정보 제공이 두유에 첨가한 천연 대체감미료의 소비자의 감각 특성 인식과 기호도에 미치는 영향

박혜원(Hye-Won Park),홍재희(Jae-Hee Hong) 동아시아식생활학회 2018 동아시아식생활학회지 Vol.28 No.6

This study examined the effects of information on consumers’ sensory perception and acceptability of soymilk samples sweetened with sucrose or natural alternative sweeteners. Sucrose (SUC), erythritol (ERT), xylose (XYL), xylooligosaccharide (XOS), isomaltooligosaccharide (IMO), xylobiose (XB), and binary mixtures of sugar and XYL (X-S), XOS (XOS-S), or XB (XB-S) were added to soymilk to generate iso-sweetness. Forty untrained panelists rated their liking of the samples first and then conducted Napping® under blind and informed conditions, which took place a week apart. Data were analyzed statistically using an analysis of variance and multiple factor analysis (MFA). The results showed that information had a significant effect on the hedonic ratings of samples (F<SUB>1,659</SUB>=7.180, p=0.008), increasing the hedonic ratings of all samples except for ERT. In particular, XB (t<SUB>78</SUB>, 0.05=—2.102, p=0.039) and X-S (t<SUB>77, 0.05</SUB>=—2.289, p=0.026) were significantly more liked under the informed conditions than under the blind conditions. Furthermore, under blind conditions, there were no perceivable differences in liking among the samples, whereas XB and XOS were significantly preferred over ERT, XYL, and IMO under the informed conditions. The similarity index, RV coefficient obtained from MFA, was 0.71, suggesting that the sample configuration obtained by Napping was similar under the blind and informed conditions. Differences caused by information were found in the differentiation of ERT and X-S from other samples. In addition, more positive sensory descriptors were derived when information was provided. Overall, the results of the present study suggest that information on natural alternative sweeteners had a limited effect on the sensory perception, but had a more pronounced effect on the hedonic ratings, presumably through the halo effect of a positive impression created by information. Future studies will be needed to understand the potential moderating role of consumer attitudes to natural alternative sweeteners in sensory perception and liking.

Highly Sweet Compounds of Plant Origin

Nam-CheolKim,A.DouglasKinghorn 대한약학회 2002 Archives of Pharmacal Research Vol.25 No.6

The demand for new alternative “low calorie” sweeteners for dietetic and diabetic purposes has increased worldwide. Although the currently developed and commercially used highly sweet sucrose substitutes are mostly synthetic compounds, the search for such compounds from natural sources is continuing. As of mid-2002, over 100 plant-derived sweet compounds of 20 major structural types had been reported, and were isolated from more than 25 different families of green plants. Several of these highly sweet natural products are marketed as sweeteners or flavoring agents in some countries as pure compounds, compound mixtures, or refined extracts. These highly sweet natural substances are reviewed herein.

Enhanced Natural Gas Sweetening with Ultralow H2S Concentration via Polycarbonate-Silica Mixed Matrix Membranes

Sadeghi Rahman,Hassanajili Shadi 한국화학공학회 2024 Korean Journal of Chemical Engineering Vol.41 No.4

Mixed matrix membranes (MMMs) are brought up as prospecting media to sweeten natural gas in recent decades. But the majority of experiments have conducted on CO 2 /CH 4 gas pair separation, and H 2 S removal from CH 4 through MMMs has been paid less consideration. Thereupon, polycarbonate (PC) permeability and permselectivity as a polymer with inherent gas transport properties and two PC-based MMMs containing octylsilane (OS) and polydimethylsiloxane (PDMS)-modifi ed nanosilica were investigated under various operational conditions for this gas couple. The infl uence of operational parameters including transmembrane pressure, feed temperature, H 2 S inlet concentration and physical aging on the permeability of mixed gas and selectivity of the H 2 S/CH 4 pair was assessed. It was observed that addition of silica nanoparticles causes more H 2 S permeability and selectivity. As a result, it can be used for methane upgradation. Membranes fabricated with PDMS-modifi ed nanosilica showed the highest permeability of H 2 S and also the superior selectivity of H 2 S/CH 4 . Therefore, it could be possibly applied to mitigation of H 2 S concentration in the outlet gas stream.

Phyllodulcin, a natural functional sweetener, improves diabetic metabolic changes by regulating hepatic lipogenesis, inflammation, oxidative stress, fibrosis, and gluconeogenesis in db/db mice

Kim, Eunju,Shin, Jae-Ho,Seok, Pu Reum,Kim, Min-Soo,Yoo, Sang-Ho,Kim, Yuri Elsevier 2018 Journal of Functional Foods Vol.42 No.-

<P><B>Abstract</B></P> <P>Phyllodulcin, an isocoumarin derivatives and well-known natural sweetener derived from <I>Hydrangea macrophylla</I> var, was evaluated for its roles in diabetes-related metabolic and genetic changes by regulating glucose homeostasis in the liver. C57BL/KsJ-db/db mice received 20 mg/kg body weight (b.w.) stevioside (SVS 20), 10 mg/kg b.w. phyllodulcin (P 10), or 20 mg/kg b.w. phyllodulcin (P 20) for four weeks. Water and food intake were significantly lower in the phyllodulcin supplemented group compared with the diabetic group. Phyllodulcin supplementation suppressed the levels of fasting blood glucose, HbA1c, and plasma and hepatic triglyceride level. Phyllodulcin improved hepatic lipogenesis, while also suppressing inflammation and oxidative stress. Phyllodulcin inhibited hepatic fibrosis and regulated liver glucose homeostasis. Thus, these results indicate the potential of phyllodulcin to serve as a therapeutic agent to improve global hepatic function and metabolic abnormalities of diabetic conditions and the necessity to be better explored.</P> <P><B>Highlights</B></P> <P> <UL> <LI> Phyllodulcin improved diabetic metabolic changes in db/db/ mice. </LI> <LI> Phyllodulcin lowered water and food intake. </LI> <LI> Phyllodulcin suppressed the levels of fasting blood glucose and HbA1c. </LI> <LI> Phyllodulcin improved hepatic lipogenesis. </LI> <LI> Phyllodulcin suppressed inflammation and oxidative stress. </LI> <LI> Phyllodulcin inhibited hepatic fibrosis and regulated liver glucose homeostasis. </LI> </UL> </P>

Highly Sweet Compounds of Plant Origin

Kim, Nam-Cheol,Kinghorn, A.-Douglas The Pharmaceutical Society of Korea 2002 Archives of Pharmacal Research Vol.25 No.6

The demand for new alternative "low calorie" sweeteners for dietetic and diabetic purposes has increased worldwide. Although the currently developed and commercially used highly sweet sucrose substitutes are mostly synthetic compounds, the search for such compounds from natural sources is continuing. As of mid-2002, over 100 plant-derived sweet compounds of 20 major structural types had been reported, and were isolated from more than 25 different families of green plants. Several of these highly sweet natural products are marketed as sweeteners or flavoring agents in some countries as pure compounds, compound mixtures, or refined extracts. These highly sweet natural substances are reviewed herein.

Anti-cariogenic Characteristics of Rubusoside

Jeesoo Kim,Thi Thanh Hanh Nguyen,Juhui Jin,Iis Septiana,Gyu-Min Son,Gang-Hee Lee,You-Jin Jung,Dilshad Qureshi,목일균,Kunal Pal,Soo-Yeon Yang,Seong-Bo Kim,Doman Kim 한국생물공학회 2019 Biotechnology and Bioprocess Engineering Vol.24 No.2

Streptococcus mutans plays an important role in the development of dental caries in humans by synthesizing adhesive insoluble glucans from sucrose by mutansucrase activity. To explore the anti-cariogenic characteristics of rubusoside (Ru), a natural sweetener component in Rubus suavissimus S. Lee (Rosaceae), we investigated the inhibitory effect of Ru against the activity of mutansucrase and the growth of Streptococcus mutans. Ru (50 mM) showed 97% inhibitory activity against 0.1 U/mL mutansucrase of S. mutans with 500 mM sucrose. It showed competitive inhibition with a Ki value of 1.1 ± 0.2 mM and IC50 of 2.3 mM. Its inhibition activity was due to hydrophobic and hydrogen bonding interactions based on molecular docking analysis. Ru inhibited the growth of S. mutans as a bacteriostatic agent, with MIC and MBC values of 6 mM and 8 mM, respectively. In addition, Ru showed synergistic anti-bacterial activity when it was combined with curcumin. Therefore, Ru is a natural anti-cariogenic agent with antimutansucrase activity and antimicrobial activity against S. mutans.

설탕 대체재 연구 동향

박호영(Ho-Young Park),최희돈(Hee-Don Choi),김윤숙(Yoonsook Kim) 한국식품과학회 2016 식품과학과 산업 Vol.49 No.3

The recent much attention has been given to weight gain of the population and its consequences on the occurrence of diet-related diseases in developed countries. Sugar is considered to be the main culprit of these phenomena. Food manufacturers attempt to provide the consumer with reduced energy products with non-nutritional sugars. Some studies also showed that consumers preferred foods prepared with natural additives rather than chemical ones, due to health reasons. This article reviews issues related to sugar alternatives, as well as their use, health benefits and risks.

Increased brazzein expression by abiotic stress and bioreactor culture system for the production of sweet protein, brazzein

한종은,박윤지,이효신,정유진,박소영 한국식물생명공학회 2020 Plant biotechnology reports Vol.14 No.4

Plant-based recombinant protein production systems are powerful tools that can be used instead of microbial and animal cell culture systems. The aim of this study was to establish a stable brazzein production system from carrot cell suspension using bioreactor. Using Agrobacterium-mediated transformation (stress-inducible SWPA2 promoter and brazzein gene), three transgenic lines (TC1, 11, 12) were generated. During the TC12 culture period, cell proliferation increased rapidly up to 15 days, and the maximum cell division rate (log phase) was reached after 6 days of culture. Fresh weight peaked at day 18, 3.8-fold (7.6 g 100 mL−1) higher than on day 1, and gene expression was tenfold higher on day 27 than on day 0. The brazzein-encoding gene was also analyzed after treatment with various stress factors for increase of brazzein gene expression, and abscisic acid (ABA) and hydrogen peroxide ( H2O2) proved most effective. In particular, the gene expression was enhanced 2.5-fold with 220 μM H2O2 and 2.8-fold with 50 μM ABA, compared with controls. Transgenic cells were then transferred to various types of air-lift bioreactor, and the column bioreactor achieved a higher biomass (238.9 g L− 1) than cone and balloon bioreactors. These results demonstrate an efficient protein production system for brazzein using an air-lift bioreactor that may be suitable for the use in the food industry.

첨차(Rubus suavissimus S. Lee) 분말을 첨가한 쿠키의 품질 특성

홍여주(Yeo-Joo Hong),이영식(Young-Sik Lee) 한국조리학회 2015 한국조리학회지 Vol.21 No.6

A facile synthesis of (6S,1`S)-(+)-hernandulcin and (6S,1`R)-(+)-epihernandulcin

( Jung Hun Kim ),( Hyun Jin Lim ),( Seung Hoon Cheon ) 전남대학교 약품개발연구소 2003 약품개발연구지 Vol.12 No.-