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Anti-Hyperglycemic Property Of Medicinal Plants
Published in Amit Baran Sharangi, K. V. Peter, Medicinal Plants, 2023
Karanpreet Singh Bhatia, Arpita Roy, Navneeta Bhardavaj
Terminalia chebula, with a common name hirda belongs to Combretaceae family. It is indigenous to South Asia (India and Nepal), southwest China, Sri Lanka, Vietnam, and Malaysia. In one study Terminalia fruit was used and observed that 80% ethanolic extract was more effective against maltase activity than 50 and 100% ethanol extract. The active constituent found in these extracts was chebulagic acid and it was later observed that the chebulagic acid was responsible for downregulation of maltase activity and when orally given to maltose-loaded Sprague-Dawley rats, it resulted in lowering of postprandial blood glucose by 11.1% (Huang et al., 2012). In another study, methanolic extract of T. chebula leaves was investigated for anti-hyperglycemic effect in vitro as well as in vivo. It was found that crude extract showed 100% inhibition of alpha glucosidase and when given orally to diabetic rats, resulted in an appreciable decrease in postprandial hyperglycemia as compared to acarbose (standard drug used for diabetes treatment) (Dutta et al., 2018).
Macronutrients
Published in Chuong Pham-Huy, Bruno Pham Huy, Food and Lifestyle in Health and Disease, 2022
Chuong Pham-Huy, Bruno Pham Huy
The principal disaccharides are sucrose, lactose and maltose. Sucrose is composed of one molecule each of glucose and fructose, while lactose is a combination of glucose and galactose. Sucrose is found widely in fruits, berries and vegetables, and can be extracted from sugar cane or beet sugar for human consumption. Lactose is the main sugar in milk. Maltose is the less abundant of disaccharides; formed by two glucose units, and derived from starch, it occurs in sprouted wheat and barley. Trehalose or mycose, a disaccharide also formed by two glucose units, is found in yeast, mushrooms, bread and honey (8).
Optimal Nutrition for Women
Published in Michelle Tollefson, Nancy Eriksen, Neha Pathak, Improving Women's Health Across the Lifespan, 2021
Kayli Anderson, Kaitlyn Pauly, Debra Shapiro, Vera Dubovoy
Carbohydrates are the primary and preferred source of energy for the body’s cells, particularly the brain. Each gram of carbohydrate supplies 4 kilocalories (kcals) of energy. Monosaccharides consist of one sugar unit such as glucose or fructose. Disaccharides like sucrose, lactose, and maltose have two sugar units. The term “sugars” is usually used to describe both mono- and disaccharides, which in food production serve to sweeten and preserve foods. Oligosaccharides have 3–10 sugar units and are usually by-products of polysaccharides that have more than 10 sugar units. These larger combinations of sugar units are often referred to as starches and are found in both whole plant food sources and added to food products per their functional properties.28
Dietary experience with glucose and fructose fosters heightened avidity for glucose-containing sugars independent of TRPM5 taste transduction in mice
Published in Nutritional Neuroscience, 2023
Verenice Ascencio Gutierrez, Aracely Simental Ramos, Shushanna Khayoyan, Lindsey A. Schier
The next test assessed whether mice responded differentially to bound glucose and fructose in the form of sucrose versus the same amount of liberated glucose and fructose (50:50 mixture). Interestingly, we found that naïve and sugar-exposed mice licked significantly more for sucrose over the glucose-fructose mixture at all concentrations tested (Figure 1(G); Table 1). However, sugar-exposed mice licked relatively more for the mixture; that is, the overall discrimination ratio was significantly higher than that of the naïve control group (Figure 1(H)). Finally, we tested if sugar-exposure altered responses to a minimally sweet glucose-glucose disaccharide, maltose. As expected, naïve mice licked significantly more for sucrose over maltose at the mid and high concentrations (Figure 1(I); Table 1). Overall, sugar-exposed mice licked more similarly for sucrose and maltose, particularly at the low and high concentrations (Figure 1(I)). Consistent with this, sugar exposed mice displayed a significantly higher discrimination score for maltose, meaning that they licked in a more comparable fashion for the two sugars than did their naïve counterparts (Figure 1(J)).
Subcutaneous immunoglobulin 16.5% for the treatment of pediatric patients with primary antibody immunodeficiency
Published in Expert Review of Clinical Immunology, 2023
Sudhir Gupta, Roger H. Kobayashi, Jiří Litzman, Laurel Cherwin, Sonja Hoeller, Huub Kreuwel
The excipient maltose is used as the stabilizer for SCIG 16.5% at a target concentration of 7.4% to achieve osmolality and assure IgG stability [57]. Maltose is a water-soluble disaccharide. Unlike sucrose, maltose is metabolized by kidney cells [71–73]. The SCIG and IVIG products stabilized with maltose are well tolerated [74]. This is believed to occur as because maltase, the enzyme responsible for catalyzing the hydrolysis of the disaccharide maltose to glucose, is present in the brush border of proximal convoluted renal tubules [74]. Nonclinical research has demonstrated that maltose is mostly metabolized with <5% excreted unchanged, unlike sucrose in which >60% may be excreted unchanged in the urine [75]. The conversion of maltose to glucose occurs intracellularly in the kidney; thus, maltose does not increase glucose levels in the blood, even in diabetic patients [76]. Falsely elevated blood glucose readings may occur during and after the infusion of SCIG 16.5% stabilized with maltose with some glucometer and test strip systems. When administering SCIG 16.5%, measure blood glucose with a glucose-specific method.
Anti-elastase and anti-collagenase potential of Lactobacilli exopolysaccharides on human fibroblast
Published in Artificial Cells, Nanomedicine, and Biotechnology, 2018
Mahdieh Shirzad, Javad Hamedi, Elahe Motevaseli, Mohammad Hossein Modarressi
HPTLC is a simple and effective tool for the determination of monosaccharide composition of polysaccharides; thus, we used it in this study. HPTLC profiles of acid hydrolysates of some polysaccharides in this study along with standard sugars were coloured with aniline–diphenylamine–phosphoric acid solution. The chromatogram in Figure 7 illustrated that HPTLC carbohydrate profiles of the exopolysaccharides of B9-1, P35, C11–1 and B8-2 were similar to each other and all of EPSs were heteropolysaccharide. B9–1 and P35 composed of minimum three different kinds of different monosaccharides. According to software prediction based on the RF, D-glucuronic acid is the main consistent polysaccharide in B9-1. Fructose and galactose are the other molecules in B9-1 with lower peaks. In another investigated polysaccharide, P35, the highest peak is ascribed to fructose. Maltose, a disaccharide formed from two units of glucose joined by a α(1 → 4) bond had lower peak in P35 polysaccharide construct.