The Experts below are selected from a list of 312 Experts worldwide ranked by ideXlab platform
Paloma Almeda-valdes - One of the best experts on this subject based on the ideXlab platform.
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Sucralose Consumption over 2 Weeks in Healthy Subjects Does Not Modify Fasting Plasma Concentrations of Appetite-Regulating Hormones: A Randomized Clinical Trial.
Journal of the Academy of Nutrition and Dietetics, 2020Co-Authors: Alonso Romo-romo, Carlos A. Aguilar-salinas, Griselda X Brito-córdova, Rita A. Gómez-díaz, M. Guadalupe López-carrasco, Luz E. Guillén-pineda, Francisco J. Gómez-pérez, Paloma Almeda-valdesAbstract:Abstract Background The effect of Nonnutritive Sweeteners on appetite is controversial. Some studies have found changes in certain appetite control hormones with sucralose intake that may be through interaction with sweet taste receptors located in the intestine. Objective The aim of this study was to evaluate whether sucralose consumption could produce changes in fasting plasma concentrations of appetite-regulating hormones, including glucagon-like peptide 1, ghrelin, peptide tyrosine tyrosine, and leptin, and secondarily in insulin resistance. Design A 2-week parallel randomized clinical trial with an additional visit conducted 1 week after dosing termination. Participants/setting Sixty healthy, normal-weight individuals, without habitual consumption of Nonnutritive Sweeteners were recruited from July 2015 to March 2017 in Mexico City. Intervention Daily sucralose consumption at 15% of the acceptable daily intake by using commercial sachets added to food. The control group followed the same protocol without an intervention. Main outcomes measured Fasting concentrations of appetite regulating hormones before and after the intervention. Fasting glucose and insulin concentrations were measured to assess insulin resistance as a secondary outcome. Statistical analysis performed Basal and final concentrations were compared using Wilcoxon matched-pairs test and Mann-Whitney U test for analysis between groups. Repeated measures analysis of variance was used to evaluate changes in the homeostasis model assessment of insulin resistance. Results Sucralose was not associated with changes in any of the hormones measured. One week postintervention, an incremental change (P=0.04) in the homeostasis model assessment of insulin resistance was found in the intervention group. Conclusions Sucralose intake is not associated with changes in fasting concentrations of glucagon-like peptide 1, ghrelin, peptide tyrosine tyrosine, or leptin. An increase in the homeostasis model assessment of insulin resistance observed only at 1 week postdosing is of unknown clinical significance, if any.
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Sucralose decreases insulin sensitivity in healthy subjects: a randomized controlled trial.
The American journal of clinical nutrition, 2018Co-Authors: Alonso Romo-romo, Carlos A. Aguilar-salinas, Griselda X Brito-córdova, Rita A. Gómez-díaz, Paloma Almeda-valdesAbstract:Background Recently, the absence of metabolic effects from Nonnutritive Sweeteners has been questioned. Objective The aim of this study was to evaluate the effects of sucralose consumption on glucose metabolism variables. Design We performed a randomized controlled trial involving healthy subjects without comorbidities and with a low habitual consumption of Nonnutritive Sweeteners (n = 33/group). Methods The intervention consisted of sucralose consumption as 15% of Acceptable Daily Intake every day for 14 d using commercial sachets. The control group followed the same procedures without any intervention. The glucose metabolism variables (insulin sensitivity, acute insulin response to glucose, disposition index, and glucose effectiveness) were evaluated by using a 3-h modified intravenous-glucose-tolerance test before and after the intervention period. Results Individuals assigned to sucralose consumption showed a significant decrease in insulin sensitivity with a median (IQR) percentage change of -17.7% (-29.3% to -1.0%) in comparison to -2.8% (-30.7% to 40.6%) in the control group (P= 0.04). An increased acute insulin response to glucose from 577 mU · L-1· min (350-1040 mU · L-1· min) to 671 mU · L-1· min (376-1010 mU · L-1· min) (P = 0.04) was observed in the sucralose group for participants with adequate adherence. Conclusions Sucralose may have effects on glucose metabolism, and our study complements findings previously reported in other trials. Further studies are needed to confirm the decrease in insulin sensitivity and to explore the mechanisms for these metabolic alterations. This trial was registered at www.clinicaltrials.gov as NCT02589002.
Jeanne I. Rader - One of the best experts on this subject based on the ideXlab platform.
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Sweeteners from plants—with emphasis on Stevia rebaudiana (Bertoni) and Siraitia grosvenorii (Swingle)
Analytical and Bioanalytical Chemistry, 2013Co-Authors: Rahul S. Pawar, Alexande J Krynitsky, Jeanne I. RaderAbstract:In addition to their widely recognized use as dietary supplement ingredients, plant-derived compounds are increasingly used as natural Sweeteners. The search for Nonnutritive Sweeteners has been stimulated over the last 20–30 years by concern over demonstrated or suspected relationships between consumption of sucrose and high-fructose corn syrups and a variety of health-related conditions. In the USA, there is increased use of plant extracts known to contain highly sweet terpenoids. Purified extracts of Stevia rebaudiana (Bertoni) containing the diterpene glycosides stevioside and rebaudioside A are popular as Sweeteners and are also used as dietary supplements, and soft drinks and nutritional and energy shakes incorporating extracts of Siraitia grosvenorii (Swingle) fruits containing sweet triterpene glycosides such as mogroside V are also on the market. Here, we review recent studies on these two important sources of noncaloric natural Sweeteners, including analytical methods used to identify and quantify specific constituents and structural features relating to their sweetness. We also review the generally recognized as safe status of specific components and their status with respect to review by the Joint FAO/WHO Expert Committee on Food Additives.
Jeanne I Rade - One of the best experts on this subject based on the ideXlab platform.
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Sweeteners from plants with emphasis on stevia rebaudiana bertoni and siraitia grosvenorii swingle
Analytical and Bioanalytical Chemistry, 2013Co-Authors: Rahul S Pawa, Alexande J Krynitsky, Jeanne I RadeAbstract:In addition to their widely recognized use as dietary supplement ingredients, plant-derived compounds are increasingly used as natural Sweeteners. The search for Nonnutritive Sweeteners has been stimulated over the last 20-30 years by concern over demonstrated or suspected relationships between consumption of sucrose and high-fructose corn syrups and a variety of health-related conditions. In the USA, there is increased use of plant extracts known to contain highly sweet terpenoids. Purified extracts of Stevia rebaudiana (Bertoni) containing the diterpene glycosides stevioside and rebaudioside A are popular as Sweeteners and are also used as dietary supplements, and soft drinks and nutritional and energy shakes incorporating extracts of Siraitia grosvenorii (Swingle) fruits containing sweet triterpene glycosides such as mogroside V are also on the market. Here, we review recent studies on these two important sources of noncaloric natural Sweeteners, including analytical methods used to identify and quantify specific constituents and structural features relating to their sweetness. We also review the generally recognized as safe status of specific components and their status with respect to review by the Joint FAO/WHO Expert Committee on Food Additives.
Alexande J Krynitsky - One of the best experts on this subject based on the ideXlab platform.
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Sweeteners from plants—with emphasis on Stevia rebaudiana (Bertoni) and Siraitia grosvenorii (Swingle)
Analytical and Bioanalytical Chemistry, 2013Co-Authors: Rahul S. Pawar, Alexande J Krynitsky, Jeanne I. RaderAbstract:In addition to their widely recognized use as dietary supplement ingredients, plant-derived compounds are increasingly used as natural Sweeteners. The search for Nonnutritive Sweeteners has been stimulated over the last 20–30 years by concern over demonstrated or suspected relationships between consumption of sucrose and high-fructose corn syrups and a variety of health-related conditions. In the USA, there is increased use of plant extracts known to contain highly sweet terpenoids. Purified extracts of Stevia rebaudiana (Bertoni) containing the diterpene glycosides stevioside and rebaudioside A are popular as Sweeteners and are also used as dietary supplements, and soft drinks and nutritional and energy shakes incorporating extracts of Siraitia grosvenorii (Swingle) fruits containing sweet triterpene glycosides such as mogroside V are also on the market. Here, we review recent studies on these two important sources of noncaloric natural Sweeteners, including analytical methods used to identify and quantify specific constituents and structural features relating to their sweetness. We also review the generally recognized as safe status of specific components and their status with respect to review by the Joint FAO/WHO Expert Committee on Food Additives.
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Sweeteners from plants with emphasis on stevia rebaudiana bertoni and siraitia grosvenorii swingle
Analytical and Bioanalytical Chemistry, 2013Co-Authors: Rahul S Pawa, Alexande J Krynitsky, Jeanne I RadeAbstract:In addition to their widely recognized use as dietary supplement ingredients, plant-derived compounds are increasingly used as natural Sweeteners. The search for Nonnutritive Sweeteners has been stimulated over the last 20-30 years by concern over demonstrated or suspected relationships between consumption of sucrose and high-fructose corn syrups and a variety of health-related conditions. In the USA, there is increased use of plant extracts known to contain highly sweet terpenoids. Purified extracts of Stevia rebaudiana (Bertoni) containing the diterpene glycosides stevioside and rebaudioside A are popular as Sweeteners and are also used as dietary supplements, and soft drinks and nutritional and energy shakes incorporating extracts of Siraitia grosvenorii (Swingle) fruits containing sweet triterpene glycosides such as mogroside V are also on the market. Here, we review recent studies on these two important sources of noncaloric natural Sweeteners, including analytical methods used to identify and quantify specific constituents and structural features relating to their sweetness. We also review the generally recognized as safe status of specific components and their status with respect to review by the Joint FAO/WHO Expert Committee on Food Additives.
John E. Hayes - One of the best experts on this subject based on the ideXlab platform.
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Characterizing Dynamic Sensory Properties of Nutritive and Nonnutritive Sweeteners with Temporal Check-All-That-Apply.
Journal of sensory studies, 2017Co-Authors: M. Michelle Reyes, John C. Castura, John E. HayesAbstract:Temporal Check-All-That-Apply (TCATA) is a rapid method where attributes are actively checked and unchecked to track sensations over time, so that the checked words fully describe the sample in any given moment. Here, we characterize the temporal profiles of Sweeteners using TCATA. In two experiments, Sweeteners were tested in water at concentrations known to elicit weak to moderate sweetness. Before evaluating the Sweeteners, participants (n= ~125 per experiment) were familiarized with the TCATA method with a guided example using imaginary samples of Kool-Aid. Participants then received 10 ml of each sweetener solution and were instructed to click "start" after he or she finished swallowing the sample. Incidence of 6 attributes obtained from prior literature - sweet, bitter, metallic, licorice, cooling, and drying - was obtained for 60s. We observed similarities across temporal profiles of various Sweeteners: sweet and bitter occurred first (~10s), then metallic and cooling (~10-25s), followed by drying much later (30-50s depending on the stimulus). The presence of side tastes influenced how often 'sweet' was endorsed: stimuli with fewer endorsements of side tastes showed more prominent sweetness. Finally, unfamiliar side tastes may lead to a smearing bias where participants check every attribute in an attempt to characterize those unfamiliar sensations.
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Nonnutritive Sweeteners are not supernormal stimuli.
International journal of obesity (2005), 2014Co-Authors: R G Antenucci, John E. HayesAbstract:It is often claimed that Nonnutritive Sweeteners (NNS) are ‘sweeter than sugar’, with the implicit implication that high-potency Sweeteners are supernormal stimuli that encourage exaggerated responses. This study aimed to investigate the perceived sweetness intensity of a variety of nutritive Sweeteners (sucrose, maple syrup and agave nectar) and NNS (acesulfame-K (AceK), rebaudioside A (RebA), aspartame and sucralose) in a large cohort of untrained participants using contemporary psychophysical methods. Participants (n=401 total) rated the intensity of sweet, bitter and metallic sensations for nutritive Sweeteners and NNS in water using the general labeled magnitude scale. Sigmoidal dose–response functions were observed for all stimuli except AceK. That is, sucrose follows a sigmoidal function if the data are not artifactually linearized via prior training. More critically, there is no evidence that NNS have a maximal sweetness (intensity) greater than sucrose; indeed, the maximal sweetness for AceK, RebA and sucralose were significantly lower than that for concentrated sucrose. For these Sweeteners, mixture suppression due to endogenous dose-dependent bitter or metallic sensations appears to limit maximal perceived sweetness. In terms of perceived sweetness, NNS cannot be considered supernormal stimuli. These data do not support the view that NNS hijack or overstimulate sweet receptors to produce elevated sweet sensations.
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Bitterness of the Non-nutritive Sweetener Acesulfame Potassium Varies With Polymorphisms in TAS2R9 and TAS2R31
Chemical Senses, 2013Co-Authors: Alissa L. Allen, John E. Mcgeary, Valerie S. Knopik, John E. HayesAbstract:Demand for Nonnutritive Sweeteners continues to increase due to their ability to provide desirable sweetness with minimal calories. Acesulfame potassium and saccharin are well-studied Nonnutritive Sweeteners commonly found in food products. Some individuals report aversive sensations from these Sweeteners, such as bitter and metallic side tastes. Recent advances in molecular genetics have provided insight into the cause of perceptual differences across people. For example, common alleles for the genes TAS2R9 and TAS2R38 explain variable response to the bitter drugs ofloxacin in vitro and propylthiouracil in vivo. Here, we wanted to determine whether differences in the bitterness of acesulfame potassium could be predicted by common polymorphisms (genetic variants) in bitter taste receptor genes (TAS2Rs). We genotyped participants (n = 108) for putatively functional single nucleotide polymorphisms in 5 TAS2Rs and asked them to rate the bitterness of 25 mM acesulfame potassium on a general labeled magnitude scale. Consistent with prior reports, we found 2 single nucleotide polymorphisms in TAS2R31 were associated with acesulfame potassium bitterness. However, TAS2R9 alleles also predicted additional variation in acesulfame potassium bitterness. Conversely, single nucleotide polymorphisms in TAS2R4, TAS2R38, and near TAS2R16 were not significant predictors. Using 1 single nucleotide polymorphism each from TAS2R9 and TAS2R31, we modeled the simultaneous influence of these single nucleotide polymorphisms on acesulfame potassium bitterness; together, these 2 single nucleotide polymorphisms explained 13.4% of the variance in perceived bitterness. These data suggest multiple polymorphisms within TAS2Rs contribute to the ability to perceive the bitterness from acesulfame potassium.
