• 대한치과의사협회지
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• 제12권10호
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• pp.767-770
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• 1974

A 12 years old patient having rampant dental caries on permanent dentition has been treated under operative procedures. In addition to this operative treatment the nutritional survey and the caries activity was checked, and performed the oral hygiene instruction to the patient. As the consequences of above procedures the following results were obtained: 1. The familial history and eating habits checkings were helpful for better dental health guide and caries control. 2. The restriction of mono & disaccharide intake and topical application of 8% stannous fluoride at least two times revealed excellent control effect for recurrent dental caries.

• 한국초지조사료학회지
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• 제21권4호
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• pp.259-264
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• 2001

To investigate the physiological responses to naturally occurring winter freezing stress in creeping bentgrass, changes in carbohydrates were monitored during winter period. Turf quality and leaf growth was nearly parallel with temperature fluctuation. The concentration of glucose, fructose and sucrose in both shoot and root gradually increased from November to January, and then sharply decreased until April. Sucrose was the largest pool of soluble sugars. Fructan also slightly accumulated in both shoot and roots from November to February. Fructan hydrolysis in both organs was found to be much active between February to April. Shoot contained largely higher carbohydrate content in all compounds examined than roots did. Fructan was found to be a main carbohydrate storage form, showing the highest concentration (176.7 and 126.7 mg g-' DW for shoot and root in February). The depolymerization of fructan from February coincided with the high declines in mono- and disaccharide. These results suggest that the accumulation of non-structural carbohydrate until January could be associated with freezing tolerance, and the active decrease from February with shoot regrowth.

• 대한지역사회영양학회지
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• 제28권3호
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• pp.181-191
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• 2023

Objectives: The incidence of inflammatory bowel disease (IBD) is increasing globally, and excessive added sugar consumption has been identified as one of the contributing factors. In the context of IBD, it is essential to explore functional sweeteners that can improve metabolic health and minimize the risk of IBD-related symptoms. This review article aims to shed light on the effects of natural mono- and di-saccharides as alternative sweeteners, specifically focusing on potential benefits for IBD. Methods: A comprehensive literature review was performed using PubMed and Google Scholar databases with articles published after the year 2000. The search terms 'IBD', 'added sugar', 'sweeteners', 'mono-saccharide', and 'di-saccharide' were combined to retrieve relevant articles. A total of 21 manuscripts, aligning with the objectives of the study, were selected. Papers focusing on artificial or high-intensity sweeteners were excluded to ensure relevant literature selection. Results: Multiple studies have emphasized the association between the high consumption of added sugars such as simple sugars and the increased risk of developing IBD. This is suggested to be attributed to the induction of pro-inflammatory cytokine productions and dysbiosis of the gut microbiota. Consequently, there is a growing demand for safe and functional sweeteners, in particular mono- and di-saccharides, that can serve as alternatives for IBD patients. Those functional sweeteners regulate inflammation, oxidative stress, and Intestinal barrier protection, and restore microbiome profiles in various IBD models including cells, animals, and humans. Conclusions: Understanding these mechanisms resolves the link between how sugar consumption and IBD, and highlights the beneficial effects of natural alternative sweeteners on IBD when they were administered by itself or as a replacement for simple sugar. Further, exploration of this relationship leads us to recognize the necessity of natural alternative sweeteners in dietary planning. This knowledge could potentially lead to more effective dietary strategies for individuals with IBD.

• Asian-Australasian Journal of Animal Sciences
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• 제20권11호
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• pp.1699-1704
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• 2007

This experiment was carried out to evaluate the effects of adding encapsulated-glucose, glucose, sorbic acid or prefermented juice of epiphytic lactic acid bacteria (FJLB) on the fermentation quality and residual mono- and disaccharide composition of Italian ryegrass (Lolium multiflorum Lam) silages. The additive treatments were as follows: (1) control (no addition), (2) encapsulated-glucose addition at 0.5% for glucose, (3) glucose addition at 1%, (4) sorbic acid addition at 0.1%, (5) FJLB addition at a theoretical application rate of $2.67{\times}10^5$ CFU (colony forming unit) $g^{-1}$, on a fresh weight basis of Italian ryegrass. Although control and encapsulated-glucose treatments had higher contents of butyric acid (33.45, 21.50 g $kg^{-1}$ DM) and ammonia-N/Total nitrogen (114.91, 87.01 g $kg^{-1}$) as compared with the other treated silages, the fermentation in all silages was clearly dominated by lactic acid. This was well indicated by the low pH (4.38-3.59), and high lactic acid/acetic acid (4.39-22.97) and lactic acid content (46.85-121.76 g $kg^{-1}$ DM). Encapsulated-0.5% glucose and glucose addition increased lactic acid/acetic acid, and significantly (p<0.05) decreased ammonia-N/total nitrogen, and the contents of butyric acid and total volatile fatty acids (VFAs) as compared with the control. However, there were higher butyric acid and lower residual mono-and di-saccharides on the two treatments as compared with sorbic acid and FJLB addition, and their utilization efficiency of water soluble carbohydrates (WSC) was lower than that of both sorbic acid and FJLB additions. Sorbic acid addition showed the lowest content of ethanol and ammonia-N/total nitrogen, and the highest content of residual fructose and total mono-and disaccharides as well as the higher lactic acid/acetic acid value. Sorbic acid addition decreased the loss of mono-and disaccharides, and inhibited the activity of clostridial and other undesirable bacteria, and greatly increased the utilization efficiency of fermentable substrates by epiphytic LAB. FJLB addition had the lowest pH value and the highest lactic acid content among all additive treatments, with the most intensive lactic acid fermentation occurring in FJLB treated silage. This resulted in the faster accumulation of lactic acid and faster pH reduction. Sorbic acid and FJLB addition depressed clostridia or other undesirable bacterial fermentation which decreased the WSC loss and saved the fermentable substrate for lactic acid fermentation.

• 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).

• 한국식품과학회지
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• 제48권1호
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• pp.1-8
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• 2016

한국에서 생산 및 유통되고 있는 서로 다른 밀원의 45개 벌꿀(아카시아꿀 15, 잡화꿀 15, 밤꿀 10, 사양꿀 5)을 대상으로, 단당류, 이당류 그리고 삼당류를 TMSO 및 TMSMe 유도체화를 만들어 GC/MS를 이용하여 분석하였다. 아카시아꿀, 잡화꿀, 밤꿀과 사양꿀에서 전화당의 총 함량은 각각 $69.3{\pm}2.86$, $66.4{\pm}3.28$, $62.4{\pm}2.24$와 $68.0{\pm}2.32%$였고, F/G 비는 1.61, 1.46, 1.90와 1.13이었다. 벌꿀시료에서 이당류는 약14종을 분리하였으며, 이전의 연구에서 보고된 cellobisoe와 melebiose는 모든 벌꿀시료에서 검출되지 않았다. 주요 이당류로는 turanose, maltulose, maltose, trehalulose, kojibiose, isomaltose, nigerose였으며, 꽃꿀에서 미량으로 존재하는 이당류로는 sucrose, ${\alpha}$-trehalose, ${\alpha},{\beta}$-trehalose, laminaribiose, palatinose, gentibiose 등으로 나타났다. 이당류의 총 함량은 maltulose, turanose, trehalulose의 함량이 높은 밤꿀에서 $14.2{\pm}2.43%$로 가장 높았으며, 아카시아 꿀에서 상대적으로 낮은 $8.79{\pm}1.76%$였다. 밀원별 벌꿀에서 7종류의 삼당류를 정량분석하였으며, 그 중 erlose는 사양꿀에서 $4.59{\pm}1.28%$로 가장 높았으며, 꽃꿀에서는 0.79-1.75%의 함량분포를 나타내었다.. 이당류와 삼당류의 총 함량은 maltulose와 turanose, trehalulose, isomaltose 등의 함량이 높게 나타난 밤꿀에서 $16.0{\pm}2.03%$로 가장 높았으며, 아카시아, 잡화꿀과 사양꿀에서는 각각 $9.70{\pm}1.75%$, $11.5{\pm}3.07%$와 $15.1{\pm}3.19%$의 평균함량 분포를 보였다.