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Macronutrients
Published in Chuong Pham-Huy, Bruno Pham Huy, Food and Lifestyle in Health and Disease, 2022
Chuong Pham-Huy, Bruno Pham Huy
All monosaccharides (glucose, fructose and galactose) are polyhydroxy aldehydes or ketones that confer them the reductive property; they are called reducing sugars. Disaccharides are classified as either reducing or non-reducing sugars, due to the presence or absence of free aldehyde or ketone group in their chemical structure (8). For example, sucrose and trehalose are non-reducing agents, while lactose and maltose are reducing sugars. Reducing sugars, reacting with amino acids present in food by the Maillard reaction during cooking foods at high temperature, can give acrylamide, a flavored and harmful compound (1, 8).
Nonalcoholic Fatty Liver Disease
Published in Nicole M. Farmer, Andres Victor Ardisson Korat, Cooking for Health and Disease Prevention, 2022
In this article, it is noted that HMF is not present naturally in food products. The compound is formed upon thermal treatment and in combination with other factors. As it is a product of the nonenzymatic Maillard reaction, there is no fixed concentration of HMF in different food items. The baking temperature, rate of saccharose degradation, concentration of reducing sugars, type of sugar (glucose, fructose, or others), water activity, the addition of other food additives such as HMF-containing sweeteners, coloring agents, caramelization, storage time and temperature, type of metallic storage, and processing container are all factors in the amount of HMFs a food contains, and thus, HMFs vary widely among different food items (Shapla et al. 2018). Storage temperature and storage duration in particular directly influence the development of HMF in stored honey. Unlike for honey, in the processing of other foodstuffs, comparatively higher temperatures (during baking, roasting), longer duration times, and different additives are required, which profoundly affect the HMF content in the foods. It is concluded that there are no heat-processed food products that are free of HMF (Shapla et al. 2018).
Identification of Botanical and Geographical Origins of Honey-Based on Polyphenols
Published in Megh R. Goyal, Arijit Nath, Rasul Hafiz Ansar Suleria, Plant-Based Functional Foods and Phytochemicals, 2021
Zsanett Bodor, Csilla Benedek, Zoltan Kovacs, John-Lewis Zinia Zaukuu
The formal content of total polyphenols (TPC) is determined by popular Folin-Ciocalteu method. This is based on the reduction of a mixture of phos-potungstate-phospomolibdate by the antioxidants in the sample, resulting in the appearance of a blue color measured usually at 750 nm or 765 nm by spectrophotometry. The basic mechanism is a redox reaction. During this reaction, the phenolic group is oxidized and the metal ion is reduced. The method has the drawback of low specificity. It can detect many other reducing compounds, such as reducing sugars [75].
Ecofriendly phytosynthesized zirconium oxide nanoparticles as antibiofilm and quorum quenching agents against Acinetobacter baumannii
Published in Drug Development and Industrial Pharmacy, 2022
Muhammad Hussnain Siddique, Sumreen Hayat, Saima Muzammil, Asma Ashraf, Arif Muhammad Khan, Muhammad Umar Ijaz, Mohsin Khurshid, Muhammad Afzal
Disintegration of cellular envelope was assessed by quantifying the leakage of cellular contents, such as proteins, DNA, and reducing sugars. For this purpose, bacterial inoculum at a final density of 0.5 McFarland was added to LB broth having different concentrations (0.5 × MIC and 1 × MIC for each strain) of phtosynthesized NPs. Bacterial cultures in LB medium without NPs served as control cells. Each culture tube was incubated for 24 h at 37 °C with agitation. After incubation, the culture was centrifuged for 30 min (10,000 × g, at 4 °C) and the supernatant was collected and stored at −20 °C until further analysis. Estimation of reducing sugars was done using Dinitrosalicylic acid method followed by measuring absorbance at 540 nm [21]. Protein quantification was performed using Bradford method and absorbance was measured at 595 nm [22] whereas DNA was quantified by measuring absorbance at 260 nm [23]
Alginate Oligosaccharide Prevents against D-galactose-mediated Cataract in C57BL/6J Mice via Regulating Oxidative Stress and Antioxidant System
Published in Current Eye Research, 2021
Wenjing Feng, Xuejiao Yang, Meiping Feng, Hui Pan, Jianya Liu, Yi Hu, Shan Wang, Dongfeng Zhang, Fenghua Ma, Yongjun Mao
D-galactose is a reducing sugar. Chronic administration of D-galactose has been used extensively in aged rodent models, such as age-related hearing loss,26 cognitive deficits,27 liver aging,28 cataract,9etc. Previous researches have demonstrated that D-gal can promote the formation of cataract in rats and mice.9,21,29 There are several possible mechanisms of D-galactose induced age-related cataract, including oxidative damage, endoplasmic reticulum stress, apoptosis, and post-translational modification abnormalities, etc. However, the underlying mechanism is unclear.3 Among them, oxidative damage is a major mechanism in the initiation and development of cataract.30 In this study, we have measured the oxidative stress of lenses after D-galactose intervention, including superoxide dismutase (SOD) activity and malondialdehyde (MDA) level. Moreover, we did find the opacity of lenses with a high dosage (200 mgˑkg−1ˑd−1 for 8 weeks) of D-galactose in mice. Similar to our study, Zhu Xiangdong et al. presented that D-galactose can induce cataract in wild-type mice with a mechanism of oxidative damage.29
Linear and branched β-Glucans degrading enzymes from versatile Bacteroides uniformis JCM 13288T and their roles in cooperation with gut bacteria
Published in Gut Microbes, 2020
Ravindra Pal Singh, Sivasubramanian Rajarammohan, Raksha Thakur, Mohsin Hassan
Enzymatic assays were performed in 100 µl reaction mixture containing 10 µl enzyme (1 mg/ml) and 10 µl of 1% substrate (such as curdlan, laminarin, or yeast β- glucan) in optimized buffer. Released reducing sugars by activity of enzyme were determined using 3,5- dinitrosalicylic acid (DNS) assay.44 In brief, after appropriate time of incubation (2 h) of enzymatic reactions, 80 µl of DNS reagent was added into reaction mixture and then incubated at 100°C for 10 min, followed by chilling on ice for 10 min. Subsequently, reaction mixture was centrifuged at 10000 × g for 10 min to remove the undigested substrate, and then reading of supernatant was recorded at 540 nm spectrophotometrically. Amounts of released reducing sugars were finally determined by standard curve, generated using different concentrations of glucose.