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Chemosensory Influences on Eating and Drinking, and Their Cognitive Mediation
Published in Alan R. Hirsch, Nutrition and Sensation, 2023
Nevertheless, maltodextrin is eventually digested to glucose. First maltose is released by amylases in the lumen of the duodenum. That disaccharide is then broken down to glucose on the inner side of the wall of the duodenum. Hence the 65% maltodextrin could produce a high concentration of glucose at osmoreceptors as well as glucoreceptors in the wall of the duodenum and the portal vein from the small intestine to the liver. If that occurred while a flavor was being consumed, the result could be a conditioned aversion.
Omega-3 Fatty Acids and NO from Flax Intervention in Atherosclerosis and Chronic Systemic Inflammation
Published in Robert Fried, Richard M. Carlton, Flaxseed, 2023
Robert Fried, Richard M. Carlton
A study conducted in Iran, published in 2014 in the journal F1000 Research aimed to evaluate the effect of low-dose L-arginine supplementation on cardiovascular disease (CVD) risk factors, including lipid profile, blood sugar and blood pressure in healthy Iranian men. For 45 days, the intervention group received 2,000 mg daily L-arginine supplementation. The control group received 2,000 mg of maltodextrin placebo daily.
Carbohydrate supplementation
Published in Jay R Hoffman, Dietary Supplementation in Sport and Exercise, 2019
Parker N Hyde, Richard A LaFountain, Carl M Maresh
Maltodextrin is a starch-based product produced from a heating process using various botanical sources. The result is a white powder that is virtually non-sweet but largely mirrors the effects of glucose (40). When combined with fructose, maltodextrin has demonstrated significant performance advantages compared to a glucose–fructose supplement, largely owed to significantly reduced gastrointestinal side effects.
Novel drug delivery systems of β2 adrenoreceptor agonists to suppress SNCA gene expression and mitochondrial oxidative stress in Parkinson’s disease management
Published in Expert Opinion on Drug Delivery, 2020
Piyong Sola, Praveen Krishnamurthy, Pavan Kumar Chintamaneni, Sai Kiran S.S Pindiprolu, Mamta Kumari
The glucose consumption of the brain accounts for about 30% of the total body glucose consumption. The movement of glucose from the blood into the extracellular space of the brain is facilitated by Glucose Transporter-1 (GLUT-1), expressed on the endothelial cells of BBB. Glycoconjugate liposomes, therefore, can be used for drug transport through the BBB [70]. Maltodextrin is a polysaccharide that is innocuous to human health and mostly used in food and beverage products. It is hydrophilic, biocompatible, and, when attached to the liposome surface, it will increase the stability and brain bioavailability. Carboxymethylated maltodextrin conjugated DSPE-PEG(2000) Amine (1,2-distearoyl-sn-glycero-3-phosphoethanolamine-N-[amino(polyethylene glycol)-2000]) liposomes were successfully used to improve the brain delivery of levodopa [71]. A significant drawback of the direct coupling of proteins to the liposome surface is the observation that the PEG chains may have a strong shielding effect that prevents the interaction between the bound receptor ligand and its receptor
Optimisation of umbu juice spray drying, and physicochemical, microbiological and sensory evaluation of atomised powder
Published in Journal of Microencapsulation, 2020
Michelle M. B. de Souza, Andrelina M. P. Santos, Attilio Converti, Maria Inês S. Maciel
Optimum conditions to spray dry umbu juice were found to be an inlet air temperature of 110 °C, inlet feed flow rate of 0.84 L/h and 10-DE maltodextrin concentration of 14%. However, a concentration of maltodextrin of only 10% was used to prepare a not-too-sweet nectar to be submitted to sensory analysis. 10-DE Maltodextrin proved to be a very effective carrier agent because it allowed (a) obtaining low water activity and stable products, (b) improving product hygroscopicity, chemical composition and physical properties, and (c) preserving total phenolic compounds at temperatures from 110 °C to 170 °C. Despite the significant differences observed over the storage period, powder physicochemical characteristics complied with the guidelines for dry foods. Sensory tests highlighted good acceptability of the nectar reconstituted from umbu powder and suggested its production for various food applications.
Resistant Maltodextrin and Metabolic Syndrome: A Review
Published in Journal of the American College of Nutrition, 2019
Junaida Astina, Suwimol Sapwarobol
Kishimoto et al. aimed to identify the highest single dose of resistant maltodextrin that does not cause diarrhea in the healthy subjects. They found that the maximum dose that does not cause diarrhea in men was 1.0 g/kg body weight (52.3–63.9 g) and in women was >1.1 g/kg body weight (51.0–67.9 g) (45). However, there are differences in dose and study design among these studies (43–45). In addition, the source of resistant maltodextrin may also affect the tolerance of the resistant maltodextrin. Van den Heuvel et al. (43) and Pasman et al. (44) used resistant maltodextrin from wheat dextrin (molecular weight 2,480 Da; dietary fiber 53%), while Kishimoto et al. (45) used resistant maltodextrin from cornstarch (molecular weight 2,000 Da; dietary fiber 90%). The differences in observed tolerance of resistant maltodextrin may be due to differences in the dose, physical properties of the resistant maltodextrin (such as molecular weight and fiber content), and timing/frequency. Furthermore, other factors could also influence the tolerance of resistant maltodextrin, such as medium characteristic (solid or liquid), characteristic and health condition of the subjects, medications, and physical activity (46).