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).
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.
Dietary Influences on Energy Balance
Gail Woodward-Lopez, Lorrene Davis Ritchie, Dana E. Gerstein, Patricia B. Crawford in Obesity: Dietary and Developmental Influences, 2006
Four studies were identified that specifically targeted the reduction of sugar or foods high in sugar among children (Vandongen, 1995; Burke, 1998; Sahota, 2001; Epstein 2001). Three of these were school-based randomized controlled trials, and the other (Epstein, 2001) was a family-focused behavior intervention and did not include a control group. Half of these studies demonstrated an impact on adiposity, but only with regard to skinfolds and not BMI. The only study that detected a decrease in the intake high sugar foods did not observe any impact on adiposity (Epstein, 2001). Another study (Sahota, 2001) actually detected an increase in the intake of high-sugar foods and beverages relative to controls and observed no impact on BMI. All of these interventions targeted multiple dietary changes, and some also included physical activity, making it hard to determine the independent effect of sugar intake on adiposity. Again, it appears that a reduction in sugar intake can be part of an effective strategy to prevent increases in adiposity, but strategies reported on to date have been largely ineffective in reducing sugar intake.
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
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
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]
Related Knowledge Centers
- Sugar
- Reducing Agent
- Alkali
- Aldehyde
- Ketone
- Benedict'S Reagent
- Carboxylic Acid
- Monosaccharide
- Disaccharide
- Oligosaccharide