Articles tagged with Sucrose
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A recent study investigated the effects of different flavor enhancers on nicotine preference and oral choice behavior in rats. The research found that sweeteners, particularly saccharin, increased nicotine consumption in female rats, while flavors like cinnamon had a greater impact on male rats.
Researchers discovered genetic variation in sucrose digestion affects sugar consumption and preference. Individuals with complete SI gene deficiency consumed less sucrose-rich foods than those with partial functionality.
A study reveals SlSWEET10a's essential role in regulating sugar metabolism and allocation in tomato fruits, impacting flavor and energy storage. Overexpression of SlSWEET10a decreases sucrose concentrations and plant height, while silencing it has opposite effects.
Researchers found that lithium's efficacy in enhancing longevity and altering body composition is influenced by the sucrose content of the diet. The study reveals a significant overlap between the transcriptional responses to increasing dietary sucrose and adding lithium, suggesting a joint mechanism at play.
A new sugar-based catalyst has successfully converted carbon dioxide into carbon monoxide, a building block for producing fuels that can replace gasoline. The catalyst, made from an inexpensive and abundant metal, offers a potential solution for disposing of captured carbon and reducing greenhouse gas emissions.
A new study found that consuming refined carbohydrates is associated with lower attractiveness ratings, regardless of factors such as BMI and age. The researchers also discovered sex differences in the relationship between refined carbohydrate consumption and facial attractiveness.
Researchers discovered that cotton bollworm larvae use Gr10 to detect sucrose in low-sugar tissues, while adults primarily rely on Gr6 to sense a variety of sugars. This finding could lead to new approaches for pest control and increase crop yields.
Researchers studied fondant creation using automated kneading machines and light microscopy, linking it to theoretical physics models. The team found that different preparation methods influence fondant structure and texture, enabling better prediction and control.
Research reveals that sucrose produced through photosynthesis acts as a signal transmitter for light-dependent root architecture, guiding elongation and lateral root formation. The study demonstrates that sucrose regulates auxin production, driving lateral root development in response to environmental changes.
Researchers at Aarhus University discover how the SUC transporter recognizes sucrose and uses acid to power its sugar delivery. This breakthrough sheds light on how plants defend themselves from pests and could lead to new ways of protecting plants from harmful bugs.
HvSWEET11b transports both sugar and cytokinin in developing barley grains, essential for grain growth and yield. The dual function of HvSWEET11b is crucial for plant adaptation to changing environments.
A new study by the Cleveland Clinic found that high levels of erythritol, a popular artificial sweetener, are associated with an increased risk of heart attack and stroke. Researchers studied over 4,000 people and found those with higher blood erythritol levels were at elevated risk of experiencing a major adverse cardiac event.
The study reveals that SWEET13 transporter is necessary for pollen production, highlighting the importance of sucrose transport. Researchers used molecular docking and simulation to understand how SWEET13 selectively transports sucrose over gibberellin.
Researchers found that blue light exposure increases anthocyanin production in mango peels, making them redder. This leads to softer flesh with higher sugar content and more carotenoids.
Researchers have found a way to transfer precise micro Patterns onto unconventional surfaces, including curved surfaces and fibers. This technique, called REFLEX, could open up new possibilities for the development of new materials and microstructures in fields such as electronics and biomedical engineering.
Researchers develop a new low-calorie sweetener that is as sweet as table sugar and feeds beneficial gut microbes. The mixture shows promise in improving gut health and has prebiotic effects on the human gut microbiome.
A new light-based sensor harnesses the light-guiding properties of spider silk to detect and measure small changes in the refractive index of a biological solution, including glucose and other types of sugar solutions. The sensor is practical, compact, biocompatible, cost-effective, and highly sensitive.
Seagrasses release massive amounts of sugar into their soils, storing up to 35 times more carbon than forests. Microbes thrive on the sucrose despite phenolics inhibiting metabolism, and beneficial relationships between plants and rhizosphere microorganisms are found.
A recent study has found a link between high carbohydrate intake and the diversity of oral bacteria in postmenopausal women. The researchers also discovered associations between sugar consumption and certain types of gum disease, such as gingivitis. These findings suggest that diet may play a role in the development of periodontal dise...
A new USC study found that artificial sweeteners like sucralose can trick the brain into feeling hungry, leading to increased calorie consumption. This study, one of the largest to-date on artificial sweeteners, suggests that females and people with obesity may be more sensitive to these sweeteners.
A University of California, Davis study found that consuming sucrose and high fructose corn syrup can increase liver fat and decrease insulin sensitivity, highlighting the need for consumers to read labels carefully. The study also found no significant differences between the effects of sucrose and high fructose corn syrup.
Researchers at the University of Queensland discovered that stingless bees produce a rare, healthy sugar called trehalulose, which is not found in other honey or as a major component in other food. Stingless bees convert sucrose to trehalulose and produce honey rich in trehalulose in their gut.
A new study suggests that consuming high amounts of sugar from childhood can lead to significant weight gain, persistent hyperactivity, and learning impairments. Reducing sugar intake has been shown to prevent these issues, supporting World Health Organization recommendations.
Even moderate amounts of sugar increase fat synthesis in the liver, leading to a longer period of overactive fat production. Fructose and sucrose are found to have particularly detrimental effects, doubling fat production beyond food intake.
A new study shows that big bumblebees selectively remember the location of flowers with high nectar concentrations. In contrast, smaller bumblebees invest equally in learning the locations of artificial flowers regardless of sucrose concentration.
A recent study published by The Endocrine Society found that consuming drinks with sucrose can lead to lower levels of appetite-regulating hormones compared to glucose. The researchers discovered that individual characteristics, such as body weight and sex, also affect hormone responses to different types of sugar.
A study found that consuming lactisole-supplemented sucrose increased energy intake and reduced serotonin levels in male subjects, suggesting a role for the sweet taste receptor in satiety regulation. The effect was not observed with glucose supplementation.
Researchers found that the nucleus accumbens recruited by cocaine use are largely distinct from those recruited by sucrose, offering a potential solution for treating substance use disorders without affecting biologically adaptive seeking of reward. The study identified specific neuronal ensembles and cell types involved in each response.
Research found that children and adolescents need 40% more sucrose in a solution to detect the taste of sugar, with higher taste-detection thresholds and preferred sweeter levels. These age-related differences may result from distinct developmental trajectories with different underlying mechanisms.
A combined study of 13 research studies with nearly 50,000 participants found a significant association between major food sources of fructose-containing sugars and the risk of metabolic syndrome. The study suggests that limiting consumption of sucrose and high-fructose corn syrup may help prevent or manage metabolic syndrome.
A new strain of yeast can produce tagatose in much larger quantities than traditional enzymatic manufacturing techniques, making it a cost-effective alternative to sugar or high-fructose corn syrup. The glycemic index of tagatose is lower than that of sucrose and fructose, carrying a lower risk for developing Type 2 diabetes.
The study investigated the effect of viscosity on enzymatic reactions in a simulated intracellular environment. Scientists found that sucrose limited enzyme mobility more efficiently than glycerol, affecting reaction rates and mechanisms. The approach to constructing metabolic chains inside luminescent bacteria cells was proposed.
Researchers found a brain region strongly connected to food choice decisions, suggesting its potential use in developing therapies for healthy eating. The ventral pallidum area was activated when rats preferred certain foods, indicating context-dependent decisions.
Researchers argue that sugar is not responsible for obesity and metabolic diseases, citing evidence from multiple domains. Experts also highlight the importance of physical activity in determining metabolic health. The debate raises questions about the role of sugar in modern diets and whether restrictive recommendations are effective.
Infant formulas with fructose or sucrose pose a risk to babies with hereditary fructose intolerance, who may experience acute liver failure if fed these sweeteners. Parents can avoid this risk by switching to formula without fructose and labeling products with explicit warnings.
A recent study published in Frontiers in Nutrition found that a Mediterranean-type diet enhances the good bacteria living in the gut, increasing diversity by up to 7% compared to a Western diet. The study used an animal model and analyzed fecal samples to confirm these findings.
Researchers from Rothamsted Research introduce a rice gene that regulates sucrose accumulation in kernels, leading to increased productivity in maize even under drought conditions. The transgenic maize also improves rates of photosynthesis, resulting in more sucrose production for additional kernels.
Researchers found that a sugar industry trade group halted animal research linking sucrose to disease in the 1960s due to adverse findings on cardiovascular health and bladder cancer. The Sugar Research Foundation secretly funded a review article downplaying these links.
A Japanese team of researchers has successfully developed a synthetic receptor nanocapsule that can selectively bind sucrose in water. The capsule's unique recognition system is based on CH-π interactions between sucrose and the inner walls of the nanocapsule, allowing it to capture sucrose with high yield and stability.
Research suggests sugary drinks can lead to leptin resistance in rats, causing them to overeat and gain weight. This phenomenon may also apply to humans, highlighting the potential dangers of frequent sugary drink consumption.
A Georgia State University study found that early-life inflammatory pain increases sucrose intake and decreases memory-related protein expression in adult rats, with female rats showing more pronounced effects. The study suggests that preventing pain in premature infants may reduce the risk of obesity.
Researchers discovered how chemical ripeners increase sucrose storage in sugarcane by stimulating ethylene production. This process enables plants to accumulate more sugar, leading to higher yields and improved profitability for plantation owners.
Researchers at Hokkaido University discovered that individual ants with different preferences can lead to a collective rational decision when making binary choices. The team found that the middle group of ants, which preferred a higher sucrose concentration, was the key to the colony's decision-making process.
Researchers at NIST have developed a new method to separate synthetic nanoparticles from living organisms, improving experiments on environmental and health impacts of manufactured entities. The sucrose density gradient centrifugation technique yields more accurate counts of ingested nanoparticles.
Researchers tested a reproductive ground plan hypothesis in solitary alkali bees, finding female bees adjust dietary preferences when reproductively active. The study suggests independent origins of social behavior via convergent processes.
A study from Lund University found that consuming high amounts of added sucrose increases the risk of myocardial infarction by about a third. The researchers analyzed data from over 26,000 participants and found no correlation between sugar intake and cardiovascular disease for those following general dietary recommendations.
A team of researchers has discovered a receptor on the legs of mosquitoes that, when activated, makes female mosquitoes fly away. This finding could lead to novel mosquito repellents and potentially disrupt the life cycle of disease-spreading mosquitoes.
A study from the Monell Center found that gut enzymes sucrase and maltase are also expressed in sweet taste cells on the tongue, breaking down complex sugars into glucose and fructose. This discovery may lead to the development of non-caloric sweeteners with a better sweet taste.
Researchers found isomaltulose reduces GIP secretion and increases GLP-1 secretion, preserving insulin secretion. This helps prevent severe fluctuations in blood glucose levels.
Researchers from Tohoku University created a modified DNA sequence that increases sucrose levels in tomatoes without limiting growth. The technology also affects amino acid metabolism, resulting in higher levels of several key compounds.
A study analyzed data from 688,183 recipients of IV iron products and identified a higher risk of anaphylaxis with certain formulations, including iron dextran. The researchers found that the cumulative risk of anaphylaxis was highest with iron dextran and lowest with iron sucrose.
Recent studies suggest that added sugars, particularly fructose, are a principal driver of type 2 diabetes. Clinical experts recommend drastic reductions in added sugar and especially fructose consumption to combat the growing epidemic.
A new study reveals that fructose-glucose mixtures in high-fructose corn syrup are more toxic to female mice than sucrose, reducing reproduction and lifespan. In contrast, male mice showed no significant differences between the two diets.
Researchers tracked changes in gene activity when Western honey bees eat different diets, finding significant differences between those eating honey and those consuming sucrose or high-fructose corn syrup. Gene expression changes support the potential role of diet in maintaining bee health.
A team of scientists has identified the key player in plant nectar production, revealing that plants rely on SWEET9 to transport sugars into extracellular areas where nectar is secreted. The discovery suggests that this process evolved early in the formation of flowering plants and may have increased genetic diversity.
A team of scientists has identified the transport protein SWEET9 as a key player in three diverse flowering plant species, demonstrating its essential role in nectar production. By analyzing specially engineered plants lacking this transporter, they found that sugars accumulate in stems instead of being secreted into nectaries.
A recent study reveals the unique way honeybees process information from both front tarsi to decide whether to feed, highlighting the importance of their sense of taste in finding nectar and pollen. The sensitivity of their claws and tarsomeres plays a crucial role in detecting sweet and salty substances.
A recent study published in the British Journal of Nutrition found that obese women voluntarily reduced their dietary intake by 378kcal in response to additional sugar-sweetened drinks. The researchers discovered that these women were able to compensate for most of the extra calories by decreasing energy intakes from other sources.
A new study published in the Journal of Dairy Science found that consumers who prefer dark chocolate in solid form can tolerate twice as much bitter ingredients in chocolate ice cream. Researchers developed a method to predict rejection thresholds for added bitterness based on individual preferences for milk or dark chocolate.
A new study published in Neural Regeneration Research found that subdiaphragmatic vagotomy reduces the intake of sweet-tasting solutions in rats. The research indicates that this procedure eliminates the difference in hedonic perception induced by sweet-tasting solutions compared to distilled water.