Optimization of Determination of Sucralose in Drink by HPLC

To optimize the method for determination of Sucralose in drink by high performance liquid chromatography(HPLC).Using HPLC with RID,operating conditions were C18 reversed phase chromatograph column,40:60=Methanol:0.125%K2HPO4 as mobil phase,measured at a flow rate of 0.8 mL/min.In the range of 20~400 mg L,with the concentration of Sucralose and corresponding peak area as standard,r=0.9999,it has good correlation,the recovery of sucralose is 94~108%.The lower limit of detection of Sucralose was 0.0024 g/kg.This method not only meets the requirements of national standards,but also fast,sensitive,and environmentally friendly,improves the detection efficiency and safety of the detection of sucralose in drink by high performance liquid chromatography.

Neurotropic effects of aspartame, stevia and sucralose on memory retention and on the histology of the hippocampus of the ICR mice(Mus musculus)

Objective: To identify the effects of the consumption of non-nutritive sweeteners on memory retention and on the histology of the hippocampus.Methods: In this study, 20 mice were used to determine if there is an effect of consuming the maximum allowable dose of the non-nutritive sweeteners on the memory retention and on the histology of the hippocampus. The mice were distributed into four groups and the treatments were given via oral gavage: Group 1(water), Group 2(aspartame: 1 000 mg/kg), Group 3(stevia: 1 000 mg/kg) and Group 4(sucralose:16 000 mg/kg). Treatments were administered to the different experimental groups for 32 days, after which memory retention was tested using the two-day water maze protocol.After the tests, the mice were sacrificed and the brain was analyzed histologically for neurotrophic effects.Results: Based on the results of the two-day water maze protocol, there were no differences between the non-nutritive sweeteners and the control group. However, stevia showed high cellular apoptosis followed by aspartame, sucralose and control group.Conclusions: There was no significant effect on the memory of the mice. It showed histologically however, that stevia had a significant neurotropic effect compared to the other sweeteners.

Biological Effect of Sucralose in Diabetic Rats

Among people that might take a large amount of sucralose, are diabetic people who are attempting to modify their carbohydrate intake. The objective of this study is to evaluate the impact of sucralose;an artificial sweetener derived from sucrose, at a dose approximately twice the ADI on hyperglycemia, hyperlipidemia and oxidative stress in diabetic rats. Diabetes was induced in male albino rats after an intraperitoneal streptozotocin injection (65 mg/kg body weight). Animals with fasting blood glucose levels ≥250 mg/dl were considered diabetics. Sucralose was dissolved in water and administered to rats daily by oral gavages during a period of 6 weeks at a dose of 11 mg/kg body weight. Animals were divided into 4 groups and treated in parallel for 6 weeks. Control: rats received distilled water, Sucralose: rats received sucralose, Diabetic: diabetic rats received distilled water, Diabeticrats + Sucralose: diabetic rats received sucralose. The administration of sucralose to diabetic rats provoked a significant decrease (P P P > 0.05) on insulin, compared to their respective values in diabetic rats receiving distilled water. Biochemical analysis in brain and testis tissues showed that sucralose has no effect (P > 0.05) on superoxide dismutase (SOD), catalase, glutathione peroxidase (GSH-Px), and glucose-6-phosphate dehydrogenase (G-6-PDH) activities, and glutathione content (GSH), while reduced thiobarbituric acid reactive substances level (TBARS) (P < 0.05), compared to their respective values in diabetic rats receiving distilled water. It could be concluded that consumption of sucralose didn’t induce oxidative stress, has no effect on insulin, reduce glucose absorption and intensify hypercholesterolemia in STZ-induced diabetic rats. Accordingly it is advised that diabetic people consuming high amount of sucralose must check their lipid profile to avoid diabetic complications.

Artificial Sweeteners as a Cause of Obesity: Weight Gain Mechanisms and Current Evidence

The obesity epidemic gathers growing media attention recently, as overweight and obesity’s prevalence keeps rising. This comes along with an increase in the intake of artificial sweeteners in food products. A causal relationship between the consumption of sweeteners and obesity is so far not clear in the medical literature. This paper describes the development of artificial sweeteners in a historical context. It collects epidemiological and experimental evidence that possibly relates the use of artificial sweeteners with weight gain. Finally, these effects are explained based on the neuroscience of food reward, the possible effects of glucose on the metabolism and the association between sweeteners and gut microbiota.

Diet Chocolates and Replacement of Cocoa Powder with Jackfruit Seed Powder

Chocolate is a very popular food product that is relished by millions of people for its unique, rich and sweet taste. The health benefits of chocolate are immense which is attributed to its high polyphenolic content. In the current study, the diet chocolates using natural and artificial sweeteners were developed. Also, the jackfruit seed powder after fermentation (anaerobic and aerobic) was used to replace cocoa powder by 10%. The physiochemical and glycemic index of the chocolates were analyzed. The physiochemical analysis of the chocolates indicated that substitution of jackfruit seed powder did not alter significantly the proximate composition. It was found out that the glycemic index and glycemic load of the chocolates were significantly lower than commercial milk chocolate, which makes it a suitable food product for diabetic and other groups. The samples were packed in pouches made of metallised polyester films laminated with polyethylene for storage studies. Instrumental textural studies were in concordance with sensory observation, indicating that the product remained stable for 3 months at room temperature (26&deg;C ± 2&deg;C). The color of the product remained similar throughout the storage period indicating stable structural and surface characteristics. Hence, the chocolates developed using natural and artificial sweeteners have low GI and will minimize the risk of several chronic diseases including diabetes and the use of jackfruit seed powder as a substitute for cocoa powder has not altered any of the characteristic features of chocolate.