• Korean Journal of Agricultural Science
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• v.11 no.1
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• pp.34-44
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• 1984

This experiment was carried out to obtain the fundamental data for development of digestibility and quality enhanced product of soy yogurt. Soy yogurt was processed from raw materials of soybean, defatted soybean and sprouted soybean which inoculated with Lactobacillus acidophilus and Bifidobacterium bifidum as a starter. Changes of chemical compositions, viable cell count and saccharides during processing were investigated including acceptibility of manufactured products. The results were summarized as follows; 1. Defatted soy milk ferment ed with Lactobacillus acidophilus was showed the greatest initial acid productivity and sprouted soy milk was showed the greatest growth of Loctobacillus acidophilus. 2. Acid production was accelerated when 2% glucose was used in soy milk. 3. Addition of reconstituted skim milk in soy milk and defatted roy milk increased acid production but was not showed the effect in the sprouted soy milk. 4. Sprouting soybean, the contents of raffinose and stachyose were decreased but those of glucose was increased. 5. When soy milk was fermented with Lactobacillus acidophilus. the contents of raffinose and stachyose were decreased. 6. As a result of panel test, sprouted soy yogurt which was produced by addition of reconstituted skim milk of 10% showed the greatest flavor and tastes.

• Journal of the Korea Institute of Building Construction
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• v.14 no.2
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• pp.135-142
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• 2014

The heat of hydration can be reduced through the use of retarding agents. Typical retarding agents include sugar and glucose. However, these significantly delay the setting of cement paste. For the efficient use of sugar and glucose for mass concrete construction, it is necessary to develop a technique that can provide a setting behavior equivalent to that of plain concrete. In this work, the temperature rise of cement paste was monitored with the addition of various retarders including sugar and glucose. Hydrated cement powder was made with a water to cement ratio of 5 in order to accelerate the retarded cement pastes. It was found that the addition of hydrated cement powder in retarded pastes reduced the maximum temperature of cement paste. The use of hydrated cement powder could also successfully reduce the time to reach the maximum temperature.

• 한국생물공학회:학술대회논문집
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• 2000.04a
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• pp.41-44
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• 2000

Fermentation characteristics of recombinant Saccharomyces cerevisiae containing the xylose reductase gene from Pichia stipitis were analyzed in an attempt to convert xylose to xylitol, a natural five-carbon sugar alcohol used as a sweetener. Xylitol was produced with a maximum yield of 0.95 (g xylitol/g xylose consumed) in the presence of glucose that is used as a cosubstrate for cofactor regeneration. However addition of glucose caused inhibition of xylose transport and accumulation of ethanol. Such problems were solved by adopting glucose-limlted fed-batch fermentation. This process done with S, cerevisiae EHl3.15:pY2XR at$30\;^{\circ}C$ resulted in 105.2g/L xylitol concentration with maximum productivity of 1.69 g $L^{-1}$ $hr^{-1}$.

• Korean Journal of Microbiology
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• v.24 no.3
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• pp.323-328
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• 1986

To clarify the effects of several carbohydrates on the biodegradation of lignin by Pleurotus ostreatus. The strain was cultured on the media formulated with lignin and carbohydrates such as cellulose, xylan, collobiose, glucose and xylose, which was added individually. The culture mixtures grown 36 days were filtered and then estimated the degree of lignin biodegradation. It was found that the growth of P. ostreatus was stimulated and the depoly-merization was also increased by the addition of carbohydrates. When the carbohydrates were not added, polymerization was apparent in stead of depolymerization. In the case of glucose as an added carbohydrate, the content of lignin by the nitrosolignin method was greatly (about 7.4 times) decreased than control which contains lignin as a carbon source. The peak of lignin at 280nm in UV spectra was decreased about 27% after 27 days of culture. As results, it was assumed that lignin biodegradation was correlated to the carbohydrates and especially glucose was very significant role in lignin degradation.

• 한국생물공학회:학술대회논문집
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• 2000.11a
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• pp.301-304
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• 2000

Fed-batch culture was designed to increase cell concentration and astaxanthin content by mutant AJ-6 of Phaffia rhodozyma. Fed-batch culture was performed in the continuous feeding with manual adjustment of flow rate to control glucose concentration. When the final glucose concentration was 100 g/L, the cell and astaxanthin were 38.3 g/L, 34.8 mg/L, respectively. Addition of ethanol(10 g/L), when glucose was depleted, the cell and astaxanthin concentration were 37.2 g/L and 45.6, respectively, 5 g/L of acetic acid supplied, 40.6 g/L, 43.9 mg/L were obtained. Ethanol and acetic acid enhanced the astaxanthin content act as precursor of carotenoid synthesis.

• 한국생물공학회:학술대회논문집
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• 2005.10a
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• pp.821-826
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• 2005

Postprandial hyperglycemia plays an important role in the development of type 2 diabetes and complications associated with the disease such micro-and macro-vascular disease. The present study investigated the effect and action mechanism of a ethanolic extract from the Schizandra chinensis(SC-E) on hypeglycemia in vivo and in vitro. In vitro, SE-E demonstrated a potent inhibitory effects on ${\alpha}-amylase$ activity ($IC_{50}$ : 4 ${\mu}g/ml$). Its inhibition on ${\alpha}-amylase$ was determined to be competitive type. Oral administration of SE-E markedly lowered plasma glucose levels in non-fasted streptozotocin induced diabetic rats (45 mg/kg BW). In addition when it was orally administrated to rats with starch (2g/kg BW), SC-E (50 and 100 mg/kg BW) significantly suppressed the increase of blood glucose levels after starch loading . These results suggest that some edible plants merit further evaluation for clinical usefulness as anti-diabetic drugs.

• Microbiology and Biotechnology Letters
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• v.18 no.4
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• pp.406-410
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• 1990

The influence of glucose concentration on cell growth rate and on the expression level of the strong promoter obtained from alkali-tolerant Bacillus sp. YA-14 chromosomal DNA was studied. In fed-batch culture, the promoter activity could be maximized by maintaining a very low level of glucose concentration in the broth and glucose consumption rate below 1.08g/g cell-h. The induction of the promoter was possible by addition of sporulation medium after the cell was grown in growth medium with only low level of CAT activity.

• Korean journal of food and cookery science
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• v.9 no.1
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• pp.19-24
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• 1993

The purpose of this study was to investigate the physicochemical properties of Su Ri Chwi (Synurus Palmatopinnonatifidus var. indivisus KiTAM.) cooked in different solution (distilled water, 1%, salt and 1% sodium bicarbonate added water) and time. The content of crude fiber showed the highest percentage among the alcohol-insoluble solids of cooked Su Ri Chwi. The contents of Ca and Mg were decreased by the addition of 1% sodium bicarbonate. The main neutral sugars of alcohol insoluble solids were arabinose, galactose, and glucose. The content of glucose was increased regardless of method used. The main neutral sugars of crude pectins were rhamnose, arabinose and glucose. Galactose was increased by the cooking. The gel chromatography on Sepharose CL-4B indicated that the pectin extracted from cooked Su Ri Chwi had lower molecular weight distribution than that of the raw Su Ri Chwi. Total pectin was decreased by the cooking method used. The amounts of soluble pectins of Su Ri Chwi cooked in 1% sodium bicarbonate added water were lower than those of raw material.

• Preventive Nutrition and Food Science
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• v.13 no.2
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• pp.134-137
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• 2008

This study was conducted to investigate the effect of pH on the formation of acrylamide and acrylate from glucose and fructose reacting with amino acid enantiomers by the Maillard reaction. The acrylamide content was increased with increasing pH, except for Fru/D-Asn system. Both acrylamide and acrylate contents were higher in the glucose-based system compared to the fructose-based system at pH 10.0. However, according to amino acid enantiomers, only the acrylamide content showed a difference in the fructose-based system. In addition, the acrylate content was increased with increasing pH except in the Glc/L-Asn system. Acrylate formation was observed specifically at pH 4.0 for both the Glc/D-Asn and Fru/D-Asn systems.

• KSBB Journal
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• v.27 no.1
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• pp.57-60
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• 2012

In this study, we evaluated the effects of Biochanin A on glucose uptake in C2C12 myotube. We found that Biochanin A significantly stimulated 2-[N-(7-nitrobenz-2-oxa-1,3-diazol-4-yl)amino]-2-deoxy-d-glucose (2-NBDG) uptake in a dose-dependent manner. In addition, AMPK and PPAR-gamma activities were markedly increased by Biochanin A in a dose-dependent manner. However, Akt, an insulin dependent signaling molecule, did not change by Biochanin A. These results suggest that Biochanin A stimulates glucose uptake via AMPK and PPAR-gamma pathways.