• 고려인삼학회:학술대회논문집
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• 고려인삼학회 1990년도 Proceedings of International Symposium on Korean Ginseng, 1990, Seoul, Korea
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• pp.196-200
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• 1990

the ginseng polypeptide (GPP) isolated from the root of Panax ginseng C.A. Meyer was demonstrated to decrease the levels of blood sugar and hepatic glycogen when injected intravenously to rats at a doses of 50-200mg/kg without affecting blood total lipid. When mice were injected subcutaneously daily at a dose of 50 and 100mg/kg for 7 successive days, GPP was also found to decreased blood sugar and hepatic glycoge. In addition, GPP was found to decrease various experimenta hyperglycemias induced by injection of adrenaline, glucose and alloxan. GPP exhibited inhibiting effect on the glycogen enhancement induced by glucose, but strengthening effect on the glycogen decrease induced by adrenaline. When the levels of blood total lipid and liver glycogen were increased by alloxan, GPP was shown to inhibit these changes except its lowering blood sugar. the toxicity of GPP is very low, its LD50 was found to be 1.62$\pm$0.130 g/kg for iv.

• 대한영양사협회학술지
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• 제13권4호
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• pp.368-378
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• 2007

This study was conducted to develop a optimal composite recipe of a functional muffin including Sweet pumpkin powder and to have the high preference to all age groups. Wheat flour was partically substituted by Sweet pumpkin powder to reduce the content of wheat flour. This study has produced the sensory optimal composite recipe by making muffin, respectively, with each 5 level of Sweet pumpkin powder($\X_1$), sugar($\X_2$), butter($\X_3$), by C.C.D(Central Composite Design) and conducting sensory evaluation and instrumental analysis by means of RSM(Response Surface Methodology). Sensory items showed very significant values in appearance, flavor, texture, overall quality(p<0.05), color(p<0.01), and instrumental analysis showed significant values in lightness, redness(p<0.01), yellowness(p<0.001), hardness, gumminess(p<0.05). Also sensory optimal ratio of Sweet pumpkin muffin was calculated as Sweet pumpkin powder 29.5g, sugar 72.6g, butter 79.3g, and it was revealed that the factors of influencing muffin aptitude were in order of Sweet pumpkin powder, butter, sugar.

• Preventive Nutrition and Food Science
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• 제13권4호
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• pp.321-326
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• 2008

In order to improve the market competitiveness of the processed products of Undaria pinnatifida, various extraction conditions of Undaria pinnatifida were examined to determine the optimal conditions for the extraction of its valuable components. The highest level of alginic acid content was detected after 90 min of typical extraction or after 20 min of pressure extraction, after which the levels decreased slightly. The concentrations of reducing sugar and crude protein were also high after 90 min of typical extraction. Both alginic acid and reducing sugar were extracted in greater amounts using pressure extraction. The reducing sugar content was $2.8{\sim}3.2$ times higher using pressure extraction rather than typical extraction. Furthermore, the extraction results were superior with the, pressure extraction method. The appropriate temperature and duration of extraction were found to be $120^{\circ}C$ for 20 min. The use of a single enzyme yielded better results during extraction compared to the use of a mixture of enzymes. 20 min of pressure extraction followed by the addition of 0.1% pectinase and 2 hr of further extraction at $50^{\circ}C$ yielded high contents of alginic acid and reducing sugar from Undaria pinnatifida.

• Journal of Microbiology and Biotechnology
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• 제14권4호
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• pp.665-672
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• 2004

D-Ribose is a five-carbon sugar used for the commercial synthesis of riboflavin, antiviral agents, and flavor enhancers. Batch fermentations with transketolase-deficient B. subtilis JY1 were carried out to optimize the production of D-ribose from xylose. The best results for the fermentation were obtained with a temperature of $37^{\circ}C$ and an initial pH of 7.0. Among various sugars and sugar alcohols tested, glucose and sucrose were found to be the most effective for both cell growth and D-ribose production. The addition of 15 g/l xylose and 15 g/l glucose improved the fermentation performance, presumably due to the adequate supply of ATP in the xylose metabolism from D-xylulose to D-xylulose-5-phosphate. A batch culture in a 3.7-1 jar fermentor with 14.9 g/l xylose and 13.1 g/l glucose resulted in 10.1 g/l D-ribose concentration with a yield of 0.62 g D-ribose/g sugar consumed, and 0.25 g/l-h of productivity. Furthermore, the sugar utilization profile, indicating the simultaneous consumption of xylose and glucose, and respiratory parameters for the glucose and sucrose media suggested that the transketolase-deficient B. subtilis JY1 lost the glucose-specific enzyme II of the phosphoenolpyruvate transferase system.

• 한국식품영양학회지
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• 제26권1호
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• pp.101-108
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• 2013

This study investigated the functional nutrition of red yeast rice to added beurre mani$\acute{e}$ in the production of brown sauce. We added X to Y at levels of 0%, 5%, 10%, 15% and 20% and investigated the effects on the viscosity, water content, turbidity, pH, sugar level, reducing sugar, color, and sensory quality characteristics of the resultant brown sauce. The viscosity of Brown sauce was increased with increasing red yeast rice beurre mani$\acute{e}$ while water content and turbidity were decreased. pH was between 4.57~4.91. Sugar level and reducing sugar were increased with increasing red yeast rice powder content. L and a were increased with increasing red yeast rice powder content, and b was decreased. In sensory testing, visual appearance and flavor were highest for brown sauce preparations containing 15% and 20% X. Aftertaste and taste scored the highest for additions of 10% and 15%. For general preference, a 15% addition of X resulted in the highest score. Based on the results, it seems that red yeast rice powder, 15% red yeast rice powder added brown sauce has the highest the general preference.

• 대한치과의사협회지
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• 제54권10호
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• pp.752-770
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• 2016

Introduction: Caries prevention through diet control can be achieved clinically by use of the cariogenic potentiality for a range of food commonly eaten by Koreans. Material & methods: The cariogenic potentiality index of each food can be calculated with the sugar contents and the viscosity of each food applying the regression analysis on the variables. 278 favorite foods for Korean were examined. Result 1. The formula of CPI is as below Cariogenic potentiality index (CPI) = 2.581343*sugar contents+0.598324*viscosity 2. The average CPI of the fruits, vegetable are 9.07~9.62 minutes. But the average CPI of the carbohydrate food is 15.21~19.60 minutes. Conclusion: Using the cariogenic potentiality indices, we will be able to determine an individual patients' average oral status for caries experience in the future. In addition, diet control by use of the cariogenic potentiality index and the analysis for each nutrient is considered as useful clinically for diet control in preventive dentistry.

• 한국지역사회생활과학회지
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• 제16권2호
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• pp.17-26
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• 2005

This study was conducted to investigate the usefulness of a hot water extract of licorice root as a source for production of healthy food. The electron donating capacity of the hot water extract of licorice root was very strong. This activity decreased by $6.9\%$ after keeping it in 5 days of cold storage, but it was not significantly different. Ten types of licorice jellies were prepared, using agar, agar-pectin, agar-cellulose, 2 different proportions of agar-pectin-cellulose as a gelling agent, and 2 levels of sugar. Among the 5 jellies containing $10\%$ sugar, the elasticity and overall acceptance of the agar jelly obtained the highest sensory score, but the color and flavor were not affected by the type of gelling agents. As the sugar concentration increased to $15\%$, the elasticity of the agar jelly was also evaluated as being the best one among the 5 jellies, but the overall acceptance was not significantly different from the others.

• Plant Resources
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• 제8권3호
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• pp.217-224
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• 2005

We tested the hypothesis that alpine plants have special physiological and biochemical mechanisms in addition to their structural adaptation in order to survive under extreme conditions. The photosynthetic organs of Pinus pumila were used to examine the seasonal changes in sugar concentration, antioxidative enzyme, and lipid peroxidation. The concentrations of sucrose, glucose, fructose and reducing sugar were the highest in the leaves in April. But sugar contents in buds and inner barks did not respond sensitively on temperature change. Meanwhile superoxide dismutase (SOD) activity responded sensitively on the change of temperature and SOD in all tissues maintained high activity in April. Meanwhile anthocyanin content increased rapidly in June but the increase of anthocyanin content was not enough to prevent their tissues from the damage by the exposure of high temperature or other stress. In conclusion, under low temperature condition, P. pumila increased the concentration of soluble sugars and SOD activity in their tissues in order to overcome extreme environmental condition. But in summer, these stress defense system against high temperature might be disturbed slightly. This results in the increase of malondialdehyde (MDA) contents in three tissues by lipid peroxidation.

• 생명과학회지
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• 제12권3호
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• pp.363-368
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• 2002

한국 민속주의 품질평가를 위해 민속주 31종을 대상으로 에탄을 함량, pH, 산도, 총당 및 환원당의 함량과 같은 특성을 조사하였다. 또한 민속주의 ATP함량은 lumitester로 측정하여 생균수와 비전하였다. 민속주의 물리.화학적 특성은 아래와 같이 확인되었다.; pH는 3.59~4.79 였고 총 산도는 4.23~16.21이였으며 총당과 환원당의 함량은 각각 0.04 ~1.13, 0.006 ~ 0.999 g/100 mL로 나타났고 ATP함량은 $10^1$~$10^{6}$ RLU범위에서 관찰되었다.

• 한국식품조리과학회지
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• 제21권4호
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• pp.514-527
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• 2005

The purposes of this study were firstly to optimize the recipe for iced cookies by cooking with five different ingredient levels of $Jinuni\;bean(X_1),\;butter(X_2)\;&\;sugar(X_3)$ and secondly to analyze the chemical and sensory test results by using RSM(Response Surface Methodology). As a result of this test, water activity decreased with increasing contents of butter or sugar, while hydrophilic browning decreased independently with increasing sugar content. There was a positive correlation(p<.001) between specific gravity and hardness, although the result was not uniform due to the interaction of each factor. There was a negative correlation(p<.001) between the spread ratio and gravity or hardness, and it tended to increase with increasing each content. Color value L and color value a had positive correlation (p<.001) and the value tended to decrease with increasing the quantity of Jinuni bean. Generally, the strength of the cookies showed a saddle point at the peak of the 3d graph. As a result of sensory evaluation, the color was sensitive to the contents of sugar and Jinuni bean, the texture was sensitive to the contents of butter and sugar, and the taste and overall quality were sensitive to all three factors. Color had a positive correlation(p<.05) with the taste, texture and overall quality. There were high positive correlations(p<.001) between the taste, texture and overall quality. The preference data showed an up-swollen, parabolic shape in the center of the 34 graph, which enabled the optimum value to be determined and the optimum mixture ratio which fulfilled all sensory items was Jinuni bean 93g, butter 188.5g and sugar 155g, indicating a substitution of flour by $44\%$.