB Journal
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• 제10권2호
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• pp.137-142
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• 1995

Sucrose를 탄소원으로 이용할 수 있는 대장균 W 를 A. eutrophus PHA 합성 유전자가 cloning된 높 은 복제수의 plasmid pSYL105로 형질전환하여 단 순배지에서 배양시 $0.21g/\ell$ 의 낮은 PHB 농도를 얻었다. 이에 107}지의 복합질소원을 소량 첨가하여 PHB 합성에 미치는 영향을 살펴 보았다. Tryptone, casamino acids, casein hydrolysate, 혹은 soy bean hydrolysate의 첨가시 PHB 합성 이 10배 이 상 증대되었다. 또한 이때 sucrose로부터의 PHB 수율도 10배 이상 증가하여 이 네 가지 복합질소원 을 척정 농도로 첨가함으로써 sucrose로부터 효과적인 PHB 생산이 가능함을 알았다.

• Fisheries and Aquatic Sciences
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• 제17권3호
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• pp.291-298
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• 2014

We investigate the effects of cryoprotectant mixtures on the quality of sand lance surimi (SLS) during storage at $-30^{\circ}C$. We monitored freeze-induced denaturation of myofibrillar protein in SLS and examined the texture profile of SLS gel. Freeze-induced denaturation was assessed by evaluating SLS $Ca^{+2}$-ATPase activity. SLS gels prepared with sorbitol or sucrose and a mixture of both as cryoprotectant. Higher concentrations of cryoprotectants resulted in significantly higher residual SLS $Ca^{+2}$-ATPase activity at the same storage time (P < 0.05). Residual $Ca^{2+}$-ATPase activity of SLS prepared with sorbitol was higher than that of sucrose when cryoprotectant concentration and storage period were same. A blend of sorbitol and sucrose resulted in a stronger cryoprptective effect of SLS myofibrillar protein than did sorbitol or sucrose alone. The presence of a phosphate compound in SOP (3% sorbitol + 0.2% phosphate compound) resulted in higher SLS $Ca^{2+}$-ATPase activity than that of did 5% sorbitol. The hardness, brittleness, and elasticity values and a folding test of the SLS gels were significantly affected by cryoprotectant concentrations and the storage time. Preference scores and acceptance for texture in a sensory evaluation of the SLS gels increased with increasing sorbitol or sucrose concentration.

• Preventive Nutrition and Food Science
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• 제2권4호
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• pp.291-295
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• 1997

Some sensory properties of synthetic sweeteners are limiting factors for use in low calorie foods of soft drinks. By combining synthetic sweeteners(Neohesperidin dihydrochacone(NHDC), stevioside) with sucrose, sorbitol or xylitol, these limitations can be overcome. Using trained taste panelists and magnitude estimation methods, synergistic effects were investigated in binary sweetener mixtures, The results showed that synergism, as much as 28% to 69%,was noted at all concentration in xylitol-stevioside, NHDC-stevioside mixtures. Synergistic effects were found only at high concentration levels in mixtures of sucrose-NHDC, sucrose-stevioside, and sorbitol-stevioside, ranging from 11% to 22%.By taking advantage of synergistic effects, ginseng tea and orange flavored beverages, sweetened with either xylitol-stevioside of NHDC-stevioside, were prepared and the sensory quality was compared with that of sucrose containing beverages. It was found that sensory characteristics were judged to be very similar for all formulations. The result suggests the possibility of using of using these sweetener mixtures as sugar substitutes in ginseng tea and orange drink.

• 한국식품조리과학회지
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• 제4권2호
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• pp.1-9
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• 1988

This study was carried out in order to study the foaming properties of mungbean protein. Mungbean protein isolate was tested for the purpose of finding out the effect of pH, addition of sucrose on foaming properties. The results were summarized as follows: 1. Foam expansion values were generally depen. dent on protein concentration to 3% protein suspension. From 1% to 3% suspension, foam expansion values increased. However over 3% suspension, the values decreased. In 1% mungbean protein suspension, the foam expansion value of suspension at pH 4.5 was greater than that of at pH9. In 3%, 5%, and 10% suspensiona the foam expansion values of suspension at pH 7 was the lowest. Foam expansion value significantly decreased by the addition of sucrose. 2. The foam stability appeared the greatest value as protein concentration increased. It appeared the greatest value at pH 4.5. When sucrose was added, the foam stability increased. The more sucrose was added, the better foam stability was.