ライフサイエンスコーパス: sweetener

1 c counterparts, generally termed 'artificial sweeteners'.

2 sugar, but due to the caloric nature of the sweetener.

3 tense sweetness and is used as a non-caloric sweetener.

4 idely used as non-caloric intense artificial sweetener.

5 ogical activities and functional low-calorie sweetener.

6 has been used as herbal medicine and natural sweetener.

7 n be inhibited by simply changing the liquid sweetener.

8 syrups are gaining popularity as new natural sweeteners.

9 s for commercial-scale production of natural sweeteners.

10 derived, natural low-calorie or zero-calorie sweeteners.

11 r sensation for example by using flavours or sweeteners.

12 sing of sucrose more than that of artificial sweeteners.

13 the consequences of consuming high-intensity sweeteners.

14 of glycosidases and low-calorie carbohydrate sweeteners.

15 her of which dispensed natural or artificial sweeteners.

16 arin and acesulfame K, two common artificial sweeteners.

17 sweet taste receptor and a panel of selected sweeteners.

18 reflect consumption of corn- and cane-based sweeteners.

19 tor and for the design of new noncalorigenic sweeteners.

20 ructose and glucose are not commonly used as sweeteners.

21 y content and large amounts of high-fructose sweeteners.

22 f sugars, protein sweeteners, and artificial sweeteners.

23 de guidance for the design of new artificial sweeteners.

24 and the functionally different groups of the sweeteners.

25 bility of the protein to form dimers or bind sweeteners.

26 1R3 recognizes diverse natural and synthetic sweeteners.

27 sponsiveness to saccharin, sucrose and other sweeteners.

28 dily detected when embedded in mixtures with sweeteners.

29 an sugar and are used as natural, noncaloric sweeteners.

30 ollowed by rebaudioside A and the artificial sweeteners.

31 ed countries, necessitate use of low-calorie sweeteners.

32 tness potency is comparable to known natural sweeteners.

33 and chemosensory analysis of new low-calorie sweeteners.

34 aloric sweeteners and 2% contain low-calorie sweeteners.

35 es diterpene glycosides that are low calorie sweeteners, about 300 times sweeter than saccharose.

36 SIMCA-PCA allowed us to classify the natural sweeteners according to their natural source.

37 t correlation between SRP and the artificial sweetener acesulfame, a promising wastewater indicator,

38 sweetened with an alternative high-intensity sweetener (acesulfame potassium; AceK) as well as in ani

39 Artificial sweeteners, acting on sweet taste receptors expressed on

40 HFCS now represents > 40% of caloric sweeteners added to foods and beverages and is the sole

41 or reveal the adulteration of the product by sweetener addition.

42 rn syrup (HFCS) is a fructose-glucose liquid sweetener alternative to sucrose (common table sugar) fi

43 of high consumption of added sugars (caloric sweeteners) among US adolescents.

44 (by proportion of calories) contain caloric sweeteners and 2% contain low-calorie sweeteners.

45 % over 5 years without the use of artificial sweeteners and assessed the effect of the proposed strat

46 rebaudioside A and stevioside in samples of sweeteners and beverages prepared from extracts of the p

47 of both beverages sweetened with low-calorie sweeteners and beverages sweetened with caloric sweetene

48 ent trends in the availability of sugars and sweeteners and changes in intakes of total sugars, added

49 n engineering to design improved low-calorie sweeteners and excipients for food and pharmaceutical pr

50 relation of beverages containing low-calorie sweeteners and fruit juices with cardiometabolic outcome

51 ing T1r3 showed no preference for artificial sweeteners and had diminished but not abolished behavior

52 ifted their preferences away from artificial sweeteners and in favour of glucose after experiencing g

53 the detection of various sugars, artificial sweeteners and L-amino acids is exclusively mediated by

54 Low-calorie sweeteners and oligofructose were also included in the f

55 assess anthropogenically derived artificial sweeteners and per- and polyfluoroalkyl substances (PFAS

56 tual screening, retrieving recently patented sweeteners and providing novel predictions.

57 This study examined how different liquid sweeteners and relative humidity influenced greening of

58 The physicochemical interaction between sweeteners and salivary proteins did not affect the adso

59 h non-nutritive sweeteners (NNS - artificial sweeteners and stevia).

60 an sweet taste toward natural and artificial sweeteners and sweet-tasting proteins.

61 categories included visible fats, nutritive sweeteners and sweetened beverages, desserts, and snacks

62 ucidation of mechanistic differences between sweeteners and their mode of interactions.

63 strain variation in consumption of sodium or sweeteners and therefore are attributed to mechanisms sp

64 ases of fruit, processed meat, salty snacks, sweeteners and toppings, SSBs, and total calories, fiber

65 d included 12 pharmaceuticals, an artificial sweetener, and an X-ray contrast agent.

66 ated in response to sugar but not artificial sweeteners, and are activated by direct delivery of suga

67 uppresses the sweet taste of sugars, protein sweeteners, and artificial sweeteners.

68 ed on development of low-calorie alternative sweeteners, and novel sweeteners-based solutions are evo

69 Chloride/bromide ratios, artificial sweeteners, and other tracers suggest a predominant cont

70 Corrosion inhibitors, artificial sweeteners, and pharmaceuticals exhibited the highest co

71 ccurately predict two Fab structures of anti-sweetener antibodies prior to crystallographic determina

72 Many sweeteners are chemically manufactured, and most reflect

73 Our observation that artificial sweeteners are nutritionally active, because they can si

74 Therefore, natural nonsugar sweeteners are of increasing interest.

75 Natural sugars and artificial sweeteners are sensed by receptors in taste buds.

76 s, which are promoted as non-caloric natural sweeteners, are now incorporated into dietary supplement

77 rence for sucralose, treated this artificial sweetener as qualitatively different-compared to sucralo

78 e results suggest that B6 mice perceive some sweeteners as more intense, but NaSaccharin as sweeter a

79 the zwitterionic, trisubstituted guanidinium sweeteners as well as TES, specific differences exist an

80 d whether the addition of the high-intensity sweetener aspartame to a multidisciplinary weight-contro

81 ide aspartyl-phenylalanine-methyl ester (the sweetener aspartame, DF-OMe).

82 Despite safety reports of the artificial sweetener aspartame, health-related concerns remain.

83 s of mammalian species toward the artificial sweeteners aspartame and neotame are determined by the s

84 For instance, artificial sweeteners aspartame and neotame taste sweet to humans,

85 Three low calorie artificial sweeteners (aspartame, acesulfame potassium and sucralos

86 shell nanoparticles stabilized with a common sweetener, aspartame (AuNP@Ag@Asm), combine the antimicr

87 Fructose is a commonly used sweetener associated with diets that increase the preval

88 few studies describe the fate of artificial sweeteners (ASWs) in wastewater treatment plants (WWTPs)

89 identify 14 different natural and artificial sweeteners at millimolar concentrations, as well as comm

90 These results indicate that these sweeteners, at an equivalent sweetness, can be used in n

91 ow-calorie alternative sweeteners, and novel sweeteners-based solutions are evolving.

92 The newly identified sweetener belongs to the lignan chemical family and open

93 Whereas the sweeteners bind to the hinge region and induce the closu

94 Most known sugars and sweeteners bind to the Venus Fly Trap domain of T1R2 sub

95 h a hydrogen bonded water network, while the sweeteners bind with high affinity directly to the recep

96 consumption of tea sweetened with nutritive sweetener, but not with non-nutritive sweetener, has cal

97 cies-dependent sweet taste toward artificial sweeteners, but also provide guidance for designing nove

98 ought to influence gustatory transduction of sweeteners, but studies have provided conflicting result

99 Steviol glycosides are natural zero-calorie sweeteners, but the most desirable ones are biosynthesiz

100 creases the yield and purity level of stevia sweeteners by the use of environmentally friendly method

101 The novel sweeteners can be utilised as non-caloric sweeteners in

102 acceptable oral bioavailability as potential sweetener candidates.

103 health and performance, alternative beverage sweeteners, capturing the natural goodness of fruits and

104 the meat, poultry, fish; dairy; and caloric sweeteners categories.

105 indicates that the structure of most potent sweeteners combines a hydrophobic scaffold functionalize

106 ased more caloric-sweetened desserts/caloric sweeteners compared with nonconsumers.

107 analyses targeting the alcohol, caffeine and sweetener components of beverages yielded additional loc

108 6.8 Fab fragment complexed with high-potency sweetener compound SC45647 and nontasting high-affinity

109 xploited in the design of new, highly potent sweetener compounds.

110 he majority of the predicted natural intense sweeteners comprise saponin or stevioside scaffolds.

111 Artificial sweeteners confirmed widespread contamination of both su

112 e domain of T1R3 is required for recognizing sweetener cyclamate and sweet taste inhibitor lactisole.

113 The artificial sweetener cyclamate tastes sweet to humans, but not to m

114 ingestive rewarding effect, which artificial sweeteners do not have, signals the nutrient value of su

115 no evidence that the common fructose-glucose sweeteners do the same.

116 ures composed of blackberry leaf and natural sweeteners (dried apples, prunes, figs, raisins, apricot

117 ence that maternal consumption of artificial sweeteners during pregnancy may influence infant BMI.

118 The low-calorie sweetener erythritol is endogenously produced from gluco

119 high levels of complexity (sugar/artificial sweetener, ethanol content, etc.) were tested.

120 niques employed and that these protected the sweetener even at 80 degrees C.

121 Mogroside V is a common natural sweetener extracted from the fruit of Siraitia grosvenor

122 therefore can be recommended as a preferred sweetener for tea.

123 y used in LFS production, an attractive mild sweetener for the dairy food industry.

124 ing their potential use as safe low-calories sweeteners for individuals who need to control sugar int

125 gnificant difference was shown between the 3 sweeteners for triglyceride and glucose concentrations a

126 ular docking) based for identifying possible sweeteners from a vast database of natural molecules.

127 esserts, with more recent increases in added sweeteners, fruit, fruit juices, and vegetables.

128 ood obesity and widespread use of artificial sweeteners, further research is warranted to confirm our

129 Substitution of NNS for a nutritive sweetener generally elicits incomplete energy compensati

130 show greatly reduced behavioral responses to sweeteners, glutamate, and bitter substances.

131 sucrose group was more positive than in the sweetener group at the stay at week 10.

132 of prospective food consumption than did the sweetener group at week 10.

133 ed in the sucrose group and decreased in the sweetener group during the intervention.

134 eteners and beverages sweetened with caloric sweeteners had poorer dietary quality, exhibited higher

135 The use of high-intensity sweeteners has been proposed as a method to combat incre

136 The consumption of artificial sweeteners has increased substantially in recent decades

137 Furthermore, the focus of artificial sweeteners has only been on the energy intake (EI) side

138 rtificial sweeteners, the demand for natural sweeteners has recently increased.

139 The consumption of added sugars (caloric sweeteners) has been linked to obesity, diabetes, and he

140 ritive sweetener, but not with non-nutritive sweetener, has calming effect on consumers with acute st

141 ing the activation of the receptors by these sweeteners have been identified, the molecular mechanism

142 These results suggest that some artificial sweeteners have previously uncharacterized metabolic eff

143 These sweeteners have the potential to moderate sugar and ener

144 shellfish" (for Li, Co, Cu, Zn, Se and Mo), "sweeteners, honey and confectionery" particularly dark c

145 including the use of alternative low-calorie sweeteners, honey, fruit preparations, novel cultures, l

146 FCS) has replaced sucrose as the predominant sweetener in beverages in the United States.

147 ls of dopamine efflux compared to artificial sweetener in dorsal striatum, whereas disrupting glucose

148 Organic brown rice syrup (OBRS) is used as a sweetener in organic food products as an alternative to

149 saccharide, is increasingly used as an added sweetener in processed foods in the form of high fructos

150 foods and beverages and is the sole caloric sweetener in soft drinks in the United States.

151 for the determination of nine high-intensity sweeteners in a variety of drink samples.

152 read usage as non-nutritional high intensity sweeteners in beverage industry.

153 precise role of sodas containing artificial sweeteners in bladder sensations and urological function

154 Stevia rebaudiana, which are widely used as sweeteners in consumer foods and beverages.

155 fect of increased consumption of low-calorie sweeteners in diet beverages on dietary patterns and ene

156 ides are increasingly used as high-intensity sweeteners in food.

157 ed AS and SS beverages and use of artificial sweeteners in hot drinks were assessed by a self-reporte

158 plementation of either sucrose or artificial sweeteners in overweight subjects.

159 he caloric content of foods using artificial sweeteners in rats resulted in increased caloric intake,

160 alysis of the physico-chemical properties of sweeteners in the database indicates that the structure

161 dsorption-desorption properties of different sweeteners in the oral cavity were evaluated using high

162 el sweeteners can be utilised as non-caloric sweeteners in the production of low-calorie food.

163 reasingly replacing sugar with non-nutritive sweeteners in their sweetened products to control or red

164 studies suggest that exposure to artificial sweeteners in utero may predispose offspring to develop

165 We also consider the role of artificial sweeteners in weight management.

166 Furthermore, activity evoked by sweeteners includes a phasic response sent to different

167 Artificial sweeteners increase glucose absorption in the order aces

168 rom 1970 to 2007, per capita availability of sweeteners increased from 54.1 to 62.0 kg/y.

169 Dietary sugar and artificial sweeteners increased SGLT1 mRNA and protein expression,

170 tterness associated with the two sulfonamide sweeteners, indicating that hTAS2R antagonists are activ

171 of a 3% solution of saccharin, a noncaloric sweetener, induced synaptic GluA1 similarly to 25% sucro

172 bacterial plasma membrane receptor underlies sweetener-induced growth of a health promoting gut bacte

173 The sweetener-induced increase in Lactobacillaceae was obser

174 tevia rebaudiana is used commercially in the sweetener industry due to the high content of steviol gl

175 2 y, and the top 20% of consumers of caloric sweeteners ingest 316 kcal from HFCS/d.

176 an enduring inhibitory effect on artificial sweetener intake, an effect that did not depend on sweet

177 nal involved in the control of goal-directed sweetener intake.

178 e to assess whether intake of high-intensity sweeteners is associated with increased food intake and

179 iable biomarker for the consumption of these sweeteners is available.

180 ened beverages without the use of artificial sweeteners is predicted to reduce the prevalence of over

181 The sweetness response of the sweeteners is then explained in terms of their solution

182 d of only 0.28 mg/L (25 nM) is the strongest sweetener known to date.

183 however, past research examining low-calorie sweeteners (LCSs) and body weight has produced mixed res

184 Low-calorie sweeteners (LCSs) are found in many foods and beverages,

185 Low-calorie and no-calorie sweeteners (LCSs) have emerged as alternatives to added

186 Low-calorie sweeteners (LCSs) provide sweetness with little or no en

187 It has been suggested that low-energy sweeteners (LES) may be associated with an increased ris

188 suggest that the p-cyanophenyl moiety on the sweetener ligand acts as a molecular pointer in the CD s

189 o the superpotent trisubstituted guanidinium sweetener ligand N-(p-cyanophenyl)-N'-(diphenylmethyl)gu

190 on or metabolism from other fructose-glucose sweeteners like sucrose, honey, and fruit juice concentr

191 aive animals resulted in reduced, artificial sweetener-like intake of glucose during subsequent gluco

192 The advent of the alternative sweeteners market has signaled a demand for chemosensors

193 onsumption of products containing artificial sweeteners may lead to increased body weight and obesity

194 ive consequences of consuming high-intensity sweeteners may occur in those most likely to use them fo

195 h versus low intakes of corn- and cane-based sweeteners (measured as sweetened beverage intake).

196 The results showed that some natural sweeteners might be interesting from a nutritional as we

197 male rats suggests that consumption of such sweeteners might contribute to, rather than ameliorate,

198 es and promote the conversion of the natural sweetener mogroside V to siamenoside I.

199 Exposure of the naturally-occurring sweetener monatin to light and metal ions results in los

200 de anion, and the binding of the superpotent sweetener N-(p-cyanophenyl)-N'-(diphenylmethyl)-guanidin

201 12) or similar amounts containing artificial sweeteners (n = 10) were given single-blind in a 10-wk p

202 The consumption of sweeteners, natural as well as synthetic sugars, is impl

203 re of NC6.8 complexed with the super-potency sweetener NC174 reveals that although the same residues

204 Non-caloric sweeteners (NCS) are food additives providing sweetness

205 rs (glucose and fructose) and 2 high-potency sweeteners (neohesperidin dihydrochalcone and aspartame)

206 onformational analysis of three high-potency sweeteners: neotame, superaspartame, and SC-45647.

207 The nonnutritive sweetener (NNS) acesulfame potassium (Ace-K) elicits a b

208 reduction is substitution with non-nutritive sweeteners (NNS - artificial sweeteners and stevia).

209 Nonnutritive sweeteners (NNS) are ecologically novel chemosensory sig

210 diet, processed foods containing artificial sweeteners, obesity, and diabetes.

211 a natural sweetener of various sugar-free food products.

212 nd metabolism and that effects of artificial sweeteners on adipose tissue biology may be largely inde

213 ng the effect of nutritive and non-nutritive sweeteners on emotional state of participants exposed to

214 determined and the effect of added milk and sweeteners on the antioxidant activity of Kenyan teas wa

215 ng Stevia leaves depends on their final use (sweetener or antioxidant), although, hot air at 180 degr

216 S food supply contain caloric or low-calorie sweeteners, or both.

217 crose, are generally preferred to artificial sweeteners owing to their post-ingestive rewarding effec

218 as well as commonly used individual-serving sweetener packets.

219 e receptors by natural sugars and artificial sweeteners, paracrine and endocrine hormones, especially

220 can, and "protein/potatoes" and "CS desserts/sweeteners" patterns in NHANES.

221 Sucralose is an artificial sweetener persistently present in wastewater treatment p

222 The crystal structures show how sweetener potency is fine-tuned by multiple interactions

223 Jaggery is a non-centrifugal sweetener produced by thermo-chemical treatments of suga

224 Despite the intense sweetener property of SVglys and the numerous studies co

225 onses of cultured cells expressing the human sweetener receptor directly parallel the psychophysical

226 cetic acids have been synthesized for use as sweetener receptor photoaffinity labeling reagents.

227 es remove the inhibitor from the heteromeric sweetener receptor TAS1R2-TAS1R3, which activates cells

228 This assay measured the reward value of sweeteners relative to lick-induced optogenetic activati

229 ponsive cells had delayed but more sustained sweetener responses in both strains.

230 ver water, and also preferred the noncaloric sweetener saccharin.

231 The sweeteners saccharin (SAC) and acesulfame K (ACE) recent

232 sensitive to the bitterness of an artificial sweetener, saccharin.

233 se and human precursor cells with artificial sweeteners, saccharin and acesulfame potassium, enhanced

234 s and showed that preference for a synthetic sweetener, SC-45647, was abolished following i.p. inject

235 for the production of a high-potency natural sweetener, sensitive to low temperature during the devel

236 th effect of overall trends in added caloric sweeteners should not be overlooked.

237 Differences by store type, beverage sweetener status, and beverage size were examined.

238 The influence of a combination of sweeteners (Stevia (St) and sucralose (Su)) and storage

239 Addition of the sweetener, stevia (Stevia rebaudiana Bertoni), showed no

240 New stevia amino acid sweeteners, stevia glycine ethyl ester (ST-GL) and stevi

241 Two plant species which contain natural sweeteners, Stevia rebaudiana and Siraitia grosvenorii,

242 Other popular sweeteners such as aspartame, cyclamate, and saccharin w

243 nd sugar alcohols, small molecule artificial sweeteners such as saccharin and acesulfame K, and prote

244 The use of non-nutritive sweeteners such as saccharin is widely prevalent.

245 red with sucrose, the more commonly consumed sweetener, such differences are not apparent, and appeti

246 p domain of T1R2 is required for recognizing sweeteners, such as aspartame and neotame.

247 e glycosylation of other naturally occurring sweeteners, such as the mogrosides from monk fruit, and

248 they are metabolized, whereas the artificial sweetener sucralose does not.

249 MCH) neurons during intake of the artificial sweetener sucralose increases striatal dopamine levels a

250 ls was promoted by sugars and the noncaloric sweetener sucralose, and blocked by the sweet receptor a

251 els were manipulated using the non-nutritive sweetener sucralose.

252 tritive sweetener (sugar) or a non-nutritive sweetener (sucralose or stevia) on emotional state, in t

253 t peptide secretion stimulated by artificial sweetener (sucralose), dipeptide (glycylsarcosine), lipi

254 The artificial sweetener SUCRAM [consisting of neohesperidin dihydrocha

255 n previously that inclusion of an artificial sweetener, SUCRAM, included in the diet of weaning pigle

256 at are distinguishable from the prototypical sweetener sucrose.

257 , with a 5 s evoked period, responses to the sweeteners sucrose, maltose, acesulfame-K, SC-45647, and

258 ry puree supplemented with different natural sweeteners (sucrose, palm sugar, erythritol, xylitol, st

259 inking tea sweetened with either a nutritive sweetener (sugar) or a non-nutritive sweetener (sucralos

260 number of hand luggage items like detergent, sweetener, sugar, acetylsalicylic acid (aspirin), and pa

261 g disorders, including intakes of artificial sweeteners, sweets, juice, fruit, and fats.

262 re honey from different botanical sources, 2 sweetener syrups and 228 fortified samples.

263 ely recovered from a household detergent and sweetener that can be used as camouflage for the analyte

264 dioside (Reb) D is a high intensity, natural sweetener that shows great potential for substituting su

265 In samples with addition of sweeteners the content of phenolic compounds ranged from

266 concerns about the consumption of artificial sweeteners, the demand for natural sweeteners has recent

267 st in further Glycyrrhiza spp. to be used as sweeteners, the roots of G. triphylla have been investig

268 the major receptor for sugars and noncaloric sweeteners, there is also evidence of T1r-independent sw

269 ins serves as the primary taste receptor for sweeteners, there is growing evidence that responses to

270 trial sectors, from flavours, fragrances and sweeteners through to natural pesticides and pharmaceuti

271 It is attractive as a natural sweetener to diabetics and others on carbohydrate-contro

272 compare intra-gastric sugar and non-caloric sweetener to investigate how post-ingestive effects can

273 In mature adipocytes, artificial sweetener treatment suppressed lipolysis even in the pre

274 was not significantly affected by any of the sweetener treatments.

275 hibition in electrophysiological response to sweeteners upon exposure of the monkey tongue to a combi

276 crose-sweetened world: >90% of the nutritive sweetener used worldwide is sucrose.

277 mic effect and colour density, regardless of sweetener used.

278 he best co-pigment source, regardless of the sweetener used.

279 Added sugars (caloric sweeteners used as ingredients in processed or prepared

280 Steviol glycosides are intense natural sweeteners used in foods and beverages.

281 or differences in the behavioural effects of sweeteners versus sugar, and uncover an essential circui

282 velocity values for aqueous solutions of two sweeteners viz., maltose monohydrate and acesulfame-K ha

283 The purity of the new sweeteners was determined by HPLC and their sensory prop

284 The sweetness intensity rate of the novel sweeteners was higher than sucrose.

285 availability of added or refined sugars and sweeteners was shown to have fallen 16% from 152 g/d in

286 ization evoked by focally applied artificial sweeteners was significantly enhanced by adenosine (50 m

287 , an X-ray contrast agent, and an artificial sweetener were studied in a Swedish lake.

288 ) and HPAEC-PAD of agave syrups from natural sweeteners were achieved.

289 In the men in whom the effects of 4 sweeteners were compared, the 24-h glucose and insulin r

290 molecules structurally similar to the known sweeteners were identified in the database.

291 The novel sweeteners were stable in acidic, neutral or basic aqueo

292 alcohols, dietary fibers, syrups and natural sweeteners were used as sucrose alternatives in the prod

293 e purchases of caloric-sweetened desserts or sweeteners, which accounted for a substantial proportion

294 pidly up-regulated by glucose and artificial sweeteners, which act through T1R2 + T1R3/alpha-gustduci

295 discriminator for super- versus high-potency sweeteners, which can be exploited in the design of new,

296 Fructose, which is a sweetener with a low glycemic index, has been shown to e

297 rages sweetened with caloric and low-calorie sweeteners with dietary quality and food-purchasing patt

298 Based on the most exhaustive database of sweeteners with known sweetness values, a new quantitati

299 Replacement of caloric sweeteners with lower- or no-calorie alternatives may fa

300 and maltodextrin, disguised with artificial sweetener, would affect exercise performance.