Addition Of Fructose Research Articles

Hydrogen peroxide-responsive micellar transition from spherical to worm-like in cetyltrimethylammonium bromide/3-fluorophenylboronic acid/fructose system

In this study, we successfully prepared a novel hydrogen peroxide (H2O2)-responsive micellar system, whose viscosity drastically changes depending on H2O2 levels. The cationic surfactant cetyltrimethylammonium bromide (CTAB)/3-fluorophenol (3FPhOH) and CTAB/3-fluorophenylboronic acid (3FPBA) systems exhibited high viscosity. The viscosity of the CTAB/3FPBA system significantly decreased with the addition of fructose (Fru). The zero-shear viscosity of the CTAB/3FPBA/Fru system with 40 mM H2O2 increased 4 × 104-fold in comparison to that without H2O2. We confirmed that both the CTAB/3FPhOH and CTAB/3FPBA/Fru with H2O2 systems form worm-like micelle (WLM) structures based on their rheological properties. The results of dynamic light scattering measurements supported the micellar transition with the addition of H2O2. We successfully demonstrated H2O2-responsive micellar transition from spherical/shorter rod-like micelles to long WLMs. We utilized the two reactions in the CTAB-based micellar system to control micellar transitions and viscosities: (i) Phenylboronic acid (PBA) forms a reversible cyclic ester structure with Fru and (ii) PBA reacts with H2O2 to convert phenol.

Transcriptome Analysis of Bacillus amyloliquefaciens Reveals Fructose Addition Effects on Fengycin Synthesis.

Fengycin is a lipopeptide produced by Bacillus that has a strong inhibitory effect on filamentous fungi; however, its use is restricted due to poor production and low yield. Previous studies have shown that fengycin biosynthesis in B. amyloliquefaciens was found to be significantly increased after fructose addition. This study investigated the effect of fructose on fengycin production and its regulation mechanism in B. amyloliquefaciens by transcriptome sequencing. According to the RNA sequencing data, 458 genes were upregulated and 879 genes were downregulated. Transcriptome analysis results showed that fructose changed the transcription of amino acid synthesis, fatty acid metabolism, and energy metabolism; alterations in these metabolic pathways contribute to the synthesis of fengycin. In an MLF medium (modified Landy medium with fructose), the expression level of the fengycin operon was two-times higher than in an ML medium (modified Landy medium). After fructose was added to B. amyloliquefaciens, the fengycin-synthesis-associated genes were activated in the process of fengycin synthesis.

Yeast-Mycelial Dimorphism in Pichia pastoris SMD1168 Is Triggered by Nutritional and Environmental Factors

This study reports, for the first time, morphological transition from yeast-like to filamentous form, normally associated with pathogenicity/increased protein secretion, in Pichia pastoris SMD1168 strain. The response was recorded in response to nutritional and environmental cues. The factors affecting this switch were extracellular pH (under nitrogen starvation conditions), carbon and nitrogen source under nitrogen- and carbon-limiting conditions respectively. Under nitrogen-limiting conditions, addition of fructose and sucrose in the culture medium induced filamentous morphology in a segregated form whereas addition of galactose led to a mixture of yeast and the filamentous form of the cells. Under carbon-limiting conditions, isoleucine and proline forced a filamentous form whereas glycine, valine, alanine and phenylalanine promoted yeast-like morphology. Similar dimorphic shift was also displayed by a recombinant methanol slow utilizing (Muts) strain (SMD-GCSF Muts) producing human granulocyte colony-stimulating factor in response to change in the initial inoculum level. Analysis of the extracellular metabolome by GC-MS indicated that several amino acids (leucine, proline, tyrosine), carboxylic acids (phenylacetic-, propanoic acid), alcohols and butylamine were present at different levels in the culture broth of the two morphological forms. High accumulation of proline and butylamine was seen in the extracellular culture filtrate of the filamentous form of the yeast. Presence of quorum-sensing molecules (phenylethyl alcohol, dodecanol) suggested complex network of pathways involved in this morphological transition.

High-Fructose Diet Increases Renal ChREBPβ Expression, Leading to Intrarenal Fat Accumulation in a Rat Model with Metabolic Syndrome.

Simple SummaryFructose consumption leads to the development of metabolic syndrome. Fatty liver and chronic kidney disease are closely related to metabolic syndrome. Lately, a transcription factor that regulates fructose metabolism in the liver, named ChREBPβ, which is responsible for de-novo lipogenesis and intra-hepatic fat accumulation (“fatty liver”), was described. In this study, we demonstrate that the effect of fructose consumption on the kidneys resembles its liver effect. Rats fed with a high-fructose diet exhibit bigger kidneys with higher triglycerides content, compared to control rats. The expression of ChREBPβ and its downstream genes was upregulated as well. Treating kidney-origin cells with fructose increased the expression of this factor as well, showing the direct effect of fructose on this factor. Thus, the appearance of fatty kidney in response to high-fructose consumption revealed a new mechanism linking metabolic syndrome to chronic kidney disease.Fructose consumption is associated with metabolic syndrome (MeS). Dysregulated lipid metabolism and ectopic lipid accumulation, such as in “fatty liver’’, are pivotal components of the syndrome. MeS is also associated with chronic kidney disease (CKD). The aim of this study was to evaluate kidney fructose metabolism and whether the addition of fructose leads to intrarenal fat accumulation. Sprague Dawley rats were fed either normal chow (Ctrl) or a high-fructose diet (HFrD). MeS features such as blood pressure and metabolic parameters in blood were measured. The kidneys were harvested for ChREBPβ and de novo lipogenesis (DNL) gene expression, triglyceride content and histopathology staining. HK2 (human kidney) cells were treated with fructose for 48 h and gene expression for ChREBPβ and DNL were determined. The HFrD rats exhibited higher blood pressure, glucose and triglyceride levels. The kidney weight of the HFrD rats was significantly higher than Ctrl rats. The difference can be explained by the higher triglyceride content in the HFrD kidneys. Oil red staining revealed lipid droplet formation in the HFrD kidneys, which was also supported by increased adipophilin mRNA expression. For ChREBPβ and its downstream genes, scd and fasn, mRNA expression was elevated in the HFrD kidneys. Treating HK2 cells with 40 mM fructose increased the expression of ChREBPβ. This study demonstrates that fructose consumption leads to intrarenal lipid accumulation and to the formation of a “fatty kidney”. This suggests a potential mechanism that can at least partially explain CKD development in fructose-induced MeS.

Production and purification of glutaminase free L-asparaginase from Lysinibacillus fusiformis and its appraisal in acrylamide mitigation of starchy foods

L-asparaginase (EC 3.5.1.1.) is at the leading edge in microbial catalysis and biotechnology, as it possess range of applications in biomedical and food sectors. The L-asparaginase manifests versatile applications in the treatment of cancers and acrylamide reduction in fried and baked food. However, availability of limited enzyme producers, lower activity and stability reduces the commercial exploitation of asparaginase. L-asparaginase was produced and purified from the newly isolated bacterial strain Lysinibacillus fusiformis NP_MK3. The enzyme was partially purified using the DEAE Sepharose column chromatography and gel electrophoresis revealed production of asparaginase isozymes by L. fusiformis. The enzyme activity was enhanced up to twofold (10.55 Ul−1) with the addition of fructose as a carbon source. L-asparaginase exhibited optimal activity at 35 °C and pH 8. Pretreatment of potato chips with purified L-asparaginase had resulted into considerable decrease in acrylamide content. L. fusiformis asparaginase could potentially be employed as a robust biological pretreatment strategy to lessen the acrylamide content in fried and baked foods and thus in a long term reducing the risks of cancer incidence by consumption of such food products.

Photophysical and molecular docking approach on the interaction of water-soluble simple keto sugar with acridinedione dyes

Photophysical studies in association with molecular docking (MD) methods were employed in the determination of various molecular interactions existing between d-Fructose in the presence of a photoinduced electron transfer (PET) and non-PET based acridinedione (AD) dyes in water. Addition of fructose to AD dyes resulted in a decrease in the absorbance at the longest wavelength absorption maxima accompanied with the formation of an isosbestic point signifying a ground state complex formation. The ground state interaction between fructose and dye is presumably attributed to hydrogen-bonding (HB) and was authenticated by MD studies. Interestingly, the excited state characteristics of PET dye (ADR1) is found to be entirely different from that of non-PET dye (ADR2) on the introduction of fructose. A fluorescence quenching phenomenon is observed in PET dye, whereas an enhancement results in that of a non-PET dye. Fructose promotes electron transfer (ET) through space resulting in a decrease in the fluorescence intensity of ADR1 dye. On the contrary, it suppresses the PET process in ADR2 dye resulting in an increase in the quantum yield. Fluorescence lifetime studies of fructose with AD dyes results in a multi exponential lifetime with varying proportions. The presence of biexponential lifetime components justifies the existence of more than one distinguishable micro heterogenous environment in the aqueous phase containing unequal proportion of distribution of fructose and water molecules around the close vicinity of AD dyes. The local excited (LE) state of the fluorophore experiences a large variation in the excited state such that the emission intensity and fluorescence lifetime are governed by solute induced and solvent mediated HB interactions. MD studies further establish the existence of HB interaction of dye-fructose, wherein the dye acts as the HB donor and sugar as the acceptor. Docking techniques establishes clear and authentic information on the HB donor and acceptor sites in dye and sugar molecule resulting in a most stable conformer. The nature of interaction of a simple sugar molecule with water soluble fluorophores are explored in depth by fluorescence techniques in coordination with MD methods is imparted in the present study.

Milk-containing products with reduced antigenicity

Whey containing more than 50% of milk solids can be attributed to an insufficiently demanded raw material of the dairy industry. The restriction of its usage for food purposes is the high residual antigenicity of whey proteins. This work aimed to justify the possibility of using milk-containing products with whey protein hydrolysate, characterized by reduced residual antigenicity, in healthy and dietary diets. Experimental work was carried out at the All-Russian Scientific Research Institute of Dairy Industry, the Animal-Derived Food Technology department and the Core Facilities Centre "Control and Management of Energy-efficient Projects" at the FSBEI HE VSUET. Compositions were developed for a sports nutrition drink made from whey protein hydrolysate with the addition of fructose, and a milk-containing drink with the replacement of 30% skimmed milk necessary for standardization with whey protein hydrolysate. The chemical composition, physical, chemical and microbiological properties of the finished products were established. The reduction of the true protein content was proven to 1.33% for a sports nutrition drink and to 1.69% for a milk-containing drink. Peptides and proteins in the finished products have a molecular weight of less than 10 kDa, which indicates a decrease in their potential antigenicity. The developed beverages are characterized by a high content of biologically active peptides, macro- and microelements, as well as vitamins. Their quality and safety indicators meet the requirements of the TR CU 033/2013. These products can be used as part of dietary diets for people who are allergic to cow's milk proteins. The organization of their production will contribute to import substitution in the segment of low-allergenic dairy products.

In vitro enzymatic electrochemical monitoring of glucose metabolism and production in rat primary hepatocytes on highly O2 permeable plates

In situ continuous glucose monitoring under physiological culture conditions is imperative in understanding the dynamics of cell and tissue behaviors and their physiological responses since glucose plays an important role in principal source of biological energy. We therefore examined physiologically relevant dynamic changes in glucose levels based on glucose metabolism and production during aerobic culture (10% O2) of rat primary hepatocytes stimulated with insulin or glucagon on a highly O2 permeable plate, which can maintain the oxygen concentration close to the periportal zone of the liver. As glucose monitoring devices, we used oxygen-independent glucose dehydrogenase-modified single-walled carbon nanotube electrodes placed close to the surface of the hepatocytes. The current response of glucose oxidation slightly decreased after the addition of insulin in the presence of glucose due to the acceleration of glucose uptake by the hepatocytes, whereas that significantly increased after the addition of glucagon and fructose even in the absence of glucose due to the conversion of fructose to glucose based on gluconeogenesis. These phenomena might be consistent relatively with the physiological behaviors of hepatocytes in the periportal region. The present monitoring system would be useful for the studies of glucose homeostasis and diabetes in vitro.

Impacts of Fructose on Intestinal Barrier Function, Inflammation and Microbiota in a Piglet Model.

The metabolic disorder caused by excessive fructose intake was reported extensively and often accompanied by intestinal barrier dysfunction. And the rising dietary fructose was consumed at an early age of human. However, related researches were almost conducted in rodent models, while in the anatomy and physiology of gastrointestinal tract, pig is more similar to human beings than rodents. Hence, weaned piglets were chosen as the model animals in our study to investigate the fructose’s impacts on intestinal tight junction, inflammation response and microbiota structure of piglets. Herein, growth performance, inflammatory response, oxidation resistance and ileal and colonic microbiota of piglet were detected after 35-day fructose supplementation. Our results showed decreased tight junction gene expressions in piglets after fructose addition, with no obvious changes in the growth performance, antioxidant resistance and inflammatory response. Moreover, fructose supplementation differently modified the microbiota structures in ileum and colon. In ileum, the proportions of Streptococcus and Faecalibacterium were higher in Fru group (fructose supplementation). In colon, the proportions of Blautia and Clostridium sensu stricto 1 were higher in Fru group. All the results suggested that tight junction dysfunction might be an earlier fructose-induced event than inflammatory response and oxidant stress and that altered microbes in ileum and colon might be the potential candidates to alleviate fructose-induced intestinal permeability alteration.

Effects of Fructose and Oligofructose Addition on Milk Fermentation Using Novel Lactobacillus Cultures to Obtain High-Quality Yogurt-like Products.

The incorporation of prebiotics in fermented milk products is one of the best ways to promote health benefits while improving their sensory characteristics at the same time. The aim of this study was to evaluate the effects of the addition of fructose and oligofructose (1% and 2%) on the physicochemical, rheological, sensory, and microbiological quality attributes of fermented milk products inoculated with indigenous probiotic starter cultures of Lactobacillus isolated from Polish traditional fermented foods. The samples were evaluated during 35 days of refrigerated storage. The oligofructose and fructose caused increases in the populations of bacteria in comparison to the control fermented milk products without the addition of saccharides. The degrees of acidification in different fermented milk samples, as well as their viscosity, firmness, syneresis, and color attributes, changed during storage. The highest overall sensory quality levels were observed for the samples supplemented with L. brevis B1 and oligofructose. This study is the first attempt to compare the influences of different sugar sources on the physicochemical, rheological, sensory, and microbiological quality attributes of fermented milk products.

Effect of Addition of Chokeberry Juice Concentrate and Foaming Agent on the Physical Properties of Agar Gel.

This study aimed to determine the effect of the addition of chokeberry juice concentrate (CJC) and foaming agent (egg albumin) with different percentages on the selected physical properties of agar gel. The agar gels with the addition of 5, 10, and 20% concentrations of chokeberry juice concentrate and with fructose addition were prepared. In addition, the foamed gels with different concentrations of egg albumin (in the range 0.5–2.0%) and CJC were produced. The water content, colour, density, hold-up and some mechanical and TPA (Texture Profile Analysis) descriptors as well some structural and acoustic emission parameters of non-aerated and foamed gels were analysed. The addition of CJC changed the colour of agar gel with fructose, the attractive appearance of the aerated gel was also linked with the addition of concentrate. The addition of 20% of CJC and foaming agent created samples with very low hardness, cohesiveness, and gumminess, and the structure of the aerated samples was characterised by the larger bubble diameter and the wider distribution of their size. The more promising texture and structure properties were obtained for samples with aerated gels with 5 and 10% addition of chokeberry juice concentrate.

Increased Proliferation of Neuroblastoma Cells under Fructose Metabolism Can Be Measured by Isothermal Microcalorimetry.

Neuroblastoma, like other cancer types, has an increased need for energy. This results in an increased thermogenic profile of the cells. How tumor cells optimize their energy efficiency has been discussed since Warburg described the fact that tumor cells prefer an anaerobic to an aerobic metabolism in the 1920s. An important question is how far the energy efficiency is influenced by the substrate. The aim of this study was to investigate how the metabolic activity of neuroblastoma cells is stimulated by addition of glucose or fructose to the medium and if this can be measured accurately by using isothermal microcalorimetry. Proliferation of Kelly and SH-EP Tet-21/N cells was determined in normal medium, in fructose-enriched, in glucose-enriched and in a fructose/glucose-enriched environment. Heat development of cells was measured by isothermal microcalorimetry. The addition of fructose, glucose or both to the medium led to increases in the metabolic activity of the cells, resulting in increased proliferation under the influence of fructose. These changes were reflected in an enhanced thermogenic profile, mirroring the results of the proliferation assay. The tested neuroblastoma cells prefer fructose metabolism over glucose metabolism, a quality that provides them with a survival benefit under unfavorable low oxygen and low nutrient supply when fructose is available. This can be quantified by measuring thermogenesis.

Physicochemical and rheological properties of Acacia Catechu exudate gum

Over 900 species of Acacia trees are found on earth; most of them produce gums. But gums obtained from Acacia senegal and Acacia seyal were explored scientifically and used commercially compared to other species. Acacia Catechu is one of the gums-producing species of the Acacia family found in the India and Indian subcontinent and has not been studied extensively compared to commercial Acacia gum. The present work is aimed to study the physicochemical, rheological properties of Acacia catechu gum (ACG) and compare them with commercial Acacia senegal gum (CAG). ACG is a 1.17 × 105Da molecular weight polysaccharide and is mainly composed of galactose (29.8%), arabinose (19.5%), and rhamnose (18.2%). Further functional property studies showed that ACG has alike film-forming property as CAG. The rheological study indicates that ACG also gives less viscosity at a higher concentration as CAG. Where the effect of NaCl, sucrose, glucose, and fructose addition in gum solution of flow behavior also showed a similar effect on the flow behavior of ACG as showed on CAG. The obtained results help in understanding the behavior of Acacia catechu gum and its possible uses.

FARKLI KARBONHİDRAT FORMÜLASYONLARI İLE ÜRETİLMİŞ AYVA SUYU KONSANTRESİ KATKILI SERT ŞEKERLERİN KALİTE ÖZELLİKLERİNİN İNCELENMESİ

Bu çalışmada farklı karbonhidrat formülasyonları kullanılarak ayva suyu konsantresi katkılı sert şeker üretimi amaçlanmıştır. Her bir karbonhidrat formülasyonu (%100 sakkaroz, %75 sakkaroz+%25 glikoz, %75 sakkaroz+%25 fruktoz) için geleneksel açık kazan üretim yöntemi kullanılarak sert şeker üretilmiştir. Ürünlerin renk, camsı geçiş sıcaklığı (Tg) ve higroskopisite değerleri, şeker kompozisyonları, duyusal özellikleri incelenmiştir. % 100 sakkaroz kullanılarak üretilen sert şekerlerin L*, a* ve b* değerleri en yüksek olarak bulunmuştur. Şeker formülasyonlarına glikoz ve fruktoz ilavesi ürünlerin Tg değerinde azalmaya neden olmuştur. %75 sakkaroz+ %25 fruktoz formülasyonu kullanılarak üretilen sert şekerlerin higroskopisite değeri en yüksek olarak bulunmuştur. Karbonhidrat formülasyonundaki farklılık ürünlerin şeker kompozisyonunu etkilemiştir. Formülasyonunda glikoz içeren sert şekerler genel beğeni kriteri açısından en yüksek puanlanmıştır

Modification of the Properties of Al2O3/TZ-3YS Thermal Barrier Coating by the Addition of Silicon Carbide Particles and Fructose

Al2O3/TZ-3YS coatings developed by suspension plasma spraying were studied in the present work. Mechanical and thermal characterization was realized to evaluate the suitability of thermal barrier coatings. In addition, SiC particle reinforcement was evaluated for its effect on the mechanical properties of the coating. The problem with SiC reinforcement is its high melting point that causes a large amount of unmolten material to be deposited on the coating. One possible solution followed in the present study consists of including fructose as an additive in order to modify the suspension characteristics. The results conclude that the use of fructose as an additive increases the mechanical and thermal properties (from 1.0 to 1.6 W/m·K), since the microstructure is modified, and results in a lower porosity (17%) compared to the SiC coating (25%).

Response of Ovalbumin to Fructose Addition and pH Variations - Ultrasonic and FTIR Study

Main aim of this work is to understand how the protein ovalbumin is affected by the presence of cosolvent and variations in pH of the medium. The addition of cosolvent in many cases is found to control the extent of denaturation and pH is one of the main sources of denaturant of proteins. In this work, keeping fructose solution as cosolvent and pH of the solution as main variable, the extent of denaturation is analysed by ultrasonic methods and are further confirmed by FTIR amide-I second derivative spectra at 303 K. Obtained results shows that denaturation is sensitive to pH, however, acidic and alkaline behave totally in a different way. It was found that the impact of alkaline pH produces lesser denaturation and is slower whereas the impact of acidic pH is specific and instantaneous. Ultrasonic analysis shows that pH variation can denature the protein whereas the addition of cosolvent supports renaturation. FTIR spectra were recorded for the experimental samples from which the second derivative curve fitted spectra were constructed using Origin program. Quantitative assignment of peaks and the variations in cumulative areas calculated for the structures like α-helix, β-sheets etc confirms the observations of ultrasonic analysis that the pH variations aid in denaturation whereas the cosolvent supports the renaturation of protein.

The fructose-dependent acceleration of ethanol metabolism

The aim of the present study was to elucidate how fructose is able to increase the rate of ethanol metabolism in the liver, an observation previously termed the fructose effect. Previous studies suggest that an increase in ATP consumption driven by glucose synthesis from fructose stimulates the oxidation of NADH in the mitochondrial respiratory chain, allowing faster oxidation of ethanol by alcohol dehydrogenase; however, this idea has been frequently challenged. We tested the effects of fructose, sorbose and tagatose both in vitro and in vivo. Both ethanol and each sugar were either added to isolated hepatocytes or injected intraperitoneally in the rat. In the in vitro experiments, samples were taken from the hepatocyte suspension in a time-dependent manner and deproteinized with perchloric acid. In the in vivo experiments, blood samples were taken every 15 min and the metabolites were determined in the plasma. These metabolites include ethanol, glucose, glycerol, sorbitol, lactate, fructose and sorbose. Ethanol oxidation by rat hepatocytes was increased by more than 50% with the addition of fructose. The stimulation was accompanied by increased glucose, glycerol, lactate and sorbitol production. A similar effect was observed with sorbose, while tagatose had no effect. The same pattern was observed in the in vivo experiments. This effect was abolished by inhibiting alcohol dehydrogenase with 4-methylpyrazole, whereas inhibition of the respiratory chain with cyanide did not affect the fructose effect. In conclusion, present results provide evidence that, by reducing glyceraldehyde and glycerol and fructose to sorbitol, respectively, NADH is consumed, allowing an increase in the elimination of ethanol. Hence, this effect is not linked to a stimulation of mitochondrial re-oxidation of NADH driven by ATP consumption.

Effect of temperature and pH on the gelation, rheology, texture, and structural properties of whey protein and sugar gels based on Maillard reaction.

This study aimed to determine the effect of initial pH and temperature on whey protein gel formation via the Maillard reaction, including changes in gel structure, rheological and texture properties. The color changes in the whey protein and glucose gels were not significant with increasing heat temperature. High temperature and alkaline conditions promoted exposure to hydrophobic groups such as -SH, which accelerated protein aggregation and gel formation. Moreover, the increased particle size and additional hydrophobic groups contributed to higher elastic modulus (G') in the whey protein gel. Fluorescence measurements revealed that more tryptophan on the protein surface decreased with increasing temperature, which indicated that exposure to tryptophan could increase the hydrophobicity of the protein gels. Whey proteins formed stronger, gummier, more elastic, and more cohesive gels at 70 ℃ under initial pH 9 conditions, which also increased with the addition of fructose.

Rheological and Microstructural Evaluation of Collagen-Based Scaffolds Crosslinked with Fructose.

In recent years, tissue engineering research has led to the development of this field by designing scaffolds with better properties that can fulfill its purpose of better and faster tissue regeneration, consequently improving people’s quality of life. Scaffolds are matrices, predominantly composed of polymeric materials, whose main function is to offer support for cell adhesion and subsequent growth, leading to the regeneration of the damaged tissue. The widely used biopolymer in tissue engineering is collagen, which is the most abundant protein in animals. Its use is due to its structure, biocompatibility, ease of modification, and processability. In this work, collagen-based scaffolds were developed with different concentrations and processing techniques, by obtaining hydrogels and aerogels that were characterized with an emphasis on their morphology and mechanical properties. Moreover, fructose was added in some cases as a chemical crosslinking agent to study its influence on the scaffolds’ properties. The obtained results revealed that the scaffolds with higher collagen concentrations were more rigid and deformable. Comparing both systems, the aerogels were more rigid, although the hydrogels were more deformable and had higher pore size homogeneity. Fructose addition produced a slight increase in the critical strain, together with an increase in the elastic modulus.

Ochratoxin A and its reaction products affected by sugars during heat processing

Ochratoxin A (OTA) is a nephrotoxin produced by many species in two fungal genera of Aspergillus and Penicillium under virtually all agricultural environments. Hence, OTA occurs frequently in agricultural commodities and their downstream products worldwide. In this study, thermal stability of OTA in the presence of sugars commonly added to food products including glucose, fructose, and sucrose was investigated by analyzing their reaction products with HPLC–FLD and LC–MS/MS. Samples were heated at three different temperatures (100, 125, and 150 °C) in 10-min intervals for up to 60 min in the absence of food matrix. Analysis showed increased OTα and OTα-amide and decreased OTA isomer (14-R-OTA) formation when OTA was heated with sugars. Among the sugars tested, adding fructose resulted in significantly lower OTA levels than glucose, sucrose, or no sugar added control. Addition of fructose also shifted OTA degradation product profile to less toxic OTα-amide, instead of OTA isomer which has similar toxicity to OTA. These results suggest that added sugars influenced the levels of OTA and its degradation products formed during thermal processing, and may provide a means to reduce the toxicity of OTA in food.