Sucrose Octa Research Articles

The effect of two weeks ingestion of a bitter tastant mixture on energy intake in overweight females

Triggering of gastro-intestinal bitter taste receptors might have implications for appetite and food intake, but the evidence in humans is mixed and limited to acute studies. We previously reported that 15-days consumption of drinks with purified Hoodia gordonii extract and its taste-matched control both produced similar, significant energy intake (EI) reductions in females in an in-patient setting, with no significant differences between treatments. In that study the control was matched to Hoodia flavour and bitterness using Raisin Flavour (RF), Sucrose Octa Acetate (SOA) and Quassia Extract (QE). As triggering of gastrointestinal bitter receptors might have produced shared effects on EI, our objective here was to assess the effects of sustained exposure to capsules containing the same bitter RF + SOA + QE mix itself on EI, compared to a non-bitter placebo.In this randomized, double-blind study, sixty slightly overweight women in parallel groups consumed twice-daily capsules without (placebo) or with the tastant mixture (0.88 mg SOA, 0.088 mg QE, 0.22 mg RF) on days 1–14. On day 0 all subjects received placebo capsules at 0800 and 1600, ad libitum meals at 0900, 1300, 1700, and snacks after 1900. On day 14 these test procedures were repeated. Changes in EI on days 14 versus 0 between treatment groups were assessed using ANCOVA.Total EI differences on days 14 versus 0 were not significant (mean active-placebo treatment difference −109 kcal, SE 71, P = 0.13), nor was this significant when analyzed separately for each meal within the test day. Body weight changes were negligible.In conclusion, sustained exposure to these encapsulated bitter tastants did not significantly affect EI in overweight females.

Synthesis, Characterization, Antimicrobial and Antitumor Activities of Sucrose Octa(N-ethyl)carbamate.

Sucrose octa(N-ethyl)carbamate was synthesized directly from sucrose and ethyl isocyanate, and its structure was confirmed by various analytical methods, such as (1)H and (13)C NMR, FTIR, m.p., MS, and optical rotation. Its antibacterial, antifungal and cytotoxic activities were investigated. It exhibited strong inhibition against all bacteria tested, namely S. aureus (MIC 0.18±0.006), B. cereus (MIC 0.094±0.000), M. flavus (MIC 0.28±0.01), L. monocytogenes (MIC 0.18±0.006), P. aeruginosa (MIC 0.094±0.002), S. typhimurium (MIC 0.094±0.002), E. coli (MIC 0.18±0.006) and E. cloacae (MIC 0.18±0.006) and strong antifungal activity towards T. viride (MIC 0.09 ± 0.006), A. versicolor (MIC 0.18 ± 0.01), A. ochraceus (MIC 0.375 ± 0.01) and P. ochrochloron (MIC 0.375 ± 0.04). Furthermore, it showed moderate antitumor potential against human breast (GI50 357.20±14.12), colon (GI50 332.43±11.19) and cervical (GI50 282.67±3.97) cell lines and, more important, without hepatotoxicity.

Structure and Stability of an Acidic Fibroblast Growth Factor from Notophthalmus viridescens

The three-dimensional solution structure of an acidic fibroblast growth factor (nFGF-1) from the newt (Notophthalmus viridescens) is determined using multidimensional NMR techniques. Complete assignment of all the atoms ((1)H, (15)N, and (13)C) has been achieved using a variety of triple resonance experiments. 50 structures were calculated using hybrid distance geometry-dynamical simulated annealing technique with a total of 1359 constraints. The atomic root mean square distribution for the backbone atoms in the structured region is 0.60 A. The secondary structural elements include 12 beta-strands arranged antiparallely into a beta-barrel structure. The protein (nFGF-1) exists in a monomeric state upon binding to the ligand, sucrose octa sulfate (SOS), in a stoichiometric ratio of 1:1. The SOS binding site consists of a dense cluster of positively charged residues located at the C-terminal end of the molecule. The conformational stabilities of nFGF-1 and its structural and functional homologue from the human source (hFGF-1) are drastically different. The differential stabilities of nFGF-1 and hFGF-1 are attributed to the differences in the number of hydrogen bonds and the presence of solvent inaccessible cavities in the two proteins.

Increased flavor acceptance and preference conditioned by the postingestive actions of glucose

PEREZ, C., F. LUCAS AND A. SCLAFANI. Increased flavor acceptance and preference conditioned by the postingestive actions of glucose. PHYSIOL BEHAV 64(4) 483–492, 1998.—In Experiment 1, rats were given daily 2-h access to chow and water and 20-h access to flavored solutions (cherry or grape). On alternate days, one flavor (CS+) was paired with intragastric infusions of 16% glucose and another flavor (CS−) with IG water. In subsequent choice tests, the rats strongly preferred (95%) the CS+ to the CS−. CS+ intake also greatly exceeded CS− intake during one-bottle training sessions (71 vs. 18 g/20 h). This increased acceptance was due to both increased bout size and number. When CS+ was paired with IG water (extinction test), CS+ bout size declined to CS− levels, while CS+ bout number and total intake remained elevated. In Experiment 2, rats trained with sucrose octa acetate and citric acid solutions also showed increased CS+ acceptance and preference in one- and two-bottle tests, respectively. The rats also consumed more CS+ than CS− during short-term (30 min/day) one-bottle tests and intraoral intake tests under both deprived and ad lib. feeding conditions. These results demonstrate that the postingestive actions of glucose can condition substantial increases in flavor acceptance as well as flavor preference.

MK-801 Interferes with Nutrient-related Signals for Satiation

We previously reported that MK-801, a non-competitiveN-methyl-d-aspartate (NMDA) receptor antagonist, increased food intake by rats. Increased intake occurred only when deprivation or presentation of a highly preferred food had initiated feeding. MK-801 did not cause initiation of food intake. We hypothesized that MK-801 might increase food intake by interfering with nutrient-related feedback signals generated during ingestion (within meal). To test this hypothesis, we administered MK-801 at several times during the course of a deprivation-induced meal. We found that MK-801, administered early in the meal, increased food intake dramatically, but only slightly when given late in a meal. The antagonist was ineffective for increasing intake when given after the meal had ended. In a second experiment, we examined the effect of MK-801 on deprivation-induced intake of 0·2% saccharin as compared to that of 15% sucrose, or sucrose adulterated with bitter sucrose octa acetate (SOA). MK-801 increased intake of 15% sucrose or sucrose adulterated with SOA. It did not increase intake of the sweet, non-nutritive 0·2% saccharin solution. These results suggest that NMDA receptors participate in the process of satiation and that MK-801 delays satiation by interfering with feedback from nutritive components of a meal.

Distribution among tissues of intravenously administered sucrose octaoleate

The distribution of [14C]oleate label in rat tissues in the 6 hr after intravenous administration of sucrose octa[14C]oleate (7.5 mg; SuO8) was compared with that observed after administration of [14C]triolein. The [14C]oleate label, whether injected as triolein emulsion, or as chylomicrons obtained from donor animals, rapidly cleared from the serum; only 10% or less remained in the serum 15 min after injection. Labeled SuO8 disappeared less rapidly from the serum; about one-third of the dose was present after 15 min, and after 120 min 14% remained. In the liver, there was an initial greater accumulation of fatty acid label when an emulsion of either triolein or SuO8 was given rather than the chylomicrons. The octaester continued to accumulate in the liver throughout the 6 hr of study, and 78% of the initial dose was present at that time. By contrast, although one-third of the triolein, as of SuO8, was found in the liver shortly after injection, levels subsequently decreased; at 6 hr, 12% of the label remained associated with that organ. A small portion, up to 8% of the acid label, whether administered as chylomicrons or as a triolein emulsion, was found in the epididymal fat pads. Smaller amounts, usually 1% or less, of the [14C]oleate label were found in fat pads following the injection of labeled SuO8. In a separate study, the levels of acid label in the liver and spleen were monitored for 21 days following the intravenous administration of [14C]SuO8. There was an initial accumulation of approximately half of the injected lipid label in the liver and one-quarter in the spleen. By day 21, the level in the liver had decreased to one-third of that administered, while the level in spleen remained at one-quarter.

Consumption of alcohol compared to another bitter solution in a limited access drinking paradigm

A number of recent studies have shown that free-feeding rats will consume pharmacologically significant amounts of alcohol when given access to alcohol for short periods of time daily. The present experiment was designed to examine the role of taste in inducing alcohol consumption in this type of periodic availability paradigm, by comparing amounts drunk thereby to amounts of another bitter solution, sucrose octa acetate (SOA), presented on a similar schedule. In contrast to alcohol, which was consistently preferred to water, at a concentration as high as 12% (w/v), preference for SOA diminished across days, indicating that the bitter taste alone was insufficient to increase consumption of this solution. The results also suggest the animals may be drinking in response to external conditioning stimuli, an effect which has previously been demonstrated in regard to feeding.

Carbohydrate-induced hyperphagia and obesity in the rat: Effects of saccharide type, form, and taste

Adult female rats were fed, in addition to chow and water, a carbohydrate source that differed in type (glucose, sucrose, or polysaccharide), form (32% solution, powder, or gel), or taste (very sweet, minimally sweet, or bitter). A control group was fed only chow and water during the 40-day experiment. The groups fed the glucose solution, sucrose solution, or one of three polysaccharide solutions (Polycose, maltose-dextrin 10, maltose-dextrin 42) all overrate and gained more body weight and fat than did the control group. The carbohydrate solution groups did not differ in their total caloric intake, weight gain, percent body fat, or basal insulin level. The polysaccharide groups, however, consumed more carbohydrate than did the sugar groups. The groups fed glucose, sucrose, or Polycose in powder form consumed less carbohydrate and total calories, gained less weight and fat, and had lower insulin levels than did the groups fed the saccharides in solution form. The powder groups did not reliably differ from the control group on these measures. Rats fed Polycose in solution form or in a solid gel form (32% Polycose + 1% agar) were similar in their carbohydrate intake, total caloric intake, weight gain, and percent body fat. Rats fed Polycose solutions that were minimally sweet (32% Polycose), sweet (0.2% saccharin + 32% Polycose), or bitter [0.05% sucrose octa acetate (SOA) + 32% Polycose] did not differ in their Polycose intake, total caloric intake, weight gain, or percent body fat. The results demonstrate that saccharide form is more important than saccharide type or taste in promoting hyperphagia and obesity in rats. The Polycose gel findings further indicate that it is the water of hydration, not liquidity that is responsible for the hyperphagia-inducing effect of carbohydrate solutions.

Oral versus postingestive origin of polysaccharide appetite in the rat

Previous studies have revealed that rats consume substantial amounts of polysaccharide solutions, even if the solutions are made bitter with the addition of sucrose octa acetate (SOA). The present experiment used the gastric sham-feeding preparation to determine if it is the orosensory or postingestive properties of polysaccharides that motivate rats to consume polysaccharide (Polycose) solutions. In Experiment 1, food deprived rats sham fed less of a 0.05% SOA + 32% Polycose solution than they did of a 32% glucose solution, but their SOA-Polycose intake was still considerable (44 ml/hr). The same rats refused to sham feed SOA-gum and SOA-sugar solutions that were similar to the SOA-Polycose solution in bitter taste, viscosity and free sugar content. In Experiment 2, rats sham fed as much of a 32% Polycose solution as they did of a 32% sucrose solution. Despite the gastric fistula, some of the ingested Polycose was absorbed as evidenced by an increase in the rats' blood glucose levels. The addition of acarbose, a drug that inhibits polysaccharide digestion, to the Polycose solution blocked the increase in blood glucose, but did not reduce the rats' sham feeding of the solution. These findings indicate that it is the orosensory (presumably taste) properties of polysaccharide solutions, not their postingestive effects, that initially attract rats to the solutions. The results question the assumption that polysaccharides are "tasteless" to animals.

Effects of SOA and saccharin adulteration on polycose preference in rats

Female rats were tested for their preference for a 32% Polycose solution, and for 32% Polycose solutions made bitter or sweet by adulteration with either 0.05% sucrose octa acetate (SOA) or 0.2% saccharin during 24 hr/day two-bottle tests. The rats preferred the saccharin-Polycose to the Polycose, the Polycose to the SOA-Polycose, and strongly preferred the saccharin-Polycose to the SOA-Polycose solution. Additional rats that were given only a Polycose or an SOA-polycose solution, in addition to chow and water, consumed similar amounts of solution, and consumed as much as did the rats given the saccharin-Polycose solution. Thus, while SOA adulteration reduces, and saccharin adulteration increases, the relative palatability of Polycose, they do not alter the animal's intake when only one solution is available. In a second experiment rats were given the choice between a 32% Polycose solution and pure Polycose powder, between an SOA-Polycose solution and Polycose powder, or between an SOA-Polycose solution and sucrose powder during both 30-min/day and 24-hr/day preference tests. During the initial short-term test the rats preferred the Polycose solution and, to a lesser degree, the SOA-Polycose solution to the Polycose powder, but they strongly preferred the sucrose powder to the SOA-Polycose solution. During the subsequent long-term test, however, the rats developed a preference for the SOA-Polycose solution over the sucrose powder. The mechanism responsible for this preference switch is not certain, but it may be related to the postingestive effects of the solution, and may also be responsible for the rat's hyperphagic response to carbohydrates in solution form but not in powder form.

Cholecystokinin, diet palatability, and feeding regulation in rats

Rats ate less food than normal on cyclic-ratio schedules following cholecystokinin and lithium chloride injections. Nevertheless, they defended this lower eating rate in the same way as under control conditions. The pattern of effects produced by cholecystokinin and lithium chloride resembled those following diet adulteration with citric acid and sucrose octa acetate and differed from the effects produced by increases in body weight. Cholecystokinin and lithium chloride injections also produced similar changes in the free-feeding patterns of non-deprived rats: Both meal size and intermeal intervals decreased in a manner similar to the effects of citric acid and sucrose octa acetate adulteration. Interpreted in terms of a static regulatory model, these results suggest that cholecystokinin and lithium chloride suppress feeding by degrading the palatability of food, not by promoting satiety, discomfort, or illness.

Dietary preference behavior in rats fed bitter tasting quinine and sucrose octa acetate adulterated diets

Rats were fed a bitter and presumably toxic quinine adulterated diet and a more bitter, but non-toxic sucrose octa acetate (SOA) adulterated diet. In two-diet preference tests the animals initially preferred the quinine diet over the SOA diet. After being fed only the SOA diet for four days the rats switched their preference to this diet during a subsequent two-diet preference test. In 10 day single diet tests the rats ate significantly more of the SOA diet than of the quinine diet. The results are consistent with the hypothesis that the toxic effects of quinine result in the formation of a conditioned taste aversion to the diet, and indicate that rats can distinguish between two bitter diets and develop a preference for the more bitter, but non-toxic one.

Hypothalamic hyperphagic rats overeat bitter sucrose octa acetate diets but not quinine diets

Female rats were made hyperphagic with knife cuts or lesions in the ventromedial hypothalamus (VMH) and their aversion to food made bitter by adulteration with quinine or sucrose octa acetate (SOA) was examined. In short-term choice tests VMH obese rats, as well as controls, strongly preferred a 0.1% quinine diet to a 1.0% SOA diet. Yet, in 24 hr intake tests VMH obese rats overate, relative to controls, the 1% SOA diet, but underate the 0.1% quinine diet. VMH rats in both dynamic and static stages also overate SOA diets in concentrations up to 16%. However, VMH obese rats underate a 1% SOA diet when previously fed a 0.1% quinine diet. The results indicate that the VMH rat's finickiness to quinine diets may not be due to bitter taste alone, but may result from toxic postingestive effects of quinine and the development of a conditioned taste aversion.

Post-ingestive effects of quinine on intake of nutritive and non-nutritive substances

Intragastric intubation of 0.75 g QHCl had no effect on 4 hr food intake, but produced anorexia over a 24 hr period when paired with consumption of a novel sucrose octa acetate (SOA) treated chow. No anorexia developed when a familiar food was available. SOA adulteration alone produced a decrement in food intake that persisted for 4 hr; this effect was independent of quinine intubation. In a second experiment, intubation of 0.375 or 0.75 g QHCl, 0.3 M LiCl, or 0.6 g SOA did not alter 4 hr chow intake, but QHCl and LiCl both produced pica that lasted for 4 hr. SOA and 0.75 g QHCl produced a 24 hr hyperphagia, while LiCl and 0.375 g QHCl produced no change in 24 hr chow intake.

Differential effects of quinine and sucrose octa acetate on food intake in the rat

Twenty-seven adult female rats were fed chow diets containing quinine sulfate, sucrose octa acetate, or alphacel. Quinine produced a greater, more prolonged depression of food intake than did SOA. Quinine also resulted in loss of body weight.

Effects of drug-desalivation on feeding and taste preferences in the rat

The relationship was studied between pharmacological xerostomia and taste preferences for diets flavoured with sucrose octa acetate (SOA), saccharine sulphate, NaCl and citric acid. Desalivation was produced by subcutaneous injection of scopolamine methyl nitrate, 1 mg/kg to 20 rats, with 20 control rats injected with saline. The 48-h preference tests consisted of a choice between two identical metal cups, one containing a ground diet and the other the same diet to which various amounts of tastants were added. Desalivated rats showed a marked decrease in food and water intake during the following 4 h. The water: food ratio for the 4-h period was higher than that of the controls but exaggerated drinking was not observed during eating. During the following 20 h, a compensatory increase in food and water intake occurred. Thirty days after the intermittent administration of scopolamine both groups had the same body weight. During the 4 h following drug administration there was a significantly higher preference for both salty and sour-flavoured diets, whereas the control rats appeared indifferent to or even avoided them. The groups did not differ in their response to either the sweet or bitter-flavoured diets nor to any of the diets for the following 20 h. The results indicate that xerostomia modified taste preferences for salty and sour-flavoured diets.