• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.3
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• pp.381-388
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• 2017

This study was performed to evaluate the effects of Liriopis tuber (SLT) extracts on cookie production conditions for reduction of sugar usage through response surface methodology (RSM). The experimental conditions were designed according to the central composite design with 17 experimental points, including three replicates for three independent variables such as the amounts of SLT extracts, butter, and sugar. The experimental data on quality and sensory evaluation of cookies were fitted with various models, and accuracy of the equations was analyzed by ANOVA. Among various responses, spread ratio, sugar content, lightness, redness, hardness, and sensory properties of color, texture, sweetness, appearance, and overall quality showed significant correlations with the contents of three independent variables. From these results, the optimum formulation of cookies for reduced usage of sugar was calculated as SLT extract 6.84 g, butter 47.20 g, and sugar 36.02 g. Optimized cookies showed improved sensory properties but no difference in sweetness compared to control cookies.

• Korean Journal of Food Science and Technology
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• v.30 no.1
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• pp.125-131
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• 1998

The change of pectinesterase (PE) activity and pectin substances in fig fruit were investigated and low sugar jams prepared by various methods from fig fruit were compared. Fig fruit PE, which began to show the activity at the harvest time, was not inactivated and had slight activity during frozen storage at $-25^{\circ}C$. The amount of alcohol insoluble solid (AIS) and the degree of esterification (DE) of AIS were reduced by its own PE activity. However the intrinsic PE of fig fruit was not enough to make low-methoxyl pectin below 50% of DE. Fig pulp treated by its own PE and combination of fig PE and orange PE could make low-methoxyl pectin. After PE treatments, fig pulp adjusted below pH 4.0 by addition of citric acid kept red colour. Fig Jams processed by various methods had lower soluble solid $(31{\sim}49^{\circ}Brix)$ compared with conventional fig jam. Five kinds of fig jams out of those showed higher score than others in the sensory evaluation. For preparation of the five jams, the fig pulps with or without 1% pectin were treated at $50^{\circ}C$ for 25 minutes with addition of orange PE (200 units/400 g pulp). The treated pulps were added with 0.25% citric acid, 0.7% calcium and 20% cane sugar. The mixed pulps were prepared for jams containing low sugar by hot plate or microwave or refrigeration (excepting the mixed pulp without pectin).

• Applied Biological Chemistry
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• v.35 no.6
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• pp.437-442
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• 1992

In order to develop color of potato chip made from Superior variety and Irish Cobbler variety, various conditions on NaCl and $CaCl_2$ contents, heat treatment and soaking time were applied. The content of reducing sugar decreased by $30{\sim}40%$ in blanching without NaCl and $CaCl_2$. In NaCl soaking case, reducing sugar content decreased by $15{\sim}30%$, however, partial colorization was appeared that the sample turned to brown. In the sample that were soaking in NaCl solution and heat treated, reduction of reducing sugar was 40% and desirable time for heat treatment was 5 min and 7 min. In the sample treated $CaCl_2$ solution, reduction of reducing sugar was $25{\sim}30%$ and then color was not acceptable. In the sample soaking $CaCl_2$ solution and heat treated, reducing sugar content rapidly by 50% and the color development was the most ideal.

• The Korean Journal of Pharmacology
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• v.7 no.1
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• pp.53-65
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• 1971

It is well known that diabetes mellitus is associated with metabolic derangements, such as hyper-glycemia, ketosis, glycosuria, and also widespread alterations in the blood vessels, kidneys, eyes, peripheral nerves and heart. It is also recognized that healing of skin wound is delayed in diabetics. In bone, according to Aegerter, osteopenia develops in diabetes mellitus and it is chiefly ascribed to overutilization of protein. Shim claims that total blood flow to the entire skeletal system is approximately 4 to 8 percent of resting cardiac output and blood supply to the skeletal system would be decreased on account of secondary arteriosclerotic changes in the diabetics. An adequate blood supply is an essential factor in the healing process of fracture, and disturbed blood flow, either local or systemic, will invariably delay union of the fragments or the fragments from being fused. As the author has encountered several cases of diabetics in whom healing of fracture was delayed or incomplete, this experimental study was undertaken to elucidate the effects of hyperglycemia and diabetes mellitus on the healing process of fracture. In this experiment adult albino rabbits, weighing about 2 kg. were used and divided into 6 groups. The femur of each animal was fractured surgically, and then the healing process of fracture was periodically checked by radiography at an interval of one week for a period of 6 weeks. Thereafter, all the rabbits were killed to obtain tissue preparation of the femur. The experimental groups were as follows; 1) Control group: Six rabbits sustained a surgical fracture to the femur, without being given any other treatment or drug. 2) Alloxan-treated group: For inducing diabetes, alloxan was given intravenously to 17 rabbits in various dose as follows; to 7 of them 40 mg/kg, to 6 rabbits 80 mg/kg and to 4 rabbits 120 mg/kg of body weight, respectively. 3) Insulin-treated group: Protamine-zinc insulin was injected subcutaneously to each of 6 rabbits in a daily dose of 1 unit per kilogram of body weight. 4) Group treated with insulin after alloxan: Four rabbits were given 80 mg of alloxan once and than 1 unit of insulin per kilogram of body weight daily. Another 5 rabbits were injected 1 unit of insulin per kg of body weight daily following administration of alloxan in a dose of 120 mg/kg. 5) Homotransplantation group: Following intravenous injection of alloxan in a dose of 120 mg/kg, 10 rabbits underwent homotransplantation of a short bone segment to the femur. Five of them were subsequently given 1 unit/kg of insulin daily. 6) Sugar-treated group: six rabbits were fed $15{\sim}20$ gm of sugar daily throughout the period of experiment. The results obtained are summarized as follows; 1. Blood sugar level and damage to the pancreatic islet increased proportionately when alloxan was given to the rabbits in various doses. No appreciable change could be observed in the islets when the blood sugar level was altered by either oral administration of sugar or subcutaneous injection of insulin. 2. Comparing with the control group, healing of fracture was delayed in the alloxan-treated group, while callus formation and periosteal reaction were shown to be more prominent in this group and subsequently, the ultimate osseous tissue formed at the fracture site was significantly smaller in amount and less compact. These findings were more marked as the amount of alloxan increased. 3. Administration of insulin prevented the delay in healing process of fracture in the rabbits with alloxan-induced hyperglycemia. In this case, the course and progression of fracture healing were almost similar to those of control group. 4. Union between the host bone and the fragment transplanted from other rabbit of the same species was more delayed in the group treated with alloxan alone than in the group to which insulin was administered after development of alloxan-induced diabetes. In both groups periosteal new bone developed from the ends of the host bone, above and below the transplanted fragment, and directly fused with failure of periosteal callus to bridge the adjacent ends of the host bone and the transplanted fragment. 5. The healing process of fracture was not inhibited by alteration in blood sugar level when the blood sugar was abnormally increased by excessive sugar intake or lowered by administration of insulin alone. The healing of fracture in these groups progressed similarly as in the control group. In brief summary, it appears that the healing process of fracture would be definitely disturbed in diabetic state brought about by damage to the pancreatic islet. As such an inhibition could be overcome with insulin, it seems that insulin plays an important role in healing of fracture, but alteration in blood sugar level alone does not modify healing process of fracture to significant degree.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.44 no.2
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• pp.138-142
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• 1999

An experiment was carried out to find out the changes in morphology, sugars, and $\alpha$-amylase activity during the priming of rice seeds (Oryza sativa L. cv. ＇Ilpumbyeo＇). For priming, seeds were soaked in -0.6 MPa PEG solution at 15$^{\circ}C$ for 4 days (properly primed) and at $25^{\circ}C$ for 4 and 10 days (over-primed) and dried at room temperature. The size of coleoptile and differentiated leaves of properly primed seeds were bigger and coleoptile was separated from the other part of embryo compared with non-primed and over-primed seeds. As priming of seeds advanced, compound starch grains in the endosperm disintegrated into tiny starch granules, and small holes were found in the tiny starch granules and a cavities developed between embryo and endosperm. The radicle and plumule of properly primed germinating seeds developed faster than non-primed and overprimed germinating seeds. Sucrose, maltose, and raffinose contents of properly primed seeds decreased, while content of glucose and fructose and $\alpha$-amylase activity increased. However, sugar content and $\alpha$-amylase activity of over-primed seeds were lower compared with non-primed seeds or properly primed seeds.

• Journal of the East Asian Society of Dietary Life
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• v.27 no.5
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• pp.569-575
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• 2017

The purpose of this study was to investigate the physicochemical and sensory characteristics and overall preference for makgeolli after conducting fermentation using carrots with various levels of beta carotene and functional materials. The beta - carotene content was highest in 16% carrot powder, and steadily increased as the amount of carrot powder increased. Alcohol content increased with increasing amount of carrot powder. Alcohol content which greatly influences the quality of traditional wine, changes depending on the water soluble solid content and free sugar content during the manufacture of traditional wine. Sensory tests showed that the highest results were in the 12% carrot powder added group. As a result, the content of beta carotene increased with the addition of carrot powder, but the fermentation time was delayed and the sugar content was decreased because of variations in sugar content and color. Therefore, the optimal addition of carrot powder was 12%.

• Transactions of the Korean hydrogen and new energy society
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• v.23 no.4
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• pp.397-403
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• 2012

Galactose, an isomer of glucose with an opposite hydroxyl group at the 4-carbon, is a major fermentable sugar in various promising feedstock for hydrogen production including red algal biomass. In this study, hydrogen production characteristics of galactose-glucose mixture were investigated using batch fermentation experiments with heat-treated digester sludge as inoclua. Galactose showed a hydogen yield compatible with glucose. However, more complicated metabolic steps for galactose utilization caused a slower hydrogen production rate. The existence of glucose aggravated the hydrogen production rate, which would result from the regulation of galactose-utilizing enzymes by glucose. Hydrogen produciton rate at galactose to glucose ratio of 8:2 or 6:4 was 67% of the production rate for galactose and 33% for glucose, which could need approximately 1.5 and 3 times longer hydraulic retention time than galacgtose only condition and glucose only condition, respectively, in continuous fermentation. Hydrogen production rate, Hydrogen yield, and organic acid production at galactose to glucose ratio of 8:2 or 6:4 were 0.14 mL H2/mL/hr, 0.78 mol $H_2$/mol sugar, and 11.89 g COD/L, respectively. Galactose-rich biomass could be usable for hydogen fermenation, however, the fermentation time should be allowed enough.

• 한국신재생에너지학회:학술대회논문집
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• 2006.06a
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• pp.485-488
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• 2006

In order to investigate the possibility of waste mushroom logs as biomass resource chemical and physical characteristics of normal woods and waste mushroom logs such as crystallinity value, energy consumption, total sugar yield after hydrolysis chemical compounds and molecular weight distribution after acid hydrolysis, were examined. In the results, crystallinity of waste mushroom logs which were three year passed after the inoculation was decreased drastically from 49% to 33% during the cultivation. Lignin contents as chemical compounds of normal woods and waste mushroom logs were 21.07% and 18.78%, respectively. By the results of measurement of energy consumption, the size reduction of normal woods required a significantly higher energy than that of waste mushroom logs. In the hydrolysis, total sugar yield by enzyme and acid hydrolysis were high in waste mushroom logs(53% 57.5%) than in normal woods(42.9%, 47.17%). According to the molecular weight distribution using GPC, low molecular weight compounds were distributed in waste mushroom logs. Based on these results, waste mushroom logs have enough potential as material for developing alternative energy because of easily conversion to sugar by various hydrolysis methods and requirement of low energy consumption during size reduction.

• Quantitative Bio-Science
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• v.37 no.2
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• pp.125-132
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• 2018

In this study, noble strains of lactic acid bacteria were isolated and identified by genetic analysis of 16s rRNA. Also, pH-dependent growth curve, cholesterol assimilation ability and sugar production efficiency were measured. Lactic acid bacteria were identified to inhabit in the milks from various animals. Results of sequence analysis showed that there were differences in 16S rRNA sequence among strains and part of gene deletion was also recognized. Growth rates were varied, too, depending on the pH of the medium. Lactobacillus rhamnosus LOCK908 isolated from cow milk showed the highest growth rate and high cholesterol assimilation ability. Results of sugar fermentation tests were relatively consistent with the sequencing results. So, we propose newly isolated Lactobacillus rhamnosus LOCK908 as useful candidate for a starter of fermented beverage and probiotics. Results of this study will contribute to the isolation and identification of noble Lactic acid bacteria and to the public health.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.3
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• pp.368-375
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• 2008

This study examined the physico-chemical properties of omija extracts that were manufactured using various water temperatures($0^{\circ}C$, $23^{\circ}C$, $70^{\circ}C$) and immersion times(12 hrs, 18 hrs, 24 hrs). The results were as follows: The pH levels of the extracts ranged from 2.86 to 2.95: however, there were no significant differences between the samples according to the various water temperatures and immersion times. The total organic acid contents of the samples ranged from 1.87 to 2.57%, and included citric acid, malic acid, and succinic acid at levels of $1.11{\sim}1.54%$, 0.49{\sim}0.66%$, and $0.25{\sim}0.38%$, respectively. As the immersion time and water temp. is erature increased the level of total organic acid significantly increased(p<0.01). The sugar contents of samples ranged from 3.01 to 3.90% brix, and did not show significant differences according to the immersion times at the different water temperatures(0, 23, $70^{\circ}C$). The Omija extract that was immersed in water for 24 hrs. at $70^{\circ}C$ had a significantly higher(p<0.05) sugar content than the other samples. The total free sugar contents of samples ranged from 0.714 to 0.833%, and included glucose, fructose, and sucrose at levels of $0.37{\sim}0.42%$, 0.34{\sim}0.41%$, and $0.003{\sim}0.004%$, respectively. The Omija extract that was immersed in water for 18 hrs. at $70^{\circ}C$ water had a significantly higher(p<0.05) total free sugar content than the other samples. The lightness, redness, and yellowness values of the samples were in ranges of $49.09{\sim}58.25$, 62.37{\sim}67.34$, and $19.76{\sim}24.57$, respectively; therefore, red was the predominant color of the extracts. Overall, as the immersion time and water temperatures increased is, lightness significantly decreased and redness significantly increased(p<0.001).