Use of coconut sugar as an alternative agent in osmotic dehydration of strawberries.

This study aimed to evaluate coconut sugar (CS) as an alternative osmotic agent to sucrose for the osmotic dehydration (OD) of strawberries. OD was performed by immersing strawberries cut into 13.6 ± 0.4 mm edge cubes in osmotic solutions of CS or sucrose, at two different concentrations (40% and 60%, w/w), with and without application of vacuum (AV) in the first 20 min of the process. The total OD time was 300 min. Evaluations of the kinetics of solid gain (SG), water loss (WL), and weight reduction (WR) were performed at 30, 60, 120, 180, 240, and 300 min. SG, WL, and WR increased over the OD time and showed values of up to 7.94%, 63.40%, and 55.94%, respectively. AV increased WL, WR, shrinkage, pH, and total color difference and decreased anthocyanin, ascorbic acid (AA), phenolic, and antioxidant contents. The higher concentration led to higher SG, WL, WR, shrinkage, hardness, and lower moisture content, water activity, anthocyanin, AA, phenolic, and antioxidant contents. The use of CS instead of sucrose had little influence on strawberry properties, except pH and color responses. The optimal treatment was using a 60% CS solution without AV, showing a very distinct color change, hardness increased by approximately 4.5 times and maintenance of acidity, anthocyanins, AA, total phenolics, and antioxidants of 38.0%, 39.6%, 11.8%, 30.0%, 31.1%, and 30.3%, respectively, compared to fresh strawberries. PRACTICAL APPLICATION: Osmotic dehydration of fruit is a process traditionally carried out using sucrose. However, increasing health concerns have made consumers seek alternative sugars to sucrose. The use of coconut sugar made it possible to produce osmo-dehydrated strawberries different from the traditional one, maintaining product quality and process efficiency.

Phenylpropanoids from Sparganium stoloniferum and their antiplatelet aggregation activities.

Four new ferulic acid sucrose esters, ß-D-(1-O-acetyl-6-O-trans-feruloyl)fructofuranosyl-a-D-2',6'-O-diacetylglucopyranoside (1), ß-D-(1-O-acetyl-6-O-trans-feruloyl)fructofuranosyl-a-D-2',4'-O-diacetylglucopyranoside (2), ß-D-(6-O-trans-feruloyl)fructofuranosyl-a-D-2',4',6'-O-triacetylglucopyranoside (3), ß-D-(1-O-acetyl-6-O-trans-feruloyl)fructofuranosyl-a-D-4',6'-O-diacetylglucopyranoside (4), together with four known phenylpropanoids (5-8) were isolated from the rhizome of Sparganium stoloniferum (Graebn.) Buch.-Ham. ex Juz. Their structures were elucidated by chemical evidence and spectral analysis. Compounds 1-8 exhibited obvious inhibitory effects on ADP-induced platelet aggregation.

Impact of Different Storage Regimes on the Levels of Physicochemical Characteristics, Especially Free Acidity in Talh (Acacia gerrardii Benth.) Honey.

This study investigates how storage conditions (temperature and duration) may affect the physicochemical parameters, especially free acidity (FA), of Talh honey originating from Acacia gerrardii that have naturally high FA levels. Fresh Talh honey samples were kept at 0, 25, 35, and 45 °C, and analyzed monthly over a period of eight months. The Talh honey was monofloral with 69% A. gerrardii pollen content. The free acidity (FA) of freshly harvested Talh honey samples was higher (93 ± 0.3 meq/kg) than that of standard limits (≤50 meq/kg) and remained stable at 0 °C throughout the storage period. A significantly increase in FA started to occur after storage for 6 months at 25 °C (103 ± 0.2 meq/kg), 2 months at 35 °C (108 ± 0.3 meq/kg), and 1 month at 45 °C (112 ± 0.3 meq/kg). After 8 months of storage, the highest FA level was recorded at 45 °C (159 ± 0.5 meq/kg), followed by 127 ± 0.3 meq/kg at 35 °C, 105 ± 0.2 meq/kg at 25 °C, and 94 ± 0.3 meq/kg at 0 °C. It was found that 0 °C was an appropriate temperature for storing honey for long time. The electrical conductivity (EC) of fresh Talh samples (1.46 ± 0.0 mS/cm) was above the accepted limit (≤0.8 mS/cm), which was slightly increased (non-significant) throughout the storage period under all the storage temperatures. Hydroxymethylfurfural (HMF), diastase activity (DN), and reducing sugars (RSs) showed normal levels only at 0 °C and 25 °C throughout the storage period. However, HMF exceeded the standard limits after the first month at 45 °C (127 ± 9.6 mg/kg) and after the second month at 35 °C (90 ± 23.5 mg/kg), DA decreased below standard limits after the second month (5 ± 1 DN) under 45 °C and after the seventh month under 35 °C (7 ± 2 DN, and RSs decreased below 60% after 2 months under 45 °C and after 6 months at 35 °C. The physicochemical parameters (moisture content, pH, color, and sucrose) were the least affected and were within the standard range throughout the storage period under all the storage temperatures. The levels of FA and EC in fresh Talh samples were higher than the acceptable limits. The moisture content, pH, color, and sucrose content were not affected by storage conditions and remained within the acceptable limits. HMF, DA, and RSs were significantly affected by storage conditions only at 35 and 45 °C. The storage of honey at low temperatures (0 and 25 °C) for up to eight months presented the least amount of changes in the honey, and the honey was unchanged from its fresh status. Honey storage at 35 and 45 °C resulted in significant changes. It is recommended that Talh honey, which normally has high acidity levels, should be stored at temperatures not exceeding 25 °C.

Characterization and differentiation of pollen lipidomes and proteomes from different intrafloral stamens in heterantherous Senna bicapsularis.

Numerous compounds in pollen can affect the foraging decision-making of bees. Clarification of phytochemical components and identification of key substances for bee foraging preference in pollen are essential steps for apiculture and developing a conservation strategy. Senna bicapsularis, a heterantherous plant that possesses three different stamen types in the same flower, among which bees forage selectively, provides us with an ideal research model for identification of potential substances of bee foraging preference. The lipid and protein compositions of pollen from the anthers of different stamens of S. bicapsularis were investigated and compared. The polyunsaturated fatty acids (PUFAs) and monounsaturated FAs (MUFAs) were highest among lipid molecules in pollen from short (S) stamens than from long (L) and medium (M) stamens. This result is consistent with the FA content measurement, showing the highest FAs and UFAs content in S pollen, especially α-linolenic acid. We inferred that α-linolenic acid might be one of the key substances for bee foraging preference in pollen. Moreover, proteomic analysis showed that several differentially expressed proteins involved in lipid biosynthesis were highly accumulated in S pollen, such as choline kinase 2, 3-oxoacyl-ACP synthase-like protein and choline/ethanolamine phosphotransferase 1, in line with the highest FA content of S pollen. Additionally, DEPs involved in 'starch and sucrose metabolism', 'phenylpropanoid biosynthesis' and 'cyanoamino acid metabolism' were more represented in S compared with L and M pollen. The study suggests that differences in proteomic and lipidomic profiling among the three different stamen types might affect foraging decision-making of bumblebees.

Umbelliferose Isolated from Cuminum cyminum L. Seeds Inhibits Antigen-Induced Degranulation in Rat Basophilic Leukemia RBL-2H3 Cells.

Cuminum cyminum L. (cumin) is an annual plant of the Umbelliferae family native to Egypt. We previously showed that the aqueous extract of cumin seeds suppresses degranulation by downregulating the activation of antigen-induced intracellular signaling molecules in rat basophilic leukemia RBL-2H3 cells. However, the active substances in the extract have not yet been identified. Accordingly, herein, we aimed to ascertain the water-soluble substances present in cumin seeds that inhibit degranulation, which led to the identification of umbelliferose, a characteristic trisaccharide present in plants of the Umbelliferae family. Our study is the first to reveal the degranulation-suppressing activity of umbelliferose, and quantification studies suggest that cumin seed powder contains 1.6% umbelliferose. Raffinose, an isomer of umbelliferose, was also found to significantly suppress antigen-induced degranulation, but less so than umbelliferose. Both umbelliferose and raffinose contain sucrose subunits in their structures, with galactose moieties bound at different sites. These differences in structure suggest that the binding of galactose to the sucrose subunit at the α1-2 bond contributes to its strong degranulation-inhibiting properties.

The Effects of Nonnutritive Sweeteners on the Cariogenic Potential of Oral Microbiome.

Nonnutritive sweeteners (NNSs) are sugar substitutes widely used to reduce the negative health effects of excessive sugar consumption. Dental caries, one of the most prevalent chronic diseases globally, results from a pathogenic biofilm with microecological imbalance and frequent exposure to sugars. Some research has shown that certain NNSs possess less cariogenic potential than sucrose, indicating their putative effect on oral microbiome. To uncover the alterations of acidogenic pathogens and alkali-generating commensals, as well as the biofilm cariogenic potential under the influence of NNSs, we selected four common NNSs (acesulfame-K, aspartame, saccharin, and sucralose) and established single-, dual-, and multispecies in vitro culture model to assess their effects on Streptococcus mutans (S. mutans) and/or Streptococcus sanguinis (S. sanguinis) compared to sucrose with the same sweetness. The results showed that NNSs significantly suppressed the planktonic growth, acid production, and biofilm formation of S. mutans or S. sanguinis compared with sucrose in single-species cultures. Additionally, decreased S. mutans/S. sanguinis ratio, less EPS generation, and higher pH value were observed in dual-species and saliva-derived multispecies biofilms with supplementary NNSs. Collectively, this study demonstrates that NNSs inhibit the cariogenic potential of biofilms by maintaining microbial equilibrium, thus having a promising prospect as anticaries agents.

Metabolite analysis of tubers and leaves of two potato cultivars and their grafts.

Grafting experiments have shown that photoperiod-dependent induction of tuberisation in potato (Solanum tuberosum L.) is controlled by multiple overlapping signals, including mobile proteins, mRNAs, miRNAs and phytohormones. The effect of vegetative organs and tubers at metabolite level and vice versa, however, has not been studied in detail in potato. To unravel the influence of vegetative organs on the primary polar metabolite content of potato tubers and the effect of tuberisation on the metabolite content of leaves grafting experiments were carried out. Two potato cultivars, Hópehely (HP) and White Lady (WL), were homo- and hetero-grafted, and the effects of grafting were investigated in comparison to non-grafted controls. Non-targeted metabolite analysis using gas chromatography-mass spectrometry showed that the major difference between HP and WL tubers is in sucrose concentration. The sucrose level was higher in HP than in WL tubers and was not changed by grafting, suggesting that the sucrose concentration of tubers is genetically determined. The galactinol level was 8-fold higher in the WL leaves than in the HP leaves and, unlike the sucrose concentration of tubers, was altered by grafting. A positive correlation between the growth rate of the leaves and the time of tuber initiation was detected. The time of tuber initiation was delayed in the WL rootstocks by HP scions and shortened in the HP rootstocks by WL scions, supporting the previous finding that tuberisation is triggered by source-derived mobile signals.

MALDI-TOF/TOF tandem mass spectrometry imaging reveals non-uniform distribution of disaccharide isomers in plant tissues.

Mass spectrometry imaging (MSI) is a powerful technique for investigating the biomolecular locations within tissues. However, the isomeric compounds are rarely distinguished due to inability of MSI to differentiate isomers in the probing area. Coupling tandem mass spectrometry with MSI can facilitate differentiating isomeric compounds. Here MALDI-TOF/TOF tandem mass spectrometry imaging approach was applied to probing the spatial distributions of isomeric disaccharides in plant tissues. First, MS/MS imaging analysis of disaccharide-matrix droplet spots demonstrated the feasibility of distinguishing isomeric species in tissues, by measuring the relative intensity of specific fragments. Then, tandem MS imaging of disaccharides in onion bulb tissues indicated that sucrose and other unknown non-sucrose disaccharides exhibit heterogeneous locations throughout the tissues. This method enables us to image disaccharide isomers differentially in biological tissues, and to discover new saccharide species in plant. This work also emphasizes the necessity of considering isobaric compounds when interpreting MSI results.

Sucrose replacement: a sensory profile and time-intensity analysis of a tamarind functional beverage with artificial and natural non-nutritive sweeteners.

BACKGROUND: Tamarind pulp contains polyphenolic compounds that exert antioxidant and anti-inflammatory effects with a positive impact on human health. The elaboration of a tamarind-based functional beverage, without the addition of sucrose, can be an alternative to traditional caloric beverages. This study aimed to evaluate the sensory profile and time intensity of a functional tamarind beverage containing artificial and natural non-nutritive sweeteners. RESULTS: The results of the acceptance test, check-all-that-apply, and time-intensity tests showed that there were no statistically significant differences between the means of samples sweetened with sucralose and samples sweetened with sucrose for attributes relating to appearance, aroma, flavor, or texture, or for overall impression. Samples with natural sweeteners had lower means for overall product impression and a lower percentage of purchase intention. The perception of astringency, bitter taste, and bitter aftertaste may be linked to the lower global impression of the product. The descriptors 'tamarind flavor' and 'refreshment sensation' were higher in products that were more liked. The sample sweetened with stevia showed higher levels of sweetness, bitterness, and longer sweet stimulus duration in the time-intensity test. CONCLUSION: The sample sweetened with sucralose was the best alternative to sucrose in the functional tamarind beverage. The analyzed sweeteners did not show changes in the perception of the natural characteristics of the fruit used, such as tamarind flavor, refreshment sensation, and astringency. However, the attributes related to sweet and bitter aftertaste experienced in samples with natural sweeteners may have influenced the reduction in the intention to purchase the product. © 2020 Society of Chemical Industry.

Dietary fiber components, microstructure, and texture of date fruits (Phoenix dactylifera, L.).

Date fruits vary widely in the hardness of their edible parts and they are classified accordingly into soft, semi-dry, and dry varieties. Fruit texture, a significant parameter in determining consumer acceptance, is related to the tissue structure and chemical composition of the fruit, mainly the ratio of sucrose to reducing sugars. This study aimed to understand the relationship between the chemical composition, microstructure, and texture profile of 10 major Emirati date fruits. The soluble sugars, glucose and fructose, represent ca 80 g/100 g of the fruits on the basis of dry weight (DW) while the dietary fiber contents varied 5.2-7.4 g/100 dg D.W. with lignin being the main determinant of the variability. The textures of the samples were studied using instrumental texture profile analysis. While no correlation was found between the soluble sugar and texture parameters in this study, the different fiber constituents correlated variably with the different parameters of date fruit texture. Lignin, arabinoxylan, galactomannan, and pectin were found to correlate significantly with fruit hardness and the related parameters, gumminess and chewiness. Both lignin and arabinoxylan correlated with resilience, and arabinoxylan exhibited a strong correlation with cohesiveness.

Variation in Infant Formula Macronutrient Ingredients Is Associated with Infant Anthropometrics.

BACKGROUND: There is wide variation in the macronutrient ingredient base of infant formula. How variation in macronutrient ingredients may impact infant growth remains largely unknown. METHODS: The 2015-2016 National Health and Nutrition Examination Survey (NHANES) dataset was utilized, including infant anthropometrics and dietary intake. The protein, fat, and carbohydrate sources of formulas consumed were assembled and considered as potential predictors in multivariable models of infant Z-scores among infants < 6 months, 6-12 months and all infants combined (0-12 months). RESULTS: The following relationships represent ingredient covariates within the final multivariable models of infant Z-scores. Consuming formula with palm oil was associated with higher weight-for-length Z-scores among infants < 6 months, but lower weight-for-age and weight-for-length Z-scores among infants 6-12 months. Consuming soy-protein formulas was associated with lower weight-for-length, head circumference-for-age and abdominal circumference-for-age Z-scores among infants < 6 months. Consuming sucrose-containing formula was associated with higher weight-for-length and abdominal circumference-for-age Z-score among infants 0-12 months. CONCLUSIONS: These data provide proof-of-concept that all formulas are not the same. Variation in macronutrient ingredients within the standard formula category is associated with differences in infant anthropometric outcomes. Long-term and mechanistic studies are warranted to pursue these findings; especially for palm oil, soy protein, and sucrose.

Physiochemical, rheological, microstructural, and antioxidant properties of yogurt using monk fruit extract as a sweetener.

A yogurt using monk fruit extract (MFE) as a sweetener was developed. The aim of the study was to investigate the viability of using MFE to develop sweetened yogurts without the calories of added sugar. The physiochemical, rheological, microstructural, and antioxidant properties of yogurt were studied. Rheological results showed that MFE affected the yogurt fermentation process and its rheological properties. Yogurt sweetened with MFE had similar microstructural properties to yogurt sweetened with sucrose. Yogurt with MFE showed higher levels of gly-pro-p-nitroanilide and dipeptidyl peptidase IV inhibitory activities, 1,1-diphenyl-2-picrylhydrazyl radical scavenging capacity, α-glucosidase inhibitory activities, and superoxide anion radical scavenging ability compared with other yogurt samples. Results indicated that MFE could be a novel sweetener and a food antioxidant for functional yogurt and related products.

Moisture sorption behaviors, water activity-temperature relationships, and physical stability traits of spices, herbs, and seasoning blends containing crystalline and amorphous ingredients.

Spices, herbs, and seasoning blends containing both crystalline and amorphous ingredients are common throughout the food industry but may exhibit unwanted clumping or caking during storage. Crystalline and amorphous ingredients are known to respond differently to increases in relative humidity (RH) and temperature. The aim of this study was to better characterize what happens to moisture sorption behaviors, water-solid interactions, and physical stability when crystalline and amorphous ingredients are co-formulated in seasoning blends. Spices, herbs, and seasoning blends, 25 in total, were studied individually and in blends of increasing complexity (binary, ternary, and quaternary) with sucrose, salt, and maltodextrin. The effects of increasing temperature and RH on moisture content, moisture sorption profiles, water activity (aw), glass transition temperature (Tg), including Gordon-Taylor modeling, physical appearance, and degree of clumping were measured. Crossover points, the temperature at which the aw of the amorphous ingredient(s) and the deliquescence RH of the crystalline ingredient(s) in a blend intersect, were also calculated. Caking was observed when storage conditions (RH and/or temperature) exceeded the Tg of a blend or the deliquescence RH of a crystalline ingredient in the blend. When amorphous and crystalline ingredients were blended, synergistic moisture sorption and increased caking was observed. When multiple crystalline ingredients were present, mutual deliquescence further increased the sensitivity of the blend to moisture. When environmental conditions exceeded the crossover temperature, degree of caking increased, and physical appearance was altered due to the induced deliquescence of the crystalline ingredient(s) by the aw of the amorphous ingredient(s). In general, as complexity of blends increased, sensitivity to moisture also increased, and physical stability of the blends decreased. The results of this study provide valuable information for increasing the physical stability of complex seasoning blends based on moisture sorption behaviors.

Integrative transcriptomics reveals genotypic impact on sugar beet storability.

KEY MESSAGE: An integrative comparative transcriptomic approach on six sugar beet varieties showing different amount of sucrose loss during storage revealed genotype-specific main driver genes and pathways characterizing storability. Sugar beet is next to sugar cane one of the most important sugar crops accounting for about 15% of the sucrose produced worldwide. Since its processing is increasingly centralized, storage of beet roots over an extended time has become necessary. Sucrose loss during storage is a major concern for the sugar industry because the accumulation of invert sugar and byproducts severely affect sucrose manufacturing. This loss is mainly due to ongoing respiration, but changes in cell wall composition and pathogen infestation also contribute. While some varieties can cope better during storage, the underlying molecular mechanisms are currently undiscovered. We applied integrative transcriptomics on six varieties exhibiting different levels of sucrose loss during storage. Already prior to storage, well storable varieties were characterized by a higher number of parenchyma cells, a smaller cell area, and a thinner periderm. Supporting these findings, transcriptomics identified changes in genes involved in cell wall modifications. After 13 weeks of storage, over 900 differentially expressed genes were detected between well and badly storable varieties, mainly in the category of defense response but also in carbohydrate metabolism and the phenylpropanoid pathway. These findings were confirmed by gene co-expression network analysis where hub genes were identified as main drivers of invert sugar accumulation and sucrose loss. Our data provide insight into transcriptional changes in sugar beet roots during storage resulting in the characterization of key pathways and hub genes that might be further used as markers to improve pathogen resistance and storage properties.

Sweetening Agents and Sweeteners in Dietary Supplements for Children-Analysis of the Polish Market.

Sweetening agents (SA) and sweeteners are major additives used in the production of dietary supplements (DS), they fulfill both technological and organoleptic functions. The aim of this study is to identify the types of SA and sweeteners found in DS intended for children and to determine the secondary role of them. The study was performed on data from the documentation of representative samples of DS (N = 315) available on the Polish market. The results show that 75.24% of the products contained at least one SA or sweetener. Sucrose is the SA most frequently used in DS production. The empirical findings show that the type of sweetening ingredient correlates closely with the formulation of products, which in turn has to be suited to consumption abilities of the target group as well as to the children's taste requirements. The crucial need for analysis of the composition of DS is emphasized in the light of high consumption rates of these products as well as limited regulations and policy.

Influence of salivary conditioning and sucrose concentration on biofilm-mediated enamel demineralization.

INTRODUCTION: The acquired pellicle formation is the first step in dental biofilm formation. It distinguishes dental biofilms from other biofilm types. OBJECTIVE: To explore the influence of salivary pellicle formation before biofilm formation on enamel demineralization. METHODOLOGY: Saliva collection was approved by Indiana University IRB. Three donors provided wax-stimulated saliva as the microcosm bacterial inoculum source. Acquired pellicle was formed on bovine enamel samples. Two groups (0.5% and 1% sucrose-supplemented growth media) with three subgroups (surface conditioning using filtered/pasteurized saliva; filtered saliva; and deionized water (DIW)) were included (n=9/subgroup). Biofilm was then allowed to grow for 48 h using Brain Heart Infusion media supplemented with 5 g/l yeast extract, 1 mM CaCl2.2H2O, 5% vitamin K and hemin (v/v), and sucrose. Enamel samples were analyzed for Vickers surface microhardness change (VHNchange), and transverse microradiography measuring lesion depth (L) and mineral loss (∆Z). Data were analyzed using two-way ANOVA. RESULTS: The two-way interaction of sucrose concentration × surface conditioning was not significant for VHNchange (p=0.872), ∆Z (p=0.662) or L (p=0.436). Surface conditioning affected VHNchange (p=0.0079), while sucrose concentration impacted ∆Z (p<0.0001) and L (p<0.0001). Surface conditioning with filtered/pasteurized saliva resulted in the lowest VHNchange values for both sucrose concentrations. The differences between filtered/pasteurized subgroups and the two other surface conditionings were significant (filtered saliva p=0.006; DIW p=0.0075). Growing the biofilm in 1% sucrose resulted in lesions with higher ∆Z and L values when compared with 0.5% sucrose. The differences in ∆Z and L between sucrose concentration subgroups was significant, regardless of surface conditioning (both p<0.0001). CONCLUSION: Within the study limitations, surface conditioning using human saliva does not influence biofilm-mediated enamel caries lesion formation as measured by transverse microradiography, while differences were observed using surface microhardness, indicating a complex interaction between pellicle proteins and biofilm-mediated demineralization of the enamel surface.

Prediction the contents of fructose, glucose, sucrose, fructo-oligosaccharides and iridoid glycosides in Morinda officinalis radix using near-infrared spectroscopy.

Morindae officinalis radix (MOR) is a famous Chinese herbal medicine which has long history of use in medicine and food. MOR and MOR with steaming process (PMOR) are the most commonly used forms in in clinical and health care. In order to establish a fast and mostly nondestructive quality control method for MOR, 183 beaches of MOR samples and 20 beaches of PMOR samples were collected commercially from major producing areas in Guangdong, Fujian and Guangxi Provinces of China. To predict main components of MOR, a calibration model was established based on near-infrared spectroscopy with partial least square regression. The model was optimized by compared the parameters of root mean square error of prediction (RMSEP), root mean square error of cross validation (RMSECV), coefficient of correlation (R2) and ratio of performance to deviation (RPD). Comparative studies were performed to evaluate the performance of models by different spectra preprocessing methods and different data set. The results showed that the model performance was improved with standard normal variate spectra preprocessing methods and when the data set contained both MOR and PMOR samples. A few PMOR samples were added to MOR samples data set the model predictive performance could be improved. The contents of 14 components were predicted in MOR with lower RMSEP and RMSECV, and higher R2 and RPD, including fructose (12.8 mg/g, 16.3 mg/g, 0.9873, 10.10), glucose (7.28 mg/g, 8.73 mg/g, 0.9611, 6.21 sucrose (9.24 mg/g, 9.10 mg/g, 0.8419, 1.75), GF2(9.42 mg/g, 11.3 mg/g, 0.8526, 2.03), GF3(7.98 mg/g, 9.20 mg/g, 0.8756, 2.74), GF4(6.81 mg/g, 8.93 mg/g, 0.8663, 3.06), GF5(8.13 mg/g, 8.85 mg/g, 0.9001, 3.06), GF6(6.40 mg/g, 6.95 mg/g, 0.9145, 3.27), GF7(5.53 mg/g, 6.15 mg/g, 0.9195, 3.57), GF8(5.40 mg/g, 6.02 mg/g, 0.9179, 3.31), GF9(3.00 mg/g,4.35 mg/g,0.9446, 5.03),GF10(4.08 mg/g, 5.34 mg/g, 0.8983, 3.62), GF11(8.97 mg/g, 7.70 mg/g, 0.8683, 2.01) and iridoid glycosides (4.12 mg/g, 5.51 mg/g, 0.8712, 2.43). The model established in this paper could predict 14 components of MOR. The results would provide a reference method for the quality control of Chinese medical materials and their process products.

Rate-All-That-Apply (RATA) comparison of taste profiles for different sweeteners in black tea, chocolate milk, and natural yogurt.

Growing health concerns have increased interest in reducing the consumption of added sugars, which can be achieved by substituting or replacing sugar with sweeteners to maintain sensory intensity and quality. The growing availability of sweeteners has increased the complexity of the perceptual landscape as sweeteners differ in the qualitative, intensity, and temporal properties. A sweetener that can match the perceptual properties of sucrose in different food matrices is likely to have broad applications. In complex foods, sweetness is influenced by the taste interactions with the existing tastants and possible matrix effects that influence release and perception of sweetness. The current study compared the taste properties of three food matrices (black tea, chocolate milk, and natural yogurt) sweetened by sucrose to those sweetened using eight different sweeteners (acesulfame-K, aspartame, erythritol, luo han guo (Mogroside), palatinose (iso-maltulose), stevia (Reb-A), sucralose, and sucrose-allulose mixture) using Rate-All-That-Apply. The sensory properties of each sweetener differed across matrices, with sucrose-allulose mixture, aspartame, erythritol, palatinose, and sucralose having the most similar taste to sucrose across all foods. By contrast, acesulfame-K, stevia, and luo han guo had taste profiles that most varied from sucrose, characterized by side tastes such as bitterness, chemical taste, and a low sweetness. Sweeteners differed most from sucrose when presented in natural yogurt compared to tea and chocolate milk. A food's taste properties can suppress sweetness intensity and promote undesirable side tastes. Taken together, these findings highlight the importance of testing sweeteners in complex foods and help identify sweeteners and sweetener combinations that can replicate the sweetness of sucrose and support sugar reduction. PRACTICAL APPLICATION: Food manufacturers and researchers can refer to the results of the sensory profiles to identify suitable sweeteners substitutes for sucrose in foods with similar taste profiles to those tested. The current article highlights important changes to sweetener sensory properties when presented in different complex foods, and provides an indication of the potential for calorie reduction by substituting sucrose with a range of low or no calorie sweeteners.

Oligosaccharide and glucose esters from the roots of Polygala arillata.

The root of plant Polygala arillata has been used in the Oriental medicine as a tonic and for the treatment of certain diseases. Our current research on phytochemical profile of the roots of P. arillata led to the isolation of a new oligosaccharide ester (1, polygaloside), a new glucose ester (7, arillatoside), along with five known sucrose esters (2-6). Their structures were elucidated on the basis of extensive chemical and spectroscopic methods as well as comparison with those reported in the literature. The occurence of various oligosaccharide esters in P. arillata including unique compounds plays taxonomical impact and suggests potential in medicinal uses of the title plant.

Influence of salivary conditioning and sucrose concentration on biofilm-mediated enamel demineralization

Abstract The acquired pellicle formation is the first step in dental biofilm formation. It distinguishes dental biofilms from other biofilm types. Objective To explore the influence of salivary pellicle formation before biofilm formation on enamel demineralization. Methodology Saliva collection was approved by Indiana University IRB. Three donors provided wax-stimulated saliva as the microcosm bacterial inoculum source. Acquired pellicle was formed on bovine enamel samples. Two groups (0.5% and 1% sucrose-supplemented growth media) with three subgroups (surface conditioning using filtered/pasteurized saliva; filtered saliva; and deionized water (DIW)) were included (n=9/subgroup). Biofilm was then allowed to grow for 48 h using Brain Heart Infusion media supplemented with 5 g/l yeast extract, 1 mM CaCl2.2H2O, 5% vitamin K and hemin (v/v), and sucrose. Enamel samples were analyzed for Vickers surface microhardness change (VHNchange), and transverse microradiography measuring lesion depth (L) and mineral loss (∆Z). Data were analyzed using two-way ANOVA. Results The two-way interaction of sucrose concentration × surface conditioning was not significant for VHNchange (p=0.872), ∆Z (p=0.662) or L (p=0.436). Surface conditioning affected VHNchange (p=0.0079), while sucrose concentration impacted ∆Z (p<0.0001) and L (p<0.0001). Surface conditioning with filtered/pasteurized saliva resulted in the lowest VHNchange values for both sucrose concentrations. The differences between filtered/pasteurized subgroups and the two other surface conditionings were significant (filtered saliva p=0.006; DIW p=0.0075). Growing the biofilm in 1% sucrose resulted in lesions with higher ∆Z and L values when compared with 0.5% sucrose. The differences in ∆Z and L between sucrose concentration subgroups was significant, regardless of surface conditioning (both p<0.0001). Conclusion Within the study limitations, surface conditioning using human saliva does not influence biofilm-mediated enamel caries lesion formation as measured by transverse microradiography, while differences were observed using surface microhardness, indicating a complex interaction between pellicle proteins and biofilm-mediated demineralization of the enamel surface.