Saccharin

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Marcello Casaccia Bertoluci - One of the best experts on this subject based on the ideXlab platform.

  • sweet taste of Saccharin induces weight gain without increasing caloric intake not related to insulin resistance in wistar rats
    Appetite, 2016
    Co-Authors: Kelly Carraro Foletto, Fernanda De Matos Feijó, Cíntia Reis Ballard, Bruna Aparecida Melo Batista, Alice Magagnin Neves, Maria Flavia Marques Ribeiro, Marcello Casaccia Bertoluci
    Abstract:

    In a previous study, we showed that Saccharin can induce weight gain when compared with sucrose in Wistar rats despite similar total caloric intake. We now question whether it could be due to the sweet taste of Saccharin per se. We also aimed to address if this weight gain is associated with insulin-resistance and to increases in gut peptides such as leptin and PYY in the fasting state. In a 14 week experiment, 16 male Wistar rats received either Saccharin-sweetened yogurt or non-sweetened yogurt daily in addition to chow and water ad lib. We measured daily food intake and weight gain weekly. At the end of the experiment, we evaluated fasting leptin, glucose, insulin, PYY and determined insulin resistance through HOMA-IR. Cumulative weight gain and food intake were evaluated through linear mixed models. Results showed that Saccharin induced greater weight gain when compared with non-sweetened control (p = 0.027) despite a similar total caloric intake. There were no differences in HOMA-IR, fasting leptin or PYY levels between groups. We conclude that Saccharin sweet taste can induce mild weight gain in Wistar rats without increasing total caloric intake. This weight gain was not related with insulin-resistance nor changes in fasting leptin or PYY in Wistar rats.

  • Saccharin and aspartame, compared with sucrose, induce greater weight gain in adult Wistar rats, at similar total caloric intake levels
    Appetite, 2012
    Co-Authors: Fernanda De Matos Feijó, Cíntia Reis Ballard, Kelly Carraro Foletto, Bruna Aparecida Melo Batista, Alice Magagnin Neves, Maria Flavia Marques Ribeiro, Marcello Casaccia Bertoluci
    Abstract:

    It has been suggested that the use of nonnutritive sweeteners (NNSs) can lead to weight gain, but evidence regarding their real effect in body weight and satiety is still inconclusive. Using a rat model, the present study compares the effect of Saccharin and aspartame to sucrose in body weight gain and in caloric intake. Twenty-nine male Wistar rats received plain yogurt sweetened with 20% sucrose, 0.3% sodium Saccharin or 0.4% aspartame, in addition to chow and water ad libitum, while physical activity was restrained. Measurements of cumulative body weight gain, total caloric intake, caloric intake of chow and caloric intake of sweetened yogurt were performed weekly for 12 weeks. Results showed that addition of either Saccharin or aspartame to yogurt resulted in increased weight gain compared to addition of sucrose, however total caloric intake was similar among groups. In conclusion, greater weight gain was promoted by the use of Saccharin or aspartame, compared with sucrose, and this weight gain was unrelated to caloric intake. We speculate that a decrease in energy expenditure or increase in fluid retention might be involved.

Yajie Zhao - One of the best experts on this subject based on the ideXlab platform.

  • development of a direct competitive enzyme linked immunosorbent assay for quantitation of sodium Saccharin residue in food
    Journal of Food Science, 2021
    Co-Authors: Yajie Zhao, Mian Wang, Man Zhang, Xiaolin Yang, Natalia Vasylieva, Guiyu Tan, Baomin Wang, Bruce D Hammock
    Abstract:

    Sodium Saccharin is a common artificial sweetener. However, due to its possible carcinogenic effects and causing metabolic disorders, many countries have strictly regulated its use in food. In the study, we prepared a specific monoclonal antibody (mAb 2H11) using the new hapten (6-carboxylSaccharin) and developed a direct competitive enzyme-linked immunosorbent assay (dcELISA) for the screening of sodium Saccharin residue in food. The half-maximum inhibition concentration (IC50 ) and working range (IC20 -IC80 , the concentrations causing 20% and 80% inhibition by sodium Saccharin) were 32.5 and 6.47 to 164 ng/mL, which was 6.5 times more sensitive than the previously reported immunoassay. The average recoveries of sodium Saccharin in spiked food samples detected by dcELISA ranged from 82.1% to 117%. Among 70 food samples bought in the physical stores and online, sodium Saccharin residues were only detected in four samples purchased online (one canned pineapple, two winter jujube, and one kimchi). The content measured by dcELISA agreed well with those determined by ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). The developed dcELISA was proved to be a sensitive and accurate method for determining sodium Saccharin in food. PRACTICAL APPLICATION: Quantitation of sodium Saccharin residue in food is very necessary and important for consumers and regulatory agencies.

Rs Rutherford - One of the best experts on this subject based on the ideXlab platform.

  • fusarium species causing pokkah boeng and their effect on eldana Saccharina walker lepidoptera pyralidae
    83rd Annual Congress of the South African Sugar Technologists' Association Durban South Africa 25-27 August 2010., 2010
    Co-Authors: P Govender, S A Mcfarlane, Rs Rutherford
    Abstract:

    Pokkah boeng is a fungal disease that can cause serious yield losses in susceptible varieties. Pokkah boeng is caused by Fusarium, but there is some debate regarding the species involved. Previous research has revealed that some Fusarium species isolated from sugarcane could benefit the development of the stalk borer, Eldana Saccharina, a serious pest of sugarcane in South Africa. The aim of this research was to isolate and identify the causal organism of pokkah boeng and to determine the effect of the isolates on the development of E. Saccharina. Eight representative isolates were inoculated into pokkah boeng susceptible varieties N34 and N41. Typical pokkah boeng symptoms were evident after three weeks. Isolates inoculated into the pot trial and the isolates obtained from inoculated, symptomatic plants were identified as F. sacchari, F. proliferatum and F. andiyazi. The isolates were included in E. Saccharina diet and olfactory choice assays. When compared to controls in the dietary inclusion assays, three isolates were considered to be antagonistic (two identified as F. andiyazi and one as F. proliferatum) to E. Saccharina, with the mean mass of surviving larvae being significantly lower than the controls. In this study, no isolates resulted in significantly greater larval mass than the controls. Results from the olfactory choice assays suggested that all isolates were attractive to E. Saccharina, with significantly more larvae feeding on inoculated maize kernels than the uninoculated controls.

  • interactions between fusarium species from sugarcane and the stalk borer eldana Saccharina lepidoptera pyralidae
    Annals of Applied Biology, 2009
    Co-Authors: S A Mcfarlane, P Govender, Rs Rutherford
    Abstract:

    In this study, beneficial relationships between Fusarium species in sugarcane and the stalk borer, Eldana Saccharina (Lepidoptera: Pyralidae) were demonstrated in vitro. In addition, Fusarium species with antagonistic properties were found to inhabit sugarcane. Attenuated Fusarium isolates from sugarcane stalks collected across the South African sugar industry were incorporated into diet formulated to mass rear E. Saccharina. Of the over 200 Fusarium isolates obtained, 10 that significantly improved the survival and development of E. Saccharina larvae and considered to be beneficial were selected for further study, as were 10 that were detrimental or antagonistic to the stalk borer. Twelve of the selected isolates were identified as F. sacchari by direct sequencing of translation elongation factor-1α fragments, eight of which resulted in reduced numbers of surviving larvae and significantly lower larval masses. F. proliferatum isolates resulted in increased survival and mass of E. Saccharina and three of the five isolates assigned to the F. pseudonygamai group enhanced E. Saccharina development. Results from olfactory choice experiments suggested the production of attractive and repellent metabolites by certain isolates. Findings from this study may offer additional or alternative strategies for managing E. Saccharina infestation of sugarcane.

Bruce D Hammock - One of the best experts on this subject based on the ideXlab platform.

  • development of a direct competitive enzyme linked immunosorbent assay for quantitation of sodium Saccharin residue in food
    Journal of Food Science, 2021
    Co-Authors: Yajie Zhao, Mian Wang, Man Zhang, Xiaolin Yang, Natalia Vasylieva, Guiyu Tan, Baomin Wang, Bruce D Hammock
    Abstract:

    Sodium Saccharin is a common artificial sweetener. However, due to its possible carcinogenic effects and causing metabolic disorders, many countries have strictly regulated its use in food. In the study, we prepared a specific monoclonal antibody (mAb 2H11) using the new hapten (6-carboxylSaccharin) and developed a direct competitive enzyme-linked immunosorbent assay (dcELISA) for the screening of sodium Saccharin residue in food. The half-maximum inhibition concentration (IC50 ) and working range (IC20 -IC80 , the concentrations causing 20% and 80% inhibition by sodium Saccharin) were 32.5 and 6.47 to 164 ng/mL, which was 6.5 times more sensitive than the previously reported immunoassay. The average recoveries of sodium Saccharin in spiked food samples detected by dcELISA ranged from 82.1% to 117%. Among 70 food samples bought in the physical stores and online, sodium Saccharin residues were only detected in four samples purchased online (one canned pineapple, two winter jujube, and one kimchi). The content measured by dcELISA agreed well with those determined by ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). The developed dcELISA was proved to be a sensitive and accurate method for determining sodium Saccharin in food. PRACTICAL APPLICATION: Quantitation of sodium Saccharin residue in food is very necessary and important for consumers and regulatory agencies.

Yuanming Sun - One of the best experts on this subject based on the ideXlab platform.

  • development of polyclonal antibody based indirect competitive enzyme linked immunosorbent assay for sodium Saccharin residue in food samples
    Food Chemistry, 2011
    Co-Authors: Yu Wang, Yudong Shen, Yuanxin Tian, Hong Wang, Yanyun Xie, Glenn M Young, Hongtao Lei, Yuanming Sun
    Abstract:

    Abstract A sensitive and specific polyclonal antibody (PcAb)-based indirect competitive enzyme-linked immunosorbent assay (icELISA) for sodium Saccharin is described. 6-Amino Saccharin was coupled to carrier protein for artificial antigen by diazotisation. New Zealand white rabbits were immunised to obtain anti-sodium Saccharin PcAb and then icELISA was developed. The assay showed high sensitivity and specificity to sodium Saccharin, with the 50% inhibition value (IC 50 ) of 0.243 μg mL −1 , workable range (IC 30 –IC 70 ) of 0.050–12.8 μg mL −1 and limit of detection (LOD, IC 20 ) of 0.021 μg mL −1 . The average recoveries of sodium Saccharin in spiked food samples were estimated ranging from 70.7% to 98.8%. A statistically significant correlation of results was obtained between this new ELISA and previously established HPLC approaches with the food-relevant sodium Saccharin concentration range 0–320 μg mL −1 ( R 2  = 0.9887–0.9975). These results indicated that the established ELISA was a potential and useful analytical tool for rapid determination of sodium Saccharin residue in food samples.