ライフサイエンスコーパス: sweetener

1 c counterparts, generally termed 'artificial sweeteners'.

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

3 has been used as herbal medicine and natural sweetener.

4 n be inhibited by simply changing the liquid sweetener.

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

6 ogical activities and functional low-calorie sweetener.

7 r sensation for example by using flavours or sweeteners.

8 sing of sucrose more than that of artificial sweeteners.

9 the consequences of consuming high-intensity sweeteners.

10 of glycosidases and low-calorie carbohydrate sweeteners.

11 her of which dispensed natural or artificial sweeteners.

12 arin and acesulfame K, two common artificial sweeteners.

13 sweet taste receptor and a panel of selected sweeteners.

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

15 tor and for the design of new noncalorigenic sweeteners.

16 and chemosensory analysis of new low-calorie sweeteners.

17 ructose and glucose are not commonly used as sweeteners.

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

19 f sugars, protein sweeteners, and artificial sweeteners.

20 de guidance for the design of new artificial sweeteners.

21 and the functionally different groups of the sweeteners.

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

23 1R3 recognizes diverse natural and synthetic sweeteners.

24 sponsiveness to saccharin, sucrose and other sweeteners.

25 dily detected when embedded in mixtures with sweeteners.

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

27 tness potency is comparable to known natural sweeteners.

28 syrups are gaining popularity as new natural sweeteners.

29 s for commercial-scale production of natural sweeteners.

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

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

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

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

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

35 Artificial sweeteners, acting on sweet taste receptors expressed on

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

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

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

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

40 % over 5 years without the use of artificial sweeteners and assessed the effect of the proposed strat

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

62 Therefore, natural nonsugar sweeteners are of increasing interest.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

87 6.8 Fab fragment complexed with high-potency sweetener compound SC45647 and nontasting high-affinity

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

116 These sweeteners have the potential to moderate sugar and ener

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

136 Artificial sweeteners increase glucose absorption in the order aces

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

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

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

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

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

142 The sweetener-induced increase in Lactobacillaceae was obser

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

144 2 y, and the top 20% of consumers of caloric sweeteners ingest 316 kcal from HFCS/d.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

173 Nonnutritive sweeteners (NNS) are ecologically novel chemosensory sig

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

211 The artificial sweetener SUCRAM [consisting of neohesperidin dihydrocha

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

213 at are distinguishable from the prototypical sweetener sucrose.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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