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Sample records for fructose-conditioned flavor preferences

  1. Fructose- and glucose-conditioned preferences in FVB mice: strain differences in post-oral sugar appetition

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    Zukerman, Steven; Ackroff, Karen

    2014-01-01

    Recent studies indicate that, unlike glucose, fructose has little or no post-oral preference conditioning actions in C57BL/6J (B6) mice. The present study determined whether this is also the case for FVB mice, which overconsume fructose relative to B6 mice. In experiment 1, FVB mice strongly preferred a noncaloric 0.1% sucralose + 0.1% saccharin (S+S) solution to 8% fructose in a 2-day choice test but switched their preference to fructose after separate experience with the two sweeteners. Other FVB mice displayed a stronger preference for 8% glucose over S+S. In a second experiment, ad libitum-fed FVB mice trained 24 h/day acquired a significant preference for a flavor (CS+) paired with intragastric (IG) self-infusions of 16% fructose over a different flavor (CS−) paired with IG water infusions. IG fructose infusions also conditioned flavor preferences in food-restricted FVB mice trained 1 h/day. IG infusions of 16% glucose conditioned stronger preferences in FVB mice trained 24- or 1 h/day. Thus, fructose has post-oral flavor conditioning effects in FVB mice, but these effects are less pronounced than those produced by glucose. Further studies of the differential post-oral conditioning effects of fructose and glucose in B6 and FVB mice should enhance our understanding of the physiological processes involved in sugar reward. PMID:25320345

  2. Roles of NMDA and dopamine D1 and D2 receptors in the acquisition and expression of flavor preferences conditioned by oral glucose in rats.

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    Dela Cruz, J A D; Coke, T; Icaza-Cukali, D; Khalifa, N; Bodnar, R J

    2014-10-01

    Animals learn to prefer flavors associated with the intake of sugar (sucrose, fructose, glucose) and fat (corn oil: CO) solutions. Conditioned flavor preferences (CFP) have been elicited for sugars based on orosensory (flavor-flavor: e.g., fructose-CFP) and post-ingestive (flavor-nutrient: e.g., intragastric (IG) glucose-CFP) processes. Dopamine (DA) D1, DA D2 and NMDA receptor antagonism differentially eliminate the acquisition and expression of fructose-CFP and IG glucose-CFP. However, pharmacological analysis of fat (CO)-CFP, mediated by both flavor-flavor and flavor-nutrient processes, indicated that acquisition and expression of fat-CFP were minimally affected by systemic DA D1 and D2 antagonists, and were reduced by NMDA antagonism. Therefore, the present study examined whether systemic DA D1 (SCH23390), DA D2 (raclopride) or NMDA (MK-801) receptor antagonists altered acquisition and/or expression of CFP induced by oral glucose that should be mediated by both flavor-flavor and flavor-nutrient processes. Oral glucose-CFP was elicited following by training rats to drink one novel flavor (CS+, e.g., cherry) mixed in 8% glucose and another flavor (CS-, e.g., grape) mixed in 2% glucose. In expression studies, food-restricted rats drank these solutions in one-bottle sessions (2 h) over 10 days. Subsequent two-bottle tests with the CS+ and CS- flavors mixed in 2% glucose occurred 0.5 h after systemic administration of vehicle (VEH), SCH23390 (50-800 nmol/kg), raclopride (50-800 nmol/kg) or MK-801 (50-200 μg/kg). Rats displayed a robust CS+ preference following VEH treatment (94-95%) which was significantly though marginally attenuated by SCH23390 (67-70%), raclopride (77%) or MK-801 (70%) at doses that also markedly reduced overall CS intake. In separate acquisition studies, rats received VEH, SCH23390 (50-400 nmol/kg), raclopride (50-400 nmol/kg) or MK-801 (100 μg/kg) 0.5 h prior to ten 1-bottle training trials with CS+/8%G and CS-/2%G training solutions that was

  3. Flavor Preferences in Animals: Role of Mouth and Gut Nutrient Sensors

    Directory of Open Access Journals (Sweden)

    Anthony Sclafani

    2014-07-01

    water infusion. Flavor preference is then assessed in a two-bottle test with the CS+ vs. CS-. Numerous studies demonstrate that animals consume more of the sugar-paired CS+ flavor than of the water-paired CS- flavor during training and strongly prefer the CS+ to CS- in the choice test. Preferences are learned by hungry as well as freely fed animals and for initially unpalatable tastes (e.g., bitter as well as palatable flavors (e.g., sweet cherry. Once learned, the CS+ preference persists for many days to weeks even in the absence of nutrient infusions. The upper intestinal tract is a primary site where sugars act to condition flavor preferences, although the portal vein region near the liver is also implicated in sugar conditioning [2]. The discovery that the T1R2/T1R3 sweet receptor proteins are expressed in intestinal cells raised the possibility that the same receptors that trigger sugar appetite in the mouth also mediate postoral sugar appetition in the gut. However, several findings refute this attractive idea. In particular, sweet-tasting compounds differ substantially in their ability to condition flavor preferences when infused in the gut: IG glucose is much more effective than IG fructose in conditioning a CS+ preference whereas IG sucralose, a nonnutritive sweetener, conditioned a CS- preference [2]. In addition, sweet taste-impaired T1R3 knockout (KO mice that are indifferent to sugars in the mouth develop normal preferences for a CS+ flavor paired with IG sucrose. These findings implicate glucose-specific intestinal sensors (SGLT1 and SGLT3 in sugar-conditioned preferences. This is supported by the flavor conditioning action in mice of the nonmetabolizable glucose analog α-methyl-D-glucopyranoside, which is an SGLT1/SGLT3 ligand [4]. The postoral appetition effects of sugar but not nonnutritive sweeteners explain why mice learn to prefer sucrose over isosweet sucralose solutions. Like sugar, fat has postoral appetition effects. IG infusions of a soybean

  4. Conditioned flavor preference and the US postexposure effect in the house musk shrew (Suncus murinus

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    Kosuke eSawa

    2012-07-01

    Full Text Available The house musk shrew (Suncus murinus is the only species of insectivore that can be used as a laboratory animal and is an interesting subject in terms of evolutional and comparative aspects. The present study on the learning faculties of shrews examines the possibility of acquiring a conditioned flavor preference and the effects of US postexposure. Subjects were allowed to a drink sucrose solution with flavor A and tap water with flavor B during training. Two extinction tests were administered after every four conditioning trials, and a significant preference for flavor A was observed. After each test, the animals were divided into two groups. Subjects in Group US were presented with a sucrose solution without flavor, while those in Group Water were given tap water. After these trials, all subjects received choice tests where they were presented with water containing the two flavors. The preference ratio was lower in Group US than in Group Water, suggesting a postexposure effect. The findings were discussed in terms of habituation to the US.

  5. Consumer preferences for mild cheddar cheese flavors.

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    Drake, S L; Gerard, P D; Drake, M A

    2008-11-01

    Flavor is an important factor in consumer selection of cheeses. Mild Cheddar cheese is the classification used to describe Cheddar cheese that is not aged extensively and has a "mild" flavor. However, there is no legal definition or age limit for Cheddar cheese to be labeled mild, medium, or sharp, nor are the flavor profiles or flavor expectations of these cheeses specifically defined. The objectives of this study were to document the distinct flavor profiles among commercially labeled mild Cheddar cheeses, and to characterize if consumer preferences existed for specific mild Cheddar cheese flavors or flavor profiles. Flavor descriptive sensory profiles of a representative array of commercial Cheddar cheeses labeled as mild (n= 22) were determined using a trained sensory panel and an established cheese flavor sensory language. Nine representative Cheddar cheeses were selected for consumer testing. Consumers (n= 215) assessed the cheeses for overall liking and other consumer liking attributes. Internal preference mapping, cluster analysis, and discriminant analysis were conducted. Mild Cheddar cheeses were diverse in flavor with many displaying flavors typically associated with more age. Four distinct consumer clusters were identified. The key drivers of liking for mild Cheddar cheese were: color, cooked/milky, whey and brothy flavors, and sour taste. Consumers have distinct flavor and color preferences for mild Cheddar cheese. These results can help manufacturers understand consumer preferences for mild Cheddar cheese.

  6. Operant licking for intragastric sugar infusions: differential reinforcing actions of glucose, sucrose and fructose in mice

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    Sclafani, Anthony; Ackroff, Karen

    2015-01-01

    Intragastric (IG) flavor conditioning studies in rodents indicate that isocaloric sugar infusions differ in their reinforcing actions, with glucose and sucrose more potent than fructose. Here we determined if the sugars also differ in their ability to maintain operant self-administration by licking an empty spout for IG infusions. Food-restricted C57BL/6J mice were trained 1 h/day to lick a food-baited spout, which triggered IG infusions of 16% sucrose. In testing, the mice licked an empty spout, which triggered IG infusions of different sugars. Mice shifted from sucrose to 16% glucose increased dry licking, whereas mice shifted to 16% fructose rapidly reduced licking to low levels. Other mice shifted from sucrose to IG water reduced licking more slowly but reached the same low levels. Thus IG fructose, like water, is not reinforcing to hungry mice. The more rapid decline in licking induced by fructose may be due to the sugar's satiating effects. Further tests revealed that the Glucose mice increased their dry licking when shifted from 16% to 8% glucose, and reduced their dry licking when shifted to 32% glucose. This may reflect caloric regulation and/or differences in satiation. The Glucose mice did not maintain caloric intake when tested with different sugars. They self-infused less sugar when shifted from 16% glucose to 16% sucrose, and even more so when shifted to 16% fructose. Reduced sucrose self-administration may occur because the fructose component of the disaccharide reduces its reinforcing potency. FVB mice also reduced operant licking when tested with 16% fructose, yet learned to prefer a flavor paired with IG fructose. These data indicate that sugars differ substantially in their ability to support IG self-administration and flavor preference learning. The same post-oral reinforcement process appears to mediate operant licking and flavor learning, although flavor learning provides a more sensitive measure of sugar reinforcement. PMID:26485294

  7. Flavor Dependent Retention of Remote Food Preference Memory.

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    Singh, Aditya; Kumar, Suraj; Singh, Vikram Pal; Das, Asish; Balaji, J

    2017-01-01

    Social Transmission of Food Preference (STFP) is a single trial non-aversive learning task that is used for testing non-spatial memory. This task relies on an accurate estimate of a change in food preference of the animals following social demonstration of a novel flavor. Conventionally this is done by providing two flavors of powdered food and later estimating the amount of food consumed for each of these flavors in a defined period of time. This is achieved through a careful measurement of leftover food for each of these flavors. However, in mice, only a small (~1 g) amount of food is consumed making the weight estimates error prone and thereby limiting the sensitivity of the paradigm. Using multiplexed video tracking, we show that the pattern of consumption can be used as a reliable reporter of memory retention in this task. In our current study, we use this as a measure and show that the preference for the demonstrated flavor significantly increases following demonstration and the retention of this change in preference during remote testing is flavor specific. Further, we report a modified experimental design for performing STFP that allows testing of change in preference among two flavors simultaneously. Using this paradigm, we show that during remote testing for thyme and basil demonstrated flavors, only basil demonstrated mice retain the change in preference while thyme demonstrated mice do not.

  8. CAST/EiJ and C57BL/6J Mice Differ in Their Oral and Postoral Attraction to Glucose and Fructose.

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    Sclafani, Anthony; Vural, Austin S; Ackroff, Karen

    2017-03-01

    A recent study indicated that CAST/EiJ and C57BL/6J mice differ in their taste preferences for maltodextrin but display similar sucrose preferences. The present study revealed strain differences in preferences for the constituent sugars of sucrose. Whereas B6 mice preferred 8% glucose to 8% fructose in 2-day tests, the CAST mice preferred fructose to glucose. These preferences emerged with repeated testing which suggested post-oral influences. In a second experiment, 2-day choice tests were conducted with the sugars versus a sucralose + saccharin (SS) mixture which is highly preferred in brief access tests. B6 mice strongly preferred glucose but not fructose to the non-nutritive SS whereas CAST mice preferred SS to both glucose and fructose even when food restricted. This implied that CAST mice are insensitive to the postoral appetite stimulating actions of the 2 sugars. A third experiment revealed, however, that intragastric glucose and fructose infusions conditioned significant but mild flavor preferences in CAST mice, whereas in B6 mice glucose conditioned a robust preference but fructose was ineffective. Thus, unlike other mouse strains and rats, glucose is not more reinforcing than fructose in CAST mice. Their oral preference for fructose over glucose may be related to a subsensitive maltodextrin receptor or glucose-specific receptor which is stimulated by glucose but not fructose. The failure of CAST mice to prefer glucose to a non-nutritive sweetener distinguishes this strain from other mouse strains and rats. © The Author 2017. Published by Oxford University Press. All rights reserved. For permissions, please e-mail: journals.permissions@oup.com.

  9. Rats' preferences for high fructose corn syrup vs. sucrose and sugar mixtures.

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    Ackroff, Karen; Sclafani, Anthony

    2011-03-28

    High fructose corn syrup (HFCS) has replaced sucrose in many food products, which has prompted research comparing these two sweeteners in rodents. The present study examined the relative palatability of HFCS and sucrose for rats, offering 11% carbohydrate solutions to match the content of common beverages for human consumption. The animals initially preferred HFCS to sucrose but after separate experience with each solution they switched to sucrose preference. Approximating the composition of HFCS with a mixture of fructose and glucose (55:45) yielded a solution that was less attractive than sucrose or HFCS. However, HFCS contains a small amount of glucose polymers, which are very attractive to rats. A 55:42:3 mixture of fructose, glucose and glucose polymers (Polycose) was equally preferred to HFCS and was treated similarly to HFCS in comparisons vs. sucrose. Post-oral effects of sucrose, which is 50% fructose and 50% glucose, may be responsible for the shift in preference with experience. This shift, and the relatively small magnitude of differences in preference for HFCS and sucrose, suggest that palatability factors probably do not contribute to any possible difference in weight gain responses to these sweeteners. Copyright © 2011 Elsevier Inc. All rights reserved.

  10. A systematic review of consumer preference for e-cigarette attributes: Flavor, nicotine strength, and type

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    Nemati, Mehdi; Zheng, Yuqing

    2018-01-01

    Objective Systematic review of research examining consumer preference for the main electronic cigarette (e-cigarette) attributes namely flavor, nicotine strength, and type. Method A systematic search of peer-reviewed articles resulted in a pool of 12,933 articles. We included only articles that meet all the selection criteria: (1) peer-reviewed, (2) written in English, and (3) addressed consumer preference for one or more of the e-cigarette attributes including flavor, strength, and type. Results 66 articles met the inclusion criteria for this review. Consumers preferred flavored e-cigarettes, and such preference varied with age groups and smoking status. We also found that several flavors were associated with decreased harm perception while tobacco flavor was associated with increased harm perception. In addition, some flavor chemicals and sweeteners used in e-cigarettes could be of toxicological concern. Finally, consumer preference for nicotine strength and types depended on smoking status, e-cigarette use history, and gender. Conclusion Adolescents could consider flavor the most important factor trying e-cigarettes and were more likely to initiate vaping through flavored e-cigarettes. Young adults overall preferred sweet, menthol, and cherry flavors, while non-smokers in particular preferred coffee and menthol flavors. Adults in general also preferred sweet flavors (though smokers like tobacco flavor the most) and disliked flavors that elicit bitterness or harshness. In terms of whether flavored e-cigarettes assisted quitting smoking, we found inconclusive evidence. E-cigarette users likely initiated use with a cigarette like product and transitioned to an advanced system with more features. Non-smokers and inexperienced e-cigarettes users tended to prefer no nicotine or low nicotine e-cigarettes while smokers and experienced e-cigarettes users preferred medium and high nicotine e-cigarettes. Weak evidence exists regarding a positive interaction between menthol

  11. A systematic review of consumer preference for e-cigarette attributes: Flavor, nicotine strength, and type.

    Science.gov (United States)

    Zare, Samane; Nemati, Mehdi; Zheng, Yuqing

    2018-01-01

    Systematic review of research examining consumer preference for the main electronic cigarette (e-cigarette) attributes namely flavor, nicotine strength, and type. A systematic search of peer-reviewed articles resulted in a pool of 12,933 articles. We included only articles that meet all the selection criteria: (1) peer-reviewed, (2) written in English, and (3) addressed consumer preference for one or more of the e-cigarette attributes including flavor, strength, and type. 66 articles met the inclusion criteria for this review. Consumers preferred flavored e-cigarettes, and such preference varied with age groups and smoking status. We also found that several flavors were associated with decreased harm perception while tobacco flavor was associated with increased harm perception. In addition, some flavor chemicals and sweeteners used in e-cigarettes could be of toxicological concern. Finally, consumer preference for nicotine strength and types depended on smoking status, e-cigarette use history, and gender. Adolescents could consider flavor the most important factor trying e-cigarettes and were more likely to initiate vaping through flavored e-cigarettes. Young adults overall preferred sweet, menthol, and cherry flavors, while non-smokers in particular preferred coffee and menthol flavors. Adults in general also preferred sweet flavors (though smokers like tobacco flavor the most) and disliked flavors that elicit bitterness or harshness. In terms of whether flavored e-cigarettes assisted quitting smoking, we found inconclusive evidence. E-cigarette users likely initiated use with a cigarette like product and transitioned to an advanced system with more features. Non-smokers and inexperienced e-cigarettes users tended to prefer no nicotine or low nicotine e-cigarettes while smokers and experienced e-cigarettes users preferred medium and high nicotine e-cigarettes. Weak evidence exists regarding a positive interaction between menthol flavor and nicotine strength.

  12. Enhanced flavor-nutrient conditioning in obese rats on a high-fat, high-carbohydrate choice diet.

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    Wald, Hallie S; Myers, Kevin P

    2015-11-01

    Through flavor-nutrient conditioning rats learn to prefer and increase their intake of flavors paired with rewarding, postingestive nutritional consequences. Since obesity is linked to altered experience of food reward and to perturbations of nutrient sensing, we investigated flavor-nutrient learning in rats made obese using a high fat/high carbohydrate (HFHC) choice model of diet-induced obesity (ad libitum lard and maltodextrin solution plus standard rodent chow). Forty rats were maintained on HFHC to induce substantial weight gain, and 20 were maintained on chow only (CON). Among HFHC rats, individual differences in propensity to weight gain were studied by comparing those with the highest proportional weight gain (obesity prone, OP) to those with the lowest (obesity resistant, OR). Sensitivity to postingestive food reward was tested in a flavor-nutrient conditioning protocol. To measure initial, within-meal stimulation of flavor acceptance by post-oral nutrient sensing, first, in sessions 1-3, baseline licking was measured while rats consumed grape- or cherry-flavored saccharin accompanied by intragastric (IG) water infusion. Then, in the next three test sessions they received the opposite flavor paired with 5 ml of IG 12% glucose. Finally, after additional sessions alternating between the two flavor-infusion contingencies, preference was measured in a two-bottle choice between the flavors without IG infusions. HFHC-OP rats showed stronger initial enhancement of intake in the first glucose infusion sessions than CON or HFHC-OR rats. OP rats also most strongly preferred the glucose-paired flavor in the two-bottle choice. These differences between OP versus OR and CON rats suggest that obesity is linked to responsiveness to postoral nutrient reward, consistent with the view that flavor-nutrient learning perpetuates overeating in obesity. Copyright © 2015 Elsevier Inc. All rights reserved.

  13. Strong preference for mint snus flavor among research participants

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    Liane M. Schneller

    2017-12-01

    Full Text Available Introduction: The Family Smoking Prevention and Tobacco Control Act of 2009 allows the US FDA to regulate tobacco products, including the banning of characterizing flavors, such as fruit and candy, cigarettes. The availability of mint flavored snus may facilitate the use of the product if consumers find it more palatable with respect to taste, odor, pleasantness, and intensity. Methods: This study assessed product evaluation (PES, odor identification, odor intensity, and odor hedonics among 151 smokers enrolled in a clinical trial of snus substitution for cigarettes. Results: Far more participants selected Winterchill (N=110 than Robust (N=41, regardless of their menthol cigarette smoking status. Nicotine dependence was higher among those who selected Winterchill (4 vs 3 on Fagerstrom scale, p=0.017. Those who found Winterchill to be more satisfying, less aversive, and having a more intense, more pleasant odor than Robust were substantially more likely to select Winterchill for their one week trial. Conclusions: Findings indicate that subjective effect measures such as the PES and DEQ are capable of differentiating products in terms of flavor preference, and that smokers express a strong preference for mint flavored snus.

  14. Identifying consumer preferences for specific beef flavor characteristics in relation to cattle production and postmortem processing parameters.

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    O'Quinn, T G; Woerner, D R; Engle, T E; Chapman, P L; Legako, J F; Brooks, J C; Belk, K E; Tatum, J D

    2016-02-01

    Sensory analysis of ground LL samples representing 12 beef product categories was conducted in 3 different regions of the U.S. to identify flavor preferences of beef consumers. Treatments characterized production-related flavor differences associated with USDA grade, cattle type, finishing diet, growth enhancement, and postmortem aging method. Consumers (N=307) rated cooked samples for 12 flavors and overall flavor desirability. Samples were analyzed to determine fatty acid content. Volatile compounds produced by cooking were extracted and quantified. Overall, consumers preferred beef that rated high for beefy/brothy, buttery/beef fat, and sweet flavors and disliked beef with fishy, livery, gamey, and sour flavors. Flavor attributes of samples higher in intramuscular fat with greater amounts of monounsaturated fatty acids and lesser proportions of saturated, odd-chain, omega-3, and trans fatty acids were preferred by consumers. Of the volatiles identified, diacetyl and acetoin were most closely correlated with desirable ratings for overall flavor and dimethyl sulfide was associated with an undesirable sour flavor. Copyright © 2015 Elsevier Ltd. All rights reserved.

  15. Rats' learned preferences for flavors encountered early or late in a meal paired with the postingestive effects of glucose.

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    Myers, Kevin P; Whitney, Margaret C

    2011-03-28

    Rats learn to prefer flavors that are followed by postingestive effects of nutrients. This experiment investigated whether the timing of a flavor (specifically, in the first or second half of the meal) influences learning about that flavor. Stronger learning about earlier or later flavors would indicate when the rewarding postingestive effects of nutrients are sensed. Rats with intragastric (IG) catheters drank saccharin-sweetened, calorically-dilute solutions with distinct flavors added, accompanied by IG infusion of glucose (+sessions) or water (-sessions). In both types of sessions, an "Early" flavor was provided for the first 8 min and a "Late" flavor for the last 8 min. Thus, rats were trained with Early(+) and Late(+) in high-calorie meals, and Early(-) and Late(-) in low-calorie meals. Strength of the learned preference for Early(+) and Late(+) was then assessed in a series of two-bottle choice tests between Early(+) vs. Early(-), Late(+) vs. Late(-), Early(+) vs. Late(+), and Early(-) vs. Late(-). Rats preferred both Early(+) and Late(+) over the respective (-) flavors. But Early(+) was only preferred when rats were tested hungry. Late(+) was preferred when rats were tested hungry or recently satiated. This indicates qualitatively different associations learned about flavors at different points in the meal. While not supporting the idea that postingestive effects become most strongly associated with later-occurring ("dessert") flavors, it does suggest a reason dessert flavors may remain attractive in the absence of hunger. Copyright © 2010 Elsevier Inc. All rights reserved.

  16. Assessment of Thermal and Textural Characteristics and Consumer Preferences of Lemon and Strawberry Flavored Fish Oil Organogels.

    Science.gov (United States)

    Yılmaz, Emin; Öǧütcü, Mustafa; Arifoglu, Nazan

    2015-01-01

    In this study, strawberry and lemon flavored fish oil organogels (FOO) were prepared with beeswax as the organogelator. The physical, thermal and textural characteristics as well as the consumer preferences of the flavored organogels were determined in comparison with fish oil and FOO containing no flavor. Furthermore, the stability of the organogels was evaluated during 90 day storage at 4°C. The results revealed that, structurally stable fish oil organogels as spreadable products might be formed and that flavoring of the gels enhances consumer preference. Thus, flavoring of fish oil organogels could be a challenge in increasing the consumption of fish oil.

  17. Stimulus collative properties and consumers’ flavor preferences

    DEFF Research Database (Denmark)

    Giacalone, Davide; Duerlund, Mette; Bøegh-Petersen, Jannie

    2014-01-01

    properties. The relationship between overall arousal potential and hedonic response takes the shape of an inverted “U”, reaching an optimum at a certain level of arousal potential. In three independent studies, using different sets of novel beers as stimuli, consumers’ reported their hedonic response......The present work investigated consumers’ hedonic response to flavor stimuli in light of Berlyne’s (1967) collative-motivational model of aesthetic preferences. According to this paradigm, sensory preferences are a function of a stimulus’ arousal potential, which is determined by its collative......, whereas mixed results were obtained for familiarity and complexity. Additionally, in two of the studies the moderating role of relevant consumer characteristics – product knowledge, food neophobia and variety seeking tendency – was investigated. A consumer’s degree of product knowledge was found...

  18. Radiation-induced degradation of D-fructose in aerated condition

    International Nuclear Information System (INIS)

    Kito, Yukio; Kawakishi, Shunro; Namiki, Mitsuo

    1981-01-01

    Gamma-radiolysis of fructose in aqueous solution under aerated conditions formed various oxidized products, such as dicarbonyl hexoses, lower molecular aldoses and aldonic acids. Among these radiolytic products, D-arabinohexosulose (1, G = 2.2) and D-threo-2,5-hexodiulose (2, G = 1.5) were identified as major hexose derivatives, and D-threo-2,3-hexodiulose (3) and D-lyxo-hexos-5-ulose (4) as minor products. The radiolytic processes were found to be derived through fructose radicals, similarly to anaerobic radiolysis of fructose. The mechanism of radiolysis was proposed to be initiated by hydrogen abstraction with hydroxyl radical, followed by formation and degradation of fructose hydroperoxy radicals. (author)

  19. Conditioned flavor avoidance as a measure of withdrawal in rats chronically exposed to a caffeine solution.

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    Dreumont-Boudreau, Sarah E; Dingle, Rachel N; Alcolado, Gillian M; Lolordo, Vincent M

    2008-09-03

    Rats were given 21 days of chronic oral caffeine. A novel flavor (Maintenance CS) was then paired with the continuation of caffeine, and a second flavor (Withdrawal CS) was paired with caffeine removal. Rats avoided the Withdrawal CS, and drank more of the Maintenance CS in a two-bottle test, suggesting that removing caffeine had induced withdrawal. The value of the Maintenance CS was investigated by comparing it to a novel flavor paired with water (Neutral CS). In a series of two-bottle tests, the Maintenance and Neutral CSs were equivalent when pitted against each other, and both were preferred to the Withdrawal CS. These results demonstrate that conditioned flavor avoidance is a useful procedure in assessing caffeine withdrawal, and by inference dependence, produced by chronic oral consumption.

  20. Preferred flavors and reasons for e-cigarette use and discontinued use among never, current, and former smokers.

    Science.gov (United States)

    Berg, Carla J

    2016-03-01

    To compare e-cigarette flavors preferred and reasons for use and discontinued use across never, current, and former e-cigarette users and cigarette smokers. We recruited 1567 participants aged 18-34 years through Facebook ads targeting tobacco users and nonusers in August 2014 to complete an online survey. We assessed tobacco use, preferred flavors, and reasons for e-cigarette use and discontinued use. Our sample was 49 % male, 87 % White; 56 % current cigarette smokers; and 53 % e-cigarette users. Current e-cigarette users used an average of 20.9 days in the past 30 (SD = 11.7) and 55.2 puffs/day (SD = 37.3). Compared to never and current smokers, former smokers used e-cigarettes more frequently (p's reason for e-cigarette use was "they might be less harmful than cigarettes". The most endorsed reason for discontinued e-cigarette use was "using other tobacco products instead". Never, current, and former smokers had distinct reasons for e-cigarette use and discontinued use and differed in flavor preferences. Regulating marketing and flavors may impact e-cigarette uptake by young adults.

  1. The effects of high fructose syrup.

    Science.gov (United States)

    Moeller, Suzen M; Fryhofer, Sandra Adamson; Osbahr, Albert J; Robinowitz, Carolyn B

    2009-12-01

    High fructose corn syrup (HFCS) has become an increasingly common food ingredient in the last 40 years. However, there is concern that HFCS consumption increases the risk for obesity and other adverse health outcomes compared to other caloric sweeteners. The most commonly used types of HFCS (HFCS-42 and HFCS-55) are similar in composition to sucrose (table sugar), consisting of roughly equal amounts of fructose and glucose. The primary difference is that these monosaccharides exist free in solution in HFCS, but in disaccharide form in sucrose. The disaccharide sucrose is easily cleaved in the small intestine, so free fructose and glucose are absorbed from both sucrose and HFCS. The advantage to food manufacturers is that the free monosaccharides in HFCS provide better flavor enhancement, stability, freshness, texture, color, pourability, and consistency in foods in comparison to sucrose. Because the composition of HFCS and sucrose is so similar, particularly on absorption by the body, it appears unlikely that HFCS contributes more to obesity or other conditions than sucrose does. Nevertheless, few studies have evaluated the potentially differential effect of various sweeteners, particularly as they relate to health conditions such as obesity, which develop over relatively long periods of time. Improved nutrient databases are needed to analyze food consumption in epidemiologic studies, as are more strongly designed experimental studies, including those on the mechanism of action and relationship between fructose dose and response. At the present time, there is insufficient evidence to ban or otherwise restrict use of HFCS or other fructose-containing sweeteners in the food supply or to require the use of warning labels on products containing HFCS. Nevertheless, dietary advice to limit consumption of all added caloric sweeteners, including HFCS, is warranted.

  2. Improving the sensory quality of flavored liquid milk by engaging sensory analysis and consumer preference.

    Science.gov (United States)

    Zhi, Ruicong; Zhao, Lei; Shi, Jingye

    2016-07-01

    Developing innovative products that satisfy various groups of consumers helps a company maintain a leading market share. The hedonic scale and just-about-right (JAR) scale are 2 popular methods for hedonic assessment and product diagnostics. In this paper, we chose to study flavored liquid milk because it is one of the most necessary nutrient sources in China. The hedonic scale and JAR scale methods were combined to provide directional information for flavored liquid milk optimization. Two methods of analysis (penalty analysis and partial least squares regression on dummy variables) were used and the results were compared. This paper had 2 aims: (1) to investigate consumer preferences of basic flavor attributes of milk from various cities in China; and (2) to determine the improvement direction for specific products and the ideal overall liking for consumers in various cities. The results showed that consumers in China have local-specific requirements for characteristics of flavored liquid milk. Furthermore, we provide a consumer-oriented product design method to improve sensory quality according to the preference of particular consumers. Copyright © 2016 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

  3. Brain mechanisms of flavor learning

    Directory of Open Access Journals (Sweden)

    Takashi eYamamoto

    2011-09-01

    Full Text Available Once the flavor of the ingested food (conditioned stimulus, CS is associated with a preferable (e.g., good taste or nutritive satisfaction or aversive (e.g., malaise with displeasure signal (unconditioned stimulus, US, animals react to its subsequent exposure by increasing or decreasing ingestion to the food. These two types of association learning (preference learning vs. aversion learning are known as classical conditioned reactions which are basic learning and memory phenomena, leading selection of food and proper food intake. Since the perception of flavor is generated by interaction of taste and odor during food intake, taste and/or odor are mainly associated with bodily signals in the flavor learning. After briefly reviewing flavor learning in general, brain mechanisms of conditioned taste aversion is described in more detail. The CS-US association leading to long-term potentiation in the amygdala, especially in its basolateral nucleus, is the basis of establishment of conditioned taste aversion. The novelty of the CS detected by the cortical gustatory area may be supportive in CS-US association. After the association, CS input is conveyed through the amygdala to different brain regions including the hippocampus for contextual fear formation, to the supramammilary and thalamic paraventricular nuclei for stressful anxiety or memory dependent fearful or stressful emotion, to the reward system to induce aversive expression to the CS, or hedonic shift from positive to negative, and to the CS-responsive neurons in the gustatory system to enhance the responsiveness to facilitate to detect the harmful stimulus.

  4. Brain mechanisms of flavor learning.

    Science.gov (United States)

    Yamamoto, Takashi; Ueji, Kayoko

    2011-01-01

    Once the flavor of the ingested food (conditioned stimulus, CS) is associated with a preferable (e.g., good taste or nutritive satisfaction) or aversive (e.g., malaise with displeasure) signal (unconditioned stimulus, US), animals react to its subsequent exposure by increasing or decreasing ingestion to the food. These two types of association learning (preference learning vs. aversion learning) are known as classical conditioned reactions which are basic learning and memory phenomena, leading selection of food and proper food intake. Since the perception of flavor is generated by interaction of taste and odor during food intake, taste and/or odor are mainly associated with bodily signals in the flavor learning. After briefly reviewing flavor learning in general, brain mechanisms of conditioned taste aversion is described in more detail. The CS-US association leading to long-term potentiation in the amygdala, especially in its basolateral nucleus, is the basis of establishment of conditioned taste aversion. The novelty of the CS detected by the cortical gustatory area may be supportive in CS-US association. After the association, CS input is conveyed through the amygdala to different brain regions including the hippocampus for contextual fear formation, to the supramammillary and thalamic paraventricular nuclei for stressful anxiety or memory dependent fearful or stressful emotion, to the reward system to induce aversive expression to the CS, or hedonic shift from positive to negative, and to the CS-responsive neurons in the gustatory system to enhance the responsiveness to facilitate to detect the harmful stimulus.

  5. Experience-dependent escalation of glucose drinking and the development of glucose preference over fructose - association with glucose entry into the brain.

    Science.gov (United States)

    Wakabayashi, Ken T; Spekterman, Laurence; Kiyatkin, Eugene A

    2016-06-01

    Glucose, a primary metabolic substrate for cellular activity, must be delivered to the brain for normal neural functions. Glucose is also a unique reinforcer; in addition to its rewarding sensory properties and metabolic effects, which all natural sugars have, glucose crosses the blood-brain barrier and acts on glucoreceptors expressed on multiple brain cells. To clarify the role of this direct glucose action in the brain, we compared the neural and behavioural effects of glucose with those induced by fructose, a sweeter yet metabolically equivalent sugar. First, by using enzyme-based biosensors in freely moving rats, we confirmed that glucose rapidly increased in the nucleus accumbens in a dose-dependent manner after its intravenous delivery. In contrast, fructose induced a minimal response only after a large-dose injection. Second, we showed that naive rats during unrestricted access consumed larger volumes of glucose than fructose solution; the difference appeared with a definite latency during the initial exposure and strongly increased during subsequent tests. When rats with equal sugar experience were presented with either glucose or fructose in alternating order, the consumption of both substances was initially equal, but only the consumption of glucose increased during subsequent sessions. Finally, rats with equal glucose-fructose experience developed a strong preference for glucose over fructose during a two-bottle choice procedure; the effect appeared with a definite latency during the initial test and greatly amplified during subsequent tests. Our results suggest that direct entry of glucose in the brain and its subsequent effects on brain cells could be critical for the experience-dependent escalation of glucose consumption and the development of glucose preference over fructose. Published 2015. This article is a U.S. Government work and is in the public domain in the USA.

  6. Caffeine Reinforces Flavor Preference and Behavior in Moderate Users but Not in Low Caffeine Users

    Science.gov (United States)

    Dack, Charlotte; Reed, Phil

    2009-01-01

    The study examined the role of caffeine consumption in caffeine reinforcement. Previous findings have shown that caffeine reinforced flavor preference in moderate caffeine consumers who are caffeine deprived. However, most of these studies have employed rating procedures only, and have not shown the effectiveness of caffeine to reinforce behaviors…

  7. The convergence of psychology and neurobiology in flavor-nutrient learning.

    Science.gov (United States)

    Myers, Kevin P

    2018-03-01

    Flavor evaluation is influenced by learning from experience with foods. One main influence is flavor-nutrient learning (FNL), a Pavlovian process whereby a flavor acts as a conditioned stimulus (CS) that becomes associated with the postingestive effects of ingested nutrients (the US). As a result that flavor becomes preferred and intake typically increases. This learning powerfully influences food choice and meal patterning. This paper summarizes how research elucidating the physiological and neural substrates of FNL has progressed in parallel with work characterizing how FNL affects perception, motivation, and behavior. The picture that emerges from this work is of a robust system of appetition (a term coined by Sclafani in contrast to the better-understood satiation signals) whereby ingested nutrients sensed in the gut evoke positive motivational responses. Appetition signals act within a meal to promote continued intake in immediate response to gut feedback, and act in the longer term to steer preference towards sensory cues that predict nutritional consequences. Copyright © 2017 Elsevier Ltd. All rights reserved.

  8. Fructose 1-phosphate is the preferred effector of the metabolic regulator Cra of Pseudomonas putida.

    Science.gov (United States)

    Chavarría, Max; Santiago, César; Platero, Raúl; Krell, Tino; Casasnovas, José M; de Lorenzo, Víctor

    2011-03-18

    The catabolite repressor/activator (Cra) protein is a global sensor and regulator of carbon fluxes through the central metabolic pathways of gram-negative bacteria. To examine the nature of the effector (or effectors) that signal such fluxes to the protein of Pseudomonas putida, the Cra factor of this soil microorganism has been purified and characterized and its three-dimensional structure determined. Analytical ultracentrifugation, gel filtration, and mobility shift assays showed that the effector-free Cra is a dimer that binds an operator DNA sequence in the promoter region of the fruBKA cluster. Furthermore, fructose 1-phosphate (F1P) was found to most efficiently dissociate the Cra-DNA complex. Thermodynamic parameters of the F1P-Cra-DNA interaction calculated by isothermal titration calorimetry revealed that the factor associates tightly to the DNA sequence 5'-TTAAACGTTTCA-3' (K(D) = 26.3 ± 3.1 nM) and that F1P binds the protein with an apparent stoichiometry of 1.06 ± 0.06 molecules per Cra monomer and a K(D) of 209 ± 20 nM. Other possible effectors, like fructose 1,6-bisphosphate, did not display a significant affinity for the regulator under the assay conditions. Moreover, the structure of Cra and its co-crystal with F1P at a 2-Å resolution revealed that F1P fits optimally the geometry of the effector pocket. Our results thus single out F1P as the preferred metabolic effector of the Cra protein of P. putida.

  9. Fructose 1-Phosphate Is the Preferred Effector of the Metabolic Regulator Cra of Pseudomonas putida*

    Science.gov (United States)

    Chavarría, Max; Santiago, César; Platero, Raúl; Krell, Tino; Casasnovas, José M.; de Lorenzo, Víctor

    2011-01-01

    The catabolite repressor/activator (Cra) protein is a global sensor and regulator of carbon fluxes through the central metabolic pathways of Gram-negative bacteria. To examine the nature of the effector (or effectors) that signal such fluxes to the protein of Pseudomonas putida, the Cra factor of this soil microorganism has been purified and characterized and its three-dimensional structure determined. Analytical ultracentrifugation, gel filtration, and mobility shift assays showed that the effector-free Cra is a dimer that binds an operator DNA sequence in the promoter region of the fruBKA cluster. Furthermore, fructose 1-phosphate (F1P) was found to most efficiently dissociate the Cra-DNA complex. Thermodynamic parameters of the F1P-Cra-DNA interaction calculated by isothermal titration calorimetry revealed that the factor associates tightly to the DNA sequence 5′-TTAAACGTTTCA-3′ (KD = 26.3 ± 3.1 nm) and that F1P binds the protein with an apparent stoichiometry of 1.06 ± 0.06 molecules per Cra monomer and a KD of 209 ± 20 nm. Other possible effectors, like fructose 1,6-bisphosphate, did not display a significant affinity for the regulator under the assay conditions. Moreover, the structure of Cra and its co-crystal with F1P at a 2-Å resolution revealed that F1P fits optimally the geometry of the effector pocket. Our results thus single out F1P as the preferred metabolic effector of the Cra protein of P. putida. PMID:21239488

  10. Identifying Breeding Priorities for Blueberry Flavor Using Biochemical, Sensory, and Genotype by Environment Analyses

    Science.gov (United States)

    Gilbert, Jessica L.; Guthart, Matthew J.; Gezan, Salvador A.; Pisaroglo de Carvalho, Melissa; Schwieterman, Michael L.; Colquhoun, Thomas A.; Bartoshuk, Linda M.; Sims, Charles A.; Clark, David G.; Olmstead, James W.

    2015-01-01

    Breeding for a subjective goal such as flavor is challenging, as many blueberry cultivars are grown worldwide, and identifying breeding targets relating to blueberry flavor biochemistry that have a high degree of genetic control and low environmental variability are priorities. A variety of biochemical compounds and physical characters induce the sensory responses of taste, olfaction, and somatosensation, all of which interact to create what is perceived flavor. The goal of this study was to identify the flavor compounds with a larger genetic versus environmental component regulating their expression over an array of cultivars, locations, and years. Over the course of three years, consumer panelists rated overall liking, texture, sweetness, sourness, and flavor intensity of 19 southern highbush blueberry (Vaccinium corymbosum hybrids) genotypes in 30 sensory panels. Significant positive correlations to overall liking of blueberry fruit (Panalysis was used to identify sugars, acids, and volatile compounds contributing to liking and sensory intensities, and revealed strong effects of fructose, pH, and several volatile compounds upon all sensory parameters measured. To assess the feasibility of breeding for flavor components, a three year study was conducted to compare genetic and environmental influences on flavor biochemistry. Panelists could discern genotypic variation in blueberry sensory components, and many of the compounds affecting consumer favor of blueberries, such as fructose, pH, β-caryophyllene oxide and 2-heptanone, were sufficiently genetically controlled that allocating resources for their breeding is worthwhile. PMID:26378911

  11. Genetics Home Reference: hereditary fructose intolerance

    Science.gov (United States)

    ... Twitter Home Health Conditions Hereditary fructose intolerance Hereditary fructose intolerance Printable PDF Open All Close All Enable ... to view the expand/collapse boxes. Description Hereditary fructose intolerance is a condition that affects a person's ...

  12. Prenatal Flavor Exposure Affects Flavor Recognition and Stress-Related Behavior of Piglets

    NARCIS (Netherlands)

    Oostindjer, M.; Bolhuis, J.E.; Brand, van den H.; Kemp, B.

    2009-01-01

    Exposure to flavors in the amniotic fluid and mother's milk derived from the maternal diet has been shown to modulate food preferences and neophobia of young animals of several species. Aim of the experiment was to study the effects of pre- and postnatal flavor exposure on behavior of piglets during

  13. [Fructose and fructose intolerance].

    Science.gov (United States)

    Buzás, György Miklós

    2016-10-01

    Although fructose was discovered in 1794, it was realised in recent decades only that its malabsorption can lead to intestinal symptoms while its excessive consumption induces metabolic disturbances. Fructose is a monosaccharide found naturally in most fruits and vegetables. Dietary intake of fructose has gradually increased in the past decades, especially because of the consumption of high fructose corn syrup. With its 16.4 kg/year consumption, Hungary ranks secondly after the United States. Fructose is absorbed in the small intestine by facilitated transport mediated by glucose transporter proteins-2 and -5, and arrives in the liver cells. Here it is transformed enzymatically into fructose-1-phosphate and then, fructose-1,5-diphosphate, which splits further into glyceraldehyde and dihydroxyacetone-phosphate, entering the process of glycolysis, triglyceride and uric acid production. The prevalence of fructose intolerance varies strongly, depending on the method used. The leading symptoms of fructose intolerance are similar, but less severe than those of lactose intolerance. Multiple secondary symptoms can also occur. A symptom-based diagnosis of fructose intolerance is possible, but the gold standard is the H 2 breath test, though this is less accurate than in lactose testing. Measuring fructosaemia is costly, cumbersome and not widely used. Fructose intolerance increases intestinal motility and sensitivity, promotes biofilm formation and contributes to the development of gastrooesophageal reflux. Long-term use of fructose fosters the development of dental caries and non-alcoholic steatohepatitis. Its role in carcinogenesis is presently investigated. The cornerstone of dietary management for fructose intolerance is the individual reduction of fructose intake and the FODMAP diet, led by a trained dietetician. The newly introduced xylose-isomerase is efficient in reducing the symptoms of fructose intolerance. Orv. Hetil., 2016, 157(43), 1708-1716.

  14. Fructose malabsorption and intolerance: effects of fructose with and without simultaneous glucose ingestion.

    Science.gov (United States)

    Latulippe, Marie E; Skoog, Suzanne M

    2011-08-01

    Concern exists that increasing fructose consumption, particularly in the form of high-fructose corn syrup, is resulting in increasing rates of fructose intolerance and aggravation of clinical symptoms in individuals with irritable bowel syndrome. Most clinical trials designed to test this hypothesis have used pure fructose, a form not commonly found in the food supply, often in quantities and concentrations that exceed typical fructose intake levels. In addition, the amount of fructose provided in tests for malabsorption, which is thought to be a key cause of intolerance, often exceeds the normal physiological absorption capacity for this sugar. To help health professionals accurately identify and treat this condition, this article reviews clinical data related to understanding fructose malabsorption and intolerance (i.e., malabsorption that manifests with symptoms) relative to usual fructose and other carbohydrate intake. Because simultaneous consumption of glucose attenuates fructose malabsorption, information on the fructose and glucose content of foods, beverages, and ingredients representing a variety of food categories is provided.

  15. Identifying Key Flavors in Strawberries Driving Liking via Internal and External Preference Mapping.

    Science.gov (United States)

    Oliver, Penelope; Cicerale, Sara; Pang, Edwin; Keast, Russell

    2018-04-01

    Australian consumers desire the development of a more flavorsome Australian strawberry cultivar. To aid in the development of well-liked strawberries, the attributes driving liking need to be identified. The objective of this research is to apply Preference Mapping (PM) techniques to the descriptive profile of commercial and newly bred strawberry cultivars, together with consumer preference data to determine the flavors contributing to liking. A trained sensory panel (n = 12) used Quantitative Descriptive Analysis (QDA®) methodology to evaluate two appearance, seven aroma, five texture, 10 flavor and 10 aftertaste attributes of three commercial strawberry cultivars and six elite breeding lines grown in Victoria, Australia. Strawberry consumers (n = 150) assessed their liking of the same strawberry cultivars. QDA® significantly discriminated strawberries on 28 of the 34 sensory attributes. There were significant differences in hedonic ratings of strawberries (F(8,714) = 11.5, P = 0.0001), with Hierarchical Cluster Analysis (HCA) identifying three consumer clusters each displaying differing patterns of preference. Internal and external PM techniques were applied to the data to identify the attributes driving consumer acceptability. Sweet, berry, caramel, fruity and floral attributes were identified as most contributing to liking. Sour, citrus, green, astringent, firm and gritty attributes were conversely associated with a reduction in consumer liking. Elite Lines 2 and 6 have been identified as having the broadest appeal, satisfying between 60% and 70% of consumers in the population assessed, thus the introduction of these cultivars should satisfy the largest group of consumers in the Australian market. The results of this research could be applied to breeding programs, to ensure newly bred cultivars express characteristics that were identified as well-liked amongst consumers. In addition, this research provides evidence for marketing strawberries by

  16. Identifying Breeding Priorities for Blueberry Flavor Using Biochemical, Sensory, and Genotype by Environment Analyses.

    Directory of Open Access Journals (Sweden)

    Jessica L Gilbert

    Full Text Available Breeding for a subjective goal such as flavor is challenging, as many blueberry cultivars are grown worldwide, and identifying breeding targets relating to blueberry flavor biochemistry that have a high degree of genetic control and low environmental variability are priorities. A variety of biochemical compounds and physical characters induce the sensory responses of taste, olfaction, and somatosensation, all of which interact to create what is perceived flavor. The goal of this study was to identify the flavor compounds with a larger genetic versus environmental component regulating their expression over an array of cultivars, locations, and years. Over the course of three years, consumer panelists rated overall liking, texture, sweetness, sourness, and flavor intensity of 19 southern highbush blueberry (Vaccinium corymbosum hybrids genotypes in 30 sensory panels. Significant positive correlations to overall liking of blueberry fruit (P<0.001 were found with sweetness (R2 = 0.70, texture (R2 = 0.68, and flavor (R2 = 0.63. Sourness had a significantly negative relationship with overall liking (R2 = 0.55. The relationship between flavor and texture liking was also linear (R2 = 0.73, P<0.0001 demonstrating interaction between olfaction and somatosensation. Partial least squares analysis was used to identify sugars, acids, and volatile compounds contributing to liking and sensory intensities, and revealed strong effects of fructose, pH, and several volatile compounds upon all sensory parameters measured. To assess the feasibility of breeding for flavor components, a three year study was conducted to compare genetic and environmental influences on flavor biochemistry. Panelists could discern genotypic variation in blueberry sensory components, and many of the compounds affecting consumer favor of blueberries, such as fructose, pH, β-caryophyllene oxide and 2-heptanone, were sufficiently genetically controlled that allocating resources for their

  17. Subtilisin-catalyzed esterification of di- and oligosaccharides containing a d-fructose moiety

    International Nuclear Information System (INIS)

    Riva, S.; Nonini, M.; Ottolina, G.; Danieli, B.

    1998-01-01

    Several di- and oligosaccharides containing a d-fructose moiety have been acylated by protease subtilisin in anhydrous dimethylformamide in the presence of the activated ester trifluoroethyl butanoate. Under the reaction conditions used, all the substrates were converted into the corresponding monobutanoates in ca. 50% isolated yields. Structural determination of the products by 13 C NMR indicated a strong preference of subtilisin towards the regioselective esterification of the primary hydroxyls of the fructose moiety and, specifically, of the C-1 OH, as already observed with sucrose. (Copyright (c) 1998 Elsevier Science B.V., Amsterdam. All rights reserved.)

  18. Prenatal flavor exposure affects flavor recognition and stress-related behavior of piglets.

    Science.gov (United States)

    Oostindjer, Marije; Bolhuis, J Elizabeth; van den Brand, Henry; Kemp, Bas

    2009-11-01

    Exposure to flavors in the amniotic fluid and mother's milk derived from the maternal diet has been shown to modulate food preferences and neophobia of young animals of several species. Aim of the experiment was to study the effects of pre- and postnatal flavor exposure on behavior of piglets during (re)exposure to this flavor. Furthermore, we investigated whether varying stress levels, caused by different test settings, affected behavior of animals during (re)exposure. Piglets were exposed to anisic flavor through the maternal diet during late gestation and/or during lactation or never. Piglets that were prenatally exposed to the flavor through the maternal diet behaved differently compared with unexposed pigs during reexposure to the flavor in several tests, suggesting recognition of the flavor. The differences between groups were more pronounced in tests with relatively high stress levels. This suggests that stress levels, caused by the design of the test, can affect the behavior shown in the presence of the flavor. We conclude that prenatal flavor exposure affects behaviors of piglets that are indicative of recognition and that these behaviors are influenced by stress levels during (re)exposure.

  19. Synthesis of 5-hydroxymethylfurfural (HMF) by acid catalyzed dehydration of glucose-fructose mixtures

    DEFF Research Database (Denmark)

    Pedersen, Asbjørn Toftgaard; Ringborg, Rolf Hoffmeyer; Grotkjær, Thomas

    2015-01-01

    allowing the use of the cheapest available source of fructose: high fructose corn syrup. The dehydration was catalyzed by hydrochloric acid and conducted in acetone-water mixtures, which ensured good selectivity towards HMF and eliminated precipitation of polymer by-products (insoluble humins). Through......Synthesis of 5-hydroxymethylfurfural (HMF) from hexoses has been studied extensively in the scientific literature. However, a process has yet to be implemented at industrial scale. In this paper the simultaneous dehydration of glucose and fructose was investigated, in order to develop a process......-products: soluble humins, glucose dimers, anhydroglucose, and formic acid. The reaction conditions in four different reactor configurations were optimized and compared using the kinetic model. It was found that a recirculating reactor setup is preferable, where the equilibrium controlled by-products (anhydroglucose...

  20. Glucose and fructose 6-phosphate cycle in humans

    International Nuclear Information System (INIS)

    Karlander, S.; Roovete, A.; Vranic, M.; Efendic, S.

    1986-01-01

    We have determined the rate of glucose cycling by comparing turnovers of [2- 3 H]- and [6- 3 H]glucose under basal conditions and during a glucose infusion. Moreover, the activity of the fructose 6-phosphate cycle was assessed by comparing [3- 3 H]- and [6- 3 H]glucose. The study included eight lean subjects with normal glucose tolerance. They participated in two randomly performed investigations. In one experiment [2- 3 H]- and [6- 3 H]glucose were given simultaneously, while in the other only [3- 3 H]glucose was given. The basal rate of glucose cycling was 0.32 +/- 0.08 mg X kg-1 X min-1 or 17% of basal glucose production (P less than 0.005). During glucose infusion the activity of endogenous glucose cycling did not change but since glucose production was suppressed it amounted to 130% of glucose production. The basal fructose 6-phosphate cycle could be detected only in three subjects and was suppressed during glucose infusion. In conclusion, the glucose cycle is active in healthy humans both in basal conditions and during moderate hyperglycemia. In some subjects, the fructose 6-phosphate cycle also appears to be active. Thus it is preferable to use [6- 3 H]glucose rather than [3- 3 H]glucose when measuring glucose production and particularly when assessing glucose cycle

  1. Effect of Substitution of Sugar by High Fructose Corn Syrup on the Physicochemical Properties of Bakery and Dairy Products: A Review

    Directory of Open Access Journals (Sweden)

    Azizollaah Zargaraan

    2016-10-01

    Full Text Available High fructose corn syrup (HFCS is commonly found in soft drinks and juice beverages, as well as in many pre-packaged foods such as breakfast cereals, baked goods and dairy desserts. Historically, sucrose (table sugar was primarily added to processed foods and beverages as the sweetening agent. In recent years, the use of HFCS has significantly increased in popularity due to its sweetness, ability to enhance flavor and shelf life, and its low cost. HFCF made by enzymatic isomerization of glucose to fructose was introduced as HFCS-42 (42% fructose and HFCS-55 (55% fructose and opened a new frontier for the sweetener and soft drink industries. Using a glucose isomerase, the starch in corn can be efficiently converted into glucose and then to various amounts of fructose. Hydrolysis of sucrose produces a 50:50 molar mixture of fructose and glucose. The primary difference is that these monosaccharides exist free in solution in HFCS, but in sucrose bonded together. The disaccharide sucrose is easily cleaved in the small intestine, so free fructose and glucose are absorbed from both sucrose and HFCS. The advantage to food manufacturers is that the free monosaccharide in HFCS provides better flavor enhancement, stability, freshness, texture, color, pourability, and consistency in foods in comparison to sucrose. The development of these inexpensive, sweet corn-based syrups made it profitable to replace sucrose (sugar and simple sugars with HFCS in our diet. In the present study, the replacement of sucrose with HFCS and its effect on the functionality and organoleptic properties of different food products were reviewed.

  2. SGLT5 Reabsorbs Fructose in the Kidney but Its Deficiency Paradoxically Exacerbates Hepatic Steatosis Induced by Fructose

    Science.gov (United States)

    Fukuzawa, Taku; Fukazawa, Masanori; Ueda, Otoya; Shimada, Hideaki; Kito, Aki; Kakefuda, Mami; Kawase, Yosuke; Wada, Naoko A.; Goto, Chisato; Fukushima, Naoshi; Jishage, Kou-ichi; Honda, Kiyofumi; King, George L.; Kawabe, Yoshiki

    2013-01-01

    Although excessive fructose intake is epidemiologically linked with dyslipidemia, obesity, and diabetes, the mechanisms regulating plasma fructose are not well known. Cells transfected with sodium/glucose cotransporter 5 (SGLT5), which is expressed exclusively in the kidney, transport fructose in vitro; however, the physiological role of this transporter in fructose metabolism remains unclear. To determine whether SGLT5 functions as a fructose transporter in vivo, we established a line of mice lacking the gene encoding SGLT5. Sodium-dependent fructose uptake disappeared in renal brush border membrane vesicles from SGLT5-deficient mice, and the increased urinary fructose in SGLT5-deficient mice indicated that SGLT5 was the major fructose reabsorption transporter in the kidney. From this, we hypothesized that urinary fructose excretion induced by SGLT5 deficiency would ameliorate fructose-induced hepatic steatosis. To test this hypothesis we compared SGLT5-deficient mice with wild-type mice under conditions of long-term fructose consumption. Paradoxically, however, fructose-induced hepatic steatosis was exacerbated in the SGLT5-deficient mice, and the massive urinary fructose excretion was accompanied by reduced levels of plasma triglycerides and epididymal fat but fasting hyperinsulinemia compared with fructose-fed wild-type mice. There was no difference in food consumption, water intake, or plasma fructose between the two types of mice. No compensatory effect by other transporters reportedly involved in fructose uptake in the liver and kidney were indicated at the mRNA level. These surprising findings indicated a previously unrecognized link through SGLT5 between renal fructose reabsorption and hepatic lipid metabolism. PMID:23451068

  3. Heavy flavor spectroscopy

    International Nuclear Information System (INIS)

    Rosen, J.; Marques, J.; Spiegel, L.

    1993-09-01

    As a useful by-product of the unfolding searches for mixing and CP-violation effects in the beauty sector there will accrue very large data samples for the study of heavy flavor spectroscopy. Interest in this field may be provisionally divided into two general classes: Hidden flavor states, i.e. c bar c and b bar b onium states; open flavor states: The D, D s , B, B s , and B c meson systems; and charm and beauty flavored baryons. In this brief note we emphasize that there are many missing states in both categories -- states which are not readily produced exclusively due to quantum number preferences or states which are not readily observed inclusively due to experimentally difficult decay channels. As recorded luminosities increase it may be possible to fill in some of the holes in the present listings of heavy flavor states. Of particular interest to us would be the identification of heavy flavor mesons which are not easily explained in terms of a q bar q paradigm but rather may be evidence for hadro-molecular states. At Snowmass 1993 the topic of self-tagging schemes in B meson production was very much in vogue. Whether or not excited B-meson flavor-tagging will prove to be competitive with traditional methods based on the partner bar B decay remains to be seen. We suggest however that the richness of the excited B-system may undermine the efficacy of self-tagging schemes

  4. Heavy flavor spectroscopy

    International Nuclear Information System (INIS)

    Rosen, J.; Marques, J.; Spiegel, L.

    1993-01-01

    As a useful by-product of the unfolding searches for mixing and CP-violation effects in the beauty sector there will accrue very large data samples for the study of heavy flavor spectroscopy. (I) Hidden flavor states, i.e. c bar c and b bar b onium states. (II) Open flavor states (a) the D, D s , B, B s , and B c meson systems; (b) Charm and beauty flavored baryons. In this brief note the authors emphasize that there are many missing (undiscovered) states in both categories - states which are not readily produced exclusively due to quantum number preferences or states which are not readily observed inclusively due to experimentally difficult decay channels. As recorded luminosities increase it may be possible to fill in some of the holes in the present listings of heavy flavor states. Of particular interest to the authors would be the identification of heavy flavor mesons which are not easily explained in terms of a q bar q paradigm but rather may be evidence for hadro-molecular status. At Snowmass 1993 the topic of self-tagging schemes in B meson production was very much in vogue. Whether or not excited B-meson flavor-tagging will prove to be competitive with traditional methods based on the partner B decay remains to be seen. The authors suggest however that the richness of the excited B-system may undetermine the efficacy of self-tagging schemes

  5. Understanding the basic biology underlying the flavor world of children

    Directory of Open Access Journals (Sweden)

    Julie A. MENNELLA, Alison K. VENTURA

    2010-12-01

    Full Text Available Health organizations worldwide recommend that adults and children minimize intakes of excess energy and salty, sweet, and fatty foods (all of which are highly preferred tastes and eat diets richer in whole grains, low- and non- fat dairy products, legumes, fish, lean meat, fruits, and vegetables (many of which taste bitter. Despite such recommendations and the well-established benefits of these foods to human health, adults are not complying, nor are their children. A primary reason for this difficulty is the remarkably potent rewarding properties of the tastes and flavors of foods high in sweetness, saltiness, and fatness. While we cannot easily change children’s basic ingrained biology of liking sweets and avoiding bitterness, we can modulate their flavor preferences by providing early exposure, starting in utero, to a wide variety of flavors within healthy foods, such as fruits, vegetables, and whole grains. Because the flavors of foods mothers eat during pregnancy and lactation also flavor amniotic fluid and breast milk and become preferred by infants, pregnant and lactating women should widen their food choices to include as many flavorful and healthy foods as possible. These experiences, combined with repeated exposure to nutritious foods and flavor variety during the weaning period and beyond, should maximize the chances that children will select and enjoy a healthier diet [Current Zoology 56 (6: 834–841, 2010].

  6. Effects of Chewing Different Flavored Gums on Salivary Flow Rate and pH.

    Science.gov (United States)

    Karami Nogourani, Maryam; Janghorbani, Mohsen; Kowsari Isfahan, Raha; Hosseini Beheshti, Mozhgan

    2012-01-01

    Chewing gum increases salivary flow rate (SFR) and pH, but differences in preferences of gum flavor may influence SFR and pH. The aim of this paper was to assess the effect of five different flavors of sucrose-free chewing gum on the salivary flow rate and pH in healthy dental students in Isfahan, Iran. Fifteen (7 men and 8 women) healthy dental student volunteers collected unstimulated saliva and then chewed one of five flavored gums for 6 min. The whole saliva was collected and assessed for 6 consecutive days. After unstimulated saliva was collected, stimulated saliva was collected at interval of 0-1, 1-3, and 3-6 minutes after the start of different flavored chewing gums. The SFR and salivary pH were measured. The SFR increased in all five flavored gums at 1, 3, and 6 minutes after start of chewing gums (P salivary pH. Gum flavored can affect the SFR and pH and special flavors can be advised for different individuals according to their oral conditions.

  7. Oral Conditioned Cues Can Enhance or Inhibit Ethanol (EtOH)-Seeking and EtOH-Relapse Drinking by Alcohol-Preferring (P) Rats.

    Science.gov (United States)

    Knight, Christopher P; Hauser, Sheketha R; Deehan, Gerald A; Toalston, Jamie E; McBride, William J; Rodd, Zachary A

    2016-04-01

    Conditioned cues can elicit drug-seeking in both humans and rodents. The majority of preclinical research has employed excitatory conditioned cues (stimuli present throughout the availability of a reinforcer), but oral consumption of alcohol is similar to a conditional stimuli (presence of stimuli is paired with the delivery of the reinforcer) approach. The current experiments attempted to determine the effects of conditional stimuli (both excitatory and inhibitory) on the expression of context-induced ethanol (EtOH)-seeking. Alcohol-preferring (P) rats self-administered EtOH and water in standard 2-lever operant chambers. A flavor was added to the EtOH solution (CS+) during the EtOH self-administration sessions. After 10 weeks, rats underwent extinction training (7 sessions), followed by a 2-week home cage period. Another flavor was present during extinction (CS-). Rats were exposed to a third flavor in a non-drug-paired environment (CS(0)). EtOH-seeking was assessed in the presence of no cue, CS+, CS-, or CS(0) in the dipper previously associated with EtOH self-administration (no EtOH available). Rats were maintained a week in their home cage before being returned to the operant chambers with access to EtOH (flavored with no cue, CS+, CS-, or CS(0)). The results indicated that the presence of the CS+ enhanced EtOH-seeking, while the presence of the CS- suppressed EtOH-seeking. Similarly, adding the CS- flavor to 15% EtOH reduced responding for EtOH while the CS+ enhanced responding for EtOH during relapse testing. Overall, the data indicate that conditional stimuli are effective at altering both EtOH-seeking behavior and EtOH-relapse drinking. Copyright © 2016 by the Research Society on Alcoholism.

  8. Meat flavor precursors and factors influencing flavor precursors--A systematic review.

    Science.gov (United States)

    Khan, Muhammad Issa; Jo, Cheorun; Tariq, Muhammad Rizwan

    2015-12-01

    Flavor is the sensory impression sensed by taste and smell buds and is a leading factor determining the meat quality and purchasing decision of the consumer. Meat flavor is characteristic of volatiles produced as a result of reactions of non-volatile components that are induced thermally. The water soluble compounds having low molecular weight and meat lipids are important precursors of cooked meat flavor. The Maillard reaction, lipid oxidation, and vitamin degradation are leading reactions during cooking which develop meat flavor from uncooked meat with little aroma and bloody taste. The pre-slaughter and postmortem factors like animal breed, sex, age, feed, aging and cooking conditions contribute to flavor development of cooked meat. The objective of this review is to highlight the flavor chemistry, meat flavor precursors and factors affecting meat flavor precursors. Copyright © 2015 Elsevier Ltd. All rights reserved.

  9. Study on creation of an indocalamus leaf flavor

    Directory of Open Access Journals (Sweden)

    Guangyong ZHU

    2015-01-01

    Full Text Available AbstractFlavors represent a small but significant segment of food industry. Sensory characteristics play an important role in the process of consumer acceptance and preference. Indocalamus leaf takes on a pleasant odor and indocalamus leaf flavor can be used in many products. However, indocalamus leaf flavor formula has not been reported. Therefore, developing an indocalamus leaf flavor is of significant interests. Note is a distinct flavor or odor characteristic. This paper concentrates on preparation and creation of indocalamus leaf flavor according to the notes of indocalamus leaf. The notes were obtained by smelling indocalamus leaf, and the results showed that the notes of indocalamus leaf flavor can be classified as: green-leafy note, sweet note, beany note, aldehydic note, waxy note, woody note, roast note, creamy note, and nutty note. According to the notes of indocalamus leaf odor, a typical indocalamus leaf flavor formula was obtained. The indocalamus leaf flavor blended is pleasant, harmonious, and has characteristics of indocalamus leaf odor.

  10. Identifying Breeding Priorities for Blueberry Flavor Using Biochemical, Sensory, and Genotype by Environment Analyses.

    Science.gov (United States)

    Gilbert, Jessica L; Guthart, Matthew J; Gezan, Salvador A; Pisaroglo de Carvalho, Melissa; Schwieterman, Michael L; Colquhoun, Thomas A; Bartoshuk, Linda M; Sims, Charles A; Clark, David G; Olmstead, James W

    2015-01-01

    Breeding for a subjective goal such as flavor is challenging, as many blueberry cultivars are grown worldwide, and identifying breeding targets relating to blueberry flavor biochemistry that have a high degree of genetic control and low environmental variability are priorities. A variety of biochemical compounds and physical characters induce the sensory responses of taste, olfaction, and somatosensation, all of which interact to create what is perceived flavor. The goal of this study was to identify the flavor compounds with a larger genetic versus environmental component regulating their expression over an array of cultivars, locations, and years. Over the course of three years, consumer panelists rated overall liking, texture, sweetness, sourness, and flavor intensity of 19 southern highbush blueberry (Vaccinium corymbosum hybrids) genotypes in 30 sensory panels. Significant positive correlations to overall liking of blueberry fruit (Pblueberry sensory components, and many of the compounds affecting consumer favor of blueberries, such as fructose, pH, β-caryophyllene oxide and 2-heptanone, were sufficiently genetically controlled that allocating resources for their breeding is worthwhile.

  11. Hereditary fructose intolerance

    Science.gov (United States)

    Fructosemia; Fructose intolerance; Fructose aldolase B-deficiency; Fructose-1, 6-bisphosphate aldolase deficiency ... B. This substance is needed to break down fructose. If a person without this substance eats fructose ...

  12. Long-Term Alcohol Drinking Reduces the Efficacy of Forced Abstinence and Conditioned Taste Aversion in Crossed High-Alcohol-Preferring Mice.

    Science.gov (United States)

    O'Tousa, David S; Grahame, Nicholas J

    2016-07-01

    Negative outcomes of alcoholism are progressively more severe as the duration of problem of alcohol use increases. Additionally, alcoholics demonstrate tendencies to neglect negative consequences associated with drinking and/or to choose to drink in the immediate presence of warning factors against drinking. The recently derived crossed high-alcohol-preferring (cHAP) mice, which volitionally drink to heavier intoxication (as assessed by blood ethanol [EtOH] concentration) than other alcohol-preferring populations, as well as spontaneously escalating their intake, may be a candidate to explore mechanisms underlying long-term excessive drinking. Here, we hypothesized that an extended drinking history would reduce the ability of 2 manipulations (forced abstinence [FA] and conditioned taste aversion [CTA]) to attenuate drinking. Experiment 1 examined differences between groups drinking for either 14 or 35 days, half of each subjected to 7 days of FA and half not, to characterize the potential changes in postabstinence drinking resulting from an extended drinking history. Experiment 2 used a CTA procedure to assess stimulus specificity of the ability of an aversive flavorant to decrease alcohol consumption. Experiment 3 used this taste aversion procedure to assess differences among groups drinking for 1, 14, or 35 days in their propensity to overcome this aversion when the flavorant was mixed with either EtOH or water. Experiment 1 demonstrated that although FA decreased alcohol consumption in mice with a 14-day drinking history, it failed to do so in mice drinking alcohol for 35 days. Experiment 2 showed that the addition of a flavorant only suppressed alcohol drinking if an aversion to the flavorant was previously established. Experiment 3 demonstrated that an extended drinking history expedited extinction of suppressed alcohol intake caused by a conditioned aversive flavor. These data show that a history of long-term drinking in cHAP mice attenuates the efficacy

  13. 1,5-Anhydro-D-fructose from D-fructose

    DEFF Research Database (Denmark)

    Dekany, Gyula; Lundt, Inge; Niedermaier, Fabian

    2007-01-01

    1,5-Anhydro-D-fructose was efficiently prepared from D-fructose via regiospecific 1,5-anhydro ring formation of 2,3-O-isopropylidene-1-O-methyl(tolyl)sulfonyl-D-fructopyranose and subsequent deprotection.......1,5-Anhydro-D-fructose was efficiently prepared from D-fructose via regiospecific 1,5-anhydro ring formation of 2,3-O-isopropylidene-1-O-methyl(tolyl)sulfonyl-D-fructopyranose and subsequent deprotection....

  14. Effects of Chewing Different Flavored Gums on Salivary Flow Rate and pH

    Directory of Open Access Journals (Sweden)

    Maryam Karami Nogourani

    2012-01-01

    Full Text Available Chewing gum increases salivary flow rate (SFR and pH, but differences in preferences of gum flavor may influence SFR and pH. The aim of this paper was to assess the effect of five different flavors of sucrose-free chewing gum on the salivary flow rate and pH in healthy dental students in Isfahan, Iran. Fifteen (7 men and 8 women healthy dental student volunteers collected unstimulated saliva and then chewed one of five flavored gums for 6 min. The whole saliva was collected and assessed for 6 consecutive days. After unstimulated saliva was collected, stimulated saliva was collected at interval of 0-1, 1–3, and 3–6 minutes after the start of different flavored chewing gums. The SFR and salivary pH were measured. The SFR increased in all five flavored gums at 1, 3, and 6 minutes after start of chewing gums (<0.001. The flow rate of all products reached peak in the 1st minute of stimulation, except spearmint-flavored gums which reached peak in the 6th minute. In the 1st minute, the strawberry-flavored gums showed the highest SFR. During 1–3 minutes, strawberry- and apple-flavored gums showed higher SFR, respectively. Only the spearmint- and cinnamon-flavored gum significantly increased salivary pH. Gum flavored can affect the SFR and pH and special flavors can be advised for different individuals according to their oral conditions.

  15. Effect of the fructose and glucose concentration on the rheological ...

    African Journals Online (AJOL)

    Jose Luis Montañez Soto

    2013-03-20

    Mar 20, 2013 ... Key words: High fructose syrups, viscosity, rheological behavior, Newtonian fluids. ... demanded by the pharmaceuticals, food and beverage industries due to its ... determine the preferred quality by the consumer through.

  16. Trained and consumer panel evaluation of sparkling wines sweetened to brut or demi sec residual sugar levels with three different sugars.

    Science.gov (United States)

    McMahon, Kenneth M; Diako, Charles; Aplin, Jesse; Mattinson, D Scott; Culver, Caleb; Ross, Carolyn F

    2017-09-01

    The dosage liquid, added at the final stage of sparkling wine production, imparts residual sweetness to the wine. No study has yet analyzed the influence of dosage composition on the final wine's sensory profile or consumer acceptance. In this study, dosage composition was altered through the addition of different sugar types (ST; fructose, glucose, or sucrose) to produce seven sparkling wines of varying residual sugar levels (RSL), including no sugar added, brut (5.3-8.4gST/L) or demi sec (34.9-37.8gST/L). As evaluated by a trained panel (n=9), the interaction between ST and RSL influenced the perception of caramelized/vanilla/honey (CVH) flavor, sweet taste, and sour taste attributes (pConsumers (n=126) also evaluated the sparkling wines and ST, RSL, and their interaction influenced consumer acceptance of different attributes, as well as the perception of the "refreshing" aspect of the wine (pconsumer acceptance of sparkling wines was highly correlated (r 2 ≤0.88) to CVH, floral, and fruity flavors, as well as sweet taste and creamy mouthfeel. External preference mapping revealed two clusters of consumers. Both consumer clusters liked wines sweetened with fructose, but Cluster 1 liked the demi sec sparkling wine sweetened with fructose (32.8g/L fructose) while Cluster 2 preferred the brut wine sweetened with fructose (8.4g/L fructose). These results suggest that consumer preference for sparkling wine was segmented based on sweetness preference. The results of this study offer winemakers knowledge about the influence of dosage composition on the sensory profile of sparkling wine. Copyright © 2017 Elsevier Ltd. All rights reserved.

  17. Cajá-flavored drinks: a proposal for mixed flavor beverages and a study of the consumer profile

    Directory of Open Access Journals (Sweden)

    Maria Eugênia de Oliveira Mamede

    2015-03-01

    Full Text Available Mixed flavor beverages represent a trend that is gaining the allegiance of potential fruit juice consumers. The present study proposed to prepare mixed flavor beverages and verify their consumer acceptance. Cajá beverage (sample A was used as the standard. The other beverages were prepared by mixing the cajá-flavored product with other flavors: strawberry (B, pineapple (C, jabuticaba (D, mango (E and cashew (F. The consumer profiles in the two regions studied were similar. Overall beverages B, A and F were the most accepted, with scores of 7.7, 6.4 and 6.2, respectively. Internal Preference Mapping showed that most of the consumers were located near beverages A, B and F, confirming the acceptance results. The consumers indicated appearance and flavor as the most appreciated characteristics in beverages A, B and F. Beverages A, B and F presented higher total soluble solids contents and viscosities than the other beverages. Consumer segmentation did not depend on the different levels of familiarity with the cajá flavor. Thus the preparation of mixed flavor beverages of cajá-strawberry and cajá-cashew is an excellent proposal because it presents flavors with good potential for marketing in different regions of Brazil.

  18. Systemic 5-Bromo-2-Deoxyuridine Induces Conditioned Flavor Aversion and C-Fos in the Visceral Neuraxis

    Science.gov (United States)

    Kimbrough, Adam; Kwon, Bumsup; Eckel, Lisa A.; Houpt, Thomas A.

    2011-01-01

    5-bromo-2-deoxyuridine (BrdU) is often used in studies of adult neurogenesis and olfactory learning, but it can also have toxic effects on highly proliferative tissue. We found that pairing Kool-Aid flavors with acute systemic injections of BrdU induced strong conditioned flavor aversions. Intermittent injections during Kool-Aid-glucose…

  19. A fMRI study on the impact of advertising for flavored e-cigarettes on susceptible young adults.

    Science.gov (United States)

    Garrison, Kathleen A; O'Malley, Stephanie S; Gueorguieva, Ralitza; Krishnan-Sarin, Suchitra

    2018-05-01

    E-cigarettes are sold in flavors such as "skittles," "strawberrylicious," and "juicy fruit," and no restrictions are in place on marketing e-cigarettes to youth. Sweets/fruits depicted in e-cigarette advertisements may increase their appeal to youth and interfere with health warnings. This study tested a brain biomarker of product preference for sweet/fruit versus tobacco flavor e-cigarettes, and whether advertising for flavors interfered with warning labels. Participants (N = 26) were college-age young adults who had tried an e-cigarette and were susceptible to future e-cigarette use. They viewed advertisements in fMRI for sweet/fruit and tobacco flavor e-cigarettes, menthol and regular cigarettes, and control images of sweets/fruits/mints with no tobacco product. Cue-reactivity was measured in the nucleus accumbens, a brain biomarker of product preference. Advertisements randomly contained warning labels, and recognition of health warnings was tested post-scan. Visual attention was measured using eye-tracking. There was a significant effect of e-cigarette condition (sweet/tobacco/control) on nucleus accumbens activity, that was not found for cigarette condition (menthol/regular/control). Nucleus accumbens activity was greater for sweet/fruit versus tobacco flavor e-cigarette advertisements and did not differ compared with control images of sweets and fruits. Greater nucleus accumbens activity was correlated with poorer memory for health warnings. These and exploratory eye-tracking findings suggest that advertising for sweet/fruit flavors may increase positive associations with e-cigarettes and/or override negative associations with tobacco, and interfere with health warnings, suggesting that one way to reduce the appeal of e-cigarettes to youth and educate youth about e-cigarette health risks is to regulate advertising for flavors. Copyright © 2018 Elsevier B.V. All rights reserved.

  20. Bromofenóis simples relacionados ao "flavor" de organismos marinhos Brominated phenols as key flavor compounds found in marine organisms

    Directory of Open Access Journals (Sweden)

    Vilma Mota da Silva

    2007-06-01

    Full Text Available The perception of the flavor is an important attribute of quality in marine fish and other seafoods, being the first and main factor of discrimination for the evaluation, later acceptance and preference of the product by the consumer. Recently, the simple bromophenols have been considered an important group of key flavor compounds occurring in a wide variety of seafood species like fishes, mollusks, crustaceans and algae. When present in high concentration, in seafood, the bromophenols produce an undesirable flavor and are associated with inferior quality. Meanwhile, when present in low concentration levels (for example ng g-1 these compounds produce a desirable marine - or ocean-like - flavor and enhance the existing flavor in seafood. Indeed, simple bromophenols are widespread in seafood but virtually absent in freshwater fish. Herein we present a review on these flavor components found in the marine environment.

  1. Determination of fructose metabolic pathways in normal and fructose-intolerant children: A 13C NMR study using [U-13C]fructose

    International Nuclear Information System (INIS)

    Gopher, A.; Lapidot, A.; Vaisman, N.; Mandel, H.

    1990-01-01

    An inborn deficiency in the ability of aldolase B to split fructose 1-phosphate is found in humans with hereditary fructose intolerance (HFI). A stable isotope procedure to elucidate the mechanism of conversion of fructose to glucose in normal children and in HFI children has been developed. A constant infusion of D-[U- 13 C]fructose was given nasogastrically to control and to HFI children. Hepatic fructose conversion to glucose was estimated by examination of 13 C NMR spectra of plasma glucose. Significantly lower values (∼3-fold) for fructose conversion to glucose were obtained for the HFI patients as compared to the controls. A quantitative determination of the metabolic pathways of fructose conversion to glucose was derived from 13 C NMR measurement of plasma [ 13 C]glucose isotopomer populations. The finding of isotopomer populations of three adjacent 13 C atoms at glucose C-4 ( 13 C 3 - 13 C 4 - 13 C 5 ) suggests that there is a direct pathway from fructose, by-passing fructose-1-phosphate aldolase, to fructose 1,6-bisphosphate. The metabolism of fructose by fructose-1-phosphate aldolase activity accounts for only ∼50% of the total amount of hepatic fructose conversion to glucose. In view of the marked decline by 67% in synthesis of glucose from fructose in HFI subjects found in this study, the extent of [ 13 C]glucose formation from a trace amount of [U- 13 C]fructose infused into the patient can be used as a safe and noninvasive diagnostic test for inherent faulty fructose metabolism

  2. Consumer Preference for Graded Maple Syrup

    Science.gov (United States)

    Paul E. Sendak

    1978-01-01

    The three grades of maple syrup and a commercial table syrup containing artificial flavor and 3 percent pure maple syrup were evaluated by 1,018 women in four cities. The results indicate that differences in preference for flavor are related to how close the respondents are to a maple syrup-production region. Differences in preference among grades of pure maple syrup...

  3. The Role of Carbohydrate Response Element Binding Protein in Intestinal and Hepatic Fructose Metabolism

    Directory of Open Access Journals (Sweden)

    Katsumi Iizuka

    2017-02-01

    Full Text Available Many articles have discussed the relationship between fructose consumption and the incidence of obesity and related diseases. Fructose is absorbed in the intestine and metabolized in the liver to glucose, lactate, glycogen, and, to a lesser extent, lipids. Unabsorbed fructose causes bacterial fermentation, resulting in irritable bowl syndrome. Therefore, understanding the mechanisms underlying intestinal and hepatic fructose metabolism is important for the treatment of metabolic syndrome and fructose malabsorption. Carbohydrate response element binding protein (ChREBP is a glucose-activated transcription factor that controls approximately 50% of de novo lipogenesis in the liver. ChREBP target genes are involved in glycolysis (Glut2, liver pyruvate kinase, fructolysis (Glut5, ketohexokinase, and lipogenesis (acetyl CoA carboxylase, fatty acid synthase. ChREBP gene deletion protects against high sucrose diet-induced and leptin-deficient obesity, because Chrebp−/− mice cannot consume fructose or sucrose. Moreover, ChREBP contributes to some of the physiological effects of fructose on sweet taste preference and glucose production through regulation of ChREBP target genes, such as fibroblast growth factor-21 and glucose-6-phosphatase catalytic subunits. Thus, ChREBP might play roles in fructose metabolism. Restriction of excess fructose intake will be beneficial for preventing not only metabolic syndrome but also irritable bowl syndrome.

  4. Fructose and NAFLD: The Multifaceted Aspects of Fructose Metabolism

    Science.gov (United States)

    Jegatheesan, Prasanthi; De Bandt, Jean-Pascal

    2017-01-01

    Among various factors, such as an unhealthy diet or a sedentarity lifestyle, excessive fructose consumption is known to favor nonalcoholic fatty liver disease (NAFLD), as fructose is both a substrate and an inducer of hepatic de novo lipogenesis. The present review presents some well-established mechanisms and new clues to better understand the pathophysiology of fructose-induced NAFLD. Beyond its lipogenic effect, fructose intake is also at the onset of hepatic inflammation and cellular stress, such as oxidative and endoplasmic stress, that are key factors contributing to the progression of simple steatosis to nonalcoholic steatohepatitis (NASH). Beyond its hepatic effects, this carbohydrate may exert direct and indirect effects at the peripheral level. Excessive fructose consumption is associated, for example, with the release by the liver of several key mediators leading to alterations in the communication between the liver and the gut, muscles, and adipose tissue and to disease aggravation. These multifaceted aspects of fructose properties are in part specific to fructose, but are also shared in part with sucrose and glucose present in energy–dense beverages and foods. All these aspects must be taken into account in the development of new therapeutic strategies and thereby to better prevent NAFLD. PMID:28273805

  5. Effects of stevia on synaptic plasticity and NADPH oxidase level of CNS in conditions of metabolic disorders caused by fructose.

    Science.gov (United States)

    Chavushyan, V A; Simonyan, K V; Simonyan, R M; Isoyan, A S; Simonyan, G M; Babakhanyan, M A; Hovhannisyian, L E; Nahapetyan, Kh H; Avetisyan, L G; Simonyan, M A

    2017-12-19

    Excess dietary fructose intake associated with metabolic syndrome and insulin resistance and increased risk of developing type 2 diabetes. Previous animal studies have reported that diabetic animals have significantly impaired behavioural and cognitive functions, pathological synaptic function and impaired expression of glutamate receptors. Correction of the antioxidant status of laboratory rodents largely prevents the development of fructose-induced plurimetabolic changes in the nervous system. We suggest a novel concept of efficiency of Stevia leaves for treatment of central diabetic neuropathy. By in vivo extracellular studies induced spike activity of hippocampal neurons during high frequency stimulation of entorhinal cortex, as well as neurons of basolateral amygdala to high-frequency stimulation of the hippocampus effects of Stevia rebaudiana Bertoni plant evaluated in synaptic activity in the brain of fructose-enriched diet rats. In the conditions of metabolic disorders caused by fructose, antioxidant activity of Stevia rebaudiana was assessed by measuring the NOX activity of the hippocampus, amygdala and spinal cord. In this study, the characteristic features of the metabolic effects of dietary fructose on synaptic plasticity in hippocampal neurons and basolateral amygdala and the state of the NADPH oxidase (NOX) oxidative system of these brain formations are revealed, as well as the prospects for development of multitarget and polyfunctional phytopreparations (with adaptogenic, antioxidant, antidiabetic, nootropic activity) from native raw material of Stevia rebaudiana. Stevia modulates degree of expressiveness of potentiation/depression (approaches but fails to achieve the norm) by shifting the percentage balance in favor of depressor type of responses during high-frequency stimulation, indicating its adaptogenic role in plasticity of neural networks. Under the action of fructose an increase (3-5 times) in specific quantity of total fraction of NOX

  6. Acceptance of sugar reduction in flavored yogurt.

    Science.gov (United States)

    Chollet, M; Gille, D; Schmid, A; Walther, B; Piccinali, P

    2013-09-01

    To investigate what level of sugar reduction is accepted in flavored yogurt, we conducted a hedonic test focusing on the degree of liking of the products and on optimal sweetness and aroma levels. For both flavorings (strawberry and coffee), consumers preferred yogurt containing 10% added sugar. However, yogurt containing 7% added sugar was also acceptable. On the just-about-right scale, yogurt containing 10% sugar was more often described as too sweet compared with yogurt containing 7% sugar. On the other hand, the sweetness and aroma intensity for yogurt containing 5% sugar was judged as too low. A second test was conducted to determine the effect of flavoring concentration on the acceptance of yogurt containing 7% sugar. Yogurts containing the highest concentrations of flavoring (11% strawberry, 0.75% coffee) were less appreciated. Additionally, the largest percentage of consumers perceived these yogurts as "not sweet enough." These results indicate that consumers would accept flavored yogurts with 7% added sugar instead of 10%, but 5% sugar would be too low. Additionally, an increase in flavor concentration is undesirable for yogurt containing 7% added sugar. Copyright © 2013 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

  7. Urinary fructose: a potential biomarker for dietary fructose intake in children.

    Science.gov (United States)

    Johner, S A; Libuda, L; Shi, L; Retzlaff, A; Joslowski, G; Remer, T

    2010-11-01

    Recently, urinary fructose and sucrose excretion in 24-h urine have been established experimentally as new biomarkers for dietary sugar intake in adults. Our objective was to investigate 1) whether the fructose biomarker is also applicable in free-living children and 2) for what kind of sugar it is standing for. Intakes of added and total sugar (including additional sugar from fruit and fruit juices) were assessed by 3-day weighed dietary records in 114 healthy prepubertal children; corresponding 24-h urinary fructose excretion was measured photometrically. The associations between dietary sugar intakes and urinary fructose excretion were examined using linear regression models. To determine whether one of the two sugar variables may be better associated with the urinary biomarker, the statistical Pitman's test was used. Added and total sugar correlated significantly with urinary fructose, but the linear regression indicated a weak association between intake of added sugar and urinary log-fructose excretion (β=0.0026, R(2)=0.055, P=0.01). The association between total sugar intake and log-urinary fructose (β=0.0040, R(2)=0.181, Pestimation of total sugar intake than for the estimation of added dietary sugar intake in children. However, as excreted fructose stems almost exclusively from the diet (both from food-intrinsic and added intakes), it can be assumed that urinary fructose represents a potential biomarker for total dietary fructose intake, irrespective of its source.

  8. Fructose content in popular beverages made with and without high-fructose corn syrup.

    Science.gov (United States)

    Walker, Ryan W; Dumke, Kelly A; Goran, Michael I

    2014-01-01

    Excess fructose consumption is hypothesized to be associated with risk for metabolic disease. Actual fructose consumption levels are difficult to estimate because of the unlabeled quantity of fructose in beverages. The aims of this study were threefold: 1) re-examine the fructose content in previously tested beverages using two additional assay methods capable of detecting other sugars, especially maltose, 2) compare data across all methods to determine the actual free fructose-to-glucose ratio in beverages made either with or without high-fructose corn syrup (HFCS), and 3) expand the analysis to determine fructose content in commonly consumed juice products. Sugar-sweetened beverages (SSBs) and fruit juice drinks that were either made with or without HFCS were analyzed in separate, independent laboratories via three different methods to determine sugar profiles. For SSBs, the three independent laboratory methods showed consistent and reproducible results. In SSBs made with HFCS, fructose constituted 60.6% ± 2.7% of sugar content. In juices sweetened with HFCS, fructose accounted for 52.1% ± 5.9% of sugar content, although in some juices made from 100% fruit, fructose concentration reached 65.35 g/L accounting for 67% of sugars. Our results provide evidence of higher than expected amounts of free fructose in some beverages. Popular beverages made with HFCS have a fructose-to-glucose ratio of approximately 60:40, and thus contain 50% more fructose than glucose. Some pure fruit juices have twice as much fructose as glucose. These findings suggest that beverages made with HFCS and some juices have a sugar profile very different than sucrose, in which amounts of fructose and glucose are equivalent. Current dietary analyses may underestimate actual fructose consumption. Copyright © 2014 The Authors. Published by Elsevier Inc. All rights reserved.

  9. Challenging the Fructose Hypothesis: New Perspectives on Fructose Consumption and Metabolism123

    Science.gov (United States)

    White, John S.

    2013-01-01

    The field of sugar metabolism, and fructose metabolism in particular, has experienced a resurgence of interest in the past decade. The “fructose hypothesis” alleges that the fructose component common to all major caloric sweeteners (sucrose, high-fructose corn syrup, honey, and fruit juice concentrates) plays a unique and causative role in the increasing rates of cardiovascular disease, hypertension, diabetes, cancer, and nonalcoholic fatty liver disease. This review challenges the fructose hypothesis by comparing normal U.S. levels and patterns of fructose intake with contemporary experimental models and looking for substantive cause-and-effect evidence from real-world diets. It is concluded that 1) fructose intake at normal population levels and patterns does not cause biochemical outcomes substantially different from other dietary sugars and 2) extreme experimental models that feature hyperdosing or significantly alter the usual dietary glucose-to-fructose ratio are not predictive of typical human outcomes or useful to public health policymakers. It is recommended that granting agencies and journal editors require more physiologically relevant experimental designs and clinically important outcomes for fructose research. PMID:23493541

  10. Extinction, Spontaneous Recovery and Renewal of Flavor Preferences Based on Taste-Taste Learning

    Science.gov (United States)

    Diaz, Estrella; De la Casa, L. G.

    2011-01-01

    This paper presents evidence of extinction, spontaneous recovery and renewal in a conditioned preferences paradigm based on taste-taste associations. More specifically, in three experiments rats exposed to a simultaneous compound of citric acid-saccharin solution showed a preference for the citric solution when the preference was measured with a…

  11. Consumption of Alcopops During Brain Maturation Period: Higher Impact of Fructose Than Ethanol on Brain Metabolism

    Directory of Open Access Journals (Sweden)

    Dounia El Hamrani

    2018-05-01

    Full Text Available Alcopops are flavored alcoholic beverages sweetened by sodas, known to contain fructose. These drinks have the goal of democratizing alcohol among young consumers (12–17 years old and in the past few years have been considered as fashionable amongst teenagers. Adolescence, however, is a key period for brain maturation, occurring in the prefrontal cortex and limbic system until 21 years old. Therefore, this drinking behavior has become a public health concern. Despite the extensive literature concerning the respective impacts of either fructose or ethanol on brain, the effects following joint consumption of these substrates remains unknown. Our objective was to study the early brain modifications induced by a combined diet of high fructose (20% and moderate amount of alcohol in young rats by 13C Nuclear Magnetic Resonance (NMR spectroscopy. Wistar rats had isocaloric pair-fed diets containing fructose (HF, 20%, ethanol (Et, 0.5 g/day/kg or both substrates at the same time (HFEt. After 6 weeks of diet, the rats were infused with 13C-glucose and brain perchloric acid extracts were analyzed by NMR spectroscopy (1H and 13C. Surprisingly, the most important modifications of brain metabolism were observed under fructose diet. Alterations, observed after only 6 weeks of diet, show that the brain is vulnerable at the metabolic level to fructose consumption during late-adolescence throughout adulthood in rats. The main result was an increase in oxidative metabolism compared to glycolysis, which may impact lactate levels in the brain and may, at least partially, explain memory impairment in teenagers consuming alcopops.

  12. Fructose Malabsorption and Intolerance: Effects of Fructose with and without Simultaneous Glucose Ingestion

    OpenAIRE

    Latulippe, Marie E.; Skoog, Suzanne M.

    2011-01-01

    Concern exists that increasing fructose consumption, particularly in the form of high-fructose corn syrup, is resulting in increasing rates of fructose intolerance and aggravation of clinical symptoms in individuals with irritable bowel syndrome. Most clinical trials designed to test this hypothesis have used pure fructose, a form not commonly found in the food supply, often in quantities and concentrations that exceed typical fructose intake levels. In addition, the amount of fructose provid...

  13. Game theory, conditional preferences, and social influence.

    Science.gov (United States)

    Stirling, Wynn C; Felin, Teppo

    2013-01-01

    Neoclassical noncooperative game theory is based on a simple, yet powerful synthesis of mathematical and logical concepts: unconditional and immutable preference orderings and individual rationality. Although this structure has proven useful for characterizing competitive multi-player behavior, its applicability to scenarios involving complex social relationships is problematic. In this paper we directly address this limitation by the introduction of a conditional preference structure that permits players to modulate their preference orderings as functions of the preferences of other players. Embedding this expanded preference structure in a formal and graphical framework provides a systematic approach for characterizing a complex society. The result is an influence network that allows conditional preferences to propagate through the community, resulting in an emergent social model which characterizes all of the social relationships that exist and which leads to solution concepts that account for both group and individual interests. The Ultimatum game is presented as an example of how social influence can be modeled with conditional preferences.

  14. Hereditaire fructose-intolerantie

    NARCIS (Netherlands)

    Rumping, Lynne; Waterham, Hans R.; Kok, Irene; van Hasselt, Peter M.; Visser, Gepke

    2014-01-01

    Hereditary fructose intolerance (HFI) is a rare metabolic disease affecting fructose metabolism. After ingestion of fructose, patients may present with clinical symptoms varying from indefinite gastrointestinal symptoms to life-threatening hypoglycaemia and hepatic failure. A 13-year-old boy was

  15. Comparison of breath testing with fructose and high fructose corn syrups in health and IBS.

    Science.gov (United States)

    Skoog, S M; Bharucha, A E; Zinsmeister, A R

    2008-05-01

    Although incomplete fructose absorption has been implicated to cause gastrointestinal symptoms, foods containing high fructose corn syrup (HFCS) contain glucose. Glucose increases fructose absorption in healthy subjects. Our hypothesis was that fructose intolerance is less prevalent after HFCS consumption compared to fructose alone in healthy subjects and irritable bowel syndrome (IBS). Breath hydrogen levels and gastrointestinal symptoms were assessed after 40 g of fructose (12% solution) prepared either in water or as HFCS, administered in double-blind randomized order on 2 days in 20 healthy subjects and 30 patients with IBS. Gastrointestinal symptoms were recorded on 100-mm Visual Analogue Scales. Breath hydrogen excretion was more frequently abnormal (P fructose (68%) than HFCS (26%) in controls and patients. Fructose intolerance (i.e. abnormal breath test and symptoms) was more prevalent after fructose than HFCS in healthy subjects (25% vs. 0%, P = 0.002) and patients (40% vs. 7%, P = 0.062). Scores for several symptoms (e.g. bloating r = 0.35) were correlated (P fructose but not HFCS; in the fructose group, this association did not differ between healthy subjects and patients. Symptoms were not significantly different after fructose compared to HFCS. Fructose intolerance is more prevalent with fructose alone than with HFCS in health and in IBS. The prevalence of fructose intolerance is not significantly different between health and IBS. Current methods for identifying fructose intolerance should be modified to more closely reproduce fructose ingestion in daily life.

  16. Food emulsions as delivery systems for flavor compounds: A review.

    Science.gov (United States)

    Mao, Like; Roos, Yrjö H; Biliaderis, Costas G; Miao, Song

    2017-10-13

    Food flavor is an important attribute of quality food, and it largely determines consumer food preference. Many food products exist as emulsions or experience emulsification during processing, and therefore, a good understanding of flavor release from emulsions is essential to design food with desirable flavor characteristics. Emulsions are biphasic systems, where flavor compounds are partitioning into different phases, and the releases can be modulated through different ways. Emulsion ingredients, such as oils, emulsifiers, thickening agents, can interact with flavor compounds, thus modifying the thermodynamic behavior of flavor compounds. Emulsion structures, including droplet size and size distribution, viscosity, interface thickness, etc., can influence flavor component partition and their diffusion in the emulsions, resulting in different release kinetics. When emulsions are consumed in the mouth, both emulsion ingredients and structures undergo significant changes, resulting in different flavor perception. Special design of emulsion structures in the water phase, oil phase, and interface provides emulsions with great potential as delivery systems to control flavor release in wider applications. This review provides an overview of the current understanding of flavor release from emulsions, and how emulsions can behave as delivery systems for flavor compounds to better design novel food products with enhanced sensorial and nutritional attributes.

  17. Effects of impurities on crystal growth in fructose crystallization

    Science.gov (United States)

    Chu, Y. D.; Shiau, L. D.; Berglund, K. A.

    1989-10-01

    The influence of impurities on the crystallization of anhydrous fructose from aqueous solution was studied. The growth kinetics of fructose crystals in the fructose-water-glucose and fructose-water-difructose dianhydrides systems were investigated using photomicroscopic contact nucleation techniques. Glucose is the major impurity likely to be present in fructose syrup formed during corn wet milling, while several difructose dianhydrides are formed in situ under crystallization conditions and have been proposed as a cause in the decrease of overall yields. Both sets of impurities were found to cause inhibition of crystal growth, but the mechanisms responsible in each case are different. It was found that the presence of glucose increases the solubility of fructose in water and thus lowers the supersaturation of the solution. This is probably the main effect responsible for the decrease of crystal growth. Since the molecular structures of difructose dianhydrides are similar to that of fructose, they are probably "tailor-made" impurities. The decrease of crystal growth is probably caused by the incorporation of these impurities into or adsorption to the crystal surface which would accept fructose molecules in the orientation that existed in the difructose dianhydride.

  18. The role of fructose transporters in diseases linked to excessive fructose intake

    Science.gov (United States)

    Douard, Veronique; Ferraris, Ronaldo P

    2013-01-01

    Fructose intake has increased dramatically since humans were hunter-gatherers, probably outpacing the capacity of human evolution to make physiologically healthy adaptations. Epidemiological data indicate that this increasing trend continued until recently. Excessive intakes that chronically increase portal and peripheral blood fructose concentrations to >1 and 0.1 mm, respectively, are now associated with numerous diseases and syndromes. The role of the fructose transporters GLUT5 and GLUT2 in causing, contributing to or exacerbating these diseases is not well known. GLUT5 expression seems extremely low in neonatal intestines, and limited absorptive capacities for fructose may explain the high incidence of malabsorption in infants and cause problems in adults unable to upregulate GLUT5 levels to match fructose concentrations in the diet. GLUT5- and GLUT2-mediated fructose effects on intestinal electrolyte transporters, hepatic uric acid metabolism, as well as renal and cardiomyocyte function, may play a role in fructose-induced hypertension. Likewise, GLUT2 may contribute to the development of non-alcoholic fatty liver disease by facilitating the uptake of fructose. Finally, GLUT5 may play a role in the atypical growth of certain cancers and fat tissues. We also highlight research areas that should yield information needed to better understand the role of these GLUTs in fructose-induced diseases. PMID:23129794

  19. Rejection thresholds in solid chocolate-flavored compound coating.

    Science.gov (United States)

    Harwood, Meriel L; Ziegler, Gregory R; Hayes, John E

    2012-10-01

    Classical detection thresholds do not predict liking, as they focus on the presence or absence of a sensation. Recently however, Prescott and colleagues described a new method, the rejection threshold, where a series of forced choice preference tasks are used to generate a dose-response function to determine hedonically acceptable concentrations. That is, how much is too much? To date, this approach has been used exclusively in liquid foods. Here, we determined group rejection thresholds in solid chocolate-flavored compound coating for bitterness. The influences of self-identified preferences for milk or dark chocolate, as well as eating style (chewers compared to melters) on rejection thresholds were investigated. Stimuli included milk chocolate-flavored compound coating spiked with increasing amounts of sucrose octaacetate, a bitter and generally recognized as safe additive. Paired preference tests (blank compared to spike) were used to determine the proportion of the group that preferred the blank. Across pairs, spiked samples were presented in ascending concentration. We were able to quantify and compare differences between 2 self-identified market segments. The rejection threshold for the dark chocolate preferring group was significantly higher than the milk chocolate preferring group (P= 0.01). Conversely, eating style did not affect group rejection thresholds (P= 0.14), although this may reflect the amount of chocolate given to participants. Additionally, there was no association between chocolate preference and eating style (P= 0.36). Present work supports the contention that this method can be used to examine preferences within specific market segments and potentially individual differences as they relate to ingestive behavior. This work makes use of the rejection threshold method to study market segmentation, extending its use to solid foods. We believe this method has broad applicability to the sensory specialist and product developer by providing a

  20. Fructose Malabsorption in Systemic Sclerosis

    Science.gov (United States)

    Marie, Isabelle; Leroi, Anne-Marie; Gourcerol, Guillaume; Levesque, Hervé; Ménard, Jean-François; Ducrotte, Philippe

    2015-01-01

    Abstract The deleterious effect of fructose, which is increasingly incorporated in many beverages, dairy products, and processed foods, has been described; fructose malabsorption has thus been reported in up to 2.4% of healthy subjects, leading to digestive clinical symptoms (eg, pain, distension, diarrhea). Because digestive involvement is frequent in patients with systemic sclerosis (SSc), we hypothesized that fructose malabsorption could be responsible for intestinal manifestations in these patients. The aims of this prospective study were to: determine the prevalence of fructose malabsorption, in SSc; predict which SSc patients are at risk of developing fructose malabsorption; and assess the outcome of digestive symptoms in SSc patients after initiation of standardized low-fructose diet. Eighty consecutive patients with SSc underwent fructose breath test. All SSc patients also completed a questionnaire on digestive symptoms, and a global symptom score (GSS) was calculated. The prevalence of fructose malabsorption was as high as 40% in SSc patients. We also observed a marked correlation between the presence of fructose malabsorption and: higher values of GSS score of digestive symptoms (P = 0.000004); and absence of delayed gastric emptying (P = 0.007). Furthermore, in SSc patients with fructose malabsorption, the median value of GSS score of digestive symptoms was lower after initiation of standardized low-fructose diet (4 before vs. 1 after; P = 0.0009). Our study underscores that fructose malabsorption often occurs in SSc patients. Our findings are thus relevant for clinical practice, highlighting that fructose breath test is a helpful, noninvasive method by: demonstrating fructose intolerance in patients with SSc; and identifying the group of SSc patients with fructose intolerance who may benefit from low-fructose diet. Interestingly, because the present series also shows that low-fructose diet resulted in a marked decrease of gastrointestinal

  1. Maximization of fructose esters synthesis by response surface methodology.

    Science.gov (United States)

    Neta, Nair Sampaio; Peres, António M; Teixeira, José A; Rodrigues, Ligia R

    2011-07-01

    Enzymatic synthesis of fructose fatty acid ester was performed in organic solvent media, using a purified lipase from Candida antartica B immobilized in acrylic resin. Response surface methodology with a central composite rotatable design based on five levels was implemented to optimize three experimental operating conditions (temperature, agitation and reaction time). A statistical significant cubic model was established. Temperature and reaction time were found to be the most significant parameters. The optimum operational conditions for maximizing the synthesis of fructose esters were 57.1°C, 100 rpm and 37.8 h. The model was validated in the identified optimal conditions to check its adequacy and accuracy, and an experimental esterification percentage of 88.4% (±0.3%) was obtained. These results showed that an improvement of the enzymatic synthesis of fructose esters was obtained under the optimized conditions. Copyright © 2011 Elsevier B.V. All rights reserved.

  2. Mannose and fructose metabolism in red blood cells during cold storage in SAGM.

    Science.gov (United States)

    Rolfsson, Óttar; Johannsson, Freyr; Magnusdottir, Manuela; Paglia, Giuseppe; Sigurjonsson, Ólafur E; Bordbar, Aarash; Palsson, Sirus; Brynjólfsson, Sigurður; Guðmundsson, Sveinn; Palsson, Bernhard

    2017-11-01

    Alternate sugar metabolism during red blood cell (RBC) storage is not well understood. Here we report fructose and mannose metabolism in RBCs during cold storage in SAGM and the impact that these monosaccharides have on metabolic biomarkers of RBC storage lesion. RBCs were stored in SAGM containing uniformly labeled 13 C-fructose or 13 C-mannose at 9 or 18 mmol/L concentration for 25 days. RBCs and media were sampled at 14 time points during storage and analyzed using ultraperformance liquid chromatography-mass spectrometry. Blood banking quality assurance measurements were performed. Red blood cells incorporated fructose and mannose during cold storage in the presence of glucose. Mannose was metabolized in preference to glucose via glycolysis. Fructose lowered adenosine triphosphate (ATP) levels and contributed little to ATP maintenance when added to SAGM. Both monosaccharides form the advanced glycation end product glycerate. Mannose activates enzymes in the RBC that take part in glycan synthesis. Fructose or mannose addition to RBC SAGM concentrates may not offset the shift in metabolism of RBCs that occurs after 10 days of storage. Fructose and mannose metabolism at 4°C in SAGM reflects their metabolism at physiologic temperature. Glycerate excretion is a measure of protein deglycosylation activity in stored RBCs. No cytoprotective effect was observed upon the addition of either fructose or mannose to SAGM. © 2017 AABB.

  3. Effects of cyclodextrins on the flavor of goat milk and its yogurt.

    Science.gov (United States)

    Young, O A; Gupta, R B; Sadooghy-Saraby, S

    2012-02-01

    Goat milk fat includes several branched chain fatty acids (BCFAs), like 4-methyloctanoic acid, which when free, are responsible for goaty flavor. This flavor limits the market opportunities for goat milk. Prior research showed that cyclodextrins (CDs) can reduce goaty flavor, presumably by binding free fatty acids. This research extends that observation. In odor ranking trials in citrate buffer at pH 4.8, β-CD concentrations between 0% and 0.35% were increasingly effective in reducing odor intensity due to 4-methyloctanoic acid, but only when present in high molar excess. α-CD was also effective, but γ-CD was not. In lipase-treated goat milk only β-CD was effective but at much lower molar excess, a difference potentially explained by several factors. One was that BCFAs bind to CDs in marked preference to their straight chain isomers. Displacement experiments with phenolphthalein disproved that hypothesis. The ability of β-CD to reduce goaty flavor intensity extended to yogurt. An analytical panel showed that flavor of goat yogurt was reduced by addition of β-CD, but only if added before heating and fermentation. A hedonic trial showed that consumers preferred unsweetened and sweet/vanilla-flavored goat yogurt more when β-CD was included, P = 0.004 and 0.016, respectively. Males liked all yogurts more than females (P yogurt: sweet/vanilla masked the goaty flavor for males but not females. This results parallels previously demonstrated gender effects for sheepmeat flavor caused by BCFAs. β-Cyclodextrin masks goaty flavor in yogurt, and with its GRAS status means it could be used in commercial goat yogurts and similar products so the real or perceived nutritional advantages of goat milk are not lost to goaty flavor. © 2012 Institute of Food Technologists®

  4. c-Fos induction in mesotelencephalic dopamine pathway projection targets and dorsal striatum following oral intake of sugars and fats in rats.

    Science.gov (United States)

    Dela Cruz, J A D; Coke, T; Karagiorgis, T; Sampson, C; Icaza-Cukali, D; Kest, K; Ranaldi, R; Bodnar, R J

    2015-02-01

    Overconsumption of nutrients high in fats and sugars can lead to obesity. Previous studies indicate that sugar or fat consumption activate individual brain sites using Fos-like immunoreactivity (FLI). Sugars and fats also elicit conditioned flavor preferences (CFP) that are differentially mediated by flavor-flavor (orosensory: f/f) and flavor-nutrient (post-ingestive: f/n) processes. Dopamine (DA) signaling in the medial prefrontal cortex (mPFC), the amygdala (AMY) and the nucleus accumbens (NAc), has been implicated in acquisition and expression of fat- and sugar-CFP. The present study examined the effects of acute consumption of fat (corn oil: f/f and f/n), glucose (f/f and f/n), fructose, (f/f only), saccharin, xanthan gum or water upon simultaneous FLI activation of DA mesotelencephalic nuclei (ventral tegmental area (VTA)) and projections (infralimbic and prelimbic mPFC, basolateral and central-cortico-medial AMY, core and shell of NAc as well as the dorsal striatum). Consumption of corn oil solutions, isocaloric to glucose and fructose, significantly increased FLI in all sites except for the NAc shell. Glucose intake significantly increased FLI in both AMY areas, dorsal striatum and NAc core, but not in either mPFC area, VTA or Nac shell. Correspondingly, fructose intake significantly increased FLI in the both AMY areas, the infralimbic mPFC and dorsal striatum, but not the prelimbic mPFC, VTA or either NAc area. Saccharin and xanthan gum intake failed to activate FLI relative to water. When significant FLI activation occurred, highly positive relationships were observed among sites, supporting the idea of activation of a distributed brain network mediating sugar and fat intake. Copyright © 2014 Elsevier Inc. All rights reserved.

  5. Switching the selectivity of a polyglycerol dendrimer monomolecularly imprinted with D-(−)-fructose

    OpenAIRE

    Hashidzume, Akihito; Zimmerman, Steven C.

    2009-01-01

    A polyglycerol dendrimer unimolecularly imprinted with D-(−)-fructose (Fru) was synthesized. The dendrimer formed adducts with several monosaccharides, Fru, D-(+)-galactose, D-(+)-glucose, D-(+)-mannose, and methyl-α-D-mannopyranoside (MMan), by removal of four water molecules. The dendrimer preferred Fru in the absence of N,N,N′,N′-tetramethylmethylenediamine (TMDAM), whereas it preferred MMan in the presence of TMDAM.

  6. [Kinetic properties of the fructose influx across the brush border of the rat jejunum. Effects of a diet rich in fructose].

    Science.gov (United States)

    Crouzoulon, G

    1978-10-01

    The unidirectional influx (i.e. initial rate of uptake) of D-fructose across the brush border of rat jejunum is a saturable function of concentration, with a Kt of 125 mM, which implicates a carrier mechanism. This mechanism appears to be very specific for fructose in view of the lack of influx inhibition observed in the presence of large concentrations of the sugars or polyols, D-glucose, D-galactose, D-mannose, D-xylose, L-sorbose, D-tagatose, sorbitol or mannitol. D-Fructose uptake is inhibited by incubation, preceded by a 30-min preincubation in the same inhibitory conditions, in the absence of Na, or in the presence of metabolic poisons, NaF, 2,4-dinitrophenol, monoiodoacetate. Phloridzin (10-3 M), with or without preincubation, has no effect on uptake. D-Fructose influx is stimulated by fructose feeding, mainly because the augmentation of the number of active sites of transfer: Jmax is increased two-fold, Kt is more weakly affected.

  7. Comparison of breath testing with fructose and high fructose corn syrups in health and IBS

    OpenAIRE

    Skoog, S. M.; Bharucha, A. E.; Zinsmeister, A. R.

    2008-01-01

    Although incomplete fructose absorption has been implicated to cause gastrointestinal symptoms, foods containing high fructose corn syrup (HFCS) contain glucose. Glucose increases fructose absorption in healthy subjects. Our hypothesis was that fructose intolerance is less prevalent after HFCS consumption compared to fructose alone in healthy subjects and irritable bowel syndrome (IBS). Breath hydrogen levels and gastrointestinal symptoms were assessed after 40 g of fructose (12% solution) pr...

  8. Inborn Errors of Fructose Metabolism. What Can We Learn from Them?

    Directory of Open Access Journals (Sweden)

    Christel Tran

    2017-04-01

    Full Text Available Fructose is one of the main sweetening agents in the human diet and its ingestion is increasing globally. Dietary sugar has particular effects on those whose capacity to metabolize fructose is limited. If intolerance to carbohydrates is a frequent finding in children, inborn errors of carbohydrate metabolism are rare conditions. Three inborn errors are known in the pathway of fructose metabolism; (1 essential or benign fructosuria due to fructokinase deficiency; (2 hereditary fructose intolerance; and (3 fructose-1,6-bisphosphatase deficiency. In this review the focus is set on the description of the clinical symptoms and biochemical anomalies in the three inborn errors of metabolism. The potential toxic effects of fructose in healthy humans also are discussed. Studies conducted in patients with inborn errors of fructose metabolism helped to understand fructose metabolism and its potential toxicity in healthy human. Influence of fructose on the glycolytic pathway and on purine catabolism is the cause of hypoglycemia, lactic acidosis and hyperuricemia. The discovery that fructose-mediated generation of uric acid may have a causal role in diabetes and obesity provided new understandings into pathogenesis for these frequent diseases.

  9. Extraordinary phenomenology from warped flavor triviality

    International Nuclear Information System (INIS)

    Delaunay, Cedric; Gedalia, Oram; Lee, Seung J.; Perez, Gilad; Ponton, Eduardo

    2011-01-01

    Anarchic warped extra dimensional models provide a solution to the hierarchy problem. They can also account for the observed flavor hierarchies, but only at the expense of little hierarchy and CP problems, which naturally require a Kaluza-Klein (KK) scale beyond the LHC reach. We have recently shown that when flavor issues are decoupled, and assumed to be solved by UV physics, the framework's parameter space greatly opens. Given the possibility of a lower KK scale and composite light quarks, this class of flavor triviality models enjoys a rather exceptional phenomenology, which is the focus of this Letter. We also revisit the anarchic RS EDM problem, which requires m KK ≥12 TeV, and show that it is solved within flavor triviality models. Interestingly, our framework can induce a sizable differential tt-bar forward-backward asymmetry, and leads to an excess of massive boosted di-jet events, which may be linked to the recent findings of the CDF Collaboration. This feature may be observed by looking at the corresponding planar flow distribution, which is presented here. Finally we point out that the celebrated standard model preference towards a light Higgs is significantly reduced within our framework.

  10. The Flavor World of Childhood

    Directory of Open Access Journals (Sweden)

    Julie A Mennella

    2014-07-01

    Although some may view food choice as a cultural trait, not directly related to our biology, overwhelming evidence suggests that children’s biology makes them especially vulnerable to the current food environment of processed foods high in salt and refined sugars. Emerging research in humans and animal models suggests that, beginning very early in life, sensory experiences shape and modify flavor and food preferences and have far-reaching effects on behavior. Such early life experiences with healthy levels of salt and sweet tastes and repeated exposure to healthy food flavors may go a long way toward promoting healthy eating and growth, which could have a significant impact in addressing the many chronic illnesses associated with poor food choice. Yet because of the lack of research, many feeding practices are based on idiosyncratic parental behavior, family traditions, or medical lore, rather than research. One of the keys to continued advances and applications on how to develop good food habits comes from studying the fundamental principles underlying flavor learning, which provides an understanding and appreciation of essential aspect of cultural food practices and habits.

  11. Lepton flavor violation in flavored gauge mediation

    Energy Technology Data Exchange (ETDEWEB)

    Calibbi, Lorenzo [Universite Libre de Bruxelles, Service de Physique Theorique, Brussels (Belgium); Paradisi, Paride [Universita di Padova, Dipartimento di Fisica e Astronomia, Padua (Italy); INFN Sezione di Padova, Padua (Italy); SISSA, Trieste (Italy); Ziegler, Robert [Sorbonne Universites, UPMC Univ Paris 06, UMR 7589, LPTHE, Paris (France); CNRS, UMR 7589, LPTHE, Paris (France)

    2014-12-01

    We study the anatomy and phenomenology of lepton flavor violation (LFV) in the context of flavored gauge mediation (FGM). Within FGM, the messenger sector couples directly to the MSSM matter fields with couplings controlled by the same dynamics that explains the hierarchies in the SM Yukawas. Although the pattern of flavor violation depends on the particular underlying flavor model, FGM provides a built-in flavor suppression similar to wave function renormalization or SUSY partial compositeness. Moreover, in contrast to these models, there is an additional suppression of left-right flavor transitions by third-generation Yukawas that in particular provides an extra protection against flavor-blind phases. We exploit the consequences of this setup for lepton flavor phenomenology, assuming that the new couplings are controlled by simple U(1) flavor models that have been proposed to accommodate large neutrino mixing angles. Remarkably, it turns out that in the context of FGM these models can pass the impressive constraints from LFV processes and leptonic electric dipole moments (EDMs) even for light superpartners, therefore offering the possibility of resolving the longstanding muon g - 2 anomaly. (orig.)

  12. Preparation, aroma characteristics and volatile compounds of flavorings from enzymatic hydrolyzed rice bran protein concentrate.

    Science.gov (United States)

    Arsa, Supeeraya; Theerakulkait, Chockchai

    2018-02-19

    Rice bran is a by-product obtained from the rice milling industry. The aims of this research were to add value to rice bran by preparation of enzymatic hydrolyzed rice bran protein concentrate (HRPC) as a flavoring agent and the flavoring which was produced by HRPC has not been investigated. Different drying methods (freeze-drying and spray-drying) and fructose additions were studied for improvement of rice bran protein sensorial aroma characteristics. The most abundant amino acids in liquid HRPC (LH) were glutamic acid, arginine, aspartic acid and leucine. The intensity of desirable aromas, such as cereal-like, nut-like, milk-powder-like, sweet, and cocoa-like aroma, were higher in spray-dried HRPC powder (SHP) than in LH and freeze-dried HRPC. Volatile compounds, such as aldehydes, pyrazines and ketones, were significantly increased in HRPC powders in which fructose was added before spray-drying (SHP-F). Higher amounts of 2-methylbutanal, 3-methylbutanal, phenylacetaldehyde, 2,5-dimethylpyrazine, vanillin, 2-acetylpyrrole and maltol were detected in SHP-F. Moreover, these compounds had high odor active values, which accounted for the cocoa-like, sweet, nut-like, and milk-powder-like characteristics of SHP-F. These findings could lead to the creation of desirable aroma characteristics of rice bran protein concentrate by different preparation methods. © 2018 Society of Chemical Industry. © 2018 Society of Chemical Industry.

  13. FlavorDB: a database of flavor molecules.

    Science.gov (United States)

    Garg, Neelansh; Sethupathy, Apuroop; Tuwani, Rudraksh; Nk, Rakhi; Dokania, Shubham; Iyer, Arvind; Gupta, Ayushi; Agrawal, Shubhra; Singh, Navjot; Shukla, Shubham; Kathuria, Kriti; Badhwar, Rahul; Kanji, Rakesh; Jain, Anupam; Kaur, Avneet; Nagpal, Rashmi; Bagler, Ganesh

    2018-01-04

    Flavor is an expression of olfactory and gustatory sensations experienced through a multitude of chemical processes triggered by molecules. Beyond their key role in defining taste and smell, flavor molecules also regulate metabolic processes with consequences to health. Such molecules present in natural sources have been an integral part of human history with limited success in attempts to create synthetic alternatives. Given their utility in various spheres of life such as food and fragrances, it is valuable to have a repository of flavor molecules, their natural sources, physicochemical properties, and sensory responses. FlavorDB (http://cosylab.iiitd.edu.in/flavordb) comprises of 25,595 flavor molecules representing an array of tastes and odors. Among these 2254 molecules are associated with 936 natural ingredients belonging to 34 categories. The dynamic, user-friendly interface of the resource facilitates exploration of flavor molecules for divergent applications: finding molecules matching a desired flavor or structure; exploring molecules of an ingredient; discovering novel food pairings; finding the molecular essence of food ingredients; associating chemical features with a flavor and more. Data-driven studies based on FlavorDB can pave the way for an improved understanding of flavor mechanisms. © The Author(s) 2017. Published by Oxford University Press on behalf of Nucleic Acids Research.

  14. Safety evaluation of food flavorings

    International Nuclear Information System (INIS)

    Schrankel, Kenneth R.

    2004-01-01

    Food flavorings are an essential element in foods. Flavorings are a unique class of food ingredients and excluded from the legislative definition of a food additive because they are regulated by flavor legislation and not food additive legislation. Flavoring ingredients naturally present in foods, have simple chemical structures, low toxicity, and are used in very low levels in foods and beverages resulting in very low levels of human exposure or consumption. Today, the overwhelming regulatory trend is a positive list of flavoring substances, e.g. substances not listed are prohibited. Flavoring substances are added to the list following a safety evaluation based on the conditions of intended use by qualified experts. The basic principles for assessing the safety of flavoring ingredients will be discussed with emphasis on the safety evaluation of flavoring ingredients by the Food and Agriculture Organization (FAO) and World Health Organization (WHO) Joint Expert Committee on Food Additives (JECFA) and the US Flavor and Extract Manufacturers Expert Panel (FEXPAN). The main components of the JECFA evaluation process include chemical structure, human intake (exposure), metabolism to innocuous or harmless substances, and toxicity concerns consistent with JECFA principles. The Flavor and Extract Manufacturers Association (FEMA) evaluation is very similar to the JECFA procedure. Both the JECFA and FEMA evaluation procedures are widely recognized and the results are accepted by many countries. This implies that there is no need for developing countries to conduct their own toxicological assessment of flavoring ingredients unless it is an unique ingredient in one country, but it is helpful to survey intake or exposure assessment. The global safety program established by the International Organization of Flavor Industry (IOFI) resulting in one worldwide open positive list of flavoring substances will be reviewed

  15. Novel MRI methodology to detect human whole-brain connectivity changes after ingestion of fructose or glucose

    Science.gov (United States)

    Tsao, Sinchai; Wilkins, Bryce; Page, Kathleen A.; Singh, Manbir

    2012-03-01

    A novel MRI protocol has been developed to investigate the differential effects of glucose or fructose consumption on whole-brain functional brain connectivity. A previous study has reported a decrease in the fMRI blood oxygen level dependent (BOLD) signal of the hypothalamus following glucose ingestion, but due to technical limitations, was restricted to a single slice covering the hypothalamus, and thus unable to detect whole-brain connectivity. In another previous study, a protocol was devised to acquire whole-brain fMRI data following food intake, but only after restricting image acquisition to an MR sampling or repetition time (TR) of 20s, making the protocol unsuitable to detect functional connectivity above 0.025Hz. We have successfully implemented a continuous 36-min, 40 contiguous slices, whole-brain BOLD acquisition protocol on a 3T scanner with TR=4.5s to ensure detection of up to 0.1Hz frequencies for whole-brain functional connectivity analysis. Human data were acquired first with ingestion of water only, followed by a glucose or fructose drink within the scanner, without interrupting the scanning. Whole-brain connectivity was analyzed using standard correlation methodology in the 0.01-0.1 Hz range. The correlation coefficient differences between fructose and glucose ingestion among targeted regions were converted to t-scores using the water-only correlation coefficients as a null condition. Results show a dramatic increase in the hypothalamic connectivity to the hippocampus, amygdala, insula, caudate and the nucleus accumben for fructose over glucose. As these regions are known to be key components of the feeding and reward brain circuits, these results suggest a preference for fructose ingestion.

  16. Complete Sucrose Metabolism Requires Fructose Phosphotransferase Activity in Corynebacterium glutamicum To Ensure Phosphorylation of Liberated Fructose

    OpenAIRE

    Dominguez, H.; Lindley, N. D.

    1996-01-01

    Sucrose uptake by Corynebacterium glutamicum involves a phosphoenolpyruvate-dependent sucrose phosphotransferase (PTS), but in the absence of fructokinase, further metabolism of the liberated fructose requires efflux of the fructose and reassimilation via the fructose PTS. Mutant strains lacking detectable fructose-transporting PTS activity accumulated fructose extracellularly but consumed sucrose at rates comparable to those of the wild-type strain.

  17. A mathematical analysis of adaptations to the metabolic fate of fructose in essential fructosuria subjects.

    Science.gov (United States)

    Allen, R J; Musante, Cynthia J

    2018-04-17

    Fructose is a major component of Western diets and is implicated in the pathogenesis of obesity and type 2 diabetes. In response to an oral challenge, the majority of fructose is cleared during "first-pass" liver metabolism, primarily via phosphorylation by ketohexokinase (KHK). A rare benign genetic deficiency in KHK, called essential fructosuria (EF), leads to altered fructose metabolism. The only reported symptom of EF is the appearance of fructose in the urine following either oral or intravenous fructose administration. Here we develop and use a mathematical model to investigate the adaptations to altered fructose metabolism in people with EF. Firstly, the model is calibrated to fit available data in normal healthy subjects. Then, to mathematically represent EF subjects we systematically implement metabolic adaptations such that model simulations match available data for this phenotype. We hypothesize that these modifications represent the major metabolic adaptations present in these subjects. This modeling approach suggests that several other aspects of fructose metabolism, beyond hepatic KHK deficiency, are altered and contribute to the etiology of this benign condition. Specifically, we predict that fructose absorption into the portal vein is altered, peripheral metabolism is slowed, renal re-absorption of fructose is mostly ablated and that alternate pathways for hepatic metabolism of fructose are up-regulated. Moreover, these findings have implications for drug discovery and development, suggesting that the therapeutic targeting of fructose metabolism could lead to unexpected metabolic adaptations, potentially due to a physiological response to high fructose conditions.

  18. Flavored dark matter beyond Minimal Flavor Violation

    International Nuclear Information System (INIS)

    Agrawal, Prateek; Blanke, Monika; Gemmler, Katrin

    2014-01-01

    We study the interplay of flavor and dark matter phenomenology for models of flavored dark matter interacting with quarks. We allow an arbitrary flavor structure in the coupling of dark matter with quarks. This coupling is assumed to be the only new source of violation of the Standard Model flavor symmetry extended by a U(3) χ associated with the dark matter. We call this ansatz Dark Minimal Flavor Violation (DMFV) and highlight its various implications, including an unbroken discrete symmetry that can stabilize the dark matter. As an illustration we study a Dirac fermionic dark matter χ which transforms as triplet under U(3) χ , and is a singlet under the Standard Model. The dark matter couples to right-handed down-type quarks via a colored scalar mediator with a coupling. We identify a number of ''flavor-safe'' scenarios for the structure of which are beyond Minimal Flavor Violation. Also, for dark matter and collider phenomenology we focus on the well-motivated case of b-flavored dark matter. Furthermore, the combined flavor and dark matter constraints on the parameter space of turn out to be interesting intersections of the individual ones. LHC constraints on simplified models of squarks and sbottoms can be adapted to our case, and monojet searches can be relevant if the spectrum is compressed

  19. Flavored dark matter beyond Minimal Flavor Violation

    CERN Document Server

    Agrawal, Prateek; Gemmler, Katrin

    2014-10-13

    We study the interplay of flavor and dark matter phenomenology for models of flavored dark matter interacting with quarks. We allow an arbitrary flavor structure in the coupling of dark matter with quarks. This coupling is assumed to be the only new source of violation of the Standard Model flavor symmetry extended by a $U(3)_\\chi$ associated with the dark matter. We call this ansatz Dark Minimal Flavor Violation (DMFV) and highlight its various implications, including an unbroken discrete symmetry that can stabilize the dark matter. As an illustration we study a Dirac fermionic dark matter $\\chi$ which transforms as triplet under $U(3)_\\chi$, and is a singlet under the Standard Model. The dark matter couples to right-handed down-type quarks via a colored scalar mediator $\\phi$ with a coupling $\\lambda$. We identify a number of "flavor-safe" scenarios for the structure of $\\lambda$ which are beyond Minimal Flavor Violation. For dark matter and collider phenomenology we focus on the well-motivated case of $b$-...

  20. Resistance Exercise Attenuates High-Fructose, High-Fat-Induced Postprandial Lipemia

    Directory of Open Access Journals (Sweden)

    Jessie R. Wilburn

    2015-01-01

    Full Text Available Introduction Meals rich in both fructose and fat are commonly consumed by many Americans, especially young men, which can produce a significant postprandial lipemic response. Increasing evidence suggests that aerobic exercise can attenuate the postprandial increase in plasma triacylglycerols (TAGs in response to a high-fat or a high-fructose meal. However, it is unknown if resistance exercise can dampen the postprandial lipemic response to a meal rich in both fructose and fat. Methods Eight apparently healthy men (Mean ± SEM; age = 27 ± 2 years participated in a crossover study to examine the effects of acute resistance exercise on next-day postprandial lipemia resulting from a high-fructose, high-fat meal. Participants completed three separate two-day conditions in a random order: (1 EX-COMP: a full-body weightlifting workout with the provision of additional kilocalories to compensate for the estimated net energy cost of exercise on day 1, followed by the consumption of a high-fructose, high-fat liquid test meal the next morning (day 2 (~600 kcal and the determination of the plasma glucose, lactate, insulin, and TAG responses during a six-hour postprandial period; (2 EX-DEF: same condition as EX-COMP but without exercise energy compensation on day 1; and (3 CON: no exercise control. Results The six-hour postprandial plasma insulin and lactate responses did not differ between conditions. However, the postprandial plasma TAG concentrations were 16.5% and 24.4% lower for EX-COMP (551.0 ± 80.5 mg/dL x 360 minutes and EX-DEF (499.4 ± 73.5 mg/dL x 360 minutes, respectively, compared to CON (660.2 ± 95.0 mg/dL x 360 minutes ( P < 0.05. Conclusions A single resistance exercise bout, performed ~15 hours prior to a high-fructose, high-fat meal, attenuated the postprandial TAG response, as compared to a no-exercise control condition, in healthy, resistance-trained men.

  1. Resistance Exercise Attenuates High-Fructose, High-Fat-Induced Postprandial Lipemia.

    Science.gov (United States)

    Wilburn, Jessie R; Bourquin, Jeffrey; Wysong, Andrea; Melby, Christopher L

    2015-01-01

    Meals rich in both fructose and fat are commonly consumed by many Americans, especially young men, which can produce a significant postprandial lipemic response. Increasing evidence suggests that aerobic exercise can attenuate the postprandial increase in plasma triacylglycerols (TAGs) in response to a high-fat or a high-fructose meal. However, it is unknown if resistance exercise can dampen the postprandial lipemic response to a meal rich in both fructose and fat. Eight apparently healthy men (Mean ± SEM; age = 27 ± 2 years) participated in a crossover study to examine the effects of acute resistance exercise on next-day postprandial lipemia resulting from a high-fructose, high-fat meal. Participants completed three separate two-day conditions in a random order: (1) EX-COMP: a full-body weightlifting workout with the provision of additional kilocalories to compensate for the estimated net energy cost of exercise on day 1, followed by the consumption of a high-fructose, high-fat liquid test meal the next morning (day 2) (~600 kcal) and the determination of the plasma glucose, lactate, insulin, and TAG responses during a six-hour postprandial period; (2) EX-DEF: same condition as EX-COMP but without exercise energy compensation on day 1; and (3) CON: no exercise control. The six-hour postprandial plasma insulin and lactate responses did not differ between conditions. However, the postprandial plasma TAG concentrations were 16.5% and 24.4% lower for EX-COMP (551.0 ± 80.5 mg/dL × 360 minutes) and EX-DEF (499.4 ± 73.5 mg/dL × 360 minutes), respectively, compared to CON (660.2 ± 95.0 mg/dL × 360 minutes) (P < 0.05). A single resistance exercise bout, performed ~15 hours prior to a high-fructose, high-fat meal, attenuated the postprandial TAG response, as compared to a no-exercise control condition, in healthy, resistance-trained men.

  2. The consumption of flavored milk among a children population. The influence of beliefs and the association of brands with emotions.

    Science.gov (United States)

    De Pelsmaeker, Sara; Schouteten, Joachim; Gellynck, Xavier

    2013-12-01

    Although milk and dairy products are seen as an important part of a child's diet, their consumption is declining. The aim of this study is to investigate the consumption of milk and flavored milk among a sample of 513 Belgian children aged between 8 and 13 years. In addition, the association between flavored milk brands and emotions is examined. Children prefer and consume more flavored than plain milk. They indicate that consumption is a self-made choice and that parents mainly ensure the availability of these products. Children prefer flavored milk to plain milk, although it is perceived to be less healthy. No correlation could be found between brand awareness and the consumption of flavored milk. Brands of flavored milk evoke divergent emotions and can be classified into different groups based upon their association with a type of emotion (i.e. positive/negative). This study demonstrates that taste is an important factor in flavored milk consumption by children and shows a strong relationship between brands and emotions. Consequently, the taste needs to be appealing for children, but it is equally important that children associate the brand with positive emotions, as this will lead to a higher preference. Milk producers who target children can use the insights gained from this study in the development of new products. Copyright © 2013 Elsevier Ltd. All rights reserved.

  3. Adding glucose to food and solutions to enhance fructose absorption is not effective in preventing fructose-induced functional gastrointestinal symptoms: randomised controlled trials in patients with fructose malabsorption.

    Science.gov (United States)

    Tuck, C J; Ross, L A; Gibson, P R; Barrett, J S; Muir, J G

    2017-02-01

    In healthy individuals, the absorption of fructose in excess of glucose in solution is enhanced by the addition of glucose. The present study aimed to assess the effects of glucose addition to fructose or fructans on absorption patterns and genesis of gastrointestinal symptoms in patients with functional bowel disorders. Randomised, blinded, cross-over studies were performed in healthy subjects and functional bowel disorder patients with fructose malabsorption. The area-under-the-curve (AUC) was determined for breath hydrogen and symptom responses to: (i) six sugar solutions (fructose in solution) (glucose; sucrose; fructose; fructose + glucose; fructan; fructan + glucose) and (ii) whole foods (fructose in foods) containing fructose in excess of glucose given with and without additional glucose. Intake of fermentable short chain carbohydrates (FODMAPs; fermentable, oligo-, di-, monosaccharides and polyols) was controlled. For the fructose in solution study, in 26 patients with functional bowel disorders, breath hydrogen was reduced after glucose was added to fructose compared to fructose alone [mean (SD) AUC 92 (107) versus 859 (980) ppm 4 h -1 , respectively; P = 0.034). Glucose had no effect on breath hydrogen response to fructans (P = 1.000). The six healthy controls showed breath hydrogen patterns similar to those with functional bowel disorders. No differences in symptoms were experienced with the addition of glucose, except more nausea when glucose was added to fructose (P = 0.049). In the fructose in foods study, glucose addition to whole foods containing fructose in excess of glucose in nine patients with functional bowel disorders and nine healthy controls had no significant effect on breath hydrogen production or symptom response. The absence of a favourable response on symptoms does not support the concomitant intake of glucose with foods high in either fructose or fructans in patients with functional bowel disorders. © 2016 The British Dietetic

  4. Fructose and satiety.

    Science.gov (United States)

    Moran, Timothy H

    2009-06-01

    A role for the increased intake of dietary fructose in general and high-fructose corn syrup (HFCS) in particular in the current obesity epidemic has been proposed. Consumed fructose and glucose have different rates of gastric emptying, are differentially absorbed from the gastrointestinal tract, result in different endocrine profiles, and have different metabolic fates, providing multiple opportunities for the 2 saccharides to differentially affect food intake. The consequences of fructose and glucose on eating have been studied under a variety of experimental situations in both model systems and man. The results have been inconsistent, and the particular findings appear to depend on the timing of saccharide administration or ingestion relative to a test meal situation, whether the saccharides are administered as pure sugars or as components of a dietary preload, and the overall volume of the preload. These factors rather than intrinsic differences in the saccharides' ability to induce satiety appear to carry many of the differential effects on food intake that have been found. On balance, the case for fructose being less satiating than glucose or HFCS being less satiating than sucrose is not compelling.

  5. The health implications of sucrose, high-fructose corn syrup, and fructose: what do we really know?

    Science.gov (United States)

    Rippe, James M

    2010-07-01

    The epidemic of obesity and related metabolic diseases continues to extract an enormous health toll. Multiple potential causes for obesity have been suggested, including increased fat consumption, increased carbohydrate consumption, decreased physical activity, and, most recently, increased fructose consumption. Most literature cited in support of arguments suggesting a link between obesity and fructose consumption is epidemiologic and does not establish cause and effect. The causes of obesity are well-known and involve the overconsumption of calories from all sources. Research employing a pure fructose model distorts the real-world situation of fructose consumption, which predominantly comes from sweeteners containing roughly equal proportions of glucose and fructose. The fructose hypothesis has the potential to distract us from further exploration and amelioration of known causes of obesity. Randomized prospective trials of metabolic consequences of fructose consumption at normal population levels and from sources typically found in the human diet such as sucrose and high-fructose corn syrup are urgently needed. 2010 Diabetes Technology Society.

  6. Endocrine and metabolic effects of consuming beverages sweetened with fructose, glucose, sucrose, or high-fructose corn syrup.

    Science.gov (United States)

    Stanhope, Kimber L; Havel, Peter J

    2008-12-01

    Our laboratory has investigated 2 hypotheses regarding the effects of fructose consumption: 1) the endocrine effects of fructose consumption favor a positive energy balance, and 2) fructose consumption promotes the development of an atherogenic lipid profile. In previous short- and long-term studies, we showed that consumption of fructose-sweetened beverages with 3 meals results in lower 24-h plasma concentrations of glucose, insulin, and leptin in humans than does consumption of glucose-sweetened beverages. We have also tested whether prolonged consumption of high-fructose diets leads to increased caloric intake or decreased energy expenditure, thereby contributing to weight gain and obesity. Results from a study conducted in rhesus monkeys produced equivocal results. Carefully controlled and adequately powered long-term studies are needed to address these hypotheses. In both short- and long-term studies, we showed that consumption of fructose-sweetened beverages substantially increases postprandial triacylglycerol concentrations compared with glucose-sweetened beverages. In the long-term studies, apolipoprotein B concentrations were also increased in subjects consuming fructose, but not in those consuming glucose. Data from a short-term study comparing consumption of beverages sweetened with fructose, glucose, high-fructose corn syrup, and sucrose suggest that high-fructose corn syrup and sucrose increase postprandial triacylglycerol to an extent comparable with that induced by 100% fructose alone. Increased consumption of fructose-sweetened beverages along with increased prevalence of obesity, metabolic syndrome, and type 2 diabetes underscore the importance of investigating the metabolic consequences of fructose consumption in carefully controlled experiments.

  7. Effect of gamma-irradiation of wheat on voltile flavor components of bread

    International Nuclear Information System (INIS)

    Rao, V.S.; Vakil, U.K.; Bandyopadhyay, C.; Sreenivasan, A.

    1978-01-01

    Comparative sensory and objective evaluations of bread prepared from wheat flour, irradiated at different doses, have been carried out. The preference of bread decreases with higher radiation dose (1 Mrad) due to increase in off-flavor intensity. Total carbonyl contents are increased in irradiated products. A significant inverse correlation between consumer preference and total carbonyls as well as GLC headspace vapor analysis, is established. An attempt has been made to postulate a mechanism for the excessive formation of volatiles, imparting off-flavor in bread from irradiated wheat. It is suggested that they may arise from the volatile degradation products of amino acids and proteins or by their interaction with reducing sugars, the ultimate radiation-induced breakdown product of starch

  8. Flavor-singlet spectrum in multi-flavor QCD

    Energy Technology Data Exchange (ETDEWEB)

    Aoki, Yasamichi; Rinaldi, Enrico

    2017-06-18

    Studying SU(3) gauge theories with increasing number of light fermions is relevant both for understanding the strong dynamics of QCD and for constructing strongly interacting extensions of the Standard Model (e.g. UV completions of composite Higgs models). In order to contrast these many-flavors strongly interacting theories with QCD, we study the flavor-singlet spectrum as an interesting probe. In fact, some composite Higgs models require the Higgs boson to be the lightest flavor-singlet scalar in the spectrum of a strongly interacting new sector with a well defined hierarchy with the rest of the states. Moreover, introducing many light flavors at fixed number of colors can influence the dynamics of the lightest flavor-singlet pseudoscalar. We present the on-going study of these flavor-singlet channels using multiple interpolating operators on high-statistics ensembles generated by the LatKMI collaboration and we compare results with available data obtained by the Lattice Strong Dynamics collaboration. For the theory with 8 flavors, the two collaborations have generated configurations that complement each others with the aim to tackle the massless limit using the largest possible volumes.

  9. Flavor-singlet spectrum in multi-flavor QCD

    Science.gov (United States)

    Aoki, Yasumichi; Aoyama, Tatsumi; Bennett, Ed; Kurachi, Masafumi; Maskawa, Toshihide; Miura, Kohtaroh; Nagai, Kei-ichi; Ohki, Hiroshi; Rinaldi, Enrico; Shibata, Akihiro; Yamawaki, Koichi; Yamazaki, Takeshi

    2018-03-01

    Studying SU(3) gauge theories with increasing number of light fermions is relevant both for understanding the strong dynamics of QCD and for constructing strongly interacting extensions of the Standard Model (e.g. UV completions of composite Higgs models). In order to contrast these many-flavors strongly interacting theories with QCD, we study the flavor-singlet spectrum as an interesting probe. In fact, some composite Higgs models require the Higgs boson to be the lightest flavor-singlet scalar in the spectrum of a strongly interacting new sector with a well defined hierarchy with the rest of the states. Moreover, introducing many light flavors at fixed number of colors can influence the dynamics of the lightest flavor-singlet pseudoscalar. We present the on-going study of these flavor-singlet channels using multiple interpolating operators on high-statistics ensembles generated by the LatKMI collaboration and we compare results with available data obtained by the Lattice Strong Dynamics collaboration. For the theory with 8 flavors, the two collaborations have generated configurations that complement each others with the aim to tackle the massless limit using the largest possible volumes.

  10. Factors influencing Consumer Preference for Fresh Beef in Sokoto ...

    African Journals Online (AJOL)

    SH

    selected and interviewed to identify factors that affect preference for fresh beef and to determine the nature of the ... preference are appreciated by the food ... composition and household income .... habit and flavor, made them to prefer fresh.

  11. SGLT5 Reabsorbs Fructose in the Kidney but Its Deficiency Paradoxically Exacerbates Hepatic Steatosis Induced by Fructose

    OpenAIRE

    Fukuzawa, Taku; Fukazawa, Masanori; Ueda, Otoya; Shimada, Hideaki; Kito, Aki; Kakefuda, Mami; Kawase, Yosuke; Wada, Naoko A.; Goto, Chisato; Fukushima, Naoshi; Jishage, Kou-ichi; Honda, Kiyofumi; King, George L.; Kawabe, Yoshiki

    2013-01-01

    Although excessive fructose intake is epidemiologically linked with dyslipidemia, obesity, and diabetes, the mechanisms regulating plasma fructose are not well known. Cells transfected with sodium/glucose cotransporter 5 (SGLT5), which is expressed exclusively in the kidney, transport fructose in vitro; however, the physiological role of this transporter in fructose metabolism remains unclear. To determine whether SGLT5 functions as a fructose transporter in vivo, we established a line of mic...

  12. Dietary fructose augments ethanol-induced liver pathology.

    Science.gov (United States)

    Thomes, Paul G; Benbow, Jennifer H; Brandon-Warner, Elizabeth; Thompson, Kyle J; Jacobs, Carl; Donohue, Terrence M; Schrum, Laura W

    2017-05-01

    Certain dietary components when combined with alcohol exacerbate alcohol-induced liver injury (ALI). Here, we tested whether fructose, a major ingredient of the western diet, enhances the severity of ALI. We fed mice ethanol for 8 weeks in the following Lieber-DeCarli diets: (a) Regular (contains olive oil); (b) corn oil (contains corn oil); (c) fructose (contains fructose and olive oil) and (d) corn+fructose (contains fructose and corn oil). We compared indices of metabolic function and liver pathology among the different groups. Mice fed fructose-free and fructose-containing ethanol diets exhibited similar levels of blood alcohol, blood glucose and signs of disrupted hepatic insulin signaling. However, only mice given fructose-ethanol diets showed lower insulin levels than their respective controls. Compared with their respective pair-fed controls, all ethanol-fed mice exhibited elevated levels of serum ALT; the inflammatory cytokines TNF-α, MCP-1 and MIP-2; hepatic lipid peroxides and triglycerides. All the latter parameters were significantly higher in mice given fructose-ethanol diets than those fed fructose-free ethanol diets. Mice given fructose-free or fructose-containing ethanol diets each had higher levels of hepatic lipogenic enzymes than controls. However, the level of the lipogenic enzyme fatty acid synthase (FAS) was significantly higher in livers of mice given fructose control and fructose-ethanol diets than in all other groups. Our findings indicate that dietary fructose exacerbates ethanol-induced steatosis, oxidant stress, inflammation and liver injury, irrespective of the dietary fat source, to suggest that inclusion of fructose in or along with alcoholic beverages increases the risk of more severe ALI in heavy drinkers. Copyright © 2017 Elsevier Inc. All rights reserved.

  13. Short-term fructose ingestion affects the brain independently from establishment of metabolic syndrome.

    Science.gov (United States)

    Jiménez-Maldonado, Alberto; Ying, Zhe; Byun, Hyae Ran; Gomez-Pinilla, Fernando

    2018-01-01

    Chronic fructose ingestion is linked to the global epidemic of metabolic syndrome (MetS), and poses a serious threat to brain function. We asked whether a short period (one week) of fructose ingestion potentially insufficient to establish peripheral metabolic disorder could impact brain function. We report that the fructose treatment had no effect on liver/body weight ratio, weight gain, glucose tolerance and insulin sensitivity, was sufficient to reduce several aspects of hippocampal plasticity. Fructose consumption reduced the levels of the neuronal nuclear protein NeuN, Myelin Basic Protein, and the axonal growth-associated protein 43, concomitant with a decline in hippocampal weight. A reduction in peroxisome proliferator-activated receptor gamma coactivator-1 alpha and Cytochrome c oxidase subunit II by fructose treatment is indicative of mitochondrial dysfunction. Furthermore, the GLUT5 fructose transporter was increased in the hippocampus after fructose ingestion suggesting that fructose may facilitate its own transport to brain. Fructose elevated levels of ketohexokinase in the liver but did not affect SIRT1 levels, suggesting that fructose is metabolized in the liver, without severely affecting liver function commensurable to an absence of metabolic syndrome condition. These results advocate that a short period of fructose can influence brain plasticity without a major peripheral metabolic dysfunction. Copyright © 2017 Elsevier B.V. All rights reserved.

  14. A one-loop study of matching conditions for static-light flavor currents

    Energy Technology Data Exchange (ETDEWEB)

    Hesse, Dirk [Deutsches Elektronen-Synchrotron (DESY), Zeuthen (Germany). John von Neumann-Inst. fuer Computing NIC; Parma Univ. (Italy); Sommer, Rainer [Deutsches Elektronen-Synchrotron (DESY), Zeuthen (Germany). John von Neumann-Inst. fuer Computing NIC; Collaboration: ALPHA Collaboration

    2012-11-15

    Heavy Quark Effective Theory (HQET) computations of semi-leptonic decays, e.g. B{yields}{pi}l{nu}, require the knowledge of the parameters in the effective theory for all components of the heavy-light flavor currents. So far non-perturbative matching conditions have been employed only for the time component of the axial current. Here we perform a check of matching conditions for the time component of the vector current and the spatial component of the axial vector current up to one-loop order of perturbation theory and to lowest order of the 1/m-expansion. We find that the proposed observables have small higher order terms in the 1/m-series and are thus excellent candidates for a non-perturbative matching procedure.

  15. The flavor-locked flavorful two Higgs doublet model

    Science.gov (United States)

    Altmannshofer, Wolfgang; Gori, Stefania; Robinson, Dean J.; Tuckler, Douglas

    2018-03-01

    We propose a new framework to generate the Standard Model (SM) quark flavor hierarchies in the context of two Higgs doublet models (2HDM). The `flavorful' 2HDM couples the SM-like Higgs doublet exclusively to the third quark generation, while the first two generations couple exclusively to an additional source of electroweak symmetry breaking, potentially generating striking collider signatures. We synthesize the flavorful 2HDM with the `flavor-locking' mechanism, that dynamically generates large quark mass hierarchies through a flavor-blind portal to distinct flavon and hierarchon sectors: dynamical alignment of the flavons allows a unique hierarchon to control the respective quark masses. We further develop the theoretical construction of this mechanism, and show that in the context of a flavorful 2HDM-type setup, it can automatically achieve realistic flavor structures: the CKM matrix is automatically hierarchical with | V cb | and | V ub | generically of the observed size. Exotic contributions to meson oscillation observables may also be generated, that may accommodate current data mildly better than the SM itself.

  16. Fructose, insulin resistance, and metabolic dyslipidemia

    Directory of Open Access Journals (Sweden)

    Adeli Khosrow

    2005-02-01

    Full Text Available Abstract Obesity and type 2 diabetes are occurring at epidemic rates in the United States and many parts of the world. The "obesity epidemic" appears to have emerged largely from changes in our diet and reduced physical activity. An important but not well-appreciated dietary change has been the substantial increase in the amount of dietary fructose consumption from high intake of sucrose and high fructose corn syrup, a common sweetener used in the food industry. A high flux of fructose to the liver, the main organ capable of metabolizing this simple carbohydrate, perturbs glucose metabolism and glucose uptake pathways, and leads to a significantly enhanced rate of de novo lipogenesis and triglyceride (TG synthesis, driven by the high flux of glycerol and acyl portions of TG molecules from fructose catabolism. These metabolic disturbances appear to underlie the induction of insulin resistance commonly observed with high fructose feeding in both humans and animal models. Fructose-induced insulin resistant states are commonly characterized by a profound metabolic dyslipidemia, which appears to result from hepatic and intestinal overproduction of atherogenic lipoprotein particles. Thus, emerging evidence from recent epidemiological and biochemical studies clearly suggests that the high dietary intake of fructose has rapidly become an important causative factor in the development of the metabolic syndrome. There is an urgent need for increased public awareness of the risks associated with high fructose consumption and greater efforts should be made to curb the supplementation of packaged foods with high fructose additives. The present review will discuss the trends in fructose consumption, the metabolic consequences of increased fructose intake, and the molecular mechanisms leading to fructose-induced lipogenesis, insulin resistance and metabolic dyslipidemia.

  17. Fructose: it's "alcohol without the buzz".

    Science.gov (United States)

    Lustig, Robert H

    2013-03-01

    What do the Atkins Diet and the traditional Japanese diet have in common? The Atkins Diet is low in carbohydrate and usually high in fat; the Japanese diet is high in carbohydrate and usually low in fat. Yet both work to promote weight loss. One commonality of both diets is that they both eliminate the monosaccharide fructose. Sucrose (table sugar) and its synthetic sister high fructose corn syrup consist of 2 molecules, glucose and fructose. Glucose is the molecule that when polymerized forms starch, which has a high glycemic index, generates an insulin response, and is not particularly sweet. Fructose is found in fruit, does not generate an insulin response, and is very sweet. Fructose consumption has increased worldwide, paralleling the obesity and chronic metabolic disease pandemic. Sugar (i.e., fructose-containing mixtures) has been vilified by nutritionists for ages as a source of "empty calories," no different from any other empty calorie. However, fructose is unlike glucose. In the hypercaloric glycogen-replete state, intermediary metabolites from fructose metabolism overwhelm hepatic mitochondrial capacity, which promotes de novo lipogenesis and leads to hepatic insulin resistance, which drives chronic metabolic disease. Fructose also promotes reactive oxygen species formation, which leads to cellular dysfunction and aging, and promotes changes in the brain's reward system, which drives excessive consumption. Thus, fructose can exert detrimental health effects beyond its calories and in ways that mimic those of ethanol, its metabolic cousin. Indeed, the only distinction is that because fructose is not metabolized in the central nervous system, it does not exert the acute neuronal depression experienced by those imbibing ethanol. These metabolic and hedonic analogies argue that fructose should be thought of as "alcohol without the buzz."

  18. Conditioned place preferences in humans using virtual reality.

    Science.gov (United States)

    Astur, Robert S; Carew, Andrew W; Deaton, Bonnie E

    2014-07-01

    To extend a standard paradigm of conditioning in nonhumans to humans, we created a virtual reality (VR) conditioned place preference task, with real-life food rewards. Undergraduates were placed into a VR environment consisting of 2 visually distinct rooms. On Day 1, participants underwent 6 pairing sessions in which they were confined into one of the two rooms and explored the VR environment. Room A was paired with real-life M&Ms for 3 sessions, and Room B was paired with no food for 3 sessions. Day 2 was the test day, administered the next day, and participants were given free access to the entire VR environment for 5min. In experiment 1, participants were food restricted, and we observed that on the test day, participants display a significant conditioned place preference for the VR room previously paired with food (pchoice of "Which room do you like best?". In experiment 2, when participants were not food restricted, there was no evidence of a place preference, either implicitly (e.g. dwell time) or explicitly. Hence, we show that we can reliably establish a place preference in humans, but that the preference is contingent on the participants' hunger state. Future research will examine the extent to which these preferences can be blocked or extinguished as well as whether these preferences are evident using other reinforcers. Copyright © 2014 Elsevier B.V. All rights reserved.

  19. Inflammatory and Oxidative Responses Induced by Exposure to Commonly Used e-Cigarette Flavoring Chemicals and Flavored e-Liquids without Nicotine.

    Science.gov (United States)

    Muthumalage, Thivanka; Prinz, Melanie; Ansah, Kwadwo O; Gerloff, Janice; Sundar, Isaac K; Rahman, Irfan

    2017-01-01

    Background: The respiratory health effects of inhalation exposure to e-cigarette flavoring chemicals are not well understood. We focused our study on the immuno-toxicological and the oxidative stress effects by these e-cigarette flavoring chemicals on two types of human monocytic cell lines, Mono Mac 6 (MM6) and U937. The potential to cause oxidative stress by these flavoring chemicals was assessed by measuring the production of reactive oxygen species (ROS). We hypothesized that the flavoring chemicals used in e-juices/e-liquids induce an inflammatory response, cellular toxicity, and ROS production. Methods: Two monocytic cell types, MM6 and U937 were exposed to commonly used e-cigarette flavoring chemicals; diacetyl, cinnamaldehyde, acetoin, pentanedione, o-vanillin, maltol and coumarin at different doses between 10 and 1,000 μM. Cell viability and the concentrations of the secreted inflammatory cytokine interleukin 8 (IL-8) were measured in the conditioned media. Cell-free ROS produced by these commonly used flavoring chemicals were also measured using a 2',7'dichlorofluorescein diacetate probe. These DCF fluorescence data were expressed as hydrogen peroxide (H 2 O 2 ) equivalents. Cytotoxicity due to the exposure to selected e-liquids was assessed by cell viability and the IL-8 inflammatory cytokine response in the conditioned media. Results: Treatment of the cells with flavoring chemicals and flavored e-liquid without nicotine caused cytotoxicity dose-dependently. The exposed monocytic cells secreted interleukin 8 (IL-8) chemokine in a dose-dependent manner compared to the unexposed cell groups depicting a biologically significant inflammatory response. The measurement of cell-free ROS by the flavoring chemicals and e-liquids showed significantly increased levels of H 2 O 2 equivalents in a dose-dependent manner compared to the control reagents. Mixing a variety of flavors resulted in greater cytotoxicity and cell-free ROS levels compared to the treatments

  20. Inflammatory and Oxidative Responses Induced by Exposure to Commonly Used e-Cigarette Flavoring Chemicals and Flavored e-Liquids without Nicotine

    Directory of Open Access Journals (Sweden)

    Thivanka Muthumalage

    2018-01-01

    Full Text Available Background: The respiratory health effects of inhalation exposure to e-cigarette flavoring chemicals are not well understood. We focused our study on the immuno-toxicological and the oxidative stress effects by these e-cigarette flavoring chemicals on two types of human monocytic cell lines, Mono Mac 6 (MM6 and U937. The potential to cause oxidative stress by these flavoring chemicals was assessed by measuring the production of reactive oxygen species (ROS. We hypothesized that the flavoring chemicals used in e-juices/e-liquids induce an inflammatory response, cellular toxicity, and ROS production.Methods: Two monocytic cell types, MM6 and U937 were exposed to commonly used e-cigarette flavoring chemicals; diacetyl, cinnamaldehyde, acetoin, pentanedione, o-vanillin, maltol and coumarin at different doses between 10 and 1,000 μM. Cell viability and the concentrations of the secreted inflammatory cytokine interleukin 8 (IL-8 were measured in the conditioned media. Cell-free ROS produced by these commonly used flavoring chemicals were also measured using a 2′,7′dichlorofluorescein diacetate probe. These DCF fluorescence data were expressed as hydrogen peroxide (H2O2 equivalents. Cytotoxicity due to the exposure to selected e-liquids was assessed by cell viability and the IL-8 inflammatory cytokine response in the conditioned media.Results: Treatment of the cells with flavoring chemicals and flavored e-liquid without nicotine caused cytotoxicity dose-dependently. The exposed monocytic cells secreted interleukin 8 (IL-8 chemokine in a dose-dependent manner compared to the unexposed cell groups depicting a biologically significant inflammatory response. The measurement of cell-free ROS by the flavoring chemicals and e-liquids showed significantly increased levels of H2O2 equivalents in a dose-dependent manner compared to the control reagents. Mixing a variety of flavors resulted in greater cytotoxicity and cell-free ROS levels compared to the

  1. Elucidation of new condition-dependent roles for fructose-1,6-bisphosphatase linked to cofactor balances.

    Directory of Open Access Journals (Sweden)

    Du Toit W P Schabort

    Full Text Available The cofactor balances in metabolism is of paramount importance in the design of a metabolic engineering strategy and understanding the regulation of metabolism in general. ATP, NAD+ and NADP+ balances are central players linking the various fluxes in central metabolism as well as biomass formation. NADP+ is especially important in the metabolic engineering of yeasts for xylose fermentation, since NADPH is required by most yeasts in the initial step of xylose utilisation, including the fast-growing Kluyveromyces marxianus. In this simulation study of yeast metabolism, the complex interplay between these cofactors was investigated; in particular, how they may affect the possible roles of fructose-1,6-bisphosphatase, the pentose phosphate pathway, glycerol production and the pyruvate dehydrogenase bypass. Using flux balance analysis, it was found that the potential role of fructose-1,6-bisphosphatase was highly dependent on the cofactor specificity of the oxidative pentose phosphate pathway and on the carbon source. Additionally, the excessive production of ATP under certain conditions might be involved in some of the phenomena observed, which may have been overlooked to date. Based on these findings, a strategy is proposed for the metabolic engineering of a future xylose-fermenting yeast for biofuel production.

  2. Excess free fructose, high-fructose corn syrup and adult asthma: the Framingham Offspring Cohort.

    Science.gov (United States)

    DeChristopher, Luanne R; Tucker, Katherine L

    2018-05-01

    There is growing evidence that intakes of high-fructose corn syrup (HFCS), HFCS-sweetened soda, fruit drinks and apple juice - a high-fructose 100 % juice - are associated with asthma, possibly because of the high fructose:glucose ratios and underlying fructose malabsorption, which may contribute to enteral formation of pro-inflammatory advanced glycation end products, which bind receptors that are mediators of asthma. Cox proportional hazards models were used to assess associations between intakes of these beverages and asthma risk, with data from the Framingham Offspring Cohort. Diet soda and orange juice - a 100 % juice with a 1:1 fructose:glucose ratio - were included for comparison. Increasing intake of any combination of HFCS-sweetened soda, fruit drinks and apple juice was significantly associated with progressively higher asthma risk, plateauing at 5-7 times/week v. never/seldom, independent of potential confounders (hazard ratio 1·91, Pfructose:glucose ratios, and fructose malabsorption. Recommendations to reduce consumption may be inadequate to address asthma risk, as associations are evident even with moderate intake of these beverages, including apple juice - a 100 % juice. The juice reductions in the US Special Supplemental Nutrition Program for Women, Infants, and Children in 2009, and the plateauing/decreasing asthma prevalence (2010-2013), particularly among non-Hispanic black children, may be related. Further research regarding the consequences of fructose malabsorption is needed.

  3. An fMRI study on the influence of sommeliers’ expertise on the integration of flavor

    Directory of Open Access Journals (Sweden)

    Lionel ePazart

    2014-10-01

    Full Text Available Flavors guide consumers' choice of foodstuffs, preferring those that they like and meet their needs, and dismissing those for which they have a conditioned aversion. Flavor affects the learning and consumption of foods and drinks; what is already well-known is favored and what is new is apprehended. The flavor of foodstuffs is also crucial in explaining some eating behaviors such as overconsumption. The blind taste test of wine is a good model for assessing the ability of people to convert mouth feelings into flavor. To determine the relative importance of memory and sensory capabilities, we present the results of an fMRI neuro-imaging study involving 10 experts and 10 matched control subjects using wine as a stimulus in a blind taste test, focusing primarily on the assessment of flavor integration.The results revealed activations in the brain areas involved in sensory integration, both in experts and control subjects (insula, frontal operculum, orbitofrontal cortex, amygdala. However, experts were mainly characterized by a more immediate and targeted sensory reaction to wine stimulation with an economic mechanism reducing effort than control subjects. Wine experts showed brainstem and left-hemispheric activations in the hippocampal and parahippocampal formations and the temporal pole, whereas control subjects showed activations in different associative cortices, predominantly in the right hemisphere. These results also confirm that wine experts work simultaneously on sensory quality assessment and on label recognition of wine.

  4. Short-term dietary supplementation with fructose accelerates gastric emptying of a fructose but not a glucose solution.

    Science.gov (United States)

    Yau, Adora M W; McLaughlin, John; Maughan, Ronald J; Gilmore, William; Evans, Gethin H

    2014-01-01

    Short-term dietary glucose supplementation has been shown to accelerate the gastric emptying rate of both glucose and fructose solutions. The aim of this study was to examine gastric emptying rate responses to monosaccharide ingestion following short-term dietary fructose supplementation. The gastric emptying rate of a fructose solution containing 36 g of fructose and an equicaloric glucose solution containing 39.6 g glucose monohydrate were measured in 10 healthy non-smoking men with and without prior fructose supplementation (water control) using a randomized crossover design. Gastric emptying rate was assessed for a period of 1 h using the [(13)C]breath test with sample collections at baseline and 10-min intervals following drink ingestion. Additionally, appetite ratings of hunger, fullness, and prospective food consumption were recorded at baseline and every 10 min using visual analog scales. Increased dietary fructose ingestion resulted in significantly accelerated half-emptying time of a fructose solution (mean = 48, SD = 6 versus 58, SD = 14 min control; P = 0.037), whereas the emptying of a glucose solution remained unchanged (mean = 85, SD = 31 versus 78, SD = 27 min control; P = 0.273). Time of maximal emptying rate of fructose was also significantly accelerated following increased dietary fructose intake (mean = 33, SD = 6 versus 38, SD = 9 min control; P = 0.042), while it remained unchanged for glucose (mean = 45, SD = 14 versus 44, SD = 14 min control; P = 0.757). No effects of supplementation were observed for appetite measures. Three d of supplementation with 120 g/d of fructose resulted in an acceleration of gastric emptying rate of a fructose solution but not a glucose solution. Copyright © 2014 Elsevier Inc. All rights reserved.

  5. The Flexitarian Flip™ : Testing the Modalities of Flavor as Sensory Strategies to Accomplish the Shift from Meat-Centered to Vegetable-Forward Mixed Dishes.

    Science.gov (United States)

    Spencer, Molly; Guinard, Jean-Xavier

    2018-01-01

    The American diet is lacking in plant-based foods and vegetables, higher in protein than necessary, and too centered on meat and poultry. Two major dietary shifts recommended by the 2015-2020 U.S. Dietary Guidelines are to increase vegetable intake and to increase the variety of protein food sources. One suggested strategy for doing this is to partially replace meat and poultry with vegetables and plant-based ingredients in mixed dishes. This research tested the potential of flavor modalities (taste, aroma, trigeminal, and their combination) as strategies to increase the sensory appeal of plant-forward dishes. Consumer testing (n = 141) was conducted in a cross-sectional design in a laboratory setting on 24 recipe variations. Three factors were tested: cuisine (Latin American, Mediterranean, and Asian), meat proportion (high-meat/low-vegetable versus low-meat/high-vegetable), and flavor strategy (taste, aroma, trigeminal, and a reduced-intensity trimodal combination). Statistical analysis was performed in R and XLSTAT-Sensory ® 2017. Four consumer preference segments were uncovered. The low-meat dishes achieved parity or higher in consumer acceptance across all recipes and flavor strategies. The taste and trigeminal strategies both had higher overall acceptability scores than the aroma strategy, and the differences were significant (P meat with vegetables in mixed dishes. The trigeminal and trimodal combination strategies were found to be the most promising flavor modalities to use to implement this shift. There is little knowledge of American consumer preferences regarding vegetables in mixed dishes. Mixed dishes are a strategy recommended by the U.S. Dietary Guidelines to increase vegetable consumption and variety of protein sources. This research explores various flavor and culinary strategies with which to carry out the mixed dish meat-vegetable swap and to test the potential of the Flexitarian Flip ™ (the shift from meat-centric to plant-centric diets

  6. A new vision for the science of human flavor perception

    Directory of Open Access Journals (Sweden)

    Gordon M Shepherd

    2014-07-01

    flavor from their energy content to reveal dopamine pathways that function as energy sensors independent of taste. Anthony Sclafani reported how post-ingestive sensors of sugar, fat and protein in the gut can stimulate or reduce appetite and condition flavor preferences. These and other contributions showed how essential it is to have both animal and human experimental approaches to these difficult problems. How modern foods target brain circuits to stimulate eating was addressed in experiments in humans reported by Dana Small: high energy-dense foods stimulate dopaminergic brain reward circuits and metabolic effects even in the absence of hunger to an extent never experienced during human evolution. Neuroscience research on obesity and food addiction are finding that the brain regions activated by cravings for food are similar to those activated by drug addiction. The importance of early experience in establishing food and flavor preferences was addressed by Julie Mennella and Leah Birch. They highlighted the critical role of parents in shaping preferences that favor fresh fruits and vegetables against processed sweet, salt and fat foods through strategies including familiarization, associative processes, and observational learning. A third principle was the common goal of applying flavor science to achieve better nutrition and public health. This reflected the fact that the conference took place within the unique framework of food studies, nutrition and public health provided by the NYU Steinhardt School and the College of Dentistry. It also reflected the fact that most of the participants are supported by the National Institutes of Health, which has the express goal of improving the health of the public. Highlighting this effort was the keynote speech by Michael Moss, introduced by Marian Nestle of the Steinhardt School. Building on his recent book "Sugar, Salt, Fat", Moss laid out in detail how the food producers manipulate these elements to hook consumers on high

  7. Heavy flavors

    International Nuclear Information System (INIS)

    Cox, B.; Gilman, F.J.; Gottschalk, T.D.

    1986-11-01

    A range of issues pertaining to heavy flavors at the SSC is examined including heavy flavor production by gluon-gluon fusion and by shower evolution of gluon jets, flavor tagging, reconstruction of Higgs and W bosons, and the study of rare decays and CP violation in the B meson system. A specific detector for doing heavy flavor physics and tuned to this latter study at the SSC, the TASTER, is described. 36 refs., 10 figs

  8. The effect of flavoring oral rehydration solution on its composition and palatability.

    Science.gov (United States)

    te Loo, D Maroeska; van der Graaf, Fedde; Ten, Walther Tjon A

    2004-11-01

    As a number of mild to moderately dehydrated children refuse to drink oral rehydration solution (ORS) because of its strong salty taste, many parents and health workers flavor ORS with the childs favorite juice. The effects of flavoring ORS on electrolyte content and osmolality were assessed and the palatability of various solutions were compared with commercially flavored ORS. Osmolality, sodium, potassium, chloride and glucose content after flavoring with varying concentrations of apple juice, orange juice or orangeade was determined. Two of the solutions were offered to 30 children and adults to assess palatability. All additions to ORS (apple juice, orange juice or orangeade) caused a decrease of sodium (-30 to -53 mmol/L) and chloride (-27 to -47 mmol/L) content, whereas osmolality increased to greater than 311 mOsm/kg. These homemade oral rehydration solutions did not fulfill ESPGAN criteria for ORS, and rehydration will therefore be less effective. The majority of subjects also preferred the commercially flavored ORS. Only very small amounts of apple juice or orange juice can be added to the ORS without significantly altering electrolyte composition and osmolality. Palatability, however, does not improve compared with commercially flavored ORS. We therefore recommend using commercially flavored ORS, the composition of which fulfills ESPGAN criteria.

  9. Effect of dietary fructose on portal and systemic serum fructose levels in rats and in KHK−/− and GLUT5−/− mice

    Science.gov (United States)

    Patel, Chirag; Sugimoto, Keiichiro; Douard, Veronique; Shah, Ami; Inui, Hiroshi; Yamanouchi, Toshikazu

    2015-01-01

    Elevated blood fructose concentrations constitute the basis for organ dysfunction in fructose-induced metabolic syndrome. We hypothesized that diet-induced changes in blood fructose concentrations are regulated by ketohexokinase (KHK) and the fructose transporter GLUT5. Portal and systemic fructose concentrations determined by HPLC in wild-type mice fed for 7 days 0% free fructose were fructose levels, however, increased markedly in those fed isocaloric 20% fructose, causing significant hyperglycemia. Deletion of KHK prevented fructose-induced hyperglycemia, but caused dramatic hyperfructosemia (>1 mM) with reversed portal to systemic gradients. Systemic fructose in wild-type and KHK−/− mice changed by 0.34 and 1.8 mM, respectively, for every millimolar increase in portal fructose concentration. Systemic glucose varied strongly with systemic, but not portal, fructose levels in wild-type, and was independent of systemic and portal fructose in KHK−/−, mice. With ad libitum feeding for 12 wk, fructose-induced hyperglycemia in wild-type, but not hyperfructosemia in KHK−/− mice, increased HbA1c concentrations. Increasing dietary fructose to 40% intensified the hyperfructosemia of KHK−/− and the fructose-induced hyperglycemia of wild-type mice. Fructose perfusion or feeding in rats also caused duration- and dose-dependent hyperfructosemia and hyperglycemia. Significant levels of blood fructose are maintained independent of dietary fructose, KHK, and GLUT5, probably by endogenous synthesis of fructose. KHK prevents hyperfructosemia and fructose-induced hyperglycemia that would markedly increase HbA1c levels. These findings explain the hyperfructosemia of human hereditary fructosuria as well as the hyperglycemia of fructose-induced metabolic syndrome. PMID:26316589

  10. Flavor Beyond the Standard Universe

    CERN Document Server

    Giudice, Gian F; Soreq, Yotam

    2012-01-01

    We explore the possibility that the observed pattern of quark masses is the consequence of a statistical distribution of Yukawa couplings within the multiverse. We employ the anthropic condition that only two ultra light quarks exist, justifying the observed richness of organic chemistry. Moreover, the mass of the recently discovered Higgs boson suggests that the top Yukawa coupling lies near the critical condition where the electroweak vacuum becomes unstable, leading to a new kind of flavor puzzle and to a new anthropic condition. We scan Yukawa couplings according to distributions motivated by high-scale flavor dynamics and find cases in which our pattern of quark masses has a plausible probability within the multiverse. Finally we show that, under some assumptions, these distributions can significantly ameliorate the runaway behavior leading to weakless universes.

  11. Endocrine and metabolic effects of consuming beverages sweetened with fructose, glucose, sucrose, or high fructose corn syrup

    OpenAIRE

    Stanhope, Kimber L.; Havel, Peter J.

    2008-01-01

    Our laboratory has investigated two hypotheses regarding the effects of fructose consumption: 1) The endocrine effects of fructose consumption favor a positive energy balance, and 2) Fructose consumption promotes the development of an atherogenic lipid profile. In previous short- and long-term studies, we demonstrated that consumption of fructose-sweetened beverages with 3 meals results in lower 24-hour plasma concentrations of glucose, insulin, and leptin in humans compared with consumption ...

  12. An overview of the role of flavors in e-cigarette addiction

    Directory of Open Access Journals (Sweden)

    Erna Krüsemann

    2018-03-01

    Full Text Available Background E-cigarettes are available in a wide variety of flavors, which increases sensory appeal and stimulates smoking initiation, especially among youth. To determine regulatory measures on flavors in e-cigarettes, e.g. restriction or prohibition, more insight should be obtained in the role of flavors in e-cigarette addiction. Core components of addiction are liking, learning, and wanting. We provide an overview of e-cigarette flavors related to these aspects of addiction, including differences between youth and adults, and smokers and non-smokers. In addition, we aim to identify e-liquid flavors that are representative for different flavor categories (e.g. sweet, fruit, tobacco. Methods A systematic literature review was performed in May 2017 using PubMed and EMBASE databases. Key words included terms to capture concepts associated with e-cigarettes, flavors, liking, learning, and wanting in articles published from database inception to the search date. Results were independently screened (0.92 Cohen's Kappa and reviewed. Results Searches yielded 387 unique studies of which 32 were included. Research designs varied between cross-sectional, experimental, mixed-method, case study, and longitudinal. Flavors were described as an important reason for e-cigarette initiation. Youth mainly prefer fruit and sweet flavors, while tobacco is more popular among adults. Studies used different flavor categories such as sweet, fruit, tobacco, mint, candy and dessert. E-liquids representing these categories varied across study designs (e.g., vanilla represented the sweet, candy, as well as the dessert category. Nevertheless, results of different studies were comparable for each flavor category. Conclusions Published research mainly focused on flavors for e-cigarette liking. Research gaps exist on the learning and wanting components of addiction. Our review helps researchers developing study designs to investigate e-cigarette addiction. In addition, our

  13. Fructose-driven glycolysis supports anoxia resistance in the naked mole-rat.

    Science.gov (United States)

    Park, Thomas J; Reznick, Jane; Peterson, Bethany L; Blass, Gregory; Omerbašić, Damir; Bennett, Nigel C; Kuich, P Henning J L; Zasada, Christin; Browe, Brigitte M; Hamann, Wiebke; Applegate, Daniel T; Radke, Michael H; Kosten, Tetiana; Lutermann, Heike; Gavaghan, Victoria; Eigenbrod, Ole; Bégay, Valérie; Amoroso, Vince G; Govind, Vidya; Minshall, Richard D; Smith, Ewan St J; Larson, John; Gotthardt, Michael; Kempa, Stefan; Lewin, Gary R

    2017-04-21

    The African naked mole-rat's ( Heterocephalus glaber ) social and subterranean lifestyle generates a hypoxic niche. Under experimental conditions, naked mole-rats tolerate hours of extreme hypoxia and survive 18 minutes of total oxygen deprivation (anoxia) without apparent injury. During anoxia, the naked mole-rat switches to anaerobic metabolism fueled by fructose, which is actively accumulated and metabolized to lactate in the brain. Global expression of the GLUT5 fructose transporter and high levels of ketohexokinase were identified as molecular signatures of fructose metabolism. Fructose-driven glycolytic respiration in naked mole-rat tissues avoids feedback inhibition of glycolysis via phosphofructokinase, supporting viability. The metabolic rewiring of glycolysis can circumvent the normally lethal effects of oxygen deprivation, a mechanism that could be harnessed to minimize hypoxic damage in human disease. Copyright © 2017, American Association for the Advancement of Science.

  14. Advanced glycation endproducts form during ovalbumin digestion in the presence of fructose: Inhibition by chlorogenic acid.

    Science.gov (United States)

    Bains, Yasmin; Gugliucci, Alejandro; Caccavello, Russell

    2017-07-01

    One mechanism by which fructose could exert deleterious effects is through intestinal formation and absorption of pro-inflammatory advanced glycation endproducts via the Maillard reaction. We employed simulated stomach and duodenum digestion of ovalbumin (OVA) to test the hypothesis that advanced glycation endproducts (AGEs) are formed by fructose during simulated digestion of a ubiquitous food protein under model physiological conditions. OVA was subjected to simulated gastric and intestinal digestion using standard models, in presence of fructose or glucose (0-100mM). Peptide fractions were analyzed by fluorescence spectroscopy and intensity at Excitation: λ370nm, Emission: λ 440nm. AGE adducts formed between fructose and OVA, evidenced by the peptide fractions (fructose-AGE formation on a ubiquitous dietary protein under model physiological conditions. Our study also suggests ways to decrease the damage: enteral fructose-AGE formation may be partially inhibited by co-intake of beverages, fruits and vegetables with concentrations of phenolics high enough to serve as anti-glycation agents. Copyright © 2017 Elsevier B.V. All rights reserved.

  15. Interaction of fructose with other medium components to affect bioproduction of docosahexaenoic acid (DHA) by Aurantiochytrium sp. SW1

    Science.gov (United States)

    Manikan, Vidyah; Kalil, Mohd. Sahaid; Shuib, Shuwahida; Hamid, Aidil Abdul

    2018-04-01

    Thraustochytrids are a group of marine fungus-like microheterotrophs of which some can accumulate considerable amounts of the high valued omega-3 oil, docosahexaenoic acid (DHA). In this study, a local thraustochytrid isolate, Aurantiochytrium sp. SW1, was cultivated in a medium containing fructose as the major carbon source. The effects of this carbon source in interaction with yeast extract, monosodium glutamate (MSG) and sea salt were studied using a software-based two level full factorial design. Results showed that fructose as a single factor, has significant positive effect on the volumetric DHA content of SW1. Similarly, its interaction with yeast extract has profound positive effect. However, interactions of fructose with MSG and sea salt were significant negative effects. These results indicate that manipulation of the concentration of fructose in the culture medium may serve as a simple and useful strategy to help achieve preferred amount of DHA.

  16. A Review of Hereditary Fructose Intolerance

    Directory of Open Access Journals (Sweden)

    Mogoş Tiberius

    2016-03-01

    Full Text Available Fructose intolerance is a metabolic disorder with hereditary determinism, clinically manifested on terms of fructose intake. Untreated, hereditary fructose intolerance may result in renal and hepatic failure. Unfortunately, there are no formal diagnostic and surveillance guidelines for this disease. If identified and treated before the occurrence of permanent organ damage, patients can improve their symptoms and self-rated health. Implementation and adherence to a strict fructose free diet is often difficult, but not impossible.

  17. Increased utilization of fructose has a positive effect on the development of breast cancer

    Directory of Open Access Journals (Sweden)

    Xiajing Fan

    2017-09-01

    Full Text Available Rapid proliferation and Warburg effect make cancer cells consume plenty of glucose, which induces a low glucose micro-environment within the tumor. Up to date, how cancer cells keep proliferating in the condition of glucose insufficiency still remains to be explored. Recent studies have revealed a close correlation between excessive fructose consumption and breast cancer genesis and progression, but there is no convincing evidence showing that fructose could directly promote breast cancer development. Herein, we found that fructose, not amino acids, could functionally replace glucose to support proliferation of breast cancer cells. Fructose endowed breast cancer cells with the colony formation ability and migratory capacity as effective as glucose. Interestingly, although fructose was readily used by breast cancer cells, it failed to restore proliferation of non-tumor cells in the absence of glucose. These results suggest that fructose could be relatively selectively employed by breast cancer cells. Indeed, we observed that a main transporter of fructose, GLUT5, was highly expressed in breast cancer cells and tumor tissues but not in their normal counterparts. Furthermore, we demonstrated that the fructose diet promoted metastasis of 4T1 cells in the mouse models. Taken together, our data show that fructose can be used by breast cancer cells specifically in glucose-deficiency, and suggest that the high-fructose diet could accelerate the progress of breast cancer in vivo.

  18. Flavor Memory

    NARCIS (Netherlands)

    Mojet, Jos; Köster, Ep

    2016-01-01

    Odor, taste, texture, temperature, and pain all contribute to the perception and memory of food flavor. Flavor memory is also strongly linked to the situational aspects of previous encounters with the flavor, but does not depend on the precise recollection of its sensory features as in vision and

  19. Preference conditioning in healthy individuals: correlates with hazardous drinking.

    Science.gov (United States)

    Balodis, Iris M; Lockwood, Kathleen P; Magrys, Sylvia A; Olmstead, Mary C

    2010-06-01

    Conditioned reward is a classic measure of drug-induced brain changes in animal models of addiction. The process can be examined in humans using the Conditioned Pattern Preference (CPP) task, in which participants associate nonverbal cues with reward but demonstrate low awareness of this conditioning. Previously, we reported that alcohol intoxication does not affect CPP acquisition in humans, but our data indicated that prior drug use may impact conditioning scores. To test this possibility, the current study examined the relationship between self-reported alcohol use and preference conditioning in the CPP task. Working memory was assessed during conditioning by asking participants to count the cues that appeared at each location on a computer screen. Participants (69 female and 23 male undergraduate students) completed the Alcohol Use Disorders Identification Test (AUDIT) and the Rutgers Alcohol Problem Index (RAPI) as measures of hazardous drinking. Self-reported hazardous drinking was significantly correlated with preference conditioning in that individuals who scored higher on these scales exhibited an increased preference for the reward-paired cues. In contrast, hazardous drinking did not affect working memory errors on the CPP task. These findings support evidence that repeated drug use sensitizes neural pathways mediating conditioned reward and point to a neurocognitive disposition linking substance misuse and responses to reward-paired stimuli. The relationship between hazardous drinking and conditioned reward is independent of changes in cognitive function, such as working memory.

  20. Flavor in the context of ancestral human diets

    Directory of Open Access Journals (Sweden)

    Richard Wrangham

    2014-07-01

    Full Text Available Given that nothing in biology makes sense except in the light of evolution, to understand the evolutionary biology of human flavor perception we need to know what kinds of foods have been sufficiently important in the human past for natural selection to favor specific mechanisms for perceiving and digesting them. Humans share with great apes a long prehistory of specializing on eating ripe fruits. Wild ripe fruits have much less sugar and more fiber than domestic fruits, but are similar in tending to offer two main tastes, sweet mixed with sour. While a preference for sweetness is easily explained, the attraction of a sweet-sour combination is still uncertain. A plausible explanation is that because mild acidity inhibits microbial growth, it signals a low probability of toxins. Whatever the explanation, the human preference for a combination of sweet and sour tastes appears to be a strong response reflecting our frugivorous ancestry. However for at least 2 million years fruit-eating has been less important for humans than it is for most other primates. Humans specialized dietarily in two respects, composition and processing. First, though composition varies widely, for their body size humans select items of unusually high caloric density. Thus compared to great apes, hunter-gatherers consume less fiber and more starch and lipids. They do so by eating much less foliage and fruit than great apes do, and more roots and animal-derived foods including both meats and honey [1]. Although meat is often regarded as important because it provides protein, great ape diets provide more than enough protein from fruits and foliage alone: fat is a more critical component of meat. Honey from honey-bees Apis mellifera has a surprisingly large role in the human evolutionary diet, i.e. for African hunter-gatherers. It is a strongly preferred item which can be the predominant sources of calories: hunter-gatherers eat as much as 1 kg per day for weeks at a time

  1. Fructose and NAFLD: The Multifaceted Aspects of  Fructose Metabolism.

    Science.gov (United States)

    Jegatheesan, Prasanthi; De Bandt, Jean-Pascal

    2017-03-03

    Among various factors, such as an unhealthy diet or a sedentarity lifestyle, excessive fructose consumption is known to favor nonalcoholic fatty liver disease (NAFLD), as fructose is both a substrate and an inducer of hepatic de novo lipogenesis. The present review presents some well-established mechanisms and new clues to better understand the pathophysiology of fructose-induced NAFLD. Beyond its lipogenic effect, fructose intake is also at the onset of hepatic inflammation and cellular stress, such as oxidative and endoplasmic stress, that are key factors contributing to the progression of simple steatosis to nonalcoholic steatohepatitis (NASH). Beyond its hepatic effects, this carbohydrate may exert direct and indirect effects at the peripheral level. Excessive fructose consumption is associated, for example, with the release by the liver of several key mediators leading to alterations in the communication between the liver and the gut, muscles, and adipose tissue and to disease aggravation. These multifaceted aspects of fructose properties are in part specific to fructose, but are also shared in part with sucrose and glucose present in energy- dense beverages and foods. All these aspects must be taken into account in the development of new therapeutic strategies and thereby to better prevent NAFLD.

  2. Impact of Fish Oil Supplementation and Interruption of Fructose Ingestion on Glucose and Lipid Homeostasis of Rats Drinking Different Concentrations of Fructose

    Science.gov (United States)

    Sulis, Paola M.; Motta, Katia; Barbosa, Amanda M.; Besen, Matheus H.; da Silva, Julia S.; Nunes, Everson A.

    2017-01-01

    Background. Continuous fructose consumption may cause elevation of circulating triacylglycerol. However, how much of this alteration is reverted after the removal of fructose intake is not known. We explored this question and compared the efficacy of this approach with fish oil supplementation. Methods. Male Wistar rats were divided into the following groups: control (C), fructose (F) (water intake with 10% or 30% fructose for 9 weeks), fish oil (FO), and fructose/fish oil (FFO). Fish oil was supplemented only for the last 33 days of fructose ingestion. Half of the F group remained for additional 8 weeks without fructose ingestion (FR). Results. Fructose ingestion reduced food intake to compensate for the increased energy obtained through water ingestion, independent of fructose concentration. Fish oil supplementation exerted no impact on these parameters, but the removal of fructose from water recovered both ingestion behaviors. Plasma triacylglycerol augmented significantly during the second and third weeks (both fructose groups). Fish oil supplementation did not attenuate the elevation in triacylglycerol caused by fructose intake, but the interruption of sugar consumption normalized this parameter. Conclusion. Elevation in triacylglyceridemia may be recovered by removing fructose from diet, suggesting that it is never too late to repair improper dietary habits. PMID:28929113

  3. The role of fructose in metabolism and cancer.

    Science.gov (United States)

    Charrez, Bérénice; Qiao, Liang; Hebbard, Lionel

    2015-05-01

    Fructose consumption has dramatically increased in the last 30 years. The principal form has been in the form of high-fructose corn syrup found in soft drinks and processed food. The effect of excessive fructose consumption on human health is only beginning to be understood. Fructose has been confirmed to induce several obesity-related complications associated with the metabolic syndrome. Here we present an overview of fructose metabolism and how it contrasts with that of glucose. In addition, we examine how excessive fructose consumption can affect de novo lipogenesis, insulin resistance, inflammation, and reactive oxygen species production. Fructose can also induce a change in the gut permeability and promote the release of inflammatory factors to the liver, which has potential implications in increasing hepatic inflammation. Moreover, fructose has been associated with colon, pancreas, and liver cancers, and we shall discuss the evidence for these observations. Taken together, data suggest that sustained fructose consumption should be curtailed as it is detrimental to long-term human health.

  4. Normal Roles for Dietary Fructose in Carbohydrate Metabolism

    Directory of Open Access Journals (Sweden)

    Maren R. Laughlin

    2014-08-01

    Full Text Available Although there are many well-documented metabolic effects linked to the fructose component of a very high sugar diet, a healthy diet is also likely to contain appreciable fructose, even if confined to that found in fruits and vegetables. These normal levels of fructose are metabolized in specialized pathways that synergize with glucose at several metabolic steps. Glucose potentiates fructose absorption from the gut, while fructose catalyzes glucose uptake and storage in the liver. Fructose accelerates carbohydrate oxidation after a meal. In addition, emerging evidence suggests that fructose may also play a role in the secretion of insulin and GLP-1, and in the maturation of preadipocytes to increase fat storage capacity. Therefore, fructose undergoing its normal metabolism has the interesting property of potentiating the disposal of a dietary carbohydrate load through several routes.

  5. Fructose, pregnancy and later life impacts.

    Science.gov (United States)

    Regnault, Timothy R H; Gentili, Sheridan; Sarr, Ousseynou; Toop, Carla R; Sloboda, Deborah M

    2013-11-01

    Fructose is an increasingly common constituent of the Westernized diet due to cost and production efficiencies. Although an integral component of our pre-industrial revolution diet, over the past two decades human and animal studies have highlighted that excessive fructose intake appears to be associated with adverse metabolic effects. Excessive intake of fructose is the combined result of increased total energy consumption and increased portion sizes of foods, which often incorporate the fructose-containing sugars sucrose and high-fructose corn-syrup (HFCS). The adverse metabolic effects following excessive fructose consumption have become a hot topic in mainstream media and there is now rigorous scientific debate regarding periods of exposure, dosage levels, interactive effects with other sugars and fats and mechanisms underlying the actions of fructose. There is still a degree of controversy regarding the extent to which sugars such as sucrose and HFCS have contributed to the current epidemic of obesity and diabetes. Furthermore, an increasing number of infants are being exposed to sugar-sweetened food and beverages before birth and during early postnatal life, highlighting the importance of determining the long-term effects of this perinatal exposure on the developing offspring. There are limited human observational and controlled studies identifying associations of excessive sweetened food and beverage consumption with poor pregnancy outcomes. Animal research has demonstrated an increased incidence of gestational diabetes as well as altered maternal, fetal and offspring metabolic function, although the long-term effects and the mechanism underlying these perturbations are ill defined. This review aims to understand the role of early life fructose exposure in modifying postnatal risk of disease in the offspring, focusing on fructose intake during pregnancy and in early postnatal life. © 2013 Wiley Publishing Asia Pty Ltd.

  6. The ecologic validity of fructose feeding trials: Supraphysiological feeding of fructose in human trials requires careful consideration when drawing conclusions on cardiometabolic risk

    OpenAIRE

    Vivian L Choo; Vivian L Choo; John L Sievenpiper; John L Sievenpiper; John L Sievenpiper

    2015-01-01

    Background: Select trials of fructose overfeeding have been used to implicate fructose as a driver of cardiometabolic risk.Objective: We examined temporal trends of fructose dose in human controlled feeding trials of fructose and cardiometabolic risk.Methods: We combined studies from eight meta-analyses on fructose and cardiometabolic risk to assess the average fructose dose used in these trials. Two types of trials were identified: 1) substitution trials, in which energy from fructose was e...

  7. Interpreting consumer preferences: physicohedonic and psychohedonic models yield different information in a coffee-flavored dairy beverage.

    Science.gov (United States)

    Li, Bangde; Hayes, John E; Ziegler, Gregory R

    2014-09-01

    Designed experiments provide product developers feedback on the relationship between formulation and consumer acceptability. While actionable, this approach typically assumes a simple psychophysical relationship between ingredient concentration and perceived intensity. This assumption may not be valid, especially in cases where perceptual interactions occur. Additional information can be gained by considering the liking-intensity function, as single ingredients can influence more than one perceptual attribute. Here, 20 coffee-flavored dairy beverages were formulated using a fractional mixture design that varied the amount of coffee extract, fluid milk, sucrose, and water. Overall liking ( liking ) was assessed by 388 consumers using an incomplete block design (4 out of 20 prototypes) to limit fatigue; all participants also rated the samples for intensity of coffee flavor (coffee) , milk flavor (milk) , sweetness (sweetness) and thickness (thickness) . Across product means, the concentration variables explained 52% of the variance in liking in main effects multiple regression. The amount of sucrose (β = 0.46) and milk (β = 0.46) contributed significantly to the model (p's <0.02) while coffee extract (β = -0.17; p = 0.35) did not. A comparable model based on the perceived intensity explained 63% of the variance in mean liking ; sweetness (β = 0.53) and milk (β = 0.69) contributed significantly to the model (p's <0.04), while the influence of coffee flavor (β = 0.48) was positive but marginally (p = 0.09). Since a strong linear relationship existed between coffee extract concentration and coffee flavor, this discrepancy between the two models was unexpected, and probably indicates that adding more coffee extract also adds a negative attribute, e.g. too much bitterness. In summary, modeling liking as a function of both perceived intensity and physical concentration provides a richer interpretation of consumer data.

  8. Relationship Between Consumer Acceptability and Pungency-Related Flavor Compounds of Vidalia Onions.

    Science.gov (United States)

    Kim, Ha-Yeon; Jackson, Daniel; Adhikari, Koushik; Riner, Cliff; Sanchez-Brambila, Gabriela

    2017-10-01

    A consumer study was conducted to evaluate preferences in Vidalia onions, and define consumer acceptability thresholds for commonly analyzed flavor compounds associated with pungency. Two varieties of Vidalia onions (Plethora and Sapelo Sweet) were grown at 3 fertilizer application rates (37.5 and 0; 134.5 and 59.4; and 190 and 118.8 kg/ha of nitrogen and sulfur, respectively), creating 6 treatments with various flavor attributes to use in the study. Bulb soluble solids, sugars, pyruvic acid, lachrymatory factor (LF; propanethial S-oxide), and methyl thiosulfinate (MT) content were determined and compared to sensory responses for overall liking, intensity of the sharp/pungent/burning sensation (SPB), and intent to buy provided by 142 consumers. Onion pyruvate, LF, MT, and sugar content increased as fertilization rate increased, regardless of onion variety. Consumer responses showed participants preferred onions with low SPB, which correlated positively to lower pyruvate, LF and MT concentrations, but showed no relationship to total sugars in the onion bulb. Regression analyses revealed that the majority of consumers (≥55%) found the flavor of Vidalia onions acceptable when the concentrations of LF, pyruvic acid, and MT within the bulbs were below 2.21, 4.83, and 0.43 nmol/mL, respectively. These values will support future studies aimed at identifying the optimal cultivation practices for production of sweet Vidalia onions, and can serve as an industry benchmark for quality control, thus ensuring the flavor of Vidalia onions will be acceptable to the majority of consumers. This study identified the relationship between consumer preferences and commonly analyzed flavor compounds in Vidalia onions, and established thresholds for these compounds at concentrations which the majority of consumers will find desirable. These relationships and thresholds will support future research investigating how cultural practices impact onion quality, and can be used to assist

  9. Investors’ Risk Preference Characteristics and Conditional Skewness

    Directory of Open Access Journals (Sweden)

    Fenghua Wen

    2014-01-01

    Full Text Available Perspective on behavioral finance, we take a new look at the characteristics of investors’ risk preference, building the D-GARCH-M model, DR-GARCH-M model, and GARCHC-M model to investigate their changes with states of gain and loss and values of return together with other time-varying characteristics of investors’ risk preference. Based on a full description of risk preference characteristic, we develop a GARCHCS-M model to study its effect on the return skewness. The top ten market value stock composite indexes from Global Stock Exchange in 2012 are adopted to make the empirical analysis. The results show that investors are risk aversion when they gain and risk seeking when they lose, which effectively explains the inconsistent risk-return relationship. Moreover, the degree of risk aversion rises with the increasing gain and that of risk seeking improves with the increasing losses. Meanwhile, we find that investors’ inherent risk preference in most countries displays risk seeking, and their current risk preference is influenced by last period’s risk preference and disturbances. At last, investors’ risk preferences affect the conditional skewness; specifically, their risk aversion makes return skewness reduce, while risk seeking makes the skewness increase.

  10. Multisensory Flavor Priming

    DEFF Research Database (Denmark)

    Dijksterhuis, Garmt Bernard

    2016-01-01

    with a taxonomy of different priming situations. In food-related applications of flavor, both bottom-up (sensory) as well as top-down (expectations) processes are at play. Most of the complex interactions that this leads to take place outside the awareness of the perceiving subject. A model is presented where...... many, past and current, aspects (sensory, surroundings, social, somatic, sentimental) of a (flavor) perception, together result in the perception of a flavor, its liking. or its choice. This model borrows on ideas from priming, situated/embodied cognition, and (food-related) perception.......Flavor is multisensory; several interacting sensory systems-taste, smell, and mouthfeel-together comprise "flavor," making it a cognitively constructed percept rather than a bottom-up sensory one. In this chapter, some of the complications this entails for flavor priming are introduced, along...

  11. Fructose; a Hidden Threat for Chronic Diseases

    Directory of Open Access Journals (Sweden)

    Ahmet Korkmaz

    2008-08-01

    Full Text Available Incremental usage of the fructose derived from corn by processed-food manufacturers has become a crucial threat in terms of human health. Although it is known as fruit sugar, the most important source of dietary fructose is now, processed-food prepared by using high-fructose corn syrup. Basically, fructose is metabolized within liver and its energy load is equal to glucose. Nevertheless, it does not make up satiety and fullness. Therefore, fructose-rich foods and beverages can be consumed in large amount because the absence of satiety. Studies performed recently unveil a connection between amount of fructose consumed and metabolic disorders such as cardiovascular diseases, type 2 diabetes, hypertension and obesity. The incidence of metabolic diseases which are already affecting more than half of the adults has been increasing among children. Moreover, these types of foods are generally consumed by children. Therefore, in order to reduce the frequency of metabolic disorders in all ages, the amount of fructose in processed-foods and beverages should also be taken into consideration. [TAF Prev Med Bull 2008; 7(4.000: 343-346

  12. Safety evaluation of substituted thiophenes used as flavoring ingredients

    NARCIS (Netherlands)

    Cohen, Samuel M.; Fukushima, Shoji; Gooderham, Nigel J.; Guengerich, F.P.; Hecht, Stephen S.; Rietjens, Ivonne M.C.M.; Smith, Robert L.; Bastaki, Maria; Harman, Christie L.; McGowen, Margaret M.; Valerio, Luis G.; Taylor, Sean V.

    2017-01-01

    This publication is the second in a series by the Expert Panel of the Flavor and Extract Manufacturers Association summarizing the conclusions of its third systematic re-evaluation of the safety of flavorings previously considered to be generally recognized as safe (GRAS) under conditions of

  13. Temporal metabolomic responses of cultured HepG2 liver cells to high fructose and high glucose exposures.

    Science.gov (United States)

    Meissen, John K; Hirahatake, Kristin M; Adams, Sean H; Fiehn, Oliver

    2015-06-01

    High fructose consumption has been implicated with deleterious effects on human health, including hyperlipidemia elicited through de novo lipogenesis. However, more global effects of fructose on cellular metabolism have not been elucidated. In order to explore the metabolic impact of fructose-containing nutrients, we applied both GC-TOF and HILIC-QTOF mass spectrometry metabolomic strategies using extracts from cultured HepG2 cells exposed to fructose, glucose, or fructose + glucose. Cellular responses were analyzed in a time-dependent manner, incubated in media containing 5.5 mM glucose + 5.0 mM fructose in comparison to controls incubated in media containing either 5.5 mM glucose or 10.5 mM glucose. Mass spectrometry identified 156 unique known metabolites and a large number of unknown compounds, which revealed metabolite changes due to both utilization of fructose and high-carbohydrate loads independent of hexose structure. Fructose was shown to be partially converted to sorbitol, and generated higher levels of fructose-1-phosphate as a precursor for glycolytic intermediates. Differentially regulated ratios of 3-phosphoglycerate to serine pathway intermediates in high fructose media indicated a diversion of carbon backbones away from energy metabolism. Additionally, high fructose conditions changed levels of complex lipids toward phosphatidylethanolamines. Patterns of acylcarnitines in response to high hexose exposure (10.5 mM glucose or glucose/fructose combination) suggested a reduction in mitochondrial beta-oxidation.

  14. 21 CFR 184.1866 - High fructose corn syrup.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 3 2010-04-01 2009-04-01 true High fructose corn syrup. 184.1866 Section 184.1866... Listing of Specific Substances Affirmed as GRAS § 184.1866 High fructose corn syrup. (a) High fructose... partial enzymatic conversion of glucose (dextrose) to fructose using an insoluble glucose isomerase enzyme...

  15. The Ecologic Validity of Fructose Feeding Trials: Supraphysiological Feeding of Fructose in Human Trials Requires Careful Consideration When Drawing Conclusions on Cardiometabolic Risk

    OpenAIRE

    Choo, Vivian L.; Sievenpiper, John L.

    2015-01-01

    Background Select trials of fructose overfeeding have been used to implicate fructose as a driver of cardiometabolic risk. Objective We examined temporal trends of fructose dose in human controlled feeding trials of fructose and cardiometabolic risk. Methods We combined studies from eight meta-analyses on fructose and cardiometabolic risk to assess the average fructose dose used in these trials. Two types of trials were identified: (1) substitution trials, in which energy f...

  16. Isomerization of glucose into fructose by environmentally friendly Fe/β zeolite catalysts.

    Science.gov (United States)

    Xu, Siquan; Zhang, Lei; Xiao, Kehao; Xia, Haian

    2017-06-29

    Herein, the environmentally friendly Fe/β zeolite for glucose isomerization to fructose in aqueous media was reported for the first time. The effects of various reaction conditions including reaction temperature, reaction time, catalyst dosage, etc. on the isomerization reaction over Fe/β zeolite were studied in detail. Under the optimized conditions, yield of fructose higher than 20% were obtained. Moreover, the Fe/β zeolite catalysts were stable and remained constant catalytic activity after five consecutive runs. The possible active Fe species for isomerization of glucose in Fe/β zeolite is also discussed. Copyright © 2017 Elsevier Ltd. All rights reserved.

  17. [Inheritance on and innovation of traditional Chinese medicine (TCM) flavor theory and TCM flavor standardization principle flavor theory in Compendium of Materia Medica].

    Science.gov (United States)

    Zhang, Wei; Zhang, Rui-xian; Li, Jian

    2015-12-01

    All previous literatures about Chinese herbal medicines show distinctive traditional Chinese medicine (TCM) flavors. Compendium of Materia Medica is an influential book in TCM history. The TCM flavor theory and flavor standardization principle in this book has important significance for modern TCM flavor standardization. Compendium of Materia Medica pays attention to the flavor theory, explain the relations between the flavor of medicine and its therapeutic effects by means of Neo-Confucianism of the Song and Ming Dynasties. However,the book has not reflected and further developed the systemic theory, which originated in the Jin and Yuan dynasty. In Compendium of Materia Medica , flavor are standardized just by tasting medicines, instead of deducing flavors. Therefore, medicine tasting should be adopted as the major method to standardize the flavor of medicine.

  18. Effect of oleic acid on the production of ethanol and fructose from glucose/fructose mixtures in an immobilized cell reactor

    Energy Technology Data Exchange (ETDEWEB)

    Guenette, M E [Ottawa Univ., ON (Canada). Dept. of Chemical Engineering; [IOGEN Corp., Ottawa, ON (Canada); Duvnjak, Z [Ottawa Univ., ON (Canada). Dept. of Chemical Engineering; [IOGEN Corp., Ottawa, ON (Canada)

    1996-12-31

    Saccharomyces cerevisiae ATCC 39859 was immobilized onto small cubes of wood to produce ethanol and very enriched fructose syrup from glucose/fructose mixtures through the selective fermentation of glucose. A maximum ethanol productivity of 21.9 g/l.h was attained from a feed containing 9.7% (w/v) glucose and 9.9% (w/v) fructose. An ethanol concentration, glucose conversion and fructose yield of 29.6 g/l, 62% and 99% were obtained, respectively. This resulted in a final fructose/glucose ratio of 2.7. At lower ethanol productivity levels the fructose/glucose ratio increases, as does the ethanol concentration in the effluent. The addition of 30 mg/l oleic acid to the medium increased the ethanol productivity and its concentration by 13% at a dilution rate of 0.74 h{sup -1}. (orig.)

  19. High-Fructose Corn-Syrup-Sweetened Beverage Intake Increases 5-Hour Breast Milk Fructose Concentrations in Lactating Women.

    Science.gov (United States)

    Berger, Paige K; Fields, David A; Demerath, Ellen W; Fujiwara, Hideji; Goran, Michael I

    2018-05-24

    This study determined the effects of consuming a high-fructose corn syrup (HFCS)-sweetened beverage on breast milk fructose, glucose, and lactose concentrations in lactating women. At six weeks postpartum, lactating mothers ( n = 41) were randomized to a crossover study to consume a commercially available HFCS-sweetened beverage or artificially sweetened control beverage. At each session, mothers pumped a complete breast milk expression every hour for six consecutive hours. The baseline fasting concentrations of breast milk fructose, glucose, and lactose were 5.0 ± 1.3 µg/mL, 0.6 ± 0.3 mg/mL, and 6.8 ± 1.6 g/dL, respectively. The changes over time in breast milk sugars were significant only for fructose (treatment × time, p fructose at 120 min (8.8 ± 2.1 vs. 5.3 ± 1.9 µg/mL), 180 min (9.4 ± 1.9 vs. 5.2 ± 2.2 µg/mL), 240 min (7.8 ± 1.7 vs. 5.1 ± 1.9 µg/mL), and 300 min (6.9 ± 1.4 vs. 4.9 ± 1.9 µg/mL) (all p fructose was also different between treatments (14.7 ± 1.2 vs. -2.60 ± 1.2 µg/mL × 360 min, p glucose or lactose. Our data suggest that the consumption of an HFCS-sweetened beverage increased breast milk fructose concentrations, which remained elevated up to five hours post-consumption.

  20. Fructose Consumption, Lipogenesis, and Non-Alcoholic Fatty Liver Disease.

    Science.gov (United States)

    Ter Horst, Kasper W; Serlie, Mireille J

    2017-09-06

    Increased fructose consumption has been suggested to contribute to non-alcoholic fatty liver disease (NAFLD), dyslipidemia, and insulin resistance, but a causal role of fructose in these metabolic diseases remains debated. Mechanistically, hepatic fructose metabolism yields precursors that can be used for gluconeogenesis and de novo lipogenesis (DNL). Fructose-derived precursors also act as nutritional regulators of the transcription factors, including ChREBP and SREBP1c, that regulate the expression of hepatic gluconeogenesis and DNL genes. In support of these mechanisms, fructose intake increases hepatic gluconeogenesis and DNL and raises plasma glucose and triglyceride levels in humans. However, epidemiological and fructose-intervention studies have had inconclusive results with respect to liver fat, and there is currently no good human evidence that fructose, when consumed in isocaloric amounts, causes more liver fat accumulation than other energy-dense nutrients. In this review, we aim to provide an overview of the seemingly contradicting literature on fructose and NAFLD. We outline fructose physiology, the mechanisms that link fructose to NAFLD, and the available evidence from human studies. From this framework, we conclude that the cellular mechanisms underlying hepatic fructose metabolism will likely reveal novel targets for the treatment of NAFLD, dyslipidemia, and hepatic insulin resistance. Finally, fructose-containing sugars are a major source of excess calories, suggesting that a reduction of their intake has potential for the prevention of NAFLD and other obesity-related diseases.

  1. Fructose and NAFLD: The Multifaceted Aspects of  Fructose Metabolism

    Directory of Open Access Journals (Sweden)

    Prasanthi Jegatheesan

    2017-03-01

    Full Text Available Among various factors, such as an unhealthy diet or a sedentarity lifestyle, excessive fructose consumption is known to favor nonalcoholic fatty liver disease (NAFLD, as fructose is both a substrate and an inducer of hepatic de novo lipogenesis. The present review presents some well‐established mechanisms and new clues to better understand the pathophysiology of fructose‐induced NAFLD. Beyond its lipogenic effect, fructose intake is also at the onset of hepatic inflammation and cellular stress, such as oxidative and endoplasmic stress, that are key factors contributing to the progression of simple steatosis to nonalcoholic steatohepatitis (NASH. Beyond its hepatic effects, this carbohydrate may exert direct and indirect effects at the peripheral level. Excessive fructose consumption is associated, for example, with the release by the liver of several key mediators leading to alterations in the communication between the liver and the gut, muscles, and adipose tissue and to disease aggravation. These multifaceted aspects of fructose properties are in part specific to fructose, but are also shared in part with sucrose and glucose present in energy– dense beverages and foods. All these aspects must be taken into account in the development of new therapeutic strategies and thereby to better prevent NAFLD.

  2. Lower Doses of Fructose Extend Lifespan in Caenorhabditis elegans.

    Science.gov (United States)

    Zheng, Jolene; Gao, Chenfei; Wang, Mingming; Tran, Phuongmai; Mai, Nancy; Finley, John W; Heymsfield, Steven B; Greenway, Frank L; Li, Zhaoping; Heber, David; Burton, Jeffrey H; Johnson, William D; Laine, Roger A

    2017-05-04

    Epidemiological studies indicate that the increased consumption of sugars including sucrose and fructose in beverages correlate with the prevalence of obesity, type-2 diabetes, insulin resistance, hyperinsulinemia, hypertriglyceridemia, and hypertension in humans. A few reports suggest that fructose extends lifespan in Saccharomyces cerevisiae. In Anopheles gambiae, fructose, glucose, or glucose plus fructose also extended lifespan. New results presented here suggest that fructose extends lifespan in Caenorhabditis elegans (C. elegans) wild type (N2). C. elegans were fed standard laboratory food source (E. coli OP50), maintained in liquid culture. Experimental groups received additional glucose (111 mM), fructose (55 mM, 111 mM, or 555 mM), sucrose (55 mM, 111 mM, or 555 mM), glucose (167 mM) plus fructose (167 mM) (G&F), or high fructose corn syrup (HFCS, 333 mM). In four replicate experiments, fructose dose-dependently increased mean lifespan at 55 mM or 111 m Min N2, but decreased lifespan at 555 mM (P Glucose reduced lifespan (P fructose (555 mM), glucose (111 mM), and sucrose (55 mM, 111 mM, and 555 mM). Here we report a biphasic effect of fructose increasing lifespan at lower doses and shortening lifespan at higher doses with an inverse effect on IFD. In view of reports that fructose increases lifespan in yeast, mosquitoes and now nematodes, while decreasing fat deposition (in nematodes) at lower concentrations, further research into the relationship of fructose to lifespan and fat accumulation in vertebrates and mammals is indicated.

  3. Effects of high-fructose corn syrup and sucrose on the pharmacokinetics of fructose and acute metabolic and hemodynamic responses in healthy subjects.

    Science.gov (United States)

    Le, Myphuong T; Frye, Reginald F; Rivard, Christopher J; Cheng, Jing; McFann, Kim K; Segal, Mark S; Johnson, Richard J; Johnson, Julie A

    2012-05-01

    It is unclear whether high-fructose corn syrup (HFCS), which contains a higher amount of fructose and provides an immediate source of free fructose, induces greater systemic concentrations of fructose as compared with sucrose. It is also unclear whether exposure to higher levels of fructose leads to increased fructose-induced adverse effects. The objective was to prospectively compare the effects of HFCS- vs sucrose-sweetened soft drinks on acute metabolic and hemodynamic effects. Forty men and women consumed 24 oz of HFCS- or sucrose-sweetened beverages in a randomized crossover design study. Blood and urine samples were collected over 6 hours. Blood pressure, heart rate, fructose, and a variety of other metabolic biomarkers were measured. Fructose area under the curve and maximum concentration, dose-normalized glucose area under the curve and maximum concentration, relative bioavailability of glucose, changes in postprandial concentrations of serum uric acid, and systolic blood pressure maximum levels were higher when HFCS-sweetened beverages were consumed as compared with sucrose-sweetened beverages. Compared with sucrose, HFCS leads to greater fructose systemic exposure and significantly different acute metabolic effects. Copyright © 2012 Elsevier Inc. All rights reserved.

  4. Effects of high fructose corn syrup and sucrose on the pharmacokinetics of fructose and acute metabolic and hemodynamic responses in healthy subjects

    Science.gov (United States)

    Le, MyPhuong T.; Frye, Reginald F.; Rivard, Christopher J.; Cheng, Jing; McFann, Kim K.; Segal, Mark S.; Johnson, Richard J.; Johnson, Julie A.

    2011-01-01

    Objective It is unclear whether high fructose corn syrup (HFCS), which contains a higher amount of fructose and provides an immediate source of free fructose, induces greater systemic concentrations of fructose as compared to sucrose. It is also unclear whether exposure to higher levels of fructose leads to increased fructose-induced adverse effects. The objective was to prospectively compare the effects of HFCS- versus sucrose-sweetened soft drinks on acute metabolic and hemodynamic effects. Materials/Methods Forty men and women consumed 24 oz of HFCS- or sucrose-sweetened beverages in a randomized crossover design study. Blood and urine samples were collected over 6 hr. Blood pressure, heart rate, fructose, and a variety of other metabolic biomarkers were measured. Results Fructose area under the curve and maximum concentration, dose normalized glucose area under the curve and maximum concentration, relative bioavailability of glucose, changes in postprandial concentrations of serum uric acid, and systolic blood pressure maximum levels were higher when HFCS-sweetened beverages were consumed as compared to sucrose-sweetened beverages. Conclusions Compared to sucrose, HFCS leads to greater fructose systemic exposure and significantly different acute metabolic effects. PMID:22152650

  5. Chromatographic separation of fructose from date syrup.

    Science.gov (United States)

    Al Eid, Salah M

    2006-01-01

    The objective of this study is to provide a process for separating fructose from a mixture of sugars containing essentially fructose and glucose, obtained from date palm fruits. The extraction procedure of date syrup from fresh dates gave a yield of 86.5% solids after vacuum drying. A process for separating fructose from an aqueous solution of date syrup involved adding the date syrup solutions (20, 30 and 40% by weight) to a chromatographic column filled with Dowex polystyrene strong cation exchange gel matrix resin Ca2 + and divinylbenzene, a functional group, sulfonic acid, particle size 320 microm, with a flow rate of 0.025 and 0.05 bed volume/min, under 30 and 70 degrees C column temperature. After the date sugar solution batch, a calculated quantity of water was added to the column. Glucose was retained by the resin more weakly than fructose and proceeded faster into the water batch flowing ahead. Three fractions were collected: a glucose-rich fraction, a return fraction, and a fructose-rich fraction. The return fraction is based on when the peaks of fructose and glucose were reached, which could be determined by means of an analyzer (polarimeter) based on the property of glucose and fructose solutions to turn the polarization level of polarized light. A high yield of fructose is obtained at 70 degrees C column temperature with a flow rate of 0.025 bed volume/min and date syrup solution containing 40% sugar concentration. The low recovery by weight obtained using date syrup solutions having a sugar concentration of 20 and 30%, encourages the use of a concentration of 40%. However, with the 40% date syrup supply the average concentrations of glucose and fructose in the return fractions were more than 40%, which can be used for diluting the thick date syrup solution extracted from dates.

  6. The Utilization of Blue Swimming Crab (Portunus pelagicus) Waste Product, Lemi, as a Food Flavor

    Science.gov (United States)

    Sasongko, A. Y.; Dewi, E. N.; Amalia, U.

    2018-01-01

    Lemi is a wasted product that resulted from the meating process of blue swim crab. One of the utilization of blue swim crab lemi is processed it into a food flavor. The aim of this research was to know the value of glutamic acid in blue swim crab lemi flavor with the addition of dextrin using different concentration and know the level of consumer preference of lemi flavor by using hedonic test. The research was using a Completely Randomized research Design (CRD) with a factor of 0%, 1%, 2%, and 3% dextrin concentration. The treatment that was tested was the additions of 0%, 1%, 2%, and 3% dextrin. The nonparametric data (panelist hedonic level) was analyzed by Kruskal-Wallis and further analysis using Mann-Whitney. The parametric data (glutamic acid content, protein content, moisture content, and solubility level) were analyzed by analysis of varians and further analysis using Honestly Significant Difference. The results showed that flavor with 1% dextrin addition has the highest hedonic score (7,07 swim crab lemi flavor. The flavor resulted from this experiment can be used as an alternative of blue swim crab lemi as processing waste so that it can optimalized any further.

  7. Sensitive, specific radioisotope assay for L-glutamine-D-fructose-6- phosphat aminotransferase

    International Nuclear Information System (INIS)

    Callahan, M.; Tourian, A.; Hung, W.Y.

    1981-01-01

    A sensitive and specific radioassay for L-glutamine-D-fructose-6-phosphate aminotransferase (EC 5.3.1.19) activity is presented. Picomoles of product are measurable, and the assay can be applied to systems having limited quantities of available protein, particularly in extracts of either cell or organ cultures. The assay is at least 10,000 times more sensitive under K 1 concentrations of fructose 6-phosphate than the modified Elson-Morgan colorimetric assay and 20 times more sensitive under saturating conditions of fructose 6-phosphate. As little as 0.5 μg of cell-extract protein will yield measurable product. In contrast, 280 μg of crude-extract protein from colon is required with the modified Elson-Morgan colorimetric assay

  8. Review of recent heavy flavor measurements in STAR

    Directory of Open Access Journals (Sweden)

    Lomnitz Michael R.

    2017-01-01

    Full Text Available Heavy-ion collisions at RHIC provide a unique environment to study the behavior of nuclear matter under extreme conditions. In particular, heavy quarks, which are produced during the early stages of a collision, provide an exceptional probe in understanding the hot and dense medium created in such collisions. The Heavy Flavor Tracker and Muon Telescope Detector at the STAR experiment at RHIC have been successfully installed since early 2014 and have significantly improved the experimental capabilities in measuring both open and hidden heavy flavor hadrons in heavy-ion collisions. We present an overview of recent heavy flavor results obtained at STAR using these two dedicated detectors.

  9. Review of recent heavy flavor measurements in STAR

    Science.gov (United States)

    Lomnitz, Michael R.

    2017-12-01

    Heavy-ion collisions at RHIC provide a unique environment to study the behavior of nuclear matter under extreme conditions. In particular, heavy quarks, which are produced during the early stages of a collision, provide an exceptional probe in understanding the hot and dense medium created in such collisions. The Heavy Flavor Tracker and Muon Telescope Detector at the STAR experiment at RHIC have been successfully installed since early 2014 and have significantly improved the experimental capabilities in measuring both open and hidden heavy flavor hadrons in heavy-ion collisions. We present an overview of recent heavy flavor results obtained at STAR using these two dedicated detectors.

  10. On the Flavor Structure of Natural Composite Higgs Models & Top Flavor Violation

    CERN Document Server

    Azatov, Aleksandr; Perez, Gilad; Soreq, Yotam

    2014-01-01

    We explore the up flavor structure of composite pseudo Nambu-Goldstone-boson Higgs models, where we focus on the flavor anarchic minimal $SO(5)$ case. We identify the different sources of flavor violation in this framework and emphasise the differences from the anarchic Randall-Sundrum scenario. In particular, the fact that the flavor symmetry does not commute with the symmetries that stabilize the Higgs potential may constrain the flavor structure of the theory. In addition, we consider the interplay between the fine tuning of the model and flavor violation. We find that generically the tuning of this class of models is worsen in the anarchic case due to the contributions from the additional fermion resonances. We show that, even in the presence of custodial symmetry, large top flavor violating rate are naturally expected. In particular, $t\\to cZ$ branching ratio of order of $10^{-5}$ is generic for this class of models. Thus, this framework can be tested in the next run of the LHC as well as in other future...

  11. Brain activation associated to olfactory conditioned same-sex partner preference in male rats.

    Science.gov (United States)

    Coria-Avila, Genaro A; Cibrian-Llanderal, Tamara; Díaz-Estrada, Victor X; García, Luis I; Toledo-Cárdenas, Rebeca; Pfaus, James G; Manzo, Jorge

    2018-03-01

    Sexual preferences can be strongly modified by Pavlovian learning. For instance, olfactory conditioned same-sex partner preference can occur when a sexually naïve male cohabits with an scented male during repeated periods under the effects of enhanced D2-type activity. Preference is observed days later via social and sexual behaviors. Herein we explored brain activity related to learned same-sex preference (Fos-Immunoreactivity, IR) following exposure to a conditioned odor paired with same-sex preference. During conditioning trials males received either saline or the D2-type receptor agonist quinpirole (QNP) and cohabitated during 24 h with a stimulus male that bore almond scent on the back as conditioned stimulus. This was repeated every 4 days, for a total of three trials. In a drug-free final test we assessed socio/sexual partner preference between the scented male and a receptive female. The results indicated that QNP-conditioned males developed a same-sex preference observed via contact, time spent, olfactory investigations, and non-contact erections. By contrast, saline-conditioned and intact (non-exposed to conditioning) males expressed an unconditioned preference for the female. Four days later the males were exposed to almond scent and their brains were processed for Fos-IR. Results indicated that the QNP-conditioned group expressed more Fos-IR in the nucleus accumbens (AcbSh), medial preoptic area (MPA), piriform cortex (Pir) and ventromedial nucleus of the hypothalamus (VMH) as compared to saline-conditioned. Intact males expressed the lowest Fos-IR in AcbSh and VMH, but the highest in MPA and Pir. We discuss the role of these areas in the learning process of same-sex partner preferences and olfactory discrimination. Copyright © 2018 Elsevier Inc. All rights reserved.

  12. Ethanol-induced conditioned taste aversion in Warsaw Alcohol High-Preferring (WHP) and Warsaw Alcohol Low-Preferring (WLP) rats.

    Science.gov (United States)

    Dyr, Wanda; Wyszogrodzka, Edyta; Paterak, Justyna; Siwińska-Ziółkowska, Agnieszka; Małkowska, Anna; Polak, Piotr

    2016-03-01

    The aversive action of the pharmacological properties of ethanol was studied in selectively bred Warsaw Alcohol High-Preferring (WHP) and Warsaw Alcohol Low-Preferring (WLP) rats. For this study, a conditioned-taste aversion test was used. Male WHP and WLP rats were submitted to daily 20-min sessions for 5 days, in which a saccharin solution (1.0 g/L) was available (pre-conditioning phase). Next, this drinking was paired with the injection of ethanol (0, 0.5, 1.0 g/kg), intraperitoneally [i.p.] immediately after removal of the saccharin bottle (conditioning phase). Afterward, the choice between the saccharin solution and water was extended for 18 subsequent days for 20-min daily sessions (post-conditioning phase). Both doses of ethanol did not produce an aversion to saccharin in WLP and WHP rats in the conditioning phase. However, injection of the 1.0 g/kg dose of ethanol produced an aversion in WLP rats that was detected by a decrease in saccharin intake at days 1, 3, 7, and 10 of the post-conditioning phase, with a decrease in saccharin preference for 16 days of the post-conditioning phase. Conditioned taste aversion, measured as a decrease in saccharin intake and saccharin preference, was only visible in WHP rats at day 1 and day 3 of the post-conditioning phase. This difference between WLP and WHP rats was apparent despite similar blood ethanol levels in both rat lines following injection of 0.5 and 1.0 g/kg of ethanol. These results may suggest differing levels of aversion to the post-ingestional effects of ethanol between WLP and WHP rats. These differing levels of aversion may contribute to the selected line difference in ethanol preference in WHP and WLP rats. Copyright © 2016 Elsevier Inc. All rights reserved.

  13. Self-induced neutrino flavor conversion without flavor mixing

    International Nuclear Information System (INIS)

    Chakraborty, S.; Izaguirre, I.; Raffelt, G.G.; Hansen, R. S.

    2016-01-01

    Neutrino-neutrino refraction in dense media can cause self-induced flavor conversion triggered by collective run-away modes of the interacting flavor oscillators. The growth rates were usually found to be of order a typical vacuum oscillation frequency Δ m 2 /2E. However, even in the simple case of a ν e beam interacting with an opposite-moving ν-bar e beam, and allowing for spatial inhomogeneities, the growth rate of the fastest-growing Fourier mode is of order μ=√2 G F  n ν , a typical ν–ν interaction energy. This growth rate is much larger than the vacuum oscillation frequency and gives rise to flavor conversion on a much shorter time scale. This phenomenon of 'fast flavor conversion' occurs even for vanishing Δ m 2 /2E and thus does not depend on energy, but only on the angle distributions. Moreover, it does not require neutrinos to mix or to have masses, except perhaps for providing seed disturbances. We also construct a simple homogeneous example consisting of intersecting beams and study a schematic supernova model proposed by Ray Sawyer, where ν e and ν-bar e emerge with different zenith-angle distributions, the key ingredient for fast flavor conversion. What happens in realistic astrophysical scenarios remains to be understood

  14. [Effects of fructose on triglycerides in individuals with diabetes: a Meta-analysis of experimental trials].

    Science.gov (United States)

    Xiang, Xuesong; Zhao, Jia; Zhu, Jing; Zhang, Peng; Wang, Zhu; Yang, Yuexin

    2015-05-01

    To assess the effects of fructose on the blood triglycerides, particularly examining treatment dose, duration, and control of food in individuals with diabetes. A systematic review and Meta-analysis of experimental clinical trials were conducted to investigate the effect of isocaloric fructose exchange for carbohydrate on triglycerides, total cholesterol. MedLine, EMBASE, The Cochrane Library, CMBdisc, CNKI (1970-2014), and some related journals were searched. Heterogeneity was assessed by 2 tests and quantified by I2. Meta-analysis was conducted by RevMan 5.3. 15 reports (21 trials) met the eligibility criteria. Isocaloric fructose exchange for carbohydrate raised triglycerides under specific conditions in individuals with type 2 diabetes. A triglyceride-raising effect without heterogeneity was seen only in type 2 diabetes when the dose was ≥ 100 g fructose/d (WMD 0.17, 95% CI0.08 - 0.25, P triglyceride-raising effect with heterogeneity was seen in type 2 diabetes when the reference carbohydrate was starch (WMD 0.13, 95% CI 0.02 - 0.23 , P = 0.02). Effect of fructose on the level of TG in type 2 diabetes patients is more sensitive than that in type 1 diabetes. The effect on triglycerides is dose dependent and depends on what kinds of carbohydrate is being exchanged with fructose.

  15. Impact of fat reduction on flavor and flavor chemistry of Cheddar cheeses.

    Science.gov (United States)

    Drake, M A; Miracle, R E; McMahon, D J

    2010-11-01

    A current industry goal is to produce a 75 to 80% fat-reduced Cheddar cheese that is tasty and appealing to consumers. Despite previous studies on reduced-fat cheese, information is critically lacking in understanding the flavor and flavor chemistry of reduced-fat and nonfat Cheddar cheeses and how it differs from its full-fat counterpart. The objective of this study was to document and compare flavor development in cheeses with different fat contents so as to quantitatively characterize how flavor and flavor development in Cheddar cheese are altered with fat reduction. Cheddar cheeses with 50% reduced-fat cheese (RFC) and low-fat cheese containing 6% fat (LFC) along with 2 full-fat cheeses (FFC) were manufactured in duplicate. Cheeses were ripened at 8°C and samples were taken following 2 wk and 3, 6, and 9 mo for sensory and instrumental volatile analyses. A trained sensory panel (n=10 panelists) documented flavor attributes of cheeses. Volatile compounds were extracted by solid-phase microextraction or solvent-assisted flavor evaporation followed by separation and identification using gas chromatography-mass spectrometry and gas chromatography-olfactometry. Selected compounds were quantified using external standard curves. Sensory properties of cheeses were distinct initially but more differences were documented as cheeses aged. By 9 mo, LFC and RFC displayed distinct burnt/rosy flavors that were not present in FFC. Sulfur flavor was also lower in LFC compared with other cheeses. Forty aroma-active compounds were characterized in the cheeses by headspace or solvent extraction followed by gas chromatography-olfactometry. Compounds were largely not distinct between the cheeses at each time point, but concentration differences were evident. Higher concentrations of furanones (furaneol, homofuraneol, sotolon), phenylethanal, 1-octen-3-one, and free fatty acids, and lower concentrations of lactones were present in LFC compared with FFC after 9 mo of ripening. These

  16. Sugar or high fructose corn syrup-what should nurses teach patients and families?

    Science.gov (United States)

    Sobel, Linda L; Dalby, Elizabeth

    2014-04-01

    There is lack of consensus in the lay literature to support consumption of table sugar as a preferred sweetener when compared to high fructose corn syrup (HFCS). The purpose of this study was to search the literature for evidence to determine the health effects of consumption of table sugar (sucrose) and HFCS on blood glucose, lipid levels, obesity, and appetite as well as to make recommendations for patient and family teaching of those at risk for developing negative health outcomes, including coronary heart disease. Nursing and health-related databases, including CINAHL, PubMed, Cochrane Central Registry of Controlled Trials, and Health and Wellness were searched for research articles, which were compared and evaluated for purpose, sample size, procedure, findings, and level of evidence. Five studies that met inclusion criteria were evaluated. No difference was found in changes in blood glucose levels, lipid levels, or appetite between table sugar consumption and HFCS consumption. When only fructose was consumed, lipid levels were significantly increased. The evidence suggests that fructose, found in both table sugar and HFCS, has a negative effect on health outcomes. Clinicians should teach patients and families that all sugar consumption should be closely monitored and kept below the 40 g/day recommended by the World Health Organization. © 2014 Sigma Theta Tau International.

  17. Clinical Research Strategies for Fructose Metabolism12

    Science.gov (United States)

    Laughlin, Maren R.; Bantle, John P.; Havel, Peter J.; Parks, Elizabeth; Klurfeld, David M.; Teff, Karen; Maruvada, Padma

    2014-01-01

    Fructose and simple sugars are a substantial part of the western diet, and their influence on human health remains controversial. Clinical studies in fructose nutrition have proven very difficult to conduct and interpret. NIH and USDA sponsored a workshop on 13–14 November 2012, “Research Strategies for Fructose Metabolism,” to identify important scientific questions and parameters to be considered while designing clinical studies. Research is needed to ascertain whether there is an obesogenic role for fructose-containing sugars via effects on eating behavior and energy balance and whether there is a dose threshold beyond which these sugars promote progression toward diabetes and liver and cardiovascular disease, especially in susceptible populations. Studies tend to fall into 2 categories, and design criteria for each are described. Mechanistic studies are meant to validate observations made in animals or to elucidate the pathways of fructose metabolism in humans. These highly controlled studies often compare the pure monosaccharides glucose and fructose. Other studies are focused on clinically significant disease outcomes or health behaviors attributable to amounts of fructose-containing sugars typically found in the American diet. These are designed to test hypotheses generated from short-term mechanistic or epidemiologic studies and provide data for health policy. Discussion brought out the opinion that, although many mechanistic questions concerning the metabolism of monosaccharide sugars in humans remain to be addressed experimentally in small highly controlled studies, health outcomes research meant to inform health policy should use large, long-term studies using combinations of sugars found in the typical American diet rather than pure fructose or glucose. PMID:24829471

  18. Understanding Freshness Perception from the Cognitive Mechanisms of Flavor: The Case of Beverages

    Science.gov (United States)

    Roque, Jérémy; Auvray, Malika; Lafraire, Jérémie

    2018-01-01

    Freshness perception has received recent consideration in the field of consumer science mainly because of its hedonic dimension, which is assumed to influence consumers’ preference and behavior. However, most studies have considered freshness as a multisensory attribute of food and beverage products without investigating the cognitive mechanisms at hand. In the present review, we endorse a slightly different perspective on freshness. We focus on (i) the multisensory integration processes that underpin freshness perception, and (ii) the top–down factors that influence the explicit attribution of freshness to a product by consumers. To do so, we exploit the recent literature on the cognitive underpinnings of flavor perception as a heuristic to better characterize the mechanisms of freshness perception in the particular case of beverages. We argue that the lack of consideration of particular instances of flavor, such as freshness, has resulted in a lack of consensus about the content and structure of different types of flavor representations. We then enrich these theoretical analyses, with a review of the cognitive mechanisms of flavor perception: from multisensory integration processes to the influence of top–down factors (e.g., attentional and semantic). We conclude that similarly to flavor, freshness perception is characterized by hybrid content, both perceptual and semantic, but that freshness has a higher-degree of specificity than flavor. In particular, contrary to flavor, freshness is characterized by specific functions (e.g., alleviation of oropharyngeal symptoms) and likely differs from flavor with respect to the weighting of each sensory contributor, as well as to its subjective location. Finally, we provide a comprehensive model of the cognitive mechanisms that underlie freshness perception. This model paves the way for further empirical research on particular instances of flavor, and will enable advances in the field of food and beverage cognition

  19. Understanding Freshness Perception from the Cognitive Mechanisms of Flavor: The Case of Beverages

    Directory of Open Access Journals (Sweden)

    Jérémy Roque

    2018-01-01

    Full Text Available Freshness perception has received recent consideration in the field of consumer science mainly because of its hedonic dimension, which is assumed to influence consumers’ preference and behavior. However, most studies have considered freshness as a multisensory attribute of food and beverage products without investigating the cognitive mechanisms at hand. In the present review, we endorse a slightly different perspective on freshness. We focus on (i the multisensory integration processes that underpin freshness perception, and (ii the top–down factors that influence the explicit attribution of freshness to a product by consumers. To do so, we exploit the recent literature on the cognitive underpinnings of flavor perception as a heuristic to better characterize the mechanisms of freshness perception in the particular case of beverages. We argue that the lack of consideration of particular instances of flavor, such as freshness, has resulted in a lack of consensus about the content and structure of different types of flavor representations. We then enrich these theoretical analyses, with a review of the cognitive mechanisms of flavor perception: from multisensory integration processes to the influence of top–down factors (e.g., attentional and semantic. We conclude that similarly to flavor, freshness perception is characterized by hybrid content, both perceptual and semantic, but that freshness has a higher-degree of specificity than flavor. In particular, contrary to flavor, freshness is characterized by specific functions (e.g., alleviation of oropharyngeal symptoms and likely differs from flavor with respect to the weighting of each sensory contributor, as well as to its subjective location. Finally, we provide a comprehensive model of the cognitive mechanisms that underlie freshness perception. This model paves the way for further empirical research on particular instances of flavor, and will enable advances in the field of food and

  20. Fructose: It’s “Alcohol Without the Buzz”123

    Science.gov (United States)

    Lustig, Robert H.

    2013-01-01

    What do the Atkins Diet and the traditional Japanese diet have in common? The Atkins Diet is low in carbohydrate and usually high in fat; the Japanese diet is high in carbohydrate and usually low in fat. Yet both work to promote weight loss. One commonality of both diets is that they both eliminate the monosaccharide fructose. Sucrose (table sugar) and its synthetic sister high fructose corn syrup consist of 2 molecules, glucose and fructose. Glucose is the molecule that when polymerized forms starch, which has a high glycemic index, generates an insulin response, and is not particularly sweet. Fructose is found in fruit, does not generate an insulin response, and is very sweet. Fructose consumption has increased worldwide, paralleling the obesity and chronic metabolic disease pandemic. Sugar (i.e., fructose-containing mixtures) has been vilified by nutritionists for ages as a source of “empty calories,” no different from any other empty calorie. However, fructose is unlike glucose. In the hypercaloric glycogen-replete state, intermediary metabolites from fructose metabolism overwhelm hepatic mitochondrial capacity, which promotes de novo lipogenesis and leads to hepatic insulin resistance, which drives chronic metabolic disease. Fructose also promotes reactive oxygen species formation, which leads to cellular dysfunction and aging, and promotes changes in the brain’s reward system, which drives excessive consumption. Thus, fructose can exert detrimental health effects beyond its calories and in ways that mimic those of ethanol, its metabolic cousin. Indeed, the only distinction is that because fructose is not metabolized in the central nervous system, it does not exert the acute neuronal depression experienced by those imbibing ethanol. These metabolic and hedonic analogies argue that fructose should be thought of as “alcohol without the buzz.” PMID:23493539

  1. The sweet path to metabolic demise: fructose and lipid synthesis

    Science.gov (United States)

    Herman, Mark A.; Samuel, Varman T.

    2016-01-01

    Epidemiological studies link fructose consumption with metabolic disease, an association attributable in part to fructose mediated lipogenesis. The mechanisms governing fructose-induced lipogenesis and disease remain debated. Acutely, fructose increases de novo lipogenesis through the efficient and uninhibited action of Ketohexokinase and Aldolase B, which yields substrates for fatty-acid synthesis. Chronic fructose consumption further enhances the capacity for hepatic fructose metabolism via activation of several key transcription factors (i.e. SREBP1c and ChREBP), which augment expression of lipogenic enzymes, increasing lipogenesis, further compounding hypertriglyceridemia, and hepatic steatosis. Hepatic insulin resistance develops from diacylglycerol-PKCε mediated impairment of insulin signaling and possibly additional mechanisms. Initiatives that decrease fructose consumption and therapies that block fructose mediated lipogenesis are needed to avert future metabolic pandemics. PMID:27387598

  2. Maternal fructose intake disturbs ovarian estradiol synthesis in rats.

    Science.gov (United States)

    Munetsuna, Eiji; Yamada, Hiroya; Yamazaki, Mirai; Ando, Yoshitaka; Mizuno, Genki; Ota, Takeru; Hattori, Yuji; Sadamoto, Nao; Suzuki, Koji; Ishikawa, Hiroaki; Hashimoto, Shuji; Ohashi, Koji

    2018-06-01

    Recent increases in fructose consumption have raised concerns regarding the potential adverse intergenerational effects, as maternal fructose intake may induce physiological dysfunction in offspring. However, no reports are available regarding the effect of excess maternal fructose on reproductive tissues such as the ovary. Notably, the maternal intrauterine environment has been demonstrated to affect ovarian development in the subsequent generation. Given the fructose is transferred to the fetus, excess fructose consumption may affect offspring ovarian development. As ovarian development and its function is maintained by 17β-estradiol, we therefore investigated whether excess maternal fructose intake influences offspring ovarian estradiol synthesis. Rats received a 20% fructose solution during gestation and lactation. After weaning, offspring ovaries were isolated. Offspring from fructose-fed dams showed reduced StAR and P450(17α) mRNA levels, along with decreased protein expression levels. Conversely, attenuated P450arom protein level was found in the absence of mRNA expression alteration. Consistent with these phenomena, decreased circulating levels of estradiol were observed. Furthermore, estrogen receptor α (ERα) protein levels were also down-regulated. In accordance, the mRNA for progesterone receptor, a transcriptional target of ERα, was decreased. These results suggest that maternal fructose might alter ovarian physiology in the subsequent generation. Copyright © 2018 Elsevier Inc. All rights reserved.

  3. High-Fructose Corn-Syrup-Sweetened Beverage Intake Increases 5-Hour Breast Milk Fructose Concentrations in Lactating Women

    Directory of Open Access Journals (Sweden)

    Paige K. Berger

    2018-05-01

    Full Text Available This study determined the effects of consuming a high-fructose corn syrup (HFCS-sweetened beverage on breast milk fructose, glucose, and lactose concentrations in lactating women. At six weeks postpartum, lactating mothers (n = 41 were randomized to a crossover study to consume a commercially available HFCS-sweetened beverage or artificially sweetened control beverage. At each session, mothers pumped a complete breast milk expression every hour for six consecutive hours. The baseline fasting concentrations of breast milk fructose, glucose, and lactose were 5.0 ± 1.3 µg/mL, 0.6 ± 0.3 mg/mL, and 6.8 ± 1.6 g/dL, respectively. The changes over time in breast milk sugars were significant only for fructose (treatment × time, p < 0.01. Post hoc comparisons showed the HFCS-sweetened beverage vs. control beverage increased breast milk fructose at 120 min (8.8 ± 2.1 vs. 5.3 ± 1.9 µg/mL, 180 min (9.4 ± 1.9 vs. 5.2 ± 2.2 µg/mL, 240 min (7.8 ± 1.7 vs. 5.1 ± 1.9 µg/mL, and 300 min (6.9 ± 1.4 vs. 4.9 ± 1.9 µg/mL (all p < 0.05. The mean incremental area under the curve for breast milk fructose was also different between treatments (14.7 ± 1.2 vs. −2.60 ± 1.2 µg/mL × 360 min, p < 0.01. There was no treatment × time interaction for breast milk glucose or lactose. Our data suggest that the consumption of an HFCS-sweetened beverage increased breast milk fructose concentrations, which remained elevated up to five hours post-consumption.

  4. Competitive binding assay for fructose 2,6-bisphosphate

    International Nuclear Information System (INIS)

    Thomas, H.; Uyeda, K.

    1986-01-01

    A new direct assay method for fructose 2,6-bisphosphate has been developed based on competitive binding of labeled and unlabeled fructose 2,6-P 2 to phosphofructokinase. Phosphofructokinase (0.5-1.3 pmol promoter) is incubated with saturating concentrations (5.0-5.5 pmol) of fructose 2,6[2- 32 P]P 2 and samples containing varying concentrations of fructose 2,6-P 2 . The resulting stable binary complex is retained on nitrocellulose filters with a binding efficiency of up to 70%. Standard curves obtained with this assay show strict linearity with varying fructose 2,6-P 2 in the range of 0.5 to 45 pmol, which exceeds the sensitivity of most of the previously described assay methods. Fructose 2,6-P 2 , ATP, and high concentrations of phosphate interfere with this assay. However, the extent of this inhibition is negligible since their tissue contents are one-half to one-tenth that examined. The new assay is simple, direct, rapid, and does not require pretreatment

  5. Energy and fructose from beverages sweetened with sugar or high-fructose corn syrup pose a health risk for some people.

    Science.gov (United States)

    Bray, George A

    2013-03-01

    Sugar intake in the United States has increased by >40 fold since the American Revolution. The health concerns that have been raised about the amounts of sugar that are in the current diet, primarily as beverages, are the subject of this review. Just less than 50% of the added sugars (sugar and high-fructose corn syrup) are found in soft drinks and fruit drinks. The intake of soft drinks has increased 5-fold between 1950 and 2000. Most meta-analyses have shown that the risk of obesity, diabetes, cardiovascular disease, and metabolic syndrome are related to consumption of beverages sweetened with sugar or high-fructose corn syrup. Calorically sweetened beverage intake has also been related to the risk of nonalcoholic fatty liver disease, and, in men, gout. Calorically sweetened beverages contribute to obesity through their caloric load, and the intake of beverages does not produce a corresponding reduction in the intake of other food, suggesting that beverage calories are "add-on" calories. The increase in plasma triglyceride concentrations by sugar-sweetened beverages can be attributed to fructose rather than glucose in sugar. Several randomized trials of sugar-containing soft drinks versus low-calorie or calorie-free beverages show that either sugar, 50% of which is fructose, or fructose alone increases triglycerides, body weight, visceral adipose tissue, muscle fat, and liver fat. Fructose is metabolized primarily in the liver. When it is taken up by the liver, ATP decreases rapidly as the phosphate is transferred to fructose in a form that makes it easy to convert to lipid precursors. Fructose intake enhances lipogenesis and the production of uric acid. By worsening blood lipids, contributing to obesity, diabetes, fatty liver, and gout, fructose in the amounts currently consumed is hazardous to the health of some people.

  6. Identification of Drivers of Liking for Bar-Type Snacks Based on Individual Consumer Preference.

    Science.gov (United States)

    Kim, Mina K; Greve, Patrick; Lee, Youngseung

    2016-01-01

    Understanding consumer hedonic responses on food products are of greatest interests in global food industry. A global partial least square regression (GPLSR) had been well accepted method for understanding consumer preferences. Recently, individual partial least square regression (IPLSR) was accepted as an alternative method of predicting consumer preferences on given food product, because it utilizes the individual differences on product acceptability. To improve the understanding of what constitutes bar-type snack preference, the relationship between sensory attributes and consumer overall liking for 12 bar-type snacks was determined. Sensory attributes that drive consumer product likings were analyzed using averaged-consumer data by GPLSR. To facilitate the interpretation of individual consumer liking, a dummy matrix for the significant weighted regression coefficients of each consumer derived from IPLSR was created. From the application of GPLSR and IPLSR, current study revealed that chocolate and cereal-flavored bars were preferred over fruit-flavored bars. Attributes connected to chocolate flavor positively influenced consumer overall likings on the global and individual consumer levels. Textural attributes affected liking only on the individual level. To fully capture the importance of sensory attributes on consumer preference, the use of GPLSR in conjunction with IPLSR is recommended. © 2015 Institute of Food Technologists®

  7. An investigation into the fructose block associated with the brewing process

    International Nuclear Information System (INIS)

    Cason, D.T.

    1986-01-01

    The uptake of fructose in Saccharomyces cerevisiae 2036 is via a biphasic transport system, in which the first component is a high affinity, low capacity, dry weight, proton symport which does not transport glucose and is independant of the maltose proton symport. The presence of glucose has no effect on the uptake of fructose via the symport. The stoichiometry of uptake is one proton per molecule of fructose. Maltose and ethanol non-competitively inhibit fructose uptake via the proton symport. The second component is a lower affinity, higher capacity facilitated diffusion system which transports both glucose and fructose. Glucose uptake is monophasic and has the highest affinity, Km = 1.3 mM, of all sugars for this transport system. In the fermentations containing glucose and fructose together, glucose competitively inhibits fructose uptake causing preferential utilization of glucose over fructose. The methods of experimentation then include the use of tritium-labelled glucose and 14 C-labelled fructose. Ethanol non-competitively inhibits glucose uptake of the facilitated diffusion system. A consequence of slower fructose utilization results in residual fructose concentrations remaining at the end of fermentation when sucrose adjuncts are used, hence causing the 'fructose block'. Amelioration of the 'fructose block' is multifaceted. The residual fructose concentrations in wort for the last three days of fermentation are inversely proportional to the pitching rate

  8. Fructose use in clinical nutrition: metabolic effects and potential consequences.

    Science.gov (United States)

    Moulin, Sandra; Seematter, Gérald; Seyssel, Kevin

    2017-07-01

    The current article presents recent findings on the metabolic effects of fructose. Fructose has always been considered as a simple 'caloric' hexose only metabolized by splanchnic tissues. Nevertheless, there is growing evidence that fructose acts as a second messenger and induces effects throughout the human body. Recent discoveries made possible with the evolution of technology have highlighted that fructose induces pleiotropic effects on different tissues. The fact that all these tissues express the specific fructose carrier GLUT5 let us reconsider that fructose is not only a caloric hexose, but could also be a potential actor of some behaviors and metabolic pathways. The physiological relevance of fructose as a metabolic driver is pertinent regarding recent scientific literature.

  9. FlavorDB: a database of flavor molecules

    OpenAIRE

    Garg, Neelansh; Sethupathy, Apuroop; Tuwani, Rudraksh; NK, Rakhi; Dokania, Shubham; Iyer, Arvind; Gupta, Ayushi; Agrawal, Shubhra; Singh, Navjot; Shukla, Shubham; Kathuria, Kriti; Badhwar, Rahul; Kanji, Rakesh; Jain, Anupam; Kaur, Avneet

    2017-01-01

    Abstract Flavor is an expression of olfactory and gustatory sensations experienced through a multitude of chemical processes triggered by molecules. Beyond their key role in defining taste and smell, flavor molecules also regulate metabolic processes with consequences to health. Such molecules present in natural sources have been an integral part of human history with limited success in attempts to create synthetic alternatives. Given their utility in various spheres of life such as food and ...

  10. FRUCTOSE MALABSORPTION IN CHILDREN WITH FUNCTIONAL DIGESTIVE DISORDERS

    Directory of Open Access Journals (Sweden)

    Adriana Chebar LOZINSKY

    2013-09-01

    Full Text Available Context Fructose is a monosaccharide frequently present in natural and artificial juice fruits. When the concentration of fructose in certain food is present in excess of glucose concentration some individuals may develop fructose malabsorption. Objectives To report the frequency of fructose malabsorption utilizing the hydrogen breath test in children with gastrointestinal and/or nutritional disorders. Methods Between July 2011 and July 2012, 43 patients with gastrointestinal and/or nutritional disorders, from both sexes, were consecutively studied, utilizing the hydrogen breath test with loads of the following carbohydrates: lactose, glucose, fructose and lactulose. Fructose was offered in a 10% aqueous solution in the dose of 1 g/kg body weight. Samples were collected fasting and at every 15 minutes after the intake of the aqueous solution for a 2 hour period. Malabsorption was considered when there was an increase of >20 ppm of hydrogen over the fasting level, and intolerance was diagnosed if gastrointestinal symptoms would appear. Results The age of the patients varied from 3 months to 16 years, 24 were boys. The following diagnosis were established: irritable bowel syndrome with diarrhea in 16, functional abdominal pain in 8, short stature in 10, lactose intolerance in 3, celiac disease in 1, food allergy in 1 and giardiasis in 1 patient. Fructose malabsorption was characterized in 13 (30.2% patients, and intolerance in 1 (2.3% patient. The most frequent fructose malabsorption was characterized in 7 (16.3% patients with irritable bowel syndrome and in 4 (9.3% patients with functional abdominal pain. Conclusions Patients with irritable bowel syndrome and functional abdominal pain were the main cause of fructose malabsorption.

  11. Olfactory conditioned same-sex partner preference in female rats: Role of ovarian hormones.

    Science.gov (United States)

    Tecamachaltzi-Silvaran, M B; Barradas-Moctezuma, M; Herrera-Covarrubias, D; Carrillo, P; Corona-Morales, A A; Perez, C A; García, L I; Manzo, J; Coria-Avila, Genaro A

    2017-11-01

    The dopamine D2-type receptor agonist quinpirole (QNP) facilitates the development of conditioned same-sex partner preference in males during cohabitation, but not in ovariectomized (OVX) females, primed with estradiol benzoate (EB) and progesterone (P). Herein we tested the effects of QNP on OVX, EB-only primed females. Females received a systemic injection (every four days) of either saline (Saline-conditioned) or QNP (QNP-conditioned) and then cohabited for 24h with lemon-scented stimulus females (CS+), during three trials. In test 1 (female-female) preference was QNP-free, and females chose between the CS+ female and a novel female. In test 2 (male-female) they chose between the CS+ female and a sexually experienced male. In test 1 Saline-conditioned females displayed more hops & darts towards the novel female, but QNP-conditioned females displayed more sexual solicitations towards the CS+ female. In test 2 Saline-conditioned females displayed a clear preference for the male, whereas QNP-conditioned females displayed what we considered a bisexual preference. We discuss the effect of dopamine and ovarian hormones on the development of olfactory conditioned same-sex preference in females. Copyright © 2017 Elsevier Inc. All rights reserved.

  12. Lysine 356 is a critical residue for binding the C-6 phospho group of fructose 2,6-bisphosphate to the fructose-2,6-bisphosphatase domain of rat liver 6-phosphofructo-2-kinase/fructose-2,6-bisphosphatase.

    Science.gov (United States)

    Li, L; Lin, K; Correia, J J; Pilkis, S J

    1992-08-15

    Lysine 356 has been implicated by protein modification studies as a fructose-2,6-bisphosphate binding site residue in the 6-phosphofructo-2-kinase domain of rat liver 6-phosphofructo-2-kinase/fructose-2,6-bisphosphatase (Kitajima, S., Thomas, H., and Uyeda, K. (1985) J. Biol. Chem. 260, 13995-14002). However, Lys-356 is found in the fructose-2,6-bisphosphatase domain (Bazan, F., Fletterick, R., and Pilkis, S. J. (1989) Proc. Natl. Acad. Sci. U.S.A. 86, 9642-9646). In order to ascertain whether Lys-356 is involved in fructose-2,6-bisphosphatase catalysis and/or domain/domain interactions of the bifunctional enzyme, Lys-356 was mutated to Ala, expressed in Escherichia coli, and then purified to homogeneity. Circular dichroism experiments indicated that the secondary structure of the Lys-356-Ala mutant was not significantly different from that of the wild-type enzyme. The Km for fructose 2,6-bisphosphate and the Ki for the noncompetitive inhibitor, fructose 6-phosphate, for the fructose-2,6-bisphosphatase of the Lys-356-Ala mutant were 2700- and 2200-fold higher, respectively, than those of the wild-type enzyme. However, the maximal velocity and the Ki for the competitive product inhibitor, inorganic phosphate, were unchanged compared to the corresponding values of the wild-type enzyme. Furthermore, in contrast to the wild-type enzyme, which exhibits substrate inhibition, there was no inhibition by substrate of the Lys-356-Ala mutant. In the presence of saturating substrate, inorganic phosphate, which acts by relieving fructose-6-phosphate and substrate inhibition, is an activator of the bisphosphatase. The Ka for inorganic phosphate of the Lys-356-Ala mutant was 1300-fold higher than that of the wild-type enzyme. The kinetic properties of the 6-phosphofructo-2-kinase of the Lys-356-Ala mutant were essentially identical with that of the wild-type enzyme. The results demonstrate that: 1) Lys-356 is a critical residue in fructose-2,6-bisphosphatase for binding the 6

  13. Comparison of two methods to explore consumer preferences for cottage cheese.

    Science.gov (United States)

    Drake, S L; Lopetcharat, K; Drake, M A

    2009-12-01

    In the past 2 decades, total sales of cottage cheese have declined 17% despite increases in sales for low-fat cottage cheese. There are no recent published studies investigating consumer preferences for cottage cheese. This study was conducted to identify and define sensory characteristics of commercial cottage cheese and to compare 2 approaches for characterizing consumer preferences: traditional preference mapping and a new composite qualitative approach, qualitative multivariate analysis (QMA). A sensory language was identified to document the sensory properties (visual, flavor, and texture) of cottage cheeses. Twenty-six commercial cottage cheeses with variable fat contents (4, 2, 1, and 0% fat) were evaluated by trained panelists using the sensory language. Eight representative cottage cheeses were selected for consumer acceptance testing (n = 110) and QMA with consumer home usage testing (n = 12), followed by internal and external preference mapping to identify key drivers. Principal component analysis of descriptive data indicated that cottage cheeses were primarily differentiated by cooked, milkfat, diacetyl, and acetaldehyde flavors and salty taste, and by firmness, smoothness, tackiness, curd size, and adhesiveness texture attributes. Similar drivers of liking (diacetyl and milkfat flavors, smooth texture, and mouthcoating) were identified by both consumer research techniques. However, the QMA technique identified controversial distinctions among the cottage cheeses and the influence of brand and pricing. These results can be used by processors to promote cottage cheese sales.

  14. Consumer preferences for fresh tomato at the European scale: a common segmentation on taste and firmness.

    Science.gov (United States)

    Causse, Mathilde; Friguet, Chloé; Coiret, Clément; Lépicier, Mélanie; Navez, Brigitte; Lee, Monica; Holthuysen, Nancy; Sinesio, Fiorella; Moneta, Elisabetta; Grandillo, Silvana

    2010-01-01

    Although tomato flavor has not been a major goal for breeders, nowadays it becomes important as it is a subject of consumer complaint. A better knowledge of tomato consumer preferences, at the European level, should provide the basis for improvement of fruit quality and for market segmentation. In the framework of a large European project, 806 consumers from 3 countries, The Netherlands, France, and Italy, were presented with a set of 16 varieties representing the diversity of fresh tomato offer in order to evaluate their preferences. In parallel, sensory profiles were constructed by expert panels in each country. Preference maps were then constructed in each country revealing the structure of consumer preferences and allowing identification of the most important characteristics. Then a global analysis revealed that preferences were quite homogeneous across countries. This study identified the overall flavor and firmness as the most important traits for improving tomato fruit quality. It showed that consumer preferences from different European countries, with different cultures and food practices, are segmented following similar patterns when projected onto a common referential plan. Moreover, the results clearly showed that diversification of taste and texture is required to satisfy all consumers' expectations as some consumers preferred firm tomatoes, while others preferred melting ones and were more or less demanding in terms of sweetness and flavor intensity. Detailed comparisons also showed the importance of the fruit appearance in consumer preference. © 2010 Institute of Food Technologists®

  15. Physiological handling of dietary fructose-containing sugars: implications for health.

    Science.gov (United States)

    Campos, V C; Tappy, L

    2016-03-01

    Fructose has always been present in our diet, but its consumption has increased markedly over the past 200 years. This is mainly due to consumption of sucrose or high-fructose corn syrup in industrial foods and beverages. Unlike glucose, fructose cannot be directly used as an energy source by all cells of the human body and needs first to be converted into glucose, lactate or fatty acids in the liver, intestine and kidney. Because of this specific two-step metabolism, some energy is consumed in splanchnic organs to convert fructose into other substrates, resulting in a lower net energy efficiency of fructose compared with glucose. A high intake of fructose-containing sugars is associated with body weight gain in large cohort studies, and fructose can certainly contribute to energy imbalance leading to obesity. Whether fructose-containing foods promote obesity more than other energy-dense foods remains controversial, however. A short-term (days-weeks) high-fructose intake is not associated with an increased fasting glycemia nor to an impaired insulin-mediated glucose transport in healthy subjects. It, however, increases hepatic glucose production, basal and postprandial blood triglyceride concentrations and intrahepatic fat content. Whether these metabolic alterations are early markers of metabolic dysfunction or merely adaptations to the specific two-step fructose metabolism remain unknown.

  16. Enzymatic production of high fructose syrup from Agave tequilana ...

    African Journals Online (AJOL)

    The conditions for producing high fructose syrup from the fructans contained in the head of the Agave tequilana Weber var. blue were determined and their physicochemical properties were compared with those of commercial corn syrup (Frudex-55®). Both syrups behave as Newtonian fluids and showed no significant ...

  17. Fructose as a key player in the development of fatty liver disease.

    Science.gov (United States)

    Basaranoglu, Metin; Basaranoglu, Gokcen; Sabuncu, Tevfik; Sentürk, Hakan

    2013-02-28

    We aimed to investigate whether increased consumption of fructose is linked to the increased prevalence of fatty liver. The prevalence of nonalcoholic steatohepatitis (NASH) is 3% and 20% in nonobese and obese subjects, respectively. Obesity is a low-grade chronic inflammatory condition and obesity-related cytokines such as interleukin-6, adiponectin, leptin, and tumor necrosis factor-α may play important roles in the development of nonalcoholic fatty liver disease (NAFLD). Additionally, the prevalence of NASH associated with both cirrhosis and hepatocellular carcinoma was reported to be high among patients with type 2 diabetes with or without obesity. Our research group previously showed that consumption of fructose is associated with adverse alterations of plasma lipid profiles and metabolic changes in mice, the American Lifestyle-Induced Obesity Syndrome model, which included consumption of a high-fructose corn syrup in amounts relevant to that consumed by some Americans. The observation reinforces the concerns about the role of fructose in the obesity epidemic. Increased availability of fructose (e.g., high-fructose corn syrup) increases not only abnormal glucose flux but also fructose metabolism in the hepatocyte. Thus, the anatomic position of the liver places it in a strategic buffering position for absorbed carbohydrates and amino acids. Fructose was previously accepted as a beneficial dietary component because it does not stimulate insulin secretion. However, since insulin signaling plays an important role in central mechanisms of NAFLD, this property of fructose may be undesirable. Fructose has a selective hepatic metabolism, and provokes a hepatic stress response involving activation of c-Jun N-terminal kinases and subsequent reduced hepatic insulin signaling. As high fat diet alone produces obesity, insulin resistance, and some degree of fatty liver with minimal inflammation and no fibrosis, the fast food diet which includes fructose and fats produces

  18. Lipocalin-2 in Fructose-Induced Fatty Liver Disease

    Directory of Open Access Journals (Sweden)

    Jessica Lambertz

    2017-11-01

    Full Text Available The intake of excess dietary fructose most often leads to non-alcoholic fatty liver disease (NAFLD. Fructose is metabolized mainly in the liver and its chronic consumption results in lipogenic gene expression in this organ. However, precisely how fructose is involved in NAFLD progression is still not fully understood, limiting therapy. Lipocalin-2 (LCN2 is a small secreted transport protein that binds to fatty acids, phospholipids, steroids, retinol, and pheromones. LCN2 regulates lipid and energy metabolism in obesity and is upregulated in response to insulin. We previously discovered that LCN2 has a hepatoprotective effect during hepatic insult, and that its upregulation is a marker of liver damage and inflammation. To investigate if LCN2 has impact on the metabolism of fructose and thereby arising liver damage, we fed wild type and Lcn2−/− mice for 4 or 8 weeks on diets that were enriched in fructose either by adding this sugar to the drinking water (30% w/v, or by feeding a chow containing 60% (w/w fructose. Body weight and daily intake of food and water of these mice was then measured. Fat content in liver sections was visualized using Oil Red O stain, and expression levels of genes involved in fat and sugar metabolism were measured by qRT-PCR and Western blot analysis. We found that fructose-induced steatosis and liver damage was more prominent in female than in male mice, but that the most severe hepatic damage occurred in female mice lacking LCN2. Unexpectedly, consumption of elevated fructose did not induce de novo lipogenesis or fat accumulation. We conclude that LCN2 acts in a lipid-independent manner to protect the liver against fructose-induced damage.

  19. Fructose diet alleviates acetaminophen-induced hepatotoxicity in mice.

    Science.gov (United States)

    Cho, Sungjoon; Tripathi, Ashutosh; Chlipala, George; Green, Stefan; Lee, Hyunwoo; Chang, Eugene B; Jeong, Hyunyoung

    2017-01-01

    Acetaminophen (APAP) is a commonly used analgesic and antipyretic that can cause hepatotoxicity due to production of toxic metabolites via cytochrome P450 (Cyp) 1a2 and Cyp2e1. Previous studies have shown conflicting effects of fructose (the major component in Western diet) on the susceptibility to APAP-induced hepatotoxicity. To evaluate the role of fructose-supplemented diet in modulating the extent of APAP-induced liver injury, male C57BL/6J mice were given 30% (w/v) fructose in water (or regular water) for 8 weeks, followed by oral administration of APAP. APAP-induced liver injury (determined by serum levels of liver enzymes) was decreased by two-fold in mice pretreated with fructose. Fructose-treated mice exhibited (~1.5 fold) higher basal glutathione levels and (~2 fold) lower basal (mRNA and activity) levels of Cyp1a2 and Cyp2e1, suggesting decreased bioactivation of APAP and increased detoxification of toxic metabolite in fructose-fed mice. Hepatic mRNA expression of heat shock protein 70 was also found increased in fructose-fed mice. Analysis of bacterial 16S rRNA gene amplicons from the cecal samples of vehicle groups showed that the fructose diet altered gut bacterial community, leading to increased α-diversity. The abundance of several bacterial taxa including the genus Anaerostipes was found to be significantly correlated with the levels of hepatic Cyp2e1, Cyp1a2 mRNA, and glutathione. Together, these results suggest that the fructose-supplemented diet decreases APAP-induced liver injury in mice, in part by reducing metabolic activation of APAP and inducing detoxification of toxic metabolites, potentially through altered composition of gut microbiota.

  20. Fructose diet alleviates acetaminophen-induced hepatotoxicity in mice.

    Directory of Open Access Journals (Sweden)

    Sungjoon Cho

    Full Text Available Acetaminophen (APAP is a commonly used analgesic and antipyretic that can cause hepatotoxicity due to production of toxic metabolites via cytochrome P450 (Cyp 1a2 and Cyp2e1. Previous studies have shown conflicting effects of fructose (the major component in Western diet on the susceptibility to APAP-induced hepatotoxicity. To evaluate the role of fructose-supplemented diet in modulating the extent of APAP-induced liver injury, male C57BL/6J mice were given 30% (w/v fructose in water (or regular water for 8 weeks, followed by oral administration of APAP. APAP-induced liver injury (determined by serum levels of liver enzymes was decreased by two-fold in mice pretreated with fructose. Fructose-treated mice exhibited (~1.5 fold higher basal glutathione levels and (~2 fold lower basal (mRNA and activity levels of Cyp1a2 and Cyp2e1, suggesting decreased bioactivation of APAP and increased detoxification of toxic metabolite in fructose-fed mice. Hepatic mRNA expression of heat shock protein 70 was also found increased in fructose-fed mice. Analysis of bacterial 16S rRNA gene amplicons from the cecal samples of vehicle groups showed that the fructose diet altered gut bacterial community, leading to increased α-diversity. The abundance of several bacterial taxa including the genus Anaerostipes was found to be significantly correlated with the levels of hepatic Cyp2e1, Cyp1a2 mRNA, and glutathione. Together, these results suggest that the fructose-supplemented diet decreases APAP-induced liver injury in mice, in part by reducing metabolic activation of APAP and inducing detoxification of toxic metabolites, potentially through altered composition of gut microbiota.

  1. Modern 'junk food' and minimally-processed 'natural food' cafeteria diets alter the response to sweet taste but do not impair flavor-nutrient learning in rats.

    Science.gov (United States)

    Palframan, Kristen M; Myers, Kevin P

    2016-04-01

    Animals learn to prefer and increase consumption of flavors paired with postingestive nutrient sensing. Analogous effects have been difficult to observe in human studies. One possibility is experience with the modern, processed diet impairs learning. Food processing manipulates flavor, texture, sweetness, and nutrition, obscuring ordinary correspondences between sensory cues and postingestive consequences. Over time, a diet of these processed 'junk' foods may impair flavor-nutrient learning. This 'flavor-confusion' hypothesis was tested by providing rats long-term exposure to cafeteria diets of unusual breadth (2 or 3 foods per day, 96 different foods over 3 months, plus ad libitum chow). One group was fed processed foods (PF) with added sugars/fats and manipulated flavors, to mimic the sensory-nutrient properties of the modern processed diet. Another group was fed only 'natural' foods (NF) meaning minimally-processed foods without manipulated flavors or added sugars/fats (e.g., fresh fruits, vegetables, whole grains) ostensibly preserving the ordinary correspondence between flavors and nutrition. A CON group was fed chow only. In subsequent tests of flavor-nutrient learning, PF and NF rats consistently acquired strong preferences for novel nutrient-paired flavors and PF rats exhibited enhanced learned acceptance, contradicting the 'flavor-confusion' hypothesis. An unexpected finding was PF and NF diets both caused lasting reduction in ad lib sweet solution intake. Groups did not differ in reinforcing value of sugar in a progressive ratio task. In lick microstructure analysis the NF group paradoxically showed increased sucrose palatability relative to PF and CON, suggesting the diets have different effects on sweet taste evaluation. Copyright © 2016 Elsevier Inc. All rights reserved.

  2. Crystal structure of β-d,l-fructose

    Directory of Open Access Journals (Sweden)

    Tomohiko Ishii

    2015-10-01

    Full Text Available The title compound, C6H12O6, was crystallized from an aqueous solution of equimolar mixture of d- and l-fructose (1,3,4,5,6-pentahydroxyhexan-2-one, arabino-hexulose or levulose, and it was confirmed that d-fructose (or l-fructose formed β-pyranose with a 2C5 (or 5C2 conformation. In the crystal, two O—H...O hydrogen bonds between the hydroxy groups at the C-1 and C-3 positions, and at the C-4 and C-5 positions connect homochiral molecules into a column along the a axis. The columns are linked by other O—H...O hydrogen bonds between d- and l-fructose molecules, forming a three-dimensional network.

  3. Irradiation and flavor

    International Nuclear Information System (INIS)

    Reineccius, G.A.

    1992-01-01

    Flavor will not be a significant factor in determining the success of irradiated foods entering the U.S. market. The initial applications will use low levels of irradiation that may well result in products with flavor superior to that of products from alternative processing techniques (thermal treatment or chemical fumigation). The success of shelf-stable foods produced via irradiation may be much more dependent upon our ability to deal with the flavor aspects of high levels of irradiation

  4. An in Situ NMR Study of the Mechanism for the Catalytic Conversion of Fructose to 5-Hydroxymethylfurfural and then to Levulinic Acid Using 13 C Labeled d -Fructose

    Energy Technology Data Exchange (ETDEWEB)

    Zhang, Jing [Department of Chemistry and Institute for Atom Efficient; Weitz, Eric [Department of Chemistry and Institute for Atom Efficient

    2012-04-26

    The pathways for the formation of 5-hydroxymethylfurfural (HMF) by dehydration of d-fructose and for the formation of levulinic acid and formic acid from HMF by rehydration were investigated by in situ13C and 1H NMR using both unlabeled and 13C-labeled fructose. Water or DMSO was used as the solvent with Amberlyst 70, PO43–/niobic acid, or sulfuric acid as catalysts. Only HMF is observed using NMR for fructose dehydration in DMSO with any of the three catalysts or without a catalyst. For each system, results with 13C-labeled fructose indicate that the first carbon (C-1) or sixth carbon (C-6) of fructose maps onto the corresponding carbons of HMF. For fructose dehydration in H2O with a PO43–/niobic acid catalyst, in addition to HMF, furfural was observed as a product. However, we show that furfural is not a reaction product deriving from HMF under our conditions. Rather our data indicate that there is a parallel reaction pathway open to fructose when the reaction takes place in H2O with a PO43–/niobic acid catalyst. The corresponding 13C-labeled results show that the first carbon in fructose maps onto the first carbon (aldehyde carbon) in furfural. Using 13C-enriched HMF formed from dehydration of 13C-labeled fructose in DMSO or H2O, we investigated the pathway for HMF rehydration to levulinic and formic acid. The data in different solvents and with different catalysts are consistent with a common mechanism for HMF rehydration, which results in the C-1 and C-6 carbon of HMF being transformed to the carbon of formic acid and methyl carbon (C-5) of levulinic acid, respectively.

  5. Yeast diversity and native vigor for flavor phenotypes.

    Science.gov (United States)

    Carrau, Francisco; Gaggero, Carina; Aguilar, Pablo S

    2015-03-01

    Saccharomyces cerevisiae, the yeast used widely for beer, bread, cider, and wine production, is the most resourceful eukaryotic model used for genetic engineering. A typical concern about using engineered yeasts for food production might be negative consumer perception of genetically modified organisms. However, we believe the true pitfall of using genetically modified yeasts is their limited capacity to either refine or improve the sensory properties of fermented foods under real production conditions. Alternatively, yeast diversity screening to improve the aroma and flavors could offer groundbreaking opportunities in food biotechnology. We propose a 'Yeast Flavor Diversity Screening' strategy which integrates knowledge from sensory analysis and natural whole-genome evolution with information about flavor metabolic networks and their regulation. Copyright © 2015 Elsevier Ltd. All rights reserved.

  6. Top quark mass spectrum from flavor-changing processes

    Energy Technology Data Exchange (ETDEWEB)

    Albright, C.H. (Northern Illinois Univ., Dekalb, IL (USA). Dept. of Physics Fermi National Accelerator Lab., Batavia, IL (USA))

    1990-09-01

    The input from flavor-changing processes is reviewed and results of several analyses are presented on the top quark mass spectrum without recourse to the neutral-current data. A top quark mass in the range 135 {plus minus} 25 GeV is much preferred, but a very massive top quark above 300 GeV can not be ruled out. Comments are made about the future use of the inclusive decay B {yields} {gamma} + X{sub S=1} for constraining the top quark mass. 24 refs., 2 figs.

  7. Heavy-flavor parton distributions without heavy-flavor matching prescriptions

    NARCIS (Netherlands)

    Bertone, Valerio; Glazov, Alexandre; Mitov, Alexander; Papanastasiou, Andrew S.; Ubiali, Maria

    We show that the well-known obstacle for working with the zero-mass variable flavor number scheme, namely, the omission of O(1) mass power corrections close to the conventional heavy flavor matching point (HFMP) μb = m, can be easily overcome. For this it is sufficient to take advantage of the

  8. Radical-induced dephosphorylation of fructose phosphates in aqueous solution

    International Nuclear Information System (INIS)

    Zegota, H.; Sonntag, C. von

    1981-01-01

    Oxygen free N 2 O-saturated aqueous solutions of D-fructose-1-phosphate and D-fructose-6-phosphate were γ-irradiated. Inorganic phosphate and phosphate free sugars (containing four to six carbon atoms) were identified and their G-values measured. D-Fructose-1-phosphate yields (G-values in parentheses) inorganic phosphate (1.6), hexos-2-ulose (0.12), 6-deoxy-2,5-hexodiulose (0.16), tetrulose (0.05) and 3-deoxytetrulose (0.15). D-Fructose-6-phosphate yields inorganic phosphate (1.7), hexos-5-ulose (0.1), 6-deoxy-2,5-hexodiulose (0.36), 3-deoxy-2,5-hexodiulose and 2-deoxyhexos-5-ulose (together 0.18). On treatment with alkaline phosphatase further deoxy sugars were recognized and in fructose-1-phosphate G(6-deoxy-2,5-hexodiulose) was increased to a G-value of 0.4. Dephosphorylation is considered to occur mainly after OH attack at C-5 and C-1 in fructose-1-phosphate and at C-5 and C-6 in fructose-6-phosphate. Reaction mechanisms are discussed. (orig.)

  9. The Impact of Fructose on Renal Function and Blood Pressure

    Directory of Open Access Journals (Sweden)

    Marek Kretowicz

    2011-01-01

    Full Text Available Fructose is a sugar present in sucrose, high-fructose corn syrup, honey, and fruits. Fructose intake has increased markedly in the last two centuries, primarily due to increased intake of added sugars. Increasing evidence suggests that the excessive intake of fructose may induce fatty liver, insulin resistance, dyslipidemia, hypertension, and kidney disease. These studies suggest that excessive intake of fructose might have an etiologic role in the epidemic of obesity, diabetes, and cardiorenal disease.

  10. Flavor of roasted peanuts (Arachis hypogaea) - Part II: Correlation of volatile compounds to sensory characteristics

    NARCIS (Netherlands)

    Lykomitros, Dimitrios; Fogliano, Vincenzo; Capuano, Edoardo

    2016-01-01

    Flavor and color of roasted peanuts are important research areas due to their significant influence on consumer preference. The aim of the present study was to explore correlations between sensory attributes of peanuts, volatile headspace compounds and color parameters. Different raw peanuts were

  11. Sucrose, high-fructose corn syrup, and fructose, their metabolism and potential health effects: what do we really know?

    Science.gov (United States)

    Rippe, James M; Angelopoulos, Theodore J

    2013-03-01

    Both controversy and confusion exist concerning fructose, sucrose, and high-fructose corn syrup (HFCS) with respect to their metabolism and health effects. These concerns have often been fueled by speculation based on limited data or animal studies. In retrospect, recent controversies arose when a scientific commentary was published suggesting a possible unique link between HFCS consumption and obesity. Since then, a broad scientific consensus has emerged that there are no metabolic or endocrine response differences between HFCS and sucrose related to obesity or any other adverse health outcome. This equivalence is not surprising given that both of these sugars contain approximately equal amounts of fructose and glucose, contain the same number of calories, possess the same level of sweetness, and are absorbed identically through the gastrointestinal tract. Research comparing pure fructose with pure glucose, although interesting from a scientific point of view, has limited application to human nutrition given that neither is consumed to an appreciable degree in isolation in the human diet. Whether there is a link between fructose, HFCS, or sucrose and increased risk of heart disease, metabolic syndrome, or fatty infiltration of the liver or muscle remains in dispute with different studies using different methodologies arriving at different conclusions. Further randomized clinical trials are needed to resolve many of these issues. The purpose of this review is to summarize current knowledge about the metabolism, endocrine responses, and potential health effects of sucrose, HFCS, and fructose.

  12. Heterosexual experience prevents the development of conditioned same-sex partner preference in male rats.

    Science.gov (United States)

    Ramírez-Rodríguez, Rodrigo; Tecamachaltzi-Silvaran, Miriam B; Díaz-Estrada, Victor X; Chena-Becerra, Florencia; Herrera-Covarrubias, Deissy; Paredes-Ramos, Pedro; Manzo, Jorge; Garcia, Luis I; Coria-Avila, Genaro A

    2017-03-01

    Sexual partner preferences can be strengthened, weakened or even drastically modified via Pavlovian conditioning. For example, conditioned same-sex partner preference develops in sexually-naïve male rats that undergo same-sex cohabitation under the effects of quinpirole (QNP, D2 agonist). Here, we assessed the effect of prior heterosexual experience on the probability to develop a conditioned same-sex preference. Naïve or Sexually-experienced males received either Saline or QNP and cohabited during 24h with a male partner that bore almond scent on the back as conditioned stimulus. This was repeated every 4days for a total of three trials and resulted in four groups (Saline-naïve, Saline-experienced, QNP-naïve, QNP-experienced). Social and sexual preference were assessed four days after the last conditioning trial in a drug-free test in which experimental males chose between the scented familiar male and a novel sexually receptive female. Results showed that Saline-naïve, Saline-experienced and QNP-experienced displayed a clear preference for the female (opposite-sex). By contrast, only QNP-naïve males displayed a same-sex preference. Accordingly, QNP-experienced males were not affected by the conditioning process and continued to prefer females. We discuss the effects of copulation and D2 agonists on the facilitation and/or disruption of conditioned partner preferences. Copyright © 2017 Elsevier B.V. All rights reserved.

  13. 21 CFR 172.510 - Natural flavoring substances and natural substances used in conjunction with flavors.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 3 2010-04-01 2009-04-01 true Natural flavoring substances and natural substances used in conjunction with flavors. 172.510 Section 172.510 Food and Drugs FOOD AND DRUG ADMINISTRATION....510 Natural flavoring substances and natural substances used in conjunction with flavors. Natural...

  14. High fructose consumption induces DNA methylation at PPARα and CPT1A promoter regions in the rat liver

    Energy Technology Data Exchange (ETDEWEB)

    Ohashi, Koji [Department of Clinical Biochemistry, Fujita Health University School of Health Sciences, Toyoake (Japan); Munetsuna, Eiji [Department of Biochemistry, Fujita Health University School of Medicine, Toyoake (Japan); Yamada, Hiroya, E-mail: hyamada@fujita-hu.ac.jp [Department of Hygiene, Fujita Health University School of Medicine, Toyoake (Japan); Ando, Yoshitaka [Department of Joint Research Laboratory of Clinical Medicine, Fujita Health University Hospital, Toyoake (Japan); Yamazaki, Mirai; Taromaru, Nao; Nagura, Ayuri; Ishikawa, Hiroaki [Department of Clinical Biochemistry, Fujita Health University School of Health Sciences, Toyoake (Japan); Suzuki, Koji [Department of Public Health, Fujita Health University School of Health Sciences, Toyoake (Japan); Teradaira, Ryoji [Department of Clinical Biochemistry, Fujita Health University School of Health Sciences, Toyoake (Japan); Hashimoto, Shuji [Department of Hygiene, Fujita Health University School of Medicine, Toyoake (Japan)

    2015-12-04

    DNA methylation status is affected by environmental factors, including nutrition. Fructose consumption is considered a risk factor for the conditions that make up metabolic syndrome such as dyslipidemia. However, the pathogenetic mechanism by which fructose consumption leads to metabolic syndrome is unclear. Based on observations that epigenetic modifications are closely related to induction of metabolic syndrome, we hypothesized that fructose-induced metabolic syndrome is caused by epigenetic alterations. Male SD rats were designated to receive water or 20% fructose solution for 14 weeks. mRNA levels for peroxisome proliferator-activated receptor alpha (PPARα) and carnitine palmitoyltransferase 1A (CPT1A) was analyzed using Real-time PCR. Restriction digestion and real-time PCR (qAMP) was used for the analysis of DNA methylation status. Hepatic lipid accumulation was also observed by fructose intake. Fructose feeding also significantly decreased mRNA levels for PPARα and CPT1A. qAMP analysis demonstrated the hypermethylation of promoter regions of PPARα and CTP1A genes. Fructose-mediated attenuated gene expression may be mediated by alterations of DNA methylation status, and pathogenesis of metabolic syndrome induced by fructose relates to DNA methylation status. - Highlights: • No general consensus has been reached regarding the molecular mechanisms of the pathogenesis of fructose-induced diseases. • Significant increase in hepatic total methylation level was observed after fructose-supplemented feeding. • Fructose feeding significantly decreased mRNA levels for PPARα and CPT1A. • qAMP analysis demonstrated the hypermethylation of promoter regions of PPARα and CTP1A genes. • Fructose-mediated attenuated gene expression may be mediated by alterations of DNA methylation status in rat liver.

  15. High fructose consumption induces DNA methylation at PPARα and CPT1A promoter regions in the rat liver

    International Nuclear Information System (INIS)

    Ohashi, Koji; Munetsuna, Eiji; Yamada, Hiroya; Ando, Yoshitaka; Yamazaki, Mirai; Taromaru, Nao; Nagura, Ayuri; Ishikawa, Hiroaki; Suzuki, Koji; Teradaira, Ryoji; Hashimoto, Shuji

    2015-01-01

    DNA methylation status is affected by environmental factors, including nutrition. Fructose consumption is considered a risk factor for the conditions that make up metabolic syndrome such as dyslipidemia. However, the pathogenetic mechanism by which fructose consumption leads to metabolic syndrome is unclear. Based on observations that epigenetic modifications are closely related to induction of metabolic syndrome, we hypothesized that fructose-induced metabolic syndrome is caused by epigenetic alterations. Male SD rats were designated to receive water or 20% fructose solution for 14 weeks. mRNA levels for peroxisome proliferator-activated receptor alpha (PPARα) and carnitine palmitoyltransferase 1A (CPT1A) was analyzed using Real-time PCR. Restriction digestion and real-time PCR (qAMP) was used for the analysis of DNA methylation status. Hepatic lipid accumulation was also observed by fructose intake. Fructose feeding also significantly decreased mRNA levels for PPARα and CPT1A. qAMP analysis demonstrated the hypermethylation of promoter regions of PPARα and CTP1A genes. Fructose-mediated attenuated gene expression may be mediated by alterations of DNA methylation status, and pathogenesis of metabolic syndrome induced by fructose relates to DNA methylation status. - Highlights: • No general consensus has been reached regarding the molecular mechanisms of the pathogenesis of fructose-induced diseases. • Significant increase in hepatic total methylation level was observed after fructose-supplemented feeding. • Fructose feeding significantly decreased mRNA levels for PPARα and CPT1A. • qAMP analysis demonstrated the hypermethylation of promoter regions of PPARα and CTP1A genes. • Fructose-mediated attenuated gene expression may be mediated by alterations of DNA methylation status in rat liver.

  16. Fructose Consumption, Lipogenesis, and Non-Alcoholic Fatty Liver Disease

    NARCIS (Netherlands)

    ter Horst, Kasper W.; Serlie, Mireille J.

    2017-01-01

    Increased fructose consumption has been suggested to contribute to non-alcoholic fatty liver disease (NAFLD), dyslipidemia, and insulin resistance, but a causal role of fructose in these metabolic diseases remains debated. Mechanistically, hepatic fructose metabolism yields precursors that can be

  17. Simvastatin-induced cardiac autonomic control improvement in fructose-fed female rats

    Directory of Open Access Journals (Sweden)

    Renata Juliana da Silva

    2011-01-01

    Full Text Available OBJECTIVE: Because autonomic dysfunction has been found to lead to cardiometabolic disorders and because studies have reported that simvastatin treatment has neuroprotective effects, the objective of the present study was to investigate the effects of simvastatin treatment on cardiovascular and autonomic changes in fructose-fed female rats. METHODS: Female Wistar rats were divided into three groups: controls (n=8, fructose (n=8, and fructose+ simvastatin (n=8. Fructose overload was induced by supplementing the drinking water with fructose (100 mg/L, 18 wks. Simvastatin treatment (5 mg/kg/day for 2 wks was performed by gavage. The arterial pressure was recorded using a data acquisition system. Autonomic control was evaluated by pharmacological blockade. RESULTS: Fructose overload induced an increase in the fasting blood glucose and triglyceride levels and insulin resistance. The constant rate of glucose disappearance during the insulin intolerance test was reduced in the fructose group (3.4+ 0.32%/min relative to that in the control group (4.4+ 0.29%/min. Fructose+simvastatin rats exhibited increased insulin sensitivity (5.4+0.66%/min. The fructose and fructose+simvastatin groups demonstrated an increase in the mean arterial pressure compared with controls rats (fructose: 124+2 mmHg and fructose+simvastatin: 126 + 3 mmHg vs. controls: 112 + 2 mmHg. The sympathetic effect was enhanced in the fructose group (73 + 7 bpm compared with that in the control (48 + 7 bpm and fructose+simvastatin groups (31+8 bpm. The vagal effect was increased in fructose+simvastatin animals (84 + 7 bpm compared with that in control (49 + 9 bpm and fructose animals (46+5 bpm. CONCLUSION: Simvastatin treatment improved insulin sensitivity and cardiac autonomic control in an experimental model of metabolic syndrome in female rats. These effects were independent of the improvements in the classical plasma lipid profile and of reductions in arterial pressure. These results

  18. Suppression of Self-Induced Flavor Conversion in the Supernova Accretion Phase

    Science.gov (United States)

    Sarikas, Srdjan; Raffelt, Georg G.; Hüdepohl, Lorenz; Janka, Hans-Thomas

    2012-02-01

    Self-induced flavor conversions of supernova (SN) neutrinos can strongly modify the flavor-dependent fluxes. We perform a linearized flavor stability analysis with accretion-phase matter profiles of a 15M⊙ spherically symmetric model and corresponding neutrino fluxes. We use realistic energy and angle distributions, the latter deviating strongly from quasi-isotropic emission, thus accounting for both multiangle and multienergy effects. For our matter and neutrino density profile we always find stable conditions: flavor conversions are limited to the usual Mikheyev-Smirnov-Wolfenstein effect. In this case one may distinguish the neutrino mass hierarchy in a SN neutrino signal if the mixing angle θ13 is as large as suggested by recent experiments.

  19. Conditioned social preference, but not place preference, produced by intranasal oxytocin in female mice.

    Science.gov (United States)

    Kosaki, Yutaka; Watanabe, Shigeru

    2016-04-01

    Oxytocin (OT) has been implicated in a variety of mammalian reproductive and social behaviors, and the use of intranasal OT for clinical purposes is on the rise. However, basic actions of OT, including the rewarding or reinforcing properties of the drug, are currently not fully understood. In this study, the authors investigated whether intranasally administered OT has different reinforcing properties for social and nonsocial stimuli and whether such effects are variable between male and female subjects. Conditioned social preference (CSP) and conditioned place preference (CPP) paradigms were used to examine social and nonsocial reinforcing properties of OT. In CSP, the presence of a same-sex unfamiliar conspecific was repeatedly paired with intranasal OT, while a different conspecific was associated with saline. The reinforcing effect of OT was assessed in a postconditioning choice test under a drug-free condition. In CPP, the 2 conspecifics were replaced with nonsocial black and white compartments. The authors found that intranasal OT (12 μg) in females supported the formation of CSP (Experiment 1) but not CPP (Experiment 3). Neither CSP (Experiment 2) nor CPP (Experiment 4) was formed in males. Extended conditioning with higher dose OT (36 μg), however, abolished the initial CSP in females and produced an aversion to the OT-paired stimulus mouse. Experiment 5 indicated that it was the repeated administrations rather than the higher dose that produced the abolition of the original preference. Overall, the current results demonstrate for the first time a sex- and stimulus-dependent reinforcing property of intranasal OT in mice. (PsycINFO Database Record (c) 2016 APA, all rights reserved).

  20. Physical and Flavor Quality of Some Potential Varieties of Arabica Coffee in Several Interval Storage Periods

    Directory of Open Access Journals (Sweden)

    Yusianto .

    2006-12-01

    Full Text Available Coffee storage was an active process, where the quality and flavor was depend on the origin, humidity, temperature, period, and ware house condition. The objective of this research was to know quality and flavor of some Arabica coffee varieties in interval of storage periods. The examined coffee varieties were BP 416 A, BP 430 A, BP 432 A, BP 509 A, BP 542 A, P 88, AS 1, S 795, and USDA-762. The treatments were recent harvest, one and two years stored green coffee. The green coffee were wet processed, sun dried, packed in polyethylene bags, one kg/pack and placed in some covered plastic boxes. The boxes were stored in ware house covered with wavy asbes roof and flat asbes ceiling. The green coffee was examined for its moisture content, color, and bulk density. The green coffee was roasted at medium level, and then examined for its the bulk density, yield, volume of swelling, and color of the roasted and powdered. The flavors examination was blind test method. The research showed that storage period significantly influenced the moisture content, color, and bulk density of green coffee, yield, volume of swelling, color of roasted coffee, color, and flavor profile of coffee powder. Those varieties tested showed significantly different on the moisture content, green coffee color, roasted coffee color, coffee powder color, and the profile flavor. The storage period influenced the green coffee color from greenish-gray to yellowish-red. The bulk density of green coffee decreased. The varieties that showed a little color changeduring storage, were BP 430 A,BP 416 A, AS 1, and S 795. One year of storage periode, the green coffee was still had the original color, but after two years, the original color had changed totally. The powder of recent harvest coffee was darker than that of one and two years storage. One year stored coffee had higher quality of aroma, intensity of aroma, quality of flavor, intensity of flavor, acidity, quality of after taste

  1. Subjective study of preferred listening conditions in Italian Catholic churches

    Science.gov (United States)

    Martellotta, Francesco

    2008-10-01

    The paper describes the results of research aimed at investigating the preferred subjective listening conditions inside churches. The effect of different musical motifs (spanning Gregorian chants to symphonic music) was investigated and regression analysis was performed in order to point out the relationship between subjective ratings and acoustical parameters. In order to present realistic listening conditions to the subjects a small subset of nine churches was selected among a larger set of acoustic data collected in several Italian churches during a widespread on-site survey. The subset represented different architectural styles and shapes, and was characterized by average listening conditions. For each church a single source-receiver combination with fixed relative positions was chosen. Measured binaural impulse responses were cross-talk cancelled and then convolved with five anechoic motifs. Paired comparisons were finally performed, asking a trained panel of subjects their preference. Factor analysis pointed out a substantially common underlying pattern characterizing subjective responses. The results show that preferred listening conditions vary as a function of the musical motif, depending on early decay time for choral music and on a combination of initial time delay and lateral energy for instrumental music.

  2. Dietary fructose and glucose differentially affect lipid and glucose homeostasis.

    Science.gov (United States)

    Schaefer, Ernst J; Gleason, Joi A; Dansinger, Michael L

    2009-06-01

    Absorbed glucose and fructose differ in that glucose largely escapes first-pass removal by the liver, whereas fructose does not, resulting in different metabolic effects of these 2 monosaccharides. In short-term controlled feeding studies, dietary fructose significantly increases postprandial triglyceride (TG) levels and has little effect on serum glucose concentrations, whereas dietary glucose has the opposite effects. When dietary glucose and fructose have been directly compared at approximately 20-25% of energy over a 4- to 6-wk period, dietary fructose caused significant increases in fasting TG and LDL cholesterol concentrations, whereas dietary glucose did not, but dietary glucose did increase serum glucose and insulin concentrations in the postprandial state whereas dietary fructose did not. When fructose at 30-60 g ( approximately 4-12% of energy) was added to the diet in the free-living state, there were no significant effects on lipid or glucose biomarkers. Sucrose and high-fructose corn syrup (HFCS) contain approximately equal amounts of fructose and glucose and no metabolic differences between them have been noted. Controlled feeding studies at more physiologic dietary intakes of fructose and glucose need to be conducted. In our view, to decrease the current high prevalence of obesity, dyslipidemia, insulin resistance, and diabetes, the focus should be on restricting the intake of excess energy, sucrose, HFCS, and animal and trans fats and increasing exercise and the intake of vegetables, vegetable oils, fish, fruit, whole grains, and fiber.

  3. Potential hazards in smoke-flavored fish

    Science.gov (United States)

    Lin, Hong; Jiang, Jie; Li, Donghua

    2008-08-01

    Smoking is widely used in fish processing for the color and flavor. Smoke flavorings have evolved as a successful alternative to traditional smoking. The hazards of the fish products treated by liquid-smoking process are discussed in this review. The smoke flavoring is one important ingredient in the smoke-flavored fish. This paper gives the definition of smoke flavorings and the hazard of polycyclic aromatic hydrocarbons (PAHs) residue in the smoke flavorings on the market. It gives also an assessment of chemical hazards such as carcinogenic PAHs, especially Benzo-[ a]pyrene, as well as biological hazards such as Listeria monocytogenes, Clostridium botulinum, histamine and parasites in smoke-flavored fish. The limitations in regulations or standards are discussed. Smoke flavored fish have lower content of PAHs as compared with the traditional smoking techniques if the PAHs residue in smoke flavorings is controlled by regulations or standards.

  4. Searching for flavor labels in food products: the influence of color-flavor congruence and association strength.

    Science.gov (United States)

    Velasco, Carlos; Wan, Xiaoang; Knoeferle, Klemens; Zhou, Xi; Salgado-Montejo, Alejandro; Spence, Charles

    2015-01-01

    Prior research provides robust support for the existence of a number of associations between colors and flavors. In the present study, we examined whether congruent (vs. incongruent) combinations of product packaging colors and flavor labels would facilitate visual search for products labeled with specific flavors. The two experiments reported here document a Stroop-like effect between flavor words and packaging colors. The participants were able to search for packaging flavor labels more rapidly when the color of the packaging was congruent with the flavor label (e.g., red/tomato) than when it was incongruent (e.g., yellow/tomato). In addition, when the packaging color was incongruent, those flavor labels that were more strongly associated with a specific color yielded slower reaction times and more errors (Stroop interference) than those that were less strongly tied to a specific color. Importantly, search efficiency was affected both by color/flavor congruence and association strength. Taken together, these results therefore highlight the role of color congruence and color-word association strength when it comes to searching for specific flavor labels.

  5. Short-Term Fructose Feeding Induces Inflammation and Oxidative Stress in the Hippocampus of Young and Adult Rats.

    Science.gov (United States)

    Cigliano, Luisa; Spagnuolo, Maria Stefania; Crescenzo, Raffaella; Cancelliere, Rosa; Iannotta, Lucia; Mazzoli, Arianna; Liverini, Giovanna; Iossa, Susanna

    2018-04-01

    The drastic increase in the consumption of fructose encouraged the research to focus on its effects on brain physio-pathology. Although young and adults differ largely by their metabolic and physiological profiles, most of the previous studies investigated brain disturbances induced by long-term fructose feeding in adults. Therefore, we investigated whether a short-term consumption of fructose (2 weeks) produces early increase in specific markers of inflammation and oxidative stress in the hippocampus of young and adult rats. After the high-fructose diet, plasma lipopolysaccharide and tumour necrosis factor (TNF)-alpha were found significantly increased in parallel with hippocampus inflammation, evidenced by a significant rise in TNF-alpha and glial fibrillar acidic protein concentrations in both the young and adult groups. The fructose-induced inflammatory condition was associated with brain oxidative stress, as increased levels of lipid peroxidation and nitro-tyrosine were detected in the hippocampus. The degree of activation of the protein kinase B, extracellular signal-regulated kinase 1/2, and insulin receptor substrate 1 pathways found in the hippocampus after fructose feeding indicates that the detrimental effects of the fructose-rich diet might largely depend on age. Mitochondrial function in the hippocampus, together with peroxisome proliferator-activated receptor gamma coactivator 1-alpha content, was found significantly decreased in fructose-treated adult rats. In vitro studies with BV-2 microglial cells confirmed that fructose treatment induces TNF-alpha production as well as oxidative stress. In conclusion, these results suggest that unbalanced diet, rich in fructose, may be highly deleterious in young people as in adults and must be strongly discouraged for the prevention of diet-associated neuroinflammation and neurological diseases.

  6. GLUCOSE-FRUCTOSE INDEX IN THE GRAPES

    Directory of Open Access Journals (Sweden)

    N. V. Gnilomedova

    2016-01-01

    Full Text Available Results summarize literature and experimental data on the content of glucose and fructose of different varieties in grapes belonging to different botanical species of Vitis. The ratio of glucose and fructose indicator can be used for fermentation control and prevention of under fermentation in the production of dry wines, as well as an identification parameter to assess the authenticity of grape juice and concentratedmust. The object of the study were grapes of red and white winemaking European and autochthonous varieties, belonging to Vitis, as well as varieties of new selection (Aligote, Albilio, Verdelho, Sersial, Rkatsiteli, White Muscat, Cabernet-Sauvignon, Bastardo of Magarach, Kephesiya, Ekim kara, Golubok. Sugar content in grape samples was inthe range of 180-260 g/l. Total hexoses were determined by HPLC method according to a modified methodology developed by the Department of Chemistry and Biochemistry of Wine of "FSBSI "Magarach ". It was established that the value range of the glucose-fructose index in the grapes cultivated in different viniviticultural regions of the world makes 0.74-1.19. It has been revealed that the glucose-fructose index decreases with the ripening of berries. Low index values are characteristic for the grape that ripens at high temperatures and was cultivated in regions with hot climate. High index valuesare characteristic of table grapes and winemaking grape varieties of the species Vitis labrusca, Vitis amurensis and interspecific hybrids. Within the botanical species we canidentify varieties that tend to accumulate higher volumes of either glucose or fructose. These patterns are equally characteristic of white and red grape varieties. The analytical analyzes of the Crimean winemaking grape varieties resulted in the establishment of the glucose-fructose index for the first time, varying within the range of 0.9-1.06.

  7. Flavor physics and CP violation

    International Nuclear Information System (INIS)

    Isidori, Gino

    2014-01-01

    Lectures on flavor physics presented at the 2012 CERN HEP Summer School. Content: 1) flavor physics within the Standard Model, 2) phenomenology of B and D decays, 3) flavor physics beyond the Standard Model

  8. Separation of glucose and fructose by freezing crystallization

    Energy Technology Data Exchange (ETDEWEB)

    Silva, A.T.C.R.; Martinez, K.C.L. [Federal University of Sao Carlos, Chemical Engineering Department, Industrial Crystallization Laboratory - Rod. Washington Luis km 235, P.O. Box 676, CEP:13565-905, Sao Carlos-SP (Brazil); Brito, A.B.N. [Federal University of Espirito Santo, Engineering and Computing Dept. - Rodovia BR 101 Norte, Km. 60, Bairro Litoraneo, CEP 29932-540, Sao Mateus-ES (Brazil); Giulietti, M. [Laboratory of Chemical Process and Particle Technology of Institute for Technological Research, Av. Prof. Almeida Prado 532 -Universitary City, CEP:05508-901, Sao Paulo-SP (Brazil)

    2010-10-15

    This work comprises the implementation of a methodology for the study of an industrial crystallization process by freezing and cooling to be applied in the separation of sugars with industrial relevance (glucose and fructose). The main interest is the production of fructose. This sugar is obtained by sucrose hydrolysis in acidic solutions, which yields an equimolar mixture of glucose and fructose. The developed separation process is based on the solubility difference between the sugars. Experiments were carried out in a jacketed glass crystallizer where the solution coming from the sucrose acid inversion was submitted to a slow cooling. Since glucose has lower solubility than fructose, it crystallizes in the bulk as the temperature is lowered, thus it can be removed from the solution by filtration or centrifugation. Best fructose-glucose separation was achieved for a total sugar concentration of 50 wt%. (copyright 2010 WILEY-VCH Verlag GmbH and Co. KGaA, Weinheim) (orig.)

  9. Effects of Cola-Flavored Beverages and Caffeine on Streptococcus mutans Biofilm Formation and Metabolic Activity.

    Science.gov (United States)

    Dotsey, Roger P; Moser, Elizabeth A S; Eckert, George J; Gregory, Richard L

    To examine the effects of cola-flavored beverages and caffeine on growth and metabolism of Streptococcus mutans biofilm. This study was designed to determine if carbonated beverages or caffeine can increase S. mutans growth and biofilm formation and metabolic activity in vitro, potentially leading to increased S. mutans-associated cariogenicity in children that consume them. Six different cola-flavored products, plus pure caffeine, and pure high fructose corn syrup (HFCS), at different concentrations similar to those in the beverages were tested. A 16-hour culture of S. mutans was treated with different dilutions in bacteriological media. To test for the effect on biofilm formation, the biofilm was stained with crystal violet. The absorbance was determined to evaluate biofilm growth. Biofilm metabolic activity was measured based on biofilm having the ability to reduce XTT to a water-soluble orange compound. The inclusion of HFCS in the beverages, as well as pure HFCS, significantly enhanced bacterial biofilm formation and metabolic activity. Pure caffeine and the presence of caffeine in beverages did not significantly increase biofilm formation, but pure caffeine significantly increased metabolism, and Diet Coke had significantly greater metabolic activity than Caffeine-Free Diet Coke. HFCS increases both the biofilm formation and metabolism of S. mutans, and caffeine in some cases increases metabolism of S. mutans.

  10. Sucrose, High-Fructose Corn Syrup, and Fructose, Their Metabolism and Potential Health Effects: What Do We Really Know?12

    Science.gov (United States)

    Rippe, James M.; Angelopoulos, Theodore J.

    2013-01-01

    Both controversy and confusion exist concerning fructose, sucrose, and high-fructose corn syrup (HFCS) with respect to their metabolism and health effects. These concerns have often been fueled by speculation based on limited data or animal studies. In retrospect, recent controversies arose when a scientific commentary was published suggesting a possible unique link between HFCS consumption and obesity. Since then, a broad scientific consensus has emerged that there are no metabolic or endocrine response differences between HFCS and sucrose related to obesity or any other adverse health outcome. This equivalence is not surprising given that both of these sugars contain approximately equal amounts of fructose and glucose, contain the same number of calories, possess the same level of sweetness, and are absorbed identically through the gastrointestinal tract. Research comparing pure fructose with pure glucose, although interesting from a scientific point of view, has limited application to human nutrition given that neither is consumed to an appreciable degree in isolation in the human diet. Whether there is a link between fructose, HFCS, or sucrose and increased risk of heart disease, metabolic syndrome, or fatty infiltration of the liver or muscle remains in dispute with different studies using different methodologies arriving at different conclusions. Further randomized clinical trials are needed to resolve many of these issues. The purpose of this review is to summarize current knowledge about the metabolism, endocrine responses, and potential health effects of sucrose, HFCS, and fructose. PMID:23493540

  11. The invention of the indepence condition for preferences

    NARCIS (Netherlands)

    Wakker, P.P.; Fishburn, P.C.

    1995-01-01

    This paper discusses the history and interrelations of three central ideas in preference theory: the independence condition in decision making under risk, the sure-thing principle in decision making under uncertainty, and independence in consumer theory. Independence and the sure-thing principle are

  12. Twenty-four-hour endocrine and metabolic profiles following consumption of high-fructose corn syrup-, sucrose-, fructose-, and glucose-sweetened beverages with meals.

    Science.gov (United States)

    Stanhope, Kimber L; Griffen, Steven C; Bair, Brandi R; Swarbrick, Michael M; Keim, Nancy L; Havel, Peter J

    2008-05-01

    We have reported that, compared with glucose-sweetened beverages, consuming fructose-sweetened beverages with meals results in lower 24-h circulating glucose, insulin, and leptin concentrations and elevated triacylglycerol (TG). However, pure fructose and glucose are not commonly used as sweeteners. High-fructose corn syrup (HFCS) has replaced sucrose as the predominant sweetener in beverages in the United States. We compared the metabolic/endocrine effects of HFCS with sucrose and, in a subset of subjects, with pure fructose and glucose. Thirty-four men and women consumed 3 isocaloric meals with either sucrose- or HFCS-sweetened beverages, and blood samples were collected over 24 h. Eight of the male subjects were also studied when fructose- or glucose-sweetened beverages were consumed. In 34 subjects, 24-h glucose, insulin, leptin, ghrelin, and TG profiles were similar between days that sucrose or HFCS was consumed. Postprandial TG excursions after HFCS or sucrose were larger in men than in women. In the men in whom the effects of 4 sweeteners were compared, the 24-h glucose and insulin responses induced by HFCS and sucrose were intermediate between the lower responses during consumption of fructose and the higher responses during glucose. Unexpectedly, postprandial TG profiles after HFCS or sucrose were not intermediate but comparably high as after pure fructose. Sucrose and HFCS do not have substantially different short-term endocrine/metabolic effects. In male subjects, short-term consumption of sucrose and HFCS resulted in postprandial TG responses comparable to those induced by fructose.

  13. The Health Implications of Sucrose, High-Fructose Corn Syrup, and Fructose: What Do We Really Know?

    OpenAIRE

    Rippe, James M.

    2010-01-01

    The epidemic of obesity and related metabolic diseases continues to extract an enormous health toll. Multiple potential causes for obesity have been suggested, including increased fat consumption, increased carbohydrate consumption, decreased physical activity, and, most recently, increased fructose consumption. Most literature cited in support of arguments suggesting a link between obesity and fructose consumption is epidemiologic and does not establish cause and effect. The causes of obesit...

  14. New properties of z-scaling: flavor independence and saturation at low z

    International Nuclear Information System (INIS)

    Zborovsky, I.; Tokarev, M.V.

    2008-01-01

    Experimental ISR, RHIC, and Tevatron data on inclusive cross sections of particles produced in high energy proton-(anti)proton collisions are analyzed in the framework of z-scaling. New features of the scaling function ψ(z) are established. These are flavor independence of ψ(z) including particles with heavy flavor content and saturation at low z. Flavor independence means that the shape of the scaling function ψ(z) is the same for different hadron species. Saturation corresponds to flattering of ψ(z) for low z < 0.1. Relations of model parameters used in data z-presentation with some thermodynamical quantities (entropy, specific heat, temperature) are discussed. It is shown that behavior of particle spectra at low z is controlled by a parameter c interpreted as specific heat of the created medium associated with production of the inclusive particle. The saturation regime of ψ(z) observed at low z is assumed to be preferable in searching for phase transitions of hadron matter and for study of nonperturbative QCD in high energy proton-(anti)proton collisions at U70, RHIC, Tevatron, and LHC

  15. Searching for flavor labels in food products: The influence of color-flavor congruence and association strength

    Directory of Open Access Journals (Sweden)

    Carlos eVelasco

    2015-03-01

    Full Text Available Prior research provides robust support for the existence of a number of associations between colors and flavors. In the present study, we examined whether congruent (vs. incongruent combinations of product packaging colors and flavor labels would facilitate visual search for products labelled with specific flavors in a Stroop-like manner. Across two experiments, a Stroop-like effect between flavor words and packaging colors is documented and we demonstrate that people are able to search for packaging flavor labels more rapidly when the color of the packaging is congruent with the flavor label (e.g., red/tomato than when it is incongruent (e.g., yellow/tomato. In addition, when the packaging color was incongruent, those flavor labels that were more strongly associated with a specific color yielded slower reaction times and more errors (Stroop interference than those that were less strongly tied to a specific color. Importantly, search efficiency was affected both by color/flavor congruence and association strength. Taken together, these results therefore highlight the role of color congruence and color-word association strength when it comes to searching for specific flavor labels.

  16. Health implications of fructose consumption: A review of recent data

    Directory of Open Access Journals (Sweden)

    Rizkalla Salwa W

    2010-11-01

    Full Text Available Abstract This paper reviews evidence in the context of current research linking dietary fructose to health risk markers. Fructose intake has recently received considerable media attention, most of which has been negative. The assertion has been that dietary fructose is less satiating and more lipogenic than other sugars. However, no fully relevant data have been presented to account for a direct link between dietary fructose intake and health risk markers such as obesity, triglyceride accumulation and insulin resistance in humans. First: a re-evaluation of published epidemiological studies concerning the consumption of dietary fructose or mainly high fructose corn syrup shows that most of such studies have been cross-sectional or based on passive inaccurate surveillance, especially in children and adolescents, and thus have not established direct causal links. Second: research evidence of the short or acute term satiating power or increasing food intake after fructose consumption as compared to that resulting from normal patterns of sugar consumption, such as sucrose, remains inconclusive. Third: the results of longer-term intervention studies depend mainly on the type of sugar used for comparison. Typically aspartame, glucose, or sucrose is used and no negative effects are found when sucrose is used as a control group. Negative conclusions have been drawn from studies in rodents or in humans attempting to elucidate the mechanisms and biological pathways underlying fructose consumption by using unrealistically high fructose amounts. The issue of dietary fructose and health is linked to the quantity consumed, which is the same issue for any macro- or micro nutrients. It has been considered that moderate fructose consumption of ≤50g/day or ~10% of energy has no deleterious effect on lipid and glucose control and of ≤100g/day does not influence body weight. No fully relevant data account for a direct link between moderate dietary fructose

  17. An E-liquid Flavor Wheel: A Shared Vocabulary based on Systematically Reviewing E-liquid Flavor Classifications in Literature.

    NARCIS (Netherlands)

    Krüsemann, Erna Johanna Zegerina; Boesveldt, Sanne; de Graaf, Kees; Talhout, Reinskje

    2018-01-01

    E-liquids are available in a high variety of flavors. A systematic classification of e-liquid flavors is necessary to increase comparability of research results. In the food, alcohol and fragrance industry, flavors are classified using flavor wheels. We systematically reviewed literature on flavors

  18. Manifestations of Renal Impairment in Fructose-induced Metabolic Syndrome.

    Science.gov (United States)

    Bratoeva, Kameliya; Stoyanov, George S; Merdzhanova, Albena; Radanova, Mariya

    2017-11-07

    Introduction International studies show an increased incidence of chronic kidney disease (CKD) in patients with metabolic syndrome (MS). It is assumed that the major components of MS - obesity, insulin resistance, dyslipidemia, and hypertension - are linked to renal damage through the systemic release of several pro-inflammatory mediators, such as uric acid (UA), C-reactive protein (CRP), and generalized oxidative stress. The aim of the present study was to investigate the extent of kidney impairment and manifestations of dysfunction in rats with fructose-induced MS. Methods We used a model of high-fructose diet in male Wistar rats with 35% glucose-fructose corn syrup in drinking water over a duration of 16 weeks. The experimental animals were divided into two groups: control and high-fructose drinking (HFD). Serum samples were obtained from both groups for laboratory study, and the kidneys were extracted for observation via light microscopy examination. Results All HFD rats developed obesity, hyperglycemia, hypertriglyceridemia, increased levels of CRP and UA (when compared to the control group), and oxidative stress with high levels of malondialdehyde and low levels of reduced glutathione. The kidneys of the HFD group revealed a significant increase in kidney weight in the absence of evidence of renal dysfunction and electrolyte disturbances. Under light microscopy, the kidneys of the HFD group revealed amyloid deposits in Kimmelstiel-Wilson-like nodules and the walls of the large caliber blood vessels, early-stage atherosclerosis with visible ruptures and scarring, hydropic change (vacuolar degeneration) in the epithelial cells covering the proximal tubules, and increased eosinophilia in the distant tubules when compared to the control group. Conclusion Under the conditions of a fructose-induced metabolic syndrome, high serum UA and CRP correlate to the development of early renal disorders without a clinical manifestation of renal dysfunction. These

  19. Transport, metabolism, and endosomal trafficking-dependent regulation of intestinal fructose absorption

    Science.gov (United States)

    Patel, Chirag; Douard, Veronique; Yu, Shiyan; Gao, Nan; Ferraris, Ronaldo P.

    2015-01-01

    Dietary fructose that is linked to metabolic abnormalities can up-regulate its own absorption, but the underlying regulatory mechanisms are not known. We hypothesized that glucose transporter (GLUT) protein, member 5 (GLUT5) is the primary fructose transporter and that fructose absorption via GLUT5, metabolism via ketohexokinase (KHK), as well as GLUT5 trafficking to the apical membrane via the Ras-related protein-in-brain 11 (Rab11)a-dependent endosomes are each required for regulation. Introducing fructose but not lysine and glucose solutions into the lumen increased by 2- to 10-fold the heterogeneous nuclear RNA, mRNA, protein, and activity levels of GLUT5 in adult wild-type mice consuming chow. Levels of GLUT5 were >100-fold that of candidate apical fructose transporters GLUTs 7, 8, and 12 whose expression, and that of GLUT 2 and the sodium-dependent glucose transporter protein 1 (SGLT1), was not regulated by luminal fructose. GLUT5-knockout (KO) mice exhibited no facilitative fructose transport and no compensatory increases in activity and expression of SGLT1 and other GLUTs. Fructose could not up-regulate GLUT5 in GLUT5-KO, KHK-KO, and intestinal epithelial cell-specific Rab11a-KO mice. The fructose-specific metabolite glyceraldehyde did not increase GLUT5 expression. GLUT5 is the primary transporter responsible for facilitative absorption of fructose, and its regulation specifically requires fructose uptake and metabolism and normal GLUT5 trafficking to the apical membrane.—Patel, C., Douard, V., Yu, S., Gao, N., Ferraris, R. P. Transport, metabolism, and endosomal trafficking-dependent regulation of intestinal fructose absorption. PMID:26071406

  20. Free radical scavenging reverses fructose-induced salt-sensitive hypertension

    Directory of Open Access Journals (Sweden)

    Zenner ZP

    2017-12-01

    Full Text Available Zachary P Zenner, Kevin L Gordish, William H Beierwaltes Department of Internal Medicine, Hypertension and Vascular Research Division, Henry Ford Hospital, Detroit, MI, USA Abstract: We have previously reported that a moderate dietary supplementation of 20% fructose but not glucose leads to a salt-sensitive hypertension related to increased proximal sodium–hydrogen exchanger activity and increased renal sodium retention. We also found that while high salt increased renal nitric oxide formation, this was retarded in the presence of fructose intake. We hypothesized that at least part of the pathway leading to fructose-induced salt-sensitive hypertension could be due to fructose-induced formation of reactive oxygen species and inappropriate stimulation of renin secretion, all of which would contribute to an increase in blood pressure. We found that both 20% fructose intake and a high-salt diet stimulated 8-isoprostane excretion. The superoxide dismutase (SOD mimetic tempol significantly reduced this elevated excretion. Next, we placed rats on a high-salt diet (4% for 1 week in combination with normal rat chow or 20% fructose with or without chronic tempol administration. A fructose plus high-salt diet induced a rapid increase (15 mmHg in systolic blood pressure and reversed high salt suppression of plasma renin activity. Tempol treatment reversed the pressor response and restored high salt suppression of renin. We conclude that fructose-induced salt-sensitive hypertension is driven by increased renal reactive oxygen species formation associated with salt retention and an enhanced renin–angiotensin system. Keywords: reactive oxygen species, tempol, sodium, renin, oxidative stress

  1. Flavor profile of radiation processed food commodities

    International Nuclear Information System (INIS)

    Chatterjee, S.; Variyar, Prasad S.; Sharma, Arun

    2006-01-01

    Full text: Flavor is one of the major quality attributes that play an important role in driving consumer choices and preferences for food. Among the several attributes that decide the flavor quality of any food, aroma and taste are the most important. While volatile constituents contribute to aroma, taste is a perception stimulated by non-volatile principles of food. Radiation processing of food has in recent years assumed increasing importance as a method for hygenization. At the doses employed for food irradiation no significant qualitative changes in the aroma constituents have been reported in most cases. An increase in perceived aroma has however been observed in several radiation processed foods. Besides volatile aroma compounds non-volatile aroma precursors are ubiquitous in plant kingdom. These compounds have been reported to exist largely as bound glycosidic conjugates and are known to undergo breakdown during processing and storage. This results in release of free aroma, thereby, modifying the flavor quality of the product. No report, however, exists on the effect of radiation processing on these bound aroma precursors. Four major class of food namely spices, oil seeds, fruits and beverages were therefore taken up for a detailed study. With respect to aroma, an enhanced breakdown of aroma precursors namely isoeugenol and 4-vinyl guaiacol glycosides and release of free aglycones was demonstrated to result in an increased aroma quality of radiation processed monsooned coffee. Breakdown of phenyl ethanol glucoside resulted in a fruitier note to pomegranate while enhanced spicy note of irradiated nutmeg arise as a result of radiolytic break down p-cymene-7-ol rutinoside precursor and release of free p-cymene-7-ol. An increased color quality of irradiated saffron was a result of the formation of free carotene aglycones namely crocetin from its glycosidic precursors while changes in perceived taste quality of radiation processed soybean could be attributed to

  2. Fructose malabsorption in people with and without gout: A case-control study.

    Science.gov (United States)

    Batt, Caitlin; Fanning, Niamh; Drake, Jill; Frampton, Christopher; Gearry, Richard B; Stamp, Lisa K

    2017-10-01

    Higher fructose intake has been associated with hyperuricaemia and gout. Some individuals malabsorb fructose in the small intestine. The aims of this study were to determine the rate of fructose malabsorption and the effects of gout and fructose malabsorption on serum urate in people with and without gout. A total of 100 people with gout (cases) were age and gender matched with one control without gout. After a low fructose diet, fructose malabsorption was measured using a hydrogen and methane breath test with a 35g fructose load. In a subgroup of 35 cases and 35 controls, serum urate response to the fructose load over 240 minutes was measured. There was no significant difference in the rate of fructose malabsorption between cases and controls (48% vs. 52%; p = 0.67). Cases had a significantly lower mean (SEM) serum urate cumulative incremental concentration from baseline-240 minutes (iAUC 0-240 ) compared to controls 0.97 (0.56) vs. 4.78 (0.55); p gout. Allopurinol inhibits the increase in serum urate induced by a fructose load suggesting that people with gout receiving allopurinol may not need to restrict dietary intake of fructose. Copyright © 2017 Elsevier Inc. All rights reserved.

  3. Fructose increases corticosterone production in association with NADPH metabolism alterations in rat epididymal white adipose tissue.

    Science.gov (United States)

    Prince, Paula D; Santander, Yanina A; Gerez, Estefania M; Höcht, Christian; Polizio, Ariel H; Mayer, Marcos A; Taira, Carlos A; Fraga, Cesar G; Galleano, Monica; Carranza, Andrea

    2017-08-01

    Metabolic syndrome is an array of closely metabolic disorders that includes glucose intolerance/insulin resistance, central obesity, dyslipidemia, and hypertension. Fructose, a highly lipogenic sugar, has profound metabolic effects in adipose tissue, and has been associated with the etiopathology of many components of the metabolic syndrome. In adipocytes, the enzyme 11 β-HSD1 amplifies local glucocorticoid production, being a key player in the pathogenesis of central obesity and metabolic syndrome. 11 β-HSD1 reductase activity is dependent on NADPH, a cofactor generated by H6PD inside the endoplasmic reticulum. Our focus was to explore the effect of fructose overload on epididymal white adipose tissue (EWAT) machinery involved in glucocorticoid production and NADPH and oxidants metabolism. Male Sprague-Dawley rats fed with a fructose solution (10% (w/v) in tap water) during 9 weeks developed some characteristic features of metabolic syndrome, such as hypertriglyceridemia, and hypertension. In addition, high levels of plasma and EWAT corticosterone were detected. Activities and expressions of H6PD and 11 β-HSD1, NAPDH content, superoxide anion production, expression of NADPH oxidase 2 subunits, and indicators of oxidative metabolism were measured. Fructose overloaded rats showed an increased potential in oxidant production respect to control rats. In parallel, in EWAT from fructose overloaded rats we found higher expression/activity of H6PD and 11 β-HSD1, and NADPH/NADP + ratio. Our in vivo results support that fructose overload installs in EWAT conditions favoring glucocorticoid production through higher H6PD expression/activity supplying NADPH for enhanced 11 β-HSD1 expression/activity, becoming this tissue a potential extra-adrenal source of corticosterone under these experimental conditions. Copyright © 2017 Elsevier Inc. All rights reserved.

  4. Complex formation of p-carboxybenzeneboronic acid with fructose

    International Nuclear Information System (INIS)

    Bulbul Islam, T.M.; Yoshino, K.

    2000-01-01

    To increase the solubility of p-caboxybenzeneboronic acid (PCBA) in physiological pH 7.4, the complex formation of PCBA with fructose has been studied by 11 B-NMR. PCBA formed complex with fructose and the complex increased the solubility of PCBA. The complex formation constant (log K) was obtained in pH 7.4 as 2.75 from the 11 B-NMR spectra. Based on this result the complex formation ability of PCBA with fructose has been discussed. (author)

  5. Effect of L-Carnitine on Skeletal Muscle Lipids and Oxidative Stress in Rats Fed High-Fructose Diet

    Directory of Open Access Journals (Sweden)

    Panchamoorthy Rajasekar

    2007-01-01

    Full Text Available There is evidence that high-fructose diet induces insulin resistance, alterations in lipid metabolism, and oxidative stress in rat tissues. The purpose of this study was to evaluate the effect of L-carnitine (CAR on lipid accumulation and peroxidative damage in skeletal muscle of rats fed high-fructose diet. Fructose-fed animals (60 g/100 g diet displayed decreased glucose/insulin (G/I ratio and insulin sensitivity index (ISI0,120 indicating the development of insulin resistance. Rats showed alterations in the levels of triglycerides, free fatty acids, cholesterol, and phospholipids in skeletal muscle. The condition was associated with oxidative stress as evidenced by the accumulation of lipid peroxidation products, protein carbonyls, and aldehydes along with depletion of both enzymic and nonenzymic antioxidants. Simultaneous intraperitoneal administration of CAR (300 mg/kg/day to fructose-fed rats alleviated the effects of fructose. These rats showed near-normal levels of the parameters studied. The effects of CAR in this model suggest that CAR supplementation may have some benefits in patients suffering from insulin resistance.

  6. No difference in ad libitum energy intake in healthy men and women consuming beverages sweetened with fructose, glucose, or high-fructose corn syrup: a randomized trial.

    Science.gov (United States)

    Kuzma, Jessica N; Cromer, Gail; Hagman, Derek K; Breymeyer, Kara L; Roth, Christian L; Foster-Schubert, Karen E; Holte, Sarah E; Callahan, Holly S; Weigle, David S; Kratz, Mario

    2015-12-01

    Increased energy intake is consistently observed in individuals consuming sugar-sweetened beverages (SSBs), likely mainly because of an inadequate satiety response to liquid calories. However, SSBs have a high content of fructose, the consumption of which acutely fails to trigger responses in key signals involved in energy homeostasis. It is unclear whether the fructose content of SSBs contributes to the increased energy intake in individuals drinking SSBs. We investigated whether the relative amounts of fructose and glucose in SSBs modifies ad libitum energy intake over 8 d in healthy adults without fructose malabsorption. We conducted 2 randomized, controlled, double-blind crossover studies to compare the effects of consuming 4 servings/d of a fructose-, glucose-, or aspartame-sweetened beverage (study A; n = 9) or a fructose-, glucose-, or high-fructose corn syrup (HFCS)-sweetened beverage (study B; n = 24) for 8 d on overall energy intake. SSBs were provided at 25% of estimated energy requirement, or an equivalent volume of the aspartame-sweetened beverage, and consumption was mandatory. All solid foods were provided at 125% of estimated energy requirements and were consumed ad libitum. In study A, ad libitum energy intake was 120% ± 10%, 117% ± 12%, and 102% ± 15% of estimated energy requirements when subjects consumed the fructose-, glucose-, and aspartame-sweetened beverages. Energy intake was significantly higher in the fructose and glucose phases than in the aspartame phase (P fructose and glucose phases (P = 0.462). In study B, total energy intake during the fructose, HFCS, and glucose phases was 116% ± 14%, 116% ± 16%, and 116% ± 16% of the subject's estimated total energy requirements (P = 0.880). In healthy adults, total 8-d ad libitum energy intake was increased in individuals consuming SSBs compared with aspartame-sweetened beverages. The energy overconsumption observed in individuals consuming SSBs occurred independently of the relative

  7. Health Implications of High-Fructose Intake and Current Research12

    Science.gov (United States)

    Dornas, Waleska C; de Lima, Wanderson G; Pedrosa, Maria L; Silva, Marcelo E

    2015-01-01

    Although fructose consumption has dramatically increased and is suspected to be causally linked to metabolic abnormalities, the mechanisms involved are still only partially understood. We discuss the available data and investigate the effects of dietary fructose on risk factors associated with metabolic disorders. The evidence suggests that fructose may be a predisposing cause in the development of insulin resistance in association with the induction of hypertriglyceridemia. Experiments in animals have shown this relation when they are fed diets very high in fructose or sucrose, and human studies also show this relation, although with conflicting results due to the heterogeneity of the studies. The link between increased fructose consumption and increases in uric acid also has been confirmed as a potential risk factor for metabolic syndrome, and insulin resistance/hyperinsulinemia may be causally related to the development of hypertension. Collectively, these results suggest a link between high fructose intake and insulin resistance, although future studies must be of reasonable duration, use defined populations, and improve comparisons regarding the effects of relevant doses of nutrients on specific endpoints to fully understand the effect of fructose intake in the absence of potential confounding factors. PMID:26567197

  8. Flavor release and perception in hard candy: influence of flavor compound-flavor solvent interactions.

    Science.gov (United States)

    Schober, Amanda L; Peterson, Devin G

    2004-05-05

    The release kinetics of l-menthol dissolved in propylene glycol (PG), Miglyol, or 1,8-cineole (two common odorless flavor solvents differing in polarity and a hydrophobic flavor compound) were monitored from a model aqueous system via atmospheric pressure chemical ionization mass spectrometry (APCI-MS). Breath analysis was also conducted via APCI-MS to monitor release of l-menthol from hard candy that used PG and Miglyol for l-menthol incorporation. The quantities of l-menthol released when dissolved in PG or Miglyol from the model aqueous system were found to be similar and overall significantly greater in comparison to when dissolved in 1,8-cineole. Analogous results were reported by the breath analysis of hard candy. The release kinetics of l-menthol from PG or Miglyol versus from 1,8-cineole were notably more rapid and higher in quantity. Results from the sensory time-intensity study also indicated that there was no perceived difference in the overall cooling intensity between the two flavor solvent delivery systems (PG and Miglyol).

  9. Precursors of chicken flavor. II. Identification of key flavor precursors using sensory methods.

    Science.gov (United States)

    Aliani, Michel; Farmer, Linda J

    2005-08-10

    Sensory evaluation was used to identify flavor precursors that are critical for flavor development in cooked chicken. Among the potential flavor precursors studied (thiamin, inosine 5'-monophosphate, ribose, ribose-5-phosphate, glucose, and glucose-6-phosphate), ribose appears most important for chicken aroma. An elevated concentration (added or natural) of only 2-4-fold the natural concentration gives an increase in the selected aroma and flavor attributes of cooked chicken meat. Assessment of the volatile odor compounds by gas chromatography-odor assessment and gas chromatography-mass spectrometry showed that ribose increased odors described as "roasted" and "chicken" and that the changes in odor due to additional ribose are probably caused by elevated concentrations of compounds such as 2-furanmethanethiol, 2-methyl-3-furanthiol, and 3-methylthiopropanal.

  10. Consumer attitudes and preferences for fresh market tomatoes.

    Science.gov (United States)

    Oltman, A E; Jervis, S M; Drake, M A

    2014-10-01

    This study established attractive attributes and consumer desires for fresh tomatoes. Three focus groups (n = 28 participants) were conducted to explore how consumers perceived tomatoes, including how they purchased and consumed them. Subsequently, an Adaptive Choice Based Conjoint (ACBC) survey was conducted to understand consumer preferences toward traditional tomatoes. The ACBC survey with Kano questions (n = 1037 consumers in Raleigh, NC) explored the importance of color, firmness, size, skin, texture, interior, seed presence, flavor, and health benefits. The most important tomato attribute was color, then juice when sliced, followed by size, followed by seed presence, which was at parity with firmness. An attractive tomato was red, firm, medium/small sized, crisp, meaty, juicy, flavorful, and with few seeds. Deviations from these features resulted in a tomato that was rejected by consumers. Segmentations of consumers were determined by patterns in utility scores. External attributes were the main drivers of tomato liking, but different groups of tomato consumers exist with distinct preferences for juiciness, firmness, flavor, and health benefits. Conjoint analysis is a research technique that collects a large amount of data from consumers in a format designed to be reflective of a real life market setting and can be combined with qualitative insight from focus groups to gain information on consumer consumption and purchase behaviors. This study established that the most important fresh tomato attributes were color, amount of juice when sliced, and size. Distinct consumer clusters were differentiated by preference for color/appearance, juiciness and firm texture. Tomato growers can utilize the results to target attributes that drive consumer choice for fresh tomatoes. © 2014 Institute of Food Technologists®

  11. Stimulation of glucose phosphorylation by fructose in isolated rat hepatocytes.

    Science.gov (United States)

    Van Schaftingen, E; Vandercammen, A

    1989-01-15

    The phosphorylation of glucose was measured by the formation of [3H]H2O from [2-3H]glucose in suspensions of freshly isolated rat hepatocytes. Fructose (0.2 mM) stimulated 2-4-fold the rate of phosphorylation of 5 mM glucose although not of 40 mM glucose, thus increasing the apparent affinity of the glucose phosphorylating system. A half-maximal stimulatory effect was observed at about 50 microM fructose. Stimulation was maximal 5 min after addition of the ketose and was stable for at least 40 min, during which period 60% of the fructose was consumed. The effect of fructose was reversible upon removal of the ketose. Sorbitol and tagatose were as potent as fructose in stimulating the phosphorylation of 5 mM glucose. D-Glyceraldehyde also had a stimulatory effect but at tenfold higher concentrations. In contrast, dihydroxyacetone had no significant effect and glycerol inhibited the detritiation of glucose. Oleate did not affect the phosphorylation of glucose, even in the presence of fructose, although it stimulated the formation of ketone bodies severalfold, indicating that it was converted to its acyl-CoA derivative. These results allow the conclusion that fructose stimulates glucokinase in the intact hepatocyte. They also suggest that this effect is mediated through the formation of fructose 1-phosphate, which presumably interacts with a competitive inhibitor of glucokinase other than long-chain acyl-CoAs.

  12. Differential effects of acute and chronic fructose administration on pyruvate dehydrogenase activity and lipogenesis

    International Nuclear Information System (INIS)

    Wilson, L.

    1988-01-01

    These studies were undertaken to distinguish between the acute and chronic effects of fructose administration. In vivo, liver lipogenesis, as measured by 3 H 2 O incorporation, was greater in rats fed 60% fructose than in their glucose fed controls. Both fructose feeding, and fructose feeding plus intraperitoneal fructose injection increased the activities of 6-phosphogluconate dehydrogenase and malic enzyme. Liver PDH activity was increased by fructose feeding, and was increased even more by fructose feeding and injection of fructose, but this was not associated with any changes in hepatic ATP concentrations

  13. No difference in ad libitum energy intake in healthy men and women consuming beverages sweetened with fructose, glucose, or high-fructose corn syrup: a randomized trial1

    Science.gov (United States)

    Kuzma, Jessica N; Cromer, Gail; Hagman, Derek K; Breymeyer, Kara L; Roth, Christian L; Foster-Schubert, Karen E; Holte, Sarah E; Callahan, Holly S; Weigle, David S; Kratz, Mario

    2015-01-01

    Background: Increased energy intake is consistently observed in individuals consuming sugar-sweetened beverages (SSBs), likely mainly because of an inadequate satiety response to liquid calories. However, SSBs have a high content of fructose, the consumption of which acutely fails to trigger responses in key signals involved in energy homeostasis. It is unclear whether the fructose content of SSBs contributes to the increased energy intake in individuals drinking SSBs. Objective: We investigated whether the relative amounts of fructose and glucose in SSBs modifies ad libitum energy intake over 8 d in healthy adults without fructose malabsorption. Design: We conducted 2 randomized, controlled, double-blind crossover studies to compare the effects of consuming 4 servings/d of a fructose-, glucose-, or aspartame-sweetened beverage (study A; n = 9) or a fructose-, glucose-, or high-fructose corn syrup (HFCS)–sweetened beverage (study B; n = 24) for 8 d on overall energy intake. SSBs were provided at 25% of estimated energy requirement, or an equivalent volume of the aspartame-sweetened beverage, and consumption was mandatory. All solid foods were provided at 125% of estimated energy requirements and were consumed ad libitum. Results: In study A, ad libitum energy intake was 120% ± 10%, 117% ± 12%, and 102% ± 15% of estimated energy requirements when subjects consumed the fructose-, glucose-, and aspartame-sweetened beverages. Energy intake was significantly higher in the fructose and glucose phases than in the aspartame phase (P fructose and glucose phases (P = 0.462). In study B, total energy intake during the fructose, HFCS, and glucose phases was 116% ± 14%, 116% ± 16%, and 116% ± 16% of the subject’s estimated total energy requirements (P = 0.880). Conclusions: In healthy adults, total 8-d ad libitum energy intake was increased in individuals consuming SSBs compared with aspartame-sweetened beverages. The energy overconsumption observed in individuals

  14. Immobilization of Recombinant Glucose Isomerase for Efficient Production of High Fructose Corn Syrup.

    Science.gov (United States)

    Jin, Li-Qun; Xu, Qi; Liu, Zhi-Qiang; Jia, Dong-Xu; Liao, Cheng-Jun; Chen, De-Shui; Zheng, Yu-Guo

    2017-09-01

    Glucose isomerase is the important enzyme for the production of high fructose corn syrup (HFCS). One-step production of HFCS containing more than 55% fructose (HFCS-55) is receiving much attention for its industrial applications. In this work, the Escherichia coli harboring glucose isomerase mutant TEGI-W139F/V186T was immobilized for efficient production of HFCS-55. The immobilization conditions were optimized, and the maximum enzyme activity recovery of 92% was obtained. The immobilized glucose isomerase showed higher pH, temperature, and operational stabilities with a K m value of 272 mM and maximum reaction rate of 23.8 mM min -1 . The fructose concentration still retained above 55% after the immobilized glucose isomerase was reused for 10 cycles, and more than 85% of its initial activity was reserved even after 15 recycles of usage at temperature of 90 °C. The results highlighted the immobilized glucose isomerase as a potential biocatalyst for HFCS-55 production.

  15. Flavor changing lepton processes

    International Nuclear Information System (INIS)

    Kuno, Yoshitaka

    2002-01-01

    The flavor changing lepton processes, or in another words the lepton flavor changing processes, are described with emphasis on the updated theoretical motivations and the on-going experimental progress on a new high-intense muon source. (author)

  16. Influence of color on acceptance and identification of flavor of foods by adults

    Directory of Open Access Journals (Sweden)

    Nayane Aparecida Araújo Dias

    2012-06-01

    Full Text Available The sensory characteristics color and flavor of food play an important role not only in the selection, but also in the determination of consumption, satiation, and ingestion. With the objective to determine and evaluate the influence of color on the acceptance and identification of flavor of foods for adults, sensory analysis was performed on jellies by non-trained tasters of both sexes aged between 18 and 60 years (1750 tests. A hedonic scale and combinations of five colors (red, yellow, green, blue and purple and three flavors (strawberry, pineapple, and limes were used in the acceptance test totaling 15 samples. In the duo-trio discrimination test, together with the reference sample (R, one sample identical to the reference and another of identical color and different flavor were offered, and the judges were requested to identify the sample that was different from the reference sample. The colors used did not influence the acceptance of the samples (P > 0.05, and as there was not significant interaction between color and flavor. However, the limes flavor negatively influenced acceptance when compared to the other flavors. With regard to flavor differentiation, the colors used did not influence flavor identification (P > 0.05; However, differentiated behavior was identified between females and males, and the latter were more error-prone. Therefore, under the experimental conditions tested, color did not influence the acceptance and identification of the flavor of the samples by adults.

  17. IDH2 Deficiency Aggravates Fructose-Induced NAFLD by Modulating Hepatic Fatty Acid Metabolism and Activating Inflammatory Signaling in Female Mice

    Directory of Open Access Journals (Sweden)

    Jeong Hoon Pan

    2018-05-01

    Full Text Available Fructose is a strong risk factor for non-alcoholic fatty liver disease (NAFLD, resulting from the disruption of redox systems by excessive reactive oxygen species production in the liver cells. Of note, recent epidemiological studies indicated that women are more prone to developing metabolic syndrome in response to fructose-sweetened beverages. Hence, we examined whether disruption of the redox system through a deletion of NADPH supplying mitochondrial enzyme, NADP+-dependent isocitrate dehydrogenase (IDH2, exacerbates fructose-induced NAFLD conditions in C57BL/6 female mice. Wild-type (WT and IDH2 knockout (KO mice were treated with either water or 34% fructose water over six weeks. NAFLD phenotypes and key proteins and mRNAs involved in the inflammatory pathway (e.g., NF-κB p65 and IL-1β were assessed. Hepatic lipid accumulation was significantly increased in IDH2 KO mice fed fructose compared to the WT counterpart. Neutrophil infiltration was observed only in IDH2 KO mice fed fructose. Furthermore, phosphorylation of NF-κB p65 and expression of IL-1β was remarkably upregulated in IDH2 KO mice fed fructose, and expression of IκBα was decreased by fructose treatment in both WT and IDH2 KO groups. For the first time, we report our novel findings that IDH2 KO female mice may be more susceptible to fructose-induced NAFLD and the associated inflammatory response, suggesting a mechanistic role of IDH2 in metabolic diseases.

  18. Fructose Induced Endotoxemia in Pediatric Nonalcoholic Fatty Liver Disease

    Directory of Open Access Journals (Sweden)

    Ran Jin

    2014-01-01

    Full Text Available In preclinical studies of fructose-induced NAFLD, endotoxin appears to play an important role. We retrospectively examined samples from three pediatric cohorts (1 to investigate whether endotoxemia is associated with the presence of hepatic steatosis; (2 to evaluate postprandial endotoxin levels in response to fructose beverage in an acute 24-hour feeding challenge, and (3 to determine the change of fasting endotoxin amounts in a 4-week randomized controlled trial comparing fructose to glucose beverages in NAFLD. We found that adolescents with hepatic steatosis had elevated endotoxin levels compared to obese controls and that the endotoxin level correlated with insulin resistance and several inflammatory cytokines. In a 24-hour feeding study, endotoxin levels in NAFLD adolescents increased after fructose beverages (consumed with meals as compared to healthy children. Similarly, endotoxin was significantly increased after adolescents consumed fructose beverages for 2 weeks and remained high although not significantly at 4 weeks. In conclusion, these data provide support for the concept of low level endotoxemia contributing to pediatric NAFLD and the possible role of fructose in this process. Further studies are needed to determine if manipulation of the microbiome or other methods of endotoxin reduction would be useful as a therapy for pediatric NAFLD.

  19. The effect of chewing gum's flavor on salivary flow rate and pH.

    Science.gov (United States)

    Karami-Nogourani, Maryam; Kowsari-Isfahan, Raha; Hosseini-Beheshti, Mozhgan

    2011-12-01

    Chewing sugar-free gums is a convenient way to increase salivary flow. Salivary flow increases in response to both gustatory (taste) and mechanical (chewing) stimuli, and chewing gum can provide both of these stimuli. The aim of this study was to compare the effect of five different flavors of sugar-free chewing gum on the salivary flow rate (SFR) and pH. Fifteen dental students volunteered at the same time on six consecutive days, to collect one minute unstimulated saliva. After five minutes, while some volunteers continued to collect only unstimulated saliva, the others asked to start chewing one of the five flavored gums randomly. The flavors were spearmint, cinnamon, watermelon, strawberry, and apple. The whole saliva was collected over time periods of 0 - 1, 1 - 3, and 3 - 6 minutes, and the SFR and pH were also measured. The data were subjected to pair t-test, repeated-measures analysis of variance, and Duncan tests. Compared to the unstimulated rate, all five different flavored gums significantly increased the SFR within six minutes. Although the flow rate peaked during the first minute of stimulation with all five products, it reduced gradually, but still remained above the unstimulated saliva, after six minutes. In the first minute, the strawberry-flavored gums showed the highest weight, yet, it only induced a significantly higher SFR compared to the cinnamon-flavored gums. During one to three minutes, strawberry and apple-flavored gums showed significantly higher SFR, respectively, compared to cinnamon-flavored gums. There were no significant differences in the flow rates elicited by each flavored gum through the three-to-six minute interval, although the spearmint-flavored gums induced slightly higher SFR. Only the spearmint and cinnamon-flavored gum significantly increased the salivary pH. Gum flavor can affect the SFR and special flavors may be advised for different individuals according to their oral conditions.

  20. Concurrent choice for social interaction and amphetamine using conditioned place preference in rats: effects of age and housing condition.

    Science.gov (United States)

    Yates, Justin R; Beckmann, Joshua S; Meyer, Andrew C; Bardo, Michael T

    2013-05-01

    Social interaction can serve as a natural reward that attenuates drug reward in rats; however, it is unknown if age or housing conditions alter the choice between social interaction and drug. Individually- and pair-housed adolescent and adult male rats were tested using conditioned place preference (CPP) in separate experiments in which: (1) social interaction was conditioned against no social interaction; (2) amphetamine (AMPH; 1mg/kg, s.c.) was conditioned against saline; or (3) social interaction was conditioned against AMPH. Social interaction CPP was obtained only in individually-housed adolescents, whereas AMPH CPP was obtained in both individually-housed adolescents and adults; however, the effect of AMPH was not statistically significant in pair-housed adults. When allowed to choose concurrently between compartments paired with either social interaction or AMPH, individually-housed adolescents preferred the compartment paired with social interaction, whereas pair-housed adolescents preferred the compartment paired with AMPH. Regardless of housing condition, adults showed a similar preference for the compartments paired with either social interaction or AMPH. Although some caution is needed in interpreting cross-experiment comparisons, the overall results suggest that individually-housed adolescents were most sensitive to the rewarding effect of social interaction, and this hypersensitivity to social reward effectively competed with AMPH reward. Copyright © 2013 Elsevier Ireland Ltd. All rights reserved.

  1. Effect of the fructose and glucose concentration on the rheological ...

    African Journals Online (AJOL)

    The objective of this work was to study the effect of fructose and glucose content on the rheological behavior of syrups. Initially, high fructose syrup from the fructans present in leaves, bases and head of Agave tequilana Weber blue was obtained. Then, its contents of moisture, ash, fructose, glucose and direct and total ...

  2. The role of conditioning on heterosexual and homosexual partner preferences in rats.

    Science.gov (United States)

    Coria-Avila, Genaro A

    2012-01-01

    Partner preferences are expressed by many social species, including humans. They are commonly observed as selective contacts with an individual, more time spent together, and directed courtship behavior that leads to selective copulation. This review discusses the effect of conditioning on the development of heterosexual and homosexual partner preferences in rodents. Learned preferences may develop when a conditioned stimulus (CS) is associated in contingency with an unconditioned stimulus (UCS) that functions as a reinforcer. Consequently, an individual may display preference for a partner that bears a CS. Some UCS may be more or less reinforcing, depending on when they are experienced, and may be different for males and females. For example, it could be that, only during periods of early development, that stimuli associated with nurture and juvenile play become conditioned. In adulthood, other stimuli such as sexual reward, cohabitation, mild stress, or even pharmacological manipulations may function as reinforcers to condition partner preferences. Evolutionary biologists and psychologists must take into consideration the idea that an individual's experience with reward (i.e. sexual and pharmacological) can override presumably 'innate' mate choices (e.g. assortativeness and orientation) or mate strategies (e.g. monogamy or polygamy) by means of Pavlovian and operant contingencies. In fact, it is likely as innate to learn about the environment in ways that maximize reward and minimize aversive outcomes, making so-called 'proximate' causes (e.g. pleasure) ultimately more powerful predictors of social behavior and choice than so-called 'ultimate' causes (e.g. genetic or reproductive fitness).

  3. Scalar mass relations and flavor violations in supersymmetric theories

    International Nuclear Information System (INIS)

    Cheng, Hsin-Chia; California Univ., Berkeley, CA

    1996-01-01

    Supersymmetry provides the most promising solution to the gauge hierarchy problem. For supersymmetry to stablize the hierarchy, it must be broken at the weak scale. The combination of weak scale supersymmetry and grand unification leads to a successful prediction of the weak mixing angle to within 1% accuracy. If supersymmetry is a symmetry of nature, the mass spectrum and the flavor mixing pattern of the scalar superpartners of all the quarks and leptons will provide important information about a more fundamental theory at higher energies. We studied the scalar mass relations which follow from the assumption that at high energies there is a grand unified theory which leads to a significant prediction of the weak mixing angle; these will serve as important tests of grand unified theories. Two intragenerational mass relations for each of the light generations are derived. A third relation is also found which relates the Higgs masses and the masses of all three generation scalars. In a realistic supersymmetric grand unified theory, nontrivial flavor mixings are expected to exist at all gaugino vertices. This could lead to important contributions to the neutron electric dipole moment, the decay mode p → K 0 μ + , weak scale radiative corrections to the up-type quark masses, and lepton flavor violating signals such as μ → eγ. These also provide important probes of physics at high energy scales. Supersymmetric theories involving a spontaneously broken flavor symmetry can provide a solution to the supersymmetric flavor-changing problem and an understanding of the fermion masses and mixings. We studied the possibilities and the general conditions under which some fermion masses and mixings can be obtained radiatively. We also constructed theories of flavor in which the first generation fermion masses arise from radiative corrections while flavor-changing constraints are satisfied. 69 refs., 19 figs., 9 tabs

  4. Flavor physics without flavor symmetries

    Science.gov (United States)

    Buchmuller, Wilfried; Patel, Ketan M.

    2018-04-01

    We quantitatively analyze a quark-lepton flavor model derived from a six-dimensional supersymmetric theory with S O (10 )×U (1 ) gauge symmetry, compactified on an orbifold with magnetic flux. Two bulk 16 -plets charged under the U (1 ) provide the three quark-lepton generations whereas two uncharged 10 -plets yield two Higgs doublets. At the orbifold fixed points mass matrices are generated with rank one or two. Moreover, the zero modes mix with heavy vectorlike split multiplets. The model possesses no flavor symmetries. Nevertheless, there exist a number of relations between Yukawa couplings, remnants of the underlying grand unified theory symmetry and the wave function profiles of the zero modes, which lead to a prediction of the light neutrino mass scale, mν 1˜10-3 eV and heavy Majorana neutrino masses in the range from 1 012 to 1 014 GeV . The model successfully includes thermal leptogenesis.

  5. Effects of Restricted Fructose Access on Body Weight and Blood Pressure Circadian Rhythms

    Directory of Open Access Journals (Sweden)

    Danielle Senador

    2012-01-01

    Full Text Available High-fructose diet is known to produce cardiovascular and metabolic pathologies. The objective was to determine whether the timing of high fructose (10% liquid solution intake affect the metabolic and cardiovascular outcomes. Male C57BL mice with radiotelemetric probes were divided into four groups: (1 24 h water (control; (2 24 h fructose (F24; (3 12 h fructose during the light phase (F12L; (4 12 h fructose during the dark phase (F12D. All fructose groups had higher fluid intake. Body weight was increased in mice on restricted access with no difference in total caloric intake. Fasting glycemia was higher in groups with restricted access. F24 mice showed a fructose-induced blood pressure increase during the dark period. Blood pressure circadian rhythms were absent in F12L mice. Results suggest that the timing of fructose intake is an important variable in the etiology of cardiovascular and metabolic pathologies produced by high fructose consumption.

  6. Fructose, high-fructose corn syrup, sucrose, and nonalcoholic fatty liver disease or indexes of liver health: a systematic review and meta-analysis.

    Science.gov (United States)

    Chung, Mei; Ma, Jiantao; Patel, Kamal; Berger, Samantha; Lau, Joseph; Lichtenstein, Alice H

    2014-09-01

    Concerns have been raised about the concurrent temporal trend between simple sugar intakes, especially of fructose or high-fructose corn syrup (HFCS), and rates of nonalcoholic fatty liver disease (NAFLD) in the United States. We examined the effect of different amounts and forms of dietary fructose on the incidence or prevalence of NAFLD and indexes of liver health in humans. We conducted a systematic review of English-language, human studies of any design in children and adults with low to no alcohol intake and that reported at least one predetermined measure of liver health. The strength of the evidence was evaluated by considering risk of bias, consistency, directness, and precision. Six observational studies and 21 intervention studies met the inclusion criteria. The overall strength of evidence for observational studies was rated insufficient because of high risk of biases and inconsistent study findings. Of 21 intervention studies, 19 studies were in adults without NAFLD (predominantly healthy, young men) and 1 study each in adults or children with NAFLD. We found a low level of evidence that a hypercaloric fructose diet (supplemented by pure fructose) increases liver fat and aspartate aminotransferase (AST) concentrations in healthy men compared with the consumption of a weight-maintenance diet. In addition, there was a low level of evidence that hypercaloric fructose and glucose diets have similar effects on liver fat and liver enzymes in healthy adults. There was insufficient evidence to draw a conclusion for effects of HFCS or sucrose on NAFLD. On the basis of indirect comparisons across study findings, the apparent association between indexes of liver health (ie, liver fat, hepatic de novo lipogenesis, alanine aminotransferase, AST, and γ-glutamyl transpeptase) and fructose or sucrose intake appear to be confounded by excessive energy intake. Overall, the available evidence is not sufficiently robust to draw conclusions regarding effects of fructose

  7. Collective three-flavor oscillations of supernova neutrinos

    Science.gov (United States)

    Dasgupta, Basudeb; Dighe, Amol

    2008-06-01

    Neutrinos and antineutrinos emitted from a core collapse supernova interact among themselves, giving rise to collective flavor conversion effects that are significant near the neutrinosphere. We develop a formalism to analyze these collective effects in the complete three-flavor framework. It naturally generalizes the spin-precession analogy to three flavors and is capable of analytically describing phenomena like vacuum/Mikheyev-Smirnov-Wolfenstein (MSW) oscillations, synchronized oscillations, bipolar oscillations, and spectral split. Using the formalism, we demonstrate that the flavor conversions may be “factorized” into two-flavor oscillations with hierarchical frequencies. We explicitly show how the three-flavor solution may be constructed by combining two-flavor solutions. For a typical supernova density profile, we identify an approximate separation of regions where distinctly different flavor conversion mechanisms operate, and demonstrate the interplay between collective and MSW effects. We pictorialize our results in terms of the “e3-e8 triangle” diagram, which is a tool that can be used to visualize three-neutrino flavor conversions in general, and offers insights into the analysis of the collective effects in particular.

  8. Maternal dietary free or bound fructose diversely influence developmental programming of lipogenesis.

    Science.gov (United States)

    Yuruk, Armagan Aytug; Nergiz-Unal, Reyhan

    2017-12-01

    Maternal dietary choices throughout preconception, pregnancy, and lactation irreversibly affect the development of fetal tissues and organs, known as fetal programming. Recommendations tend to emphasize reducing added sugars. However, the impact of maternal dietary free or bound fructose in added sugars on developmental programming of lipogenesis is unknown. Virgin Sprague-Dawley rats were randomly divided into five groups. Rats were given feed and plain water (control) or water containing maltodextrin (vehicle), fructose, high-fructose corn syrup (HFCS) containing 55% fructose, sucrose (20% w/v) for 12 weeks before mating and throughout the pregnancy and lactation periods. Body weight, water, and feed intake were measured throughout the study. At the end of the lactation period, blood was drawn to determine the fasting levels of glucose, insulin, triglycerides, and non-esterified fatty acids (NEFA) in blood. Triglycerides and acetyl Co-A Carboxylase-1 (ACC1) levels in livers were analyzed, and insulin resistance was calculated. The energy intake of dams in the HFCS group was higher than in the fructose group, while weight gain was less in the HFCS group than in the fructose group. HFCS resulted in greater insulin resistance in dams, whereas free fructose had a robust effect on the fetal programming of insulin resistance. Free fructose and HFCS in the maternal diet increased blood and liver triglycerides and NEFA content in pups. Furthermore, fructose and HFCS exposure increased phosphorylated ACC1 as compared to maltodextrin and control, indicating greater fatty acid synthesis in pups and dams. Different types of added sugar in the maternal diet have different metabolic effects on the developmental programming of lipogenesis. Consequently, high fructose intake via processed foods may increase the risk for chronic diseases, and free fructose might contribute to developmental programming of chronic diseases more than bound fructose.

  9. Chiral flavor violation from extended gauge mediation

    Energy Technology Data Exchange (ETDEWEB)

    Evans, Jared A. [Department of Physics, University of Illinois at Urbana-Champaign,Urbana, IL 61801 (United States); Shih, David; Thalapillil, Arun [NHETC, Department of Physics and Astronomy,Rutgers University, Piscataway, NJ 08854 (United States)

    2015-07-08

    Models of extended gauge mediation, in which large A-terms arise through direct messenger-MSSM superpotential couplings, are well-motivated by the discovery of the 125 GeV Higgs. However, since these models are not necessarily MFV, the flavor constraints could be stringent. In this paper, we perform the first detailed and quantitative study of the flavor violation in these models. To facilitate our study, we introduce a new tool called FormFlavor for computing precision flavor observables in the general MSSM. We validate FormFlavor and our qualitative understanding of the flavor violation in these models by comparing against analytical expressions. Despite being non-MFV, we show that these models are protected against the strongest constraints by a special flavor texture, which we dub chiral flavor violation (χFV). This results in only mild bounds from current experiments, and exciting prospects for experiments in the near future.

  10. The flavoring of the pomeron

    International Nuclear Information System (INIS)

    Dash, J.W.; Manesis, E.K.

    1977-03-01

    A theoretical review and a detailed phenomenological description of the 'flavoring' of the bare Pomeron pole at t=0 (i.e. the non-diffractive renormalization of its multiperipheral unitarity sum by strange quarks, charmed quarks, diquarks,...) are presented. From an 'unflavored' intercept α=0.85 to a 'flavored' intercept α approximately 1.08, probably close to the bare intercept of the Reggeon Field Theory. NN, πN, and KN total cross sections and real to imaginary amplitude ratios are treated. No oscillations are observed. Particular attention is paid to 2 sigmasub(KN) - sigmasub(πN) which rises monotonically. A closely related combination of inelastic diffraction cross sections is presented which decreases monotonically, indicating that vacuum amplitudes are not simply the sum of a Pomeron pole and an ideally mixed f. In fact it is argued that a Pomeron +f structure is neither compatible with flavoring nor with schemes in which flavoring is somehow absorbed away. In contrast, flavoring is required for consistency with experiment by the Chew-Rosenzweig hypothesis of the Pomeron-f identity. A description of flavoring threshold effects on the Reggeon Field Theory at current energies is presented

  11. Expression and purification of plant fructan exohydrolases and their potential applications in fructose production.

    Science.gov (United States)

    Zhan, Wenyue; Jin, Lijin; Jiao, Jiao; Zhang, Xi; Zhang, Yan; Zhao, Haiyan; Liang, Mingxiang

    2018-03-01

    Inulinases from microorganisms have been extensively studied for their role in the production of fructose from fructan. Fructan can also be hydrolyzed by plant fructan exohydrolases (FEHs), but these enzymes have not been used to produce fructose commercially. Two Ht1-FEHs (Ht1-FEH I and Ht1-FEH II) were recently characterized in Jerusalem artichoke. In this study, we cloned the third member of the Ht1-FEH family in Jerusalem artichoke (i.e., Ht1-FEH III). When heterologously expressed in Pichia pastoris X-33, Ht1-FEH III not only demonstrated hydrolysis activity towards β (2, 1)-linked fructans and β (2, 6)-linked levan, but also towards sucrose. To explore the potential industrial applications, we heterologously expressed and purified six plant 1-FEHs from two typical fructan plants (i.e., chicory and Jerusalem artichoke) and showed that chicory Ci1-FEH IIa had the highest hydrolysis capacity to fructan in vitro. Furthermore, we immobilized Ci1-FEH IIa on resin and optimized the immobilization conditions. We found that inulin-type fructan or the tuber extract from Jerusalem artichoke could be rapidly degraded into fructose and sucrose by immobilized Ci1-FEH IIa. The capacity of Ci1-FEH IIa to release fructose from fructans was comparable to that of some inulinases from microorganisms. Thus, plant FEHs have potential applications in fructose production. Copyright © 2017 Elsevier B.V. All rights reserved.

  12. D-tagatose, a stereoisomer of D-fructose, increases blood uric acid concentration.

    Science.gov (United States)

    Buemann, B; Toubro, S; Holst, J J; Rehfeld, J F; Bibby, B M; Astrup, A

    2000-08-01

    D-Fructose has been found to increase uric acid production by accelerating the degradation of purine nucleotides, probably due to hepatocellular depletion of inorganic phosphate (Pi) by an accumulation of ketohexose-1-phosphate. The hyperuricemic effect of D-tagatose, a stereoisomer of D-fructose, may be greater than that of D-fructose, as the subsequent degradation of D-tagatose-1-phosphate is slower than the degradation of D-fructose-1-phosphate. We tested the effect of 30 g oral D-tagatose versus D-fructose on plasma uric acid and other metabolic parameters in 8 male subjects by a double-blind crossover design. Both the peak concentration and 4-hour area under the curve (AUC) of serum uric acid were significantly higher after D-tagatose compared with either 30 g D-fructose or plain water. The decline in serum Pi concentration was greater at 50 minutes after D-tagatose versus D-fructose. The thermogenic and lactacidemic responses to D-tagatose were blunted compared with D-fructose. D-Tagatose attenuated the glycemic and insulinemic responses to a meal that was consumed 255 minutes after its administration. Moreover, both fructose and D-tagatose increased plasma concentrations of cholecystokinin (CCK) and glucagon-like peptide-1 (GLP-1). The metabolic effects of D-tagatose occurred despite its putative poor absorption.

  13. Fructose Mediated Non-Alcoholic Fatty Liver Is Attenuated by HO-1-SIRT1 Module in Murine Hepatocytes and Mice Fed a High Fructose Diet.

    Directory of Open Access Journals (Sweden)

    Komal Sodhi

    Full Text Available Oxidative stress underlies the etiopathogenesis of nonalcoholic fatty liver disease (NAFLD, obesity and cardiovascular disease (CVD. Heme Oxygenase-1 (HO-1 is a potent endogenous antioxidant gene that plays a key role in decreasing oxidative stress. Sirtuin1 (SIRT1 belongs to the family of NAD-dependent de-acyetylases and is modulated by cellular redox.We hypothesize that fructose-induced obesity creates an inflammatory and oxidative environment conducive to the development of NAFLD and metabolic syndrome. The aim of this study is to determine whether HO-1 acts through SIRT1 to form a functional module within hepatocytes to attenuate steatohepatitis, hepatic fibrosis and cardiovascular dysfunction.We examined the effect of fructose, on hepatocyte lipid accumulation and fibrosis in murine hepatocytes and in mice fed a high fructose diet in the presence and absence of CoPP, an inducer of HO-1, and SnMP, an inhibitor of HO activity. Fructose increased oxidative stress markers and decreased HO-1 and SIRT1 levels in hepatocytes (p<0.05. Further fructose supplementation increased FAS, PPARα, pAMPK and triglycerides levels; CoPP negated this increase. Concurrent treatment with CoPP and SIRT1 siRNA in hepatocytes increased FAS, PPARα, pAMPK and triglycerides levels suggesting that HO-1 is upstream of SIRT1 and suppression of SIRT1 attenuates the beneficial effects of HO-1. A high fructose diet increased insulin resistance, blood pressure, markers of oxidative stress and lipogenesis along with fibrotic markers in mice (p<0.05. Increased levels of HO-1 increased SIRT1 levels and ameliorated fructose-mediated lipid accumulation and fibrosis in liver along with decreasing vascular dysfunction (p<0.05 vs. fructose. These beneficial effects of CoPP were reversed by SnMP.Taken together, our study demonstrates, for the first time, that HO-1 induction attenuates fructose-induced hepatic lipid deposition, prevents the development of hepatic fibrosis and abates

  14. Volatile flavor compounds in yogurt: a review.

    Science.gov (United States)

    Cheng, Hefa

    2010-11-01

    Considerable knowledge has been accumulated on the volatile compounds contributing to the aroma and flavor of yogurt. This review outlines the production of the major flavor compounds in yogurt fermentation and the analysis techniques, both instrumental and sensory, for quantifying the volatile compounds in yogurt. The volatile compounds that have been identified in plain yogurt are summarized, with the few key aroma compounds described in detail. Most flavor compounds in yogurt are produced from lipolysis of milkfat and microbiological transformations of lactose and citrate. More than 100 volatiles, including carbonyl compounds, alcohols, acids, esters, hydrocarbons, aromatic compounds, sulfur-containing compounds, and heterocyclic compounds, are found in yogurt at low to trace concentrations. Besides lactic acid, acetaldehyde, diacetyl, acetoin, acetone, and 2-butanone contribute most to the typical aroma and flavor of yogurt. Extended storage of yogurt causes off-flavor development, which is mainly attributed to the production of undesired aldehydes and fatty acids during lipid oxidation. Further work on studying the volatile flavor compounds-matrix interactions, flavor release mechanisms, and the synergistic effect of flavor compounds, and on correlating the sensory properties of yogurt with the compositions of volatile flavor compounds are needed to fully elucidate yogurt aroma and flavor.

  15. Variable-flavor-number scheme in analysis of heavy-quark electro-production data

    International Nuclear Information System (INIS)

    Alekhin, S.; Bluemlein, J.; Klein, S.; Moch, S.

    2009-08-01

    We check the impact of the factorization scheme employed in the calculation of the heavy-quark deep-inelastic scattering (DIS) electro-production on the PDFs determined in the NNLO QCD analysis of the world inclusive neutral-current DIS data combined with the ones on the neutrino-nucleon DIS di-muon production and the fixed-target Drell-Yan process. The charm-quark DIS contribution is calculated in the general-mass variable-flavor-number (GMVFN) scheme: At asymptotically large values of the momentum transfer Q it is given by the zero-mass 4-flavor scheme and at the value of Q equal to the charm-quark mass it is smoothly matched with the 3-flavor scheme using the Buza-Matiounine-Smith-van Neerven prescription. The PDFs obtained in this variant of the fit are very similar to the ones obtained in the fit with a 3-flavor scheme employed. Our 5-flavor PDFs derived from the 3-flavor ones using the NNLO matching conditions are used to calculate the rates of W ± /Z and t anti t production at the Tevatron collider and the LHC at NNLO. (orig.)

  16. Kinetic and stoichiometric modelling of acidogenic fermentation of glucose and fructose

    International Nuclear Information System (INIS)

    Fernandez, F.J.; Villasenor, J.; Infantes, D.

    2011-01-01

    In this work, a model based on Monod equation for the description of the acidogenic fermentation of glucose and fructose as the main substrates contained in the winery wastewater was developed. The data used for calibration and validation of the model parameters were obtained from an acidogenic mixed culture fermenting glucose and fructose in a batch reactor at 35 o C and pH 5. The calibrated model accurately describes the experimental results from biomass growth, substrate consumption and fermentation products generation. The results showed that the microorganisms growth rate and biomass yield were higher when glucose was used as substrate: μ max-Glucose = 0.163 h -1 , μ max-Fructose = 0.108 h -1 , Y x-Glucose = 0.027 g VSS per mmol Glucose and Y x-Fructose 0.017 g VSS per mmol Fructose. Regarding to the fermentation products, the acetic acid was the main fermentation product obtained in both fermentations, followed by lactic and butyric acid. Comparing glucose and fructose fermentations, the main difference was the yield of butyric acid in both fermentations, 0.249 mol per mol Glucose and 0.131 mol per mol Fructose since the other acids concentration were quite similar. In the case of the H 2 production, it was 0.76 mol H 2 per mol Glucose while 0.85 was the yield in fructose fermentation. -- Highlights: → Acidogenic fermentation of glucose and fructose was studied. → A model describing the kinetics and stoichiometry of the fermentation was developed. → The model developed predicted accurately the substrate, products and biomass profiles along the fermentation process. → The microorganisms growth rate was higher in the glucose fermentation. → The fructose fermentation presented higher hydrogen yields.

  17. Divergent effects of glucose and fructose on hepatic lipogenesis and insulin signaling.

    Science.gov (United States)

    Softic, Samir; Gupta, Manoj K; Wang, Guo-Xiao; Fujisaka, Shiho; O'Neill, Brian T; Rao, Tata Nageswara; Willoughby, Jennifer; Harbison, Carole; Fitzgerald, Kevin; Ilkayeva, Olga; Newgard, Christopher B; Cohen, David E; Kahn, C Ronald

    2017-11-01

    Overconsumption of high-fat diet (HFD) and sugar-sweetened beverages are risk factors for developing obesity, insulin resistance, and fatty liver disease. Here we have dissected mechanisms underlying this association using mice fed either chow or HFD with or without fructose- or glucose-supplemented water. In chow-fed mice, there was no major physiological difference between fructose and glucose supplementation. On the other hand, mice on HFD supplemented with fructose developed more pronounced obesity, glucose intolerance, and hepatomegaly as compared to glucose-supplemented HFD mice, despite similar caloric intake. Fructose and glucose supplementation also had distinct effects on expression of the lipogenic transcription factors ChREBP and SREBP1c. While both sugars increased ChREBP-β, fructose supplementation uniquely increased SREBP1c and downstream fatty acid synthesis genes, resulting in reduced liver insulin signaling. In contrast, glucose enhanced total ChREBP expression and triglyceride synthesis but was associated with improved hepatic insulin signaling. Metabolomic and RNA sequence analysis confirmed dichotomous effects of fructose and glucose supplementation on liver metabolism in spite of inducing similar hepatic lipid accumulation. Ketohexokinase, the first enzyme of fructose metabolism, was increased in fructose-fed mice and in obese humans with steatohepatitis. Knockdown of ketohexokinase in liver improved hepatic steatosis and glucose tolerance in fructose-supplemented mice. Thus, fructose is a component of dietary sugar that is distinctively associated with poor metabolic outcomes, whereas increased glucose intake may be protective.

  18. Mechanisms of toxicity and biomarkers of flavoring and flavor enhancing chemicals in emerging tobacco and non-tobacco products.

    Science.gov (United States)

    Kaur, Gurjot; Muthumalage, Thivanka; Rahman, Irfan

    2018-05-15

    Tobacco products containing flavorings, such as electronic nicotine delivery devices (ENDS) or e-cigarettes, cigars/cigarillos, waterpipes, and heat-not-burn devices (iQOS) are continuously evolving. In addition to increasing the exposure of teenagers and adults to nicotine containing flavoring products and flavoring enhancers, chances of nicotine addiction through chronic use and abuse also increase. These flavorings are believed to be safe for ingestion, but little information is available about their effects on the lungs. In this review, we have discussed the in vitro and in vivo data on toxicity of flavoring chemicals in lung cells. We have further discussed the common flavoring agents, such as diacetyl and menthol, currently available detection methods, and the toxicological mechanisms associated with oxidative stress, inflammation, mucociliary clearance, and DNA damage in cells, mice, and humans. Finally, we present potential biomarkers that could be utilized for future risk assessment. This review provides crucial parameters important for evaluation of risk associated with flavoring agents and flavoring enhancers used in tobacco products and ENDS. Future studies can be designed to address the potential toxicity of inhaled flavorings and their biomarkers in users as well as in chronic exposure studies. Copyright © 2018 Elsevier B.V. All rights reserved.

  19. Associations of Volatile Compounds with Sensory Aroma and Flavor: The Complex Nature of Flavor

    Directory of Open Access Journals (Sweden)

    Edgar Chambers IV

    2013-04-01

    Full Text Available Attempts to relate sensory analysis data to specific chemicals such as volatile compounds have been frequent. Often these associations are difficult to interpret or are weak in nature. Although some difficulties may relate to the methods used, the difficulties also result from the complex nature of flavor. For example, there are multiple volatiles responsible for a flavor sensation, combinations of volatiles yield different flavors than those expected from individual compounds, and the differences in perception of volatiles in different matrices. This review identifies some of the reasons sensory analysis and instrumental measurements result in poor associations and suggests issues that need to be addressed in future research for better understanding of the relationships of flavor/aroma phenomena and chemical composition.

  20. Flavorful hybrid anomaly-gravity mediation

    International Nuclear Information System (INIS)

    Gross, Christian; Hiller, Gudrun

    2011-01-01

    We consider supersymmetric models where anomaly and gravity mediation give comparable contributions to the soft terms and discuss how this can be realized in a five-dimensional brane world. The gaugino mass pattern of anomaly mediation is preserved in such a hybrid setup. The flavorful gravity-mediated contribution cures the tachyonic slepton problem of anomaly mediation. The supersymmetric flavor puzzle is solved by alignment. We explicitly show how a working flavor-tachyon link can be realized with Abelian flavor symmetries and give the characteristic signatures of the framework, including O(1) slepton mass splittings between different generations and between doublets and singlets. This provides opportunities for same flavor dilepton edge measurements with missing energy at the Large Hadron Collider (LHC). Rare lepton decay rates could be close to their current experimental limit. Compared to pure gravity mediation, the hybrid model is advantageous because it features a heavy gravitino which can avoid the cosmological gravitino problem of gravity-mediated models combined with leptogenesis.

  1. Sequential flavor symmetry breaking

    International Nuclear Information System (INIS)

    Feldmann, Thorsten; Jung, Martin; Mannel, Thomas

    2009-01-01

    The gauge sector of the standard model exhibits a flavor symmetry that allows for independent unitary transformations of the fermion multiplets. In the standard model the flavor symmetry is broken by the Yukawa couplings to the Higgs boson, and the resulting fermion masses and mixing angles show a pronounced hierarchy. In this work we connect the observed hierarchy to a sequence of intermediate effective theories, where the flavor symmetries are broken in a stepwise fashion by vacuum expectation values of suitably constructed spurion fields. We identify the possible scenarios in the quark sector and discuss some implications of this approach.

  2. Sequential flavor symmetry breaking

    Science.gov (United States)

    Feldmann, Thorsten; Jung, Martin; Mannel, Thomas

    2009-08-01

    The gauge sector of the standard model exhibits a flavor symmetry that allows for independent unitary transformations of the fermion multiplets. In the standard model the flavor symmetry is broken by the Yukawa couplings to the Higgs boson, and the resulting fermion masses and mixing angles show a pronounced hierarchy. In this work we connect the observed hierarchy to a sequence of intermediate effective theories, where the flavor symmetries are broken in a stepwise fashion by vacuum expectation values of suitably constructed spurion fields. We identify the possible scenarios in the quark sector and discuss some implications of this approach.

  3. Hybrid neural network model for simulating sorbitol synthesis by glucose-fructose oxidoreductase in Zymomonas mobilis CP4

    Directory of Open Access Journals (Sweden)

    Bravo S.

    2004-01-01

    Full Text Available A hybrid neural network model for simulating the process of enzymatic reduction of fructose to sorbitol process catalyzed by glucose-fructose oxidoreductase in Zymomonas mobilis CP4 is presented. Data used to derive and validate the model was obtained from experiments carried out under different conditions of pH, temperature and concentrations of both substrates (glucose and fructose involved in the reaction. Sonicated and lyophilized cells were used as source of the enzyme. The optimal pH for sorbitol synthesis at 30º C is 6.5. For a value of pH of 6, the optimal temperature is 35º C. The neural network in the model computes the value of the kinetic relationship. The hybrid neural network model is able to simulate changes in the substrates and product concentrations during sorbitol synthesis under pH and temperature conditions ranging between 5 and 7.5 and 25 and 40º C, respectively. Under these conditions the rate of sorbitol synthesis shows important differences. Values computed using the hybrid neural network model have an average error of 1.7·10-3 mole.

  4. Temporal dominance of sensations and preferences of Brazilians and Slovakians: A cross-cultural study of cachaças stored with woods from the Amazon rainforest.

    Science.gov (United States)

    Simioni, Síntia Carla Corrêa; Tovar, Diego Mercado; Rodrigues, Jéssica Ferreira; de Souza, Vanessa Rios; Nunes, Cleiton Antônio; Vietoris, Vladimir; Pinheiro, Ana Carla Marques

    2018-02-01

    Brazilians and Slovakians evaluated the temporal profile and the acceptability of cachaça stored with different woods (Cumarurana (CM), Jatobá (JT) and, Louro-vermelho (LV), which are found in the Amazon rainforest, and also oak), with the aim of performing a cross-cultural comparison of the dynamic profile of the attributes perceived in the cachaças and the sensorial acceptance of the samples. Important differences were observed between the temporal sensorial profiles generated by the two groups and their preferences. Brazilians preferred cachaças stored with the traditional wood, oak, followed by those stored with JT and CM. In contrast, Slovakians preferred cachaças stored with JT, followed by those stored with LV and oak. For both countries, the dominance of wood flavor and vanilla attributes at the end of the analysis time was positively associated with acceptance, while the dominance of off-flavors and the wood flavor attribute at the beginning of the analysis time was negatively associated with acceptance for Brazilians and Slovakians, respectively. Brazilians preferred cachaça stored with oak wood, and Slovakians preferred cachaça stored with JT wood, with acceptability being strongly associated with the dominance of wood flavor and vanilla attributes at the end of the evaluation time. © 2018 Society of Chemical Industry. © 2018 Society of Chemical Industry.

  5. Microcirculatory effects of zinc on fructose-fed hamsters.

    Science.gov (United States)

    Castiglione, R C; Barros, C M M R; Boa, B C S; Bouskela, E

    2016-04-01

    Fructose is a major dietary component directly related to vascular dysfunction and diseases such as obesity, diabetes, and hypertension. Zinc is considered a non-pharmacological alternative for treating diabetes due to its antioxidant and hyperglycemia-lowering effects in diabetic animals. Therefore, the aim of this study was to evaluate the effects of dietary zinc supplementation on the microcirculatory parameters of fructose-fed hamsters. Male hamsters (Mesocricetus auratus) were fed drinking water substituted by 10% fructose solution for 60 days, whereas control animals were fed drinking water alone. Their microcirculatory function was evaluated using cheek pouch preparation, as well as their blood glucose and serum insulin levels. Their microcirculatory responses to acetylcholine (ACh, an endothelium-dependent vasodilator) and to sodium nitroprusside (SNP, an endothelium-independent vasodilator) as well as the increase in macromolecular permeability induced by 30 min of ischemia/reperfusion (I/R) were noted. Endothelium-dependent vasodilation was significantly increased in control animals with high zinc supplementation compared to the groups without zinc supplementation. Zinc was able to protect against plasma leakage induced by I/R in all control and fructose-fed groups, although the microvascular permeability was higher in animals fed drinking water substituted by 10% fructose solution compared to those fed filtered drinking water alone. Our results indicate that dietary zinc supplementation can improve microvascular dysfunction by increasing endothelial-dependent dilatation and reducing the increase in macromolecular permeability induced by I/R in fructose-fed animals. Copyright © 2015 The Italian Society of Diabetology, the Italian Society for the Study of Atherosclerosis, the Italian Society of Human Nutrition, and the Department of Clinical Medicine and Surgery, Federico II University. Published by Elsevier B.V. All rights reserved.

  6. Effects of high fructose diets on central appetite signaling and cognitive function

    Directory of Open Access Journals (Sweden)

    Katrien eLowette

    2015-03-01

    Full Text Available The consumption of fructose has increased tremendously over the last five decades, which is to a large extent due to the development of high fructose corn syrup (HFCS, a commercial sugar additive that contains high amounts of free fructose. HFCS is often added to processed food and beverages partly because it is a powerful sweetener but even more so because the production is cheap. Although fructose in combination with fiber, vitamins and minerals, as present in fruits, is a healthy source of energy, isolated fructose, in processed food products has been associated with several health disorders such as insulin resistance and hypertension. Apart from its metabolic consequences, a growing body of literature suggests that free fructose can also affect neuronal systems. High fructose intake may on the one hand affect central appetite regulation by altering specific components of the endocannabinoid system. On the other hand it appears to impact on cognitive function by affecting phosphorylation levels of insulin receptor, synapsin 1 and synaptophysin. The present report reviews the recent evidence showing a negative effect of free fructose consumption on central appetite control, as well as cognitive function.

  7. Cajá-flavored drinks: a proposal for mixed flavor beverages and a study of the consumer profile

    OpenAIRE

    Mamede,Maria Eugênia de Oliveira; Kalschne,Daneysa Lahis; Santos,Adriana Pereira Coelho; Benassi,Marta de Toledo

    2015-01-01

    Mixed flavor beverages represent a trend that is gaining the allegiance of potential fruit juice consumers. The present study proposed to prepare mixed flavor beverages and verify their consumer acceptance. Cajá beverage (sample A) was used as the standard. The other beverages were prepared by mixing the cajá-flavored product with other flavors: strawberry (B), pineapple (C), jabuticaba (D), mango (E) and cashew (F). The consumer profiles in the two regions studied were similar. Ove...

  8. Selected Phytochemicals and Culinary Plant Extracts Inhibit Fructose Uptake in Caco-2 Cells.

    Science.gov (United States)

    Lee, Yurim; Lim, Yeni; Kwon, Oran

    2015-09-18

    This study compared the ability of nine culinary plant extracts containing a wide array of phytochemicals to inhibit fructose uptake and then explored the involvement of intestinal fructose transporters and phytochemicals for selected samples. The chemical signature was characterized by high performance liquid chromatography with mass spectrometry. Inhibition of [(14)C]-fructose uptake was tested by using human intestinal Caco-2 cells. Then, the relative contribution of the two apical-facing intestinal fructose transporters, GLUT2 and GLUT5, and the signature components for fructose uptake inhibition was confirmed in naive, phloretin-treated and forskolin-treated Caco-2 cells. HPLC/MS analysis of the chemical signature revealed that guava leaf contained quercetin and catechin, and turmeric contained curcumin, bisdemethoxycurcumin and dimethoxycurcumin. Similar inhibition of fructose uptake (by ~50%) was observed with guava leaf and turmeric in Caco-2 cells, but with a higher contribution of GLUT2 for turmeric and that of GLUT5 for guava leaf. The data suggested that, in turmeric, demethoxycurcumin specifically contributed to GLUT2-mediated fructose uptake inhibition, and curcumin did the same to GLUT5-mediated fructose uptake inhibition, but GLUT2 inhibition was more potent. By contrast, in guava leaf, catechin specifically contributed to GLUT5-mediated fructose uptake inhibition, and quercetin affected both GLUT5- and GLUT2-mediated fructose uptake inhibition, resulting in the higher contribution of GLUT5. These results suggest that demethoxycurcumin is an important contributor to GLUT2-mediated fructose uptake inhibition for turmeric extract, and catechin is the same to GLUT5-mediated fructose uptake inhibition for guava leaf extract. Quercetin, curcumin and bisdemethoxycurcumin contributed to both GLUT5- and GLUT2-mediated fructose uptake inhibition, but the contribution to GLUT5 inhibition was higher than the contribution to GLUT2 inhibition.

  9. High fructose intake fails to induce symptomatic adaptation but may induce intestinal carriers

    Directory of Open Access Journals (Sweden)

    Debra Heilpern

    2010-01-01

    Full Text Available Fructose has several interactions in man, including intolerance and promotion of some diseases. However, fructose in fruits and in prebiotics may be associated with benefits. Adaptation to regular fructose ingestion as defined for lactose could support a beneficial rather than a deleterious effect. This study was undertaken to evaluate symptomatic response and potential underlying mechanisms of fecal bacterial change and breath hydrogen response to short term regular fructose supplementation. Forty-five participants were recruited for a 3 day recall diet questionnaire and a 50 g fructose challenge. Breath hydrogen was measured for 4.5 hrs and symptoms were recorded. Thirty-eight subjects provided stool samples for analysis by selective culture of 4 groups of bacteria, including bifidobacteria and lactobacilli. Intolerant subjects returned a second time 15 days later. Ten of these served as controls and 16 received 30 g fructose twice a day. Ten of the latter returned 27 days later, after stopping fructose for a third challenge test. Student’s paired, unpaired t-tests and Pearson correlations were used. Significance was accepted at P<0.05. After fructose rechallenge there were no significant reductions in symptoms scores in volunteers in either the fructose supplemented or non supplemented groups. However, total breath hydrogen was reduced between test 1 and test 2 (P=0.03 or test 3 (P=0.04 in the group given fructose then discontinued, compared with controls. There were no statistically significant changes in bacterial numbers between test 2 and 1. This study shows that regular consumption of high dose fructose does not follow the lactose model of adaptation. Observed changes in hydrogen breath tests raise the possibility that intestinal carriers of fructose may be induced potentially aggravating medical problems attributed to fructose.

  10. 21 CFR 169.181 - Vanilla-vanillin flavoring.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Vanilla-vanillin flavoring. 169.181 Section 169... Dressings and Flavorings § 169.181 Vanilla-vanillin flavoring. (a) Vanilla-vanillin flavoring conforms to... ingredients prescribed for vanilla-vanillin extract by § 169.180, except that its content of ethyl alcohol is...

  11. Fructose, high-fructose corn syrup, sucrose, and nonalcoholic fatty liver disease or indexes of liver health: a systematic review and meta-analysis1234

    Science.gov (United States)

    Chung, Mei; Ma, Jiantao; Patel, Kamal; Berger, Samantha; Lau, Joseph; Lichtenstein, Alice H

    2014-01-01

    Background: Concerns have been raised about the concurrent temporal trend between simple sugar intakes, especially of fructose or high-fructose corn syrup (HFCS), and rates of nonalcoholic fatty liver disease (NAFLD) in the United States. Objective: We examined the effect of different amounts and forms of dietary fructose on the incidence or prevalence of NAFLD and indexes of liver health in humans. Design: We conducted a systematic review of English-language, human studies of any design in children and adults with low to no alcohol intake and that reported at least one predetermined measure of liver health. The strength of the evidence was evaluated by considering risk of bias, consistency, directness, and precision. Results: Six observational studies and 21 intervention studies met the inclusion criteria. The overall strength of evidence for observational studies was rated insufficient because of high risk of biases and inconsistent study findings. Of 21 intervention studies, 19 studies were in adults without NAFLD (predominantly healthy, young men) and 1 study each in adults or children with NAFLD. We found a low level of evidence that a hypercaloric fructose diet (supplemented by pure fructose) increases liver fat and aspartate aminotransferase (AST) concentrations in healthy men compared with the consumption of a weight-maintenance diet. In addition, there was a low level of evidence that hypercaloric fructose and glucose diets have similar effects on liver fat and liver enzymes in healthy adults. There was insufficient evidence to draw a conclusion for effects of HFCS or sucrose on NAFLD. Conclusions: On the basis of indirect comparisons across study findings, the apparent association between indexes of liver health (ie, liver fat, hepatic de novo lipogenesis, alanine aminotransferase, AST, and γ-glutamyl transpeptase) and fructose or sucrose intake appear to be confounded by excessive energy intake. Overall, the available evidence is not sufficiently robust

  12. LHC benchmarks from flavored gauge mediation

    Energy Technology Data Exchange (ETDEWEB)

    Ierushalmi, N.; Iwamoto, S.; Lee, G.; Nepomnyashy, V.; Shadmi, Y. [Physics Department, Technion - Israel Institute of Technology,Haifa 32000 (Israel)

    2016-07-12

    We present benchmark points for LHC searches from flavored gauge mediation models, in which messenger-matter couplings give flavor-dependent squark masses. Our examples include spectra in which a single squark — stop, scharm, or sup — is much lighter than all other colored superpartners, motivating improved quark flavor tagging at the LHC. Many examples feature flavor mixing; in particular, large stop-scharm mixing is possible. The correct Higgs mass is obtained in some examples by virtue of the large stop A-term. We also revisit the general flavor and CP structure of the models. Even though the A-terms can be substantial, their contributions to EDM’s are very suppressed, because of the particular dependence of the A-terms on the messenger coupling. This holds regardless of the messenger-coupling texture. More generally, the special structure of the soft terms often leads to stronger suppression of flavor- and CP-violating processes, compared to naive estimates.

  13. Fructose and related food carbohydrates. Sources, intake, absorption, and clinical implications

    DEFF Research Database (Denmark)

    Rumessen, J J

    1992-01-01

    It is possible to point out subjects consuming considerable quantities of fructose and sorbitol, and the intake seems to be increasing both from added and natural sources. Studies of the absorption of fructose in animals are inconsistent, and the mechanisms of fructose uptake seem to vary...... in accordance with the species. In most species fructose absorption takes place by a specific carrier (facilitated transport), but it may be active in the rat. In vitro studies of human intestine are very scarce; there is no evidence of active intestinal fructose transport in the human intestine. By means...... interest. Fructans are not absorbed in the small intestine but are strongly fermented in the large bowel. Fructans may be of potential benefit for large-bowel function and blood glucose regulation....

  14. The effect of homogenization pressure on the flavor and flavor stability of whole milk powder.

    Science.gov (United States)

    Park, Curtis W; Drake, MaryAnne

    2017-07-01

    Flavor is one of the key factors that can limit the application and shelf life of dried dairy ingredients. Many off-flavors are caused during ingredient manufacture that carry through into ingredient applications and decrease consumer acceptance. The objective of this research was to investigate the effect of homogenization pressure on the flavor and flavor stability of whole milk powder (WMP). Whole milk powder was produced from standardized pasteurized whole milk that was evaporated to 50% solids (wt/wt), homogenized in 2 stages with varying pressures (0/0, 5.5/1.4, 11.0/2.8, or 16.5/4.3 MPa), and spray dried. Whole milk powder was evaluated at 0, 3, and 6 mo of storage at 21°C. Sensory properties were evaluated by descriptive analysis. Volatile compounds were analyzed by sorptive stir bar extraction with gas chromatography-mass spectrometry. Fat globule size in condensed whole milk and particle size of powders were measured by laser diffraction. Surface free fat, inner free fat, and encapsulated fat of WMP were measured by solvent extractions. Phospholipid content was measured by ultra-high-performance liquid chromatography-evaporative light scattering. Furosine in WMP was analyzed by ultra-high-performance liquid chromatography-mass spectrometry. Increased homogenization pressure decreased cardboard and painty flavors, volatile lipid oxidation compound concentrations, fat globule size in condensed milk, surface free fat, and inner free fat in WMP. Encapsulated fat increased and phospholipid-to-encapsulated fat ratio decreased with higher homogenization pressure. Surface free fat in powders increased cardboard flavor and lipid oxidation. These results indicate that off-flavors were decreased with increased homogenization pressures in WMP due to the decrease in free fat. To decrease off-flavor intensities in WMP, manufacturers should carefully evaluate these parameters during ingredient manufacture. Copyright © 2017 American Dairy Science Association. Published

  15. Dihedral flavor symmetries

    Energy Technology Data Exchange (ETDEWEB)

    Blum, Alexander Simon

    2009-06-10

    This thesis deals with the possibility of describing the flavor sector of the Standard Model of Particle Physics (with neutrino masses), that is the fermion masses and mixing matrices, with a discrete, non-abelian flavor symmetry. In particular, mass independent textures are considered, where one or several of the mixing angles are determined by group theory alone and are independent of the fermion masses. To this end a systematic analysis of a large class of discrete symmetries, the dihedral groups, is analyzed. Mass independent textures originating from such symmetries are described and it is shown that such structures arise naturally from the minimization of scalar potentials, where the scalars are gauge singlet flavons transforming non-trivially only under the flavor group. Two models are constructed from this input, one describing leptons, based on the group D{sub 4}, the other describing quarks and employing the symmetry D{sub 14}. In the latter model it is the quark mixing matrix element V{sub ud} - basically the Cabibbo angle - which is at leading order predicted from group theory. Finally, discrete flavor groups are discussed as subgroups of a continuous gauge symmetry and it is shown that this implies that the original gauge symmetry is broken by fairly large representations. (orig.)

  16. Dihedral flavor symmetries

    International Nuclear Information System (INIS)

    Blum, Alexander Simon

    2009-01-01

    This thesis deals with the possibility of describing the flavor sector of the Standard Model of Particle Physics (with neutrino masses), that is the fermion masses and mixing matrices, with a discrete, non-abelian flavor symmetry. In particular, mass independent textures are considered, where one or several of the mixing angles are determined by group theory alone and are independent of the fermion masses. To this end a systematic analysis of a large class of discrete symmetries, the dihedral groups, is analyzed. Mass independent textures originating from such symmetries are described and it is shown that such structures arise naturally from the minimization of scalar potentials, where the scalars are gauge singlet flavons transforming non-trivially only under the flavor group. Two models are constructed from this input, one describing leptons, based on the group D 4 , the other describing quarks and employing the symmetry D 14 . In the latter model it is the quark mixing matrix element V ud - basically the Cabibbo angle - which is at leading order predicted from group theory. Finally, discrete flavor groups are discussed as subgroups of a continuous gauge symmetry and it is shown that this implies that the original gauge symmetry is broken by fairly large representations. (orig.)

  17. Multisensory flavor perception.

    Science.gov (United States)

    Spence, Charles

    2015-03-26

    The perception of flavor is perhaps the most multisensory of our everyday experiences. The latest research by psychologists and cognitive neuroscientists increasingly reveals the complex multisensory interactions that give rise to the flavor experiences we all know and love, demonstrating how they rely on the integration of cues from all of the human senses. This Perspective explores the contributions of distinct senses to our perception of food and the growing realization that the same rules of multisensory integration that have been thoroughly explored in interactions between audition, vision, and touch may also explain the combination of the (admittedly harder to study) flavor senses. Academic advances are now spilling out into the real world, with chefs and food industry increasingly taking the latest scientific findings on board in their food design. Copyright © 2015 Elsevier Inc. All rights reserved.

  18. Preparation of 5-hydroxymethylfurfuraldehyde from high fructose corn syrup and other carbohydrates

    Energy Technology Data Exchange (ETDEWEB)

    Szmant, H H; Chundury, D D

    1981-01-01

    5-Hydroxymethylfurfuraldehyde (HMF) was prepared from high fructose corn syrup (HFCS), or crystalline D-fructose, in high yield and purity. A 95%-97% conversion of fructose to HMF was achieved using 25 mol% (based on fructose) boron trifluoride etherate catalyst in dimethyl sulphoxide, under a nitrogen atmosphere, a reaction temperature of 273 K, and 30 minutes reaction time. Inferior yields of HMF were obtained from glucose and starch.

  19. Lactose and Fructose Intolerance in Turkish Children with Chronic Abdominal Pain.

    Science.gov (United States)

    Yuce, Ozlem; Kalayci, Ayhan Gazi; Comba, Atakan; Eren, Esra; Caltepe, Gonul

    2016-05-08

    To investigate the prevalence of lactose and fructose intolerance in children with chronic abdominal pain. Hydrogen breath tests were done to detect lactose and fructose malabsorption in 86 children with chronic abdominal pain (44 irritable bowel syndrome, 24 functional abdominal pain and 17 functional abdominal pain syndrome as per Rome III criteria) presenting to a Pediatric Gastroentreology department. 14 (16.3%) of patients were diagnosed with lactose intolerance and 11 (12.8%) with fructose intolerance. Lactose and fructose intolerance in children can lead to chronic abdominal pain and symptoms improve with dietary modifications.

  20. Malabsorption of fructose-sorbitol mixtures. Interactions causing abdominal distress

    DEFF Research Database (Denmark)

    Rumessen, J J; Gudmand-Høyer, E

    1987-01-01

    Hydrogen breath tests were performed on 10 healthy adults after they had ingested a mixture of sorbitol and fructose, in which these substances were present in amounts corresponding to the individual absorption capacities. A significant malabsorption of this mixture was evident in 7 of 10 subjects....... The mixture caused mild to severe gastrointestinal distress in five subjects. When the carbohydrates were given separately, symptoms were absent. There was a significant correlation between the individual absorption capacities of fructose and of sorbitol. A mixture containing a similar amount of fructose......, but given as sucrose, and a similar amount of sorbitol was further given to four of the seven subjects showing malabsorption of the fructose-sorbitol mixture. Malabsorption now failed to appear, and symptoms were absent. These findings are of potential importance for the understanding of the physiologic...

  1. Fructose 1-phosphate is the one and only physiological effector of the Cra (FruR) regulator of Pseudomonas putida.

    Science.gov (United States)

    Chavarría, Max; Durante-Rodríguez, Gonzalo; Krell, Tino; Santiago, César; Brezovsky, Jan; Damborsky, Jiri; de Lorenzo, Víctor

    2014-01-01

    Fructose-1-phosphate (F1P) is the preferred effector of the catabolite repressor/activator (Cra) protein of the soil bacterium Pseudomonas putida but its ability to bind other metabolic intermediates in vivo is unclear. The Cra protein of this microorganism (Cra(PP)) was submitted to mobility shift assays with target DNA sequences (the PfruB promoter) and candidate effectors fructose-1,6-bisphosphate (FBP), glucose 6-phosphate (G6P), and fructose-6-phosphate (F6P). 1 mM F1P was sufficient to release most of the Cra protein from its operators but more than 10 mM of FBP or G6P was required to free the same complex. However, isothermal titration microcalorimetry failed to expose any specific interaction between Cra(PP) and FBP or G6P. To solve this paradox, transcriptional activity of a PfruB-lacZ fusion was measured in wild-type and ΔfruB cells growing on substrates that change the intracellular concentrations of F1P and FBP. The data indicated that PfruB activity was stimulated by fructose but not by glucose or succinate. This suggested that Cra(PP) represses expression in vivo of the cognate fruBKA operon in a fashion dependent just on F1P, ruling out any other physiological effector. Molecular docking and dynamic simulations of the Cra-agonist interaction indicated that both metabolites can bind the repressor, but the breach in the relative affinity of Cra(PP) for F1P vs FBP is three orders of magnitude larger than the equivalent distance in the Escherichia coli protein. This assigns the Cra protein of P. putida the sole role of transducing the presence of fructose in the medium into a variety of direct and indirect physiological responses.

  2. Neutrotoxic effects of fructose administration in rat brain: implications for fructosemia

    Directory of Open Access Journals (Sweden)

    Ernesto A. Macongonde

    2015-08-01

    Full Text Available Fructose accumulates in tissue and body fluids of patients affected by hereditary fructose intolerance (HFI, a disorder caused by the deficiency of aldolase B. We investigated the effect of acute fructose administration on the biochemical profile and on the activities of the Krebs cycle enzymes in the cerebral cortex of young rats. Rats received a subcutaneous injection of NaCl (0.9 %; control group or fructose solution (5 μmol/g; treated group. Twelve or 24 h after the administration, the animals were euthanized and the cerebral cortices were isolated. Peripheral blood (to obtain the serum and cerebral spinal fluid (CSF from the animals were also collected. It was observed that albumin levels were decreased and cholesterol levels were increased in CSF of animals 12 h after the administration of fructose. In addition, serum lactate levels were increased 12 h after the administration, as compared to control group. Furthermore, malate dehydrogenase activity was increased in cerebral cortex from treated group 24 h after the administration of this carbohydrate. Herein we demonstrate that fructose administration alters biochemical parameters in CSF and serum and bioenergetics parameters in the cerebral cortex. These findings indicate a possible role of fructose on brain alterations found in HFI patients.

  3. Heavy flavor production from photons and hadrons

    International Nuclear Information System (INIS)

    Heusch, C.A.

    1982-01-01

    The present state of the production and observation of hadrons containing heavy quarks or antiquarks as valence constituents, in reactions initiated by real and (space-like) virtual photon or by hadron beams is discussed. Heavy flavor production in e + e - annihilation, which is well covered in a number of recent review papers is not discussed, and similarly, neutrino production is omitted due to the different (flavor-changing) mechanisms that are involved in those reactions. Heavy flavors from spacelike photons, heavy flavors from real photons, and heavy flavors from hadron-hadron collisions are discussed

  4. Effect of specific amino acids on hepatic lipid metabolism in fructose-induced non-alcoholic fatty liver disease.

    Science.gov (United States)

    Jegatheesan, Prasanthi; Beutheu, Stéphanie; Ventura, Gabrielle; Sarfati, Gilles; Nubret, Esther; Kapel, Nathalie; Waligora-Dupriet, Anne-Judith; Bergheim, Ina; Cynober, Luc; De-Bandt, Jean-Pascal

    2016-02-01

    Fructose diets have been shown to induce insulin resistance and to alter liver metabolism and gut barrier function, ultimately leading to non-alcoholic fatty liver disease. Citrulline, Glutamine and Arginine may improve insulin sensitivity and have beneficial effects on gut trophicity. Our aim was to evaluate their effects on liver and gut functions in a rat model of fructose-induced non-alcoholic fatty liver disease. Male Sprague-Dawley rats (n = 58) received a 4-week fructose (60%) diet or standard chow with or without Citrulline (0.15 g/d) or an isomolar amount of Arginine or Glutamine. All diets were made isonitrogenous by addition of non-essential amino acids. At week 4, nutritional and metabolic status (plasma glucose, insulin, cholesterol, triglycerides and amino acids, net intestinal absorption) was determined; steatosis (hepatic triglycerides content, histological examination) and hepatic function (plasma aspartate aminotransferase, alanine aminotransferase, alkaline phosphatase, bilirubin) were assessed; and gut barrier integrity (myeloperoxidase activity, portal endotoxemia, tight junction protein expression and localization) and intestinal and hepatic inflammation were evaluated. We also assessed diets effects on caecal microbiota. In these experimental isonitrogenous fructose diet conditions, fructose led to steatosis with dyslipidemia but without altering glucose homeostasis, liver function or gut permeability. Fructose significantly decreased Bifidobacterium and Lactobacillus and tended to increase endotoxemia. Arginine and Glutamine supplements were ineffective but Citrulline supplementation prevented hypertriglyceridemia and attenuated liver fat accumulation. While nitrogen supply alone can attenuate fructose-induced non-alcoholic fatty liver disease, Citrulline appears to act directly on hepatic lipid metabolism by partially preventing hypertriglyceridemia and steatosis. Copyright © 2015 Elsevier Ltd and European Society for Clinical Nutrition

  5. Fructose and cardiometabolic disorders: the controversy will, and must, continue

    Directory of Open Access Journals (Sweden)

    Nicolas Wiernsperger

    2010-01-01

    Full Text Available The present review updates the current knowledge on the question of whether high fructose consumption is harmful or not and details new findings which further pushes this old debate. Due to large differences in its metabolic handling when compared to glucose, fructose was indeed suggested to be beneficial for the diet of diabetic patients. However its growing industrial use as a sweetener, especially in soft drinks, has focused attention on its potential harmfulness, possibly leading to dyslipidemia, obesity, insulin resistance/metabolic syndrome and even diabetes. Many new data have been generated over the last years, confirming the lipogenic effect of fructose as well as risks of vascular dysfunction and hypertension. Fructose exerts various direct effects in the liver, affecting both hepatocytes and Kupffer cells and resulting in non-alcoholic steatotic hepatitis, a well known precursor of the metabolic syndrome. Hepatic metabolic abnormalities underlie indirect peripheral metabolic and vascular disturbances, for which uric acid is possibly the culprit. Nevertheless major caveats exist (species, gender, source of fructose, study protocols which are detailed in this review and presently prevent any firm conclusion. New studies taking into account these confounding factors should be undertaken in order to ascertain whether or not high fructose diet is harmful.

  6. The effects of rearing conditions on sexual traits and preferences in zebra finches

    NARCIS (Netherlands)

    Holveck, Marie-Jeanne

    2008-01-01

    Although theory predicts that females should prefer the highest quality male, female mating preferences within populations often show pronounced variation. What causes and maintains this variation remains poorly understood. This thesis addresses the influence of rearing conditions both on female

  7. Nicotine, aerosol particles, carbonyls and volatile organic compounds in tobacco- and menthol-flavored e-cigarettes.

    Science.gov (United States)

    Lee, Mi-Sun; LeBouf, Ryan F; Son, Youn-Suk; Koutrakis, Petros; Christiani, David C

    2017-04-27

    We aimed to assess the content of electronic cigarette (EC) emissions for five groups of potentially toxic compounds that are known to be present in tobacco smoke: nicotine, particles, carbonyls, volatile organic compounds (VOCs), and trace elements by flavor and puffing time. We used ECs containing a common nicotine strength (1.8%) and the most popular flavors, tobacco and menthol. An automatic multiple smoking machine was used to generate EC aerosols under controlled conditions. Using a dilution chamber, we targeted nicotine concentrations similar to that of exposure in a general indoor environment. The selected toxic compounds were extracted from EC aerosols into a solid or liquid phase and analyzed with chromatographic and spectroscopic methods. We found that EC aerosols contained toxic compounds including nicotine, fine and nanoparticles, carbonyls, and some toxic VOCs such as benzene and toluene. Higher mass and number concentrations of aerosol particles were generated from tobacco-flavored ECs than from menthol-flavored ECs. We found that diluted machine-generated EC aerosols contain some pollutants. These findings are limited by the small number of ECs tested and the conditions of testing. More comprehensive research on EC exposure extending to more brands and flavor compounds is warranted.

  8. Flavor symmetry in the large Nc limit

    International Nuclear Information System (INIS)

    Karl, G.; Washington Univ., Seattle, WA; Lipkin, H.J.; Washington Univ., Seattle, WA

    1991-01-01

    An essential difference between two-flavor and three-flavor descriptions of baryons in large N c QCD is discussed in detail. For N c ≥3 a state with the SU(3) flavor quantum numbers of the proton must contain a number of strange quarks n s ≥(N c -3)/3, while a state with no strange quarks must have extra hypercharge Y-1 = 3/N c -1. The extra strangeness or extra hypercharge which vanishes for N c = 3 is spurious for the physical proton. This problem does not arise in two-flavor QCD, where the flavor-SU(2) Skyrmion may give a good approximation for nucleon-pion physics at low energies below strangeness threshold. But any nucleon model with SU(3) flavor symmetry which is interpreted as arising from the large N c limit in QCD can lead to erroneous conclusions about the spin and flavor structure of the proton. 12 refs

  9. Flavor, fragrance, and odor analysis

    National Research Council Canada - National Science Library

    Marsili, Ray

    2012-01-01

    ... solid-phase micro extraction procedures. It also presents important updates on GC-olfactometry as a tool for studying flavor synergy effects"-- "Sample preparation techniques for isolating and concentrating flavor and odor-active chemicals...

  10. Adolescents’ Interest in Trying Flavored E-Cigarettes

    Science.gov (United States)

    Pepper, J.K.; Ribisl, K.M.; Brewer, N.T.

    2016-01-01

    Background More U.S. adolescents use e-cigarettes than smoke cigarettes. Research suggests flavored e-cigarettes appeal to youth, but little is known about perceptions of and reasons for attraction to specific flavors. Methods A national sample of adolescents (n=1,125) ages 13-17 participated in a phone survey from November 2014-June 2015. We randomly assigned adolescents to respond to survey items about 1 of 5 e-cigarette flavors (tobacco, alcohol, menthol, candy, or fruit) and used regression analysis to examine the impact of flavor on interest in trying e-cigarettes and harm beliefs. Results Adolescents were more likely to report interest in trying an e-cigarette offered by a friend if it were flavored like menthol (OR=4.00, 95% CI 1.46-10.97), candy (OR=4.53, 95% CI 1.67-12.31), or fruit (OR=6.49, 95% CI 2.48-17.01) compared to tobacco. Adolescents believed that fruit-flavored e-cigarettes were less harmful to health than tobacco-flavored e-cigarettes (preasons for the appeal of individual flavors, such as novelty and perceived prestige. PMID:27633762

  11. Early Life Exposure to Fructose and Offspring Phenotype: Implications for Long Term Metabolic Homeostasis

    Science.gov (United States)

    Sloboda, Deborah M.; Li, Minglan; Patel, Rachna; Clayton, Zoe E.; Yap, Cassandra; Vickers, Mark H.

    2014-01-01

    The consumption of artificially sweetened processed foods, particularly high in fructose or high fructose corn syrup, has increased significantly in the past few decades. As such, interest into the long term outcomes of consuming high levels of fructose has increased significantly, particularly when the exposure is early in life. Epidemiological and experimental evidence has linked fructose consumption to the metabolic syndrome and associated comorbidities—implicating fructose as a potential factor in the obesity epidemic. Yet, despite the widespread consumption of fructose-containing foods and beverages and the rising incidence of maternal obesity, little attention has been paid to the possible adverse effects of maternal fructose consumption on the developing fetus and long term effects on offspring. In this paper we review studies investigating the effects of fructose intake on metabolic outcomes in both mother and offspring using human and experimental studies. PMID:24864200

  12. Fructose production by Zymomonas mobilis in fed-batch culture with minimal sorbitol formation

    Energy Technology Data Exchange (ETDEWEB)

    Edye, L A; Johns, M R; Ewings, K N

    1989-08-01

    Fed-batch cultures of Zymomonas mobilis (UQM 2864), a mutant unable to metabolise fructose, grown on diluted sugar cane syrup (200 g/l sucrose) achieved yields of 90.5 g/l fructose and 48.3 g/l ethanol with minimal sorbitol formation and complete utilization of the substrate. The effect of inoculum size on sorbitol formation in the batch stage of fed-batch fermentation are reported. Fermentation of sucrose (350 g/l) supplemented with nutrients yielded 142 g/l fructose and 76.5 g/l ethanol. Some fructose product loss at high fructose concentrations was observed. The fed-batch fermentation process offers a method for obtaining high concentrations of fructose and ethanol from sucrose materials. (orig.).

  13. Resistance Exercise Attenuates High-Fructose, High-Fat-Induced Postprandial Lipemia

    OpenAIRE

    Jessie R. Wilburn; Jeffrey Bourquin; Andrea Wysong; Christopher L. Melby

    2015-01-01

    Introduction Meals rich in both fructose and fat are commonly consumed by many Americans, especially young men, which can produce a significant postprandial lipemic response. Increasing evidence suggests that aerobic exercise can attenuate the postprandial increase in plasma triacylglycerols (TAGs) in response to a high-fat or a high-fructose meal. However, it is unknown if resistance exercise can dampen the postprandial lipemic response to a meal rich in both fructose and fat. Methods Eight ...

  14. Relationship Between Abdominal Symptoms and Fructose Ingestion in Children with Chronic Abdominal Pain.

    Science.gov (United States)

    Hammer, Veronika; Hammer, Katharina; Memaran, Nima; Huber, Wolf-Dietrich; Hammer, Karin; Hammer, Johann

    2018-05-01

    Limited valid data are available regarding the association of fructose-induced symptoms, fructose malabsorption, and clinical symptoms. To develop a questionnaire for valid symptom assessment before and during a carbohydrate breath test and to correlate symptoms with fructose breath test results in children/adolescents with functional abdominal pain. A Likert-type questionnaire assessing symptoms considered relevant for hydrogen breath test in children was developed and underwent initial validation. Fructose malabsorption was determined by increased breath hydrogen in 82 pediatric patients with functional abdominal pain disorders; fructose-induced symptoms were quantified by symptom score ≥2 and relevant symptom increase over baseline. The results were correlated with clinical symptoms. The time course of symptoms during the breath test was assessed. The questionnaire exhibited good psychometric properties in a standardized assessment of the severity of carbohydrate-related symptoms. A total of 40 % (n = 33) had malabsorption; symptoms were induced in 38 % (n = 31), but only 46 % (n = 15) with malabsorption were symptomatic. There was no significant correlation between fructose malabsorption and fructose-induced symptoms. Clinical symptoms correlated with symptoms evoked during the breath test (p Fructose-induced symptoms but not fructose malabsorption are related to increased abdominal symptoms and have distinct timing patterns.

  15. Structure of 1,5-Anhydro-D-Fructose: X-ray Analysis of Crystalline Acetylated Dimeric Forms

    DEFF Research Database (Denmark)

    Lundt, Inge; Andersen, Søren Møller; Marcussen, Jan

    1998-01-01

    Acetylation of 1,5-anhydro-D-fructose under acidic conditions gave two crystalline acetylated dimeric forms, which by X-ray analysis were shown to be diastereomeric spiroketals formed between C-2 and C-2´/C-3´. The structures of the compounds differed only at the configuration at C-2. Acetylation...... or benzoylation of 1,5-anhydro-D-fructose in pyridine yielded 3,6-di-O-acetyl-1,5-anhydro-4-deoxy-D-glycero-hex-3-enos-2-ulopyra -nose or crystalline 1,5-anhydro-3,6-di-O-benzoyl-4-deoxy-D-glycero-hex-3-enos-2-ulo-py ranose....

  16. Neutrino flavor evolution in neutron star mergers

    Science.gov (United States)

    Tian, James Y.; Patwardhan, Amol V.; Fuller, George M.

    2017-08-01

    We examine the flavor evolution of neutrinos emitted from the disklike remnant (hereafter called "neutrino disk") of a binary neutron star (BNS) merger. We specifically follow the neutrinos emitted from the center of the disk, along the polar axis perpendicular to the equatorial plane. We carried out two-flavor simulations using a variety of different possible initial neutrino luminosities and energy spectra and, for comparison, three-flavor simulations in specific cases. In all simulations, the normal neutrino mass hierarchy was used. The flavor evolution was found to be highly dependent on the initial neutrino luminosities and energy spectra; in particular, we found two broad classes of results depending on the sign of the initial net electron neutrino lepton number (i.e., the number of neutrinos minus the number of antineutrinos). In the antineutrino-dominated case, we found that the matter-neutrino resonance effect dominates, consistent with previous results, whereas in the neutrino-dominated case, a bipolar spectral swap develops. The neutrino-dominated conditions required for this latter result have been realized, e.g., in a BNS merger simulation that employs the "DD2" equation of state for neutron star matter [Phys. Rev. D 93, 044019 (2016), 10.1103/PhysRevD.93.044019]. For this case, in addition to the swap at low energies, a collective Mikheyev-Smirnov-Wolfenstein mechanism generates a high-energy electron neutrino tail. The enhanced population of high-energy electron neutrinos in this scenario could have implications for the prospects of r -process nucleosynthesis in the material ejected outside the plane of the neutrino disk.

  17. Early Life Exposure to Fructose and Offspring Phenotype: Implications for Long Term Metabolic Homeostasis

    Directory of Open Access Journals (Sweden)

    Deborah M. Sloboda

    2014-01-01

    Full Text Available The consumption of artificially sweetened processed foods, particularly high in fructose or high fructose corn syrup, has increased significantly in the past few decades. As such, interest into the long term outcomes of consuming high levels of fructose has increased significantly, particularly when the exposure is early in life. Epidemiological and experimental evidence has linked fructose consumption to the metabolic syndrome and associated comorbidities—implicating fructose as a potential factor in the obesity epidemic. Yet, despite the widespread consumption of fructose-containing foods and beverages and the rising incidence of maternal obesity, little attention has been paid to the possible adverse effects of maternal fructose consumption on the developing fetus and long term effects on offspring. In this paper we review studies investigating the effects of fructose intake on metabolic outcomes in both mother and offspring using human and experimental studies.

  18. Fructose levels are markedly elevated in cerebrospinal fluid compared to plasma in pregnant women.

    Directory of Open Access Journals (Sweden)

    Janice J Hwang

    Full Text Available Fructose, unlike glucose, promotes feeding behavior in rodents and its ingestion exerts differential effects in the human brain. However, plasma fructose is typically 1/1000 th of glucose levels and it is unclear to what extent fructose crosses the blood-brain barrier. We investigated whether local endogenous central nervous system (CNS fructose production from glucose via the polyol pathway (glucose → sorbitol → fructose contributes to brain exposure to fructose.In this observational study, fasting glucose, sorbitol and fructose concentrations were measured using gas-chromatography-liquid mass spectroscopy in cerebrospinal fluid (CSF, maternal plasma, and venous cord blood collected from 25 pregnant women (6 lean, 10 overweight/obese, and 9 T2DM/gestational DM undergoing spinal anesthesia and elective cesarean section.As expected, CSF glucose was ~ 60% of plasma glucose levels. In contrast, fructose was nearly 20-fold higher in CSF than in plasma (p < 0.001, and CSF sorbitol was ~ 9-times higher than plasma levels (p < 0.001. Moreover, CSF fructose correlated positively with CSF glucose (ρ 0.45, p = 0.02 and sorbitol levels (ρ 0.75, p < 0.001. Cord blood sorbitol was also ~ 7-fold higher than maternal plasma sorbitol levels (p = 0.001. There were no differences in plasma, CSF, and cord blood glucose, fructose, or sorbitol levels between groups.These data raise the possibility that fructose may be produced endogenously in the human brain and that the effects of fructose in the human brain and placenta may extend beyond its dietary consumption.

  19. Fructose levels are markedly elevated in cerebrospinal fluid compared to plasma in pregnant women.

    Science.gov (United States)

    Hwang, Janice J; Johnson, Andrea; Cline, Gary; Belfort-DeAguiar, Renata; Snegovskikh, Denis; Khokhar, Babar; Han, Christina S; Sherwin, Robert S

    2015-01-01

    Fructose, unlike glucose, promotes feeding behavior in rodents and its ingestion exerts differential effects in the human brain. However, plasma fructose is typically 1/1000 th of glucose levels and it is unclear to what extent fructose crosses the blood-brain barrier. We investigated whether local endogenous central nervous system (CNS) fructose production from glucose via the polyol pathway (glucose → sorbitol → fructose) contributes to brain exposure to fructose. In this observational study, fasting glucose, sorbitol and fructose concentrations were measured using gas-chromatography-liquid mass spectroscopy in cerebrospinal fluid (CSF), maternal plasma, and venous cord blood collected from 25 pregnant women (6 lean, 10 overweight/obese, and 9 T2DM/gestational DM) undergoing spinal anesthesia and elective cesarean section. As expected, CSF glucose was ~ 60% of plasma glucose levels. In contrast, fructose was nearly 20-fold higher in CSF than in plasma (p < 0.001), and CSF sorbitol was ~ 9-times higher than plasma levels (p < 0.001). Moreover, CSF fructose correlated positively with CSF glucose (ρ 0.45, p = 0.02) and sorbitol levels (ρ 0.75, p < 0.001). Cord blood sorbitol was also ~ 7-fold higher than maternal plasma sorbitol levels (p = 0.001). There were no differences in plasma, CSF, and cord blood glucose, fructose, or sorbitol levels between groups. These data raise the possibility that fructose may be produced endogenously in the human brain and that the effects of fructose in the human brain and placenta may extend beyond its dietary consumption.

  20. A couplet from flavored dark matter

    Energy Technology Data Exchange (ETDEWEB)

    Agrawal, Prateek [Fermilab,P.O. Box 500, Batavia, IL, 60510 (United States); Chacko, Zackaria [Maryland Center for Fundamental Physics, Department of Physics, University of Maryland,College Park, MD, 20742-4111 (United States); Kilic, Can [Theory Group, Department of Physics and Texas Cosmology Center,The University of Texas at Austin, 2515 Speedway Stop C1608, Austin, TX, 78712-1197 (United States); Verhaaren, Christopher B. [Maryland Center for Fundamental Physics, Department of Physics, University of Maryland,College Park, MD, 20742-4111 (United States)

    2015-08-17

    We show that a couplet, a pair of closely spaced photon lines, in the X-ray spectrum is a distinctive feature of lepton flavored dark matter models for which the mass spectrum is dictated by Minimal Flavor Violation. In such a scenario, mass splittings between different dark matter flavors are determined by Standard Model Yukawa couplings and can naturally be small, allowing all three flavors to be long-lived and contribute to the observed abundance. Then, in the presence of a tiny source of flavor violation, heavier dark matter flavors can decay via a dipole transition on cosmological timescales, giving rise to three photon lines. Two of these lines are closely spaced, and constitute the couplet. Provided the flavor violation is sufficiently small, the ratios of the line energies are determined in terms of the charged lepton masses, and constitute a prediction of this framework. For dark matter masses of order the weak scale, the couplet lies in the keV-MeV region, with a much weaker line in the eV-keV region. This scenario constitutes a potential explanation for the recent claim of the observation of a 3.5 keV line. The next generation of X-ray telescopes may have the necessary resolution to resolve the double line structure of such a couplet.

  1. On flavor violation for massive and mixed neutrinos

    International Nuclear Information System (INIS)

    Blasone, M.; Capolupo, A.; Ji, C.R.; Vitiello, G.

    2009-01-01

    We discuss flavor charges and states for interacting mixed neutrinos in QFT. We show that the Pontecorvo states are not eigenstates of the flavor charges. This implies that their use in describing the flavor neutrinos produces a violation of lepton charge conservation in the production/detection vertices. The flavor states defined as eigenstates of the flavor charges give the correct representation of mixed neutrinos in charged current weak interaction processes.

  2. Fructose, Glucocorticoids and Adipose Tissue: Implications for the Metabolic Syndrome.

    Science.gov (United States)

    Legeza, Balázs; Marcolongo, Paola; Gamberucci, Alessandra; Varga, Viola; Bánhegyi, Gábor; Benedetti, Angiolo; Odermatt, Alex

    2017-04-26

    The modern Western society lifestyle is characterized by a hyperenergetic, high sugar containing food intake. Sugar intake increased dramatically during the last few decades, due to the excessive consumption of high-sugar drinks and high-fructose corn syrup. Current evidence suggests that high fructose intake when combined with overeating and adiposity promotes adverse metabolic health effects including dyslipidemia, insulin resistance, type II diabetes, and inflammation. Similarly, elevated glucocorticoid levels, especially the enhanced generation of active glucocorticoids in the adipose tissue due to increased 11β-hydroxysteroid dehydrogenase 1 (11β-HSD1) activity, have been associated with metabolic diseases. Moreover, recent evidence suggests that fructose stimulates the 11β-HSD1-mediated glucocorticoid activation by enhancing the availability of its cofactor NADPH. In adipocytes, fructose was found to stimulate 11β-HSD1 expression and activity, thereby promoting the adipogenic effects of glucocorticoids. This article aims to highlight the interconnections between overwhelmed fructose metabolism, intracellular glucocorticoid activation in adipose tissue, and their metabolic effects on the progression of the metabolic syndrome.

  3. Flavor and CP invariant composite Higgs models

    International Nuclear Information System (INIS)

    Redi, Michele; Weiler, Andreas

    2011-09-01

    The flavor protection in composite Higgs models with partial compositeness is known to be insufficient. We explore the possibility to alleviate the tension with CP odd observables by assuming that flavor or CP are symmetries of the composite sector, broken by the coupling to Standard Model fields. One realization is that the composite sector has a flavor symmetry SU(3) or SU(3) U x SU(3) D which allows us to realize Minimal Flavor Violation. We show how to avoid the previously problematic tension between a flavor symmetric composite sector and electro-weak precision tests. Some of the light quarks are substantially or even fully composite with striking signals at the LHC. We discuss the constraints from recent dijet mass measurements and give an outlook on the discovery potential. We also present a different protection mechanism where we separate the generation of flavor hierarchies and the origin of CP violation. This can eliminate or safely reduce unwanted CP violating effects, realizing effectively ''Minimal CP Violation'' and is compatible with a dynamical generation of flavor at low scales. (orig.)

  4. A flavor protection for warped Higgsless models

    International Nuclear Information System (INIS)

    Csaki, Csaba; Curtin, David

    2009-01-01

    We examine various possibilities for realistic 5D Higgsless models on a Randall-Sundrum (RS) background, and construct a full quark sector featuring next-to-minimal flavor violation (with an exact bulk SU(2) protecting the first two generations) which satisfies electroweak and flavor constraints. The 'new custodially protected representation' is used for the third generation to protect the light quarks from flavor violations induced due to the heavy top. A combination of flavor symmetries, and an 'RS-GIM' mechanism for the right-handed quarks suppresses flavor-changing neutral currents below experimental bounds, assuming Cabibbo-Kobayashi-Maskawa-type mixing on the UV brane. In addition to the usual Higgsless RS signals, this model predicts an exotic charge-5/3 quark with mass of about 0.5 TeV which should show up at the LHC very quickly, as well as nonzero flavor-changing neutral currents which could be detected in the next generation of flavor experiments. In the course of our analysis, we also find quantitative estimates for the errors of the fermion zero-mode approximation, which are significant for Higgsless-type models.

  5. Production of high fructose corn syrup Streptomyces sp

    Energy Technology Data Exchange (ETDEWEB)

    Bhatia, M; Prabhu, K A

    1978-01-01

    A Streptomyces strain exhibiting considerable glucose isomerase activity was isolated from soil. The cell free extract of the culture was able to convert glucose to fructose in a period of 48 ha and gave 40% conversion. With acid hydrolyzates of corn and bagasse as substrates, the cell-free extract gave glucose to fructose conversions of 39.8 and 29%, respectively.

  6. Condition-dependent female preference for male genitalia length is based on male reproductive tactics.

    Science.gov (United States)

    Hernandez-Jimenez, Armando; Rios-Cardenas, Oscar

    2017-12-06

    There is extensive morphological variation of male genitalia across animals with internal fertilization, even among closely related species. Most studies attempting to explain this extraordinary diversity have focused on processes that occur post-copula (e.g. sperm competition, cryptic female choice). Only a few studies have focused on the pre-copula process of female preference. In addition, the extent to which this variation could be associated with the use of different reproductive tactics has yet to be explored. Here, we show that female preference for male genitalia length in two livebearing fishes depends on the type of reproductive tactic of the males being evaluated as well as the body condition of the female. In a species where all males coax females to acquire matings (courters), females preferred males with short genitalia. In a species with genetically influenced alternative reproductive tactics (courter males that only court and produce courter sons, sneaker males that use the coercive tactic of sneak chase and produce sneaker sons), female preference depended on an interaction between male tactic and female condition: females in good condition preferred courter males with short genitalia, and sneaker males with long genitalia. Our results suggest that female preference for male traits favourable to their sons may be an important factor contributing to the diversification of male genitalia. Despite the contrasting selection for genitalia length that our female preference tests suggest, we found no significant differences in genitalia length between coaxing (courters) and coercive (sneakers) males. Our study represents a starting point to more clearly understand the role of alternative reproductive tactics and variation in female mate preference in the evolution of male genitalia. © 2017 The Author(s).

  7. Ilex paraguariensis and its main component chlorogenic acid inhibit fructose formation of advanced glycation endproducts with amino acids at conditions compatible with those in the digestive system.

    Science.gov (United States)

    Bains, Yasmin; Gugliucci, Alejandro

    2017-03-01

    We have previously shown that Ilex paraguariensis extracts have potent antiglycation actions. Associations of excess free fructose consumption with inflammatory diseases have been proposed to be mediated through in situ enteral formation of fructose AGEs, which, after being absorbed may contribute to inflammatory diseases via engagement of RAGE. In this proof of principle investigation we show fluorescent AGE formation between amino acids (Arg, Lys, Gly at 10-50mM) and fructose (10-50mM) under time, temperature, pH and concentrations compatible with the digestive system lumen and its inhibition by Ilex paraguariensis extracts. Incubation of amino acids with fructose (but not glucose) leads to a time dependent formation of AGE fluorescence, already apparent after just 1h incubation, a time frame well compatible with the digestive process. Ilex paraguariensis (mate tea) inhibited AGE formation by 83% at 50μl/ml (pfructose and amino acids at times and concentrations plausibly found in the intestines. The reaction is inhibited by mate tea and its individual phenolics (caffeic acid and chlorogenic acids). The study provides the first evidence for the proposed mechanism to explain epidemiological correlations between excess fructose consumption and inflammatory diseases. Enteral fructose-AGE formation would be inhibited by co-intake of Ilex paraguariensis, and potentially other beverages, fruits and vegetables that contain comparable concentrations of phenolics as in IP (mate tea). Copyright © 2016 Elsevier B.V. All rights reserved.

  8. influence of fructose on the mechanisms for ethanol- induced ...

    African Journals Online (AJOL)

    Mgina

    TAG production. Table 1, shows that ethanol + fructose consumption increased plasma VLDL- and. HDL- but decreased LDL- components. These data suggest that in the presence of fructose, ethanol may produce accelerated clearance of LDL, decreased conversion of. VLDL to LDL or increased hepatic synthesis of VLDL.

  9. Chronic Fructose Consumption As a Model of Polycystic Ovary ...

    African Journals Online (AJOL)

    Group 2 served as Chronic fructose group and was fed ad libitum on a special diet ... by cardiac puncture for measurement of serum insulin, estradiol, progesterone, ... fructose fed pregnant rats are consistent with findings in other models of PCOS. ... polycystic ovary morphology, hyperandrogenism, and insulin resistance.

  10. Fructose effect to enhance liver glycogen deposition is due to inhibition of glycogenolysis

    International Nuclear Information System (INIS)

    Youn, J.; Kaslow, H.; Bergman, R.

    1987-01-01

    The effect of fructose on glycogen degradation was examined by measuring flux of [ 14 C] from prelabeled glycogen in perfused rat livers. During 2 h refeeding of fasted rats hepatic glycogen was labeled by injection of [U 14 C] galactose (0.1 mg and 0.02 μCi/g of body weight). Refed livers were perfused for 30 min with glucose only (10 mM) and for 60 min with glucose (10 mM) without (n=5) or with fructose (1, 2, 10 mM; n=5 for each). With fructose, label production immediately declined and remained suppressed through the end of perfusion (P < 0.05). Suppression was dose-dependent: steady state label production was suppressed 45, 64, and 72% by 1, 2, and 10 mM fructose (P < 0.0001), without significant changes in glycogen synthase or phosphorylase. These results suggest the existence of allosteric inhibition of phosphorylase in the presence of fructose. Fructose 1-phosphate (F1P) accumulated in proportion to fructose (0.11 +/- 0.01 without fructose, 0.86 +/- 0.03, 1.81 +/- 0.18, and 8.23 +/- 0.6 μmoles/g of liver with 1, 2, and 10 mM fructose. Maximum inhibition of phosphorylase was 82%; FIP concentration for half inhibition was 0.57 μmoles/g of liver, well within the concentration of F1P attained in refeeding. Fructose enhances net glycogen synthesis in liver by suppressing glycogenolysis and the suppression is presumably caused by allosteric inhibition of phosphorylase by F1P

  11. Selection of Yeast Strains for Tequila Fermentation Based on Growth Dynamics in Combined Fructose and Ethanol Media.

    Science.gov (United States)

    Aldrete-Tapia, J A; Miranda-Castilleja, D E; Arvizu-Medrano, S M; Hernández-Iturriaga, M

    2018-02-01

    The high concentration of fructose in agave juice has been associated with reduced ethanol tolerance of commercial yeasts used for tequila production and low fermentation yields. The selection of autochthonous strains, which are better adapted to agave juice, could improve the process. In this study, a 2-step selection process of yeasts isolated from spontaneous fermentations for tequila production was carried out based on analysis of the growth dynamics in combined conditions of high fructose and ethanol. First, yeast isolates (605) were screened to identify strains tolerant to high fructose (20%) and to ethanol (10%), yielding 89 isolates able to grow in both conditions. From the 89 isolates, the growth curves under 8 treatments of combined fructose (from 20% to 5%) and ethanol (from 0% to 10%) were obtained, and the kinetic parameters were analyzed with principal component analysis and k-means clustering. The resulting yeast strain groups corresponded to the fast, medium and slow growers. A second clustering of only the fast growers led to the selection of 3 Saccharomyces strains (199, 230, 231) that were able to grow rapidly in 4 out of the 8 conditions evaluated. This methodology differentiated strains phenotypically and could be further used for strain selection in other processes. A method to select yeast strains for fermentation taking into account the natural differences of yeast isolates. This methodology is based on the cell exposition to combinations of sugar and ethanol, which are the most important stress factors in fermentation. This strategy will help to identify the most tolerant strain that could improve ethanol yield and reduce fermentation time. © 2018 Institute of Food Technologists®.

  12. Identification and quantification of flavor attributes present in chicken, lamb, pork, beef, and turkey.

    Science.gov (United States)

    Maughan, Curtis; Martini, Silvana

    2012-02-01

    The objectives of this study were to use a meat flavor lexicon to identify and quantify flavor differences among different types of meats such as beef, chicken, lamb, pork, and turkey, and to identify and quantify specific flavor attributes associated with "beef flavor" notes. A trained descriptive panel with 11 participants used a previously developed meat lexicon composed of 18 terms to evaluate the flavor of beef, chicken, pork, turkey, and lamb samples. Results show that beef and lamb samples can be described by flavor attributes such as barny, bitter, gamey, grassy, livery, metallic, and roast beef. Inversely related to these samples were pork and turkey and those attributes that were closely related to them, namely brothy, fatty, salty, sweet, and umami. Chicken was not strongly related to the other types of meats or the attributes used. The descriptive panel also evaluated samples of ground beef mixed with chicken to identify and quantify flavor attributes associated with a "beef flavor." Meat patties for this portion consisted of ground beef mixed with ground chicken in varying amounts: 0%, 25%, 50%, 75%, and 100% beef, with the remainder made up of chicken. Beef and beef-rich patties (75% beef) were more closely related to flavor attributes such as astringent, bloody, fatty, gamey, metallic, livery, oxidized, grassy, and roast beef, while chicken was more closely associated with brothy, juicy, sour, sweet, and umami. This research provides information regarding the specific flavor attributes that differentiate chicken and beef products and provides the first set of descriptors that can be associated with "beefy" notes. POTENTIAL APPLICATION: The use of a standardized flavor lexicon will allow meat producers to identify specific flavors present in their products. The impact is to identify and quantify negative and positive flavors in the product with the ultimate goal of optimizing processing or cooking conditions and improve the quality of meat products.

  13. Central and Metabolic Effects of High Fructose Consumption: Evidence from Animal and Human Studies

    Directory of Open Access Journals (Sweden)

    Alexandra Stoianov

    2014-12-01

    Full Text Available Fructose consumption has increased dramatically in the last 40 years, and its role in the pathogenesis of the metabolic syndrome has been implicated by many studies. It is most often encountered in the diet as sucrose (glucose and fructose or high-fructose corn syrup (55% fructose. At high levels, dietary exposure to fructose triggers a series of metabolic changes originating in the liver, leading to hepatic steatosis, hypertriglyceridemia, insulin resistance, and decreased leptin sensitivity. Fructose has been identified to alter biological pathways in other tissues including the central nervous system (CNS, adipose tissue, and the gastrointestinal system. Unlike glucose, consumption of fructose produces smaller increases in the circulating satiety hormone glucagon-like peptide 1 (GLP-1, and does not attenuate levels of the appetite suppressing hormone ghrelin. In the brain, fructose contributes to increased food consumption by activating appetite and reward pathways, and stimulating hypothalamic AMPK activity, a nutrient-sensitive regulator of food intake. Recent studies investigating the neurophysiological factors linking fructose consumption and weight gain in humans have demonstrated differential activation of brain regions that govern appetite, motivation and reward processing. Compared to fructose, glucose ingestion produces a greater reduction of hypothalamic neuronal activity, and increases functional connectivity between the hypothalamus and other reward regions of the brain, indicating that these two sugars regulate feeding behavior through distinct neural circuits. This review article outlines the current findings in fructose-feeding studies in both human and animal models, and discusses the central effects on the CNS that may lead to increased appetite and food intake. Keywords: Fructose, Metabolic syndrome, Appetite, Central nervous system

  14. The use of diacetyl (2,3-butanedione) and related flavoring substances as flavorings added to foods-Workplace safety issues.

    Science.gov (United States)

    Hallagan, John B

    2017-08-01

    In 2001, staff of the National Institute of Occupational Safety and Health (NIOSH) identified diacetyl (2,3-butanedione) as a "marker" of exposure in a microwave popcorn manufacturing facility in which workers developed severe respiratory illness. Subsequent investigations identified additional workers in food and flavor manufacturing facilities also with severe respiratory illness. The flavor industry, NIOSH, and federal and state regulators conducted significant programs to address workplace safety concerns related to the manufacture of flavors and foods containing added flavors. These programs, initiated in 2001, continue today. Key to the success of these programs is understanding what flavors added to foods are and how they are manufactured, how they are incorporated into foods, the specific characteristics of diacetyl and related flavoring substances, and what actions may be taken to assure the safest workplaces possible. Copyright © 2017 Elsevier B.V. All rights reserved.

  15. Lepton-flavor violating mediators

    Energy Technology Data Exchange (ETDEWEB)

    Galon, Iftah; Kwa, Anna [Department of Physics & Astronomy, University of California,Irvine, CA 92697 (United States); Tanedo, Philip [Department of Physics & Astronomy, University of California,Riverside, CA 92521 (United States)

    2017-03-13

    We present a framework where dark matter interacts with the Standard Model through a light, spin-0 mediator that couples chirally to pairs of different-flavor leptons. This flavor violating final state weakens bounds on new physics coupled to leptons from terrestrial experiments and cosmic-ray measurements. As an example, we apply this framework to construct a model for the Fermi-LAT excess of GeV γ-rays from the galactic center. We comment on the viability of this portal for self-interacting dark matter explanations of small scale structure anomalies and embeddings in flavor models. Models of this type are shown to be compatible with the muon anomalous magnetic moment anomaly. We review current experimental constraints and identify possible future theoretical and experimental directions.

  16. Flavor Dependence of the S-parameter

    DEFF Research Database (Denmark)

    Di Chiara, Stefano; Pica, Claudio; Sannino, Francesco

    2011-01-01

    of flavors, colors and matter representation. We show that S, normalized to the number of flavors, increases as we decrease the number of flavors and gives a direct measure of the anomalous dimension of the mass of the fermions. Our findings support the conjecture presented in [arXiv:1006.0207 [hep...... constitute important constraints on models of dynamical electroweak symmetry breaking and unparticle physics....

  17. Somatosensory cortices are required for the acquisition of morphine-induced conditioned place preference.

    Directory of Open Access Journals (Sweden)

    Zhiqiang Meng

    Full Text Available BACKGROUND: Sensory system information is thought to play an important role in drug addiction related responses. However, how somatic sensory information participates in the drug related behaviors is still unclear. Many studies demonstrated that drug addiction represents a pathological usurpation of neural mechanisms of learning and memory that normally relate to the pursuit of rewards. Thus, elucidate the role of somatic sensory in drug related learning and memory is of particular importance to understand the neurobiological mechanisms of drug addiction. PRINCIPAL FINDINGS: In the present study, we investigated the role of somatosensory system in reward-related associative learning using the conditioned place preference model. Lesions were made in somatosensory cortices either before or after conditioning training. We found that lesion of somatosensory cortices before, rather than after morphine conditioning impaired the acquisition of place preference. CONCLUSION: These results demonstrate that somatosensory cortices are necessary for the acquisition but not retention of morphine induced place preference.

  18. Signaling Role of Fructose Mediated by FINS1/FBP in Arabidopsis thaliana

    Science.gov (United States)

    Cho, Young-Hee; Yoo, Sang-Dong

    2011-01-01

    Sugars are evolutionarily conserved signaling molecules that regulate the growth and development of both unicellular and multicellular organisms. As sugar-producing photosynthetic organisms, plants utilize glucose as one of their major signaling molecules. However, the details of other sugar signaling molecules and their regulatory factors have remained elusive, due to the complexity of the metabolite and hormone interactions that control physiological and developmental programs in plants. We combined information from a gain-of-function cell-based screen and a loss-of-function reverse-genetic analysis to demonstrate that fructose acts as a signaling molecule in Arabidopsis thaliana. Fructose signaling induced seedling developmental arrest and interacted with plant stress hormone signaling in a manner similar to that of glucose. For fructose signaling responses, the plant glucose sensor HEXOKINASE1 (HXK1) was dispensable, while FRUCTOSE INSENSITIVE1 (FINS1), a putative FRUCTOSE-1,6-BISPHOSPHATASE, played a crucial role. Interestingly, FINS1 function in fructose signaling appeared to be independent of its catalytic activity in sugar metabolism. Genetic analysis further indicated that FINS1–dependent fructose signaling may act downstream of the abscisic acid pathway, in spite of the fact that HXK1–dependent glucose signaling works upstream of hormone synthesis. Our findings revealed that multiple layers of controls by fructose, glucose, and abscisic acid finely tune the plant autotrophic transition and modulate early seedling establishment after seed germination. PMID:21253566

  19. Ursodeoxycholic Acid Ameliorates Fructose-Induced Metabolic Syndrome in Rats

    Science.gov (United States)

    2014-01-01

    The metabolic syndrome (MS) is characterized by insulin resistance, dyslipidemia and hypertension. It is associated with increased risk of cardiovascular diseases and type-2 diabetes. Consumption of fructose is linked to increased prevalence of MS. Ursodeoxycholic acid (UDCA) is a steroid bile acid with antioxidant, anti-inflammatory activities and has been shown to improve insulin resistance. The current study aims to investigate the effect of UDCA (150 mg/kg) on MS induced in rats by fructose administration (10%) in drinking water for 12 weeks. The effects of UDCA were compared to fenofibrate (100 mg/kg), an agonist of PPAR-α receptors. Treatment with UDCA or fenofibrate started from the 6th week after fructose administration once daily. Fructose administration resulted in significant increase in body weight, elevations of blood glucose, serum insulin, cholesterol, triglycerides, advanced glycation end products (AGEs), uric acid levels, insulin resistance index and blood pressure compared to control rats. Moreover, fructose increased oxidative stress in aortic tissues indicated by significant increases of malondialdehyde (MDA), expression of iNOS and reduction of reduced glutathione (GSH) content. These disturbances were associated with decreased eNOS expression, increased infiltration of leukocytes and loss of aortic vascular elasticity. Treatment with UDCA successfully ameliorated the deleterious effects of fructose. The protective effect of UDCA could be attributed to its ability to decrease uric acid level, improve insulin resistance and diminish oxidative stress in vascular tissues. These results might support possible clinical application of UDCA in MS patients especially those present with liver diseases, taking into account its tolerability and safety. However, further investigations on human subjects are needed before the clinical application of UDCA for this indication. PMID:25202970

  20. Suppressing supersymmetric flavor violations through quenched gaugino-flavor interactions

    Science.gov (United States)

    Wells, James D.; Zhao, Yue

    2017-06-01

    Realizing that couplings related by supersymmetry (SUSY) can be disentangled when SUSY is broken, it is suggested that unwanted flavor and C P -violating SUSY couplings may be suppressed via quenched gaugino-flavor interactions, which may be accomplished by power-law running of sfermion anomalous dimensions. A simple theoretical framework to accomplish this is exemplified, where a strongly coupled conformal field theory is achieved after SUSY is softly broken. The defeated constraints are tallied. One key implication of the scenario is the expectation of enhanced top, bottom and tau production at the LHC, accompanied by large missing energy. Also, direct detection signals of dark matter may be more challenging to find than in conventional SUSY scenarios.

  1. RELATIONSHIP BETWEEN FRUCTOSE CONTENT OF A NORMAL KUWAITI DIET AND THE OBESITY EPIDEMIC

    Directory of Open Access Journals (Sweden)

    Dana Al-Salem

    2012-06-01

    Full Text Available This project investigates the prevalence of fructose intake in a normal Kuwaiti diet. The prevalence of metabolic syndrome and obesity in Kuwait has been on the rise in the last 2 decades; at the moment just over 74 percent of the population is overweight or obese, according to the World Health Organization. Fructose intake has recently received considerable negative media attention, as the use of high fructose corn syrups has become more widely used. Fructose intake has been believed to be linked with a rise in Metabolic Syndrome and an increase in obesity. It has been considered that moderate fructose consumption of ≤50g/day or ∼10% of total energy has no harmful effect on lipids and of ≤100g/day does not influence body weight. In this study 60 adult participants filled out a two day detailed food diary including quantities. The diaries were then analyzed by a dietitian using the USDA nutrient database and the Food Processor program version 9.9.0, and the total fructose intake per day of the normal Kuwaiti diet was calculated. In addition a 24- hour urine collection for fructose was measured to correlate the results with the food diaries. Once the results were tabulated and verified, a mean fructose intake of 27.9 grams was calculated, ranging in daily fructose intakes from 2.8 g to 101.6g per day. In conclusion the results showed an average daily intake of 27.9 grams of fructose, which is lower than the estimated moderate intake therefore, cannot be the major cause of metabolic syndrome or obesity in Kuwait.

  2. Flavor and CP invariant composite Higgs models

    Energy Technology Data Exchange (ETDEWEB)

    Redi, Michele [CERN - European Organization for Nuclear Research, Geneva (Switzerland). Theory Div.; INFN, Firenze (Italy); Weiler, Andreas [CERN - European Organization for Nuclear Research, Geneva (Switzerland). Theory Div.; Deutsches Elektronen-Synchrotron (DESY), Hamburg (Germany)

    2011-09-15

    The flavor protection in composite Higgs models with partial compositeness is known to be insufficient. We explore the possibility to alleviate the tension with CP odd observables by assuming that flavor or CP are symmetries of the composite sector, broken by the coupling to Standard Model fields. One realization is that the composite sector has a flavor symmetry SU(3) or SU(3){sub U} x SU(3){sub D} which allows us to realize Minimal Flavor Violation. We show how to avoid the previously problematic tension between a flavor symmetric composite sector and electro-weak precision tests. Some of the light quarks are substantially or even fully composite with striking signals at the LHC. We discuss the constraints from recent dijet mass measurements and give an outlook on the discovery potential. We also present a different protection mechanism where we separate the generation of flavor hierarchies and the origin of CP violation. This can eliminate or safely reduce unwanted CP violating effects, realizing effectively ''Minimal CP Violation'' and is compatible with a dynamical generation of flavor at low scales. (orig.)

  3. Flavor Characteristics of Hanwoo Beef in Comparison with Other Korean Foods

    Directory of Open Access Journals (Sweden)

    Hoa Van Ba

    2012-03-01

    Full Text Available The present study identified volatile flavor components of Hanwoo longissimus muscle and other Korean foods (Doenjang, Chungukjang, sesame oil and their traits were compared in relation with flavor precursors that include fatty acids and protein degradation products. Hanwoo longissimus muscle was purchased from a commercial abattoir while the other foods were sampled from three separate households. The results showed totals of 68 (9.94 μg/g, 60 (15.75 μg/g, 49 (107.61 μg/ml and 50 (7.20 μg/g volatile components for Doenjang, Chungukjang, sesame oil and Hanwoo beef longissimus, respectively (p<0.05. Aldehydes were the most predominant components in beef, but alcohols, acids and esters, and pyrazines are probably the major contributors to the flavor characteristics of other foods. SDS-PAGE revealed that beef longissimus muscle and Doenjang showed higher protein degradation than other foods which could be likely related to chiller ageing and ripening process. The total polyunsaturated fatty acids were approximately 50, 60, 41 and 5% for Doenjang, Chungukjang, sesame oil and beef longissimus muscle, respectively. Based on the mechanism(s of generation of the volatile compounds and the chemical composition of each food sample, differences and traits of volatile flavor components among the four food types are likely due to fatty acid profiles, proteolytic activity and processing conditions. Aroma intense compounds like pyrazines and sulfur-containing compounds were limited in cooked beef in the current experimental condition (i.e., relatively low heating temperature. This suggests that higher heating temperature as in the case of roasting is needed for the generation of high aroma notes in meat. Furthermore, proteolytic activity and stability of fatty acids during ageing have a great influence on the generation of flavor components in cooked beef.

  4. Flavor symmetries and fermion masses

    International Nuclear Information System (INIS)

    Rasin, A.

    1994-04-01

    We introduce several ways in which approximate flavor symmetries act on fermions and which are consistent with observed fermion masses and mixings. Flavor changing interactions mediated by new scalars appear as a consequence of approximate flavor symmetries. We discuss the experimental limits on masses of the new scalars, and show that the masses can easily be of the order of weak scale. Some implications for neutrino physics are also discussed. Such flavor changing interactions would easily erase any primordial baryon asymmetry. We show that this situation can be saved by simply adding a new charged particle with its own asymmetry. The neutrality of the Universe, together with sphaleron processes, then ensures a survival of baryon asymmetry. Several topics on flavor structure of the supersymmetric grand unified theories are discussed. First, we show that the successful predictions for the Kobayashi-Maskawa mixing matrix elements, V ub /V cb = √m u /m c and V td /V ts = √m d /m s , are a consequence of a large class of models, rather than specific properties of a few models. Second, we discuss how the recent observation of the decay β → sγ constrains the parameter space when the ratio of the vacuum expectation values of the two Higgs doublets, tanΒ, is large. Finally, we discuss the flavor structure of proton decay. We observe a surprising enhancement of the branching ratio for the muon mode in SO(10) models compared to the same mode in the SU(5) model

  5. Cytoprotection by fructose and other ketohexoses during bile salt-induced apoptosis of hepatocytes.

    Science.gov (United States)

    Zeid, I M; Bronk, S F; Fesmier, P J; Gores, G J

    1997-01-01

    Toxic bile salts cause hepatocyte necrosis at high concentrations and apoptosis at lower concentrations. Although fructose prevents bile salt-induced necrosis, the effect of fructose on bile salt-induced apoptosis is unclear. Our aim was to determine if fructose also protects against bile salt-induced apoptosis. Fructose inhibited glycochenodeoxycholate (GCDC)-induced apoptosis in a concentration-dependent manner with a maximum inhibition of 72% +/- 10% at 10 mmol/L. First, we determined if fructose inhibited apoptosis by decreasing adenosine triphosphate (ATP) and intracellular pH (pHi). Although fructose decreased ATP to effects, alterations in the expression of bcl-2, or metal chelation, we next determined if the poorly metabolized ketohexoses, tagatose and sorbose, also inhibited apoptosis; unexpectedly, both ketohexoses inhibited apoptosis. Because bile salt-induced apoptosis and necrosis are inhibited by fructose, these data suggest that similar processes initiate bile salt-induced hepatocyte necrosis and apoptosis. In contrast, acidosis, which inhibits necrosis, potentiates apoptosis. Thus, ketohexose-sensitive pathways appear to initiate both bile salt-induced cell apoptosis and necrosis, whereas dissimilar, pH-sensitive, effector mechanisms execute these two different cell death processes.

  6. Fructose stimulates GLP-1 but not GIP secretion in mice, rats, and humans

    DEFF Research Database (Denmark)

    Kuhre, Rune Ehrenreich; Gribble, Fiona M; Hartmann, Bolette

    2014-01-01

    Nutrients often stimulate gut hormone secretion, but the effects of fructose are incompletely understood. We studied the effects of fructose on a number of gut hormones with particular focus on glucagon-like peptide 1 (GLP-1) and glucose-dependent insulinotropic polypeptide (GIP). In healthy humans......, fructose intake caused a rise in blood glucose and plasma insulin and GLP-1, albeit to a lower degree than isocaloric glucose. Cholecystokinin secretion was stimulated similarly by both carbohydrates, but neither peptide YY3-36 nor glucagon secretion was affected by either treatment. Remarkably, while...... glucose potently stimulated GIP release, fructose was without effect. Similar patterns were found in the mouse and rat, with both fructose and glucose stimulating GLP-1 secretion, whereas only glucose caused GIP secretion. In GLUTag cells, a murine cell line used as model for L cells, fructose...

  7. Theories of Leptonic Flavor

    DEFF Research Database (Denmark)

    Hagedorn, Claudia

    2017-01-01

    I discuss different theories of leptonic flavor and their capability of describing the features of the lepton sector, namely charged lepton masses, neutrino masses, lepton mixing angles and leptonic (low and high energy) CP phases. In particular, I show examples of theories with an abelian flavor...... symmetry G_f, with a non-abelian G_f as well as theories with non-abelian G_f and CP....

  8. Dietary Fructose and Glucose Differentially Affect Lipid and Glucose Homeostasis1–3

    OpenAIRE

    Schaefer, Ernst J.; Gleason, Joi A.; Dansinger, Michael L.

    2009-01-01

    Absorbed glucose and fructose differ in that glucose largely escapes first-pass removal by the liver, whereas fructose does not, resulting in different metabolic effects of these 2 monosaccharides. In short-term controlled feeding studies, dietary fructose significantly increases postprandial triglyceride (TG) levels and has little effect on serum glucose concentrations, whereas dietary glucose has the opposite effects. When dietary glucose and fructose have been directly compared at ∼20–25% ...

  9. Soft drink consumption and obesity: it is all about fructose.

    Science.gov (United States)

    Bray, George A

    2010-02-01

    The purpose of the review is to suggest that fructose, a component of both sucrose (common sugar) and high fructose corn syrup, should be of concern to both healthcare providers and the public. Consumption of sugar-sweetened beverages has increased steadily over the past century and with this increase has come more and more reports associating their use with the risk of overweight, diabetes and cardiometabolic disease. In a meta-analysis of the relationship between soft drink consumption and cardiometabolic risk, there was a 24% overall increased risk comparing the top and bottom quantiles of consumption. Several factors might account for this increased risk, including increased carbohydrate load and increased amounts of dietary fructose. Fructose acutely increases thermogenesis, triglycerides and lipogenesis as well as blood pressure, but has a smaller effect on leptin and insulin release than comparable amounts of glucose. In controlled feeding studies, changes in body weight, fat storage and triglycerides are observed as well as an increase in inflammatory markers. The present review concludes on the basis of the data assembled here that in the amounts currently consumed, fructose is hazardous to the cardiometabolic health of many children, adolescents and adults.

  10. Effects of intragastric fructose and dextrose on mesenteric microvascular inflammation and postprandial hyperemia in the rat.

    Science.gov (United States)

    Mattioli, Leone F; Thomas, James H; Holloway, Naomi B; Schropp, Kurt P; Wood, John G

    2011-03-01

    Fructose superfused on the mesenteric venules of rats induces microvascular inflammation via oxidative stress. It is unknown whether intragastric fructose exerts a similar effect and whether fructose impairs postprandial hyperemia (PPH). The goals were to determine whether intragastric fructose administration promotes leukocyte adherence and whether fructose, owing to its oxidative properties, may also impair nitric oxide-dependent PPH in the mesenteric microcirculation of rats. Leukocyte adherence to mesenteric venules, arteriolar velocity, and diameter were measured in Sprague-Dawley rats before and 30 minutes after intragastric (1 mL 0.5 M, ~0.3 g/kg) dextrose (n = 5), fructose (n = 6), and fructose after intravenous injection of the antioxidant α-lipoic acid (ALA, n = 6). Only fructose increased leukocyte adherence: control 2.3 ± 0.3 per 100 µm; fructose 9.7 ± 1.4 per 100 µm (P .05, r(2) = 0.083 for shear rate vs leukocyte adherence). Dextrose had no effect on leukocyte adherence: control 1.52 ± 0.13 per 100 µm; dextrose 2.0 ± 0.7 per 100 µm (P > .05). ALA prevented fructose-induced leukocyte adherence: control 1.9 ± 0.2 per 100 µm; fructose + ALA 1.8 ± 0.3 per 100 µm (P > .05). Neither fructose nor dextrose induced PPH: arteriolar velocity: control 3.3 ± 0.49 cm/s, fructose 3.06 ± 0.34 cm/s (P > .05); control 3.3 ± 1.0 cm/s, dextrose 3.15 ± 1.1 cm/s (P > .05); arteriolar diameter: control 19.9 ± 1.10 µm, fructose 19.7 ± 1.0 µm (P > .05); control 21.5 ± 2.6, dextrose 20.0 ± 2.7 µm (P > .05). Intragastric fructose induced leukocyte adherence via oxidative stress. Neither dextrose nor fructose induced PPH, likely because of the inhibitory effect of anesthesia on splanchnic vasomotor tone.

  11. Structure of fructose bisphosphate aldolase from Bartonella henselae bound to fructose 1,6-bisphosphate

    International Nuclear Information System (INIS)

    Gardberg, Anna; Abendroth, Jan; Bhandari, Janhavi; Sankaran, Banumathi; Staker, Bart

    2011-01-01

    While other aldolases crystallize readily in the apo form, diffraction-quality crystals of B. henselae aldolase could only be obtained in the presence of the native substrate. The quaternary structure is tetrameric, as is typical of aldolases. Fructose bisphosphate aldolase (FBPA) enzymes have been found in a broad range of eukaryotic and prokaryotic organisms. FBPA catalyses the cleavage of fructose 1,6-bisphosphate into glyceraldehyde 3-phosphate and dihydroxyacetone phosphate. The SSGCID has reported several FBPA structures from pathogenic sources, including the bacterium Brucella melitensis and the protozoan Babesia bovis. Bioinformatic analysis of the Bartonella henselae genome revealed an FBPA homolog. The B. henselae FBPA enzyme was recombinantly expressed and purified for X-ray crystallographic studies. The purified enzyme crystallized in the apo form but failed to diffract; however, well diffracting crystals could be obtained by cocrystallization in the presence of the native substrate fructose 1,6-bisphosphate. A data set to 2.35 Å resolution was collected from a single crystal at 100 K. The crystal belonged to the orthorhombic space group P2 1 2 1 2 1 , with unit-cell parameters a = 72.39, b = 127.71, c = 157.63 Å. The structure was refined to a final free R factor of 22.2%. The structure shares the typical barrel tertiary structure and tetrameric quaternary structure reported for previous FBPA structures and exhibits the same Schiff base in the active site

  12. The FEMA GRAS assessment of a,b-unsaturated aldehydes and related substances used as flavor ingredients

    NARCIS (Netherlands)

    Adams, T.B.; Lucas-Gavin, C.; Taylor, S.V.; Waddell, W.J.; Cohen, S.M.; Feron, V.J.; Goodman, J.; Rietjens, I.M.C.M.; Marnett, L.J.; Portoghese, P.S.; Smith, R.L.

    2008-01-01

    This publication is the 12th in a series of safety evaluations performed by the Expert Panel of the Flavor and Extract Manufacturers Association (FEMA). In 1993, the Panel initiated a comprehensive program to re-evaluate the safety of more than 1700 GRAS flavoring substances under conditions of

  13. The FEMA GRAS assessment of α,β-unsaturated aldehydes and related substances used as flavor ingredients

    NARCIS (Netherlands)

    Adams, T.B.; Gavin, C.L.; Taylor, S.V.; Waddell, W.J.; Cohen, S.M.; Feron, V.J.; Goodman, J.; Rietjens, I.M.C.M.; Marnett, L.J.; Portoghese, P.S.; Smith, R.L.

    2008-01-01

    This publication is the 12th in a series of safety evaluations performed by the Expert Panel of the Flavor and Extract Manufacturers Association (FEMA). In 1993, the Panel initiated a comprehensive program to re-evaluate the safety of more than 1700 GRAS flavoring substances under conditions of

  14. Conditions for the Emergence of Shared Norms in Populations with Incompatible Preferences

    Science.gov (United States)

    Helbing, Dirk; Yu, Wenjian; Opp, Karl-Dieter; Rauhut, Heiko

    2014-01-01

    Understanding norms is a key challenge in sociology. Nevertheless, there is a lack of dynamical models explaining how one of several possible behaviors is established as a norm and under what conditions. Analysing an agent-based model, we identify interesting parameter dependencies that imply when two behaviors will coexist or when a shared norm will emerge in a heterogeneous society, where different populations have incompatible preferences. Our model highlights the importance of randomness, spatial interactions, non-linear dynamics, and self-organization. It can also explain the emergence of unpopular norms that do not maximize the collective benefit. Furthermore, we compare behavior-based with preference-based punishment and find interesting results concerning hypocritical punishment. Strikingly, pressuring others to perform the same public behavior as oneself is more effective in promoting norms than pressuring others to meet one’s own private preference. Finally, we show that adaptive group pressure exerted by randomly occuring, local majorities may create norms under conditions where different behaviors would normally coexist. PMID:25166137

  15. Uric Acid Stimulates Fructokinase and Accelerates Fructose Metabolism in the Development of Fatty Liver

    Science.gov (United States)

    Lanaspa, Miguel A.; Sanchez-Lozada, Laura G.; Cicerchi, Christina; Li, Nanxing; Roncal-Jimenez, Carlos A.; Ishimoto, Takuji; Le, Myphuong; Garcia, Gabriela E.; Thomas, Jeffrey B.; Rivard, Christopher J.; Andres-Hernando, Ana; Hunter, Brandi; Schreiner, George; Rodriguez-Iturbe, Bernardo; Sautin, Yuri Y.; Johnson, Richard J.

    2012-01-01

    Excessive dietary fructose intake may have an important role in the current epidemics of fatty liver, obesity and diabetes as its intake parallels the development of these syndromes and because it can induce features of metabolic syndrome. The effects of fructose to induce fatty liver, hypertriglyceridemia and insulin resistance, however, vary dramatically among individuals. The first step in fructose metabolism is mediated by fructokinase (KHK), which phosphorylates fructose to fructose-1-phosphate; intracellular uric acid is also generated as a consequence of the transient ATP depletion that occurs during this reaction. Here we show in human hepatocytes that uric acid up-regulates KHK expression thus leading to the amplification of the lipogenic effects of fructose. Inhibition of uric acid production markedly blocked fructose-induced triglyceride accumulation in hepatocytes in vitro and in vivo. The mechanism whereby uric acid stimulates KHK expression involves the activation of the transcription factor ChREBP, which, in turn, results in the transcriptional activation of KHK by binding to a specific sequence within its promoter. Since subjects sensitive to fructose often develop phenotypes associated with hyperuricemia, uric acid may be an underlying factor in sensitizing hepatocytes to fructose metabolism during the development of fatty liver. PMID:23112875

  16. Fructose-Rich Diet Affects Mitochondrial DNA Damage and Repair in Rats.

    Science.gov (United States)

    Cioffi, Federica; Senese, Rosalba; Lasala, Pasquale; Ziello, Angela; Mazzoli, Arianna; Crescenzo, Raffaella; Liverini, Giovanna; Lanni, Antonia; Goglia, Fernando; Iossa, Susanna

    2017-03-24

    Evidence indicates that many forms of fructose-induced metabolic disturbance are associated with oxidative stress and mitochondrial dysfunction. Mitochondria are prominent targets of oxidative damage; however, it is not clear whether mitochondrial DNA (mtDNA) damage and/or its lack of repair are events involved in metabolic disease resulting from a fructose-rich diet. In the present study, we evaluated the degree of oxidative damage to liver mtDNA and its repair, in addition to the state of oxidative stress and antioxidant defense in the liver of rats fed a high-fructose diet. We used male rats feeding on a high-fructose or control diet for eight weeks. Our results showed an increase in mtDNA damage in the liver of rats fed a high-fructose diet and this damage, as evaluated by the expression of DNA polymerase γ, was not repaired; in addition, the mtDNA copy number was found to be significantly reduced. A reduction in the mtDNA copy number is indicative of impaired mitochondrial biogenesis, as is the finding of a reduction in the expression of genes involved in mitochondrial biogenesis. In conclusion, a fructose-rich diet leads to mitochondrial and mtDNA damage, which consequently may have a role in liver dysfunction and metabolic diseases.

  17. Intolerance of uncertainty and conditioned place preference in opioid addiction

    Directory of Open Access Journals (Sweden)

    Milen L. Radell

    2018-05-01

    Full Text Available Several personality factors have been implicated in vulnerability to addiction by impacting learning and decision making. One such factor is intolerance of uncertainty (IU, the tendency to perceive uncertain situations negatively and avoid them. Conditioned place preference (CPP, which compares preference for contexts paired with reward, has been used to examine the motivation for both drug and non-drug rewards. However, preference for locations associated with non-drug reward, as well as the potential influence of IU, has not been thoroughly studied in individuals with addiction. In the current study, we examined CPP using a computer-based task in a sample of addicted individuals undergoing opioid maintenance treatment and never-addicted controls. Patients were confirmed to have higher IU than controls. In the CPP task, the two groups did not differ in overall time spent in the previously-rewarded context. However, controls were more likely than patients to immediately return to this context. Contrary to our predictions, IU was not a significant predictor of preference for the previously-rewarded context, although higher IU in controls was associated with a higher number of rewards obtained in the task. No such relationship was found in patients.

  18. Regulation of dual glycolytic pathways for fructose metabolism in heterofermentative Lactobacillus panis PM1.

    Science.gov (United States)

    Kang, Tae Sun; Korber, Darren R; Tanaka, Takuji

    2013-12-01

    Lactobacillus panis PM1 belongs to the group III heterofermentative lactobacilli that use the 6-phosphogluconate/phosphoketolase (6-PG/PK) pathway as their central metabolic pathway and are reportedly unable to grow on fructose as a sole carbon source. We isolated a variant PM1 strain capable of sporadic growth on fructose medium and observed its distinctive characteristics of fructose metabolism. The end product pattern was different from what is expected in typical group III lactobacilli using the 6-PG/PK pathway (i.e., more lactate, less acetate, and no mannitol). In addition, in silico analysis revealed the presence of genes encoding most of critical enzymes in the Embden-Meyerhof (EM) pathway. These observations indicated that fructose was metabolized via two pathways. Fructose metabolism in the PM1 strain was influenced by the activities of two enzymes, triosephosphate isomerase (TPI) and glucose 6-phosphate isomerase (PGI). A lack of TPI resulted in the intracellular accumulation of dihydroxyacetone phosphate (DHAP) in PM1, the toxicity of which caused early growth cessation during fructose fermentation. The activity of PGI was enhanced by the presence of glyceraldehyde 3-phosphate (GAP), which allowed additional fructose to enter into the 6-PG/PK pathway to avoid toxicity by DHAP. Exogenous TPI gene expression shifted fructose metabolism from heterolactic to homolactic fermentation, indicating that TPI enabled the PM1 strain to mainly use the EM pathway for fructose fermentation. These findings clearly demonstrate that the balance in the accumulation of GAP and DHAP determines the fate of fructose metabolism and the activity of TPI plays a critical role during fructose fermentation via the EM pathway in L. panis PM1.

  19. Open-label taste-testing study to evaluate the acceptability of both strawberry-flavored and orange-flavored amylmetacresol/2,4-dichlorobenzyl alcohol throat lozenges in healthy children.

    Science.gov (United States)

    Thompson, Alex; Reader, Sandie; Field, Emma; Shephard, Adrian

    2013-06-01

    Acute sore throat (pharyngitis) is one of the most common illnesses for which children are seen by primary care physicians. Most cases are caused by viruses and are benign and self-limiting. Clinically proven, over-the-counter throat lozenges provide rapid and effective relief of acute sore throat symptoms, and are increasingly important in self-management of this condition. The purpose of this study (International Standard Randomized Controlled Trial Number: ISRCTN34958871) was to evaluate the acceptability of two licensed, commercially available sore throat lozenges containing amylmetacresol and 2,4-dichlorobenzyl (AMC/DCBA)--one strawberry flavored and the other orange flavored--in healthy children. This was an open-label, single-dose, crossover, taste-testing study in children recruited via a clinical database and advertisements over a 3.5-week period. Potentially eligible participants were invited to attend the taste-testing session at a clinic. At the screening session, which took place either before or on the day of taste testing, details of relevant medical history, medication, and demographics were recorded. Of the 108 screened subjects, 102 were recruited. These were healthy male and female children aged 6-12 years. Each child cleansed their palate with water and water biscuits before tasting a strawberry-flavored lozenge (Strepsils® strawberry sugar free, Reckitt Benckiser Healthcare Limited, Nottingham, UK; PL 00063/0395), which was sucked for 1 minute and then expelled. The orange-flavored lozenge (Strepsils® orange with vitamin C, Reckitt Benckiser Healthcare Limited, Nottingham, UK; PL 016242152) was tasted at least 15 minutes later following further cleansing of the palate. The spontaneous reaction of the child on tasting each lozenge was observed and recorded. Subjects were asked to indicate their liking for each lozenge, using a 7-point hedonic facial scale, and were required to answer a series of questions relating to what they liked and

  20. Chronic fructose intake accelerates non-alcoholic fatty liver disease in the presence of essential hypertension.

    Science.gov (United States)

    Lírio, Layla Mendonça; Forechi, Ludimila; Zanardo, Tadeu Caliman; Batista, Hiago Martins; Meira, Eduardo Frizera; Nogueira, Breno Valentim; Mill, José Geraldo; Baldo, Marcelo Perim

    2016-01-01

    The growing epidemic of metabolic syndrome has been related to the increased use of fructose by the food industry. In fact, the use of fructose as an ingredient has increased in sweetened beverages, such as sodas and juices. We thus hypothesized that fructose intake by hypertensive rats would have a worse prognosis in developing metabolic disorder and non-alcoholic fatty liver disease. Male Wistar and SHR rats aged 6weeks were given water or fructose (10%) for 6weeks. Blood glucose was measured every two weeks, and insulin and glucose sensitivity tests were assessed at the end of the follow-up. Systolic blood pressure was measure by plethysmography. Lean mass and abdominal fat mass were collected and weighed. Liver tissue was analyzed to determine interstitial fat deposition and fibrosis. Fasting glucose increased in animals that underwent a high fructose intake, independent of blood pressure levels. Also, insulin resistance was observed in normotensive and mostly in hypertensive rats after fructose intake. Fructose intake caused a 2.5-fold increase in triglycerides levels in both groups. Fructose intake did not change lean mass. However, we found that fructose intake significantly increased abdominal fat mass deposition in normotensive but not in hypertensive rats. Nevertheless, chronic fructose intake only increased fat deposition and fibrosis in the liver in hypertensive rats. We demonstrated that, in normotensive and hypertensive rats, fructose intake increased triglycerides and abdominal fat deposition, and caused insulin resistance. However, hypertensive rats that underwent fructose intake also developed interstitial fat deposition and fibrosis in liver. Copyright © 2016 Elsevier Inc. All rights reserved.

  1. Structure of Toxoplasma gondii fructose-1,6-bisphosphate aldolase

    International Nuclear Information System (INIS)

    Boucher, Lauren E.; Bosch, Jürgen

    2014-01-01

    The structure of T. gondii fructose-1,6-bisphosphate aldolase, a glycolytic enzyme and structural component of the invasion machinery, was determined to a resolution of 2.0 Å. The apicomplexan parasite Toxoplasma gondii must invade host cells to continue its lifecycle. It invades different cell types using an actomyosin motor that is connected to extracellular adhesins via the bridging protein fructose-1,6-@@bisphosphate aldolase. During invasion, aldolase serves in the role of a structural bridging protein, as opposed to its normal enzymatic role in the glycolysis pathway. Crystal structures of the homologous Plasmodium falciparum fructose-1,6-bisphosphate aldolase have been described previously. Here, T. gondii fructose-1,6-bisphosphate aldolase has been crystallized in space group P22 1 2 1 , with the biologically relevant tetramer in the asymmetric unit, and the structure has been determined via molecular replacement to a resolution of 2.0 Å. An analysis of the quality of the model and of the differences between the four chains in the asymmetric unit and a comparison between the T. gondii and P. falciparum aldolase structures is presented

  2. In situ formation of the amino sugars 1-amino-1-deoxy-fructose and 2-amino-2-deoxy-glucose under Maillard reaction conditions in the absence of ammonia.

    Science.gov (United States)

    Nashalian, Ossanna; Yaylayan, Varoujan A

    2016-04-15

    Replacing amino acids with their binary metal complexes during the Maillard reaction can initiate various processes, including the oxidative degradation of their glucose conjugates, generating 1-amino-1-deoxy-fructose and its derivatives. These reactive amino sugars are not easily accessible under Maillard reaction conditions and are only formed in the presence of ammonia. To explore the generality of this observation and to study in particular the ability of fructose to generate glucosamine, the amino acid-metal complexes were heated in aqueous solutions with three aldohexoses and two ketohexoses at 110°C for 2 h and the dry residues were analysed by ESI/qTOF/MS/MS. All the sugars generated relatively intense ions at [M+H](+) 180 (C6H14NO5); those ions originating from ketohexoses exhibited MS/MS fragmentations identical to glucosamine and those originating form aldohexoses showed ions identical to fructosamine. Furthermore, the amino sugars were found to form fructosazine, react with other sugars and undergo dehydration reactions. Copyright © 2015 Elsevier Ltd. All rights reserved.

  3. Domain wall fermion QCD with the exact one flavor algorithm

    Science.gov (United States)

    Jung, C.; Kelly, C.; Mawhinney, R. D.; Murphy, D. J.

    2018-03-01

    Lattice QCD calculations including the effects of one or more nondegenerate sea quark flavors are conventionally performed using the rational hybrid Monte Carlo (RHMC) algorithm, which computes the square root of the determinant of D†D , where D is the Dirac operator. The special case of two degenerate quark flavors with the same mass is described directly by the determinant of D†D —in particular, no square root is necessary—enabling a variety of algorithmic developments, which have driven down the cost of simulating the light (up and down) quarks in the isospin-symmetric limit of equal masses. As a result, the relative cost of single quark flavors—such as the strange or charm—computed with RHMC has become more expensive. This problem is even more severe in the context of our measurements of the Δ I =1 /2 K →π π matrix elements on lattice ensembles with G -parity boundary conditions, since G -parity is associated with a doubling of the number of quark flavors described by D , and thus RHMC is needed for the isospin-symmetric light quarks as well. In this paper we report on our implementation of the exact one flavor algorithm (EOFA) introduced by the TWQCD Collaboration for simulations including single flavors of domain wall quarks. We have developed a new preconditioner for the EOFA Dirac equation, which both reduces the cost of solving the Dirac equation and allows us to reuse the bulk of our existing high-performance code. Coupling these improvements with careful tuning of our integrator, the time per accepted trajectory in the production of our 2 +1 flavor G -parity ensembles with physical pion and kaon masses has been decreased by a factor of 4.2.

  4. Absorption capacity of fructose in healthy adults. Comparison with sucrose and its constituent monosaccharides

    DEFF Research Database (Denmark)

    Rumessen, J J; Gudmand-Høyer, E

    1986-01-01

    The capacity to absorb fructose in 10 healthy adults was investigated by means of hydrogen breath analysis. Fructose absorption was quantified with lactulose standards. Significant hydrogen production (greater than or equal to 20 ppm rise of breath hydrogen) was found after challenge with 10......% solutions of 50, 37.5, 25, 20, and 15 g fructose in eight, seven, five, four and one subjects, respectively. One subject showed malabsorption after a 10 g dose and possibly also 5 g fructose. In contrast, no malabsorption could be detected in any of the 10 subjects after ingestion of 100 g, 75 g, or 50 g...... sucrose or a mixture of 50 g glucose and 50 g fructose. After ingestion of mixtures of 50 g fructose +25 g glucose and 50 g fructose +12.5 g glucose malabsorption was present in three and seven subjects, respectively. Symptoms during all challenges were mild, or absent. It is concluded that in the healthy...

  5. Metabolic Syndrome and Hypertension Resulting from Fructose Enriched Diet in Wistar Rats

    Directory of Open Access Journals (Sweden)

    Julie Dupas

    2017-01-01

    Full Text Available Increased sugar consumption, especially fructose, is strongly related to the development of type 2 diabetes (T2D and metabolic syndrome. The aim of this study was to evaluate long term effects of fructose supplementation on Wistar rats. Three-week-old male rats were randomly divided into 2 groups: control (C; n=14 and fructose fed (FF; n=18, with a fructose enriched drink (20–25% w/v fructose in water for 21 weeks. Systolic blood pressure, fasting glycemia, and bodyweight were regularly measured. Glucose tolerance was evaluated three times using an oral glucose tolerance test. Insulin levels were measured concomitantly and insulin resistance markers were evaluated (HOMA 2-IR, Insulin Sensitivity Index for glycemia (ISI-gly. Lipids profile was evaluated on plasma. This fructose supplementation resulted in the early induction of hypertension without renal failure (stable theoretical creatinine clearance and in the progressive development of fasting hyperglycemia and insulin resistance (higher HOMA 2-IR, lower ISI-gly without modification of glucose tolerance. FF rats presented dyslipidemia (higher plasma triglycerides and early sign of liver malfunction (higher liver weight. Although abdominal fat weight was increased in FF rats, no significant overweight was found. In Wistar rats, 21 weeks of fructose supplementation induced a metabolic syndrome (hypertension, insulin resistance, and dyslipidemia but not T2D.

  6. Probing the Randall-Sundrum geometric origin of flavor with lepton flavor violation

    International Nuclear Information System (INIS)

    Agashe, Kaustubh; Blechman, Andrew E.; Petriello, Frank

    2006-01-01

    The anarchic Randall-Sundrum model of flavor is a low energy solution to both the electroweak hierarchy and flavor problems. Such models have a warped, compact extra dimension with the standard model fermions and gauge bosons living in the bulk, and the Higgs living on or near the TeV brane. In this paper we consider bounds on these models set by lepton flavor-violation constraints. We find that loop-induced decays of the form l→l ' γ are ultraviolet sensitive and incalculable when the Higgs field is localized on a four-dimensional brane; this drawback does not occur when the Higgs field propagates in the full five-dimensional space-time. We find constraints at the few TeV level throughout the natural range of parameters, arising from μ-e conversion in the presence of nuclei, rare μ decays, and rare τ decays. A tension exists between loop-induced dipole decays such as μ→eγ and tree-level processes such as μ-e conversion; they have opposite dependences on the five-dimensional Yukawa couplings, making it difficult to decouple flavor-violating effects. We emphasize the importance of the future experiments MEG and PRIME. These experiments will definitively test the Randall-Sundrum geometric origin of hierarchies in the lepton sector at the TeV scale

  7. Beef flavor: a review from chemistry to consumer.

    Science.gov (United States)

    Kerth, Chris R; Miller, Rhonda K

    2015-11-01

    This paper briefly reviews research that describes the sensation, generation and consumer acceptance of beef flavor. Humans sense the five basic tastes in their taste buds, and receptors in the nasal and sinus cavities sense aromas. Additionally, trigeminal senses such as metallic and astringent are sensed in the oral and nasal cavities and can have an effect on the flavor of beef. Flavors are generated from a complex interaction of tastes, tactile senses and aromas taken collectively throughout the tongue, nasal, sinus and oral cavities. Cooking beef generates compounds that contribute to these senses and result in beef flavor, and the factors that are involved in the cookery process determine the amount and type of these compounds and therefore the flavor generated. A low-heat, slow cooking method generates primarily lipid degradation products, while high-heat, fast cookery generates more Maillard reaction products. The science of consumer acceptance, cluster analyses and drawing relationships among all flavor determinants is a relatively new discipline in beef flavor. Consumers rate beef that has lipid degradation products generated from a low degree of doneness and Maillard flavor products from fast, hot cookery the highest in overall liking, and current research has shown that strong relationships exist between beef flavor and consumer acceptability, even more so than juiciness or tenderness. © 2015 Society of Chemical Industry.

  8. Growth behavior of off-flavor-forming microorganisms in apple juice.

    Science.gov (United States)

    Siegmund, Barbara; Pöllinger-Zierler, Barbara

    2007-08-08

    Alicyclobacillus acidoterrestris and Streptomyces griseus griseus are two bacteria species that are frequently found in apple juice as spoilage bacteria. They both show thermoacidophilic behavior, adapting to the low pH of the juices and being able to survive high temperatures. They are able to regerminate in the shelf-stable product and spoil the juice by the formation of off-flavor compounds (i.e., guaiacol and 2,6-dibromophenol as metabolites of A. acidoterrestris and 2-isopropyl-3-methoxypyrazine, 2-methylisoborneol, 2-isobutyl-3-methoxypyrazine, and geosmin as important metabolites of S. griseus). In this study the growth behavior of the strains and the impact on apple juice were investigated under different conditions (i.e., temperature, oxygen supply, and mutual influence of the strains). The off-flavor formation was monitored by GC-MS after headspace SPME and subsequent calculation of the odor activity values. The results showed that S. griseus grows and consequently spoils the product even at 4 degrees C, whereas A. acidoterrestris needs at least room temperature to show significant growth. Limited oxygen supply did not significantly reduce off-flavor formation for any of the strains. The simultaneous presence of the strains in the juice reduced the growth of both species; nevertheless, off-flavor was detected.

  9. Self-assembled block copolymer photonic crystal for selective fructose detection.

    Science.gov (United States)

    Ayyub, Omar B; Ibrahim, Michael B; Briber, Robert M; Kofinas, Peter

    2013-08-15

    The use of one-dimensional photonic crystals fabricated from a self-assembled lamellar block copolymer as a sensitive and selective fructose sensor is investigated. The polystyrene-b-poly(2-vinyl pyridine) (PS-b-P2VP) films are functionalized with 2-(bromomethyl)phenylboronic acid. The boronic acid moiety confined within the lamellar morphology can reversibly bind to sugars such as fructose, imparting the photonic properties of the PS-b-P2VP film. The films exhibit a detection limit of 500 μM in water and 1mM in phosphate buffered saline. Exposure to a 50 mM solution of fructose invokes a highly visible color change from blue to orange. The films are also able to selectively recognize and respond to fructose in competitive studies in the presence of glucose, mannose and sucrose. Copyright © 2013 Elsevier B.V. All rights reserved.

  10. Dietary fructose intolerance, fructan intolerance and FODMAPs

    Science.gov (United States)

    Fedewa, Amy; Rao, Satish S. C.

    2014-01-01

    Dietary intolerances to fructose, fructans and FODMAPs (Fermentable Oligosaccharides, Disaccharides, Monosaccharides And Polyols) are common, yet poorly recognized and managed. Over the last decade, they have come to the forefront because of new knowledge on the mechanisms and treatment of these conditions. Patients with these problems often present with unexplained bloating, belching, distension, gas, abdominal pain or diarrhea. Here, we have examined the most up-to-date research on these food-related intolerances, discussed controversies, and have provided some guidelines for the dietary management of these conditions. Breath testing for carbohydrate intolerance appears to be standardized and essential for the diagnosis and management of these conditions, especially in the Western population. While current research shows that the FODMAP diet may be effective in treating irritable bowel syndrome, additional research is needed to identify more foods items that are high in FODMAPs, and to assess the long-term efficacy and safety of dietary interventions. PMID:24357350

  11. Flavor Alignment via Shining in RS

    CERN Document Server

    Csáki, Csaba; Surujon, Ze'ev; Weiler, Andreas

    2010-01-01

    We present a class of warped extra dimensional models whose flavor violating interactions are much suppressed compared to the usual anarchic case due to flavor alignment. Such suppression can be achieved in models where part of the global flavor symmetry is gauged in the bulk and broken in a controlled manner. We show that the bulk masses can be aligned with the down type Yukawa couplings by an appropriate choice of bulk flavon field representations and TeV brane dynamics. This alignment could reduce the flavor violating effects to levels which allow for a Kaluza-Klein scale as low as 2-3 TeV, making the model observable at the LHC. However, the up-type Yukawa couplings on the IR brane, which are bounded from below by recent bounds on CP violation in the D system, induce flavor misalignment radiatively. Off-diagonal down-type Yukawa couplings and kinetic mixings for the down quarks are both consequences of this effect. These radiative Yukawa corrections can be reduced by raising the flavon VEV on the IR brane...

  12. Drug-induced conditioned place preference and aversion in mice.

    Science.gov (United States)

    Cunningham, Christopher L; Gremel, Christina M; Groblewski, Peter A

    2006-01-01

    This protocol describes the equipment and methods used to establish conditioned place preference (CPP) or aversion (CPA). Place conditioning is a form of Pavlovian conditioning routinely used to measure the rewarding or aversive motivational effects of objects or experiences (e.g., abused drugs). Here, we present a place conditioning procedure that has been used extensively to study the motivational effects of ethanol and other abused drugs in mice. This protocol involves three phases: (i) habituation (or a pretest), (ii) conditioning of an association between the drug and a tactile or visual stimulus and (iii) a test that offers a choice between the drug-associated cue and a neutral cue. If the drug has motivational significance, mice will spend significantly more time (CPP) or less time (CPA) in proximity to the drug-associated cue. Potential problems in the design and interpretation of place conditioning studies are discussed. A typical experiment lasts 2 weeks.

  13. Flavor at the TeV scale with extra dimensions

    International Nuclear Information System (INIS)

    Arkani-Hamed, Nima; Hall, Lawrence; Smith, David; Weiner, Neal

    2000-01-01

    Theories where the standard model fields reside on a 3-brane, with a low fundamental cutoff and extra dimensions, provide alternative solutions to the gauge hierarchy problem. However, generating flavor at the TeV scale while avoiding flavor-changing difficulties appears prohibitively difficult at first sight. We argue to the contrary that this picture allows us to lower flavor physics close to the TeV scale. Small Yukawa couplings are generated by ''shining'' badly broken flavor symmetries from distant branes, and flavor and CP-violating processes are adequately suppressed by these symmetries. We further show how the extra dimensions avoid four dimensional disasters associated with light fields charged under flavor. We construct elegant and realistic theories of flavor based on the maximal U(3) 5 flavor symmetry which naturally generate the simultaneous hierarchy of masses and mixing angles. Finally, we introduce a new framework for predictive theories of flavor, where our 3-brane is embedded within highly symmetrical configurations of higher-dimensional branes. (c) 2000 The American Physical Society

  14. Insulin Resistance Induced by Short term Fructose Feeding may not ...

    African Journals Online (AJOL)

    Fructose feeding causes insulin resistance and invariably Non-Insulin Dependent Diabetes Mellitus (NIDDM) in rats and genetically predisposed humans. The effect of insulin resistance induced by short term fructose feeding on fertility in female rats was investigated using the following parameters: oestrous phase and ...

  15. 1,5-Anhydro-D-fructose: regioselective acylation with fatty acids

    DEFF Research Database (Denmark)

    Lundt, Inge; Andersen, Søren Møller; Marcussen, Jan

    1999-01-01

    Regioselective acylation of 1,5-anhydro-D-fructose was performed with dodecanoic acid to give 1,5-anhydro-6-O-dodecanoyl-D-fructose, chemically in 50% yield and enzymatically in quantitative yield. Quantitative conversions were also obtained using hexadecanoic and octadecanoic acids as acyl donors...

  16. The effect of toothpicks containing flavoring and flavoring plus jambu extract (spilanthol) to promote salivation in patients -diagnosed with opioid-induced dry mouth (xerostomia).

    Science.gov (United States)

    Davis, Bennet; Davis, Kathy; Bigelow, Sandy; Healey, Patricia

    To determine if the use of toothpicks infused with flavoring and flavoring plus the food additive spilanthol (Xerosticks™) improve saliva flow in people with opioid-induced dry mouth. Time series, nonrandomized, double-blind within-subject design. Private practice/academic multidisciplinary pain and palliative care clinic. Ten subjects with opioid-induced dry mouth were recruited, and all finished the study. Salivary flow and pH were measured consecutively at baseline, following use of a mango-flavored toothpick, and again after use of a mango-flavored toothpick infused with spilanthol. Salivary flow rates and saliva pH were compared between flavored and baseline, between flavored + spilanthol and baseline, and between the flavored and flavored + spilanthol. Mouthfeel of each toothpick was assessed using the Bluestone Mouthfeel Questionnaire. The primary measure was salivary flow, and the secondary measures were salivary pH and mouthfeel. Saliva flow increased 440 percent over baseline with use of a flavored toothpick and 628 percent over baseline with similarly flavored toothpicks infused with spilanthol, and these differences are significant (p = 0.00002). Saliva pH increased with both toothpicks (p = 0.04). The addition of spilanthol produced a greater increase in salivary flow (p = 0.05) compared to control toothpicks with flavoring alone. Furthermore, addition of spilanthol improved the "mouthfeel" of the toothpick (p = 0.00001). Toothpicks infused with either flavoring or flavoring plus spilanthol are likely to be an effective remedy for opioid-induced dry mouth. Addition of spilanthol may improve effectiveness over flavoring alone and may be better ac-cepted because spilanthol appears to improve mouthfeel.

  17. High Dietary Fructose Intake on Cardiovascular Disease Related Parameters in Growing Rats.

    Science.gov (United States)

    Yoo, SooYeon; Ahn, Hyejin; Park, Yoo Kyoung

    2016-12-26

    The objective of this study was to determine the effects of a high-fructose diet on cardiovascular disease (CVD)-related parameters in growing rats. Three-week-old female Sprague Dawley rats were randomly assigned to four experimental groups; a regular diet group (RD: fed regular diet based on AIN-93G, n = 8), a high-fructose diet group (30Frc: fed regular diet with 30% fructose, n = 8), a high-fat diet group (45Fat: fed regular diet with 45 kcal% fat, n = 8) or a high fructose with high-fat diet group (30Frc + 45Fat, fed diet 30% fructose with 45 kcal% fat, n = 8). After an eight-week treatment period, the body weight, total-fat weight, serum glucose, insulin, lipid profiles and pro-inflammatory cytokines, abdominal aortic wall thickness, and expressions of eNOS and ET-1 mRNA were analyzed. The result showed that total-fat weight was higher in the 30Frc, 45Fat, and 30Frc + 45Fat groups compared to the RD group ( p fructose consumption and high fat consumption in growing rats had similar negative effects on CVD-related parameters.

  18. d-Fructose-Decorated Poly(ethylene imine) for Human Breast Cancer Cell Targeting.

    Science.gov (United States)

    Englert, Christoph; Pröhl, Michael; Czaplewska, Justyna A; Fritzsche, Carolin; Preußger, Elisabeth; Schubert, Ulrich S; Traeger, Anja; Gottschaldt, Michael

    2017-08-01

    The high affinity of GLUT5 transporter for d-fructose in breast cancer cells has been discussed intensely. In this contribution, high molar mass linear poly(ethylene imine) (LPEI) is functionalized with d-fructose moieties to combine the selectivity for the GLUT5 transporter with the delivery potential of PEI for genetic material. The four-step synthesis of a thiol-group bearing d-fructose enables the decoration of a cationic polymer backbone with d-fructose via thiol-ene photoaddition. The functionalization of LPEI is confirmed by 2D NMR techniques, elemental analysis, and size exclusion chromatography. Importantly, a d-fructose decoration of 16% renders the polymers water-soluble and eliminates the cytotoxicity of PEI in noncancer L929 cells, accompanied by a reduced unspecific cellular uptake of the genetic material. In contrast, the cytotoxicity as well as the cell specific uptake is increased for triple negative MDA-MB-231 breast cancer cells. Therefore, the introduction of d-fructose shows superior potential for cell targeting, which can be assumed to be GLUT5 dependent. © 2017 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

  19. The Effect of D-Tagatose on Fructose Absorption in a Rat Model.

    Science.gov (United States)

    Williams, Jarrod; Spitnale, Michael; Lodder, Robert

    D-tagatose is in development as a medication for the treatment of type 2 diabetes. The effect of oral D-tagatose on the absorption of D-fructose was assessed when co-administered in this study. In the pilot study, male Sprague-Dawley rats were fed C14 labeled fructose and glucose concomitantly to establish dose levels for the treatment group of rats fed C14 labeled fructose together with D-tagatose. Rats were administered 0, 600, 2000, 6000, or 12000 mg/kg of D-tagatose along with 2000 mg/kg of fructose. Blood samples were taken over 60 minutes and were assessed using scintillation counting. 600, 2000, and 6000 mg/kg of D-tagatose decreased fructose absorption by 1%, 26%, and 30% respectively (12000 mg/kg group was stopped short of completion due to intolerance) as measured by AUC of scintillation counts. The 600 and 2000 mg/kg of D-tagatose groups showed no difference in plasma glucose concentrations compared to placebo while a rise in glucose was seen in the 6000 mg/kg of D-tagatose groups. The results indicate that D-tagatose may be useful in reducing fructose absorption, which could lead to a beneficial outcome.

  20. Aerobic capacity of rats recovered from fetal malnutrition with a fructose-rich diet.

    Science.gov (United States)

    Cambri, Lucieli Teresa; Dalia, Rodrigo Augusto; Ribeiro, Carla; Rostom de Mello, Maria Alice

    2010-08-01

    The objective of this study was to analyze the aerobic capacity, through the maximal lactate steady-state (MLSS) protocol, of rats subjected to fetal protein malnutrition and recovered with a fructose-rich diet. Pregnant adult Wistar rats that were fed a balanced (17% protein) diet or a low-protein (6% protein) diet were used. After birth, the offspring were distributed into groups according to diet until 60 days of age: balanced (B), balanced diet during the whole experimental period; balanced-fructose (BF), balanced diet until birth and fructose-rich diet (60% fructose) until 60 days; low protein-balanced (LB), low-protein diet until birth and balanced diet until 60 days; and low protein-fructose (LF), low protein diet until birth and fructose-rich diet until 60 days. It was verified that the fructose-rich diet reduced body growth, mainly in the BF group. There was no difference among the groups in the load corresponding to the MLSS (B, 7.5+/-0.5%; BF, 7.4+/-0.6%; LB, 7.7+/-0.4%; and LF, 7.7+/-0.6% relative to body weight). However, the BF group presented higher blood lactate concentrations (4.8+/-0.9 mmol.L(-1)) at 25 min in the load corresponding to the MLSS (B, 3.2+/-0.9 mmol.L(-1); LB, 3.4+/-0.9 mmol.L(-1); and LF, 3.2+/-1.0 mmol.L(-1)). Taken together, these results indicate that the ability of young rats to perform exercise was not altered by intrauterine malnutrition or a fructose-rich diet, although the high fructose intake after the balanced diet in utero increased blood lactate during swimming exercises in rats.

  1. Heavy flavor measurements and new physics searches

    International Nuclear Information System (INIS)

    Isidori, G.

    2014-01-01

    We review recent progress in measuring and theoretically understanding flavor-changing processes, and the corresponding constraints derived on possible extensions of the Standard Model (SM). A clear message emerges from present data: if physics beyond the SM is not far from the TeV scale (hence it is directly accessible with present and future high-energy facilities), it must have a highly non-trivial flavor structure in order to satisfy the existing low-energy flavor-physics bounds. However, this structure has not been clearly identified yet and its investigation is the main purpose of future experiments in flavor physics

  2. Role of music in morphine rewarding effects in mice using conditioned place preference method.

    Science.gov (United States)

    Tavakoli, Farnaz; Hoseini, Seyed Ebrahim; Mokhtari, Mokhtar; Vahdati, Akbar; Razmi, Nematollah; Vessal, Mahmood

    2012-01-01

    This research aims at studying the neuroendocrine effects of music on creating morphine dependence in mice using conditioned place preference (CPP). The mice treated with 10 mg/kg morphine subcutaneously, fast music and slow music. Morphine was used to create dependence. In order to recognize the morphine rewarding effects, CPP technique was used. In the conditioning stage that lasted for 8 days, different groups of mice, after receiving the treatment were randomly placed in compartment for 30 minutes. The post-conditioning stage included the fourth day, the ninth day, the 12th day and the 16th day. Comparing place preference between morphine group and the control group, a significant increase (pmusic group compared with morphine group alone. In addition morphine + alone in the rain music group demonstrated a significantly increased conditioned place preference (pmusic acts as a positive pleasant emotion increasing the dopaminergic activity in the Nucleus Accumbens (NAc) and Ventral Tegmental Area (VTA) and through associated learning mechanisms of reward-related behavior increases morphine addiction. However, taxi girl music may act as unpleasant experiences producing negative emotions and reducing morphine addiction.

  3. Conditioned Object Preference: An Alternative Approach to Measuring Reward Learning in Rats

    Science.gov (United States)

    Kennedy, Bruce C.; Kohli, Maulika; Maertens, Jamie J.; Marell, Paulina S.; Gewirtz, Jonathan C.

    2016-01-01

    Pavlovian conditioned approach behavior can be directed as much toward discrete cues as it is toward the environmental contexts in which those cues are encountered. The current experiments characterized a tendency of rats to approach object cues whose prior exposure had been paired with reward (conditioned object preference, COP). To demonstrate…

  4. The flavor of the composite pseudo-goldstone Higgs

    International Nuclear Information System (INIS)

    Csaki, Csaba; Weiler, Andreas; Falkowski, Adam

    2008-01-01

    We study the flavor structure of 5D warped models that provide a dual description of a composite pseudo-Goldstone Higgs. We first carefully re-examine the flavor constraints on the mass scale of new physics in the standard Randall-Sundrum-type scenarios, and find that the KK gluon mass should generically be heavier than about 21 TeV. We then compare the flavor structure of the composite Higgs models to those in the RS model. We find new contributions to flavor violation, which while still are suppressed by the RS-GIM mechanism, will enhance the amplitudes of flavor violations. In particular, there is a kinetic mixing term among the SM fields which (although parametrically not enhanced) will make the flavor bounds even more stringent than in RS. This together with the fact that in the pseudo-Goldstone scenario Yukawa couplings are set by a gauge coupling implies the KK gluon mass to be at least about 33 TeV. For both the RS and the composite Higgs models the flavor bounds could be stronger or weaker depending on the assumption on the value of the gluon boundary kinetic term. These strong bounds seem to imply that the fully anarchic approach to flavor in warped extra dimensions is implausible, and there have to be at least some partial flavor symmetries appearing that eliminate part of the sources for flavor violation. We also present complete expressions for the radiatively generated Higgs potential of various 5D implementations of the composite Higgs model, and comment on the 1-5 percent level tuning needed in the top sector to achieve a phenomenologically acceptable vacuum state.

  5. Flavor alignment via shining in Randall-Sundrum models

    International Nuclear Information System (INIS)

    Csaki, Csaba; Perez, Gilad; Surujon, Ze'ev; Weiler, Andreas

    2010-01-01

    We present a class of warped extra dimensional models whose flavor violating interactions are much suppressed compared to the usual anarchic case due to flavor alignment. Such suppression can be achieved in models where part of the global flavor symmetry is gauged in the bulk and broken in a controlled manner. We show that the bulk masses can be aligned with the down-type Yukawa couplings by an appropriate choice of bulk flavon field representations and TeV brane dynamics. This alignment could reduce the flavor violating effects to levels that allow for a Kaluza-Klein scale as low as 2-3 TeV, making the model observable at the LHC. However, the up-type Yukawa couplings on the IR brane, which are bounded from below by recent bounds on CP violation in the D system, induce flavor misalignment radiatively. Off-diagonal down-type Yukawa couplings and kinetic mixings for the down quarks are both consequences of this effect. These radiative Yukawa corrections can be reduced by raising the flavon vacuum expectation value on the IR brane (at the price of some moderate tuning), or by extending the Higgs sector. The flavor changing effects from the radiatively induced Yukawa mixing terms are at around the current upper experimental bounds. We also show the generic bounds on UV-brane induced flavor violating effects, and comment on possible additional flavor violations from bulk flavor gauge bosons and the bulk Yukawa scalars.

  6. Lepton flavor violation at LEP II and beyond

    International Nuclear Information System (INIS)

    Feng, J.L.; Univ. of California, Berkeley, CA

    1996-07-01

    At present, two fundamental mysteries in particle physics are the origins of electroweak symmetry breaking and the fermion mass matrices. The experimental discovery of superpartners would represent enormous progress in the understanding of electroweak symmetry breaking, but would it also allow progress on the flavor problem? To date, nearly all experimental studies of supersymmetry have ignored the possibility of flavor mixings in the sfermion sector. However, since all superpartners must be given masses, all supersymmetric theories necessarily allow for the possibility of new flavor mixings beyond the standard model. In addition, there are now many supersymmetric theories of flavor, which predict a wide variety of superpartner flavor mixings. In this study, the author examines the possibility of measuring these mixings at LEP II and the Next Linear Collider (NLC). Rare flavor changing processes, such as μ → eγ, τ → μγ, τ → eγ, b → sγ, and neutral meson mixing, already provide important constraints on the sfermion flavor mixings through the virtual effects of superpartners. However, as will be seen below, once superpartners are discovered, it will be possible to probe these mixings much more powerfully by directly observing the change in flavor occurring at the superpartner production and decay vertices

  7. Preference Mapping of Soymilk with Different U.S. Consumers.

    Science.gov (United States)

    Lawrence, S E; Lopetcharat, K; Drake, M A

    2016-02-01

    This study determined and compared drivers of liking for unflavored soymilk with different U.S. consumer groups. A highly trained panel documented appearance, mouthfeel and flavor attributes of 26 commercial soymilks. Twelve representative soymilks were then selected for evaluation by consumers from 3 age/cultural categories (n = 75 each category; Caucasian/African American females aged 18 to 30 y; Asian females aged 18 to 30 y; Caucasian/African American females aged 40 to 64 y). Consumers evaluated overall liking and liking and intensity of specific attributes. Results were evaluated by analysis of variance, followed by internal and external preference mapping. Age had no effect on overall liking, while ethnicity did (Caucasian/African American compared with Asian; P consumer clusters were identified. Sweet taste with vanilla/vanillin and sweet aromatic flavors and higher viscosity were preferred by most consumers and differences between consumer clusters were primarily in drivers of dislike. Drivers of dislike were not identified for Cluster 1 consumers while Clusters 2 and 3 consumers (n = 84, n = 80) disliked beany, green/grassy and meaty/brothy flavors and astringency. Cluster 3 (n = 80) consumers scored all soymilks higher in liking (P consumers, and were willing to overlook disliked attributes with the addition of sweet taste, whereas the Cluster 2 consumers were not. These findings can be utilized to produce soymilks with attributes that are well liked by target consumers and to tailor attributes for segments of the population that have not yet been accommodated. © 2015 Institute of Food Technologists®

  8. The Flavor of the Composite Pseudo-Goldstone Higgs

    CERN Document Server

    Csaki, Csaba; Weiler, Andreas

    2008-01-01

    We study the flavor structure of 5D warped models that provide a dual description of a composite pseudo-Goldstone Higgs. We first carefully re-examine the flavor constraints on the mass scale of new physics in the standard Randall-Sundrum-type scenarios, and find that the KK gluon mass should generically be heavier than about 21 TeV. We then compare the flavor structure of the composite Higgs models to those in the RS model. We find new contributions to flavor violation, which while still are suppressed by the RS-GIM mechanism, will enhance the amplitudes of flavor violations. In particular, there is a kinetic mixing term among the SM fields which (although parametrically not enhanced) will make the flavor bounds even more stringent than in RS, and imply the KK gluon mass to be at least about 33 TeV. For both the RS and the composite Higgs models the flavor bounds could be stronger or weaker depending on the assumption on the value of the gluon boundary kinetic term. These strong bounds seem to imply that the...

  9. Electric dipole moments with and beyond flavor invariants

    Science.gov (United States)

    Smith, Christopher; Touati, Selim

    2017-11-01

    In this paper, the flavor structure of quark and lepton electric dipole moments in the SM and beyond is investigated using tools inspired from Minimal Flavor Violation. While Jarlskog-like flavor invariants are adequate for estimating CP-violation from closed fermion loops, non-invariant structures arise from rainbow-like processes. Our goal is to systematically construct these latter flavor structures in the quark and lepton sectors, assuming different mechanisms for generating neutrino masses. Numerically, they are found typically much larger, and not necessarily correlated with, Jarlskog-like invariants. Finally, the formalism is adapted to deal with a third class of flavor structures, sensitive to the flavored U (1) phases, and used to study the impact of the strong CP-violating interaction and the interplay between the neutrino Majorana phases and possible baryon and/or lepton number violating interactions.

  10. Electric dipole moments with and beyond flavor invariants

    Directory of Open Access Journals (Sweden)

    Christopher Smith

    2017-11-01

    Full Text Available In this paper, the flavor structure of quark and lepton electric dipole moments in the SM and beyond is investigated using tools inspired from Minimal Flavor Violation. While Jarlskog-like flavor invariants are adequate for estimating CP-violation from closed fermion loops, non-invariant structures arise from rainbow-like processes. Our goal is to systematically construct these latter flavor structures in the quark and lepton sectors, assuming different mechanisms for generating neutrino masses. Numerically, they are found typically much larger, and not necessarily correlated with, Jarlskog-like invariants. Finally, the formalism is adapted to deal with a third class of flavor structures, sensitive to the flavored U(1 phases, and used to study the impact of the strong CP-violating interaction and the interplay between the neutrino Majorana phases and possible baryon and/or lepton number violating interactions.

  11. Flavor Democracy in Particle Physics

    International Nuclear Information System (INIS)

    Sultansoy, Saleh

    2007-01-01

    The flavor democracy hypothesis (or, in other words, democratic mass matrix approach) was introduced in seventies taking in mind three Standard Model (SM) families. Later, this idea was disfavored by the large value of the t-quark mass. In nineties the hypothesis was revisited assuming that extra SM families exist. According to flavor democracy the fourth SM family should exist and there are serious arguments disfavoring the fifth SM family. The fourth SM family quarks lead to essential enhancement of the Higgs boson production cross-section at hadron colliders and the Tevatron can discover the Higgs boson before the LHC, if it mass is between 140 and 200 GeV. Then, one can handle 'massless' Dirac neutrinos without see-saw mechanism. Concerning BSM physics, flavor democracy leads to several consequences: tanβ ≅ mt/mb ≅ 40 if there are three MSSM families; super-partner of the right-handed neutrino can be the LSP; relatively light E(6)-inspired isosinglet quark etc. Finally, flavor democracy may give opportunity to handle ''massless'' composite objects within preonic models

  12. High fructose diet feeding accelerates diabetic nephropathy in Spontaneously Diabetic Torii (SDT) rats.

    Science.gov (United States)

    Toyoda, Kaoru; Suzuki, Yusuke; Muta, Kyotaka; Masuyama, Taku; Kakimoto, Kochi; Kobayashi, Akio; Shoda, Toshiyuki; Sugai, Shoichiro

    2018-01-01

    Diabetic nephropathy (DN) is one of the complications of diabetes and is now the most common cause of end-stage renal disease. Fructose is a simple carbohydrate that is present in fruits and honey and is used as a sweetener because of its sweet taste. Fructose has been reported to have the potential to progress diabetes and DN in humans even though fructose itself does not increase postprandial plasma glucose levels. In this study, we investigated the effects of high fructose intake on the kidney of the Spontaneously Diabetic Torii (SDT) rats which have renal lesions similar to those in DN patients and compared these with the effects in normal SD rats. This study revealed that a 4-week feeding of the high fructose diet increased urinary excretion of kidney injury makers for tubular injury and accelerated mainly renal tubular and interstitial lesions in the SDT rats but not in normal rats. The progression of the nephropathy in the SDT rats was considered to be related to increased internal uric acid and blood glucose levels due to the high fructose intake. In conclusion, high fructose intake exaggerated the renal lesions in the SDT rats probably due to effects on the tubules and interstitium through metabolic implications for uric acid and glucose.

  13. Consumption of fructose and high fructose corn syrup increase postprandial triglycerides, LDL-cholesterol, and apolipoprotein-B in young men and women.

    Science.gov (United States)

    Stanhope, Kimber L; Bremer, Andrew A; Medici, Valentina; Nakajima, Katsuyuki; Ito, Yasuki; Nakano, Takamitsu; Chen, Guoxia; Fong, Tak Hou; Lee, Vivien; Menorca, Roseanne I; Keim, Nancy L; Havel, Peter J

    2011-10-01

    The American Heart Association Nutrition Committee recommends women and men consume no more than 100 and 150 kcal of added sugar per day, respectively, whereas the Dietary Guidelines for Americans, 2010, suggests a maximal added sugar intake of 25% or less of total energy. To address this discrepancy, we compared the effects of consuming glucose, fructose, or high-fructose corn syrup (HFCS) at 25% of energy requirements (E) on risk factors for cardiovascular disease. PARTICIPANTS, DESIGN AND SETTING, AND INTERVENTION: Forty-eight adults (aged 18-40 yr; body mass index 18-35 kg/m(2)) resided at the Clinical Research Center for 3.5 d of baseline testing while consuming energy-balanced diets containing 55% E complex carbohydrate. For 12 outpatient days, they consumed usual ad libitum diets along with three servings per day of glucose, fructose, or HFCS-sweetened beverages (n = 16/group), which provided 25% E requirements. Subjects then consumed energy-balanced diets containing 25% E sugar-sweetened beverages/30% E complex carbohydrate during 3.5 d of inpatient intervention testing. Twenty-four-hour triglyceride area under the curve, fasting plasma low-density lipoprotein (LDL), and apolipoprotein B (apoB) concentrations were measured. Twenty-four-hour triglyceride area under the curve was increased compared with baseline during consumption of fructose (+4.7 ± 1.2 mmol/liter × 24 h, P = 0.0032) and HFCS (+1.8 ± 1.4 mmol/liter × 24 h, P = 0.035) but not glucose (-1.9 ± 0.9 mmol/liter × 24 h, P = 0.14). Fasting LDL and apoB concentrations were increased during consumption of fructose (LDL: +0.29 ± 0.082 mmol/liter, P = 0.0023; apoB: +0.093 ± 0.022 g/liter, P = 0.0005) and HFCS (LDL: +0.42 ± 0.11 mmol/liter, P glucose (LDL: +0.012 ± 0.071 mmol/liter, P = 0.86; apoB: +0.0097 ± 0.019 g/liter, P = 0.90). Consumption of HFCS-sweetened beverages for 2 wk at 25% E increased risk factors for cardiovascular disease comparably with fructose and more than glucose in

  14. Flavoring Chemicals in E-Cigarettes: Diacetyl, 2,3-Pentanedione, and Acetoin in a Sample of 51 Products, Including Fruit-, Candy-, and Cocktail-Flavored E-Cigarettes.

    Science.gov (United States)

    Allen, Joseph G; Flanigan, Skye S; LeBlanc, Mallory; Vallarino, Jose; MacNaughton, Piers; Stewart, James H; Christiani, David C

    2016-06-01

    There are > 7,000 e-cigarette flavors currently marketed. Flavoring chemicals gained notoriety in the early 2000s when inhalation exposure of the flavoring chemical diacetyl was found to be associated with a disease that became known as "popcorn lung." There has been limited research on flavoring chemicals in e-cigarettes. We aimed to determine if the flavoring chemical diacetyl and two other high-priority flavoring chemicals, 2,3-pentanedione and acetoin, are present in a convenience sample of flavored e-cigarettes. We selected 51 types of flavored e-cigarettes sold by leading e-cigarette brands and flavors we deemed were appealing to youth. E-cigarette contents were fully discharged and the air stream was captured and analyzed for total mass of diacetyl, 2,3-pentanedione, and acetoin, according to OSHA method 1012. At least one flavoring chemical was detected in 47 of 51 unique flavors tested. Diacetyl was detected above the laboratory limit of detection in 39 of the 51 flavors tested, ranging from below the limit of quantification to 239 μg/e-cigarette. 2,3-Pentanedione and acetoin were detected in 23 and 46 of the 51 flavors tested at concentrations up to 64 and 529 μg/e-cigarette, respectively. Because of the associations between diacetyl and bronchiolitis obliterans and other severe respiratory diseases observed in workers, urgent action is recommended to further evaluate this potentially widespread exposure via flavored e-cigarettes. Allen JG, Flanigan SS, LeBlanc M, Vallarino J, MacNaughton P, Stewart JH, Christiani DC. 2016. Flavoring chemicals in e-cigarettes: diacetyl, 2,3-pentanedione, and acetoin in a sample of 51 products, including fruit-, candy-, and cocktail-flavored e-cigarettes. Environ Health Perspect 124:733-739; http://dx.doi.org/10.1289/ehp.1510185.

  15. Uptake and metabolism of fructose by rat neocortical cells in vivo and by isolated nerve terminals in vitro.

    Science.gov (United States)

    Hassel, Bjørnar; Elsais, Ahmed; Frøland, Anne-Sofie; Taubøll, Erik; Gjerstad, Leif; Quan, Yi; Dingledine, Raymond; Rise, Frode

    2015-05-01

    Fructose reacts spontaneously with proteins in the brain to form advanced glycation end products (AGE) that may elicit neuroinflammation and cause brain pathology, including Alzheimer's disease. We investigated whether fructose is eliminated by oxidative metabolism in neocortex. Injection of [(14) C]fructose or its AGE-prone metabolite [(14) C]glyceraldehyde into rat neocortex in vivo led to formation of (14) C-labeled alanine, glutamate, aspartate, GABA, and glutamine. In isolated neocortical nerve terminals, [(14) C]fructose-labeled glutamate, GABA, and aspartate, indicating uptake of fructose into nerve terminals and oxidative fructose metabolism in these structures. This was supported by high expression of hexokinase 1, which channels fructose into glycolysis, and whose activity was similar with fructose or glucose as substrates. By contrast, the fructose-specific ketohexokinase was weakly expressed. The fructose transporter Glut5 was expressed at only 4% of the level of neuronal glucose transporter Glut3, suggesting transport across plasma membranes of brain cells as the limiting factor in removal of extracellular fructose. The genes encoding aldose reductase and sorbitol dehydrogenase, enzymes of the polyol pathway that forms glucose from fructose, were expressed in rat neocortex. These results point to fructose being transported into neocortical cells, including nerve terminals, and that it is metabolized and thereby detoxified primarily through hexokinase activity. We asked how the brain handles fructose, which may react spontaneously with proteins to form 'advanced glycation end products' and trigger inflammation. Neocortical cells took up and metabolized extracellular fructose oxidatively in vivo, and isolated nerve terminals did so in vitro. The low expression of fructose transporter Glut5 limited uptake of extracellular fructose. Hexokinase was a main pathway for fructose metabolism, but ketohexokinase (which leads to glyceraldehyde formation) was

  16. Patterns of flavor signals in supersymmetric models

    Energy Technology Data Exchange (ETDEWEB)

    Goto, T. [KEK National High Energy Physics, Tsukuba (Japan)]|[Kyoto Univ. (Japan). YITP; Okada, Y. [KEK National High Energy Physics, Tsukuba (Japan)]|[Graduate Univ. for Advanced Studies, Tsukuba (Japan). Dept. of Particle and Nucelar Physics; Shindou, T. [Deutsches Elektronen-Synchrotron (DESY), Hamburg (Germany)]|[International School for Advanced Studies, Trieste (Italy); Tanaka, M. [Osaka Univ., Toyonaka (Japan). Dept. of Physics

    2007-11-15

    Quark and lepton flavor signals are studied in four supersymmetric models, namely the minimal supergravity model, the minimal supersymmetric standard model with right-handed neutrinos, SU(5) supersymmetric grand unified theory with right-handed neutrinos and the minimal supersymmetric standard model with U(2) flavor symmetry. We calculate b{yields}s(d) transition observables in B{sub d} and B{sub s} decays, taking the constraint from the B{sub s}- anti B{sub s} mixing recently observed at Tevatron into account. We also calculate lepton flavor violating processes {mu} {yields} e{gamma}, {tau} {yields} {mu}{gamma} and {tau} {yields} e{gamma} for the models with right-handed neutrinos. We investigate possibilities to distinguish the flavor structure of the supersymmetry breaking sector with use of patterns of various flavor signals which are expected to be measured in experiments such as MEG, LHCb and a future Super B Factory. (orig.)

  17. Patterns of flavor signals in supersymmetric models

    International Nuclear Information System (INIS)

    Goto, T.; Tanaka, M.

    2007-11-01

    Quark and lepton flavor signals are studied in four supersymmetric models, namely the minimal supergravity model, the minimal supersymmetric standard model with right-handed neutrinos, SU(5) supersymmetric grand unified theory with right-handed neutrinos and the minimal supersymmetric standard model with U(2) flavor symmetry. We calculate b→s(d) transition observables in B d and B s decays, taking the constraint from the B s - anti B s mixing recently observed at Tevatron into account. We also calculate lepton flavor violating processes μ → eγ, τ → μγ and τ → eγ for the models with right-handed neutrinos. We investigate possibilities to distinguish the flavor structure of the supersymmetry breaking sector with use of patterns of various flavor signals which are expected to be measured in experiments such as MEG, LHCb and a future Super B Factory. (orig.)

  18. Theoretically palatable flavor combinations of astrophysical neutrinos

    International Nuclear Information System (INIS)

    Bustamante, Mauricio

    2015-07-01

    The flavor composition of high-energy astrophysical neutrinos can reveal the physics governing their production, propagation, and interaction. The IceCube Collaboration has published the first experimental determination of the ratio of the flux in each flavor to the total. We present, as a theoretical counterpart, new results for the allowed ranges of flavor ratios at Earth for arbitrary flavor ratios in the sources. Our results will allow IceCube to more quickly identify when their data imply standard physics, a general class of new physics with arbitrary (incoherent) combinations of mass eigenstates, or new physics that goes beyond that, e.g., with terms that dominate the Hamiltonian at high energy.

  19. Influence of thermal processing conditions on flavor stability in fluid milk: benzaldehyde.

    Science.gov (United States)

    Potineni, R V; Peterson, D G

    2005-01-01

    Flavor loss in dairy products has been associated with enzymatic degradation by xanthine oxidase. This study was conducted to investigate the influence of milk thermal processing conditions (or xanthine oxidase inactivation) on benzaldehyde stability. Benzaldehyde was added to whole milk which had been thermally processed at 4 levels: (1) none or raw, (2) high temperature, short time (HTST) pasteurization, (3) HTST pasteurization, additionally heated to 100 degrees C (PAH), and (4) UHT sterilized. Additionally, PAH and UHT milk samples containing benzaldehyde (with and without ferrous sulfate) were spiked with xanthine oxidase. Azide was added as an antimicrobial agent (one additional pasteurized sample without) and the microbial load (total plate count) was determined on d 0, 2, and 6. The concentration of benzaldehyde and benzoic acid in all milk samples were determined at d 0, 1, 2, 4, and 6 (stored at 5 degrees C) by gas chromatography/mass spectrometry in selective ion monitory mode. Over the 6-d storage period, more than 80% of the benzaldehyde content was converted (oxidized) to benzoic acid in raw and pasteurized milk, whereas no change in the benzaldehyde concentration was found in PAH or UHT milk samples. Furthermore, the addition of xanthine oxidase or xanthine oxidase plus ferrous sulfate to PAH or UHT milk samples did not result in benzaldehyde degradation over the storage period.

  20. Heavy flavor baryons in hypercentral model

    International Nuclear Information System (INIS)

    Patel, Bhavin; Vinodkumar, P.C.; Rai, Ajay Kumar

    2008-01-01

    Heavy flavor baryons containing single and double charm (beauty) quarks with light flavor combinations are studied using the hypercentral description of the three- body problem. The confinement potential is assumed as hypercentral Coulomb plus power potential with power index υ. The ground state masses of the heavy flavor, J P = 1/2 + and 3/2 + baryons are computed for different power indices, υ starting from 0.5 to 2.0. The predicted masses are found to attain a saturated value in each case of quark combinations beyond the power index υ = 1.0. (author)

  1. Fructose and/or Sorbitol Intolerance in a Subgroup of Lactose Intolerant Patients

    Directory of Open Access Journals (Sweden)

    SR Mishkin

    1994-01-01

    Full Text Available The diagnosis and treatment of lactose intolerance often does not resolve all the symptoms of postcibal bloating and flatulence. Included in this study were 104 lactose intolerant patients (71 female, 33 male who complained of residual postcibal discomfort in spite of adherence to and benefit from appropriate measures for their documented lactose intolerance (at least 20 ppm H2 after 25 g lactose as well as appropriate symptomatic discomfort. Clinical characteristics common to this group included: symptomatic diarrhea (12.5%, history of foreign travel (5.8%, endoscopic and pathological evidence of gastritis and helicobacter infection (19.2 and 8.7%, respectively, nonspecific abnormalities of small bowel follow-through (15.4%, Crohn’s disease (8.7% and colonic cliverticulosis (14.4%. Intolerance co fructose (at least 10 ppm H2 after 25 g fructose plus appropriate symptoms or sorbitol (at least 10 ppm H2 after 5 g sorbitol plus appropriate symptoms was documented in 17.3 and 18.3%, respectively. Intolerance to both fructose and sorbicol (administered as separate challenges, more than twice as common as intolerance to either one alone, occurred in 41.4% and was independent of sex. In conclusion, additional carbohydrate intolerances contribute to postcibal discomfort in more than 75% of lactose intolerant patients who remain symptomatic in spite of adherence to appropriate measures for this condition. While 62% of all patients had benefited significantly (greater than 50% from appropriate dietary measures and enzyme replacement for lactose intolerance, only 40% of those who were also fructose intolerant and 47% who were sorbitol intolerant benefited (greater than 50% from appropriate dietary measures (no enzyme replacement yet available for intolerance to these sugars.

  2. HO-1 Upregulation Attenuates Adipocyte Dysfunction, Obesity, and Isoprostane Levels in Mice Fed High Fructose Diets

    Directory of Open Access Journals (Sweden)

    Zeid Khitan

    2014-01-01

    Full Text Available Background. Fructose metabolism is an unregulated metabolic pathway and excessive fructose consumption is known to activate ROS. HO-1 is a potent antioxidant gene that plays a key role in decreasing ROS and isoprostanes. We examined whether the fructose-mediated increase in adipocyte dysfunction involves an increase in isoprostanes and that pharmacological induction of HO-1 would decrease both isoprostane levels and adipogenesis. Methods and Results. We examined the effect of fructose, on adipogenesis in human MSCs in the presence and absence of CoPP, an inducer of HO-1. Fructose increased adipogenesis and the number of large lipid droplets while decreasing the number of small lipid droplets (P<0.05. Levels of heme and isoprostane in fructose treated MSC-derived adipocytes were increased. CoPP reversed these effects and markedly increased HO-1 and the Wnt signaling pathway. The high fructose diet increased heme levels in adipose tissue and increased circulating isoprostane levels (P<0.05 versus control. Fructose diets decreased HO-1 and adiponectin levels in adipose tissue. Induction of HO-1 by CoPP decreased isoprostane synthesis (P<0.05 versus fructose. Conclusion. Fructose treatment resulted in increased isoprostane production and adipocyte dysfunction, which was reversed by the increased expression of HO-1.

  3. Evaluation of (CO2)-C-13 breath tests for the detection of fructose malabsorption

    NARCIS (Netherlands)

    Hoekstra, JH; VandenAker, JHL; Kneepkens, CMF; Stellaard, F; Geypens, B; Ghoos, YF

    Breath hydrogen (H-2) studies have made clear that small intestinal absorption of fructose is limited, especially in toddlers. Malabsorption of fructose may be a cause of recurrent abdominal pain and chronic nonspecific diarrhea (toddler's diarrhea). Fructose absorption is facilitated by equimolar

  4. The Effect of D-Tagatose on Fructose Absorption in a Rat Model

    Science.gov (United States)

    Williams, Jarrod; Spitnale, Michael; Lodder, Robert

    2014-01-01

    D-tagatose is in development as a medication for the treatment of type 2 diabetes. The effect of oral D-tagatose on the absorption of D-fructose was assessed when co-administered in this study. In the pilot study, male Sprague-Dawley rats were fed C14 labeled fructose and glucose concomitantly to establish dose levels for the treatment group of rats fed C14 labeled fructose together with D-tagatose. Rats were administered 0, 600, 2000, 6000, or 12000 mg/kg of D-tagatose along with 2000 mg/kg of fructose. Blood samples were taken over 60 minutes and were assessed using scintillation counting. 600, 2000, and 6000 mg/kg of D-tagatose decreased fructose absorption by 1%, 26%, and 30% respectively (12000 mg/kg group was stopped short of completion due to intolerance) as measured by AUC of scintillation counts. The 600 and 2000 mg/kg of D-tagatose groups showed no difference in plasma glucose concentrations compared to placebo while a rise in glucose was seen in the 6000 mg/kg of D-tagatose groups. The results indicate that D-tagatose may be useful in reducing fructose absorption, which could lead to a beneficial outcome. PMID:25621289

  5. Possible origin of a natural conservation of flavor in an interaction with neutral Higgs bosons

    International Nuclear Information System (INIS)

    Ural'tsev, N.G.

    1983-01-01

    In technicolor models the masses of the neutral pseudo-Goldstone bosons which interact with quarks and leptons without flavor conservation automatically acquire an order of magnitude Mapprox.(m/sub q/#betta#/sub TC/)/sup 1/2/approx.0.2--1 TeV through the Yukawa interaction. As a result, an effective Lagrangian which conserves only light Higgs bosons satisfies the condition of natural flavor conservation

  6. Impacts of glutathione Maillard reaction products on sensory characteristics and consumer acceptability of beef soup.

    Science.gov (United States)

    Hong, J H; Jung, D W; Kim, Y S; Lee, S M; Kim, K O

    2010-10-01

    The sensory characteristics and consumer acceptability of beef soup with added glutathione Maillard reaction products (GMRPs) were investigated to examine the effects of the GMRPs on beef-soup flavor compared to soups made with glutathione (GSH) and monosodium glutamate (MSG), a control (CON), or a control soup made with 150% beef content (CON150). The sensory characteristics of the beef soups were examined by descriptive analysis. The overall acceptabilities of the beef soups were rated by consumers. Principal component analysis was performed on descriptive data as explanatory variables with overall acceptability as a supplementary variable to observe the relationships between the descriptive data and consumer acceptability, as well as the relationships between the beef-soup samples and their sensory attributes. The samples containing GMRPs had "beef flavor" that was stronger than the CON and MSG samples, and comparable to that of the GSH sample and CON150. The GMRP samples had stronger "green onion flavor,"garlic flavor," and "boiled egg white flavor" than the other samples. The beef soup containing MSG was preferred to CON, CON150, and GSH. The samples with GMRPs were least favored because of their pronounced metallic and astringent notes. The results of this study imply the feasibility of GMRPs as a flavor enhancer since the soups containing these compounds showed more complex flavor profiles than GSH. However, future studies are required to optimize the MR conditions that produce GMRPs without undesirable characteristics. Practical Application: This study examined the practicability of the Maillard reaction products between glutathione (GSH) and glucose (GP) or fructose (FP) as a flavor enhancer by investigating the sensory characteristics and consumer acceptability evoked by them in a beef-soup system. This study helps flavor and food industry to develop a new flavor enhancer by providing practical information, such as beef flavor-enhancing effect of FP and

  7. 21 CFR 172.585 - Sugar beet extract flavor base.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 3 2010-04-01 2009-04-01 true Sugar beet extract flavor base. 172.585 Section 172... CONSUMPTION Flavoring Agents and Related Substances § 172.585 Sugar beet extract flavor base. Sugar beet extract flavor base may be safely used in food in accordance with the provisions of this section. (a...

  8. Added fructose: a principal driver of type 2 diabetes mellitus and its consequences.

    Science.gov (United States)

    DiNicolantonio, James J; O'Keefe, James H; Lucan, Sean C

    2015-03-01

    Data from animal experiments and human studies implicate added sugars (eg, sucrose and high-fructose corn syrup) in the development of diabetes mellitus and related metabolic derangements that raise cardiovascular (CV) risk. Added fructose in particular (eg, as a constituent of added sucrose or as the main component of high-fructose sweeteners) may pose the greatest problem for incident diabetes, diabetes-related metabolic abnormalities, and CV risk. Conversely, whole foods that contain fructose (eg, fruits and vegetables) pose no problem for health and are likely protective against diabetes and adverse CV outcomes. Several dietary guidelines appropriately recommend consuming whole foods over foods with added sugars, but some (eg, recommendations from the American Diabetes Association) do not recommend restricting fructose-containing added sugars to any specific level. Other guidelines (such as from the Institute of Medicine) allow up to 25% of calories as fructose-containing added sugars. Intake of added fructose at such high levels would undoubtedly worsen rates of diabetes and its complications. There is no need for added fructose or any added sugars in the diet; reducing intake to 5% of total calories (the level now suggested by the World Health Organization) has been shown to improve glucose tolerance in humans and decrease the prevalence of diabetes and the metabolic derangements that often precede and accompany it. Reducing the intake of added sugars could translate to reduced diabetes-related morbidity and premature mortality for populations. Copyright © 2015 Mayo Foundation for Medical Education and Research. Published by Elsevier Inc. All rights reserved.

  9. Metabolic Fate of Fructose Ingested with and without Glucose in a Mixed Meal

    Directory of Open Access Journals (Sweden)

    Fanny Theytaz

    2014-07-01

    Full Text Available Ingestion of pure fructose stimulates de novo lipogenesis and gluconeogenesis. This may however not be relevant to typical nutritional situations, where fructose is invariably ingested with glucose. We therefore assessed the metabolic fate of fructose incorporated in a mixed meal without or with glucose in eight healthy volunteers. Each participant was studied over six hours after the ingestion of liquid meals containing either 13C-labelled fructose, unlabeled glucose, lipids and protein (Fr + G or 13C-labelled fructose, lipids and protein, but without glucose (Fr, or protein and lipids alone (ProLip. After Fr + G, plasma 13C-glucose production accounted for 19.0% ± 1.5% and 13CO2 production for 32.2% ± 1.3% of 13C-fructose carbons. After Fr, 13C-glucose production (26.5% ± 1.4% and 13CO2 production (36.6% ± 1.9% were higher (p < 0.05 than with Fr + G. 13C-lactate concentration and very low density lipoprotein VLDL 13C-palmitate concentrations increased to the same extent with Fr + G and Fr, while chylomicron 13C-palmitate tended to increase more with Fr + G. These data indicate that gluconeogenesis, lactic acid production and both intestinal and hepatic de novo lipogenesis contributed to the disposal of fructose carbons ingested together with a mixed meal. Co-ingestion of glucose decreased fructose oxidation and gluconeogenesis and tended to increase 13C-pamitate concentration in gut-derived chylomicrons, but not in hepatic-borne VLDL-triacylglycerol (TG. This trial was approved by clinicaltrial. gov. Identifier is NCT01792089.

  10. Role of fructose and fructokinase in acute dehydration-induced vasopressin gene expression and secretion in mice.

    Science.gov (United States)

    Song 宋志林, Zhilin; Roncal-Jimenez, Carlos A; Lanaspa-Garcia, Miguel A; Oppelt, Sarah A; Kuwabara, Masanari; Jensen, Thomas; Milagres, Tamara; Andres-Hernando, Ana; Ishimoto, Takuji; Garcia, Gabriela E; Johnson, Ginger; MacLean, Paul S; Sanchez-Lozada, Laura-Gabriela; Tolan, Dean R; Johnson, Richard J

    2017-02-01

    Fructose stimulates vasopressin in humans and can be generated endogenously by activation of the polyol pathway with hyperosmolarity. We hypothesized that fructose metabolism in the hypothalamus might partly control vasopressin responses after acute dehydration. Wild-type and fructokinase-knockout mice were deprived of water for 24 h. The supraoptic nucleus was evaluated for vasopressin and markers of the aldose reductase-fructokinase pathway. The posterior pituitary vasopressin and serum copeptin levels were examined. Hypothalamic explants were evaluated for vasopressin secretion in response to exogenous fructose. Water restriction increased serum and urine osmolality and serum copeptin in both groups of mice, although the increase in copeptin in wild-type mice was larger than that in fructokinase-knockout mice. Water-restricted, wild-type mice showed an increase in vasopressin and aldose reductase mRNA, sorbitol, fructose and uric acid in the supraoptic nucleus. In contrast, fructokinase-knockout mice showed no change in vasopressin or aldose reductase mRNA, and no changes in sorbitol or uric acid, although fructose levels increased. With water restriction, vasopressin in the pituitary of wild-type mice was significantly less than that of fructokinase-knockout mice, indicating that fructokinase-driven vasopressin secretion overrode synthesis. Fructose increased vasopressin release in hypothalamic explants that was not observed in fructokinase-knockout mice. In situ hybridization documented fructokinase mRNA in the supraoptic nucleus, paraventricular nucleus and suprachiasmatic nucleus. Acute dehydration activates the aldose reductase-fructokinase pathway in the hypothalamus and partly drives the vasopressin response. Exogenous fructose increases vasopressin release in hypothalamic explants dependent on fructokinase. Nevertheless, circulating vasopressin is maintained and urinary concentrating is not impaired. This study increases our understanding of the

  11. Fructose intake at current levels in the United States may cause gastrointestinal distress in normal adults.

    Science.gov (United States)

    Beyer, Peter L; Caviar, Elena M; McCallum, Richard W

    2005-10-01

    Fructose intake has increased considerably in the United States, primarily as a result of increased consumption of high-fructose corn syrup, fruits and juices, and crystalline fructose. The purpose was to determine how often fructose, in amounts commonly consumed, would result in malabsorption and/or symptoms in healthy persons. Fructose absorption was measured using 3-hour breath hydrogen tests and symptom scores were used to rate subjective responses for gas, borborygmus, abdominal pain, and loose stools. The study included 15 normal, free-living volunteers from a medical center community and was performed in a gastrointestinal specialty clinic. Subjects consumed 25- and 50-g doses of crystalline fructose with water after an overnight fast on separate test days. Mean peak breath hydrogen, time of peak, area under the curve (AUC) for breath hydrogen and gastrointestinal symptoms were measured during a 3-hour period after subjects consumed both 25- and 50-g doses of fructose. Differences in mean breath hydrogen, AUC, and symptom scores between doses were analyzed using paired t tests. Correlations among peak breath hydrogen, AUC, and symptoms were also evaluated. More than half of the 15 adults tested showed evidence of fructose malabsorption after 25 g fructose and greater than two thirds showed malabsorption after 50 g fructose. AUC, representing overall breath hydrogen response, was significantly greater after the 50-g dose. Overall symptom scores were significantly greater than baseline after each dose, but scores were only marginally greater after 50 g than 25 g. Peak hydrogen levels and AUC were highly correlated, but neither was significantly related to symptoms. Fructose, in amounts commonly consumed, may result in mild gastrointestinal distress in normal people. Additional study is warranted to evaluate the response to fructose-glucose mixtures (as in high-fructose corn syrup) and fructose taken with food in both normal people and those with

  12. The FEMA GRAS assessment of phenethyl alcohol, aldehyde, acid, and related acetals and esters used as flavor ingredients

    NARCIS (Netherlands)

    Adams, T.B.; Cohen, S.M.; Doull, J.; Feron, V.J.; Goodman, J.I.; Marnett, L.J.; Munro, I.C.; Portoghese, P.S.; Smith, R.L.; Waddell, W.J.; Wagner, B.M.

    2005-01-01

    This publication is the ninth in a series of safety evaluations performed by the Expert Panel of the Flavor and Extract Manufacturers Association (FEMA). In 1993, the Panel initiated a comprehensive program to re-evaluate the safety of more than 1700 GRAS flavoring substances under conditions of

  13. Influence of fenofibrate treatment on triacylglycerides, diacylglycerides and fatty acids in fructose fed rats.

    Science.gov (United States)

    Kopf, Thomas; Schaefer, Hans-Ludwig; Troetzmueller, Martin; Koefeler, Harald; Broenstrup, Mark; Konovalova, Tatiana; Schmitz, Gerd

    2014-01-01

    Fenofibrate (FF) lowers plasma triglycerides via PPARα activation. Here, we analyzed lipidomic changes upon FF treatment of fructose fed rats. Three groups with 6 animals each were defined as control, fructose-fed and fructose-fed/FF treated. Male Wistar Unilever Rats were subjected to 10% fructose-feeding for 20 days. On day 14, fenofibrate treatment (100 mg/kg p.o.) was initiated and maintained for 7 days. Lipid species in serum were analyzed using mass spectrometry (ESI-MS/MS; LC-FT-MS, GC-MS) on days 0, 14 and 20 in all three groups. In addition, lipid levels in liver and intestine were determined. Short-chain TAGs increased in serum and liver upon fructose-feeding, while almost all TAG-species decreased under FF treatment. Long-chain unsaturated DAG-levels (36:1, 36:2, 36:4, 38:3, 38:4, 38:5) increased upon FF treatment in rat liver and decreased in rat serum. FAs, especially short-chain FAs (12:0, 14:0, 16:0) increased during fructose-challenge. VLDL secretion increased upon fructose-feeding and together with FA-levels decreased to control levels during FF treatment. Fructose challenge of de novo fatty acid synthesis through fatty acid synthase (FAS) may enhance the release of FAs ≤ 16:0 chain length, a process reversed by FF-mediated PPARα-activation.

  14. Influence of fenofibrate treatment on triacylglycerides, diacylglycerides and fatty acids in fructose fed rats.

    Directory of Open Access Journals (Sweden)

    Thomas Kopf

    Full Text Available Fenofibrate (FF lowers plasma triglycerides via PPARα activation. Here, we analyzed lipidomic changes upon FF treatment of fructose fed rats. Three groups with 6 animals each were defined as control, fructose-fed and fructose-fed/FF treated. Male Wistar Unilever Rats were subjected to 10% fructose-feeding for 20 days. On day 14, fenofibrate treatment (100 mg/kg p.o. was initiated and maintained for 7 days. Lipid species in serum were analyzed using mass spectrometry (ESI-MS/MS; LC-FT-MS, GC-MS on days 0, 14 and 20 in all three groups. In addition, lipid levels in liver and intestine were determined. Short-chain TAGs increased in serum and liver upon fructose-feeding, while almost all TAG-species decreased under FF treatment. Long-chain unsaturated DAG-levels (36:1, 36:2, 36:4, 38:3, 38:4, 38:5 increased upon FF treatment in rat liver and decreased in rat serum. FAs, especially short-chain FAs (12:0, 14:0, 16:0 increased during fructose-challenge. VLDL secretion increased upon fructose-feeding and together with FA-levels decreased to control levels during FF treatment. Fructose challenge of de novo fatty acid synthesis through fatty acid synthase (FAS may enhance the release of FAs ≤ 16:0 chain length, a process reversed by FF-mediated PPARα-activation.

  15. Characterization of vascular complications in experimental model of fructose-induced metabolic syndrome.

    Science.gov (United States)

    El-Bassossy, Hany M; Dsokey, Nora; Fahmy, Ahmed

    2014-12-01

    Vascular dysfunction is an important complication associated with metabolic syndrome (MS). Here we fully characterized vascular complications in a rat model of fructose-induced MS. MS was induced by adding fructose (10%) to drinking water to male Wistar rats of 6 weeks age. Blood pressure (BP) and isolated aorta responses phenylephrine (PE), KCl, acetylcholine (ACh), and sodium nitroprusside (SNP) were recorded after 6, 9, and 12 weeks of fructose administration. In addition, serum levels of glucose, insulin, uric acid, tumor necrosis factor α (TNFα), lipids, advanced glycation end products (AGEs), and arginase activity were determined. Furthermore, aortic reactive oxygen species (ROS) generation, hemeoxygenase-1 expression, and collagen deposition were examined. Fructose administration resulted in a significant hyperinslinemia after 6 weeks which continued for 12 weeks. It was also associated with a significant increase in BP after 6 weeks which was stable for 12 weeks. Aorta isolated from MS animals showed exaggerated contractility to PE and KCl and impaired relaxation to ACh compared with control after 6 weeks which were clearer at 12 weeks of fructose administration. In addition, MS animals showed significant increases in serum levels of lipids, uric acid, AGEs, TNFα, and arginase enzyme activity after 12 weeks of fructose administration. Furthermore, aortae isolated from MS animals were characterized by increased ROS generation and collagen deposition. In conclusion, adding fructose (10%) to drinking water produces a model of MS with vascular complications after 12 weeks that are characterized by insulin resistance, hypertension, disturbed vascular reactivity and structure, hyperuricemia, dyslipidemia, and low-grade inflammation.

  16. A flavor sector for the composite Higgs

    Energy Technology Data Exchange (ETDEWEB)

    Vecchi, Luca, E-mail: vecchi@lanl.gov

    2013-11-25

    We discuss flavor violation in large N Composite Higgs models. We focus on scenarios in which the masses of the Standard Model fermions are controlled by hierarchical mixing parameters, as in models of Partial Compositeness. We argue that a separation of scales between flavor and Higgs dynamics can be employed to parametrically suppress dipole and penguin operators, and thus effectively remove the experimental constraints arising from the lepton sector and the neutron EDM. The dominant source of flavor violation beyond the Standard Model is therefore controlled by 4-fermion operators, whose Wilson coefficients can be made compatible with data provided the Higgs dynamics approaches a “walking” regime in the IR. Models consistent with all flavor and electroweak data can be obtained with a new physics scale within the reach of the LHC. Explicit scenarios may be realized in a 5D framework, the new key ingredient being the introduction of flavor branes where the wave functions of the bulk fermions end.

  17. Spirulina vesicolor Improves Insulin Sensitivity and Attenuates Hyperglycemia-Mediated Oxidative Stress in Fructose-Fed Rats

    Directory of Open Access Journals (Sweden)

    Walaa Hozayen

    2016-03-01

    Full Text Available Aim: The current study aimed to investigate the anti-hyperglycemic, anti-hyperlipidemic and insulin sensitizing effects of the cyanobacterium Spirulina vesicolor extract in fructose-fed rats. Materials and Methods: Rats were fed 30% fructose solution in drinking water for 4 weeks. Animals exhibited hyperglycemia and hyperinsulinemia were selected for further investigations. Diabetic and control rats were orally supplemented with 50 mg/kg body weight S. vesicolor extract for 4 weeks. Results: At the end of 8 weeks, fructose-fed rats showed significant increase in serum glucose, insulin, cholesterol, triglycerides, cardiovascular risk indices and insulin resistance. Treatment of the fructose-fed rats with S. vesicolor extract improved this metabolic profile. Fructose feeding produced a significant increase in serum tumor necrosis factor alpha (TNF-α and a decrease in adiponectin levels. In addition, fructose-fed rats exhibited a significant increase in liver, kidney and heart lipid peroxidation levels, and declined antioxidant defenses. Supplementation of the fructose-fed rats with S. vesicolor extract reversed these alterations. Conclusion: S. vesicolor attenuates hyperglycemia-mediated oxidative stress and inflammation, and is thus effective in improving insulin sensitivity in fructose-fed rats. [J Complement Med Res 2016; 5(1.000: 57-64

  18. Efficient microwave-assisted synthesis of 5-hydroxymethylfurfural from concentrated aqueous fructose

    DEFF Research Database (Denmark)

    Søndergaard Hansen, Thomas; Woodley, John; Riisager, Anders

    2009-01-01

    Studies on the HCl-catalysed microwave-assisted dehydration of highly concentrated aqueous fructose (27 wt %) to 5-hydroxymethylfurfural (HMF) revealed a significant increase in the fructose conversion rate over the conventional heated systems. Water, being the most benign solvent and therefore...

  19. Heavy flavor baryons in hypercentral model

    Indian Academy of Sciences (India)

    Keywords. Hypercentral constituent quark model; charmed and beauty baryons; hyper-Coulomb plus power potential. Abstract. Heavy flavor baryons containing single and double charm (beauty) quarks with light flavor combinations are studied using the hypercentral description of the three-body problem. The confinement ...

  20. Suppressive effect of nobiletin and epicatechin gallate on fructose uptake in human intestinal epithelial Caco-2 cells.

    Science.gov (United States)

    Satsu, Hideo; Awara, Sohei; Unno, Tomonori; Shimizu, Makoto

    2018-04-01

    Inhibition of excessive fructose intake in the small intestine could alleviate fructose-induced diseases such as hypertension and non-alcoholic fatty liver disease. We examined the effect of phytochemicals on fructose uptake using human intestinal epithelial-like Caco-2 cells which express the fructose transporter, GLUT5. Among 35 phytochemicals tested, five, including nobiletin and epicatechin gallate (ECg), markedly inhibited fructose uptake. Nobiletin and ECg also inhibited the uptake of glucose but not of L-leucine or Gly-Sar, suggesting an inhibitory effect specific to monosaccharide transporters. Kinetic analysis further suggested that this reduction in fructose uptake was associated with a decrease in the apparent number of cell-surface GLUT5 molecules, and not with a change in the affinity of GLUT5 for fructose. Lastly, nobiletin and ECg suppressed the permeation of fructose across Caco-2 cell monolayers. These findings suggest that nobiletin and ECg are good candidates for preventing diseases caused by excessive fructose intake.

  1. Three months of high-fructose feeding fails to induce excessive weight gain or leptin resistance in mice.

    Directory of Open Access Journals (Sweden)

    Erik J Tillman

    Full Text Available High-fructose diets have been implicated in obesity via impairment of leptin signaling in humans and rodents. We investigated whether fructose-induced leptin resistance in mice could be used to study the metabolic consequences of fructose consumption in humans, particularly in children and adolescents. Male C57Bl/6 mice were weaned to a randomly assigned diet: high fructose, high sucrose, high fat, or control (sugar-free, low-fat. Mice were maintained on their diets for at least 14 weeks. While fructose-fed mice regularly consumed more kcal and expended more energy, there was no difference in body weight compared to control by the end of the study. Additionally, after 14 weeks, both fructose-fed and control mice displayed similar leptin sensitivity. Fructose-feeding also did not change circulating glucose, triglycerides, or free fatty acids. Though fructose has been linked to obesity in several animal models, our data fail to support a role for fructose intake through food lasting 3 months in altering of body weight and leptin signaling in mice. The lack of impact of fructose in the food of growing mice on either body weight or leptin sensitivity over this time frame was surprising, and important information for researchers interested in fructose and body weight regulation.

  2. Post-translational suppression of expression of intestinal brush border enzymes by fructose

    DEFF Research Database (Denmark)

    Danielsen, E M

    1989-01-01

    The two major dietary sugars, fructose and sucrose, were found to suppress effectively the biosynthetic renewal of brush border enzymes in the gut. When studied in cultured explants of pig small intestine mucosa, 10-50 mM concentrations of fructose completely prevented the expression of mature...... cotranslational glycosylation that in turn triggers a rapid proteolytic breakdown. Our findings suggest that renewal of digestive brush border enzymes is transiently suppressed during intake of fructose- or sucrose-rich meals....

  3. High Dietary Fructose: Direct or Indirect Dangerous Factors Disturbing Tissue and Organ Functions.

    Science.gov (United States)

    Zhang, Dong-Mei; Jiao, Rui-Qing; Kong, Ling-Dong

    2017-03-29

    High dietary fructose is a major contributor to insulin resistance and metabolic syndrome, disturbing tissue and organ functions. Fructose is mainly absorbed into systemic circulation by glucose transporter 2 (GLUT2) and GLUT5, and metabolized in liver to produce glucose, lactate, triglyceride (TG), free fatty acid (FFA), uric acid (UA) and methylglyoxal (MG). Its extrahepatic absorption and metabolism also take place. High levels of these metabolites are the direct dangerous factors. During fructose metabolism, ATP depletion occurs and induces oxidative stress and inflammatory response, disturbing functions of local tissues and organs to overproduce inflammatory cytokine, adiponectin, leptin and endotoxin, which act as indirect dangerous factors. Fructose and its metabolites directly and/or indirectly cause oxidative stress, chronic inflammation, endothelial dysfunction, autophagy and increased intestinal permeability, and then further aggravate the metabolic syndrome with tissue and organ dysfunctions. Therefore, this review addresses fructose-induced metabolic syndrome, and the disturbance effects of direct and/or indirect dangerous factors on the functions of liver, adipose, pancreas islet, skeletal muscle, kidney, heart, brain and small intestine. It is important to find the potential correlations between direct and/or indirect risk factors and healthy problems under excess dietary fructose consumption.

  4. High Dietary Fructose: Direct or Indirect Dangerous Factors Disturbing Tissue and Organ Functions

    Directory of Open Access Journals (Sweden)

    Dong-Mei Zhang

    2017-03-01

    Full Text Available High dietary fructose is a major contributor to insulin resistance and metabolic syndrome, disturbing tissue and organ functions. Fructose is mainly absorbed into systemic circulation by glucose transporter 2 (GLUT2 and GLUT5, and metabolized in liver to produce glucose, lactate, triglyceride (TG, free fatty acid (FFA, uric acid (UA and methylglyoxal (MG. Its extrahepatic absorption and metabolism also take place. High levels of these metabolites are the direct dangerous factors. During fructose metabolism, ATP depletion occurs and induces oxidative stress and inflammatory response, disturbing functions of local tissues and organs to overproduce inflammatory cytokine, adiponectin, leptin and endotoxin, which act as indirect dangerous factors. Fructose and its metabolites directly and/or indirectly cause oxidative stress, chronic inflammation, endothelial dysfunction, autophagy and increased intestinal permeability, and then further aggravate the metabolic syndrome with tissue and organ dysfunctions. Therefore, this review addresses fructose-induced metabolic syndrome, and the disturbance effects of direct and/or indirect dangerous factors on the functions of liver, adipose, pancreas islet, skeletal muscle, kidney, heart, brain and small intestine. It is important to find the potential correlations between direct and/or indirect risk factors and healthy problems under excess dietary fructose consumption.

  5. Intracellular uptake of 123I-boronophenylalanine-fructose

    International Nuclear Information System (INIS)

    Woo, K. S.; Choi, T. H.; Choi, C. Y.; Jung, W. S.; Lim, S. J.; Lee, S. J.; Lim, S. M.

    1999-01-01

    Boronophenylalanine (BPA) has been used in malignant glioma or melanoma uptake for BNCT. We labeled BPA with 123 I for in vivo quantitation of BPA in BNCT, and tumor imaging with gamma camera. We investigated the amino acid BPA as a boron delivery agent fro BNCT. As the free amino acid, BPA has a limited solubility at physiological pH, which makes it unsuitable for IV or IP injection. Recent studies of the chemistry of BPA have yielded a method of solubilizing BPA at neutral pH using fructose, a common fruit sugar. The use of BPA-fructose has significantly improved high uptake compared to BPA alone in melanoma

  6. Altered Brain Response to Drinking Glucose and Fructose in Obese Adolescents.

    Science.gov (United States)

    Jastreboff, Ania M; Sinha, Rajita; Arora, Jagriti; Giannini, Cosimo; Kubat, Jessica; Malik, Saima; Van Name, Michelle A; Santoro, Nicola; Savoye, Mary; Duran, Elvira J; Pierpont, Bridget; Cline, Gary; Constable, R Todd; Sherwin, Robert S; Caprio, Sonia

    2016-07-01

    Increased sugar-sweetened beverage consumption has been linked to higher rates of obesity. Using functional MRI, we assessed brain perfusion responses to drinking two commonly consumed monosaccharides, glucose and fructose, in obese and lean adolescents. Marked differences were observed. In response to drinking glucose, obese adolescents exhibited decreased brain perfusion in brain regions involved in executive function (prefrontal cortex [PFC]) and increased perfusion in homeostatic appetite regions of the brain (hypothalamus). Conversely, in response to drinking glucose, lean adolescents demonstrated increased PFC brain perfusion and no change in perfusion in the hypothalamus. In addition, obese adolescents demonstrated attenuated suppression of serum acyl-ghrelin and increased circulating insulin level after glucose ingestion; furthermore, the change in acyl-ghrelin and insulin levels after both glucose and fructose ingestion was associated with increased hypothalamic, thalamic, and hippocampal blood flow in obese relative to lean adolescents. Additionally, in all subjects there was greater perfusion in the ventral striatum with fructose relative to glucose ingestion. Finally, reduced connectivity between executive, homeostatic, and hedonic brain regions was observed in obese adolescents. These data demonstrate that obese adolescents have impaired prefrontal executive control responses to drinking glucose and fructose, while their homeostatic and hedonic responses appear to be heightened. Thus, obesity-related brain adaptations to glucose and fructose consumption in obese adolescents may contribute to excessive consumption of glucose and fructose, thereby promoting further weight gain. © 2016 by the American Diabetes Association. Readers may use this article as long as the work is properly cited, the use is educational and not for profit, and the work is not altered.

  7. Exploring substrate binding and discrimination in fructose1, 6-bisphosphate and tagatose 1,6-bisphosphate aldolases.

    Science.gov (United States)

    Zgiby, S M; Thomson, G J; Qamar, S; Berry, A

    2000-03-01

    separate study to characterize the molecular basis of aldolase specificity, the agaY-encoded tagatose 1,6-bisphosphate aldolase of E. coli was cloned, expressed and kinetically characterized. Our studies showed that the two aldolases are highly discriminating between the diastereoisomers fructose bisphosphate and tagatose bisphosphate, each enzyme preferring its cognate substrate by a factor of 300-1500-fold. This produces an overall discrimination factor of almost 5 x 105 between the two enzymes. Using the X-ray structure of the fructose 1,6-bisphosphate aldolase and multiple sequence alignments, several residues were identified, which are highly conserved and are in the vicinity of the active site. These residues might potentially be important in substrate recognition. As a consequence, nine mutations were made in attempts to switch the specificity of the fructose 1,6-bisphosphate aldolase to that of the tagatose 1,6-bisphosphate aldolase and the effect on substrate discrimination was evaluated. Surprisingly, despite making multiple changes in the active site, many of which abolished fructose 1, 6-bisphosphate aldolase activity, no switch in specificity was observed. This highlights the complexity of enzyme catalysis in this family of enzymes, and points to the need for further structural studies before we fully understand the subtleties of the shaping of the active site for complementarity to the cognate substrate.

  8. First-pass metabolism of ethanol in human beings: effect of intravenous infusion of fructose

    DEFF Research Database (Denmark)

    Parlesak, Alexandr; Billinger, MH; Schäfer, C.

    2004-01-01

    Intravenous infusion of fructose has been shown to enhance reduced form of nicotinamide adenine dinucleotide reoxidation and, thereby, to enhance the metabolism of ethanol. In the current study, the effect of fructose infusion on first-pass metabolism of ethanol was studied in human volunteers....... A significantly higher first-pass metabolism of ethanol was obtained after administration of fructose in comparison with findings for control experiments with an equimolar dose of glucose. Because fructose is metabolized predominantly in the liver and can be presumed to have virtually no effects in the stomach...

  9. Synthesis of 4-O-glycosylated 1,5-anhydro-D-fructose and of 1,5-anhydro-D-tagatose from a common intermediate 2,3-O-isopropylidene -D-fructose

    DEFF Research Database (Denmark)

    Agoston, Karoly; Dekany, Gyula; Lundt, Inge

    2009-01-01

    Four novel disaccharides of glycosylated 1,5-anhydro-D-ketoses have been prepared: 1,5-anhydro-4-O-b-D-glucopyranosyl-D-fructose, 1,5-anhydro-4-O-b-D-galactopyranosyl-D-fructose, 1,5-anhydro-4-O-b-D-glucopyranosyl-D-tagatose and 1,5-anhydro-4-O-b-D-galactopyranosyl-D-tagatose. The common...... intermediate, 1,5-anhydro-2,3-O-isopropylidene-b-D-fructopyranose, was prepared from D-fructose and converted into the D-tagatose derivative by oxidation followed by stereoselective reduction to the 4-epimer. The prepared anhydro-ketoses were glycosylated and deprotected to the disaccharides....

  10. Synthesis of 4-O-glycosylated 1,5-anhydro-D-fructose and of 1,5-anhydro-D-tagatose from a common intermediate 2,3-O-isopropylidene-D-fructose.

    Science.gov (United States)

    Agoston, Károly; Dékány, Gyula; Lundt, Inge

    2009-05-26

    Four novel disaccharides of glycosylated 1,5-anhydro-D-ketoses have been prepared: 1,5-anhydro-4-O-beta-D-glucopyranosyl-D-fructose, 1,5-anhydro-4-O-beta-D-galactopyranosyl-D-fructose, 1,5-anhydro-4-O-beta-D-glucopyranosyl-D-tagatose, and 1,5-anhydro-4-O-beta-D-galactopyranosyl-D-tagatose. The common intermediate, 1,5-anhydro-2,3-O-isopropylidene-beta-D-fructopyranose, was prepared from D-fructose and was converted into the D-tagatose derivative by oxidation followed by stereoselective reduction to the 4-epimer. The anhydroketoses thus prepared were glycosylated and deprotected to give the disaccharides.

  11. Cytotoxicity of Cheese and Cheddar Cheese food flavorings on Allim cepa L root meristems

    Directory of Open Access Journals (Sweden)

    A. G. Moura

    Full Text Available Abstract Despite their great importance for the food industry, flavorings, in general, raise a number of questions regarding their cytotoxicity, mutagenicity and carcinogenicity, since, in the literature, there are few studies found evaluating the toxicity on the systemic and cellular level, of these chemical compounds. The root meristems of Allium cepa (onion are widely used for the assessment of toxicity of chemical compounds of interest. Thus, this study aimed to evaluate, in A. cepa meristematic cells, individually and in combination at the cellular level, the toxicity of synthetic Cheese and Cheddar Cheese food flavorings, identical to the natural, at doses of 1.0 and 2.0 mL, at exposure times of 24 and 48 hours. In combination we used 0.5 mL of Cheese flavor associated with 0.5 mL of Cheddar flavor; and 1.0 mL of Cheese flavor associated with 1.0 mL of Cheddar flavor, at exposure times of 24 and 48 hours. For these evaluations, we used groups of five onion bulbs, which were first embedded in distilled water and then transferred to their respective doses. The root tips were collected and fixed in acetic acid (3:1 for 24 hours. The slides were prepared by crushing and were stained with 2% acetic orcein. Cells were analyzed throughout the cell cycle, totaling 5,000 for each control and exposure time. The mitotic indices calculated and cellular aberrations observed were subjected to statistical analysis using the chi-square test (p <0.05. No chromosomal abnormalities nor those of mitotic spindle were observed for the treatments performed. The results, both individually and in combination, showed that the flavorings under study significantly reduced the cell division rate of the test system cells used. Therefore, under the conditions studied, the two flavorings were cytotoxic.

  12. Hibiscus sabdariffa calyx palliates insulin resistance, hyperglycemia, dyslipidemia and oxidative rout in fructose-induced metabolic syndrome rats.

    Science.gov (United States)

    Ajiboye, Taofeek O; Raji, Hikmat O; Adeleye, Abdulwasiu O; Adigun, Nurudeen S; Giwa, Oluwayemisi B; Ojewuyi, Oluwayemisi B; Oladiji, Adenike T

    2016-03-30

    The effect of Hibiscus sabdariffa calyx extract was evaluated in high-fructose-induced metabolic syndrome rats. Insulin resistance, hyperglycemia, dyslipidemia and oxidative rout were induced in rats using high-fructose diet. High-fructose diet-fed rats were administered 100 and 200 mg kg(-1) body weight of H. sabdariffa extract for 3 weeks, starting from week 7 of high-fructose diet treatment. High-fructose diet significantly (P Hibiscus extract. Overall, aqueous extract of H. sabdariffa palliates insulin resistance, hyperglycemia, dyslipidemia and oxidative rout in high-fructose-induced metabolic syndrome rats. © 2015 Society of Chemical Industry.

  13. Flavor and flavor chemistry differences among milks processed by high-temperature, short-time pasteurization or ultra-pasteurization.

    Science.gov (United States)

    Jo, Y; Benoist, D M; Barbano, D M; Drake, M A

    2018-05-01

    Typical high-temperature, short-time (HTST) pasteurization encompasses a lower heat treatment and shorter refrigerated shelf life compared with ultra-pasteurization (UP) achieved by direct steam injection (DSI-UP) or indirect heat (IND-UP). A greater understanding of the effect of different heat treatments on flavor and flavor chemistry of milk is required to characterize, understand, and identify the sources of flavors. The objective of this study was to determine the differences in the flavor and volatile compound profiles of milk subjected to HTST, DSI-UP, or IND-UP using sensory and instrumental techniques. Raw skim and raw standardized 2% fat milks (50 L each) were processed in triplicate and pasteurized at 78°C for 15 s (HTST) or 140°C for 2.3 s by DSI-UP or IND-UP. Milks were cooled and stored at 4°C, then analyzed at d 0, 3, 7, and 14. Sensory attributes were determined using a trained panel, and aroma active compounds were evaluated by solid-phase micro-extraction or stir bar sorptive extraction followed by gas chromatography-mass spectrometry, gas chromatography-olfactometry, and gas chromatography-triple quad mass spectrometry. The UP milks had distinct cooked and sulfur flavors compared with HTST milks. The HTST milks had less diversity in aroma active compounds compared with UP milks. Flavor intensity of all milks decreased by d 14 of storage. Aroma active compound profiles were affected by heat treatment and storage time in both skim and 2% milk. High-impact aroma active compounds were hydrogen sulfide, dimethyl trisulfide, and methional in DSI-UP and 2 and 3-methylbutanal, furfural, 2-heptanone, 2-acetyl-1-pyrroline, 2-aminoacetophenone, benzaldehyde, and dimethyl sulfide in IND-UP. These results provide a foundation knowledge of the effect of heat treatments on flavor development and differences in sensory quality of UP milks. Copyright © 2018 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

  14. Patterns of sweetness preference in red wine according to consumer characterisation.

    Science.gov (United States)

    Sena-Esteves, Maria Madalena; Mota, Mariana; Malfeito-Ferreira, Manuel

    2018-04-01

    The preference for sweet taste in red wine was examined according to consumer categories of age, gender, drinking experience and personality type (Big-5 personality-test). A total of 114 subjects revealed their preferences for sweetness after tasting dry red wine spiked with equal concentrations of glucose and fructose at 2g/L, 4g/L, 8g/L, 16g/L and 32g/L, following an ascending forced choice paired comparison method (2-AFC). The overall preference for sweetness was shown within the range of 4.8 to 21.9g/L, with maximal liking at 8g/L. Three patterns of response to sweetness were observed (sweet dislikers, sweet likers and indifferent to sweet) according to the different categories of consumers. Differences (p>0.05) were not found in sweetness preference among the categories up to 16g/L sugar except for the trait extraversion at 8g/L, where low extraverts showed a higher proportion of responses preferring the sweeter sample. Most significant differences were found only under the highest tasted concentration (32g/L). Females and novices preferred sweeter samples (pconsumers, respectively. Copyright © 2017. Published by Elsevier Ltd.

  15. Glycaemic, uricaemic and blood pressure response to beverages with partial fructose replacement of sucrose.

    Science.gov (United States)

    Rodrigues, Natasha; Peng, Mei; Oey, Indrawati; Venn, Bernard Joseph

    2018-03-20

    The European Food Safety Authority approved a health claim (ID558) relating to lowered postprandial glycaemia when fructose replaces 30% of sucrose in foods and beverages. We assessed the effects of partial replacement of sucrose with fructose on serum glucose, uric acid and blood pressure. A randomised, crossover, double blind trial of 12 normoglycaemic participants consuming beverages containing 50 g blends of fructose and sucrose in proportions; 67% sucrose/33% fructose (67%S:33%F); 50% each (50%S:50%F) and 33%S:67%F; a 100% sucrose reference beverage was tested twice. Serum glucose and uric acid concentrations were measured at 0, 15, 30, 45, 60, 90 and 120 min and incremental area-under-the-curve (iAUC) calculated. The geometric mean (95% CI) glycaemic iAUC following the 100% sucrose, 67%S:33%F, 50%S:50%F and 33%S:67%F blended beverages were 96 (63,145), 71 (46,109), 60 (39, 93) and 39 (12, 86) mmol/L min, respectively. At 33% fructose replacement, the proportionally lower iAUC of -28.5% (95% CI: -62.1, 5.2) mmol/L min was not different to sucrose alone. The response was lowered by fructose replacement of 50 and 67% and overall there was an inverse association (p beverages were 1320 (393, 2248), 3062 (1553, 4570), 3646 (2446, 4847), 3623 (2020, 5226) µmol/L min. Uric acid concentration was raised by all fructose-containing beverages with 33% fructose replacement causing an increase of 1741 (95% CI: 655, 2829) µmol/L min compared with sucrose alone. Blood pressure was not different among beverages. Reduced postprandial glycaemia was achieved by the substitution of sucrose with fructose although elevated uricaemic responses should be cautioned.

  16. Dietary fructose and risk of metabolic syndrome in adults: Tehran Lipid and Glucose study.

    Science.gov (United States)

    Hosseini-Esfahani, Firoozeh; Bahadoran, Zahra; Mirmiran, Parvin; Hosseinpour-Niazi, Somayeh; Hosseinpanah, Farhad; Azizi, Fereidoun

    2011-07-12

    Studies have shown that the excessive fructose intake may induce adverse metabolic effects. There is no direct evidence from epidemiological studies to clarify the association between usual amounts of fructose intake and the metabolic syndrome. The aim this study was to determine the association of fructose intake and prevalence of metabolic syndrome (MetS) and its components in Tehranian adults. This cross-sectional population based study was conducted on 2537 subjects (45% men) aged 19-70 y, participants of the Tehran Lipid and Glucose Study (2006-2008). Dietary data were collected using a validated 168 item semi-quantitative food frequency questionnaire. Dietary fructose intake was calculated by sum of natural fructose (NF) in fruits and vegetables and added fructose (AF) in commercial foods. MetS was defined according to the modified NCEP ATP III for Iranian adults. The mean ages of men and women were 40.5 ± 13.6 and 38.6 ± 12.8 years, respectively. Mean total dietary fructose intakes were 46.5 ± 24.5 (NF: 19.6 ± 10.7 and AF: 26.9 ± 13.9) and 37.3 ± 24.2 g/d (NF: 18.6 ± 10.5 and AF: 18.7 ± 13.6) in men and women, respectively. Compared with those in the lowest quartile of fructose intakes, men and women in the highest quartile, respectively, had 33% (95% CI, 1.15-1.47) and 20% (95% CI, 1.09-1.27) higher risk of the metabolic syndrome; 39% (CI, 1.16-1.63) and 20% (CI, 1.07-1.27) higher risk of abdominal obesity; 11% (CI, 1.02-1.17) and 9% (CI, 1.02-1.14) higher risk of hypertension; and 9% (CI, 1-1.15) and 9% (1.04-1.12) higher risk of impaired fasting glucose. Higher consumption of dietary fructose may have adverse metabolic effects.

  17. (S3)3 theories of flavor

    International Nuclear Information System (INIS)

    Carone, C.D.

    1996-07-01

    The author presents a supersymmetric theory of flavor based on the discrete flavor group (S 3 ) 3 . The model can account for the masses and mixing angles of the standard model, while maintaining sufficient sfermion degeneracy to evade the supersymmetric flavor problem. The author demonstrates that the model has a viable phenomenology and makes one very striking prediction: the nucleon decays predominantly to Kl where l is a first generation lepton. He shows that the modes n → K 0 bar ν e , p → K + bar ν e , and p → K 0 e + occur at comparable rates, and could well be discovered simultaneously at the SuperKamiokande experiment

  18. Antibiotics protect against fructose-induced hepatic lipid accumulation in mice: role of endotoxin.

    Science.gov (United States)

    Bergheim, Ina; Weber, Synia; Vos, Miriam; Krämer, Sigrid; Volynets, Valentina; Kaserouni, Seline; McClain, Craig J; Bischoff, Stephan C

    2008-06-01

    Consumption of refined carbohydrates in soft drinks has been postulated to be a key factor in the development of non-alcoholic fatty liver disease (NAFLD). The aim of the present study was to test the effects of ad libitum access to different sugars consumed in drinking water on hepatic fat accumulation. For 8 weeks, C57BL/J6 mice had free access to solutions containing 30% glucose, fructose, sucrose, or water sweetened with artificial sweetener (AS) or plain water. Body weight, caloric intake, hepatic steatosis and lipid peroxidation were assessed. Total caloric intake and weight gain were highest in mice exposed to glucose. In contrast, hepatic lipid accumulation was significantly higher in mice consuming fructose compared to all other groups. Moreover, endotoxin levels in portal blood and lipid peroxidation as well as TNFalpha expression were significantly higher in fructose fed mice than in all other groups. Concomitant treatment of fructose fed mice with antibiotics (e.g., polymyxin B and neomycin) markedly reduced hepatic lipid accumulation in fructose fed mice. These data support the hypothesis that high fructose consumption may not only lead to liver damage through overfeeding but also may be directly pro-inflammatory by increasing intestinal translocation of endotoxin.

  19. Fructose-fed streptozotocin-injected rat: an alternative model for type 2 diabetes.

    Science.gov (United States)

    Wilson, Rachel D; Islam, Md Shahidul

    2012-01-01

    The main objective of the study was to develop an alternative non-genetic rat model for type 2 diabetes (T2D). Six-week-old male Sprague-Dawley rats (190.56 ± 23.60 g) were randomly divided into six groups, namely: Normal Control (NC), Diabetic Control (DBC), Fructose-10 (FR10), Fructose-20 (FR20), Fructose-30 (FR30) and Fructose-40 (FR40) and were fed a normal rat pellet diet ad libitum for 2 weeks. During this period, the two control groups received normal drinking water whilst the fructose groups received 10, 20, 30 and 40% fructose in drinking water ad libitum, respectively. After two weeks of dietary manipulation, all groups except the NC group received a single injection (i.p.) of streptozotocin (STZ) (40 mg/kg b.w.) dissolved in citrate buffer (pH 4.4). The NC group received only a vehicle buffer injection (i.p.). One week after the STZ injection, animals with non-fasting blood glucose levels > 300 mg/dl were considered as diabetic. Three weeks after the STZ injection, the animals in FR20, FR30 and FR40 groups were eliminated from the study due to the severity of diabetes and the FR10 group was selected for the remainder of the 11 weeks experimental period. The significantly (p < 0.05) higher fluid intake, blood glucose, serum lipids, liver glycogen, liver function enzymes and insulin resistance (HOMA-IR) and significantly (p < 0.05) lower body weight, oral glucose tolerance, number of pancreatic β-cells and pancreatic β-cell functions (HOMA-β) of FR10 group demonstrate that the 10% fructose-fed followed by 40 mg/kg of BWSTZ injected rat can be a new and alternative model for T2D.

  20. Exercise Training Prevents Cardiovascular Derangements Induced by Fructose Overload in Developing Rats.

    Directory of Open Access Journals (Sweden)

    Daniela Farah

    Full Text Available The risks of chronic diseases associated with the increasing consumption of fructose-laden foods are amplified by the lack of regular physical activity and have become a serious public health issue worldwide. Moreover, childhood eating habits are strongly related to metabolic syndrome in adults. Thus, we aimed to investigate the preventive role of exercise training undertaken concurrently with a high fructose diet on cardiac function, hemodynamics, cardiovascular autonomic modulation and oxidative stress in male rats after weaning. Male Wistar rats were divided into 4 groups (n = 8/group: Sedentary control (SC, Trained control (TC, Sedentary Fructose (SF and Trained Fructose (TF. Training was performed on a treadmill (8 weeks, 40-60% of maximum exercise test. Evaluations of cardiac function, hemodynamics, cardiovascular autonomic modulation and oxidative stress in plasma and in left ventricle (LV were performed. Chronic fructose overload induced glucose intolerance and an increase in white adipose tissue (WAT weight, in myocardial performance index (MPI (SF:0.42±0.04 vs. SC:0.24±0.05 and in arterial pressure (SF:122±3 vs. SC:113±1 mmHg associated with increased cardiac and vascular sympathetic modulation. Fructose also induced unfavorable changes in oxidative stress profile (plasmatic protein oxidation- SF:3.30±0.09 vs. SC:1.45±0.08 nmol/mg prot; and LV total antioxidant capacity (TRAP- SF: 2.5±0.5 vs. SC:12.7±1.7 uM trolox. The TF group showed reduced WAT, glucose intolerance, MPI (0.35±0.04, arterial pressure (118±2mmHg, sympathetic modulation, plasmatic protein oxidation and increased TRAP when compared to SF group. Therefore, our findings indicate that cardiometabolic dysfunctions induced by fructose overload early in life may be prevented by moderate aerobic exercise training.

  1. Exercise Training Prevents Cardiovascular Derangements Induced by Fructose Overload in Developing Rats

    Science.gov (United States)

    Farah, Daniela; Nunes, Jonas; Sartori, Michelle; Dias, Danielle da Silva; Sirvente, Raquel; Silva, Maikon B.; Fiorino, Patrícia; Morris, Mariana; Llesuy, Susana; Farah, Vera; Irigoyen, Maria-Cláudia; De Angelis, Kátia

    2016-01-01

    The risks of chronic diseases associated with the increasing consumption of fructose-laden foods are amplified by the lack of regular physical activity and have become a serious public health issue worldwide. Moreover, childhood eating habits are strongly related to metabolic syndrome in adults. Thus, we aimed to investigate the preventive role of exercise training undertaken concurrently with a high fructose diet on cardiac function, hemodynamics, cardiovascular autonomic modulation and oxidative stress in male rats after weaning. Male Wistar rats were divided into 4 groups (n = 8/group): Sedentary control (SC), Trained control (TC), Sedentary Fructose (SF) and Trained Fructose (TF). Training was performed on a treadmill (8 weeks, 40–60% of maximum exercise test). Evaluations of cardiac function, hemodynamics, cardiovascular autonomic modulation and oxidative stress in plasma and in left ventricle (LV) were performed. Chronic fructose overload induced glucose intolerance and an increase in white adipose tissue (WAT) weight, in myocardial performance index (MPI) (SF:0.42±0.04 vs. SC:0.24±0.05) and in arterial pressure (SF:122±3 vs. SC:113±1 mmHg) associated with increased cardiac and vascular sympathetic modulation. Fructose also induced unfavorable changes in oxidative stress profile (plasmatic protein oxidation- SF:3.30±0.09 vs. SC:1.45±0.08 nmol/mg prot; and LV total antioxidant capacity (TRAP)- SF: 2.5±0.5 vs. SC:12.7±1.7 uM trolox). The TF group showed reduced WAT, glucose intolerance, MPI (0.35±0.04), arterial pressure (118±2mmHg), sympathetic modulation, plasmatic protein oxidation and increased TRAP when compared to SF group. Therefore, our findings indicate that cardiometabolic dysfunctions induced by fructose overload early in life may be prevented by moderate aerobic exercise training. PMID:27930685

  2. Maternal Fructose Intake Induces Insulin Resistance and Oxidative Stress in Male, but Not Female, Offspring

    Directory of Open Access Journals (Sweden)

    Lourdes Rodríguez

    2015-01-01

    Full Text Available Objective. Fructose intake from added sugars correlates with the epidemic rise in metabolic syndrome and cardiovascular diseases. However, consumption of beverages containing fructose is allowed during gestation. Recently, we found that an intake of fructose (10% wt/vol throughout gestation produces an impaired fetal leptin signalling. Therefore, we have investigated whether maternal fructose intake produces subsequent changes in their progeny. Methods. Blood samples from fed and 24 h fasted female and male 90-day-old rats born from fructose-fed, glucose-fed, or control mothers were used. Results. After fasting, HOMA-IR and ISI (estimates of insulin sensitivity were worse in male descendents from fructose-fed mothers in comparison to the other two groups, and these findings were also accompanied by a higher leptinemia. Interestingly, plasma AOPP and uricemia (oxidative stress markers were augmented in male rats from fructose-fed mothers compared to the animals from control or glucose-fed mothers. In contrast, female rats did not show any differences in leptinemia between the three groups. Further, insulin sensitivity was significantly improved in fasted female rats from carbohydrate-fed mothers. In addition, plasma AOPP levels tended to be diminished in female rats from carbohydrate-fed mothers. Conclusion. Maternal fructose intake induces insulin resistance, hyperleptinemia, and plasma oxidative stress in male, but not female, progeny.

  3. Proteomic changes associated with metabolic syndrome in a fructose-fed rat model.

    Science.gov (United States)

    Hsieh, Cheng-Chu; Liao, Chen-Chung; Liao, Yi-Chun; Hwang, Lucy Sun; Wu, Liang-Yi; Hsieh, Shu-Chen

    2016-10-01

    Metabolic syndrome (MetS), characterized by a constellation of disorders such as hyperglycemia, insulin resistance, and hypertension, is becoming a major global public health problem. Fructose consumption has increased dramatically over the past several decades and with it the incidence of MetS. However, its molecular mechanisms remain to be explored. In this study, we used male Sprague-Dawley (SD) rats to study the pathological mechanism of fructose induced MetS. The SD rats were fed a 60% high-fructose diet for 16 weeks to induce MetS. The induction of MetS was confirmed by blood biochemistry examination. Proteomics were used to investigate the differential hepatic protein expression patterns between the normal group and the MetS group. Proteomic results revealed that fructose-induced MetS induced changes in glucose and fatty acid metabolic pathways. In addition, oxidative stress and endoplasmic reticulum stress-related proteins were modulated by high-fructose feeding. In summary, our results identify many new targets for future investigation. Further characterization of these proteins and their involvement in the link between insulin resistance and metabolic dyslipidemia may bring new insights into MetS. Copyright © 2016. Published by Elsevier B.V.

  4. Proteomic changes associated with metabolic syndrome in a fructose-fed rat model

    Directory of Open Access Journals (Sweden)

    Cheng-Chu Hsieh

    2016-10-01

    Full Text Available Metabolic syndrome (MetS, characterized by a constellation of disorders such as hyperglycemia, insulin resistance, and hypertension, is becoming a major global public health problem. Fructose consumption has increased dramatically over the past several decades and with it the incidence of MetS. However, its molecular mechanisms remain to be explored. In this study, we used male Sprague-Dawley (SD rats to study the pathological mechanism of fructose induced MetS. The SD rats were fed a 60% high-fructose diet for 16 weeks to induce MetS. The induction of MetS was confirmed by blood biochemistry examination. Proteomics were used to investigate the differential hepatic protein expression patterns between the normal group and the MetS group. Proteomic results revealed that fructose-induced MetS induced changes in glucose and fatty acid metabolic pathways. In addition, oxidative stress and endoplasmic reticulum stress-related proteins were modulated by high-fructose feeding. In summary, our results identify many new targets for future investigation. Further characterization of these proteins and their involvement in the link between insulin resistance and metabolic dyslipidemia may bring new insights into MetS.

  5. Fed-batch production of concentrated fructose syrup and ethanol using Saccharomyces cerevisiae ATCC 36859

    Energy Technology Data Exchange (ETDEWEB)

    Koren, D W [CANMET, Ottawa, ON (Canada); Duvnjak, Z [Univ. of Ottawa, ON (Canada). Dept. of Chemical Engineering

    1992-01-01

    A fed-batch process is used for the production of concentrated pure fructose syrup and ethanol from various glucose/fructose mixtures by S.cerevisiae ATCC 36859. Applying this technique, glucose-free fructose syrups with over 250 g/l of this sugar were obtained using High Fructose Corn Syrup and hydrolyzed Jerusalem artichoke juice. Bey encouraging ethanol evaporation from the reactor and condensing it, a separate ethanol product with a concentration of up to 350 g/l was also produced. The rates of glucose consumption and ethanol production were higher than in classical batch ethanol fermentation processes. (orig.).

  6. Explaining tolerance for bitterness in chocolate ice cream using solid chocolate preferences

    Science.gov (United States)

    Harwood, Meriel L.; Loquasto, Joseph R.; Roberts, Robert F.; Ziegler, Gregory R.; Hayes, John E.

    2016-01-01

    Chocolate ice cream is commonly formulated with higher sugar levels than nonchocolate flavors to compensate for the inherent bitterness of cocoa. Bitterness, however, is an integral part of the complex flavor of chocolate. In light of the global obesity epidemic, many consumers and health professionals are concerned about the levels of added sugars in foods. Once a strategy for balancing undesirable bitterness and health concerns regarding added sugars has been developed, the task becomes determining whether that product will be acceptable to the consumer. Thus, the purpose of this research was to manipulate the bitterness of chocolate ice cream to examine how this influences consumer preferences. The main goal of this study was to estimate group rejection thresholds for bitterness in chocolate ice cream, and to see if solid chocolate preferences (dark vs. milk) generalized to ice cream. A food-safe bitter ingredient, sucrose octaacetate, was added to chocolate ice cream to alter bitterness without disturbing other the sensory qualities of the ice cream samples, including texture. Untrained chocolate ice cream consumers participated in a large-scale sensory test by indicating their preferences for blinded pairs of unspiked and spiked samples, where the spiked sample had increasing levels of the added bitterant. As anticipated, the group containing individuals who prefer milk chocolate had a much lower tolerance for bitterness in their chocolate ice cream compared with the group of individuals who prefer dark chocolate; indeed, the dark chocolate group tolerated almost twice as much added bitterant in the ice cream before indicating a significant preference for the unspiked (control) ice cream. This work demonstrates the successful application of the rejection threshold method to a complex dairy food. Estimating rejection thresholds could prove to be an effective tool for determining acceptable formulations or quality limits when considering attributes that become

  7. The protective role of low-concentration alcohol in high-fructose induced adverse cardiovascular events in mice.

    Science.gov (United States)

    Wu, Xiaoqi; Pan, Bo; Wang, Ying; Liu, Lingjuan; Huang, Xupei; Tian, Jie

    2018-01-01

    Cardiovascular disease remains a worldwide public health issue. As fructose consumption is dramatically increasing, it has been demonstrated that a fructose-rich intake would increase the risk of cardiovascular disease. In addition, emerging evidences suggest that low concentration alcohol intake may exert a protective effect on cardiovascular system. This study aimed to investigate whether low-concentration alcohol consumption would prevent the adverse effects on cardiovascular events induced by high fructose in mice. From the results of hematoxylin-eosin staining, echocardiography, heart weight/body weight ratio and the expression of hypertrophic marker ANP, we found high-fructose result in myocardial hypertrophy and the low-concentration alcohol consumption would prevent the cardiomyocyte hypertrophy from happening. In addition, we observed low-concentration alcohol consumption could inhibit mitochondria swollen induced by high-fructose. The elevated levels of glucose, triglyceride, total cholesterol in high-fructose group were reduced by low concentration alcohol. Low expression levels of SIRT1 and PPAR-γ induced by high-fructose were significantly elevated when fed with low-concentration alcohol. The histone lysine 9 acetylation (acH3K9) level was decreased in PPAR-γ promoter in high-fructose group but elevated when intake with low concentration alcohol. The binding levels of histone deacetylase SIRT1 were increased in the same region in high-fructose group, while the low concentration alcohol can prevent the increased binding levels. Overall, our study indicates that low-concentration alcohol consumption could inhibit high-fructose related myocardial hypertrophy, cardiac mitochondria damaged and disorders of glucose-lipid metabolism. Furthermore, these findings also provide new insights into histone acetylation-deacetylation mechanisms of low-concentration alcohol treatment that may contribute to the prevention of cardiovascular disease induced by high-fructose

  8. Formation of Fructose-Mediated Advanced Glycation End Products and Their Roles in Metabolic and Inflammatory Diseases.

    Science.gov (United States)

    Gugliucci, Alejandro

    2017-01-01

    Fructose is associated with the biochemical alterations that promote the development of metabolic syndrome (MetS), nonalcoholic fatty liver disease, and type 2 diabetes. Its consumption has increased in parallel with MetS. It is metabolized by the liver, where it stimulates de novo lipogenesis. The triglycerides synthesized lead to hepatic insulin resistance and dyslipidemia. Fructose-derived advanced glycation end products (AGEs) may be involved via the Maillard reaction. Fructose has not been a main focus of glycation research because of the difficulty in measuring its adducts, and, more importantly, because although it is 10 times more reactive than glucose, its plasma concentration is only 1% of that of glucose. In this focused review, I summarize exogenous and endogenous fructose metabolism, fructose glycation, and in vitro, animal, and human data. Fructose is elevated in several tissues of diabetic patients where the polyol pathway is active, reaching the same order of magnitude as glucose. It is plausible that the high reactivity of fructose, directly or via its metabolites, may contribute to the formation of intracellular AGEs and to vascular complications. The evidence, however, is still unconvincing. Two areas that have been overlooked so far and should be actively explored include the following: 1) enteral formation of fructose AGEs, generating an inflammatory response to the receptor for AGEs (which may explain the strong association between fructose consumption and asthma, chronic bronchitis, and arthritis); and 2) inactivation of hepatic AMP-activated protein kinase by a fructose-mediated increase in methylglyoxal flux (perpetuating lipogenesis, fatty liver, and insulin resistance). If proven correct, these mechanisms would put the fructose-mediated Maillard reaction in the limelight again as a contributing factor in chronic inflammatory diseases and MetS. © 2017 American Society for Nutrition.

  9. Production of fructose-containing syrup with enzymes

    Energy Technology Data Exchange (ETDEWEB)

    Helwiig-Nielsen, B

    1981-01-01

    A review on enzymic processes used for production of fructose- high syrup from starch including liquefaction by alpha-amylase, saccharification by amyloglucosidase, and isomerization with glucose isomerase.

  10. The Effect of D-Tagatose on Fructose Absorption in a Rat Model

    OpenAIRE

    Williams, Jarrod; Spitnale, Michael; Lodder, Robert

    2013-01-01

    D-tagatose is in development as a medication for the treatment of type 2 diabetes. The effect of oral D-tagatose on the absorption of D-fructose was assessed when co-administered in this study. In the pilot study, male Sprague-Dawley rats were fed C14 labeled fructose and glucose concomitantly to establish dose levels for the treatment group of rats fed C14 labeled fructose together with D-tagatose. Rats were administered 0, 600, 2000, 6000, or 12000 mg/kg of D-tagatose along with 2000 mg/kg ...

  11. ZrFsy1, a high-affinity fructose/H+ symporter from fructophilic yeast Zygosaccharomyces rouxii.

    Directory of Open Access Journals (Sweden)

    Maria José Leandro

    Full Text Available Zygosaccharomyces rouxii is a fructophilic yeast than can grow at very high sugar concentrations. We have identified an ORF encoding a putative fructose/H(+ symporter in the Z. rouxii CBS 732 genome database. Heterologous expression of this ORF in a S. cerevisiae strain lacking its own hexose transporters (hxt-null and subsequent kinetic characterization of its sugar transport activity showed it is a high-affinity low-capacity fructose/H(+ symporter, with Km 0.45 ± 0.07 mM and Vmax 0.57 ± 0.02 mmol h(-1 (gdw(-1. We named it ZrFsy1. This protein also weakly transports xylitol and sorbose, but not glucose or other hexoses. The expression of ZrFSY1 in Z. rouxii is higher when the cells are cultivated at extremely low fructose concentrations (<0.2% and on non-fermentable carbon sources such as mannitol and xylitol, where the cells have a prolonged lag phase, longer duplication times and change their microscopic morphology. A clear phenotype was determined for the first time for the deletion of a fructose/H(+ symporter in the genome where it occurs naturally. The effect of the deletion of ZrFSY1 in Z. rouxii cells is only evident when the cells are cultivated at very low fructose concentrations, when the ZrFsy1 fructose symporter is the main active fructose transporter system.

  12. Naturally large radiative lepton flavor violating Higgs decay mediated by lepton-flavored dark matter

    International Nuclear Information System (INIS)

    Baek, Seungwon; Kang, Zhaofeng

    2016-01-01

    In the standard model (SM), lepton flavor violating (LFV) Higgs decay is absent at renormalizable level and thus it is a good probe to new physics. In this article we study a type of new physics that could lead to large LFV Higgs decay, i.e., a lepton-flavored dark matter (DM) model which is specified by a Majorana DM and scalar lepton mediators. Different from other similar models with similar setup, we introduce both left-handed and right-handed scalar leptons. They allow large LFV Higgs decay and thus may explain the tentative Br(h→τμ)∼1% experimental results from the LHC. In particular, we find that the stringent bound from τ→μγ can be naturally evaded. One reason, among others, is a large chirality violation in the mediator sector. Aspects of relic density and especially radiative direct detection of the leptonic DM are also investigated, stressing the difference from previous lepton-flavored DM models.

  13. Fructose and tagatose protect against oxidative cell injury by iron chelation.

    Science.gov (United States)

    Valeri, F; Boess, F; Wolf, A; Göldlin, C; Boelsterli, U A

    1997-01-01

    To further investigate the mechanism by which fructose affords protection against oxidative cell injury, cultured rat hepatocytes were exposed to cocaine (300 microM) or nitrofurantoin (400 microM). Both drugs elicited massively increased lactate dehydrogenase release. The addition of the ketohexoses D-fructose (metabolized via glycolysis) or D-tagatose (poor glycolytic substrate) significantly attenuated cocaine- and nitrofurantoin-induced cell injury, although both fructose and tagatose caused a rapid depletion of ATP and compromised the cellular energy charge. Furthermore, fructose, tagatose, and sorbose all inhibited in a concentration-dependent manner (0-16 mM) luminolenhanced chemiluminescence (CL) in cell homogenates, indicating that these compounds inhibit the iron-dependent reactive oxygen species (ROS)-mediated peroxidation of luminol. Indeed, both Fe2+ and Fe3+ further increased cocaine-stimulated CL, which was markedly quenched following addition of the ketohexoses. The iron-independent formation of superoxide anion radicals (acetylated cytochrome c reduction) induced by the prooxidant drugs remained unaffected by fructose or tagatose. The iron-chelator deferoxamine similarly protected against prooxidant-induced cell injury. In contrast, the nonchelating aldohexoses D-glucose and D-galactose did not inhibit luminol CL nor did they protect against oxidative cell injury. These data indicate that ketohexoses can effectively protect against prooxidant-induced cell injury, independent of their glycolytic metabolism, by suppressing the iron-catalyzed formation of ROS.

  14. Flavor universal resonances and warped gravity

    Energy Technology Data Exchange (ETDEWEB)

    Agashe, Kaustubh; Du, Peizhi; Hong, Sungwoo; Sundrum, Raman [Maryland Center for Fundamental Physics, Department of Physics,University of Maryland, College Park, MD 20742 (United States)

    2017-01-04

    Warped higher-dimensional compactifications with “bulk” standard model, or their AdS/CFT dual as the purely 4D scenario of Higgs compositeness and partial compositeness, offer an elegant approach to resolving the electroweak hierarchy problem as well as the origins of flavor structure. However, low-energy electroweak/flavor/CP constraints and the absence of non-standard physics at LHC Run 1 suggest that a “little hierarchy problem” remains, and that the new physics underlying naturalness may lie out of LHC reach. Assuming this to be the case, we show that there is a simple and natural extension of the minimal warped model in the Randall-Sundrum framework, in which matter, gauge and gravitational fields propagate modestly different degrees into the IR of the warped dimension, resulting in rich and striking consequences for the LHC (and beyond). The LHC-accessible part of the new physics is AdS/CFT dual to the mechanism of “vectorlike confinement”, with TeV-scale Kaluza-Klein excitations of the gauge and gravitational fields dual to spin-0,1,2 composites. Unlike the minimal warped model, these low-lying excitations have predominantly flavor-blind and flavor/CP-safe interactions with the standard model. Remarkably, this scenario also predicts small deviations from flavor-blindness originating from virtual effects of Higgs/top compositeness at ∼O(10) TeV, with subdominant resonance decays into Higgs/top-rich final states, giving the LHC an early “preview” of the nature of the resolution of the hierarchy problem. Discoveries of this type at LHC Run 2 would thereby anticipate (and set a target for) even more explicit explorations of Higgs compositeness at a 100 TeV collider, or for next-generation flavor tests.

  15. Odd-flavor Simulations by the Hybrid Monte Carlo

    CERN Document Server

    Takaishi, Tetsuya; Takaishi, Tetsuya; De Forcrand, Philippe

    2001-01-01

    The standard hybrid Monte Carlo algorithm is known to simulate even flavors QCD only. Simulations of odd flavors QCD, however, can be also performed in the framework of the hybrid Monte Carlo algorithm where the inverse of the fermion matrix is approximated by a polynomial. In this exploratory study we perform three flavors QCD simulations. We make a comparison of the hybrid Monte Carlo algorithm and the R-algorithm which also simulates odd flavors systems but has step-size errors. We find that results from our hybrid Monte Carlo algorithm are in agreement with those from the R-algorithm obtained at very small step-size.

  16. Flavor Tagging at Tevatron incl. calibration and control

    Energy Technology Data Exchange (ETDEWEB)

    Moulik, T.; /Kansas U.

    2007-01-01

    This report summarizes the flavor tagging techniques developed at the CDF and D0 experiments. Flavor tagging involves identification of the B meson flavor at production, whether its constituent is a quark or an anti-quark. It is crucial for measuring the oscillation frequency of neutral B mesons, both in the B{sup 0} and B{sub S} system. The two experiments have developed their unique approaches to flavor tagging, using neural networks, and likelihood methods to disentangle tracks from b decays from other tracks. This report discusses these techniques and the measurement of B{sup 0} mixing, as a means to calibrate the taggers.

  17. Nicotine concentrations with electronic cigarette use: effects of sex and flavor.

    Science.gov (United States)

    Oncken, Cheryl A; Litt, Mark D; McLaughlin, Lynn D; Burki, Nausherwan A

    2015-04-01

    This study examined overall changes in nicotine concentrations when using a popular e-cigarette and 18 mg/mL nicotine e-Juice, and it further explored effects of sex and flavorings on these concentrations. We recruited nontreatment-seeking smokers who were willing to try e-cigarettes for 2 weeks and abstain from cigarette smoking. Subjects were randomized to either menthol tobacco or non-menthol tobacco-flavored e-cigarette use for 7-10 days, and the next week they were crossed over to the other condition. On the last day of e-cigarette use of each flavor, subjects completed a laboratory session in which they used the e-cigarette for 5 min ad libitum. Nicotine concentrations were obtained 5 min before and 5, 10, 15, 20, and 30 min after the onset of e-cigarette use. Twenty subjects completed at least 1 monitoring session. Nicotine concentrations significantly increased from baseline to 5 min by 4 ng/mL at the first laboratory session (p e-cigarette as less likeable (p e-cigarette use for 5 min, and flavor may impact nicotine concentrations with e-cigarette use in women. © The Author 2015. Published by Oxford University Press on behalf of the Society for Research on Nicotine and Tobacco. All rights reserved. For permissions, please e-mail: journals.permissions@oup.com.

  18. Unified flavor symmetry from warped dimensions

    Energy Technology Data Exchange (ETDEWEB)

    Frank, Mariana, E-mail: mariana.frank@concordia.ca [Department of Physics, Concordia University, 7141 Sherbrooke St. West, Montreal, Quebec, H4B 1R6 (Canada); Hamzaoui, Cherif, E-mail: hamzaoui.cherif@uqam.ca [Groupe de Physique Théorique des Particules, Département des Sciences de la Terre et de L' Atmosphère, Université du Québec à Montréal, Case Postale 8888, Succ. Centre-Ville, Montréal, Québec, H3C 3P8 (Canada); Pourtolami, Nima, E-mail: n_pour@live.concordia.ca [Department of Physics, Concordia University, 7141 Sherbrooke St. West, Montreal, Quebec, H4B 1R6 (Canada); Toharia, Manuel, E-mail: mtoharia@physics.concordia.ca [Department of Physics, Concordia University, 7141 Sherbrooke St. West, Montreal, Quebec, H4B 1R6 (Canada)

    2015-03-06

    In a model of warped extra-dimensions with all matter fields in the bulk, we propose a scenario which explains all the masses and mixings of the SM fermions. In this scenario, the same flavor symmetric structure is imposed on all the fermions of the Standard Model (SM), including neutrinos. Due to the exponential sensitivity on bulk fermion masses, a small breaking of this symmetry can be greatly enhanced and produce seemingly un-symmetric hierarchical masses and small mixing angles among the charged fermion zero-modes (SM quarks and charged leptons), thus washing out visible effects of the symmetry. If the Dirac neutrinos are sufficiently localized towards the UV boundary, and the Higgs field leaking into the bulk, the neutrino mass hierarchy and flavor structure will still be largely dominated and reflect the fundamental flavor structure, whereas localization of the quark sector would reflect the effects of the flavor symmetry breaking sector. We explore these features in an example based on which a family permutation symmetry is imposed in both quark and lepton sectors.

  19. Heavy flavored jet modification in CMS

    CERN Document Server

    AUTHOR|(CDS)2084335

    2016-01-01

    The energy loss of jets in heavy-ion collisions is expected to depend on the flavor of the fragmenting parton. Thus, measurements of jet quenching as a function of flavor place powerful constraints on the thermodynamical and transport properties of the hot and dense medium. Measurements of the nuclear modification factors of the heavy-flavor-tagged jets (from charm and bottom quarks) in both PbPb and pPb collisions can quantify such energy loss effects. Specifically, pPb measurements provide crucial insights into the behavior of the cold nuclear matter effect, which is required to fully understand the hot and dense medium effects on jets in PbPb collisions. In this talk, we present the heavy flavor jet spectra and measurements of the nuclear modification factors in both PbPb and pPb as a function of transverse momentum and pseudorapidity, using the high statistics pp, pPb and PbPb data taken in 2011 and 2013. Finally, we also will present a proposal for c-jet tagging methodology to be used for the upcoming hi...

  20. New Products from 1,5-Anhydro-D-fructose

    DEFF Research Database (Denmark)

    Andreassen, Mikkel; Lundt, Inge

    1,5-Anhydro-D-fructose 1 (AF) is now available in larger amounts by enzymatic degradation of starch, and thus the utility of AF is the basis of the NEPSA project . A review covering the chemistry and biochemistry of AF has recently been published . In our ongoing research to use AF as a chiral...... investigation. EU-program : NEw Products from Starch derived Anhydro-D- fructose Andersen, S.; Lundt, I.; Marcussen, J.; Yu, S. Carb.Res. 2002, 337, 873-880 Andersen, S.; Isak, T.; Jensen, H. M.; Marcussen, J.; Yu, S. Anti-oxidant. PCT Int. Patent WO 0056838, 2000...

  1. Single Prazosin Infusion in Prelimbic Cortex Fosters Extinction of Amphetamine-Induced Conditioned Place Preference

    Directory of Open Access Journals (Sweden)

    Emanuele C. Latagliata

    2017-08-01

    Full Text Available Exposure to drug-associated cues to induce extinction is a useful strategy to contrast cue-induced drug seeking. Norepinephrine (NE transmission in medial prefrontal cortex has a role in the acquisition and extinction of conditioned place preference induced by amphetamine. We have reported recently that NE in prelimbic cortex delays extinction of amphetamine-induced conditioned place preference (CPP. A potential involvement of α1-adrenergic receptors in the extinction of appetitive conditioned response has been also suggested, although their role in prelimbic cortex has not been yet fully investigated. Here, we investigated the effects of the α1-adrenergic receptor antagonist prazosin infusion in the prelimbic cortex of C57BL/6J mice on expression and extinction of amphetamine-induced CPP. Acute prelimbic prazosin did not affect expression of amphetamine-induced CPP on the day of infusion, while in subsequent days it produced a clear-cut advance of extinction of preference for the compartment previously paired with amphetamine (Conditioned stimulus, CS. Moreover, prazosin-treated mice that had extinguished CS preference showed increased mRNA expression of brain-derived neurotrophic factor (BDNF and post-synaptic density 95 (PSD-95 in the nucleus accumbens shell or core, respectively, thus suggesting that prelimbic α1-adrenergic receptor blockade triggers neural adaptations in subcortical areas that could contribute to the extinction of cue-induced drug-seeking behavior. These results show that the pharmacological blockade of α1-adrenergic receptors in prelimbic cortex by a single infusion is able to induce extinction of amphetamine-induced CPP long before control (vehicle animals, an effect depending on contingent exposure to retrieval, since if infused far from or after reactivation it did not affect preference. Moreover, they suggest strongly that the behavioral effects depend on post-treatment neuroplasticity changes in corticolimbic

  2. Supersymmetry: Compactification, flavor, and dualities

    Science.gov (United States)

    Heidenreich, Benjamin Jones

    We describe several new research directions in the area of supersymmetry. In the context of low-energy supersymmetry, we show that the assumption of R-parity can be replaced with the minimal flavor violation hypothesis, solving the issue of nucleon decay and the new physics flavor problem in one stroke. The assumption of minimal flavor violation uniquely fixes the form of the baryon number violating vertex, leading to testable predictions. The NLSP is unstable, and decays promptly to jets, evading stringent bounds on vanilla supersymmetry from LHC searches, whereas the gravitino is long-lived, and can be a dark matter component. In the case of a sbottom LSP, neutral mesinos can form and undergo oscillations before decaying, leading to same sign tops, and allowing us to place constraints on the model in this case. We show that this well-motivated phenomenology can be naturally explained by spontaneously breaking a gauged flavor symmetry at a high scale in the presence of additional vector-like quarks, leading to mass mixings which simultaneously generate the flavor structure of the baryon-number violating vertex and the Standard Model Yukawa couplings, explaining their minimal flavor violating structure. We construct a model which is robust against Planck suppressed corrections and which also solves the mu problem. In the context of flux compactifications, we begin a study of the local geometry near a stack of D7 branes supporting a gaugino condensate, an integral component of the KKLT scenario for Kahler moduli stabilization. We obtain an exact solution for the geometry in a certain limit using reasonable assumptions about symmetries, and argue that this solution exhibits BPS domain walls, as expected from field theory arguments. We also begin a larger program of understanding general supersymmetric compactifications of type IIB string theory, reformulating previous results in an SL(2, R ) covariant fashion. Finally, we present extensive evidence for a new class of

  3. Lectures on Flavor Physics and CP Violation

    CERN Document Server

    Grinstein, Benjamín

    2016-12-20

    These lectures on flavor physics are an introduction to the subject. First lec- ture: We discuss the meaning of flavor and the importance of flavor physics in restricting extensions of the Standard Model (SM) of Electroweak interactions. We explain the origin of the KM matrix and how its elements are determined. We discuss FCNC and the GIM mechanism, followed by how a principle of Minimal Flavor Violation leads to SM extensions that are safe as far as FCNC are concerned even if the new physics comes in at low, TeVish scales. This is illustrated by the example of B radiative decays ( b → sγ ). Second lecture: We then turn our attention to CP-violation. We start by presenting neutral meson mixing. Then we consider various CP-asymmetries, culminating in the theoretically clean interference between mixing and decay into CP eigenstates.

  4. Acute effects of feeding fructose, glucose and sucrose on blood lipid levels and systemic inflammation.

    Science.gov (United States)

    Jameel, Faizan; Phang, Melinda; Wood, Lisa G; Garg, Manohar L

    2014-12-16

    Recent studies have demonstrated a relationship between fructose consumption and risk of developing metabolic syndrome. Mechanisms by which dietary fructose mediates metabolic changes are poorly understood. This study compared the effects of fructose, glucose and sucrose consumption on post-postprandial lipemia and low grade inflammation measured as hs-CRP. This was a randomized, single blinded, cross-over trial involving healthy subjects (n=14). After an overnight fast, participants were given one of 3 different isocaloric drinks, containing 50 g of either fructose or glucose or sucrose dissolved in water. Blood samples were collected at baseline, 30, 60 and 120 minutes post intervention for the analysis of blood lipids, glucose, insulin and high sensitivity C-reactive protein (hs-CRP). Glucose and sucrose supplementation initially resulted in a significant increase in glucose and insulin levels compared to fructose supplementation and returned to near baseline values within 2 hours. Change in plasma cholesterol, LDL and HDL-cholesterol (measured as area under curve, AUC) was significantly higher when participants consumed fructose compared with glucose or sucrose (PAUC for plasma triglyceride levels however remained unchanged regardless of the dietary intervention. Change in AUC for hs-CRP was also significantly higher in subjects consuming fructose compared with those consuming glucose (P<0.05), but not sucrose (P=0.07). This study demonstrates that fructose as a sole source of energy modulates plasma lipids and hsCRP levels in healthy individuals. The significance of increase in HDL-cholesterol with a concurrent increase in LDL-cholesterol and elevated hs-CRP levels remains to be delineated when considering health effects of feeding fructose-rich diets. ACTRN12614000431628.

  5. Nano-structured Ni(II)-curcumin modified glassy carbon electrode for electrocatalytic oxidation of fructose

    International Nuclear Information System (INIS)

    Elahi, M. Yousef; Mousavi, M.F.; Ghasemi, S.

    2008-01-01

    A nano-structured Ni(II)-curcumin (curcumin: 1,7-bis[4-hydroxy-3-methoxyphenyl]-1,6-heptadiene-3,5-dione) film is electrodeposited on a glassy carbon electrode in alkaline solution. The morphology of polyNi(II)-curcumin (NC) was investigated by scanning electron microscopy (SEM). The SEM results show NC has a nano-globular structure in the range 20-50 nm. Using cyclic voltammetry, linear sweep voltammetry, chronoamperometry, steady-state polarization measurements and electrochemical impedance spectroscopy (EIS) showed that the nano-structure NC film acts as an efficient material for the electrocatalytic oxidation of fructose. According to the voltammetric studies, the increase in the anodic peak current and subsequent decrease in the corresponding cathodic current, fructose was oxidized on the electrode surface via an electrocatalytic mechanism. The EIS results show that the charge-transfer resistance has as a function of fructose concentration, time interval and applied potential. The increase in the fructose concentration and time interval in fructose solution results in enhanced charge transfer resistance in Nyquist plots. The EIS results indicate that fructose electrooxidation at various potentials shows different impedance behaviors. At lower potentials, a semicircle is observed in the first quadrant of impedance plot. With further increase of the potential, a transition of the semicircle from the first to the second quadrant occurs. Also, the results obtained show that the rate of fructose electrooxidation depends on concentration of OH - . Electron transfer coefficient, diffusion coefficient and rate constant of the electrocatalytic oxidation reaction are obtained. The modified electrode was used as a sensor for determination of fructose with a good dynamic range and a low detection limit

  6. Grape expectations: the role of cognitive influences in color-flavor interactions.

    Science.gov (United States)

    Shankar, Maya U; Levitan, Carmel A; Spence, Charles

    2010-03-01

    Color conveys critical information about the flavor of food and drink by providing clues as to edibility, flavor identity, and flavor intensity. Despite the fact that more than 100 published papers have investigated the influence of color on flavor perception in humans, surprisingly little research has considered how cognitive and contextual constraints may mediate color-flavor interactions. In this review, we argue that the discrepancies demonstrated in previously-published color-flavor studies may, at least in part, reflect differences in the sensory expectations that different people generate as a result of their prior associative experiences. We propose that color-flavor interactions in flavor perception cannot be understood solely in terms of the principles of multisensory integration (the currently dominant theoretical framework) but that the role of higher-level cognitive factors, such as expectations, must also be considered.

  7. Protective Effects of Withania somnifera Root on Inflammatory Markers and Insulin Resistance in Fructose-Fed Rats

    Directory of Open Access Journals (Sweden)

    Zahra Samadi Noshahr

    2015-05-01

    Full Text Available Background: We investigated the effects of Withania somnifera root (WS on insulin resistance, tumor necrosis factor α (TNF-α, and interleukin-6 (IL-6 in fructose-fed rats. Methods: Forty-eight Wistar-Albino male rats were randomly divided into four groups (n=12; Group I as control, Group II as sham-treated with WS by 62.5mg/g per diet, Group III fructose-fed rats received 10%W/V fructose, and Group IV fructose- and WS-fed rats. After eight weeks blood samples were collected to measure glucose, insulin, IL-6, and TNF-α levels in sera. Results: Blood glucose, insulin, homeostasis model assessment for insulin resistance (HOMA-R, IL-6, and TNF-α levels were all significantly greater in the fructose-fed rats than in the controls. Treatment with WS significantly (P < 0.05 inhibited the fructose-induced increases in glucose, insulin, HOMA-R, IL-6, and TNF-α. Conclusion: Our data suggest that WS normalizes hyperglycemia in fructose-fed rats by reducing inflammatory markers and improving insulin sensitivity.

  8. Fructose 2,6-bisphosphate and its phosphorothioate analogue. Comparison of their hydrolysis and action on glycolytic and gluconeogenic enzymes.

    OpenAIRE

    Rider, M H; Kuntz, D A; Hue, L

    1988-01-01

    Purified chicken liver 6-phosphofructo-2-kinase/fructose 2,6-bisphosphatase was phosphorylated either from fructose 2,6-bis[2-32P]phosphate or fructose 2-phosphoro[35S]thioate 6-phosphate. The turnover of the thiophosphorylated enzyme intermediate as well as the overall phosphatase reaction was four times faster than with authentic fructose 2,6-bisphosphate. Fructose 2-phosphorothioate 6-phosphate was 10-100-fold less potent than authentic fructose 2,6-bisphosphate in stimulating 6-phosphofru...

  9. Conditions sufficient for the production of oral cocaine or lidocaine self-administration in preference to water.

    Science.gov (United States)

    Falk, J L; Siris, A; Lau, C E

    1996-03-01

    Groups of rats were given a chronic history of drinking cocaine solutions of different concentrations in daily, 3-h schedule induced polydipsia sessions. Animals failed to develop a preference for cocaine solution to concurrently presented water. Schedule-induction conditions were maintained, and the animals were divided into separate groups, drinking either cocaine or lidocaine placed in a highly acceptable vehicle (glucose-saccharin solution). Animals preferred their respective drug solutions to concurrently presented water, and these preferences remained stable after the glucose-saccharin vehicle was gradually faded to water, leaving only cocaine or lidocaine, respectively, in the solution. Thus a stable preference for drug solution to water could be instituted in rats for either cocaine or lidocaine solution (putative reinforcing and nonreinforcing agents, respectively) given an appropriate associative history, with high intakes maintained by schedule-induction. Conditions sufficient for the initiation of an oral preference and high intake for a putatively reinforcing drug cannot be assumed to occur owing to the drug's reinforcing property in the absence of demonstrating the ineffectiveness of an appropriate negative control substance.

  10. Systematic model building with flavor symmetries

    Energy Technology Data Exchange (ETDEWEB)

    Plentinger, Florian

    2009-12-19

    The observation of neutrino masses and lepton mixing has highlighted the incompleteness of the Standard Model of particle physics. In conjunction with this discovery, new questions arise: why are the neutrino masses so small, which form has their mass hierarchy, why is the mixing in the quark and lepton sectors so different or what is the structure of the Higgs sector. In order to address these issues and to predict future experimental results, different approaches are considered. One particularly interesting possibility, are Grand Unified Theories such as SU(5) or SO(10). GUTs are vertical symmetries since they unify the SM particles into multiplets and usually predict new particles which can naturally explain the smallness of the neutrino masses via the seesaw mechanism. On the other hand, also horizontal symmetries, i.e., flavor symmetries, acting on the generation space of the SM particles, are promising. They can serve as an explanation for the quark and lepton mass hierarchies as well as for the different mixings in the quark and lepton sectors. In addition, flavor symmetries are significantly involved in the Higgs sector and predict certain forms of mass matrices. This high predictivity makes GUTs and flavor symmetries interesting for both, theorists and experimentalists. These extensions of the SM can be also combined with theories such as supersymmetry or extra dimensions. In addition, they usually have implications on the observed matter-antimatter asymmetry of the universe or can provide a dark matter candidate. In general, they also predict the lepton flavor violating rare decays {mu} {yields} e{gamma}, {tau} {yields} {mu}{gamma}, and {tau} {yields} e{gamma} which are strongly bounded by experiments but might be observed in the future. In this thesis, we combine all of these approaches, i.e., GUTs, the seesaw mechanism and flavor symmetries. Moreover, our request is to develop and perform a systematic model building approach with flavor symmetries and

  11. Systematic model building with flavor symmetries

    International Nuclear Information System (INIS)

    Plentinger, Florian

    2009-01-01

    The observation of neutrino masses and lepton mixing has highlighted the incompleteness of the Standard Model of particle physics. In conjunction with this discovery, new questions arise: why are the neutrino masses so small, which form has their mass hierarchy, why is the mixing in the quark and lepton sectors so different or what is the structure of the Higgs sector. In order to address these issues and to predict future experimental results, different approaches are considered. One particularly interesting possibility, are Grand Unified Theories such as SU(5) or SO(10). GUTs are vertical symmetries since they unify the SM particles into multiplets and usually predict new particles which can naturally explain the smallness of the neutrino masses via the seesaw mechanism. On the other hand, also horizontal symmetries, i.e., flavor symmetries, acting on the generation space of the SM particles, are promising. They can serve as an explanation for the quark and lepton mass hierarchies as well as for the different mixings in the quark and lepton sectors. In addition, flavor symmetries are significantly involved in the Higgs sector and predict certain forms of mass matrices. This high predictivity makes GUTs and flavor symmetries interesting for both, theorists and experimentalists. These extensions of the SM can be also combined with theories such as supersymmetry or extra dimensions. In addition, they usually have implications on the observed matter-antimatter asymmetry of the universe or can provide a dark matter candidate. In general, they also predict the lepton flavor violating rare decays μ → eγ, τ → μγ, and τ → eγ which are strongly bounded by experiments but might be observed in the future. In this thesis, we combine all of these approaches, i.e., GUTs, the seesaw mechanism and flavor symmetries. Moreover, our request is to develop and perform a systematic model building approach with flavor symmetries and to search for phenomenological

  12. Inflammatory and Oxidative Responses Induced by Exposure to Commonly Used e-Cigarette Flavoring Chemicals and Flavored e-Liquids without Nicotine

    OpenAIRE

    Muthumalage, Thivanka; Prinz, Melanie; Ansah, Kwadwo O.; Gerloff, Janice; Sundar, Isaac K.; Rahman, Irfan

    2018-01-01

    Background: The respiratory health effects of inhalation exposure to e-cigarette flavoring chemicals are not well understood. We focused our study on the immuno-toxicological and the oxidative stress effects by these e-cigarette flavoring chemicals on two types of human monocytic cell lines, Mono Mac 6 (MM6) and U937. The potential to cause oxidative stress by these flavoring chemicals was assessed by measuring the production of reactive oxygen species (ROS). We hypothesized that the flavorin...

  13. Public Governance Quality and Tax Compliance Behavior in Nigeria: The Moderating Role of Financial Condition and Risk Preference

    Directory of Open Access Journals (Sweden)

    James O. Alabede

    2011-06-01

    public governance quality on tax compliance behavior of individual taxpayers as well as the moderating effect of financial condition and risk preference on tax compliance and its determinants. This study extended tax compliance model to incorporate public governance quality and moderating effects of financial condition and risk preference.

  14. “Jello® Shots” and Cocktails as Ethanol Vehicles: Parametric Studies with High- and Low-Saccharin-Consuming Rats

    Directory of Open Access Journals (Sweden)

    Nancy K. Dess

    2013-11-01

    Full Text Available Naïve humans and rats voluntarily consume little ethanol at concentrations above ~6% due to its aversive flavor. Developing procedures that boost intake of ethanol or ethanol-paired flavors facilitates research on neural mechanisms of ethanol-associated behaviors and helps identify variables that modulate ethanol intake outside of the lab. The present study explored the impact on consumption of ethanol and ethanol-paired flavors of nutritionally significant parametric variations: ethanol vehicle (gelatin or solution, with or without polycose; ethanol concentration (4% or 10%; and feeding status (chow deprived or ad lib. during flavor conditioning and flavor preference testing. Individual differences were modeled by testing rats of lines selectively bred for high (HiS or low (LoS saccharin intake. A previously reported preference for ethanol-paired flavors was replicated when ethanol had been drunk during conditioning. However, indifference or aversion to ethanol-paired flavors generally obtained when ethanol had been eaten in gelatin during conditioning, regardless of ethanol concentration, feeding status, or caloric value of the vehicle. Modest sex and line variations occurred. Engaging different behavioral systems when eating gelatin, rather than drinking solution, may account for these findings. Implications for parameter selection in future neurobiological research and for understanding conditions that influence ethanol intake outside of the lab are discussed.

  15. The breaking of flavor democracy in the quark sector

    Science.gov (United States)

    Fritzsch, Harald; Xing, Zhi-Zhong; Zhang, Di

    2017-09-01

    The democracy of quark flavors is a well-motivated flavor symmetry, but it must be properly broken in order to explain the observed quark mass spectrum and flavor mixing pattern. We reconstruct the texture of flavor democracy breaking and evaluate its strength in a novel way, by assuming a parallelism between the Q=+2/3 and Q=-1/3 quark sectors and using a nontrivial parametrization of the flavor mixing matrix. Some phenomenological implications of such democratic quark mass matrices, including their variations in the hierarchy basis and their evolution from the electroweak scale to a super-high energy scale, are also discussed. Supported by National Natural Science Foundation of China (11375207) and National Basic Research Program of China (2013CB834300)

  16. Dietary fructose and risk of metabolic syndrome in adults: Tehran Lipid and Glucose study

    Directory of Open Access Journals (Sweden)

    Hosseinpanah Farhad

    2011-07-01

    Full Text Available Abstract Background Studies have shown that the excessive fructose intake may induce adverse metabolic effects. There is no direct evidence from epidemiological studies to clarify the association between usual amounts of fructose intake and the metabolic syndrome. Objective The aim this study was to determine the association of fructose intake and prevalence of metabolic syndrome (MetS and its components in Tehranian adults. Methods This cross-sectional population based study was conducted on 2537 subjects (45% men aged 19-70 y, participants of the Tehran Lipid and Glucose Study (2006-2008. Dietary data were collected using a validated 168 item semi-quantitative food frequency questionnaire. Dietary fructose intake was calculated by sum of natural fructose (NF in fruits and vegetables and added fructose (AF in commercial foods. MetS was defined according to the modified NCEP ATP III for Iranian adults. Results The mean ages of men and women were 40.5 ± 13.6 and 38.6 ± 12.8 years, respectively. Mean total dietary fructose intakes were 46.5 ± 24.5 (NF: 19.6 ± 10.7 and AF: 26.9 ± 13.9 and 37.3 ± 24.2 g/d (NF: 18.6 ± 10.5 and AF: 18.7 ± 13.6 in men and women, respectively. Compared with those in the lowest quartile of fructose intakes, men and women in the highest quartile, respectively, had 33% (95% CI, 1.15-1.47 and 20% (95% CI, 1.09-1.27 higher risk of the metabolic syndrome; 39% (CI, 1.16-1.63 and 20% (CI, 1.07-1.27 higher risk of abdominal obesity; 11% (CI, 1.02-1.17 and 9% (CI, 1.02-1.14 higher risk of hypertension; and 9% (CI, 1-1.15 and 9% (1.04-1.12 higher risk of impaired fasting glucose. Conclusion Higher consumption of dietary fructose may have adverse metabolic effects.

  17. Dietary lipids do not contribute to the higher hepatic triglyceride levels of fructose- compared to glucose-fed mice

    NARCIS (Netherlands)

    Nunes, P.M.; Wright, A.J.; Veltien, A.A.; Asten, J.J.A. van; Tack, C.J.J.; Jones, J.G.; Heerschap, A.

    2014-01-01

    Fructose consumption has been associated with the surge in obesity and dyslipidemia. This may be mediated by the fructose effects on hepatic lipids and ATP levels. Fructose metabolism provides carbons for de novo lipogenesis (DNL) and stimulates enterocyte secretion of apoB48. Thus, fructose-induced

  18. A new radiochemical assay for fructose-1,6-diphosphatase in human leucocytes

    International Nuclear Information System (INIS)

    Janssen, A.J.M.; Trijbels, F.J.M.

    1982-01-01

    Fructose-1,6-diphosphatase (D-fructose-1,6-diphosphate 1-phosphohydrolase, EC 3.1.3.11, FDPase) is one of the key enzymes of the gluconeogenic pathway. Measuring the activity both in the presence and in the absence of AMP yields the true FDPase activity, corrected for non-specific phosphatase activity. In this paper the authors introduce a new radiochemical assay for FDPase, based on the decarboxylating activity of 6-phosphogluconate dehydrogenase. One molecule [U- 14 C]fructose-1,6-diphosphate yields one molecule 14 CO 2 which can be captured in strongly basic solutions and counted in a liquid scintillation counter. (Auth.)

  19. Simple picture for neutrino flavor transformation in supernovae

    Science.gov (United States)

    Duan, Huaiyu; Fuller, George M.; Qian, Yong-Zhong

    2007-10-01

    We can understand many recently discovered features of flavor evolution in dense, self-coupled supernova neutrino and antineutrino systems with a simple, physical scheme consisting of two quasistatic solutions. One solution closely resembles the conventional, adiabatic single-neutrino Mikheyev-Smirnov-Wolfenstein (MSW) mechanism, in that neutrinos and antineutrinos remain in mass eigenstates as they evolve in flavor space. The other solution is analogous to the regular precession of a gyroscopic pendulum in flavor space, and has been discussed extensively in recent works. Results of recent numerical studies are best explained with combinations of these solutions in the following general scenario: (1) Near the neutrino sphere, the MSW-like many-body solution obtains. (2) Depending on neutrino vacuum mixing parameters, luminosities, energy spectra, and the matter density profile, collective flavor transformation in the nutation mode develops and drives neutrinos away from the MSW-like evolution and toward regular precession. (3) Neutrino and antineutrino flavors roughly evolve according to the regular precession solution until neutrino densities are low. In the late stage of the precession solution, a stepwise swapping develops in the energy spectra of νe and νμ/ντ. We also discuss some subtle points regarding adiabaticity in flavor transformation in dense-neutrino systems.

  20. Democratic (s)fermions and lepton flavor violation

    Science.gov (United States)

    Hamaguchi, K.; Kakizaki, Mitsuru; Yamaguchi, Masahiro

    2003-09-01

    The democratic approach to account for fermion masses and mixing is known to be successful not only in the quark sector but also in the lepton sector. Here we extend this ansatz to supersymmetric standard models, in which the Kähler potential obeys the underlying S3 flavor symmetries. The requirement of neutrino bi-large mixing angles constrains the form of the Kähler potential for left-handed lepton multiplets. We find that right-handed sleptons can have nondegenerate masses and flavor mixing, while left-handed sleptons are argued to have universal and hence flavor-blind masses. This mass pattern is testable in future collider experiments when superparticle masses will be measured precisely. Lepton flavor violation arises in this scenario. In particular, μ→eγ is expected to be observed in a planned future experiment if supersymmetry breaking scale is close to the weak scale.

  1. Democratic (s)fermions and lepton flavor violation

    International Nuclear Information System (INIS)

    Hamaguchi, K.; Kakizaki, Mitsuru; Yamaguchi, Masahiro

    2003-01-01

    The democratic approach to account for fermion masses and mixing is known to be successful not only in the quark sector but also in the lepton sector. Here we extend this ansatz to supersymmetric standard models, in which the Kaehler potential obeys the underlying S 3 flavor symmetries. The requirement of neutrino bi-large mixing angles constrains the form of the Kaehler potential for left-handed lepton multiplets. We find that right-handed sleptons can have nondegenerate masses and flavor mixing, while left-handed sleptons are argued to have universal and hence flavor-blind masses. This mass pattern is testable in future collider experiments when superparticle masses will be measured precisely. Lepton flavor violation arises in this scenario. In particular, μ→eγ is expected to be observed in a planned future experiment if supersymmetry breaking scale is close to the weak scale

  2. A Heavy Flavor Tracker for STAR

    Energy Technology Data Exchange (ETDEWEB)

    Xu, Z.; Chen, Y.; Kleinfelder, S.; Koohi, A.; Li, S.; Huang, H.; Tai, A.; Kushpil, V.; Sumbera, M.; Colledani, C.; Dulinski, W.; Himmi,A.; Hu, C.; Shabetai, A.; Szelezniak, M.; Valin, I.; Winter, M.; Miller,M.; Surrow, B.; Van Nieuwenhuizen G.; Bieser, F.; Gareus, R.; Greiner,L.; Lesser, F.; Matis, H.S.; Oldenburg, M.; Ritter, H.G.; Pierpoint, L.; Retiere, F.; Rose, A.; Schweda, K.; Sichtermann, E.; Thomas, J.H.; Wieman, H.; Yamamoto, E.; Kotov, I.

    2005-03-14

    We propose to construct a Heavy Flavor Tracker (HFT) for theSTAR experiment at RHIC. The HFT will bring new physics capabilities toSTAR and it will significantly enhance the physics capabilities of theSTAR detector at central rapidities. The HFT will ensure that STAR willbe able to take heavy flavor data at all luminosities attainablethroughout the proposed RHIC II era.

  3. A Heavy Flavor Tracker for STAR

    Energy Technology Data Exchange (ETDEWEB)

    Xu, Z.; Chen, Y.; Kleinfelder, S.; Koohi, A.; Li, S.; Huang, H.; Tai, A.; Kushpil, V.; Sumbera, M.; Colledani, C.; Dulinski, W.; Himmi,A.; Hu, C.; Shabetai, A.; Szelezniak, M.; Valin, I.; Winter, M.; Surrow,B.; Van Nieuwenhuizen, G.; Bieser, F.; Gareus, R.; Greiner, L.; Lesser,F.; Matis, H.S.; Oldenburg, M.; Ritter, H.G.; Pierpoint, L.; Retiere, F.; Rose, A.; Schweda, K.; Sichtermann, E.; Thomas, J.H.; Wieman, H.; Yamamoto, E.; Kotov, I.

    2005-03-14

    We propose to construct a Heavy Flavor Tracker (HFT) for the STAR experiment at RHIC. The HFT will bring new physics capabilities to STAR and it will significantly enhance the physics capabilities of the STAR detector at central rapidities. The HFT will ensure that STAR will be able to take heavy flavor data at all luminosities attainable throughout the proposed RHIC II era.

  4. A Heavy Flavor Tracker for STAR

    International Nuclear Information System (INIS)

    Xu, Z.; Chen, Y.; Kleinfelder, S.; Koohi, A.; Li, S.; Huang, H.; Tai, A.; Kushpil, V.; Sumbera, M.; Colledani, C.; Dulinski, W.; Himmi, A.; Hu, C.; Shabetai, A.; Szelezniak, M.; Valin, I.; Winter, M.; Surrow, B.; Van Nieuwenhuizen, G.; Bieser, F.; Gareus, R.; Greiner, L.; Lesser, F.; Matis, H.S.; Oldenburg, M.; Ritter, H.G.; Pierpoint, L.; Retiere, F.; Rose, A.; Schweda, K.; Sichtermann, E.; Thomas, J.H.; Wieman, H.; Yamamoto, E.; Kotov, I.

    2005-01-01

    We propose to construct a Heavy Flavor Tracker (HFT) for the STAR experiment at RHIC. The HFT will bring new physics capabilities to STAR and it will significantly enhance the physics capabilities of the STAR detector at central rapidities. The HFT will ensure that STAR will be able to take heavy flavor data at all luminosities attainable throughout the proposed RHIC II era

  5. Flavored quantum Boltzmann equations

    International Nuclear Information System (INIS)

    Cirigliano, Vincenzo; Lee, Christopher; Ramsey-Musolf, Michael J.; Tulin, Sean

    2010-01-01

    We derive from first principles, using nonequilibrium field theory, the quantum Boltzmann equations that describe the dynamics of flavor oscillations, collisions, and a time-dependent mass matrix in the early universe. Working to leading nontrivial order in ratios of relevant time scales, we study in detail a toy model for weak-scale baryogenesis: two scalar species that mix through a slowly varying time-dependent and CP-violating mass matrix, and interact with a thermal bath. This model clearly illustrates how the CP asymmetry arises through coherent flavor oscillations in a nontrivial background. We solve the Boltzmann equations numerically for the density matrices, investigating the impact of collisions in various regimes.

  6. Lepton flavor violation and seesaw symmetries

    Energy Technology Data Exchange (ETDEWEB)

    Aristizabal Sierra, D., E-mail: daristizabal@ulg.ac.be [Universite de Liege, IFPA, Department AGO (Belgium)

    2013-03-15

    When the standard model is extended with right-handed neutrinos the symmetries of the resulting Lagrangian are enlarged with a new global U(1){sub R} Abelian factor. In the context of minimal seesaw models we analyze the implications of a slightly broken U(1){sub R} symmetry on charged lepton flavor violating decays. We find, depending on the R-charge assignments, models where charged lepton flavor violating rates can be within measurable ranges. In particular, we show that in the resulting models due to the structure of the light neutrino mass matrix muon flavor violating decays are entirely determined by neutrino data (up to a normalization factor) and can be sizable in a wide right-handed neutrino mass range.

  7. Three-flavor color superconductivity

    Energy Technology Data Exchange (ETDEWEB)

    Malekzadeh, H.

    2007-12-15

    I investigate some of the inert phases in three-flavor, spin-zero color-superconducting quark matter: the CFL phase (the analogue of the B phase in superfluid {sup 3}He), the A and A{sup *} phases, and the 2SC and sSC phases. I compute the pressure of these phases with and without the neutrality condition. Without the neutrality condition, after the CFL phase the sSC phase is the dominant phase. However, including the neutrality condition, the CFL phase is again the energetically favored phase except for a small region of intermediate densities where the 2SC/A{sup *} phase is favored. It is shown that the 2SC phase is identical to the A{sup *} phase up to a color rotation. In addition, I calculate the self-energies and the spectral densities of longitudinal and transverse gluons at zero temperature in color-superconducting quark matter in the CFL phase. I find a collective excitation, a plasmon, at energies smaller than two times the gap parameter and momenta smaller than about eight times the gap. The dispersion relation of this mode exhibits a minimum at some nonzero value of momentum, indicating a van Hove singularity. (orig.)

  8. Three-flavor color superconductivity

    International Nuclear Information System (INIS)

    Malekzadeh, H.

    2007-12-01

    I investigate some of the inert phases in three-flavor, spin-zero color-superconducting quark matter: the CFL phase (the analogue of the B phase in superfluid 3 He), the A and A * phases, and the 2SC and sSC phases. I compute the pressure of these phases with and without the neutrality condition. Without the neutrality condition, after the CFL phase the sSC phase is the dominant phase. However, including the neutrality condition, the CFL phase is again the energetically favored phase except for a small region of intermediate densities where the 2SC/A * phase is favored. It is shown that the 2SC phase is identical to the A * phase up to a color rotation. In addition, I calculate the self-energies and the spectral densities of longitudinal and transverse gluons at zero temperature in color-superconducting quark matter in the CFL phase. I find a collective excitation, a plasmon, at energies smaller than two times the gap parameter and momenta smaller than about eight times the gap. The dispersion relation of this mode exhibits a minimum at some nonzero value of momentum, indicating a van Hove singularity. (orig.)

  9. Flavor Tagging with Deep Neural Networks at Belle II

    CERN Multimedia

    CERN. Geneva

    2017-01-01

    The Belle II experiment is mainly designed to investigate the decay of B meson pairs from $\\Upsilon(4S)$ decays, produced by the asymmetric electron-positron collider SuperKEKB. The determination of the B meson flavor, so-called flavor tagging, plays an important role in analyses and can be inferred in many cases directly from the final state particles. In this talk a successful approach of B meson flavor tagging utilizing a Deep Neural Network is presented. Monte Carlo studies show a significant improvement with respect to the established category-based flavor tagging algorithm.

  10. Influence of fructose on the diffusion of potassium hydrogen phosphate in aqueous solutions at 25 °C

    International Nuclear Information System (INIS)

    Verissimo, Luis M.P.; Teigão, Joana M.M.; Ramos, M. Luísa; Burrows, Hugh D.; Esteso, Miguel A.; Ribeiro, Ana C.F.

    2016-01-01

    Highlights: • Diffusion coefficients of aqueous systems of fructose and potassium hydrogen phosphate measured with Lobo’s cell. • Influence of the fructose on the diffusion of potassium hydrogen phosphate. • Interactions between of hydrogen phosphate anion and fructose. - Abstract: Diffusion coefficients have been measured at 25 °C for potassium hydrogen phosphate (K_2HPO_4, 0.101 mol kg"−"1) in aqueous solutions containing various concentrations of fructose from (0.001 to 0.101) mol kg"−"1, using a conductimetric cell (the Lobo cell) coupled to an automatic data acquisition system. Significant effects of fructose were observed on the diffusion of K_2HPO_4 in these mixtures, which are attributed to the interaction between HPO_4"2"− anion (or other protonated forms) and fructose. Support for this comes from "1H and "1"3C NMR spectroscopy, which are compatible with binding between the anomeric forms of D-fructose and the HPO_4"2"− anion.

  11. Selective fermentation of pitted dates by S. cerevisiae for the production of concentrated fructose syrups and ethanol

    International Nuclear Information System (INIS)

    Putra, Meilana Dharma; Abasaeed, Ahmed E; Zeinelabdeen, Mohamed A; Gaily, Mohamed H; Sulieman, Ashraf K

    2014-01-01

    About half of worldwide production of dates is unconsumed. Dates contain over 75 % reduced sugars (mostly glucose and fructose with nearly equal amount). Compared to the commercial Saccharomyces cerevisiae wild strain, the strains ATCC 36858 and 36859 could produce high concentration fructose syrups. The fructose fractions obtained were 95.9 and 97.4% for ATCC 36858 and 86.5 and 91.4% for ATCC 36859 at 30 and 33°C, respectively. Fructose yields higher than 90% were obtained using ATCC 36858 compared to those obtained using ATCC 36859 which were 87.3 and 66.1% at 30 and 33°C, respectively. The ethanol yield using ATCC 36858 was higher than that using ATCC 36859 by 16 and 9% at 30 and 33°C, respectively. Through this finding, the production of fructose and ethanol from date extract is a promising process. Moreover, the fructose fractions obtained here (about 90%) are much higher than those obtained with the commercial process, i.e. 55 % fructose syrups.

  12. Selective fermentation of pitted dates by S. cerevisiae for the production of concentrated fructose syrups and ethanol

    Science.gov (United States)

    Dharma Putra, Meilana; Abasaeed, Ahmed E.; Zeinelabdeen, Mohamed A.; Gaily, Mohamed H.; Sulieman, Ashraf K.

    2014-04-01

    About half of worldwide production of dates is unconsumed. Dates contain over 75 % reduced sugars (mostly glucose and fructose with nearly equal amount). Compared to the commercial Saccharomyces cerevisiae wild strain, the strains ATCC 36858 and 36859 could produce high concentration fructose syrups. The fructose fractions obtained were 95.9 and 97.4% for ATCC 36858 and 86.5 and 91.4% for ATCC 36859 at 30 and 33°C, respectively. Fructose yields higher than 90% were obtained using ATCC 36858 compared to those obtained using ATCC 36859 which were 87.3 and 66.1% at 30 and 33°C, respectively. The ethanol yield using ATCC 36858 was higher than that using ATCC 36859 by 16 and 9% at 30 and 33°C, respectively. Through this finding, the production of fructose and ethanol from date extract is a promising process. Moreover, the fructose fractions obtained here (about 90%) are much higher than those obtained with the commercial process, i.e. 55 % fructose syrups.

  13. Randall-Sundrum models vs. supersymmetry. The different flavor signatures

    International Nuclear Information System (INIS)

    Gori, Stefania

    2010-07-01

    The Minimal Supersymmetric Standard Model based on flavor symmetries and models with a warped extra dimension as first proposed by Randall and Sundrum represent two of the best founded theories beyond the Standard Model. They provide two appealing solutions both to the gauge hierarchy problem and to the Standard Model flavor hierarchy problems. In this thesis we focus on a particular Randall-Sundrum model based on the custodial symmetry SU(2) L x SU(2) R x P LR in the bulk and on two Supersymmetric flavor models: the one based on a U(1) abelian flavor symmetry, the other on a SU(3) non abelian flavor symmetry. We first analyze and compare the flavor structure of the two frameworks, showing two possible ways to address the New Physics flavor problem: warped geometry and custodial protection vs. flavor symmetry. Subsequently, we study the impact of the new particles (Kaluza-Klein states in the Randall-Sundrum model and superpartners in Supersymmetry) in the K and B meson mixings and rare decays. We perform a global numerical analysis of the new physics effects in the models in question and we show that it is possible to naturally be in agreement with all the available data on ΔF=2 observables, even fixing the energy scale of the models to the TeV range, in order to have new particles in the reach of the LHC. We then study distinctive patterns of flavor violation which can enable future experiments to distinguish the two frameworks. In particular, the specific correlations between the CP violating asymmetry in the B s 0 - anti B s 0 system, the rare decays B s,d →μ + μ - and K→πνanti ν allow in principle for an experimental test of the Randall-Sundrum model and of the two Supersymmetric flavor models and a clear distinction between the two frameworks, once new data will be available. (orig.)

  14. Randall-Sundrum models vs. supersymmetry. The different flavor signatures

    Energy Technology Data Exchange (ETDEWEB)

    Gori, Stefania

    2010-07-15

    The Minimal Supersymmetric Standard Model based on flavor symmetries and models with a warped extra dimension as first proposed by Randall and Sundrum represent two of the best founded theories beyond the Standard Model. They provide two appealing solutions both to the gauge hierarchy problem and to the Standard Model flavor hierarchy problems. In this thesis we focus on a particular Randall-Sundrum model based on the custodial symmetry SU(2){sub L} x SU(2){sub R} x P{sub LR} in the bulk and on two Supersymmetric flavor models: the one based on a U(1) abelian flavor symmetry, the other on a SU(3) non abelian flavor symmetry. We first analyze and compare the flavor structure of the two frameworks, showing two possible ways to address the New Physics flavor problem: warped geometry and custodial protection vs. flavor symmetry. Subsequently, we study the impact of the new particles (Kaluza-Klein states in the Randall-Sundrum model and superpartners in Supersymmetry) in the K and B meson mixings and rare decays. We perform a global numerical analysis of the new physics effects in the models in question and we show that it is possible to naturally be in agreement with all the available data on {delta}F=2 observables, even fixing the energy scale of the models to the TeV range, in order to have new particles in the reach of the LHC. We then study distinctive patterns of flavor violation which can enable future experiments to distinguish the two frameworks. In particular, the specific correlations between the CP violating asymmetry in the B{sub s}{sup 0}- anti B{sub s}{sup 0} system, the rare decays B{sub s,d}{yields}{mu}{sup +}{mu}{sup -} and K{yields}{pi}{nu}anti {nu} allow in principle for an experimental test of the Randall-Sundrum model and of the two Supersymmetric flavor models and a clear distinction between the two frameworks, once new data will be available. (orig.)

  15. Simulating nonlinear neutrino flavor evolution

    Energy Technology Data Exchange (ETDEWEB)

    Duan, H [Institute for Nuclear Theory, University of Washington, Seattle, WA 98195 (United States); Fuller, G M [Department of Physics, University of California, San Diego, La Jolla, CA 92093 (United States); Carlson, J [Theoretical Division, Los Alamos National Laboratory, Los Alamos, NM 87545 (United States)], E-mail: hduan@phys.washington.edu, E-mail: gfuller@ucsd.edu, E-mail: carlson@lanl.gov

    2008-10-01

    We discuss a new kind of astrophysical transport problem: the coherent evolution of neutrino flavor in core collapse supernovae. Solution of this problem requires a numerical approach which can simulate accurately the quantum mechanical coupling of intersecting neutrino trajectories and the associated nonlinearity which characterizes neutrino flavor conversion. We describe here the two codes developed to attack this problem. We also describe the surprising phenomena revealed by these numerical calculations. Chief among these is that the nonlinearities in the problem can engineer neutrino flavor transformation which is dramatically different to that in standard Mikheyev-Smirnov-Wolfenstein treatments. This happens even though the neutrino mass-squared differences are measured to be small, and even when neutrino self-coupling is sub-dominant. Our numerical work has revealed potential signatures which, if detected in the neutrino burst from a Galactic core collapse event, could reveal heretofore unmeasurable properties of the neutrinos, such as the mass hierarchy and vacuum mixing angle {theta}{sub 13}.

  16. Simulating nonlinear neutrino flavor evolution

    Science.gov (United States)

    Duan, H.; Fuller, G. M.; Carlson, J.

    2008-10-01

    We discuss a new kind of astrophysical transport problem: the coherent evolution of neutrino flavor in core collapse supernovae. Solution of this problem requires a numerical approach which can simulate accurately the quantum mechanical coupling of intersecting neutrino trajectories and the associated nonlinearity which characterizes neutrino flavor conversion. We describe here the two codes developed to attack this problem. We also describe the surprising phenomena revealed by these numerical calculations. Chief among these is that the nonlinearities in the problem can engineer neutrino flavor transformation which is dramatically different to that in standard Mikheyev Smirnov Wolfenstein treatments. This happens even though the neutrino mass-squared differences are measured to be small, and even when neutrino self-coupling is sub-dominant. Our numerical work has revealed potential signatures which, if detected in the neutrino burst from a Galactic core collapse event, could reveal heretofore unmeasurable properties of the neutrinos, such as the mass hierarchy and vacuum mixing angle θ13.

  17. Flavorful leptoquarks at hadron colliders

    Science.gov (United States)

    Hiller, Gudrun; Loose, Dennis; Nišandžić, Ivan

    2018-04-01

    B -physics data and flavor symmetries suggest that leptoquarks can have masses as low as a few O (TeV ) , predominantly decay to third generation quarks, and highlight p p →b μ μ signatures from single production and p p →b b μ μ from pair production. Abandoning flavor symmetries could allow for inverted quark hierarchies and cause sizable p p →j μ μ and j j μ μ cross sections, induced by second generation couplings. Final states with leptons other than muons including lepton flavor violation (LFV) ones can also arise. The corresponding couplings can also be probed by precision studies of the B →(Xs,K*,ϕ )e e distribution and LFV searches in B -decays. We demonstrate sensitivity in single leptoquark production for the large hadron collider (LHC) and extrapolate to the high luminosity LHC. Exploration of the bulk of the parameter space requires a hadron collider beyond the reach of the LHC, with b -identification capabilities.

  18. Fructose-induced increases in expression of intestinal fructolytic and gluconeogenic genes are regulated by GLUT5 and KHK

    Science.gov (United States)

    Patel, Chirag; Douard, Veronique; Yu, Shiyan; Tharabenjasin, Phuntila; Gao, Nan

    2015-01-01

    Marked increases in fructose consumption have been tightly linked to metabolic diseases. One-third of ingested fructose is metabolized in the small intestine, but the underlying mechanisms regulating expression of fructose-metabolizing enzymes are not known. We used genetic mouse models to test the hypothesis that fructose absorption via glucose transporter protein, member 5 (GLUT5), metabolism via ketohexokinase (KHK), as well as GLUT5 trafficking to the apical membrane via the Ras-related protein in brain 11a (Rab11a)-dependent endosomes are required for the regulation of intestinal fructolytic and gluconeogenic enzymes. Fructose feeding increased the intestinal mRNA and protein expression of these enzymes in the small intestine of adult wild-type (WT) mice compared with those gavage fed with lysine or glucose. Fructose did not increase expression of these enzymes in the GLUT5 knockout (KO) mice. Blocking intracellular fructose metabolism by KHK ablation also prevented fructose-induced upregulation. Glycolytic hexokinase I expression was similar between WT and GLUT5- or KHK-KO mice and did not vary with feeding solution. Gavage feeding with the fructose-specific metabolite glyceraldehyde did not increase enzyme expression, suggesting that signaling occurs before the hydrolysis of fructose to three-carbon compounds. Impeding GLUT5 trafficking to the apical membrane using intestinal epithelial cell-specific Rab11a-KO mice impaired fructose-induced upregulation. KHK expression was uniformly distributed along the villus but was localized mainly in the basal region of the cytosol of enterocytes. The feedforward upregulation of fructolytic and gluconeogenic enzymes specifically requires GLUT5 and KHK and may proactively enhance the intestine's ability to process anticipated increases in dietary fructose concentrations. PMID:26084694

  19. High-fructose diet during periadolescent development increases depressive-like behavior and remodels the hypothalamic transcriptome in male rats

    Science.gov (United States)

    Harrell, Constance S.; Burgado, Jillybeth; Kelly, Sean D.; Johnson, Zachary P.; Neigh, Gretchen N.

    2015-01-01

    Fructose consumption, which promotes insulin resistance, hypertension, and dyslipidemia, has increased by over 25% since the 1970s. In addition to metabolic dysregulation, fructose ingestion stimulates the hypothalamic-pituitary-adrenal (HPA) axis leading to elevations in glucocorticoids. Adolescents are the greatest consumers of fructose, and adolescence is a critical period for maturation of the HPA axis. Repeated consumption of high levels of fructose during adolescence has the potential to promote long-term dysregulation of the stress response. Therefore, we determined the extent to which consumption of a diet high in fructose affected behavior, serum corticosterone, and hypothalamic gene expression using a whole-transcriptomics approach. In addition, we examined the potential of a high-fructose diet to interact with exposure to chronic adolescent stress. Male Wistar rats fed the periadolescent high-fructose diet showed increased anxiety-like behavior in the elevated plus maze and depressive-like behavior in the forced swim test in adulthood, irrespective of stress history. Periadolescent fructose-fed rats also exhibited elevated basal corticosterone concentrations relative to their chow-fed peers. These behavioral and hormonal responses to the high-fructose diet did not occur in rats fed fructose during adulthood only. Finally, rats fed the high-fructose diet throughout development underwent marked hypothalamic transcript expression remodeling, with 966 genes (5.6%) significantly altered and a pronounced enrichment of significantly altered transcripts in several pathways relating to regulation of the HPA axis. Collectively, the data presented herein indicate that diet, specifically one high in fructose, has the potential to alter behavior, HPA axis function, and the hypothalamic transcriptome in male rats. PMID:26356038

  20. Morphological and functional changes in the enterocyte induced by fructose

    DEFF Research Database (Denmark)

    Danielsen, E M; Hansen, Gert Helge; Wetterberg, L L

    1991-01-01

    In the presence of 10-50 mM-fructose, enterocytes of organ-cultured pig intestinal-mucosal explants fail to glycosylate correctly their newly synthesized microvillar enzymes, and instead degrade them [Danielsen (1989) J. Biol. Chem. 264, 13726-13729]. In the present work, this degradation was shown....... Thus the stack of Golgi cisternae was condensed and devoid of dilated rims, and the secretion of a non-glycosylated protein, apolipoprotein A-1, was almost completely blocked in the presence of fructose, showing that transport through the secretory pathway is disturbed even for proteins unaffected...... by the defective glycosylation. The microvilli of the brush-border membrane were markedly shortened (by about 40%) in the presence of fructose, and incorporation of newly made actin into the microvillar cytoskeleton was similarly decreased. By affecting membrane glycoprotein synthesis, the common dietary sugar...