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Thermal stability and thermal decomposition of sucralose

Bannach, Gilbert; Almeida, Rafael R.; Lacerda, Luis. G.; Schnitzler, Egon; Ionashiro, Massao
Fonte: Editora Unesp Publicador: Editora Unesp
Tipo: Artigo de Revista Científica Formato: 21-26
ENG
Relevância na Pesquisa
37.41%
Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP); Several papers have been described on the thermal stability of the sweetener, C12H19Cl3O8 (Sucralose). Nevertheless no study using thermoanalytical techniques was found in the literature. Simultaneous thermogravimetry and differential thermal analysis (TG-DTA), differential scanning calorimetry (DSC) and infrared spectroscopy, have been used to study the thermal stability and thermal decomposition of sweetener.

Perfil sensorial como ferramenta para o desenvolvimento de chocolates ao leite Diet em sacarose e Light em calorias contendo substitutos da sacarose e de gordura; Sensory profile as a tool for developing diabetic and low-calorie milk chocolates with sucrose and fat replacers

Lauro Luis Martins Medeiros de Melo
Fonte: Biblioteca Digital da Unicamp Publicador: Biblioteca Digital da Unicamp
Tipo: Tese de Doutorado Formato: application/pdf
Publicado em 19/12/2008 PT
Relevância na Pesquisa
28.22%
Atualmente, há um interesse crescente de consumidores do mundo todo por alimentos e bebidas com menores quantidades de calorias. Neste contexto, a Análise Sensorial é a única forma de se determinar a aceitação e o perfil em relação à aparência, aroma, sabor e textura de alimentos e bebidas, sendo, portanto, uma ferramenta insubstituível. Com base nestes fundamentos, o objetivo do presente projeto foi realizar a determinação de doçura ideal, doçura equivalente de diferentes edulcorantes, análise descritiva quantitativa (ADQ) e análise de aceitação (com mapas de prerência interno, extendido e análise de regressão de mínimos quadrados parciais, Partial Least Squares - PLS) de chocolates adoçados com diferentes edulcorantes (estévia e sucralose) e sacarose (convencional), e com substituto de gordura (concentrado de soro de leite, WPC), comparando seus comportamentos sensoriais, para a obtenção de uma formulação de alta qualidade sensorial. Também foi incluída ao estudo uma amotra diet (em sacarose) comercial. A ADQ e a análise de aceitação foram conduzidas ao longo da estocagem dos chocolates a 20 °C em 0, 3, 6 e 9 meses. A análise de aceitação foi conduzida tanto com consumidores não-diabéticos quanto com diabéticos. Também foram realizadas análises no NCSU Sensory Service Center da North Carolina State University nos Estados Unidos...

Avanços no estudo de edulcorantes em chocolates tipo ao leite , light em calorias e isentos de lactose e sacarose : perfil sensorial descritivo, tempo-intensidade múltiplo e vida útil = Advances in the study on chocolate milk sweeteners, light of calories, free of lactose and sucrose : sensory descriptive profile, multiple time-intensity and shelf-life; Advances in the study on chocolate milk sweeteners, light of calories, free of lactose and sucrose : sensory descriptive profile, multiple time-intensity and shelf-life

Alessandra Bugatte Palazzo
Fonte: Biblioteca Digital da Unicamp Publicador: Biblioteca Digital da Unicamp
Tipo: Tese de Doutorado Formato: application/pdf
Publicado em 26/06/2013 PT
Relevância na Pesquisa
27.93%
Mundialmente a exigência por dietas controladas tem crescido vertiginosamente. Entre elas, destacam-se alimentação com redução calórica, restrição de açúcares, gorduras e sódio, almejando a prevenção de doenças e tratamento de certas deficiências. Em função dessa demanda do mercado, aliada a políticas de incentivo ao avanço tecnológico, buscou-se um alimento que atendesse a essas necessidades. Nesse contexto, verificou-se também a expansão do mercado interno de chocolates, a qual destaca aumento de 14% no consumo de chocolates entre 2009 e 2010, fomentando competitividade e necessidade de inovação neste segmento. Diante disso, o presente projeto visou formular diferentes chocolates dietéticos isentos de lactose, produzidos à base de extrato proteico de soja, utilizando três distintos edulcorantes em substituição à sacarose. Além disso, os mesmos edulcorantes foram incorporados a massas de chocolates ao leite, garantindo dessa forma, um comparativo entre as amostras. Os edulcorantes analisados foram sucralose, rebaudiosídeo e neotame, juntamente com polidextrose e eritritol, como agentes de corpo e agregaores de doçura. As doçuras equivalentes foram determinadas através da análise tempo-intensidade para gosto doce. Visando a caracterização dos produtos formulados foram realizados dois testes sensoriais descritivos. Conduziu-se uma Análise Descritiva Quantitativa com equipe treinada composta de 11 provadores...

Impacto da utilização de diferentes edulcorantes no perfil sensorial descritivo, análise tempo-intensidade múltipla e estudos de consumidor de néctar de acerola; Impact of different sweeteners on sensory profile, multiple time-intensity analysis and consumer study of acerola nectar

Mariana Borges de Lima Dutra
Fonte: Biblioteca Digital da Unicamp Publicador: Biblioteca Digital da Unicamp
Tipo: Tese de Doutorado Formato: application/pdf
Publicado em 20/02/2014 PT
Relevância na Pesquisa
28.04%
O presente estudo teve como objetivo avaliar a substituição da sacarose por diferentes edulcorantes em néctar de acerola por meio de testes sensoriais. O néctar foi preparado utilizando-se água filtrada e polpa de acerola com 6,6 °Brix na proporção de 2:1 e homogeneizado em liquidificador industrial. Os edulcorantes testados foram: sucralose, neotame e extratos de estévia com 40%, 60%, 80% e 95% de rebaudiosídeo A. Inicialmente, determinou-se a doçura ideal em sacarose pelo teste do ideal e a equivalência de doçura dos edulcorantes pelo método de estimação de magnitude. Em seguida, realizaram-se a Análise Descritiva Quantitativa (ADQ); análise tempo-intensidade para gosto doce, gosto amargo, acidez e sabor de acerola; teste de aceitação; intenção de compra e determinações físico-químicas (pH, sólidos solúveis, acidez titulável, ácido ascórbico e coloração). A concentração de sacarose ideal foi de 8%. O maior poder edulcorante (4733) foi observado para o neotame e o poder edulcorante dos extratos de estévia foi de 81 para o extrato com 60% de rebaudiosídeo A e de 80 para as demais amostras. A Análise Descritiva Quantitativa descreveu as amostras de néctar de acerola por meio de 16 termos descritores: cor laranja...

Thermal stability and thermal decomposition of sucralose

Bannach,Gilbert; Almeida,Rafael R.; Lacerda,Luis. G.; Schnitzler,Egon; Ionashiro,Massao
Fonte: Fundação Editora da Universidade Estadual Paulista Júlio de Mesquita Filho - UNESP Publicador: Fundação Editora da Universidade Estadual Paulista Júlio de Mesquita Filho - UNESP
Tipo: Artigo de Revista Científica Formato: text/html
Publicado em 01/12/2009 EN
Relevância na Pesquisa
37.41%
Several papers have been described on the thermal stability of the sweetener, C12H19Cl3O8 (Sucralose). Nevertheless no study using thermoanalytical techniques was found in the literature. Simultaneous thermogravimetry and differential thermal analysis (TG-DTA), differential scanning calorimetry (DSC) and infrared spectroscopy, have been used to study the thermal stability and thermal decomposition of sweetener.

Características sensoriais de compotas de pêssego light elaboradas com sucralose e acesulfame-K

Mendonça,Carla R. B.; Zambiazi,Rui C.; Gularte,Márcia A.; Granada,Graziele G.
Fonte: Sociedade Brasileira de Ciência e Tecnologia de Alimentos Publicador: Sociedade Brasileira de Ciência e Tecnologia de Alimentos
Tipo: Artigo de Revista Científica Formato: text/html
Publicado em 01/09/2005 PT
Relevância na Pesquisa
37.72%
O trabalho objetivou realizar uma caracterização sensorial de compotas de pêssego com reduzidas calorias. As compotas foram elaboradas pela substituição parcial de açúcar pelos edulcorantes sucralose, acesulfame-K e sucralose+acesulfame-K. Além desta caracterização, investigou-se a vida-de-prateleira destes produtos durante um período de 90 dias. Para isto, foram avaliados os atributos de aparência geral, cor, brilho, maciez, sabor geral e acidez, logo após o processamento, aos 30, 60 e 90 dias de estocagem. Ao término do período de estocagem executou-se, ainda, um teste de preferência. De acordo com a avaliação sensorial dos diferentes atributos, detectou-se diferenças significativas entre as quatro formulações de compota, especialmente em relação aos atributos de sabor e acidez. As formulações com acesulfame-K e sucralose+acesulfame-K mostraram valores inferiores às demais. Durante o período de armazenamento não se constatou expressivas alterações nas características sensorias das compotas. Os resultados do teste de preferência mostraram que não houve distinção na preferência dos consumidores por qualquer das formulações.

Male rats show an indifference-avoidance response for increasing concentrations of the artificial sweetener sucralose.

Bello, Nicholas T.; Hajnal, Andras
Fonte: PubMed Publicador: PubMed
Tipo: Artigo de Revista Científica
Publicado em /07/2005 EN
Relevância na Pesquisa
27.88%
Sucralose is a non-nutritive halogenated sucrose derivative that has been described by humans as tasting predominately sweet with little or no aftertaste. In this study we examined the preference for sucralose in adult male Sprague Dawley rats. A standard 24 hr two-bottle test was used to compare a wide range of sucralose concentrations (0.0003–10g/L; 0.8 μM–25 mM) with water. The rats did not prefer sucralose to water at low concentrations (0.0003–0.3 g/L) and avoided sucralose at high concentrations (1–10g/L). Although there are many similarities in the taste preference of humans, mice, and rats, these results suggest that male rats do not prefer sucralose and avoid it at high concentrations. An awareness of the potential species differences in preference testing for novel sweeteners is critical for the taste and nutritional research communities.

Effect of the artificial sweetener, sucralose, on gastric emptying and incretin hormone release in healthy subjects

Ma, Jing; Bellon, Max; Wishart, Judith M.; Young, Richard; Blackshaw, L. Ashley; Jones, Karen L.; Horowitz, Michael; Rayner, Christopher K.
Fonte: American Physiological Society Publicador: American Physiological Society
Tipo: Artigo de Revista Científica
EN
Relevância na Pesquisa
27.98%
The incretin hormones, glucagon-like peptide-1 (GLP-1) and glucose-dependent insulinotropic polypeptide (GIP), play an important role in glucose homeostasis in both health and diabetes. In mice, sucralose, an artificial sweetener, stimulates GLP-1 release via sweet taste receptors on enteroendocrine cells. We studied blood glucose, plasma levels of insulin, GLP-1, and GIP, and gastric emptying (by a breath test) in 7 healthy humans after intragastric infusions of 1) 50 g sucrose in water to a total volume of 500 ml (∼290 mosmol/l), 2) 80 mg sucralose in 500 ml normal saline (∼300 mosmol/l, 0.4 mM sucralose), 3) 800 mg sucralose in 500 ml normal saline (∼300 mosmol/l, 4 mM sucralose), and 4) 500 ml normal saline (∼300 mosmol/l), all labeled with 150 mg 13C-acetate. Blood glucose increased only in response to sucrose (P < 0.05). GLP-1, GIP, and insulin also increased after sucrose (P = 0.0001) but not after either load of sucralose or saline. Gastric emptying of sucrose was slower than that of saline (t50: 87.4 ± 4.1 min vs. 74.7 ± 3.2 min, P < 0.005), whereas there were no differences in t50 between sucralose 0.4 mM (73.7 ± 3.1 min) or 4 mM (76.7 ± 3.1 min) and saline. We conclude that sucralose, delivered by intragastric infusion...

Rats Display a Robust Bimodal Preference Profile for Sucralose

Loney, Gregory C.; Torregrossa, Ann-Marie; Smith, James C.; Sclafani, Anthony; Eckel, Lisa A.
Fonte: Oxford University Press Publicador: Oxford University Press
Tipo: Artigo de Revista Científica
EN
Relevância na Pesquisa
28.13%
Female Sprague–Dawley rats display considerable variability in their preference for the artificial sweetener sucralose over water. While some rats can be classified as sucralose preferrers (SP), as they prefer sucralose across a broad range of concentrations, others can be classified as sucralose avoiders (SA), as they avoid sucralose at concentrations above 0.1 g/L. Here, we expand on a previous report of this phenomenon by demonstrating, in a series of 2-bottle 24-h preference tests involving water and an ascending series of sucralose concentrations, that this variability in sucralose preference is robust across sex, stage of the estrous cycle, and 2 rat strains (Long–Evans and Sprague–Dawley). In a second experiment involving a large sample of rats (n = 50), we established that the ratio of SP to SA is approximately 35–65%. This bimodal behavioral response to sucralose appears to be driven by taste because rats display a similar bimodal licking response to a range of sucralose solutions presented during brief-access tests. Finally, we have shown that sucralose avoidance is extremely robust as 23-h water-deprived SA continue to avoid sucralose in 1-h single-bottle intake tests. Based on their reduced licking responses to sucralose during brief-access (taste driven) tests...

Differential Bacteriostatic Effects of Sucralose on Various Species of Environmental Bacteria

Omran, Arthur; Baker, Ronald; Coughlin, Charles
Fonte: Hindawi Publishing Corporation Publicador: Hindawi Publishing Corporation
Tipo: Artigo de Revista Científica
Publicado em 30/09/2013 EN
Relevância na Pesquisa
27.88%
Sucralose was developed as a low-cost artificial sweetener that is nonmetabolizable and can withstand changes in pH and temperature. It is not degraded by the wastewater treatment process and thus has been found in waste water, estuaries, rivers and the Gulf Stream. Since the molecule can withstand heat, acidification, and microbial degradation, it is accumulating in the environment. The highest concentration of environmental sucralose detected to date is 300 ng/L. Our lab has isolated six bacterial species from areas that have been exposed to sucralose. We then cultured these isolates in the presence of sucralose looking for potential sucralose metabolism or growth acceleration. Instead we found something very interesting, bacteriostatic effects exhibited on all six isolates. This inhibition was directly proportional to the concentration of sucralose exposure. The efficiency of the growth inhibition seemed to be species specific, with various concentrations inhibiting each organism differently.

Metabolic Effects of Sucralose on Environmental Bacteria

Omran, Arthur; Ahearn, Gregory; Bowers, Doria; Swenson, Janice; Coughlin, Charles
Fonte: Hindawi Publishing Corporation Publicador: Hindawi Publishing Corporation
Tipo: Artigo de Revista Científica
EN
Relevância na Pesquisa
28.01%
Sucralose was developed as a low cost artificial sweetener that is nonmetabolizable in humans. Sucralose can withstand changes in pH and temperature and is not degraded by the wastewater treatment process. Since the molecule can withstand heat, acidification, and microbial degradation, it is accumulating in the environment and has been found in wastewater, estuaries, rivers, and the Gulf Stream. Environmental isolates were cultured in the presence of sucralose looking for potential sucralose metabolism or growth acceleration responses. Sucralose was found to be nonnutritive and demonstrated bacteriostatic effects on all six isolates. This growth inhibition was directly proportional to the concentration of sucralose exposure, and the amount of the growth inhibition appeared to be species-specific. The bacteriostatic effect may be due to a decrease in sucrose uptake by bacteria exposed to sucralose. We have determined that sucralose inhibits invertase and sucrose permease. These enzymes cannot catalyze hydrolysis or be effective in transmembrane transport of the sugar substitute. Current environmental concentrations should not have much of an effect on environmental bacteria since the bacteriostatic effect seems to be consecration based; however...

Avaliação do efeito de um adoçante comercial com sucralose na marcação de constituintes sanguíneos com tecnécio-99m, na morfologia das hemácias e na biodisponibilidade dos radiofármacos pertecnetato de sódio e ácido dietilenotriaminopentacético-tecnécio-99m em ratos Wistar.

Rocha, Gabrielle de Souza
Fonte: Universidade Federal do Rio Grande do Norte; BR; UFRN; Programa de Pós-Graduação em Ciências da Saúde; Ciências da Saúde Publicador: Universidade Federal do Rio Grande do Norte; BR; UFRN; Programa de Pós-Graduação em Ciências da Saúde; Ciências da Saúde
Tipo: Tese de Doutorado Formato: application/pdf
POR
Relevância na Pesquisa
27.93%
Conselho Nacional de Desenvolvimento Científico e Tecnológico; Células e moléculas são marcadas com tecnécio-99m (99mTc) e usadas na obtenção de imagens em medicina nuclear. Produtos naturais e sintéticos podem interferir na marcação de constituintes sanguíneos com 99mTc. A sucralose é um adoçante utilizado em alimentos e bebidas, sendo indicado para indivíduos com dietas de restrição calórica como obesos e diabéticos. O objetivo desse estudo foi avaliar o efeito do adoçante comercial com sucralose: (i) na marcação de constituintes sangüíneos com 99mTc; (ii) na morfologia das hemácias e (iii) na biodistribuição dos radiofármacos pertecnetato de sódio (Na99mTcO4) e ácido dietilenotriaminopentacético marcado com 99mTc (99mTc-DTPA) em ratos Wistar. No estudo in vitro, amostras de sangue de animais foram isoladas e incubadas com diferentes concentrações da solução de sucralose ou solução de NaCl 0,9% (controle). No tratamento in vivo, animais foram tratados com sucralose em diferentes doses ou solução de NaCl 0,9% (controle) e em diferentes tempos. Amostras de sangue foram isoladas e a marcação de constituintes sanguíneos com 99mTc foi realizada. Plasma e células foram isolados por centrifugação. Frações solúvel e insolúvel de plasma e células sanguíneas também foram separadas utilizando-se ácido tricloroacético a 5% e centrifugação. A radioatividade em cada fração foi contada e a porcentagem de radioatividade incorporada (%ATI) foi calculada. Distensões sanguíneas foram preparadas...

Photo Degradation of Cotnaminants of Emerging concern (CECs) under Simulated Solar Radiation: Implications for their Environmental Fate

Batchu, Sudha Rani
Fonte: FIU Digital Commons Publicador: FIU Digital Commons
Tipo: Artigo de Revista Científica Formato: application/pdf
Relevância na Pesquisa
27.93%
Contaminants of emerging concern (CECs) are continuously being released into the environment mainly because of their incomplete removal in the sewage treatment plants (STPs). The CECs selected for the study include antibiotics (macrolides, sulfonamides and ciprofloxacin), sucralose (an artificial sweetener) and dioctyl sulfosuccinate (DOSS, chemical dispersant used in the Deepwater Horizon oil spill). After being discharged into waterways from STPs, photo degradation is a key factor in dictating the environmental fate of antibiotics and sucralose. Photodegradation efficiency depends on many factors such as pH of the matrix, matrix composition, light source and structure of the molecule. These factors exert either synergistic or antagonistic effects in the environment and thus experiments with isolated factors may not yield the same results as the natural environmental processes. Hence in the current study photodegradation of 13 CECs (antibiotics, sucralose and dicotyl sulfosuccinate) were evaluated using natural water matrices with varying composition (deionized water, fresh water and salt water) as well as radiation of different wavelengths (254 nm, 350 nm and simulated solar radiation) in order to mimic natural processes. As expected the contribution of each factor on the overall rate of photodegradation is contaminant specific...

Online solid phase extraction liquid chromatography tandem mass spectrometry (SPE-LC-MS/MS) method for the determination of sucralose in reclaimed and drinking waters and its photo degradation in natural waters from South Florida

Butchu, Sudha Rani; Quinete, Natalia; Panditi, Venkata R.; Gardinali, Piero R.
Fonte: FIU Digital Commons Publicador: FIU Digital Commons
Tipo: Artigo de Revista Científica Formato: application/pdf
Relevância na Pesquisa
38.13%
Background Sucralose has gained popularity as a low calorie artificial sweetener worldwide. Due to its high stability and persistence, sucralose has shown widespread occurrence in environmental waters, at concentrations that could reach up to several μg/L. Previous studies have used time consuming sample preparation methods (offline solid phase extraction/derivatization) or methods with rather high detection limits (direct injection) for sucralose analysis. This study described a faster and sensitive analytical method for the determination of sucralose in environmental samples. Results An online SPE-LC–MS/MS method was developed, being capable to quantify sucralose in 12 minutes using only 10 mL of sample, with method detection limits (MDLs) of 4.5 ng/L, 8.5 ng/L and 45 ng/L for deionized water, drinking and reclaimed waters (1:10 diluted with deionized water), respectively. Sucralose was detected in 82% of the reclaimed water samples at concentrations reaching up to 18 μg/L. The monthly average for a period of one year was 9.1 ± 2.9 μg/L. The calculated mass loads per capita of sucralose discharged through WWTP effluents based on the concentrations detected in wastewaters in the U. S. is 5.0 mg/day/person. As expected, the concentrations observed in drinking water were much lower but still relevant reaching as high as 465 ng/L. In order to evaluate the stability of sucralose...

Effect of the artificial sweetener, sucralose, on gastric emptying and incretin hormone release in healthy subjects

Ma, J.; Bellon, M.; Wishart, J.; Young, R.; Blackshaw, L.; Jones, K.; Horowitz, M.; Rayner, C.
Fonte: Amer Physiological Soc Publicador: Amer Physiological Soc
Tipo: Artigo de Revista Científica
Publicado em //2009 EN
Relevância na Pesquisa
27.98%
The incretin hormones, glucagon-like peptide-1 (GLP-1) and glucose-dependent insulinotropic polypeptide (GIP), play an important role in glucose homeostasis in both health and diabetes. In mice, sucralose, an artificial sweetener, stimulates GLP-1 release via sweet taste receptors on enteroendocrine cells. We studied blood glucose, plasma levels of insulin, GLP-1, and GIP, and gastric emptying (by a breath test) in 7 healthy humans after intragastric infusions of 1) 50 g sucrose in water to a total volume of 500 ml (approximately 290 mosmol/l), 2) 80 mg sucralose in 500 ml normal saline (approximately 300 mosmol/l, 0.4 mM sucralose), 3) 800 mg sucralose in 500 ml normal saline (approximately 300 mosmol/l, 4 mM sucralose), and 4) 500 ml normal saline (approximately 300 mosmol/l), all labeled with 150 mg 13C-acetate. Blood glucose increased only in response to sucrose (P<0.05). GLP-1, GIP, and insulin also increased after sucrose (P=0.0001) but not after either load of sucralose or saline. Gastric emptying of sucrose was slower than that of saline (t50: 87.4+/-4.1 min vs. 74.7+/-3.2 min, P<0.005), whereas there were no differences in t50 between sucralose 0.4 mM (73.7+/-3.1 min) or 4 mM (76.7+/-3.1 min) and saline. We conclude that sucralose...

Validation of an Analytical Method to Determine the Content of Sucralose in Beverages - Report on a Method Validation by Collaborative Study Determination of Sucralose in Beverages by Thin Layer Chromatography in Combination with Reagent-free Derivatisation and Ultraviolet/Fluorescence Detection

DONCHEVA TSANEVA IVANKA; STROKA JOERG
Fonte: OPOCE Publicador: OPOCE
Tipo: EUR - Scientific and Technical Research Reports Formato: Printed
ENG
Relevância na Pesquisa
28.04%
An inter-laboratory comparison was carried out to evaluate the performance characteristics of a method for the determination of sucralose in beverages, which was developed at the JRC-IRMM. The method is based on high-performance thin layer chromatography (HPTLC), and reagent-free derivatisation followed by ultraviolet/fluorescence detection. It was tested for the determination of Sucralose (C12H19Cl3O8; (2R,3R,4R,5S,6R)-2-[(2R,3S,4S,5S)-2,5-bis(chloromethyl)-3,4-dihydroxy-oxolan-2-yl]oxy-5-chloro-6-hydroxymethyl)oxane-3,4-diol; CAS No: 56038-13-2) in carbonated and still alcoholic and non-alcoholic beverages at proposed European regulatory limits according to Directive 2003/115/EC ( ). Precise determination of Sucralose levels in some of the matrices for which European legislative limits apply, required a robust and reliable analytical method. HPTLC employing reagent-free derivatisation offered such a reliable but simple, fast, cost-effective and environment friendly method (very limited quantities of organic solvents methanol and acetonitrile were used). Separation of Sucralose was performed by direct application of samples (diluted, degassed and/or filtered, if necessary) on amino-bonded silica gel HPTLC plates without prior cleanup and development with acetonitrile:water. The sweetener was determined after heating of the developed plate to 190°C and quantified both in ultraviolet absorption and fluorescence measurement mode. Beverages spiked with sucralose as well as beverages taken from the market and labelled to contain sucralose...

Sucralose, A Synthetic Organochlorine Sweetener: Overview of Biological Issues

Schiffman, Susan S.; Rother, Kristina I.
Fonte: Taylor & Francis Publicador: Taylor & Francis
Tipo: Artigo de Revista Científica
EN
Relevância na Pesquisa
28.09%
Sucralose is a synthetic organochlorine sweetener (OC) that is a common ingredient in the world's food supply. Sucralose interacts with chemosensors in the alimentary tract that play a role in sweet taste sensation and hormone secretion. In rats, sucralose ingestion was shown to increase the expression of the efflux transporter P-glycoprotein (P-gp) and two cytochrome P-450 (CYP) isozymes in the intestine. P-gp and CYP are key components of the presystemic detoxification system involved in first-pass drug metabolism. The effect of sucralose on first-pass drug metabolism in humans, however, has not yet been determined. In rats, sucralose alters the microbial composition in the gastrointestinal tract (GIT), with relatively greater reduction in beneficial bacteria. Although early studies asserted that sucralose passes through the GIT unchanged, subsequent analysis suggested that some of the ingested sweetener is metabolized in the GIT, as indicated by multiple peaks found in thin-layer radiochromatographic profiles of methanolic fecal extracts after oral sucralose administration. The identity and safety profile of these putative sucralose metabolites are not known at this time. Sucralose and one of its hydrolysis products were found to be mutagenic at elevated concentrations in several testing methods. Cooking with sucralose at high temperatures was reported to generate chloropropanols...

SUCRALOSE NO DESENVOLVIMENTO DE SOBREMESAS LÁCTEAS LIGHT

PINTO, ELLEN PORTO; TEIXEIRA, ANDRÉA MIRANDA; SOPEÑA, LETÍCIA LOPES; DA ROSA, VANESSA PIRES; LUVIELMO, MÁRCIA DE MELLO
Fonte: UFPR Publicador: UFPR
Tipo: info:eu-repo/semantics/article; info:eu-repo/semantics/publishedVersion; Formato: application/pdf
Publicado em 22/02/2005 POR
Relevância na Pesquisa
37.88%
Avaliou-se o efeito do edulcorante sucralose em sobremesa láctea tipo mousse, verificando a redução calórica e a aceitabilidade do produto obtido. Pesquisa de mercado evidenciou preferência por sobremesa láctea nos sabores chocolate ou maracujá, que fosse consistente, muito aerada, nas versões light ou convencional. Foram desenvolvidas quatro formulações, nos dois sabores preferidos (chocolate e maracujá), nas versões convencional e light. As formulações que obtiveram maior índice de aceitação foram chocolate convencional e chocolate light. Como resultados foram obtidos índices de aceitação de 89,9% e 79,2% e teores calóricos de 226,09 kcal/kg e 154,10 kcal/kg para o mousse de chocolate convencional e light, respectivamente. Concluiu-se pela viabilidade da elaboração de sobremesa pronta tipo mousse light utilizando sucralose (redução calórica de 31,8%). SUCRALOSE IN THE DEVELOPMENT OF LIGHT MILKY DESSERTS Abstract The effect of the edulcorant sucralose in milky dessert type mousse was evaluated, by verifying the caloric reduction and the acceptability of the obtained product. A market research evidenced preference for milky dessert in chocolate or passion fruit flavors that were consistent, very aerated in light and conventional verisons. Four formulations were developed...

Effect of early exposure to sucralose on fluid intake in rats

López-Espinoza,Antonio; Martínez Moreno,Alma Gabriela; Zepeda Salvador,Ana Patricia; Aguilera Cervantes,Virginia Gabriela; López-Uriarte,Patricia; Valdés Miramontes,Elia; Navarro-Meza,Monica; Vázquez Cisneros,Lucia Cristina; Espinoza Gallardo,Ana Cri
Fonte: Universidad Nacional Autónoma de México, Facultad de Estudios Superiores Iztacala, Unidad de Investigación Interdisciplinaria en Ciencias de la Salud y la Educación Publicador: Universidad Nacional Autónoma de México, Facultad de Estudios Superiores Iztacala, Unidad de Investigación Interdisciplinaria en Ciencias de la Salud y la Educación
Tipo: Artigo de Revista Científica Formato: text/html
Publicado em 01/12/2013 EN
Relevância na Pesquisa
38.11%
Experimental evidence has demonstrated the effect of exposure history on feeding behavior in organisms. However, it is reported that sucralose is not adequately consumed by the rats. The aim of this study was to evaluate effect of early exposure to sucralose in subsequent fluid intake in Wistar rats. Twenty rats were assigned into two groups, A and S. The S group was exposed to sucralose from nursing, since her mother drank a solution with sucralose during this stage. Group A was exposed to water. At 90 days of age both groups received a solution with sucralose for 10 days, followed by 10 days in which they returned to initial conditions (A, water and S, sucralose). Later both groups received water for 10 days, ending the experiment with a return to initial conditions for 10 days. The results showed a differential effect in sucralose and water consumption with respect to sex. In particular females consumed more sucralose than males. However, experimental group exposed to it early sucralose showed a higher consumption compared with the group exposed to water. These results showed that exposure to sucralose flavor during lactation influences the fluids habitually consumed by females, also showed differential effects with respect to sex. Animals exposed to sucralose from nursing showed an increase in sucralose consumption after water intake. This evidence demonstrates the role that early exposure to specific flavors in the pattern of consumption in adulthood. Additionally...

Pre-exposure to sweeteners on glucose and sucralose consumption

Martínez Moreno,Alma Gabriela; Díaz Reséndiz,Felipe de Jesús; Beltrán-Miranda,Claudia Patricia; González Rentería,José Guadalupe; Munguía Hernández,Laura Margarita; Venancio López,Diana Merced
Fonte: Sociedad Mexicana de Análisis de la Conducta Publicador: Sociedad Mexicana de Análisis de la Conducta
Tipo: Artigo de Revista Científica Formato: text/html
Publicado em 01/01/2010 EN
Relevância na Pesquisa
37.81%
Previous research reported that rats demonstrated large consumptions of solutions made up with glucose and that they did not seem to show preference for solutions made up with sucralose. Those findings suggested that the animals showed large consumptions of the sweet solution, as long as it contains calories. Although, the sequence to which the animals are exposed could contribute on the observation of these responses: history of flavor consumption may alter the consumption of new foods. In the present study, a group of rats was exposed to two sweeteners: glucose and sucralose at different times, with the purpose of determining whether the history of consumption of a sweetener with calories may modify the consumption of another sweetener without calories, and vice versa. The results demonstrated that the subjects showed great consumptions of glucose, regardless of the previous exposure to sucralose, and that the consumption of sucralose was not affected by the previous consumption of the glucose. These findings suggest that the previous consumption of sugars seems not to have an effect on subsequent sweet solution consumption.