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1.
Food Chem ; 302: 125141, 2020 Jan 01.
Artigo em Inglês | MEDLINE | ID: mdl-31416000

RESUMO

Four jams were made using two wild species of Physalis spp., two containing seeds (P1WS and P2WS) and two without seeds (P1WHS and P2WHS). Physicochemical, nutraceutical and rheological properties of the jams were determined and a sensory evaluation made. P1WS and P2WS jams had lower carbohydrates contents, reducing sugars and calories, and higher fiber contents than P1WHS and P2WHS. The presence of seeds in the jams increased phenols and flavonoids. However, the seedless jams had better sensory acceptance. The dynamic rheological testing indicated a gel-like behavior (G'>G'') in whole jams. Also, shearing flow testing showed shear-thinning and thixotropic behaviors, which are shared characteristics with others fruit jams, such as mango or gabiroba. The presence of seeds in the jam affected directly yield stress, apparent viscosity, hysteresis area, and viscoelastic parameters, which were described in the sensory analysis as a "less desirable texture". The use of seeds from wild species of Physalis spp., increased the nutritional value of jam. However, it would be necessary to improve consumer acceptance through technological processes prior to marketing.


Assuntos
Suplementos Nutricionais/análise , Manipulação de Alimentos , Frutas/química , Physalis/química , Reologia , Sementes/química , Paladar , Fibras na Dieta/análise , Flavonoides/análise , Valor Nutritivo , Fenóis/análise , Viscosidade
2.
Food Chem ; 303: 125244, 2020 Jan 15.
Artigo em Inglês | MEDLINE | ID: mdl-31445177

RESUMO

In this study the proteomic profiles of cocoa beans from four genotypes with different flavour profiles were analysed by bottom-up label-free UHPLC-MS/MS. From a total of 430 identified proteins, 61 proteins were found significantly differentially expressed among the four cocoa genotypes analysed with a fold change of ≥2. PCA analysis allowed clear separation of the genotypes based on their proteomic profiles. Genotype-specific abundances were recorded for proteases involved in the degradation of storage proteins and release of flavour precursors. Different genotype-specific levels of other enzymes, which generate volatiles compounds that could potentially lead to flavour-inducing compounds, were also detected. Overall, this study shows that UHPLC-MS/MS data can differentiate cocoa bean varieties.


Assuntos
Cacau/genética , Cacau/metabolismo , Cromatografia Líquida de Alta Pressão , Genótipo , Proteômica , Espectrometria de Massas em Tandem , Paladar
3.
Food Chem ; 302: 125332, 2020 Jan 01.
Artigo em Inglês | MEDLINE | ID: mdl-31404871

RESUMO

Wheat bran (WB) was treated using xylanase and arabinofuranosidase from Thermotoga maritima and added to steamed breads on 15% flour weight basis. The antioxidant capacity and water and oil retention capacity of brans were increased while their soluble xylooligosaccharides and phenolic acids content were increased. Two enzymes treatment was found to be more effective in decreasing the resistance to extension, softening degree, water absorption and development time, and in increasing the extensibility, stability time, porosity and sensorial characteristics of the steamed breads. Two enzymes treatment had significantly (P < 0.05) greater specific volume, springiness and cohesiveness and lower crumb firmness, gumminess, chewiness than single enzyme treatment. All results highlighted that combination of xylanase and arabinofuranosidase can improve the degrees hydrolysis of WB and its soluble AX xylooligosaccharides produced, having a synergetic effect on the dough rheology and nutritional and quality characteristics of steamed bread.


Assuntos
Pão , Fibras na Dieta , Endo-1,4-beta-Xilanases/química , Glicosídeo Hidrolases/química , Antioxidantes/análise , Antioxidantes/química , Fibras na Dieta/análise , Farinha , Qualidade dos Alimentos , Humanos , Hidrólise , Valor Nutritivo , Reologia , Vapor , Paladar , Triticum
4.
Food Chem ; 302: 125326, 2020 Jan 01.
Artigo em Inglês | MEDLINE | ID: mdl-31416003

RESUMO

Ruminant meat is considered an excellent source of proteins, dietary fatty acids and essential minerals. Grilling is a popular cooking method; however, the high temperatures employ could modify the grilled meat quality and safety. In this study, the effects of novel beer-based marinades infused with herbs and spices on the quality, safety, and sensory perception of grilled beef and moose meat is examined. Unmarinated meat showed high content of volatile lipid oxidation and Maillard reaction products compared to the marinated samples, which contained higher number and abundance of terpenes and sulfur based compounds. Strong relationships between Maillard products and heterocyclic amines formation, as well as between volatile terpenes and the lipophilic antioxidant activity, were observed in the grilled meats. The findings suggest the unfiltered beer-based marinades were effective in reducing lipid oxidation and Maillard reaction compounds formation, while improving the nutritional quality, safety and sensory preference of grilled ruminant meats.


Assuntos
Cerveja , Culinária/métodos , Carne , Ruminantes , Adolescente , Adulto , Aminas/análise , Aminas/química , Animais , Bovinos , Qualidade dos Alimentos , Cromatografia Gasosa-Espectrometria de Massas , Compostos Heterocíclicos/análise , Temperatura Alta , Humanos , Reação de Maillard , Carne/análise , Pessoa de Meia-Idade , Valor Nutritivo , Carne Vermelha , Especiarias , Paladar , Compostos Orgânicos Voláteis/análise
5.
Food Chem ; 303: 125390, 2020 Jan 15.
Artigo em Inglês | MEDLINE | ID: mdl-31450177

RESUMO

Cheddar cheese predicted to develop into different quality classes has been evaluated by time domain Nuclear Magnetic Resonance, Thermogravimetric analysis and quantitative sensory analysis. The water and fat proton signals in the transverse relaxation decay curves have been deconvoluted. Proton transverse relaxation values for both the water and fat fractions decrease and the relative %age of the proton peak area, predominantly from the fat increases over a 450-day ripening period. The thermodynamic free water percentage increases during maturation. Water and fat attributes can distinguish between Cheddar cheese batches after 56 days. Cheese batches which have lower transverse relaxation values for the water and fat proton fractions and a higher relative %age of the proton peak area predominantly from fat at 56 days, mature after 270 days to be more yellow, rubbery and smooth, have a less sour and lingering aftertaste and are also harder to form into a cheese ball.


Assuntos
Queijo/análise , Gorduras/análise , Manipulação de Alimentos , Água/análise , Espectroscopia de Ressonância Magnética , Paladar , Tempo
6.
Zhongguo Zhong Yao Za Zhi ; 44(14): 3035-3041, 2019 Jul.
Artigo em Chinês | MEDLINE | ID: mdl-31602850

RESUMO

The taste is the key to the research and design for formulation prescription of traditional Chinese medicine buccal tablets( TCMBTs). TCMBTs are dissolved in the oral cavity in parallel with the release of the drug,providing a sufficient " time window" for the perception of various basic taste,tactile and retention. The overall taste is the result of competitive inhibition,comprehensive superposition and dynamic change of multiple tastes. Traditional evaluation methods rely mostly on recalled experience score,difficult to reflect the dynamic changes of taste for buccal tablets. Therefore,it is urgent to establish a new optimized model for taste evaluation and formulation prescription according to the formulation characteristics of TCMBTs. To this end,this paper proposed for the first time to construct a research method for the optimal formulation of TCMBTs based on temporal dominant description of sensations combined with multivariate statistical analysis: the sensory test of volunteers was carried out by temporal dominant description analysis method,and elements separation was conducted for the time and taste in the process of inclusion to form a temporal dominant descriptive score of multi-time points and multi-sensory attributes. Finally,the optimal formulation was obtained by multivariate statistical analysis. Taking the formulation prescription of Compound Caoshanhu Buccal Tablets as an example,the research ideas of this method were explained,and the optimal formulation prescription was obtained as follows,Glabrous Sarcandra Extract of 20. 0 g,mannitol of 24. 0 g,microcrystalline cellulose of 12. 0 g,aspartame of 1. 0%,menthol of 0. 7%,and menthol oil of 0. 7%. This study provides a new method for the taste evaluation and formulation research of TCMBTs,providing a new idea for the fine manufacturing and innovative development of TCM buccal tablets in the new era.


Assuntos
Composição de Medicamentos , Comprimidos , Paladar , Humanos , Medicina Tradicional Chinesa , Sensação , Solubilidade
7.
Zhongguo Zhong Yao Za Zhi ; 44(15): 3157-3161, 2019 Aug.
Artigo em Chinês | MEDLINE | ID: mdl-31602867

RESUMO

In order to study the interaction between Pterocephalus hookeri and bitter taste receptors,three-dimensional structural models of bitter taste receptors TAS2 R16,TAS2 R14 and TAS2 R13 were established by homology modeling in this paper. Maestro software was used for docking the chemical constituents of P. hookeri with bitter taste receptors. The results showed that 25 chemical components of P. hookeri can regulate three bitter taste receptors. And these components were mainly iridoid glycosides and phenolic acids.This research focused on the comprehensive application of homology modeling and molecular docking technology to explore the interaction between bitter chemical constituents of P. hookeri and bitter taste receptors. This study provided assistance in revealing pharmacodynamic basis of bitter Tibetan medicine at molecular level. It also provided new ideas and methods for the study of Tibetan medicine.


Assuntos
Caprifoliaceae/química , Medicina Tradicional Tibetana , Simulação de Acoplamento Molecular , Receptores Acoplados a Proteínas-G/metabolismo , Correlação de Dados , Humanos , Paladar
8.
Se Pu ; 37(11): 1215-1220, 2019 Nov 08.
Artigo em Chinês | MEDLINE | ID: mdl-31642275

RESUMO

A gas chromatography-triple quadrupole mass spectrometry (GC-MS/MS) method was established for the simultaneous determination of nine flavor compounds (hydrocoumarin, vanillin, coumarin, ethyl vanillin, methyl vanillin, 7-methylcoumarin, 7-methyoxycoumarin, 7-ethoxy-4-mrthyl coumarin, pyranocoumarin) in pasteurized milk. The samples were extracted with ethanol and subjected to whirlpool oscillation. After centrifugation, the supernatant was filtered through a membrane, and the components were separated on a DB-5MS column. The nine analytes were detected by GC-MS/MS in the multiple reaction monitoring (MRM) mode and quantified by a matrix-matched external standard method. Good linearities in the range of 1-200 µg/L were observed for the nine flavor compounds. The linear correlation coefficients (R2) were greater than 0.997. The limits of detection and limits of quantification were 0.002-0.1 µg/kg and 0.001-2 µg/kg, respectively. The average recoveries were 90.3%-110.6%. Both the intra-day and inter-day RSDs were less than 10%. The developed method is simple, rapid, accurate and sensitive, and can be used for the simultaneous determination of the nine flavor compounds in pasteurized milk.


Assuntos
Leite/química , Paladar , Animais , Cromatografia Gasosa-Espectrometria de Massas , Pasteurização
11.
J Agric Food Chem ; 67(40): 11179-11186, 2019 Oct 09.
Artigo em Inglês | MEDLINE | ID: mdl-31487164

RESUMO

Rice flour is one of the most important raw materials in gluten-free products. However, the aroma of gluten-free rice bread is less accepted by consumers than that of commercial wheat bread. Therefore, 18 selected aroma compounds were determined in rice and wheat breads by stable isotope dilution assays (SIDA) to elucidate differences in the sensory characteristics, concentrations, and odor activity values (OAVs). The OAVs of most aroma compounds varied greatly between a rice and a wheat bread. In particular, 2-aminoacetophenone with a grape-like, medicinal aroma was characteristic for rice bread crumb and crust, while maltol was only relevant in wheat bread crust. Ehrlich pathway products varied in their concentration between the bread crumbs and were correlated with the contents of their corresponding free amino acid precursors in the flours and doughs. The analysis of rice flour revealed that only a few aroma compounds were retained in the bread. Consequently, the bread making process has a high relevance in aroma compound formation. In a comparison of breads prepared from fresh and stored rice flour, hexanal was identified as an important indicator for aging in rice bread and flour.


Assuntos
Pão/análise , Odorantes/análise , Oryza/química , Triticum/química , Adulto , Dieta Livre de Glúten , Feminino , Farinha/análise , Manipulação de Alimentos , Cromatografia Gasosa-Espectrometria de Massas , Humanos , Masculino , Pessoa de Meia-Idade , Olfato , Paladar , Adulto Jovem
12.
J Spec Oper Med ; 19(3): 76-81, 2019.
Artigo em Inglês | MEDLINE | ID: mdl-31539437

RESUMO

BACKGROUND: In recent combat operations, 5% to 15% of casualties sustained thermal injuries, which require resource-intensive therapies. During prolonged field care or when caring for patients in a multidomain battlefield, delayed transport will complicate the challenges that already exist in the burn population. A lack of resources and/or vascular access in the future operating environment may benefit from alternative resuscitation strategies. The objectives of the current report are 1) to briefly review actual and potential advantages/caveats of resuscitation with enteral fluids and 2) to present new data on palatability of oral rehydration solutions. METHODS: A review of the literature and published guidelines are reported. In addition, enlisted US military active duty Servicemembers (N = 40) were asked to taste/rank five different oral rehydration solutions on several parameters. RESULTS AND CONCLUSIONS: There are several operational advantages of using enteral fluids including ease of administration, no specialized equipment needed, and the use of lightweight sachets that are easily reconstituted/ administered. Limited clinical data along with slightly more extensive preclinical studies have prompted published guidelines for austere conditions to indicate consideration of enteral resuscitation for burns. Gatorade® and Drip-Drop® were the overall preferred rehydration solutions based on palatability, with the latter potentially more appropriate for resuscitation. Taken together, enteral resuscitation may confer several advantages over intravenous fluids for burn resuscitation under resource-poor scenarios. Future research needs to identify what solutions and volumes are optimal for use in thermally injured casualties.


Assuntos
Queimaduras/terapia , Hidratação/métodos , Medicina Militar , Humanos , Soluções para Reidratação/administração & dosagem , Soluções para Reidratação/provisão & distribução , Paladar , Resultado do Tratamento
13.
J Agric Food Chem ; 67(37): 10401-10411, 2019 Sep 18.
Artigo em Inglês | MEDLINE | ID: mdl-31441654

RESUMO

This research applied inhibitors to reduce the content of cooked off-flavor components (dimethyl sulfide, dimethyl disulfide, dimethyl trisulfide, and 3-(methylthio)propanaldehyde) in heat-treated melon juice. The effects of glucose oxidase (GOD) on the formation and release of these four volatile sulfur compounds were also investigated. Results showed that GOD strongly inhibited the formation of the four compounds. In GOD-treated melon juice, S-methylmethionine was strongly protonated and not easily degraded into dimethyl sulfide. Moreover, the release of the dimethyl sulfide that did form was restrained by the hydrophobic interactions of gluconic acid and oxidation by hydrogen peroxide. In addition, gluconic acid (or glucose) and hydrogen peroxide could form a stable complex with methionine in an acidic matrix and thus prevented the methionine from producing 3-(methylthio)propanaldehyde, dimethyl disulfide, and dimethyl trisulfide by the Maillard reaction during heat processing.


Assuntos
Cucurbitaceae/química , Aromatizantes/química , Sucos de Frutas e Vegetais/análise , Culinária , Cucurbitaceae/enzimologia , Frutas/química , Frutas/enzimologia , Glucose Oxidase/química , Temperatura Alta , Humanos , Reação de Maillard , Odorantes/análise , Proteínas de Plantas/química , Compostos de Enxofre/química , Paladar
14.
Adv Exp Med Biol ; 1155: 205-213, 2019.
Artigo em Inglês | MEDLINE | ID: mdl-31468399

RESUMO

The purpose of this study was to investigate consumption patterns and perform Importance-Performance Analysis (IPA) of selective attributes of Home Meal Replacement (HMR) products according to taurine-related nutritional knowledge levels in Koreans aged 40-64 years as a basis for developing additional HMR products. The study included 793 adults (297 males and 496 females) who had experience in consuming HMR products and who lived in Seoul and its metropolitan areas, Korea. Data were collected using self-administered questionnaires. Statistical analysis was performed by using the SPSS 18.0 program. The subjects were classified into a high-level group (HG, 467 adults) and low-level group (LG, 326 adults) based on their taurine-related nutritional knowledge scores. Analysis of HMR consumption patterns showed that the frequency of HMR consumption in the HG was one to two times a month in 41.1% of the subjects and once every 3-4 months in 22.7% of the subjects, whereas, in the LG, it was one to two times a month in 39.3% of the subjects and four to six times a month in 24.5% of the subjects. With regarding to the reasons for purchasing HMR products, there was no significant difference between HG and LG (p = 0.089). The IPA analysis of HMR selective attributes included factor analysis of 14 selective attributes that were divided into three factors: 'convenience and taste', 'reliability and health', and 'brand and awareness'. The average importance scores of the first (p < 0.01), second (p < 0.001), and third (p < 0.01) factors in the HG were significantly higher than those in the LG. In addition, the average satisfaction with the first factor (p < 0.01) in the HG was significantly higher than that in the LG. Based on the IPA results, the selective attributes with low satisfaction and high importance were price, origin, food additives, and nutrient content in both the HG and LG. In the second IPA quadrant was safety, but only in the LG. Multiple regression analysis revealed that the importance of the reliability and health factor and the satisfaction with the convenience and taste factor were positively influenced by the subject's taurine-related nutritional knowledge score. These results suggest that reliability and safety of HMR products need to be improved to meet the expectations of Korean consumers aged 40 years and older with a high level of taurine-related nutritional knowledge. Therefore, there is a need to produce HMR products that use safe and reliable food ingredients.


Assuntos
Alimentos Fortificados , Conhecimentos, Atitudes e Prática em Saúde , Taurina/administração & dosagem , Adulto , Feminino , Humanos , Masculino , Pessoa de Meia-Idade , Reprodutibilidade dos Testes , República da Coreia , Inquéritos e Questionários , Paladar
15.
J Agric Food Chem ; 67(34): 9579-9590, 2019 Aug 28.
Artigo em Inglês | MEDLINE | ID: mdl-31381329

RESUMO

The first contact of tannins with the human body occurs in the mouth, where some of these tannins are known to interact with salivary proteins, in particular with proline-rich proteins (PRPs). These interactions are important at a sensory level, especially for astringency development, but could also affect the biological activities of the tannins. This study gathers information on the relative affinity of the interaction, complex stoichiometry, and tannin molecular epitopes of binding for the interactions between the families of PRPs (bPRPs, gPRPs, and aPRPs) and three representative ellagitannins (castalagin, vescalagin, and punicalagin). These interactions were studied by saturation-tranfer difference NMR and microcalorimetry. The effect of the PRP-ellagitannin interaction on their antioxidant ability was also assessed by ferric reduction antioxidant power (FRAP) assays. The results support a significant interaction between the studied tannins and PRPs with binding affinities in the micromolar range. Punicalagin was always the ellagitannin with higher affinity. aPRPs were the salivary PRPs with higher affinity. Moreover, it was observed that when ellagitannins are present in low concentrations (5-50 µM), as occurs in food, the antioxidant ability of these tannins when complexed with salivary PRPs could be significantly impaired.


Assuntos
Taninos Hidrolisáveis/química , Proteínas Salivares Ricas em Prolina/química , Antioxidantes/química , Antioxidantes/metabolismo , Adstringentes/química , Adstringentes/metabolismo , Humanos , Taninos Hidrolisáveis/metabolismo , Cinética , Ligação Proteica , Saliva/química , Saliva/metabolismo , Proteínas Salivares Ricas em Prolina/metabolismo , Paladar
16.
Food Chem ; 301: 125230, 2019 Dec 15.
Artigo em Inglês | MEDLINE | ID: mdl-31374531

RESUMO

Zeaxanthin nanoparticles (Zea-NP) and zeaxanthin nanoemulsion (Zea-NE) were incorporated in yogurt. Control yogurt (CY), yogurt added of nanoparticles (Y-NP) and yogurt added of nanoemulsion (Y-NE) were evaluated weekly regarding pH, titratable acidity, color, textural parameters, viscosity and syneresis during 28 days. Zeaxanthin retention in Y-NP and Y-NE was also determined over storage. Sensory attributes and morphology were evaluated in all yogurt samples, and zeaxanthin bioaccessibility after in vitro digestion was analyzed in Y-NP and Y-NE after preparation. At the end of storage time, zeaxanthin retention was higher in Y-NP (22.31 ±â€¯2.53%) than in Y-NE (16.84 ±â€¯0.53%). Despite the lower firmness and viscosity observed in Y-NP, these changes were not sensory perceived. The bioaccessibility after in vitro digestion suggested that nanoencapsulation provided a controlled release of the carotenoid. Zea-NP can be incorporated in yogurt, allowing the dispersion of a hydrophobic compound in a hydrophilic matrix, providing stability.


Assuntos
Carotenoides/química , Fenômenos Químicos , Nanopartículas/química , Paladar , Iogurte/análise , Zeaxantinas/química , Viscosidade
17.
Food Chem ; 301: 125252, 2019 Dec 15.
Artigo em Inglês | MEDLINE | ID: mdl-31374532

RESUMO

The efficacy of two sodium reduction strategies in preserving sensory profile and consumer liking of yeasted wheat bread was tested, by combining sensory data, aroma compounds and consumer investigations. The use of (i) a reduced-sodium salt substitute, Pansalt® (NaCl 57%, other salts and minor ingredients) at 1.5%, and (ii) the heterogeneous NaCl distribution (average level of 1%) leading to enhanced saltiness by taste contrast, were compared with standard (1.5%) and reduced (1.0%) addition of NaCl. The heterogeneous NaCl distribution was effective in preserving saltiness. Salt substitution with Pansalt® was less effective but preserved the overall flavour. Higher amount of Maillard reaction volatile products, associated with more intense toasted odour of the crust, was found in breads with higher NaCl content. The consumer survey highlighted satisfactory results of Pansalt® use for 58% of the respondents (equal or higher liking and purchase intention). Heterogeneous salt distribution was effective for 31% of consumers.


Assuntos
Pão/análise , Cloreto de Sódio na Dieta/análise , Paladar , Triticum/química , Compostos Orgânicos Voláteis/química , Comportamento do Consumidor , Humanos
18.
Food Chem ; 301: 125250, 2019 Dec 15.
Artigo em Inglês | MEDLINE | ID: mdl-31377616

RESUMO

Untargeted LC/MS flavoromic profiling was utilized to identify compounds that positively impact coffee quality. The chemical profiles of eighteen coffee samples and the corresponding Specialty Coffee Association (SCA) cup scores were modeled by orthogonal partial least squares (OPLS) analysis with good fit and predictive ability (R2Y > 0.9, Q2 > 0.9). Four highly predictive chemical compounds positively correlated to cup score were subsequently isolated and purified (>90%) by multi-dimensional preparative LC/MS fractionation. Sensory recombination analysis by certified SCA Q-graders (n = 5) confirmed three out of four compounds significantly increased cup score when added to a control coffee (p < 0.001). Based on accurate mass spectrometry and NMR experiments, the compound structures were identified as novel compounds 3-O-caffeoyl-4-O-3-methylbutanoylquinic acid, and the corresponding lactone 3-O-caffeoyl-4-O-3-methylbutanoyl-1,5-quinide, as well as an unknown phenolic derivative containing a 3-methylbutanoyl moiety ([M-H]-1, m/z 671). No direct flavor activity was observed for each compound, indicating these compounds act as flavor-modifiers.


Assuntos
Café/química , Qualidade dos Alimentos , Paladar , Cromatografia Líquida , Lactonas/análise , Análise dos Mínimos Quadrados , Espectrometria de Massas
19.
Food Chem ; 301: 124590, 2019 Dec 15.
Artigo em Inglês | MEDLINE | ID: mdl-31398674

RESUMO

In this study the effect of agavin and inulin addition on the microstructural, textural, thermal and sensory properties of apple leathers was investigated. Agavins and inulin were added to leathers at two concentration levels (6 and 4%) individually and as a mixture. Scanning Electron Microscopy (SEM) revealed more compact and less porous matrices in the 6% concentration with respect to the control, influencing leather texture. In formulations with agavins the texture was significantly (p < 0.05) smoother than in those with inulin. No relationship was found between hardness and glass transition temperature (Tg), but there was a significant difference between treated leathers and the control. The acceptability of the product showed a direct relationship with the hardness. There were significant changes in the leathers after storage. Agavins and inulin exhibited different technological properties and considering the texturising effect of the agavins, their potential for use in the food industry is promising.


Assuntos
Inulina/química , Malus/química , Paladar , Agave/química , Indústria de Processamento de Alimentos , Humanos , Microscopia Eletrônica de Varredura , Prebióticos
20.
Arch Endocrinol Metab ; 63(4): 376-384, 2019 Jul 29.
Artigo em Inglês | MEDLINE | ID: mdl-31365624

RESUMO

OBJECTIVE: To test the influence of oral fructose and glucose dose-response solutions in blood glucose (BG), glucagon, triglycerides, uricaemia, and malondialdehyde in postprandial states in type 1 diabetes mellitus (T1DM) patients. SUBJECTS AND METHODS: The study had a simple-blind, randomized, two-way crossover design in which T1DM patients were selected to receive fructose and glucose solutions (75g of sugars dissolved in 200 mL of mineral-water) in two separate study days, with 2-7 weeks washout period. In each day, blood samples were drawn after 8h fasting and at 180 min postprandial to obtain glucose, glucagon, triglycerides, uric acid, lactate, and malondialdehyde levels. RESULTS: Sixteen T1DM patients (seven men) were evaluated, with a mean age of 25.19 ± 8.8 years, a mean duration of disease of 14.88 ± 4.73 years, and glycated hemoglobin of 8.13 ± 1.84%. Fructose resulted in lower postprandial BG levels than glucose (4.4 ± 5.5 mmol/L; and 12.9 ± 4.1 mmol/L, respectively; p < 0.01). Uric acid levels increased after fructose (26.1 ± 49.9 µmol/L; p < 0.01) and reduced after glucose (-13.6 ± 9.5 µmol/L; p < 0.01). The malondialdehyde increased after fructose (1.4 ± 1.6 µmol/L; p < 0.01) and did not change after glucose solution (-0.2 ± 1.6 µmol/L; p = 0.40). Other variables did not change. CONCLUSIONS: Fructose and glucose had similar sweetness, flavor and aftertaste characteristics and did not change triglycerides, lactate or glucagon levels. Although fructose resulted in lower postprandial BG than glucose, it increased uric acid and malondialdehyde levels in T1DM patients. Therefore it should be used with caution. ClinicalTrials.gov registration: NCT01713023.


Assuntos
Diabetes Mellitus Tipo 1/metabolismo , Frutose/metabolismo , Glucose/metabolismo , Período Pós-Prandial/efeitos dos fármacos , Edulcorantes/metabolismo , Adolescente , Adulto , Glicemia/análise , Glicemia/efeitos dos fármacos , Estudos Cross-Over , Relação Dose-Resposta a Droga , Tolerância a Medicamentos , Feminino , Frutose/farmacologia , Glucose/farmacologia , Humanos , Masculino , Malondialdeído/sangue , Pessoa de Meia-Idade , Projetos Piloto , Método Simples-Cego , Soluções/farmacologia , Edulcorantes/farmacologia , Paladar/efeitos dos fármacos , Triglicerídeos/sangue , Ácido Úrico/sangue , Adulto Jovem
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