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Microglia serve as the primary defense mechanism in the brain. Artificial sweeteners are widely used as dietary supplements, though their long‐term effects remain uncertain. In this study, we investigated the effects of sucralose on microglia during prolonged exposure via the neuroinflammatory and ferroptosis pathways. Initially, human microglial clone 3 (HMC3) cells were exposed to sucralose (0–50 mM) for 24, 48, and 72 h to investigate the short‐term effects. Subsequently, HMC3 cells were treated with 1 mM sucralose for 7, 14, and 21 days to examine long‐term effects. We measured levels of interleukin‐1β (IL‐1β), NOD‐like receptor protein 3 (NLRP3), 8‐hydroxydeoxyguanosine (8‐OHdG), Sirtuin‐1 (SIRT1), glutathione peroxidase‐4 (GPx4), reduced glutathione (GSH), malondialdehyde (MDA), ferrous iron (Fe2+), and caspase 3/7. Additionally, we analyzed the impact of sucralose on cell morphology, migration, and expression levels of IL‐1β, NLRP3, SIRT1, and GPx4. Sucralose inhibited cell viability and proliferation in HMC3 cells in a concentration‐ and time‐dependent manner and induced membrane and nuclear abnormalities. Moreover, sucralose significantly reduced the cell migration rate. Long‐term sucralose treatment decreased Fe2+, GPx4, GSH, and SIRT1 levels in HMC3 cells while increasing IL‐1β, MDA, NLRP3, 8‐OHdG, and caspase 3/7 activity. Sucralose treatment also enhanced microglial activation and neuroinflammation by upregulating IL‐1β and NLRP3 and downregulating SIRT1 and GPx4, thereby inducing ferroptosis and suppressing cell viability. Consequently, high concentrations or long‐term sucralose treatment may induce neuroinflammation and ferroptosis by targeting the SIRT1/NLRP3/IL‐1β/GPx4 pathway in HMC3 cells. [ABSTRACT FROM AUTHOR]

So far, the use of artificial low‐calorie sweeteners, like sucralose, saccharin, and so on, to replace the conventional‐based sugars has not succeeded due to the long‐term adverse health effects, for example, hypertension, and not well‐known safety stand. In this review, we discussed the next generation SvGl (rebaudioside M [Reb M]), their biosynthetic pathway in plant, high‐yield production via microbial fermentation and enzyme engineering, physicochemical properties, taste modification, kinetic metabolism, application in food and beverages, safety and toxicological evaluation, regulation and dosage recommendation, and health benefits. In stevia, the biosynthesis of stevia glycosides, especially Reb M, is derived from the bifurcation of the pathway leading to gibberellin, followed by subsequent enzymatic modification of rubusoside. Reb M is more economically produced via microbial fermentation of modified yeast Yarrowia lipolytica and enzymatic bioconversion of rebaudioside A (Reb A) or Reb E. Reb M can serve as a suitable alternative to the conventional‐based sugars. [ABSTRACT FROM AUTHOR]

Surface waters within the basin of the Laurentian Great Lakes are impacted by microbial contamination from municipal wastewater and agricultural runoff, as well as from other sources. In particular, microbial contamination of drinking water is an ongoing problem within many Indigenous communities located in the basin. However, it is difficult to identify the sources of microbial contamination using the traditional monitoring approaches with fecal indicator bacteria, such as total coliforms and Escherichia coli (E. coli). In this study, we evaluated whether surface waters in the basin are contaminated with fecal bacteria of human origin using chemical indicators of domestic wastewater (i.e., caffeine and sucralose) and with Bacteroidales 16S rRNA markers. Study areas included the Grand River watershed within the Lake Erie basin and three nearshore locations within the Great Lakes basin. Two of these sites are sources of drinking water for Indigenous communities. We assessed whether there were relationships between the concentrations of fecal indicator microorganisms and chemical indicators of domestic wastewater at selected study locations. Analysis of genetic markers indicated that about 30% of the Bacteroidales bacteria present at a site in the Grand River were of human fecal origin and the balance were of bovine or general animal origin. The presence of caffeine and sucralose in surface waters indicated that there was upstream contamination by domestic wastewater. However, in the drinking water treatment plant operated by Six Nations of the Grand River, the levels of these chemical indicators and fecal bacteria were reduced by the advanced water treatment technologies. The concentrations of sucralose and caffeine collectively were strongly correlated with the levels of total coliforms in samples from the Grand River (R2 = 0.75) and with levels of E. coli in samples from the Great Lakes basin (R2 = 0.97), but there appeared to be an upper threshold for this relationship. These data indicate that analysis of caffeine and sucralose and genetic markers for strains of Bacteroidales fecal bacteria may be useful tools for identifying the sources of microbiological contamination of surface waters and drinking water. [ABSTRACT FROM AUTHOR]

Simple Summary: This systematic review examines the effects of non-nutritive sweeteners (NNS) on pigs, focusing on growth performance, feed preference, gut health, and other clinical indicators. Sweeteners such as stevia, sucralose, and neotame have been tested in various studies to evaluate their influence on swine production. Results show that NNS supplementation generally improves growth performance and feed intake in pigs, with some studies reporting reduced diarrhea rates and improved gut health. However, the effects of NNS on gut microbiota are inconsistent, with some sweeteners promoting beneficial bacteria growth while others show minimal changes in microbial diversity. Despite these outcomes, research on the long-term effects of NNS on gut health and the immune system remains limited. This review highlights the need for further studies to explore the mechanisms behind NNS effects, especially in diverse dietary and environmental conditions. Identifying optimal types and dosages of NNS, along with understanding their interactions with the gut microbiome, will be crucial in determining their role as a dietary supplement in swine production. Non-nutritive sweeteners (NNS) have been investigated for their potential to improve feed palatability and growth performance in pigs, although their use in swine production remains limited. This systematic review evaluates the effects of NNS on pigs, drawing from 18 studies published between 1990 and 2024. Following the PRISMA guidelines and using the PICOS framework, a total of 448 papers were initially identified, of which 18 met the inclusion criteria for review. The results are mixed: some studies suggest that NNS like stevioside, sucralose, and neotame may improve performance and reduce diarrhea, while others show limited or no effects. The impact of NNS on gut microbiota is similarly inconsistent, with some sweeteners promoting beneficial bacterial growth, while others show minimal changes in microbial diversity. This review emphasizes the need for more research to clarify the effects of NNS in pigs, particularly the mechanisms behind their influence on growth and gut health. Additionally, further studies are needed to determine optimal dosages and assess the long-term impacts of NNS on pig immune function and overall health. The findings highlight the current gaps in knowledge and suggest that more evidence is needed to understand the role of NNS in swine nutrition. [ABSTRACT FROM AUTHOR]

The poor anode/electrolyte interface triggered by abysmal dendritic growth and hydrogen evolution reactions (HER) hinders the development of aqueous zinc‐ion batteries (AZIBs). Here, a highly efficient electrolyte is formulated with sucralose (Sucral) additive to refresh solvated structure and steer interfacial renovation, for building highly electronegative Cl‐modulated trinity effect in the bulk‐interface between electrolyte and electrode. Experiment results and theoretical studies jointly reveal that Sucral with highly zincophilic and hydrophilic hydroxyl groups can remodel primary Zn2+ solvation shell and interrupt strong H‐bond network from H2O molecules, thus boosting fast de‐solvation and restricting undesirable HER. Simultaneously, three highly electronegative chlorides in the adsorbed Sucral possessing hydrophobic features can enable a H2O‐poor electric double‐layer (EDL), thus remodeling the Zn surface against corrosion. Additionally, it realizes preferential exposure of the Zn (002) plane for helping uniform interfacial deposition. The synergy of the above factors achieves a prolonged lifespan of 3000 h (1.0 mA cm−2, 1.0 mAh cm−2), much better than that with Sucrose (Suc) electrolyte. The Zn//V2O5 full cell at 5 A g−1 also maintains enhanced stability of 1500 cycles with 160 mAh g−1. [ABSTRACT FROM AUTHOR]

Background: Non/low-caloric artificial sweeteners (NAS) are recognized as chemical additives substituting sugars to avoid caloric intake and subsequent sugar-derived diseases such as diabetes and hyperglycemia. Six NAS have been claimed safe and are authorized by the US Food and Drug Administration (FDA) for public use, with acceptable daily intake information available: aspartame, acesulfame-K, saccharin, sucralose, neotame, and advantame. However, the impacts of NAS on the gut microbiome have raised potential concerns, since sporadic research revealed NAS-induced microbial changes in the gastrointestinal tracts and alterations in the microbiome–host interactive metabolism. Methods: Given the fact that the gut microbiome influences kaleidoscopic physiological functions in host health, this review aimed to decipher the impacts of NAS on the gut microbiome by implementing a comprehensive two-stage literature analysis based on each NAS. Results: This review documented disturbed microbiomes due to NAS exposure to a maximal resolution of species level using taxonomic clustering analysis, and recorded metabolism alterations involved in gut microbiome–host interactions. Conclusions: The results elucidated that specific NAS exhibited discrepant impacts on the gut microbiome, even though overlapping on the genera and species were identified. Some NAS caused glucose tolerance impairment in the host, but the key metabolites and their underlying mechanisms were different. Furthermore, this review embodied the challenges and future directions of current NAS–gut microbiome research to inspire advanced examination of the NAS exposure–gut microbiome–host metabolism axis. [ABSTRACT FROM AUTHOR]

Sucralose stands as the most common non-nutritive sweetener; however, its metabolic effects have sparked significant controversy over the years. We aim to examine the effects of sucralose daily intake on glycemia, subjective appetite, and gut microbiota (GM) changes in subjects with overweight or obesity. In this randomized, crossover, and controlled trial, 23 participants with a body mass index between 25 kg/m2 and 39.9 kg/m2 will be assigned to one of two interventions to receive either sucralose (2 mg/kg/day equivalent to 40% of the acceptable daily intake) or glucose (control) for 4 weeks, each phase separated by a 4-week washout period. The glycemic response will be determined during a meal tolerance test, subjective appetite will be evaluated using a visual analog scale, and GM changes will be analyzed by next-generation sequencing of the bacterial rRNA 16S gene from fecal samples. All measures will be performed before and after intervention periods. We hypothesize that sucralose supplementation induces changes in glycemic response, subjective appetite, and gut microbiota in overweight and obese participants. This protocol was approved by the Ethics Committee of the UJAT (No. 0721) and was registered in the Australian New Zealand Clinical Trials Registry (ACTRN12621001531808). [ABSTRACT FROM AUTHOR]

The phenomenon of the burnt degree of the coil（cotton wick)has a serious impact on consumer health and experience. Sweeteners are an important component of e-liquids, but Neotame is the only option for sweetener in e-liquids listed in the Chinese national standard. There still lacks systematic and comparative report on sweeteners, and it’s hard to directly evaluate the effect of sweetener on the burnt degree of the coil(cotton wick). The sensory evaluation on the sweetness characteristics of glucose-stevioside(GSG), rubusoside, sucralose, Neotame, Fulltame（FA)and acesulfame（AK)was employed. The thermal stability and volatility of the sweeteners or their solution(propylene glycol-glycerol mixture as the solvent) were analyzed with thermogravimetry and differential scanning calorimetry analysis, respectively. The coil-burnt experiment was conducted with the coils absorbed the sweetener solution in a Muffle furnace, and the effect of sweeteners on the burnt degree of coil was investigated with visual inspection and whiteness measurement. The assayed sweeteners can be entirely aerosolized by PG-VG in the absence of coil. The ratio of propylene glycol to glycerol, baking temperature, baking time and sweetener type are the influence factors for the coil whiteness after burning. By baking the coil soaked sweetener solution（4% in e-liquids)at 260 ℃ for 30 min, the mass retention rate of coil follows：sucralose＞AK＞GSG＞Neotame＞FA＞blank, while the whiteness of the baked coil, which indicates less enhancement on the degree of burning followed：GSG-FA＞blank＞ Neotame＞sucralose＞AK. [ABSTRACT FROM AUTHOR]

Bakery products, including biscuits, cakes and breads, generally present a high content of simple sugars of rapid absorption, high fat content and low amount of dietary fiber, which make them highly caloric foods. Although sucrose is a very important ingredient in bakery products for its preservation characteristics and a significant source of energy, there is a growing interest in replacing this sugar with alternative substances, such as high-intensity sweeteners (HIS) that provide sweetness with no or low calories. In Brazil, there is no data on the use of HIS in this class of food. Therefore, the objective of this study was to evaluate the presence of HIS in baked food commercially available in the country and estimate the dietary exposure to these food additives. For that, an analytical method was established for the simultaneous determination of nine HIS in bakery products using ultra-high performance liquid chromatography coupled to tandem mass spectrometry (UHPLC–MS/MS). Sample preparation steps were required based on mechanical kneading for homogenization, hexane extraction of fats, dilution in mobile phase and vortex homogenization, prior to injection into the system. The results obtained during validation showed that coefficients of variation (CV%) for precision were lower than 13.8% and the accuracy was between 91.6% and 109.1%. Aspartame, acesulfame potassium, sodium cyclamate, saccharin, sucralose and steviol glycosides were found in the samples, used alone or in combinations of up five substances. Steviol glycosides were the most found HIS in biscuit samples, while sucralose was the most common sweetener in cake and bread samples. Analysis of product labels revealed only three different claims,.i.e. 'no sugar', 'no added sugar' and 'zero sugar', with the latter being found in 70% of the samples. Exposure to HIS through the consumption of bakery products estimated per eating occasion showed no concerns regarding toxicological risk. [ABSTRACT FROM AUTHOR]

Introduction: Country-specific evidence-based research is crucial for understanding the role of nonnutritive sweeteners (NNS) in managing type 2 diabetes (T2D). The main aim of this study was to explore the effect of replacing sucrose with sucralose in coffee/tea in Asian Indians with type 2 diabetes (T2D). Methods: This 12-week, parallel-arm randomized controlled trial included 210 participants with T2D, assigned to the intervention group, where sugar/sucrose in coffee or tea was substituted with sucralose, or the control group, where sugar/sucrose was continued. Lifestyle factors remained unchanged. The primary outcome was change in HbA1c. Secondary outcomes were changes in body weight (BW), body mass index (BMI), waist circumference (WC), lipid profiles, and inflammatory markers. Results: At the end of 12 weeks, no change was observed in HbA1c, fasting plasma glucose, lipid profile, and inflammatory markers between or within groups. There was a small but significant reduction in BW (− 0.5 kg [95% CI − 1.0, − 0.1]; p = 0.02), BMI (− 0.2 kg/m2 [− 0.4, 0.0]; p = 0.03), and WC (− 0.8 cm [− 1.4, − 0.3]; p = 0.002) in the intervention group. Improvements were also observed in lipid accumulation product (p = 0.01), visceral adiposity index (p = 0.04), triglyceride/glucose index (p = 0.04), total energy intake (p = 0.04), and carbohydrate intake (p < 0.0001). Conclusions: In Asian Indians with T2D, replacing about 60 kcal of added sucrose with sucralose in coffee/ tea had no benefit on glycemia but resulted in a small reduction in body weight, body mass index, and waist circumference. Trial Registration: Clinical Trials Registry of India (CTRI/2021/04/032686). [ABSTRACT FROM AUTHOR]

This study investigated the impact of sweeteners on the release of heavy metals during the heating and atomization processes in electronic cigarettes. Based on a PG/VG base e-liquid with the addition of 2% and 5% neotame or sucralose, we quantitatively analyzed the impact of sweetener content on the levels of heavy metals such as Ni, Cr, and Fe in the e-liquid and aerosol after heating and atomization. Additionally, the heated e-liquid samples were used to culture SH-SY-5Y and Beas-2B cells, and their cytotoxic effects were assessed using the CCK-8 assay. The results indicated that the e-liquid with 5% sucralose had the highest average levels of heavy metals after heating and atomization, particularly nickel (13.36 ± 2.50 mg/kg in the e-liquid and 12,109 ± 3,229 ng/200 puffs in the aerosol), whereas the e-liquid with neotame had significantly lower average heavy metal content in comparison. Additionally, it was measured that the chloride ion concentration in the e-liquid with 5% sucralose reached 191 mg/kg after heating at 200°C for 1 h, indicating that heating sucralose generated chloride ions, Which might corrode metal parts components leading to heavy metal release. Cytotoxicity tests revealed that the base e-liquid without sweeteners exhibited the highest average cell viability after heating, at 64.80% ± 2.84% in SH-SY-5Y cells and 63.24% ± 0.86% in Beas-2B cells. Conversely, the e-liquid variant with 5% sucralose showed a significant reduction in average cell viability, reducing it to 50.74% ± 0.88% in SH-SY-5Y cells and 53.03% ± 0.76% in Beas-2B cells, highlighting its more pronounced cytotoxic effects compared to other tested e-liquids. In conclusion, sucralose in e-liquids should be limited preferably less than 2%, or replaced with neotame, a safer alternative, to minimize health risks. [ABSTRACT FROM AUTHOR]

Aspartame, invented in 1965 by GD-Searle, is an intense artificial sweetener taste approximately 200 times as sweet as sucrose and used as an additive in more than 6,000 products. Aspartame (APM) was submitted for pre-marketing safety evaluation in early 1980. The studies, performed by GD-Searle, produced controversial results. Because of the great commercial diffusion of aspartame, in 1997 the Ramazzini Institute (RI) started a large experimental project on rodents to test the carcinogenic effects of aspartame following an experimental model with more sensitive characteristics, namely a large number of rat and mice, starting treatment from prenatal life, observation until spontaneous death. Overall, the project included studying 2270 rats and 852 mice. These studies have shown that aspartame is a carcinogenic agent in experimental animals, inducing a significant dose-related increased incidence of several types of malignant tumors and, among them, hematological neoplasia, and liver cancer. The results of these studies on aspartame by the Ramazzini Institute opened a real front on the evaluation of artificial sweeteners and their possible health risks. Adequate long-term carcinogenicity bioassays on other diffuse artificial sweeteners such as acesulfame-k, sucralose, saccharin, including their blends, are likewise important for public health. [ABSTRACT FROM AUTHOR]

Sucralose is a popular nonnutritive sweetener. The association of sucralose with gut microbiota and its effect on body weight remains unclear; therefore, we examined the effect of sucralose on human and mouse/rat gut microbiota composition. We conducted a systematic review and meta-analysis by including clinical trials on the effect of sucralose on human and mouse/rat gut microbiota composition. Of nine studies, two were human trials, and seven were mouse/rat trials. In humans, sucralose intake resulted in significantly higher relative abundance of Bacteroidetes than controls (mean change in relative abundance = 0.24, P < 0.001); however, the converse was observed in mice/rats (mean change in relative abundance = −11.02,P = 0.01). The relative abundance of Actinobacteria significantly increased in humans after sucralose intake (mean change in relative abundance = 0.30, P < 0.01), and the relative abundance of Verrucomicrobia significantly decreased in mice/rats after sucralose intake (mean change in relative abundance = −1.43, P = 0.04). Sucralose reduced obesity in humans by reducing the Firmicutes/Bacteroidetes (F/B) ratio and increasing the relative abundance of Actinobacteria. However, sucralose induced obesity in mice/rats by reducing the F/B ratio. More randomized clinical trials and international cooperation in sharing original data are warranted in the future. [ABSTRACT FROM AUTHOR]

Lutein is an oxygenated fat-soluble carotenoid and a functional compound with proven health benefits for the human body. Nevertheless, the poor water solubility and low oral bioavailability of lutein greatly limit its application. To address this, we developed an effective approach to enhance the water solubility of lutein through co-amorphous formulation. Specifically, the lutein-sucralose co-amorphous mixture was prepared at a molar ratio of 1:1 using ethanol and water as solvents by employing the solvent evaporation method, followed by solid-state characterization and dissolution testing conducted to assess the properties of the formulation. The X-ray diffraction pattern with an amorphous halo and the differential scanning calorimetry thermogram with no sharp melting peaks confirmed the formation of a binary co-amorphous system. Changes in peak shape, position, and intensity observed in the Fourier transform infrared spectroscopy spectrum revealed intermolecular interactions between lutein and sucralose molecules, while molecular dynamics simulations identified interaction sites between their hydroxyl groups. Additionally, dissolution testing demonstrated better dissolution performance of lutein in the co-amorphous form compared to pure lutein and physical mixture counterparts. Our findings present a novel strategy for improving the water solubility of lutein to make better use of it. [ABSTRACT FROM AUTHOR]

This study aims to determine the effect of the concentration of sucralose and fructose syrup on the physicochemical properties of biscuits and their glycemic index (GI) in vivo in patients with diabetes mellitus. This study used a completely randomized design with two factors. Data obtained were subjected to statistical analysis (ANOVA) using Statistical Package for the Social Sciences, SPSS. The results of statistical analysis indicated that there was an interaction between the treatment of sucralose and fructose syrup; each treatment had a significant effect on the parameters of fracture strength, GI, and GL (P≤0.05), but there was no significant effect with moisture ash protein, fat, carbohydrates, and the caloric value of the biscuits (P≥0.05). Biscuits made from mocaf and pedada flour with 0.03% sucralose concentration and 3.00% fructose syrup were the best treatment. The best treatment results were obtained on biscuits with a concentration of 0.03% sucralose and 4.50% fructose syrup, with a 4.08% of moisture, 2.18% of ash, 3.75% of protein 7.43% of fat 82.56% of carbohydrate, 64.58% of starch, 5.31 N of fracture strength, 414.46 of kcal calorific, the score of organoleptic test with aroma 3.50 (like), taste 3.33 (slightly like), color 3.70 (like), texture 2.93 (somewhat like), while 23.44 of glycemic index (GI), and 4.28 glycemic load (GL).

The prevalence of obesity and type 2 diabetes continues to grow, which determines the need to develop new methods of prevention in order to reduce the population risks of developing these diseases. The current direction is to limit the consumption of easily digestible carbohydrates and use low-calorie or non-calorie sweeteners instead. Currently, there is an increase in the use of non-calorie sweeteners in the manufacture of food. In this regard, the study of their possible effects on metabolic processes is of great importance.This review presents studies that have shown different effects of non-calorie sweeteners on carbohydrate and fat metabolism, body weight, the composition of intestinal microbiota, as well as the regulation of eating behavior. Some studies show that low-calorie sugar substitutes can be used in obese people as part of a comprehensive weight loss program, as well as in patients with type 2 diabetes mellitus with the aim of reducing postprandial hyperglycemia. Other studies demonstrate the negative effect of a number of low-calorie sweeteners on carbohydrate metabolism.The main search for materials was carried out in Pubmed databases, eLIBRARY.ru, Google Scholar. Temporary search criteria 2012–2023 The relevant additional literature was included after a manual search in the literature lists of the included articles.

Objective: To establish an evaluation method for the uncertainty of high-performance liquid chromatography in the determination of sucralose in soy sauce. Methods: Testing was conducted in accordance with the national food safety standard GB 22255-2014. The content of sucralose in soy sauce was analyzed in accordance with the national metrological technical specification JJF 1059.1-2012. An uncertainty evaluation mathematical model was established to analyze the uncertainty factors during the measurement process. The uncertainty of the test results was evaluated and calculated through repeated sample measurements, standard solution purity, standard curve, glassware, weighing process, recovery rate, and testing instruments. Results: According to the confidence interval of 95%, the content of sucralose in soy sauce was (0.048±0.007) g/kg, k=2. Conclusion: The evaluation method for the uncertainty of sucralose in soy sauce by high performance liquid chromatography was established. The sources of the uncertainty of the determination results of sucralose in soy sauce were finally determined as follows: The fitting of the standard curve established by sucralose standard solution, and the recovery rate. And the proportion of various uncertainty evaluation factors in the process of determining sucralose content in soy sauce was cleared.

In this study, rice, white bean, and chia flours were used as substitutes for wheat flour, inulin as a fat mimetic at levels of 0 and 30 g, and sucralose as a partial replacement for sugar at levels of 0 and 0.5 g in cakes. Based on the results obtained in this study, replacing sugar with sucralose and substituting fat with inulin in gluten-free cake led to a significant reduction (p < 0.05) in viscosity and enthalpy of the batter, carbohydrate content, fat content, peroxide value, specific volume, and a significant increase (p < 0.05) in ash content and fiber percentage of the cakes compared to the control sample. Microbiological evaluation results also indicated that replacing fat and sugar with inulin and sucralose reduced the population of mold and yeast in the cake compared to the control sample. Finally, sensory evaluation results showed that cakes in which a portion of the sugar was replaced with sucralose had significantly lower scores (p < 0.05) in terms of taste, and overall acceptance compared to other samples. However, substituting fat with inulin did not create a significant difference in sensory evaluation parameters of the cakes produced compared to the control cake. [ABSTRACT FROM AUTHOR]

Background: Escalating rates of obesity and public health messages to reduce excessive sugar intake have fueled the consumption of artificial sweeteners (AS) in a wide range of products from breakfast cereals to beverages. However, several observational and laboratory studies link AS consumption with increased appetite, food intake, weight gain and glucose intolerance(1-5). There are very few probing their effect on adipocytes. Therefore, we want to study the effect of different AS on glucose uptake in adipocytes. Aims and objectives: To study the effect of saccharin, sucralose and cyclamate on glucose uptake in 3T3 cell lines. Materials and methods: 3T3 cells from ATCC were grown in DMEM. A day prior to the experiment, they were incubated with varying concentration (untreated, 1nM, 1µM or 1mM) of one of the AS for basal uptake and another set of wells were treated with AS and 10nM insulin for stimulated uptake. After 24h incubation, glucose uptake was studied with radiolabeled 2-deoxy glucose by liquid scintillation counter and expressed per mg of protein. Results and Conclusion: 2-way Anova was done. Cyclamate and saccharin showed an increase in uptake with increase in concentration. But sucralose shows a significant decrease in uptake with increase in concentration. All AS do not have similar effect on glucose uptake by cells. Sucralose decreases the glucose uptake by cells and may not be the AS of choice in people who already have decreased glucose uptake. AS are not metabolically inert, and it will be necessary to choose the right AS based on the metabolic status of the individual. [ABSTRACT FROM AUTHOR]

As the general population's diet has shifted to reflect current weight-loss trends, there has been an increase in zero-calorie artificial sweetener usage. Sucralose (C12H19Cl3O8), commonly known as Splenda® in the USA, is a primary example of these sweeteners. In recent years, sucralose has been identified as an environmental contaminant that cannot easily be broken down via bacterial decomposition. This study focuses on the impact of sucralose presence on microbial communities in brackish and freshwater systems. Microbial respiration and fluorescence were measured as indicators of microbial activity in sucralose-dosed samples taken from both freshwater and estuarine marsh environments. Results showed a significant difference between microbial concentration and respiration when dosed with varying levels of sucralose. Diatom respiration implied a negative correlation of community abundance with sucralose concentration. The freshwater cyanobacterial respiration increased in the presence of sucralose, implying a positive correlation of community abundance with sucralose concentration. This was in direct contrast to its brackish water counterpart. However, further investigation is necessary to confirm any potential utility of these communities in the breakdown of sucralose in the marsh environment. [ABSTRACT FROM AUTHOR]

Bissap is prepared from Roselle calyxes (Hibiscus sabdariffa L.) by hot infusion and marketed as a health drink. To improve the tart attributes, sucrose is usually added. However, because of nutrition and health concerns, processors explore other types of sweeteners, but the impact on the phytochemical and physicochemical quality and sensory properties of Bissap is not reported despite the potential influence on consumer acceptability. In this study, Roselle calyx extract was prepared to which sugarloaf pineapple pulp, Roscoe ginger, Negro/Ethiopian pepper, and cloves were added to obtain the Bissap stock (control). Then, either sucrose, caramel, honey, or sucralose was added to the Bissap to achieve a comparable sweetness (13.1°Brix), and the effects were assessed during storage. The results showed that caramel and honey significantly increased the nonenzymatic browning of Bissap from 0.49 ± 0.04 to 0.66 ± 0.07 and 0.64 ± 0.02 , and the cloud value from 0.14 ± 0.01 to 0.23 ± 0.01 and 0.28 ± 0.02 , respectively. The use of honey increased the ascorbic acid from 2.58 ± 0.17 to 3.35 ± 0.19 mg AE/mL, phenols from 11.25 ± 0.90 to 17.66 ± 1.07 mg GAE/mL, flavonoid from 15.33 ± 1.12 to 27.02 ± 1.69 mg QE/mL, and antioxidant capacity from 16.59 ± 1.34 to 25.36 ± 1.00 mg GAE/mL. During storage, ascorbate content decreased, but at a rate lower for honey-Bissap than the other sweeteners whilst the flavonoid and antioxidant activity of honey- and caramel-Bissap improved. The physicochemical changes led to a shelf life of 10 days at 6°C storage. Sensory analysis revealed the highest consumer (n = 75) acceptability scores for sucrose (5.89 ± 0.17), sucralose (5.43 ± 0.17), caramel (5.07 ± 0.17), honey (4.30 ± 0.20), and unsweetened Bissap (2.59 ± 0.22). Although honey enhanced the functional quality of Bissap, sucralose showed the highest potential as an alternative sweetener. [ABSTRACT FROM AUTHOR]

Sugar-free food has been gaining popularity because of low-calorie content. But sugar replacement by high-intensity sweeteners can negatively affect sensory. In this study, the effect of the addition of sucralose (Suc), stevioside (Ste), and erythritol (Ery) as sugar substitutes on the sensory profile and overall acceptance of ice cream were evaluated by penalty analysis (PA) based on the check-all-that apply (CATA) method, with those of the partial least squares (PLS) regression. Twelve sweetening agents of ice cream samples were presented to 106 consumers who answered on an overall liking question using the 15-point hedonic scale and a CATA question with 32 attributes that described the sensory characteristics of ice cream. The results showed that mixed sweeteners (60%Suc+20%Ste+20%Ery or 60%Suc+10%Ste+30%Ery) can present an advantageous performance when used separately, and making ice cream similar to that of sucrose (Sac) added. Adding Suc, Ste, and Ery to ice cream hardly felt bitterness, astringency, and chemical-like sensations of the sweetening agent. The significant difference between different sweeteners is the intensity and speed of sweetness. Developing combination of high-potency sweeteners that can make sweetness appear quickly could open up new ways to design sugar-free ice cream. [ABSTRACT FROM AUTHOR]

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The market for artificial sweeteners as substitutes for conventional sugar (sucrose) is growing, despite potential health risks associated with their intake. Estimating population usage of artificial sweeteners is therefore crucial, and wastewater analysis can serve as a complement to existing methods. This study evaluated spatial and temporal usage of artificial sweeteners in five Swedish communities based on wastewater analysis. We further compared their levels measured in wastewater with the restrictions during the COVID-19 pandemic in Sweden and assessed health risks to the Swedish population. Influent wastewater samples (n = 194) collected in March 2019-February 2022 from communities in central and southern Sweden were analyzed for acesulfame, saccharin, and sucralose using liquid-chromatography coupled with tandem mass spectrometry. Spatial differences in loads for individual artificial sweetener were observed, with sucralose being higher in Kalmar (southern Sweden), and acesulfame and saccharin in Enköping and Östhammar (central Sweden). Based on sucrose equivalent doses, all communities showed a consistent prevalence pattern of sucralose > acesulfame > saccharin. Four communities with relatively short monitoring periods showed no apparent temporal changes in usage, but the four-year monitoring in Uppsala revealed a significant (p

Artificial sweeteners, prominently exemplified by sucralose, have become pervasive in contemporary diets, prompting intriguing questions about their impact on metabolism and their potential role in the unfolding trends of obesity. Covering topics from its discovery to analytical methods for detection and determination in food samples, the manuscript scrutinizes the metabolic effects of sucralose. Notably, the association between sucralose intake and obesity is examined, challenging the conventional belief of its role in weight management. The document comprehensively examines in vivo studies, revealing sucralose's implications on insulin resistance, gut microbiota, and metabolic syndrome, providing a nuanced comprehension of its impact on human health. Additionally, it explores sucralose's effects on glucose and lipid metabolism, blood pressure, and cardiovascular health, underscoring its possible involvement in malignancy development. The review concludes with a call for increased public awareness, education, and updated dietary guidelines to help individuals make informed choices about sweetener consumption. The future perspectives section highlights the need for longitudinal studies, exploring alternative sweeteners, and refining acceptable daily intake limits to ensure public health recommendations align with evolving regulatory guidelines. Overall, the manuscript provides a comprehensive overview of sucralose's multifaceted impact on health, urging further research and a balanced perspective on sweetener consumption.

Sucralose stands as the most common non-nutritive sweetener; however, its metabolic effects have sparked significant controversy over the years. We aim to examine the effects of sucralose daily intake on glycemia, subjective appetite, and gut microbiota (GM) changes in subjects with overweight or obesity. In this randomized, crossover, and controlled trial, 23 participants with a body mass index between 25 kg/m2 and 39.9 kg/m2 will be assigned to one of two interventions to receive either sucralose (2 mg/kg/day equivalent to 40% of the acceptable daily intake) or glucose (control) for 4 weeks, each phase separated by a 4-week washout period. The glycemic response will be determined during a meal tolerance test, subjective appetite will be evaluated using a visual analog scale, and GM changes will be analyzed by next-generation sequencing of the bacterial rRNA 16S gene from fecal samples. All measures will be performed before and after intervention periods. We hypothesize that sucralose supplementation induces changes in glycemic response, subjective appetite, and gut microbiota in overweight and obese participants. This protocol was approved by the Ethics Committee of the UJAT (No. 0721) and was registered in the Australian New Zealand Clinical Trials Registry (ACTRN12621001531808).

BACKGROUND: Non‐nutritive sweeteners (such as sucralose) bind to sweet receptors Tas1r2/Tas1r3 on intestinal endocrine L cells after diets to upregulate blood glucose. However, the mechanism by which sucralose regulates postprandial blood glucose (PBG) has not been clarified to date. We hypothesized that the gut sweet taste receptor was one of the targets for sucralose to regulate PBG. The aim of this study was to examine the effect of sucralose on PBG based on the gut sweet taste receptor signaling pathway and to explore the mechanism. Therefore, we examined PBG, genes, and proteins associated with the gut sweet receptor pathway in sucralose‐exposed mice. RESULTS: The results showed that after 12 weeks of sucralose exposure the PBG of mice increased significantly, and the expression of intestinal sweet taste receptors increased correspondingly. Within the concentration range of this experiment, a significant increase of PBG was observed in mice fed on sucralose with a concentration equal to or higher than 0.33 g L−1. CONCLUSION: Long‐term consumption of sucralose may increase body weight and the risk of elevated PBG, resulting in overexpression of sweetness receptors and glucose transporters. The mechanism of these effects might be the result of non‐nutritive sweeteners binding to sweetness receptors Tas1r2/Tas1r3 in gut endocrine cells and upregulating Slc5a1 and Slc2a2. But we cannot rule out that the rise in PBG is the result of a combination of sweet receptors and gut microbes. Therefore, the effect of gut microbes on PBG needs to be studied further. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

In this study, low-sugar apple marmalade formulations were developed by partial replacement of sucrose with stevia and sucralose. Their rheological, textural, physicochemical properties and microstructures were evaluated. The concentration of sweeteners was found to have a significant effect on the physicochemical and rheological properties of the formulations. The hardness of marmalades decreased with addition of sweeteners. Herschel-Bulkley model was found to be the best model describing rheological behavior. The consistency index decreased with increasing sweeteners substitution, whereas the flow behavior index showed an increasing trend with the increase of the sweeteners content. Additionally, the microstructure of marmalades with sweetener substitution exhibited a porous structure in the gel network. The increase in sucralose concentration resulted in more surface deformation resulting in weaker gel formation than stevia. Marmalade prepared with 50% stevia substitution was found the best combination and resulted in good sensory properties like marmalade samples containing 500 g sugar. [ABSTRACT FROM AUTHOR]

Sucralose is a food additive initially used to mitigate glycemic peaks and calorie intake in patients with diabetes and obesity. Although sucralose has been considered safe for human consumption, the World Health Organization (WHO) issued a global alert in 2023 concerning the potential health implications of this artificial sweetener. This review aims to comprehensively explore the effects of sucralose intake on human health by understanding sucralose absorption, metabolism, and excretion. We also outline the role of the sweet taste 1 receptor 3 (T1R3) in mediating sucralose-dependent signaling pathways that regulate satiety, incretin release, and insulin response. Finally, we discuss the impact of sucralose on microbiome dysbiosis, inflammatory response origin, liver damage, and toxicity. Gaining a deeper understanding of the manifold effects of sucralose on human physiology will help promote further studies to ensure its consumption is deemed safe for a broader population, including children, adolescents, and pregnant women. [ABSTRACT FROM AUTHOR]

The Ramazzini Institute (RI) has been conducting animal carcinogenicity studies for decades, many of which have been considered by authoritative bodies to determine potential carcinogenicity in humans. Unlike other laboratories, such as the U.S. National Toxicology Program (NTP), the RI does not provide a report or record of historical control data. Transparently documenting historical control data is critical in the interpretation of individual study results within the same laboratory. Historical control data allow an assessment of significant trends, either increasing or decreasing, resulting from changes in laboratory methods or genetic drift. In this investigation: (1) we compiled a dataset of the tumors reported in control groups of Sprague-Dawley rats and Swiss mice based on data included in published RI studies on specific substances, and (2) conducted case studies to compare data from this RI control dataset to the findings from multiple RI studies on sweeteners and corresponding breakdown products. We found considerable variability in the tumor incidence across multiple tumor types when comparing across control groups from RI studies. When compared to the tumor incidence in treated groups from multiple studies, the incidence of some tumors considered to be treatment-related fell within the variability of background incidence from the RI control dataset. [ABSTRACT FROM AUTHOR]

Artificial sweeteners, also known as nonnutritive sweeteners have many benefits like low calories count. It is frequently used for reducing weight, controlling blood sugar levels and decreasing the chances of dental decay. This study evaluated the effects of NNS in the kidney function. Using the blood sample of the albino rats, the level of creatinine and urea was calculated after the use of NNS for 3 weeks. 70 rats were equally divided into 7 groups. The groups were given Stevia 200mg/kg/day, 10% solution of sucrose, Sucralose 3g/kg/day, Saccharine, Aspartame 250mg/kg/day and Acesulfame-k 250mg/kg/day respectively. In the controlled group, distilled water was used as a placebo. The results indicated that saccharin and aspartame both caused the urea to increase to 37±0.5 mg/dl from initial 30±1.5mg/dl and acesulfame-k represented the most increase in the urea, which elevated the levels from 30 mg/dl to 38±1.5 mg/dl. Additionally, saccharine and aspartame increased the creatinine levels from from 0.1 to 0.85±0.05 mg/dl and sucralose elevated the level of creatinine from 0.1 mg/dl to 1.3±0.2 mg/dl. In the stevia group, the results remained the same as in the controlled group. This indicates the nephrotoxic effects of NNS and proves Stevia safe for the daily use as an alternative. [ABSTRACT FROM AUTHOR]

Excessive sucrose consumption leads to diseases such as obesity and diabetes; the industry is focusing on the use of sweeteners with low caloric content. The aim of this study was to profile and evaluate the sensory temporality of five sweeteners using Time Intensity (TI), Temporal Dominance of Sensations (TDS) and temporal acceptability, in aqueous solution and in yogurt in order to provide information on the replacement and reduction of sucrose consumption. The sweeteners evaluated were sucrose, sucralose, stevia, aspartame, and tagatose. The evaluation of the panelists using the TI method in aqueous solutions revealed that the temporal profile of stevia is different from the other sweeteners, with a greater persistence of sweetness in the mouth. The evaluation of the sweeteners in yogurt by consumers using TDS and temporal acceptability method showed that tagatose was the sweetener most similar to sucrose in terms of TDS curves, on the other hand, through temporal acceptability, stevia (5.28) and aspartame (5.13) showed higher acceptability than other sweeteners (9-point scale), explaining the consumer preferences. Stevia was the sweetener with the longest perception time (13 s) of sweetness intensity in aqueous solution, together with greater dominance, temporal acceptability, and one of the most preferred along with aspartame by consumers. [ABSTRACT FROM AUTHOR]

Sugar consumption is known to be associated with a whole range of adverse health effects, including overweight status and type II diabetes mellitus. In 2015, the World Health Organization issued a guideline recommending the reduction of sugar intake. In this context, alternative sweeteners have gained interest as sugar substitutes to achieve this goal without loss of the sweet taste. This review aims to provide an overview of the scientific literature and establish a reference tool for selected conventional sweeteners (sucrose, glucose, and fructose) and alternative sweeteners (sucralose, xylitol, erythritol, and D-allulose), specifically focusing on their important metabolic effects. The results show that alternative sweeteners constitute a diverse group, and each substance exhibits one or more metabolic effects. Therefore, no sweetener can be considered to be inert. Additionally, xylitol, erythritol, and D-allulose seem promising as alternative sweeteners due to favorable metabolic outcomes. These alternative sweeteners replicate the benefits of sugars (e.g., sweetness and gastrointestinal hormone release) while circumventing the detrimental effects of these substances on human health. [ABSTRACT FROM AUTHOR]

BACKGROUND: Omnivores, including humans, have an inborn tendency to avoid risky or non‐nutritious foods. However, relatively little is known about how animals perceive and discriminate nutritious foods from risky substances. In this study, we explored the mechanism of feeding selection in Ostrinia furnacalis larvae, one of the most destructive pests to the maize crop. RESULTS: We identified a gustatory receptor, Gr43a, for feeding regulation in larvae of Ostrinia furnacalis, which highly expresses in the mouthparts of the first‐ (the period of just hatching out from eggs) and fifth‐instar larvae (the period of gluttony). The Gr43a regulates foraging plasticity by discriminating sorbitol, a nonsweet nutritious substance, and sucralose, a sweet non‐nutritious substance through the labra of mouthparts, while it differentiates fructose/sucrose and sucralose via the sensilla styloconica of mouthparts. Specially, Gr43a responds to fructose and sucrose via the medial and lateral sensilla styloconica in O. furnacalis, respectively. Furthermore, Gr43a is negatively regulated by the neuropeptide F system, a homologous mammalian neuropeptide Y system. CONCLUSION: This study reveals a smart feeding strategy for animals to meet both nutritional needs and sweet gratification, and offers an insight into complex feeding selections dependent on food resources in the surrounding environment. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Non-nutritive sweeteners are popular food additives owing to their low caloric density and powerful sweetness relative to natural sugars. Their lack of metabolism contributes to evidence proclaiming their safety, yet several studies contradict this, demonstrating that sweeteners activate sweet taste G protein-coupled receptors (GPCRs) and elicit deleterious metabolic functions through unknown mechanisms. We hypothesize that activation of GPCRs, particularly orphan receptors due to their abundance in metabolically active tissues, contributes to the biological activity of sweeteners. We quantified the response of 64 orphans to the sweeteners saccharin and sucralose using a high-throughput β-arrestin-2 recruitment assay (PRESTO-Tango). GPR52 was the sole receptor that significantly responded to a mixture of sucralose and saccharin. Subsequent experiments revealed sucralose as the activating sweetener. Activation of GPR52 was concentration-dependent, with an EC50 of 0.23 mmol/L and an Emax of 3.43 ± 0.24 fold change at 4 mmol/L. GPR52 constitutively activates CRE pathways; however, we show that sucralose-induced activation of GPR52 does not further activate this pathway. Identification of this novel sucralose–GPCR interaction supports the notion that sucralose elicits off-target signaling through the activation of GPR52, calling into question sucralose's assumed lack of bioactivity. [ABSTRACT FROM AUTHOR]

The cariogenicity of Streptococcus mutans relates to its ability to form biofilms on dental surfaces. The aim of this work was to develop a flowcell system compatible with time-lapse confocal microscopy to compare the adhesion and accumulation of S. mutans cells on surfaces in unsupplemented media against media containing sucrose or sucralose (a non-metabolized sweetener) over a short period of time. Fluorescent S. mutans 3209/pVMCherry was suspended in unsupplemented media or media supplemented with 1% sucrose or 1% sucralose and passed through a 3D-printed flowcell system. Flowcells were imaged over 60 minutes using a confocal microscope. Image analysis was performed, including a newly developed object-movement-based method to measure biomass adhesion. Streptococcus mutans 3209/pVMCherry grown in 1% sucrose-supplemented media formed small, dense, relatively immobile clumps in the flowcell system measured by biovolume, surface area, and median object centroid movement. Sucralose-supplemented and un-supplemented media yielded large, loose, mobile aggregates. Architectural metrics and per-object movement were significantly different (P  < 0.05) when comparing sucrose-supplemented media to either unsupplemented or sucralose-supplemented media. These results demonstrate the utility of a flowcell system compatible with time-lapse confocal microscopy and image analysis when studying initial biofilm formation and adhesion under different nutritional conditions. [ABSTRACT FROM AUTHOR]

Artificial or non-nutritive sweeteners are indigestible by most animals. Some sweeteners are orally toxic to insects and have received recent interest as potential safe insecticides due to their low mammalian toxicity. In this study, we investigated the oral toxicity of sucralose on insecticide-susceptible and resistant German cockroaches, Blattella germanica (L.). In a nonchoice test, we evaluated 5, 10, and 20% sucralose solutions. Depending on the cockroach strains, mean mortality ranged from 62.5 to 92.5%, 15 to 55%, and 2.5 to 27.5% for 20, 10, and 5% sucralose, respectively. Next, we measured the impact of a 20% sucralose treatment on water loss rates in the cockroach strains. All strains lost 23.0–30.29% of body water by 6 d. Dehydrated cockroaches were more prone to be killed by sucralose than nondehydrated ones. Lastly, we evaluated the effect of 20% sucralose treatment on gut bacterial composition and found the diversity of gut bacteria in treated cockroaches was significantly reduced after 3 days, implicating a rapid change in the alimentary environment. [ABSTRACT FROM AUTHOR]

The WHO and MINSAP recommend reducing the consumption of free sugars to less than 10% of total caloric intake because excessive consumption is related to diseases such as obesity, type 2 diabetes mellitus, hypertriglyceridemia, dental caries, among others. Replacing sugar with high-intensity non-caloric sweeteners is the most used strategy to reduce sugar content. The aim of this work was to formulate a flavored yogurt reduced in sugar by replacing it with the high-intensity non-caloric sweeteners sucralose and acesulfame potassium. The sensory characteristics intensity of sweetness, bitterness and strange taste measured with a structured scale of 10 cm in length were studied. For the intensity of sweetness and bitterness, good fit was obtained to quadratic mixture models and for strange flavor to the linear model. Sucralose makes the largest contribution to sweetness intensity and has a smaller contribution than acesulfame-K to bitterness and off-flavor. The combination of both sweeteners, in the range studied, decreases the intensity of sweetness and increases the perception of bitterness. A strawberry-flavored yogurt was formulated in which sugar was replaced by the 0.19/0.03 g/Kg ratio of the high-intensity non-caloric sweeteners sucralose and acesulfame-K. [ABSTRACT FROM AUTHOR]

With the objective of preparing a mixed mango-orange nectar without added sugar, using as a substitute a mixture of noncaloric sweeteners (acesulfame potassium and sucralose) known commercially as sweetener 320, a one-factor response surface design was applied in the that the average concentration of sweetener was estimated equivalent to the addition of 6 % sugar. The perception of sweetness was used as the response variable by applying the 7-point ideal point or Just-About-Right (JAR) scale evaluated by 20 consumers. The results were analyzed using response surface methodology. The optimal concentration was determined by performing a numerical optimization using the convenience function method. The optimal concentration of sweetener 320 to formulate the mango-orange nectar was 0.017 g/100 g. [ABSTRACT FROM AUTHOR]

Carvedilol (CARV) is a blocker of α- and β- adrenergic receptors, used as an "off-label" treatment for cardiovascular diseases in pediatrics. Currently, there is no marketed pediatric-appropriate CARV liquid formulation, so its development is necessary. Palatability (appreciation of smell, taste, and aftertaste) is a key aspect to be considered during the development of pediatric formulations since only formulations with good palatability also have adequate acceptability in this population. Consequently, the aim of this research was to assess the palatability and acceptability of different CARV formulations using an in vivo taste assessment (ID Number PR103/22) in order to select the highest palatability-rated CARV formulation. The preparation of CARV formulations was based on a reference 1 mg/mL CARV solution, which contains malic acid as a solubilizing agent. Subsequently, sucralose and flavoring agents were added and mixed until complete dissolution to the corresponding formulations. Adult volunteers participated in this study and evaluated the taste and odor of various CARV formulations through a questionnaire and a sensory test. The mean palatability score, measured on a 10-point scale, increased from 1.60 for the unflavored control to 7.65 for the highest-rated flavored formulation. Moreover, the bitterness of the optimized CARV formulation was reduced from 66.67% to 17.86%, and the taste pleasantness was increased from 25/100 to 73/100. This optimized CARV formulation contains a sweetening agent, sucralose, in addition to two flavoring agents at appropriate concentrations for pediatrics. Furthermore, the physicochemical and microbiological stability of the optimized CARV formulation were evaluated for 6 months at 25, 30, and 40 °C, in addition to in-use stability for 15 days at 25 °C, whose results were confirmed. Thus, we successfully developed a palatable CARV liquid solution that contains excipients appropriate for pediatrics and is stable under the studied conditions. [ABSTRACT FROM AUTHOR]

Background: Artificial sweeteners (AS) are synthetic compounds extensively used in food and beverages industries due to its techno-functional role as alternatives to table sugar. Many studies report the adverse health effect on use of such compounds beyond its permitted limit. Hence, the aim of present study is to analyzed the AS contents in selected commonly consumed beverages and food products. Methods: High-Performance Liquid Chromatography and Thin Layer Chromatography methodology was used to carry out the analysis. Results: Concentration of Ace-K ranged from 7 to 14 mg/100 ml, sucralose from 83 to 93 mg/100 ml, and aspartame 11mg/100ml in beverages. In mouthwashes, saccharin ranged from 102 to 140 mg/100g. Among chocolates, saccharine was observed from 9 to 13 mg/100g. Chewing gums contained 9 to 193 mg/100 g of aspartame, 118mg/100g of Ace-K, and 82 to 155 mg/100g of sucralose. Conclusion: The data could help in public awareness as well as regulatory bodies in monitoring the levels of AS found in food products and beverages with officially permitted limits. [ABSTRACT FROM AUTHOR]

The rise in popularity of non-caloric sweeteners (NCS) among obese and diabetic patients is due to their ability to provide a sweet taste without any caloric input. However, NCS consumption may be linked to metabolic disorders. The mechanisms behind these adverse effects are still unclear, which suggests that NCS may alter the metabolic activity of the gut microbiome, leading to enteric environmental perturbation and resulting in physiological anomalies in the host. This study investigates how Escherichia coli, a common gut microbe, reacts to three NCS, two of which come from nature (glycyrrhizin and stevioside) and one that is made artificially (sucralose). To assess the impact of these NCS, this study investigated the growth, gene expression, and metabolic pathways of E. coli under different sweetener loads. Compared to the untreated control, low amounts of glycyrrhizin made E. coli grow faster, while similar amounts of sucralose and stevioside had no or a less noticeable effect. At higher concentrations, these sweeteners slowed down or inhibited the growth of the bacteria. Thus, NCS may have dose-dependent impacts on gut microbes. After treatment with amounts that corresponded to the acceptable daily intake, the expression of key metabolic genes showed altered expression, which may potentially affect their metabolism. At different concentrations of the NCS, there were clear differences in the global metabolomic profile between the control and the different NCS treatments. Under in vitro conditions, glycyrrhizin and sucralose appeared to have a less divergent impact on E. coli growth, gene expression, and metabolism, which may suggest that these are relatively safer sugar substitutes for humans. [ J Adv Biotechnol Exp Ther 2023; 6(3.000): 659-672]