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Global climate change, intensive agriculture, and anthropogenic pollution adversely affect flowering plants and the vitality of bee colonies. In nutritional stress conditions, bees deplete the food reserves of their fat body to sustain colony life. Beekeepers play a critical role by providing supplemental nutrient solutions. This study examines the effects of various sugar syrups on the fat body development of worker bees (Apis mellifera macedonica). The colonies were divided into one control group and five experimental groups: one fed with 1:1 sugar/water syrup, one with 2:1 sugar/water syrup, one with inverted syrup (Apiinvert), one with HFCS (high-fructose corn syrup) (Isosweet), and one with 1:1 honey/water syrup. Fat body development was assessed through meticulous dissection, and the degrees of development were documented using a USB digital microscope (Bresser). The results indicate significant seasonal variations in fat body development, with winter depletion and recovery influenced by supplemental feeding. Apiinvert and honey/water syrup promoted higher fat body stages, while Isosweet led to elevated fifth degrees of development but raised concerns about potential toxicity due to the hydroxymethylfurfural (HMF) formation of improperly stored syrups. This study concludes that adequate supplemental feeding with easily digestible sugars is critical for promoting fat body development, enhancing winter survival, and ensuring overall colony health. These findings provide practical guidance for beekeepers to optimize feeding strategies and support resilient bee colonies. [ABSTRACT FROM AUTHOR]

IntroductionCigarettes containing nicotine (Nic) are a risk factor for the development of cardiovascular and metabolic diseases. We reported that Nic delivered via injections or e-cigarette vapor led to hepatic steatosis in mice fed with a high-fat diet. High-fructose corn syrup (HFCS) is the main sweetener in sugar-sweetened beverages (SSBs) in the US. Increased consumption of SSBs with HFCS is associated with increased risks of non-alcoholic fatty liver disease (NAFLD). Nicotinamide riboside (NR) increases mitochondrial nicotinamide adenine dinucleotide (NAD+) and protects mice against hepatic steatosis. This study evaluated if Nic plus Coca-Cola™ (Coke) with HFCS can cause hepatic steatosis and that can be protected by NR.MethodsC57BL/6J mice received twice daily intraperitoneal (IP) injections of Nic or saline and were given Coke (HFCS), or Coke with sugar, and NR supplementation for 10 weeks.ResultsOur results show that Nic+Coke caused increased caloric intake and induced hepatic steatosis, and the addition of NR prevented these changes. Western blot analysis showed lipogenesis markers were activated (increased cleavage of the sterol regulatory element-binding protein 1 [SREBP1c] and reduction of phospho-Acetyl-CoA Carboxylase [p-ACC]) in the Nic+Coke compared to the Sal+Water group. The hepatic detrimental effects of Nic+Coke were mediated by decreased NAD+ signaling, increased oxidative stress, and mitochondrial damage. NR reduced oxidative stress and prevented mitochondrial damage by restoring protein levels of Sirtuin1 (Sirt1) and peroxisome proliferator-activated receptor coactivator 1-alpha (PGC1) signaling.ConclusionWe conclude that Nic+Coke has an additive effect on producing hepatic steatosis, and NR is protective. This study suggests concern for the development of NAFLD in subjects who consume nicotine and drink SSBs with HFCS.

(1) Background: Clinical results on the effects of excess sugar consumption on insulin sensitivity are conflicting, possibly due to differences in sugar type and the insulin sensitivity index (ISI) assessed. Therefore, we compared the effects of consuming four different sugars on insulin sensitivity indices derived from oral glucose tolerance tests (OGTT). (2) Methods: Young adults consumed fructose-, glucose-, high-fructose corn syrup (HFCS)-, sucrose-, or aspartame-sweetened beverages (SB) for 2 weeks. Participants underwent OGTT before and at the end of the intervention. Fasting glucose and insulin, Homeostatic Model Assessment-Insulin Resistance (HOMA-IR), glucose and insulin area under the curve, Surrogate Hepatic Insulin Resistance Index, Matsuda ISI, Predicted M ISI, and Stumvoll Index were assessed. Outcomes were analyzed to determine: (1) effects of the five SB; (2) effects of the proportions of fructose and glucose in all SB. (3) Results: Fructose-SB and the fructose component in mixed sugars negatively affected outcomes that assess hepatic insulin sensitivity, while glucose did not. The effects of glucose-SB and the glucose component in mixed sugar on muscle insulin sensitivity were more negative than those of fructose. (4) Conclusion: the effects of consuming sugar-SB on insulin sensitivity varied depending on type of sugar and ISI index because outcomes assessing hepatic insulin sensitivity were negatively affected by fructose, and outcomes assessing muscle insulin sensitivity were more negatively affected by glucose.

Background: Honey is one of the most adulterated foods worldwide, and several analytical methods have been developed over the last decade to detect syrup additions to honey. These include approaches based on stable isotopes and the specific detection of individual marker compounds or foreign enzymes. Proton nuclear magnetic resonance (1H-NMR) spectroscopy is applied as a rapid and comprehensive screening method, which also enables the detection of quality parameters and the analysis of the geographical and botanical origin. However, especially for the detection of foreign sugars, 1H-NMR has insufficient sensitivity. Methods: Since untargeted liquid chromatography–mass spectrometry (LC-MS) is more sensitive, we used this approach for the detection of positive and negative ions in combination with a recently developed data processing workflow for routine laboratories based on bucketing and random forest for the detection of rice, beet and high-fructose corn syrup in honey. Results: We show that the distinction between pure and adulterated honey is possible for all three syrups, with classification accuracies ranging from 98 to 100%, while the accuracy of the syrup content estimation depends on the respective syrup. For rice and beet syrup, the deviations from the true proportion were in the single-digit percentage range, while for high-fructose corn syrup they were much higher, in some cases exceeding 20%. Conclusions: The approach presented here is very promising for the robust and sensitive detection of syrup in honey applied in routine laboratories. [ABSTRACT FROM AUTHOR]

Background: The intake of high-fructose corn syrup (HFCS) may increase the risk of colorectal cancer (CRC). This study aimed to explore the potential effects and mechanisms of resistant starch (RS) in HFCS-induced colon tumorigenesis. Methods: The azoxymethane/dextran sodium sulfate (AOM/DSS) and ApcMin/+ mice models were used to investigate the roles of HFCS and RS in CRC in vivo. An immunohistochemistry (IHC) staining analysis was used to detect the expression of proliferation-related proteins in tissues. 16S rRNA sequencing for microbial community, gas chromatography for short-chain fatty acids (SCFAs), and mass spectrometry analysis for glycolysis products in the intestines were performed. Furthermore, lactic acid assay kit was used to detect the glycolysis levels in vitro. Results: RS suppressed HFCS-induced colon tumorigenesis through reshaping the microbial community. Mechanistically, the alteration of the microbial community after RS supplement increased the levels of intestinal SCFAs, especially butyrate, leading to the suppression of glycolysis and CRC cell proliferation by downregulating HK2. Conclusions: Our study identified RS as a candidate of protective factors in CRC and may provide a potential target for HFCS-related CRC treatment. [ABSTRACT FROM AUTHOR]

With the growth of the food industry, fructose, the intake of which increases with food, causes obesity and metabolic syndrome. Kidney damage may develop from metabolic syndrome. Selenium (Se) participates in the structure of antioxidant enzymes and has a medicinal effect. In this work, the protective impact of Se on kidney damage produced by high-fructose corn syrup (HFCS) via endoplasmic reticulum (ER) stress was examined. The study comprised four groups, each consisting of ten experimental animals: control, HFCS (20%-HFCS), HFCS (20%-HFCS), + Se (0.3 mg/kg/day/po), and Se (0.3 mg/kg/day/po) alone. The duration of the experiment was 6 weeks. Kidney tissues were stained with hematoxylin and eosin for histological examination. Immunohistochemical analysis was conducted to assess TNF-α and caspase-3 levels. The spectrophotometric evaluation was performed to measure TOS (total oxidant status), TAS (total antioxidant status), and OSI (oxidative stress index) levels. The PERK, ATF4, CHOP, BCL-2, and caspase-9 gene expression levels were assessed by the RT-qPCR method. After Se treatment, histopathological abnormalities and TNF-α and caspase-3 levels in the HFCS+Se group decreased (p < 0.001). While TOS and OSI levels increased dramatically in the HFCS group, TAS values decreased significantly but improved after Se application (p < 0.001). The expression levels of the genes PERK, ATF4, CHOP, and caspase-9 were significantly lower in the HFCS group when compared to the HFCS+Se group (p < 0.05). Our findings suggest that Se may protect against ER stress, oxidative stress, apoptosis, and kidney damage caused by high-dose fructose consumption. [ABSTRACT FROM AUTHOR]

Utilization of plant sap-derived sugars and syrups, such as palm sugar, birch syrup, maple syrup, and agave syrup, provides versatile alternatives to conventional sweeteners like cane sugar and high-fructose corn syrup, thereby enriching culinary options and catering to diverse consumer preferences. One noteworthy product derived from coconut palm sap is neera, a traditional beverage celebrated for its natural sugars, vitamins, minerals, and bioactive compounds. Its nutritional value and cultural significance make it a cherished component of local diets. It is nutritionally important due to its natural sugars (sucrose, glucose, and fructose), rich in vitamins and minerals (potassium, magnesium, zinc, and iron). The focus of this study is to comprehend the biochemical changes that occur during the conversion of neera into sugar using an open double-jacket cooker. The process entails meticulous monitoring of various parameters, including total soluble solids (TSS), pH levels, total sugar content, reducing sugar content, total phenol content (TPC), antioxidant activity (measured by DPPH and FRAP assays), and ascorbic acid concentration. Throughout the 3 h heating process, samples are collected at 30 min intervals to track the changes in biochemical composition. Continuous stirring and precise temperature control ensure uniform heat transfer and accurate results. The findings reveal significant alterations in biochemical composition, with notable increases observed in TPC and antioxidant activity, possibly attributed to the Maillard reaction. The conversion from neera to coconut sugar yields a range of compositions suitable for various culinary applications, presenting opportunities for entrepreneurship and the development of value-added products. This not only enhances market competitiveness but also fosters economic growth in the food sector. [ABSTRACT FROM AUTHOR]

Background: Asthma has become the most common chronic condition among children in recent decades. Environmental factors, including food, drive its rise. Sweetened beverages are a staple of children's diets and cause various health issues. Therefore, this research aims to evaluate the association of all types of high fructose beverages with asthma in children. Method: We assessed observational studies published before November 2023, obtained from PubMed, Scopus, and Web of Science. The quality of articles was assessed by using the Newcastle-Ottawa Scale. Studies with a pediatric population under 18 years that indicate the association between all kinds of beverages containing high fructose and asthma and evaluated risk estimates with 95% confidence intervals were included. We also followed Preferred Reporting Items for Systematic Reviews and Meta-analyses (PRISMA). Results: In the final analysis, we included eleven studies with 164,118 individuals. Twenty-one effect sizes indicated a significant positive association between sugar-sweetened beverages (SSBs) consumption and odds of asthma (OR: 1.28; 95% CI: 1.15–1.42; Pvalue < 0.001). Three effect sizes showed that total excess free fructose (tEFF) intake increases children's asthma odds by 2.7 times (pooled OR: 2.73; 95% CI: 1.30–5.73; Pvalue =0.008). However, five effect sizes in 100% fruit juice failed to show statically association with asthma prevalence in children (pooled OR: 1.43; 95%CI: 0.91–2.23; Pvalue =0.12). Conclusion: In summary, SSB and tEFF raised asthma probabilities. No relationship was found between fruit juice and asthma in children and adolescents. We need more cohort studies with correct age selection to identify the precise link. [ABSTRACT FROM AUTHOR]

The overconsumption of added sugars makes people vulnerable to a myriad of diseases. Several biochemical and developmental assays were performed in the current study to assess the effect of fructose on Drosophila melanogaster and to find substitutes for fructose by comparing it to well-known sweeteners. Drosophila was exposed separately to the same ratio of sugar 9.21% (w/v) of several types of sweeteners (sucrose, fructose, glucose syrup, high-fructose corn syrup and stevia). Results revealed that fructose might induce recombination, whereas stevia lacks genotoxic potential. No developmental delay, growth defects, or neurotoxic effects were recorded for any of the sweeteners. We also observed no striking differences in reactive oxygen species levels. Thus, stevia seems to be an alternative sweetener to fructose that can be consumed to reduce fructose-induced anomalies. [ABSTRACT FROM AUTHOR]

The excessive fructose intake including high-fructose corn syrup (HFCS) may be responsible for increase of obesity occurrence. This study was designed to find potential differences in duodenal fructose transporters on mRNA and protein levels between obese and normal weight children and adolescents. We performed a cross-sectional study on a group of 106 hospitalized patients aged 12 to 18. Glucose transporter 2 (GLUT2) and glucose transporter 5 (GLUT5) mRNA as well as protein levels (ELISA and Western blot methods) were assessed in duodenal mucosa biopsies of the patients categorized as obese or normal weight. Additionally, the expression of the aforementioned transporters was analyzed in patients based on the presence of insulin resistance (IR) and metabolic syndrome (MS). In children with obesity, increased duodenal protein levels of GLUT5 (Relative protein GLUT5 expression/ACTB) (0.027 ​± ​0.009 vs. 0.011 ​± ​0.006, p ​< ​0.05) but not GLUT2 as compared with the normal weight group, were revealed. No significant differences in duodenal relative GLUT2 and GLUT5 genes expression between the studied groups were found. There was no relationship between the presence of IR or MS and intestinal mRNA GLUT2 and GLUT5 as well as GLUT2 protein expression. The upregulation of the duodenal GLUT5 may contribute to obesity occurrence in children and adolescents. [ABSTRACT FROM AUTHOR]

Xylose isomerase (XI), also known as glucose isomerase, is an aldose isomerase that converts D-glucose to D-fructose and D-xylose to D-xylulose. This enzyme is widely used in the production of high-fructose corn syrup and bioethanol. Enhancing the efficiency of XI is critical for its use in industrial applications. To improve the enzymatic efficiency of XI in the desired reaction environment, various protein engineering studies have used rational engineering and directed evolution. This review introduces the molecular features and structural studies of XI. Additionally, it provides a structural analysis of the functional characteristics of the engineering sites discovered through biochemical and computational experiments in engineered XI research. This review will offer crucial insights for future XI engineering aimed at enhancing its industrial applications. [ABSTRACT FROM AUTHOR]

This study aimed to experimentally investigate the effect of sugar syrup additions on quality measurements of honey and to detect adulteration. For that purpose, two different pure blossom honey samples were adulterated by directly mixing 0%, 5%, 10%, 20%, 30%, 40%, and 50% of commercially available glucose–fructose corn syrup and maltose corn syrup. In this regard, key physico-chemical properties like moisture, pH, free acidity, proline, diastase number, color (L, a, b and Delta-E), electrical conductivity, HMF, sugar profile (glucose, fructose, sucrose and maltose), and C4 sugar analysis were tested. The results of the individual analysis of moisture, pH, free acidity, proline, diastase number, color, electrical conductivity, and HMF failed to detect sugar syrup adulteration. However, when principal component analysis (PCA) was utilized to analyze the data gathered from these tests, adulterations at all-syrup ratios (5–50%) were successfully detected. [ABSTRACT FROM AUTHOR]

Background: The black/white heart disease mortality disparity began increasing in the early 1980's, coincident with the switch from sucrose to high-fructose-corn-syrup/(HFCS) in the US food supply. There has been more fructose in HFCS than generally-recognized-as-safe/GRAS, which has contributed to unprecedented excess-free-fructose/(unpaired-fructose) in foods/beverages. Average- per-capita excess-free-fructose, from HFCS, began exceeding dosages/(5-10 g) that trigger fructose-malabsorption in the early 1980's. Fructose malabsorption contributes to gut-dysbiosis and gut-in-situ-fructosylation of dietary peptides/incretins/(GLP-1/GIP) which forms atherosclerotic advanced-glycation-end-products. Both dysregulate gut endocrine function and are risk factors for cardiovascular disease/(CVD). Limited research shows that African Americans have higher fructose malabsorption prevalence than others. CVD risk begins early in life. Methods: Coronary-Artery-Risk-Development-in-Adults/(CARDIA) study data beginning in 1985–86 with 2186 Black and 2277 White participants, aged 18–30 y, were used to test the hypothesis that HFCS sweetened beverage intake increases CVD risk/incidence, more among Black than White young adults, and at lower intakes; while orange juice-a low excess-free-fructose juice with comparable total sugars and total fructose, but a 1:1 fructose-to-glucose-ratio, i.e., low excess-free-fructose, does not. Cox proportional hazards models were used to calculate hazard ratios. Results: HFCS sweetened beverage intake was associated with higher CVD risk (HR = 1.7) than smoking (HR = 1.6). CVD risk was higher at lower HFCS sweetened beverage intake among Black than White participants. Intake, as low as 3 times/wk, was associated with twice the CVD risk vs. less frequent/never, among Black participants only (HR 2.1, 95% CI 1.2–3.7; P = 0.013). Probability of an ordered relationship approached significance. Among Black participants, CVD incidence jumped 62% from 59.8/1000, among ≤ 2-times/wk, to 96.9/1000 among 3–6 times/wk consumers. Among White participants, CVD incidence increased from 37.6/1000, among ≤ 1.5-times/wk, to 41.1/1000, among 2 times/wk–once/d – a 9% increase. Hypertension was highest among Black daily HFCS sweetened beverage consumers. Conclusion: The ubiquitous presence of HFCS over-the-past-40 years, at higher fructose-to-glucose ratios than generally-recognized-as-safe, may have contributed to CVD racial disparities, due to higher fructose-malabsorption prevalence among Black individuals, unpaired/excess-free-fructose induced gut dysbiosis and gut fructosylation of dietary peptides/incretins (GLP-1/GIP). These disturbances contribute to atherosclerotic plaque; promote incretin insufficiency/dysregulation/altered satiety/dysglycemia; decrease protective microbiota metabolites; and increase hypertension, CVD morbidity and mortality. [ABSTRACT FROM AUTHOR]

High Fructose Corn Syrup (HFCS) and Fructose (FR) are widely used sweeteners in many foods and beverages. This study aimed at investigating the cytotoxic effects of HFCS (5%–30%) and FR (62.5–2000 μg/mL) using MTT assay in Human Hepatocellular Carcinoma (HepG2) cells, and genotoxic effects of using Chromosome Aberrations (CAs), Sister Chromatid Exchanges (SCEs), Micronuclei (MN) and comet assays in human lymphocytes. HFCS significantly reduced the cell viability in HepG2 cells at between 7.5% and 30% for 24 and 48 h. 30% HFCS caused a very significant toxic effect. FR had a cytotoxic effect in HepG2 cells at all treatments. However, as fructose concentration decreased, the cell viability decreased. HFCS (10%–20%) and FR (250–2000 μg/mL) decreased the mitotic index at higher concentrations. IC50 value was found to be a 15% for 48 h. IC50 value of FR was detected as 62.5 μg/mL for 24 h and 48 h. HFCS significantly increased CAs frequency at 15% and 20%. FR significantly increased the frequency of CAs at 250, 1000, and 2000 μg/mL for 48 h. Both sweeteners increased the frequency of SCEs at all concentrations. HFCS (15% and 20%) and FR (250, 1000, and 2000 μg/mL) induced MN frequency at higher concentrations. HFCS caused DNA damage in comet assay at 10% −30%. FR increased tail intensity and moment at 125-2000 μg/mL and tail length at 62.5, 250 and 500 μg/mL. Therefore, HFCS and FR are clearly seen to be cytotoxic and genotoxic, especially at higher concentrations. HFCS and FR exhibited cytotoxic effect at HepG2 and human lymphocytes at higher concentrations. Both sweeteners increased the frequencies of CAs and SCEs at higher concentrations. HFCS caused DNA damage at 10% -30% concentrations. HFCS (15% and 20%) and FR (250, 1000, and 2000 μg/mL) induced MN frequency. [ABSTRACT FROM AUTHOR]

Xylose isomerase (XI, also known as glucose isomerase) is an oxidoreductase that interconverts aldoses and ketoses. XI catalyzes the reversible isomerization of D-glucose and D-xylose into D-fructose and D-xylulose, respectively. The molecular function of XI is widely applied in producing high-fructose corn syrup (HFCS) in the food industry and bioethanol from hemicellulose in the biofuel industry. The structural information of XI from diverse strains is important for understanding molecular properties that can provide insights into protein engineering to improve enzyme efficiency. To extend the knowledge of the structural information on XI, the crystal structure of XI from Streptomyces avermitilis (SavXI) was determined at a 2.81 Å resolution. SavXI containing TIM barrel and extended α-helix domains formed the tetrameric assembly. The two metal-binding sites and their coordinating residues showed diverse conformations, providing the structural flexibility of the active site of SavXI. The structural comparison of SavXI and XI homologs exhibited unique metal-binding sites and conformations of the C-terminal α-helix domain. These structural results extend our knowledge of the molecular flexibility and mechanism of the XI family. [ABSTRACT FROM AUTHOR]

Background/Aim: The global prevalence of type 2 diabetes (T2D) continues to increase, necessitating the need for understanding the causes of its development. The widespread use of high-fructose corn syrup (HFCS) in drinks and diets is suspected to play a role in metabolic disorders. Although many studies have reported on the effects of excessive HFCS and excessive energy intakes in middle-aged individuals, few have focused on energy restriction. This study aimed to investigate the effects of excessive HFCS drink intake under energy restriction on developing T2D in early middle-aged mice. Materials and Methods: Early middle-aged mice were divided in HFCS and control groups; they were provided either 10% HFCS water or deionized water ad libitum for 12 weeks, respectively. Total energy intake was controlled using a standard rodent diet. Oral glucose tolerance test (OGTT), insulin tolerance test (ITT), tissue weight measurements, serum parameter analyses, and mRNA expression assessments were performed. Results: No increase in body and adipose tissue weight was observed with excessive HFCS intake under energy restriction. Moreover, serum lipid parameters did not differ from those of controls. However, in the OGTT and ITT, the HFCS group showed higher blood glucose levels than the control group. Moreover, the pancreatic weight and insulin II mRNA expression were reduced. Conclusion: The excessive HFCS drink intake under energy restriction did not induce obesity; however, it induced impaired glucose tolerance, indicating its negative effects on the pancreas in early middle-aged mice. When translated in human physiology, our results show that even if one does not become obese, excessive HFCS may affect the overall metabolic mechanism; these effects may vary depending on age. [ABSTRACT FROM AUTHOR]

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Introduction. The consumption of fructose in excessive quantities has been implicated in the onset of obesity and a spectrum of metabolic dysfunctions. Physical exercise is posited as a potent intervention to ameliorate obesity-induced metabolic anomalies, ostensibly through the elevation of adiponectin concentrations. However, the underlying molecular mechanisms of this effect remain inadequately understood. Objective. This study aims to demonstrate the impact of exercise intensity on increasing adiponectin levels in high-fructose-induced mice, highlighting the underlying molecular mechanisms. Methods. The experiment was carried out on 36 male mice (Mus musculus), aged ±8 weeks, with body weight ± 20 – 25 grams, in healthy condition and without defects. Mice were randomly divided into four groups. Control group without training (CN; n = 9); the low-intensity swimming training group with a 3% load of the mice's body weight (LI; n = 9); the moderate-intensity swimming training group with a 6% load of the mice's body weight (MI; n = 9); the heavy intensity swimming training group with a 9% load of the mice's body weight (HI; n = 9). The frequency of swimming training was carried out 3 times/week for 8 weeks, and the duration of swimming training was calculated as 80% of the maximum swimming time every session. All groups were orally (oral ad libitum) given 30% fructose solution for 8 weeks. Adiponectin levels were quantified via ELISA. Statistical interrogation employed one-way ANOVA and Tukey's HSD post hoc test, with a significance threshold set at 5%. Results. The results indicated a statistically significant divergence in adiponectin levels (p ≤ 0.001). Tukey's HSD post hoc test analysis revealed substantial disparities between CN and LI (p = 0.196), CN and MI (p = 0.0001), CN and HI (p = 0.001), LI and MI (p = 0.001), LI and HI (p = 0.001), and MI and HI (p = 0.001). Conclusion. This study found that moderate-intensity swimming training was more optimal in increasing adiponectin levels in fructose-induced mice compared to high-intensity, low-intensity, and control groups. Additionally, this research identified specific molecular pathways activated by moderate-intensity training, providing new insights for therapeutic interventions in tackling obesity-related metabolic dysfunctions.

The article reminds patients to reduce sugar intake to improve health and prolong life. It reviews facts about sugar consumption, including the role of free sugars in human health and added sugars with the highest levels of intake. Suggestions to clinicians for helping people make better dietary choices that reduce sugar intake include guiding a person to eat whole foods and choose whole foods wisely and reminding them to eat more complete meals at mealtime and to cut down on snacking.

Increased hepatic lipid content and decreased insulin sensitivity have critical roles in the development of cardiometabolic diseases. Therefore, our objective was to investigate the dose-response effects of consuming high fructose corn syrup (HFCS)-sweetened beverages for two weeks on hepatic lipid content and insulin sensitivity in young (18-40 years) adults (BMI 18-35 kg/m2). In a parallel, double-blinded study, participants consumed three beverages/day providing 0% (aspartame: n = 23), 10% (n = 18), 17.5% (n = 16), or 25% (n = 28) daily energy requirements from HFCS. Magnetic resonance imaging for hepatic lipid content and oral glucose tolerance tests (OGTT) were conducted during 3.5-day inpatient visits at baseline and again at the end of a 15-day intervention. During the 12 intervening outpatient days participants consumed their usual diets with their assigned beverages. Significant linear dose-response effects were observed for increases of hepatic lipid content (p = 0.015) and glucose and insulin AUCs during OGTT (both p = 0.0004), and for decreases in the Matsuda (p = 0.0087) and Predicted M (p = 0.0027) indices of insulin sensitivity. These dose-response effects strengthen the mechanistic evidence implicating consumption of HFCS-sweetened beverages as a contributor to the metabolic dysregulation that increases risk for nonalcoholic fatty liver disease and type 2 diabetes.

IntroductionCigarettes containing nicotine (Nic) are a risk factor for the development of cardiovascular and metabolic diseases. We reported that Nic delivered via injections or e-cigarette vapor led to hepatic steatosis in mice fed with a high-fat diet. High-fructose corn syrup (HFCS) is the main sweetener in sugar-sweetened beverages (SSBs) in the US. Increased consumption of SSBs with HFCS is associated with increased risks of non-alcoholic fatty liver disease (NAFLD). Nicotinamide riboside (NR) increases mitochondrial nicotinamide adenine dinucleotide (NAD+) and protects mice against hepatic steatosis. This study evaluated if Nic plus Coca-Cola™ (Coke) with HFCS can cause hepatic steatosis and that can be protected by NR. MethodsC57BL/6J mice received twice daily intraperitoneal (IP) injections of Nic or saline and were given Coke (HFCS), or Coke with sugar, and NR supplementation for 10 weeks. ResultsOur results show that Nic+Coke caused increased caloric intake and induced hepatic steatosis, and the addition of NR prevented these changes. Western blot analysis showed lipogenesis markers were activated (increased cleavage of the sterol regulatory element-binding protein 1 [SREBP1c] and reduction of phospho-Acetyl-CoA Carboxylase [p-ACC]) in the Nic+Coke compared to the Sal+Water group. The hepatic detrimental effects of Nic+Coke were mediated by decreased NAD+ signaling, increased oxidative stress, and mitochondrial damage. NR reduced oxidative stress and prevented mitochondrial damage by restoring protein levels of Sirtuin1 (Sirt1) and peroxisome proliferator-activated receptor coactivator 1-alpha (PGC1) signaling. ConclusionWe conclude that Nic+Coke has an additive effect on producing hepatic steatosis, and NR is protective. This study suggests concern for the development of NAFLD in subjects who consume nicotine and drink SSBs with HFCS.

Hard candies produced from sucrose and doctoring agents such as glucose syrup (GS) and high fructose corn syrup (FS) have been investigated in terms of their final composition, glass transition temperature (Tg), degree of crystallinity, total soluble solids (TSS) content and water activity (aw). Time domain (TD) 1H NMR longitudinal relaxation time (T1) and second moment (M2) measurements have been used to understand the glassy state and crystallization characteristics for different hard candy formulations. The investigated candies include sucrose as the main sugar component. Different levels of doctoring agents have been mixed with sucrose to obtain products with different characteristics. It has been shown that addition of any doctoring agent to sucrose formulations decreases the Tg of the system significantly (p ≤ 0.05). Furthermore, GS or FS addition also induce significant changes in TSS and aw. T1 and M2 results are almost parallel to each other, both reaching the highest values for the highest sucrose concentration (p ≤ 0.05). The results demonstrate that the glass transition and crystallization characteristics of hard candy formulations can be monitored and analyzed by TD NMR relaxometry, alternative to other frequently used conventional methods including differential scanning calorimetry (DSC) and X-ray diffraction. [ABSTRACT FROM AUTHOR]

This document provides a summary of several studies related to aroma in food products. The studies examine factors that influence aroma, such as composition, processing methods, and storage conditions. The findings emphasize the importance of a multidisciplinary approach and innovative techniques in understanding and improving the sensory experience of food products. The results can be valuable for industries involved in producing and processing food, aiding in the selection of better quality raw materials and the development of improved processing techniques. [Extracted from the article]

Enzymes are biological molecules that act as catalysts and speed up the biochemical reactions. The world's biotechnological ventures are development of enzyme productiveness, and advancement of novel techniques for thriving their shelf existence. Nowadays, the most burning questions in enzyme technology are how to improve the enzyme productivity and reuse them. The immobilization of enzymes provides an excellent scope to reuse the enzymes several times to increase productivity. The main aim of the present study is the establishment of an immobilized multi-enzyme bio-system engineering process for the production of High-fructose corn syrup (HFCS) with an industrial focus. In this study, multi-enzyme such as α-amylase, glucoamylase and glucose isomerase were immobilized in various support matrices like sodium alginate, sawdust, sugarcane bagasse, rice bran and combination of alginate with cellulosic materials. The activities of the immobilized multi-enzyme system for the production of HFCS from the starch solution were determined. The multi-enzyme immobilized in sodium alginate shows better fructose conversion than free enzyme. Among the support matrices, multi-enzyme immobilized in sawdust produced total 80.74 mg/mL of fructose from starch solution and it was able to be used in several production cycles. On the other hand, multi-enzyme immobilized in combination of sodium alginate and sawdust produced the maximum amount of fructose (total 84.82 mg/mL). The free enzyme produced 17.25 mg/mL of fructose from the starch solution in only a single cycle. In this study a new fixed bed immobilized multi-enzyme bioreactor system was developed for the production of HFCS directly from starch. This finding will create a new opportunity for the application of immobilized multi-enzyme systems in many sectors of industrial biotechnology. [ABSTRACT FROM AUTHOR]

The escalating demand for processed foods has led to the widespread industrial use of glucose isomerase (GI) for high-fructose corn syrup (HFCS) production. This reliance on GIs necessitates continual Co2+ supplementation to sustain high catalytic activity across multiple reaction cycles. In this study, Serratia marcescens GI (SmGI) was immobilized onto surfaces of the metal-organic framework (MOF) material MOF (Co)-525 to generate MOF (Co)-525-GI for use in catalyzing glucose isomerization to generate fructose. Examination of MOF (Co)-525-GI structural features using scanning electron microscopy-energy dispersive spectroscopy, Fourier-transform infrared spectroscopy, and ultraviolet spectroscopy revealed no structural changes after SmGI immobilization and the addition of Co2+. Notably, MOF (Co)-525-GI exhibited optimal catalytic activity at pH 7.5 and 70 °C, with a maximum reaction rate (Vmax) of 37.24 ± 1.91 μM/min and Km value of 46.25 ± 3.03 mM observed. Remarkably, immobilized SmGI exhibited sustained high catalytic activity over multiple cycles without continuous Co2+ infusion, retaining its molecular structure and 96.38% of its initial activity after six reaction cycles. These results underscore the potential of MOF (Co)-525-GI to serve as a safer and more efficient immobilized enzyme technology compared to traditional GI-based food-processing technologies. [ABSTRACT FROM AUTHOR]

Expanding the assortment of low-fat yogurt with natural structuring sweeteners and regulated quality indicators is an actual direction of scientific research. The purpose of the study is to study the patterns of influence of the products of enzymatic hydrolysis of corn starch with different dextrose equivalents on the rheological, physical and chemical characteristics of yogurt. Тhe functional and technological properties of starch products of different chemical composition were studied-maltodextrin MD-10, glucose syrup IG-42 and glucose-fructose syrup GFS-42. The possibility of completely replacing dry skimmed milk and sugar in the composition of yogurt with a fat content of 1% drinkable with an equivalent content of dry substances of maltodextrin MD-10 and glucose syrup IG-42, which ensure the formation of rheological characteristics inherent high-quality yogurt. Yogurt with sucrose, which inhibits the organization of macromolecular chains of milk proteins, has the lowest thixotropic ability, and yogurt with maltodextrin MD-10 and glucose syrup IG-42 has the highest. The predominance of higher sugars in the composition of MD-10 maltodextrin lengthens, and the increased content of monosaccharides in GFS-42 accelerates the duration of fermentation of milk mixtures in the technological process of production of yogurt with a fat content of 1.0%. Monosaccharides in the composition of GFS-42 significantly affect the activity of water and at the same time reduce the moisture-retaining capacity of the sour-milk yogurt curd. The degree of influence on the rheological characteristics and moisturebinding capacity of yogurt increases with a decrease in the dextrose equivalent of starch products in the following sequence: GFS-42 → IG42 → MD-10. So, it is the dextrose equivalent of starch products that is an objective criterion of their technological activity as part of yogurt. The results of the study will allow purposeful management of the process of forming low-fat yogurt quality indicators. [ABSTRACT FROM AUTHOR]

This research was carried out to determine the pH, titratable acidity, ash, specific gravity, color (L*, a*, b*), water activity, electrical conductivity, glass transition temperature (Tg) and melting characteristics of grape and mulberry pekmez samples adulterated with different levels (10%, 30%, 50%) of high fructose corn syrup (HFCS). Ash, titratable acidity and electrical conductivity values have decreased significantly (P<0.05) with the level of adulteration and determined that these properties can be used as a criterion in the determination of adulteration. Two glass transition temperatures occurring between -25.64℃ to -32.58℃ (Tg1) and 23.29℃ to 31.22℃ (Tg2) were detected in all pekmez samples. The single glass transition temperature was determined in the pekmez samples diluted with water, and both the glass transition temperatures and the onset, peak, end temperatures and enthalpy values of the melting peaks increased significantly with the increase in the amount of adulteration (P<0.05). [ABSTRACT FROM AUTHOR]

Renal sinus fat (RSF) crucially influences metabolic regulation, inflammation, and vascular function. We investigated the association between RSF accumulation, metabolic disorders, and nutritional status in obese individuals with hypertension. A cross-sectional study involved 51 obese hypertensive patients from Salamat Specialized Community Clinic (February–September 2022). Basic and clinical information were collected through interviews. Data included anthropometrics, blood pressure, number of antihypertensive medications, body composition (bioelectrical impedance analysis), dietary intake (semi-quantitative 147-item food frequency questionnaire), and blood samples. Renal sinus fat was measured via ultrasonography. Statistical analyses included Pearson correlation, binary logistic regression, and linear regression. RSF positively correlated with abdominal visceral adipose tissue (VAT) area (P = 0.016), systolic blood pressure (SBP) (P = 0.004), and diastolic blood pressure (DBP) (P = 0.005). A strong trend toward a positive association was observed between antihypertensive medications and RSF (P = 0.062). In linear regression, RSF was independently associated with abdominal VAT area, SBP, and DBP after adjusting for confounders. After considering other risk factors, RSF volume relates to prescribed antihypertensive medications, hypertension, and central fat accumulation in obese hypertensive subjects. These findings suggest the need for further investigations into whether RSF promotes metabolic disorders. [ABSTRACT FROM AUTHOR]

Introduction. Products of enzymatic hydrolysis of corn starch are promising multifunctional ingredients in yogurt, but their use requires studying their influence on the vitality and activity of lactic acid bacteria, as well on some physico-chemical characteristics of the product. Materials and methods. Yoghurt with a fat content of 1% with maltodextrin, glucose, and glucose-fructose syrup in an amount of 9% in terms of dry matter were studied. The number of lactic acid bacteria cells was determined by plating on MRS solid nutrient medium, water activity was measured using a HygroLab 2 device, syneresis of clots was estimated by centrifugation, and active acidity - by the potentiometric method. Results and discussion. The influence of starch product with different dextrose equivalents addition on the viability and activity of lactic acid bacteria Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus during fermentation and storage of yogurt has been studied. An increase of dextrose equivalent and monosaccharides content in starch products reduce the fermentation time of milk due to the increase of lactic acid bacteria activity. A slight decrease in water activity in the presence of glucose-fructose syrup in yogurt in an amount of 9% had virtually no effect on the milk fermentation process. The number of lactic acid bacteria increased during the first seven days of yogurt storage added with glucose-fructose syrup. On the 14th day of storage, the concentration of cells of S. thermophilus and L. delbrueckii ssp. bulgaricus became almost the same in all yogurts due to almost complete consumption of carbon sources. When the storage of yogurt was extended to 28 days, the most stable content of lactic acid bacteria was found in yogurt added with maltodextrin due to its prebiotic properties. The increases of active acidity and syneresis in all yogurts were greatest in the first 8-14 days. Presence of dextrins in yogurt stabilizes its physical and chemical properties during storage. Conclusions. Adding starch-containing products to yogurt allows to activate the activity of lactic acid bacteria and improve their survival during yogurt storage. [ABSTRACT FROM AUTHOR]

Introduction. The aim of the present research was to study the influence of the presence of protein and carbohydrate ingredients on intensity of the Maillard reaction in baked dairy products and their color. Materials and methods. Cream with a fat content of 10%, as well as creams with the addition of whey protein, hydrolysed whey concentrates, and glucose-fructose syrup served as objects of study. The color characteristics of the baked milk cream were examined by the CIE Lab system using a digital colorimeter; the active acidity was determined by the potentiometric method, and the overall sensory quality was estimated by the weighted average of the scores. Results and discussion. In the CIE Lab system, only the coordinates "a" and "b" should be used to characterize the color change of milk of 2.5% fat and cream of 10% fat during heat treatment at 95-97 ℃ for 160-180 min, as the L indicator (light level) is not sufficiently informative. According to the selected coordinates, rational ranges were established as a criterion for the completeness of the Maillard reaction for baked milk and cream, in particular for coordinate "a" in the range from 1.5 to 2.0 units, for coordinate "b" from 11.5 to 13.0 units. The application of whey protein concentrate, hydrolysed demineralized whey concentrate, and glucose-fructose syrup, which contain monosaccharides and proteins, significantly enhanced the Maillard reaction. The recommended values for color coordinates of cream with milk protein and carbohydrate ingredients were achieved during the simmering process. For cream with whey protein concentrate, this occurs at a minimum of 21 min; for cream with hydrolysed whey concentrate at a minimum of 28 min, and for cream with glucose-fructose syrup and whey protein concentrate at a minimum of 18 min. The samples with whey protein concentrate and glucose-fructose syrup, including those one with whey protein concentrate, showed an excellent level of quality in terms of sensory characteristics after 20 min, while the sample with hydrolysed whey concentrate demonstrated this after 30 min of simmering. These results correlated with the rational duration of cream simmering to achieve the recommended degree of color. A slight decrease in acidity was observed in all cream samples during the heating process. The reduction in the duration of the simmering process of dairy products with simultaneous achievement of recommended color characteristics will contribute to a significant reduction in heat energy consumption. Conclusions. The duration to achieve desirable color characteristics of baked milk cream can be reduced by the inclusion of ingredients containing carbohydrates and proteins such as glucosefructose syrup, whey protein concentrate, and hydrolysed demineralized whey concentrate. [ABSTRACT FROM AUTHOR]

A relationship between excessive sugar consumption and cognitive function has been described in animal models, but the specific effects of sugars in humans remains unclear. This systematic review and meta-analysis aimed to evaluate the current knowledge, research characteristics, and quality of evidence of studies investigating the impacts of free and added sugars on human cognition in healthy participants. The review identified 77 studies (65 experimental trials, n = 3831; 9 cross-sectional studies, n = 11,456; and 3 cohort studies, n = 2059). All cohort studies and eight of the nine cross-sectional studies found significant positive correlations between added sugar consumption and risk of cognitive impairment. Four studies identified reduced risk of cognitive impairment associated with natural fructose-containing foods. The majority of randomised control trials assessed short-term glucose facilitation effects on cognitive outcomes. The results from these studies suggest the need for a tightly regulated blood glucose level, dependent on individualised physiological factors, for optimal cognitive function. A meta-analysis of a subset of studies that assessed the impact of glucose on recall found improvements in immediate free recall compared to controls (p = 0.002). The findings highlight the potentially detrimental effect of excessive, long-term, or prenatal added sugar consumption on cognitive function. Further research is needed to examine the specific effects of free and added sugars on cognitive function. [ABSTRACT FROM AUTHOR]

This article is a commentary on the "fructose survival hypothesis" as a potential mechanism for unifying various nutritional hypotheses for obesity. The author agrees that fructose may play a role in obesity but is not convinced by the survival switch described by Johnson et al. Instead, the author believes that fructose in high fructose corn syrup (HFCS) and sweetened beverages leads to increased caloric intake through pleasure pathways in the brain, making obesity reversal difficult. The article also discusses different macronutrient models for obesity and the impact of changes in the food supply on the rising prevalence of obesity. The author suggests that fructose from HFCS may be a precursor to the increased consumption of ultraprocessed foods. [Extracted from the article]

Introduction. The objective of this research is to study the patterns of the rheological and physicochemical characteristics of reduced fat sour cream enriched with whey protein concentrates in the presence of mono- and polysaccharides. Materials and methods. The study examined samples of 10% fat sour cream enriched with whey protein concentrate obtained by ultrafiltration, and hydrolyzed concentrate of demineralized whey in the presence of mono- and polysaccharides. Viscosity characteristics were determined using a rotational rheometer "Kinexus Pro+"; water activity was determined using an analyzer "HygroLab2". Results and discussion. Whey protein concentrate and hydrolyzed concentrate of demineralized whey are technologically active ingredients that enhance the rheological characteristics of sour cream with a fat content of 10% and its capacity to retain moisture. Prolonged heat treatment of cream before fermentation at 95-98 °C for 3 h has a significant impact on the physicochemical and viscosity characteristics of 10% fat sour cream due to the thermal denaturation of whey proteins. The incorporation of monosaccharides in the hydrolyzed concentrate of demineralized whey, coupled with the introduction of a glucose-fructose syrup into reduced fat sour cream, has been observed to diminish its structuring and thixotropic potential, along with its water activity. The addition of 0.5% guar gum resulted in a notable enhancement in the rheological parameters, reaching their maximum values. The effective viscosity was observed to be 127.209 Pa·s at a shear rate gradient of 0.1 s-1, while the degree of structure recovery during the reverse sweep reached 23.23%. The compatibility of oat ß-glucan at a concentration of 0.5% in the presence of 1% whey protein concentrate in reduced fat sour cream was found to be incompatible, as evidenced by an abnormal deterioration of its rheological and physicochemical characteristics. This phenomenon may be attributed to the inhibition of the cream fermentation process at the selected concentration of the polysaccharide or the partial destruction of ß-glucan during the homogenization of cream prior to fermentation, which results in the formation of a mobile layer of a colloidal solution of this polysaccharide between protein macromolecules. Conclusions. The present study has established the regularities of changes in the structural-mechanical and physicochemical parameters of reduced fat sour cream enriched with whey proteins in the presence of monosaccharides and polysaccharides of different origin. [ABSTRACT FROM AUTHOR]