DOCSLIB.ORG

United States Patent (19) 11 Patent Number: 4,826,824 Schiffman 45) Date of Patent: May 2, 1989

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
United States Patent (19) 11 Patent Number: 4,826,824 Schiffman 45) Date of Patent: May 2, 1989 United States Patent (19) 11 Patent Number: 4,826,824 Schiffman 45) Date of Patent: May 2, 1989 (54 METHOD OF ENHANCING THE TASTE 56 References Cited PERCEPTION OF SWEETNESS OF ASPARTAME AND DERVATIVES U.S. PATENT DOCUMENTS THEREOF 3,904,655 9/1975 van den Ouweland et al. ... 549/478 4,399,162 8/1983 Okada ................................. 426/548 (75) Inventor: Susan Schiffman, Durham, N.C. Primary Examiner-Johnnie R. Brown Assistant Examiner-Elli Peselev (73) Assignee: Duke University, Durham, N.C. Attorney, Agent, or Firm-Oblon, Fisher, Spivak, McClelland & Maier Appl. No.: 791,564 (21) (57) ABSTRACT (22) Filed: Oct. 25, 1985 A method for enhancing the ability to perceive the sweetness taste of aspartame or derivatives thereof in (51) Int. Cl.".............................................. A61K 31/70 mammals, which entails exposing all or a portion of the (52) U.S. C. ........................................ 514/47; 514/45; mammalian tongue to an effective amount of a puriner 514/46; 514/48; 426/548 gic nucleotide having at least one phosphate group. 58) Field of Search .................... 426/548; 514/48, 47, 514/45, 46 7 Claims, No Drawings 4,826,824 1. 2 Further, it is an object of the present invention to METHOD OF ENHANCING THE TASTE provide compounds for effecting the described taste PERCEPTION OF SWEETNESS OF ASPARTAME perception enhancement. AND DERVATIVES THEREOF It is also an object of this invention to provide food substances containing the compounds of the present The investigations leading to the present invention invention. were supported by Grant No. NIAAG 00443 from the According to the present invention, the foregoing National Institutes of Health. and other objects are attained by a method for enhanc BACKGROUND OF THE INVENTION ing the ability to perceive the sweetness taste of aspar 10 tame and derivatives thereof in mammals, which entails 1. Field of the Invention exposing all or a portion of the mammalian tongue to an The present invention relates to a method of enhanc effective amount of a purinergic nucleotide having at ing the taste perception of sweetness of aspartame. least one phosphate group. 2. Discussion of the Background Organic compounds, other than carbohydrates, that 15 DETAILED DESCRIPTION OF THE taste sweet have been known for centuries. However, PREFERRED EMBODIMENTS the standard for sweetness has been and remains su Recently, the present inventor adduced data which crose, both in terms of quality of taste and taste profile. suggests that the adenosine receptor, which is known to For example, many compounds reported to be sweet play a significant role in a variety of biological pro have peculiar non-sucrose-like flavors. Moreover, 20 cesses, also appears to play a role in taste perception of sweetness may coexist with other tastes, such as licorice sweeteners. Two subtypes of cell surface adenosine or menthol. Further, some compounds have an unpleas receptors, A1 (inhibitory) and A2 (excitatory) receptors, ant lingering bitter flavor or aftertaste. For example, have been postulated. The A1 types are high affinity both saccharin and cyclamate produce a bitter metallic receptors that show half maximal responses at nanomo aftertaste in practically all tasters at a sufficiently high 25 lar concentrations; while half maximal responses for A2 concentration. Encyclopedia of Chemical Technology, receptors are found at concentrations 100 to 1,000 times Vol. 22, "Sweeteners' (Kirk-Othmer 1980). higher in the micromolar range. The present inventor At present, a satisfactory theory explaining the struc has found that methyl xanthines, including caffeine, ture-activity relationships of compounds perceived to theophylline and theobromine, are potent antagonists of be sweet is lacking. Investigations from a range of disci 30 adenosine receptors. plines, including organic and medicinal chemistry, bio Adaptation of the human tongue to methylxanthines chemistry, neurophysiology, psychophysics and bio having concentrations ranging from 10-M to 102M physics, suggest that there are probably a multiplicity of has recently been shown, by the present inventor, to sweet receptor types each with its own stereochemical potentiate certain tastes. Pharmacol. Biochem. Behay, S. and physicochemical requirements. Hence, if a theory is 35 S. Schiffman et al., 22, 195-203 (1985). Of the five stimuli formulated which is broad enough to encompass di tested, NaCl, quinine HCl, KCl, urea and acesulfam K, verse molecular structures, then many compounds the greatest taste potentiation by methyl xanthines, in which would be predicted to be sweet are not. Alterna fact, approximately 100%, was found for the artificial tively, it is found that if data of a certain series of com sweetener acesulfam K, which had a bitter component pounds can be well accommodated, then structures in addition to sweetness. outside the compound series may not fit the model. To This methylxanthine-enhanced response to sweeten be sure, such theories and correlations lack useful pre ers has been further confirmed, by the present inventor, dictive value. Thus, at present, it is not possible to ratio by electrophysiological data in rats. The animal data, nally design a compound with a molecular structure however, reveals that neural responses in nucleus trac having a predictable sweet taste. Encyclopedia of Chemi 45 tus solitarius for one sweetener, stevilioside, were cal Technology, id. greatly potentiated by 105M caffeine, while sucrose Aspartame has been found to be a suitable substitute was unaffected. Such a result clearly seems to suggest sweetener for a wide variety of foods because of its that the effect of the methyl xanthines is not uniform sucrose-like taste as well as its ability to blend well with acroSS SweetenerS. other food flavors. However, despite its wide spread 50 The present inventor has also demonstrated that use as a substitute sweetener, it is expensive to produce. 10-5M caffeine enhances the taste of some sweeteners Hence, despite the fact that aspartame is being widely including neohesperidin dihydrochalcone, D-trypto used to replace sucrose at present, it would be ex phan, thaumatin, stevioside, and sodium saccharin. tremely desireable to be able to use lesser amounts of Adenosine reversed this potentiation. However, four the sweetener. 55 sweeteners, perhaps some of the more commercially Accordingly, a need continues to exist for a method popular sweeteners, aspartame, sucrose, fructose and whereby the sweetening effects of aspartame and deriv calcium cyclamate, appear to be completely unaffected atives thereof could be attained at a lower concentra by caffeine. tion of the same. However, the present inventor has now discovered that certain purinergic nucleotides enhance the percep SUMMARY OF THE INVENTION tion of sweetness of aspartame, and derivatives thereof Accordingly, it is an object of the present invention but with no measurable effect on other artificial sweet to provide a method of enhancing the sweetness of eners having bitter components such as sodium saccha aspartame and derivatives thereof by enhancing the 11. taste perception of sweetness of aspartame in mammals. 65 Actually, since 1969, it has been known that a 50:50 It is also an object of this invention, particularly, to mixture of 5' disodium inosinate and 5'-disodium guany enhance the taste perception of sweetness of aspartame late has the ability to potentiate the sweetness of a 5% and derivatives thereof in humans. sucrose solution. See Food Technology, Vol. 23, 32-37 4,826,824 3 4. (November 1969). However, no substances have ever ceived intensity of an aspartame concentration pres been known to potentiate the sweetness of aspartame. ented simultaneously with a 10-3M solution of IMP. In accordance with the present invention, it has now Essentially, pieces of chromatography paper (What been discovered that, for example, inosine monophos man No. 1, 0.16-mm thickness) cut in the shape of half phate, inosine diphosphate, inosine triphosphate, guano tongues were soaked in either 103M IMP or deionized sine monophosphate, guanosine diphosphate, guanosine water (control) for 10 minutes. Then, two pieces of triphosphate, adenosine monophosphate, adenosine di chromatography paper, are impregnated with 103 phosphate or adenosine triphosphate potentiate the IMP and a water control, were applied to the tongue for sweetness of aspartame. However, other purinergic 2 minutes. This set was removed and replaced by a fresh nucleotide derivatives may be used. 10 set for another 2 minutes. This constituted a total appli In order to potentiate the sweetness of aspartame in cation time of 4 minutes. accordance with the present invention, the mammalian The aspartame was then delivered to the tongue in tongue or a portion thereof is generally exposed to a inch circles of chromatography paper. A standard con concentration of about 10-6M to 10-M of the puriner centration to be matched was dissolved in 10-3M IMP gic nucleotides of the present invention. However, it is 15 and placed on the side of the tongue adapted to IMP. preferred if the exposure is to a concentration of about The concentration of the test stimulus on the other side 10-4 to 10-2M of the same. was adjusted until a concentration was found that As noted, in accordance with the present invention, matched the intensity of the standard dissolved in IMP. virtually any purinergic nucleotide will potentiate the Using this procedure, a potentiation effect of 40% was sweetness of aspartame and derivatives thereof. This
Load more

Recommended publications
  • ATP—The Free Energy Carrier
    ATP—The Free Energy Carrier How does the ATP molecule capture, store, and release energy? Why? A sporting goods store might accept a $100 bill for the purchase of a bicycle, but the corner store will not take a $100 bill when you buy a package of gum. That is why people often carry smaller denominations in their wallets—it makes everyday transactions easier. The same concept is true for the energy transactions in cells. Cells need energy (their “currency”) to take care of everyday functions, and they need it in many denominations. As humans we eat food for energy, but food molecules provide too much energy for our cells to use all at once. For quick cellular transactions, your cells store energy in the small molecule of ATP. This is analogous to a $1 bill for your cells’ daily activities. Model 1 – Adenosine Triphosphate (ATP) NH2 N N O– O– O– CH OP OP OP O– N N O 2 ADENINE O O O TRI-PHOSPHATE GROUP OH OH RIBOSE 1. The diagram of ATP in Model 1 has three parts. Use your knowledge of biomolecules to label the molecule with an “adenine” section, a “ribose sugar” section, and a “phosphate groups” section. 2. Refer to Model 1. a. What is meant by the “tri-” in the name adenosine triphosphate? 3 PHOSPHATES b. Discuss with your group what the structure of adenosine diphosphate (ADP) might look like. Draw or describe your conclusions. SAME AS ABOVE, BUT WITH ONLY 2 PHOSPHATES IN PHOSPHATE GROUP. ATP— The Free Energy Carrier 1 Model 2 – Hydrolysis of ATP H2O NH2 NH2 Energy N – – – N – – N O O O N O O O– CH OPOPOPO– CH O P O P OH HO P O– N N O 2 N N O 2 + O O O O O O Inorganic OH OH OH OH Phosphate (Pi) 3.
    [Show full text]
  • Everything You Need to Know About Aspartame, Including Facts About Nutrition, Safety, Uses, and Benefits
    Everything You Need to Know Aspartame About Aspartame With obesity rates among Americans at an all-time high, many people may think they have to give up sweets in order to lose weight. But, there’s good news if you love sweets: Low-calorie sweeteners offer a way to reduce calories in sweet foods and beverages, which may help you lose or maintain your weight. They also offer a way for people with diabetes to decrease their carbohydrate intake. One commonly consumed low-calorie sweetener is aspartame. The following is everything you need to know about aspartame, including facts about nutrition, safety, uses, and benefits. Favorably Reviewed By: What is aspartame? How many calories are in aspartame? Aspartame is a low-calorie sweetener that provides sweetness to foods and beverages Aspartame has four calories per gram. However, because without adding significant calories. Nutrition it is 200 times sweeter than sugar, aspartame is used in and fitness experts agree that balancing the very small amounts, thus adding almost no calories to foods calories you consume with the calories you and beverages. As a result, when aspartame is substituted burn is important for health. Aspartame can for calorie-containing sweeteners, total calories in foods play a role in weight management programs and beverages are significantly reduced (and sometimes that combine sensible nutrition and physical eliminated entirely, such as in diet soda, tea, and flavored activity. seltzer water). It is important to remember that there are other sources of calories in many foods and beverages — Aspartame has been studied extensively and has been found to be safe by experts “sugar-free” does not always mean “calorie-free.” The calorie and researchers.
    [Show full text]
  • Building Big Flavor
    BUILDING BIG FLAVOR Watching your sodium intake? Balancing flavors is the key to a flavorful meal when reducing the salt in a dish. Think about adding these flavor enhancers instead of reaching for the salt shaker! Sweet Bitter Acidic Umami (Savory) Brings balance and Balances sweetness Brings brightness Makes a dish savory or roundness to a dish by and cuts richness - and adds a salty meaty tasting and balancing acidity and best used as flavor that enhances flavors - reach bitterness and background flavor balances for these before salt! highlighting other flavors sweetness Fruit juices, Nectars, Greens (Kale, Lemon, Lime, Tomato Products Concentrates, Chard, Dandelion, Orange and (especially canned, like Reductions, Caramelized Chicory, Watercress, Pineapple Juice, paste) Soy Sauce, Onions, Carrots, Sweet Arugula) Broccoli Vinegars, Wine, Mushrooms (especially Potatoes, Butternut Rabe, Broccoli, Tamarind, dried) Cured or brined Squash, Roasted Cabbage, Brussels Pickled Foods, foods (olives) Seaweed, Peppers, Honey, Maple Sprouts, Asparagus, Cranberries, Sour Fish Sauce, Fermented Syrup, Molasses, Dried Some Mustards, Cherries, Tomato Foods (Miso, Fermented Fruits, Tomato Paste, Grapefruit, Citrus Products Black beans, Sauerkraut) Beets, Reduced Vinegars, Rind/Zest, Beer, Aged cheeses (Parmesan, Wine, Wine, Teas (black & Blue, Gouda) Liquid Amino green) Acids, Seafood (especially dried), Worcestershire Sauce, Anchovy, Beef, Pork (especially cured), Chicken Don’t forget to read nutrition labels and watch for foods that are commonly high
    [Show full text]
  • Aspartame Metabolism © by D
    Aspartame Metabolism © by D. Eric Walters When aspartame is digested in the body, it is converted to three components: aspartic acid, phenylalanine, and methanol. Aspartic acid (also called aspartate) is an amino acid that is present in every protein we consume, and in every protein in the human body. It is also an intermediate in metabolizing carbohydrates and other amino acids. The human body can make it from other substances if it needs to, and it can burn it for energy or convert it to fat if there is more than enough. Phenylalanine is another amino acid that is present in all proteins. In contrast to aspartic acid, humans cannot produce it from other materials- -we must get a certain amount of it every day in our diet, so it is classified as an essential amino acid. If we consume more than we need, we can burn the excess for energy, or store the extra calories as fat. Phenylalanine is only a concern for people with the rare genetic disorder phenylketonuria (PKU). People with PKU lack the enzyme to break down excess phenylalanine, so they must carefully monitor their intake. They still need a certain amount of it to make proteins, but they must be careful not to consume more than this amount. Aspartic acid and phenylalanine do provide calories. In general, amino acids provide about 4 calories per gram, just like carbohydrates. Aspartame contributes calories to the diet, but it is about 180 times as sweet as sugar, so the amount needed for sweetening doesn't provide very many calories.
    [Show full text]
  • FEMA GRAS 29 December 2019 SUPPLEMENTARY INFORMATION 1
    SUPPLEMENTARY INFORMATION 1: Identity for Natural Flavor Complexes as Evaluated by the Expert Panel The Identification Description as Reviewed by the FEMA FEMA No.1 FEMA Primary Name Expert Panel Rebaudioside M ≥80%; Rebaudioside D 5-20%; Total 4895 Rebaudioside M steviol glycosides ≥95%. Glutamic acid 35-40%; Other amino acids 1-2%; Total Corynebacterium glutamicum corn nitrogen 6-7%; Aliphatic primary alcohols, aldehydes, 4907 syrup fermentation product carboxylic acids, acetals and esters containing additional oxygenated functional groups 1-2%; Minerals 9-11% Inosine 5´-monophosphate 20-25%; Amino acids 7-8%; Corynebacterium stationis corn 4908 Minerals 23-25%; water 28-37%; Other nucleotides 1-2%; syrup fermentation product Total nitrogen 5-8% Supraglucosylated steviol glycosides 70-80%; Rebaudioside Glucosylated steviol glycosides, 4909 A 14-20%; Steviol glycosides not further glucosylated, each 70-80% individually, not to exceed 3%; Maltodextrin 3-10% Supraglucosylated steviol glycosides 30-40%; Rebaudioside Glucosylated steviol glycosides, A 5-8%; Not more than 4% stevioside; All other individual 4910 40% steviol glycosides not further glucosylated <3%; Maltodextrin 45-60% Stevioside 70-80%; Rebaudioside A 13-18%; Steviobioside 1- 3%; Rebaudioside C 2-3%; Total glycosides (including 4911 Stevia extract stevioside, 70% Rebaudioside D, Rebaudioside B, Rebaudioside F, Dulcoside A, and Rubusoside) <3% Derived from hibiscus blossom calyces (Hibiscus sabdariffa L.) , Hibiscus blossom extract is measured as water 30-60%; 4912 Hibiscus
    [Show full text]
  • Beneficial Effects of Stevioside on Ages, Blood Glucose, Lipid Profile and Renal Status in Streptozotocin-Induced Diabetic Rats
    J Appl Biomed journal homepage: http://jab.zsf.jcu.cz DOI: 10.32725/jab.2019.013 Journal of Applied Biomedicine Original research article Beneficial effects of Stevioside on AGEs, blood glucose, lipid profile and renal status in streptozotocin-induced diabetic rats Urmila Aswar 1 *, Vinayak Gogawale 2, Pankaj Miniyar 2, Yugendra Patil 3 1 Bharati Vidyapeeth (Deemed to be University), Poona College of Pharmacy, Erandwane, Pune, Maharashtra, India 2 STES’s Sinhgad Institute of Pharmacy, Savitribai Phule Pune University, Narhe, Pune, Maharashtra, India 3 National Chemical Laboratory, Pune, Maharashtra, India Abstract The advanced glycated end products (AGEs) are formed in the diabetic patients; it is a major cause of macrovascular and microvascular complications in diabetes. Clinically there is no treatment available for the AGEs. Stveoside (Stv), a sweetener has potent anti-diabetic and anti-oxidant activity. Hence, we investigated its use in prevention of AGEs formation using in vitro and in vivo models. Diabetes was induced by streptozotocin (STZ). These rats were kept without treatment till blood HbA1c was markedly increased. They were then divided into 5 groups and treated orally with vehicle or Metformin (MET) or Stv respectively for 28 days. Every 7th day, animals were tested for body weight and blood glucose (BG). On the last day of treatment, all the groups were evaluated for physiological and biochemical parameters, histopathology and AGEs; N-carboxymethyl-lysine (CML) estimation. Stv showed inhibition of AGEs in in vitro as well as in in vivo respectively. Positive effects were seen on the BG, lipid profile and urine parameters as well it showed reduced formation of CML.
    [Show full text]
  • Taste and Smell Disorders in Clinical Neurology
    TASTE AND SMELL DISORDERS IN CLINICAL NEUROLOGY OUTLINE A. Anatomy and Physiology of the Taste and Smell System B. Quantifying Chemosensory Disturbances C. Common Neurological and Medical Disorders causing Primary Smell Impairment with Secondary Loss of Food Flavors a. Post Traumatic Anosmia b. Medications (prescribed & over the counter) c. Alcohol Abuse d. Neurodegenerative Disorders e. Multiple Sclerosis f. Migraine g. Chronic Medical Disorders (liver and kidney disease, thyroid deficiency, Diabetes). D. Common Neurological and Medical Disorders Causing a Primary Taste disorder with usually Normal Olfactory Function. a. Medications (prescribed and over the counter), b. Toxins (smoking and Radiation Treatments) c. Chronic medical Disorders ( Liver and Kidney Disease, Hypothyroidism, GERD, Diabetes,) d. Neurological Disorders( Bell’s Palsy, Stroke, MS,) e. Intubation during an emergency or for general anesthesia. E. Abnormal Smells and Tastes (Dysosmia and Dysgeusia): Diagnosis and Treatment F. Morbidity of Smell and Taste Impairment. G. Treatment of Smell and Taste Impairment (Education, Counseling ,Changes in Food Preparation) H. Role of Smell Testing in the Diagnosis of Neurodegenerative Disorders 1 BACKGROUND Disorders of taste and smell play a very important role in many neurological conditions such as; head trauma, facial and trigeminal nerve impairment, and many neurodegenerative disorders such as Alzheimer’s, Parkinson Disorders, Lewy Body Disease and Frontal Temporal Dementia. Impaired smell and taste impairs quality of life such as loss of food enjoyment, weight loss or weight gain, decreased appetite and safety concerns such as inability to smell smoke, gas, spoiled food and one’s body odor. Dysosmia and Dysgeusia are very unpleasant disorders that often accompany smell and taste impairments.
    [Show full text]
  • Adenosine Triphosphate Turnover in Humans. Decreased Degradation During Relative Hyperphosphatemia
    Adenosine triphosphate turnover in humans. Decreased degradation during relative hyperphosphatemia. M A Johnson, … , S P Schmaltz, I H Fox J Clin Invest. 1989;84(3):990-995. https://doi.org/10.1172/JCI114263. Research Article The regulation of ATP metabolism by inorganic phosphate (Pi) was examined in five normal volunteers through measurements of ATP degradation during relative Pi depletion and repletion states. Relative Pi depletion was achieved through dietary restriction and phosphate binders, whereas a Pi-repleted state was produced by oral Pi supplementation. ATP was radioactively labeled by the infusion of [8(14)C]adenine. Fructose infusion was used to produce rapid ATP degradation during Pi depletion and repletion states. Baseline measurements indicated a significant decrease of Pi levels during phosphate depletion and no change in serum or urinary purines. Serum values of Pi declined 20 to 26% within 15 min after fructose infusion in all states. Urine measurements of ATP degradation products showed an eightfold increase within 15 min after fructose infusion in both Pi-depleted and -supplemented states. Urinary radioactive ATP degradation products were fourfold higher and urinary purine specific activity was more than threefold higher during Pi depletion as compared with Pi repletion. Our data indicate that there is decreased ATP degradation to purine end products during a relative phosphate repletion state as compared to a relative phosphate depletion state. These data show that ATP metabolism can be altered through manipulation of the relative Pi state in humans. Find the latest version: https://jci.me/114263/pdf Adenosine Triphosphate Turnover in Humans Decreased Degradation during Relative Hyperphosphatemia Marcia A.
    [Show full text]
  • Popular Sweeteners and Their Health Effects Based Upon Valid Scientific Data
    Popular Sweeteners and Their Health Effects Interactive Qualifying Project Report Submitted to the Faculty of the WORCESTER POLYTECHNIC INSTITUTE in partial fulfillment of the requirements for the Degree of Bachelor of Science By __________________________________ Ivan Lebedev __________________________________ Jayyoung Park __________________________________ Ross Yaylaian Date: Approved: __________________________________ Professor Satya Shivkumar Abstract Perceived health risks of artificial sweeteners are a controversial topic often supported solely by anecdotal evidence and distorted media hype. The aim of this study was to examine popular sweeteners and their health effects based upon valid scientific data. Information was gathered through a sweetener taste panel, interviews with doctors, and an on-line survey. The survey revealed the public’s lack of appreciation for sweeteners. It was observed that artificial sweeteners can serve as a low-risk alternative to natural sweeteners. I Table of Contents Abstract .............................................................................................................................................. I Table of Contents ............................................................................................................................... II List of Figures ................................................................................................................................... IV List of Tables ...................................................................................................................................
    [Show full text]
  • FEMA GRAS 29 December 2019 SUPPLEMENTARY INFORMATION 1
    SUPPLEMENTARY INFORMATION 1: Identity for Natural Flavor Complexes as Evaluated by the Expert Panel The Identification Description as Reviewed by the FEMA FEMA No.1 FEMA Primary Name Expert Panel Rebaudioside M ≥80%; Rebaudioside D 5-20%; Total 4895 Rebaudioside M steviol glycosides ≥95%. Glutamic acid 35-40%; Other amino acids 1-2%; Total Corynebacterium glutamicum corn nitrogen 6-7%; Aliphatic primary alcohols, aldehydes, 4907 syrup fermentation product carboxylic acids, acetals and esters containing additional oxygenated functional groups 1-2%; Minerals 9-11% Inosine 5´-monophosphate 20-25%; Amino acids 7-8%; Corynebacterium stationis corn 4908 Minerals 23-25%; water 28-37%; Other nucleotides 1-2%; syrup fermentation product Total nitrogen 5-8% Supraglucosylated steviol glycosides 70-80%; Rebaudioside Glucosylated steviol glycosides, 4909 A 14-20%; Steviol glycosides not further glucosylated, each 70-80% individually, not to exceed 3%; Maltodextrin 3-10% Supraglucosylated steviol glycosides 30-40%; Rebaudioside Glucosylated steviol glycosides, A 5-8%; Not more than 4% stevioside; All other individual 4910 40% steviol glycosides not further glucosylated <3%; Maltodextrin 45-60% Stevioside 70-80%; Rebaudioside A 13-18%; Steviobioside 1- 3%; Rebaudioside C 2-3%; Total glycosides (including 4911 Stevia extract stevioside, 70% Rebaudioside D, Rebaudioside B, Rebaudioside F, Dulcoside A, and Rubusoside) <3% Derived from hibiscus blossom calyces (Hibiscus sabdariffa L.) , Hibiscus blossom extract is measured as water 30-60%; 4912 Hibiscus
    [Show full text]
  • Tricarboxylic Acid (TCA) Cycle Intermediates: Regulators of Immune Responses
    life Review Tricarboxylic Acid (TCA) Cycle Intermediates: Regulators of Immune Responses Inseok Choi , Hyewon Son and Jea-Hyun Baek * School of Life Science, Handong Global University, Pohang, Gyeongbuk 37554, Korea; [email protected] (I.C.); [email protected] (H.S.) * Correspondence: [email protected]; Tel.: +82-54-260-1347 Abstract: The tricarboxylic acid cycle (TCA) is a series of chemical reactions used in aerobic organisms to generate energy via the oxidation of acetylcoenzyme A (CoA) derived from carbohydrates, fatty acids and proteins. In the eukaryotic system, the TCA cycle occurs completely in mitochondria, while the intermediates of the TCA cycle are retained inside mitochondria due to their polarity and hydrophilicity. Under cell stress conditions, mitochondria can become disrupted and release their contents, which act as danger signals in the cytosol. Of note, the TCA cycle intermediates may also leak from dysfunctioning mitochondria and regulate cellular processes. Increasing evidence shows that the metabolites of the TCA cycle are substantially involved in the regulation of immune responses. In this review, we aimed to provide a comprehensive systematic overview of the molecular mechanisms of each TCA cycle intermediate that may play key roles in regulating cellular immunity in cell stress and discuss its implication for immune activation and suppression. Keywords: Krebs cycle; tricarboxylic acid cycle; cellular immunity; immunometabolism 1. Introduction The tricarboxylic acid cycle (TCA, also known as the Krebs cycle or the citric acid Citation: Choi, I.; Son, H.; Baek, J.-H. Tricarboxylic Acid (TCA) Cycle cycle) is a series of chemical reactions used in aerobic organisms (pro- and eukaryotes) to Intermediates: Regulators of Immune generate energy via the oxidation of acetyl-coenzyme A (CoA) derived from carbohydrates, Responses.
    [Show full text]
  • Nutritional and Medicinal Properties of Stevia Rebaudiana
    Review Article Curr Res Diabetes Obes J Volume 13 Issue 4 - July 2020 Copyright © All rights are reserved by Fasiha Ahsan DOI: 10.19080/CRDOJ.2020.13.555867 Nutritional and Medicinal Properties of Stevia Rebaudiana Fasiha Ahsan*, Shahid Bashir and Faiz-ul-Hassan Shah University Institute of Diet and Nutritional Sciences, The University of Lahore, Pakistan Submission: June 25, 2020; Published: July 16, 2020 *Corresponding author: Fasiha Ahsan, PhD Scholar, University Institute of Diet and Nutritional Sciences, The University of Lahore, Pakistan Abstract Researches on new molecules with the least toxic effects and better potency is on its way and more attention is being given upon medicinal plants for forcing away the above problems. Medicinal plants have been recognized as potential drug candidates. Stevia, a natural sweetener with medicinal properties and also having nutritional, therapeutic and industrial importance is being used all over the world. Stevia rebaudiana leaves are usually referred to as candy, sweet and honey leaves. Diterpene glycosides are responsible for its high sweetening potential of leaves. The phytochemical properties of bioactive chemicals present in stevia leaves are involves in maintaining the physiological functions of human body. Paper also highlights the importance of nutritional aspects of dried stevia leaves, metabolism of stevia, effects of it consumption on human health and clinical studies related to stevia ingestion. Various medicinal properties of stevia leaves discussed in paper like anti-hyperglycemia, anti-oxidative, hypotensive, nephro-protective, hepato protective, antibacterial and antifungal. Basic purpose of this review to understand the medicinalKeywords: potential Stevia; Diabetes;of stevia and Phytochemicals; its acceptance Medicinal as a significant plant; Steviol;raw material Nutrition; for human Disorders diet.
    [Show full text]