Test Beverages Research Articles

A One-Week Elderberry Juice Intervention Augments the Fecal Microbiota and Suggests Improvement in Glucose Tolerance and Fat Oxidation in a Randomized Controlled Trial.

Obesity is a costly and ongoing health complication in the United States and globally. Bioactive-rich foods, especially those providing polyphenols, represent an emerging and attractive strategy to address this issue. Berry-derived anthocyanins and their metabolites are of particular interest for their bioactive effects, including weight maintenance and protection from metabolic aberrations. Earlier findings from small clinical trials suggest modulation of substrate oxidation and glucose tolerance with mediation of prospective benefits attributable to the gut microbiota, but mixed results suggest appropriate anthocyanin dosing poses a challenge. The objective of this randomized, placebo-controlled study was to determine if anthocyanin-dense elderberry juice (EBJ) reproduces glucoregulatory and substrate oxidation effects observed with other berries and if this is mediated by the gut microbiota. Overweight or obese adults (BMI > 25 kg/m2) without chronic illnesses were randomized to a 5-week crossover study protocol with two 1-week periods of twice-daily EBJ or placebo (PL) separated by a washout period. Each treatment period included 4 days of controlled feeding with a 40% fat diet to allow for comparison of measurements in fecal microbiota, meal tolerance testing (MTT), and indirect calorimetry between test beverages. Eighteen study volunteers completed the study. At the phylum level, EBJ significantly increased Firmicutes and Actinobacteria, and decreased Bacteroidetes. At the genus level, EBJ increased Faecalibacterium, Ruminococcaceae, and Bifidobacterium and decreased Bacteroides and lactic acid-producing bacteria, indicating a positive response to EBJ. Supporting the changes to the microbiota, the EBJ treatment significantly reduced blood glucose following the MTT. Fat oxidation also increased significantly both during the MTT and 30 min of moderate physical activity with the EBJ treatment. Our findings confirm the bioactivity of EBJ-sourced anthocyanins on outcomes related to gut health and obesity. Follow-up investigation is needed to confirm our findings and to test for longer durations.

To assess the effect of selected locally available beverages on salivary pH, flow rate, and oral clearance rate among adults

Aim: The aim of this study is to assess the effect of selected locally available beverages on salivary pH, flow rate, and oral clearance rate among adults. Materials and Methods: A quantitative diagnostic method for dental caries would improve oral health, which directly affects the quality of life. The pH scale measures how acidic or basic a solution is, with 7 being neutral. When the pH of plaque drops below normal, or <5.5, the acidity starts to dissolve minerals and destroy the tooth’s enamel. This clinical trial will be conducted on 40 subjects. Test beverages will be Red Bull, mixed fruit juice, tea, and sweetened milk. Unstimulated salivary samples will be collected for each study subject at least 1 h after their breakfast. After the collection of baseline salivary samples, the subjects will be given one beverage to drink, and then stimulated saliva samples will be collected at fixed time intervals. A digital pH meter will be used to measure the pH at every step. Statistical Analysis: This will be carried out using SPSS version 17, one-way ANOVA, and post hoc Tukey’s test will be applied in the statistical tests. Results: The maximum drop in pH was seen in the case of carbonated beverage (Red Bull), the oral clearance for all the liquid food items was achieved at 14 minutes. Conclusions: Liquids had a considerable cariogenic and erosive potential despite their quick clearance from the mouth cavity. it is always recommended to limit beverage consumption to maintain good dental health.

Spectrophotometric evaluation of color stability of novel composites following exposure to antioxidant beverages: An in vitro study.

Color matching and stability are the essential considerations in restorative dentistry, as they contribute to the longevity and esthetic appeal of the restorations. Composites with nanoparticles and more filler content are anticipated to be more color-stable. The aim of the study was to assess and contrast the color stability of esthetic restoration materials following exposure to various antioxidant beverages. A Class V cavity was prepared on the buccal surface of 40 maxillary premolars. The specimens were divided into two groups: microhybrid (MH) and nanohybrid (NH) composite. The baseline color of each tooth sample was measured and then, the samples were categorized into four subgroups based on the immersion solution (pomegranate juice, beetroot juice, black plum juice, and distilled water) and evaluated on day 1, day 7, day 14, and day 21 using a spectrophotometer-based on CIE L*a*b* color scale. For spectrophotometer analysis, CIE XYZ data were obtained and converted to CIELAB. The samples mean difference in ΔE values before and after being immersed in various beverages. The data were statistically analyzed using an independent t-test and one-way analysis of variance. MH and NH composite materials showed color change after being exposed to the test beverages. MH composite causes more color change than NH composite at all-time intervals. Black plum showed the greatest discoloration in both composites.

Effects of Heat-Treated Lactobacillus helveticus CP790-Fermented Milk on Gastrointestinal Health in Healthy Adults: A Randomized Double-Blind Placebo-Controlled Trial.

Probiotic-fermented milk is commonly used to maintain intestinal health. However, the effects of heat-treated fermented milk, which does not contain live microorganisms, on intestinal function are not yet fully understood. This study aimed to investigate whether heat-treated Lactobacillus helveticus CP790-fermented milk affects fecal microbiota and gut health as a "postbiotic". A randomized, double-blind, placebo-controlled trial was conducted in healthy Japanese individuals aged 20-59 years with a tendency toward constipation. Participants consumed 100 mL of either the test beverage (n = 60) or placebo beverage (n = 60) for four weeks. The test beverages were prepared with heat-treated CP790-fermented milk, while the placebo beverages were prepared with nonfermented milk flavored with lactic acid. Fecal samples were analyzed using 16S rRNA gene sequencing. Constipation symptoms were assessed using defecation logs and the Patient Assessment of Constipation Symptoms (PAC-SYM) questionnaire. Mood state was also assessed using the Profile of Mood States 2 (POMS2) questionnaire to explore its potential as a "psychobiotic". Desulfobacterota were significantly decreased by CP790-fermented milk intake. PICRUSt2 analysis predicted a decrease in the proportion of genes involved in the sulfate reduction pathway following the consumption of CP790-fermented milk. The CP790-fermented milk intervention significantly improved stool consistency and straining during defecation. These improvements were correlated with a decrease in Desulfobacterota. After the intervention, overall mood, expressed as total mood disturbance, and depression-dejection were significantly better in the CP790 group than in the placebo group. These results suggest that the intake of CP790-fermented milk could be effective in modulating gut microbiota and improving constipation symptoms and mood states.

Comparative Evaluation of Microleakage of Fiber-reinforced Glass Ionomer Cement and Conventional Glass Ionomer Cement Restorations Immersed in Three Different Beverages: In Vitro Study.

The aim of the study was to compare and evaluate the microleakage of fiber-reinforced glass ionomer cement (GIC) and conventional glass ionomer cement restorations immersed in three different beverages. A total of 96 human exfoliating deciduous molars were selected which were cleaned and disinfected. Standardized Class V cavity preparations were done and buccal surface were restored with experimental fiber-reinforced glass ionomer cement (Exp-FRGIC), lingual surface were restored with Type II conventional GIC. They were divided into four groups according to the test beverage. The samples were subjected to various immersion regimes and evaluated for microleakage under stereomicroscope. Intragroup comparison for (Exp-FRGIC) showed significant microleakage when immersed in fresh fruit juice at high immersion whereas intragroup comparison in conventional GIC, showed highest microleakage with soft drink. Intergroup comparison of (Exp-FRGIC) in high immersion regime, showed more microleakage with specimen immersed in soft drink followed by fresh fruit juice. It can thus be concluded that the three beverages used in the study affected the microleakage of both restorative materials significantly. Increasing usage of fruit juices in the pediatric diet has a definite impact on the progression of caries and it directly or indirectly affects the quality of restorations placed in the oral cavity. How to cite this article: George MA, Chandak SA, Khekade SH, et al. Comparative Evaluation of Microleakage of Fiber-reinforced Glass Ionomer Cement and Conventional Glass Ionomer Cement Restorations Immersed in Three Different Beverages: In Vitro Study. J Contemp Dent Pract 2024;25(4):346-353.

Effects of ingesting beverages containing glycerol and sodium with isomaltulose or sucrose on fluid retention in young adults: a single-blind, randomized crossover trial.

We evaluated changes in hyperhydration and beverage hydration index (BHI, a composite measure of fluid balance after consuming a test beverage relative to water) during resting, induced by the consumption of beverages containing glycerol and sodium supplemented with fast-absorbing sucrose or slow-absorbing isomaltulose. In a randomized crossover, single-blinded protocol (clinical trials registry: UMIN000042644), 14 young physically active adults (three women) consumed 1L of beverage containing either 7% glycerol+0.5% sodium (Gly+Na), Gly+Na plus 7% sucrose (Gly+Na+Suc), Gly+Na plus 7% isomaltulose (Gly+Na+Iso), or water (CON) over a 40min period. We assessed the change in plasma volume (ΔPV), BHI (calculated from cumulative urine output following consumption of water relative to that of the beverage), and blood glucose and sodiumfor 180min after initiating ingestion. Total urine volume was reduced in all beverages containing glycerol and sodium compared to CON (all P≤0.002). The addition of isomaltulose increased BHI by ∼45% (3.43±1.0vs. 2.50±0.7 for Gly+Na, P=0.011) whereas sucrose did not (2.6±0.6, P=0.826). The PV expansion was earliest for Gly+Na (30min), slower for Gly+Na+Suc (90min), and slowest for Gly+Na+Iso (120min) with a concomitant lag in the increase of blood glucose and sodium concentrations. Supplementation of beverages containing glycerol and sodium with isomaltulose but not sucrose enhances BHI from those of glycerol and sodium only under a resting state, likely due to the slow absorption of isomaltulose-derived monosaccharides (i.e., glucose and fructose).

Acute Effects of Coffee Consumption on Blood Pressure and Endothelial Function in Individuals with Hypertension on Antihypertensive Drug Treatment: A Randomized Crossover Trial.

Coffee is a complex brew that contains several bioactive compounds and some of them can influence blood pressure (BP) and endothelial function (EF), such as caffeine and chlorogenic acids (CGAs). This study aimed to evaluate the acute effects of coffee on BP and EF in individuals with hypertension on drug treatment who were habitual coffee consumers. This randomized crossover trial assigned 16 adults with hypertension to receive three test beverages one week apart: caffeinated coffee (CC; 135mg caffeine, 61mg CGAs), decaffeinated coffee (DC; 5mg caffeine, 68mg CGAs), and water. BP was continuously evaluated from 15min before to 90min after test beverages by digital photoplethysmography. Reactive hyperemia index (RHI) assessed by peripheral arterial tonometry evaluated EF before and at 90min after test beverages. At the same time points, microvascular reactivity was assessed by laser speckle contrast imaging. Repeated-measures-ANOVA evaluated the effect of time, the effect of beverage, and the interaction between time and beverage (treatment effect). Although the intake of CC produced a significant increase in BP and a significant decrease in RHI, these changes were also observed after the intake of DC and were not significantly different from the modifications observed after the consumption of DC and water. Microvascular reactivity did not present significant changes after the 3 beverages. CC in comparison with DC and water neither promoted an acute increase in BP nor produced an improvement or deleterious effect on EF in individuals with hypertension on drug treatment who were coffee consumers.

Effect of 100% Orange Juice and a Volume-Matched Sugar-Sweetened Drink on Subjective Appetite, Food Intake, and Glycemic Response in Adults.

Dietary recommendations to reduce the consumption of free sugars often group 100% fruit juice with other sugar-containing beverages. The objective of this study was to determine the effect of consuming 100% orange juice compared to an orange drink on next-meal food intake (FI), glycemic response, average appetite, emotions, and sensory characteristics in normal-weight adults. Thirty-six normal-weight adults (age: 26.8 ± 0.9 years) consumed, in random order and at least 5 days apart, three 240 mL test beverages as follows: (a) 100% orange juice, (b) orange drink, or (c) water. Subjective sweetness and pleasantness were determined immediately after test beverage consumption. Glycemic response, average appetite, and subjective emotions were measured every 15 min for 60 min. Food intake was determined at a pizza lunch 60 min later. Rest-of-day glycemic response and energy intake (EI) were determined using a continuous glucose monitor and food record, respectively. Lunch FI (p = 0.054) and total EI (p = 0.01) were both lower after 100% orange juice compared with the orange drink. Caloric compensation was 84% after 100% orange juice and -25% after the orange drink (p = 0.047). Average appetite was not significantly different between the test beverages (p > 0.05). Blood glucose iAUC adjusted for available carbohydrate was lower after 100% orange juice compared with the orange drink (p < 0.001). Rest-of-day blood glucose concentrations were lower after 100% orange juice compared with the orange drink (p = 0.03) and water control (p < 0.001). In conclusion, consumption of 100% orange juice as a preload resulted in higher caloric compensation, lower total daily EI, and lower blood glucose concentrations compared to the orange drink.

Branched-chain ketoacid co-ingestion with protein lowers amino acid oxidation during hemodialysis: A randomized controlled cross-over trial

Hemodialysis removes amino acids from the circulation, thereby stimulating muscle proteolysis. Protein ingestion during hemodialysis can compensate for amino acid removal but may also increase uremic toxin production. Branched-chain ketoacid (BCKA) co-ingestion may provide an additional anabolic stimulus without adding to uremic toxin accumulation. In the present study we assessed the impact of BCKA co-ingestion with protein on forearm amino acid balance and amino acid oxidation during hemodialysis. Nine patients (age: 73±10y) on chronic hemodialysis participated in this crossover trial. During two 4-h hemodialysis sessions, patients ingested 18g protein with (PRO+BCKA) or without (PRO) 9g BCKAs in a randomized order. Test beverages were labeled with L-[ring-13C6]-phenylalanine and provided throughout the last 3h of hemodialysis as 18 equal sips consumed with 10-min intervals. Arterial and venous plasma as well as breath samples were collected frequently throughout hemodialysis. Arterial plasma total amino acid (TAA) concentrations during PRO and PRO+BCKA treatments were significantly lower after 1h of hemodialysis (2.6±0.3 and 2.6±0.3mmol/L, respectively) when compared to pre-hemodialysis concentrations (4.2±1.0 and 4.0±0.5mmol/L, respectively; time effect: P<0.001). Arterial plasma TAA concentrations increased throughout test beverage ingestion (time effect: P=0.027) without differences between treatments (time∗treatment: P=0.62). Forearm arteriovenous TAA balance during test beverage ingestion did not differ between timepoints (time effect: P=0.31) or treatments (time∗treatment: P=0.34). Whole-body phenylalanine oxidation was 33±16% lower during PRO+BCKA when compared to PRO treatments (P<0.001). BCKA co-ingestion with protein during hemodialysis does not improve forearm net protein balance but lowers amino acid oxidation.

The Ferret as a Model for Evaluation of the Bioavailabilities of All-trans-β-Carotene and Its Isomers

The objective was to develop the ferret as a model for evaluation of the bioavailabilities of natural and synthetic beta-carotenes in foods. For these studies, a low carotenoid purified diet was formulated that produced excellent food intake and adequate growth. After consuming the diet for 16 d, ferrets were randomly assigned to one of three groups. For a 10-d period, they ingested a standardized amount of all-trans-beta-carotene (18 mumol/L) from either carrot juice, a test beverage of beta-carotene beadlets dispersed in fruit juices, or a control beverage of beta-carotene beadlets dispersed in water. Accumulations of all-trans-beta-carotene in the sera, livers and adrenals of ferrets that consumed the carrot juice were significantly lower (P < 0.02) compared with those of ferrets that consumed the test or control beverages. The content of a cis-isomer component relative to that of all-trans-beta-carotene was higher in each beta-carotene beadlet-fortified beverage than in the liver and adrenal tissues of ferrets that ingested the beverage; the cis-isomer was not measurable in sera. The content of all-trans-beta-carotene relative to that of all-trans-alpha-carotene, a structural isomer, was higher in carrot juice than in sera of ferrets that ingested the juice. We conclude that: 1) all-trans-beta-carotene is less bioavailable from carrot juice than from beta-carotene beadlet-fortified beverages, and 2) there are apparent bioavailability differences between isomers of beta-carotene in ferrets.

Glycemic index and insulin index after a standard carbohydrate meal consumed with live kombucha: A randomised, placebo-controlled, crossover trial.

Kombucha is a complex probiotic beverage made from fermented tea, yet despite extensive historical, anecdotal, and in-vivo evidence for its health benefits, no controlled trials have been published on its effect on humans. We conducted a randomised placebo-controlled, cross-over study that examined the Glycemic Index (GI) and Insulin Index (II) responses after a standardised high-GI meal consumed with three different test beverages (soda water, diet lemonade soft drink and an unpasteurised kombucha) in 11 healthy adults. The study was prospectively registered with the Australian New Zealand Clinical Trials Registry (anzctr.org.au: 12620000460909). Soda water was used as the control beverage. GI or II values were calculated by expressing the 2-h blood glucose or insulin response as a percentage of the response produced by 50 g of glucose dissolved in water. There was no statistically significant difference in GI or II between the standard meal consumed with soda water (GI: 86 and II: 85) or diet soft drink (GI: 84 and II: 81, (p = 0.929 for GI and p = 0.374 for II). In contrast, when kombucha was consumed there was a clinically significant reduction in GI and II (GI: 68, p = 0.041 and II: 70, p = 0.041) compared to the meal consumed with soda water. These results suggest live kombucha can produce reductions in acute postprandial hyperglycemia. Further studies examining the mechanisms and potential therapeutic benefits of kombucha are warranted.

Effects of Milk Amazake on Skin Elasticity, Hydration, and Transepidermal Water Loss: An 8-Week Double-Blind, Randomized, Controlled Trial.

Amazakes made from rice and koji mold are rich in nutrients, such as groups of vitamin B, minerals, essential amino acids, and oligosaccharides, and can improve skin moisturization. However, there are few reports on milk amazake, made from milk and koji mold. Therefore, in this double-blind, randomized controlled trial, we investigate the effect of milk amazake on skin function. Healthy women and men (n = 40) were randomly allocated to the milk amazake or placebo group. The test beverage was consumed once daily for 8 weeks. Skin elasticity, hydration, and transepidermal water loss (TEWL) were measured at baseline and at weeks 4 and 8, and all subjects completed the trial. Skin elasticity (R2 and R5) at 8 weeks was significantly increased in the milk amazake group compared with baseline. In addition, changes in R5 in the milk amazake group were significantly higher than those in the placebo group. Conversely, TEWL, an evaluation item of skin moisturizing function at 8 weeks, was significantly decreased in the active group compared with baseline. In conclusion, milk amazake may be useful as a functional food for improving skin function.

Evaluation of novel beverage formulations for hydration enhancement in humans

Abstract This study evaluated the influence of novel beverage formulations on bioimpedance- and urine-based hydration markers. Thirty young healthy adults (n=16 females, n=14 males; age: 23.2±3.7 years; BMI: 24.3±3.3 kg/m2) participated in a randomized, double-blind, placebo-controlled, crossover study. Participants completed three conditions with baseline bioimpedance, urine, and body mass assessments, followed by ingestion of one liter of a test beverage over a 30-minute period. The three beverages were: active hydration formulation in still (AFstill) or sparkling (AFspark) water and a still water control. The active formulations were identical in concentrations of alpha-cyclodextrin and complexing agents. Following beverage ingestion, bioimpedance assessments were performed every 15 minutes for two hours, followed by final urinary and body mass assessments. The primary bioimpedance outcomes were phase angle at 50 kHz, resistance of the extra-cellular compartment (R0), and resistance of the intracellular compartment (Ri). Data were analyzed using linear mixed effects models, Friedman tests, and Wilcoxon tests. Statistically significant changes in phase angle values were observed at 30 (p=0.004) and 45 minutes (p=0.024) following the initiation of beverage ingestion in the AFstill condition as compared to the reference model (i.e., control condition at baseline). Although differences between conditions were not statistically significant at later time points, the data were consistent with AFstill having greater elevations in phase angle throughout the monitoring period. At the 30-minute time point only, statistically significant differences in R0 for AFspark (p&lt;0.001) and in Ri for AFstill (p=0.008) were observed. When averaged across post-ingestion time points, there was a trend (p=0.08) for Ri differences between conditions. The net fluid balance was greater than zero, indicating retention of ingested fluid, for AFstill (p=0.02) and control (p=0.03), with a trend for AFspark (p=0.06). In conclusion, an active formulation containing alpha-cyclodextrin in still water demonstrated potential benefits for enhancing hydration markers in humans.

Effect of Combined Ingestion of L-Theanine and L-Arginine for Short-Term Psychological Stress in Young Adults: A Randomized Placebo-Controlled Study.

l-Theanine, the most abundant amino acid component in green tea, has anti-stress effects and refreshes the mental state. A recent study demonstrated that l-arginine, the second most abundant amino acid in green tea, might enhance the anti-stress effects of l-theanine. The aim of this study was to evaluated the effects of combined ingestion of l-theanine and l-arginine on psychological stress in humans. A randomized placebo-controlled trial was conducted including 120 healthy young adults (mean age 22.4 y, 63.3% female). Subjects were randomly assigned to theanine (200 mg l-theanine), combined theanine/arginine (200 mg l-theanine, 50 mg l-arginine), or placebo groups. After consuming a test beverage, we administered a stress-loading test (Uchida-Kraepelin performance test) and performed salivary alpha-amylase activity (sAA) measurements to assess the physiological stress response at 0 min (immediately after), 5 min, and 15 min. The changes in sAA at 15 min after the stress-loading test were -2.75 (11.2) kIU/L in the theanine/arginine group, -0.40 (11.5) kIU/L in the theanine group, and 6.95 (18.6) kIU/L in the placebo group. The values in the theanine/arginine (p=0.007) and theanine (p=0.02) groups differed significantly from those in the placebo group. However, the difference between theanine/arginine and theanine groups, was not statistically significant (p=0.74). From this study, no clear conclusion could be drawn regarding the potentiating effect of theanine and arginine combined ingestion on anti-stress effects in human.

Study of Selected Beverages with Β-Glucan from Oats and Barley on Physical Properties, Sensory Perception, Glycemic Index and Satiety

Over recent years, more and more products with β-glucan have appeared in the market. This study was conducted to determine the physical, sensory evaluation and glycemic index (GI) of selected popular beverages with β-glucan in the Malaysian market, which were Biogrow Oat BG22 (from oats) and Biolife Barley BG25 (from barley). The physical parameters measured were colour, viscosity, and total suspended solid. Sensory analysis was conducted on 30 subjects using the 7-point hedonic scale. Attributes assessed were colour, aroma, viscosity, sweetness and overall acceptance. A total of 10 subjects were involved in the determination of GI value of these beverages. A total of 25 g glucose was used as the reference. Test meals also contained 25 g available carbohydrate and all beverages were mixed with 250 mL water. Blood samples (finger prick) were taken every 15 minutes (first hour) and 30 minutes (second hour) for the duration of 120 minutes after the food sample consumption. Test protocol was based on ISO26642:2010. Blood glucose values were determined using glucometer. A total of 30 subjects were chosen for the determination of satiety scores. Labelled magnitude satiety scale was used to measure satiety scores before and after test beverage consumption. Subjects were required to assess their perception of fullness or hunger by marking on the labelled magnitude satiety scale every 15 minutes for the first hour and 30 minutes for subsequent 2 hour for a total of 180 minutes. The colour analysis showed that BG25 and BG22 were slightly yellow due to positive b* value. The BG22 was more viscous and do not contain any sugar compared to BG25. Blood glucose level after glucose intake reached optimum level (9.9 mmol/L) at 30 minutes while BG25 and BG22 reached optimum level at 45 minutes with the value 7.9 mmol/L and 6.4 mmol/L respectively. Significant difference was found for attributes aroma, viscosity and overall acceptance of the two products. Our study found, BG22 from oats were has better physical attributes and is better accepted by the panelists. However, it is suggested that both products be taken together with milk or soy to improve the taste. The GI for BG25 was 79 (high GI) while BG22 was 32 (low GI). The BG22 with lower GI is significantly more satiating than BG25 and perhaps can be a choice of beverage for people who are managing diabetes and obesity.

Koji amazake Maintains Water Content in the Left Cheek Skin of Healthy Adults: A Randomized, Double-Blind, Placebo-Controlled, Parallel-Group, Comparative Trial.

PurposeImprovement in water content and skin barrier function on human skin is believed to be induced by koji amazake, a non-alcoholic beverage derived from rice fermented by Aspergillus oryzae (A. oryzae). In order to scientifically identify the effects of koji amazake on human skin, we performed a randomized, double-blind, placebo-controlled, parallel-group comparative trial and quantified the content of glucosylceramide (GlcCer) which would be responsible for the effects.Participants and MethodsHealthy adults concerned with their skin dryness were divided into koji amazake (N = 30) or placebo group (N = 30). During this test, the test beverages were ingested at 118 g/day. Their water content and trans-epidermal water loss (TEWL) were measured at 0 week (baseline) and 8 weeks. The content of GlcCer in test beverages was quantified by HPLC-ELSD.ResultsIn comparison with the placebo group, the water content in the left cheek of individuals in the koji amazake group was maintained for 8 weeks. In addition, changes in water content from the baseline to 8 weeks differed significantly between the koji amazake (0.19) and placebo groups (−3.98). Unexpectedly, there was no significant difference in the TEWL between koji amazake and placebo group. We analyzed GlcCer in both koji amazake and placebo beverages, which were found to contain 1.35 ± 0.11 and 0.30 ± 0.07 mg/118 g, respectively. The amount of GlcCer in koji amazake was approximately equal to the dosage of plant-derived GlcCer which has the ability to improve water content and TEWL in humans.ConclusionPresent study has shown that intake of koji amazake contributes to maintain the water content only on the left cheek. The content of GlcCer derived from koji amazake was adequate for maintenance of the water content compared to previous reports. Therefore, it was concluded that GlcCer in koji amazake acts as a functional ingredient.

Quantifying the degree of white spot lesions on enamel caused by different commercial beverages using the Canary Caries Detection System: An in vitro study.

Background. The use of sports and energy drinks has drastically increased in the adolescent population. This population often is in orthodontic treatment, and the use of such drinks with poor oral hygiene promotes the development of white spot lesions (WSLs). Quantifying the degree of the lesion has been limited in the past. The hypothesis was that the Canary Caries Detection System could be used to quantify the degree of WSLs caused by different commercial beverages.Methods. A total of 105 extracted human premolars were divided into seven groups (n=15). Each group was tested in one of six beverages or a phosphate-buffered solution (control). The teeth were exposed to its beverage three times a day for 15 minutes for 28 days. Canary numbers and ambient light and fluorescent photographs were collected at baseline (T0 ) and on days 14 (T1 ) and 28 (T2 ).Results. The paired t test and one-way ANOVA found that T0 to T1 measurements were statistically significant (P<0.0015) and that T0 to T2 measurements were statistically significant (P<0.0001). Visually, the ambient light photographs and fluorescent photographs from T0 to T1 and T1 to T2 correlated with the increase in Canary numbers.Conclusion. This in vitro study revealed a statistically significant increase in the T0 to T1 Canary numbers and a statistically significant increase from T0 to T2 Canary numbers for all the test beverages. Changes in Canary numbers indicated significant changes in mineral density (i.e., demineralization) and development of WSLs on enamel after exposure to sports and energy beverages.

Temporal ranking for characterization and improved discrimination of protein beverages

AbstractWe propose a new temporal sensory method called temporal ranking (TR) in which assessors indicate and rank the three most noticeable sensations at every time point. The TR method was compared to temporal‐check‐all‐that‐apply (TCATA) in two trained‐panel studies, one study involving six ready‐to‐mix (RTM) protein beverages and one study involving seven ready‐to‐drink (RTD) protein beverages. In each study, the same attributes were used in both methods; six attributes were evaluated for RTMs and 10 attributes for RTDs. A trained sensory panel (n = 10) completed TCATA and temporal ranking (TR) training exercises, then evaluated each beverage in triplicate using each method in a replicated balanced randomized design. To evaluate each temporal method (TR and TCATA), each test beverage was compared with the sucrose‐ or sucralose‐sweetened control beverage within each study (RTM and RTD). Although results from TR and TCATA often coincided, TR better differentiated the protein beverage formulations on more sensory attributes and detected differences between the test and control beverages (p &lt; .05) when TCATA did not. Overall, TR was found to be more sensitive in detecting sensory differences than TCATA, and thus could improve the guidance for the development and formulation of foods.Practical applicationsThis study proposes a new temporal method, temporal ranking, which has assessors continuously rank the three most noticeable attributes when evaluating a beverage. Temporal ranking data can give improved guidance, especially for products that might have side flavors, such as natural nonnutritive sweeteners or alternative protein sources. Further application of findings and methodologies from this study may help guide development and formulation of foods.

Effects of Regular Low-Level Alcohol Consumption in Healthy Individuals: A Randomized, Double-Blind, Placebo-Controlled Crossover Study.

The effects of alcohol consumption on health are suggested to depend on the amount of alcohol consumed. We investigated the objective and subjective health effects of the daily consumption of a small amount of alcohol in healthy individuals using a randomized, double-blind, placebo-controlled crossover study. Accordingly, 15 male and 27 female Japanese adults with average or lower general well-being schedule (GWBS) scores were asked to consume a beverage with 0.5% (v/v) alcohol (~4 g of alcohol a day; test beverage) and a placebo beverage two times daily for 4 weeks each. Regular low-level alcohol consumption significantly decreased the serum liver function indexes (aspartic aminotransferase, alanine aminotransferase, and lactate dehydrogenase) before and after consumption (p = 0.034, 0.033, and 0.013, respectively). The small amount of alcohol did not affect the participants’ GWBS scores; however, a stratified analysis with poor subjective well-being revealed that these changes differed significantly between low-level alcohol consumption and placebo-treated subjects (16.0 vs. 11.5, p = 0.041). In addition, changes in serum testosterone levels demonstrated a higher trend in the group that received the test beverage compared with the group that received the placebo beverage (p = 0.051). Daily low-level alcohol consumption may have positive effects on liver function and subjective well-being.

A Decentralized Study Setup Enables to Quantify the Effect of Polymerization and Linkage of α-Glucans on Post-Prandial Glucose Response

The complexity of the carbohydrate structure is associated with post-prandial glucose response and diverse health benefits. The aim of this study was to determine whether, thanks to the usage of minimally invasive glucose monitors, it was possible to evaluate, in a decentralized study setup, the post-prandial glycemic response (PPGR) of α-glucans differing systematically in their degree of polymerization (DP 3 vs. DP 60) and in their linkage structure (dextrin vs. dextran). Ten healthy subjects completed a double-blind, randomized, decentralized crossover trial, testing at home, in real life conditions, four self-prepared test beverages consisting of 25 g α-glucan dissolved in 300 mL water. The incremental area under the curve of the 120 min PPGR (2h-iAUC) was the highest for Dextrin DP 3 (163 ± 27 mmol/L*min), followed by Dextrin DP 60 (−25%, p = 0.208), Dextran DP 60 (−59%, p = 0.002), and non-fully caloric Resistant Dextrin (−68%, p = 0.002). These results show that a fully decentralized crossover study can be successfully used to assess the influence of both polymerization and structure of α-glucans on PPGR.