Optimization of total sugar extraction from Cynomorii Herba by using quadratic orthogonal rotation regression combination design / 中草药

Objective: To optimize the extraction processes used for enzymatic hydrolysis of total sugar from Cynomorii Herba (Cynomoriumsongaricum) by employed quadratic orthogonal rotation regression combination design. Methods: Taking the extraction rate of total sugar as index, as well as enzyme ratio, enzyme concentration, extraction temperature, extraction time, and initial pH value as investigation factors to screen out main factors. The quadratic orthogonal rotation regression combination design was applied to optimize the process. And then, to employ response surface analysis method (RSM) for evaluating the impacts on the response values of the single factor effect and interaction effect of each factor level. Results: The optimum conditions were as follows: enzyme concentration was 1% (wt% of Cynomorii Herba powder), initial enzyme solution pH was 5.5, extraction temperature was 55℃, extraction time was 45 min, and pectinase and cellulose was 1∶1 proportion. The extraction yield of total sugar was (17.54 ± 0.35) %. The influence of response values of each factor presented the relationship of the parabolic surface with the opening downward. The results showed that the impact degree on total sugar yield of Cynomorii Herba were extraction temperature, extraction time, and enzyme ratio, respectively. Conclusion: This method is a simple and effective method to increase the extraction yield of total sugar from Cynomorii Herba. Quadratic orthogonal rotation regression combination design has a favourable predictability.

A study of dietary intake of total sugars by elementary students in Jeju province / 한국영양학회지

PURPOSE: The aim of this study was to estimate total sugar intake and sugar intake-related dietary habit and nutrient intake of elementary school students. METHODS: Subjects included 701 elementary school students (351 boys and 350 girls) residing in Jeju. The research analyzed a sample and was carried out using the 24 hour recall method and one day consumption of total sugar. RESULTS: The average daily total sugar intake was 55.3 g (male 53.1 g, female 57.6 g). Total sugar intake per meal was 6.3 g (11.4%) from breakfast, 6.9 g (12.5%) from lunch, and 7.2 g (13.0%) from dinner, 34.9 g (63.1%). Major food groups of total sugar were milks (17.04 g), grains and their products (12.79 g), fruits and their products (9.40 g), and sugars and sweets (7.30 g). In analysis of the amount of total sugar consumption from several recipes, much was taken in from dessert and snacks such as dairy products (15.08 g), bread and snacks (6.4 g), beverages (5.5 g), fruits (5.1 g), and ice cakes (4.8 g). Total sugar consumption was high for rices and side dishes such as noodles (5.1 g), stir-fried foods (2.3 g), fried foods (1.4 g), cooked rice with seasoning (1.4 g), and hard-boiled foods (1.1 g). In comparison of total sugar consumption for sugar sources, daily intake of natural sugar, added sugar, and natural and added sugar were 25.8 g, 23.3 g, and 6.2 g, respectively. High sugar intake group, which was over 20% of the energy from total sugar intakes, consumed significantly less Fe, Zn, and niacin than the low sugar intake group, which was below 20%. CONCLUSION: Total sugar intake of fifth graders of elementary schools on Jeju Island was 55.4 g/day, and it was usually intake from snacks. Therefore, elementary school students need nutritional education for proper selection of better snacks and for reduction of dietary sugar intake.

A study of total sugar intake by middle school students in Jeju Province / 한국영양학회지

PURPOSE: The aim of this study was to estimate total sugar intake and sugar intake-related dietary habit and nutrient intake of middle school students. METHODS: Subjects included 1,184 middle school students (476 males and 708 females) residing in Jeju. This research analyzed daily dietary intakes of subjects using the 24 hour recall method and surveyed the dietary habit related to total sugar intake using questionnaires. Descriptive analysis, chi-square test, t-test, and ANOVA, using the SAS program were used for analysis of data. RESULTS: The average daily total sugar intake was 60.3 g (male 50.5 g, female 66.9 g). Total sugar intake per meal was 6.5 g (10.8%) from breakfast, 9.0 g (14.9%) from lunch, 11.8 g (19.6%) from dinner, and 33.0 g (54.7%) from snacks. Food groups that contribute to the majority of total sugar intake were grains and their products (23.0 g), milk (11.0 g), fruits and their products (7.3 g), sugars and sweets (6.1 g), and vegetables and their products (5.8 g). In terms of total sugar intakes by cooking methods, desserts showed a greater amount than main and side dishes, and indicated in order of amount as follows: bread and cookies (11.5 g), dairy products (7.5 g), ice cakes (6.2 g), beverages (5.3 g), and fruits (4.5 g). Total sugar consumption was high for rice and side dishes such as noodles (10.2 g), fried foods (2.9 g), stir-fried foods (2.0 g), and cooked rice with seasoning (1.7 g). The daily intake of natural sugar, added sugar, and natural and added sugar was 18.3 g, 35.8 g, and 6.2 g, respectively. The high sugar intake group, which was over 20% of the energy from total sugar intakes, consumed significantly less Fe, Zn, vitamin B6, niacin, and vitamin E than the low sugar intake group, which was below 20%. CONCLUSION: Total sugar intake of second graders of middle schools on Jeju Island was 60.3 g/day, mostly obtained from snacks (54.7%). Therefore, nutritional education for proper selection of better snacks and for reduction of dietary sugar intake is needed for middle school students.

Dietary total sugar intake of Koreans: Based on the Korea National Health and Nutrition Examination Survey (KNHANES), 2008-2011 / 한국영양학회지

PURPOSE: The aim of this study is to estimate total sugar intake and identify major food sources of total sugar intake in the diet of the Korean population. METHODS: Dietary intake data of 33,745 subjects aged one year and over from the KNHANES 2008-2011 were used in the analysis. Information on dietary intake was obtained by one day 24-hour recall method in KNHANES. A database for total sugar content of foods reported in the KNHANES was established using Release 25 of the U.S. Department of Agriculture National Nutrient Database for Standard Reference, a total sugar database from the Ministry of Food and Drug Safety, and information from nutrition labeling of processed foods. With this database, total sugar intake of each subject was estimated from dietary intake data using SAS. RESULTS: Mean total sugar intake of Koreans was 61.4 g/person/day, corresponding to 12.8% of total daily energy intake. More than half of this amount (35.0 g/day, 7.1% of daily energy intake) was from processed foods. The top five processed food sources of total sugar intake for Koreans were granulated sugar, carbonated beverages, coffee, breads, and fruit and vegetable drinks. Compared to other age groups, total sugar intake of adolescents and young adults was much higher (12 to 18 yrs, 69.6 g/day and 19 to 29 yrs, 68.4 g/day) with higher beverage intake that beverage-driven sugar amounted up to 25% of total sugar intake. CONCLUSION: This study revealed that more elaborated and customized measures are needed for control of sugar intake of different subpopulation groups, even though current total sugar intake of Koreans was within the range (10-20% of daily energy intake) recommended by Dietary Reference Intakes for Koreans. In addition, development of a more reliable database on total sugar and added sugar content of foods commonly consumed by Koreans is warranted.

The total sugar and free sugar content in beverages categorized according to recipes at coffee and beverage stores / 한국영양학회지

This study was designed to investigate the amount of free sugar according to each beverage category in coffee and beverage stores. The groups were categorized as 15 groups based on the kind of beverage material. The beverage groups contributing to total sugar per 100 mL were milk + syrup or powder, hot (12.9 g), ade (12.6 g), milk + syrup or powder + crushed ice (11.9 g), and espresso shot + milk + syrup + crushed ice (11.4 g). The beverage groups contributing to free sugar per 100 mL were ade (12.6 g), milk + syrup or powder + crushed ice (10.8 g), espresso shot + milk + syrup + crushed ice (10.3 g), and milk + syrup or powder, hot (9.7 g). The beverage groups contributing to total sugar (energy) per portion size were milk + syrup or powder + crushed ice 56.6 g (332.3 kcal), espresso shot + milk + syrup + crushed ice 49.3 g (333.4 kcal), milk + syrup or powder, hot 46.3 g (372.1 kcal), and milk + syrup or powder, ice 38.1 g (325.9 kcal). The beverage groups contributing to free sugar per portion size were milk + syrup or powder + crushed ice 51.2 g, espresso shot + milk + syrup + crushed ice 44.9 g, ade 37.1 g, milk + syrup or powder, hot 34.6 g, and milk + syrup or powder, ice 30.1 g. The percent of average free sugar per portion size of the WHO recommendation (free sugars <10% of total energy; <50 g/2,000 kcal) was milk + syrup or powder + crushed ice 102.4%, espresso shot + milk + syrup + crushed ice 89.8%, ade 74.1%, and milk + syrup or powder, hot 69.2%. The proportion of beverage in excess of WHO recommendation per portion size was 14.6% in espresso shot + milk + syrup + crushed ice, 22.7% in ade, and 10.9% in milk + syrup or powder, hot. Therefore, in coffee and beverage stores, menu development with reduced sugar content is needed, and nutrition information should be provided through sugar nutrition labeling.

Relationship between Total Sugar Intake and Obesity Indices in Female Collegians

This study investigated the relationship between total sugar intake and obesity indices in 362 female university students. This study was conducted using an anthropometric checkup and 3-day dietary records. Subjects were categorized according to the total sugar intake as or = 83.8 g (group IV, n = 90). No significant differences in age, weight, height, body mass index (BMI), or the percentage of body fat were observed among the four groups. Based on BMI, 20.2% were overweight, and the percentage of body fat was > 30% in 67.1% of all students sampled. Energy intake in each groups was 1,164.7 kcal, 1,488.6 kcal, 1,590.0 kcal, and 1795.8 kcal, respectively (p < 0.001). Total sugar intake in the groups was 20.5 g, 44.6 g, 68.3 g, and 111.8 g, respectively (p < 0.001). Carbonated beverages were identified as the most significant food source for total sugar intake in female university students. The next major foods were ice cream, milk, coffee, fruit, sugar, cookies, bread, chocolate, corn syrup, rice, onion, maple syrup, pickle, and sweet potato. As intake of total sugar increased, intake of energy also increased significantly. Mean daily intakes of fat and calcium/1,000 kcal were significantly higher in group IV than those in the other groups. Mean daily intakes of vitamin C and vitamin E/1,000 kcal were significantly higher in group III than those in the other groups. The percentage of subjects who consumed nutrients below the estimated average requirement was less in the higher total sugar intake group than that in the lower intake group. The obesity indices (weight, BMI, % body fat) were not associated with total sugar intake in the subjects. We conclude that total sugar intake does not seem to influence obesity indices in female university students.

Effect of salt stress on different components of Glycyrrhiza uralensis / 中草药

Objective: To investigate the effect of salt stress at different concentrations on the accumulative contents of glycyrrhizic acid and five components and their correlations. Methods: Annual Glycyrrhiza uralensis cultivated in the plastic flowerpot was treated with salt at different concentrations (3, 6, and 9 mg/mL). The contents of glycyrrhizic acid, total sugar, crude protein, crude fiber, crude fat and ash were determined after 35, 70, and 105 d treatment. The proportional relationships of five components and the correlation of glycyrrhizinic acid and five components were analyzed. Results: On 70 d after the treatment of 6 and 9 mg/mL salt solution, the glycyrrhizic acid content was extremely higher than that in control group. Crude protein in the treatment groups of 6 and 9 mg/mL salt solution increased significantly compared with that in control group. While total sugar content decreased significantly compared with that in control group. On 105 d, crude fat content in the treatment group of 9 mg/mL salt solution was extremely higher than that in control group. And on 70 and 105 d, the crude fat proportion in the treatment group of 9 mg/mL salt solution was extremely higher than that in control group, while the total sugar proportion was extremely lower than that in control group. The correlation analysis showed that glycyrrhizic acid content had a positive correlation with the content of crude fat and ash, while had a negative correlation with total sugar on 70 and 105 d. Conclusion: The accumulation of glycyrrhizic acid is closely related to proportion of crude protein, total sugar , crude fat and ash content. The proper salt stress could stimulate sugar metabolisms and accelerate the decomposition of the substance. All of these could promote the secondary metabolism and make the formation and accumulation of glycyrrhizic acid.

Content Determination of Total Sugar and Polysaccharide in Radix et Rhizoma Rhei and Its Processed Product / 中国药房

OBJECTIVE:To investigate the content of total sugar and polysaccharide in Radix et Rhizoma Rhei and its processed product in order to study the effect of different processing method on the content of total sugar and polysaccharide.METHODS:UV spectrophotometer was adopted to determine absorbance after the sulfuric acid-phenol coloration.The detection wavelength was set at 491 nm.RESULTS:The descending order of the content of total sugar and polysaccharide in Radix et Rhizoma Rhei and its processed product were as follow:prepared Radix et Rhizoma Rhei(steaming),prepared Radix et Rhizoma Rhei(processing with wine),Radix et Rhizoma Rhei,prepared Radix et Rhizoma Rhei with wine,prepared Radix et Rhizoma Rhei with vinegar and charred Radix et Rhizoma Rhei.CONCLUSION:The content of total sugar and polysaccharide in Radix et Rhizoma Rhei processed with different processing method were strikingly different from that of Radix et Rhizoma Rhei.The content of total sugar and polysaccharide in prepared Radix et Rhizoma Rhei were increased significantly while that of prepared Radix et Rhizoma Rhei with wine,prepared Radix et Rhizoma Rhei with vinegar and charred Radix et Rhizoma Rhei were decreased to some extent.

Quality in fruits of Lycium barbarum and its relationship with soil fertility factors / 中草药

Objective The contents of total sugar,polysaccharide,amino acid,betaine,carotenoid,flavone,hundred-seed weight of Lycium barbarum fruits from eight different habitats in first stubble,prosperous time,and autumn were determined and the ratios of total sugar to betaine were analyzed,in order to classify these indexes,and investigate the relationship with the soil fertility factors.MethodsHPLC and UV-spectrophotometry methods were used to determine the contents and the results were analyzed adopting the clustering,correlation,and variance analysis.Results All the indexes were divided into three parts which were total sugar,betaine,and carotenoid.Various indexes were affected in different degrees by the soil fertility factors.Conclusion The contents of total sugar,betaine,carotenoid,and the ratios of total sugar to betaine could be used to assay the quality of L.barbarum fruits reasonably;The accumulation of each ingredient in L.barbarum fruits is affected by the synergistic effects of all the soil fertility factors,not a single role.It would be beneficial to the fertilization and improvement for the quality of L.barbarum.