Separation of Fructosyl Oligosaccharides in Maple Syrup by Using Charged Aerosol Detection

An Analysis of Polysaccharides from Eight Plants by a Novel Heart-Cutting Two-Dimensional Liquid Chromatography Method

Natural polysaccharides are important active biomolecules. However, the analysis and structural characterization of polysaccharides are challenging tasks that often require multiple techniques and maps to reflect their structural features. This study aimed to propose a new heart-cutting two-dimensional liquid chromatography (2D-LC) method for separating and analyzing polysaccharides to explore the multidimensional information of polysaccharide structure in a single map. That is, the first-dimension liquid chromatography (1D-LC) presents molecular-weight information, and the second-dimension liquid chromatography (2D-LC) shows the fingerprints of polysaccharides. In this 2D-LC system, the size-exclusion chromatography-hydrophilic interaction chromatography (SEC-HILIC) model was established. Coupling with a charged aerosol detector (CAD) eliminated the need for the derivatization of the polysaccharide sample, allowing the whole process to be completed within 80 min. The methods were all validated in terms of precision, linearity, stability, and repeatability. The capability of the new 2D-LC method was demonstrated in determining various species of natural polysaccharides. Our experimental data demonstrated the feasibility of the whole systematic approach, opening the door for further applications in the field of natural polysaccharide analysis.

Protein components of maple syrup as a potential resource for the development of novel anti‑colorectal cancer drugs

Maple syrup is a natural sweetener consumed worldwide. Active ingredients of maple syrup possess antitumor effects; however, these ingredients are phenolic compounds. The present study aimed to investigate components other than phenolic compounds that may have antitumor effects against colorectal cancer (CRC). Cell proliferation assays demonstrated that treatment with the more than 10,000 molecular weight fraction significantly inhibited viability in DLD‑1 cells. Therefore, we hypothesized that the protein components of maple syrup may be the active ingredients in maple syrup. We obtained protein components from maple syrup by ammonium sulfate precipitation, and treatment with the protein fraction of maple syrup (MSpf) was found to exhibit a potential antitumor effect. MSpf‑treated DLD‑1 colon adenocarcinoma cells exhibited significantly decreased proliferation, migration and invasion. In addition, upregulation of LC3A and E‑cadherin and downregulation of MMP‑9 expression levels were observed following MSpf treatment. Investigation of the components of MSpf suggested that it was primarily formed of advanced glycation end products (AGEs). Therefore, whether AGEs in MSpf affected the STAT3 pathway through the binding to its receptor, receptor of AGE (RAGE), was assessed. MSpf treatment was associated with decreased RAGE expression and STAT3 phosphorylation. Finally, to determine whether autophagy contributed to the inhibitory effect of cell proliferation following MSpf treatment, the effect of MSpf treatment on autophagy induction following bafilomycin A1 treatment, a specific autophagy inhibitor, was assessed. The inhibitory effect of MSpf treatment on cell proliferation was enhanced through the inhibition of autophagy by bafilomycin A1 treatment. These results suggested that AGEs in MSpf suppressed cell proliferation and epithelial‑mesenchymal transition through inhibition of the STAT3 signaling pathway through decreased RAGE expression. Therefore, AGEs in MSpf may be potential compounds for the development of antitumor drugs for the treatment of CRC with fewer adverse effects compared with existing antitumor drugs.

Nutritional, pharmacological, and sensory properties of maple syrup: A comprehensive review

Maple syrup is a naturally sweet product consumed directly or introduced in the preparation of various maple-derived food products. Several studies have described the chemical isolation and identification of maple syrup compounds, with some presenting pharmacological properties. However, a detailed review on maple syrup nutritional properties has not been undertaken. This review presents detailed information about the nutritional, organoleptic, and pharmacological properties of maple syrup. Studies carried out on animal models and a limited number of human models emphasize the potential benefits of maple syrup as a substitute for refined sugars, indicating that it could contribute to improved metabolic health when used in moderation. However, further medical and nutritional health studies based on human health assessments are needed to better understand the mechanisms of action of the various components of maple syrup and its potential therapeutic properties to demonstrate a stronger justification for its consumption relative to refined sugars. In addition, we compare maple syrup and common sweeteners to provide a further critical perspective on the potential nutritional and health benefits of maple syrup.

Correction: Sato et al. Separation of Fructosyl Oligosaccharides in Maple Syrup by Using Charged Aerosol Detection. Foods 2021, 10, 3160

In the original publication [...].

Maple Syrup: Chemical Analysis and Nutritional Profile, Health Impacts, Safety and Quality Control, and Food Industry Applications

Maple syrup is a delicacy prepared by boiling the sap taken from numerous Acer species, primarily sugar maple trees. Compared to other natural sweeteners, maple syrup is believed to be preferable to refined sugar for its high concentration of phenolic compounds and mineral content. The presence of organic acids (malic acid), amino acids and relevant amounts of minerals, such as potassium, calcium, zinc and manganese, make maple syrup unique. Given the growing demand for naturally derived sweeteners over the past decade, this review paper deals with and discusses in detail the most important aspects of chemical maple syrup analyses, with a particular emphasis on the advantages and disadvantages of the different analytical approaches. A successful utilization on the application of maple syrup in the food industry, will rely on a better understanding of its safety, quality control, nutritional profile, and health impacts, including its sustainability issues.