Mixture Of Fructose Research Articles

Sucrose, glucose, and fructose preference in honeybees and their effects on food digestibility

In bee diets, nectar is the primary source of carbohydrates. During scarcity of bee flora, such as in winter, beekeepers typically provide supplemental sugar syrup as a nectar substitute. We examined four types of sugars (sucrose, fructose, glucose, and a mixture of fructose and glucose) on bee longevity, bee appetitive, and their impact on pollen digestion. The results showed that sucrose and glucose had extended the longevity in cages. Bees preferred sucrose at a 50% concentration since they consumed more than the other sugar types in cages and in the multiple-choice test experiment in apiary. Bees given sucrose solution consumed the most pollen. In contrast, the cages provided the fructose solution consumed the least amount of pollen, increasing body fat percentage, which can be considered evidence of a digestive disorder. Generally, the type of sugar affects bee’s benefits from nutrition. Finally, sucrose is the best type of sugar and is considered the ideal substitute for nectar.

Model-based estimation of selectivities of the β-galactosidase of Aspergillus oryzae in the production of lactulose and fructosyl-galactooligosaccharides

There has been recent interest in using the β-galactosidase of Aspergillus oryzae to produce lactulose and fructosyl-galactooligosaccharides, for use as prebiotics. The success of the enzymatic process depends on the selectivities of the enzyme for the various transgalactosylation and hydrolysis reactions that occur in these systems, but the methods that have been used to date to express these selectivities are not adequate. In the current work, we demonstrate a method for determining the selectivity of the β-galactosidase of A. oryzae in two case studies done with literature data: (1) the production of lactulose from a mixture of lactose and fructose and (2) the production of fructosyl-galactooligosaccharides (fGOS) from lactulose. In the first case study, we demonstrate that the enzyme has a 4- to 5-fold preference for producing GOS over lactulose when an equimolar mixture of fructose to lactose is used, but that the selectivity for producing lactulose increases as the initial fructose to lactose molar ratio increases. In the second case study, we show that the enzyme has about a 1.5-fold preference for producing fGOS4 and fGOS5 over the initial transgalactosylation product, fGOS3. The selectivities that we determine in our work will be important parameters for time-based models used to guide the development and optimization of processes for the production of lactulose and fructosyl-galactooligosaccharides as prebiotics.

High-cell-density fed-batch strategy to manufacture tailor-made P(HB-co-HHx) by engineered Ralstonia eutropha at laboratory scale and pilot scale.

The transition towards a sustainable bioeconomy requires the development of highly efficient bioprocesses that enable the production of bulk materials at a competitive price. This is particularly crucial for driving the commercialization of polyhydroxyalkanoates (PHAs) as biobased and biodegradable plastic substitutes. Among these, the copolymer poly(hydroxybutyrate-co-hydroxyhexanoate) (P(HB-co-HHx)) shows excellent material properties that can be tuned by regulating its monomer composition. In this study, we developed a high-cell-density fed-batch strategy using mixtures of fructose and canola oil to modulate the molar composition of P(HB-co-HHx) produced by Ralstonia eutropha Re2058/pCB113 at 1-L laboratory scale up to 150-L pilot scale. With cell densities >100 g L-1 containing 70-80 wt% of PHA with tunable HHx contents in the range of 9.0-14.6 mol% and productivities of up to 1.5 g L-1 h-1, we demonstrate the tailor-made production of P(HB-co-HHx) at an industrially relevant scale. Ultimately, this strategy enables the production of PHA bioplastics with defined material properties on the kilogram scale, which is often required for testing and adapting manufacturing processes to target diverse applications.

Molecular Rotors for In Situ Viscosity Mapping during Evaporation of Confined Fluid Mixtures.

Numerous formulation processes of materials involve a drying step, during which evaporation of a solvent from a multicomponent liquid mixture, often confined in a thin film or in a droplet, leads to concentration and assembly of nonvolatile compounds. While the basic phenomena ruling evaporation dynamics are known, precise modeling of practical situations is hindered by the lack of tools for local and time-resolved mapping of concentration fields in such confined systems. In this article, the use of fluorescence lifetime imaging microscopy and of fluorescent molecular rotors is introduced as a versatile, in situ, and quantitative method to map viscosity and concentration fields in confined, evaporating liquids. More precisely, the cases of drying of a suspended liquid film and of a sessile droplet of mixtures of fructose and water are investigated. Measured viscosity and concentration fields allow characterization of drying dynamics, in agreement with simple modeling of the evaporation process.

Determining the metabolic effects of dietary fat, sugars and fat-sugar interaction using nutritional geometry in a dietary challenge study with male mice

The metabolic effects of sugars and fat lie at the heart of the “carbohydrate vs fat” debate on the global obesity epidemic. Here, we use nutritional geometry to systematically investigate the interaction between dietary fat and the major monosaccharides, fructose and glucose, and their impact on body composition and metabolic health. Male mice (n = 245) are maintained on one of 18 isocaloric diets for 18–19 weeks and their metabolic status is assessed through in vivo procedures and by in vitro assays involving harvested tissue samples. We find that in the setting of low and medium dietary fat content, a 50:50 mixture of fructose and glucose (similar to high-fructose corn syrup) is more obesogenic and metabolically adverse than when either monosaccharide is consumed alone. With increasing dietary fat content, the effects of dietary sugar composition on metabolic status become less pronounced. Moreover, higher fat intake is more harmful for glucose tolerance and insulin sensitivity irrespective of the sugar mix consumed. The type of fat consumed (soy oil vs lard) does not modify these outcomes. Our work shows that both dietary fat and sugars can lead to adverse metabolic outcomes, depending on the dietary context. This study shows how the principles of the two seemingly conflicting models of obesity (the “energy balance model” and the “carbohydrate insulin model”) can be valid, and it will help in progressing towards a unified model of obesity. The main limitations of this study include the use of male mice of a single strain, and not testing the metabolic effects of fructose intake via sugary drinks, which are strongly linked to human obesity.

Manufacturing, properties and selected applications of invert sugar syrups

Invert sugar syrups are mixtures of equal parts glucose and fructose, which are produced by hydrolysis of sucrose. They are characterised by a neutral sweet taste and do not lead to foam or floc formation in applications. Invert sugar syrups are microbiologically more stable than sucrose solutions due to their reduced water activity and the increased osmotic pressure. They are water-clear, odourless and allow easy and safe processing. These are used, for example, in the beverage, confectionery, tobacco and animal feed industries. In Germany alone, more than 10,000 t of invert sugar syrup are used annually for winter feeding of honeybees. The production takes place in batch or continuously running processes on the scale of the tonnes using homogeneous, heterogeneous acid or even enzymatic catalysis, whereby the molecular incorporation of water increases the amount of sugar, i.e., a mass increase of about 5% takes place. Many invert sugar syrup products can be produced, depending on the degree of inversion. One very important invert sugar syrup product in Germany in terms of quantity has a dry substance of 72.7% and an inversion degree of 66%.

Discrimination of GLUTs by Fructose Isomers Enables Simultaneous Screening of GLUT5 and GLUT2 Activity in Live Cells.

Facilitative carbohydrate transporters (GLUTs, SLC2 gene family) are transmembrane proteins transporting hexoses and other sugars based on cellular metabolic demands. While a direct link between GLUTs and metabolic disorders has framed them as important biological and medicinal targets, targeting disease-relevant GLUTs remains challenging. In this study, we aimed to identify substrate-GLUT interactions that would discriminate between major fructose transporters. We examined the uptake distribution for conformational and configurational isomers of fructose using the corresponding conformationally locked fluorescently labeled mimetics as probes for assessing GLUT preferences in real time. Through comparative analysis of the uptake of the probes in the yeast-based single GLUT expression systems and the multi-GLUT mammalian cell environment, we established the ability of fructose transporters to discriminate between fructose conformers and epimers. We demonstrated that recreating the conformational and configurational mixture of fructose with molecular probes allows for the specific probe distribution, with fructofuranose mimetic being taken up preferentially through GLUT5 and β-d-fructopyranose mimetic passing through GLUT2. The uptake of α-d-fructopyranose mimetic was found to be independent of GLUT5 or GLUT2. The results of this study provide a new approach to analyzing GLUT5 and GLUT2 activity in live cells, and the findings can be used as a proof-of-concept for multi-GLUT activity screening in live cells. The research also provides new knowledge on substrate-GLUT interactions and new tools for monitoring alterations in GLUT activities.

The Influence of Selected Plant Growth Regulators and Carbohydrates on In Vitro Shoot Multiplication and Bulbing of the Tulip (Tulipa L.).

The aim of this study was to check the effects of sugar type on the in vitro shoot multiplication of the tulip cultivar 'Heart of Warsaw' and the effects of paclobutrazol (PBZ) and 1-naphthylacetic acid (NAA) on the bulbing of previously multiplied shoots. In addition, the subsequent effects of previously used sugars on the in vitro bulb formation of this cultivar were checked. First, the optimum supplementation of Murashige and Skoog medium with plant growth regulators (PGRs) was selected for shoot multiplication. Of the six tested, the best results were obtained using a combination of 2iP 0.1 mg·L-1, NAA 0.1 mg·L-1, and mT 5.0 mg·L-1. The effects of different carbohydrates (sucrose, glucose, and fructose at 30 g·L-1 and a mixture of glucose and fructose at 15 g·L-1 each) on multiplication efficiency was then tested on this medium. The microbulb-forming experiment was carried out taking into consideration the effects of previously applied sugars, and at week 6, the agar medium was flooded with liquid medium containing NAA 2 mg·L-1, PBZ 1 mg·L-1, or medium without PGRs; in the first combination, the cultures were left on a single-phase medium, solidified with agar, as a control. After 2 months of treatment at 5 °C, the total number of microbulbs formed and the number and weights of mature microbulbs were assessed. The results obtained indicate the ability of using meta-topolin (mT) in tulip micropropagation and point to sucrose and glucose as the optimal carbohydrates for intensive shoot multiplication. The results lead to the conclusion that it is most advantageous to multiply tulip shoots on glucose medium and then to carry out cultures on a two-phase medium with PBZ, which results in a higher number of microbulbs and their faster maturation.

Sugary solutions

Sugary solutions

Mechanisms of the different effects of sucrose, glucose, fructose, and a glucose-fructose mixture on wheat starch gelatinization, pasting, and retrogradation.

The gelatinization, pasting, and retrogradation of starch influence texture, quality, and shelf-life attributes of many foods. The purpose of this work was to document the effects of a 50:50 glucose:fructose (glc:fru) mixture and sucrose solutions on these starch traits to provide a fundamental basis to explain the different texture and shelf-life attributes of baked goods formulated with these sugars. Differential scanning calorimetry, rapid visco analyzer, and oscillatory rheometry were used to quantify the effects of glucose, fructose, glc:fru mixture, and sucrose at different concentrations (0% to 60% w/w), on the gelatinization temperature, pasting, and retrogradation properties of wheat starch. Distinct differences were found between the effects of sucrose and those of the monosaccharides including the glc:fru mixture. Sucrose elevated Tgel and pasting temperature most and decreased other RVA parameters compared to the monosaccharides as concentration increased. Fructose and the glc:fru mixture promoted amylopectin retrogradation, while retrogradation was inhibited in sucrose and glucose solutions. The glc:fru mixture had similar effects on starch properties compared to fructose under static measurement conditions (DSC), and the effects were in between those of glucose and fructose under dynamic conditions when shear was applied (RVA and rheology). These effects are explained by the phase separation and/or solute partitioning of the monosaccharide constituents of the glc:fru mixture. Sugar solution physicochemical properties correlated strongly with starch gelatinization and retrogradation. The results substantiate the important relationship between sugar physicochemical properties and solution dynamics with starch thermal properties, which in turn affect the texture and structure of starch-containing food products. PRACTICAL APPLICATION: The quality attributes of starch-containing baked goods are influenced by how different amounts and types of sugars affect starch cooking properties. The underlying mechanisms of the different sugar effects involve solution viscosity, intermolecular hydrogen bonding, and phase separation. Substituting one sugar for another has less effect on these starch properties in products with lower sugar concentrations than in products with more sugar. Mixtures of sugars behave differently than single sugars in different conditions due to phase separation. Baked goods made with glucose:fructose mixtures in place of sucrose likely have higher amounts of gelatinized starch and increased firmness (i.e., staling or retrogradation) over time.

Biochemical Study on the Kinetic Properties of the Invertase Produced by Saccharomyces Cerevisiae

Invertases are enzymes that hydrolyze sucrose to produce an equimolar mixture of glucose and fructose, which is of interest for various industrial applications. The present study aimed to produce invertase by Saccharomyces cerevisiae isolated from Baker’s yeast and grape samples using the standardize technique. The enzyme activity was characterized with some parameters like pH, temperature, metal ions, kinetic parameters and inhibitors (fructose, glucose and copper (II) sulfate). Spectrophotometric methods were used to study enzyme kinetics and to determine the factors affecting enzyme activity. The optimum activity was recorded at 55˚C for both invertases. The optimum activity was at pH 6.0 for Baker’s yeast invertase and at pH 10 for grape invertase. From Lineweaver-Burk Plot, Vmax was found to be 24.39 ± 2.44 nmol/min/mg protein and the Km approximately 0.860 ± 0.04 mM for Baker's yeast invertase but in case of grape invertase, Vmax was 23.25 ± 3.14 nmol/min/mg protein and the Km approximately1.243 ± 0.07 mM. Enzyme activity was increased in the presence of 5 mM Ca+2 ions for Baker’s yeast, whereas showed the maximum activity at 5 mM Mg+2 ions in case of grape fruit invertase. Using sucrose as substrate, the Kcat, Kcat/Km and Ks values were 0.28 ± 0.02 min-1, 0.325 ± 0.03 mM-1 min-1 and 27.03 ± 5.24 ml/min/mg protein for Baker’s yeast invertase activity, whereas were 0.56 ± 0.008 min-1, 0.045 ± 0.003 mM-1 min-1 and 24.39 ± 7.11 ml/min/mg protein for grape invertase values. In conclusion, the S. cerevisiae isolated from grape fruits was more potent for invertase production in comparable with that isolated from Baker’s yeast.

Endocrine and Metabolic Impact of Oral Ingestion of a Carob-Pod-Derived Natural-Syrup-Containing D-Pinitol: Potential Use as a Novel Sweetener in Diabetes.

The widespread use of added sugars or non-nutritive sweeteners in processed foods is a challenge for addressing the therapeutics of obesity and diabetes. Both types of sweeteners generate health problems, and both are being blamed for multiple complications associated with these prevalent diseases. As an example, fructose is proven to contribute to obesity and liver steatosis, while non-nutritive sweeteners generate gut dysbiosis that complicates the metabolic control exerted by the liver. The present work explores an alternative approach for sweetening through the use of a simple carob-pod-derived syrup. This sweetener consists of a balanced mixture of fructose (47%) and glucose (45%), as sweetening sugars, and a functional natural ingredient (D-Pinitol) at a concentration (3%) capable of producing active metabolic effects. The administration of this syrup to healthy volunteers (50 g of total carbohydrates) resulted in less persistent glucose excursions, a lower insulin response to the hyperglycemia produced by its ingestion, and an enhanced glucagon/insulin ratio, compared to that observed after the ingestion of 50 g of glucose. Daily administration of the syrup to Wistar rats for 10 days lowered fat depots in the liver, reduced liver glycogen, promoted fat oxidation, and was devoid of toxic effects. In addition, this repeated administration of the syrup improved glucose handling after a glucose (2 g/kg) load. Overall, this alternative functional sweetener retains the natural palatability of a glucose/fructose syrup while displaying beneficial metabolic effects that might serve to protect against the progression towards complicated obesity, especially the development of liver steatosis.

Liver Transcriptome and Gut Microbiome Analysis Reveals the Effects of High Fructose Corn Syrup in Mice.

High fructose corn syrup (HFCS) is a viscous mixture of glucose and fructose that is used primarily as a food additive. This article explored the effect of HFCS on lipid metabolism-expressed genes and the mouse gut microbiome. In total, ten 3-week-old male C57BL/6J mice were randomly divided into two groups, including the control group, given purified water (Group C) and 30% HFCS in water (Group H) for 16 weeks. Liver and colonic content were collected for transcriptome sequencing and 16S rRNA gene sequencing, respectively. HFCS significantly increased body weight, epididymal, perirenal fat weight in mice (p < 0.05), and the proportion of lipid droplets in liver tissue. The expression of the ELOVL fatty acid elongase 3 (Elovl3) gene was reduced, while Stearoyl-Coenzyme A desaturase 1 (Scd1), peroxisome proliferator activated receptor gamma (Pparg), fatty acid desaturase 2 (Fads2), acyl-CoA thioesterase 2 (Acot2), acyl-CoA thioesterase 2 (Acot3), acyl-CoA thioesterase 4 (Acot4), and fatty acid binding protein 2 (Fabp2) was increased in Group H. Compared with Group C, the abundance of Firmicutes was decreased in Group H, while the abundance of Bacteroidetes was increased, and the ratio of Firmicutes/Bacteroidetes was obviously decreased. At the genus level, the relative abundance of Bifidobacterium, Lactobacillus, Faecalibaculum, Erysipelatoclostridium, and Parasutterella was increased in Group H, whereas that of Staphylococcus, Peptococcus, Parabacteroides, Donghicola, and Turicibacter was reduced in Group H. Pparg, Acot2, Acot3, and Scd1 were positively correlated with Erysipelatoclostridium and negatively correlated with Parabacteroides, Staphylococcus, and Turicibacter. Bifidobacterium was negatively correlated with Elovl3. Overall, HFCS affects body lipid metabolism by affecting the expression of lipid metabolism genes in the liver through the gut microbiome.

Bocaditos saludables con bajo contenido de azúcar

Recently in Argentina the cases of diabetes mellitus (type 2) in adults have increased considerably due to overweight, obesity and a sedentary lifestyle. This has generated a greater interest in functional foods, which provide health benefits due to their contribution of pre and probiotics, antioxidants, fibers, healthy fats, among others. In this work a healthy snack was prepared containing tubers, cereals, seeds that could provide soluble and non-soluble fibers, inulin that acts as an antiglycemic agent, phenols that are antioxidants and a mixture of fructose, glucose and collagen as a binder agent. The optimal composition of the binder was determined by an experimental design of mixture with restrictions (Design Expert), to determine the amount of glucose, fructose and collagen keeping the rest of the components constant. The maximum and minimum glucose and fructose content was restricted in order to obtain the highest proportion of collagen, while maintaining acceptable chewiness. The snacks were prepared and the formulation was optimized through texture profile analysis. Based on the obtained responses, 3 possible formulations emerged, the snacks were prepared and a sensory analysis was carried out. Chemical analysis was carried out for the formulation that emerged as the most accepted one.

Antiglycoxidative Properties of Extracts and Fractions from Reynoutria Rhizomes.

Hyperglycemia, when sustained over a long time in diabetes mellitus (DM), leads to biochemical and cellular abnormalities, primarily through the formation of advanced glycation end-products (AGEs). In the treatment of diabetes, beside blood-sugar-lowering medications, a consumption of herbal products that can inhibit the AGEs’ formation is recommended. This study investigated the in vitro antiglycoxidative potential of extracts and fractions from the rhizomes of Japanese, Giant, and Bohemian knotweeds (Reynoutria japonica (Houtt.), R. sachalinensis (F. Schmidt) Nakai, and R.× bohemica Chrtek et Chrtkova). Their effects on glycooxidation of bovine and human serum albumin were evaluated by incubation of the proteins with a mixture of glucose and fructose (0.5 M) and 150 µg/mL of extract for 28 days at 37 °C, followed by measuring early and late glycation products, albumin oxidation (carbonyl and free thiol groups), and amyloid-β aggregation (thioflavin T and Congo red assays). The highest antiglycoxidative activity, comparable or stronger than the reference drug (aminoguanidine), was observed for ethyl acetate and diethyl ether fractions, enriched in polyphenols (stilbenes, phenylpropanoid disaccharide esters, and free and oligomeric flavan-3-ols). In conclusion, the antiglycoxidative compounds from these three species should be further studied for potential use in the prevention and complementary treatment of DM.

A Study of Eutectic Temperature of Sugar Mixture for Thermal Energy Storage

We studied Phase Change Materials (PCMs), which can be used as thermal energy storage for temperatures lower than 120 °C: They can store both sensible heat from a changing temperature and latent heat from changing the state of a substance. The advantage of storing energy in a PCM is that it can be reused continuously, without the degradation of efficiency. Here, the PCM mixture consists of fructose and xylitol and thus, this PCM can be used to store energy below 120 °C. The calculated Excess Gibbs Energy and activity coefficient of xylitol and fructose decreased as the fraction of xylitol increased. We tested a system, which included an evacuated tubular collector and—fructose mixtures. The system with the PCM maintained a water temperature ~14 °C higher than water without the PCM. This PCM system could store 248 kJ/kg. The xylitol—fructose mixture had a market price ~$US 4.62 $/kg (2018 price), so compared to other PCMs, xylitol-fructose was cheap and store energy efficiently.

Well Knowledge of the Physiology of Actinobacillus succinogenes to Improve Succinic Acid Production

The anaerobic fermentation of glucose and fructose was performed by Actinobacillus succinogenes 130Z in batch mode using three different volume of bioreactors (0.25, 1 and 3 L). The strategy used was the addition of MgCO3 and fumaric acid (FA) as mineral carbon and the precursor of succinic acid, respectively, in the culture media. Kinetics and yields of succinic acid (SA) production in the presence of sugars in a relevant synthetic medium were investigated. Work on the bench scale (3 L) showed the best results when compared to the small anaerobic reactor’s succinic acid yield and productivity after 96 h of fermentation. For an equal mixture of glucose and fructose used as substrate at 0.4 mol L−1 with the addition of FA as enhancer and under proven optimal conditions (pH 6.8, T = 37 °C, anaerobic condition and 1% v/v of biomass), about 0.5 mol L−1 of SA was obtained, while the theoretical production of succinic acid was 0.74 mol L−1. This concentration corresponded to an experimental yield of 0.88 (mol-C SA/mol-C sugars consumed anaerobically) and a volumetric productivity of 0.48 g-SA L−1 h−1. The succinic acid yield and concentration obtained were significant and in the order of those reported in the literature.

Macroscale liquid superlubricity achieved with mixtures of fructose and diols

Superlubricity has numerous benefits in industrial applications, but its practical applications are restrained from its heavy dependence on special atmosphere environment and the use of low-dimensional materials. This paper reports a novel and facile method to macroscale liquid superlubricity for steel tribopairs, which realizes superlow friction almost right at the start of the test. Two diols of ethylene glycol (EG) and 1,3-propanediol (13-PD) are used as the base lubricants, and fructose is dissolved into two diols at various fructose/diol weight ratios. Then the tribological properties of the prepared lubricant solutions have been investigated. Friction test results suggest that the lubricant solutions of fructose and EG with the fructose/EG weight ratio of 0.5 is capable of realizing stable and robust superlubricity combined with little wear under a certain range of testing conditions for steel tribopairs. Such desirable superlubrication state can be attributed to three main factors: (1) formation of a desirable hydrodynamic lubricant film between the tribopairs to support the load and separate the rubbing surfaces; (2) effective passivation effect to the asperity contact sites at the interface by forming robust slippery layers of fructose and diol molecules; (3) tribological polishing effect to make the contacting surfaces smooth. Lubricant solutions of fructose and 13-PD with the fructose/13-PD weight ratio of 0.3 is also found to behave near superlow friction and negligible wear, allowing it to replace fructose/EG = 0.5 in certain applications where both superlow friction and human safety are greatly concerned.

Influence of Carbohydrate Additives on the Growth Rate of Microalgae Biomass with an Increased Carbohydrate Content.

Our study focused on investigating the possibilities of controlling the accumulation of carbohydrates in certain microalgae species (Arthrospira platensis Gomont, Chlorella vulgaris Beijer, and Dunaliella salina Teod) to determine their potential in biofuel production (biohydrogen). It was found that after the introduction of carbohydrates (0.05 g⋅L−1) into the nutrient medium, the growth rate of the microalgae biomass increased, and the accumulation of carbohydrates reached 41.1%, 47.9%, and 31.7% for Arthrospira platensis, Chlorella vulgaris, and Dunaliella salina, respectively. Chlorella vulgaris had the highest total carbohydrate content (a mixture of glucose, fructose, sucrose, and maltose, 16.97%) among the studied microalgae, while for Arthrospira platensis and Dunaliella salina, the accumulation of total carbohydrates was 9.59% and 8.68%, respectively. Thus, the introduction of carbohydrates into the nutrient medium can stimulate their accumulation in the microalgae biomass, an application of biofuel production (biohydrogen).

Inhibition Mechanism of L-Cysteine on Maillard Reaction by Trapping 5-Hydroxymethylfurfural.

The Maillard reaction (MR) can affect the color, flavor, organoleptic properties, and nutritional value of food. Sometimes, MR is undesirable due to lowering the nutrient utilization, producing harmful neo-formed compounds, etc. In this case, it is necessary to control MR. Some chemical substances, such as phenolic acid, vitamins, aminoguanidine, and thiols extracted from garlic or onion, can effectively prevent MR. In this study, L-cysteine (L-cys) was found to inhibit MR after screening 10 sulfhydryl compounds by comparing their ability to mitigate browning. The inhibition mechanism was speculated to be related to the removal of 5-hydroxymethylfurfural (HMF), a key mid-product of MR. The reaction product of HMF and L-cys was identified and named as 1-dicysteinethioacetal–5-hydroxymethylfurfural (DCH) according to the mass spectrum and nuclear magnetic resonance spectrum of the main product. Furthermore, DCH was detected in the glutamic–fructose mixture after L-cys was added. In addition, the production of DCH also increased with the addition of L-cys. It also was worth noting that DCH showed no cell toxicity to RAW 264.7 cells. Moreover, the in vitro assays indicated that DCH had anti-inflammatory and antioxidant activities. In conclusion, L-cys inhibits MR by converting HMF into another adduct DCH with higher safety and health benefits. L-cys has the potential to be applied as an inhibitor to prevent MR during food processing and storage.