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Sensory analysis of sweetness in viscous solutions and gels with agar

AbstractWe prepared 81 samples of sweetened viscous solutions and gels with agar concentrations ranging from 0.025% to 0.60% and compared their sweetness intensities to reference solutions without agar. Sweetened viscous solutions containing agar showed significantly higher sweetness intensity in six solutions containing D‐glucose, three solutions containing sucrose, and four solutions containing D‐sorbitol compared to the reference solutions. Notably, some sweetened viscous solutions with extremely low viscosity showed higher sweetness intensity than the reference solution, which is a novel finding. Sweet samples containing agar showed significantly lower sweetness intensity than the reference solution in 15 samples containing D‐glucose, 17 samples containing sucrose, and 15 samples containing D‐sorbitol, supporting previous theories. We performed a simple regression analysis on the sweetness intensity of viscous solutions and gels containing agar and their physical properties. Our results showed a strong correlation between sweetness intensity and physical properties. These findings suggest that as sweetness intensity decreases, physical properties tend to increase.Practical ApplicationsTo prevent noncommunicable diseases such as diabetes, it is recommended to practice carbohydrate restriction and reduce the consumption of sweet foods. In this study, upon being offered extremely low‐viscosity sweetened solutions, we anticipate perceiving a slightly stronger sweetness and an increased sense of satisfaction in contrast to tasting sweetened aqueous solutions without viscosity. These findings hold the potential to provide pioneering insights into the interplay between taste and texture for entities such as food manufacturers. They could facilitate applications designed to elevate the quality of health‐conscious food production.

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The Effect of Heterozygous Mutation of Adenylate Kinase 2 Gene on Neutrophil Differentiation.

Mitochondrial ATP production plays an important role in most cellular activities, including growth and differentiation. Previously we reported that Adenylate kinase 2 (AK2) is the main ADP supplier in the mitochondrial intermembrane space in hematopoietic cells, especially in the bone marrow. AK2 is crucial for the production of neutrophils and T cells, and its deficiency causes reticular dysgenesis. However, the relationship between ADP supply by AK2 and neutrophil differentiation remains unclear. In this study, we used CRISPR/Cas9 technology to establish two heterozygous AK2 knock-out HL-60 clones as models for reticular dysgenesis. Their AK2 activities were about half that in the wild-type (WT). Furthermore, neutrophil differentiation was impaired in one of the clones. In silico analysis predicted that the obtained mutations might cause a structural change in AK2. Time course microarray analysis of the WT and mutants revealed that similar gene clusters responded to all-trans retinoic acid treatment, but their expression was lower in the mutants than in WT. Application of fructose partially restored neutrophil differentiation in the heterozygous knock-out HL-60 clone after all-trans retinoic acid treatment. Collectively, our study suggests that the mutation of N-terminal region in AK2 might play a role in AK2-dependent neutrophil differentiation and fructose could be used to treat AK2 deficiency.

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