• Title, Summary, Keyword: Sugar

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Dual Effects of Calorie and Protein Restricted Diet Supplemented by Sugar on Albino Rat (주식에 첨가된 간식이 흰쥐의 체내대사에 미치는 영향)

  • Lee, Hyun-Kyong;Kim, Sook-He
    • Journal of Nutrition and Health
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    • v.6 no.4
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    • pp.23-36
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    • 1973
  • This study was designed to compare the effect of dietary intakes on different quality protein & levels of caloric consumption supplemented by sugar at the level of 26% of total caloric intakes. 30 males and same number of females of Albino rats, aged 30-40 days were devided into following six groups, 5 rats each. ACO Group: Ad libitum, Casein, no sugar group ACS Group: Ad libitum, Casein, 26% sugar supplemented group RBO Group: 50% restriction,Bean, no sugar group RBS Group: 50% restriction, Bean, 26% sugar supplemented group RAO Group: 50% restriction, Anchovy, no sugar group RAS Group: 50% restriction, Anchovy, 26% sugar supplemented group The rats were kept in individual cage and given 6 different diet for 12 weeks. The result of this study were elucidated as follow. Body weight gained and organ weight showed no significant differences between sugar supplemented group and the others. It was noteworthy that the shrinkage of female sex organ supplemented by sugar in the diet showed lower degree than that of compared groups in this study. In other word, degree of shrinkage due to protein-caloric restriction was decreased by sugar supplementation. Nitrogen Metabolism and total nitrogen retention were not observed any significant differences between sugar supplemented group and the others. Dental caries showed higher incidence for sugar supplemented groups. Hematology and bone growth showed no differences in this study. The similar results on the metabolic effects concerned the above view Points were obtained in the different protein groups such as bean & anchovy as protein sources in the diet. Caloric restriction Produced a lower growth-rate, lower body weight and poorer long bone growth. But composition of bone ash, concentration of nitrogen, calcium and blood glucose, liver fats and liver water content maintenanced at the same levels of standard group.

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intake of dietary sugar and its influence on chronic disease in the korean population (한국인의 당류 섭취현황과 만성질환에 미치는 영향)

  • Ha, Kyungho;Joung, Hyojee;Song, YoonJu
    • Food Science and Industry
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    • v.49 no.3
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    • pp.2-11
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    • 2016
  • As recently many studies on the relationship between excessive sugar intake and chronic disease have been reported across the world, more attention to sugar intake has been paid. Sugars, called simple sugars, is a kind of carbohydrate and sum of monosaccharides and disaccharides. Sugars that are particularly related to health are added sugars or free sugars, which are added to food by processing or cooking. It is generally not to give satiety and increases energy density without other nutrients. Especially, the major food source of added sugar is sugar-sweetened beverages(SSBs), from which sugars are closely linked with health outcome. The total sugar intake in Korea is 61.4 g per day and it is almost half of those in the western countries such as the U.S. or Australia and it is within the recommendation level by the Dietary Reference Intakes for Koreans. However, when it is classified by age groups or food sources, sugar intake in adolescents and young adults are high and the sugar from processed foods is also high that would lead to high intake levels of added sugar. Particularly, the frequency of SSBs, the major food source of added sugar, is the highest among 20's. While the studies of excessive sugar intake with chronic diseases including obesity, type 2 diabetes, metabolic disease, cardiovascular disease reported in the Western populations, those in the Korean populations have just started. Given our dietary practice is very different from those in the western population, more prospective studies would be necessary to evaluate sugar intake by type or food source exactly and examine its relationship with chronic diseases in the Korean population.

An Analysis on Characteristics and Behaviors of Person with High Sugar-Intake Ratio for Reduction of Sugar Intake (당류 섭취 감소를 위한 고당류 섭취율자의 특성 및 행태 분석)

  • Han, Byeol;Kim, Ji-Young;Yang, Sung-Bum
    • The Korean Journal of Food And Nutrition
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    • v.31 no.4
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    • pp.565-570
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    • 2018
  • The objective of this study is to analyze the characteristics of persons with a high sugar-intake ratio (%E) and factors affecting sugar-intake ratio with the Korea National Health and Nutrition Examination Survey ($6^{th}$ KNHANES). The sugar-intake ratio is the calories of sugar from processed food divided by the daily total intake of calories. In this research we used two statistical methods, the cluster analysis and one-way analysis of variance (ANOVA). Cluster analysis was used to classify groups of sugar-intake ratios. For analysis of factors affecting the sugar-intake ratio, we applied the ANOVA. Korean have about a 3.89% sugar-intake ratio from processed food per day. The demographic characteristics of people with higher sugar-intake ratios were found to be more women than men, younger men with less education, more people in the household, smaller height, weight waistline and body mass index (BMI). Also office worker, lower drinking frequency, not getting a hypertension, diabetes, hyperlipidemia, lower breakfast and dinnner frequency, not experiencing nutritional education, and not using nutritional labeling. For reducing intake sugar in what are called health-hazardable nutrients in the food sanitation act, it is necessary to educate the people with high sugar ratio who were identified in this study.

Biochemical Studies on the Sugar Chain Structure of Glycoproteins with the Same Protein Core of Bovine Milk Fat Globule Membrane (공통의 1차 구조를 가진 우유 지방구막 구성단백질의 당쇄 구조에 관한 생화학적 연구)

  • Seok, Jin-Seok
    • Journal of Dairy Science and Biotechnology
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    • v.21 no.2
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    • pp.138-147
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    • 2003
  • We here analyzed and proposed the structures of the N-linked sugar chains of PAS-7 from bovine milk fat globule membrane. The N-linked sugar chains were liberated from PAS-7 by hydrazinolysis and, after modifying the reducing ends with 2-aminopyridine (PA), were separated into one neutral (7N,55%) and two acidic (7M mono-, 43%; 7D, di-, 2%) sugar chain roups. The latter were converted into neutral groups (7MN and 7DN) by sialidase digestion. The structure of each of these PA-neutral sugar chains was determined by sugar analysis, sequential exoglycosidase digestion, partial acetolysis, and 1H-NMR spectroscopy. The results show that the 10 sugar chains were of the biantennary complex type with and without fucose. The structure of 7N2A one of the major sugar chains, was proposed as; [structure: see text] A structural comparison between PAS-6 and -7 indicated that although they shared the same protein core, their sugar moiety was markedly different, involving the existence of a different pathway during the post-transcriptional modification.

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Turn signal lamp jacket to prevent accident of bicycles

  • Saxena, Tarika
    • Korea Journal of Artificial Intelligence
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    • v.4 no.1
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    • pp.4-7
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    • 2016
  • These days, citizens have made change of food life to take Western style food and to suffer from diabetes because of excessive nutrition taking, less exercise, stress and other environmental factors. They may suffer from diabetes because of genetic defect, surgery of pancreas, disinfection and medicine and others. One of ten Koreans may have symptom of diabetes to be popular. The diabetes that is a kind of metabolic disease has high blood sugar at disorder of hyper insulinism and/or defect of insulin action. Long time high blood sugar may produce chronic disease of kidney, eyes, nerve, heart and blood vessel and others. The purpose of health care of diabetes patient was to reach target blood sugar by diet, physical exercise and medicine and to prevent and delay complication. Diabetes patient shall control blood sugar to keep healthy. The blood sugar control requires time and effort, and all of the patients are difficult to make effort and to spend time. You can control blood sugar by the application. The application allows patients to control blood sugar and to save time and efforts and to make small sized input and automation of remaining area. The service was limited to blood sugar graph, and user carries smart phone to conduct test and to have difficulty. Further study needs to solve the problems and to investigate blood sugar testing not carrying smart phone and to make application of easy control of blood sugar.

Treatment with Glucanhydrolase from Lipomyces starkeyi for Removal of Soluble Polysaccharides in Sugar Processing

  • Lee Jin-Ha;Kim Gha-Hyun;Kim Seung-Heuk;Cho Dong-Lyun;Kim Do-Won;Day Donal F.;Kim Do-Man
    • Journal of Microbiology and Biotechnology
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    • v.16 no.6
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    • pp.983-987
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    • 2006
  • The sole use of the glucanhydrolase (exhibiting both dextranase and amylase activities) from Lipomyces starkeyi hydrolyzed the soluble polysaccharides in sugar syrup more efficiently than a mixed treatment using both commercial dextranase and amylase. The glucanhydrolase treatment of stale sugar cane juice resulted in a yield of square, light-colored sugar crystals.

CHANGES OF SUGAR AND NICOTINE CONTENTS IN FLUE-CURED TOBACCO (황색종 잎담배에서 당분과 니코틴함량의 변화)

  • 정기택;이종두;권구홍;반유선;이정덕
    • Journal of the Korean Society of Tobacco Science
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    • v.9 no.1
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    • pp.27-33
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    • 1987
  • This study was carried out to investigate the effect of cultural practices on the nicotine and sugar contents in flue-cured tobacco(NC82), and the relationship between them. Significant reduction I sugar content and ratio of total sugar to nicotine(ratio, S/N) were observed with increased fertilizer, lower topping height, late transplanting and decreased application of male hydrazide(MH). Significant increases were observed in nicotine content with increased fertilizer and lower topping height. A positive correlation was found between total sugar content and plant density. A negative correlation was found between nicotine and total sugar contents for 8-years. An increase of 1.0% nicotine in the cured leaf would result in a 4.8% reduction in total sugar. The most desirable contents were 2.7% for nicotine and 19.0% for total sugar(S/N=7).

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A Definition and Historical Study of Traditional and Commercial Sikhye (전통식혜 및 시판식혜의 역사적 고찰 및 정의)

  • 안용근;이석건
    • The Korean Journal of Food And Nutrition
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    • v.9 no.1
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    • pp.37-44
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    • 1996
  • Korean traditional Sikhye is made from rice and malt. Since 1740, there have been many records about the method of making traditional Sikhye, generally used in the folks. And the first records of sugar addition Sikhye were found In 1924. Therefore commercial sugar Sikhye is not traditional. Traditional Sikhye uses 30% of rice and malt (dry weight) as raw material, and main content is maltose. However commercial Sikhye uses only 3% of cooked rice, and adds 10% of sugar, .Even though some domestic Sikhye used sugar, the amount of added sugar does not exceed 115 of raw materials. Therefore, commercial Sikhye differs from not only traditional Sikhye but also domestic sugar Sikhye.

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Characteristics of Sugar Cookies with Replacement of Sucrose with Suger Alcohols (II) Textural Characteristics of Sugar Alcohol Cookies (당알콜을 이용한 Sugar Cookie의 제조 (II) 당알콜 쿠키의 조직감)

  • Shin, In-Young;Kim, Hyuk-Il;Kim, Chang-Soon;Whang, Key
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.28 no.5
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    • pp.1044-1050
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    • 1999
  • The purpose of this study was to investigate the effect of replacement of 35, 50, 75, 100% of sucrose by sugar alcohols on the texture of sugar cookies. The moistness of dough decreased as the amount of isomalt increased in cookie formula. From the texture profile for rheological properties of dough, hardness and adhesiveness of dough increased as the amount of isomalt increased. From the texture profile for sugar cookie measured by snap test and probing, hardness and brittleness of cookies increased as the levels of replacement decreased. Especially the addition of lactitol increased brittleness of cookies. In addition texture of cookies was close to control cookie as the levels of replacement decreased.

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Effect of MH and FA on the Change of Several Metabolites in Flue-cured Tobacco (Nicotiana tabacum L.) III . Invertase Activiy and Sugar metabolites (MH 및 FA이 황색종 잎담배의 몇가지 대사산물 변화에 미치는 영향 III. Invertase Activity 및 당질 대사물)

  • Han, Sang-Bin;Yook, Chang-Soo;Cho, Seong-Jin
    • Journal of the Korean Society of Tobacco Science
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    • v.16 no.2
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    • pp.144-151
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    • 1994
  • Using a flue-cured tobacco variety, BU 109, effect of growth regulators(Fatty Alcohol and C-MH) on the change of invertase activity and sugar metabolites were investigated. Invertase activity in untreated leaf tissue was decreased along with maturation of leaf, However, a momentary increase of the activity was observed in leaves by the dual treatment of fatty alcohol and C-MH regardless of leaf position while sole C-MH treatment resulted in activity increase by 14 days after the treatment. Similar tendency was observed in stalk. Sugar content in leaf was increased immediately after the treatment but no significant increase at large resulted until 14 days after treatment. After harvest, reducing sugar was increased by the growth regulators. Nevertheless, in case of dual treatment, the total sugar content was not different with that of untreated control. R/T ratio was gradually increased after topping stage and reached maximum at 14 days after treatment of growth regulators. It decreased a little after harvest but the RR ratio was relatively higher due to increase of reducing sugar resulted by the treatment of the chemicals. Upon treatment of growth regulators, reducing sugar content was increased in lugs and leaves compared to untreated control and the content of sugar metabolites was increased by the use of the chemicals either at lower or higher than recommended dose. Key words : MH, FA, invertase activity, total sugar, reducing sugar

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