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.

Using Response Surface Methodology and High-Intensity Sweeteners’ Positive Synergy to Optimize Peach Nectar Acceptability

Combining the high-intensity sweeteners’ positive synergy with response surface methodology (RSM), it is possible to optimize food and beverage products liking, masking undesired sensory attributes and reducing costs and consumers’ additives intake (up to 50%). A RSM based on a five-level, two variable central composite rotatable designs (CCRD) was applied, varying aspartame and acesulfame-K concentrations in order to optimize consumers’ sensory liking (n = 118) for peach nectar in terms of appearance, aroma, flavor, and overall liking. Statistically valid models were found for flavor and overall liking attributes and highest liking values were found for samples combining the two sweeteners (therefore overcoming acesulfame-K’s sensory limitations) in lower concentrations, confirming the synergetic effect and allowing cost reduction and less additives intake, without losing sensory quality.

Commercial Artificial Sweeteners Might Affect Pregnant and Nursing Mice Mammary Gland. A Histological Study

The use of artificial sweeteners as non-nutritive food additive is becoming very common nowadays. The aim of this research was to study the effect of commercial artificial sweeteners consumption on the adult mouse mammary gland in pregnancy (18-day pregnancy) and 3 weeks nursing. A commercial artificial sweetener solution was given to pregnant mice of treated groups 50 mg/kg body weight, from day one of pregnancy till the end of 3 weeks nursing. Controls were given distilled water. The histological studies of the mammary gland of treated animals showed some changes. In treated 18-day pregnant mothers;the amount of adipose cells seemed to increase and the amount of lipid droplets within the alveoli seemed to increase compared to the controls. Also alveoli in the treated mammary gland sections appeared to be larger and less in number compared to the controls. In 3 weeks treated nursing mothers the amount of milk and lipid droplets in the alveoli decreased compared to the controls. The mammary gland circumference of treated 18-day pregnant mothers was significantly smaller compared to the controls, while it was significantly larger in 3 weeks treated nursing mothers compared to the controls. These results show that artificial sweeteners disturbed the arrangement of the histological structure in the mammary gland of pregnant and nursing mice. Awareness should be raised to restrict the use of artificial sweeteners to people with diabetes or who are in medical need.

Thermal Studies of Commercial Low Calorie Sweeteners

This paper presents the thermal analysis of artificial sweeteners, and natural sugar substitutes. Thermal analysis was done on commercial compositions of sweeteners using simultaneous DSC/TGA (SDT). Heat flow, and mass vs. temperature and time thermograms, along with DSC peak enthalpies and transition temperatures are reported. A number of the sweeteners were found to undergo transitions and reactions before or at 190°C (375°F, normal baking temperatures) and all dextrose containing sweeteners show an endothermic peak around 80°C due to the liberation of bound water molecules. The major components of sweeteners studied were found to be generally thermostable at or below 100°C.

Edema, Enigma: 11 B-Hydroxysteroid Dehydrogenase Type 2 Inhibition by Sweetener “Stevia”

Intrduction: Edema, Hypertension and Hypokalemia occur with inhibition of 11 B-Hydroxysteroid Dehydrogenase Type 2 (11B-HSD2) by chronic Licorice ingestion. However, a similar presentation following a chronic use of another commonly used sweetener “Stevia” is not reported. Objective: To document a first case report of a subject presenting with Edema, Prehypertension and Hypokalemia induced by 11B-HSD2 inhibition induced by chronic ingestion of sweetener stevia. Case Report: 32 year old Caucasian woman presented with generalized edema (feet, hands and face) of over 6 months. She was noted to also manifest Prehypertension (138/88 mmHg) and Hypokalemia (3.4 mM/l). Laboratory tests revealed decline in serum aldosterone and plasma renin activity, an increase in plasma cortisol/cortisone ratio. On persistent interrogation, patient admitted to daily consumption of sweetener stevia for over 9 months. All the presenting manifestations resolved with normalization of the laboratory tests on withdrawal of stevia. Conclusion: This case report indicates that chronic ingestion of sweetener stevia may induce edema, hypertension and hypokalemia via reduced conversion of cortisol into cortisone by inhibition of 11 B-Hydroxysteroid Dehydrogenase Type 2.

Comparative efficacy of oral glucose solution versus non-nutritive sucking for pain relief in neonates during nociceptive procedures： a systematic review

Background and aims： The comparative efficacy of glucose solution （GS） versus non-nutritive sucking （NNS） for pain re- lief in neonate remains controversial. This systematic review was consequently performed to objectively investigate the analgesic effect of Oral GS related to NNS in newborns during nociceptive procedures. Methods： All potential records were searched in PubMed, Web of Science, EMBASE, and the Cochrane Library to capture the randomized controlled trials comparing GS with NNS in terms of pain scores in neonates through January 2017. Two independent investigators screened the identified articles, extracted the data, and assessed the methodological quality of the included studies. All statistical analyses were completed by using Review Manager （RevMan） version 5.3.0. Results： Four studies, involving 248 neonates, were incorporated into these statistical analyses. For reducing pain scores, no statistical difference was detected when GS compared to NNS （4 trials; mean difference [MD], 0.75; 95% confidence interval [CI], -0.77 to 2.27; P = 0.33）. Conclusion： Both the GS and NNS reduced the pain scores in neonates who undergoing Hepatitis B vaccination and venipuncture, but the NNS is more convenience than GS to some extent. Considered the limited evidences, more randomized controlled trials with high-quality, large-scale and appropriate measures time are warranted to further establish the comparative efficacy of these two options.

食品中合成甜味剂的检测方法研究进展

人工合成甜味剂因热量低、甜度高,在食品中被广泛使用。但过量使用会增加许多健康风险,对人体造成伤害。近年来,人们对使用食品添加剂的重视程度与日俱增。而食品中甜味剂的检测也成为食品添加剂检测领域的重点工作。食品中合成甜味剂的检测手段较多,包括光谱检测技术、电化学检测技术、色谱检测技术等。凭借简单方便的前处理技术以及可以与不同检测器串联等特点,液相色谱法成为最常用的检测手段。本文汇总了当前我国食品中常见人工合成甜味剂的国家标准检测方法,综述了近年来国内外检测方法的研究进展,并对其发展趋势作了展望。还针对液相色谱前处理方法的优化、检测条件的优化以及串联质谱检测方面的拓展做了介绍,为相关研究提供参考。

赤藓糖醇的生物学功能及临床应用研究进展

赤藓糖醇作为一种甜味剂,目前广泛应用于食品添加行业。它不仅天然存在于水果和蔬菜中,近期研究揭示其也是一种内源性代谢物。赤藓糖醇在调节糖脂代谢、氧化应激和胃肠道功能等方面发挥着重要的作用。同时,赤藓糖醇还可以作为一种新型疾病生物标志物,预测肥胖、糖尿病、癌症等多种疾病的发生风险。该文系统梳理了赤藓糖醇的相关研究,在介绍其基本特征和代谢途径的基础上,综述其生物学功能和临床应用前景,以期为赤藓糖醇在不同健康或疾病状态人群中的应用提供新思路。

炼乳生产现状及其减糖策略研究

随着高糖饮食造成的健康问题日益突显,降糖已经成为乳品行业发展的必然趋势。特别是含糖量高达40%的炼乳,是乳制品减糖的重点关注领域和新的技术挑战。针对炼乳生产工艺特点及成分特征,该文重点阐述了炼乳减糖的现有策略,包括乳糖水解、糖替代、超滤、直接减糖等方式,以及炼乳减糖技术的发展方向。该文在综述了现有减糖策略的基础上,分析了炼乳减糖所面临的挑战,并对炼乳减糖技术发展趋势进行预测与建议。

糖类与甜味剂的肠-脑轴效应研究进展及评估方法分析

尽管甜味剂能够提供类似糖类的风味感受和远高于糖类的甜味强度,但仍旧不能完全替代糖类所带来的满足感,明确该现象的生物学机制对于完善甜味剂的功能评估体系和指导甜味剂的创新发展方向都具有十分重要的意义。本文系统综述了糖类与甜味剂引发的动物行为偏好差异、动物脑区活动差异和肠-脑轴神经激活模式差异3个方面的研究进展,揭示了大脑可以辨别糖和甜味剂,从而产生个体行为偏好差异的深层原因,提出动物行为学、脑区神经活动和关键受体激活能力可用于评估甜味剂肠-脑轴效应,可为甜味剂领域的创新发展提供参考。

饮料用酵母抽提物风味特性分析及应用效果初探

为了研究饮料用酵母抽提物(yeast extract,YE)的特性,以FA37、FA39作为研究对象,分析了其主要呈味物质和风味物质,并结合感官评价初步探讨其对4种饮料常用甜味剂的影响。首先,应用原子吸收分光光度计分析与呈味密切相关的金属离子,依据游离氨基酸的组成计算总游离氨基酸(total free amino acid,TFAA)占比和滋味活度值(taste activity value,TAV)来判断各呈味氨基酸的风味对酵母抽提物滋味的贡献程度。结果表明,FA37和FA39中Na^(+)、K^(+)的质量分数明显降低,而Zn^(2+)的质量分数明显增加;同时,其呈鲜味的游离氨基酸质量分数减少,而呈甜味的丙氨酸质量分数最高,帮助减轻了其咸、鲜的滋味;在FA37和FA39中,肽相对分子质量多在1000以下,有利于增强产品风味,提升味道的厚重感。然后,利用顶空固相微萃取-气质联用(HS-SPME/GC-MS)及电子鼻分析了其风味物质,发现醛类物质相对含量最高,主要风味物质均为3-甲基丁醛和苯甲醛。最后,通过感官评价发现,FA37和FA39可以提升甜味剂的甜味强度及甜味速度,减轻不良风味,改善了口感。总之,饮料用酵母抽提物的效果是理想的,它不仅可以减弱甜味剂不良风味,还可以凭借自身独特的风味提升产品品质,对饮料新品开发及酵母抽提物的利用具有参考价值。

太赫兹光谱结合机器学习的甜味剂检测

以三氯蔗糖、赤藓糖醇、木糖醇3种人工甜味剂为研究对象,采用太赫兹时域光谱技术,结合多种机器学习和优化算法对甜味剂与面粉混合物的光谱数据进行系统的分类识别和定量回归研究。结果表明,麻雀搜索算法-支持向量机模型/支持向量回归模型(SSA-SVM/SVR)对混合物的定性及定量分析结果均达到最优,分类预测的准确率达到95.56%,定量回归预测的最佳回归系数R~2为0.999 8,实现了3种甜味剂和面粉混合物的高精确度分类和定量分析,为人工甜味剂的快速检测提供了一种有效可靠的新思路。

功能性甜味剂对肥胖的作用及相关机制

肥胖已经成为威胁人类健康的一个严重问题,其中糖类摄入过多是造成肥胖的主要原因之一。因此,使用低热量的功能性甜味剂代替高热量的糖类(例如蔗糖)是目前广受欢迎的一种预防或缓解肥胖的方式。然而,功能性甜味剂与肥胖之间的关系十分复杂,目前尚无定论。这是由于功能性甜味剂的作用受多种因素的影响,包括功能性甜味剂的种类、剂量,以及个体差异,例如性别、健康状态和肠道微生物的组成等。本文综述目前常用的功能性甜味剂对机体能量代谢的影响、对脂肪代谢的影响以及对肠道微生物的作用,总结目前功能性甜味剂对肥胖作用的相关研究,并探讨功能性甜味剂影响肥胖的可能机制,以期为今后更好地选择或使用含有功能性甜味剂的食物和饮品提供参考。

马铃薯块茎低温糖化研究进展及展望

为减少马铃薯采收后病虫害、块茎萌发等造成的损失,通常将马铃薯置于2~5℃低温环境贮存,但随马铃薯块茎贮存时间推移,葡萄糖、果糖等还原糖积累过多,发生“低温糖化”(Cold-induced sweetening,CIS)。过高含量的还原糖与游离氨基酸在高温油炸过程中发生化学反应,产生褐色、味苦的物质,严重影响马铃薯加工质量。因此,控制马铃薯低温糖化是马铃薯加工产业链高效运转的关键。综述总结前人研究进展,从低温条件下淀粉-糖代谢响应和马铃薯块茎微观结构变化两个方面,解释低温糖化现象成因,概括马铃薯品种、贮藏条件、植物激素因素对低温糖化的影响,并从分子育种和外源施加植物激素两个方面对调控马铃薯低温糖化提出建议及展望。

人工甜味剂对人体的影响及国内外标准现状探讨

近年来,随着全球肥胖率的显著上升,人们对人工甜味剂(artificial sweeteners,AS)等糖替代品的需求大幅上升,然而AS的安全性却始终存在争议。世界卫生组织和《自然》杂志的最新研究表明,长期摄入AS可能对身体健康产生负面影响。目前,各国对AS的使用标准存在差异,且长期摄入AS对身体健康的影响机制也尚未明确。因此,本文基于近年来的科研成果,聚焦AS对人体健康的影响以及国内外的标准现状进行了综述。文章详细介绍了AS与肠道微生物、肥胖和糖尿病、脂类代谢、心血管疾病和癌症之间的关系,并基于这项研究总结了目前国际食品法典委员会、美国、欧盟、日本和中国有关AS的标准现状,从而深入探讨了食品行业如何确定AS添加标准这一关键问题,以期为该领域的科学研究提供参考和借鉴。

果蝇对不同甜味物质的选择偏好及其感知机制

为了有效应对因过量糖摄入而引发的健康问题,探究甜味物质选择偏好及其感知机制至关重要。本研究以黑腹果蝇为模式动物,通过评估果蝇对能量糖(蔗糖、果糖、葡萄糖)和非能量代糖(山梨醇)的选择偏好,探究糖类偏好的特异性甜味感知受体机制。结果显示:与山梨糖醇相比,能量糖可以刺激雌性果蝇产更多的卵并显著影响产卵位置偏好。在甜味受体Gr5a层面,研究发现该受体在低浓度甜味基质的感知和行为调节中发挥了关键作用。在高浓度甜味基质中,即使Gr5a功能受损,雌性果蝇仍能进行有限的产卵,提示可能存在其它感知机制补偿了部分功能,多样化的感知机制使动物能够更有效地在环境中选择适合其需求的食物,从而优化营养选择。本研究揭示了果蝇在复杂糖环境中的感知和行为响应机制,为代糖在食品中的应用提供了科学依据,并为更广泛地减糖策略和健康饮食研究提供了新的视角和理论支持。

使用液质联用仪同时分析白酒中7种甜味剂

建立了一种使用液质联用仪同时测定白酒中7种甜味剂(安赛蜜、糖精钠、甜蜜素、三氯蔗糖、阿斯巴甜、纽甜、甜菊苷)含量的分析方法。白酒样品经超纯水稀释处理后,通过多反应监测离子模式方式进行定量分析,使用外标法绘制7种甜味剂的标准曲线,线性范围宽,相关系数均大于0.9990,方法的定量限在0.13~11.43μg/L之间,在两个不同浓度水平加标,平均回收率95.28%~103.90%。结果表明该方法准确,灵敏度高,结果稳定可靠,可用于白酒中7种甜味剂的检测。

基于机器学习的甜味剂分类预测模型研究进展

甜味剂是一种赋予食品以甜味的物质,可分为天然甜味剂和人工合成甜味剂。在甜味剂开发过程中,基于机器学习的甜味剂分类预测模型可从大量的天然或合成分子中有效筛选出甜味剂分子,显著减少时间和资金成本。为了深入分析基于机器学习技术来驱动甜味剂研究发展的潜力与方向,本文从甜味剂分子表征数据集与机器学习技术相结合的新视角入手,分别从传统机器学习技术的甜味剂分类、深度学习技术的甜味剂分类和机器学习技术的甜度预测等方面总结与概括机器学习技术在甜味剂分类与预测中的最新研究成果。最后总结分析了食品甜味剂智能分类预测模型的发展趋势,如融合多模态分子表征数据形式的机器学习方法研究、多味型智能分类方法研究和不同规模数据集下深度学习方法研究。

环境中人工甜味剂的清除方法及分子机制

人工甜味剂,又称代糖,是一类经过合成的新型环境污染物,广泛存在于水体、土壤等环境中且难以降解,对人体健康以及生态环境构成潜在威胁。文章归纳总结了人工甜味剂的特点及其安全性,阐述了人工甜味剂的清除方法和分子机制,分析了各种方法的优缺点以及人工甜味剂清除过程中的影响因素,为环境中人工甜味剂的清除提供参考。物理清除主要通过光降解、吸附清除等途径,在实际操作中会受到环境条件、共存杂质等因素的影响;化学清除涉及多种高级氧化技术,硫酸根(SO^(-)_(4)·)和羟基(·OH)为主要的活性自由基;生物清除主要是降解酶以及基因在发挥作用,但相关研究尚不充分。物理清除和化学清除产生的降解产物通常比母体化合物更具有毒性,生物清除法具有成本低、效率高和对环境友好等特点。未来的研究应该在现有工艺条件优化以及挖掘降解菌株方面深入探索,着力于将研究成果应用于实际的废水处理工程。

典型人工甜味剂在城市污水厂不同工艺段的分布和去除特征

研究调查了6种人工甜味剂(ASs)安赛蜜(ACE)、甜蜜素(CYC)、糖精(SAC)、阿斯巴甜(ASP)、三氯蔗糖(SUC)和纽甜(NEO)在城市污水厂不同工艺段的分布、进出水负荷和去除效果。研究表明,进水CYC和SAC含量最多,占ASs总浓度大于67%,而ASP未被检出。ASs进水负荷为0.0037(NEO)~1.32(CYC)g/d·1000p^(-1),出水负荷为0.0015(NEO)~0.43(SUC)g/d·1000p^(-1)。ACE、CYC和SAC去除效率>88%,主要发生在二级处理段,而NEO与SUC去除效率分别<62%和<10%,主要发生在一级和深度处理段。