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Arsenals of Pharmacotherapeutically Active Proteins and Peptides: Old Wine in a New Bottle
Published in Debarshi Kar Mahapatra, Swati Gokul Talele, Tatiana G. Volova, A. K. Haghi, Biologically Active Natural Products, 2020
Aspartame an ordinarily available sweetener is obtained from the amino acids aspartic acid and phenylalanine. This artificial sweetener is 200 times sweeter than sugar [27]. The metabolism of aspartame produces aspartic acid, phenylalanine, and methanol. Various studies have been done to analyze the toxicity of aspartame. It was found that the aspartame related damage results when the amount consumed is much higher than the human consumption [28]. Glutamate functions as an excitatory neurotransmitter, besides functioning in transamination reaction, which helps in maintaining the nitrogen levels in the body. Ammonia is stored and transported in the form of glutamine through the blood. It also functions as precursor in GABA, purine, and pyrimidine synthesis [29].
Multilayer Encapsulation Techniques
Published in C. Anandharamakrishnan, S. Parthasarathi, Food Nanotechnology, 2019
Sayantani Dutta, J.A. Moses, C. Anandharamakrishnan
In one of the studies, the encapsulation of aspartame was conducted by coacervation. Aspartame is a methyl ester of the aspartic acid/phenylalanine dipeptide, is about 200 times sweeter than sugar, and has reportedly been protected from environmental rigor by double emulsion, along with subsequent complex coacervation, for enhanced stability, sweetness, and sustained release (Rocha-Selmi et al., 2013). The said endeavor was conducted on sunflower oil acting as a primary emulsion (to dissolve aspartame), using gelatin and gum arabic as the wall materials. This formulation was found to be stable even at 80°C, and provided slow and sustained release of the core, as desired (Figure 18.5). The authors opined that the said encapsulation could allow application of encapsulated aspartame for high-temperature applications such as baking and frying, which was otherwise difficult. Also, researchers have shown that the casein-protein hydrolysate could be designed with double emulsion and coacervation technique (Mendanha et al., 2009).
Applications of Biotechnology: Biology Doing Chemistry
Published in Richard J. Sundberg, The Chemical Century, 2017
Aspartame is an artificial sweetener approved by the FDA in 1981. Worldwide consumption in 2000 was about 20,000 t (see Section 9.2.2.3). Aspartame is produced enzymatically from methyl phenylalanate and N-Cbz l-aspartic acid by the Tosoh process. Aspartame is also produced by a chemical route developed by the Nutrasweet Company. A main advantage of the enzymatic process is that it can use racemic methyl phenylalanate, whereas the chemical process requires the pure L-enantiomer. The enzyme that is used is a metalloprotease, thermolysin. This protease is more selective for amide bond formation over methyl ester hydrolysis than other industrial proteases. The catalyzed reaction is the reverse of the reaction usually catalyzed by proteases. The basis of this transformation is the selective precipitation of the coupled N-protected product as a complex with the unreacted methyl d-phenylalanate. The methyl d-phenylalanate is recovered, racemized by base, and recycled. Figure 9.2 gives a flow sheet for the process.
The possible role of the seaweed Sargassum vulgare as a promising functional food ingredient minimizing aspartame-associated toxicity in rats
Published in International Journal of Environmental Health Research, 2022
Rasha Y. M. Ibrahim, Huda B. I. Hammad, Alaa A. Gaafar, Abdullah A. Saber
Aspartame (L-aspartyl-L-phenylalanine methyl ester, ASP) is a synthetic, non-nutritive, low-calorie dipeptide sweetener commonly used in foods, beverages, and hygiene products (Choudhary and Devi 2016; Choudhary and Pretorius 2017). ASP is approximately 200–300 times sweeter than sucrose ‘table sugar’ and therefore used as a food additive in over 6000 foodstuffs to make them more appetizing and appealing to consumers (Nguyen et al. 1998; EFSA ANS Panel (EFSA Panel on Food Additives and Nutrient Sources added to Food) 2013). During the last decades, its widespread applications have been increased due to lower production costs compared to beet sugars and other sweeteners of natural origin. However, the European Food Safety Authority (EFSA) and some recently-published data do not support its long-term consumption, even for weight loss or in diabetes, because of its controversial safe dosages, as well as discovery of many potential hazards associated with its metabolites (e.g., Iyyaswamy and Rathinasamy 2012; EFSA ANS Panel (EFSA Panel on Food Additives and Nutrient Sources added to Food) 2013; Choudhary and Pretorius 2017).