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The administration of medicines to children
Published in Evelyne Jacqz-Aigrain, Imti Choonara, Paediatric Clinical Pharmacology, 2021
Evelyne Jacqz-Aigrain, Imti Choonara
Sucrose is a common and useful sweetener used to disguise poor taste. It can cause dental caries in long term use if dental hygiene is poor [7–9]. Aspartame is commonly used as an alternative but is a source of phenylalanine unsuitable for some patients with phenylketonuria [10]. Sorbitol and mannitol may induce diarrhoea in large amounts [11] whilst lactose (a common bulking agent) may not be tolerated in lactase deficiency, for example following severe gastroenteritis.
Components of Nutrition
Published in Christopher Cumo, Ancestral Diets and Nutrition, 2020
Among sugars, sucrose has inordinately shaped history. In sugarcane stems and sugar-beet taproot, sucrose has stimulated taste buds since prehistory. Sugarcane fueled the rise of plantations and slavery in the Americas, lands that still grapple with the racism spawned by unequal and unjust economic, social, and political systems. Chemically, sucrose contains molecules of both glucose and fructose, as noted. By mass, sucrose has the same calories (roughly 3.6 per gram) as glucose or fructose and, Chapter 11 notes, has come under scrutiny for undermining health.29 Like other sugars, sucrose is empty calories, supplying nothing beyond energy. No more helpful is manufacturers’ addition of it to processed foods, which have too many sugars and artificial ingredients and too much fat and salt. In such arrangements, sucrose is not the lone villain and attempts to assign it special blame may be misguided (see Chapter 11) given that manufacturers cluster it among allied rubbish, all deserving condemnation.
Carbohydrates
Published in Geoffrey P. Webb, Nutrition, 2019
Sucrose is a natural plant sugar. It happens to be present in large enough amounts in readily cultivatable plants to make it convenient for extraction in industrial quantities. It seems reasonable to suppose that if sucrose is innately harmful, in the quantities used in affluent countries, then other sugars used in similar quantities are also likely to be harmful. Substitution of sucrose by other free sugars that have not yet acquired the poor health image of sucrose does not appear to offer a high probability of dietary “improvement”. Free sugars comprise between about 10% and around 20% of the energy intake in most affluent populations.
Sugar-sweetened beverages consumption is associated with worse cognitive functions in older adults: from the national health and nutrition examination survey and food patterns equivalents database
Published in Nutritional Neuroscience, 2023
Chen Chen, Zhonghai Lu, Xueyan Wang, Jiesong Zhang, Dongfeng Zhang, Suyun Li
A previous research from the Boston Puerto Rican Health Study (2004–2009) concluded that both total sugars and added sugars intake were significantly associated with lower mini-mental State Examination score[10]. Sucrose, a type of added sugars in SSB, is a disaccharide that is divided into glucose and fructose in the intestine. Instead, fructose within sucrose may lead to metabolic disorders [18]. Specifically, added fructose was more likely to cause fat production than glucose and did not promote insulin and leptin secretion [18], which may induce increased food intake, resulting in gaining body weight. Furthermore, obesity was a risk factor for cognitive impairment [28]. It is worth noting that added fructose, not natural fructose, was associated with cognitive impairment [10], because natural fructose in fruits and vegetables may provide protective nutrients for cognition, such as vitamins B and antioxidants.
Evaluation of mouse behavioral responses to nutritive versus nonnutritive sugar using a deep learning-based 3D real-time pose estimation system
Published in Journal of Neurogenetics, 2023
Jineun Kim, Dae-gun Kim, Wongyo Jung, Greg S. B. Suh
To analyze the behavioral sequences selectively during the phase of approach behavior, we collected the coordination of body pose for approximately 3.3 s (100 frames with 30 FPS; 2700 vectors x the number of licks) before each licking bout (Figure 2(A)). Several binary classification algorithms (Naive Bayes, SVM with Gaussian Kernel, and logistic regression classifiers)(Patsadu et al., 2012) were used to evaluate the behavior sequence data and allow us to discriminate between the approach behaviors for sucrose versus sucralose (Figure 2(B)). We found that the performance of the Naive Bayes and Gaussian SVM classifiers was significantly higher than by chance (Naive Bayes: 75.7%, SVM Gaussian: 81.2%) (Figures 2(B–D)). Remarkably, both classifiers showed higher classification accuracy when the behavior sequences extracted from the late period of the same experiment were used (Figure 2(E)). This suggested that the approach behavior toward sucrose is qualitatively distinct from the behavior toward sucralose over time.
Arginine-induced metabolomic perturbation in Streptococcus mutans
Published in Journal of Oral Microbiology, 2022
Yudong Liu, Shanshan Liu, Qinghui Zhi, Peilin Zhuang, Rongxiu Zhang, Zhenzhen Zhang, Kai Zhang, Yu Sun
Sucrose has proven to be the most cariogenic carbohydrate that S. mutans can metabolize and is commonly used in S. mutans biofilm studies [36,37]. We incorporated 1% sucrose into the BHI broth to prepare S. mutans biofilms in the present study. Sucrose is a β2,1-linked disaccharide composed of glucose and fructose. It is a substrate of glucosyltransferase (GTF), which can metabolize it into glucans and fructose. Extracellular glucans contribute to EPS accumulation [38]. EPS, in turn, functions as a scaffold that helps to support biofilm formation [38]. We detected no significant differences in glucan levels when comparing untreated and arginine-treated biofilms in our metabolomics analysis, which is consistent with the observed changes in EPS levels in our CR assay. However, we did find that arginine-treated samples exhibited lower biomass than did control samples, which may be a result of changes in the relative abundance of other components of the extracellular matrix that contribute to biofilm formation, such as extracellular DNA or lipoteichoic acids [39,40].