Sucrose Solution Research Articles

#4592 A HIGH PROTEIN DIET INDUCES DEPRESSION-LIKE BEHAVIOR IN CKD RODENT MODELS

Abstract Background and Aims The prevalence of depression among patients with Chronic Kidney Disease (CKD) is higher than the general population. Around 21-27% of CKD patients is estimated to be affected by depression. Several studies hypothesized that mood disorders may be due to reduced family support, older age, low educational status and low quality of life. However, adults with CKD are also known to exhibit altered tryptophan metabolism causing reduced plasma levels of tryptophan and elevated kynurenine and kynurenic acid. Moreover, CKD patients show increased levels of indoxyl sulfate and indole-3-acetic acid, two protein-bound uremic toxins deriving from the gut microbiome metabolism of tryptophan. We postulate that depression is not just due to reduced quality of life but also to a biological reason. In addition, we hypothesize that a high protein diet may influence tryptophan metabolism and therefore affect depression symptoms. Method Eighteen Sprague-Dawley male rats (Janvier, Le Genest- St Isle, France), 7-8 weeks old, were induced with CKD utilizing 5/6 nephrectomy and were randomly assigned to a low protein (n = 10) or a high protein (n = 8) diet. A sham-operated control group for each diet was used (n = 7 respectively). The splash test was adopted to assess depressive symptoms in rats. In short, the splash test is a behavioral test consisting in sprinkling a 10% sucrose solution on the dorsal coat of a rat. Latency (time before the initiation of grooming) and duration of grooming were recorded for 5 min and used as an indication of self-care behavior. Delayed and reduced grooming is considered as a depression-like behavior of rats. Blood and urine creatinine were determined with standard laboratory techniques. Total plasmatic concentrations of tryptophan, kynurenine, kynurenic acid and indoxyl sulfate were measured using LC-MS/MS. Results The latency before the starting of the grooming behavior was significantly higher (p = .0499) in CKD rats on a high protein diet compared to sham rats on the same diet while no difference was seen between the low protein groups. CKD rats reported significantly higher plasma levels of indoxyl sulfate and kynurenic acid and reduced tryptophan. Interestingly, kynurenic acid plasma levels were significantly reduced when administering a low protein diet to CKD rats (p = .0025). Among CKD rats, the latency to the grooming behavior was correlated with plasmatic levels of creatinine clearance (Spearman r = -.57, p value = .019), indoxyl sulfate (Spearman r = .64, p value = .007), and kynurenic acid (Spearman r = .63, p value = .009). The total grooming time was shorter in both CKD groups compared to the sham rats, but not significantly (p = .4881 and p = .4312, respectively). Conclusion These results suggest that biological factors contribute to depression onset and that the decline of kidney function and the accumulation of uremic toxins are potential risk factors for depression. Dietary interventions such as a low protein diet, are potential strategies to lower the plasmatic levels of uremic toxins which may alleviate depressive-like symptoms.

Diacamma ants adjust liquid foraging strategies in response to biophysical constraints.

Ant foragers provide food to the rest of the colony, often requiring transport over long distances. Foraging for liquid is challenging because it is difficult to transport and share. Many social insects store liquids inside the crop to transport them to the nest, and then regurgitate to distribute to nest-mates through a behaviour called trophallaxis. Some ants instead transport fluids with a riskier behaviour called pseudotrophallaxis-holding a drop of liquid between the mandibles through surface tension. Ants share this droplet with nest-mates without ingestion or regurgitation. We hypothesised that ants optimize their liquid-collection approach depending on viscosity. Using an ant that employs both trophallaxis and pseudotrophallaxis, we investigated the conditions where each liquid-collection behaviour is favoured by measuring biophysical properties, collection time and reaction to food quality for typical and viscosity-altered sucrose solutions. We found that ants collected more liquid per unit time by mandibular grabbing than by drinking. At high viscosities ants switched liquid collection method to mandibular grabbing in response to viscosity and not to sweetness. Our results demonstrate that ants change transport and sharing methods according to viscosity-a natural proxy for sugar concentration-thus increasing the mass of sugar returned to the nest per trip.

Detection of Alicyclobacillus spp. and Identification of Guaiacol Production Using the GENE-UP® PRO ACB, IFU Method No. 12, and Cosmo Bio Assays

Some species of Alicyclobacillus spoil beverages by producing guaiacol. Current culture-based methods detect the presence of Alicyclobacillus spp. and a subsequent peroxidase assay determines if the isolate can produce guaiacol. However, these methods are time-consuming and can yield false negatives due to differences in growth optima among species. The purpose of this study was to compare a RT-PCR-based method, the GENE-UP® PRO ACB assay, to the IFU Method No. 12 Enumeration and Enrichment methods. Ten species of Alicyclobacillus were detected using the tested RT-PCR assay, while A. dauci and A. kakegewensis were not detected using either IFU protocol. Low concentrations (1–10, 10–100, and 100–1,000 CFU/10 mL) of A. acidoterrestris, A. suci, and A. acidocaldarius were tested in five matrices. The proportion of positive samples identified using the tested RT-PCR assay (62/84) or the IFU Enrichment protocol (62/84) did not differ significantly from the proportion of inoculated samples (63/84). However, the IFU Enumeration method (32/84) detected statistically fewer positives. Additionally, methods identifying guaiacol production were compared. The proportion of correctly identified guaiacol producers using the tested RT-PCR assay (51/63) was not significantly different than those identified using the 3 h Cosmo Bio assay (54/63). Finally, four commercial samples of orange juice and sucrose solution were tested. Alicyclobacillus spp. were identified in all four samples using the IFU Enrichment method and in two samples using the tested RT-PCR assay. However, Alicyclobacillus was not detected in any sample using the IFU Enumeration method. Overall, this study showed consistent detection of Alicyclobacillus spp. using either the IFU Enrichment protocol or the tested RT-PCR assay, which both outperformed the IFU Enumeration protocol. Both the 3 h guaiacol bioassay and the tested RT-PCR assays consistently differentiated guaiacol-producing and nonproducing strains.

Replication of the Taste of Sugar by Formulation of Noncaloric Sweeteners with Mineral Salt Taste Modulator Compositions.

Noncaloric sweeteners have enabled a reduction of carbohydrate sweeteners in the diet for many years, thus combating obesity, diabetes, and other health disorders. However, many consumers reject noncaloric sweeteners, as they exhibit delays in sweetness onset, objectionable lingering sweet aftertaste, and the absence of sugar-like mouthfeel. We propose that the temporal taste differences between carbohydrate and noncaloric sweeteners result from slowed diffusion of the latter to and from sweetener receptors through the amphipathic mucous hydrogel covering the tongue. Also, we demonstrate that formulation of noncaloric sweeteners with K+/Mg2+/Ca2+ mineral salt blends markedly attenuates lingering sweetness, an effect believed to be due to a composite of osmotic and chelate-mediated compaction of the mucous hydrogel covering the tongue. For example, sweetness linger values (intensity units in % sucrose eq) for rebaudioside A and aspartame are reduced from 5.0 (0.5 SD) to 1.6 (0.4 SD) and from 4.0 (0.7 SD) to 1.2 (0.4 SD), respectively, by formulation with 10 mM KCl/3 mM MgCl2/3 mM CaCl2. Finally, we propose that sugar-like mouthfeel is a consequence of K+/Mg2+/Ca2+ activation of the calcium-sensing receptor present in a subset of taste bud cells. For example, the mouthfeel intensity of a sucrose solution increased from 1.8 (0.6 SD) to 5.1 (0.4 SD).

Molecular Detection of Cyclospora cayetanensis in Two Main Types of Farm Soil Using Real-Time PCR Assays and Method Modification for Commercial Potting Mix.

Cyclospora cayetanensis is a foodborne protozoan parasite that causes outbreaks of diarrheal illness (cyclosporiasis) with clear seasonality worldwide. In the environment, C. cayetanensis oocysts are very robust, and contact with contaminated soil may serve as an important vehicle in the transmission of this organism, and it is considered a risk factor for this infection. The present study evaluated a flotation concentration method, previously shown to provide the best detection results when compared with DNA isolation directly from soil samples, in two main types of farm soil, silt loam soil and sandy clay loam, as well as in commercial potting mix samples inoculated with different numbers of C. cayetanensis oocysts. The flotation method was able to detect as few as 10 oocysts in 10 g of either type of farm soil without modifications, but needed an extra wash and samples of reduced size for the processing of the commercial potting mix to be able to detect 20 oocysts/5 g. A recently modified real-time PCR method for the detection of C. cayetanensis based on a mitochondrial gene target was also evaluated using selected samples of each type of soil. This comparative study confirmed that the concentration of oocysts in soil samples by flotation in high-density sucrose solutions is a sensitive method that can detect low numbers of oocysts in different types of soil.

Chronic Semaglutide Treatment in Rats Leads to Daily Excessive Concentration-Dependent Sucrose Intake.

The glucagon-like peptide-1 receptor (GLP-1R) agonist semaglutide (SEMA) produces 15% weight loss when chronically administered to humans with obesity. In 2 separate experiments, rats received daily injections of either vehicle (VEH) or SEMA starting at 7 µg/kg body weight (BW) and increasing over 10 days to the maintenance dose (70 µg/kg-BW), emulating clinical dose escalation strategies. During dose escalation and maintenance, SEMA rats reduced chow intake and bodyweight. Experiment 2 meal pattern analysis revealed that meal size, not number, mediated these SEMA-induced changes in chow intake. This suggests SEMA affects neural processes controlling meal termination and not meal initiation. Two-bottle preference tests (vs water) began after 10 to 16 days of maintenance dosing. Rats received either an ascending sucrose concentration series (0.03-1.0 M) and 1 fat solution (Experiment 1) or a 4% and 24% sucrose solution in a crossover design (Experiment 2). At lower sucrose concentrations, SEMA-treated rats in both experiments drank sometimes >2× the volume consumed by VEH controls; at higher sucrose concentrations (and 10% fat), intake was similar between treatment groups. Energy intake of SEMA rats became similar to VEH rats. This was unexpected because GLP-1R agonism is thought to decrease the reward and/or increase the satiating potency of palatable foods. Despite sucrose-driven increases in both groups, a significant bodyweight difference between SEMA- and VEH-treated rats remained. The basis of the SEMA-induced overconsumption of sucrose at lower concentrations relative to VEH controls remains unclear, but the effects of chronic SEMA treatment on energy intake and BW appear to depend on the caloric sources available.

Reduced Striatal Dopamine Transporter Availability and Heightened Response to Natural and Pharmacological Stimulation in CCK-1R-Deficient Obese Rats.

Alterations in dopamine neurotransmission are associated with obesity and food preferences. Otsuka Long-Evans Tokushima Fatty (OLETF) rats that lack functional cholecystokinin receptor type-1 (CCK-1R), due to a natural mutation, exhibit impaired satiation, are hyperphagic, and become obese. In addition, compared to lean control Long-Evans Tokushima (LETO) rats, OLETF rats have pronounced avidity for over-consuming palatable sweet solutions, have greater dopamine release to psychostimulants, reduced dopamine 2 receptor (D2R) binding, and exhibit increased sensitivity to sucrose reward. This supports altered dopamine function in this strain and its general preference for palatable solutions such as sucrose. In this study, we examined the relationship between OLETF's hyperphagic behavior and striatal dopamine signaling by investigating basal and amphetamine stimulated motor activity in prediabetic OLETF rats before and after access to sucrose solution (0.3 M) compared to non-mutant control LETO rats, as well as availability of dopamine transporter (DAT) using autoradiography. In the sucrose tests, one group of OLETF rats received ad libitum access to sucrose while the other group received an amount of sucrose equal to that consumed by the LETO. OLETFs with ad libitum access consumed significantly more sucrose than LETOs. Sucrose exerted a biphasic effect on basal activity in both strains, i.e., reduced activity for 1 week followed by increased activity in weeks 2 and 3. Basal locomotor activity was reduced (-17%) in OLETFs prior to sucrose, compared to LETOs. Withdrawal of sucrose resulted in increased locomotor activity in both strains. The magnitude of this effect was greater in OLETFs and the activity was increased in restricted compared to ad-libitum-access OLETFs. Sucrose access augmented AMPH-responses in both strains with a greater sensitization to AMPH during week 1, an effect that was a function of the amount of sucrose consumed. One week of sucrose withdrawal sensitized AMPH-induced ambulatory activity in both strains. In OLETF with restricted access to sucrose, withdrawal resulted in no further sensitization to AMPH. DAT availability in the nucleus accumbens shell was significantly reduced in OLETF compared with aged-matched LETO. Together, these findings show that OLETF rats have reduced basal DA transmission and a heightened response to natural and pharmacological stimulation.

The central blockade of the dopamine DR4 receptor decreases sucrose consumption by modifying the microstructure of drinking behavior in male rats.

Sugar solutions promote hedonic feeding and increase the risk of obesity and binge-type behavior. In rodents, ingestion of sugar solutions enhances dopamine release to mesolimbic regions, suggesting changes in hedonic intake and brain reward processes. Moreover, dopaminergic D2R/D3R receptors contribute to the hedonic intake of palatable solutions. Although the experimental evidence indicate that the dopaminergic D4 receptor (D4R) modulates feeding at homeostatic levels, it is currently unknown whether D4R also regulate the hedonic intake of sugar solutions. In this study, we evaluated the effect of the central blockade of D4R on the consumption of a 20% sucrose solution, the drinking microstructure parameters, and levels of locomotor activity in sated rats. In the first experiment, male Wistar rats were daily exposed to a 20% sugar solution in the first hour of the light phase of the light:dark cycle. On day 10, rats received i.c.v injections of the D4R antagonist, L-745870 (0, 1 or 2µg/5µl) and sucrose consumption and drinking microstructure parameters (latency to start drinking, bouts, drinking duration, bout size, inter-bout interval, time in activity and time in resting) were evaluated. In the second experiment, rats were trained to receive the 20% sucrose solution as described in experiment 1. On day 10, after the 1h of sucrose access, the rats were placed in the open field for 5-min (habituation phase). Then, rats received i.c.v injections of L-745870 (0, 1 or 2µg/ 5µl), and were placed again in the open-field test for 10-min (pharmacological phase). The number or crosses trough squares and number of rears were scored for both the habituation and pharmacological phase. Here we found that administration of L-745870 decreased the consumption of sucrose in a dose-depended manner. Moreover, L-745870-treated rats displayed microstructural changes, including greater number of bouts and reduced drinking duration, bout size and inter-bout intervals. Furthermore, the number of crosses and number of rears in the open field test remained unchanged for habituation and pharmacological phase. Finally, present findings suggest that D4R modulates the consumption of sugar solutions by alteration of hedonic responses, but the contribution of homeostatic systems is discussed. These results open perspectives for the potential use of the D4R antagonists for treating obesity or binge-eating behavior.

Hummingbird ingestion of low-concentration ethanol within artificial nectar.

Both frugivores and nectarivores are potentially exposed to dietary ethanol produced by fermentative yeasts which metabolize sugars. Some nectarivorous mammals exhibit a preference for low-concentration ethanol solutions compared to controls of comparable caloric content, but behavioural responses to ethanol by nectar-feeding birds are unknown. We investigated dietary preference by Anna's Hummingbirds (Calypte anna) for ethanol-enhanced sucrose solutions. Via repeated binary-choice experiments, three adult male hummingbirds were exposed to sucrose solutions containing 0%, 1% or 2% ethanol; rates of volitional nectar consumption were measured over a 3 h interval. Hummingbirds did not discriminate between 0% and 1% ethanol solutions, but exhibited significantly reduced rates of consumption of a 2% ethanol solution. Opportunistic measurements of ethanol concentrations within hummingbird feeders registered values peaking at about 0.05%. Ethanol at low concentrations (i.e. up to 1%) is not aversive to Anna's Hummingbirds and may be characteristic of both natural and anthropogenic nectars upon which they feed. Given high daily amounts of nectar consumption by hummingbirds, chronic physiological exposure to ethanol can thus be substantial, although naturally occurring concentrations within floral nectar are unknown.

Crystallization in highly supersaturated, agitated sucrose solutions

Supersaturated sucrose solutions that have been sufficiently cooled without nucleation represent a metastable system in which agitation promotes fast crystallization. Applications of this physically interesting process can be found, for example, in the production of fondants in confectionery. This work considers supersaturated sucrose–water solutions under agitation, different temperatures, and concentrations as simplified fondant model systems. Although simple in composition, such solutions undergo complex kinetic and thermodynamic processes during crystallization under agitation. Main attention is paid to the torque during constant kneading of the samples at controlled temperature, accompanied by light microscopic examination of a characteristic sample. All torque curves show a characteristic minimum followed by a sharp peak during crystallization, which are attributed to an interplay of changes in concentration of the continuous liquid phase, formation of big conglomerates, and breaking of largest particles during continued growth. When comparing the crystallization times with classical nucleation theory, it is found that the variations are related to temperature and supersaturation in the same way as given by induction time models of thermodynamics and statistical physics.

In vitro and in situ caries-preventive effect of a new combined fluoride and calcium experimental nanocomposite solution.

To assess the in vitro and in situ effect of experimental combined fluoride and calcium nanocomposite solutions on dental caries prevention. Nanocompound mesoporous silica (MS) with calcium (Ca) and sodium fluoride (NaF) - (MSCaNaF); MS with NaF (MSNaF), NaF solution (positive control), and deionized water (negative control - CG) were studied. The specimens (n=130) were submitted in vitro to a multispecies biofilm in the presence of 2% sucrose. After 24 h and 48 h, the culture medium pH, the percent of surface mineral loss (%SML), and lesion depth (ΔZ) were analyzed. In the in situ study, 10 volunteers participated in four phases of 7-days each. The products were applied on the specimens (n=240) before 20% sucrose solution drips. The polysaccharides (SEPS and IEPS), %SML and roughness (Sa) were evaluated. There was an in vitro decrease in pH values in 24h and 48h, compared to baseline. The MSCaNaF and MSNaF groups obtained lower values of %SML and ΔZ (p < 0.05) than CG and NaF after 24h and were similar to NaF after 48h (p<0.05). In situ results showed similar SEPS and IEPS among all groups after 48h. An after 7-days, the nanocomposites had similar values (p>0.05), while NaF was similar to CG (p>0.05). After 48h, the MSCaNaF and MSNaF reduced the %SML (p<0.05). After 7-days, both experimental nanocomposites were similar to NaF (p>0.05). Regarding Sa, MSCaNaF was better than NaF for both periods (p<0.05). The nanocomposites controlled the in vitro and in situ enamel demineralization, mainly in the initial periods.

Successful vitrification of embryos ≤500µm without puncture or aspiration of the blastocoele

To achieve good pregnancy rates following vitrification, embryos >300µm require micromanipulator-assisted puncture and blastocoele collapse. Without using a micromanipulator, Wilsher et al (Equine Veterinary Journal.2021;53:1227-1233) reported high pregnancy rates following vitrification of embryos 300-560µm using manual puncture but failed to achieve any pregnancies with non-punctured embryos. These manually punctured embryos were exposed to an equilibration medium (EM; HEPES culture medium + 7.5% DMSO + 7.5% ethylene glycol [EG]) for 6min. Extending the time to 8min in the non-puncture group did not improve results. The aim of this study was to determine if non-punctured embryos, exposed to considerably longer in EM (i.e.,15min) would, upon warming and transfer to recipients, result in acceptable pregnancy rates. Thirty, Grade 1 embryos were recovered on Day 7-8 post ovulation and divided into three groups based on size, G1 (≤300 µm; n = 8), G2 (>300 to ≤500µm; n=16) and G3 (>500µm; n=6). Median (range) embryo diameters for Groups 1 to 3 were 237.5 (180–280), 410 (310–500) and 575 (510–660) µm, respectively. Embryos were vitrified with a commercial human vitrification kit (Kitazato) utilising 2-step concentrations of DMSO and EG (7.5-15% v:v) in a HEPES culture medium containing gentamycin, trelahose and hydroxypropyl cellulose. At room temperature (RT) embryos were placed in EM for 15min prior toa vitrification solution for ≤90 sec, during which time they were loaded onto a Cryolock device, capped and plunged into LN2. Embryos were warmed in 1M sucrose solution of holding media (HM; H199 + 20% FBS + antibiotics) at 42°C for 1min before being transferred to HM + 0.5M sucrose at RT for 4min, then into Vigro Hold for a further 4min. Within 15min, embryos were transferred to recipient mares 6 days post ovulation. Mares were checked thrice for pregnancy and to ensure continuing embryonic development before administration of prostaglandin. Two mares were left pregnant until the heartbeat and expanding allantois stage in groups achieving pregnancies. G1 and G2 embryos achieved a higher pregnancy rate than G3 in which no embryos survived (87.5% [7/8] vs. 75% [12/16] vs. 0% [0/6], respectively; P<0.001). One early embryonic death (EED) occurred in G2 (350µm) between Days 12-14. The four embryos in G2 that did not result in a pregnancy were 330, 380, 425 and 500µm. This study shows that non-punctured embryos <500µm can survive vitrification and result in excellent pregnancy rates (19/24 [79%]) following a 15min exposure to equilibration medium containing 7.5%EG and 7.5%DMSO. Larger numbers of pregnancies are required to ensure that the longer exposure time to cryoprotectants does not increase the risk of EED. Nevertheless, this protocol negates the need to puncture embryos <500µm providing an easy and successful way to vitrify them.

Ice recrystallization inhibition effect of cellulose nanocrystals at constant and cycling temperatures

Understanding the effects of ice recrystallization inhibitors at varying temperatures is critical for evaluating their applications. We studied the ice recrystallization inhibition (IRI) effects of cellulose nanocrystals (CNCs) at constant and cycling temperatures. A splat assay using a 3.0 % sucrose solution showed that the IRI effect of 0.2 % CNCs decreased with increasing temperatures from −10 °C to −2 °C; the IRI effects of 0.5 % and 1.0 % CNCs remained unchanged for an increase in temperature from −10 °C to −4 °C but decreased at the temperature of −2 °C. A sandwich assay using a 25.0 % sucrose solution revealed that IRI effects increased with increasing temperatures, except in the presence of 0.2 % and 0.5 % CNCs at −5 °C and − 4 °C. A sandwich assay using a 35.0 % sucrose solution revealed that better IRI effects were observed at higher temperatures at all CNCs concentrations. At cycling temperatures, CNCs were inactive for storage times for ≤2 h, regardless of the rate, holding time, and amplitude of temperature fluctuation, but were active for storage times of 2 and 10 days. The IRI effects of CNCs at different temperatures may be related to the coverage of CNCs on ice surface, diffusion rate of CNCs to ice surface, and types of ice recrystallization.

Saliva Decreases Sucrose-Induced Cariogenicity in an Experimental Biological Caries Model.

Whether a minimum quantity of saliva inhibit the caries process remains uncertain. This study aimed to investigate the impact of saliva dilutions on an in vitro caries model using Streptococcus mutans (S. mutans) biofilms. S. mutans biofilms were cultivated on enamel and root dentin slabs, in culture media containing different proportions of saliva (v/v): 0%, 5%, 10%, 25%, 50%, 75%, and 100% saliva, and exposed to a 10% sucrose solution (5 min, 3x/day), with appropriate controls. After 5 (enamel) and 4 (dentin) days, demineralization, biomass, viable bacteria, and polysaccharide formation were analyzed. The acidogenicity of the spent media was monitored overtime. Each assay was performed in triplicate across two independent experiments (n = 6). In both enamel and dentin, an inverse relationship was observed between acidogenicity, demineralization, and the proportion of saliva. Even small quantities of saliva incorporated into the media led to a noticeable reduction in enamel and dentin demineralization. Saliva presence resulted in significant reductions in biomass, viable S. mutans cells, and polysaccharides, with the effects being concentration-dependent for both tissues. High quantities of saliva can almost completely inhibit sucrose-induced cariogenicity, while even small amounts exhibit a dose-dependent caries-protective effect.

DIFFERENCES OF SHORT-TERM CONSUMPTION OF SEMENDO ROBUSTA AND ARABICA COFFEE TOWARDS SWEET TASTE SENSITIVITY

The most consumed and cultivated coffee in Indonesia is robusta and arabica coffee. Robusta and arabica coffee have different characteristics such as morphology, contents, and taste. Coffee consumption could cause alteration in taste sensitivity, especially sweet taste. Those could affect daily sugar consumption. The present study aimed to determine the differences of short-term consumption of semendo robusta and arabica coffee towards sweet taste sensitivity. This study used experimental study with a cross-over design approach that involved 21 students from the Faculty of Medicine Sriwijaya University. Semendo robusta and arabica coffee are used in this study. Sweet taste sensitivity was tested using the whole mouth test method by rinsed with sucrose solution at a concentration of 0,16, 0,32, 0,64, and 1,28 mol/l, which was given from the lowest concentration. Sweet taste sensitivity scores were rated at baseline and after the consumption of semendo robusta and arabica coffee which took place on different days. The lowest sucrose concentration that was correctly interpreted by the subject was noted as a taste sensitivity score. Data were analyzed using the Chi-square test. The chi-square test showed that the decrease in sweet taste sensitivity was more frequently happening after semendo arabica coffee consumption than semendo robusta coffee consumption (p&lt;0,05). Short-term consumption of semendo arabica coffee has significantly increased the risk of sweet taste sensitivity reduction 4 times greater than semendo robusta coffee. There were differences in sweet taste sensitivity between short-term consumption of semendo robusta and arabica coffee.

Ice recrystallization inhibition behavior by wheat flour and its synergy effect with antifreeze protein III

Ice recrystallization (IR) is an undesirable phenomenon in which the size of an ice crystal grows in the frozen medium. Based on the Ostwald ripening theory, the IR kinetics of wheat flour system were investigated under isothermal conditions (−10 °C). The results showed that 30% (w/w) sucrose solution had an IR rate of 3.34 ± 0.29 μm3/min, however adding 5% (w/w) wheat flour reduced the rate to 0.56 ± 0.15 μm3/min. To understand the inhibitory effect of wheat flour, the size distribution was analyzed. The results indicated that wheat flour reduced both the size and size distribution of the ice crystals in the sucrose solution, suggesting that narrowing the size distribution is the candidate mechanism for IR inhibition. Further, combining antifreeze protein III with the wheat flour system decreased IR rate in a synergistic manner. In presence of wheat flour, only 0.1 μg/mL of AFP III was sufficient to lower IR rate significantly, while without it, 0.5 μg/mL of AFP III was required.

Oligosaccharide, sucrose, and allulose effects on the pasting and retrogradation behaviors of wheat starch

The pasting and retrogradation behaviors of starch are altered by the presence of sugars and are important in dictating the storage stability and texture of starch-containing foods. The use of oligosaccharides (OS) and allulose in reduced-sugar formulations is being explored. The objectives of this study were to determine the impacts of different types and concentrations (0% to 60% w/w) of OS (fructo-OS, gluco-OS, isomalto-OS, gluco-dextrin, and xylo-OS) and allulose on the pasting and retrogradation attributes of wheat starch compared to starch in water (control) or sucrose solutions using DSC and rheometry. Physicochemical properties of the additives and their effects on amylose leaching were also considered. Significant differences in starch pasting, retrogradation, and amylose leaching were found between the control and additive solutions, influenced by additive type and concentration. Allulose increased starch paste viscosity and promoted retrogradation over time (60% conc. PV = 7628 cP; ΔHret, 14 = 3.18 J/g) compared to the control (PV = 1473 cP; ΔHret, 14 = 2.66 J/g) and all OS (PV = 14 to 1834 cP; ΔHret,14 = 0.34 to 3.08 J/g). In the allulose, sucrose, and xylo-OS solutions, compared to the other OS types, the gelatinization and pasting temperatures of starch were lower, more amylose leaching occurred, and pasting viscosities were higher. Increasing OS concentrations elevated gelatinization and pasting temperatures. In most 60% OS solutions these temperatures exceeded 95 °C thereby preventing starch gelatinization and pasting in the rheological analysis, and in conditions relevant for inhibiting starch gelatinization in low moisture-sweetened products. Fructose-analog additives (allulose and fructo-OS) promoted starch retrogradation more than the other additives, while xylo-OS was the only additive that limited retrogradation across all OS concentrations. The correlations and quantitative findings from this study will assist product developers in selecting health-promoting sugar replacer ingredients that impart desirable texture and shelf-life properties in starch-containing foods.

Jasmonic acid and salicylic acid induced defensive response in wine grapes against Drosophila suzukii (Diptera: Drosophilidae)

To better understand the elicitor induced defense in wine grapes against Drosophila suzukii (Matsumura), two varieties, Pinot Noir and Chardonnay, were sprayed with jasmonic acid (JA) and salicylic acid (SA). Total phenols, total flavonoids, total tannins and total soluble sugars were quantified. Oviposition preference by D. suzukii in response to JA and SA applications were also studied. Behavioral response of D. suzukii to various sugars was recorded. The effect of flavonoids (gallic acid, catechin, quercetin at 100 and 500 ppm) on mortality of D. suzukii was also studied in CAFE assay. Our results showed that JA and SA application significantly affected phenol, flavonoid and tannin contents of grapes. Reduced injury was observed in treated plants; this reduction was more pronounced in Chardonnay than Pinot Noir. The number of eggs laid by D. suzukii females was lower in JA and SA-treated plants; this reduction was more pronounced under no-choice conditions than under choice conditions. In prandial behavior, sucrose solution (5%), glucose solution (5%), fructose solution (5%), sucrose (5%) + yeast (5%) solutions and yeast solutions (5%) showed higher attraction of D. suzukii females compared to control treatments. Among flavonoids, catechin (100 ppm) showed higher mortality of D. suzukii than rest of the treatments. The results of this study can be used for developing management strategies of D. suzukii in wine grapes and related crops.

Hydrolysis of High Concentration Sucrose Solution into Glucose and Fructose over Amberlyst-15 Catalyst

This study aimed to investigate the effects of the reaction time and temperature on the hydrolysis of sucrose to glucose and fructose using an Amberlyst-15 catalyst. The experiments were conducted in a 100 mL high-pressure batch reactor. The initial sucrose concentration of 500 g/L, initial nitrogen pressure of 101.3 kPa, and catalyst loading of 0.2 g remained constant during the reactions. An increase in the reaction temperature and time, which varied in the range of 303–373 K and 1–12 h, respectively, resulted in an increase in the glucose and fructose yields owing to the high acidity of Amberlyst-15. The most elevated glucose and fructose yields based on carbon moles of 0.50 mol-C/mol-C and 0.49 mol-C/mol-C, respectively, were obtained at 373 K after 3 h with complete sucrose conversion. Moreover, Amberlyst-15 was reused for more than 24 cycles, with complete sucrose conversion and a high yield of inverted sugar. Therefore, Amberlyst-15 is an active, selective, and stable catalyst for sucrose hydrolysis.

A New Model-Based Approach for the Development of Freeze-Drying Cycles Using a Small-Scale Freeze-Dryer

This paper presents a model-based approach for the design of the primary drying stage of a freeze-drying process using a small-scale freeze-dryer (MicroFD® by Millrock Technology Inc.). Gravimetric tests, coupled with a model of the heat transfer to the product in the vials that account also for the heat exchange between the edge vials and the central vials, are used to infer the heat transfer coefficient from the shelf to the product in the vial (Kv), that is expected to be (almost) the same in different freeze-dryers. Differently from other approaches previously proposed, the operating conditions in MicroFD® are not chosen to mimic the dynamics of another freeze-dryer: this allows saving time and resources as no experiments are needed in the large-scale unit, and no additional tests in the small-scale unit, apart from the three gravimetric tests usually needed to assess the effect of chamber pressure on Kv. With respect to the other model parameter, Rp, the resistance of the dried cake to mass transfer, it is not influenced by the equipment and, thus values obtained in a freeze-dryer may be used to simulate the drying in a different unit, provided the same filling conditions are used, as well as the same operating conditions in the freezing stage, and cake collapse (or shrinkage) is avoided. The method was validated considering ice sublimation in two types of vials (2R and 6R) and at different operating conditions (6.7, 13.3 and 26.7 Pa), with the freeze-drying of a 5% w/w sucrose solution as a test case. An accurate estimate for both Kv and Rp was obtained with respect to the values obtained in a pilot-scale equipment, determined through independent tests for validation purposes. Simulation of the product temperature and drying time in a different unit was then possible, and results were validated experimentally.