The Experts below are selected from a list of 294 Experts worldwide ranked by ideXlab platform
Navindra P. Seeram - One of the best experts on this subject based on the ideXlab platform.
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Detection of Inulin, a Prebiotic Polysaccharide, in Maple Syrup
Journal of agricultural and food chemistry, 2016Co-Authors: Jiadong Sun, Navindra P. Seeram, David C. RowleyAbstract:Maple Syrup is a widely consumed plant-derived natural sweetener produced by concentrating xylem sap collected from certain Maple (Acer) species. During thermal evaporation of water, natural phytochemical components are concentrated in Maple Syrup. The polymeric components from Maple Syrup were isolated by ethanol precipitation, dialysis, and anion exchange chromatography and structurally characterized by glycosyl composition analysis, glycosyl linkage analysis, and nuclear magnetic resonance spectroscopy. Among the Maple Syrup polysaccharides, one neutral polysaccharide was characterized as inulin with a broad molecular weight distribution, representing the first isolation of this prebiotic carbohydrate from a xylem sap. In addition, two acidic polysaccharides with structural similarity were identified as arabinogalactans derived from rhamnogalacturonan type I pectic polysaccharides.
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Chemical Compositional, Biological, and Safety Studies of a Novel Maple Syrup Derived Extract for Nutraceutical Applications
Journal of agricultural and food chemistry, 2014Co-Authors: Yan Zhang, Tao Yuan, Pragati P. Nahar, Angela L. Slitt, Navindra P. SeeramAbstract:Maple Syrup has nutraceutical potential given the macronutrients (carbohydrates, primarily sucrose), micronutrients (minerals and vitamins), and phytochemicals (primarily phenolics) found in this natural sweetener. We conducted compositional (ash, fiber, carbohydrates, minerals, amino acids, organic acids, vitamins, phytochemicals), in vitro biological, and in vivo safety (animal toxicity) studies on Maple Syrup extracts (MSX-1 and MSX-2) derived from two declassified Maple Syrup samples. Along with macronutrient and micronutrient quantification, thirty-three phytochemicals were identified (by HPLC-DAD), and nine phytochemicals, including two new compounds, were isolated and identified (by NMR) from MSX. At doses of up to 1000 mg/kg/day, MSX was well tolerated with no signs of overt toxicity in rats. MSX showed antioxidant (2,2-diphenyl-1-picrylhydrazyl (DPPH) assay) and anti-inflammatory (in RAW 264.7 macrophages) effects and inhibited glucose consumption (by HepG2 cells) in vitro. Thus, MSX should be further investigated for potential nutraceutical applications given its similarity in chemical composition to pure Maple Syrup.
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anticancer effects of Maple Syrup phenolics and extracts on proliferation apoptosis and cell cycle arrest of human colon cells
Journal of Functional Foods, 2012Co-Authors: Antonio Gonzalezsarrias, Navindra P. SeeramAbstract:Abstract The antiproliferative effects of Canadian Maple Syrup (grades C and D) extracts and fifty-one purified phenolic constituents were evaluated against human tumourigenic (HT-29, HCT-116, and CaCo-2) and non-tumourigenic (CCD-18Co) colon cells. Overall, Maple Syrup ethyl acetate (MS-EtOAc), butanol (MS-BuOH), and methanol (MS-MeOH) extracts were more active against the tumourigenic versus non-tumourigenic colon cells. At equivalent phenolic levels, the antiproliferative activities of grade D > C Maple Syrup, and MS-BuOH > MS-MeOH > MS-EtOAc. Among the isolates, gallic acid, catechaldehyde, syringaldehyde, and catechol were most active and their higher levels in grade D MS-BuOH extract could account for the highest observed anticancer effects of that extract. Moreover, the Maple Syrup extracts did not induce apoptosis of the colon cancer cells but induced cell cycle arrest which was also associated with a decrease in cyclins A and D1 levels. These results suggest that phenolics may impart potential biological effects to Maple Syrup.
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further investigation into Maple Syrup yields 3 new lignans a new phenylpropanoid and 26 other phytochemicals
Journal of Agricultural and Food Chemistry, 2011Co-Authors: Navindra P. SeeramAbstract:Maple Syrup is made by boiling the sap collected from certain Maple (Acer) species. During this process, phytochemicals naturally present in tree sap are concentrated in Maple Syrup. Twenty-three p...
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Quebecol, a novel phenolic compound isolated from Canadian Maple Syrup
Journal of Functional Foods, 2011Co-Authors: Navindra P. SeeramAbstract:The province of Quebec in Canada leads the world’s production of Maple Syrup, a natural sweetener obtained by thermal evaporation of sap collected from Maple (Acer) species. As part of our laboratory’s detailed chemical investigation of Canadian Maple Syrup, a novel phenolic compound, 2,3,3-tri-(3-methoxy-4-hydroxyphenyl)-1-propanol, assigned the common name of quebecol, was obtained. Quebecol was isolated using a combination of chromatographic methods and identified by detailed 1D and 2D nuclear magnetic resonance (NMR) and mass spectral (MS) analyses. Liquid chromatography mass spectral (LC-MS) analyses revealed that quebecol is not originally present in Maple sap. This observation, as well as the lack of a feasible biosynthetic pathway to explain its origin, suggests that quebecol is formed during the processing and/or extraction of Maple Syrup. Thus, the identification and biological evaluation of non-natural, process-derived compounds in Maple Syrup are warranted since such molecules may contribute towards the biological activities reported for this natural sweetener.
Timothy D. Perkins - One of the best experts on this subject based on the ideXlab platform.
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Perceptions of U.S. and Canadian Maple Syrup producers toward climate change, its impacts, and potential adaptation measures.
PloS one, 2019Co-Authors: Simon Legault, Daniel Houle, Antoine Plouffe, Aitor Ameztegui, Diane Kuehn, Lisa Chase, Anne Blondlot, Timothy D. PerkinsAbstract:The production of Maple Syrup is an important cultural and economic activity directly related to the climate of northeastern North America. As a result, there are signs that climate change could have negative impacts on Maple Syrup production in the next decades, particularly for regions located at the southern margins of the sugar Maple (Acer saccharum Marsh.) range. The purpose of this survey study is to present the beliefs and opinions of Maple Syrup producers of Canada (N = 241) and the U.S. (N = 113) on climate change in general, its impacts on sugar Maple health and Maple Syrup production, and potential adaptation measures. Using conditional inference classification trees, we examined how the socio-economic profile of respondents and the geographic location and size of respondents' sugar bushes shaped the responses of survey participants. While a majority (75%) of respondents are confident that the average temperature on Earth is increasing, less than half (46%) believe that climate change will have negative impacts on Maple Syrup yield in the next 30 years. Political view was a significant predictor of these results, with respondents at the right right and center-right of the political spectrum being less likely to believe in climate change and less likely to anticipate negative effects of climate change on Maple Syrup production. In addition, 77% of the participants indicated an interest in adopting adaptation strategies if those could increase Maple Syrup production. This interest was greater for respondents using vacuum tubing for sap collection than other collection methods. However, for many respondents (particularly in Canada), lack of information was identified as a constraint limiting adaptation to climate change.
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Climate change and Maple Syrup production.
2019Co-Authors: Simon Legault, Daniel Houle, Antoine Plouffe, Aitor Ameztegui, Diane Kuehn, Lisa Chase, Anne Blondlot, Timothy D. PerkinsAbstract:Responses of the survey participants for statements about climate change impacts on Maple Syrup production. Statements followed by a * symbol indicate a significant effect of at least one predictor (see Table 3 and S3 File).
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General statements on adaptation to climate change for Maple Syrup production.
2019Co-Authors: Simon Legault, Daniel Houle, Antoine Plouffe, Aitor Ameztegui, Diane Kuehn, Lisa Chase, Anne Blondlot, Timothy D. PerkinsAbstract:Responses of the survey participants for statements about adaptation to climate change for Maple Syrup production. Statements followed by a * symbol indicate a significant effect of at least one predictor (see Table 3 and S3 File).
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Chapter 4 Maple Syrup—Production, Composition, Chemistry, and Sensory Characteristics
Advances in food and nutrition research, 2009Co-Authors: Timothy D. Perkins, Abby K. Van Den BergAbstract:Abstract Maple Syrup is made from sap exuded from stems of the genus Acer during the springtime. Sap is a dilute solution of primarily water and sucrose, with varying amounts of amino and organic acids and phenolic substances. When concentrated, usually by heating, a series of complex reactions produce a wide variety of flavor compounds that vary due to processing and other management factors, seasonal changes in sap chemistry, and microbial contamination. Color also forms during thermal evaporation. Flavor and color together are the primary factors determining Maple Syrup grade, and Syrup can range from very light‐colored and delicate‐flavored to very dark‐colored and strong‐flavored.
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chapter 4 Maple Syrup production composition chemistry and sensory characteristics
Advances in food and nutrition research, 2009Co-Authors: Timothy D. Perkins, Abby K. Van Den BergAbstract:Abstract Maple Syrup is made from sap exuded from stems of the genus Acer during the springtime. Sap is a dilute solution of primarily water and sucrose, with varying amounts of amino and organic acids and phenolic substances. When concentrated, usually by heating, a series of complex reactions produce a wide variety of flavor compounds that vary due to processing and other management factors, seasonal changes in sap chemistry, and microbial contamination. Color also forms during thermal evaporation. Flavor and color together are the primary factors determining Maple Syrup grade, and Syrup can range from very light‐colored and delicate‐flavored to very dark‐colored and strong‐flavored.
Abby K. Van Den Berg - One of the best experts on this subject based on the ideXlab platform.
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Chapter 4 Maple Syrup—Production, Composition, Chemistry, and Sensory Characteristics
Advances in food and nutrition research, 2009Co-Authors: Timothy D. Perkins, Abby K. Van Den BergAbstract:Abstract Maple Syrup is made from sap exuded from stems of the genus Acer during the springtime. Sap is a dilute solution of primarily water and sucrose, with varying amounts of amino and organic acids and phenolic substances. When concentrated, usually by heating, a series of complex reactions produce a wide variety of flavor compounds that vary due to processing and other management factors, seasonal changes in sap chemistry, and microbial contamination. Color also forms during thermal evaporation. Flavor and color together are the primary factors determining Maple Syrup grade, and Syrup can range from very light‐colored and delicate‐flavored to very dark‐colored and strong‐flavored.
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chapter 4 Maple Syrup production composition chemistry and sensory characteristics
Advances in food and nutrition research, 2009Co-Authors: Timothy D. Perkins, Abby K. Van Den BergAbstract:Abstract Maple Syrup is made from sap exuded from stems of the genus Acer during the springtime. Sap is a dilute solution of primarily water and sucrose, with varying amounts of amino and organic acids and phenolic substances. When concentrated, usually by heating, a series of complex reactions produce a wide variety of flavor compounds that vary due to processing and other management factors, seasonal changes in sap chemistry, and microbial contamination. Color also forms during thermal evaporation. Flavor and color together are the primary factors determining Maple Syrup grade, and Syrup can range from very light‐colored and delicate‐flavored to very dark‐colored and strong‐flavored.
Daniel Houle - One of the best experts on this subject based on the ideXlab platform.
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Perceptions of U.S. and Canadian Maple Syrup producers toward climate change, its impacts, and potential adaptation measures.
PloS one, 2019Co-Authors: Simon Legault, Daniel Houle, Antoine Plouffe, Aitor Ameztegui, Diane Kuehn, Lisa Chase, Anne Blondlot, Timothy D. PerkinsAbstract:The production of Maple Syrup is an important cultural and economic activity directly related to the climate of northeastern North America. As a result, there are signs that climate change could have negative impacts on Maple Syrup production in the next decades, particularly for regions located at the southern margins of the sugar Maple (Acer saccharum Marsh.) range. The purpose of this survey study is to present the beliefs and opinions of Maple Syrup producers of Canada (N = 241) and the U.S. (N = 113) on climate change in general, its impacts on sugar Maple health and Maple Syrup production, and potential adaptation measures. Using conditional inference classification trees, we examined how the socio-economic profile of respondents and the geographic location and size of respondents' sugar bushes shaped the responses of survey participants. While a majority (75%) of respondents are confident that the average temperature on Earth is increasing, less than half (46%) believe that climate change will have negative impacts on Maple Syrup yield in the next 30 years. Political view was a significant predictor of these results, with respondents at the right right and center-right of the political spectrum being less likely to believe in climate change and less likely to anticipate negative effects of climate change on Maple Syrup production. In addition, 77% of the participants indicated an interest in adopting adaptation strategies if those could increase Maple Syrup production. This interest was greater for respondents using vacuum tubing for sap collection than other collection methods. However, for many respondents (particularly in Canada), lack of information was identified as a constraint limiting adaptation to climate change.
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Climate change and Maple Syrup production.
2019Co-Authors: Simon Legault, Daniel Houle, Antoine Plouffe, Aitor Ameztegui, Diane Kuehn, Lisa Chase, Anne Blondlot, Timothy D. PerkinsAbstract:Responses of the survey participants for statements about climate change impacts on Maple Syrup production. Statements followed by a * symbol indicate a significant effect of at least one predictor (see Table 3 and S3 File).
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General statements on adaptation to climate change for Maple Syrup production.
2019Co-Authors: Simon Legault, Daniel Houle, Antoine Plouffe, Aitor Ameztegui, Diane Kuehn, Lisa Chase, Anne Blondlot, Timothy D. PerkinsAbstract:Responses of the survey participants for statements about adaptation to climate change for Maple Syrup production. Statements followed by a * symbol indicate a significant effect of at least one predictor (see Table 3 and S3 File).
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Interannual and spatial variability of Maple Syrup yield as related to climatic factors.
PeerJ, 2014Co-Authors: Louis Duchesne, Daniel HouleAbstract:Sugar Maple Syrup production is an important economic activity for eastern Canada and the northeastern United States. Since annual variations in Syrup yield have been related to climate, there are concerns about the impacts of climatic change on the industry in the upcoming decades. Although the temporal variability of Syrup yield has been studied for specific sites on different time scales or for large regions, a model capable of accounting for both temporal and regional differences in yield is still lacking. In the present study, we studied the factors responsible for interregional and interannual variability in Maple Syrup yield over the 2001-2012 period, by combining the data from 8 Quebec regions (Canada) and 10 U.S. states. The resulting model explained 44.5% of the variability in yield. It includes the effect of climatic conditions that precede the sapflow season (variables from the previous growing season and winter), the effect of climatic conditions during the current sapflow season, and terms accounting for intercountry and temporal variability. Optimal conditions for Maple Syrup production appear to be spatially restricted by less favourable climate conditions occurring during the growing season in the north, and in the south, by the warmer winter and earlier spring conditions. This suggests that climate change may favor Maple Syrup production northwards, while southern regions are more likely to be negatively affected by adverse spring conditions.
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modelling the effect of climate on Maple Syrup production in quebec canada
Forest Ecology and Management, 2009Co-Authors: Louis Duchesne, Daniel Houle, Marcandre Cote, Travis LoganAbstract:Abstract Due to the exceptional sweetness of its sap, sugar Maple (Acer saccharum Marsh.) is economically exploited at a commercial scale for Maple Syrup production in northeastern North America. Approximately 80% of world production is realised in the province of Quebec, Canada, where it is economically important for rural communities. Despite important financial investments in industrial infrastructure over recent decades, the Maple Syrup yield (ml of sap/tap/year) has followed a general declining trend over the last 15 years, presumably because of unfavourable climatic conditions. In this study, the relationship between climate and Maple Syrup yield by tap for the whole province was investigated. A multiple regression model using four monthly climatic variables (mean January and April temperature and maximum temperature in February and March) explained 84% of the annual variation in yield between 1985 and 2006. This model was used to predict sugar Maple Syrup yield using a data set of future climatic scenarios issued from a large number of global climate models driven by different scenarios of CO2 emissions. The results show that sap yield of sugar Maple should decrease by 15 and 22% in 2050 and 2090, respectively, as compared to the 1985–2006 period. The increase in mean April temperature was responsible for most of the reduction in yield. Assuming that the variables included in the prediction model are expressing a pattern of successive climatic conditions that could be displaced in time, i.e., that may happen sooner in the season, the Maple Syrup yield could be maintained at its current level if the period of sap production can shift in time to occur 12 days and 19 days sooner in 2050 and 2090, respectively. Other potential effects of climate change on sugar Maple range and health that could also affect the yield of Maple Syrup production in the future were not addressed in this study.
Atsushi Taga - One of the best experts on this subject based on the ideXlab platform.
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Dark-colored Maple Syrup treatment induces S-phase cell cycle arrest via reduced proliferating cell nuclear antigen expression in colorectal cancer cells
Oncology letters, 2019Co-Authors: Tetsushi Yamamoto, Tomoyo Nishita, Atsushi TagaAbstract:Maple Syrup is a natural sweetener that is consumed worldwide. It has been previously reported that dark-colored Maple Syrup exerts an inhibitory effect on colorectal cancer (CRC) proliferation and invasion. In the present study, the underlying mechanism of CRC cell growth inhibition was examined with dark-colored Maple Syrup treatment using a shotgun liquid chromatography-tandem mass spectrometry-based global proteomic approach. Applying a semi-quantitative method based on spectral counting, 388 proteins were identified with expression changes of >1.5-fold following dark-colored Maple Syrup treatment. Gene Ontology analysis revealed that these proteins possessed cell cycle-associated functions. It was also indicated that CRC cells treated with dark-colored Maple Syrup exhibited decreased proliferating cell nuclear antigen (PCNA) expression and S-phase cell cycle arrest. Dark-colored Maple Syrup treatment also resulted in altered expression of cell cycle-associated genes, including cyclin-dependent kinase (CDK)4 and CDK6. In conclusion, these data suggested that dark-colored Maple Syrup induced S-phase cell cycle arrest in CRC cells by reducing the expression of PCNA and regulating cell cycle-associated genes. These findings suggest that dark-colored Maple Syrup may be a source of compounds for the development of novel drugs for colorectal cancer treatment.
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Effect of dark‑colored Maple Syrup on cell proliferation of human gastrointestinal cancer cell
Biomedical reports, 2017Co-Authors: Tetsushi Yamamoto, Kanta Sato, Yuika Kubota, Kuniko Mitamura, Atsushi TagaAbstract:Maple Syrup is a natural sweetener that is commonly consumed worldwide. While Maple Syrup mainly comprises sucrose, it also contains phytochemicals that present various biological effects. Maple Syrup is made by boiling down sap, and its color and composition vary in accordance with the sap collection season. Typically, seasonal progression is associated with darker Syrup color, and antioxidant activity is proportional to the increasingly dark color. The authors previously reported that Maple Syrup demonstrated inhibitory effects on colorectal cancer cell growth and invasion, which correlated with darker Maple Syrup color. In the present study, they examined the effects of two different grades of Maple Syrup on gastrointestinal cancer cell proliferation, to investigate whether the dark-color Maple Syrup was suitable as a phytomedicine for gastrointestinal cancer treatment. Administration of dark-color Maple Syrup significantly inhibited gastrointestinal cancer cell growth as compared to non-treated cancer cells. Moreover, administration of dark-color Maple Syrup clearly inhibited protein kinase B (AKT) phosphorylation and did not impact mitogen-associated protein kinase phosphorylation. These data suggested that dark-color Maple Syrup may inhibit cell proliferation through suppression of AKT activation and, thus, may be suitable as a phytomedicine for gastrointestinal cancer treatment.
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Changes in plasma glucose in Otsuka Long-Evans Tokushima Fatty rats after oral administration of Maple Syrup.
Journal of oleo science, 2015Co-Authors: Noriaki Nagai, Tetsushi Yamamoto, Kuniko Mitamura, Wataru Tanabe, Yoshimasa Ito, Satoshi Kurabuchi, Atsushi TagaAbstract:We investigate whether Maple Syrup is a suitable sweetener in the management of type 2 diabetes using the Otsuka Long-Evans Tokushima Fatty (OLETF) rat. The enhancement in plasma glucose (PG) and glucose absorption in the small intestine were lower after the oral administration of Maple Syrup than after sucrose administration in OLETF rats, and no significant differences were observed in insulin levels. These data suggested that Maple Syrup might inhibit the absorption of glucose from the small intestine and preventing the enhancement of PG in OLETF rats. Therefore, Maple Syrup might help in the prevention of type 2 diabetes.
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Inhibitory effect of Maple Syrup on the cell growth and invasion of human colorectal cancer cells
Oncology reports, 2015Co-Authors: Tetsushi Yamamoto, Kuniko Mitamura, Kentaro Uemura, Kaho Moriyama, Atsushi TagaAbstract:Maple Syrup is a natural sweetener consumed by individuals of all ages throughout the world. Maple Syrup contains not only carbohydrates such as sucrose but also various components such as organic acids, amino acids, vitamins and phenolic compounds. Recent studies have shown that these phenolic compounds in Maple Syrup may possess various activities such as decreasing the blood glucose level and an anticancer effect. In this study, we examined the effect of three types of Maple Syrup, classified by color, on the cell proliferation, migration and invasion of colorectal cancer (CRC) cells in order to investigate whether the Maple Syrup is suitable as a phytomedicine for cancer treatment. CRC cells that were administered Maple Syrup showed significantly lower growth rates than cells that were administered sucrose. In addition, administration of Maple Syrup to CRC cells caused inhibition of cell invasion, while there was no effect on cell migration. Administration of Maple Syrup clearly inhibited AKT phosphorylation, while there was no effect on ERK phosphorylation. These data suggest that Maple Syrup might inhibit cell proliferation and invasion through suppression of AKT activation and be suitable as a phytomedicine for CRC treatment, with fewer adverse effects than traditional chemotherapy.
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Comparison of the enhancement of plasma glucose levels in type 2 diabetes Otsuka Long-Evans Tokushima Fatty rats by oral administration of sucrose or Maple Syrup.
Journal of oleo science, 2013Co-Authors: Noriaki Nagai, Yoshimasa Ito, Atsushi TagaAbstract:Maple Syrup is used as a premium natural sweeter, and is known for being good for human health. In the present study, we investigate whether Maple Syrup is suitable as a sweetener in the management of type 2 diabetes using Otsuka Long-Evans Tokushima Fatty (OLETF) rats, a model of type 2 diabetes mellitus. OLETF rats develop type 2 diabetes mellitus by 30 weeks of age, and 60-week-old OLETF rats show hyperglycemia and hypoinsulinemia via pancreatic β-cell dysfunction. The administration of sucrose or Maple Syrup following an OGT test increased plasma glucose (PG) levels in OLETF rats, but the enhancement in PG following the oral administration of Maple Syrup was lower than in the case of sucrose administration in both 30- and 60-week-old OLETF rats. Although, the insulin levels in 30-week-old OLETF rats also increased following the oral administration of sucrose or Maple Syrup, no increase in insulin levels was seen in 60-week-old OLETF rats following the oral administration of either sucrose or Maple Syrup. No significant differences were observed in insulin levels between sucrose- and Maple Syrup-administered OLETF rats at either 30 or 60 weeks of age. The present study strongly suggests that the Maple Syrup may have a lower glycemic index than sucrose, which may help in the prevention of type 2 diabetes.