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Bladzijde 1 van 17 resultaten
A history of sweeteners--natural and synthetic.
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Sweetness for the prehistoric man was the taste sensation obtained from sweet berries and honey. Man's quest for other sweet things led to sucose, starch-derived sugars, and synthetic sweeteners. An unusual source of sweet taste is a West African berry known as miracle fruit (Synsepalum dulcificum).
Formulation development and in vitro antioxidant studies of Churnas containing natural sweetener and nutraceutical.
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Gymnema sylvestre, Curcuma longa, Azadiracta indica, Aegle marmelos, Salacia chinensis, Emblica officinalis were used as active components and Stevia rebaudiana as natural sweetener with nutraceuticalfor development of Churnas. The free radical scavengingpotential of Churnas was studied by using
Miracle fruit: An alternative sugar substitute in sour beverages.
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High sugar consumption has been related to several chronic diseases and thus, many alternative sweeteners have been extensively researched. However, there is still controversy regarding the harmful effects of their consumption, mainly regarding the use of artificial sweeteners, controversy which
Production of Gymnemic Acid from Cell Suspension Cultures of Gymnema sylvestre.
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Gymnema sylvestre R. Br. is a popular herbal medicine. It has been used in ayurvedic system of medicine for thousands of years. It is popularly called as "Gur-mar" for its distinctive property of temporarily destroying the taste of sweetness and is used in the treatment of diabetes. The leaves of
Antihyperglycemic and hepatoprotective properties of miracle fruit (Synsepalum dulcificum) compared to aspartame in alloxan-induced diabetic mice
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Objective: This study was undertaken to investigate the antihyperglycemic potential of miracle fruit (MF) as well as its hepatic safety as compared to aspartame in alloxan-induced diabetic mice.
Methods:
Modulatory effects of miracle fruit ethanolic extracts on glucose uptake through the insulin signaling pathway in C2C12 mouse myotubes cells.
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Miracle fruit, Synsepalum dulcificum, is commonly known to be an alternative sweetener. It makes sour food taste sweet by affecting the tongue's taste receptors. It also shows beneficial health effects, such as antioxidant, anti-inflammatory, and antihyperglycemic activities. This study was
Synthesis, characterization, and sweetness-suppressing activities of gurmarin analogues missing one disulfide bond.
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The sweetness-suppressing polypeptide gurmarin isolated from Gymnema sylvestre consists of 35 amino acid residues and includes three intramolecular disulfide bonds. The roles of the three disulfide bonds were investigated by replacing each with two alanine residues by solid-phase synthesis. Nine
Gurmarin inhibition of sweet taste responses in mice.
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The inhibitory effects of gurmarin (a peptide isolated from the leaves of Gymnema sylvestre) on sweet taste responses were studied by examining the chorda tympani nerve responses to various taste substances before and after lingual treatment with gurmarin in C57BL and BALB mice. Treatment with
From miracle fruit to transgenic tomato: mass production of the taste-modifying protein miraculin in transgenic plants.
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The utility of plants as biofactories has progressed in recent years. Some recombinant plant-derived pharmaceutical products have already reached the marketplace. However, with the exception of drugs and vaccines, a strong effort has not yet been made to bring recombinant products to market, as
Metallic taste in cancer patients treated with chemotherapy.
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BACKGROUND
Metallic taste is a taste alteration frequently reported by cancer patients treated with chemotherapy. Attention to this side effect of chemotherapy is limited. This review addresses the definition, assessment methods, prevalence, duration, etiology, and management strategies of metallic
Electrophysiological characterization of the inhibitory effect of a novel peptide gurmarin on the sweet taste response in rats.
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The effect of an anti-sweet peptide, gurmarin purified from the leaves of Gymnema sylvestre, was studied electrophysiologically on taste responses of the rat chorda tympani. The action of gurmarin was highly specific to sweet taste so that responses to various sweeteners including sugars, sweet
Effects of sweetness perception and caloric value of a preload on short term intake.
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To determine the effects of calories and sweetness perception on intake, fasted normal weight subjects drank a preload sweetened with sucrose (1.1 g/kg) or L-asparthyl-L-phenylalanyl-methyl ester (Aspartame, 0.011 g/kg), or with no added sweetener. Sweetness perception of the load was reduced in
Suppression of sweet sensing with glucose, but not aspartame, delays gastric emptying and glycemic response.
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Previously, we reported that oral stimulation with Gymnema sylvestre (GS), a plant that selectively suppresses sweet taste sensation in humans, delayed gastric emptying and glycemic response during and after oral glucose ingestion. It is unclear whether these responses are triggered by sweet taste
The sweetness-inducing effect of miraculin; behavioural and neurophysiological experiments in the rhesus monkey Macaca mulatta.
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1. The gustatory effects of miraculin, the sweetness-inducing protein from the miracle fruit Synsepalum dulcificum, was studied in the rhesus monkey, Macaca mulatta.2. The intake of five acids was recorded in two-bottle preference tests, one bottle containing acid and the other tap water, before and
Large-scale production of recombinant miraculin protein in transgenic carrot callus suspension cultures using air-lift bioreactors
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Miraculin, derived from the miracle fruit (Synsepalum dulcificum), is a taste-regulating protein that interacts with human sweet-taste receptors and transforms sourness into sweet taste. Since miracle fruit is cultivated in West Africa, mass production of miraculin is limited by regional and
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