• 비만대사연구학술지
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• 제2권2호
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• pp.45-53
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• 2023

Despite the emergence of obesity as a significant public health concern, artificial sweeteners have made their way into various food products due to the perception, that they serve as substitutes for sugar. Artificial sweeteners are used to supposedly achieve weight management and health improvement. However, their efficacy and safety remain debatable. Commonly used artificial sweeteners include aspartame, acesulfame potassium, saccharin, and sucralose. This article discusses the effects of artificial sweetener consumption on weight loss, appetite regulation, blood glucose control, and gut microbiota. Research findings, concerning the consumption of artificial sweeteners and their association with body weight, have shown inconsistencies between randomized controlled trials and cohort studies. Studies, comparing artificial sweeteners to sugar, have reported no significant differences in satiety. Although artificial sweeteners have no calories, they can affect blood sugar levels through the cephalic phase insulin response. A recent study suggested that artificial sweeteners influenced the occurrence of diabetes. Due to limitations in the study design, excluding diabetes-influencing factors was not feasible. The evidence showed that artificial sweeteners harbored potential health risks, necessitating further investigation. According to recent studies, the consumption of artificial sweeteners was associated with gut microbiota changes and individual blood sugar responses. It is important to note that artificial sweeteners cannot be considered safe alternatives to sugar, and further research is required.

• 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 Microbiology and Biotechnology
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• 제2권1호
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• pp.1-6
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• 1992

The aspartame, $\alpha$-L-aspartyl-L-phenylalanine methylester, is an artificial sweetener. Taking advantage of the fact that the aspartame is a derivative of dipeptide, synthesis of aspartame from the artificial polypeptide made by an artificial gene has been attempted. The artificial polypeptide (LAP32), a polymer of tripeptide (aspartyl-phenylalanyl-lysine), was purified from the E. coli cells harboring a recombinant plasmid containing the artificial gene. This polypeptide was then digested with trypsin and carboxypeptidase B to produce dipeptide (Asp-Phe). Using the esterase activity of $\alpha$-chymotrypsin, the dipeptide was directly converted into Asp-Phe methylester in a water-methanol system. When the methanol concentration in reaction mixture was 25%, 50% of dipeptide was converted to the dipeptide methylester without producing any by-products.

• 한국생활과학회지
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• 제16권1호
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• pp.205-218
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• 2007

The purpose of this study was to provide informations on what middle school students know and think about food additives, and their purchase behavior of processed foods containing food additives. The data were gathered by questionaries from 360 students attending in the 3 randomly selected middle schools around Gyeonggi Province. The valid 340 out of 360 questionaries were analysed by SPSS/WIN 12.0. As a result, the middle school students showed low interest in 4 kinds of representative food additives such as synthetic seasoning, artificial sweetener, artificial dye, and synthetic preservative. They thought that the food additives is necessary but not improve the quality of food, and may have harmful effects on health. The students who has mother of university graduate, and taught by text book A showed the highest interest. Most students rarely checked the indication of food additives on the processed food package, and they hardly put any effort to avoid the processed foods containing food additives. According to the results of this study, the students were not aware and did not know about the food additives enough, and needs to be educated more and in detail in home economics class.

• 한국식품위생안전성학회지
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• 제24권4호
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• pp.385-390
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• 2009

This survey was conducted to monitor the total sugar, sodium, and artificial sweetener contents of light meals from the school zone in Gwangju, from November, 2008 to April, 2009. A total of 100 samples were tested. HPLC/ELSD was used for the determination of total sugar contents and AAS for sodium contents. Total sugar amounts were the sum of both mono-and disaccharide according to nutritional information standard defined by the Korea Food and Drug Administration. The results were as follows by the form of total sugar content(sodium content): $5.7\;{\pm}\;1.9%$($4.6\;{\pm}\;1.6\;mg/g$) for Tteokbokki, $7.6\;{\pm}\;5.1%$($5.4\;{\pm}\;2.7\;mg/g$) for Chicken(skewed), $15.4\;{\pm}\;3.2%$($3.0\;{\pm}\;0.9\;mg/g$) for Bun(fish-shaped), $0.6\;{\pm}\;0.3%$($3.7\;{\pm}\;1.0\;mg/g$) for Sundae, $0.9\;{\pm}\;0.3%$($7.4\;{\pm}\;1.4\;mg/g$) for Oden(with broth), $20.5\;{\pm}\;6.2%$($2.9\;{\pm}\;0.6\;mg/g$) for Waffle, $6.8\;{\pm}\;2.2%$($4.7\;{\pm}\;1.0\;mg/g$) for Hotdog, $14.2\;{\pm}\;2.8%$($3.1\;{\pm}\;1.6\;mg/g$) for Hotteok, $6.6\;{\pm}\;2.1%$($3.9\;{\pm}\;0.6\;mg/g$) for Toast, $10.1\;{\pm}\;3.7%$($2.3\;{\pm}\;0.7\;mg/g$) for Fry(sweet potato), $1.6\;{\pm}\;0.7%$($4.0\;{\pm}\;0.7\;mg/g$) for Fry(etc), and $9.3\;{\pm}\;2.4%$($4.0\;{\pm}\;0.6\;mg/g$) for Doughnut. In addition, sodium saccharin, one of the artificial sweeteners, was tested. Among 60 samples from February to April, 2009, 11 samples had sodium saccharin(6.7~101.0 mg/kg).

• 한국식품위생안전성학회지
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• 제23권2호
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• pp.142-148
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• 2008

2007년 3월부터 11월까지 광주지역에 소재하는 재래시장과 할인마트에서 구입한 건과류 채소류와 건포류 등 94건, 전통 막걸리 판매점 등에서 구입한 탁류 23건, 모두 117건을 구입하여 식품첨가물인 이산화황, 타르색소와 인공감미료를 조사하였다. 건과류 채소류와 건포류 등 94건에서 이산화황을 조사한 결과 17건에서 $11.5{\sim}4,452.3\;mg/kg$이 검출되었으며, 식품공전의 기준을 적용한 결과 건조과실류인 대추채 2건이 각각 2,476.6 mg/kg, 4,452.3 mg/kg이 검출되어 부적합하였고, 중국산 건방울 토마토에서 88.9 mg/kg, 국내산 건호박에서 1,653.7 mg/kg이 검출되어 부적합 판정되었다. 또한, 주류 23건을 구입하여 인공감미료와 타르색소를 검사한 결과, 탁주에서 사용할 수 없는 인공감미료인 삭카진나트륨이 2건에서 0.4 mg/kg, 11.1 mg/kg이 검출되었으며, 합성 착색료로 주류에서 많이 사용할 가능성이 있는 황색5호 등 타르색소는 검출되지 않았다.

• 한국식품과학회지
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• 제32권3호
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• pp.519-524
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• 2000

액체크로마토그라프(HPLC)에 의해 분석한 결과 아스파탐의 경우 시리얼 등 대상품목 총 9종 239품목 중 껌 7품목에서 233.6 mg/kg, 캔디류 6품목에서 3308.0 mg/kg, 주류 4품목에서 41.6 mg/kg, 탄산음료 1품목에서 166.9 mg/kg, 아이스크림 1품목에서 229.2 mg/kg, 발효유 3품목에서 61.3 mg/kg이 검출되었으며 일일추정섭취량은 $0.002{\sim}0.843\;mg/person/day$의 범위이었다. 삭카린나트륨은 쥬스 등 대상품목 총 4종 115품목 중 어묵 4품목에서 41.8 mg/kg, 명란젓 1품목에서 8.3mg/kg, 오징어젓 1품목에서 15.4 mg/kg 검출되었으며 일일추정섭취량은 $0.003{\sim}0.251\;mg/person/day$의 범위로 산출되었다. 아스파탐 및 삭카린나트륨의 각각의 일일추정섭취량인 2.336mg, 0.259mg은 FAO/WHO에서 평가된 일일허용섭취량과 비교하였을 때 매우 낮은 수치이며 산화방지제(BHT) 역시 일일추정섭취량이 0.002 mg로서 FAO/WHO에서 평가된 일일허용섭취량과 비교하였을 때 매우 낮은 수치이다. 아스파탐과 삭카린나트륨의 일일추정섭취량/일일허용섭취량은 각각 0.106%, 0.094%이였으며, BHT는 0.030%로서 모두 1%미만으로 대상식품을 통한 섭취는 안전하다고 평가되며, 최대사용허용량이 설정되어 있는 삭카린나트륨과 BHT의 경우 일일허용섭취량과 이론적 최대일일섭취량을 비교시에도 각각 11.460%, 0.060%의 낮은 수준으로 나타났다.

• 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.

• 한국식품영양학회지
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• 제37권2호
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• pp.67-79
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• 2024

Yuzu (Citrus junos) undergoes traditional processing to create preserved yuzu with a sugar content of 50%. This study aimed to produce low-sugar yuzu syrup using artificial or natural sweeteners instead of sugar. Among artificial sweeteners, maltitol showed minimal browning and lack of deposition at high temperatures. The addition of xanthan gum (0.2%) and carboxymethyl cellulose (0.2%) resolved the issue of layer separation and viscosity decrease of yuzu syrup. Alternatively, grain syrup, a natural sweetener, improved viscosity and homogeneity without the additives. Yuzu syrups were developed using yuzu juice and preserved yuzu, with maltitol (20~40%) or grain syrup (50~70%) as the sweetener. Yuzu syrups containing 35% maltitol (M35) or 55% grain syrup (G55) had less than 5% and 10% free sugar, respectively. These syrups exhibited taste patterns similar to commercial yuzu syrup in analysis using an electronic tongue. Furthermore, M35 and G55 contained yuzu flavonoids at concentrations of 19.82 mg/g and 24.09 mg/g, respectively. Antioxidant activity (DPPH, ABTS radical scavenging) of M35 and G55 was equivalent to 10.55, 17.59 mg/100 g of Vitamin C and 97.39, 33.92 mg/100 g of Vitamin C, respectively. Consequently, M35 and G55 offer promising alternatives to preserved yuzu, providing low-sugar yuzu syrups enriched with functional ingredients.

• 한국식품위생안전성학회지
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• 제32권4호
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• pp.314-320
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• 2017

서울시 유통 건강기능식품 중 츄어블제품 66건과 인삼홍삼제품 60건을 수거하여 분석하였다. 시료 전체의 1일 섭취량당 당함량 평균은 1.95 g이었고 범위는 N.D. ~ 12.61 g 이었다. 제품 유형별로는 츄어블 제품의 평균은 1.26 g 이었고 범위는 N.D. ~ 10.39 g이었다. 인삼홍삼제품의 평균은 2.70 g이었고 범위는 N.D. ~ 12.61 g이었다. 츄어블제품중 1일 섭취량당 당함량은 어린이용 제품이 평균 2.10 g으로 가장 높았고 영양소제품은 평균 1.43 g, 기능성원료 제품은 평균 0.35 g이였다. 어린이용 제품은 1일 섭취량당 당함량이 1.03 g ~ 5.33 g, 영양소 제품은 N.D. ~ 10.39 g, 기능성원료 제품은 N.D. ~ 2.61 g의 범위를 보였다. 인삼홍삼제품중 1일 섭취량 당 당함량은 액상 제품이 평균 4.25 g으로 가장 높았고 농축액 제품은 평균 1.51 g, 분말제품은 평균 1.49 g이었다. 액상 제품의 1일 섭취량당 당함량의 범위는 N.D. ~ 10.80 g, 농축액 제품의 범위는 N.D. ~ 12.61 g, 분말제품의 범위는 0.06 g ~ 5.64 g의 분포를 보였다. 인공감미료를 분석한 결과 3건에서 인공감미료가 검출되었다. 인삼홍삼제품에서는 인공감미료가 검출되지 않았으며 츄어블제품 중 영양소 제품 2건과 기능성원료 제품 1건에서 검출되었다. 검출된 인공감미료는 아스파탐으로 영양소 제품에서 3.09 g/kg, 기능성원료 제품에서 1.09 g/kg 검출되었고 3건 모두 허용량 이내였다.