Article
Chemistry, Applied
Zifan Wan, Sucheta Khubber, Madhuresh Dwivedi, N. N. Misra
Summary: The rising awareness of the adverse health effects of high sugar consumption has led to regulatory amendments for triggering sugar reduction in food products. Sugar reduction in yogurt is a challenging endeavor, requiring consideration of taste, cost, and consumer acceptability. The dairy industry is exploring various methods for reducing sugar content, with a focus on alternative sweeteners and novel solutions.
Article
Medicine, Research & Experimental
Chung-Hao Li, Chung-Teng Wang, Ying-Ju Lin, Hsin-Yu Kuo, Juei-Seng Wu, Tzu-Chun Hong, Chih-Jen Chang, Hung-Tsung Wu
Summary: Long-term consumption of sorbitol may alter gut microbiome composition and potentially induce glucose intolerance.
Article
Microbiology
Zhongzhi Sun, Wenju Wang, Leyuan Li, Xu Zhang, Zhibin Ning, Janice Mayne, Krystal Walker, Alain Stintzi, Daniel Figeysa
Summary: The composition and function of the human gut microbiome are closely related to human health. Sugar substitute sweeteners, as commonly used food additives, have potential impacts on the functionality of the microbiome. This study systematically investigated the responses of the human gut microbiome to commonly used sugar substitute sweeteners and revealed the associations between sweetener properties and metaproteomic responses of individual microbiomes.
MICROBIOLOGY SPECTRUM
(2022)
Article
Biotechnology & Applied Microbiology
Jacqueline Schiessl, Konrad Kosciow, Laura S. Garschagen, Juliane J. Hoffmann, Julia Heymuth, Thomas Franke, Uwe Deppenmeier
Summary: The study suggests that the fructose derivative 5-KF could serve as a potential low-calorie sugar substitute, but is not degradable by most common and abundant intestinal bacteria in the human gut.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
(2021)
Article
Food Science & Technology
Matthew C. Allan, Lisa J. Mauer
Summary: This study aimed to investigate the impact of sweetener structure and concentration on the retrogradation of wheat starch gels. The results showed that both sweetener concentration and type significantly affected retrogradation. Gels made with sugar alcohols and high sweetener concentrations tended to retrograde more and faster, while gels made with sugars and low sweetener concentrations had lower retrogradation rates and amounts. Sweeteners with more equatorial and exocyclic hydroxyl groups and those with larger molar volumes tended to increase the rate and amount of retrogradation.
Article
Nutrition & Dietetics
Raphaela Staltner, Victor Sanchez, Ina Bergheim, Anja Baumann
Summary: Sugar-rich diets and intense sweeteners can alter intestinal barrier function. Sucrose intake may lead to post-prandial endotoxemia, while sucralose does not affect plasma endotoxin levels.
Article
Food Science & Technology
Jaroslawa Rutkowska, Damian Baranowski, Agata Antoniewska-Krzeska, Eliza Kostyra, Maria Tufariello
Summary: Excessive consumption of simple sugars can lead to non-communicable diseases. Xylitol is a valuable sweetener alternative with anticarcinogenic and prebiotic-like characteristics, and lower glycaemic index and caloric value. This study found that using xylitol as a sucrose alternative improved the storage effects and sensory profiles of cookies.
Article
Nutrition & Dietetics
Yuraporn Sahasakul, Wannee Angkhasirisap, Aroonwan Lam-Ubol, Amornrat Aursalung, Daisuke Sano, Kentaro Takada, Dunyaporn Trachootham
Summary: This study found that substituting glucose with xylitol can slow down tumor growth, prolong survival time, and inhibit the expression of glycolytic enzymes. This discovery provides a basis for considering xylitol as a sweetener in food products for cancer survivors.
Review
Food Science & Technology
Poliana Bergamin Athayde Souza, Maria de Fatima Santos, Joao de Deus Souza Carneiro, Vinicius Rodrigues Arruda Pinto, Elisangela Elena Nunes Carvalho
Summary: This systematic review examined the effects of different sugar substitute sweeteners on the sensory aspects of jams, jellies, and marmalades. The results suggest that blending different sweeteners, both artificial and natural, is probably the best strategy to enhance the sensory aspects of these products. Combining bulk and high-intensity natural sweeteners, such as xylitol and stevia, is a promising alternative for the development of low-sugar or sugar-free natural products.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Article
Environmental Sciences
Jian Wang, Qing Yang, Jinling Han, Zidian He, Min Yang, Xiuping Wang, Xiaohu Lin
Summary: The study found that sweet maize showed differential responses to nicosulfuron stress in terms of sugar metabolism enzymes, starch metabolism enzymes, non-enzyme substances, and expression of key enzyme genes. Under nicosulfuron stress, compared with the nicosulfuron-tolerant line HK301, the nicosulfuron-sensitive line HK320 had significantly reduced stem and root dry matter accumulation, resulting in a lower root-to-shoot ratio. Additionally, the nicosulfuron stress significantly increased the sucrose, soluble sugar, and starch contents in leaves and roots of the nicosulfuron-tolerant line HK301, which may be related to enhanced carbohydrate metabolism and upregulation of sucrose transporter genes.
ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH
(2023)
Article
Biochemistry & Molecular Biology
Yu He, Ruifan Chen, Ying Yang, Guichan Liang, Heng Zhang, Xiaomei Deng, Ruchun Xi
Summary: This study investigated the changes in sugar content and metabolic enzyme activity during Camellia oleifera fruit development and identified key genes related to sucrose metabolism. The findings provide a molecular basis for further understanding of sugar metabolism in C. oleifera fruit.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2022)
Article
Multidisciplinary Sciences
Qin-Xin Bao, Xin-Rong Mu, Chen Tong, Cong Li, Wen-Zhe Tao, Sheng-Ting Zhao, Yu-xin Liu, Wan-Ni Wang, Yu-ting Wei, Fu-Huan Yu, Jing-wen Wang, Zhi-Lan Sun, Bing-Ling Fan, Jia Sun, Chen Wang, Gary J. Loake, Lai-Sheng Meng, David Baulcombe
Summary: Stomata are pores that regulate plant gas exchange and water/nutrient uptake. This study investigates how carbohydrate status in preexisting leaves affects stomatal formation in newly developing leaves. The researchers found that the Glc status of preexisting leaves determines systemic stomatal development within newly developing leaves through the HXK1-EIN3-SUC2 module.
PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA
(2023)
Article
Medicine, Research & Experimental
Linda Tsan, Sandrine Chometton, Anna M. R. Hayes, Molly E. Klug, Yanning Zuo, Shan Sun, Lana Bridi, Rae Lan, Anthony A. Fodor, Emily E. Noble, Xia Yang, Scott E. Kanoski, Lindsey A. Schier
Summary: Habitual early-life consumption of low-calorie sweeteners (LCS) has long-lasting effects on glucose regulation, sugar-motivated behavior, and hippocampal-dependent memory in rats, which may be attributed to changes in nutrient transporter, sweet taste receptor, and central gene pathway expression.
Article
Nutrition & Dietetics
Heidi Morahan, Kieron Rooney
Summary: Reducing consumption of sugar-sweetened beverages is important due to its link to obesity, but the consumption of non-nutritive sweetened beverages is increasing. Most animal studies do not accurately reflect human consumption of these beverages, limiting their translational capacity. This study aimed to develop an ecologically valid model of non-nutritive sweetened beverage consumption and assess metabolic recovery after switching from sucrose to non-nutritive sweeteners. The findings suggest limited metabolic recovery in both male and female rats.
Review
Multidisciplinary Sciences
Tanmay Sarkar, Megha Mukherjee, Sarita Roy, Runu Chakraborty
Summary: Palm sap sugar is a natural sweetener made from the sap of palm trees, and it has great potential as an alternative to cane sugar in the Indian market. It is characterized by its low GI value and various nutritional contents. The taste and qualities of palm sugar vary depending on the species, region, and climatic conditions of the palm trees. Traditional processing methods of palm sap result in lower yield and higher costs, but there is potential for development in processing techniques to optimize palm sugar production. Palm sugar can also be used to make a variety of value-added products. This review paper aims to summarize the composition, qualities, production procedures, and potential applications of palm sap and palm sugar.