Nutritious Sugar Research Articles

Preference of position in the proximity of various sugars revealed by location analysis of Drosophila melanogaster

Feeding behaviors are determined by two main factors. One is the internal state, such as hunger or previous experiences; the other is external factors, such as sensory stimulation. During starvation, animals must balance food-seeking behavior with energy conservation. The fruit fly, Drosophila melanogaster, serves as a useful model for studying food selectivity and various behaviors related to food intake. However, few studies have directly connected food selectivity with other behaviors, such as locomotor activity and sleep. In this study, we report that flies exhibited a preference for specific positions and spent more time in the proximity of sweet sugars, such as sucrose and sucralose, but not non-sweet and nutritious sugars like xylitol and sorbitol. On the other hand, prolonged exposure to sorbitol increased the staying time of flies in the proximity of sorbitol. Additionally, after starvation, flies immediately exhibited a position preference in the proximity of sorbitol. These findings suggest that flies prefer the proximity of sweet food, and starvation alters their preference for nutritious food, which may be beneficial for their survival.

Extraction of nutritious sugar by cell membrane permeabilization and electroporation of biomass using a moderate electric field: parametric optimization and kinetic modeling

Extraction of nutritious sugar by cell membrane permeabilization and electroporation of biomass using a moderate electric field: parametric optimization and kinetic modeling

Soybean Seed Sugars: A Role in the Mechanism of Resistance to Charcoal Rot and Potential Use as Biomarkers in Selection.

Charcoal rot, caused by Macrophomina phaseolina, is a major soybean disease resulting in significant yield loss and poor seed quality. Currently, no resistant soybean cultivar is available in the market and resistance mechanisms to charcoal rot are unknown, although the disease is believed to infect plants from infected soil through the roots by unknown toxin-mediated mechanisms. The objective of this research was to investigate the association between seed sugars (sucrose, raffinose, stachyose, glucose, and fructose) and their role as biomarkers in the soybean defense mechanism in the moderately resistant (MR) and susceptible (S) genotypes to charcoal rot. Seven MR and six S genotypes were grown under irrigated (IR) and non-irrigated (NIR) conditions. A two-year field experiment was conducted in 2012 and 2013 at Jackson, TN, USA. The main findings in this research were that MR genotypes generally had the ability to maintain higher seed levels of sucrose, glucose, and fructose than did S genotypes. Conversely, susceptible genotypes showed a higher level of stachyose and lower levels of sucrose, glucose, and fructose. This was observed in 6 out of 7 MR genotypes and in 4 out of 6 S genotypes in 2012; and in 5 out of 7 MR genotypes and in 5 out of 6 S genotypes in 2013. The response of S genotypes with higher levels of stachyose and lower sucrose, glucose, and fructose, compared with those of MR genotypes, may indicate the possible role of these sugars in a defense mechanism against charcoal rot. It also indicates that nutrient pathways in MR genotypes allowed for a higher influx of nutritious sugars (sucrose, glucose, and fructose) than did S genotypes, suggesting these sugars as potential biomarkers for selecting MR soybean plants after harvest. This research provides new knowledge on seed sugars and helps in understanding the impact of charcoal rot on seed sugars in moderately resistant and susceptible genotypes.

Effect of different types of sugar on guava jams’ physical, physicochemical, and sensory properties

Consumers preference for healthier foods is increasing, especially regarding sugar intake as it is related to many diseases such as obesity and diabetes. This study aimed to evaluate the influence of different types of sugar (white crystal, icing, raw, brown, and coconut) on the physical, physicochemical, and sensory attributes of guava jam in order to evaluate the feasibility of replacing traditional sugars by alternative and more nutritious ones. Physicochemical attributes, rheological properties, texture profile, microbiological risk and sensory acceptance of guava jams were assessed. Coconut and brown sugars gave rise to darker jams with an intense reddish-brown coloration and higher hardness. The jams with higher sensorial quality were the traditional formulations produced with typical sugars - white crystal and icing sugars -, and with raw sugar. It was observed that the sugar used influenced the consumers perception of the product. In general, the most nutritious sugars, brown and coconut, did not produce to jams with good sensory acceptance. White crystal, icing, and raw sugars were more convenient to make the jams since it presented better sensory results. Clear appearance, less sweetness, more acidic, and softer jams are the features that most pleased the consumers.

Role of Stevia in Diabetes

Around 80% of the world populaces rely only upon plants for their wellbeing and recovery. While in the developed countries, dependence on medical procedure and drug medication is more habitual nevertheless in the recent times, an ever increasing number of individuals are preferring natural supplements. These days inspiration of individuals towards herbs is expanding because of the worry about the adverse effects of synthetic medications. Stevia is a nutritious sugar and could be of tremendous assistance for diabetic patients. It has an extremely low caloric value. Stevia contains two glycosides, in particular stevioside and rebaudioside A. Besides glycosides, Stevia contains an assorted combination of labdanediterpenes, triterpenes, stigmasterol, tannins as well as volatile oils. One might say that Stevia is a very secure and a non-harmful sugar for diabetics and might be useful in preventing cardiovascular ailments in patients with long-standing diabetes in its long term use. The feasible glucose lowering activity is because of the immediate effect of steviosides on pancreatic beta cells to discharge more insulin and to work on their capacity in gluco-toxicity. It can likewise force its hypoglycemic impact as it improves the first stage insulin reaction and consequently decreases the glucagon levels. It is in this way firmly suggested for the use of diabetic patients and might be utilized as a sugar substitute also with an extraordinary level of viability and wellbeing. Because of the attention on stevia for individuals with diabetes, many individuals keep thinking about whether it can treat or fix the condition. Presently there is no cure for diabetes, yet individuals can deal with the condition by using medications and by changing way of life. Stevia can assist with supporting these way of life changes. Consuming stevia instead of sugar in sweetened beverages and foods might assist individuals with diabetes settle their blood glucose levels. This substitution for sugar may likewise decrease the quantity of calories that an individual consumes, which is probably going to help in weight reduction. As excessive fat increases the risk of type 2 diabetes and its complications, which consists of heart and kidney issues.

Role of Stevia in Diabetes

Around 80% of the world populaces rely only upon plants for their wellbeing and recovery. While in the developed countries, dependence on medical procedure and drug medication is more habitual nevertheless in the recent times, an ever increasing number of individuals are preferring natural supplements. These days inspiration of individuals towards herbs is expanding because of the worry about the adverse effects of synthetic medications. Stevia is a nutritious sugar and could be of tremendous assistance for diabetic patients. It has an extremely low caloric value. Stevia contains two glycosides, in particular stevioside and rebaudioside A. Besides glycosides, Stevia contains an assorted combination of labdanediterpenes, triterpenes, stigmasterol, tannins as well as volatile oils. One might say that Stevia is a very secure and a non-harmful sugar for diabetics and might be useful in preventing cardiovascular ailments in patients with long-standing diabetes in its long term use. The feasible glucose lowering activity is because of the immediate effect of steviosides on pancreatic beta cells to discharge more insulin and to work on their capacity in gluco-toxicity. It can likewise force its hypoglycemic impact as it improves the first stage insulin reaction and consequently decreases the glucagon levels. It is in this way firmly suggested for the use of diabetic patients and might be utilized as a sugar substitute also with an extraordinary level of viability and wellbeing. Because of the attention on stevia for individuals with diabetes, many individuals keep thinking about whether it can treat or fix the condition. Presently there is no cure for diabetes, yet individuals can deal with the condition by using medications and by changing way of life. Stevia can assist with supporting these way of life changes. Consuming stevia instead of sugar in sweetened beverages and foods might assist individuals with diabetes settle their blood glucose levels. This substitution for sugar may likewise decrease the quantity of calories that an individual consumes, which is probably going to help in weight reduction. As excessive fat increases the risk of type 2 diabetes and its complications, which consists of heart and kidney issues.

Appetitive Memory with Survival Benefit Is Robust Across Aging in Drosophila.

The formation of memory declines with advancing age. However, susceptibility to memory impairments depends on several factors, including the robustness of memory, the responsible neural circuits, and the internal state of aged individuals. How age-dependent changes in internal states and neural circuits affect memory formation remains unclear. Here, we show in Drosophila melanogaster that aged flies of both sexes form robust appetitive memory conditioned with nutritious sugar, which suppresses their high mortality rates during starvation. In contrast, aging impairs the formation of appetitive memory conditioned with non-nutritious sugar that lacks survival benefits for the flies. We found that aging enhanced the preference for nutritious sugar over non-nutritious sugar correlated with an age-dependent increase in the expression of Drosophila neuropeptide F, an ortholog of mammalian neuropeptide Y. Furthermore, a subset of dopaminergic neurons that signal the sweet taste of sugar decreases its function with aging, while a subset of dopaminergic neurons that signal the nutritional value of sugar maintains its function with age. Our results suggest that aging impairs the ability to form memories without survival benefits; however, the ability to form memories with survival benefits is maintained through age-dependent changes in the neural circuits and neuropeptides.SIGNIFICANCE STATEMENT The susceptibility to age-dependent memory impairments depends on the strength of the memory, changes in the responsible neurons, and internal states of aged individuals. How age-dependent changes in such internal states affect neural activity and memory formation remains unclear. We show in Drosophila melanogaster that aged flies of both sexes form robust appetitive memory conditioned with nutritious sugar, which has survival benefits for aged flies. In contrast, aging impairs the formation of appetitive memory conditioned with non-nutritious sugar that lacks survival benefits for the flies. Aging changes the neural circuits including dopamine neurons and neuropeptide F-expressing neurons, leading to the age-dependent impairment in memory with insufficient survival benefits and the preservation of the ability to form memory with survival benefits.

Sugar Promotes Feeding in Flies via the Serine Protease Homolog scarface

SummaryA balanced diet of macronutrients is critical for animal health. A lack of specific elements can have profound effects on behavior, reproduction, and lifespan. Here, we used Drosophila to understand how the brain responds to carbohydrate deprivation. We found that serine protease homologs (SPHs) are enriched among genes that are transcriptionally regulated in flies deprived of carbohydrates. Stimulation of neurons expressing one of these SPHs, Scarface (Scaf), or overexpression of scaf positively regulates feeding on nutritious sugars, whereas inhibition of these neurons or knockdown of scaf reduces feeding. This modulation of food intake occurs only in sated flies while hunger-induced feeding is unaffected. Furthermore, scaf expression correlates with the presence of sugar in the food. As Scaf and Scaf neurons promote feeding independent of the hunger state, and the levels of scaf are positively regulated by the presence of sugar, we conclude that scaf mediates the hedonic control of feeding.

Pharyngeal stimulation with sugar triggers local searching behavior in Drosophila.

Foraging behavior is essential for all organisms to find food containing nutritional chemicals. A hungry Drosophila melanogaster fly performs local searching behavior after drinking a small amount of sugar solution. Using video tracking, we examined how the searching behavior is regulated in D. melanogaster We found that a small amount of highly concentrated sugar solution induced a long-lasting searching behavior. After the intake of sugar solution, a fly moved around in circles and repeatedly returned to the position where the sugar droplet had been placed. The non-nutritious sugar d-arabinose, but not the non-sweet nutritious sugar d-sorbitol, was effective in inducing the behavior, indicating that sweet sensation is essential. Furthermore, pox-neuro mutant flies, which have no external taste bristles, showed local searching behavior, suggesting the involvement of the pharyngeal taste organ. Experimental activation of pharyngeal sugar-sensitive gustatory receptor neurons by capsaicin using the GAL4/UAS system induced local searching behavior. In contrast, inhibition of pharyngeal sugar-responsive gustatory receptor neurons abolished the searching behavior. Together, our results indicate that, in Drosophila, the pharyngeal taste-receptor neurons trigger searching behavior immediately after ingestion.

Date fruit powder as sugar replacer in rock buns

Purpose– This paper aims to assess the potential of date fruit powder as a refined sugar replacer in rock buns to help promote and diversify the utilization of date fruit.Design/methodology/approach– Date fruit pulp was sun dried, milled into powder, sieved and its proximate composition determined. Refined sugar in rock buns was replaced with date fruit powder at 0, 50, 80 and 100 per cent levels. The samples were then subjected to proximate, mineral and sensory evaluation.Findings– Date fruit powder had 1.47 per cent crude fiber and was high in carbohydrate (82.15 per cent). Carbohydrate content of samples decreased (48.55-29.72 per cent), while crude protein (6.78-9.97 per cent), crude fat (22.74-33.66 per cent) and crude fiber (0-0.49 per cent) contents increased with an increasing substitution of date powder. Of all, 0 and 50 per cent substituted rock bun samples were the most preferred. Date powder significantly (p< 0.05) increased the potassium (0.55-1.57 per cent), calcium (0.08-1.08 per cent) and iron (0.53-0.625 per cent) contents of the samples.Originality/value– This research assessed the potential of date fruit powder as a replacer of refined sugar in rock buns, as it remains an underutilized commodity in Ghana. Replacing 50 per cent of refined sugar improved the nutrient composition of rock buns, thereby making date fruit powder a nutritious sugar replacer which could be used in pastry products. This when adopted would diversify the utilization of date fruits while providing good nutrition to consumers.

Sweet Taste and Nutrient Value Subdivide Rewarding Dopaminergic Neurons in Drosophila

SummaryDopaminergic neurons provide reward learning signals in mammals and insects [1–4]. Recent work in Drosophila has demonstrated that water-reinforcing dopaminergic neurons are different to those for nutritious sugars [5]. Here, we tested whether the sweet taste and nutrient properties of sugar reinforcement further subdivide the fly reward system. We found that dopaminergic neurons expressing the OAMB octopamine receptor [6] specifically convey the short-term reinforcing effects of sweet taste [4]. These dopaminergic neurons project to the β′2 and γ4 regions of the mushroom body lobes. In contrast, nutrient-dependent long-term memory requires different dopaminergic neurons that project to the γ5b regions, and it can be artificially reinforced by those projecting to the β lobe and adjacent α1 region. Surprisingly, whereas artificial implantation and expression of short-term memory occur in satiated flies, formation and expression of artificial long-term memory require flies to be hungry. These studies suggest that short-term and long-term sugar memories have different physiological constraints. They also demonstrate further functional heterogeneity within the rewarding dopaminergic neuron population.

Delayed Dopamine Signaling of Energy Level Builds Appetitive Long-Term Memory in Drosophila

Sensory cues relevant to a food source, such as odors, can be associated with post-ingestion signals related either to food energetic value or toxicity. Despite numerous behavioral studies, a global understanding of the mechanisms underlying these long delay associations remains out of reach. Here, we demonstrate in Drosophila that the long-term association between an odor and a nutritious sugar depends on delayed post-ingestion signaling of energy level. We show at the neural circuit level that the activity of two pairs of dopaminergic neurons is necessary and sufficient to signal energy level to the olfactory memory center. Accordingly, we have identified in these dopaminergic neurons a delayed calcium trace that correlates with appetitive long-term memory formation. Altogether, these findings demonstrate that the Drosophila brain remembers food quality through a two-step mechanism that consists of the integration of olfactory and gustatory sensory information and then post-ingestion energetic value.

Transforming Growth Factor β/Activin Signaling Functions as a Sugar-Sensing Feedback Loop to Regulate Digestive Enzyme Expression

Organisms need to assess their nutritional state and adapt their digestive capacity to the demands for various nutrients. Modulation of digestive enzyme production represents a rational step to regulate nutriment uptake. However, the role of digestion in nutrient homeostasis has been largely neglected. In this study, we analyzed the mechanism underlying glucose repression of digestive enzymes in the adult Drosophila midgut. We demonstrate that glucose represses the expression of many carbohydrases and lipases. Our data reveal that the consumption of nutritious sugars stimulates the secretion of the transforming growth factor β (TGF-β) ligand, Dawdle, from the fat body. Dawdle then acts via circulation to activate TGF-β/Activin signaling in the midgut, culminating in the repression of digestive enzymes that are highly expressed during starvation. Thus, our study not only identifies a mechanism that couples sugar sensing with digestive enzyme expression but points to an important role of TGF-β/Activin signaling in sugar metabolism.

Enhancing Perception of Contaminated Food through Acid-Mediated Modulation of Taste Neuron Responses

Natural foods contain not only nutrients, but also nonnutritious and potentially harmful chemicals. Thus, animals need to evaluate food content in order to make adequate feeding decisions. Here, we investigate the effects of acids on the taste neuron responses and on taste behavior of desirable, nutritious sugars and sugar/bitter compound mixtures in Drosophila melanogaster. Using Ca2+ imaging, we show that acids activate neither sweet nor bitter taste neurons in tarsal taste sensilla. However, they suppress responses to bitter compounds in bitter-sensing neurons. Moreover, acids reverse suppression of bitter compounds exerted on sweet-sensing neurons. Consistent with these observations, behavioral analyses show that bitter-compound-mediated inhibition on feeding behavior is alleviated by acids. To investigate the cellular mechanism by which acids modulate these effects, we silenced bitter-sensing gustatory neurons. Surprisingly, this intervention had little effect on acid-mediated derepression of sweet neuron or feeding responses to either sugar/bitter compound mixtures or sugar/bitter compound/acid mixtures, suggesting that there are two independent pathways by which bitter compounds are sensed. Our investigations reveal that acids, when presented in dietary relevant concentrations, enhance the perception of sugar/bitter compound mixtures. Drosophila's natural food sources-fruits and cohabitating yeast-are rich in sugars and acids but are rapidly colonized by microorganisms, such as fungi, protozoan parasites, and bacteria, many of which produce bitter compounds. We propose that the acids present in most fruits counteract the inhibitory effects of these bitter compounds during feeding.

Egg Laying Decisions in Drosophila Are Consistent with Foraging Costs of Larval Progeny

Decision-making is defined as selection amongst options based on their utility, in a flexible and context-dependent manner. Oviposition site selection by the female fly, Drosophila melanogaster, has been suggested to be a simple and genetically tractable model for understanding the biological mechanisms that implement decisions [1]. Paradoxically, female Drosophila have been found to avoid oviposition on sugar which contrasts with known Drosophila feeding preferences [1]. Here we demonstrate that female Drosophila prefer egg laying on sugar, but this preference is sensitive to the size of the egg laying substrate. With larger experimental substrates, females preferred to lay eggs directly on sugar containing media over other (plain, bitter or salty) media. This was in contrast to smaller substrates with closely spaced choices where females preferred non-sweetened media. We show that in small egg laying chambers newly hatched first instar larvae are able to migrate along a diffusion gradient to the sugar side. In contrast, in contexts where females preferred egg laying directly on sugar, larvae were unable to migrate to find the sucrose if released on the sugar free side of the chamber. Thus, where larval foraging costs are high, female Drosophila choose to lay their eggs directly upon the nutritious sugar substrate. Our results offer a powerful model for female decision-making.

Remembering Nutrient Quality of Sugar in Drosophila

Taste is an early stage in food and drink selection for most animals [1, 2]. Detecting sweetness indicates the presence of sugar and possible caloric content. However, sweet taste can be an unreliable predictor of nutrient value because some sugars cannot be metabolized. In addition, discrete sugars are detected by the same sensory neurons in the mammalian [3] and insect [4, 5] gustatory systems, making it difficult for animals to readily distinguish the identity of different sugars using taste alone [6-8]. Here we used an appetitive memory assay in Drosophila [9-11] to investigate the contribution of palatability and relative nutritional value of sugars to memory formation. We show that palatability and nutrient value both contribute to reinforcement of appetitive memory. Nonnutritious sugars formed less robust memory that could be augmented by supplementing with a tasteless but nutritious substance. Nutrient information is conveyed to the brain within minutes of training, when it can be used to guide expression of a sugar-preference memory. Therefore, flies can rapidly learn to discriminate between sugars using a postingestive reward evaluation system, and they preferentially remember nutritious sugars.