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Artificial sweeteners have become increasingly popular worldwide owing to their lower calorie content in addition to the claims of health benefits such as weight control, blood glucose level regulation in diabetics, and protection against dental caries. Nevertheless, there is still controversy regarding their safety, especially when administered over the long term, taking into account that most of the safety studies are based on animal models and only a few human studies. This review focuses on low-calorie protein/peptide sweeteners. These include artificial sweeteners, i.e. aspartame, advantame, neotame, and alitame which are synthetic, versus those of natural origin such as thaumatin, monellin, brazzein, pentadin, mabinlin, curculin, and egg white lysozyme. We conducted a systematic literature survey to ensure the accuracy of the data regarding the chemical properties, synthesis, and industrial applications. The health benefits and safety of these sweeteners in humans are presented for the first time in context to their metabolic profiles and gut interaction.

Artificial sweeteners have become increasingly popular worldwide owing to their lower calorie content in addition to the claims of health benefits such as weight control, blood glucose level regulation in diabetics, and protection against dental caries. Nevertheless, there is still controversy regarding their safety, especially when administered over the long term, taking into account that most of the safety studies are based on animal models and only a few human studies. This review focuses on low-calorie protein/peptide sweeteners. These include artificial sweeteners, i.e. aspartame, advantame, neotame, and alitame which are synthetic, versus those of natural origin such as thaumatin, monellin, brazzein, pentadin, mabinlin, curculin, and egg white lysozyme. We conducted a systematic literature survey to ensure the accuracy of the data regarding the chemical properties, synthesis, and industrial applications. The health benefits and safety of these sweeteners in humans are presented for the first time in context to their metabolic profiles and gut interaction.

V této diplomové práci jsem se zabývala vývojem separační metody LC-MS pro stanovení thaumatinů. Dále jsem se zabývala izolací a stanovením thaumatinu v modelovém potravinovém vzorku., In this diploma thesis I dealt with developing of separation technique LC-MS for determination of thaumatin. I dealt with isolation and determination of thaumatin in model food sample.

V této diplomové práci jsem se zabývala vývojem separační metody LC-MS pro stanovení thaumatinů. Dále jsem se zabývala izolací a stanovením thaumatinu v modelovém potravinovém vzorku., In this diploma thesis I dealt with developing of separation technique LC-MS for determination of thaumatin. I dealt with isolation and determination of thaumatin in model food sample.

V této diplomové práci jsem se zabývala vývojem separační metody LC-MS pro stanovení thaumatinů. Dále jsem se zabývala izolací a stanovením thaumatinu v modelovém potravinovém vzorku., In this diploma thesis I dealt with developing of separation technique LC-MS for determination of thaumatin. I dealt with isolation and determination of thaumatin in model food sample.

V této diplomové práci jsem se zabývala vývojem separační metody LC-MS pro stanovení thaumatinů. Dále jsem se zabývala izolací a stanovením thaumatinu v modelovém potravinovém vzorku., In this diploma thesis I dealt with developing of separation technique LC-MS for determination of thaumatin. I dealt with isolation and determination of thaumatin in model food sample.

V této diplomové práci jsem se zabývala vývojem separační metody LC-MS pro stanovení thaumatinů. Dále jsem se zabývala izolací a stanovením thaumatinu v modelovém potravinovém vzorku., In this diploma thesis I dealt with developing of separation technique LC-MS for determination of thaumatin. I dealt with isolation and determination of thaumatin in model food sample.

V této diplomové práci jsem se zabývala vývojem separační metody LC-MS pro stanovení thaumatinů. Dále jsem se zabývala izolací a stanovením thaumatinu v modelovém potravinovém vzorku., In this diploma thesis I dealt with developing of separation technique LC-MS for determination of thaumatin. I dealt with isolation and determination of thaumatin in model food sample.