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NTIS 바로가기Journal of plant biotechnology = 식물생명공학회지, v.45 no.3, 2018년, pp.257 - 265
정여진 (국립한경대학교 원예생명과학과) , 강권규 (국립한경대학교 원예생명과학과)
Sweetener is one of the additives that makes you feel sweet. Artificial sweeteners and sugar are typical examples, and sweetness proteins with sweetness characteristics have been widely studied. These studies elucidated the transformation lettuce cells with Agrobacterium method for stable production...
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핵심어 | 질문 | 논문에서 추출한 답변 |
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Miracullin이 미각수식활성 작용을 할 때에 그 특징은 무엇인가? | Miracullin은 열대식물인 miracle fruit (Synsepalum dulcificum)의 열매에서 추출한당 단백질로 자체로는 단맛은 없지만 신맛을 단맛으로 변화시킬 수 있는 미각수식활성(Taste modifying activity) 작용을 한다고 하였다(Kurihara and Beidler 1968). 이렇게 변형된 단맛은 산의 pH와 신맛에 따라 결정되며, 설탕보다 3,000배 높은 감미도를 가지며, 100°C 이상 가열하면 맛을 변화시키는 성질을 상실한다고 하였다(Faus 2000). 이러한 감미단백질들은 천연감미료로써 매우 높은 평가를 받고 있으나, 과실에서 생산하는 단백질은 한정된 지역 및 계절에 따라 단백질품질이 다르기 때문에 산업적 활용이 극히 제한 적이라고 할수 있다. | |
인공감미료의 사용에 따라 발생되는 질환은 무엇인가? | 당은 다양한 음식에 필요하며, 설탕과 아세설팜칼륨, 아스파탐 및 사카린 등의 인공감미료를 다량 섭취하는 현대인들에게 고혈압, 당뇨병, 비만 및 치아질환 등을 유발할 수 있다. 또한 이러한 인공감미료의 사용은 방광암, 뇌종양, 심부전 및 정신적 질환과 같은 복합성 질환을 야기한다고 보고되었다(Kant 2005). 따라서 인공 감미료나 설탕 대신에 단맛의 특성을 발휘하거나 미각을 수식할 수 있는 안전하고 건강한 대체 감미료의 연구가 필수적이다(Kant 2005). | |
감미료(sweetener)는 무엇인가? | 감미료(sweetener)는 단맛을 느끼게 하는 첨가물 중 하나로 인공감미료와 설탕이 대표적이며, 단맛의 특성을 지닌 감미 단백질도 잘 알려져 있다. 본 연구는 천연 감미 단백질, brazzein, thaumatin 및 miraculin의 안정적인 생산을 위해 Agrobacterium방법으로 상추 세포를 형질 전환시켰다. |
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