Nonalcoholic Fatty Liver Disease
Nicole M. Farmer, Andres Victor Ardisson Korat in 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).
History of diabetic pregnancy
Moshe Hod, Lois G. Jovanovic, Gian Carlo Di Renzo, Alberto de Leiva, Oded Langer in Textbook of Diabetes and Pregnancy, 2018
The major difficulty in the bedside measurement of reducing sugars by Fehling’s test is no longer apparent, as all test strips now use a glucose oxidase system and recognize only glucosuria (lactosuria will still occur but no longer causes medical concern). Whitfield Williams then tabulated all reported cases (81) of diabetes complicating pregnancy from 1826 to 1907: he considered 15 cases to be doubtful, as glycosuria disappeared after delivery (including the famous patient first reported by Bennewitz in 1826, although he had not read the full case report in the original Latin). He calculated an overall immediate maternal mortality of 27%, with an additional 23% of mothers dying within the following 2 years. He concluded: “Pregnancy may occur in diabetic women, or diabetes may become manifest during pregnancy; either is a serious complication, although the prognosis is not so alarming as is frequently stated.”
Functional Foods: Bioavailability, Structure, and Nutritional Properties
Hafiz Ansar Rasul Suleria, Megh R. Goyal in Health Benefits of Secondary Phytocompounds from Plant and Marine Sources, 2021
Energy Density Reduction by Reducing Sugar Content: The energy density of a food product is brought down by bringing down its sugar content and their perceived sweetness is supplanted by natural or non-caloric sweeteners. The sweetness of steviol glycoside extracts, for example, is approximately 350 times the sweetness of sugar and is being increasingly used as a healthy and natural sugar alternative. However, the replacement of sugars by non-caloric sweeteners may change physicochemical properties (volume and matrix structure) of such food products. This loss in volume or matrix structure could be compensated by using a combination of bulking agents. However, it involves knowing the contribution of each bulking agent in building up the structure and subsequent influence on several other sensory characteristics [60]. Hence, a blend of bulking agents might be utilized to make amends for the loss in network structure or volume.
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.
Quantitative analysis of glycation and its impact on antigen binding
Published in mAbs, 2018
Jingjie Mo, Renzhe Jin, Qingrong Yan, Izabela Sokolowska, Michael J. Lewis, Ping Hu
Monoclonal antibodies (mAbs) are commonly exposed to reducing sugars at different stages of the manufacturing process.19,20 For example, high concentrations of glucose are usually added at the beginning of the cell culture process and supplemented intermittently as needed. Galactose may also be added to the cell culture medium to control the level of galactosylation.21 In addition to the concentration of reducing sugars, cell culture conditions such as temperature, pH, and time affect the rate and extent of glycation.10,22–24 Glycation can also occur during storage at higher temperatures because commonly used formulation excipients such as sucrose and trehalose can convert to glucose at high temperature.11,12,25
Related Knowledge Centers
- Sugar
- Reducing Agent
- Alkali
- Aldehyde
- Ketone
- Benedict'S Reagent
- Carboxylic Acid
- Monosaccharide
- Disaccharide
- Oligosaccharide