Edulcorants

Fatty liver disease has been on the rise in the past few decades, and there is no hope that it will stop. The terminology change that has been recently proposed may not be sufficient to advocate for a reduction of steatogenic foods and a change in lifestyle. A course change may be supported by the recent labeling of aspartame sweetener as a possible carcinogenic compound by the International Association for Research on Cancer (IARC), an agency of the World Health Organization (WHO). Aspartame sweeteners and other edulcorating molecular compounds besides colorings may trigger liver cancer other than fatty liver disease, despite limited data supporting it...

The enzymatic transglycosylation of steviol glycosides can improve the edulcorant quality of steviol glycosides. Cyclodextrin glucanotransferase (CGTase) is one of the most popular glucanotransferases applied in this reaction. Herein, the CGTase-producing strain Alkalihalobacillus oshimensis CGMCC 23164 was isolated from Stevia planting soil. Using mass spectrometry-based secretome profiling, a high-efficiency CGTase that converted steviol glycosides to glucosylated steviol glycosides was identified and termed CGTase-13...

Currently, there is the paradox of low water intake but increased intake of sugar-sweetened beverages (SB) in several populations; those habits are associated with an increased prevalence of metabolic derangements and greater chronic disease mortality. Persistent heat dehydration and increased SB intake stimulate the continued release of vasopressin and overactivation of the polyol-fructokinase pathway, synergizing each other, an effect partially mediated by oxidative stress. The objective of the present study was to evaluate whether water restriction concurrent with SB hydration can cause renal damage by stimulating similar pathways as heat dehydration...

The adverse health effects of sucrose overconsumption, typical for diets in developed countries, necessitate use of low-calorie sweeteners. Following approval by the European Commission (2011), steviol glycosides are increasingly used as high-intensity sweeteners in food. Stevioside is the most prevalent steviol glycoside in Stevia rebaudiana plant leaves, but it has found limited applications in food products due to its lingering bitterness. Enzymatic glucosylation is a strategy to reduce stevioside bitterness, but reported glucosylation reactions suffer from low productivities...

Steviol glycosides from the leaves of the plant Stevia rebaudiana are high-potency natural sweeteners but suffer from a lingering bitterness. The Lactobacillus reuteri 180 wild-type glucansucrase Gtf180-ΔN, and in particular its Q1140E-mutant, efficiently α-glucosylated rebaudioside A (RebA), using sucrose as donor substrate. Structural analysis of the products by MALDI-TOF mass spectrometry, methylation analysis and NMR spectroscopy showed that both enzymes exclusively glucosylate the Glc(β1→C-19 residue of RebA, with the initial formation of an (α1→6) linkage...

Specificity of glycosyl donors is a critical issue in transglycosylation of stevioside, the main methodology to improve edulcorant quality of stevioside. The most popular glucanotransferase applied in this reaction is cyclodextrin glucanotransferase (CGTase) that catalyses cyclisation, coupling, hydrolysis and disproportionation simultaneously; which results a crosstalk in the glycosyl donors that comes from initial reactants, reaction intermediates as well as side products in parallel reactions. In this work, the specificity of glycosyl donors was studied to understand the transglucosylation pathways with the designed experiments and material balance analysis on the products using a commercial CGTase...

OBJECTIVE: To investigate the preparation process of total coumarins from Laportea bulbifera. METHODS: The optimum condition for the extraction of total coumarins was studied using the orthogonal test, and the extracts was purled with different kinds of macroporous resins. The content of total coumarins was detected by ultraviolet spectrophotometry. RESULTS: The optimum extraction process was as follows: three-time circumfluence with 4 times volume of 75% ethanol for 1...

Stevioside is an abundant sweetener extracted from Stevia rebaudiana leaf with a bitter aftertaste. Enzymatic transglycosylation of stevioside is a solution to improve the edulcorant quality of stevioside, but highly derivatised stevioside coming with high conversion of stevioside is undesired. In this experiment, the transglycosylation of stevioside was investigated by using a commercial cyclodextrin glucanotransferase and cornstarch hydrolyzate. With controlled parameters, the product was mainly composed of mono- and di-glucosylated stevioside while the highest stevioside conversion reached 77...

INTRODUCTION: Palm syrup is a typical product from the Canary Islands, traditionally produced from the sap of the tropical palm tree Phoenix canariensis. Its high caloric content has led to its increasing use as a health food supplement for athletes, children and elderly. Furthermore, demand for this natural syrup is continuously increasing due also to its medicinal uses in homeopathic medicine. OBJECTIVE: Palm Tree syrup samples prepared with palm sap from primary producers in La Gomera island (Canary Islands, Spain) were analyzed for their nutritional composition (moisture, ash, sugars, fat, vitamins and minerals)...

OBJECTIVE: To research the disperse behavior of many Chinese medicine decoctions. METHODS: Through the analysis of the dispersible attributes of 22 kinds of Chinese medicine decoctions including Radix Salviae Miltiorrhizae by means of turbidity, ultramicroscope and TEM, we found that a lot of nanometer particles existed in these decoctions after 4000 r/min centrifugation. Based on the model of Radix Salviae Miltiorrhizae, we analyzed the influence on the loss of effective ingredients by way of centrifugation, alcohol precipitation, flocculation and salting-out edulcoration...

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Legumes are characterized as showing interesting hypoglicemic properties. Their presence in the diet is very useful in controlling the level of blood glucose in diabetic people. Taking in mind this property different formulations of prune marmalades were developed using 5, -7.5, 10 and 15% of full fat sweet lupin flour (FFLF). These samples were submitted to chemical, physical, sensory and clinical analysis. The protein content increased from 0.6 to 5.2% in direct proportion to lupin flour concentration. Energy content remained relatively constant in all formulations...

An artificial defect of the umbilical area in ten calves was covered by a pericard graft whose new preparation method has been proved in bovine vessel grafts. Between 2 and 6 months postoperatively (p.o.) two animals at a time were euthanized to sample the graft and its surrounding tissue for histological investigations. On the one hand, there was an inflammatory foreign body type granulomatous reaction, but on the other hand this did not lead to rejection. Within the 6-month observation time the graft fibers were immigrated by the own young collagen fibers...

As every hospital practitioner, the psychiatrist of hospitals engages his liability at each act. But his responsibility is however edulcorated by the difficulties bound up with consent, confinement, possible dangerosity and suicide risk of mental patients, and also sector policy. He can be therefore, brought to account to his behaviors, before certain instances. This present work only treats upon civil and penal liability, insisting on their basis and their starting up.

It has been claimed that sucrose intake induces a rise in beta-endorphins. In an attempt to discriminate between the sensorial and metabolic effects of sucrose intake in this process, the effects of two chocolate drinks were compared: one sweetened with 50 g of sucrose, the other with 80 mg of aspartame. Plasma beta-endorphin concentrations were more elevated after the aspartame drink than after sucrose or fasting, while insulin increased after drinking as much with aspartame as with sucrose. We suggest that the increase in beta-endorphin after aspartame edulcorated chocolate is related with insulin secretion in the absence of marked changes in blood glucose or with a direct effect of aspartame itself on beta-endorphin liberation...