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Mutlu C, Candal-Uslu C, Özhanlı H, Arslan-Tontul S, Erbas M. Modulating of food glycemic response by lactic acid bacteria. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101685] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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52
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Farag MA, Kabbash EM, Mediani A, Döll S, Esatbeyoglu T, Afifi SM. Comparative Metabolite Fingerprinting of Four Different Cinnamon Species Analyzed via UPLC-MS and GC-MS and Chemometric Tools. Molecules 2022; 27:molecules27092935. [PMID: 35566284 PMCID: PMC9104325 DOI: 10.3390/molecules27092935] [Citation(s) in RCA: 23] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2022] [Revised: 04/25/2022] [Accepted: 04/28/2022] [Indexed: 12/29/2022] Open
Abstract
The present study aimed to assess metabolites heterogeneity among four major Cinnamomum species, including true cinnamon (Cinnamomum verum) and less explored species (C. cassia, C. iners, and C. tamala). UPLC-MS led to the annotation of 74 secondary metabolites belonging to different classes, including phenolic acids, tannins, flavonoids, and lignans. A new proanthocyanidin was identified for the first time in C. tamala, along with several glycosylated flavonoid and dicarboxylic fatty acids reported for the first time in cinnamon. Multivariate data analyses revealed, for cinnamates, an abundance in C. verum versus procyandins, dihydro-coumaroylglycosides, and coumarin in C. cassia. A total of 51 primary metabolites were detected using GC-MS analysis encompassing different classes, viz. sugars, fatty acids, and sugar alcohols, with true cinnamon from Malaysia suggested as a good sugar source for diabetic patients. Glycerol in C. tamala, erythritol in C. iners, and glucose and fructose in C. verum from Malaysia were major metabolites contributing to the discrimination among species.
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Affiliation(s)
- Mohamed A. Farag
- Pharmacognosy Department, College of Pharmacy, Cairo University, Kasr El Aini St., Cairo 11562, Egypt
- Correspondence: (M.A.F.); (T.E.); (S.M.A.); Tel.: +11-202-2362245 (M.A.F.); +49-511-762-5589 (T.E.)
| | - Eman M. Kabbash
- Phytochemistry Department, National Organization for Drug Control and Research, Giza 12622, Egypt;
| | - Ahmed Mediani
- Institute of Systems Biology (INBIOSIS), Universiti Kebangsaan Malaysia (UKM), Bangi 43600, Selangor, Malaysia;
| | - Stefanie Döll
- German Centre for Integrative Biodiversity Research (iDiv) Halle-Jena-Leipzig, Puschstraße 4, 04103 Leipzig, Germany;
- Institute of Biodiversity, Friedrich Schiller University Jena, Dornburger-Str. 159, 07743 Jena, Germany
| | - Tuba Esatbeyoglu
- Department of Food Development and Food Quality, Institute of Food Science and Human Nutrition, Gottfried Wilhelm Leibniz University Hannover, Am KleinenFelde 30, 30167 Hannover, Germany
- Correspondence: (M.A.F.); (T.E.); (S.M.A.); Tel.: +11-202-2362245 (M.A.F.); +49-511-762-5589 (T.E.)
| | - Sherif M. Afifi
- Pharmacognosy Department, Faculty of Pharmacy, University of Sadat City, Sadat City 32897, Egypt
- Correspondence: (M.A.F.); (T.E.); (S.M.A.); Tel.: +11-202-2362245 (M.A.F.); +49-511-762-5589 (T.E.)
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Ahn MH, Shin JA, Yang SO, Choi WS, Jang S, Kang SC, Cho SD. Metabolite profiling of a Sargassum micracanthum methanol extract with in vitro efficacy against human head and neck squamous cell carcinoma aggressiveness. Arch Oral Biol 2022; 137:105386. [PMID: 35272061 DOI: 10.1016/j.archoralbio.2022.105386] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2021] [Revised: 02/15/2022] [Accepted: 02/20/2022] [Indexed: 01/18/2023]
Abstract
OBJECTIVE Extracts from the brown algae Sargassum micracanthum have documented anti-viral, anti-oxidant, and anti-inflammatory activities as well as potential anti-tumor efficacy against several cancer types. Here, we evaluated the inhibitory effect and molecular mechanisms of methanol extract of S. micracanthum (MESM) on the aggressiveness of human head and neck squamous cell carcinoma (HNSCC) using in vitro cell culture-based models. DESIGN To test the potential efficacy of MESM on the migratory and invasive properties of HNSCC cells, we used wound healing, transwell cell migration and invasion assays. Proteome profiling and functional in silico analysis were applied to investigate the possible modes of action by MESM. We also examined the metabolite profiling of MESM using gas chromatography/mass spectrometry. RESULTS MESM inhibited the motility of human HNSCC cell lines as well as invasiveness without influencing cell survival. Proteome profiling identified 19 oncogenic proteins significantly downregulated by MESM treatment. Protein-protein interaction network and gene ontology analyses revealed that Tie2 and associated angiogenic signaling pathway components were significantly enriched among these downregulated oncogenic proteins, which was confirmed by validating the reduced Tie2 expression in MESM treatment groups. Metabolite profiling of MESM identified six-carbon sugar alcohols such as D-sorbitol and/or D-mannitol as the main bioactive compounds. D-sorbitol and D-mannitol effectively reduced Tie2 expression and the aggressiveness of human HNSCC cell lines. CONCLUSIONS These findings suggest that six-carbon sugar alcohols in MESM have promising anti-cancer efficacy for the treatment of human HNSCC and further identify Tie2 signaling components as potential treatment targets.
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Affiliation(s)
- Min-Hye Ahn
- Department of Oral Pathology, School of Dentistry and Dental Research Institute, Seoul National University, Seoul 03080, Republic of Korea
| | - Ji-Ae Shin
- Department of Oral Pathology, School of Dentistry and Dental Research Institute, Seoul National University, Seoul 03080, Republic of Korea
| | - Seung-Ok Yang
- National Instrumentation Center for Environmental Management, Seoul National University, Seoul 08826, Republic of Korea
| | - Won-Sil Choi
- National Instrumentation Center for Environmental Management, Seoul National University, Seoul 08826, Republic of Korea
| | - Soojin Jang
- Department of Oral Pathology, School of Dentistry, Seoul National University, Seoul 03080, Republic of Korea
| | - Se-Chan Kang
- Graduate School of Biotechnology and Department of Oriental Medicinal Biotechnology, Kyung Hee University, Yongin 17104, Republic of Korea.
| | - Sung-Dae Cho
- Department of Oral Pathology, School of Dentistry and Dental Research Institute, Seoul National University, Seoul 03080, Republic of Korea.
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Kashiwakura Y, Sogabe T, Hiyama Y, Arakawa N, Fujii T, Tochio T, Kawai K. Prediction and control of glass transition temperature for hydrogenated starch hydrolysates and its impact on the texture modification of gummy. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107467] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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Banga S, Kumar V, Kumar S, Sharma R, Kaur R, Grover K. Process optimization for the development of fruit‐based diet drink: A low‐calorie approach. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16674] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Shareen Banga
- Food Technology and Nutrition, School of Agriculture Lovely Professional University Phagwara India
- Department of Food and Nutrition Punjab Agricultural University Ludhiana India
| | - Vikas Kumar
- Department of Food Science and Technology Punjab Agricultural University Ludhiana India
| | - Satish Kumar
- College of Horticulture and Forestry Dr YS Parmar University of Horticulture and Forestry Solan India
| | - Rakesh Sharma
- Department of Food Science and Technology Dr. Y. S. Parmar University of Horticulture and Forestry Solan India
| | - Ramandeep Kaur
- Department of Food Science and Technology Punjab Agricultural University Ludhiana India
| | - Kiran Grover
- Department of Food and Nutrition Punjab Agricultural University Ludhiana India
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Ishikawa H, Touge T, Kuriyama W, Kida M, Matsumura K. Highly Efficient and Selective Hydrogenation of Sugars Catalyzed by Ru-MACHO-BH: Practical Synthesis of Sugar Alcohols. Org Process Res Dev 2022. [DOI: 10.1021/acs.oprd.2c00047] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Hiroki Ishikawa
- Corporate Research & Development Division, Takasago International Corporation, 1-4-11 Nishi-yawata, Hiratsuka, Kanagawa 254-0073, Japan
| | - Taichiro Touge
- Corporate Research & Development Division, Takasago International Corporation, 1-4-11 Nishi-yawata, Hiratsuka, Kanagawa 254-0073, Japan
| | - Wataru Kuriyama
- Corporate Research & Development Division, Takasago International Corporation, 1-4-11 Nishi-yawata, Hiratsuka, Kanagawa 254-0073, Japan
| | - Michio Kida
- Corporate Research & Development Division, Takasago International Corporation, 1-4-11 Nishi-yawata, Hiratsuka, Kanagawa 254-0073, Japan
| | - Kazuhiko Matsumura
- Corporate Research & Development Division, Takasago International Corporation, 1-4-11 Nishi-yawata, Hiratsuka, Kanagawa 254-0073, Japan
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57
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Simões CD, Maganinho M, Sousa AS. FODMAPs, inflammatory bowel disease and gut microbiota: updated overview on the current evidence. Eur J Nutr 2022; 61:1187-1198. [PMID: 34988652 DOI: 10.1007/s00394-021-02755-1] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2021] [Accepted: 11/25/2021] [Indexed: 02/07/2023]
Abstract
PURPOSE Based on the fermentable oligosaccharides, disaccharides, monosaccharides and polyols (FODMAP) hypothesis, the low-FODMAP diet has been suggested as a potential therapeutic approach for inflammatory bowel disease (IBD) with promising results on disease management. However, this diet implies a specific broad food restriction, which potentially increases the risk of nutritional deficiencies and may aggravate gut microbiota dysbiosis of IBD patients. The aim of the present study is to review the effect of individual FODMAPs on the human gut microbiota. In addition, this narrative review provides an updated overview of the use of the low-FODMAP diet in IBD, namely the implementation, advantages, limitations, and the impact on the gut microbiota. METHODS The literature search strategy was applied to PubMed and Web of Science using relevant keywords, IBD, FODMAPs, Fructose, Lactose, Polyols, FOS, GOS, low-FODMAP diet and gut microbiota. RESULTS Current data suggest that the low-FODMAP diet may effectively improve clinical outcomes in the management of IBD and ensure better quality of life for IBD patients. However, there is evidence highlighting some issues of concern, particularly the adequacy of the diet and the impact on the gut microbiota. The various FODMAP types differently modulate the gut microbiota. CONCLUSION IBD management should be achieved with the least possible dietary restriction to avoid detrimental consequences, particularly on nutritional adequacy and gut microbiota. Thus, it is important to individualize and monitor the nutrition intervention. Further studies are required to better characterize the relationship between diet, the gut microbiota, and IBD to support the generalization of this approach for clinical practice in IBD therapy and management.
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Affiliation(s)
- Catarina D Simões
- Faculty of Health Sciences, University Fernando Pessoa, Porto, Portugal
- CIBIO-InBIO Research Centre in Biodiversity and Genetic Resources, University of Porto, Vairão, Portugal
| | - Marta Maganinho
- Faculty of Health Sciences, University Fernando Pessoa, Porto, Portugal
| | - Ana S Sousa
- Faculty of Health Sciences, University Fernando Pessoa, Porto, Portugal.
- Center for Innovative Care and Health Technology (ciTechcare), Polytechnic of Leiria, Leiria, Portugal.
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58
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McKenzie E, Lee SY. Sugar reduction methods and their application in confections: a review. Food Sci Biotechnol 2022; 31:387-398. [PMID: 35464251 PMCID: PMC8994798 DOI: 10.1007/s10068-022-01046-7] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2021] [Revised: 01/20/2022] [Accepted: 02/08/2022] [Indexed: 12/11/2022] Open
Abstract
Many American adults consume almost double the daily recommended amount of sugar. With excess consumption of sugar and consequential health problems arising, food manufacturers are investigating methods to reduce sugar while maintaining similar functional and sensory properties. The body of literature was searched for papers regarding sugar reduction, and the main methods of sugar reduction are summarized herein with a specific focus on high sugar products. Reducing sugar in confections is possible; however, the challenge is maintaining the balance between texture and sweetness perception. Texture plays a large role in the sweetness perception of confections, with firmer products often being perceived as less sweet. Depending on the method, 20-40% of sugar can be removed from confections without sacrificing sensory acceptance, often replaced with multiple ingredients. Further investigation is needed on confection models and how the emerging health trends set the foundation for sugar reduction.
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Affiliation(s)
- Elle McKenzie
- Department of Food Science and Human Nutrition, University of Illinois Urbana-Champaign, 905 South Goodwin Ave., 486A Bevier Hall, Urbana, IL 61801 USA
| | - Soo-Yeun Lee
- Department of Food Science and Human Nutrition, University of Illinois Urbana-Champaign, 905 South Goodwin Ave., 351 Bevier Hall, Urbana, IL 61801 USA
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59
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Starkey DE, Wang Z, Brunt K, Dreyfuss L, Haselberger PA, Holroyd SE, Janakiraman K, Kasturi P, Konings EJM, Labbe D, Latulippe ME, Lavigne X, McCleary BV, Parisi S, Shao T, Sullivan D, Torres M, Yadlapalli S, Vrasidas I. The Challenge of Measuring Sweet Taste in Food Ingredients and Products for Regulatory Compliance: A Scientific Opinion. J AOAC Int 2022; 105:333-345. [PMID: 35040962 PMCID: PMC8924649 DOI: 10.1093/jaoacint/qsac005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2021] [Revised: 12/25/2021] [Accepted: 01/04/2022] [Indexed: 11/26/2022]
Abstract
The Codex Alimentarius Commission, a central part of the joint Food and Agricultural Organization/World Health Organizations Food Standards Program, adopts internationally recognized standards, guidelines, and code of practices that help ensure safety, quality, and fairness of food trade globally. Although Codex standards are not regulations per se, regulatory authorities around the world may benchmark against these standards or introduce them into regulations within their countries. Recently, the Codex Committee on Nutrition and Foods for Special Dietary Uses (CCNFSDU) initiated a draft revision to the Codex standard for follow-up formula (FUF), a drink/product (with added nutrients) for young children, to include requirements for limiting or measuring the amount of sweet taste contributed by carbohydrates in a product. Stakeholders from multiple food and beverage manufacturers expressed concern about the subjectivity of sweetness and challenges with objective measurement for verifying regulatory compliance. It is a requirement that Codex standards include a reference to a suitable method of analysis for verifying compliance with the standard. In response, AOAC INTERNATIONAL formed the Ad Hoc Expert Panel on Sweetness in November 2020 to review human perception of sweet taste, assess the landscape of internationally recognized analytical and sensory methods for measuring sweet taste in food ingredients and products, deliver recommendations to Codex regarding verification of sweet taste requirements for FUF, and develop a scientific opinion on measuring sweet taste in food and beverage products beyond FUF. Findings showed an abundance of official analytical methods for determining quantities of carbohydrates and other sweet-tasting molecules in food products and beverages, but no analytical methods capable of determining sweet taste. Furthermore, sweet taste can be determined by standard sensory analysis methods. However, it is impossible to define a sensory intensity reference value for sweetness, making them unfit to verify regulatory compliance for the purpose of international food trade. Based on these findings and recommendations, the Codex Committee on Methods of Analysis and Sampling agreed during its 41st session in May 2021 to inform CCNFSDU that there are no known validated methods to measure sweetness of carbohydrate sources; therefore, no way to determine compliance for such a requirement for FUF.
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Affiliation(s)
| | - Zhuzhu Wang
- Abbott Nutrition, 1800 South Oak St, Suite 210 Champaign, IL61820, USA
- University of Illinois, Department of Food Science and Human Nutrition, 1302 W. Pennsylvania Ave, Urbana, IL 61801, USA
| | - Kommer Brunt
- Rotating Disc b.v, Spoorlaan 31, 9753HVHaren, The Netherlands
| | - Lise Dreyfuss
- SAM Sensory and Marketing International, 46 rue Armand Carrel, 75019 Paris, France
| | | | - Stephen E Holroyd
- Fonterra Research and Development Centre, Private Bag 11029, Palmerston North4 442, New Zealand
| | | | | | - Erik J M Konings
- Société des Produits Nestlé SA Nestlé Institute of Food Safety and Analytical Sciences, EPFL Innovation Park, Bâtimon G, 1015 Lausanne, Switzerland
| | - David Labbe
- Société des Produits Nestlé SA Nestlé Institute of Material Sciences, Rte du Jorat 57, 1000 Lausanne 26, Switzerland
| | - Marie E Latulippe
- Institute for the Advancement of Food and Nutrition Sciences, 740 15th St NW, #600, Washington DC 20005, USA
| | - Xavier Lavigne
- Abbott Nutrition, Park Lane, Culliganlaan 2B, 1831 Diegem, Belgium
| | - Barry V McCleary
- Eden Rd, Greystones, Murrumburrah, County Wicklow A63YW01, Ireland
| | - Salvatore Parisi
- Lourdes Matha Institute of Hotel Management and Catering Technology, Kuttichal PO, Thiruvananthapuram, Kerala 695574 India
| | - Tony Shao
- PepsiCo R&D, 617, W. Main St, Barrington, IL 60010, USA
| | - Darryl Sullivan
- Eurofins Scientific, N2743 Butternut Rd, Pyonette, WI 53955, USA
| | - Marina Torres
- Departamento de Desarrollo de Métodos Analiticos, Laboratorio Tecnológico del Uruguay LATU, Avenida Italia, 6201 11500 Montevideo, Uruguay
| | - Sudhakar Yadlapalli
- FirstSource Laboratory Solutions LLP (Analytical Services), First Floor, Plot No- A1/B, IDA Nacharam Cross Rd., Hyderabad 500076 India
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Dyrda-Terniuk T, Sugajski M, Pryshchepa O, Śliwiak J, Buszewska-Forajta M, Pomastowski P, Buszewski B. The Study of Protein-Cyclitol Interactions. Int J Mol Sci 2022; 23:2940. [PMID: 35328362 PMCID: PMC8952220 DOI: 10.3390/ijms23062940] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2022] [Revised: 03/02/2022] [Accepted: 03/05/2022] [Indexed: 11/17/2022] Open
Abstract
Investigation of interactions between the target protein molecule and ligand allows for an understanding of the nature of the molecular recognition, functions, and biological activity of protein-ligand complexation. In the present work, non-specific interactions between a model protein (Bovine Serum Albumin) and four cyclitols were investigated. D-sorbitol and adonitol represent the group of linear-structure cyclitols, while shikimic acid and D-(-)-quinic acid have cyclic-structure molecules. Various analytical methods, including chromatographic analysis (HPLC-MS/MS), electrophoretic analysis (SDS-PAGE), spectroscopic analysis (spectrofluorimetry, Fourier transform infrared spectroscopy, and Raman spectroscopy), and isothermal titration calorimetry (ITC), were applied for the description of protein-cyclitol interactions. Additionally, computational calculations were performed to predict the possible binding places. Kinetic studies allowed us to clarify interaction mechanisms that may take place during BSA and cyclitol interaction. The results allow us, among other things, to evaluate the impact of the cyclitol's structure on the character of its interactions with the protein.
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Affiliation(s)
- Tetiana Dyrda-Terniuk
- Department of Environmental Chemistry and Bioanalytics, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarina 7, 87-100 Toruń, Poland; (T.D.-T.); (M.S.); (O.P.); (B.B.)
- Interdisciplinary Centre of Modern Technologies, Nicolaus Copernicus University in Toruń, Wileńska 4, 87-100 Toruń, Poland
| | - Mateusz Sugajski
- Department of Environmental Chemistry and Bioanalytics, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarina 7, 87-100 Toruń, Poland; (T.D.-T.); (M.S.); (O.P.); (B.B.)
- Interdisciplinary Centre of Modern Technologies, Nicolaus Copernicus University in Toruń, Wileńska 4, 87-100 Toruń, Poland
| | - Oleksandra Pryshchepa
- Department of Environmental Chemistry and Bioanalytics, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarina 7, 87-100 Toruń, Poland; (T.D.-T.); (M.S.); (O.P.); (B.B.)
- Interdisciplinary Centre of Modern Technologies, Nicolaus Copernicus University in Toruń, Wileńska 4, 87-100 Toruń, Poland
| | - Joanna Śliwiak
- Institute of Bioorganic Chemistry, Polish Academy of Sciences, Noskowskiego 12/14, 61-704 Poznań, Poland;
| | - Magdalena Buszewska-Forajta
- Institute of Veterinary Medicine, Nicolaus Copernicus University in Toruń, Gagarina 7, 87-100 Toruń, Poland;
| | - Paweł Pomastowski
- Interdisciplinary Centre of Modern Technologies, Nicolaus Copernicus University in Toruń, Wileńska 4, 87-100 Toruń, Poland
| | - Bogusław Buszewski
- Department of Environmental Chemistry and Bioanalytics, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarina 7, 87-100 Toruń, Poland; (T.D.-T.); (M.S.); (O.P.); (B.B.)
- Interdisciplinary Centre of Modern Technologies, Nicolaus Copernicus University in Toruń, Wileńska 4, 87-100 Toruń, Poland
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Martínez-Miranda JG, Chairez I, Durán-Páramo E. Mannitol Production by Heterofermentative Lactic Acid Bacteria: a Review. Appl Biochem Biotechnol 2022; 194:2762-2795. [PMID: 35195836 DOI: 10.1007/s12010-022-03836-5] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 01/28/2022] [Indexed: 12/20/2022]
Abstract
Obesity, diabetes, and other cardiovascular diseases are directly related to the high consumption of processed sugars with high caloric content. The current food industry has novel trends related to replacing highly caloric sugars with non-caloric or low-calorie sweeteners. Mannitol, a polyol, represents a suitable substitute because it has a low caloric content and does not induce a glycemic response, which is crucial for diabetic people. Consequently, this polyol has multiple applications in the food, pharmaceutical, and medicine industries. Mannitol can be produced by plant extraction, chemical or enzymatic synthesis, or microbial fermentation. Different in vitro processes have been developed regarding enzymatic synthesis to obtain mannitol from fructose, glucose, or starch-derived substrates. Various microorganisms such as yeast, fungi, and bacteria are applied for microbial fermentation. Among them, heterofermentative lactic acid bacteria (LAB) represent a reliable and feasible alternative due to their metabolic characteristics. In this regard, the yield and productivity of mannitol depend on the culture system, the growing conditions, and the culture medium composition. In situ mannitol production represents a novel approach to decrease the sugar content in food and beverages. Also, genetic engineering offers an interesting option to obtain mannitol-producing strains. This review presents and discusses the most significant advances that have been made in the mannitol production through fermentation by heterofermentative LAB, including the pertinent and critical analysis of culture conditions considering broth composition, reaction systems, and their effects on productivities and yields.
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Affiliation(s)
- Juan Gilberto Martínez-Miranda
- Laboratorio de Bioconversiones, Unidad Profesional Interdisciplinaria de Biotecnología, Instituto Politécnico Nacional, Av. Acueducto s/n, Barrio La Laguna Ticomán, Alcaldía Gustavo A. Madero, 07340, Mexico City, Mexico
| | - Isaac Chairez
- Laboratorio de Bioconversiones, Unidad Profesional Interdisciplinaria de Biotecnología, Instituto Politécnico Nacional, Av. Acueducto s/n, Barrio La Laguna Ticomán, Alcaldía Gustavo A. Madero, 07340, Mexico City, Mexico
| | - Enrique Durán-Páramo
- Laboratorio de Bioconversiones, Unidad Profesional Interdisciplinaria de Biotecnología, Instituto Politécnico Nacional, Av. Acueducto s/n, Barrio La Laguna Ticomán, Alcaldía Gustavo A. Madero, 07340, Mexico City, Mexico.
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Ding K, Ai J, Duan Y, Han L, Qu Z, Che S. Mechanism of diastereoisomer-induced chirality of BiOBr. Chem Sci 2022; 13:2450-2455. [PMID: 35310507 PMCID: PMC8864704 DOI: 10.1039/d1sc05601h] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2021] [Accepted: 02/02/2022] [Indexed: 11/29/2022] Open
Abstract
Chiral molecule-driven asymmetric structures are known to be elusive because of the intriguing chirality transfer from chiral molecules to achiral species. Here, we found that the chiral assembly of BiOBr is independent of the chirality of the organic molecular inducer but dependent on geometric structural matching between the inducer and inorganic species. Diastereoisomeric sugar alcohols (DSAs) with identical numbers of carbon chiral centers and functional groups but with different R/S configurations and optical activities (OAs) were chosen as symmetry-breaking agents for inducing chiral mesostructured BiOBr films (CMBFs) under hydrothermal conditions. Multiple levels of chirality with different handedness were identified in the CMBFs. Density functional theory (DFT) calculations and molecular dynamics (MD) simulations suggest that asymmetric defects in the Br–Bi tetragonal cone caused by physically adsorbed DSAs on the surfaces of the BiOBr crystals are the geometric basis for triggering the chiral twist in the BiOBr monolayer. Our findings provide new insights for understanding the origin of chirality and the chiral transfer mechanism underlying the assembly of achiral species. The chirality transfer is dependent on geometrical matching between the chiral inducer and inorganic species.![]()
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Affiliation(s)
- Kun Ding
- School of Chemistry and Chemical Engineering, Frontiers Science Center for Transformative Molecules, State Key Laboratory of Composites Materials, Shanghai Key Laboratory for Molecular Engineering of Chiral Drugs, Shanghai Jiao Tong University 800 Dongchuan Road Shanghai 200240 P. R. China
| | - Jing Ai
- School of Chemical Science and Engineering, Tongji University 1239 Siping Road Shanghai 200092 P. R. China
| | - Yingying Duan
- School of Chemical Science and Engineering, Tongji University 1239 Siping Road Shanghai 200092 P. R. China
| | - Lu Han
- School of Chemical Science and Engineering, Tongji University 1239 Siping Road Shanghai 200092 P. R. China
| | - Zhibei Qu
- School of Chemistry and Chemical Engineering, Frontiers Science Center for Transformative Molecules, State Key Laboratory of Composites Materials, Shanghai Key Laboratory for Molecular Engineering of Chiral Drugs, Shanghai Jiao Tong University 800 Dongchuan Road Shanghai 200240 P. R. China .,Department of Medicinal Chemistry, School of Pharmacy, Fudan University 826 Zhangheng Road Shanghai 201203 P. R. China
| | - Shunai Che
- School of Chemistry and Chemical Engineering, Frontiers Science Center for Transformative Molecules, State Key Laboratory of Composites Materials, Shanghai Key Laboratory for Molecular Engineering of Chiral Drugs, Shanghai Jiao Tong University 800 Dongchuan Road Shanghai 200240 P. R. China .,School of Chemical Science and Engineering, Tongji University 1239 Siping Road Shanghai 200092 P. R. China
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Boukid F, Klerks M, Pellegrini N, Fogliano V, Sanchez-Siles L, Roman S, Vittadini E. Current and emerging trends in cereal snack bars: implications for new product development. Int J Food Sci Nutr 2022; 73:610-629. [DOI: 10.1080/09637486.2022.2042211] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Fatma Boukid
- Institute of Agriculture and Food Research and Technology (IRTA), Food Safety and Functionality Programme, Food Industry Area, Monells, Catalonia, Spain
| | - Michelle Klerks
- Institute for Research and Nutrition, Hero Group, Lenzburg, Switzerland
- Department of Research and Nutrition Hero Group, Alcantarilla, Murcia, Spain
- Food Quality Design Group, Wageningen University, Wageningen, The Netherlands
| | - Nicoletta Pellegrini
- Food Quality Design Group, Wageningen University, Wageningen, The Netherlands
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Udine, Italy
| | - Vincenzo Fogliano
- Food Quality Design Group, Wageningen University, Wageningen, The Netherlands
| | - Luisma Sanchez-Siles
- Institute for Research and Nutrition, Hero Group, Lenzburg, Switzerland
- Department of Research and Nutrition Hero Group, Alcantarilla, Murcia, Spain
| | - Sergio Roman
- Marketing Department, Facultad de Economía y Empresa, University of Murcia, Murcia, Spain
| | - Elena Vittadini
- School of Biosciences and Veterinary Medicine, University of Camerino, Via Gentile III da Varano, Camerino, Italy
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64
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The Influence of Polyols on the Process Kinetics and Bioactive Substance Content in Osmotic Dehydrated Organic Strawberries. Molecules 2022; 27:molecules27041376. [PMID: 35209165 PMCID: PMC8876792 DOI: 10.3390/molecules27041376] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2022] [Revised: 02/15/2022] [Accepted: 02/15/2022] [Indexed: 12/04/2022] Open
Abstract
In recent years, an increasing interest in reducing sugar consumption has been observed and many studies are conducted on the use of polyols in the osmotic dehydration process to obtain candied or dried fruits. The studies in the literature have focused on the kinetics of the process as well as the basic physical properties. In the scientific literature, there is a lack of investigation of the influence of such polyol solutions such as sorbitol and mannitol used as osmotic substances during the osmotic dehydration process on the contents of bioactive components, including natural colourants. Thus, the aim of the study was to evaluate the impact of polyols (mannitol and sorbitol) in different concentrations on the process kinetics and on chosen physical (colour and structural changes) as well as chemical (sugars and polyol content, total anthocyanin content, total polyphenol content, vitamin C, antioxidant activity) properties of osmotic-dehydrated organic strawberries. Generally, the results showed that the best solution for osmotic dehydration is 30% or 40% sorbitol solutions, while mannitol solution is not recommended due to difficulties with preparing a high-concentration solution and its crystallization in the tissue. In the case of sorbitol, the changes of bioactive compounds, as well as colour change, were similar to the sucrose solution. However, the profile of the sugar changed significantly, in which sucrose, glucose, and fructose were reduced in organic strawberries and were partially replaced by polyols.
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65
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Sabri AHB, Anjani QK, Utomo E, Ripolin A, Donnelly RF. Development and characterization of a dry reservoir-hydrogel-forming microneedles composite for minimally invasive delivery of cefazolin. Int J Pharm 2022; 617:121593. [PMID: 35182702 DOI: 10.1016/j.ijpharm.2022.121593] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2021] [Revised: 02/10/2022] [Accepted: 02/12/2022] [Indexed: 12/15/2022]
Abstract
Cefazolin (CFZ) is one of the most extensively used cephalosporins. This antibiotic exerts its bactericidal activity by interfering with bacterial cell wall formation, leading to bacteriolysis. CFZ is highly polar, resulting in the drug having poor oral bioavailability. Accordingly, the antibiotic is administered via intramuscular or intravenous injections, which are both painful and invasive. Due to these limitations, there is an impetus to explore alternative drug delivery platforms which offer a minimally invasive approach to delivery CFZ into and across the skin. The current work presents the development of a composite pharmaceutical system composed of hydrogel-forming microneedles (MNs) in tandem with CFZ dry reservoirs. The hydrogel system was fabricated from Gantrez® S-97 and Carbopol® 974P NF crosslinked with PEG 10,000. Swelling kinetic studies showed that the hydrogel system developed was capable of achieving 4000% swelling in PBS pH 7.4. In addition, results from a solute diffusion study showed that CFZ was able to achieve ≈100% cumulative permeation across the swollen hydrogel film. When formulated into MNs, the hydrogel system was capable of breaching the stratum corneum, resulting in intradermal insertion of the hydrogel forming MNs into ex vivo neonatal porcine skin, as evidenced from optical coherence tomography. In addition, two different CFZ loaded dry reservoirs consisting of directly compressed tablets (DCT) and lyophilised (LYO) wafers were formulated and characterised. These dry reservoir systems showed fast dissolution, dissolving in phosphate buffer saline pH 7.4 in less than one minute. In vitro permeation studies, using full thickness ex vivo neonatal porcine skin were conducted. HPLC analysis demonstrated the dry reservoir combination consisting of DCT with hydrogel-forming MNs was capable of achieving up to 80 µg CFZ delivery into the epidermis within 2 hours of application. In addition, DCT reservoir coupled with hydrogel-forming MNs were able to deliver CFZ up to 1.8 mg into and across the skin at 24 hours. Should this system be translated into clinical practice, it may provide a minimally invasive strategy to administer CFZ for the treatment of infections such as septic arthritis, osteomyelitis and cellulitis.
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Affiliation(s)
- Akmal Hidayat Bin Sabri
- School of Pharmacy, Queen's University Belfast, Medical Biology Centre, 97 Lisburn Road, Belfast BT9 7BL, UK
| | - Qonita Kurnia Anjani
- School of Pharmacy, Queen's University Belfast, Medical Biology Centre, 97 Lisburn Road, Belfast BT9 7BL, UK
| | - Emilia Utomo
- School of Pharmacy, Queen's University Belfast, Medical Biology Centre, 97 Lisburn Road, Belfast BT9 7BL, UK
| | - Anastasia Ripolin
- School of Pharmacy, Queen's University Belfast, Medical Biology Centre, 97 Lisburn Road, Belfast BT9 7BL, UK
| | - Ryan F Donnelly
- School of Pharmacy, Queen's University Belfast, Medical Biology Centre, 97 Lisburn Road, Belfast BT9 7BL, UK.
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66
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Evaluating the Taste Masking Ability of Two Novel Dispersible Tablet Platforms Containing Zinc Sulfate and Paracetamol Reconstituted in a Breast Milk Substitute. Pharmaceutics 2022; 14:pharmaceutics14020420. [PMID: 35214152 PMCID: PMC8878340 DOI: 10.3390/pharmaceutics14020420] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2021] [Revised: 02/09/2022] [Accepted: 02/10/2022] [Indexed: 02/04/2023] Open
Abstract
Milk is often used as a dispersion medium for medicines administration in young children but its taste-masking ability is unknown. A human taste panel was conducted to assess the potential of infant formula milk (Aptamil® 1) to mask the taste of two model WHO priority medicines, zinc sulfate and paracetamol, manufactured as dispersible tablets. Simultaneously, the palatability of powder blends of the tablet platforms was assessed. Twenty healthy adult volunteers performed a swirl-and-spit assessment of placebos and API-containing blends in either a lactose-based or a mannitol-based dispersible tablet platform, reconstituted in 10 mL of either water or Aptamil® 1. Eighteen samples were rated for aversion using a 100-mm Visual Analogue Scale, grittiness using a 5-point Likert scale, and “acceptability-as-a-medicine” evaluated as: “Would you find this sample acceptable to swallow as a medicine?” with binary answers of Yes/No. The API-containing formulations were more aversive than the placebos; the paracetamol-containing samples being more aversive than zinc sulfate samples. The platforms themselves were not aversive. Non-gritty samples had four-fold greater odds of being acceptable as a medicine. Aptamil® 1 masked the taste of zinc sulfate in the mannitol-based formulation but did not mask the taste of paracetamol in either platform, suggesting a limited taste-masking ability, which may be API and formulation dependent.
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67
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Araujo-Barahona G, Eränen K, Oña JP, Murzin D, García-Serna J, Salmi T. Solid Foam Ru/C Catalysts for Sugar Hydrogenation to Sugar Alcohols─Preparation, Characterization, Activity, and Selectivity. Ind Eng Chem Res 2022; 61:2734-2747. [PMID: 35241873 PMCID: PMC8883585 DOI: 10.1021/acs.iecr.1c04501] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2021] [Revised: 01/25/2022] [Accepted: 02/02/2022] [Indexed: 11/29/2022]
Abstract
![]()
Sugar alcohols are
obtained by hydrogenation of sugars in the presence
of ruthenium catalysts. The research effort was focused on the development
of solid foam catalysts based on ruthenium nanoparticles supported
on active carbon. This catalyst was used in kinetic experiments on
the hydrogenation of l-arabinose and d-galactose
at three temperatures (90, 100, and 120 °C) and two hydrogen
pressures (20 and 40 bar). Kinetic experiments were carried out with
binary sugar mixtures at different d-galactose-to-l-arabinose molar ratios to study the interactions of these sugars
in the presence of the prepared solid foam catalyst. The solid foam
catalyst preparation comprised the following steps: cutting of the
open-cell foam aluminum pieces, anodic oxidation pretreatment, carbon
coating, acid pretreatment, ruthenium incorporation, and ex
situ reduction. The carbon coating method comprised the polymerization
of furfuryl alcohol, followed by a pyrolysis process and activation
with oxygen. Incorporation of ruthenium on the carbon-coated foam
was done by incipient wetness impregnation (IWI), using ruthenium(III)
nitrosyl nitrate as the precursor. By applying IWI, it was possible
to prepare an active catalyst with a ruthenium load of 1.12 wt %,
which gave a high conversion of the sugars to the corresponding sugar
alcohols. The catalysts were characterized by SEM, HR-TEM, TPR, and
ICP-OES to interpret the catalyst behavior in terms of activity, durability,
and critical parameters for the catalyst preparation. Extensive kinetic
experiments were carried out in an isothermal laboratory-scale semibatch
reactor to which gaseous hydrogen was constantly added. High selectivities
toward the sugar alcohols, arabitol and galactitol, exceeding 98%
were obtained for both sugars, and the sugar conversions were within
the range of 53–97%, depending on temperature. The temperature
effect on the reaction rate was very strong, while the effect of hydrogen
pressure was minor. Regarding the sugar mixtures, in general, l-arabinose presented a higher reaction rate, and an acceleration
of the hydrogenation process was observed for both sugars as the ratio
of d-galactose to l-arabinose increased, evidently
because of competitive interactions on the catalyst surface.
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Affiliation(s)
- German Araujo-Barahona
- Laboratory of Industrial Chemistry and Reaction Engineering, Johan Gadolin Process Chemistry Centre (PCC), Åbo Akademi University, FI-20500 Turku/Åbo, Finland
- Grupo de Tecnologías a Presión, Instituto de Bioeconomía de la Universidad de Valladolid (BioEcoUVa), Departamento de Ingeniería Química y Tecnologías del Medio Ambiente, Escuela de Ingenierías Industriales, Universidad de Valladolid, 47011 Valladolid, Spain
| | - Kari Eränen
- Laboratory of Industrial Chemistry and Reaction Engineering, Johan Gadolin Process Chemistry Centre (PCC), Åbo Akademi University, FI-20500 Turku/Åbo, Finland
| | - Jay Pee Oña
- Laboratory of Industrial Chemistry and Reaction Engineering, Johan Gadolin Process Chemistry Centre (PCC), Åbo Akademi University, FI-20500 Turku/Åbo, Finland
| | - Dmitry Murzin
- Laboratory of Industrial Chemistry and Reaction Engineering, Johan Gadolin Process Chemistry Centre (PCC), Åbo Akademi University, FI-20500 Turku/Åbo, Finland
| | - Juan García-Serna
- Grupo de Tecnologías a Presión, Instituto de Bioeconomía de la Universidad de Valladolid (BioEcoUVa), Departamento de Ingeniería Química y Tecnologías del Medio Ambiente, Escuela de Ingenierías Industriales, Universidad de Valladolid, 47011 Valladolid, Spain
| | - Tapio Salmi
- Laboratory of Industrial Chemistry and Reaction Engineering, Johan Gadolin Process Chemistry Centre (PCC), Åbo Akademi University, FI-20500 Turku/Åbo, Finland
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68
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Haewpetch P, Rudeekulthamrong P, Kaulpiboon J. Enzymatic Synthesis of Maltitol and Its Inhibitory Effect on the Growth of Streptococcus mutans DMST 18777. Biomolecules 2022; 12:167. [PMID: 35204667 PMCID: PMC8961570 DOI: 10.3390/biom12020167] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2021] [Revised: 01/18/2022] [Accepted: 01/18/2022] [Indexed: 11/16/2022] Open
Abstract
This study aimed to synthesize maltitol using recombinant CGTase from Bacillus circulans A11 with β-cyclodextrin (β-CD) and sorbitol as a glucosyl donor and acceptor, respectively, and assess its antibacterial activity. Optimal conditions for producing the highest yield, 25.0% (w/w), were incubation of 1% (w/v) β-CD and sorbitol with 400 U/mL of CGTase in 20 mM phosphate buffer at pH 6.0 and 50 °C for 72 h. Subsequently, maltitol underwent large-scale production and was purified by HPLC. By mass spectrometry, the molecular weight of the synthesized maltitol was 379.08 daltons, corresponding exactly to that of standard maltitol. The relative sweetness of synthesized and standard maltitol was ~90% of that of sucrose. Spot assay on the agar plate showed that maltitol inhibited the growth of Streptococcus mutans DMST 18777 cells. In addition, the MIC and MBC values of synthesized and standard maltitol against S. mutans were also determined as 20 and 40 mg/mL, respectively. These results show that the synthesized maltitol can be produced at high yields and has the potential to be used as an anticariogenic agent in products such as toothpaste.
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Affiliation(s)
- Patinya Haewpetch
- Protein Research Laboratory, Department of Pre-Clinical Science, Division of Biochemistry, Faculty of Medicine, Thammasat University, Pathumthani 12120, Thailand;
| | - Prakarn Rudeekulthamrong
- Department of Biochemistry, Phramongkutklao Hospital, Phramongkutklao College of Medicine, Bangkok 10400, Thailand;
| | - Jarunee Kaulpiboon
- Protein Research Laboratory, Department of Pre-Clinical Science, Division of Biochemistry, Faculty of Medicine, Thammasat University, Pathumthani 12120, Thailand;
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69
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Msomi NZ, Erukainure OL, Salau VF, Olofinsan KA, Islam MS. Xylitol improves antioxidant, purinergic and cholinergic dysfunction, and lipid metabolic homeostasis in hepatic injury in type 2 diabetic rats. J Food Biochem 2022; 46:e14040. [DOI: 10.1111/jfbc.14040] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2021] [Revised: 11/17/2021] [Accepted: 11/19/2021] [Indexed: 11/28/2022]
Affiliation(s)
| | | | | | | | - Md. Shahidul Islam
- Department of Biochemistry University of KwaZulu‐Natal Durban South Africa
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70
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Souza PBA, de Fátima Santos M, de Deus Souza Carneiro J, Carvalho EEN, Rodrigues Arruda Pinto V. The effect of different sugar substitute sweeteners on sensory aspects of sweet fruit preserves: A systematic review. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16291] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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71
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Deshpande MS, Kulkarni PP, Kumbhar PS, Ghosalkar AR. Erythritol production from sugar based feedstocks by Moniliella pollinis using lysate of recycled cells as nutrients source. Process Biochem 2022. [DOI: 10.1016/j.procbio.2021.11.020] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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72
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Szczepańczyk M, Rzechonek DA, Dobrowolski A, Mirończuk AM. The Overexpression of YALI0B07117g Results in Enhanced Erythritol Synthesis from Glycerol by the Yeast Yarrowia lipolytica. Molecules 2021; 26:molecules26247549. [PMID: 34946639 PMCID: PMC8705655 DOI: 10.3390/molecules26247549] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2021] [Revised: 12/06/2021] [Accepted: 12/08/2021] [Indexed: 11/22/2022] Open
Abstract
The unconventional yeast Yarrowia lipolytica is used to produce erythritol from glycerol. In this study, the role of the erythrose reductase (ER) homolog YALI0B07117g in erythritol synthesis was analyzed. The deletion of the gene resulted in an increased production of mannitol (308%) and arabitol (204%) before the utilization of these polyols began. The strain overexpressing the YALI0B07117g gene was used to increase the erythritol yield from glycerol as a sole carbon source in batch cultures, resulting in a yield of 0.4 g/g. The specific consumption rate (qs) increased from 5.83 g/g/L for the WT strain to 8.49 g/g/L for the modified strain and the productivity of erythritol increased from 0.28 g/(L h) for the A101 strain to 0.41 g/(L h) for the modified strain. The application of the research may prove positive for shortening the cultivation time due to the increased rate of consumption of the substrate combined with the increased parameters of erythritol synthesis.
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73
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Corrêa JLG, Lopes FJ, Mello Junior RE, Jesus Junqueira JR, Angelis Pereira MC, Salvio LGA. Dried yacon with high fructooligosaccharide content. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13884] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
| | | | | | - João Renato Jesus Junqueira
- Faculty of Pharmaceutical Sciences, Food and Nutrition (FACFAN) Federal University of Mato Grosso do Sul (UFMS) Campo Grande Brazil
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74
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Marzec A, Kowalska J, Domian E, Galus S, Ciurzyńska A, Kowalska H. Characteristics of Dough Rheology and the Structural, Mechanical, and Sensory Properties of Sponge Cakes with Sweeteners. Molecules 2021; 26:molecules26216638. [PMID: 34771047 PMCID: PMC8588515 DOI: 10.3390/molecules26216638] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2021] [Revised: 10/15/2021] [Accepted: 10/29/2021] [Indexed: 12/18/2022] Open
Abstract
Changes in the rheological properties of dough, as well as the microstructural, mechanical, and sensory properties of sponge cakes, as a function of the substitution of sucrose in a formulation with maltitol, erythritol, and trehalose are described. Moreover, the relationship between the examined properties was investigated. The replacement of sucrose with maltitol or trehalose did not affect the consistency index, whereas erythritol caused a decrease in its value. X-ray tomography was used to obtain the 2D and 3D microstructures of sponge cakes. All studied sweeteners caused the sponge cakes to have a typical porous structure. Erythritol and maltitol resulted in about 50% of the pores being smaller than 0.019 mm2 and 50% of the pores being larger than 0.032 mm2. Trehalose resulted in a homogeneous microstructure, 98% of whose pores were similar in size (0.019 to 0.032 mm2). The sponge cakes with polyols had a higher structure index than did the trehalose and sucrose samples. There were also significant differences in color parameters (lightness and chromaticity). The crust of the sponge cake with sweeteners was lighter and had a less saturated color than the crust of the sponge cake with sucrose. The sponge cake with maltitol was the most similar to the sponge cake with sucrose, mainly due to the mechanical and sensory properties. Trehalose led to the samples having high adhesiveness, which may limit its application as a sucrose substitute in sponge cake. Sensory properties were strongly correlated to cohesiveness, adhesiveness, and springiness and did not correlate to the 2D and 3D microstructures. It was found that 100% replacement of sucrose allows for a porous structure to be obtained. These results confirm that it is not the structure, but most of all the flavor, that determines the sensory perception of the sponge cakes.
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Affiliation(s)
- Agata Marzec
- Correspondence: ; Tel.: +48-22-593-75-65; Fax: +48-22-593-75-76
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75
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Experimental Analysis of Nucleation Triggering in a Thermal Energy Storage Based on Xylitol Used in a Portable Solar Box Cooker. ENERGIES 2021. [DOI: 10.3390/en14185981] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Abstract
Sugar alcohols have interesting thermodynamic properties that make them good options as heat storage materials (HSMs) to be used in solar cookers. Among sugar alcohols, xylitol is affected by severe supercooling that can significantly alter its usefulness in thermal energy storage (TES) systems. To overcome the supercooling issue, in this work the thermal behavior of a xylitol-based TES installed in a portable solar box cooker was investigated experimentally. The solar cooker has a 4.08 concentration ratio and the TES is a double-pot system filled with 2.5 kg of commercial-grade xylitol. The TES includes a manual mixing device that can be used to trigger the nucleation of xylitol. The effectiveness of the TES system with and without triggering was assessed through several outdoor tests, divided into heating and cooling phases, using silicone oil as absorbing media. It was found that the average load cooling time, in the temperature range of the test fluid from 110 to 80 °C, increased by about 346% when the solar cooker was equipped with the xylitol-triggered TES. The mixing device can therefore be considered an effective solution for regarding xylitol as an actual and performing phase change material.
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76
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Gottardi D, Siroli L, Vannini L, Patrignani F, Lanciotti R. Recovery and valorization of agri-food wastes and by-products using the non-conventional yeast Yarrowia lipolytica. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.06.025] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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77
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Ibrahim N, Taleb M, Heiss AG, Kropf M, Farag MA. GC-MS based metabolites profiling of nutrients and anti-nutrients in 10 Lathyrus seed genotypes: A prospect for phyto-equivalency and chemotaxonomy. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101183] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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78
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Selvasekaran P, Chidambaram R. Advances in formulation for the production of low-fat, fat-free, low-sugar, and sugar-free chocolates: An overview of the past decade. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.05.008] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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79
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Lima Ribeiro AP, Guimarães JS, Teixeira Lago AM, Cardoso de Angelis Pereira M, Ronaldo de Abreu L, Pinto SM. Oat bran and sweeteners in petit-suisse cheese: Technological and nutritional properties and consumer acceptance. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111318] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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80
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Li H, Li Y, Zhang T, Liu T, Yang J, Luo X, Li H, Xue C, Yu J. Co-encapsulation of Lactobacillus paracasei with lactitol in caseinate gelation cross-linked by Zea mays transglutaminase. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111535] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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81
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Comparative metabolome classification of desert truffles Terfezia claveryi and Terfezia boudieri via its aroma and nutrients profile. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111046] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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82
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The effects of sugar alcohols on rheological properties, functionalities, and texture in baked products – A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.03.009] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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83
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Gómez-Fernández AR, Santacruz A, Jacobo-Velázquez DA. The complex relationship between metabolic syndrome and sweeteners. J Food Sci 2021; 86:1511-1531. [PMID: 33908634 DOI: 10.1111/1750-3841.15709] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2020] [Revised: 03/01/2021] [Accepted: 03/04/2021] [Indexed: 12/13/2022]
Abstract
Metabolic syndrome is a multifactorial disorder originating from central obesity through a high caloric intake and a sedentary lifestyle. Metabolic syndrome increases the risk of type 2 diabetes (T2D) disease, converting it to one of the costliest chronic diseases, which reduces life quality. A strategy proposed by the food industry to reduce this problem is the generation of low-caloric products using sweeteners, which are compounds that can substitute sucrose, given their sweet taste. For many years, it was assumed that sweeteners did not have a relevant interaction in metabolism. However, recent studies have demonstrated that sweeteners interact either with metabolism or with gut microbiota, in which sweet-taste receptors play an essential role. This review presents an overview of the industrial application of most commonly consumed sweeteners. In addition, the interaction of sweeteners within the body, including their absorption, distribution, metabolism, gut microbiota metabolism, and excretion is also reviewed. Furthermore, the complex relationship between metabolic syndrome and sweeteners is also discussed, presenting results from in vivo and clinical trials. Findings from this review indicate that, in order to formulate sugar-free or noncaloric food products for the metabolic syndrome market, several factors need to be considered, including the dose, proportions, human metabolism, and interaction of sweeteners with gut microbiota and sweet-taste receptors. More clinical studies, including the metabolic syndrome, are needed to better understand the interaction of sweeteners with the human body, as well as their possible effect on the generation of dysbiosis.
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Affiliation(s)
| | - Arlette Santacruz
- Tecnologico de Monterrey, Escuela de Ingenieria y Ciencias, Monterrey, NL, Mexico
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84
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Jung J, Kim S, Park S, Hong JH. Sweetness profiles of glycosylated rebaudioside A and its binary mixtures with allulose and maltitol. Food Sci Biotechnol 2021; 30:423-432. [PMID: 33868753 PMCID: PMC8017029 DOI: 10.1007/s10068-020-00873-w] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2020] [Revised: 12/04/2020] [Accepted: 12/29/2020] [Indexed: 11/24/2022] Open
Abstract
Rebaudioside A is a promising natural alternative sweetener but they produce increased bitterness, astringency, and unpleasant aftertastes. Glycosylation and blending with different sweeteners are known to improve the sensory characteristics of rebaudioside A. The present study was conducted to identify the relative sweetness and sensory profile of glycosyl rebaudioside A (g-reb A). The relative sweetness of g-reb A compared to 5% sucrose was determined using the two-alternative forced choice method. The sensory profiles of g-reb A and its mixtures with allulose and maltitol (1:1 ratio) were compared to those of rebaudioside A, rebaudioside D, rebaudioside M, sucralose, allulose, maltitol, and sucrose using descriptive analysis conducted by eight trained panelists. The relative sweetness of g-reb A was 155, which was lower than that of rebaudioside A. In addition, the bitter taste and aftertaste, astringency, and sweet onset of g-reb A were decreased compared to those of rebaudioside A.
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Affiliation(s)
- Jinsil Jung
- Department of Food and Nutrition, Seoul National University, Seoul, Republic of Korea
| | - SooHyun Kim
- Department of Food and Nutrition, Seoul National University, Seoul, Republic of Korea
| | - Sunghee Park
- CJ CheilJedang Research Institute, Suwon, 16495 Republic of Korea
| | - Jae-Hee Hong
- Department of Food and Nutrition, Seoul National University, Seoul, Republic of Korea.,Research Institute of Human Ecology, Seoul National University, Seoul, Republic of Korea
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85
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Goswami M, Sharma BD, Mendiratta SK, Pathak V. Quality improvement of refined wheat flour cookies with incorporation of functional ingredients. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.14945] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Meena Goswami
- Department of Livestock Products Technology College of Veterinary Sciences and AH, DUVASU Mathura India
| | - Bhrama Dev Sharma
- Division of Livestock Products Technology Indian Veterinary Research Institute Bareilly India
| | - Sanjod Kumar Mendiratta
- Division of Livestock Products Technology Indian Veterinary Research Institute Bareilly India
| | - Vikas Pathak
- Department of Livestock Products Technology College of Veterinary Sciences and AH, DUVASU Mathura India
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86
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Rivero R, Archaina D, Sosa N, Schebor C. Development and characterization of two gelatin candies with alternative sweeteners and fruit bioactive compounds. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.110894] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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87
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McLennan L, Brown‐Nash A, Busby T, Canaria J, Kominia A, Smith JL, Oxley JC, Dubnikov F, Kosloff R, Zeiri Y. Characterization of the Hexanitrate Esters of Sugar Alcohols. PROPELLANTS EXPLOSIVES PYROTECHNICS 2021. [DOI: 10.1002/prep.202000197] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Lindsay McLennan
- Chemistry Department University of Rhode Island 140 Flagg Road Kingston RI 02881
| | - Audreyana Brown‐Nash
- Chemistry Department University of Rhode Island 140 Flagg Road Kingston RI 02881
| | - Taylor Busby
- Chemistry Department University of Rhode Island 140 Flagg Road Kingston RI 02881
| | - Jeffrey Canaria
- Chemistry Department University of Rhode Island 140 Flagg Road Kingston RI 02881
| | - Athina Kominia
- Chemistry Department University of Rhode Island 140 Flagg Road Kingston RI 02881
| | - James L. Smith
- Chemistry Department University of Rhode Island 140 Flagg Road Kingston RI 02881
| | - Jimmie C. Oxley
- Chemistry Department University of Rhode Island 140 Flagg Road Kingston RI 02881
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88
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Farag MA, Khattab AR, Shamma S, Afifi SM. Profiling of Primary Metabolites and Volatile Determinants in Mahlab Cherry ( Prunus mahaleb L.) Seeds in the Context of Its Different Varieties and Roasting as Analyzed Using Chemometric Tools. Foods 2021; 10:728. [PMID: 33808142 PMCID: PMC8066072 DOI: 10.3390/foods10040728] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2021] [Revised: 03/22/2021] [Accepted: 03/24/2021] [Indexed: 11/20/2022] Open
Abstract
Mahlab cherry (Prunus mahaleb L.) is a plant native to the Mediterranean basin and Eastern Europe, with several health benefits and culinary uses. We explored the compositional heterogeneity in the aroma profile and nutrients of three P. mahaleb seeds in the context of its cultivar type, i.e., white and red, and in response to roasting. A holistic untargeted metabolomics approach was employed for the first time using solid-phase microextraction (SPME-GC-MS) profiles of seed volatiles and primary metabolites coupled with chemometrics. Around 65 peaks belonging to sugars, fatty acids, esters and organic acids were identified by GC-MS. White mahlab from Egypt is rich in fatty acids, e.g., oleic and α-linolenic acids. Some acyl esters, e.g., glycerylmonostearate and n-butylcaprylate, characterized mahlab cultivars from various origins. A total of 135 volatiles were identified, with organic acids and aldehydes the most abundant. Aldehydes were the most discriminatory in seed origin and in accounting for its distinct aroma. Several roasting indices were identified, viz. 1-octanol, γ-caprolactone and isomintlactone. A direct relationship between furans and fatty acids was rationalized by cyclic transformation of the latter into furan derivatives. This study provides the first chemical evidence supporting the nutritional and flavor determinants of mahlab seeds, suggesting novel uses as a functional food.
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Affiliation(s)
- Mohamed A. Farag
- Pharmacognosy Department, College of Pharmacy, Cairo University, Kasr El Aini St., Cairo 11562, Egypt
- Chemistry Department, School of Sciences & Engineering, The American University in Cairo, New Cairo 11835, Egypt
| | - Amira R. Khattab
- Pharmacognosy Department, College of Pharmacy, Arab Academy for Science, Technology and Maritime Transport, Alexandria 1029, Egypt;
| | - Samir Shamma
- Institute of Global Health and Human Ecology, School of Sciences and Engineering, The American University in Cairo, P.O. Box 74, New Cairo 11835, Egypt;
| | - Sherif M. Afifi
- Pharmacognosy Department, Faculty of Pharmacy, University of Sadat City, Sadat City 32897, Egypt;
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89
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Rodrigo-Frutos D, Jiménez-Ortega E, Piedrabuena D, Ramírez-Escudero M, Míguez N, Plou FJ, Sanz-Aparicio J, Fernández-Lobato M. New insights into the molecular mechanism behind mannitol and erythritol fructosylation by β-fructofuranosidase from Schwanniomyces occidentalis. Sci Rep 2021; 11:7158. [PMID: 33785821 PMCID: PMC8010047 DOI: 10.1038/s41598-021-86568-6] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2020] [Accepted: 03/12/2021] [Indexed: 12/19/2022] Open
Abstract
The β-fructofuranosidase from Schwanniomyces occidentalis (Ffase) is a useful biotechnological tool for the fructosylation of different acceptors to produce fructooligosaccharides (FOS) and fructo-conjugates. In this work, the structural determinants of Ffase involved in the transfructosylating reaction of the alditols mannitol and erythritol have been studied in detail. Complexes with fructosyl-erythritol or sucrose were analyzed by crystallography and the effect of mutational changes in positions Gln-176, Gln-228, and Asn-254 studied to explore their role in modulating this biocatalytic process. Interestingly, N254T variant enhanced the wild-type protein production of fructosyl-erythritol and FOS by \documentclass[12pt]{minimal}
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\begin{document}$$\sim$$\end{document}∼ 30% and 48%, respectively. Moreover, it produced neokestose, which represented \documentclass[12pt]{minimal}
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\begin{document}$$\sim$$\end{document}∼ 27% of total FOS, and yielded 31.8 g l−1 blastose by using glucose as exclusive fructosyl-acceptor. Noteworthy, N254D and Q176E replacements turned the specificity of Ffase transferase activity towards the synthesis of the fructosylated polyols at the expense of FOS production, but without increasing the total reaction efficiency. The results presented here highlight the relevance of the pair Gln-228/Asn-254 for Ffase donor-sucrose binding and opens new windows of opportunity for optimizing the generation of fructosyl-derivatives by this enzyme enhancing its biotechnological applicability.
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Affiliation(s)
- David Rodrigo-Frutos
- Centro de Biología Molecular Severo Ochoa (CBMSO; UAM-CSIC), Departamento de Biología Molecular, Facultad de Ciencias, Universidad Autónoma de Madrid, Nicolás Cabrera 1, 28049, Madrid, Spain
| | - Elena Jiménez-Ortega
- Departamento de Cristalografía y Biología Estructural, Instituto de Física-Química Rocasolano (CSIC), Serrano 119, 28006, Madrid, Spain
| | - David Piedrabuena
- Centro de Biología Molecular Severo Ochoa (CBMSO; UAM-CSIC), Departamento de Biología Molecular, Facultad de Ciencias, Universidad Autónoma de Madrid, Nicolás Cabrera 1, 28049, Madrid, Spain
| | - Mercedes Ramírez-Escudero
- Departamento de Cristalografía y Biología Estructural, Instituto de Física-Química Rocasolano (CSIC), Serrano 119, 28006, Madrid, Spain
| | - Noa Míguez
- Instituto de Catálisis y Petroleoquímica (ICP-CSIC), Marie Curie 2, 28049, Madrid, Spain
| | - Francisco J Plou
- Instituto de Catálisis y Petroleoquímica (ICP-CSIC), Marie Curie 2, 28049, Madrid, Spain
| | - Julia Sanz-Aparicio
- Departamento de Cristalografía y Biología Estructural, Instituto de Física-Química Rocasolano (CSIC), Serrano 119, 28006, Madrid, Spain.
| | - María Fernández-Lobato
- Centro de Biología Molecular Severo Ochoa (CBMSO; UAM-CSIC), Departamento de Biología Molecular, Facultad de Ciencias, Universidad Autónoma de Madrid, Nicolás Cabrera 1, 28049, Madrid, Spain.
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90
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Xiang S, Ye K, Li M, Ying J, Wang H, Han J, Shi L, Xiao J, Shen Y, Feng X, Bao X, Zheng Y, Ge Y, Zhang Y, Liu C, Chen J, Chen Y, Tian S, Zhu X. Xylitol enhances synthesis of propionate in the colon via cross-feeding of gut microbiota. MICROBIOME 2021; 9:62. [PMID: 33736704 PMCID: PMC7977168 DOI: 10.1186/s40168-021-01029-6] [Citation(s) in RCA: 42] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/01/2020] [Accepted: 02/05/2021] [Indexed: 05/12/2023]
Abstract
BACKGROUND Xylitol, a white or transparent polyol or sugar alcohol, is digestible by colonic microorganisms and promotes the proliferation of beneficial bacteria and the production of short-chain fatty acids (SCFAs), but the mechanism underlying these effects remains unknown. We studied mice fed with 0%, 2% (2.17 g/kg/day), or 5% (5.42 g/kg/day) (weight/weight) xylitol in their chow for 3 months. In addition to the in vivo digestion experiments in mice, 3% (weight/volume) (0.27 g/kg/day for a human being) xylitol was added to a colon simulation system (CDMN) for 7 days. We performed 16S rRNA sequencing, beneficial metabolism biomarker quantification, metabolome, and metatranscriptome analyses to investigate the prebiotic mechanism of xylitol. The representative bacteria related to xylitol digestion were selected for single cultivation and co-culture of two and three bacteria to explore the microbial digestion and utilization of xylitol in media with glucose, xylitol, mixed carbon sources, or no-carbon sources. Besides, the mechanisms underlying the shift in the microbial composition and SCFAs were explored in molecular contexts. RESULTS In both in vivo and in vitro experiments, we found that xylitol did not significantly influence the structure of the gut microbiome. However, it increased all SCFAs, especially propionate in the lumen and butyrate in the mucosa, with a shift in its corresponding bacteria in vitro. Cross-feeding, a relationship in which one organism consumes metabolites excreted by the other, was observed among Lactobacillus reuteri, Bacteroides fragilis, and Escherichia coli in the utilization of xylitol. At the molecular level, we revealed that xylitol dehydrogenase (EC 1.1.1.14), xylulokinase (EC 2.7.1.17), and xylulose phosphate isomerase (EC 5.1.3.1) were key enzymes in xylitol metabolism and were present in Bacteroides and Lachnospiraceae. Therefore, they are considered keystone bacteria in xylitol digestion. Also, xylitol affected the metabolic pathway of propionate, significantly promoting the transcription of phosphate acetyltransferase (EC 2.3.1.8) in Bifidobacterium and increasing the production of propionate. CONCLUSIONS Our results revealed that those key enzymes for xylitol digestion from different bacteria can together support the growth of micro-ecology, but they also enhanced the concentration of propionate, which lowered pH to restrict relative amounts of Escherichia and Staphylococcus. Based on the cross-feeding and competition among those bacteria, xylitol can dynamically balance proportions of the gut microbiome to promote enzymes related to xylitol metabolism and SCFAs. Video Abstract.
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Affiliation(s)
- Shasha Xiang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, 310018 China
| | - Kun Ye
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, 310018 China
| | - Mian Li
- Zhejiang Huakang Pharmaceutical Co., Ltd., Kaihua, 324302 China
| | - Jian Ying
- Nutrition and Health Research Institute, COFCO Ltd., Beijing, 102209 China
| | - Huanhuan Wang
- School of Medicine, Hangzhou Normal University, Hangzhou, 310018 China
- Laboratory of Aging and Cancer Biology of Zhejiang Province, Hangzhou Normal University, Hangzhou, 311121 China
| | - Jianzhong Han
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, 310018 China
| | - Lihua Shi
- Zhejiang Huakang Pharmaceutical Co., Ltd., Kaihua, 324302 China
| | - Jie Xiao
- Nutrition and Health Research Institute, COFCO Ltd., Beijing, 102209 China
| | - Yubiao Shen
- Yangtze Delta Institute of Tsinghua University, Jiaxing, 314000 China
| | - Xiao Feng
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, 310018 China
| | - Xuan Bao
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, 310018 China
| | - Yiqing Zheng
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, 310018 China
| | - Yin Ge
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, 310018 China
| | - Yalin Zhang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, 310018 China
| | - Chang Liu
- School of Food Science and Technology, Jiangnan University, Wuxi, 214122 China
| | - Jie Chen
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, 310018 China
| | - Yuewen Chen
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, 310018 China
| | - Shiyi Tian
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, 310018 China
| | - Xuan Zhu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, 310018 China
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91
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Metabolomic-based clinical studies and murine models for acute pancreatitis disease: A review. Biochim Biophys Acta Mol Basis Dis 2021; 1867:166123. [PMID: 33713791 DOI: 10.1016/j.bbadis.2021.166123] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2020] [Revised: 01/21/2021] [Accepted: 03/03/2021] [Indexed: 02/07/2023]
Abstract
Acute pancreatitis (AP) is one of the most common gastroenterological disorders requiring hospitalization and is associated with substantial morbidity and mortality. Metabolomics nowadays not only help us to understand cellular metabolism to a degree that was not previously obtainable, but also to reveal the importance of the metabolites in physiological control, disease onset and development. An in-depth understanding of metabolic phenotyping would be therefore crucial for accurate diagnosis, prognosis and precise treatment of AP. In this review, we summarized and addressed the metabolomics design and workflow in AP studies, as well as the results and analysis of the in-depth of research. Based on the metabolic profiling work in both clinical populations and experimental AP models, we described the metabolites with potential utility as biomarkers and the correlation between the altered metabolites and AP status. Moreover, the disturbed metabolic pathways correlated with biological function were discussed in the end. A practical understanding of current and emerging metabolomic approaches applicable to AP and use of the metabolite information presented will aid in designing robust metabolomics and biological experiments that result in identification of unique biomarkers and mechanisms, and ultimately enhanced clinical decision-making.
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92
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Schiano C, Grimaldi V, Scognamiglio M, Costa D, Soricelli A, Nicoletti GF, Napoli C. Soft drinks and sweeteners intake: Possible contribution to the development of metabolic syndrome and cardiovascular diseases. Beneficial or detrimental action of alternative sweeteners? Food Res Int 2021; 142:110220. [PMID: 33773688 DOI: 10.1016/j.foodres.2021.110220] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2020] [Revised: 02/02/2021] [Accepted: 02/05/2021] [Indexed: 01/04/2023]
Abstract
The rapid increase in obesity, metabolic syndrome, and cardiovascular diseases (CVDs) has been related to the rise in sugar-added foods and sweetened beverages consumption. An interesting approach has been to replace sugar with alternative sweeteners (AS), due to their impact on public health. Preclinical and clinical studies, which analyze the safety of AS intake, are still limited. Major pathogenic mechanisms of these substances include ROS and AGEs formation. Indeed, endothelial dysfunction involving in the pathogenesis of micro- and macro-vascular diseases is mitochondrial dysfunction dependent. Hyperglycemia and endoplasmic reticulum stress together produce ROS, contributing to the development and progression of cardiovascular complications during type 2 diabetes (T2D), thus causing oxidative changes and direct damage of lipids, proteins, and DNA. Epidemiological studies in healthy subjects have suggested that the consumption of artificial AS can promote CV complications, such as glucose intolerance and predisposition to the onset of T2D, whereas natural AS could reduce hyperglycemia, improve lipid metabolism and have antioxidant effects. Long-term prospective clinical randomized studies are needed to evaluate precisely whether exposure to alternative sugars can have clinical implications on natural history and clinical outcomes, especially in children or during the gestational period through breast milk.
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Affiliation(s)
- Concetta Schiano
- Department of Advanced Medical and Surgical Sciences (DAMSS), University of Campania "L. Vanvitelli", Naples, Italy.
| | | | - Michele Scognamiglio
- Clinical Department of Internal Medicine and Specialistic Units, Division of Clinical Immunology and Immunohematology, Transfusion Medicine, and Transplant Immunology [SIMT], Regional Reference Laboratory of Transplant Immunology [LIT], Azienda Universitaria Policlinico (AOU), Naples, Italy
| | - Dario Costa
- Clinical Department of Internal Medicine and Specialistic Units, Division of Clinical Immunology and Immunohematology, Transfusion Medicine, and Transplant Immunology [SIMT], Regional Reference Laboratory of Transplant Immunology [LIT], Azienda Universitaria Policlinico (AOU), Naples, Italy
| | - Andrea Soricelli
- IRCCS SDN, Naples, Italy; Department of Exercise and Wellness Sciences, University of Naples Parthenope, Naples, Italy
| | - Giovanni Francesco Nicoletti
- Multidisciplinary Department of Medical, Surgical and Dental Sciences, Plastic Surgery Unit, University of Campania "L. Vanvitelli", Naples, Italy
| | - Claudio Napoli
- Department of Advanced Medical and Surgical Sciences (DAMSS), University of Campania "L. Vanvitelli", Naples, Italy; IRCCS SDN, Naples, Italy; Clinical Department of Internal Medicine and Specialistic Units, Division of Clinical Immunology and Immunohematology, Transfusion Medicine, and Transplant Immunology [SIMT], Regional Reference Laboratory of Transplant Immunology [LIT], Azienda Universitaria Policlinico (AOU), Naples, Italy
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93
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Mora MR, Dando R. The sensory properties and metabolic impact of natural and synthetic sweeteners. Compr Rev Food Sci Food Saf 2021; 20:1554-1583. [PMID: 33580569 DOI: 10.1111/1541-4337.12703] [Citation(s) in RCA: 38] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2020] [Revised: 11/12/2020] [Accepted: 12/13/2020] [Indexed: 12/11/2022]
Abstract
The global rise in obesity, type II diabetes, and other metabolic disorders in recent years has been attributed in part to the overconsumption of added sugars. Sugar reduction strategies often rely on synthetic and naturally occurring sweetening compounds to achieve their goals, with popular synthetic sweeteners including saccharin, cyclamate, acesulfame potassium, aspartame, sucralose, neotame, alitame, and advantame. Natural sweeteners can be further partitioned into nutritive, including polyols, rare sugars, honey, maple syrup, and agave, and nonnutritive, which include steviol glycosides and rebaudiosides, luo han guo (monk fruit), and thaumatin. We choose the foods we consume largely on their sensory properties, an area in which these sugar substitutes often fall short. Here, we discuss the most popular synthetic and natural sweeteners, with the goal of providing an understanding of differences in the sensory profiles of these sweeteners versus sucrose, that they are designed to replace, essential for the effectiveness of sugar reduction strategies. In addition, we break down the influence of these sweeteners on metabolism, and present results from a large survey of consumers' opinions on these sweeteners. Consumer interest in clean label foods has driven a move toward natural sweeteners; however, neither natural nor synthetic sweeteners are metabolically inert. Identifying sugar replacements that not only closely imitate the sensory profile of sucrose but also exert advantageous effects on body weight and metabolism is critical in successfully the ultimate goals of reducing added sugar in the average consumer's diet. With so many options for sucrose replacement available, consumer opinion and cost, which vary widely with suagr replacements, will also play a vital role in which sweeteners are successful in widespread adoption.
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Affiliation(s)
- Margaux R Mora
- Department of Food Science, Cornell University, Ithaca, New York
| | - Robin Dando
- Department of Food Science, Cornell University, Ithaca, New York
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94
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Gundekari S, Desai H, Ravi K, Mitra J, Srinivasan K. In situ Generated Ru(0)-HRO@Na-β From Hydrous Ruthenium Oxide (HRO)/Na-β: An Energy-Efficient Catalyst for Selective Hydrogenation of Sugars. Front Chem 2020; 8:525277. [PMID: 33324606 PMCID: PMC7724086 DOI: 10.3389/fchem.2020.525277] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2020] [Accepted: 10/13/2020] [Indexed: 11/28/2022] Open
Abstract
A green process for the hydrogenation of sugars to sugar alcohols was designed in aqueous medium using hydrous ruthenium oxide (HRO) as a pre-catalyst supported on Na-β zeolite. Under optimized reaction conditions, sugars such as xylose, glucose, and mannose converted completely to the corresponding sugar alcohols xylitol, sorbitol, and mannitol with 100% selectivity. The pre-catalyst (HRO) is converted in situ to active Ru(0) species during the reaction under H2, which is responsible for the hydrogenation. The catalyst was recyclable up to five cycles with no loss in activity. The reduction of HRO to the active Ru(0) species is dependent on the reaction temperature and H2 pressure. Ru(0) formation increased and consequently an increased hydrogenation of sugars was observed with an increase in reaction temperature and hydrogen pressure. Further, in situ generation of Ru(0) from HRO was assessed in different solvents such as water, methanol, and tetrahydrofuran; aqueous medium was found to be the most efficient in reducing HRO. This work further demonstrates the use of supported HRO as an efficient pre-catalyst for biomass-based hydrogenation reactions.
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Affiliation(s)
- Sreedhar Gundekari
- Inorganic Materials and Catalysis Division, CSIR-Central Salt and Marine Chemicals Research Institute, Council of Scientific and Industrial Research (CSIR), Bhavnagar, India.,Academy of Scientific and Innovative Research, Council of Scientific and Industrial Research (CSIR)-Central Salt and Marine Chemicals Research Institute, Bhavnagar, India.,Thermo-Chemical Conversion Division, Sardar Patel Renewable Energy Research Institute (SPRERI), Anand, India
| | - Heena Desai
- Inorganic Materials and Catalysis Division, CSIR-Central Salt and Marine Chemicals Research Institute, Council of Scientific and Industrial Research (CSIR), Bhavnagar, India
| | - Krishnan Ravi
- Inorganic Materials and Catalysis Division, CSIR-Central Salt and Marine Chemicals Research Institute, Council of Scientific and Industrial Research (CSIR), Bhavnagar, India.,Academy of Scientific and Innovative Research, Council of Scientific and Industrial Research (CSIR)-Central Salt and Marine Chemicals Research Institute, Bhavnagar, India
| | - Joyee Mitra
- Inorganic Materials and Catalysis Division, CSIR-Central Salt and Marine Chemicals Research Institute, Council of Scientific and Industrial Research (CSIR), Bhavnagar, India.,Academy of Scientific and Innovative Research, Council of Scientific and Industrial Research (CSIR)-Central Salt and Marine Chemicals Research Institute, Bhavnagar, India
| | - Kannan Srinivasan
- Inorganic Materials and Catalysis Division, CSIR-Central Salt and Marine Chemicals Research Institute, Council of Scientific and Industrial Research (CSIR), Bhavnagar, India.,Academy of Scientific and Innovative Research, Council of Scientific and Industrial Research (CSIR)-Central Salt and Marine Chemicals Research Institute, Bhavnagar, India
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95
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Rinninella E, Cintoni M, Raoul P, Gasbarrini A, Mele MC. Food Additives, Gut Microbiota, and Irritable Bowel Syndrome: A Hidden Track. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2020; 17:E8816. [PMID: 33260947 PMCID: PMC7730902 DOI: 10.3390/ijerph17238816] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/08/2020] [Revised: 11/23/2020] [Accepted: 11/24/2020] [Indexed: 12/12/2022]
Abstract
The interactions between diet, gut microbiota, and irritable bowel syndrome (IBS) have many complex mechanisms that are not fully understood. Food additives are one component of the modern human diet that deserves attention from science and government policies. This review aims at identifying the current knowledge about the impact of food additives on gut microbiota and their potential role in the development of IBS. To date, few data on the effect of food additives on gut microbiota in IBS patients are available. However, exposure to food additives could induce the dysbiosis and dysregulation of gut homeostasis with an alteration of the gut barrier and activation of the immune response. These microbial changes could exacerbate the gut symptoms associated with IBS, such as visceral pain, low-grade inflammation, and changes in bowel habits. Some additives (polyols) are excluded in the low fermentable oligo-, di- and monosaccharide, and polyol (FODMAP), diets for IBS patients. Even if most studies have been performed in animals, and human studies are required, many artificial sweeteners, emulsifiers, and food colorants could represent a potential hidden driver of IBS, through gut microbiota alterations. Consequently, food additives should be preventively avoided in the diet as well as dietary supplements for patients with IBS.
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Affiliation(s)
- Emanuele Rinninella
- UOC di Nutrizione Clinica, Dipartimento di Scienze Mediche e Chirurgiche, Fondazione Policlinico Universitario A. Gemelli IRCCS, Largo A. Gemelli 8, 00168 Rome, Italy
| | - Marco Cintoni
- Scuola di Specializzazione in Scienza dell’Alimentazione, Università di Roma Tor Vergata, Via Montpellier 1, 00133 Rome, Italy;
| | - Pauline Raoul
- UOSD di Nutrizione Avanzata in Oncologia, Dipartimento di Scienze Mediche e Chirurgiche, Fondazione Policlinico Universitario A. Gemelli IRCCS, Largo A. Gemelli 8, 00168 Rome, Italy; (P.R.); (M.C.M.)
| | - Antonio Gasbarrini
- UOC di Medicina Interna e Gastroenterologia, Dipartimento di Scienze Mediche e Chirurgiche, Fondazione Policlinico Universitario A. Gemelli IRCCS, Largo A. Gemelli 8, 00168 Rome, Italy;
- Dipartimento di Medicina e Chirurgia Traslazionale, Università Cattolica Del Sacro Cuore, Largo F. Vito 1, 00168 Rome, Italy
| | - Maria Cristina Mele
- UOSD di Nutrizione Avanzata in Oncologia, Dipartimento di Scienze Mediche e Chirurgiche, Fondazione Policlinico Universitario A. Gemelli IRCCS, Largo A. Gemelli 8, 00168 Rome, Italy; (P.R.); (M.C.M.)
- Dipartimento di Medicina e Chirurgia Traslazionale, Università Cattolica Del Sacro Cuore, Largo F. Vito 1, 00168 Rome, Italy
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96
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Wan Z, Khubber S, Dwivedi M, Misra NN. Strategies for lowering the added sugar in yogurts. Food Chem 2020; 344:128573. [PMID: 33199117 DOI: 10.1016/j.foodchem.2020.128573] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2020] [Revised: 11/02/2020] [Accepted: 11/03/2020] [Indexed: 10/23/2022]
Abstract
The rising awareness about 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 due to the changes in taste, flavor, texture, maintenance of food functionality, shelf-life, cost and consumer acceptability. A review of the scientific literature, patents, and web articles revealed several approaches being explored by the dairy industry to reduce the sugar addition. A careful assessment of these strategies and their critical analysis is presented in this review. The strategies for sugar reduction involve multifaceted approaches including the use of alternative low-calorie sweeteners, honey, fruit preparations, novel cultures, lactase addition, inulin fiber addition, and flavor interventions. Much of the work so far has focused on development of low-calorie alternative sweeteners, and novel sweeteners-based solutions are evolving. The use of food structuring approaches remains to be explored for sugar reduction in yogurt.
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Affiliation(s)
- Zifan Wan
- Department of Food Science, The University of Tennessee Institute of Agriculture, Knoxville, TN, USA
| | - Sucheta Khubber
- Center of Innovative and Applied Bioprocessing, Mohali, Punjab, India.
| | - Madhuresh Dwivedi
- Department of Food Process Engineering, National Institute of Technology, Odisha, India
| | - N N Misra
- Department of Engineering, Faculty of Agriculture, Dalhousie University, Nova Scotia, Canada.
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97
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The drivers, trends and dietary impacts of non-nutritive sweeteners in the food supply: a narrative review. Nutr Res Rev 2020; 34:185-208. [PMID: 33148371 DOI: 10.1017/s0954422420000268] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Poor diets, including excess added sugar consumption, contribute to the global burden of disease. Subsequently, many nutrition policies have been implemented to reduce added sugar intake and improve population health, including taxes, education, labelling and environmental interventions. A potential consequence of these policy actions is the substitution of added sugars with non-nutritive sweeteners (NNS) in a variety of foods and beverages. NNS are used to reduce the energy and sugar content of foods and beverages while maintaining their palatability. Evidence of the toxicological risks of NNS is inconsistent, though concerns have been raised over the potential substitution effects of ultra-processed foods containing NNS for whole foods. This review aimed to provide an overview of current NNS food supply and consumption patterns, assess added sugar-reduction policies and their impact on NNS, and determine the impact of NNS on food choice, energy intake and diet quality. NNS are widely available in a variety of products, though most commonly in carbonated beverages, dairy products, confectionery, table-top sweeteners and fruit drinks. However, the longitudinal trends of different product categories, and differences between geographies and economy-income levels, require further study. Few studies have examined NNS consumption trends globally, though an increase in NNS consumption in beverages has been observed in some regions. Research examining how the increased availability of low-sugar, NNS-containing products affects global dietary patterns is limited, particularly in terms of their potential substitution effects.
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98
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Zhang XJ, Li HW, Bin W, Dou BJ, Chen DS, Cheng XP, Li M, Wang HY, Chen KQ, Jin LQ, Liu ZQ, Zheng YG. Efficient Synthesis of Sugar Alcohols under Mild Conditions Using a Novel Sugar-Selective Hydrogenation Catalyst Based on Ruthenium Valence Regulation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:12393-12399. [PMID: 33095018 DOI: 10.1021/acs.jafc.0c03873] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Sugar alcohols are the prominent alternatives of sugars in food, medical, and health industries. The ruthenium supported on multiwalled carbon nanotubes (Ru/MWCNTs) catalysts were prepared based on the Ru valence regulation strategy and applied for selective sugar hydrogenation to prepare various sugar alcohols including xylitol, arabinitol, sorbitol, mannitol, and galactitol for the first time, with high selectivity (>99.0%) and yield (>98.0%) under mild conditions (≤110 °C, 3.0 MPa H2 pressure). The hydrogenation reaction of xylose was further optimized and under mild conditions (100 °C, 3.0 MPa H2 pressure, and 500 rpm), which were lower than ever reported for high efficient synthesis of xylitol, 99.8% xylose conversion and 99.0% xylitol yield were achieved after 120 min of reaction.
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Affiliation(s)
- Xiao-Jian Zhang
- The National and Local Joint Engineering Research Center for Biomanufacturing of Chiral Chemicals, Zhejiang University of Technology, Hangzhou 310014, China
- Key Laboratory of Bioorganic Synthesis of Zhejiang Province, College of Biotechnology and Bioengineering, Zhejiang University of Technology, Hangzhou 310014, China
| | - Hai-Wei Li
- The National and Local Joint Engineering Research Center for Biomanufacturing of Chiral Chemicals, Zhejiang University of Technology, Hangzhou 310014, China
- Key Laboratory of Bioorganic Synthesis of Zhejiang Province, College of Biotechnology and Bioengineering, Zhejiang University of Technology, Hangzhou 310014, China
| | - Wang Bin
- The National and Local Joint Engineering Research Center for Biomanufacturing of Chiral Chemicals, Zhejiang University of Technology, Hangzhou 310014, China
- Key Laboratory of Bioorganic Synthesis of Zhejiang Province, College of Biotechnology and Bioengineering, Zhejiang University of Technology, Hangzhou 310014, China
| | - Bao-Juan Dou
- The National and Local Joint Engineering Research Center for Biomanufacturing of Chiral Chemicals, Zhejiang University of Technology, Hangzhou 310014, China
- Key Laboratory of Bioorganic Synthesis of Zhejiang Province, College of Biotechnology and Bioengineering, Zhejiang University of Technology, Hangzhou 310014, China
| | - De-Shui Chen
- Zhejiang Huakang Pharmaceutical Co., LTD., 18 Huagong Road, Huabu Town, Kaihua 324302, People's Republic of China
| | - Xin-Ping Cheng
- Zhejiang Huakang Pharmaceutical Co., LTD., 18 Huagong Road, Huabu Town, Kaihua 324302, People's Republic of China
| | - Mian Li
- Zhejiang Huakang Pharmaceutical Co., LTD., 18 Huagong Road, Huabu Town, Kaihua 324302, People's Republic of China
| | - Hong-Yan Wang
- Zhejiang Huakang Pharmaceutical Co., LTD., 18 Huagong Road, Huabu Town, Kaihua 324302, People's Republic of China
| | - Kai-Qian Chen
- Zhejiang Huakang Pharmaceutical Co., LTD., 18 Huagong Road, Huabu Town, Kaihua 324302, People's Republic of China
| | - Li-Qun Jin
- The National and Local Joint Engineering Research Center for Biomanufacturing of Chiral Chemicals, Zhejiang University of Technology, Hangzhou 310014, China
- Key Laboratory of Bioorganic Synthesis of Zhejiang Province, College of Biotechnology and Bioengineering, Zhejiang University of Technology, Hangzhou 310014, China
| | - Zhi-Qiang Liu
- The National and Local Joint Engineering Research Center for Biomanufacturing of Chiral Chemicals, Zhejiang University of Technology, Hangzhou 310014, China
- Key Laboratory of Bioorganic Synthesis of Zhejiang Province, College of Biotechnology and Bioengineering, Zhejiang University of Technology, Hangzhou 310014, China
| | - Yu-Guo Zheng
- The National and Local Joint Engineering Research Center for Biomanufacturing of Chiral Chemicals, Zhejiang University of Technology, Hangzhou 310014, China
- Key Laboratory of Bioorganic Synthesis of Zhejiang Province, College of Biotechnology and Bioengineering, Zhejiang University of Technology, Hangzhou 310014, China
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99
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Kukk M, Torres D. Risk assessment related to food additives and food processing-derived chemical contaminants exposure for the Portuguese population. EFSA J 2020; 18:e181110. [PMID: 33294049 PMCID: PMC7691618 DOI: 10.2903/j.efsa.2020.e181110] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022] Open
Abstract
The European Food Risk Assessment Fellowship Programme (EU-FORA) is an initiative by EFSA, aimed at building scientific capacity in food safety risk assessment in the EU. Current paper reports on the activities of this fellow, undertaken in participation of the third, 2019-2020 cycle of the EU-FORA programme while placed at the University of Porto, Faculty of Nutrition and Food Sciences, in Portugal. The work programme offered by the hosting site was related to risk assessment on food additives and contaminants. The fellow's hands-on work consisted of two practical exercises, which aimed to assess the exposure to the 10 intense sweeteners authorised in the EU and a process contaminant, acrylamide, for the Portuguese general population.
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100
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Mahato DK, Keast R, Liem DG, Russell CG, Cicerale S, Gamlath S. Sugar Reduction in Dairy Food: An Overview with Flavoured Milk as an Example. Foods 2020; 9:E1400. [PMID: 33023125 PMCID: PMC7600122 DOI: 10.3390/foods9101400] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2020] [Revised: 09/30/2020] [Accepted: 09/30/2020] [Indexed: 12/12/2022] Open
Abstract
Owing to the public health concern associated with the consumption of added sugar, the World Health Organization recommends cutting down sugar in processed foods. Furthermore, due to the growing concern of increased calorie intake from added sugar in sweetened dairy foods, the present review provides an overview of different types and functions of sugar, various sugar reduction strategies, and current trends in the use of sweeteners for sugar reduction in dairy food, taking flavoured milk as a central theme where possible to explore the aforementioned aspects. The strength and uniqueness of this review are that it brings together all the information on the available types of sugar and sugar reduction strategies and explores the current trends that could be applied for reducing sugar in dairy foods without much impact on consumer acceptance. Among different strategies for sugar reduction, the use of natural non-nutritive sweeteners (NNSs), has received much attention due to consumer demand for natural ingredients. Sweetness imparted by sugar can be replaced by natural NNSs, however, sugar provides more than just sweetness to flavoured milk. Sugar reduction involves multiple technical challenges to maintain the sensory properties of the product, as well as to maintain consumer acceptance. Because no single sugar has a sensory profile that matches sucrose, the use of two or more natural NNSs could be an option for food industries to reduce sugar using a holistic approach rather than a single sugar reduction strategy. Therefore, achieving even a small sugar reduction can significantly improve the diet and health of an individual.
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Affiliation(s)
- Dipendra Kumar Mahato
- CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin University, Burwood, VIC 3125, Australia; (R.K.); (D.G.L.); (C.G.R.); (S.C.); (S.G.)
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