• Toxicological Research
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• 제33권1호
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• pp.25-30
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• 2017

Saccharin, the first artificial sweetener, was discovered in 1879 that do not have any calories and is approximately 200~700 times sweeter than sugar. Saccharin was the most common domestically produced sweetener in Korea in 2010, and it has been used as an alternative to sugar in many products. The interaction between artificial sweeteners and drugs may affect the drug metabolism in patients with diabetes, cancer, and liver damage, this interaction has not been clarified thus far. Here, we examined the effects of the potential saccharin-drug interaction on the activities of 5 cytochrome P450 (CYPs) in male ICR mice; further, we examined the effects of saccharin (4,000 mg/kg) on the pharmacokinetics of bupropion after pretreatment of mice with saccharin for 7 days and after concomitant administration of bupropion and saccharin. Our results showed saccharin did not have a significant effect on the 5 CYPs in the S9 fractions obtained from the liver of mice. In addition, we observed no differences in the pharmacokinetic parameters of bupropion between the control group and the groups pretreated with saccharin and that receiving concomitant administration of saccharin. Thus, our results showed that saccharin is safe and the risk of saccharin-drug interaction is very low.

• Journal of Plant Biotechnology
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• 제45권3호
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• pp.257-265
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• 2018

감미료(sweetener)는 단맛을 느끼게 하는 첨가물 중 하나로 인공감미료와 설탕이 대표적이며, 단맛의 특성을 지닌 감미 단백질도 잘 알려져 있다. 본 연구는 천연 감미 단백질, brazzein, thaumatin 및 miraculin의 안정적인 생산을 위해 Agrobacterium방법으로 상추 세포를 형질 전환시켰다. 감미 단백질을 코딩하는 합성 유전자들은 상시적으로 발현하는 프로모터의 제어 하에 상추에 형질전환 하였다. 형질전환한 잎을 이용하여 RT-PCR 및 Western blot 분석을 실시한 결과 감미 단백질이 안정적으로 발현하는 것을 확인하였다. 형질전환 상추에서 발현한 단백질은 단맛을 유발하는 단백질 활성을 가지고 있었다. 이러한 결과는 유전자 재조합 감미 단백질들은 형질전환한 상추에 잘 발현된 것을 보여 주며, 이들 생산 시스템은 식물로부터 감미단백질 생산을 위한 좋은 대안이 될 수 있을 것으로 생각된다.

• 농업과학연구
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• 제44권2호
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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.

• 한국식품영양과학회지
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• 제22권2호
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• pp.202-207
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• 1993

렌넷유청, 인삼, 감미료, 꿀, 매실 등에 종류가 다른 유산균주들을 접종하여 인삼 유청음료를 제조한 후, 일부는 발효시키고 일부는 비발효 상태로 4$^{\circ}C$ 및 30$\pm$1$^{\circ}C$에 저장하여 1, 3, 5주에 관능검사를 실시하였다. 관능검사 결과, 감미료와 꿀을 첨가하여 냉장보관 한 유산균 비발효 인삼 유청음료(A)는 단맛이 강하고 신맛, 쓴맛, 떫은맛, 뒷맛이 적어서 전체적인 평가에서 8.64~8.85으로 가장 높은평가를 받았고 Lac. caseisub-sp. casei와 Str. salivarius sbu-sp. thermophilus를 접종하여 냉장보관한 인삼 유청음료 (C)와 감미료, 꿀 및 매실을 첨가하여 실온보관한 인삼 유청음료(D)가 대체로 좋은 평가를 받았으나 실온보관한 유산균 발효 음료(E, F)는 2.92~3.58로 가장 낮은 평가를 받았으므로 이의 개선이 요구된다.

• 대한임상검사과학회지
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• 제55권3호
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• pp.151-158
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• 2023

에리스리톨은 4탄당의 당알코올에 해당되며 포도당을 원료로 효모에 의해 생산되는 발효 감미료제로 버섯, 포도주, 과실류, 청주, 간장 등의 발효식품에 함유되어 있는 천연당이다. 에리스리톨과 다른 감미제에서 Streptococcus mutans (S. mutans)의 glucosyl transferase (GTF)와 fructosyl transferase (FTF)의 유전자 발현 양상을 확인하여 치아우식 예방을 위한 제품을 생산하거나 활용 시 올바른 정보와 기초자료를 제공하고자 시행하였다. 연구결과 에리스리톨은 치아우식에 관여하는 S. mutans의 생육을 억제하는 것으로 나타났으며 자당(설탕) 대체 감미제로서 우식예방 효과가 우수한 것으로 확인이 되었다. 특히 세포외다당류 합성에 관련된 gtf B, gtf C, gtf D, ftf 의 발현이 낮게 나타나 세포외부에 다당류의 합성을 억제하여 치면세균막 형성과 치면에 세균의 부착률을 감소시킬 수 있을 것으로 생각된다. 따라서 Streptococci에 의한 우식기전에 에리스리톨이 효과적으로 항우식 감미제로서 사용될 수 있다고 생각된다.

• 문화기술의 융합
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• 제9권3호
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• pp.601-606
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• 2023

식용 감미료 아스파탐은 아미노산 중 하나인 아스파라긴과 페닐알라닌의 합성으로 형성된 것이다. 자당보다 200배 높은 단맛을 내는 단백질 성분으로 당 대체할 수 있는 물질이기에 다이어트 제품으로 사용된다. 동물과 인체에 끼치는 영향에 관한 연구는 잘 되어있지만, 식물 대사에 관한 연구는 된 적이 없다. 본 연구에서 발아된 양파, 콩나물, 칼란코에를 재료로 아스파탐 물질대사 영향을 실험하였다. 발아된 뿌리를 가진 3종류 식물은 1mM 아스파탐을 처리한 초기에는 급속히 성장하는 효과를 나타내어 구성 성분인 아미노산 영향으로 영양분 공급 효과를 보인다. 하지만 4주 동안 처리될 때 측근과 유사한 돌기 증상이 양파에서 목질화된 형태로 나타나고, 빨리 시들은 효과가 콩나물에서 보이며, 뿌리의 노화현상이 12주 된 칼란코에에서 나타난다, 모두 성장 단계를 지나서는 노화 촉진 현상을 보인다. 이것은 구성 성분인 두 종류 아미노산 중에 아스파라긴은 급성장을 유도하는 옥신 발생과 관계가 있다고 보여 주고, 페닐알라닌 효과로 목질화 현상이 나타나는 결과로 생각하여진다.

• Preventive Nutrition and Food Science
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• 제1권2호
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• pp.186-189
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• 1996

Neohesperidin dihydrochalcone(NHDC) is an intense sweetener with lingering aftertaste, which limits NHDC to use as a sweetener in food products. This study was conducted to examine the changes of teste quality of NHDC when using $\beta$-cyclodextrin($\beta$-CD) as a taste modifier. A series of $\beta$-CD(0.01%, 0.03%, 0.1%, 0.176%) was added to NHDC solution (100ppm) and the taste quality was evaluated by magnitude estimation. It was found that $\beta$-CD produced a significant effect in the reduction of aftertaste of NHDC(p<0.01) and sweetness as well.(p<0.001). Linear regression(log mean magnitude estimate versus $\beta$-CD concentration) analysis showed that the intensity of sweetness(n=-0.31) decreased more rapidly than that of aftertaste(m=-0.17). This result suggests the possibility that $\beta$-CD may form inclusion complex with NHDC, so that the hydrophobic portion is encapsulated in the cavity of $\beta$-CD and the carbohydrate moiety is oriented to the outside of the cavity. Or it may be that $\beta$-CD competes with the NHDC molecule for binding to the taste receptor, resulting in reduced perceived intensity.

• 한국미생물생명공학회:학술대회논문집
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• 한국미생물생명공학회 2000년도 Proceedings of 2000 KSAM International Symposium and Spring Meeting
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• pp.68-75
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• 2000

D-Tagatose is a potential bulking agent in food as a non-calorific sweetener. To produce D-tagatose from cheaper resources, plasmids harboring the L-arabinose isomerase gene (araA) from Escherichia coli was constructed because L-arabinose isomerase was previously suggested as an enzyme that mediates the bioconversion of galactose to tagatose as well as that of arabinose to ribulose. In the cultures of recombinant E.coli with pTC101, which harboring araA of E.coli, tagatose was produced from galactose in 9.9 % yield. The enzyme extract of E.coli containing pTC101 also converted galactose into tagatose in 96.4 % yield. For the economic production of D-tagatose, an L-arabinose isomerase of E.coli was immobilized using covalent binding on agarose. While the free L-arabinose isomerase produced tagatose with the rate of 0.48 mg/U$.$day, the immobilized one stably converted galactose into average 7.5 g/l$.$day of tagatose during 7 days with higher productivity of 0.87 mg/U$.$day. In the scaled up immobilized enzyme system, 99.9 g/l of tagatose was produced from galactose with 20 % equilibrium in 48 hrs. The process was stably repeated additional 2 times with tagatose production of 104.1 and 103.5 g/l.

• 한국식생활문화학회지
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• 제28권1호
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• pp.99-106
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• 2013

The effects of stevioside-containing sweetener (SCS) on kimchi quality were evaluated by investigating acid production, growth of lactic acid bacteria, sensory properties, and several volatile odor component (VOC)s of SCS-added kimchi. The concentrations of SCS added to kimchi instead of 1% white sugar were 0.165, 0.33, 0.66, and 1.32% (w/w). The pH of kimchi with higher amounts of added SCS generally increased, and the acidity of kimchi with higher amounts of added SCS generally decreased. Addition of higher amounts of SCS generally inhibited the growth of lactic acid bacteria in kimchi. Scores of overall acceptability for 0.33 or 0.66% SCS-added kimchi were significantly higher than those for other samples (p<0.05), whereas those for 1.32% SCS-added kimchi were significantly lower than those for other samples (p<0.05). The optimum concentration of SCS added to kimchi appears to be 0.33%. Among major VOCs identified in kimchi, the concentrations of seven components including ethanol generally decreased with addition of higher amounts of SCS, whereas that of diallyl disulfide was not changed markedly. The major VOCs contributing to desirable sensory properties of kimchi were likely dimethyl disulfide and diallyl sulfide.

• 한국식품조리과학회지
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• 제31권3호
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• pp.280-287
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• 2015

Sujeonggwa is a popular Korean traditional beverage. However, consumers only prepare it at home on special occasions due to the time and effort required. Developing a convenient form of Sujeonggwa may promote its consumption. The objectives of this study were to 1) develop Sujeonggwa in a tea bag using different sweeteners and 2) describe the characteristics of Sujeonggwa's flavor in tea bag samples and 3) determine how well consumers accept the tea bag samples. A total of four types of Sujeonggwa in a tea bag were developed: two samples with varying amount of sugar, another sample using sugar and stevia and the last sample using sugar and short chain fructo-oligosaccharide as a sweetener. A commercial ginger tea and cinnamon tea were used as control products. Descriptive analysis was conducted on the same six samples and a descriptive panel identified its attributes. A total of 61 consumers evaluated acceptability using a nine-point hedonic scale and how they felt about intensities of the samples using a just-about-right scale. The results indicated that consumers liked Sujeonggwa samples in a tea bag more than commercial ginger tea and cinnamon tea.